Recipe for cooking honey agarics for the winter without sterilization: how to salt, fry and preserve mushrooms
Recipes for canning mushrooms harvested for the winter without sterilization are gaining more and more popularity today. Many come to the conclusion that it is very profitable to make such blanks, and most importantly, it is convenient, because it significantly saves time and effort.
If mushrooms are closed for the winter without sterilization, then special attention should be paid to their careful preparation. This procedure includes cleaning the fruit bodies from dirt, soaking in salted water and boiling.
The first step is to sort out the mushroom crop and divide it by size and appearance. It is better to put small mushrooms on salting and pickling, while large and broken ones - on caviar, frying, drying, pate, etc. Then cut off the lower part of each leg and put the entire crop in a deep container with salted water (at the rate of 1 tbsp l. salt per 1 liter of water). Under the influence of this preservative, the pores of the fungus will open and small grains of sand with insects, if any, will come to the surface. In time, the soaking procedure should last no more than 1 hour. After that, mushrooms should be rinsed with plain water and cooked. They should be boiled for 20 minutes, while constantly removing the foam formed on the surface. Then transfer the mushrooms to a colander and leave for a while to drain. Now you can start cooking honey mushrooms for the winter without sterilization.
How to pickle honey mushrooms in jars for the winter without sterilization
This recipe, which allows you to prepare honey mushrooms for the winter without sterilization, will really appeal to all culinary specialists - experienced and those who have very little experience in canning mushrooms.
- Mushrooms (boil) - 1 kg;
- Water - 0.5 l;
- Sugar - 4 tsp;
- Salt - 2 tsp;
- Vinegar 9% - 80 ml;
- Allspice (peas) - 3-5 pcs.;
- Dill seeds - 1 tsp;
- Bay leaf - 1-2 pcs.;
- Cloves to taste.
How to pickle honey mushrooms in jars for the winter without sterilization?
First of all, you need to prepare the brine: mix in water all the ingredients from the list of products (except for mushrooms and vinegar) and put on the stove.
Boil the marinade for 3-5 minutes and pour in half of the vinegar, mix.
We immerse the separately boiled fruit bodies in the marinade and bring to a boil.
We make the fire minimal and cook for at least 20 minutes.
Then add the other half of the vinegar and boil for about 5 minutes more.
We thoroughly rinse the jars with lids in water with the addition of soda, pour over with boiling water and dry thoroughly.
We distribute the mushrooms with marinade in containers, roll up the lids and, after cooling completely, take them out into a cool room - a basement or a cellar.
Recipe for simple salting of honey agarics for the winter without sterilization
The easiest option for preparing mushrooms for the winter without sterilization is to use a salting recipe. Despite the minimal set of products, the appetizer turns out to be appetizing and very tasty. It is also very convenient to prepare it for those who have little experience in salting fruit bodies.
- Honey mushrooms - 2 kg;
- Salt - 100 g;
- Water - 2 tbsp.;
- Citric acid - 7 g.
To find out how to salt honey mushrooms without sterilization, we suggest referring to a step-by-step recipe.
- For mushrooms, you need to separately carry out heat treatment, boiling them for about 25 minutes, then transfer to a colander in order to get rid of excess liquid.
- While the mushrooms are draining, we combine salt with citric acid in water, put on the fire and wait for a boil, boil for 7-10 minutes.
- We distribute the boiled mushrooms in pre-sterilized glass jars and fill with marinade.
- We roll it up, put the lids down, wrap it in a warm dense cloth and leave it to cool completely.
- We put it in the basement for storage or leave it in the refrigerator. You can keep such a blank for no more than 4 months.
Salting honey agarics for the winter without sterilization: a classic recipe
The classic way to prepare salted mushrooms without sterilization is one of the simplest. A crispy and aromatic appetizer will be appreciated not only by your family, but also by the guests gathered at the festive table.
- Honey mushrooms - 3 kg;
- Salt - 150 g;
- Dill umbrellas - 4 pcs.;
- Black pepper (peas) - 20 pcs.;
- Garlic - 6 cloves;
- Bay leaf and young horseradish leaves - 4 pcs.;
- Cherry / currant / oak leaves.
How to carry out salting of honey agarics for the winter without sterilization, using a recipe with step-by-step recommendations?
- Mushrooms for pickling should be prepared in the manner mentioned at the beginning of the article, namely: peel, soak in water and boil.
- Fresh leaves must be washed and dried thoroughly, and the garlic must be chopped into small cubes.
- Put all products in 3-liter jars in layers, starting with horseradish leaves and currants, with which you need to completely cover the bottom.
- Mushrooms need to be laid with their caps down, tamping them slightly. At the same time, sprinkle each layer with salt, pepper, bay leaves and chopped garlic.
- The last layer should be salt and fresh leaves.
- Close the jars with tight plastic lids and leave to salt for about 2-3 weeks.
- Then transfer the workpiece to the basement or send it to the refrigerator.
Salted honey mushrooms for the winter with onions: a recipe without sterilization
This recipe for salted honey agarics for the winter without sterilization implies the use of onions, which will add some piquancy to the appetizer. And instead of vinegar, which everyone considers the most important "keeper" of preparations for a long period, there are fresh leaves, which contain acid. For example, the leaves of grapes, cherries and horseradish may well become this preservative.
- Boiled mushrooms - 7 kg;
- Onions - 150 g;
- Salt - 350-400 g;
- Bay leaf - 15 pcs.;
- Allspice - 70 peas;
- Fresh dill - 130 g;
- Grape, horseradish and cherry leaves.
- Boiled and cooled mushrooms should be placed in an enamel pan with the caps down, but first, the bottom of the container should be laid out with chopped onions and fresh leaves.
- Traditionally, mushrooms are laid out in layers of about 5 cm each.
- Salt, pepper, bay leaves, dill and fresh leaves, torn into pieces, are also distributed between the layers.
- The very last layer should be fresh leaves.
- After that, the mushrooms are covered with a napkin and pressed down with a plate, which is smaller in diameter than the pan itself, and some kind of load is placed on top.
Salting lasts several weeks, after which the fruiting bodies can be distributed in sterilized jars, closed with nylon lids and removed to a cool room.
The recipe for cooking fried honey agarics for the winter without sterilization
The recipe for fried mushrooms for the winter without sterilization is appreciated by many housewives. They often make preparations from such fruit bodies, which allows them to put a tasty and satisfying dish on the table in the shortest possible time in winter.
- Honey mushrooms (boil) - 2 kg;
- Vegetable oil (lard can be used) - 2-3 tbsp.;
- Salt and pepper to taste.
To prepare mushrooms for the winter without sterilization, use the step-by-step description:
- We put the pan on fire and pour out the vegetable oil, heat it up.
- We spread the mushrooms, cover with a lid, reduce the heat and simmer for about half an hour.
- Open the lid and evaporate the moisture, increasing the intensity of the fire to medium.
- We fill sterilized glass jars with fruit bodies, leaving 1.5-2 cm of void to the top.
- Fill with the remaining hot oil until the remaining space in the jars is filled. If there is not enough oil, heat a new portion in a pan, and only then pour.
- We roll it up, cool it down and hide it in a cellar or basement. You can store such a blank for no more than six months.
Solyanka from honey agarics for the winter without sterilization: a simple canning recipe
Solyanka from honey agarics for the winter without sterilization is another simple, but at the same time, a wonderful way of canning. If you have it, you can prepare excellent first courses or make a delicious filling for dough products, or you can simply eat it as a salad.
- Boiled mushrooms (can be frozen) - 2 kg;
- White cabbage - 0.7 kg;
- Onions, carrots - 1 kg each;
- Tomato paste - 1 can (0.5 l);
- Vegetable oil - 2/3 tbsp.;
- Garlic - 6 cloves;
- Water - 2 tbsp.;
- Salt - 3 tbsp. l. (with a slide);
- Vinegar - 5 tbsp. l .;
- Bay leaf and black peppercorns.
We also divided this recipe for conservation of honey agarics, carried out without sterilization, into several stages:
- Chop the cabbage, grate the carrots on a coarse grater, and cut the onion into cubes.
- We pass the garlic cloves through a press and combine with tomato paste and water.
- Put all vegetables, tomato mass and mushrooms in a saucepan with vegetable oil, and simmer over low heat for 1 hour, stirring regularly.
- 5-10 minutes before the end of stewing, add bay leaves, salt, black pepper and vinegar. If desired, you can add granulated sugar to the blank to taste.
- We distribute the finished mass in pre-sterilized jars and roll up the lids.