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Forest mushrooms are gifts of nature, very healthy and tasty in every way. This is well known to those mushroom pickers who suggest preserving the mushroom harvest for the winter. In almost a few days, you will have a great mushroom appetizer or addition to a side dish on your table.

Honey mushrooms are in special demand in the home kitchen. In terms of their nutritional value and useful properties, these mushrooms are not inferior even to the "noble" boletus and aspen mushrooms.

To please your family and guests with delicious honey mushrooms, it is better to salt them. This is a rather complicated process that takes time, but with experience it will not seem so tedious. Try to cook mushrooms with hot salting for the winter. This cooking method is popular with many housewives.

Before proceeding with recipes for salting honey agarics in a hot way, you need to find out the basic rules for their preparation. For example, before salting mushrooms, you need to prepare suitable containers. For these purposes, glass jars, enameled pots or buckets, as well as ceramic or oak barrels are suitable. Any utensil must be sterilized: pour boiling water over it or evaporate it. Usually, hot salting of honey agarics is carried out in jars. This option is more suitable for urban dwellers living in apartments.

It should be said that hot canned mushrooms should be stored in a cool room, where the optimum temperature does not exceed + 10 ° C. If it drops below 0 ° C, the mushrooms can freeze and become brittle. If the temperature is above +10, then honey mushrooms will simply sour. It is imperative to check the presence of brine in the containers. If it is not enough, then you need to add cold boiled water: the mushrooms must always be in the brine. When mold appears on the surface of honey agarics prepared by hot salting for the winter, gauze and oppression are washed in salted warm water with a clean kitchen sponge.

In this article, you can watch a video showing hot salting of honey agarics.

Recipe for simple salting of mushrooms for the winter in a hot way

The recipe for simple hot salting of honey agarics is really distinguished by its simplicity.

• honey mushrooms - 3 kg;
• salt - 70 g;
• bay leaf - 10 pcs.;
• black pepper - 15 peas.

The cleaned mushrooms are boiled in salted water for 20 minutes, constantly removing the foam from the surface.

Throw in a colander and drain completely.

A small layer of salt, a few peppercorns and a couple of bay leaves are poured onto the bottom of the sterilized cans.

Honey mushrooms are transferred to jars, each layer is sprinkled with salt and spices.

The mushrooms are pressed down until they are compacted, covered with plastic lids and stored in the pantry.

Hot salting honey agarics for the winter in jars with vinegar

Cooking honey mushrooms with vinegar, prepared by hot salting, will delight you throughout the winter.

This option is popular with many housewives, because it turns out to be tasty and aromatic. In addition, this method of hot salting of honey agarics for the winter is done in jars, which takes less time.

• honey mushrooms - 3 kg;
• salt - 150 g;
• water - 500 ml;
• vinegar 9% - 2 tbsp. l .;
• bay leaf - 5 pcs.;
• black and white pepper - 7 peas each.

1. We clean honey mushrooms from dirt and damage, rinse in water and boil for 20 minutes.
2. We put it in a colander or on a sieve so that the excess liquid is glass.
3. We distribute mushrooms in pre-sterilized jars and start preparing the brine.
4. In an enamel saucepan, combine the water indicated in the recipe, salt, bay leaf and peas of the pepper mixture, let it boil.
5. Pour in vinegar, mix and fill the jars with brine to the very top.
6. We close it with plastic lids, let it cool and take it to the basement or put it in the refrigerator.

The vinegar added to the brine will help the mushrooms retain their original taste and beneficial properties for the long winter months.

Hot salting recipe for honey agarics without vinegar

The following recipe for salting honey agariches in a hot way is made without vinegar. However, this will not in any way affect the taste of the snack, as well as its nutritional properties.

• honey mushrooms - 3 kg;
• salt - 100 g;
• water - 2 l;
• currant and cherry leaves - 10 pcs.;
• allspice and black pepper - 6 peas each;
• horseradish root - 50 g.

1. The mushrooms are cleared of forest debris, the lower parts of the legs are cut off and washed.
2. Pour in water from the recipe and cook for 10 minutes.
3. Salt, peeled and chopped horseradish root, peppercorns, as well as currant and cherry leaves are added.
4. Honey mushrooms are boiled in brine for another 15 minutes, laid out with a slotted spoon in prepared sterilized jars.
5. The mushroom brine is filtered and poured into jars with mushrooms.
6. The jars are covered with metal lids and placed in hot water for sterilization.
7. Sterilization time for 0.5 l cans is 60 minutes.
8. The cans are rolled up, cooled and taken out into a cool room.

Such a preparation makes it possible to cook a variety of dishes from honey agarics: soups, salads, sauces.

Hot salting of honey agarics in an enamel saucepan

The procedure for the recipe for salting mushrooms in a hot way can be carried out in an enamel pan, which will not at all affect the taste of the workpiece.

Try this option and make sure it's as practical as the others.

• honey agarics - 4 kg;
• salt - 200 g;
• black and allspice pepper - 10 peas each;
• garlic - 10 cloves;
• oak and cherry leaves;
• coriander - 1/3 tsp

The advantage of hot salting of mushrooms in a saucepan is that mushrooms can be added in the process of settling, constantly reporting a new boiled batch.

1. Honey mushrooms cleared of contamination must be rinsed in water, and then boiled for 20 minutes.
2. Select with a slotted spoon in a sieve and let drain completely and cool.
3. Put a thin layer of salt on the bottom of the saucepan, put a few oak and cherry leaves, 2 sliced ​​garlic cloves, a few peppercorns and a little coriander.
4. Next, there will be a layer of honey agarics, which again needs to be sprinkled with salt and all the spices.
5. Thus, lay out all the mushrooms and sprinkle them with spices.
6. Cover the top layer with gauze, put an inverted plate and put oppression in the form of a bottle of water.
7. Leave for several days in a warm place until the mushrooms let the juice out, and then take it to the basement.

Cooking honey agarics with dill by the hot salting method

Cooking honey mushrooms with dill by the hot salting method is suitable for those who want to get a quick treat to the table.

• honey mushrooms - 2 kg;
• salt - 70 g;
• dill umbrellas - 5 pcs.;
• bay leaf - 4 pcs.;
• black peppercorns - 5 pcs.;
• oak and cherry leaves - 5 pcs.

The option of salting mushrooms in a hot way will allow you to put a snack on the table in 7-10 days.

1. All leaves for pickling must be rinsed and dried.
2. Peel honey mushrooms, cut off the lower part of the leg and boil in salted water for 20 minutes.
3. Place oak and cherry leaves in an enamel or ceramic pot.
4. Spread a layer of honey agarics on top with hats down and salt.
5. Next, lay out the divided dill umbrellas, garlic cloves cut into slices, bay leaves, peppercorns.
6. Layer honey mushrooms and spices until they run out.
7. Put gauze or a clean cloth on top of salted mushrooms, put oppression and send to a cool place.

Salting mushrooms honey agarics for the winter in a hot way: a step-by-step recipe with video

Salting mushrooms for the winter in a hot way will appeal to those who love the piquancy in the appetizer, which will just be given by mustard grains and garlic.

• honey mushrooms - 2 kg;
• salt - 50 g;
• mustard seeds - 1 tsp;
• water - 1 l;
• black pepper - 5 peas;
• bay leaf - 4 pcs.;
• garlic - 7 cloves;
• coriander (seeds) - 1/3 tsp

1. The water is brought to a boil, salt is stirred in it and purified honey mushrooms are introduced.
2. Boil for 10 minutes, constantly remove the foam formed on the surface.
3. All spices are added except garlic and mustard seeds.
4. Simmer another 15 and put them in sterilized jars with a slotted spoon, sprinkle with chopped garlic and mustard seeds.
5. Mushroom broth is filtered and mushrooms are poured into it.
6. They are closed with plastic lids, allowed to cool and put away in a dark, cool room.

We offer you to watch a visual video of the preparation of honey mushrooms in jars with a hot salting method:

Hot salting of mushrooms in jars with cloves

Hot salting of mushrooms in jars with the addition of cloves will be an excellent addition to the festive table of any celebration.

• mushrooms - 2 kg;
• salt - 2.5 tbsp. l .;
• water - 1 l;
• carnation - 8 inflorescences;
• black peppercorns and allspice - 3 peas each;
• currant leaves - 5 pcs.;
• bay leaf - 4 pcs.

1. Honey mushrooms cleared of forest debris are boiled in water for 15 minutes, salt and all spices are added.
2. They continue to cook for another 15 minutes, pour the mushroom broth into a separate bowl.
3. The mushrooms are washed under the tap and allowed to drain completely.
4. At the bottom of sterilized jars, clean currant leaves, bay leaves, black peppercorns and allspice are placed.
5. Boiled mushrooms are spread on the "pillow" with their hats down and sprinkled with salt.
6. Thus, each layer of mushrooms must be sprinkled with salt and spices.
7. Cover the jar with a napkin, press down with a load and leave it in the room.
8. If the brine evaporates, add cold boiled water and change the napkin periodically.

It is worth saying that hot salting of honey agaric according to these step-by-step recipes, in comparison with salting other options, has great advantages. Such a workpiece is stored longer and retains all its nutritional properties and useful substances. Use the proposed recipes and you will be surprised how tasty the snack turns out from honey mushrooms, salted in a hot way.