emmabrewda.com

Salted mushrooms are remarkable in that they can subsequently be fried, stewed, marinated, and made into first courses and sauces. Honey mushrooms are especially popular among mushroom pickers - the most prolific mushrooms growing in large colonies. Cold salting of honey agaric is one of the best options for homemade preparations, allowing you to save mushrooms for the winter.

Fresh mushrooms after cutting are not stored for a long time, so mushroom pickers almost immediately sit down to process them. If there are a lot of honey agarics, then it will take a lot of time to clean up. However, the end result will delight you and your family for a long winter.

There are many ways of preserving mushrooms, but it is salting honey agarics for the winter in a cold way that will give you a tasty, healthy snack that will help you out on holiday and during fasting.

We offer our readers several recipes for cold salting honey agaric. Thanks to them, each housewife will be able to correctly make mushroom preservation for the winter.

Cold salted honey agaric with dill in jars

After a long preliminary cleaning of mushrooms, you can breathe a sigh of relief: the next process of salting mushrooms will take place in jars in a cold way, that is, without preliminary boiling. However, first, the mushrooms must be soaked in a large amount of water for 10-12 hours, and then allowed to drain well.

• Honey mushrooms - 4 kg;
• Salt - 1 tbsp.;
• Dill umbrellas - 10 pcs.;
• Bay leaves - 6-8 pcs.;
• Ground black pepper - 10 pcs.;
• Currant and cherry leaves.

Salting honey agaric in a cold way is carried out in stages as follows:

1. At the bottom of a sterilized jar with a capacity of 3 liters, put some of the umbrellas of dill, bay leaves, currant and cherry leaves.
2. The next layer is honey mushrooms, which need to be put with their caps down and sprinkled with salt and pepper.
3. So, each layer of honey agaric should be sprinkled with salt, shifting with dill umbrellas, pepper and leaves.
4. After all the mushrooms are laid out and sprinkled with salt and spices, put a clean cloth or cheesecloth on top, folded in several layers, and press down with oppression. A plastic water bottle can serve as oppression. It is not recommended to lay a lot of spices so as not to interrupt the taste and aroma of honey agarics.
5. Under the oppression, the mushrooms release juice and settle, then a new portion can be added to the jar until the container is full.

Cold salting of honey mushrooms with garlic and horseradish

This recipe for cold pickling honey mushrooms is the perfect addition to your daily menu. If during the mushroom season you take the time to preserve honey agaric, then you can also please yourself and your guests on a holiday.

• Honey mushrooms - 3 kg;
• Salt - 150 g;
• Garlic cloves - 10 pcs.;
• Horseradish root (grated) - 30 g;
• Dill (umbrellas) - 3 pcs.;
• Bay leaf - 5 pcs.;
• Allspice - 5 pcs.

A visual video of salting honey mushrooms in a cold way will help each housewife to correctly complete the process of cooking mushrooms:

Peel honey mushrooms, rinse and pour cold water for 10 hours, drain in a colander and drain completely.

Place the mushrooms in a salting container, sprinkle with salt, spices and herbs, cover with a clean cloth and put under pressure.

After all the mushrooms are laid out and sprinkled with salt and spices, they are poured with cold boiled water. The fruiting bodies should be completely in the liquid. Mushrooms will settle during the salting process, so new portions of mushrooms can be added to the container.

Fully filled dishes are covered with a lid and taken to a cool basement.

Cold salting honey agarics for the winter with cloves and caraway seeds

The recipe for preparing honey mushrooms for the winter with cold salting will appeal to all lovers of spicy mushroom dishes. However, to obtain high quality products, several conditions must be met:

1. enameled, wooden or glassware must be sterilized;
2. mushrooms should be young, strong and unspoiled.

• Honey mushrooms - 2 kg;
• Salt - 100 g;
• Carnation - 8-10 buds;
• Cumin - ½ tsp;
• Bay leaf - 5 pcs.;
• Oak and cherry leaves - 8 pcs.

Salting honey agarics for the winter, prepared in a cold way, is carried out in stages:

1. The mushrooms, cleaned from contamination, are washed and put on a sieve to slide.
2. Cherry and oak leaves are distributed at the bottom of the container, sprinkled with salt.
3. Next comes a layer of honey agarics, lined with caps down, which is sprinkled with salt, caraway seeds, cloves and bay leaves.
4. The following layers of fruit bodies and spices are laid out in a similar way.
5. The last layer is salt, cherry and oak leaves.
6. A wooden circle or a flat plate is placed on top, covered with gauze, and oppression is placed on top. The diameter of the circle should be smaller than the container with mushrooms.

Honey mushrooms can be consumed within 25-30 days after salting.

Salted mushrooms prepared by cold salting

In this version, autumn mushrooms are suitable for cold salting. Wooden tubs are best for them, but glass jars can also be used.

• Honey mushrooms - 4 kg;
• Salt - 150-180 g;
• Mustard seeds - 1.5 tbsp l .;
• Horseradish leaves;
• Black peppercorns - 15 pcs.

Salted mushrooms, prepared by the cold salting method, will decorate any festive table.

1. We clean the mushrooms from pollution, rinse them under the tap and fill them with cold water for soaking for 9-11 hours.
2. We take it out of the water and let the mushrooms drain a little.
3. Put horseradish leaves on the bottom of the barrel and distribute a layer of honey agarics.
4. Cover with a thin layer of salt, sprinkle with mustard seeds and black pepper.
5. Thus, we lay out all the fruit bodies, spices and herbs.
6. The last layer should be salt and mustard seeds.
7. Cover with gauze, put an inverted plate on the mushrooms and press down with a load.
8. If after 3-4 days the brine does not rise above the mushrooms, then add cold saline solution (for 1 liter of water 1 tbsp. L. Salt). The brine should be 1-1.5 cm higher over the gauze.

After 30 days, honey mushrooms will be ready for use. Ready-made mushrooms can be placed in glass jars, filled with brine and closed with plastic lids. You need to store mushrooms in a cool room or in the refrigerator.

Cold salted honey mushrooms with onions

For this option for salting mushrooms in a cold way, the hemp look is perfect. This method is quite simple, so even a novice hostess can handle it.

• Honey mushrooms - 3 kg;
• Onions - 500 g;
• Salt - 100-130 g;
• Allspice and black peas - 7 pcs.;
• Bay leaf - 6 tons;
• Dill (umbrellas) - 5 pcs.

Cold salting of hemp honey mushrooms with the addition of onions will help you get an excellent snack while preserving the mushroom taste and aroma.

1. We clean the mushrooms and rinse with plenty of water, for example, in a bucket or basin.
2. On the bottom of the enamel pan, pour a thin layer of salt, part of the onion cut into half rings and dill umbrellas.
3. We distribute all the mushrooms in the pan, shifting each layer with salt, dill and pepper.
4. The last layer of honey agaric should be sprinkled with salt and chopped onions.
5. When all the products are over, cover the mushrooms with a plate or a lid smaller than the volume of the pan.
6. Cover with a clean cloth, press down with a load and take it to the basement.

The storage temperature of honey agaric should not exceed + 10 ° C, otherwise they will deteriorate. Also, be sure to keep the mushrooms completely in the brine. If the water evaporates, then add cold, boiled, lightly salted water.