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In autumn, after rains, a wide variety of mushroom species appear in forests and groves. Fans of "quiet hunting" always rejoice when they find a large family of honey agarics on a rotten tree stump. Indeed, in one place you can collect two or three baskets of honey mushrooms. These mushrooms are considered to be one of the most delicious of the lamellar species. Honey mushrooms are great for frying, drying, cooking. However, the most exquisite mushrooms are obtained in salted or pickled form. In our article, you will learn how to salt honey mushrooms under oppression.

Cold and hot salting of honey agarics under oppression

It is worth saying that mushroom pickers can delight mushroom pickers all year round, when spring mushrooms begin, then summer, autumn and winter come. By the way, the latter can be collected even in the middle of winter. That is why many housewives use every opportunity to prepare these mushrooms for future use. Recipes for salting honey agarics for the winter under oppression are exactly the options that will help make your preservation tasty.

To salt honey mushrooms under yoke, and in winter to delight your guests and family members with savory dishes, you need to know some rules. The main thing is to choose small mushrooms for salting, without damage. If mushrooms are still large, cut them into pieces or noodles. In order for salting honey agaric under the yoke to be successful, do not neglect spices, as they only enhance the taste and aroma of the mushrooms. The best spices are dill, cloves, horseradish, allspice and black peas. In addition, blackcurrant, cherry and oak leaves are used for salting honey agarics for the winter under the yoke of the hostess, which is an important factor, because then the mushrooms become crispy and strong. It is very important to strictly monitor the boiling time of honey mushrooms and always correctly calculate the amount of salt.

How to properly salt mushrooms under yoke, so that the process is not a burden, and the result exceeds all expectations? Always make such a calculation by the amount of salt - for 1 kg of honey mushrooms, take 50 g of table salt. Don't forget about the garlic, which is best cut into slices rather than crushing. Bay leaves and dill umbrellas are well suited for pickling.

Usually housewives do not sort honey mushrooms, as they are almost never large. The tips of the mushrooms' legs are always cut off, and the legs themselves are sometimes cut into strips. Little mushrooms are salted whole, since they have a very aesthetic appearance.

To salt mushrooms under the yoke, they usually use two methods - cold and hot. The cold method is considered classic and longer in the cooking process. Usually, wooden or ceramic barrels are used for salting. Many people use glass jars or large enamelled pots. Sometimes it is salted in large containers, and then the workpieces are transferred to jars, covered with plastic lids and taken out to the basement.

How to salt honey mushrooms in a saucepan under oppression?

However, before you salt honey mushrooms in a saucepan under oppression, you need to prepare. Fruit bodies are sorted out from forest debris, washed in a large amount of water.

Next, the product is boiled for 20 minutes, while the resulting foam must often be removed. Water must be added at the rate of 2 tbsp. l. salt in 2 liters of water.

After boiling, the mushrooms are laid out in layers in an enamel pan, sprinkled with salt, dill, garlic, allspice. For 1 kg of honey agarics you need: 3 cloves of garlic, 40 g of salt, 5-6 peas of black and allspice, 1 umbrella of dill. The pan is covered with a clean cloth or gauze folded several times, oppression is placed on top and closed with a lid. In this recipe, salted mushrooms are salted under yoke for 40 days.

To avoid the appearance of plaque on the mushrooms, you need to change the gauze cloth 2-3 times a week.After the mushrooms are completely salted, they can be placed in glass jars, filled with brine from a saucepan and closed with polyethylene lids. You can store such a workpiece both in the basement and in the refrigerator.

Recipes for salted honey agarics under oppression in a saucepan

You can deviate a little from the traditional recipe and make some changes. Salted mushrooms under pressure in a saucepan can be poured with cucumber pickle. In this case, the mushrooms are quite sharp, crispy and spicy in taste. That is, the sequence of stages remains the same, and instead of mushroom brine, they are poured with cucumber and covered with lids.

There is another option for salting honey agarics for the winter under oppression, but this process takes only 7 days. Boil the peeled and washed mushrooms in a large amount of water in salted water for 10 minutes. After cooking, rinse them under the tap, fill with cold water and cook again for another 20 minutes. We take out with a slotted spoon in a large glass or enamel dish, sprinkle with garlic, dill, bay leaves, currant leaves, black pepper, mix thoroughly. We leave in a container under yoke for a week. After the expiration of the established period, the mushrooms are laid out in glass jars and stored in the refrigerator.

Many housewives use another interesting option for salting honey agaric under yoke. Here the mushrooms are not boiled, but soaked in cold water for 2 days, while the water should be changed 3-4 times. Next, mushrooms are laid out in layers mixed with salt, horseradish, oak leaves, cherries, garlic, dill. By tradition, the mushrooms are covered with a clean cloth, and oppression is placed on top. When honey agarics settle, you can safely add new layers of soaked mushrooms. This method of salting will help to preserve the natural taste and aroma of wild mushrooms. Before serving, honey mushrooms should be rinsed well in water, and then make an appetizer out of them or add to salads.

Pickled mushrooms under pressure for the winter

You can cook pickled mushrooms for the winter under oppression. The mushrooms are cleaned of contamination, boiled for 20 minutes in salted water, washed under a tap and again immersed in boiling water. Next, vinegar, vegetable oil, salt, dill, garlic, lavrushka, allspice and cloves are added to the mushrooms, boiled for 15 minutes. For 5 kg of honey agarics, you need to take 1.5 liters of water, 4 tbsp. l. salt, 10 cloves of garlic, 5 umbrellas of dill, 5 sprigs of cloves, 7-9 peas of allspice and 100 ml of vinegar. Pickled mushrooms should cool down, then they are covered with clean gauze, folded in several layers, and oppression is placed on top. Covering the pan with a lid, take it to the basement for storage. You can eat such mushrooms in 5-7 days.

You can use the option of salting blanched mushrooms under yoke. Peeled and washed mushrooms are dipped in a colander in boiling water for 10 minutes. Cool quickly under cold water tap, let the liquid drain and put in a keg or saucepan. At the same time, they are sprinkled with salt and spices according to the traditional classic recipe for salting honey agarics for the winter under oppression. Honey mushrooms with such a salting are ready in 8-10 days. Blanched mushrooms retain their forest aroma, surprising guests with their unique taste.