Hot pickling recipes (with video)

The processing of mushrooms collected in the forest can be carried out in a variety of ways: salting, pickling, freezing, frying in fat, etc. hot pickling is the safest way to prevent infection. A correctly selected hot pickling recipe will preserve all the nutritional value of the product and give it excellent organoleptic properties. On this page you can find out everything you need about pickling hot bread at home: preparation, processing, harvesting in jars for the winter, the use of vinegar as a preservative and much more.

Hot hot pickle

For 1 kg of breasts is taken:

• salt 0.5 tbsp. spoons
• vinegar - 0.5 cups,
• bay leaf - 1 leaf,
• peppers, cloves and cinnamon 0.1 g each,
• dill - 2-3 g.

The basic pickling of the hot mushrooms is carried out as follows: prepared mushrooms are laid in a colander, immersed several times in a bucket of cold water, allowed to drain, and then immediately boiled in the marinade.

Pour water into the pan (0.5 cups per 1 kg of prepared mushrooms), add vinegar and salt, then put the prepared mushrooms and begin cooking. When the water boils, it is necessary to remove the foam and cook for another 20-25 minutes, moreover, for uniform boiling, carefully mix all the time. The foam formed on the surface is removed with a slotted spoon. During cooking, the mushrooms themselves secrete juice and become covered with liquid.

When the mushrooms are ready (settle to the bottom), put spices (bay leaf, pepper, cloves, cinnamon, dill), 10 g sugar, 2 g citric acid, then bring to a boil again and immediately uniformly pack in prepared, warmed up a couple of cans.

If the marinade is not enough, you can add boiling water to the jars.

Cans fill just below the top of the neck and cover with lids. Then they are placed in a pan with water heated to 70 ° C for sterilization, which is carried out at low boil for half an hour.

Another hot pickling of mushrooms

• 1 kg
• 25 g of salt
• 30 ml of 9% vinegar
• 0.3-0.4 g of citric acid,
• 2 bay leaves,
• 4 grains of allspice,
• 4 buds of cloves.

Young mushrooms prune roots. Rinse the hats, dip them into boiling water for 5 minutes, rinse them in a colander, rinse them again with running water, transfer them to a cookware, pour in a little brine (1 kg of mushrooms, 100 ml of brine) of 2% concentration (980 ml of water, 20 g of salt ), citric acid. In the process of cooking, remove the foam and gently stir. Before cooking, put spices and pour 9% vinegar. Transfer the ready-made hot mushrooms to jars along with the marinade.

Hot pickling for winter

You can successfully marinate the hot bread for the winter, for this it is important to properly prepare the banks. They are thoroughly washed with soda, sterilized with hot steam.Prepared mushrooms are laid in a colander, immersed several times in a bucket of cold water, allowed to drain, after which the mushrooms are laid out in an enamel pan and boiled in salted water (50 g of salt and 2 g of citric acid are put on 1 liter of water). The foam that forms during cooking is removed using a slotted spoon. Cooking can be considered finished as soon as the mushrooms sink to the bottom. They are laid out in a colander to separate the liquid, laid out in jars and filled with pre-cooked hot marinade.

The marinade is prepared as follows. Two glasses of water are poured into an enameled pan, a teaspoon of salt, 10 g of sugar, 6 grains of allspice, 1 g of cinnamon and cloves, 3 g of citric acid are added, heated to a boil, 5 tablespoons of 6% table vinegar are added, the mixture is brought back to a boil. After that, the hot marinade is poured into jars, which are filled just below the top of the neck, covered with prepared lids and, with a slight boil, the water is sterilized for 40 minutes. After sterilization, the mushrooms are immediately corked and placed in a cold place.

Another hot pickling recipe

• 1 kg of mushrooms
• 60–70 ml of water,
• 30 g sugar
• 10 g of salt
• 150 ml of 9% vinegar
• 6 peas of allspice,
• 3 bay leaves,
• 3 buds of cloves,
• 1 g of citric acid.

Pour a little water into the cookware, add salt, 9% vinegar, heat to a boil and lower the prepared mushrooms. When heated, the mushrooms themselves will begin to secrete juice and everything will be covered with liquid. As soon as the mixture boils, reduce the heat and, with careful stirring, continue cooking. Carefully remove the foam that forms on the surface with a slotted spoon. When it stops appearing, add sugar, spices, citric acid (to preserve the color of the mushrooms). Duration of cooking in the marinade: hats - 8-10 minutes, roots - 15-20 minutes, mushrooms - 25-30 minutes. Finish cooking when the mushrooms begin to sink to the bottom, and the marinade brightens. It is very important to catch the moment when mushrooms are ready, as undercooked mushrooms can turn sour, and overcooked ones become flabby and lose their value. Ready to put mushrooms in jars quickly, pour hot marinade. Store in a cool place, covering the jars with plastic lids.

Hot pickling jars

800 g of boiled mushrooms, 200 ml of marinade filling.

To pickle the hot mushrooms in jars, cook the prepared mushrooms in salted water (940 ml of water, 60 g of salt), drop them in a colander, put in a container, pour in pre-cooked and chilled marinade (830 ml of water, 25 g of salt, 145 ml 9% vinegar, 6 grains of black pepper and allspice, 4 buds of cloves, 1 g of cinnamon, 2 g of citric acid).

Cover filled jars with plastic lids. Store in a cool dry place, make sure that the mushrooms are always covered with marinade. Non-pasteurized mushrooms are stored for a very short time.

To extend the shelf life, they must be sterilized. Prepare a hot pickle filling: pour water into the cookware, add spices and citric acid, boil for 20-30 minutes, add 9% vinegar. Hot (90–95 ° C) marinade filling pour mushrooms. Sterilize at 100 ° C: jars with a capacity of 0.5 l - 25 minutes, 1 l - 35 minutes.

Hot pickling white mushrooms

• 1 kg of white breasts,
• 40-50 g of salt,
• 0.3-0.4 g of citric acid,
• 30 ml of 9% vinegar
• 3 bay leaves,
• 6 grains of allspice and bitter black pepper.

To pickle white mushrooms in a hot way, thoroughly rinse the mushrooms under running water.

In young breasts, cut the roots 1-2 cm from the hat. Rinse well, place in a cookware (roots and hats separately), add a little water and salt, cook over low heat, stirring occasionally and removing the foam. When the broth becomes transparent, add spices, citric acid and 9% vinegar. Cooking is considered complete when the mushrooms settle to the bottom, the brine becomes clean and transparent. Transfer the prepared mushrooms with the marinade to the jars and pour the hot marinade.

Hot pickling black mushrooms

To pickle black mushrooms in a hot way, we will prepare the following ingredients:

• 1 kg of black breasts
• 100 ml of water
• 50 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 10 peas of allspice
• 5 bay leaves
• 5 pcs cloves
• 2 g citric acid

Hot marinating with vinegar

For 10 kg. fresh loaves:

• 1.5 liter of water
• 400 g of table salt
• 3 g. Citric or tartaric acid,
• Bay leaf,
• cinnamon,
• cloves
• allspice and other spices
• 100 ml food vinegar essence (or vinegar diluted with water).

To pickle the hot mushrooms with vinegar, you need to sort out the mushrooms, sort them by size, cut off the legs, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth will become transparent. At the end of cooking, add vinegar essence, previously having mixed it with mushroom broth. Pour the hot mushrooms with the decoction into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars * 25 minutes, liter 30 minutes. At the end of the sterilization cans quickly roll up and cool. Store workpieces in a cool place.

Other hot pickling recipes

There are other methods and recipes for pickling mushrooms at home using hot processing. We simply have to tell about them. So get acquainted.

Hot pickling

1 kg of mushrooms, 150 ml of water, 150 ml of 9% vinegar, 30 g of salt, 10 g of sugar, 5 peas of allspice, 2 buds of cloves, 1 g of cinnamon, 1 bay leaf.

Cut the lower part of the root of the selected mushrooms, boil in salted water (980 ml of water, 100 g of salt), discard in a colander, then dip in boiling marinade, cook for 20–25 minutes. Before the end of cooking add sugar and spices. Transfer the prepared mushrooms together with the hot marinade into warmed cans.

To extend the shelf life, they must be sterilized. Prepare a hot pickle filling: pour water into the cookware, add spices and citric acid, boil for 20-30 minutes, add 9% vinegar. Hot (90–95 ° C) marinade filling pour mushrooms. Sterilize at 100 ° C: jars with a capacity of 0.5 l - 25 minutes, 1 l - 35 minutes.

Hot pickling at home

• 1 kg of mushrooms;
• 2 glasses of water;
• 70 g of 30% acetic acid;
• 3 teaspoons of salt;
• 20 peas of black pepper;
• 10 peas of allspice;
• 2 bay leaves;
• 2 onions;
• 1 carrot.

For pickling, select small mushrooms or cut into larger pieces. Peel the mushrooms, rinse with cold water and, place on a sieve, let the water drain. Then boil the mushrooms in a small amount of water or without adding water for 5-10 minutes. In another bowl, boil water (several minutes) along with allspice and sliced ​​onions and carrots, add vinegar to the end of the whole cooking. Dip the slightly dried mushrooms in the marinade and cook for 4–5 minutes.

Transfer the mushrooms into jars, pour hot marinade, so that the mushrooms are completely covered with marinade. The dishes are immediately closed and cooled.

Watch the pickling hot in a hot way on the video, where all the necessary steps are illustrated step by step: