Hot pickling of mushrooms for the winter - how to hot pickle mushrooms in jars or other containers for pickling.

How to pickle mushrooms for the winter using a hot method.

Clean freshly picked mushrooms from debris and separate them into caps and stems. If the mushroom caps have grown to a decent size, cut them into several pieces. The size of the pieces of caps and legs must match. Just wash any mushrooms thoroughly in several cold waters, and additionally soak the valui for three days.

Before washing, weigh the mushrooms to know their exact weight.

Next is preparing the brine. Boil it from water, salt and spices - for each kilogram of mushrooms, take 250 milliliters of water, 2 large spoons of salt, 1 bay leaf, 3 peppercorns, 3 clove buds, a pinch of dill seeds and a couple of blackcurrant leaves.

Place the mushrooms in the boiling aromatic brine and wait until they boil. After 4-6 minutes, skim off any foam that collects on top.

Cook each type of mushroom for a different time: boletus, boletus or boletus - 25 minutes, valui - 20 minutes, russula or boletus - 15 minutes.

When the mushrooms sink to the bottom of the pan and the brine becomes clear, stop cooking.

Place the boiled mushrooms in a wide bowl - this will allow them to cool faster.

Fill small ceramic barrels or glass jars with cooled mushrooms. Pour in the cooled brine in which they were boiled. Make sure that there are 4 parts of the total volume of mushrooms in the container, and only 1 part of the brine.

Cover with lids or tie with a clean cotton cloth and transfer the salted mushrooms to a cool place.

Hot pickling is good because mushrooms can be tasted fairly quickly - in just a month and a half they will be ready for consumption.

How to pickle mushrooms using a hot method and then store them in a city apartment, see the author’s video “Cooking with Irina Khlebnikova.”