Hot pickling of mushrooms in jars

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to pickle mushrooms in jars using hot pickling? Prepare your food. Any mushrooms will do, both lamellar and tubular. I have flywheels. These very beautiful, strong mushrooms have a pleasant velvety surface and ocher color of different shades. They darken when cooked, but this does not affect the taste in any way. In our country, moss mushrooms are considered one of the most delicious mushrooms, along with porcini mushrooms.

2. STEP 2

   

   Sort the mushrooms and rinse well. There is little fuss with moss mushrooms - in our pine forests they are very clean and strong.

3. STEP 3

   

   Boil the mushrooms for at least 20 minutes in salted water. You can choose from two salting options.

4. STEP 4

   

   First method: Peel the garlic and cut into petals, prepare coarse salt and dill seeds. You can replace the seeds with a small umbrella of dill per jar.

5. STEP 5

   

   Place a little salt, dill seeds and garlic petals at the bottom of a clean, sterile jar. Place boiled and strained mushrooms in jars in layers, sprinkling each layer with additional salt and garlic (from the same calculation).

6. STEP 6

   

   Second method: Drain the water in which the mushrooms were boiled, drain the mushrooms in a colander, boil a new brine according to the recipe (2 tablespoons of salt per 250 ml of water), boil the mushrooms in it for 5 minutes and spoon with a small amount of liquid and place them in jars, adding garlic and dill seeds. The brine in the jars should be no more than 1/4 of the mushrooms.

7. STEP 7

   

   All subsequent steps are the same for both salting methods. Pour sunflower oil over the surface of the mushrooms and cover with lids.

8. STEP 8

   

   Store jars in the refrigerator with lids loosened to prevent botulism. At home, it is not recommended to seal mushrooms hermetically, and I always follow this advice and advise others.

9. STEP 9

   

   Hot pickling of mushrooms in jars for the winter is completed. You can try the mushrooms after half a month, but you can eat them right away - they will be lightly salted, but very tasty!

Comments on the recipe

Teacher

15.09.2023

4.7

Thanks for the recipe. Here's how else you can pickle milk mushrooms for the winter.

Natalia M

15.09.2023

4.5

I bought small champignons and began looking on the website for a suitable pickling recipe. I liked the recipe for hot pickling of mushrooms in jars for the winter. To begin with, I washed the mushrooms and renewed the cut on the stems. In general, it is not recommended to wash champignons; it is better to wipe them with a damp cloth or sponge. But to pickle the mushrooms you still need to boil them, so I washed them thoroughly. Cooked after boiling for 15 minutes, skimmed off the foam. Then I took the mushrooms out into a bowl with a slotted spoon and drained the water. I diluted the brine and immersed the mushrooms in it. I used salt without topping, I liked the taste of the brine. Boiled for another 15 minutes and sealed the mushrooms in jars. After cooling, I put the jars in a cool basement. I think we can try it in a week.

naniki

15.09.2023

4.6

At work today one jar went with a bang))