How to salt honey mushrooms for the winter at home

How to salt honey mushrooms for the winter

The end of summer is a joy for connoisseurs of honey mushrooms. Stumps and tree trunks are strewn with whole clusters of mushrooms. Honey mushrooms are dried, pickled, salted. Let's look at how to salt honey mushrooms for the winter at home.

The taste of salted honey agarics is most fully revealed by adding spices - bay leaves, allspice, dried dill, cherry leaves, currants. Cold salting recipe is considered classic, despite the duration.

It is preferable to salt the mushrooms in barrels, this creates a woody note on the palate, makes it more tart. But modern housewives prefer pots and buckets due to their greater availability, and salted honey mushrooms are stored in glass jars.

Classic Salting Recipe

Young mushrooms for salting

Cooking should begin immediately after collection. At first mushrooms sorted, discarding dry, broken and worms.

Below is a cold pickling method. It is classic, as it contributes to the long storage and disclosure of the taste of honey agarics.

Servings: +50
  • honey mushrooms fresh 10 kg
  • table salt 500 g
  • allspice 20 g
  • bay leaf 20 g
  • dill umbrellas 20 g
Calories and BJU per 100 g
Calories 18 kcal
Proteins: 1.8 g
Fats: 1 g
Carbohydrates: 0.4 g
3 hours 38 minutesVideo
  • Rinse honey mushrooms. In a container for salting (pot, bucket, barrel) pour a little salt and put on a layer of salt mushrooms with their caps down 3 layers.
  • Sprinkle with a layer of salt and spices. Alternate steps 2 and 3 until the container is full to the brim. The last layer should be salt.
  • Cover the container with a cloth, put oppression on top on a round wooden base, so that the weight is evenly distributed over the mushrooms. Oppression can be a brick, a can of water.
  • After the appearance of the juice covering the wooden base for oppression, remove the load, cover with gauze and put in a cool place.
  • After sedimentation of honey agarics (after 2-3 days), fill the formed place with fresh ones, pouring every 2 layers with salt and spices. Mushrooms must certainly completely cover the brine.
  • In this form, withstand several days at a temperature of 20 ° until fermentation begins. It manifests itself in the appearance of a sour taste and a characteristic odor.
  • After fermentation, cover with a film and put in a cold room. The process of fermentation and salting should continue for another 5 weeks.
  • When mold appears, it must be completely removed.

How to pickle mushrooms for the winter in banks

Hot way

The recipe for pickling is truly classic: this way you can cook any edible mushrooms.

  • honey agarics - 1 kg;
  • marinade - 1 glass of water;
  • 25 ml of vinegar 9%;
  • 2 tbsp. l salts;
  • 2 tbsp. l Sahara;
  • cloves, allspice - to taste.
How to cook:
  1. Choose non-wormy, fresh mushrooms. Rinse with water. Throw overripe, dry.
  2. Put in a pan, pour hot water, bring to a boil. Cook until they sink to the bottom. Remove foam periodically.
  3. Strain the mushroom broth through gauze, add salt, sugar and spices. Bring the broth to a boil and pour vinegar.
  4. Put honey mushrooms in a sterilized jar. Pour marinade flush with the neck. Seal with a lid, turn upside down, wrap in a warm blanket.

Optional dining vinegar replaced with balsamic or apple, to the spices are added the choice of leaves of lingonberry, oak, currant, dill.

Cold way

The cold method eliminates heat treatment. Cold pickling of honey mushrooms is impossible, since exposure to acetic acid alone is not enough to completely cook mushrooms. Among cold cooking methods, cold salting is most commonly used.

Fresh mushrooms are laid out in layers in a wooden barrel so that between each layer there is a layer of rock salt. Then the barrel is covered with oppression. When excess brine appears, it is partially drained, and the void formed after sedimentation of the mushrooms is filled with a layer of fresh ones. After 5 weeks, salting appetizer can be eaten.

Useful Tips

  1. Before cooking, honey mushrooms should be soaked in cold salted water with the addition of lemon juice to remove the worms and prevent darkening.
  2. In no case should the base for oppression be metal, in order to avoid oxidation of the metal and toxic substances entering the brine.
  3. Excess mushroom broth that has not been used for marinade can be poured into ice molds and frozen. This is how mushroom bouillon cubes are made.
  4. Hats are better for pickling and pickling. If the legs are also preserved, they are cut by ⅓.

How to distinguish false mushrooms

False mushrooms grow at the same time and in the same places as edible ones. The main difference between the edible mushroom is a filmy ring on the leg, similar to a skirt. The color of the hat of false honey mushrooms is more saturated, and the plates under the hat are yellow. The edible hat is light brown, and the plates are beige or pale yellow. The smell of false honey mushrooms is similar to the smell of mold.

Video tips

Properly prepared mushrooms to taste are not inferior to vaunted to breasts, oil or foxes. Moreover, they grow in large numbers, and the collection is not difficult. The main thing is to be able to distinguish edible mushroom from false.

How do you salt honey mushrooms for the winter?

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The author of the article
Sokolova Svetlana
I can’t imagine life without traveling. And without a camera - nowhere (there are a lot of interesting works). I prefer active tourism without package tours ...
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