Cold pickling mushrooms: recipes for the winter

Salted mushrooms are remarkable in that they can later be fried, stewed, pickled, prepared from them first courses and sauces. Honey mushrooms are considered especially popular among mushroom pickers - the most prolific mushrooms growing in large colonies. Cold salting of honey mushrooms is one of the best options for homemade preserves, which allows you to save mushrooms for the winter.

Fresh mushrooms after cutting are not stored for a long time, so mushroom pickers almost immediately sit down for their processing. If there is a lot of mushrooms, then it will take a lot of time to clean. However, the end result will please you and your family for a long winter.

There are many ways to preserve mushrooms, but salting honey mushrooms for the winter cold way will give a tasty, healthy snack that will help you out on a holiday and in fasting.

We offer our readers several recipes for cooking mushrooms with cold pickling. Thanks to them, every housewife will be able to properly make mushroom preservation for the winter.

Salting honey mushrooms with dill in jars in a cold way

After a long preliminary cleaning of the mushrooms, you can breathe a sigh of relief: the next process of pickling honey mushrooms will take place in banks in a cold way, that is, without preliminary boiling. However, first you need to soak the mushrooms in large quantities of water for 10-12 hours, and then let them drain well.

• Honey mushrooms - 4 kg;
• Salt - 1 tbsp .;
• Dill umbrellas - 10 pcs.;
• Bay leaf - 6-8 pcs.;
• Ground black pepper - 10 pcs.;
• Currant and cherry leaves.

Cold mushroom pickling is carried out in stages as follows:

1. At the bottom of a sterilized jar with a capacity of 3 l, lay out part of the dill umbrellas, bay leaves, currant and cherry leaves.
2. The next layer is honey mushrooms, which should be put with their hats down and sprinkled with salt and pepper.
3. So, each layer of honey mushrooms should be sprinkled with salt, shifting with dill umbrellas, pepper and leaves.
4. After all the mushrooms are laid out and sprinkled with salt and spices, lay on top a clean cloth or cheesecloth, folded in several layers, and crush with oppression. A plastic bottle of water can serve as oppression. Laying a lot of spices is not recommended, so as not to interrupt the taste and aroma of honey mushrooms.
5. Under oppression, the mushrooms secrete juice and settle, then a new portion can be added to the jar until the container is full.

Cold salted mushrooms with garlic and horseradish

This recipe for salting mushrooms in a cold way is the perfect complement to your daily menu. If in the mushroom season you take the time to preserve honey mushrooms, then you and your guests will also be happy on holiday.

• Honey mushrooms - 3 kg;
• Salt - 150 g;
• Garlic Slices - 10 pcs.;
• Horseradish root (grated) - 30 g;
• Dill (umbrellas) - 3 pcs.;
• Bay leaf - 5 pcs.;
• Allspice - 5 amount

A visual video of salting mushrooms in a cold way will help each housewife to properly complete the process of preparing mushrooms:

Cold salted honey mushrooms for the winter with cloves and caraway seeds

The recipe for mushrooms for the winter with cold pickling will appeal to all lovers of savory mushroom dishes. However, to obtain high-quality products, several conditions must be met:

1. enameled, wooden or glassware should be sterilized;
2. mushrooms should be young, strong and unspoiled.

• Honey mushrooms - 2 kg;
• Salt - 100 g;
• Clove - 8-10 buds;
• Caraway seeds - ½ tsp;
• Bay leaf - 5 pcs.;
• Oak and cherry leaves - 8 pcs.

The salting of honey mushrooms for the winter, prepared in a cold way, is carried out in stages:

1. Mushrooms cleaned from contamination are washed and spread on a sieve to drain.
2. At the bottom of the container distribute the leaves of cherry and oak, sprinkled with salt.
3. Next comes a layer of honey mushrooms, laid out with their hats down, which is sprinkled with salt, caraway seeds, cloves and bay leaf.
4. In a similar way, lay out the following layers of fruiting bodies and spices.
5. The last layer is salt, cherry and oak leaves.
6. A wooden circle or flat plate is placed on top, covered with gauze, and oppression is placed on top. The diameter of the circle should be less than the capacity of the mushrooms.

Honey mushrooms can be consumed already 25-30 days after salting.

Salted honey mushrooms prepared by cold salting

In this embodiment, autumn mushrooms are suitable for salting in a cold way. For them, it is best to take wooden tubs, but you can also use glass jars.

• Honey mushrooms - 4 kg;
• Salt - 150-180 g;
• Mustard seeds - 1.5 tbsp. l .;
• Horseradish leaves;
• Black peppercorns - 15 amount

Salty honey mushrooms, prepared by the method of cold salting, will be the decoration of any holiday table.

1. Honey mushrooms are cleaned of pollution, washed under the tap and pour cold water for soaking for 9-11 hours.
2. We take it out of the water and let the mushrooms drain a little.
3. At the bottom of the barrel we spread horseradish leaves and distribute a layer of honey mushrooms.
4. Pour a thin layer of salt, sprinkle with mustard seeds and black pepper.
5. Thus, we spread all the fruiting bodies, spices and spices.
6. The last layer should be salt, as well as mustard seeds.
7. We cover with gauze, put the inverted plate on the mushrooms and press down with the load.
8. If after 3-4 days the brine does not rise above the honey mushrooms, then we add to it a cold salted solution (1 tbsp. 1 liter of salt per 1 liter of water). The brine should be 1-1.5 cm higher above the gauze.

After 30 days, honey mushrooms will be ready for use. Ready mushrooms can be laid out in glass jars, filled with brine and covered with plastic lids. Honey mushrooms should be stored in a cool room or in the refrigerator.

Cold pickling mushrooms with onions

For this option, salting mushrooms mushrooms in a cold way, the hemp look is perfect. This method is quite simple, so even a novice hostess can cope with it.

• Honey mushrooms - 3 kg;
• Onion - 500 g;
• Salt - 100-130 g;
• Allspice and black peas - 7 pcs.;
• Bay leaf - 6 t.;
• Dill (umbrellas) - 5 pcs.

Salting hemp mushrooms in a cold way with the addition of onions will help to get an excellent snack while preserving the mushroom taste and aroma.

1. We clean mushrooms and rinse in a large amount of water, for example, in a bucket or basin.
2. At the bottom of the enameled pan, pour a thin layer of salt, part of onions and dill umbrellas cut into half rings.
3. We distribute all the mushrooms in a pan, shifting each layer with salt, dill and pepper.
4. The last layer of honey mushrooms should be sprinkled with salt and chopped onions.
5. When all the products are over, cover the mushrooms with a plate or a lid, a smaller pan.
6. We cover with a clean cloth, press down with cargo and take it out to the basement.

The temperature during storage of honey mushrooms should not exceed + 10 ° C, otherwise they will deteriorate. In addition, be sure to ensure that the mushrooms are completely in brine.If the water evaporates, then add cold boiled, slightly salted water.