Salting honey agarics for the winter in a cold way recipes. How to salt honey mushrooms: a selection of proven recipes with photos

Honey mushrooms or mushrooms are widespread in Russia and enjoy the well-deserved love of mushroom pickers. According to the growing season, mushrooms are divided into summer, winter and autumn. The varieties are considered the most suitable for harvesting, the massive harvest of which occurs in the period from August to November. They can not only be salted, but autumn mushrooms (Armillariella mellea) are very good pickled and suitable for drying. They are included in the limited number of lamellar mushrooms allowed by federal sanitary regulations for drying and harvesting along with chanterelles and cultivated mushrooms.

Salting and pickling different processes... Read about the methods of pickling honey agarics in this article.

Honey mushrooms are not a specific type of mushroom, but a whole group of 5 different genera belonging to 3 families. The common name was given to them for their "habit" of growing on stumps, as well as large ones protruding from the ground, roots and even trunks of old trees (the only exception is the meadow mushroom, which is also a non-stump). Almost all varieties of honey agaric differ in that they are placed in a heap, in numerous accrete groups consisting of small mushrooms of varying degrees of maturity. They don't have to be picked one at a time, so if you can find at least one mushroom spot, you can quickly fill baskets and buckets with a bountiful harvest.

Honey mushrooms (pictured) grow together, large families, which greatly simplifies the collection of mushroom harvest in the forest

Most of the representatives of the honey agaric group belong to conditionally edible species, and according to nutritional value- to the 3rd - 4th categories, therefore, before cooking, pickling or pickling, it is recommended to pre-boil them for at least 20-30 minutes. Some varieties have unusual aromas, such as garlic (garlic honey) or cloves (meadow).

Novice mushroom pickers should be extremely careful when collecting autumn mushrooms, as they are easy to confuse with poisonous brick-red and sulfur-yellow false ones of the genus Hypholoma (Hypholoma sublateritium). And the inedible common scaly (Pholiota squarrosa) and the extremely poisonous fringed gallerina (Galerina marginata) look very similar to their summer edible "counterparts".

Distinguishing a real mushroom from a false one is quite problematic (not every specialist can cope), therefore, it is better not to touch dubious mushrooms at all, and even more so not to use them for food. Here are the main signs by which you can navigate:

Sign	Autumn honey agaric	False Foam
Leg ring	On the leg there is a "skirt" or "cuff" - a membranous ring (the remainder of the shell that protects the fruiting body of the fungus at the initial stage of growth)	Fibrous ring, pressed
Cap color	Light brown (ocher) - dull	Significantly brighter: grayish yellow to brick-colored
The presence of scales	On the cap (especially in young mushrooms) and in the lower part of the stem (insignificant)	There are no scales on the cap, its surface is smooth
LPs	White or yellowish, with small brownish spots	Olive or greenish black with a brown tint
Pulp color	White	Yellowish
Smell	Weak mushroom	Unpleasant earthy
Taste	Soft	bitter

How real honey mushrooms are collected in the autumn forest, as well as about them useful properties can be found in the following video:

Mushroom preparation

Having harvested honey agarics, it is necessary to immediately start processing, until they choke, break, stick together and are not spoiled by worms.

First of all, the mushrooms are separated, cutting off the lower fused part of the legs, and sorted out, throwing out the overripe, wormy, dried or broken ones. They immediately get rid of large plant debris - leaves and grass. For preparations for the winter, honey mushrooms can not be sorted, since they do not grow to too large sizes, but in adult mushrooms it is advised to separate the legs, cut them longitudinally ("noodles"), and the caps into 2-4 parts. Young small mushrooms are used entirely.

Cleaning each mushroom by hand is not about mushrooms! In order to remove the remnants of earth and sand from them, soaking in water is used. Some mushroom pickers pour honey mushrooms with cold water for 2-3 hours, while the water is changed several times until it becomes clean. Others advise taking hot water and adding salt to it to speed up the process of cleaning mushrooms. This is done as follows:

When soaking and rinsing, the mushrooms are additionally revised, removing the remaining waste, and then put in portions in a colander and left for a while to allow excess water to drain.

The main methods of salting

You can salt mushrooms in different ways. It is considered more traditional and useful, allowing to preserve all vitamins and microelements in a valuable forest product as much as possible. cold way... Although it is long enough, mushrooms in brine from own juice are not only very tasty, their texture remains firm and elastic.

For salting, food rock salt of a sufficiently coarse grinding is needed, iodized is not suitable.

If you are interested in how to salt honey mushrooms for the winter in jars, it is better for this hot way... This will cook the mushrooms faster and will be easier to store.

Unlike mushrooms of categories 1 - 2, mushrooms do not have such a pronounced taste and strong aroma, therefore, for any method of salting, spices are used: bay leaf, dill, allspice and black pepper, garlic, cherry leaves, black currant, horseradish, oak and even cabbage. They help to enrich and diversify flavors.

Step-by-step recipes for salting honey agarics

Of course, you can salt honey mushrooms according to recipes inherited from grandparents, but now it is much easier to go to the Internet and choose any one you like. Here are some of the most common and simple options that are easy to implement at home.

The cooking technology is quite standard; it is used in the salting of many varieties of edible mushrooms (white, mushrooms, milk mushrooms, etc.). The recipe itself can be taken as a basis, if desired, adjusting the set and amount of spices at your discretion.

Servings / Volume: 3-4 l

Ingredients:

• rock salt - 250 g;
• allspice (peas) - 10-15 pcs.;
• bay leaf - 5-10 pcs.;
• horseradish leaves - 5-10 pcs.

Cooking technology:

1. Pour salt into the prepared container to cover the bottom. Place a few umbrellas of dill and bay leaves.
2. Lay the peeled (washed) mushrooms in layers, generously sprinkling them with salt and adding spices.
3. Cover the filled container with clean gauze and place a flat plate or lid of suitable diameter on top. Install oppression on it: a clean stone or a jar of water.
4. When the mushrooms release the juice and settle, new mushroom layers can be introduced into the container, also sprinkling them with salt and spices. In a container filled to the top, cover the contents with horseradish leaves and replace the cheesecloth and oppression.
5. Leave salted mushrooms for a few days at room temperature to stimulate the process of lactic acid fermentation. When a characteristic sour smell appears, the container must be covered with a film and removed to a cool place.
6. Make sure the mushrooms are completely covered with brine. If there is too little of it, make the load heavier. If signs of mold appear, the gauze must be replaced, and the oppression must be washed.
7. The mushrooms will take 4-6 weeks to fully mature.

Ready-made mushrooms of cold pickle are a great appetizer served with chopped onions and seasoned with vegetable oil. They are also good as an additional side dish to any meat and fish dishes.

The hot method involves preliminary heat treatment(boiling) mushrooms, followed by salting (within 3-4 weeks) in the prepared brine. At the same time, honey mushrooms are softer and more tender.

Servings / Volume: 3-4 l

Ingredients:

• fresh honey mushrooms (washed) - 5 kg;
• rock salt - 300-400 g;
• black pepper (peas) - 15-20 pcs.;
• allspice black pepper (peas) - 10-15 pcs.;
• dry cloves - 5-10 pcs.;
• bay leaf - 5-10 pcs.;
• fresh / dried dill - 5-10 umbrellas;
• cherry, black currant, oak leaves - 10-15 pcs.

Cooking technology:

1. The washed mushrooms are blanched in portions in boiling salted water (1 tablespoon of salt per 1 liter) for 2-3 minutes. If the water becomes contaminated, it is drained and replaced with clean water. Blanched mushrooms are immersed in cold water so that they cool immediately and do not darken. Then put them in a colander or sieve so that the water glass.
2. The brine is prepared in a large enamel pot at the rate of 50 g of salt per liter of water. When the brine boils, all the necessary spices are added to it and the mushrooms are lowered. Honey mushrooms are boiled for at least 20-25 minutes, until they begin to sink to the bottom, and the brine becomes transparent.
3. The boiled mushrooms are laid out in a wide bowl for cooling, and then distributed in sterilized jars and poured with the brine in which they were cooked. Banks are closed with tight lids and placed in the refrigerator. In the presence of a cold cellar, it is possible to identify mushrooms for salting in a single large container.

After 3-4 weeks, tender fragrant mushrooms will be salted until fully cooked.

This method allows you to get ready-to-eat salted mushrooms literally 7-10 days after preparation.

Servings / Volume: 3 l

Ingredients:

• fresh honey mushrooms (washed) - 5 kg;
• rock salt - 200 g;
• onions (white) - 5 pcs.;
• dried coriander - 2-3 tbsp. l .;
• black pepper (peas) - 1-2 tbsp. l .;
• allspice black pepper (peas) - 5-10 pcs.;
• dry cloves - 5-10 pcs.;
• dry / fresh dill - 5-10 umbrellas;
• bay leaf - 5-10 pcs.;
• cherry / black currant leaves - 10-15 pcs.;
• garlic - 2-3 heads.

Cooking technology:

1. We put the washed mushrooms in a large enamel pot, fill with water, add salt and peeled onions. We put the pan on the fire and bring to a boil. Coriander, bay leaves and cloves are advised to be put in a boiling brine, wrapped in cheesecloth, so as not to catch them out of the pan later. Cook the mushrooms for 30 minutes, constantly removing the foam.
2. While the mushrooms are boiling, prepare the jars: sterilize and put garlic, pepper, dill umbrellas scalded with boiling water, cherry and / or black currant leaves on the bottom.
3. We put the mushrooms in jars, fill with brine brought to a boil and roll up with sterilized lids.

The stock of mushrooms canned for the winter should be stored in a cool, dry, dark place.

Video

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

How to salt honey mushrooms

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

How to salt honey mushrooms in a cold way

The time taken to cook the mushrooms is 2 hours, the cooking time is 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 way of salting honey agarics
1. Rinse and dry leaves of currant, horseradish, cherry, oak.
2. Get a clean and dry pickling pot. Lay out the horseradish leaves so that they completely cover the bottom.
3. Gently spread the prepared mushrooms on top with the caps down and salt.
4. Put dill umbrellas, bay leaves, black peppercorns and chopped garlic cloves on top of the mushrooms.
5. Lay the cherry, currant and oak leaves on top.
6. Close with a lid smaller in diameter than the dish and press down with a load on top.
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. Season with salt, add garlic, pepper and cover the layer of mushrooms with leaves and herbs.
10. Repeat the procedure until you run out of space or mushrooms.
11. After the juice appears from the mushrooms, put cheesecloth folded in several layers in a saucepan under oppression.
12. Put the pan with mushrooms in a cool place for two weeks. After that, you can put it in banks and roll it up.
13. Store the mushrooms in a saucepan until seaming at a temperature not exceeding 10 degrees.

How to salt honey mushrooms in a hot way

Elapsed time - 1 hour. Salting time - 5 days.
Products
Fresh mushrooms - 1 kilogram
Onions - 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

A hot way to salt honey mushrooms
1. Carefully transfer mushrooms prepared for salting into a saucepan, pour water there and salt (1 teaspoon of salt for 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 salting pan, cut into cloves of garlic, put an umbrella of dill, bay leaf.
6. Put a layer of mushrooms, sprinkle with salt on top (40 grams of salt per kilogram of honey agarics).
7. Add currant, cherry, oak leaves, as well as black pepper and cloves.
8. Alternate layers until mushrooms run out.
9. Put the oppression on top and leave the pan 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

Quick salting honey agarics
1. Put in a saucepan with cold water citric acid(2 grams per liter of water).
2. Dip the prepared mushrooms in an acidified solution and stand for one hour, then drain the water.
3. Pour cold water back into the pot (about 5 liters per kilogram of mushrooms) and add citric acid (5 grams per liter of water).
4. Cook honey mushrooms until they go down.
5. Throw the mushrooms in a colander, strain the broth through a fine sieve or cheesecloth.
6. Put honey mushrooms in sterile jars and pour the strained broth.
7. Cover the jars with lids and put on fire in a saucepan or in a bowl of water.
8. Thus, sterilize 0.5 liter jars - 70 minutes, liter jars - 90 minutes.
9. Roll up the jars, turn the lids up and leave to cool.
Cooking time is 3 hours. Mushrooms are ready for one day.

How to salt honey 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

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

Fusofacts

- If the preparation of salted mushrooms is done without boiling (cold method), it is especially important to carefully process the mushrooms before boiling. For additional sterilization of mushrooms, you can fill them with salted water and leave for a couple of hours and then drain the water.

Before salting honey mushrooms, they must be weighed in order to correctly calculate amount of salt... One kilogram of raw honey mushrooms requires 40 grams of salt. It is better to use coarse salt for pickling, since it contains fewer chemical elements that are used to cleanse the salt and can add extra flavor notes to salted mushrooms.

At preparation of honey agarics for salting you can separate small from large and salt them separately. If it is important to save time, then you can not separate the mushrooms, but salt everything together. When cleaning large honey agarics, the legs should be cut off, leaving only a small speck at the cap. In medium honey 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 the 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 can be checked with an onion added to the water during boiling. If the color of the onion has not changed, then all mushrooms can be further processed 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 in it, but at home this method is unlikely to be the safest for the quality of mushrooms. To obtain fragrant preparation with barrel aroma, it is recommended to do all the procedures in a barrel, keep mushrooms in the barrel under load, but finally put the mushrooms in the jars.

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

Before salt honey mushrooms, it should be noted that from one bucket fresh mushrooms it turns out three-liter can salty. Since an open can of salted mushrooms is stored for 1-2 weeks, it is recommended to salt mushrooms in small cans with a volume of 200-300 milliliters.

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

Ready salted mushrooms served, mixed with vegetable oil and chopped onion in half rings, as a snack.

- Spices retain taste and aroma salted mushrooms, however, their excessive use can destroy delicate taste honey agarics. 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 the mushrooms crispy, and the oak root gives elasticity. You can add cloves, coriander and rosemary, which has a coniferous smell and the mushrooms are "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 cannot get to the mushrooms, and the aroma from the leaves will be stronger.

- Salting dishes for mushrooms it is best to use a wooden cold method, it can be bought from craftsmen. You can also use ceramic or enameled dishes, but always without chips or cracks. Before use, be sure to boil the dishes with boiling water and dry them. With the hot method of salting, mushroom soup can be cooked on the remaining broth.

As oppression when salting mushrooms, you can use a stone (first wash it clean and scald it 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 grow moldy during storage, on top they can be covered with gauze dipped in vinegar. Store the pickled mushrooms in a cool place. It can be a refrigerator, cellar or 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 with salted mushrooms. So air access will be impossible, and the mushrooms will last much longer.

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

The calorie content of salted mushrooms is 20 kcal.

Salted honey mushrooms are a great addition to dishes such as mashed potatoes, boiled rice and pasta.

How to salt honey 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

Salted honey agaric in cucumber pickle
1. Put prepared mushrooms in a saucepan, pour water, add salt (10 grams of salt per liter of water) and put on fire.
2. After boiling, drain the water together with the formed 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 saucepan.
6. Then put the mushrooms and salt (30 grams of salt per 1 kilogram of honey agarics).
7. Pour honey mushrooms cucumber pickle so that it completely covers the mushrooms.
8. Put the mushrooms under oppression and put in a cool place for 5 days.
9. After that, put the mushrooms in jars, store in the refrigerator.
The time taken for cooking is 1 hour, the time for pickling mushrooms is 2-3 weeks.

Author / Editor - Lydia Ivanova

Reading time - 10 minutes.

Description

Salted mushrooms for the winter - popular mushroom preparation, which is very useful in the winter season. This is one of the most suitable ways to harvest mushrooms. Hot salting provides mushrooms with a long shelf life, while the natural taste and aroma of mushrooms is not lost. Another good thing is that for the preparation of this delicious snacks at home, it does not take a lot of time and ingredients. Each housewife can cook this dish from honey agarics.
If you pickle honey mushrooms without vinegar in jars as suggested in this simple recipe with step by step photos, then you can provide yourself with a very versatile preparation for the winter. The fact is that salted mushrooms are allowed to be used not only as an independent snack. They are also essential ingredients nowadays found in many salads, soups and side dishes. It turns out especially tasty when canned mushrooms are fried in a pan along with potatoes. If you cook them like this, then a completely worthy dish comes out, which you can satisfyingly feed the whole family. Salted honey mushrooms can also be stewed in pots along with buckwheat. This also turns out to be very tasty and appetizing!
The calorie content of salted honey agaric is small: only twenty-five kilocalories per hundred grams of product. This means that such mushrooms can be safely included in the diet menu, since they simply cannot harm the figure.
So let's get down to cooking!

Ingredients

Salted mushrooms for the winter - a recipe

First of all, process the mushrooms brought from the forest. Soak them for ten minutes in warm water, then clean it from forest debris and rinse well. It is recommended to use a soft brush to clean the mushrooms, as this will noticeably speed up the process of their preparation.

Place pure honey mushrooms in a deep container, cover with water and boil over medium heat. As soon as the mushrooms boil, drain the liquid and refill with clean water. Then bring the mushrooms to a boil again, and then boil for forty minutes.

In the meantime, take the garlic, disassemble it into cloves and peel it off. Put the garlic cloves on a plate, and immediately add the remaining spices to them in the required amount.

When honey mushrooms are ready, discard them in a colander so that the water is glass. After that, put the mushrooms in a suitable bowl, and add the prepared spices to them. Also, do not forget to add salt to the appetizer. Note! At this stage, honey mushrooms should be slightly salty. If you want to get pickled mushrooms, then add an ingredient such as vinegar to them.

Salted mushrooms are considered the best winter snack. But in order for it to work tasty dish, it is recommended to observe several simple rules.

Firstly, for the preparation of the snack, you must use young, small mushrooms with a thin stem. Secondly, it is recommended to cut large mushrooms into strips. Thirdly, spices must be used to give a dish a fantastic taste and aroma. go very well with garlic and dill. You can also put leaves and horseradish for flavor. Fourthly, it is recommended to add peas and cloves during cooking.

Let's consider in more detail how to salt mushrooms so that they turn out to be crispy and very appetizing. First of all, you should correctly calculate required amount salt. For this we weigh raw mushrooms... A kilogram of honey agarics will require no more than forty grams.

Before salting honey mushrooms, it is necessary to clean them of dust and debris, rinse them thoroughly under running water and fill them with fresh ones, placing them in a deep enamel pot. Next, we start cooking.

Put the pan with mushrooms over medium heat and bring the water to a boil. After that, drain the liquid, rinse the mushrooms again and pour in a fresh portion of water. Put the pan on the fire again, bring to a boil and cook the mushrooms for half an hour.

Now you can decide how to salt mushrooms by choosing the necessary spices and seasonings. We offer classic version their preparation. Peel the garlic and cut each clove into eight pieces. Finely chop the dill sprigs. If you wish, you can also use their umbrellas and stems. Add garlic, salt, dill, currant and bay leaves, black or allspice peas to the ready-made boiled mushrooms. If necessary, it is possible to vary the ratio and amount of spices, taking into account your own taste. For example, you can add more dill, pepper, or replace them with cloves.

Next, mix all the ingredients, transfer the mushrooms to a wooden barrel, saucepan or bowl. We cover the mushrooms with a cloth, put a wooden circle or an inverted plate on top. You need to install a medium-sized load on it and leave the mushrooms in a cool place for several days.

In a week the mushrooms will be completely ready. Further, it is recommended to decompose them according to glass jars for canning and leave in the refrigerator. Before use it is necessary to add vegetable oil, onions, chopped dill and garlic.

Let's consider in more detail how to salt mushrooms quickly. For this recipe, you will need a kilogram of honey agarics, two large spoons of coarse salt and one sugar, three bay leaves, five cloves of garlic, a cinnamon stick, a few peas of black pepper and six large spoons apple cider vinegar.

We cleanse fresh mushrooms and wash them. Pour some water into a deep saucepan and bring it to a boil. Next, we lower the mushrooms into it and, as soon as it boils, we cook from this moment for half an hour. It is recommended to remove any foam that will form from the surface. Next, you need to discard the mushrooms in a colander and leave for a while.

Now we start preparing the marinade. Pour half a liter of water into a small bowl, add salt, sugar, chopped cinnamon, pepper, peeled and chopped garlic, bay leaves. Add vinegar at the very end. Boil the marinade for five to seven minutes and pour mushrooms over it. Next, boil the mixture for ten minutes.

At this time, prepare small jars, as usual, tamp the mushrooms in them, pour the marinade and cover with lids. It is necessary to leave them until they cool completely.

A delicious and crispy snack can be tasted in an hour.

Bon Appetit!