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Swirling honey agaric is a great way to preserve your favorite fruiting bodies until the new mushroom season. Our grandmothers also used this method of processing, and today most of the keepers of the hearth continue to make preparations from honey agarics for the winter. Each family member is pleased when mushroom dishes are placed on the table in frosty time, which warms them with the memories of warm days spent in the forest. And of course, it is very tasty to feast on honey mushrooms!

There are a lot of recipes for spinning mushrooms for the winter, but pickling is considered the most popular. Indeed, pickled mushrooms are always in great demand not only on the everyday, but also on the festive table. In addition, they are added to a variety of treats, including salads, pizzas, sauces, and even first courses.

Pickled honey mushrooms are a wonderful appetizer, without which it is impossible to imagine table gatherings. Therefore, in Russian families, a thorough preparation of this simple, but very tasty product - mushrooms is always done. However, before proceeding with the recipes for spinning mushrooms, it is necessary to take into account some of the nuances regarding their preliminary preparation. It should be noted that mushrooms always require special attention in the preparation and storage processes.

Preparing honey agarics for spinning

Many housewives are interested in how to make a good harvest from these fruit bodies? Where to start the pickling process, as well as with what products and spices is it better to combine honey mushrooms? I must say that proper cleaning is one of the main secrets of the perfect spinning of pickled mushrooms. In addition, the preparation of the marinade also plays an important role.

So, first of all, you need to sort out the harvest brought from the forest in size and appearance. Traditionally, small and whole mushrooms are used for pickling and salting, while large, broken and slightly damaged mushrooms are usually used for other processes. By their nature, honey mushrooms are pure mushrooms, so they do not require thorough cleaning of each cap. If any of the specimens show a lot of dirt and adhering debris, then take a dry kitchen sponge and gently wipe them. Cut off the lower part of the stem of the fruiting body with a knife and, if possible, scrape off the "ring-skirt". Then immerse the mushrooms in salt water (1 tablespoon salt per 1 liter of water). Leave them on for 1 hour and then rinse with tap water. While soaking, the salt water will open the pores of the fungus and flush out any remaining dirt and sand.

When the preparation is completed, then you can proceed to the next stage of spinning mushrooms for the winter - boiling. To do this, pour cold water over the mushrooms and bring to a boil. You can throw citric acid into a saucepan before cooking - on the tip of a knife. Then the fruiting bodies will not lose their attractive color. They should be boiled for at least 15 minutes, and then discarded in a colander so that the excess liquid is glass.

How to prepare a marinade for spinning mushrooms?

And how to marinate honey mushrooms further for spinning? If we consider that heat treatment is an integral part of marinating, then the combination with the marinade itself can be carried out in different ways. So, all forest mushrooms are pickled in two ways - cold and hot. The first option involves the process of cooking the marinade separately from the fruit bodies. Boiled mushrooms are laid in sterilized jars, poured with hot marinade and rolled up. The second method is to boil the mushrooms with the marinade. After which the mass is distributed over glass jars and rolled up.

We can say that both of these options are almost the same, but there are still some differences.Cold pickled mushrooms have a transparent and clean marinade, and the mushrooms themselves look more attractive in a jar, but their taste becomes less intense and aromatic. When using the hot method, the marinade in the jar will become cloudy and stringy over time, but the pronounced mushroom taste will overshadow all these shortcomings. Fruit bodies marinated in this way are considered tastier.

Regardless of which option you prefer to use, you need to know how to prepare a marinade for spinning mushrooms. It is worth noting that the process of making the filling is very easy, so even a novice hostess can handle it. So, what spices and products are used for a mushroom spinning recipe? The most common are: salt, sugar, black pepper, bay leaves, grains of allspice and black pepper, cloves, and vinegar. In addition, housewives often put cinnamon, nutmeg, dried dill and garlic in the marinade. In this case, your imagination will help you experiment by combining certain ingredients. However, do not overdo it with spices, so as not to drown out the aroma and taste of the honey agarics themselves.

Traditionally, 1 liter of water is taken: 1 tbsp. l. salt and sugar, 2-3 cloves of garlic, 10 black peppercorns, 3 bay leaves, 4 sprigs of cloves and 5 tbsp. l. vinegar (9%). Combine all ingredients (except vinegar) in water and bring to a boil. We boil for 10 minutes, and at the end of the process, pour in the vinegar. Before spinning honey agarics for the winter, pour 1-2 tbsp into each jar. l. vegetable oil.

Recipe for spinning salted mushrooms in jars for the winter

There is also a recipe for spinning salted mushrooms into cans. For this, pre-boiled fruit bodies are salted under oppression. Mushrooms are sprinkled with your favorite spices, adding green leaves of grapes, oak, currants, horseradish and salted in a barrel or enamel container. The salting process takes 20 to 30 days. During this time, honey mushrooms abundantly let juice, which, mixing with spices, turns into a marinade. After the appointed time, mushrooms from the container are transferred to sterilized jars and poured with strained marinade. Closed with plastic lids and sent to the basement. I must say that such a blank can also be stored in an ordinary city apartment, but the storage time should not exceed 4-5 months.