Recipes and methods for salting mushrooms mushrooms for the winter (+25 photo)

Honey mushrooms, like many other mushrooms, are rich in protein, trace elements, vitamins of group B and PP. They appear as whole families on stumps and trees from July to October. Since the fruits are not stored for a long time after harvesting, honey mushrooms can be salted, dried, frozen, or immediately used in culinary dishes.

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Species of honey mushrooms are divided by season. The most popular and recognizable are winter, spring and summer mushrooms. It is easy to recognize edible mushrooms - by the presence of a skirt and the pale color of a hat.

Edible species

1. The winter mushroom cap is smooth, delicate light brown in color, hemispherical at a young age, and almost even in mature. The pulp is thin, the plate is a delicate milky color. There are no rings and scales on the leg.

   

   

   

2. Summer mushrooms are easy to recognize by a Velcro hat. In wet weather, they are light brown, and the edges are dark. They also have a skirt on the leg and small scales. The cap is convex in the young mushroom and covered with a film at the bottom, while in the mature mushroom the cap breaks and forms a ring on the leg.

   

   

   

3. Representatives of spring species, on the contrary, in cold weather with high humidity are dark in color, and the edges are light. They do not have a ring and scales on the leg. Cream-colored spore powder.

   

   

   

Useful properties and restrictions for use

Honey mushrooms are rich in amino acids, protein, trace elements P, Ca, Mg. They are used as a filling for pies, added to vegetable stew, salted, pickled, boiled soups. Mushrooms decorate any salad with their piquant taste. They are the prevention of tumor growth, colds, diabetes mellitus, as well as thrombosis.

Ways to pickle mushrooms for the winter

Mushrooms for the winter can be salted in two ways: classic, that is, cold, and hot. Optionally, you can not add seasonings and spices, but honey agarics do not have a pronounced mushroom taste and aroma, so it’s good to put garlic, dill, pepper and bay leaf on them. It is ideal to salt the fruits in wooden barrels, but many housewives replace them with cans, pans, or even buckets. Honey mushrooms are stored in a cool place for up to 6-8 months.

Preparation and processing of mushrooms

Since this is a perishable product, it should be immediately cleaned, cut off the roots with a knife, washed from the remnants of leaves, soil and dust. Rinse thoroughly, changing water 2-3 times. In order not to break the fragile mushroom, it is poured with cold water, left for 3-4 hours, periodically changing the water.

Then you need to carefully sort through all the fruits, rotten, worms or spoiled throw. Honey mushrooms are small, so they are not sorted by size. Separate the leg from the cap and cut into strips.

Hot method

Ingredients:

• peeled mushrooms - 5 kg;
• bay leaf - 5-7 pcs.;
• salt - 2 tablespoons per 1 liter of water;
• dill - 1-2 tablespoons;
• black pepper - 10-12 peas;
• cloves - 10 pcs.

Cooking:

1. Pour water into the pan, add salt. Prepared peeled fruits should be dipped in boiling water and blanched for about 5 minutes.

   

2. After boiling, honey mushrooms are recommended to immediately cool in cold water to maintain a beautiful and mouth-watering color.
3. After that, pour water into the pan, make a 5% salt solution, and cook until all the fruits sink to the bottom and the brine becomes a clear color. It takes about half an hour.

   

4. Cool boiled mushrooms, then put in a large container, pour them with spices and pour brine, cover and put in the basement.

   

You can eat them in 25-30 days.

Cold way

Ingredients:

• honey agarics - 10 kg;
• salt - 500 g;
• bay leaf - 18 pcs.;
• peppercorns - 20-30 pcs.;
• dill - 1 teaspoon;
• garlic - 1 head.

Cooking:

1. Peel and wash the fruits, pour a little salt into a large container at the bottom and lay a small layer of honey mushrooms on them with the caps down.

   

2. So do a few layers, and then add spices to the salt. Continue to lay layers until the container is completely full. Lay the gauze folded several times on top, press down with a press, a jar or a stone.

   

3. After the brine appears from above, and the mushrooms settle, you can report another portion of small hats from above. It is important that the mushrooms are completely covered with brine, but if it is not enough, then a heavier load is needed.
4. After this, the prepared product must be kept at a temperature of 19-20 degrees before the start of fermentation, then cover with oilcloth and lower into the cellar.

   

Honey mushrooms can be eaten after 30-35 days.

In a barrel

Ingredients

• honey agarics - 0.8-1 kg;
• food salt - 2 tablespoons;
• allspice - 5 pcs.;
• dill - 3-4 umbrellas or a teaspoon without a hill (chopped);
• bay leaf - 10 pieces.

Cooking:

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1. Peel the mushrooms, sprinkle with spices, put in a barrel.
2. Pull the top of the barrel with gauze and put the press.
3. The resulting brine must be constantly drained.
4. The barrel should be in a room where the temperature does not exceed + 9-12 degrees.

After 10-12 days, the dish will be ready.

In cucumber pickle

It is necessary to take:

• cucumber pickle - 0.5 liters;
• mushrooms - 1 kg;
• cloves - 2 pcs.;
• garlic - 3 cloves.

Cooking:

1. Pour mushrooms with water, bring to a boil, after the appearance of foam, drain the water and pour clean, salt and cook for another 40 minutes.

   

2. Put cloves and garlic at the bottom of the bowl, pour the boiled mushrooms, pour cucumber pickle, put oppression on top.
3. In this condition, the dish is 5-7 days, after which the finished product is sorted into cans and canned.

   

In a quick way

Ingredients:

• honey agarics - 1 kg;
• juice of one small lemon;
• salt - 3 tablespoons.

Cooking:

1. Pour a teaspoon of lemon juice into boiling water and let the mushrooms stand in it for about an hour, drain the water.

   

2. Put the fruits in a saucepan, add water, add the remaining lemon juice and cook until they sink to the bottom.
3. Put mushrooms in sterile jars, add brine, and sterilize over low heat for about an hour.

   

4. Then roll up the cans, turn down the lids and leave to cool completely. Preservation is ready.

In a bucket or pan under oppression

It is necessary to take:

• mushrooms - 10 kg;
• salt - 2 tablespoons with a slide for 1 liter of water;
• cloves - 14-16 pcs.;
• allspice and black pepper - 20-25 peas each;
• garlic - 10 cloves.

Cooking:

1. Boil the mushrooms for 30 minutes, constantly removing the foam. Then put them in a bucket, fill with salt and seasonings. It is better to choose an enameled container.

   

2. Cover the top with a white cloth or gauze cut, put oppression. So leave the mushrooms for 7-10 days.
3. Then it bends to clean, and put the mushrooms in banks or store in a bucket covered with a lid in a cool place.

   

Salted mushrooms recipes

For a festive and casual menu, dishes made from salted and pickled honey mushrooms are ideal. Their preparation will not cause difficulties even for a novice cook, and will delight guests with its unusual taste.

Salad

Ingredients:

• pickled mushrooms - 200 g;
• turkey fillet - 200 g;
• quail eggs - 6-8 pcs.;
• ham - 250 g;
• fresh tomato - 1 pc.;
• greens - 1 bunch;
• mayonnaise (sour cream, Greek yogurt), salt, pepper to taste.

Cut mushrooms, ham, eggs and turkey fillet into strips. Remove the seeds from the tomato, cut the flesh into strips. Finely chop the greens. Mix everything, season with mayonnaise or other sauce. Add salt and pepper to taste. You can decorate with herbs and whole mushrooms.

Baskets

Ingredients:

• finished tartlets - 10 pcs.;
• processed cheese - 2 pcs.;
• pickled mushrooms - 300 g;
• garlic Sause;
• boiled quail eggs - 5 pcs.;
• sunflower or olive oil - 30 g.

To prepare garlic sauce, mix sour cream, Greek yogurt or mayonnaise with vegetable oil and chopped garlic. Grate the cream cheese on a fine grater, add mushrooms cut into thin strips, dressing, and mix well. Fill the finished waffle baskets with the resulting filling, garnish with halves of quail eggs.

Answers to Common Questions

In winter, nothing can be tastier than home-made, pickled mushrooms. Each housewife strives to salt them herself, because they are both tastier and healthier. Honey mushrooms will be a wonderful decoration of the festive table.