How to hot salt milk mushrooms in jars

For the winter, milk mushrooms can be pickled, dried, or salted. The hot salting method is suitable if salted mushrooms are needed quickly. With the cold method, mushrooms are salted for 1.5-2 months, while the hot method allows you to get the finished product within a week.

Old mushrooms are yellow-gray in color and have a hollow stem. They can also be salted by first cutting off the stem, but of course, they will not look as beautiful as young mushrooms.

To make cleaning mushrooms less tedious, soak the milk mushrooms for one hour in cool water. You can cover them with a plate on top to prevent them from floating. With this method, the leaves will get wet and peel off from the cap themselves, and all you have to do is remove clean mushrooms from a bowl of water.

Place the washed mushrooms in a saucepan and cover them with water. Add a few bay leaves and peppercorns there. Lightly salt the mushrooms, about the same as soup.

Place the mushrooms on the stove and boil them for 15 minutes. Do not allow it to boil too vigorously. Mushrooms should cook and not jump out of the pan. From time to time, remove the foam with a slotted spoon and watch the clock.

Prepare the jars.Wash them and place dill sprigs and chopped garlic on the bottom of the jars.

If the mushrooms are already cooked, drain the water from the pan and place the milk mushrooms in a colander. When the mushrooms have cooled a little, place them in jars, sprinkling the mushrooms with salt.

For a 1 liter jar, you need about 3 tbsp. l. salt.

Boil clean water in a saucepan. Some recommend using the same water in which the mushrooms were boiled for brine, but it is better not to do this. There may be debris in it that was not washed out immediately, and it is better to use fresh water.

Fill the milk mushrooms in the jars with boiling water to the very top so that the water overflows from the jars. Shake the jar slightly to release any air bubbles, and add more joley water. Close the jar of mushrooms with a nylon lid and let cool.

After this, transfer the jars of mushrooms to a cold pantry, or put them in the refrigerator. Milk mushrooms will be ready for consumption in a week, but salted milk mushrooms can be stored in brine for up to 6 months, provided that the temperature in the storage room does not rise above +15 degrees.

Watch the video on how to hot salt milk mushrooms in jars: