emmabrewda.com

Honey mushrooms are a good source of amino acids and protein for the human body. Zinc, phosphorus and copper in honey agarics allow us to saturate our body with useful minerals in full. Even after heat treatment, these fruiting bodies do not lose their vitamins.

In this material, we invite readers to familiarize themselves with the most delicious recipes for salting honey agarics for the winter in jars at home. These options will help preserve the flavor and aroma of forest mushrooms for the long winter. From such a delicious preparation, amazing salads, sauces, first courses and appetizers are obtained.

In order for salting honey agaric in jars to pass quickly and turn out tasty, the mushrooms must be first processed. To begin with, they sort them out, throw out the rotten and spoiled worms. Forest debris is removed from them: the remains of grass, needles and leaves. The lower part of the leg is cut off, about 1-1.5 cm, and washed in water with the addition of salt. To do this, dissolve large edible salt in a bucket of water and spread the peeled mushrooms. Rinse for 5-7 minutes and remove in a colander to glass all the liquid.

Salting honey agaric in jars is carried out in two ways: cold and hot. The first option is the simplest and has an excellent soft taste of the final product. Boiling is not necessary here, the mushrooms are only soaked for 2 hours. As a result, honey mushrooms are beautiful, with their original natural appearance.

Salting mushrooms honey agarics for the winter in glass jars

The recipe for salting honey agarics in jars with garlic is liked by many housewives, because the appetizer turns out to be spicy and aromatic. This option allows you to keep the mushrooms for a long time.

• honey mushrooms - 3 kg;
• salt - 150 g;
• garlic cloves - 15 pcs.;
• dill seeds - 1 tsp;
• black peppercorns - 7-9 pcs.;
• bay leaf - 5 pcs.;
• black currant leaves - 10 pcs.

In order for the salting of honey agarics for the winter in glass jars to go correctly, you need to follow the step-by-step implementation of the recipe.

After soaking, honey mushrooms are spread on the bottom of an enameled container with their caps down, sprinkled with a layer of salt, dill seeds on top, garlic cloves cut into slices, peppercorns, bay leaves and black currant leaves are laid out.

Next, the layer of honey agarics is again distributed with the caps down and the same process is carried out with spices and herbs. The top layer should be currant leaves, which will give the mushrooms a delicate spicy aroma.

Mushrooms are covered with a lid or plate, which is smaller in size than the enamel container. A load is placed on top to crush the mushrooms, and they are taken out to a cold place.

After 2 weeks, mushrooms are distributed in glass jars, closed with tight plastic lids and taken out into a room where the temperature is not higher than + 10 ° C.

It should be said that an open jar with salted mushrooms is stored for no more than 2 weeks. Therefore, it is recommended to close the mushrooms in 300-500 ml jars.

Hot way of salting honey agarics for the winter in banks

The recipe for salting honey agarics for the winter in jars in a hot way implies preliminary heat treatment of mushrooms. This option will protect your workpiece from harmful bacteria that can cause poisoning in the banks.

• honey mushrooms - 2 kg;
• salt - 80 g;
• carnation - 10 inflorescences;
• mustard seeds - ½ tsp;
• dill (umbrellas) - 4 pcs.;
• cherry leaves - 8-10 pcs.

In order for the salting of mushrooms for the winter honey agaric in jars to be successful, follow the step-by-step preparation.

1. Boil the peeled mushrooms in salted water for 20-25 minutes, constantly removing the formed foam from the surface.
2. Throw it back on a sieve, let the excess liquid drain completely.
3. Put clean cherry leaves, dill and a layer of salt on the bottom of the container.
4. Put honey mushrooms on top, sprinkle with salt, mustard seeds and cloves.
5. We alternate layers until the mushrooms run out.
6. The finishing layer should be salt, cloves and mustard seeds.
7. Cover the mushrooms with a clean cloth or gauze, press down with oppression.
8. We take it out in a cool room for 7 days.
9. We distribute mushrooms in small jars, fill with brine and close with tight lids.

Salted autumn mushrooms in jars with onions

Cooking autumn mushrooms in jars with hot salting will appeal to even lovers of exquisite mushroom dishes.

• honey mushrooms - 5 kg;
• salt - 250 g;
• onions - 500 g;
• bay leaf - 15 pcs.;
• dill (green) - 100 g.

1. Boil mushrooms cleaned of contamination in salted water for 20 minutes, removing the foam. Each batch of mushrooms must be filled with clean water, and the used one must be drained.
2. Transfer the boiled mushrooms to a sieve and allow to cool.
3. Sprinkle the bottom of the enameled container with a layer of salt, green dill, chopped onions and bay leaves.
4. Lay a layer of honey agarics on top with the caps down and sprinkle again with salt, dill and half rings of onions.
5. Thus, fill the entire container until the mushrooms run out.
6. Cover with gauze, press down with a load and let stand for 2-2.5 weeks.
7. After the mushrooms let the juice out, distribute them in jars and close them with lids.