Honey mushrooms salted in hot jars. In what dishes can you salt mushrooms

Recipes for pickled and fried mushrooms for the winter.

Honey mushrooms are one of the most delicious mushrooms. They are soft and not ordinary. Their undoubted advantage is the ease of collection. That is. they grow in large groups on stumps. Accordingly, if you find one mushroom, then there will be many of them nearby.

This is one of the easiest mushrooms to peel. They do not accumulate sand and there is usually very little debris. This is due to the fact that mushrooms grow on stumps, and not on the ground. Accordingly, there is no soil on the legs. It is enough just to remove the film under the hat and throw away the motes. Next, you need to transfer the mushrooms to a colander and rinse with cold water. It is not necessary to soak mushrooms. If you want the dirt to move away faster, soak the raw materials in saline for a third of an hour. Thus, sand and dirt will depart.

Cooking time depends on the subsequent type of processing. These mushrooms are quite dense, so they should be boiled before frying. 40 minutes is enough so that the mushrooms can then be fried. Honey mushrooms are boiled in salted water with spices. In this case, the first water is drained after 20 minutes, and honey mushrooms are filled with new water. Next, the mushrooms should be cooked for another third of an hour. Boil the mushrooms for 60 minutes before marinating. Each specific recipe implies a certain amount of time for boiling. Do not overcook the mushrooms, as this makes them tough.

Honey mushrooms, before transferring to a frying pan, should definitely be boiled. To do this, the mushrooms are washed and cleaned. Next, the product is transferred to a saucepan and boiled for 40 minutes. At the same time, salt and spices are added to the water. After that, the broth is drained, and the mushrooms are allowed to dry a little. After that, mushrooms can be fried. Dry preparations are better fried, and an appetizing crust appears. This makes the dish richer and more delicious.

It all depends on the presence of heat treatment. If you boiled mushrooms, then the frying time is 15 minutes. Raw mushrooms are fried for 30-35 minutes. During cooking, a lot of water is released. It does not need to be drained, it will evaporate on its own.

Instruction:

• Peel the mushrooms and put them in a boiling solution with salt and spices. Boil mushrooms for 30 minutes and drain the broth
• Transfer the mushrooms to a sieve and let the broth drain. Dry with a towel
• Pour the oil into the pan and heat strongly, put the onion, cut into half rings
• Fry until golden brown and add mushrooms. Fry for a third of an hour
• Before turning off the heat, add salt and spices

There are several options for marinade for cooking mushrooms.

Product List:

• 1 liter of water
• 20 g salt
• 25 g sugar
• 2 bay leaves
• 3 dill umbrellas
• 5 black peppercorns
• 3 cloves of garlic
• 100 ml vinegar 9%

Recipe:

• It is enough to boil water and add sugar, add salt
• Next, spices are introduced and boiled for 3 minutes
• The field of this vinegar is introduced and the marinade is turned off

Every mushroom picker knows how to pickle mushrooms, it's quite simple. For pickling, you can use both fresh and frozen mushrooms.

Product List:

• 1 kg
• 0.5 l water
• 30 g salt
• 30 g vinegar
• 3 cloves
• 3 allspice peas

Recipe:

• Clean the raw materials and boil for 1 minute. Drain the broth and rinse the mushrooms in cold water.
• After that, pour in clean water and cook for another third of an hour.
• In a separate container, bring 0.5 liters of water to a boil and add salt, pour vinegar
• Pour in the spices. Transfer the mushrooms to sterilized jars, and pour over the marinade, which has just boiled
• After that, roll up the jars

You can cook mushrooms without vinegar. In this case, it is necessary to store the finished product in the cellar under nylon covers.

Product List:

• 1 kg mushrooms
• 0.5 l water
• 30 g salt
• currant leaves
• 3 cloves of garlic
• 2 bay leaves
• dill umbrellas

Recipe:

• Boil the mushrooms in ordinary water for a quarter of an hour. Drain the decoction and add fresh water
• Add all the spices and salt to it. Boil a third of an hour
• Transfer the blanks to jars and fill with broth with spices. Cover with capron lids
• After cooling, the pickles are stored in the cellar

Mushrooms cooked hot are not stored for a long time. But at the same time, they keep their shape perfectly and are suitable for a festive table.

Product List:

• 5 dill umbrellas
• 3 cloves of garlic
• currant leaves
• Honey mushrooms

Recipe:

• It is necessary to clean the raw materials and transfer to a tub. Next, you need to pour water and add a spoonful of salt
• Boil the mushrooms in the broth for a third of an hour. Next, drain the broth and let the mushrooms dry.
• Transfer the mushrooms to a salt container. It could be a wooden box
• Sprinkle each ball with a little salt.
• Divide the garlic into pieces and, together with dill and currants, also spread between the layers
• Lay oppression on top and put in the cold for 5 weeks

Delicious pickle.

Product List:

• 1 kg small mushrooms
• 3 onions
• 3 cloves of garlic
• bay leaf
• Pepper
• Vinegar

Recipe:

• Pour the peeled mushrooms with water and leave for 10 minutes. Drain the water
• Fill with new and clean water and boil for 30 minutes along with onions, spices, vinegar
• Drain the water and sprinkle the mushrooms with salt, place the load
• Keep warm for 7 days. Transfer to jars and refrigerate

This recipe does not require long preparation and sterilization of mushrooms.

Product List:

• 1 liter of water
• Kilogram of mushrooms
• 3 cloves
• 3 allspice peas
• Bay leaf
• 200 ml vinegar
• 25 g salt
• 30 g sugar

Recipe:

• Boil the mushrooms in salt water with sugar for 7 minutes, drain the water after this
• Pour a liter of water to the mushrooms and add spices and vinegar
• Boil for another 7-10 minutes and pour into jars along with the broth
• Close the lids and refrigerate

There are many recipes, we offer the simplest.

Product List:

• 1 kg
• 0.5 l water
• 40 g salt
• 2 bay leaves
• 2 dill umbrellas
• 4 garden cherry leaves
• 3 cloves of garlic

Recipe:

• Wash raw materials and cut into small pieces. Fill with water and cook for a third of an hour
• Drain the water and let the mushrooms dry in a colander
• Put cherry leaves on the bottom of the pan, lay a layer of mushrooms on top
• Sprinkle with salt and add pepper and bay leaf
• Add garlic. Thus, lay out layer by layer until the mushrooms run out.
• Lay oppression on top and leave for 5 days. After that, arrange in jars and screw on the lids
• Store pickles in the cellar

Fermenting mushrooms is very easy. You will need a little time and patience.

Product List:

• 1 kg
• 50 g salt
• 10 g citric acid
• bay leaf
• Allspice
• 100 ml vegetable oil

Recipe:

• Pour honey mushrooms with cold salted water and leave for 10 minutes
• After this manipulation, the garbage will settle to the bottom, and it is easier to wash the mushrooms.
• Enter water into a saucepan, add salt and citric acid
• Cook mushrooms for a third of an hour. After they have cooled, drain the broth and wring them out. Try not to tear the pieces while squeezing.
• Cover with oppression and hold for 1 day. Cans filled with water can be used as cargo
• Then pour in the solution prepared as at the very beginning from salt and citric acid, and cover with oppression for another 2 days
• Add vegetable oil on top and leave warm for 4 days. During this time, the mixture will ferment and oxidize well.
• Transfer to jars and seal tightly. You can use nylon caps or twists. You can’t roll such pickles

These mushrooms are used to prepare second courses or soups. It is enough to put a little workpiece in the broth or add sour cream during frying.

Product List:

• 1 kg
• 2 bay leaves
• 3 onions
• 100 g margarine
• Spices

Recipe:

• Salt the water and pour over the mushrooms. Let stand 10 minutes and drain the liquid. Clean mushrooms from debris and cut into pieces
• Fill with water, add salt and bay leaf. Boil 40 minutes
• Drain the broth and squeeze the mushrooms. When they dry out a little, put the margarine in the pan. Butter can be used instead, but margarine makes the taste more creamy and tender.
• Pour the mushrooms with chopped onions and fry for 10 minutes. It is necessary that the vegetable mixture browned
• Enter salt and pepper, transfer to jars and roll up. Such pickles do not need to be taken out in the cold. They can safely stand in the pantry at home. This method of preparation allows you to store the dish for more than 3 months.

Honey mushrooms are very tasty and unusual mushrooms. They can be harvested for the winter in the form of pickles or semi-finished products, for the preparation of first and second courses. If you have a lot of mushrooms, sourdough can be made in barrels.

VIDEO: Honey mushrooms in the marinade

Usually mushrooms for the winter are either pickled or salted. I want to offer a recipe for salted mushrooms, which I use every year. In winter, you just need to get the most delicious mushrooms out of the jar and use them to make soups, gravies and salads. The recipe is so simple that even a novice cook can handle it. From this amount of mushrooms, we got 8 cans of 0.5 liters each, which can be stored in an apartment.

To prepare salted mushrooms for the winter in jars, you will need:

Honey mushrooms - 2 kg;

Salt - 60 g per 1 liter;

Bay leaf - 4 pcs.;

Allspice - 15 pcs.

For salting, it is better to take young mushrooms.

We clean the mushrooms from specks and wash them in a large container in several waters.

We spread the mushrooms in a large container, pour clean water at room temperature, add 5-6 tablespoons of salt to the water and leave for 2 hours, then pour out the water, we will no longer need it. After the time has elapsed, the mushrooms brighten and rubbish is easily washed out of them.

Honey mushrooms set to boil in 4-5 liters of clean water. Bring water to a boil. Then reduce the fire to medium. From time to time we remove the foam. Cook mushrooms over medium heat for 40 minutes from the moment of boiling.

Honey mushrooms are laid out in sterilized jars. Top up with salt water in which the mushrooms were cooked. Water should completely cover the mushrooms and reach the neck of the jar. Mushrooms in jars should not be packed tightly. If the mushrooms are packed tightly, the jar may explode.

We cover the jars with lids and put them in a pot of water (you can put a rag on the bottom of the pot, and put the jars on top). The water in the pan should reach the "shoulders" of the jar (the place where the glass is folded). And yet, the temperature of the water in the pan should be approximately the same as in the jar, if the temperature is very different, the jar may burst. We put on fire and sterilize for 15 minutes from the moment of boiling. Roll up the lids. Turn the lid upside down, cover with a blanket until it cools completely. Additional sterilization takes place under the blanket.

Bon appetit!

Dear friends! how to pickle mushrooms and store them in an enameled bucket on the balcony in any weather (frost or heat) until spring. And so: Pour a whole pack of rock salt into a saucepan of 5-7 liters and cook mushrooms in it until they fall to the bottom. With a colander, pull out the boiled mushrooms into an enameled bucket. How many times will you bring mushrooms from the forest, boil and add to the same enameled bucket. I stack these mushrooms up to a strip in an enameled bucket. Then I cover the mushrooms with a flat plate, and on top I cover the bucket with gauze. It turns out not mushrooms, but naked solo. In this form, they do not mold, do not rot and are well preserved. Now, when you need to either fry mushrooms, or marinate in pies, you need to scoop up these salted mushrooms with a ladle and place them in an enamel bowl with cold tap water, and go to work. Come in the evening, the mushrooms will give all the salt to the water. Through a colander, remove the water from the mushrooms, dry a little and do what you want with the mushrooms. Tasty, without botulism and not expensive

Salt mushrooms from 5 days to several weeks, depending on the recipe. It will take 2 hours to process honey mushrooms for salting 1 liter, and 5 hours for salting 10 kilograms.

How to salt mushrooms

Preparing honey mushrooms for salting
1. Before salting, it is necessary to sort out the mushrooms, clean the mushrooms from the ground, leaves and needles, and discard the rotten ones.
2. Cut off the lowest part of the leg, clean the "skirts" and remove the film under the hat.
3. Rinse mushrooms in cold water.
4. If desired, sort the mushrooms; cut large mushrooms into pieces.

How to salt mushrooms in a cold way

Time spent on cooking mushrooms - 2 hours, cooking time - 14 days.
Products
Fresh mushrooms - 1 kilogram
Salt - 50 grams
Garlic - 2-3 cloves
Bay leaf - 1-2 pieces
Dill umbrellas - 1-2 pieces
Horseradish leaves - 2-3 pieces


Oak leaves - 2-3 pieces

Cold salting method
1. Rinse and dry the leaves of currant, horseradish, cherry, oak.
2. Take a clean and dry saucepan for salting. Lay out the horseradish leaves so that they completely cover the bottom.
3. From above, carefully spread the prepared mushrooms with caps down and salt.
4. Put dill umbrellas, bay leaf, black peppercorns and chopped garlic cloves on top of the mushrooms.
5. Place cherry, currant and oak leaves on top.
6. Close the lid, smaller in diameter than the dishes and press down with a load from above.
7. Put the pan with mushrooms in a cool place.
8. After 4-5 days, drain the resulting brine and lay out the second layer of mushrooms.
9. Salt, add garlic, pepper and close the layer of mushrooms with leaves and herbs.
10. Repeat the procedure until the place or mushrooms run out.
11. After the juice appears from the mushrooms, gauze, folded in several layers, must be put into the pan under oppression.
12. Put the pot with mushrooms in a cool place for two weeks. After that, you can decompose into banks and roll up.
13. Store until seaming mushrooms in a saucepan at a temperature not exceeding 10 degrees.

How to salt mushrooms in a hot way

Elapsed time - 1 hour. Salting time - 5 days.
Products
Fresh mushrooms - 1 kilogram
Onion - 1 piece
Salt - 40 grams
Garlic - 2-3 cloves
Bay leaf - 1-2 pieces
Dill umbrellas - 1-2 pieces
Black peppercorns - 2-3 pieces
Cloves - 2-3 pieces
Currant and cherry leaves - to taste
Oak leaves - 2-3 pieces

Hot way how to salt mushrooms
1. Carefully transfer the mushrooms prepared for salting into a saucepan, pour water into it and salt (1 teaspoon of salt per 1 liter of water).
2. Put on fire and drain the water immediately after boiling.
3. Pour in new water and cook the mushrooms after boiling for 30 minutes.
4. Drain the water again and let the mushrooms cool.
5. At the bottom of a dry and clean saucepan for salting, cut the garlic cloves, put the dill umbrella, bay leaf.
6. Put a layer of mushrooms, sprinkle with salt on top (40 grams of salt per kilogram of mushrooms).
7. Add currant, cherry, oak leaves, as well as black pepper and cloves.
8. Alternate layers until mushrooms run out.
9. Put oppression on top and leave the pot with mushrooms in a cool place for five days.
10. Arrange the mushrooms in sterilized jars and roll up.

How to quickly salt mushrooms

Products
Honey mushrooms - 1 kilogram
Citric acid - 4.5 grams
Salt - 3 tablespoons

Fast salting mushrooms
1. In a saucepan with cold water, put citric acid (2 grams per liter of water).
2. Dip the prepared mushrooms in an acidified solution and soak for one hour, after which the water is drained.
3. Pour cold water into the pan again (about 5 liters per kilogram of mushrooms) and pour citric acid (5 grams per liter of water).
4. Boil mushrooms until they drop.
5. Throw the mushrooms in a colander, strain the broth through a fine sieve or cheesecloth.
6. Arrange mushrooms in sterile jars and pour strained broth.
7. Cover the jars with lids and put on fire in a saucepan or in a basin of water.
8. In this way, sterilize jars 0.5 liter - 70 minutes, liter - 90 minutes.
9. Roll up the jars, turn the lids up and leave to cool.
Cooking time - 3 hours. Readiness of mushrooms - one day.

How to salt mushrooms with vinegar

Products
Honey mushrooms - 1 kilogram
Water - 1.5 cups
Salt - 3/4 tablespoon
10% vinegar (you can dilute the essence 1:7) - 1/4 cup
Peppercorns - 3 pieces
Cloves - 2 things
Cinnamon - on the tip of a teaspoon
Bay leaf - 2 pieces

Salting mushrooms with vinegar
1. Fold the mushrooms into a saucepan, pour water, put on fire.
2. After boiling, remove the foam and immediately drain the water.
3. Mix all other ingredients and add to mushrooms.
4. Boil everything together for another 30 minutes.
5. Arrange in sterilized jars, turn the lids down and leave to cool.
6. After a day, mushrooms are ready for use, but you can leave them for the winter.
Time spent on cooking - 1 hour. Time of preparation of mushrooms - 1 day.

Fkusnofakty

- If salted mushrooms are harvested without cooking (cold method), it is especially important to carefully process the mushrooms before cooking. For additional sterilization of mushrooms, they can be poured with salted water and left for a couple of hours and then drained.

Before salting mushrooms, they must be weighed in order to correctly calculate amount of salt. For one kilogram of raw mushrooms, 40 grams of salt are required. It is better to use coarse salt for salting, as it contains fewer chemical elements that are used to clean the salt and can give salted mushrooms extra notes of taste.

At preparing again for salting you can separate the small ones from the large ones and pickle them separately. If it is important to save time, then you can honey mushrooms and not separate, but salt all together. When cleaning large mushrooms, the legs should be cut off, leaving only a small stump at the hat. For medium mushrooms, cut the legs into pieces no more than 2 centimeters, and only very small mushrooms can be salted whole. It should be said that the appetizer looks most appetizing, consisting of small whole mushrooms that have completely retained their shape during cooking, so the mushrooms must be processed as carefully as possible. - mushroom quality you can check with an onion added to the water when boiling. If the color of the onion has not changed, then all the mushrooms can be processed further without fear. But if the bulb has acquired a grayish or bluish tint, it is better to refuse these mushrooms and not risk your and your loved ones' health.

It is allowed to make a blank in a barrel and store it in it, however, at home, this method is unlikely to be the safest for the quality of mushrooms. To get a fragrant preparation with a barrel aroma, it is recommended to do all the procedures in a barrel, keep the mushrooms in the barrel under the load, but finally put the mushrooms in jars.

If the mushrooms brighten during salting, nothing needs to be done, this is normal.

Before salting mushrooms, it should be noted that from one bucket of fresh mushrooms a three-liter jar of salted mushrooms is obtained. Since an open jar of salted mushrooms is stored for 1-2 weeks, it is recommended to salt mushrooms in small jars with a volume of 200-300 milliliters.

Meadow mushrooms (with hard legs) should be salted only in a hot way, since with others they remain hard - When cooking mushrooms water in a saucepan should be poured at the rate of 2 cups per kilogram of mushrooms.

Ready-made salted mushrooms are served, mixed with vegetable oil and onion, cut into half rings, as an appetizer.

- Spices retain the taste and aroma of salted mushrooms, but their excessive use can destroy the delicate taste of mushrooms. Mushrooms go very well with garlic and dill. When salting, bay leaves, black peppercorns, currant leaves, and cherries are also used. Horseradish leaves, like the root, make mushrooms crunchy, and oak root gives elasticity. You can add cloves, coriander and rosemary, which has a coniferous smell and the mushrooms turn out to be "forest". The amount and ratio of spices can be added to taste, the main thing is not to overdo it. Leaves of currants, lavrushka, cherries must be scalded with boiling water before being put in jars. So harmful microorganisms and bacteria will not be able to get to the mushrooms, and the aroma from the leaves will be stronger.

- utensils for pickling mushrooms in a cold way, it is best to use wood, it can be bought from craftsmen. You can also use ceramic or enameled dishes, but always without chips and cracks. Before use, the dishes must be scalded with boiling water and dried. With a hot salting method, mushroom soup can be cooked on the remaining broth.

As oppression when salting mushrooms, you can use a stone (previously wash it clean and scald with boiling water) or a jar of water. If the neck of the dishes is not wide, a bottle of water will do.

So that ready-made salted mushrooms do not mold during storage, on top they can be covered with gauze soaked in vinegar. Store pickled mushrooms in a cool place. It can be a refrigerator, a cellar or a balcony, if the air temperature is not more than ten degrees. Store an open jar for no more than 1-2 weeks. You can pour a little vegetable oil into a jar of salted mushrooms. So air access will be impossible, and the mushrooms will last much longer.

You can buy salted mushrooms in the store all year round, but homemade mushrooms have a brighter taste and aroma. The cost of store-bought mushrooms is 800 rubles / 1 liter, at home with personally collected mushrooms - from 20 rubles. (price is for June 2017).

Calorie content of salted mushrooms - 20 kcal.

Salted mushrooms are an excellent addition to dishes such as mashed potatoes, boiled rice and pasta.

How to salt mushrooms in cucumber pickle

Products
Fresh mushrooms - 1 kilogram
Cucumber pickle - half a liter
Salt - 30 grams
Garlic - 2-3 cloves
Bay leaf - 1-2 pieces
Dill umbrellas - 1-2 pieces
Black peppercorns - 2-3 pieces
Cloves - 2-3 pieces
Currant and cherry leaves - to taste

Salting mushrooms in cucumber pickle
1. Put prepared mushrooms into a saucepan, pour water, add salt (10 grams of salt per liter of water) and put on fire.
2. After boiling, drain the water along with the resulting foam, and rinse the mushrooms again.
3. Pour new cold water and cook mushrooms in it for 40 minutes after boiling.
4. Drain the water through a colander, cool the mushrooms.
5. Put chopped garlic, bay leaf and other spices on the bottom of a dry and clean pan.
6. Then put the mushrooms and salt (30 grams of salt per 1 kilogram of mushrooms).
7. Pour mushrooms with cucumber pickle so that it completely covers the mushrooms.
8. Put the mushrooms under oppression and put them in a cool place for 5 days.
9. After that, arrange the mushrooms in jars and store in the refrigerator.
The time spent on cooking is 1 hour, the time for pickling mushrooms is 2-3 weeks.

Fans of "quiet hunting" are looking forward to the onset of the mushroom season. Some prefer only noble mushrooms, such as porcini, milk mushrooms or saffron mushrooms. Others do not change their taste preferences and can not wait until August, when honey mushrooms appear in whole families near the stumps and on tree trunks.

Under favorable conditions, mushrooms delight mushroom pickers until October. Therefore, zealous housewives do not miss the opportunity to prepare these mushrooms for the future. They dry them, salt them, marinate them.

Preparing for pickling

Honey mushrooms, like all mushrooms, do not tolerate long storage. So that they do not deteriorate, do not become wormy and do not break while in the basket, they start processing them immediately when they come home.

First of all, they are sorted out, rejecting wormy, overgrown, dried ones. They also throw away all the broken pieces, as it is difficult to determine their belonging.

Then they are cleaned of earth, foliage, and other debris. Cut off the end of the leg. In order to quickly move away the adhering debris, mushrooms are poured with cold water and kept for several hours. So that the mushrooms do not sour, the water is changed several times.

After that, they are thoroughly washed until the water becomes completely clear. They are reviewing again, removing previously unnoticed bad mushrooms.

Since mushrooms are not very large, they are not sorted by size. In adults, the legs are separated from the hats and cut into noodles. Large caps are sometimes cut in half. Small mushrooms are salted whole.

Honey mushrooms can be salted both cold and hot. The cold method is longer, but it is considered a classic.

Many mushrooms do not need spices and are often salted without additives. Honey mushrooms do not have a pronounced “mushroom” aroma, therefore, when salting them, bay leaves, garlic, dill, allspice, as well as currant, cherry, and oak leaves are used.

For salting mushrooms, it is recommended to use barrels. But since it is problematic to get this container, the housewives salt the mushrooms in pots, buckets, jars. If there is a cellar or a glacier, mushrooms are left in large containers. Otherwise, mushrooms are transferred to glass jars, corked and stored in a cool place or in the refrigerator.

How to pickle mushrooms in a cold way

Ingredients:

• mushrooms prepared - 10 kg;
• salt - 500 g;
• bay leaf - 10-20 pieces;
• allspice - 50-60 peas;
• dill - a few umbrellas.

Cooking method

• Thoroughly clean the mushrooms, wash in several waters.
• Pour some salt into a wide saucepan or barrel. Lay mushrooms on it with hats down, creating 2-3 layers.
• Sprinkle with salt. Put some spices along with salt. Again put a layer of mushrooms, salt and spices. And so on until the container is completely filled.
• Cover the container with a clean cloth. Then press down with a wooden circle or flat plate. Press down on the circle. To do this, you can use a jar filled with water, or a clean granite stone. After some time, a brine should appear. The dishes are covered with gauze and cleaned in a cool place.
• After 2-3 days, the mushrooms will settle. Free space can be filled with a new portion of mushrooms, not forgetting to put more salt and spices. Make sure the mushrooms are completely covered with the brine. If it is not enough, increase the load. When mold appears, it must be completely removed, the fabric changed, and the circle washed.
• Soak the salted mushrooms for several days at a temperature of 18-20 ° before the start of sour-milk fermentation. This can be understood by the characteristic aroma and sour taste.
• Then cover the dishes with foil and transfer to a cold room. The mushrooms will be ready in about five weeks.

How to pickle honey mushrooms in a hot way: the first recipe

Ingredients:

• mushrooms prepared - 10 kg;
• salt - 500 g;
• bay leaf - 20 g;
• green dill - 200 g;
• onion - 150 g;
• bay leaf - 20 g.

Cooking method

• Clean the mushrooms, rinse thoroughly. Separate the caps from the legs. Cut the legs lengthwise into noodles. Mix with hats.
• Dip the mushrooms in boiling water and cook for 20 minutes from the moment of boiling. Remove the emerging foam. If there are a lot of mushrooms, dip each batch into clean water, and be sure to pour out the used water.
• Place some spices in the bottom of a pot or keg. Lay the mushrooms on top of them with their hats down, creating a layer of no more than 5 cm. Sprinkle them with salt and spices.
• Add mushrooms, salt and spices again. Thus, fill the entire container.
• Cover the mushrooms with a clean cloth, lay a circle on it, press down with a load.
• When the mushrooms settle, you can report a new batch of mushrooms. Just like with the cold salting method, make sure that the mushrooms are completely covered with brine. Rinse the mug periodically and change the napkin. Take the dishes with mushrooms to a cool room. Honey mushrooms, salted in a hot way, are ready for use in 2-3 weeks.

How to pickle honey mushrooms in a hot way: the second recipe

Ingredients:

• mushrooms prepared - 10 kg;
• salt - 50 g per 1 liter of water;
• dill - 50 g;
• bay leaf - 20 pcs.;
• black peppercorns - 30 pcs.;
• cloves - 30 pcs.;
• cherry and black currant leaves - 40 pcs.

Cooking method

• Clean the mushrooms from debris and earth. Fill with cold water and then wash thoroughly, changing the water several times.
• Dip in small batches into a pot of boiling salted water (put 40 g of salt per 1 liter of water) and blanch for 2-3 minutes. Change the water before a new batch.
• Cool immediately in cold water. This must be done so that they do not darken on the cut.
• Take a large saucepan and pour water into it. Make a 5% saline solution by adding 50 grams of salt for every liter of water. Dip all the mushrooms in boiling water and cook for 20-25 minutes - until the mushrooms sink to the bottom and the brine becomes transparent.
• Transfer the boiled mushrooms to a sieve and cool.
• Put the mushrooms in a large container (pot, barrel), interspersing them with spices and spices. Fill with mushroom broth. It should be up to 25% by weight of mushrooms. Close the dish with a lid and put it in a cold place. Honey mushrooms will be ready for use in 25-30 days.

Note to the owner

• In similar ways, mushrooms can be salted in glass jars.
• When salting mushrooms in large quantities, sometimes there is a problem with their storage. In this case, transfer the completely salted mushrooms to jars along with spices, fill to the top with the resulting mushroom brine, close with sterile lids and seal tightly. These mushrooms can be stored at room temperature.

Even in the summer, the housewives begin a hot time for processing the harvest of a variety of mushrooms. They are boiled, fried, stewed, soups, gravies, etc. are prepared from them. But then autumn begins and it's time to think about how to save them until winter. There are many ways to do this. One of them is to salt the forest harvest. This is one of the most common and simple ways to harvest it for the winter. Salting mushrooms in a cold way (canning in a strong saline solution) is available to everyone. We will stop there.

General principles of salting mushrooms. Preparatory stage

Like fresh, it can be used for stews and marinades, for soups, appetizers and side dishes. How to make them to please your loved ones with delicious dishes in winter? First you need to choose the right one. In order to get high-quality salting of mushrooms in a cold way, they must be strong, fresh, not wormy, not overripe and not crumpled. It is very important. Next, you need to sort them by size and cut the legs. Just before salting, putting it in a colander, wash the mushrooms well.

We do it as follows: we take a bucket of cold water and repeatedly dip a colander into it, letting the water drain well each time. It is not recommended to keep the mushrooms in water for a long time, as the caps absorb it very well. Then, after washing, honey mushrooms are cleaned of leaves adhering to them, earth, coniferous needles, sand, cut out the found damaged areas and the lower part of the legs. Large mushrooms are cut into pieces of the same size. Small ones can be left intact.

Salting honey mushrooms in a cold way in barrels: a universal recipe. Preparation

In fact, there are several options for salting mushrooms (as well as other mushrooms): dry, hot and cold. In this article, we will only consider the latter. It is not used for the entire crop, but only for those mushrooms that do not need pre-cooking. Including for honey mushrooms. This method consists in soaking washed and peeled mushrooms for one to two days in frequently changed or running water.

You can also soak in salted water, based on the following calculation: per liter of water - two grams of citric acid and ten grams of table salt. This should be done in a cool room, changing the solution itself at least twice a day. You can not soak the mushrooms, but blanch in boiling water. To do this, dissolve ten grams of salt in a liter of water. The duration of the process is 15-20 minutes. Then we cool the mushrooms in cold water and let it drain.

The second (main) stage of salting

We cook the way our grandmothers and great-grandmothers did. Consider an old recipe for salting mushrooms. We put the mushrooms in a barrel in layers, after pouring salt on the bottom. Each layer is also sprinkled with salt, at the rate of three to four percent of the total weight of prepared mushrooms, dill, chopped garlic, currants and cherries, caraway seeds. The layer should be no more than six centimeters, and the mushrooms should be upside down.

Having filled the barrel to the top, we close it with canvas, put oppression on top and after a couple of days we take it out to a cold place. After some time, mushrooms will give juice and settle, at this moment you need to add new ones, previously prepared or from another barrel. Each time, do not forget to put a circle with oppression. Then we send it to storage in the cellar or basement. After filling the barrel, somewhere in five or six days, we check the level of the brine. If it is not enough, add a saline solution (20 grams of salt per liter of water) or increase the load. The whole process takes up to one and a half months. This completes the salting. They need to be stored at a temperature of one to seven degrees.

We salt mushrooms for subsequent preservation in jars

As we already know, this method requires a long time for the mushrooms to be eaten. But the result is worth it. We will need a bucket of mushrooms, one and a half glasses of table salt, a head of garlic and fresh dill. Next, salting is performed again. We will put already pickled mushrooms in jars. Carefully, even using a toothbrush, we wash the mushrooms and cut off the damaged areas. To complete the recipe, we use enameled dishes, for example, a bucket with a lid or a large saucepan. As in the previous version, we pour salt on the bottom and lay honey mushrooms in layers, sprinkling them also with salt. You can add garlic cloves, cut into slices, and dill sprigs. We cover with a plate of smaller diameter and put the load. After a maximum of three days, the mushrooms will settle, letting the juice flow. Immediately after that, we transfer them to glass jars and close the lids.

The brine should completely cover the mushrooms. We put peeled and well-washed horseradish roots as a sealant under the lid. We put containers with them for aging for a standard month and a half. The recipe for salting mushrooms in jars is completed. We store them in a cool and dark place.

A small conclusion

Of course, the process for such recipes is very long, rather complicated, but it’s worth working hard once, and your whole family will be provided with an incredibly tasty, crispy and healthy snack for several months. And you will realize that salting mushrooms in a cold way is one of the best ways to stock them up for the whole winter. In order to serve them on the table, including the festive table, rinse the mushrooms well with water, add vegetable oil, onions and enjoy. Bon appetit!