How to salt honey mushrooms: recipes for cooking salted mushrooms for the winter in a hot and cold way

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

In its composition, "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 against Staphylococcus aureus, and if you add a little garlic, then the positive effect is only enhanced. Salting honey agaric is a fascinating and interesting activity that requires certain skills and efforts. Today we propose to consider recipes for preparing salted honey agarics for the winter.

Useful properties of honey agarics

Like other mushrooms, honey mushrooms contain protein and amino acids. For better digestibility of this natural product, they should be thoroughly boiled before use. The huge amount of phosphorus contained in these mushrooms makes it possible to replace fish products and fully provide the body with the minerals required to strengthen bones.

Zinc and copper, which honey mushrooms are rich in, contribute to the good maintenance of cell regeneration in the human body. The various benefits of these gifts of nature can vary depending on their subspecies.

Honey mushrooms, possessing remarkable antiseptic properties, even cure Staphylococcus aureus. These beneficial qualities are enhanced in tandem with garlic.

How to salt honey mushrooms with garlic for the winter

In addition to the minimum set of ingredients, you should also pay attention to the final result of this spicy workpiece, which will not leave anyone indifferent. We suggest you learn how to salt mushrooms with garlic for the winter.

Honey mushrooms (boil) - 2 kg;
Salt - 100 g;
Garlic - 6 cloves;
Black and allspice (peas) - 5-7 pcs.;
Cherry / currant leaves - 10-15 pcs.;
Bay leaf - 3 pcs.

So, how to salt mushrooms using a step-by-step recipe?

In a clean prepared dish (you can use cans with a volume of 3 liters) lay the boiled fruit bodies in layers, sprinkling them with salt, pepper, bay leaf and chopped garlic.
However, a “pillow” of clean, dry cherry / currant leaves must first be laid on the bottom of the dish.
Press down on top with oppression and leave to salt until tender - about 10-15 days.

Preparing mushrooms for salting

All mushrooms, including honey mushrooms, cannot be stored freshly cut for a long time. Therefore, when you come home, immediately start processing them. Otherwise, they can break, become fertile and deteriorate while in the basket:

First, the mushrooms need to sort out and discard dry and wormy specimens. Broken pieces should also be thrown away.
Then it is necessary to clean up from debris (foliage, earth and other elements of pollution). The edge of the leg must also be removed by cutting it off. The accumulated debris is well removed if you put the mushroom "catch" in cold water and stand for several hours. And to prevent acidification, the water should be changed periodically.
After all cleaning procedures, the mushrooms must be thoroughly rinsed. As a result, the water should remain completely transparent. Re-examine for unnoticed bad specimens, removing them if necessary.
Honey mushrooms are not sorted by size, since they do not differ much in size. Adult mushrooms are divided into legs and caps, which in turn are cut into smaller pieces. Small specimens are whole salted.

Recipes for delicious salted mushrooms in a cold and hot way

How to salt winter and summer mushrooms

Some are interested in how the salting of different types of honey agaric proceeds? I must say that salting recipes for all mushrooms are almost the same. However, autumn species are more often used for cold salting, while winter and summer species are better salted hot.

How to salt mushrooms of winter and summer species? Together, these mushrooms cannot be harvested due to the difference in fruiting seasons. However, individually the same recipe is quite applicable to them.

Honey mushrooms (winter or summer) - 3 kg;
Salt - 150 g;
Black pepper (peas) - 25 pcs.;
Bay leaf - 3-4 pcs.;
Mustard seeds - 2 tsp;
Garlic - 4 cloves;
Currant and / or cherry leaves (for summer honey agarics) - 10-15 pcs.;
Sprigs of currants and / or cherries (for winter honey agarics) - 10 pcs.

As you can see, summer mushrooms can be salted with the addition of fresh leaves, which, unfortunately, cannot be found in winter. Therefore, winter mushrooms are salted without using this ingredient. Instead, twigs are taken and cut into the length of the index finger.

So, the peeled mushrooms are boiled and thrown in a colander to glass the liquid.
Meanwhile, leaves or twigs are laid out in a prepared container (depending on the type of honey mushroom).
Put mustard, chopped garlic, a little salt, pepper and bay leaf on top.
Then a layer of fruit bodies is laid out, sprinkled with salt, pepper and bay leaves.
This technique is carried out until the mushrooms run out.
It is covered with a napkin or a piece of gauze on top, pressed down by oppression and placed in a cool room for a week.
Then you can transfer the snack to sterilized jars, cover the neck with parchment and refrigerate.

Popular salting methods

For salting honey agarics, you can use both cold and hot methods. Usually mushrooms are salted without spicy additives, since they do not need them.

But honey mushrooms do not have a pronounced mushroom aroma, therefore, for salting them, you can use, in addition to allspice, dill, garlic and bay leaves, oak leaves, cherries, currants. For salting mushrooms, housewives use jars, buckets or pans, which, after clogging, are stored in the refrigerator or in a cool place.

Cold way

This salting method is often used due to the fact that it is the simplest, and the final product is very tender and tasty. You do not need to boil mushrooms. You just need to soak them under the load. But initially it is necessary to select the best specimens, and then use some hats, which, as a result, will retain their beautiful natural appearance.

Ingredients:

A kilogram of honey agarics.
50 grams of salt.
3 black currant leaves.
2 cloves of garlic.
A few peas of pepper (black).
2 bay leaves.
2 dill umbrellas.

To deliciously salt honey mushrooms at home according to this recipe, you need to adhere to the following algorithm:

Place the mushrooms on the bottom of the pan, with their caps facing down. They should first be washed by cutting off their long legs, and then placed in salted water for several hours.
Neatly laid out caps are carefully salted, chopped garlic, pepper and dill are added, and currant leaves are laid on top, which will give the mushrooms a pleasant aroma.
The mushroom mass is covered with a lid, the diameter of which is smaller than the pan, and a load equal to the weight of the product itself is placed on top. In our version, it should be a kilogram object. After all the manipulations, the pan with mushrooms is placed in a cold place for five days.
After this time, it is necessary to remove all the liquid from the salting container. If you need to salt more mushrooms, use almost the entire volume of the pan, carefully placing the next layer on top of the previous one. Leave only room for the lid and press.
When liquid is released, several layers of gauze are placed under the load, and the mushrooms are placed in a cold place for several more weeks for further salting. After that, they are laid out in smaller containers.

Hot ambassador

The hot salting recipe involves the heat treatment of mushrooms, which, as a result of this process, will get rid of all harmful bacteria on them. To preserve the appearance and softness, boil mushrooms for about 20 minutes at a time.

Delicious recipes of oyster mushrooms pickled for the winter

Ingredients:

1 kilogram of honey mushrooms.
40 grams of kosher salt.
2 cloves of garlic.
1 bay leaf.
2 dill umbrellas.
Black pepper.
2 carnations.
3 leaves of garden cherry.

Salting honey agarics in a hot way implies this procedure:

Pre-prepared mushrooms are placed in a saucepan, pouring salted water there (2 glasses of liquid and 0.5 tablespoons of salt). Cook the mushroom mass over medium heat for about 20 minutes until the water boils. Then drain it, add the same amount and boil mushrooms for another 20 minutes, but already over high heat.
Take another saucepan, placing bay leaf, dill, and minced garlic on the bottom. Put a layer of mushrooms on top and sprinkle with salt. Then clove, pepper and scalded cherry leaves are laid out.
Similarly, the next layers are laid out almost to the very top. The mushrooms are covered, pressed down with a load and left for salting in a cold place for 5 days.
After this time, the finished product is laid out in pre-prepared jars (sterilized), rolled up and stored in a basement or refrigerator.

In cucumber pickle

In brine, honey mushrooms acquire an indescribable aroma and become very crispy. It will require less spice and salt to cook, though, as these ingredients will muffle the mushroom flavor. Thanks to the brine, honey mushrooms will have an unusual and new taste that will appeal to many gourmets.

Ingredients:

1 kilogram of honey mushrooms.
Half a liter of cucumber pickle.
30 grams of salt.
1 bay leaf.
Pepper and dill umbrella.
1 clove.

How to pickle honey mushrooms at home in a cucumber pickle:

Prepared mushrooms are laid out in a saucepan, which is filled with salted water (10 g of salt per liter of liquid). The container with the mushroom mass is placed on medium heat. After boiling, the water is completely drained, and the mushrooms are thoroughly washed.
The pot is filled with cold water again and boiled for 40 minutes. Then the liquid is drained, and the mushrooms cool down well.
First, fill the bottom of the pickling container with bay leaves, chopped garlic and the remaining spices. Boiled mushrooms are laid on top of them, which are immediately salted.
Pour the entire mushroom mass with the available brine. Place oppression on top and leave in a cool place for 5 days.
Pack the mushrooms in jars and send them to the cellar. After a few weeks, honey mushrooms can be served.

Recipes for making pickled champignons at home

Cold salted mushrooms in jars

In this recipe, you are invited to cook the most crunchy and aromatic salty mushrooms. It takes time to prepare them. Be patient and the result will exceed your expectations. In this recipe, honey mushrooms are salted using the cold salting method. Try it!

Ingredients:

Fresh mushrooms - 1 bucket.
Garlic - 3-4 heads.
Dill umbrellas.
Horseradish leaves.
Black peppercorns.
Table salt - 200 g.

Cooking process:

Clean freshly harvested mushrooms from forest debris. Cut off the mushroom legs because they are tough and tasteless.For pickling, use only mushroom caps. Fold the prepared hats into a large container and fill with salt water for three days. During this time, the bitter taste will disappear from the mushrooms.
Change the water in the mushrooms every day, otherwise they may go bad. If possible, use a wooden barrel to pickle the mushrooms. If not, season in a large enamel saucepan or plastic container.
Place the washed horseradish leaves and root at the bottom of the container. The horseradish root must be washed, peeled and chopped in any way. Place the cherry and currant leaves there. Put honey mushrooms in a container tightly in layers. Sprinkle each layer of mushrooms with coarse salt. Do not use fine or iodized salt. Peel and chop the garlic. Shift each layer of mushrooms with chopped garlic, dill umbrellas and black peppercorns.
Lay out all the layers of mushrooms in this way. Cover the mushrooms with a large flat plate. Place a good load on the mushrooms. Place the container with mushrooms in a dark and cool place for two months. During this time, periodically check the condition of the mushrooms.
Honey mushrooms in two months will be saturated with the aroma of seasonings and salted well. Put ready mushrooms in sterile jars and seal tightly with plastic lids.
Place jars of mushrooms for storage in a cellar or refrigerator.

Before serving, add chopped onions to the salted mushrooms and pour over with vegetable oil. Bon Appetit!

How to quickly salt mushrooms

It does not take much time to cook mushrooms in this way, so many housewives like such quick salting.

Ingredients:

1 kilogram of honey mushrooms.
1 head of white onion.
1 tablespoon dried cumin
4 bay leaves.
40 grams of table salt.
Several cloves of garlic.
2 dill umbrellas.
2 carnations.
A few peppercorns.

How to pickle honey mushrooms (recipe):

Prepare the mushrooms and place them in a saucepan, filling it with water almost to the very top.
For cooking, you will need bay leaves, onions, salt and cumin, which must be wrapped in cheesecloth and dipped in water. It will give the product a tart taste.
Then the container with the ingredients is closed with a lid, put on fire, brought to a boil and cooked for half an hour. In this case, you need to constantly remove the foam. After boiling, the mushrooms are reclined in a colander to get rid of the water.
At the bottom of the prepared jar, two bay leaves, dill, garlic and a couple of cherry or currant leaves are laid out, which will give the salting a sweetish flavor. Don't forget the cloves and peppers.
Then we spread the mushroom mass and fill it with hot brine.
Now the jar needs to be rolled up, put on the neck and preferably wrapped. After a week, you can please relatives and guests with sad mushrooms.

What kind of dishes is right

It is recommended to salt mushrooms only in wooden barrels or glass jars. All other dishes will not work: a clay container will become unusable under the influence of salt, and enameled dishes can generally release hazardous substances.

Wooden tubs are designed specifically for salting mushrooms. Previously, the container is poured with cold water for a long time so that the tree can soak well - only then the barrel will not let the liquid through.

After soaking for twelve days, the wooden tub must be thoroughly washed and steamed with boiling saline. Now we turn directly to how to salt mushrooms.

A gourmet and savory snack

An exquisite mushroom snack for winter celebrations will be a great addition to the festive diet.

Thanks to this recipe, honey mushrooms not only acquire a unique aroma and piquancy, but also pleasantly surprise with their crispy structure.

Required Ingredients:

1 kilogram of fresh honey mushrooms.
50 grams of kosher salt.
A few peas of black pepper.
Allspice.
8 bay leaves.
9 cloves of garlic.
A teaspoon of coriander.

Salted honey mushrooms (recipe):

Prepare mushrooms for pickling (peel, wash). Boil them in salted water until boiling and then rinse well.
Boil again, but in boiling water for half an hour. Then drain the liquid and cool the mushroom mass.
Place bay leaves, pepper, garlic and salt on the bottom of a saucepan. A layer of mushrooms is laid out on top. Further, the rows are alternated in the same way. At the very top, in addition to the main spices, coriander with allspice is laid out.
The container is covered with several layers of gauze, a lid of a smaller diameter than the pan, and the load is placed.
Leave the mushrooms for 5 days in a cold place, and then distribute and roll up in jars. Freshly salted mushrooms can be used immediately as a quick and tasty snack.

How to salt oyster mushrooms: recipes for harvesting mushrooms for the winter

How to salt wild mushrooms for the winter: a classic recipe

If you have not yet decided how you will salt forest mushrooms for the winter, we suggest using the classic recipe. As you know, "the classics are eternal," therefore, a salted mushroom appetizer prepared in this way will become a constant "guest" on your table.

Honey mushrooms - 4 kg;
Salt - 200 g;
Bay leaves - 5-7 pcs.;
Dill greens (umbrellas are possible) - 7 pcs.;
Black pepper (peas) - 50-60 pcs.

I must say that the amount of spices and spices can be taken based on your own taste.

After cleaning and rinsing, honey mushrooms are immersed in water and boiled for 20 minutes, removing the foam. Important: it is better to cook fruit bodies in portions, and not the entire volume at once.
After heat treatment, we transfer the mushrooms to a colander and set aside for a while so that the liquid glass.
Put salt, chopped dill, black peppercorns and bay leaf in a container for salting.
Put the boiled mushrooms on top and mix well with your hands.
We cover with a napkin and put a suitable plane with a load on top.

After 5-7 days of salting, you can put the snack in sterilized jars and put it in a cool room.

As you can see, it is not difficult to salt mushrooms according to the classic recipe, but it is very tasty!

Home ambassador in a barrel

The product, which is obtained thanks to this method of salting, has a special "forest" taste. It is advisable to season crispy mushrooms with oil and herbs.

Required Ingredients:

1 kilogram of forest mushrooms.
50 grams of rock salt.
10 currant leaves.
2 dill umbrellas.
A few peas of black pepper.

Salting mushrooms in a barrel:

Honey mushrooms are carefully sorted out and cleaned of dirt and debris. Long legs must be trimmed.
Then the caps are carefully placed in the barrel, currants, dill, pepper and salt are added. Other ingredients can be added to taste, although such a list is the classic option.
The mushroom mass should be under the yoke, so a cloth circle is placed on top of the barrel and a weight is placed on it.
During the week, juice will be released, which must be drained regularly, while adding spices and mushrooms. The barrel should be located in a room with a temperature not exceeding 10 degrees.
At the end of the week, the mushrooms are ready to eat, although it is advisable to let them settle for a few more days.

Honey mushrooms salted using this method retain useful substances and have an original aroma. Therefore, the old method of barrel curing of mushrooms is very popular among true connoisseurs of these gifts of nature.

Recipe on how to salt boiled mushrooms in a hot way

The hot method involves salting mushrooms that have undergone preliminary heat treatment. However, before you learn how to salt boiled mushrooms, it is necessary to clean the fruit bodies from dirt and debris.

Boiled mushrooms - 3 kg;
Table salt - 120 g;
Dill (greens, inflorescences or seeds) - to taste;
Black pepper - 30-35 peas;
Bay leaf - 6 pcs.;
Garlic - 4-5 cloves.

We bring to your attention a step-by-step description of the recipe, which will show how to salt boiled mushrooms in a hot way.

As already mentioned, the first step is to peel and boil the mushrooms.
Then take the dishes in which salting is planned and lay out all the above ingredients.
At the bottom, put a bay leaf, chopped garlic with dill, as well as grains of black pepper.
Then on a "pillow" of spices, spread the mushrooms in a layer of about 5-7 cm and sprinkle with salt.
Lay out several layers in this way until the fruiting bodies run out. Do not forget to sprinkle each layer with all the above spices.
Cover the workpiece with a napkin or gauze, put a plate with a load of a suitable size on top.
We send the appetizer to a dark place to salt for 1 month.

Helpful advice from experienced housewives

Experienced housewives have long adopted recipes for preparing various products for future use, and honey mushrooms are no exception.

Here are some recommendations for proper salting of mushrooms for the winter:

To get rid of the worms and also prevent the mushrooms from darkening, soak them in cold water with lemon juice and salt.
Do not use a metal base for oppression, as due to the oxidation of the metal, toxic substances will get into the brine.
From the remaining mushroom broth, you can prepare bouillon cubes: pour the liquid into an ice mold, and then freeze.
Caps are best for salting, and if legs are used, then they need to be trimmed by 1/3.

Salting and pickling honey mushrooms at home is easy. Just follow the recommendations from experienced housewives and observe the necessary proportions. And you will always have a delicious appetizer to your table, which relatives and guests will appreciate.

How to salt honey mushrooms with vinegar

Many housewives use salting honey mushrooms, adding table vinegar in the process. It is believed that this is one of the best preservatives that can significantly increase the storage time of the workpiece.

Honey mushrooms - 4 kg;
Salt - 150 g;
Purified water - 500 ml;
Vinegar (9%) - 2-3 tbsp. l .;
Bay leaves and cloves to taste.

How to salt honey mushrooms with the addition of vinegar using the proposed list of products?

First, you should clean and boil the fruit bodies in boiling water until they settle to the bottom (20-25 minutes), regularly removing the foam from the surface.
Place on a sieve and wait for the liquid to drain.
During this time, glass jars of the desired volume can be prepared. They must be thoroughly rinsed and sterilized, and the lids must be boiled.

How to salt mushrooms for the winter, following the recipe further?

You need to prepare a brine: combine salt and bay leaf in water.
Place on the stove and bring to a boil.
After boiling for 5 minutes, pour in vinegar and stir, turn off the heat.
Distribute ready-made mushrooms to the jars, pour brine to the very neck, close with plastic lids and let cool.
Store the workpiece in a refrigerator or basement.

Video

Experienced cooks recommend salting honey mushrooms in cold and hot ways in the following videos:

For several years she worked as a TV program editor with leading producers of ornamental plants in Ukraine. At the dacha, of all types of agricultural work, he prefers harvesting, but for the sake of this she is ready to regularly weed, pick, pinch, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are grown by your own hands!

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Compost - rotted organic residues of various origins. How to do it? Everything is stacked in a heap, a hole or a large box: kitchen leftovers, tops of garden crops, weeds mown before flowering, thin twigs. All this is interlayered with phosphate rock, sometimes with straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with foil. In the process of overheating, the pile is periodically ted up or pierced for the flow of fresh air. Usually compost “matures” for 2 years, but with modern additives it can be ready in one summer season.

Humus - rotted manure or bird droppings. It is prepared like this: manure is piled in a heap or pile, sandwiched with sawdust, peat and garden soil. The collar is covered with a film to stabilize the temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer "ripens" within 2-5 years - depending on external conditions and the composition of the feedstock. The output is a loose homogeneous mass with a pleasant smell of fresh earth.

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Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus - rotted manure or bird droppings. Compost - rotted organic residues of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a better fertilizer, compost is more readily available.

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Cooking instructions

We wash the mushrooms with running water and clean.

Sort by size (you can do this as you wish) and put it in a saucepan.

Boil the mushrooms in boiling salted water for 5 minutes (½ tablespoon of salt per 1 liter of water), this will help preserve their integrity and elasticity in the future.

Pour into a colander, put under running cold water. We leave and wait until the water is completely gone. At this point, you can prepare the spices.

Put in a container for salting: a clove of garlic (finely chopped), one bay leaf, fresh dill, salt.

On top of the mushrooms with a layer of about 3 cm, salt, add the seeds of dry dill and garlic. We simply fill the next layers with salt, add bay leaf and green dill once.

Cover the top with a sheet of horseradish.Horseradish is a very good antiseptic, it will not allow mold to form in the bucket. If necessary, you can add saline solution at the rate of 1 cup of water (200 ml) per tablespoon of salt.

We close the salted mushrooms with a lid and send them to a cool place. They are ready to eat in two weeks.

How to salt honey mushrooms in a saucepan and bucket under yoke

When, for some reason, there is no wooden tub or glass jars at hand, you can use the method showing how to salt honey mushrooms in a saucepan under oppression.

First of all, you need to remember that salting dishes should be ceramic, clay, glass, enamel or wood. If we talk about pots and buckets, then enameled ones are most often used.

Honey mushrooms - 5 kg;
Salt - 200 g;
Bay leaf - 7 pcs.;
Dill umbrellas - 10 pcs.;
Horseradish, oak, currant leaves - 5-7 pcs.;
Black peppercorns - 70 pcs.;
Garlic - 10-13 cloves;
Onions - 2 medium heads.

In this case, we will use the cold method and soak the peeled mushrooms in water for 10-12 hours. Do not forget that only young and strong specimens should be taken for cold salting!

Fresh leaves should be washed in water, dried in a ventilated place and torn into pieces with your hands.
Cut the garlic into slices and finely chop the onion.
Put all fresh leaves and onions in a saucepan on the bottom, 1/3 of the umbrellas of dill, garlic and bay leaves, 10-15 black peppercorns and 1/5 of salt each.
Spread a layer of soaked fruit bodies on top and sprinkle with spices again, as in the previous step.
Thus, divide the mushrooms into 5 layers, not forgetting to sprinkle each of them with spices.
Press down on top with oppression and leave to salt in a cool room for about a month.

And how can honey mushrooms be salted in a bucket if there is no saucepan nearby? In this situation, the execution technique and the recipe do not change.