Recipes for making salted mushrooms for the winter: how to recognize a “saboteur” in a basket, and a way to get rid of excess salt

Since ancient times, mushrooms, including honey mushrooms, have been considered a valuable nutritious product on Russian lands. They became a full-fledged "substitute" for fish and meat for those who fasted. Harvesting mushrooms made it possible to survive the cold and harsh winters, years of war and crop failure.

Prelude to the Ambassador

Like other mushrooms, honey mushrooms do not like to lie freshly picked for a long time. Therefore, after collecting them, it is recommended to immediately proceed to preparation. The process includes two mandatory steps.

1. Sorting. First of all, mushrooms sort and get rid of worms, overgrown, dried up. Broken fruit bodies are stored in a separate pile. They are not suitable for salting, but can be used in the preparation of caviar. It is recommended to sort mushrooms by size. Small and medium mushrooms will go to jars, and large ones - to a bucket, pan or barrel.
2. Cleaning. From mushrooms, dirt, leaf residues and other debris are removed. In most cases, scrubbing them with a knife is enough. If the mushrooms are very dirty, then they are soaked in water for several hours. To prevent them from darkening, they add a little citric acid to them. Cut the edges of the legs. Rinse thoroughly in running water.

6 ways to salt honey mushrooms for the winter

Honey mushrooms are not harvested in a dry way, like mushrooms and russula. Although some amateur chefs claim that honey agarics, thrills, and mushrooms are suitable for dry salting, in fact, these mushrooms have enough “caustic” milky juice, so it is not recommended to harvest them without preliminary soaking. Otherwise, there is a risk of getting troubles associated with the work of the gastrointestinal tract.

Classic hot ...

Features Having made salting mushrooms hot in the winter, ready mushrooms can be tasted in two to three weeks. The number of spices is selected individually. The “traditional” set is peas of black and allspice, bay leaves, green or dried dill, and garlic.

Components:

• 4 kg honey mushrooms;
• 200 g of salt;
• spices and discretion.

Technology

1. Cooked and washed mushrooms for 20 minutes. We constantly remove the foam, as all harmful "waste" is concentrated in it.
2. Throw fruit bodies in a colander. Get rid of excess fluid.
3. In a prepared container we put a part of salt, spices and spices. Next, fill it with honey mushrooms, pouring it all with the same salt and adding the remaining components for taste and aroma.
4. Cover with a napkin. We put under the load.
5. When the mushrooms settle, you can add the following batch.
6. After two or three days we endure in the cold.

... and the cold method

Features. Cold mushrooms can be salted for the winter in a barrel or pan. Tanks are pre-prepared - washed, checked for external mechanical damage. "Holes" or streaks of rust should not be. A simple recipe for salted mushrooms allows you to enjoy aromatic and tasty mushrooms five weeks after laying.

Components:

• 10 kg honey mushrooms;
• 500 g of salt;
• 10-20 bay leaves;
• 50-60 peas of allspice;
• dill umbrellas.

Technology

1. Soak honey mushrooms for several hours. Periodically change the water.
2. Pour some of the salt into a pan or barrel. We lay mushrooms on it, legs up. You should get two or three layers.
3. We fill the container with honey mushrooms, pouring them with salt, spices and spices.
4. Put a piece of clean cloth, gauze on top. Press on top with a wooden circle or a large dish. Press down with oppression.
5. After two or three days, honey agarics will settle and you can add another batch of salt and additional ingredients to them.
6. We remove in the cold when the mushrooms begin to "wander". This will be evidenced by a characteristic aroma and sour taste.

With sunflower oil

Features. You can try the snack after three weeks. Mushrooms are great for making salads. The easiest option is mushrooms seasoned with a small amount of vinegar, with onion rings.

Components:

• 5 kg of fresh mushrooms;
• 250 g of salt;
• two teaspoons of allspice;
• cloves, currant leaves;
• 40 ml of sunflower oil in each jar.

Technology

1. Boil the mushrooms in slightly salted water.
2. We lay out on sterile containers, pouring salt, spices and spices.
3. Leave under the lids for two to three days to let the juice.
4. We sterilize the mushrooms in a pan with water for at least 30 minutes.
5. Add sunflower oil to honey agarics. Cork with plastic caps.
6. We take out in the cold after complete cooling.

With vinegar

Features. Mistresses knowingly consider vinegar one of the best preservatives. It significantly increases the shelf life of the workpiece. If you salt the honey agarics in jars and stick to the recipe, then the snack can stand for up to six to seven months.

Components:

• 4 kg honey mushrooms;
• 200 g of salt;
• 0.5 l of water;
• 60-75 ml of vinegar;
• leaf of laurel, cloves, peas of allspice at the discretion.

Technology

1. Boil honey mushrooms for 20-25 minutes. Drain the liquid from them.
2. We boil the marinade from salt and spices for five minutes. Remove from heat and pour vinegar into it.
3. We distribute the mushrooms in jars, fill with brine, cork with plastic lids.
4. We take out in the cold after a day.

In cucumber pickle

Features. It is better to salt honey mushrooms for the winter in jars according to this recipe under nylon covers, since mushrooms will only stand for two or three months.In an unusual brine, fruiting bodies retain their density, become crispy. They are ready in two to three weeks.

Components:

• 2 kg honey mushrooms;
• 1 liter of cucumber pickle;
• 100 g of salt;
• cloves, dill umbrellas, bay leaf.

Technology

1. After the first boil, drain the liquid from the mushrooms. Dip them in clean water and cook again for about 40 minutes.
2. We cool mushrooms, dropping them on a sieve or colander.
3. At the bottom of the container we lay part of the spices. We fill it with mushrooms, periodically sprinkling with salt.
4. Pour honey mushrooms with brine. Leave under oppression in a cool place for five days.
5. We lay out on the banks, cork with plastic lids.

"In Siberian"

Features. It is better to salt honey mushrooms in a pan under oppression according to this recipe if all the ingredients are available. Replacing some components with others is not recommended. Otherwise, the “Siberian” mushrooms will lose their original taste and “forest” aroma.

Components:

• 7 kg honey mushrooms;
• 350 g of salt;
• 15 leaves of cherry and currant;
• five leaves of horseradish and oak;
• five branches of juniper.

Technology

1. We proceed step by step: put juniper branches in the pan. Pour them with boiling water and leave them under the lid for 30 minutes.
2. We take out the juniper and drain the water. We lay currant, cherry leaves, horseradish.
3. Boil in lots of mushrooms for 20-25 minutes. Throw back into a colander or sieve.
4. The tank is filled with honey mushrooms, alternating layers with salt, cherry, currant and oak leaves.
5. Cover with gauze or a piece of clean material. We put under oppression.
6. Leave in a cool place for one and a half to two months.
7. We can put the mushrooms in banks, pour the marinade, close the plastic lids.

Recipes for making salted mushrooms for the winter are quite simple to use. Even beginners can master them. It is good when mushrooms from the store counter are used in culinary experiments. In this form, they are already selected and even cleaned, washed. But what if in the kitchen there is a basket of forest "inhabitants", which were assembled with their own hands. How to understand that all of them are edible, because poisonous false mushrooms are often found? Inedible mushrooms are distinguished by the absence of a “ringlet” on the leg. They also have an unpleasant earthy odor, an unnaturally bright color.

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