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How to salt honey mushrooms in a cold way in banks. How to salt honey mushrooms - simple solutions

Meadow mushrooms are delicious and fragrant mushrooms, which are equally good fried, boiled, pickled and salted. In addition, they have a range of useful properties, are a natural antiseptic and contain a lot of protein, phosphorus, zinc, copper and amino acids. But for this summer delicacy to be beneficial, not harmful, you need to cook it correctly. Consider how to salt honey mushrooms for the winter in banks.

Salting honey agarics in a cold way

There are 2 options for pickling mushrooms: hot and cold. Let's analyze both methods. The first is the simplest, fastest and does not require heat treatment of the product.

Important: the weight that is placed on the lid of the pan with mushrooms should be equal in weight to the mass of the mushrooms (in this case, 2 kg).

Ingredients

Servings: - + 20

  • Honey mushrooms 2 Kg
  • Edible table salt 100 g
  • Garlic 4 cloves
  • Black currant leaves 6 pcs.
  • Black peppercorns 4 things.
  • Bay leaf 4 things.
  • Dill umbrellas 4 things.

Per serving

Calories: 28 kcal

Proteins: 2.3 g

Fats: 1.1 g

Carbohydrates: 2.2 g

20 minutes. Video Recipe Print

    We sort out, peel and wash the mushrooms, put them in a container of water for 2 hours.

    Put honey mushrooms in a saucepan and sprinkle them with salt. Next, you need to put garlic, herbs, spices, currant or cherry leaves.

    We cover the container. Take the lid smaller than the salting vessel. You need to put a heavy object on the pan. We remove the container for a week in a cool room.

    After this time, we take out the pan and drain the liquid.

    After that, salted mushrooms can be put in jars. The containers should be pre-sterilized.

    Store the workpieces in a cool place.


    Hot salting recipe for honey agarics

    The hot option is good because in the process microbes and harmful bacteria are destroyed, as the mushrooms are exposed to heat treatment... Recipes with photos step by step and video will help you do everything right.

    Important: honey mushrooms cannot be boiled for more than 20 minutes, otherwise they will become hard and lose their beautiful appearance.

    Servings: 20

    Cooking time: 30 minutes

    Energy value

    • calorie content - 28.4 kcal;
    • proteins - 2.3 g;
    • fats - 1.1 g;
    • carbohydrates - 2.2 g.

    Ingredients

    • honey mushrooms - 2 kg;
    • kosher salt - 80 gr;
    • bay leaf - 2 pcs.;
    • garlic - 4 cloves;
    • cloves - 4 pcs.;
    • black peppercorns - 4 pcs.;
    • dill umbrellas - 4 pcs.;
    • cherry leaves - 4 pcs.

    Step by step cooking

  1. Place the mushrooms in a saucepan filled with 4 glasses of water. Add 1 tablespoon salt.
  2. Turn on the stove and cook everything over medium heat until boiling. As soon as the liquid starts to gurgle, you need to drain it.
  3. Add the same amount of water. We continue to cook for another 20 minutes.
  4. Take a container for pickling, put garlic, bay leaf, dill in it. Next, put the mushrooms, salt them thoroughly, add cherry leaves and cloves on top. Spices must first be doused with boiling water.
  5. Repeat placing the mushrooms until they run out or the entire pan is full.
  6. Close everything with a lid, put the load and keep it in a cool and dark place for a week.
  7. When this time has passed, the workpiece can be laid out on the banks.


A quick and easy recipe for salting honey mushrooms

To prepare honey mushrooms at home, without spending a lot of time and effort, this recipe for the winter will help. The pickle and mushrooms will be cooked in one pan, and they will be salted quickly, which will allow you to enjoy the taste of the snack in a couple of days.

Servings: 20

Cooking time: 30 minutes

Energy value

  • calorie content - 35.8 kcal;
  • proteins - 2.5 g;
  • fats - 1.1 g;
  • carbohydrates - 4 g.

Ingredients

  • honey mushrooms - 2 kg;
  • dried cumin - 2 tbsp;
  • onions - 2 pcs.;
  • bay leaf - 8 pcs.;
  • salt - 160 gr;
  • garlic - 6 heads;
  • peppercorns - 4 pcs.;
  • cloves - 4 pcs.;
  • dill umbrellas - 4 pcs.

Step by step cooking

  1. Wash thoroughly, peel the mushrooms. Place them in a saucepan and fill it with water.
  2. Put onion, salt, bay leaf in a saucepan. Wrap the cumin in a bandage or gauze and add it there.
  3. We close the pan with a lid and wait for the water to boil. After this happens, cook them for another half hour, stirring and removing the foam.
  4. Using a colander, filter the entire contents of the pan.
  5. We sterilize glass jars, put garlic, cherry leaves, bay leaves, dill on their bottom. Place honey mushrooms on top and fill them with brine.
  6. We close the jar and put it in a cool place. The mushrooms will be salted for 7 days.

Important: the brine with which honey mushrooms are poured must be at a high temperature, otherwise the workpiece may deteriorate. When the mushrooms are pickled, vinegar is added to them so that the preservation does not deteriorate.


Recipe for salting honey agarics on cucumber pickle

In this version, brine partially replaces salt and spices. There will be fewer of them. Mushrooms prepared in this way are very original.

Servings: 20

Cooking time: 50 minutes

Energy value

  • calorie content - 15.5 kcal;
  • proteins - 1.5 g;
  • fats - 0.8 g;
  • carbohydrates - 0.6 g.

Ingredients

  • honey mushrooms - 2 kg;
  • salt - 60 g;
  • cucumber pickle - 1 l;
  • dill umbrellas - 2 pcs.;
  • bay leaf - 2 pcs.;
  • cloves, allspice, nutmeg - to taste.

Step by step cooking

  1. We thoroughly clean and wash the mushrooms, fill with water and salt. Boil everything, drain the liquid. The mushrooms need to be washed again.
  2. Pour new water into the pan and cook honey mushrooms for about 40 minutes. Then pour out the liquid and cool the mushrooms.
  3. Now we take a large salting pot, put bay leaves and other additives in it. Put honey mushrooms on spices, salt them.
  4. Add brine to the mushrooms. We cover everything with a lid, put the load.
  5. After 7 days, we put the workpiece in jars, and after 21 days we eat it.


Recipe for salting honey agarics with vinegar

Vinegar is used in cases where you need to keep the workpiece for a long time. To preserve it all winter, take table vinegar or essence - you should not use apple or grape for this purpose.

Servings: 80

Cooking time: 30 minutes

Energy value

  • calorie content - 18.5 kcal;
  • proteins - 1.9 g;
  • fats - 1 g;
  • carbohydrates - 0.5 g.

Ingredients

  • honey mushrooms - 8 kg;
  • water - 1 l;
  • table salt - 300 g;
  • spices, bay leaves, cloves, currant leaves - to taste;
  • table vinegar 9% - 6 tablespoons

Step by step cooking

  1. Put the mushrooms in a saucepan, fill with water and cook for 20 minutes, stirring occasionally.
  2. Then you need to put them in a colander and drain.
  3. For the brine, mix water, bay leaf, spices and salt.
  4. We are waiting for the composition to boil. After that, cook the mixture for 5 minutes, and then mix thoroughly and remove from the stove.
  5. We lay out honey mushrooms in jars, necessarily sterilized, pour brine into them. We roll up the jars with lids, wrap them in a blanket and put them in a dark, cool place.



Salted honey agaric is very original and delicious snack, which, with strict adherence to the cooking instructions, is also quite useful. She is great for both festive table, and as an ingredient for pie, soup, gravy.

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One of the most popular mushrooms is honey agaric. People use them quite often for cooking. different dishes... Salting mushrooms is a favorite pastime of many housewives, since this process takes little time, and as a result, a deliciously cooked product is obtained. Not everyone manages to do this correctly, because few know how to pickle honey mushrooms. It is important to adhere to the indicated proportions in the recipe and prepare the mushrooms for salting with high quality.

Honey mushrooms, like other mushrooms, are a good source of amino acids and protein. Due to their low calorie content, they are compensated for by heavy digestibility. Therefore, before using mushrooms in food, you should boil them well.

Mushrooms also contain a lot of phosphorus, which is good for vegetarians who can remove fish from their diet. This product completely replenishes the necessary amount of minerals required to strengthen bones. Thanks to the presence of zinc and copper, mushrooms will saturate the body with useful minerals in a volume sufficient to support cell regeneration in the body.

Honey mushrooms have excellent antiseptic properties that can eliminate Staphylococcus aureus, and if you combine mushrooms with garlic, their qualities become stronger.

More often, honey agaric salting comes from the autumn harvest.

A list of important facts about how to salt mushrooms:

  • if salting takes place in a cold way, honey mushrooms must be well processed before cooking. For additional sterilization, they are poured with salted water for several hours, after which the water is drained;
  • before you salt the mushrooms, you need to weigh the product for the correct calculation of the salt. You will need 40 grams of salt per kilogram of honey agarics. It is best to use coarse salt: it contains fewer chemicals that are used in cleaning and can add salted mushrooms excess taste;
  • if you have time, it is better to divide the mushrooms by size;
  • when cleaning large mushrooms, the legs should be cut off, a small foam should remain at the cap. For honey agarics of medium size, the legs must be cut into 2 centimeters, no more. And very small ones can be cooked whole;
  • to check the quality of the product, add the onion when cooking them. If the bulb has not changed its color, then you can continue processing. In the case of acquiring a gray or bluish color, it is better to refrain from using such mushrooms;
  • you need to take into account the fact that from a bucket of fresh product you get 3 liter jar salted mushrooms;
  • mushrooms with hard legs are recommended to pickle using only hot way salting, because with other types of canning, they do not remain elastic;
  • while boiling mushrooms, you need to adhere to the proportions. You will need 2 glasses of water per kilogram of product;
  • so that the salted cooked product does not mold during storage, you need to put gauze soaked in vinegar on top of the honey agarics. Also, salting should be stored in a cool area with a temperature not exceeding 10 degrees;
  • open mushrooms are stored in banks for no more than 7 - 14 days. To preserve the product longer, pour a little sunflower oil then the air passage will be inaccessible.

Cold salting method

The salting recipe by this method is used quite often, since at the end the workpiece acquires a soft taste, and this is also the most quick option cooking.

To make honey agarics for the winter, you will need the following components:

  • fresh mushrooms - 1 kilogram;
  • salt - 50 grams;
  • black currant leaves - 3 pieces;
  • garlic - 2 cloves;
  • pepper - 2 pieces;
  • laurel leaf - 2 pieces;
  • dill umbrellas - 2 pieces.

Before salting, mushrooms must be prepared:

  1. Wash.
  2. Remove long legs.
  3. Soak in salted water for 2 hours.

After preparation, you can proceed to the ambassador. The product must be laid out with the caps down on the bottom of the container, sprinkle well with salt and add all the spices. Spread currant leaves on top, which will give the mushrooms a light aroma.

Cover the pan with a smaller lid and place a load on top, which should not exceed the weight of the product. Set aside in a cold place.

After waiting for a while, remove the container and drain the resulting liquid. If necessary, if there is room in the pan, you can pickle honey mushrooms by adding more mushrooms, following the same process.

When the brine begins to stand out, it is necessary to put gauze under the load. The ambassador is to last another 14 days in the cold. After cooking, the mushrooms can be placed in the jars.

Hot salting option

The hot pickle recipe for the winter period also does not take much time. Salting at home does not require any special tools. How much honey mushrooms to cook in this way? It is necessary to cook the product for 20 minutes so that its delicacy is not lost.

For salting honey agarics, you will need the following components:

  • water - liter;
  • salt - 8 grams (for brine);
  • salt - 50 grams;
  • fresh mushrooms - a kilogram;
  • horseradish leaf;
  • dill umbrellas - 2 pieces;
  • peppercorns - 10 pieces;
  • laurel leaves - 5 pieces.

First you need to boil the water, then add salt and wait for the next boil. Then put the peeled mushrooms in a saucepan. Cook the product for 25 minutes.

Important: regardless of the duration of cooking, the product must be constantly stirred, otherwise the mushrooms can "run away".

After cooking, the mushrooms need to be thrown into a colander to remove excess liquid and cool. Fill the jars with spices, and put honey mushrooms on top. It will be better if the mushrooms are laid in rows and sprinkled with salt. You can intersperse the layers with currant leaves.

The storage area for the workpiece must be cool. The product is ready in 40 days. Salted mushrooms using this method will allow you to achieve delicious food... Salting honey mushrooms in a hot way preserves the taste of the product well and for a long time.


Barrel method

How tasty it is to salt honey mushrooms for the winter, the recipe for barrel pickling will tell you. To prepare salted mushrooms, you will need the following components:

  • fresh mushrooms - 10 kilograms;
  • chopped onion - 180 grams;
  • dill - 180 grams;
  • allspice in a pot - 120 grams;
  • laurel leaf - 20 grams;
  • salt - 50 grams.

It should be well sorted out and washed mushrooms. Cut into strips, separate the hats from the legs, stir. Boil water and add mushrooms. Boil, put in a colander, cool.

Rinse the prepared barrel with boiling water. Put spices on the bottom, then honey mushrooms. Season with salt and seasonings again. The process is repeated until the barrel is filled. Next, the product is covered with gauze. A wooden circle is placed on top, and a load is placed on it.

The mushrooms will be ready in 2 - 4 days.

The vinegar pickling method

How to salt honey mushrooms in vinegar? The recipe will require the following components:

  • mushrooms - a kilogram;
  • water - 1.5 cups;
  • salt - ¾ tablespoon;
  • vinegar - ¼ glass;
  • peppercorns - 3 pieces;
  • cloves - 2 pieces;
  • cinnamon - on the tip of a teaspoon;
  • laurel leaf - 2 pieces.

Put the product in a container and pour water, send it to boil. When it boils, remove the foam and drain the water. Combine the existing components and place in a saucepan. Boil for about half an hour. Then transfer the mushrooms to a clean glass container, turn the lid down and let cool. After a day, the pickled product can be eaten.

There are enough recipes for preserving mushrooms. Therefore, when choosing one or another cooking method, everyone has the opportunity to change something to their liking or follow classic recipe.

Many lovers of "quiet hunting" have a positive attitude to mushrooms, because they can be found in the forest until the autumn frosts. These mushrooms are harvested for the winter. different ways and is used both as an independent snack and as a side dish. Salting honey agaric for the winter can be done quite easily at home.

Mushroom preparation

So that the mushrooms for the winter turn out delicious and do not lose their useful qualities, it is important not only to salt them correctly, but also to prepare them for salting. Usually mushrooms harvested in autumn are canned. It is best to do harvesting yourself., since only in this case can you be sure that mushrooms are collected in an ecologically clean place, and not next to a busy highway.

Salting should be done immediately after harvesting, since after 2-3 hours the mushrooms begin to darken. Before sending mushrooms to containers, they are carefully sorted out, removing old, wormy, spoiled specimens. Even experienced mushroom pickers should check themselves again, carefully examining the mushrooms, so as not to accidentally miss a false mushroom. He, unlike the real one, does not have a skirt on the leg.

Pieces of mushrooms that come across in the basket should also be thrown away, since it is difficult to determine their belonging. The bottom of the leg is best cut off. If the mushroom is not young, then it is advisable to cut off the leg completely, since it is tough.

Before cooking, mushrooms are soaked for 2-3 hours in cold water, after which they are thoroughly washed. During the soaking process, the water must be drained several times, changing to fresh, so that the mushrooms do not sour. The liquid should become completely transparent.

How to pickle ryadovka mushrooms at home

Salting honey agaric for the winter is carried out both cold and hot. The first option is considered to be longer. Since mushrooms of this variety do not have a pronounced taste, various spices are usually added during harvesting: garlic, bay leaf, dill, pepper, cherry, currant and oak leaves.

If opportunities permit, the mushrooms are salted in oak barrels. In a city apartment, it is quite possible to salt mushrooms for the winter in jars, pots or an enamel bucket. Store the finished snack cool.

Hot salting

The main advantage of this option is the speed of cooking. At the same time, honey mushrooms are tender, do not lose their shape and are perfect for a festive table. But a snack prepared this way cannot be stored for a long time.

Onion recipe

To prepare honey mushrooms for 10 kg, you should take:

Honey mushrooms are sorted out, cleaned of adhering earth and leaves, spoiled specimens are thrown away. The legs are separated from the caps and cut into thin strips. Small mushrooms can be left whole.

Honey mushrooms are dipped in boiling water and boiled for 20 minutes, removing scale. If there are a lot of mushrooms, then each batch is immersed in clean water, draining the used one. Boiled mushrooms are transferred to a sieve and cooled.

On the bottom of a suitable container, put onion and spices cut into rings, then a layer of mushrooms with caps down, sprinkle with salt, spices and chopped garlic. The layers are alternated until the dishes are full. Honey mushrooms are covered with a clean cloth, a load is placed on top and sent to a cool place for 2-3 weeks. The load and napkin must be changed periodically.

Recipes for cooking pickled milk mushrooms for the winter

Honey mushrooms with spices

There is a wide variety of recipes for salted mushrooms for the winter in a hot way. Since these mushrooms do not have a pronounced taste, various seasonings can be added when salting.

Ingredients:

Prepared mushrooms are poured with cold water, washed thoroughly. Small amounts of mushrooms are dipped into boiling salted water and boiled for about three minutes. Each time you need to pour and boil fresh water.

For brine, fill a large pot with water, adding 50 g of salt for each liter. The mushrooms are dipped in boiling water and boiled for 25 minutes, then cooled, laid out on a sieve so that all the liquid is glass.

Mushrooms are placed in a prepared container, sprinkled with spices and herbs, and poured with mushroom broth. The dishes are covered with a lid and placed in a cool place. A great snack will be ready in about a month.

Cold appetizer option

Among the variety of recipes for preparing salted mushrooms for the winter, many housewives prefer the cold method. In this case, pre-boiling of mushrooms is not required, they are tender and juicy and can be stored more than cooked hot.

For 5 kg of honey agarics you will need:

  • coarse salt - 250 g;
  • bay leaf - 12 pcs.;
  • peppercorns - 30 pcs.;
  • dill - a bunch;
  • currant leaves - 15 pcs.;
  • garlic - 2 heads.

Honey mushrooms are very popular mushrooms. They grow on stumps and trees large families... I really like to collect mushrooms, especially if I manage to immediately find a stump covered with mushrooms, cut two buckets and calmly go home. Avid mushroom pickers, who are carried away by the very process of searching for mushrooms, probably will not understand me. But for beginners, mushroom is the most suitable mushroom. The main thing is to know for sure that you are not dealing with false (inedible) mushrooms. It's easy to tell them apart. The edible mushroom has a spotted hat and a "skirt" on the leg, while the false one has no skirt. In any case, if you have never collected this mushroom, then it is better to take someone from knowledgeable people who knows exactly what edible mushrooms look like. Honey mushrooms can be boiled, fried, pickled and salted. Today I will tell you how to salt mushrooms in a hot way. The recipe for the winter is very reliable, it allows you to store mushrooms in jars until next summer. And it is the most secure.

Ingredients for 1.5 liters:

  • Honey mushrooms - 2 kg.
  • Salt - 60 gr. + 2 tsp for the first brew.
  • Bay leaf - 12 pcs.
  • Garlic - 10 cloves
  • Allspice - 10 pcs.
  • Dill - 3 umbrellas
  • 1 liter of water
  • Salt - 1 tsp
  • Bay leaf 3 pcs.
  • Black peppercorns - 7-8 pcs.
  • Carnation - 7 pcs.

Method of preparing salted honey agarics for the winter in a hot way:

It is best to take young small mushrooms and salt them whole. But larger ones are fine too. But overgrown ones should not be taken from the forest at all. This year I missed the moment of the mushroom layer of honey agarics a little. They were already large enough, so I tried to choose the smaller mushrooms from those that were.

I sort out mushrooms, remove dirt, wash.


I cut them into legs and hats, if large. I leave the little ones whole. I put them in 2 deep pots (3-4 liters). I didn't fit into one.

I fill it with water. I add 1 tsp to each pan. salt. I put on fire, bring to a boil and cook for 5 minutes. Foam will form during cooking. I take it off with a spoon.


I discard the boiled mushrooms in a colander and rinse with cold water. I let the water drain.


I put mushrooms in a deep plate.

Then I make a pickle. Pour 1 liter of water into a deep saucepan, add 1 tsp. salt, 3 bay leaves, 7-8 - black peppercorns, 7 cloves. I put the pan on the fire, bring the brine to a boil. I put boiled mushrooms in the brine and boil them again for 40 minutes.

After 40 minutes I turn off the fire and let the mushrooms cool completely. I don't drain the brine.


I clean the garlic. I cut each clove into 2-3 parts. I wash the dill umbrellas in water. Then I take a saucepan in which the mushrooms will be salted. Better to take enamel dishes.

I put dill umbrellas in the pan at the bottom.


I spread honey mushrooms in layers, sprinkling them with spices (garlic, bay leaves, allspice peas) and salt. I add 1 glass of brine (pour in on top).


I cover the top with a plate and set the oppression (a jar of water). Please note that after installing oppression, mushrooms should be under the brine. You can add a little more brine if necessary.


I put the pot with oppression in the refrigerator for 2 weeks. After the allotted time, I spread honey mushrooms along with spices in sterilized jars.


I close it with dense plastic (soft) lids. I don’t roll it up! Salted mushrooms are not rolled up.


Store in a cool, dark place (refrigerator or cellar). Mushrooms will stand perfectly until summer. But they should not be stored for more than a year.


Bon Appetit!