emmabrewda.com

The autumn season is always associated with pleasant chores - the collection and conservation of the mushroom harvest. Among all kinds of edible fruit bodies, honey agarics are very much appreciated by lovers of "quiet hunting". Firstly, they are easy to find, and secondly, a variety of processing methods can be carried out with them: boil, dry, fry, freeze, pickle and salt. The latter is considered one of the most popular options for harvesting honey agarics.

We bring to your attention to familiarize yourself with the simplest ways of salting honey mushrooms for the winter, for which you do not need any "fabulous" ingredients, everything is at your fingertips.

I must say that the correct primary processing of mushrooms is the key to high-quality harvesting. This procedure consists in cleaning and soaking the fruit bodies. Traditionally, mushroom pickling is done in three simple ways: cold, hot and dry. However, these options cannot be applied to all representatives of the fruiting bodies. So, for honey agarics, only hot salting is suitable - with boiling. Otherwise, there is a risk of serious food poisoning.

Honey mushrooms are pure mushrooms, so there is practically no strong dirt and adhering debris on them. It is enough to cut off the lower parts of the legs with a knife and wipe those caps on which dirt may be present with a dry sponge. Then put the fruit bodies in a container with salted water for 1 hour. Then rinse under the tap and transfer to a colander for 20 minutes. Then you can safely start salting honey agaric according to the simple recipes below.

The classic way of simply salting mushrooms mushrooms

Simple salting of honey agarics for the winter is done in cans, which are an important attribute of the classic recipe. In addition, this option assumes the presence of the simplest spices for preparation.

• Honey mushrooms - 1 kg;
• Purified water - 3 tbsp.;
• Salt - 2 tbsp. l .;
• Bay leaf - 4 pcs.;
• Carnation - 3 pcs.;
• Ground coriander - ½ tsp;
• Black peppercorns - 13 pcs.;
• Garlic - 5 cloves (you can take more to taste).

The easiest way for salting honey agaric is divided into the following stages:

After cleaning and soaking, put honey mushrooms in a saucepan and cover with water.

Turn on the fire and cook the mushrooms for 20 minutes, removing the foam.

Then add all the spices listed in the recipe (except the garlic).

Boil for 5 minutes and place the mushrooms in sterilized jars, shifting them in layers with chopped garlic.

Strain the broth and pour over the fruit bodies.

Close tightly with plastic lids and remove to a dark, cool room.

Recipe for salting honey agarics for the winter in a simple way

Using this simple method of salting mushrooms honey agaric, you will be pleasantly surprised by its results. This appetizer will perfectly decorate even festive events.

• Honey mushrooms - 1 kg;
• Salt;
• Cherry and currant leaves;
• Dill umbrellas;
• Bay leaf;
• Black pepper (peas);
• Carnation.

First, the prepared mushrooms need to be boiled for 20 minutes, adding 1 tbsp to the water. l. salt, a couple of currant leaves, a few black peppercorns, 2 pcs. cloves and bay leaves.

1. Then catch the mushrooms from the broth and rinse with cold water, and pour out the broth.
2. Put dill umbrellas, as well as cherry and currant leaves in a container for salting on the bottom.
3. Put a layer of mushrooms on top with the caps down and sprinkle with salt along with a few peas of black pepper.
4. Thus, we lay out layer by layer until the fruiting bodies run out.
5. The last layer should be currant and cherry leaves.
6. Cover the salting with a napkin on top and press down with a load.

If you notice that the formed brine evaporates from time to time, add a little boiled water.

Thanks to such a simple recipe, salting mushrooms for the winter will "settle" in your culinary preparations for a long time.

A simple recipe for salting mushrooms in a hot way

There are many simple recipes for hot salting honey agaric. And the next option is no exception.

• Honey mushrooms - 1.5 kg;
• Bay leaf - 3 pcs.;
• Fresh horseradish leaves - 3 pcs.;
• Salt - 70 g;
• Garlic - 5 cloves;
• Black pepper (peas) - 7 pcs.;
• Dill umbrellas - 3 pcs.;
• Oak, cherry, currant leaves - 4-5 pcs.

How, following such a simple method of salting honey mushrooms, can you prepare a delicious appetizer for a festive and everyday table?

1. Rinse and dry all the leaves for pickling, and boil the mushrooms in salted water for 20 minutes, strain through a colander.
2. Put the horseradish leaves in a ceramic or enamel pot so that they completely cover the bottom.
3. On top of the horseradish, spread a layer of fruit bodies, lined with caps down.
4. Season with salt and add the dill umbrella, bay leaf, chopped garlic cloves and oak, cherry and currant leaves.
5. Thus, lay out all the layers until the container is full.
6. Put a lid on top, which is smaller in diameter than the pan, and place the load.
7. Put in a cool place for 2 weeks.

The easiest way to pickle honey mushrooms in cucumber pickle

Many experienced housewives believe that one of the easiest ways to pickle honey mushrooms can be done in a cucumber pickle. Minimum products - maximum pleasure from a snack in winter.

• Fresh mushrooms - 1 kg;
• Cucumber pickle - 500 ml;
• Salt - 200 g;
• Garlic - 4-5 cloves;
• Cloves, bay leaves, dill, horseradish leaves, currants - to taste.

1. After cleaning and soaking, fresh mushrooms should be boiled in salted water for 20-25 minutes. As the foam forms on the surface of the broth, it must be removed.
2. Boiled mushrooms must be thoroughly rinsed with tap water, and then transferred to a colander and allowed time to remove excess liquid.
3. Pour half of the salt into the prepared salting container on the bottom, and also put the leaves and spices.
4. With the hats down, distribute the fruit bodies and cover with the rest of the salt.
5. Pour cucumber pickle so that it completely covers the mushrooms, cover with a plate and put oppression on top.

You can leave the salted mushrooms right in the pan, or after 5-7 days you can distribute them among the jars, close them with plastic lids and take them to the basement.

It is recommended to soak the mushrooms in cold water for 30 minutes before use.