Traditionally, the ambassador takes a hot way popular because it’s a relatively quick option cooking preservation. Mushrooms do not require hot salting special attention to the fermentation process and can be procured in season in huge numbers. You can cook a hot salted mushroom in banks and in wooden barrels (tubs). It all depends on personal preferences and available storage options. If there the cellar, then the ambassador of the hot men for the winter, followed by packaging by tub will save all the nutritional properties mushrooms for a long time. For storage at home, you need to choose recipe for hot salting of mushrooms with the possibility of their subsequent refrigerated storage. Indoors, this conservation is long not stored. Choose the appropriate step-by-step recipe on the page hot salted mushrooms and prepare this wonderful preservation at yourself in the kitchen.
Hot salting recipe
This hot salting recipe allows you to preserve the nutritional and valuable properties of mushrooms. Fresh mushrooms not subject to long-term storage due to the large percentage of water that they contain. A few days after harvest, the mushrooms fade, lose their freshness and juiciness and become unfit for consumption.
Therefore, mushrooms should be only a few hours after collection use for consumption after suitable heat processing or processing them into resistant foods, i.e. canning. Hot salting recipe – The traditional old method of preserving mushrooms. Most a simple method of harvesting is based on preserving effects table salt at a certain concentration. It’s only a pity that under exposure to salt reduces the nutritional value of mushrooms degrees than with other procurement methods, their taste deteriorates.
Hot pickle mushrooms
Hot pickled mushrooms of mushrooms are used when they are harvested in large volumes. In cleaned from litter, soaked (if available bitter milky juice), washed mushrooms usually cut off the legs (their salted separately). Large hats if salted with small, cut into 2-3 parts. Then into enameled dishes pour water (0.5 cups per 1 kg of mushrooms), add salt and put to the fire. When the water boils, mushrooms are lowered into it and cooked, stirring gently to avoid burning. In the process of boiling carefully remove the foam from the mushrooms with a slotted spoon, and then put seasonings. For 1 kg of prepared mushrooms spend:
- 2 tablespoons of salt
- 2-3 bay leaves
- 2-3 blackcurrant leaf
- 4–5 cherry leaves
- 3 peas of black pepper
- 3 buds of cloves
- 5 g of dill.
Breasts and podgruzki boil for 5-10 minutes. Mushrooms ready when they start to sink to the bottom and the pickle is done transparent. Boiled mushrooms are carefully placed in a wide dishes so that they cool quickly, and then, together with brine, into barrels or cans and close. Brine should be no more than 1/5 of mass of mushrooms. Mushrooms are ready for use in 40–45 days. The hot method is also applied in a slightly modified form. Mushrooms boil in salted water without spices, lay on a sieve, cool by dousing with cold water and letting them dry. Then them salted in the same way as in the cold method, laying in a container layer by layer mushrooms, seasonings (dill, blackcurrant leaf, garlic, pepper, etc.) and salt. Boil before the ambassador is especially desirable russula, greenfinch, trap and other mushrooms having a very fragile pulp, which after cooking becomes elastic, non-fragile.
Hot pickling
Ingredients:
- 1 liter of boiled milk
- 1 tbsp. l salt
- 1 tbsp. l 9% vinegar.
To carry out a quick salting of mushrooms in a hot way, mushrooms need to be dipped in boiling water, lightly boil, removing the foam.
Drain excess water, leaving it level with mushrooms.
Add salt and vinegar, if the taste does not satisfy you, add salt and vinegar to your liking.
Boil the mushrooms for 20 minutes.
After cooling, mushrooms can immediately be eaten.
If you want to save salted mushrooms for winter use, then hot pour the contents into jars, roll up the lids, Cool slowly under the covers.
Hot Black Ambassador
Ingredients for hot black salting – These are the following products:
- 1 kg of boiled mushrooms
- 50 g of salt
- spices to taste.
Soak the mushrooms peeled from the ground, leaves and needles for days in salted water (30–35 g of salt per 1 liter of water), changing twice her. Then wash them in running water, immerse in boiling water and boil for 5 minutes Discard in a colander and cool. Pack in a container in layers, sprinkling with salt and shifting with spices, horseradish leaves and black currant. Lay the leaves on top of the mushrooms. Cover up with gauze and put under light oppression so that in a day the mushrooms are immersed in brine. If there is no dive, increase cargo.
Hot pickler with pickle
Ingredients:
- 10 kg of mushrooms
- 400–500 g of salt (2–2.5 cups)
- garlic
- parsley
- horseradish
- stalks of dill or celery.
For hot salting, the burgers with brine need peeled and Blanched washed mushrooms: place on a sieve, pour plenty of water boiling water, keep for a couple or briefly lower in boiling water, so that the mushrooms become elastic, not fragile. Then cool quickly, pour cold water or keep in a draft. Salt just like and fresh mushrooms. After 3-4 days, blanched mushrooms salted and edible.
In this way, it is good to salt the russula, ring caps, rowing.
Another way
Soak the mushrooms for 24 hours in cold salted water (1 Art. spoon per 1 liter of water). During this time, change the water twice. Then rinse and boil the mushrooms for 5 minutes. After cooking, give the mushrooms cool and put into dishes, pouring salt at the rate of 45-50 g per 1 kg of mushrooms. Put on the bottom of the dishes and on top of the mushrooms blackcurrant leaves and spices.
Hot Ambassador
For hot salting of dry mushrooms, boil the mushrooms in a light salted water (2 tbsp.spoons of salt per 1 liter of water). Foam which formed during cooking, remove with a slotted spoon. Cooking is possible consider finished as soon as the mushrooms sink to the bottom. Throw them away in a colander to separate the liquid, arrange in banks and pour pre-cooked marinade (per 1 kg of mushrooms 250-300 g pickle filling). For the preparation of enameled marinade pour the dishes:
- 400 ml of water
Put:
- 1 teaspoon of salt
- 6 peppercorns
- 3 pieces of bay leaf
- cinnamon
- carnations
- star anise
- 3 g citric acid
Boil this mixture for 20-30 minutes over low heat, then lightly. cool and add ⅓ cup 9% vinegar. After that hot pour the marinade into the jars, filling them just below the top of the neck, cover with prepared lids and with low boiling water sterilize for 40 minutes. After sterilization, the mushrooms immediately cork and place in a cold place. With this method less sharp mushrooms are obtained, but they are stored more short term.
Hot salted mushrooms for the winter in banks
Ingredients:
- 10 kg of boiled mushrooms
- 450-600 g of salt
- garlic
- bow
- horseradish
- tarragon or dill stalks).
Hot salting of mushrooms for the winter in banks is carried out as follows way: clean and washed mushrooms are boiled in slightly salted water. Cool in cold water. On the sieve, they drain water. Then mushrooms are placed in a jar or barrel, mixed with salt, cover cloth and cover with oppression. In a few days, the mushrooms will settle and add more mushrooms with the appropriate amount of salt.
The amount of salt depends on the storage location: in wet and warm more salt in a well-ventilated room – less.
Seasonings are placed at the bottom of the dishes or mixed with mushrooms. Across week they become usable.
The brine should cover mushrooms to prevent mold. If the brine is small and it is not covers mushrooms should be added chilled salted boiled water (take 50 g per 1 liter of water, i.e. 2 tablespoons of salt). IN the storage period should be checked from time to time and removed mold. The lid, the stone is oppressed and the fabric is washed from mold in soda water and boil, wipe the inner edge of the dishes with a napkin, moistened with a solution of salt or vinegar.
Соление бланшированных грибов 
Ингредиенты:
- 10 kg raw mushrooms
- 400–500 g of salt (2–2.5 cups)
- garlic
- parsley
- horseradish
- dill or celery stalks).
The peeled and washed mushrooms blanch: placed on a sieve, pour plenty of boiling water, keep for a couple or for a short time dipped in boiling water to make the mushrooms elastic. Then fast cool, fill with cold water or keep in a draft. Salt just like fresh mushrooms. After 3-4 days, blanched mushrooms suitable for use.
Salted soaked and boiled mushrooms 
Many loaves have a bitter, pungent, or unpleasant taste and smell. These deficiencies are eliminated by soaking the mushrooms in water on 2-3 days or boil well. Mushrooms are put in dishes and poured cold salted water (1 liter of water per 5 kg of mushrooms). Cover a napkin, then a wooden circle, on top – a load. Cookware with soaked mushrooms put in the cold, it is better to refrigerator, so they do not acidified. Depending on the variety of loafs, the soaking time from 1 to 3 days. Water is changed at least once a day. Sometimes soaking is best replaced by scalding. Mushrooms with stubborn unpleasant taste and smell must be digested. Gruzdi and submerge dipped in boiling water and boil for 5 to 30 minutes. Water after each boiling or scalding must be poured. Pan after cooking mushrooms should be well wiped with dry salt, wash thoroughly and wipe dry.
Горячий способ соления груздей 
Ингредиенты:
- 1 kg of mushrooms
- 1-2 bay leaves
- 2-3 leaves of black currant
- 20 g of dill
- 10 g parsley
- 1-2 garlic cloves
- black pepper peas to taste
- 30 g of salt.
For brine:
- 3 l of water
- 150 g of salt
Wash mushrooms in several waters and remove debris. Black the milk should be soaked for 2 days in cold water, changing it for 2-3 once a day. Prepare the brine by dissolving the salt in boiling water. Dip the mushrooms in the brine and cook over low heat, removing the foam and stirring occasionally. When the broth becomes clear and the mushrooms Settled to the bottom, throw them in a colander and let cool. Lay mushrooms in a jar, pouring salt and shifting leaves of currant, bay leaf, dill and parsley, garlic and adding peas of black pepper. Close the jar with a nylon cover and remove cold place. After 30–35 days, the mushrooms will be ready for use.
Watch how to cook hot salted mushrooms in a video, where the whole process is shown step by step.
