Salted honey mushrooms in jars: recipes for mushrooms
For urban residents, the best option for preserving mushrooms is salted mushrooms in jars. Salting is done according to various recipes, which gives the blanks its own special taste and aroma. Before you cook salted mushrooms in jars for the winter, you need to correctly sort them by size, clean them of forest debris, cut off the bottom of the legs and boil them.
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Ways to pickle mushrooms for the winter
Salt mushrooms for the winter can be in two ways: previously boiled or fried them. For boiled mushrooms, pickles are used, and for fried mushrooms - vegetable or butter. Recipes of salted mushrooms in jars involve the use of all kinds of spices and spices: fragrant currant leaves, parsley, basil or dill, various roots, garlic, ground or allspice and much more. For brine, ordinary water, salt and spices are taken.
Traditionally, for salting honey mushrooms for the winter, modern housewives take glass jars, in which the on-demand harvest is stored.
Recipes of salted honey mushrooms in jars for the winter are simple preservation methods that allow you to easily keep mushrooms tasty and aromatic for a long time. In addition, banks can stand perfectly in any cool places: pantry, cellar and balcony, without taking up space in the refrigerator. And salty honey mushrooms will be well suited for cooking mushroom hodgepodge, salads, soups and other dishes. In addition, this preparation will be an independent snack on the festive table.
It is worth noting that honey agarics are suitable for salting even better than "noble" mushrooms, such as ceps or boletus. You can cook them so that you just lick your fingers! After all, honey mushrooms are more dense and do not absorb much water, while retaining their mushroom taste.
There are three ways to pickle mushrooms, which are great for pickling mushrooms in jars: the hot method, with butter and dry pickling. However, honey mushrooms are not covered in a dry way, since these fruiting bodies must be boiled, because conditionally edible ones can be found among them.
To correctly make the whole step-by-step recipe for salted mushrooms in honey jars prepared for the winter, you need to carefully review them first: select damaged and damaged worms. It is better to throw out wormy mushrooms, and large specimens can be put on caviar or paste.
A hot way to cook salted honey mushrooms in jars (with video)
Now let's start the hot method of cooking salted honey mushrooms in jars. With this option, you can cover any mushrooms, especially leaf mushrooms. In addition, mushrooms are cooked in this process quickly, and after 2-3 weeks they can be consumed.
Our proposed video of cooking salted honey mushrooms for the winter in jars will help to more clearly adhere to the recipe:
Cooked and peeled mushrooms before boiling must be weighed.This is done in order to know exactly how much salt is needed. For each kilogram of fresh mushrooms taken 2 tbsp. l salt.
Honey mushrooms are poured with water and boiled for at least 20-25 minutes. The resulting foam must be removed from the surface. Honey mushrooms recline on a sieve or colander and drain (do not pour out the drained water). Spices are placed at the bottom of sterile cans: dill umbrellas, bay leaves, currant leaves and garlic. Then a layer of honey mushrooms is laid out, sprinkled with salt, and again a layer of honey mushrooms. Such layers are laid out until the jar is full.
After boiling, the pickled brine is poured into cans, and oppression is placed on top of the mushrooms. After 2-3 weeks, honey agarics, salted hot, can be closed with plastic lids and taken out to a cool place.
Spinning salted honey mushrooms in jars of butter
After cooking with this option, salted honey mushrooms in jars of butter are stored for up to 2 years, delighting your family members and guests with a spicy taste and mushroom aroma. Any dish that uses salted honey mushrooms with butter will become more interesting and rich, and the festive feast will be complemented by an amazingly tasty snack.
Each caring housewife should know the recipe for spinning salted mushrooms in jars. Therefore, we advise you to listen to the recommendations of specialists and proceed to salting.
- Honey mushrooms - 5 kg;
- Salt - 1 tbsp .;
- Allspice - 2 tsp;
- Blackcurrant leaves;
- Clove - 10 pcs.;
- Butter - 40 g in each jar.
Honey mushrooms are cleaned of debris, most of the legs are cut off and boiled in salted water for 20 minutes.
Spread on a colander and drain excess fluid.
In pre-prepared sterile jars are distributed in layers: honey mushrooms, salt and seasonings to the very top.
In pre-prepared sterile jars are distributed in layers: honey mushrooms, salt and seasonings to the very top.
Cover with metal lids and leave for 2-3 days.
Then the jars are placed in cold water for sterilization. Sterilized in boiling water over low heat for 30 minutes. At the bottom of the pan you need to put a dishcloth so that the jars do not burst when heated.
After sterilization, melted butter is added to each jar and closed with plastic lids. After complete cooling, the salted honey agarics are taken out to a cool room.
It is necessary to store such a workpiece in a cold room at a temperature of 0 to + 8 ° C. Fully mushrooms will be ready in about 3 weeks, but many begin to consume them sooner.
How to close salty autumn mushrooms in jars
Usually autumn mushrooms are taken for salting for the winter. This recipe for salty autumn mushrooms in jars came from Siberia and immediately fell in love with all the hostesses, without exception.
- Honey mushrooms - 7 kg;
- Salt - 3 tbsp .;
- Oak leaves - 5 pcs.;
- Cherry leaves - 15 pcs.;
- Horseradish leaves - 5 pcs.;
- Currant leaves - 15 pcs.;
- Juniper branches - 5 pcs.
How to close salty honey mushrooms in jars according to the “Siberian” recipe so that the snack turns out to be tasty and fragrant?
- Put juniper branches in an enameled pan and pour hot water. Cover and leave for 30 minutes.
- Get the juniper, drain the water and lay out the clean leaves of horseradish, cherry and currant.
- Honey agarics cleaned from forest debris, boil in salted water for 20-25 minutes.
- Put on a sieve or colander and drain well.
- Distribute cooled mushrooms in layers alternating with salt and leaves.
- The last layer of honey mushrooms, sprinkled with salt, cover with gauze, folded in several layers.
- Pour a layer of salt on the cheesecloth and put a piece of cheesecloth again.
- Cover the pan with a lid and put a small load on top.
Keep the container with mushrooms in the basement or other cool room for 1.5-2 months. Then distribute the mushrooms in jars, pour brine and cover with plastic lids.
Another recipe for salted honey mushrooms in jars will be a lifesaver for any housewife. For 3 kg honey mushrooms you will need 150 g of salt and 3 tbsp. water.
Boiled in 3 tbsp. honey mushrooms with the addition of 150 g of salt are laid out in sterilized jars. Top pour 3 tbsp. l calcined vegetable oil, covered with parchment paper and tied with twine.The workpiece after cooling is sent to the refrigerator or pantry. This semi-finished product in winter can be used in any process: fry, stew, pickle, add to soups, salads, make sauces and pastes.
