Salting autumn mushrooms: recipes for the winter
Many experienced mushroom pickers agree that autumn honey agarics are suitable for pickling as well as possible. They really turn out very fragrant and crispy. In addition, autumn mushrooms belong to the 3rd category of edibility, which means that they can be salted in the cold way without preliminary boiling. Most housewives repeatedly use this method of processing to please their families and guests in winter. No less popular is also hot salting, in which fruiting bodies undergo heat treatment. In this article you will find 5 recipes for salting autumn mushrooms at home.
Content
Cold mushroom pickling recipe
Since the cold method of salting autumn mushrooms does not imply preliminary boiling, special attention should be paid to their cleaning and sorting. For this, each fruiting body should be reviewed and only young, strong specimens should be selected. After that, it is better to soak them for 6-7 hours in salted water, then rinse thoroughly under a tap.
If you use cold salting, then it is better to carry it in wooden barrels, enameled or ceramic containers. Then, almost finished snack can already be laid out in glass jars.
- Honey mushrooms prepared;
- Salt;
- Currant or cherry leaves;
- Black pepper kernels;
- Bay leaf.
How to salt autumn mushrooms in a cold way?
At the bottom of the prepared container, lay a layer of fresh leaves of currant and cherry, which must first be washed and dried.
On top you need to lay out a layer of fruiting bodies (about 5 cm) with their hats down, salt, put a bay leaf and black pepper grains. Next, lay out another such layer of mushrooms and sprinkle with salt, pepper and bay leaf in the same way. Thus, lay out all the available mushrooms, sprinkling each layer with salt.
Cover fruit bodies with a cloth or napkin, press down with a plate or other plane, placing the load on top.
About a week later honey agarics sit down, then you need to open them, drain the brine and report a new portion of fruit bodies until the container is full. Do not forget to pour each layer with salt and black pepper.
A few days later, the snack can be transferred to jars, closed with nylon covers and taken out to a cool room for storage.
How to salt autumn honey mushrooms for the winter hot way
Hot pickling of honey mushrooms is considered more complex than cold, but its taste is worth such an effort. Before you learn how to salt autumn mushrooms for the winter, you need to familiarize yourself with what the preliminary processing consists of. After cleaning and washing, the fruiting bodies should be filled with salted water (1 tsp. Per 1 liter of water) and boil for 20 minutes, constantly removing foam.Then put in a colander, rinse under the tap and leave for a while, so that the glass has excess fluid.
- Honey mushrooms - 4 kg;
- Salt - 200 g;
- Dill (fresh, umbrellas or seeds) - to taste;
- Black pepper - 30-35 peas;
- Bay leaf - 7 pcs.;
- Garlic - 4-5 cloves.
We bring to your attention a phased description that will show how to salt autumn mushrooms in a hot way.
- As already mentioned, the first step is to peel and boil the mushrooms.
- Then we take the dishes in which the salting will take place, and spread all the above ingredients.
- At the bottom we distribute bay leaf, chopped garlic along with dill, as well as black pepper grains.
- Then put the mushrooms on a “pillow” of spices with a layer of about 5-7 cm and pour over salt.
- In a similar way we lay out several layers until the place in the tank runs out, or until the fruiting bodies themselves end. Do not forget to pour each layer with all the above spices.
- We cover the workpiece with a napkin or gauze, cover with a suitable size plate and put the load.
- We send the appetizer to a dark place to salt for 1.5 months.
The recipe for pickling autumn mushrooms in jars
Many novice housewives may be interested in how you can salt autumn mushrooms in jars? I must say that this method is considered one of the easiest, especially if you do not have a wooden tub or a large enameled container in your home.
- Boiled honey mushrooms - 2 kg;
- Salt - 4 tbsp. l (with a slide);
- Dill umbrellas - 4-6 pcs.;
- Bay leaf - 4 pcs.;
- Garlic - 3-4 cloves;
- Water - 800 ml;
- Currant / cherry leaves - 15-17 pcs.
In this case, we will again use the hot method, and a step-by-step recipe will show how to salt autumn mushrooms in jars.
- First, prepare the brine: combine in a pan with water all the spices and leaves torn into pieces.
- Add the chopped garlic and light the fire on the stove.
- Bring to a boil and spread the fruit bodies, cook for 5-7 minutes.
- We distribute the workpiece in sterilized jars and close it with tight plastic lids, which must be boiled in advance.
- We take out the mushroom snack in the basement or leave it in the refrigerator.
Salting autumn mushrooms with citric acid
A very interesting way that will help to quickly “crack down” with the mushrooms and prepare them for the winter. In addition to the minimum set of ingredients, it is worth paying attention to the final result of the workpiece, which will not leave anyone indifferent. For convenience, salting of autumn mushrooms takes place in banks.
- Honey mushrooms (boil for 10 minutes) - 3.5 kg;
- Purified water - 2 l;
- Salt - 100-150 g;
- Citric acid - 10-15 g.
Thanks to a detailed recipe, you will learn how to salt autumn mushrooms with citric acid.
- Mushrooms are laid in prepared sterilized jars in layers, pouring each layer with salt.
- Set aside and prepare the brine.
- Bring water with citric acid to a boil and fill them with jars of mushrooms.
- Instead of lids, the tops of the cans are covered with parchment paper and the neck is tied with thread or elastic.
- They are taken out in a cool place or left to be stored in the refrigerator.
Salting autumn mushrooms with onions
Salting autumn mushrooms for the winter with onions is also quick and easy. Be prepared that guests will surely ask you for a recipe for this blank.
- Honey mushrooms - 5 kg;
- Salt - 250 g;
- Onions - 2-3 medium heads;
- Bay leaf - 10 pcs.;
- Clove - 3-4 pcs.;
- Black pepper (peas) - 50-60 pcs.;
- Dill - 50 g.
- Mushrooms should be cleaned of dirt and adhering debris, cut off the lower part of the legs and put to boil in salted water for 20 minutes.
- Drain the broth, and rinse the mushrooms under the tap. Then temporarily leave them in a colander to remove moisture and cool.
- In a clean dry container, first put a certain amount of spices and spices: bay leaf, chopped onion with dill, and pepper.
- Then distribute the honey agaric layer with a thickness of about 4 fingers, again sprinkle with spices and salt.
- Layer after layer, repeat the procedure until the fruiting bodies and spices are over.
- Choose a plate that will be smaller in diameter than the diameter of the container itself, and cover it with the workpiece.However, pre-cover the mushrooms with a cloth or napkin.
- Put a load on a plate and let it sit for 2-3 weeks.
