Cold salting of meadow mushrooms. Honey mushrooms pickled in jars. Hot method of pickling honey mushrooms

Many housewives are well aware of the recipes for salting honey mushrooms. This is a common type of mushroom that serves as an excellent source of protein and amino acids. They contain a lot of phosphorus, so they can successfully replace fish dishes in vegetarian diets. They have antiseptic properties, which are enhanced when combined with garlic during pickling. Before eating and canning, mushrooms must undergo heat treatment.

How to pickle honey mushrooms

Housewives begin to pickle in the fall, after harvesting fresh mushrooms. Regardless of which recipe to use for pickling, you must consider the general rules:

To determine how much salt is required for pickling honey mushrooms, you need to accurately weigh the original product. As a rule, for every kilogram of honey mushrooms take 40 g of salt.
You need to know the exact proportions when cooking. There should be 2 glasses of water per 1 kg.
When preparing brine for honey mushrooms, take 8 g of salt per 1 liter of water.
The cold salting method requires careful processing of the raw materials before cooking. To do this, they can be soaked for several hours in salted water.
For salting, it is recommended to use coarse salt. This product contains a minimum of chemical additives, which means that the finished dish does not spoil the excess taste.
The stems of large mushrooms should be cut off so that a small stump remains at the base of the cap. Small mushrooms can be added whole to pickling.
When calculating the yield of the finished product, you can rely on the following data: for a three-liter jar you need to take about a bucket of fresh mushrooms.
In order to pickle honey mushrooms and keep them fresh for a long time, protecting them from mold, you can place a piece of gauze soaked in vinegar on top of the mushrooms.
Another way to preserve the product is to store it in a cool room, the temperature in which does not rise above 10 0 C.
In order to check the quality of the collected honey mushrooms, mushroom pickers resort to the following method: boil them by adding an onion head to the pan with the salted honey mushrooms. If its color remains unchanged, then the mushrooms are suitable for consumption, but if it has become gray or bluish, then such mushrooms are not worth eating.
Housewives often doubt whether frozen honey mushrooms can be salted. This product is quite suitable for hot preparations for the winter. The advantage of this recipe is that it can be used all year round.

Before you start salting honey mushrooms, you need to perform primary processing - peel and soak the mushrooms. To do this, you need to cut off the lower parts of the legs, put the raw materials in a suitable container, add salted water and leave to soak for an hour. Then rinse the honey mushrooms with running water and place in a colander to drain the liquid. After this, you can salt the mushrooms according to your favorite recipe.

Salted honey mushrooms for the winter in jars

Common methods of preparing mushrooms are pickling or pickling. This recipe will tell housewives how to pickle boiled honey mushrooms quickly and easily. The resulting appetizer in winter becomes a decoration for any table as an independent dish and can be used for preparing salads, soups and gravy. Required ingredients:

2 kg honey mushrooms;
allspice to taste;
Bay leaf;
salt, at the rate of 60 g per 1 liter of water.

It is better to salt young honey mushrooms. After preliminary preparation - cleaning and soaking, put the raw materials in a saucepan, add 4-5 liters of water, put on the stove, and bring to a boil. Then cook over low heat, periodically removing the foam for 40 minutes. Drain the contents of the pan into a colander. Then fill the mushrooms with water again, add salt and seasonings. Cook for 10 minutes after boiling. Remove from heat. Transfer the workpiece into a sterilized container. Make sure that the mushrooms do not fit too tightly together, otherwise the jars may explode. Also pour the salted water that was used for cooking into the jars to the top.

Advice! While the mushrooms are cooking, be sure to stir them, otherwise the contents of the pan will begin to “run away.”

Cover all containers with lids and place to sterilize in a container with hot water so that the liquid reaches the shoulders of the jars. Bring to a boil and leave for another 15 minutes. Seal with metal lids. Cool the container bottoms up, covering it with a blanket or blanket. In winter, salted mushrooms prepared according to this recipe can be stored at room temperature.

Recipe for cold pickling honey mushrooms

This recipe for cold pickling honey mushrooms for the winter is standard. It can be used for preparing saffron milk caps, white mushrooms, and milk mushrooms. Taking it as a basis, housewives choose the composition and quantity of spices to suit their taste in order to prepare the most delicious salted mushrooms. For 3–4 liters of snacks you will need to take:

5 kg of main product;
10–15 peas of allspice;
bay leaf to taste;
fresh or dried dill;
optional horseradish leaves;
250 g coarse table salt.

Pour salt onto the bottom of the dish so that the bottom is completely covered. Add dill and bay leaves. Wash the fruiting bodies. Place some of it in a thin layer in a bowl, sprinkle with salt, and add herbs. Make a few more layers in the same way.

When the container is full, cover it with a piece of gauze and cover it with a lid or plate. Place a pressure on top, for example, a jar filled with water. As the juice appears and the mushrooms settle, the dishes can be filled with fresh honey mushrooms, not forgetting to add salt and seasonings. You can put horseradish leaves on top.

Salt honey mushrooms in this way for several days at room temperature. As a result of fermentation, the mushroom mixture begins to emit a sour smell. As soon as it occurs, the container must be covered with film and moved to a cool room.

During salting, it is important to ensure that the contents are completely hidden by the brine. If mold appears, replace the bend and piece of gauze with clean ones. Full ripening lasts 5–6 weeks. The finished dish, prepared cold, can be seasoned with oil and served with chopped onions, and can also be used as a side dish for meat or fish.

Hot pickling recipe

You can salt honey mushrooms for the winter not only cold, but also hot. The recipe is quite simple, and preparation does not require a lot of time or special equipment. You will need:

1 liter of water;
1 kg honey mushrooms;
58 g salt (8 g for brine);
dill umbrellas, laurel and horseradish leaves;
10 peas of allspice.

Place a pan of water on the fire, boil, add salt and wait until it boils again. Pour in the washed fruiting bodies and leave them to cook for 25–30 minutes. Place the contents of the pan in a colander, wait until the liquid drains, and cool.

Prepare the container and put spices on the bottom. Add honey mushrooms, sprinkling each layer with salt. You can add currant leaves for flavor. Place the jars in a cool room. The snack is ready to eat after 40 days. If you salt honey mushrooms according to this recipe, you will get an appetizing and aromatic dish that will retain its taste for a long time.

Recipe for salted honey mushrooms for the winter without vinegar

Using this recipe, you can salt honey mushrooms using the classic method and get crispy canned food with a delicate taste. The preparation takes its rightful place in the cookbook of any housewife. Set of ingredients:

1 kg of cooked honey mushrooms;
2 tbsp. l. salt;
5 black peppercorns;
several leaves of horseradish, laurel and dill umbrellas;
2–3 cloves of garlic;
optional - oak, cherry, currant leaves.

Before salting, you need to prepare the herbs - rinse and dry well. Take a ceramic container and line the bottom with horseradish leaves so that there are no uncovered areas left. Then place a layer of honey mushrooms with caps down, on top - bay leaf, dill, black pepper, a little chopped garlic. Lay out the top layer of oak leaves and cherry or currant leaves. Make several such layers, alternating fruit bodies and spices.

Cover the contents of the dish with a plate; its diameter should be less than the diameter of the container. Press down with a weight. A jar filled with water is usually used as oppression. According to this recipe for salted honey mushrooms using the open method, salting takes 2-3 weeks. The workpiece is stored in a cool place.

How to pickle honey mushrooms quickly

If the housewife has a little free time to spend in the kitchen, she can use the following recipe. It helps you salt quickly and still get a delicious snack. In order to prepare salted mushrooms in a quick way, you will need:

1 kg of fresh mushrooms;
40 g salt;
1 onion;
1 tbsp. l. dried cumin;
2–3 cloves of garlic;
several bay leaves, dill umbrellas, black peppercorns.

Clean the fruiting bodies, pour water into containers, and leave to soak. Add the onion and cumin wrapped in a piece of gauze to add tartness to the finished dish. Salt and add herbs. Bring the water to a boil and leave on the fire for half an hour. At this time, constantly remove the resulting foam. Place the contents of the container in a colander and wait until all the liquid has drained.

Advice! If you have free time, experienced housewives advise separating mushrooms by size and sealing them separately.

Take a container for pickling. Place dill umbrellas, garlic cloves, bay leaves, cloves and pepper on the bottom of the jars. To give the dish a sweet taste, you can add currant leaves. Fill the jars with honey mushrooms, pour hot brine. Roll up. This recipe requires salting mushrooms for a week. This time is required for the product to ripen.

The easiest way to pickle honey mushrooms for the winter

You can salt honey mushrooms for the winter using a minimum amount of the most accessible ingredients:

1 kg honey mushrooms;
2 tbsp. l. salt;
5 cloves of garlic;
10 grains of black pepper;
5 bay leaves;
a pinch of ground coriander.

Place the cleaned and soaked main product in a saucepan, add 3 cups of water, and cook for 20 minutes. Do not forget about the need to remove the foam. Add all seasonings except garlic. Leave on the fire for another 5 minutes, then distribute the contents of the pan into a sterilized container. Place the garlic cloves. Strain the mushroom broth and pour it into jars. Seal with nylon lids and store in a cool, dark room.

Recipe for pickling honey mushrooms for the winter under oppression

To pickle honey mushrooms under pressure, you need to prepare them in advance and use the following recipe:

1 kg of mushrooms;
40 g salt;
5 grains of black pepper;
2–3 cloves of garlic;
dill umbrella

After boiling the honey mushrooms for 20 minutes, transfer them to an enamel bowl, top with dill and garlic and sprinkle with salt and pepper. Cover with gauze or a piece of cloth, press with pressure, and cover with a lid. Salt for 40 days, remembering to change the gauze several times a week. When the preparation is ready, distribute it into glass jars and fill it with brine for honey mushrooms for the winter. Seal the container with plastic caps. Suitable conditions for storing snacks prepared according to this recipe are cool and dark. For the winter it can be placed in the refrigerator or in the basement.

Salted honey mushrooms for the winter without sterilization

The classic recipe for pickling without sterilization allows you to prepare a fragrant, crispy snack that can be used to decorate a holiday table in winter. The following ingredients will be required:

3 kg honey mushrooms;
150 g coarse salt;
5–6 cloves of garlic;
20 black peppercorns;
several umbrellas of dill, horseradish leaves, currants, oak;
5 bay leaves.

Wash and dry the herbs, chop the garlic cloves. Distribute the boiled fruiting bodies and seasonings into jars in layers. Cover the bottom of each of them with currant and horseradish leaves. Then salt each layer of honey mushrooms, sprinkle with pepper and garlic. Place dill umbrellas and bay leaves on top. The last layer should consist of salt and herb leaves.

Advice! Experienced housewives advise putting mushrooms in containers with their caps down and tamping them lightly.

Seal the container with plastic lids. Leave to salt for 2-3 weeks. Then store the workpiece in the refrigerator or in the basement.

Conclusion

Each housewife can choose how to salt honey mushrooms - cold or hot, using or without sterilization. It should be taken into account that a dish prepared using the cold salting method can only be stored in a cool room, while hot honey mushrooms can be safely left at room temperature. They are not afraid of putrefactive processes or mold. To pickle honey mushrooms for the winter at home, use a minimum amount of ingredients; even novice housewives can master the recipes.

Honey mushrooms are rich in protein, amino acids and vitamins. Despite its low calorie content, the ingredient is classified as a heavy food. For this reason, it is recommended to use it in boiled form.

“Forest gifts” contain a lot of phosphorus, which allows you to completely exclude seafood from the diet, thereby completely replenishing the lack of nutrients. Honey mushrooms have antiseptic properties. They effectively fight Staphylococcus aureus, and if you add a little garlic, then the positive effect is only enhanced. Pickling honey mushrooms is a fascinating and interesting activity that requires certain skills and effort. Today we propose to consider recipes for preparing salted honey mushrooms for the winter.

Hot method

This method of canning involves the use of heat treatment of the product, which reduces the content of some useful substances. On the other hand, it prevents the development of pathogenic microflora, allowing you to preserve the workpiece for a long time.

Products:

fresh mushroom fruits - 2 kg;
table salt - 80 g;
garlic - 4 cloves;
laurel - 2 leaves;
dill umbrellas - 5 pcs.;
black peppercorns - 10 g;
cloves - 5 g;
cherry leaves - 8 pcs.

How to pickle honey mushrooms at home:

Sort out the main ingredient, remove dirt and rotten parts. Rinse in clean liquid and place in the prepared pan. Add 400 ml of filtered water and a little salt. After boiling, strain and repeat the procedure again, but cook for a quarter of an hour.
Remove the peels from the garlic cloves, divide them into several parts and place them on the bottom of a new, clean pan. Add laurel and dill inflorescences.
Layer the mushrooms, sprinkling each with table salt. Wash the cherry leaves, scald with boiling water and place them on top of the “forest fruits” along with peppercorns and cloves.
Place a press on top and place in a cool place for 5 days.
After the time has passed, pack the finished snack into sterile jars, roll it up tightly and store it.

Forest mushrooms - fast and tasty

Don’t want to tinker with workpieces for a long time? We suggest considering a quick cooking option. The main advantage of the preparation is that it does not require large and capacious containers. This is a way to properly and quickly pickle honey mushrooms:

Products:

honey mushrooms - 500 g;
onion - 80 g;
dry cumin - 8 g;
laurel - 2 leaves;
table salt - 20 g;
garlic cloves - 2 pcs.;
dill umbrella - 1 pc.;
carnation inflorescence - 1 pc.;
peppercorns - 1 pc.

The cooking process will be like this:

Sort out the honey mushrooms, clean them, remove dirt and spoiled fruits. Place in a clean saucepan and fill with filtered liquid.
Peel the onion and cut into several slices. Place cumin in gauze folded in several layers and tie it neatly. Place in the contents of the container along with the bay leaves, adding a little salt. Cover and cook, and after boiling, continue cooking for half an hour. It is important to regularly remove the resulting foam. After the time has passed, drain in a colander and wait for the excess moisture to completely drain.
Wash the jars with soap and heat over steam. Place peeled garlic cloves, bay leaves (optional), black pepper and cloves on the bottom of glass containers. Pack the boiled mushrooms tightly.
Pour 500 ml of clean water into a saucepan, add salt. Heat until the bulk ingredient is completely dissolved. Fill the jars with brine, close tightly and turn over. After cooling, store in the cold. After 7 days, the mushrooms can be consumed.

Mushrooms “A la pickles”

Cucumber pickle adds some piquancy and originality to the preparation. Preservation is not only tasty, but also aromatic. Let's look at how else you can salt honey mushrooms.

Products:

fresh mushrooms - 1.5 kg;
cucumber pickle - 750 ml;
table salt - 45 g;
bay leaf - 2 leaves;
dill umbrellas - 2 pcs.;
peppercorns - 2 pcs.;
carnation - 1 inflorescence.

Sort honey mushrooms, remove unedible fruits, twigs, and leaves. Rinse and place in a convenient pan, add water and add salt based on the calculation for 1 liter - 2 tsp. table salt.
Place on the stove, cover, after boiling, strain and refill with water and salt and boil for 20 minutes. Place the fruits in a colander and cool.
Place the peeled garlic cloves, bay leaves and seasonings in the pan where the preparation will be prepared. After placing the mushrooms, be sure to salt each layer. Fill with cucumber pickle, put under a press in a cold room for 5 days. Pack into sterile jars, roll up and store. After 21 days, you can try the snack.

Spiced

Don't know how to surprise your family and friends? We offer you a canning option with bright, aromatic herbs. This recipe makes the mushrooms savory with a crispy texture.

Products:

fresh mushrooms - 1.5 kg;
table salt - 75 g;
peppercorns - 5 pcs.;
sweet peas - 15 pcs.;
laurel - 8 leaves;
garlic - 10 cloves;
coriander seeds - 5 g.

Sort honey mushrooms, remove unedible fruits, leaves, and twigs. Rinse under clean water and place in the prepared pan. Add liquid and add a little salt, after boiling, cook the product for 5 minutes. Place in a colander and repeat the boiling process, but for a quarter of an hour, if the fruits are large then it is recommended to increase the time to 25-30 minutes.
Strain, cool. In a large, capacious saucepan, place peeled garlic cloves, table salt, black peppercorns and bay leaf alternately with mushrooms on the bottom. This amount should yield approximately 7-8 layers. The final addition should be sweet peas and coriander.
Cover with gauze and place a heavy object on top. Refrigerate for 5 days, and then pack into sterile jars and close.

Mushroom preparations deservedly take pride of place among all types of homemade pickles. Marinated, frozen and, of course, salted, honey mushrooms are a delicious snack for both the everyday menu and a festive feast.

Why honey mushrooms?

Honey mushrooms are rich in phosphorus, which is essential for the human body; its content is comparable to that of fish. Mushrooms are recommended to be eaten by older people in order to prevent the development of problems with bone tissue. You can improve the processes of hematopoiesis and tissue regeneration in the body by consuming foods rich in copper and zinc. Honey mushrooms are one of these products.

An undoubted plus is that they are rich in minerals, vitamins E and C. The latter have a positive effect on hormonal levels and the immune system. However, amino acids and proteins from honey mushrooms are much more difficult to digest than from meat and fish. Mushrooms are difficult to digest and are even called heavy food. They are not recommended for consumption by children and people with gastrointestinal diseases.

Honey mushrooms are prepared in different ways. They are salted for the winter in jars, barrels, frozen, and canned. Mushrooms are added to various dishes and preparations:

hodgepodge;
borscht;
vegetable mix;
caviar

For convenience in subsequent use, for example, for baking pies, you can salt mushrooms twisted in a meat grinder. The result is mushroom caviar, the taste of which is not inferior to ordinary honey mushrooms, and a delicate and uniform consistency. This preparation will be an excellent filling for pies and pancakes.

How to prepare honey mushrooms for pickling

Fresh mushrooms must be thoroughly cleaned of debris and grains of sand. Honey mushrooms are washed several times under running water. If necessary, you can leave them for several hours in cold water, but with added salt.

It is better to sort small and large honey mushrooms into different containers. For large ones, only the caps are suitable for processing; the legs will be too hard.

When salting honey mushrooms, you should not overuse various spices or herbs. The taste of this type of mushroom is very delicate, and rough use of seasonings will simply ruin it. Garlic and dill are best suited for honey mushrooms. Cloves, coriander and rosemary also go well with the “piney” aroma of wild mushrooms. These spices are added immediately before putting the mushrooms into jars, the quantity is to taste.

Honey mushrooms that cannot be boiled in the next few hours are best poured with cold water and lightly salted. They will not deteriorate in the next 6-8 hours and will acquire a beautiful light shade. It is advisable to boil mushrooms in an enamel or cast iron bowl; in aluminum they will lose all their beneficial properties.

Forest gifts must be weighed before salting. This is necessary for the correct calculation of the amount of salt (most recipes require 40 grams per 1 kilogram of raw honey mushrooms) for further processing.

Hot method of pickling honey mushrooms

To prevent the formation of mold, the washed mushrooms should be boiled in two waters, each time adding cold, clean water, slightly salted (1 teaspoon of salt per liter of water). The first water is poured out immediately after boiling; in the second, the mushrooms need to be cooked over low heat for 40-50 minutes.

You can avoid blackening of forest mushrooms during cooking if you add citric acid on the tip of a knife before starting cooking.

The cooled mushrooms are transferred to a clean pan, to the bottom of which you can add spices and seasonings to taste. Bay leaves, garlic, and fresh dill go best with honey mushrooms. A wonderful aroma will be given to the mushrooms by oak, cherry, and currant leaves, which must be thoroughly scalded with boiling water before adding to jars.

Mushrooms are laid out in layers, alternating with spices and sprinkling each layer with salt. Forty grams of salt are needed per kilogram of honey mushrooms.

For five days, honey mushrooms are salted under a wooden yoke, covered with clean gauze. Then all that remains is to transfer them into sterilized jars and roll them up. The mushrooms are crispy, juicy and aromatic. Stored until spring.

How to pickle honey mushrooms in a cold way

It is best to salt small and large honey mushrooms separately. This way they will look more aesthetically pleasing and attractive when served. Enameled or wooden containers are best suited for cold pickling of honey mushrooms.

Place a thin layer of horseradish leaves on the bottom of the prepared pan or barrel. Then layer the mushrooms, caps down. Each layer of honey mushrooms is sprinkled with salt. Salt needs 50 grams per kilogram of mushrooms.

On top you can add dill umbrellas, a few black peppercorns, finely chopped garlic, and on the very top put cherry, currant, oak leaves, previously thoroughly scalded with boiling water. However, all these additives are a matter of taste.

The container is closed with a lid of smaller diameter, on which pressure is placed. Throughout the storage period, you need to check, and if mold appears, the mushrooms need to be washed, the gauze changed and a little more salt added.

Quick salting of honey mushrooms for the winter

To pickle using this method, you will need to first soak the mushrooms in acidified water for one hour. Two grams of citric acid per liter of water is enough. Then the mushrooms are again filled with clean cold water and put on fire. For a kilogram of honey mushrooms you will need half a liter of water, to which you need to add 2.5 grams of citric acid and 3 tablespoons of salt.

Honey mushrooms need to be cooked until they sink to the bottom of the pan. The broth in which the mushrooms were cooked should become transparent. This is how they know they are ready.

The mushrooms are removed from the container and the water is filtered. Place the honey mushrooms in sterilized jars of the desired size, pour in the broth and sterilize again (half a liter - an hour, liter - an hour and a half), then roll up with metal lids.

Honey mushrooms prepared using this method can be eaten within a day. Time spent on preparation is no more than 3 hours.

Honey mushrooms are preserved in cucumber brine and together with other mushrooms, especially when preparing mushroom caviar for the winter. However, if you salt them separately, they last longer and taste much better.

When cooking honey mushrooms for pickling or preservation, it is necessary to remove the foam. It is not recommended to add a lot of vinegar. For a kilogram of honey mushrooms, one and a half glasses of water and 40-50 ml of vinegar are enough.

Secrets of storing honey mushrooms

You can prevent the appearance of mold on pickled mushrooms in jars by pouring hot vegetable oil over them. It evenly covers the honey mushrooms, preventing air from entering and preserving them much longer. This method is effective both when clogging containers with plastic and metal lids.

Some housewives cover pickled mushrooms with gauze soaked in vinegar. It also helps against mold formation.

The best option for storing prepared salted mushrooms is a cellar, refrigerator or balcony. The temperature there should be no lower than 4 and no higher than 10 degrees. Often, it is precisely when the storage temperature is not observed that the preparations with honey mushrooms begin to deteriorate.

Mushrooms are best stored in the refrigerator. However, it is not always possible to place a large number of cans there. In this case, the sealed and pre-cooled jars should be kept in the refrigerator for two to three days. So they will stay in the cellar or on the balcony for a much longer time.

A few tricks for pickling honey mushrooms

To pickle honey mushrooms, some housewives boil them in wooden barrels for no more than 30 minutes. This way the mushrooms retain maximum nutrients. However, in this case it is necessary to very carefully prepare the storage containers.

It is also very important that the temperature regime in the room is strictly observed. During severe frosts, mushrooms can freeze and lose their taste. If the room is too warm, then they may become unsuitable for food, to the point that they can be poisoned.

It is dangerous for your health to eat honey mushrooms that have been stored longer than 7 days after opening the jar. Therefore, it is worth initially rolling the mushrooms into small containers.

Homemade honey mushrooms differ from store-bought ones in the absence of preservatives and vinegar additives. Also, mushrooms prepared by yourself have a brighter taste and aroma.

Even in the summer, housewives begin the busy time of processing the harvest of a wide variety of mushrooms. They are boiled, fried, stewed, used in soups, gravies, etc. But then autumn begins and the time comes to think about how to preserve them until winter. There are many ways to do this. One of them is to pickle forest crops. This is one of the most common and simple ways to prepare it for the winter. Cold pickling of honey mushrooms (preservation in a strong saline solution) is available to everyone. We will stop there.

General principles of pickling mushrooms. Preparatory stage

Like fresh ones, they can be used for stewing and marinades, for soups, appetizers and side dishes. How can you make them to please your loved ones with delicious dishes in winter? First you need to choose the right one. To achieve high-quality pickling of honey mushrooms using a cold method, they must be strong, fresh, not worm-eaten, not overripe or wrinkled. It is very important. Next you need to sort them by size and trim the legs. Just before salting, place them in a colander and wash the mushrooms well.

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

Cold pickling of honey mushrooms in barrels: a universal recipe. Preparation

In fact, there are several options for pickling honey mushrooms (as well as other mushrooms): dry, hot and cold. In this article we will consider only the latter. It is not used for the entire harvest, but only for those mushrooms that do not require pre-cooking. Including honey mushrooms. This method involves 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 them 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 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. Let's look at an old recipe for pickling honey mushrooms. Place the mushrooms in the barrel in layers, after pouring salt on the bottom. We also sprinkle each layer with salt, at the rate of three to four percent of the total weight of the prepared honey mushrooms, dill, chopped garlic, currants and cherries, and caraway seeds. The layer should be no more than six centimeters, and the mushrooms should be caps down.

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

We pickle honey mushrooms for subsequent preservation in jars

As we already know, this method requires a long time for the mushrooms to be edible. But the result is worth it. We will need a bucket of honey mushrooms, one and a half glasses of table salt, a head of garlic and fresh dill. Next, the honey mushrooms are salted. We will put already pickled mushrooms in the jars. Carefully, even using a toothbrush, wash the mushrooms and cut off the damaged areas. To complete the recipe, we use enamel dishes, for example, a bucket with a lid or a large saucepan. As in the previous version, pour salt on the bottom and lay honey mushrooms in layers, sprinkling them with salt as well. You can add sliced garlic cloves and dill sprigs. Cover with a plate of smaller diameter and place the weight. After a maximum of three days, the mushrooms will settle, releasing juice. Immediately after this, transfer them to glass jars and close the lids.

The brine should completely cover the mushrooms. Place peeled and well-washed horseradish roots as a seal under the lid. We place containers with them to ripen for the standard month and a half. The recipe for pickling honey mushrooms in jars has been completed. We store them in a cool and dark place.

A little conclusion

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

People quite often cook dishes from them.

This type of mushroom grows on stumps. There are cases when up to one bucket of mushrooms was collected from one stump.

There are different ways to prepare honey mushrooms. Very often they are pickled to be added to their reserves for the winter. And then imagine - New Year’s holidays, and you have delicious, home-cooked mushrooms on your table.

There are many recipes according to which you can cook and pickle honey mushrooms.

Instant marinated honey mushrooms

The most common recipe for quickly preparing a liter jar of honey mushrooms includes the following ingredients:

Pour the mushrooms into boiling water and let them cook for 12 minutes.

Advice from the chefs: If you took the mushrooms out of the freezer, you can throw them frozen.

When time has passed, you need to drain the water. Then again pour one liter of water and begin preparing the marinade. Throw spices into it and cook for ten minutes.

Then we put the mushrooms in a jar and fill it with marinade, close the jar and put it in a cold place for 10 - 12 hours. And you can eat this high-calorie dish.

A similar recipe is used to marinate honey mushrooms for the winter. To do this, the mushrooms are soaked and washed.

While they are boiling, prepare the marinade, namely boil it:

After the boiled mushrooms are washed again, put in jars and filled with marinade. The sunset for next winter is ready.

Marinated mushrooms in a slow cooker

In order to prepare pickled mushrooms in a slow cooker, you need very little time. The ingredients are the same as for quick marinating. You can, of course, add cinnamon to taste.

How exactly does the marinating process work? Mushrooms are washed under running water. If they are large, you need to cut them into pieces. Then soak them for fifteen to twenty minutes.

Place the mushrooms in the slow cooker. Add a few cups of water to it. If you like a significant amount of brine in your mushrooms, add more water.

Chef's tip: You need to cook in the appropriate mode - “stewing”.

“Stew” the honey mushrooms for half an hour to forty minutes. Only after about twenty minutes you need to remove the foam, add salt, maybe a bay leaf.

Five minutes before the end of cooking, add the spices. When the machine turns off, let the mushrooms sit on the “keep warm” setting for about ten minutes.

At the same time, you need to wash and sterilize the jars over boiling water (this procedure takes only a few minutes for one jar).

After everything is ready, place hot mushrooms in jars, pour marinade, roll up and wrap the jars in a blanket.

Salty mushrooms

Pickling honey mushrooms for the winter is a very interesting and responsible job. Many caring housewives roll up large quantities of mushrooms to savor them during the cold season.

Salting honey mushrooms is a specific procedure. You need to strictly follow the recipe:

three kilograms of mushrooms;
one to two horseradish roots;
a bunch of dill;
ten to fifteen black peppercorns;
garlic;
salt.

The mushrooms need to be sorted. Then soak in water for half an hour, wash and cook over low heat for a quarter of an hour. At this time, you need to grate the horseradish on a fine grater and mix it with spices and garlic and begin the salting process.

One layer of mushrooms should be covered with salt and spices with horseradish, then mushrooms again and in the same spirit until the last layer. We cover everything with gauze and put something heavy on top, for example, a three-liter jar of water. All this is infused for about ten days. Afterwards, pack it into jars and put it in the refrigerator.

Watch the video, which shows in detail how to pickle honey mushrooms correctly: