Since ancient times, recipes for preparing mushrooms have been passed down from generation to generation: mushrooms were pickled, dried, and fried. This is an excellent source of protein, and the variety of mushroom species is amazing. But most of all, housewives adore honey mushrooms - these wonderful mushrooms have an unsurpassed taste and are quite easy to prepare. Let's try to figure out how to pickle honey mushrooms with our own hands.
What kind of cookware is suitable?
It is recommended to salt mushrooms exclusively in wooden barrels or glass jars.All other utensils will not work: a clay container will become unusable under the influence of salt, and enamel utensils can generally release hazardous substances.
Wooden tubs are designed specifically for salting mushrooms. First, the container is filled with cold water for a long time so that the wood can soak thoroughly - only then the barrel will not leak liquid.
After soaking for twelve days, the wooden tub must be thoroughly washed and steamed with boiling saline solution. Now let’s move on directly to how to pickle honey mushrooms.
Cold salting
This method is used very often due to the pleasant mild taste of the snack and the pickling recipe itself is quite easy to use. There is no need to boil the mushrooms, just soak them under a weight. Of course, it is advisable to choose whole and beautiful fruits for pickling.
What ingredients will you need:
- honey mushrooms - one kilo;
- table salt - 50 grams;
- fresh currant leaves - 5 pieces;
- garlic - two cloves;
- pepper (sweet peas) - 5 pieces;
- bay leaf - 3 pieces;
- dill umbrella - about 3 pieces.
Rinse the mushrooms thoroughly and place in salt water for a couple of hours. Take the selected fruits and carefully place them in the barrel with the caps down. Add salt to taste, sprinkle sweet peas on top, spread dill and chopped garlic. You need to complement the picture with currant leaves, which will give the pickling a unique aroma.
When everything is ready, the container needs to be sealed. Find a lid that is smaller than the volume of the barrel and weigh it down with a weight equal to the amount of ingredients. The recipe used 1 kilo of honey mushrooms, so the weight for the lid should weigh at least 1 kilogram. Afterwards, the barrel must be refrigerated for five days.
When liquid begins to appear, you need to put gauze under the lid. After which the pickling should stand for several more weeks in the cold, then the snack can be placed in glass containers.
Salted honey mushrooms are ready for the winter! In this simple way, mushrooms can be salted directly in jars. Honey mushrooms are immediately placed in containers with spices and filled to the neck with mushroom brine.
Salt mushrooms with vinegar
To implement the recipe at home you will need the following products:
- honey mushrooms - 1 kilo;
- distilled water – 0.3 liters;
- salt – 0.025 kilograms;
- vinegar 70% - 0.05 liters;
- sweet peas, common cloves, bay leaves - 3 pieces each;
- a pinch of cinnamon.
This pickling recipe is slightly different from other options - you need to fill the prepared honey mushrooms with water and put it on the fire. When the water boils, it needs to be drained. Afterwards, add all the spices, including vinegar, to the pan, pour in fresh water.
You need to cook honey mushrooms with spices for about half an hour over low heat. Leave the mushrooms until they cool, and then place them carefully in the jars, closing them tightly with a lid. This pickling of honey mushrooms for the winter will not cause any difficulties.
Hot salting
The recipe for salted honey mushrooms with hot salting implies that the mushrooms are subjected to heat treatment. They are cooked for about 20 minutes, no more.
What you will need:
- honey mushrooms - 1 kilogram;
- table salt - thirty grams;
- garlic - 2 cloves;
- bay leaves - two pieces;
- a pair of dill umbrellas;
- sweet peas - 3 pieces;
- cherry leaves - 4 pieces.
Salting honey mushrooms step by step:
- Peel and thoroughly wash the selected mushrooms, place in a container and fill with water, salt with two teaspoons of table salt.
- Place the pan on low heat and cook the honey mushrooms for no more than twenty minutes.After boiling, drain the water, add two glasses of water, and keep it on the fire for about twenty minutes.
- All the listed ingredients are thrown into the pan, then a small layer of mushrooms is laid out on top and sprinkled with salt. Next, cherry leaves are laid out along with sweet peas and cloves.
- The container must be pressed down on top with a heavy weight and left in the cold for 5 days.
- Place the snack in glass containers and roll up.
This is a fairly simple recipe that any housewife can do.
Honey mushrooms in cucumber brine
Mushrooms, properly cooked in brine, turn out tasty and pleasantly crunchy.
What to prepare:
- honey mushrooms - 1 kilogram;
- cucumber brine - 0.5 liters;
- ordinary salt - 30 grams;
- bay leaf - 1 piece;
- dill - 3 pieces;
- pepper - 4 pieces each.
Place clean mushrooms in a saucepan and add salted water (about 10 grams of salt per 1 liter of liquid). So the mushrooms are marinated for about 20 minutes, then put on fire. After boiling, you need to drain the water, add clean water again and keep on fire for 40 minutes.
Pour all the ingredients into the bottom of a clean container; mushrooms are placed on top, which must be salted beforehand. Now you need to pour out the brine.
In this state, the container should stand under pressure for 5 days, after which the snack can be preserved. After three weeks, the mushrooms will be salted and can be eaten.
Honey mushrooms are a low-calorie product, but slowly digestible. In general, they can be eaten as a dietary dish, but in moderation. This variety of pickled mushrooms is a favorite snack for many people during the holidays, so why not please your household with pickled mushrooms?
