Salted honey mushrooms for the winter with cold and hot cooking methods

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

We offer you recipes for making salted honey mushrooms - a very tasty snack for the winter. These mushrooms can be a great addition to any dish and salad ingredient. You can salt honey mushrooms in different ways: with the addition of spices, spices and herbs.

How to pickle honey mushrooms in a cold way

At home, honey mushrooms are most often salted in a cold way without sterilization. The salting process does not require much time, and the mushrooms are crispy and retain the entire rich palette of taste.

Ingredients:

• honey mushrooms;
• umbrellas and dill greens;
• carnation buds;
• black peppercorns;
• bay leaves;
• salt;
• garlic.

Preparation:

1. First of all, honey mushrooms need to be sorted out, cleaned of forest debris and soaked in cold water for about an hour. Then rinse and boil for 15-20 minutes, do not forget to remove scale.
2. Now we will prepare all the spices and garlic for salting, it needs to be peeled and chopped into plates.
3. Then, at the bottom of a rather spacious container, put some chopped cloves of a spicy vegetable along with umbrellas and dill herbs, peppercorns, bay leaves and a few clove buds.
4. After we put honey mushrooms, salt them, put pepper, garlic, herbs and all previously used spices on top. And so, layer by layer, fill the container.
5. We press the contents with a flat plate and fix it with oppression on top.
6. We transfer the honey mushrooms to a cool place, and after 5 days the salted mushrooms can be served at the table.

It is best to salt the autumn mushrooms, they are denser and fleshy.

Hot salted mushrooms

Those who are impatient to try delicious salty mushrooms should be hot salted. Such a recipe for preparing salted honey agarics for the winter is not at all complicated. The main thing is that the mushrooms need to be well rinsed from dirt and soil, since it is they that contain the causative agents of botulism.

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Ingredients (for 1 kg of mushrooms):

• 40 g salt;
• 1 bay leaf;
• 2 black peppercorns.

Preparation:

We always start salting any mushrooms, including honey agarics, with preliminary preparation. We sort out the mushrooms, rinse well and pour into a saucepan

Pour honey mushrooms with water, bring to a boil, boil for 5 minutes and drain the first water. Then we boil the mushrooms in clean water with the addition of salt and spices for 30 minutes

• At this time, we will prepare the banks. We just rinse them well using any cleaning agent.
• We fill the containers with mushrooms, fill them with the brine in which they were cooked, and tightly tighten the lids.
• After cooling down, we transfer the mushroom blank to a cool place.

The amount of salt can be increased, the brine is better to be salted than not salted. If the finished mushrooms are too salty, then you can simply rinse them in cold water.

Salted honey mushrooms with garlic and horseradish

There are many different recipes for preparing salted mushrooms for the winter. Some people like to salt them with garlic and herbs, since these mushrooms do not have a pronounced mushroom aroma, so they cannot do without spicy and aromatic additives.

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Ingredients:

• honey mushrooms;
• horseradish leaves;
• dill umbrellas;
• garlic;
• black currant leaves;
• salt (2 tablespoons per 1 liter of water).

Preparation:

• We carefully examine the mushrooms, choose only good and dense specimens, wash them thoroughly.
• We put honey agarics in a saucepan with boiling salted water and cook for 20 minutes, remove the resulting foam as necessary.

While the mushrooms are boiling, rinse the greens well and clean the garlic

• We take a container suitable for salting, put a layer of mushrooms on the bottom, put a horseradish leaf and a dill umbrella on top.
• After that, we cover the mushrooms with a layer of 7 cm and so we shift each layer with currant and horseradish leaves, dill and chopped garlic cloves. Also, do not forget to add salt.

• We fill the entire container, cover the top layer with horseradish and currant leaves.
• We put oppression on top (you can just take a double bag and fill it with water).

• After the mushrooms have completely cooled down, we remove them in a cool place for a week.
• After a while, we take out the ready-made salted mushrooms, pour with oil, add onions as desired and serve.

It is not necessary to use all the additives at once - their combination and quantity can be varied to your liking.

Salted honey mushrooms - the most delicious recipe

We offer another recipe for making salted honey agarics for the winter. The proposed method is suitable for salting various mushrooms, but it is honey mushrooms that are the most delicious.

Ingredients:

• honey mushrooms;
• Bay leaf;
• allspice peas;
• garlic;
• onion;
• salt;
• unrefined oil.

Preparation:

• We clean the mushrooms from dirt and other forest debris, put them in a saucepan with boiling water and gently mix for two minutes - so we will wash them in boiling water.
• Then we drain the water, rinse the mushrooms well and return to a clean saucepan. Pour in water, but do not pour much, literally 2 cm higher than the mushrooms, so the brine will turn out with a rich mushroom taste.
• We put the mushrooms on the fire, as soon as they boil, remove the foam, put the bay leaf, allspice and cloves, add salt and cook for 40 minutes.

• At this time, chop the onion in half rings and chop the garlic on a fine grater.
• Put the onion on a sieve, salt, mix and leave for an hour. During this time, all excess moisture will come out of it, the onion will become tasty and crispy.

• Cool the boiled mushrooms, and then pour the onions into the pan and add the garlic to them, mix.
• Then we lay out the mushrooms in the banks, but not to the very top.
• Fill the top with unrefined oil, tighten the lids tightly and send it to a cool place.

If desired, you can add a little vinegar and sugar to the mushrooms. Of course, these will no longer be salted, but pickled mushrooms, but the mushrooms turn out to be very tasty, and they can be stored for up to 3 months, only in this case the banks will need to be sterilized.

Salted mushrooms - a quick recipe

A quick recipe for salting honey agaric provides for boiling mushrooms in brine, but it is better when the mushrooms are salted in their own juice. Therefore, you will have to have quite a bit of patience to taste the delicious salted mushrooms.

Ingredients:

• 1 kg of honey agarics;
• 3-5 bay leaves;
• black pepper to taste;
• 3 carnation buds;
• 30 g salt;
• 3 cloves of garlic;
• 2 tbsp. l. dill.

Preparation:

1. We pre-soak honey mushrooms in slightly salted water for 30-60 minutes, and then rinse well.
2. After that, pour into a saucepan with clean and slightly salted water, boil for 15 minutes (do not forget to remove the foam).
3. At this time, chop the garlic with thin plates, chop the dill.
4. We wash the boiled mushrooms and prepare dishes for salting - it should be glass or ceramic.
5. We lay out the prepared ingredients in layers, starting with the spices. Then again a layer of honey agarics, salt them, pepper, put spices and herbs. The last layer should be salt.
6. Cover the mushrooms with a plate on top and press down with oppression, leave for a day.
7. We remove oppression from honey agarics, a plate. Gently mix the mushrooms, add a little vegetable oil on top and again put under oppression for at least 3 days, and preferably for 2 weeks.

You can also add a leaf of horseradish, it is a good antiseptic and will prevent mold from forming.

Salted honey mushrooms are an excellent snack for a daily and festive table. Mushrooms can be salted in different ways directly in jars, and if possible, in wooden barrels. Honey mushrooms salted in oak barrels or tubs are considered a real delicacy.