Salty milk mushrooms for the winter in a hot way — cooking recipes in jars
Mushrooms like if not all, then many. Snack from conditionally edible mushrooms — milk mushrooms are always relevant on any table. In the last article I shared with you the cold way of salting mushrooms, it is a long time, but not without its advantages.
Today we consider the option with a hot way that will allow you to enjoy a snack at times faster. Strong, solid, slightly sour, will certainly become a highlight on your table, be it casual or solemn.
The shelf life of snacks from salty mushrooms cooked in a hot way is not more than six months in a refrigerator or a cold basement, cellar.
Salty milk mushrooms are loved by many, but there is no desire to wait for a long time. The recipe, which I present to you, borders on marinating, but you will get a ready-made snack fast enough. A little effort on your part, and then a lot of fun for everyone you treat.
- Milk — 3 kg
- Black pepper peas — 10 pcs
- Carnation — 3 pieces
- Salt — 6 teaspoons
- Vinegar 9% — 100 ml
Forest mushrooms are often very dirty after harvest. Do not store them for too long, as they can quickly deteriorate and your labors go down the drain. Wash them under running cold water, removing spoiled and wormy mushrooms.
After the cleaning procedure, they should be soaked in cold water, 6 hours will be enough. Cut large caps into smaller pieces.
Next, boil the mushrooms in salt water for 20 minutes, adding cloves, allspice peppers
Remove the prepared mushrooms in the bowl, strain the brine from the pan, then add the vinegar
Fill the jars with mushrooms, put chives on the bottom. Pour the brine in each one under the neck, close the lids and place them in a cool place.
Delicious winter snacks to you!
Cooked milk mushrooms for this recipe can be served at the table in a couple of weeks. This is the advantage of the hot salting method. An ideal snack under strong drinks and not only.
- Milk — 1 kg
- Salt — 50 g
- Bay leaf — 1 pc
- Dill seeds — to taste
- Pepper Black Peas — to taste
Milk jelly needs to be sorted out and rinsed properly from all contamination. You can use a soft brush, with its help the task will be simpler at times
Soak clean mushrooms in cold water overnight. It is necessary for all bitterness to go away.
Next, they need to boil in a saucepan with a little salted water until cooked. Foam when cooking must be removed
Warm the mushrooms in the prepared pre-prepared jars, sprinkling each layer with salt, dill seeds, and sweet peas.
Eat with pleasure, bon appetit!
If you like spicy snacks, you will definitely like the recipe. Spicy mushroom snack is cooked simply and quickly. There is no need for prolonged soaking of wetlands. Let’s get started, you will succeed. There is no strict amount of necessary ingredients, let it not frighten you, in the process you will orient yourself.
- Salt — 2 tbsp. spoons on 1 l. water
- Oak Leaf
- Dill umbrellas
Before cooking, milk mushrooms, of course, must be thoroughly cleaned from forest mud, sorted, removing all spoiled, and maybe wormy, specimens.
To make it easier and easier to wash the mushrooms, soak them for an hour in a cool solution of water mixed with a small amount of vinegar.
The legs of the muzzle can be cut, they are not useful. But the cap, if they are large, cut into several pieces. Take a saucepan, depending on the volume of your mushrooms, medium or large. It is necessary to fill it with water, add salt per couple of tablespoons per liter of water. Put on the stove and as soon as the water boils shift the mushrooms into it
After adding the mushrooms in the pan, reduce the heat of heating the stove to a minimum. Boil, removing the formed foam, 20-30 minutes
The readiness of the mushrooms is easy to check — they will sink to the bottom of the pan.
A few minutes until done, add bay leaves, black pepper. You can also use other seasonings to your taste.
Put the finished mushrooms in a colander, do not drain the brine, we still need it.
Prepare cans for snacks, rinse each well and sterilize them. Still warm mushrooms fill each jar. Before that, you can put on the bottom of the umbrella of dill and a pair of cloves of garlic
Strain the brine from the pan through a gauze or a sieve, pour it over the cans so that it is completely on the neck, close the lids. After that, remove the banks in a cool place for a month, and then eat with pleasure themselves and treat your friends to a tasty snack.
It is easy to prepare a snack, you can eat mushrooms right away, but they will be tastier if they stick no more than a couple of weeks. But this is not so long, true. The very process of salting the milk is done quickly, without any particular difficulties for you, except for the pre-cleaning of mushrooms.
- Milk — 1 kg
- Garlic — 3-4 cloves
- Dill — umbrella
- Currant leaves — to taste
- Pepper allspice — 5-6 pieces
- Bay leaf — 2 pieces
- Salt — 1 tbsp. spoon
- Vinegar 9% — 1 tbsp. spoon
Wash fresh mushrooms and reassemble.
Put the peeled mushrooms in a pan with water, which you put on the stove. After boiling, boil for a short time, not forgetting to remove the foam.
After boiling, add bay leaves to the pot, cook for 20 minutes. 5 minutes before readiness, add vinegar, if you worry about storing them, I usually do not add.
Boil the mushrooms in a colander. So they drain the excess liquid and they cool down a bit.
Wash jars, sterilize. Place chives, sliced dill, currant leaves and a pinch of salt in the bottom.
Fill the jars as tightly as possible, for storage in the winter, roll them with metal lids.
Eat with pleasure!
Super recipe for a terrific snack from the moor. Few people know that they are perfectly combined with tomatoes. I advise you to make a snack, at least one jar to sample. Moreover, it is quite simple.
- Milk — 2 kg
- Tomatoes — 2 kg
- Bulgarian pepper — 5 pcs
- Onion — 1 pc
- Garlic — 4 cloves
- Salt — to taste
- Sugar — to taste
- Pepper — to taste
- Dill — to taste
Soak up pre-cleaned mushrooms for 10-12 hours in cold water, which should be changed periodically.
Next, soaked milk mushrooms send in a pot of water, put on the stove. After boiling, add salt to the water and cook for half an hour. Foam removed necessarily. Put the finished mushrooms in a colander or sieve
Vegetables: tomatoes, Bulgarian pepper, onions, garlic mince. Tomatoes can be removed from the skin beforehand; It is optional, at your discretion.
Put the vegetable puree in a saucepan, preferably in a thick bottom. Send to the stove and bring the mass to a boil. Add salt, sugar, taste
At the bottom of prepared cans in advance, put peas, dill seeds dry. Next, put the mushrooms and cover with tomato paste, close the jars tightly with lids.
Good mood and bon appetit to you!
The recipe for video hot fragrant salty mushrooms
Very detailed description of the wonderful recipe video. After viewing which, questions about how to pickle tasty milk mushrooms, will disappear by itself.