Salted honey mushrooms for the winter in jars

Salted honey mushrooms for the winter in jars is an excellent option for preparing honey mushrooms for the winter along with traditional pickling. It is convenient when there are a lot of mushrooms and they are not small, because only the caps are prepared. In salted brine, honey mushrooms do not lose their taste and are perfectly stored. Salted mushrooms can be fried, stewed, added to various dishes, and even pickled at any time.

Salted honey mushrooms for the winter in jars

Salted honey mushrooms are perfectly stored in jars for the winter and will be a tasty addition to any dish, both meat and meatless. In this recipe, we salt honey mushrooms hot, for a week in one container under pressure, then put them in jars for storage for the winter. We immediately complement the taste of honey mushrooms with spices.

1. 
   To prepare delicious salted honey mushrooms for the winter in jars, the first thing you need to do is, according to the recipe and the volume you need, calculate and prepare all the ingredients.
2. 
   Peel the honey mushrooms, rinse well, transfer to a saucepan, add a glass of water, add 1/3 tbsp. spoons of salt, bring to a boil and drain the broth.Then add another glass of water and simmer for 20 minutes from the start of boiling over low heat.
3. 
   Drain the boiled honey mushrooms in a colander.
4. 
   Place two small umbrellas of dill, chopped bay leaf and chopped clove of garlic with allspice into a pickling bowl.
5. 
   Place a layer of honey mushrooms on the spices and sprinkle with half the remaining salt.
6. 
   Then place the rest of the mushrooms, salt and put the rest of the spices on top of them.
7. 
   Place a flat plate on the honey mushrooms and place any weight. Place the mushrooms in a cool place for pickling for 1 week.
8. 
   After a week, transfer the salted mushrooms into a small, clean jar, close the lid and store in the refrigerator. Good luck and delicious preparations!

Hot salted honey mushrooms for the winter

Hot pickling of honey mushrooms for the winter has advantages over cold pickling. Briefly boiled honey mushrooms immediately decrease in volume by 2.5 times, become safer and require less time for preparation, which is important when there are a large number of collected mushrooms.

Cooking time: 2 hours.

Cooking time: 1 hour.

Servings: 4 l.

Ingredients:

• Honey mushrooms – 10 kg.
• Salt – 400 gr.
• Bay leaf – 10 pcs.
• Black peppercorns – 20 pcs.

Cooking process:

Step 1. We immediately sort out freshly collected honey mushrooms, removing the mycelium with small forest debris. We leave small honey mushrooms whole, and for large mushrooms we leave only the caps. Then we thoroughly wash the honey mushrooms under running water and place them in a large saucepan.

Step 2. Fill them with water, bring to a boil, cook for 5 minutes and drain the broth completely through a colander.

Step 3. Then transfer the honey mushrooms into a saucepan, fill with a new portion of clean water, add the calculated amount of salt, peppercorns and bay leaves and bring to a boil over high heat.Cook honey mushrooms for no more than 30 minutes over low heat. Remove the foam from the surface.

Step 4. Place the boiled honey mushrooms in clean jars, close them tightly with lids and cool under a warm blanket. We transfer the hot-prepared salted mushrooms for storage to a dark and cool place. Good luck and delicious preparations!

How to cold pickle honey mushrooms for the winter

Pickling honey mushrooms for the winter in jars involves first salting the mushrooms in a separate container, followed by packaging them in jars. Salt is taken at least 50 grams. per 1 kg of honey mushrooms, which allows them to be perfectly stored, and over-salted mushrooms can be soaked. In this recipe, we salt honey mushrooms in a cold way, keeping them in brine under pressure for 2-3 weeks. Spices (dill, green leaves, black pepper, etc.) are added as desired, but it is better without them.

Cooking time: 2-3 weeks.

Cooking time: 40 minutes.

Servings: 2 l.

Ingredients:

• Honey mushrooms – 4 kg.
• Salt – 1 tbsp.
• Spices - optional.

Cooking process:

Step 1. An important point in preparing salted honey mushrooms for the winter in jars is the proper preparation of freshly picked mushrooms, which takes time. Immediately after collection, carefully sort the honey mushrooms, removing all debris, and place them in a large basin.

Step 2. Sprinkle honey mushrooms with a handful of salt.

Step 3. Then fill them with fairly warm water, place a small weight on top and leave them overnight, or for at least 1.5 hours to soak.

Step 4. After this time, rinse the honey mushrooms well and clean the caps from the films.

Step 5. Then rinse the honey mushrooms in portions and through a colander under running water and prepare the dishes for pickling.

Step 6. Place the prepared honey mushrooms in a bowl in layers, sprinkling each layer with salt.If desired, the layers of honey mushrooms can be topped with spices, but they will overwhelm the taste of the mushrooms. Place a napkin and any weight on top of the mushrooms and place in a cool place for 2-3 weeks for pickling.

Step 7. After this time, the salted honey mushrooms, and their volume will be reduced by almost half, place them in sterile jars, close the lids or roll them up and transfer them to the basement for storage. Good luck and delicious preparations!

Salted honey mushrooms for the winter without vinegar

Salted honey mushrooms for the winter without vinegar and without spices are well stored due to the larger amount of salt. These honey mushrooms are suitable for mushroom soup, stew, adding to sauces and other dishes. In this recipe we cook using the hot method and sterilization.

Cooking time: 2 hours 20 minutes.

Cooking time: 20 minutes.

Servings: 0.5 l.

Ingredients:

• Honey mushrooms – 1 kg.
• Salt – 70 gr.
• Water – 1 l.

Cooking process:

Step 1. You need to start processing honey mushrooms immediately after collecting mushrooms, because they quickly deteriorate.

Step 2. Clean the mushrooms, cut large mushrooms into halves.

Step 3. Place the mushrooms in a deep bowl, add a large handful of salt, add water and leave for a while until they begin to float. Drain this water and rinse the honey mushrooms well under running water.

Step 4. Then put them into a saucepan, add clean water, bring to a boil, skim off the foam and cook the mushrooms over low heat for 1.5 hours.

Step 5. Place the boiled honey mushrooms in a colander.

Step 6. Place the mushrooms in clean jars. Cook the brine from the amount of water and salt specified in the recipe. Pour hot brine over honey mushrooms in jars and sterilize, like all home preserves, for 30 minutes.

Step 7. Seal the prepared salted mushrooms without vinegar, cool and transfer to storage in the cellar.If honey mushrooms taste salty, you can simply rinse them and then add them to other dishes. Good luck and delicious preparations!

Salted honey mushrooms with garlic for the winter

Garlic adds its aroma not only to pickled, but also to salted honey mushrooms. The mushroom appetizer turns out to be delicious and delicious. In this recipe, we salt honey mushrooms hot and without sterilization, and add spices to the taste, but this is optional. We take 40 grams of salt. per 1 kg honey mushrooms.

Cooking time: 30 days.

Cooking time: 1 hour.

Portions: 2.5 l.

Ingredients:

• Honey mushrooms – 5 kg.
• Salt – 200 gr.
• Garlic – 8 cloves.
• Bay leaf – 4 pcs.
• Cloves – 4 pcs.
• Sweet peas – 6 pcs.

Cooking process:

Step 1. Sort the honey mushrooms, removing the stems, old and damaged mushrooms and small debris. Rinse the caps thoroughly under running water and boil for 10 minutes with the addition of 5 g. salt.

Step 2. Drain the broth completely, fill the honey mushrooms with clean water without adding salt and cook for no more than 20 minutes from the start of boiling. Drain the boiled honey mushrooms in a colander and cool.

Step 3. For pickling, take an enamel bowl. Garlic, and you can increase its quantity, peel and cut into slices. Chop the bay leaves a little. Place some of the garlic, salt and spices on the bottom of the dish.

Step 4. Then place the boiled honey mushrooms in the bowl in layers, sprinkling each layer with salt, garlic and spices.

Step 5. Cover the mushrooms with gauze and place a flat plate with any weight on top. Place the mushrooms in a cool place for 5 days to pickle.

Step 6. After five days, place the honey mushrooms in clean jars and completely fill the top with brine. Close the jars with plastic lids and place in a cool place for 25 days so that the mushrooms are salted and imbued with the aroma of garlic and spices.

Step 7After a month, salted mushrooms with garlic can be served. Before serving, rinse the salted mushrooms with cold water and add onions and butter. Good luck and delicious preparations!