Hot salted mushrooms: recipes for the winter

Fans of the “silent hunt” know that collecting honey mushrooms is a pleasure, as they grow in large colonies. Sometimes the harvest of these mushrooms is huge, so pickling will be the most suitable harvesting option for the winter. Especially tasty are honey mushrooms prepared by hot salting. 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 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, autumn mushrooms are still considered one of the best. Only young, strong and intact fruiting bodies should be used. This, in turn, will prevent the hats from becoming sour during cooking. In addition, honey mushrooms need to cut the lower part of the legs, as they are very stiff and not suitable for pickling. The main action remains the sorting of mushrooms: you need to make sure that among the edible mushrooms there are no false ones (on the legs of the inedible mushrooms there is no white blanket in the form of a "skirt").

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

Salting honey mushrooms for the winter in a hot way will allow guests to be treated to a delicious workpiece within 1-2 weeks after preparation.

Hot pickling mushrooms in jars in a hot way: recipe with photo

This variant of salted honey mushrooms is hot closed in glass jars. This appetizer will perfectly complement the main dish in the form of boiled young potatoes. This method is considered one of the safest for cooking mushrooms for the winter. We offer a description of a step-by-step recipe for pickling hot mushrooms with a subsequent photo.

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

After 3 weeks, honey agarics can be served.

Hot salted mushrooms using vinegar

The hot salted mushrooms recipe 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 pepper peas - 5 pcs.;
• Bay leaf - 4 pcs.;
• Carnation - 3 inflorescences;
• Cinnamon is a pinch.

A variant of the process of salting honey mushrooms hot using vinegar will be affordable even for a novice cook.

1. The peeled honey mushrooms are boiled in boiling water for 20 minutes, constantly removing the resulting foam.
2. Throw back into a colander, let the water drain completely.
3. Honey agarics are poured with new water, indicated in the recipe, and allowed to boil.
4. Enter all the specified spices and spices, pour vinegar and boil for 35 minutes over low heat.
5. Mushrooms are laid out together with marinade in prepared jars.
6. Close tight plastic lids, turn over, cover with a blanket and leave to cool.
7. Cold take out to the basement for long-term storage. However, such mushrooms can be consumed literally in 2 days.

Hot pickling of mushrooms with garlic

In this embodiment, salted mushrooms are hot, but with the addition of garlic. If you try to cook such an appetizer once, then the next you will only do it. In winter, this delicacy will appeal to all your family members and invited guests.

• Honey mushrooms - 2 kg;
• Garlic - 15 cloves;
• Leaves of cherry and blackcurrant - 5 pcs.;
• Horseradish leaves - 4 pcs.;
• Dill inflorescences - 3 pcs.;
• Parsley - 2 bunches;
• Salt - 150 g;
• Pepper white and black peas - 5 pcs.

Hot mushroom pickling at home with garlic is a great option to enthrall 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 glass the liquid.
2. At the bottom of a glass or enameled container we place horseradish leaves, then a layer of salt.
3. Next, spread honey mushrooms with their hats down, sprinkle with salt, chopped parsley, a mixture of peas, peppers, cherry and currant leaves, as well as chopped garlic.
4. Next, lay out all mushrooms and spices from the recipe, layer by layer, pouring each layer of salt.
5. We lay dill umbrellas with the top layer and cover with an inverted plate.
6. Cover with a clean gauze and press down with a load.
7. We send the capacity to the basement for 2 weeks.

Already after the specified time, you can try the salted mushrooms with garlic.

Hot pickling autumn mushrooms under a loose cover

Hot pickling of autumn mushrooms with mustard seeds will give your dish subtle aromatic notes. Such a blank will turn out very tasty and your guests will like it.

• 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, reclined in a colander, washed in cold water and allowed to drain for 30 minutes.
2. Dill, bay leaf, a layer of salt are placed in an enameled pan or wooden barrel.
3. Honey mushrooms are placed on top with their hats down, sprinkled with salt, mustard seeds, dill and cloves.
4. In this way they make several layers of honey mushrooms, sprinkling them with all the spices and seasonings.
5. Top covered with gauze, crushed with oppression and carried out in a cool room.
6. After 7-10 days, honey mushrooms will be ready.

In this embodiment, hot pickling is carried out under a loose cover. So, after the mushrooms are ready, put them together with the brine in glass jars and close with a simple plastic lid. Such a workpiece can be safely stored in the refrigerator for several months.

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