Salted mushrooms in jars: quick and tasty recipes
In this material, we invite readers to familiarize themselves with the most delicious recipes for salting mushrooms for the winter in banks at home. These options will help preserve the taste and aroma of forest mushrooms for a long winter. From such a tasty preparation, you get amazing salads, sauces, first courses and snacks.
In order for the mushroom pickling in the jars to go quickly and turn out delicious, the mushrooms must definitely be processed. To begin with, they are sorted out, thrown out by rotten and damaged worms. Forest debris is removed from them: the remains of grass, needles and leaves. Cut the bottom of the legs, about 1-1.5 cm and washed in water with the addition of salt. For this, large edible salt is dissolved in a bucket of water and peeled mushrooms are laid out. Rinse for 5-7 minutes and take out in a colander so that the glass is all liquid.
Salting of honey mushrooms in jars is carried out in two ways: cold and hot. The first option is the simplest and has an excellent mild flavor of the final product. Boiling is not necessary here, the mushrooms are only soaked for 2 hours. As a result, honey mushrooms turn out beautiful, with the original natural look.
Content
Salting mushrooms mushrooms for the winter in glass jars
Many housewives like the recipe for salting mushrooms in jars of garlic, because the appetizer turns out to be spicy and fragrant. This option allows you to save mushrooms for a long time.
- honey agarics - 3 kg;
- salt - 150 g;
- garlic cloves - 15 pcs.;
- dill seeds - 1 tsp;
- black pepper peas - 7-9 pcs.;
- bay leaf - 5 pcs.;
- blackcurrant leaves - 10 pcs.
In order for salting mushrooms for the winter in glass jars to go correctly, you need to follow the step-by-step recipe.
After soaking, honey mushrooms are spread with the caps down to the bottom of the enameled container. Sprinkle with a layer of salt, dill seeds on top, lay sliced garlic cloves, peppercorns, bay leaves and blackcurrant leaves.
Then again spread the layer of honey mushrooms with their hats down and carry out the same process with spices and spices. The top layer should be from currant leaves, which will give honey mushrooms a delicate piquant aroma.
Mushrooms are covered with a lid or plate, a smaller enameled container. They put a load on top to crush honey agarics, and carry it out in a cold place.
After 2 weeks, honey mushrooms are distributed in glass jars, closed with tight plastic lids and taken out to a room where the temperature is not higher than + 10 ° С.
It is worth saying that an open can with salty honey mushrooms is stored for no more than 2 weeks. Therefore, it is recommended to close the mushrooms in jars with a volume of 300-500 ml.
A hot way to pickle mushrooms for the winter in banks
The recipe for salting mushrooms for the winter in jars in a hot way involves the preliminary heat treatment of mushrooms. This option will protect your workpiece from the occurrence of harmful bacteria in banks that can cause poisoning.
- honey agarics - 2 kg;
- salt - 80 g;
- carnation - 10 inflorescences;
- mustard seeds - ½ tsp;
- dill (umbrellas) - 4 pcs.;
- cherry leaves - 8-10 pcs.
To salting mushrooms mushrooms for the winter in the banks was successful, follow the step by step cooking.
- Boiled honey mushrooms are boiled in salted water for 20-25 minutes, constantly removing the resulting foam from the surface.
- We recline on a sieve, let it completely drain excess fluid.
- At the bottom of the container we spread clean cherry leaves, dill and a layer of salt.
- From above we spread mushrooms with hats down, sprinkle with salt, mustard seeds and cloves.
- Alternate layers until the mushrooms run out.
- The final layer should be salt, cloves and mustard seeds.
- We cover mushrooms with a clean cloth or gauze, press down with oppression.
- We take it out in a cool room for 7 days.
- We distribute honey mushrooms into small jars, fill with brine and close with tight lids.
Salting autumn mushrooms in jars with onions
Cooking autumn mushrooms in jars of salting in a hot way will appeal even to lovers of delicious mushroom dishes.
- honey agarics - 5 kg;
- salt - 250 g;
- onions - 500 g;
- bay leaf - 15 pcs.;
- dill (green) - 100 g.
- Boil the honey agarics cleaned from contamination in salted water for 20 minutes, removing the foam. Each batch of mushrooms must be filled with clean water, and the used one should be drained.
- Transfer boiled mushrooms to a sieve and allow to cool.
- Sprinkle the bottom of the enameled container with a layer of salt, green dill, chopped onion in half rings and bay leaf.
- Lay on top a layer of honey mushrooms with their hats down and again sprinkle with salt, dill and half rings of onion.
- Thus, fill the entire tank until mushrooms run out.
- Cover with gauze, press down with a load and let stand for 2-2.5 weeks.
- After honey agarics start the juice, distribute them in jars and close the lids.
