Honey mushrooms without sterilization: recipes for mushroom preparations for the winter

Prescriptions for preserving honey mushrooms prepared for the winter without sterilization are becoming increasingly popular today. Many people come to the conclusion that making such blanks is very profitable, and most importantly - convenient, because it significantly saves time and effort.

If honey mushrooms are closed for the winter without sterilization, then special attention should be paid to their thorough preparation. This procedure includes cleaning fruit bodies from dirt, soaking in salted water and boiling.

First of all, it is necessary to sort out the mushroom crop and divide it by size and appearance. Small mushrooms are better to put on pickling and pickling, while large and broken ones - for caviar, frying, drying, paste, etc. Then, cut the lower part of each leg and put the whole crop into a deep container with salted water (at the rate of 1 tbsp) . l. salt per 1 liter of water). Under the influence of this preservative, the pores of the fungus will open and small grains of sand with insects, if any, will come to the surface. In time, the soaking procedure should last no more than 1 hour. After that, honey mushrooms should be washed with ordinary water and set to boil. Boil them for 20 minutes, while constantly removing the foam formed on the surface. Then put mushrooms in a colander and leave for a while to drain. Now you can start cooking recipes for mushrooms for the winter without sterilization.

How to pickle mushrooms in jars for the winter without sterilization

This recipe, which allows you to make a harvest of honey mushrooms without sterilization for the winter, will appeal to all culinary experts - experienced and those who have very little experience in mushroom preservation.

• Mushrooms (boil) - 1 kg;
• Water - 0.5 L;
• Sugar - 4 tsp;
• Salt - 2 tsp;
• Vinegar 9% - 80 ml;
• Allspice (peas) - 3-5 pcs.;
• Dill seeds - 1 tsp;
• Bay leaf - 1-2 pcs.;
• Clove to taste.

How to pickle mushrooms mushrooms in jars for the winter without sterilization?

The recipe for simple salting mushrooms for the winter without sterilization

The easiest option to prepare mushrooms for the winter without sterilization is to use a salting recipe. Despite the minimal set of products, the appetizer turns out to be appetizing and very tasty.It is also very convenient to prepare it for those who have little experience in salting fruit bodies.

• Honey mushrooms - 2 kg;
• Salt - 100 g;
• Water - 2 tbsp .;
• Citric acid - 7 g.

To learn how to salt honey mushrooms without sterilization, we suggest that you turn to a step-by-step recipe.

1. For mushrooms, it is necessary to separately conduct heat treatment, boiling them for about 25 minutes, then transfer to a colander in order to get rid of excess fluid.
2. While honey agarics drain, we combine salt in water with citric acid, put on fire and wait for boiling, boil for 7-10 minutes.
3. Boiled mushrooms are distributed in pre-sterilized glass jars and pour the marinade.
4. We roll it up, put the lids down, wrap it with a warm dense cloth and leave it to cool completely.
5. We take out for storage in the basement or leave in the refrigerator. Keep such a workpiece can be no more than 4 months.

Salted honey mushrooms for the winter without sterilization: a classic recipe

The classic way to prepare salted mushrooms without sterilization is one of the easiest. A crispy and fragrant snack will be appreciated not only by your homemade guests, but also by guests gathered at the festive table.

• Honey mushrooms - 3 kg;
• Salt - 150 g;
• Dill umbrellas - 4 pcs.;
• Black pepper (peas) - 20 pcs.;
• Garlic - 6 cloves;
• Bay leaves and young leaves of horseradish - 4 pcs.;
• Leaves of cherry / currant / oak.

How to salted honey mushrooms for the winter without sterilization, using a recipe with step-by-step recommendations?

1. Mushrooms for salting should be prepared by the method mentioned at the beginning of the article, namely: peel, soak in water and boil.
2. Fresh leaves need to be washed and thoroughly dried, and chop the garlic in small cubes.
3. Arrange all products in 3-liter jars in layers, starting with horseradish leaves and currants, which need to be completely covered with the bottom.
4. Mushrooms should be stacked with their hats down, slightly tamping them. In this case, pour each layer with salt, pepper, bay leaf and chopped garlic.
5. The last layer should be salt and fresh leaves.
6. Close the jars with tight plastic lids and leave to salt for about 2-3 weeks.
7. Then transfer the workpiece to the basement or send to the refrigerator.

Salted honey mushrooms for the winter with onions: recipe without sterilization

In this recipe for salted honey mushrooms for the winter without sterilization, the use of onions is implied, which will give the appetizer a certain piquancy. And instead of vinegar, which everyone considers the most important "keeper" of blanks for a long period, fresh leaves appear, which contain acid. For example, this preservative may well be the leaves of grapes, cherries and horseradish.

• Boiled honey mushrooms - 7 kg;
• Onions - 150 g;
• Salt - 350-400 g;
• Bay leaf - 15 pcs.;
• Allspice - 70 peas;
• Fresh dill - 130 g;
• Leaves of grapes, horseradish and cherries.

1. Boiled and chilled honey mushrooms must be placed in an enameled pan with the caps facing down, but first the bottom of the container should be laid out with chopped onions and fresh leaves.
2. Traditionally, mushrooms are laid out in layers of about 5 cm each.
3. Between the layers, salt, pepper, bay leaf, dill and fresh leaves, torn into pieces, are also distributed.
4. The last layer should be fresh leaves.
5. After that, the mushrooms are covered with a napkin and pressed down by a plate, which in diameter is smaller than the pan itself, and any load is placed on top.

Salting lasts several weeks, after which the fruiting bodies can be distributed over sterilized jars, closed with nylon covers and put in a cool room.

The recipe for roasted honey mushrooms for the winter without sterilization

The recipe for roasted honey mushrooms for the winter without sterilization is appreciated by many housewives. They often make preparations from precisely such fruiting bodies, which allows them to put a tasty and satisfying dish on the table as soon as possible in winter.

• Honey mushrooms (boil) - 2 kg;
• Vegetable oil (possible lard) - 2-3 tbsp .;
• Salt and pepper to taste.

To prepare mushrooms for winter mushrooms without sterilization, use the step-by-step description:

1. We put the pan on the fire and pour the vegetable oil, we heat.
2. We spread the mushrooms, cover, reduce heat and simmer for about half an hour.
3. Open the lid and evaporate moisture, increasing the intensity of the fire to medium.
4. We fill sterilized glass jars with fruit bodies, leaving 1.5-2 cm of void to the top.
5. Fill with the remaining hot oil until the remaining space in the banks is filled. If there is not enough oil, heat a new portion in a pan, and only then pour.
6. We roll, cool and hide in the cellar or basement. You can store such a blank for no more than six months.

Honey agaric for winter without sterilization: a simple recipe for canning

Honey hodgepodge for the winter without sterilization is another simple, but at the same time, a wonderful way of canning. If available, you can cook excellent first courses or make a delicious filling for dough products, or you can eat just like a salad.

• Boiled honey mushrooms (can be frozen) - 2 kg;
• White cabbage - 0.7 kg;
• Onions, carrots - 1 kg each;
• Tomato paste - 1 can (0.5 L);
• Vegetable oil - 2/3 st .;
• Garlic - 6 cloves;
• Water - 2 tbsp .;
• Salt - 3 tbsp. l (with a slide);
• Vinegar - 5 tbsp. l .;
• Bay leaf and black pepper grains.

This recipe for the conservation of honey mushrooms, carried out without sterilization, we also divided into several stages:

1. Shred the cabbage, rub the carrots on a coarse grater, and cut the onions into cubes.
2. Slices of garlic are passed through a press and combine with tomato paste and water.
3. We spread all vegetables, tomato mass and mushrooms in a pan with vegetable oil, and simmer over low heat for 1 hour, stirring regularly.
4. 5-10 minutes before the end of the stew add bay leaf, salt, black pepper and vinegar. If desired, you can add granulated sugar to your taste to your taste.
5. We distribute the finished mass to pre-sterilized jars and roll up the lids.