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With the onset of the mushroom season, household chores begin to harvest mushrooms for the winter. Many people prefer to collect honey mushrooms, as they are one of the most popular and harvested mushrooms. Finding only one stump or a fallen trunk with these fruit bodies in the forest, you can collect a rich "harvest".

For city dwellers, the best option for preserving mushrooms is salted mushrooms in jars. Salting is made according to different recipes, which gives the preparations its own special taste and aroma. Before preparing salted mushrooms in jars for the winter, you need to sort them correctly by size, clean them of forest debris, cut off the lower part of the leg and boil.

Methods for salting honey agarics for the winter

There are two ways to salt mushrooms for the winter: by pre-boiling or frying them. For boiled mushrooms, pickles are used, and for fried mushrooms, vegetable or butter is used. Recipes for salted honey mushrooms in cans involve the use of all kinds of spices and herbs: aromatic currant leaves, parsley, basil or dill, various roots, garlic, ground or allspice and much more. For the brine, ordinary water, salt and spices are taken.

Traditionally, for salting honey agarics for the winter, modern housewives take glass jars, in which the preparation is stored until demand.

Recipes for salted mushrooms in jars for the winter are simple preservation methods that allow you to easily keep mushrooms tasty and aromatic for a long time. In addition, banks can stand perfectly in any cool places: pantry, cellar and balcony, without taking up space in the refrigerator. And salted honey mushrooms will be well suited for preparing mushroom hodgepodge, salads, soups and other dishes. In addition, such a preparation will be an independent snack on the festive table.

It is worth noting that mushrooms are even better suited for pickling than "noble" mushrooms, such as porcini or aspen mushrooms. They can be cooked in such a way that you just lick your fingers! After all, mushrooms are denser and do not absorb much water, while retaining their mushroom taste.

There are three methods of salting mushrooms that are great for pickling mushrooms in jars: hot, with butter, and dry salting. However, honey mushrooms are not closed dry, since these fruit bodies must be boiled, because among them there may be conditionally edible ones.

To correctly make the entire step-by-step recipe for salted mushrooms in jars prepared for the winter, you first need to carefully review them: select those damaged and spoiled by worms. It is better to discard wormy mushrooms, and large specimens can be put on caviar or pate.

The hot method of cooking salted honey mushrooms in cans (with video)

Now let's get down to the hot method of cooking salted mushrooms in cans. This option can be used to cover any mushrooms, especially lamellar ones. In addition, honey mushrooms are prepared in this process quickly, and after 2-3 weeks they can be consumed.

The video of the preparation of salted honey agarics for the winter in jars, offered by us, will help to more clearly adhere to the recipe:

Cooked and peeled mushrooms must be weighed before boiling. This is done in order to know exactly how much salt is needed. For every kilogram of fresh mushrooms, 2 tbsp is taken. l. salt.

Honey mushrooms are filled with water and boiled for at least 20-25 minutes. The resulting foam must be removed from the surface. Honey mushrooms lean back on a sieve or colander and drain (do not pour out the drained water). Spices are placed at the bottom of sterile jars: dill umbrellas, bay leaves, currant leaves and garlic. Then a layer of honey agarics is laid out, sprinkled with salt, and again a layer of honey agarics. Such layers are laid out until the jar is full.

The drained brine after boiling honey agaric is poured into jars, oppression is placed on top of the mushrooms. After 2-3 weeks, honey mushrooms, salted in a hot way, can be closed with plastic lids and taken out to a cool place.

Spinning salted mushrooms in cans of butter

After cooking with this option, salted mushrooms in cans with oil are stored for up to 2 years, delighting your family members and guests with a piquant taste and mushroom aroma. Any dish that uses salted honey mushrooms with butter will become more interesting and rich, and the festive feast will be complemented by an amazingly tasty snack.

Every caring housewife should know the recipe for spinning salted mushrooms in jars. Therefore, we advise you to listen to the recommendations of experts and start salting.

• Honey mushrooms - 5 kg;
• Salt - 1 tbsp.;
• Allspice - 2 tsp;
• Black currant leaves;
• Carnation - 10 pcs.;
• Butter - 40 g in each jar.

Honey mushrooms are cleaned of debris, most of the legs are cut off and boiled in salted water for 20 minutes.

Spread in a colander and allow excess liquid to drain.

In pre-prepared sterile jars, they are distributed in layers: honey mushrooms, salt and seasonings to the very top.

In pre-prepared sterile jars, they are distributed in layers: honey mushrooms, salt and seasonings to the very top.

Cover with metal lids and leave for 2-3 days.

Then the jars are placed in cold water for sterilization. Sterilized in boiling water over low heat for 30 minutes. You need to put a tea towel at the bottom of the pan so that the jars do not burst when heated.

After sterilization, melted butter is added to each jar and closed with plastic lids. After complete cooling, the salted mushrooms with butter are taken to a cool room.

You need to store such a workpiece in a cold room at a temperature from 0 to + 8 ° C. Honey mushrooms will be fully ready in about 3 weeks, but many begin to use them earlier.

How to properly close salted autumn mushrooms in jars

Usually, autumn mushrooms are taken for salting for the winter. This recipe for salted autumn mushrooms in cans came from Siberia and immediately fell in love with all housewives, without exception.

• Honey mushrooms - 7 kg;
• Salt - 3 tbsp.;
• Oak leaves - 5 pcs.;
• Cherry leaves - 15 pcs.;
• Horseradish leaves - 5 pcs.;
• Currant leaves - 15 pcs.;
• Juniper branches - 5 pcs.

How to properly close salted honey mushrooms in jars according to the "Siberian" recipe so that the appetizer turns out to be tasty and aromatic?

1. Put juniper branches in an enamel pot and cover with hot water. Cover and leave for 30 minutes.
2. Take out the juniper, drain the water and lay out the clean leaves of horseradish, cherry and currant.
3. Honey mushrooms cleared of forest debris, boil in salted water for 20-25 minutes.
4. Place in a strainer or colander and drain well.
5. Distribute the cooled mushrooms in layers, alternating with salt and leaves.
6. Cover the last layer of honey agarics, sprinkled with salt, with gauze folded in several layers.
7. Put a layer of salt on the cheesecloth and put a piece of cheesecloth again.
8. Cover the pot with a lid and place a small load on top.

Store the container with mushrooms in a basement or other cool room for 1.5-2 months. Then distribute the mushrooms in jars, pour with brine and close with plastic lids.

Another recipe for salted honey mushrooms in banks will be a "magic wand" for any housewife. For 3 kg honey agarics you will need 150 g of salt and 3 tbsp. water.

Boiled in 3 tbsp. honey mushroom water with the addition of 150 g of salt is placed in sterilized jars. Pour 3 tbsp on top. l. calcined vegetable oil, cover with parchment paper and tied with twine. After cooling, the workpiece is sent to the refrigerator or pantry. This semi-finished product in winter can be used in any process: fry, stew, pickle, add to soups, salads, make sauces and pates.