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Fans of "quiet hunting" know that collecting honey mushrooms is a pleasure, as they grow in large colonies. Sometimes the harvest of these mushrooms is huge, so salting will be the most suitable option for harvesting for the winter. Honey mushrooms cooked with hot salting are especially tasty. You can delight your household and guests with such a delicious treat at any time of the year.

To carry out the salting of mushrooms in a hot way, first you need to properly process them. It is worth noting that almost all types of edible mushrooms can be harvested for the winter by salting. However, some of the best are still autumn mushrooms. Only young, strong and undamaged fruit bodies should be used. This, in turn, will prevent the caps from souring during cooking. In addition, honey agarics need to cut off the lower part of the leg, since they are very hard and not suitable for salting. The main action is still sorting the mushrooms: you need to make sure that among the edible mushrooms there are no false ones (on the legs of inedible mushrooms there is no white blanket in the form of a "skirt").

After sorting and cleaning honey agarics, they need to be soaked for 25-30 minutes in cold water so that all the sand comes out of the plates, and then rinsed under the tap.

Salting honey agarics for the winter in a hot way will allow you to treat guests with delicious harvesting within 1-2 weeks after cooking.

Salting honey agarics in jars in a hot way: a recipe with a photo

This option of salting honey agarics is hot closed in glass jars. This appetizer will perfectly complement the main course in the form of boiled young potatoes. This method is considered one of the safest for preparing mushrooms for the winter. We offer a description of a step-by-step recipe for salting honey agarics in a hot way, followed by a photo.

• Honey mushrooms - 2 kg;
• Salt - 150 g;
• Garlic - 2 cloves;
• Dill umbrellas (dry) - 3 pcs.;
• Black peppercorns - 15 pcs.;
• Black currant leaves - 15 pcs.;
• Horseradish leaves (coarsely chopped) - 3 pcs.

After cleaning honey agarics, they need to be boiled in water for 20 minutes, constantly removing the foam from the surface.

Place on a metal sieve or colander, drain off excess liquid and place on a kitchen towel to dry.

On the bottom of sterilized jars, pour a small layer of salt, sliced ​​garlic cloves, put 3-4 black peppercorns, a torn dill umbrella, some black currant leaves and horseradish.

Lay honey mushrooms upside down, and repeat several layers in this way until the cans are complete.

Pour the broth remaining after boiling mushrooms into jars so that there are no air bubbles.

Close with tight plastic lids, cool at room temperature and take to the basement.

After 3 weeks, honey mushrooms can be served.

Hot salting of honey agarics using vinegar

The recipe for salting honey agarics in a hot way in this case provides an opportunity to quickly get an excellent snack. After about 2-3 days, you will be able to treat your guests with this preparation.

• Honey mushrooms - 2 kg;
• Water - 3 tbsp.;
• Salt - 1.5 tbsp l .;
• Black peppercorns - 5 pcs.;
• Bay leaf - 4 pcs.;
• Carnation - 3 inflorescences;
• Cinnamon - a pinch.

A variant of the process of salting honey agarics in a hot way using vinegar will be within the power of even a novice cook.

1. Peeled mushrooms are boiled in boiling water for 20 minutes, constantly removing the formed foam.
2. Thrown back in a colander, allow the water to drain completely.
3. Honey mushrooms are poured with new water specified in the recipe and allowed to boil.
4. Enter all the specified spices and herbs, pour in vinegar and boil for 35 minutes over low heat.
5. Place the mushrooms together with the marinade in prepared jars.
6. Close with tight plastic lids, turn over, cover with a blanket and leave to cool.
7. They are taken cold to the basement for long-term storage. However, such mushrooms can be consumed literally in 2 days.

Hot salting of mushrooms with garlic

In this version, honey mushrooms are salted hot, but with the addition of garlic. If you try to cook such a snack once, then the next you will only make it. Such a delicacy will please all your family members and invited guests in winter.

• Honey mushrooms - 2 kg;
• Garlic - 15 cloves;
• Cherry and black currant leaves - 5 pcs.;
• Horseradish leaves - 4 pcs.;
• Dill inflorescences - 3 pcs.;
• Parsley greens - 2 bunches;
• Salt - 150 g;
• White and black peppercorns - 5 pcs.

Salting honey agarics hot at home with garlic is a great option to delight any gourmet.

1. Boil the mushrooms in salted water for 20 minutes, put them in a colander and leave for 20-25 minutes to completely drain the liquid.
2. We put horseradish leaves on the bottom of a glass or enamel container, then a layer of salt.
3. Next, lay out the mushrooms with their caps down, sprinkle with salt, chopped parsley, a mixture of peas, cherry and currant leaves, and finely chopped garlic.
4. Next, layer by layer, lay out all the mushrooms and spices from the recipe, sprinkling each layer with salt.
5. Lay the dill umbrellas with the top layer and cover with an inverted plate.
6. Cover the top with clean gauze and press down with a load.
7. We send the container to the basement for 2 weeks.

After a specified time, you can try salted mushrooms with garlic.

Hot salting of autumn mushrooms under a loose lid

Hot salting of autumn mushrooms with mustard seeds will add subtle aromatic notes to your dish. Such a blank will turn out to be very tasty and will please your guests.

• Honey mushrooms - 2 kg;
• Mustard seeds - 2 tsp;
• Salt - 100 g;
• Bay leaf - 5 pcs.;
• Dill - 5 branches;
• Carnation - 4 inflorescences.

1. Honey mushrooms are boiled in boiling water for 20 minutes, discarded in a colander, washed in cold water and allowed to drain for 30 minutes.
2. Dill, bay leaves, and a layer of salt are placed in an enamel pot or wooden barrel.
3. On top, honey mushrooms are applied with their hats down, sprinkled with salt, mustard seeds, dill and cloves.
4. Thus, several layers of honey mushrooms are made, sprinkling them with all the spices and seasonings.
5. Cover with gauze on top, press down with oppression and take out into a cool room.
6. Honey mushrooms will be ready in 7-10 days.

In this option, salting honey agarics in a hot way is carried out under a loose lid. So, after the mushrooms are ready, transfer them along with the brine to glass jars and close with a simple plastic lid. Such a blank can be safely stored in the refrigerator for several months.

If honey mushrooms seem to be undersalted, add salt directly to the jars and shake. If the mushrooms are salted, no problem: soak them for 1-1.5 hours in cold water before eating.