Hot pickling of mushrooms for winter in jars

Step-by-step cooking

1. Step 1:

   

   How to pickle mushrooms in jars with hot pickling? Prepare the products. Any mushrooms, both lamellar and tubular, will do. I have mosses. These very beautiful strong mushrooms have a pleasant velvety surface and an ochre color of different shades. When cooking, they darken, but this does not affect the taste in any way. In our country, mosses are considered one of the most delicious mushrooms, along with white ones.

2. Step 2:

   

   Pick the mushrooms and rinse well. There is a little fuss with mosses - 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:

   

   The 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 for one jar.

5. Step 5:

   

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

7. Step 6:

   

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

8. Step 7:

   

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

9. Step 8:

   

   Store the jars in the refrigerator, loosening the lids to avoid the development of botulism. It is not recommended to seal mushrooms hermetically at home, and I always follow this advice and advise others.

10. Step 9:

    

    Hot pickling of mushrooms for the winter in jars is over. Mushrooms can be tasted in half a month, and you can eat right away - they will be salty, but very tasty!