Recipes for pickling honey mushrooms in the simplest ways. Salted honey mushrooms Salted honey mushrooms recipes

Meadow mushrooms are tasty and aromatic mushrooms that are equally good fried, boiled, pickled or pickled. In addition, they have a number of beneficial properties, are a natural antiseptic and contain a lot of protein, phosphorus, zinc, copper and amino acids. But in order for this summer delicacy to bring benefit and not harm, you need to prepare it correctly. Let's look at how to pickle honey mushrooms in jars for the winter.

Salting honey mushrooms in a cold way

There are 2 options for pickling mushrooms: hot and cold. Let's look at both methods. The first is the simplest, fastest and does not require heat treatment of the product.

Important: the weight that is placed on the lid of the pan with honey mushrooms should be equal in weight to the mass of mushrooms (in this case, 2 kg).

Ingredients

Servings: – + 20

Honey mushrooms 2 kg
Table salt 100 gr
Garlic 4 cloves
Black currant leaves 6 pcs.
Black peppercorns 4 things.
Bay leaf 4 things.
Dill umbrellas 4 things.

Per serving

Calories: 28 kcal

Proteins: 2.3 g

Fats: 1.1 g

Carbohydrates: 2.2 g

20 minutes. Video recipe Print

We sort, clean and wash the mushrooms, put them in a container with water for 2 hours.

Place the mushrooms in a saucepan and sprinkle them with salt. Next you need to add garlic, herbs, spices, currant or cherry leaves.

Cover the container. Take a lid smaller in size than the pickling vessel. You need to place a heavy object on the pan. We remove the container for a week in a cool room.

After this time, take out the pan and drain the liquid.

After this, salted honey mushrooms can be placed in jars. Containers should be pre-sterilized.

Store the workpieces in a cool place.

Hot pickling honey mushroom recipe

The hot option is good because the process destroys germs and harmful bacteria, since the mushrooms are subjected to heat treatment. Recipes with step-by-step photos and videos will help you do everything right.

Important: You cannot cook honey mushrooms for more than 20 minutes, otherwise they will become hard and lose their beautiful appearance.

Number of servings: 20

Cooking time: 30 minutes

Energy value

calorie content – 28.4 kcal;
proteins – 2.3 g;
fats – 1.1 g;
carbohydrates – 2.2 g.

Ingredients

honey mushrooms – 2 kg;
kosher salt – 80 g;
bay leaf – 2 pcs.;
garlic – 4 cloves;
cloves – 4 pcs.;
black peppercorns – 4 pcs.;
dill umbrellas – 4 pcs.;
cherry leaves – 4 pcs.

Step-by-step preparation

Place the mushrooms in a saucepan filled with 4 cups of water. Add 1 tbsp salt.
Turn on the stove and cook everything over medium heat until it boils. As soon as the liquid begins to gurgle, you need to drain it.
Add the same amount of water. Continue cooking for another 20 minutes.
Take a pickling container, put garlic, bay leaf, and dill in it. Next, add the mushrooms, salt them thoroughly, and add cherry leaves and cloves on top. Spices must first be doused with boiling water.
Repeat adding mushrooms until they run out or the entire pan is filled.
Close everything with a lid, put a load and keep it in a cool and dark room for a week.
When this time has passed, the workpiece can be laid out in jars.

A quick and simple recipe for pickling honey mushrooms

This recipe for the winter will help you prepare honey mushrooms at home without spending a lot of time and effort. The brine and mushrooms will be cooked in one pan, and they will be salted quickly, which will allow you to enjoy the taste of the appetizer in just a couple of days.

Number of servings: 20

Cooking time: 30 minutes

Energy value

calorie content – 35.8 kcal;
proteins – 2.5 g;
fats – 1.1 g;
carbohydrates - 4 g.

Ingredients

honey mushrooms – 2 kg;
dried cumin – 2 tbsp;
onions – 2 pcs.;
bay leaf – 8 pcs.;
salt – 160 g;
garlic – 6 heads;
peppercorns – 4 pcs.;
cloves – 4 pcs.;
dill umbrellas – 4 pcs.

Step-by-step preparation

Wash and peel the mushrooms thoroughly. Place them in a saucepan and fill it with water.
Place onion, salt and bay leaf in a pan. We wrap the cumin in a bandage or gauze and add it there.
Close the pan with a lid and wait for the water to boil. After this happens, cook them for another half hour, stirring and skimming off the foam.
Using a colander, strain the entire contents of the pan.
We sterilize glass jars, put garlic, cherry leaves, bay leaves, and dill on their bottom. Place honey mushrooms on top and fill them with brine.
Close the jar and put it in a cool place. The mushrooms will be salted for 7 days.

Important: The brine with which honey mushrooms are poured must be at a high temperature, otherwise the workpiece may deteriorate. When mushrooms are pickled, vinegar is added to prevent the preservation from spoiling.

Recipe for pickling honey mushrooms with cucumber brine

In this version, the brine partially replaces salt and spices. Fewer of them will be needed. Mushrooms prepared this way turn out to be very original.

Number of servings: 20

Cooking time: 50 minutes

Energy value

calorie content – 15.5 kcal;
proteins – 1.5 g;
fats – 0.8 g;
carbohydrates – 0.6 g.

Ingredients

honey mushrooms – 2 kg;
salt – 60 g;
cucumber pickle – 1 l;
dill umbrellas – 2 pcs.;
bay leaf – 2 pcs.;
cloves, allspice, nutmeg - to taste.

Step-by-step preparation

We thoroughly clean and rinse the mushrooms, fill them with water and salt. Boil everything, drain the liquid. The mushrooms need to be washed again.
Pour new water into the pan and cook honey mushrooms for about 40 minutes. Then pour out the liquid and cool the mushrooms.
Now we take a large saucepan for pickling, put bay leaves and other additives in it. We put honey mushrooms on the spices and salt them.
Add brine to the mushrooms. Cover everything with a lid and place the weight.
After 7 days we put the preparation into jars, and after 21 days we eat it.

Recipe for pickling honey mushrooms with vinegar

Vinegar is used in cases where it is necessary to preserve the product for a long time. To preserve it for the whole winter, take table vinegar or essence - you should not use apple or grape vinegar for these purposes.

Number of servings: 80

Cooking time: 30 minutes

Energy value

calorie content – 18.5 kcal;
proteins – 1.9 g;
fats – 1 g;
carbohydrates – 0.5 g.

Ingredients

honey mushrooms – 8 kg;
water – 1 l;
table salt – 300 g;
spices, bay leaf, cloves, currant leaves - to taste;
table vinegar 9% – 6 tbsp.

Step-by-step preparation

Place the mushrooms in a saucepan, add water and cook for 20 minutes, stirring.
Then you need to put them in a colander and drain.
To make the brine, mix water, bay leaf, spices and salt.
We are waiting for the composition to boil. After this, cook the mixture for 5 minutes, and then mix thoroughly and remove from the stove.
We put the honey mushrooms in jars, which must be sterilized, and pour brine into them. We roll up the jars with lids, wrap them in a blanket and place them in a dark, cool place.

Pickling honey mushrooms is a very original and tasty snack, which, if you strictly follow the cooking instructions, is also quite healthy. It is perfect for the holiday table and as an ingredient for pie, soup, and gravy.

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Since ancient times, on Russian lands, mushrooms, including honey mushrooms, have been considered a valuable nutritious product. They became a complete “substitute” for fish and meat for those who fasted. Harvesting mushrooms made it possible to survive 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.

Sorting. First of all, the mushrooms are sorted out and the wormy, overgrown, and dried ones are removed. Broken fruiting bodies are deposited in a separate pile. They are not suitable for pickling, but can be used in preparing caviar. It is recommended to sort honey mushrooms by size. Small and medium mushrooms will go into jars, and large ones will go into a bucket, pan or barrel.
Cleaning. Dirt, remaining leaves and other debris are removed from mushrooms. In most cases, just scraping them a little with a knife is enough. If the mushrooms are heavily contaminated, they are soaked in water for several hours. To prevent them from darkening, add a little citric acid to them. Trim the edges of the legs. Rinse thoroughly in running water.

You should use those honey mushrooms that were collected in the forest away from roads. Fruiting bodies that grow close to populated areas, highways and highways are not suitable for pickling. They “absorb” harmful emissions like a sponge and are dangerous to health.

6 ways to pickle honey mushrooms for the winter

Honey mushrooms are not prepared in a dry way, like saffron milk caps and russula. Although some amateur cooks claim that honey mushrooms, honey mushrooms, and milk mushrooms are suitable for dry pickling, in fact these mushrooms have a rather “caustic” milky juice, so it is not recommended to prepare them without prior soaking. Otherwise, there is a risk of getting problems associated with the gastrointestinal tract.

Honey mushrooms can be salted in two other ways - cold and hot. In the first case, mushrooms are prepared without hot brine and without cooking. Once peeled, they are soaked and salted. With hot technology, honey mushrooms are boiled.

Classic hot...

Peculiarities. Having salted honey mushrooms using a hot method for the winter, you can try the finished mushrooms in two to three weeks. The amount of spices and herbs is selected individually. The “traditional” set includes black and allspice peas, bay leaves, green or dried dill, and garlic.

Components:

4 kg honey mushrooms;
200 g salt;
spices and seasonings at your discretion.

Technology

Cook the peeled and washed mushrooms for 20 minutes. We constantly remove the foam, since all harmful “waste” is concentrated in it.
Place the fruiting bodies in a colander. We get rid of excess liquid.
Place some of the salt, spices and spices into the prepared container. Next, fill it with honey mushrooms, sprinkling it with the same salt and adding the remaining ingredients for taste and aroma.
Cover with a napkin. We put it under load.
Once the mushrooms have settled, you can add the next batch.
After two or three days we take it out into the cold.

It is recommended to boil the mushrooms in portions. Immerse each “batch” in clean water and discard the used boiling water. During storage, periodically change the napkin or gauze, rinse the lid or circle that covers the container.

...and the cold method

Peculiarities . You can pickle honey mushrooms coldly for the winter in a barrel or pan. The containers are pre-prepared - washed and checked for external mechanical damage. There should be no “holes” or streaks of rust. A simple recipe for salted mushrooms allows you to enjoy aromatic and tasty mushrooms five weeks after planting.

Components:

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

Technology

Soak honey mushrooms for several hours. We change the water periodically.
Pour some of the salt into a saucepan or barrel. Place the mushrooms on it, legs up. You should get two or three layers.
Fill the container with honey mushrooms, sprinkling them with salt, spices and herbs.
Place a piece of clean cloth or gauze on top. Press on top with a wooden circle or large dish. Press down with pressure.
After two or three days, the honey mushrooms will settle and you can add another batch with salt and additional ingredients.
We put it in the cold when the mushrooms begin to “ferment.” This will be indicated by a characteristic aroma and sour taste.

For oppression, you can take an ordinary three-liter jar filled with water. Granite or several bricks wrapped in plastic will do. Periodically you need to check how well the mushrooms release juice. If there is little brine, then the load should be increased. Mold may appear on mushrooms prepared without pre-cooking. It must be promptly removed. The gauze or piece of material is also replaced and the circle is rinsed.

With sunflower oil

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

Components:

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

Technology

Boil the mushrooms in lightly salted water.
Place in sterile containers, sprinkle with salt, spices and herbs.
Leave covered for two to three days to release the juice.
Sterilize the mushrooms in a saucepan with water for at least 30 minutes.
Add sunflower oil to honey mushrooms. Seal with plastic caps.
Place in the cold after it has cooled completely.

The workpiece can be stored in a room where the temperature is up to 8°C. Frozen honey mushrooms are also suitable for cooking, especially if it is a homemade product. To do this, you need to take a baking sheet or tray and spread the mushrooms on it in one layer. After freezing, they are placed in bags.

With vinegar

Peculiarities . It is not for nothing that housewives consider vinegar one of the best preservatives. It significantly increases the shelf life of the product. If you properly salt honey mushrooms in jars and adhere to the recipe, the snack can last up to six to seven months.

Components:

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

Technology

Boil honey mushrooms for 20-25 minutes. Drain the liquid from them.
Boil the marinade of salt and spices for five minutes. Remove from heat and pour vinegar into it.
Distribute the mushrooms among the jars, fill with brine, and seal with plastic lids.
We take it out into the cold after a day.

Not everyone likes the taste of table vinegar, and some people should not drink the liquid at all. In this case, you can salt honey mushrooms at home using “substitute” products. This category includes citric acid and apple cider vinegar, which is much softer and has a lower acid concentration.

In cucumber brine

Peculiarities . According to this recipe, it is better to salt honey mushrooms in jars for the winter under nylon lids, since the mushrooms will only last for two to three months. In an unusual brine, the fruiting bodies retain their density and become crispy. They are ready in two to three weeks.

Components:

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

Technology

After the first boil, drain the liquid from the mushrooms. Place them in clean water and cook again for about 40 minutes.
Cool the honey mushrooms by discarding them in a sieve or colander.
Place some of the spices on the bottom of the container. Fill it with mushrooms, periodically sprinkling with salt.
Fill the mushrooms with brine. Leave under pressure in a cool place for five days.
Place in jars and seal with plastic lids.

Before consuming honey mushrooms prepared without sterilization, it is recommended to soak them in water. After standing like this for 20-30 minutes, they will “get rid” of the harshness and acquire a more neutral taste. You can make a Korean salad from them by adding grated carrots, herbs and hot peppers.

"In Siberian style"

Peculiarities . Salting honey mushrooms in a saucepan under pressure according to this recipe is better if all the ingredients are available. It is not recommended to replace some components with others here. Otherwise, “Siberian” mushrooms will lose their original taste and “forest” aroma.

Components:

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

Technology

We proceed step by step: put juniper branches into the pan. Pour boiling water over them and leave covered for 30 minutes.
We take out the juniper and drain the water. Place currant, cherry leaves, horseradish.
Boil the mushrooms in batches for 20-25 minutes. Place in a colander or sieve.
We fill the container with honey mushrooms, alternating layers with salt, cherry, currant and oak leaves.
Cover with gauze or a piece of clean material. We put him under oppression.
Leave in a cool place for one and a half to two months.
We can put the mushrooms in jars, pour in the marinade, and cover with plastic lids.

Metal lids cannot be used as a base for bending. There is a risk of an oxidation process, which will result in harmful substances entering the pickles. If the mushrooms turn out to be too salty to your taste, it’s not a big deal. Ready honey mushrooms can be soaked in cold water before use. But a lack of salt can play a cruel joke - some of the fruiting bodies will definitely deteriorate.

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

The name of the agaric mushroom comes from its characteristic habitat - living and dead wood. It is classified as edible, but if consumed undercooked, it can become a source of allergies. Prepared by stewing, salting or marinating. The side dish goes well with meat, fish and vegetable dishes. Experienced mushroom pickers know many ways to salt honey mushrooms. But only a housewife chooses her own - the ideal one.

Experienced mushroom pickers know many ways to salt honey mushrooms

Autumn mushrooms are ideal for pickling.

You will need the following ingredients:

Mushrooms – 1 kg;
Salt – 50 g;
Umbrellas of dill, peppercorns, cloves, currant and cherry leaves;
Onions in half rings (for hot pickling) – 150g.

How to cook:

Use only freshly picked mushrooms. Sort through, remove wormy, overgrown ones. Carefully separate from debris.
Trim the edges of the stalks and fill with cold water. To prevent the mushroom from darkening, we change the water.
Cut large mushrooms in half.
Place ingredients, spices and salt in alternate layers in a wide container. Place the mushrooms caps down.
Cover with a clean towel and press down with pressure. Leave at room temperature until brine appears. Constantly monitor the liquid level in the container; it should cover the mushrooms.
If a sour smell appears, wash it and remove mold deposits.
Salting should be kept at a temperature of 18 to 20 degrees Celsius for several days. The end of aging is determined by the sour milk smell.
Cover with film and place in the cold. The salting period is 28 days.
With the hot method, cook the product for at least 20 minutes before salting. Drain the water, add onions. Place in layers in a container with spices and salt. Then proceed according to the instructions in the recipe.

Salted mushrooms without vinegar (video)

How to deliciously pickle honey mushrooms in jars

Preserving honey mushrooms for the winter at home will not take much time.. The uniqueness of the original product is that marinating involves the use of a minimum set of ingredients. Designed for one liter jar of closure.

Ingredients:

Mushrooms – 1 kg;
Boiling water – 1 tbsp;
Rock salt – 1.5 tbsp;
Granulated sugar – 0.5 tbsp;
Vinegar 9% – 40 ml;
Black peppercorns, cloves, bay leaf.

Preserving honey mushrooms for the winter at home will not take much time.

What to do:

Before cooking, soak the mushrooms for an hour in cold, lightly salted water to remove dirt and insects.
Pour boiling water over the prepared product and cook until the mushrooms settle to the bottom of the pan. During the cooking process, be sure to remove any foam that has formed.
Place in a colander and let the water drain.
Carefully place the cooked mushrooms into sterilized containers and cover with lids.
Prepare the marinade - add spices and salt to the mushroom broth. As soon as it boils, add vinegar and sugar. For those who like a light spicy aroma, add two cinnamon sticks to the broth - the mushrooms will acquire an exquisite spicy softness.
Pour hot into jars. Roll up. Turn upside down and leave until cool.

Store canned honey mushrooms in jars in the cold.

Cold method of pickling honey mushrooms

Cold salting preserves the original aroma and crunchy taste of the mushrooms.

Required ingredients:

Honey mushrooms are small – 10 kg;
Salt –300 g;
Garlic – 2 cloves per kg;
Onion – 250 gr.;
Bay leaf, allspice, currant leaf, oak bark - according to taste preferences.

Cold salting preserves the original aroma and crunchy taste of mushrooms

Cooking method:

Pour the prepared honey mushrooms with cold water. Soak in water for three hours, constantly changing it.
Cut the onions into rings.
Place a little salt in a wooden container, add mushrooms, onions, and spices on top. And so on in several layers.
Cover with a towel and apply pressure.
It is necessary to salt mushrooms in a container for at least 25 days at room temperature. Constantly monitor the level of juice coverage of the product in the container. If there is not enough, you can add a little distilled water.
Be sure to monitor the formation of mold and remove plaque in a timely manner.
As soon as the sour smell of fermentation appears, keep the pickling for another day.
Place the contents from the container into sterilized jars. Close with nylon lids.
Leave in a cool place.

Before use, rinse with boiled water.

Hot method of salting honey mushrooms

Quick salting option. Honey mushrooms are subjected to heat treatment, which ensures a rich aftertaste, as well as softness and pliability of the product.

Ingredients:

Mushrooms – 10kg;
Salt – 300g;
Spices (bay leaf, allspice, cloves, black peppercorns, currant leaf, cherry leaf, cherry sprigs, horseradish root, herbs, garlic cloves) - to taste;
Onions – 400g.

Honey mushrooms are subjected to heat treatment, which ensures a rich aftertaste, as well as softness and pliability of the product.

Preparation:

Sort the mushrooms, remove any wormy, damaged or dried ones. After washing several times, soak for a couple of hours in running water. We change the water often. Stop soaking until clear replacement water appears.
Pour water into the pan, add salt, and carefully place the honey mushrooms.
Cook slowly for 10 minutes after the latter have settled to the bottom. Drain in a colander.
Cut the onion into half rings, pour boiling water over it, and let drain.
Salt the mushrooms in layers in a container. Place spices between layers. Press down with pressure through gauze or fabric.
Leave the container with the contents warm. Observe the salting process. If signs of mold appear, wash the oppression, gauze and remove pockets of plaque.
After 3 weeks, transfer the contents of the container into sterilized containers, close with nylon lids, and place in the cold.

To keep the mushroom pickling longer, keep the container in the refrigerator. Eat after rinsing thoroughly with water.

Before using for preservation, the product must be soaked in replaceable cold water with the addition of citric acid. The process removes stuck-on dirt in hard-to-reach areas, which will maintain the shape of the mushroom, providing a nice-looking clog. Soak until the water becomes clear.
Keep the initial cooking time of at least half an hour. To preserve the taste, it is recommended to change the water after the first 10 minutes from boiling.
The stalk of the mushroom is hard and difficult to cook even for half an hour. For a better degree of cooking, cut the stem of each mushroom in half and separate the cap.
We use the hard stems of the product as the main ingredient of mushroom caviar. Finely chop into pieces, fry in sunflower oil with spices. In dried form, it is suitable as a dressing for winter mushroom soup. Store in a well-ventilated area away from light.
When clogging using the hot method, the degree of readiness of the product is determined by the time it settles to the bottom. After settling, keep the mushrooms in the broth for another 5 minutes over very low heat.
The remaining mushroom broth makes flavorful cubes for seasoning soups and borscht. Freeze the broth in an ice cube tray. 2-3 cubes at the end of cooking, and your dish will be guaranteed a rich mushroom aroma.
To avoid the development of the causative agent of botulism in canned mushrooms when interacting with metal lids, it is recommended to seal them with nylon lids.

Before using for preservation, the product must be soaked

It is better to salt honey mushrooms in wooden containers. After completing the salting process, for further preservation, place the finished product in a glass container, cover with nylon. Keep in a cool place.

The nuances of preparing honey mushrooms

Before cold cooking, pour salted water over the mushrooms and drain after a couple of hours. This will provide additional sterilization of the product.
When using, weigh the mushrooms. When preparing the product, take into account the ratio of the main ingredient and salt 1:4. Use coarse salt.
Check the quality of the mushroom with an onion. During the first boil, place the cleaned head into the pan. The onion has changed color - discard the mushrooms without hesitation. This is dangerous to your health.
Three buckets of fresh mushrooms yield one three-liter jar. The shelf life of an open seal is up to 2 weeks.
Honey mushrooms with hard legs must be salted hot.

Home-made pickled mushrooms (video)

Salted mushrooms are remarkable because they can subsequently be fried, stewed, pickled, or prepared as first courses and sauces. Honey mushrooms are considered especially popular among mushroom pickers - the most prolific mushrooms, growing in large colonies. Cold pickling of honey mushrooms is one of the best homemade options for preserving mushrooms for the winter.

Fresh mushrooms do not last long after being cut, so mushroom pickers almost immediately start processing them. If there are a lot of honey mushrooms, then cleaning will take a lot of time. However, the end result will keep you and your family happy throughout the long winter.

There are many ways to preserve mushrooms, but cold salting of mushrooms for the winter will give you a tasty, healthy snack that will help you out on holidays and during Lent.

We offer our readers several recipes for preparing cold-salted honey mushrooms. Thanks to them, every housewife will be able to properly preserve mushrooms for the winter.

After a long preliminary cleaning of mushrooms, you can breathe a sigh of relief: the next process of pickling honey mushrooms will take place in jars in a cold way, that is, without prior boiling. However, first the mushrooms need to be soaked in plenty of water for 10-12 hours, and then allowed to drain thoroughly.

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.

Salting honey mushrooms in a cold way is carried out in stages as follows:

Place some of the dill umbrellas, bay leaves, currant and cherry leaves on the bottom of a sterilized 3 liter jar.
The next layer is honey mushrooms, which need to be placed caps down and sprinkled with salt and pepper.
So, each layer of honey mushrooms should be sprinkled with salt, arranged with dill umbrellas, pepper and leaves.
After all the mushrooms are laid out and sprinkled with salt and spices, place a clean cloth or gauze on top, folded in several layers, and press down with pressure. A plastic water bottle can serve as oppression. It is not recommended to add a lot of spices, so as not to interrupt the taste and aroma of honey mushrooms.
Under pressure, the mushrooms release juice and settle, then you can add a new portion to the jar until the container is full.

Cold pickling of honey mushrooms with garlic and horseradish

This recipe for cold pickling honey mushrooms is an ideal addition to your daily menu. If during the mushroom season you take the time to preserve honey mushrooms, then you can also delight yourself and your guests on holiday.

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

A visual video of pickling honey mushrooms in a cold way will help every housewife to correctly carry out the process of preparing mushrooms:

Peel the honey mushrooms, rinse and cover with cold water for 10 hours. Drain in a colander and allow to drain completely.

Place mushrooms in a pickling container in layers, sprinkling with salt, spices and herbs. Cover with a clean cloth and place under pressure.

After all the mushrooms have been laid out and sprinkled with salt and spices, they are poured with cold boiled water. The fruiting bodies must be completely immersed in liquid. The mushrooms will settle during the pickling process, so you can add new portions of mushrooms to the container.

The completely filled container is covered with a lid and taken to a cool basement.

Cold pickling of honey mushrooms for the winter with cloves and caraway seeds

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

enameled, wooden or glassware must be sterilized;
mushrooms must be young, strong and unspoiled.

Honey mushrooms – 2 kg;
Salt – 100 g;
Cloves – 8-10 buds;
Cumin – ½ tsp;
Bay leaf – 5 pcs.;
Oak and cherry leaves - 8 pcs each.

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

Cleaned mushrooms are washed and placed on a sieve to drain.
Cherry and oak leaves are distributed at the bottom of the container and sprinkled with salt.
Next comes a layer of honey mushrooms, laid out caps down, which is sprinkled with salt, cumin, cloves and bay leaves.
The next layers of fruiting bodies and spices are laid out in a similar manner.
The last layer is salt, cherry and oak leaves.
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 smaller than the container with mushrooms.

Honey mushrooms can be consumed 25-30 days after pickling.

Salted mushrooms prepared by cold pickling

In this option, autumn honey mushrooms are suitable for cold pickling. It is best to take wooden tubs for them, 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 pcs.

Salted honey mushrooms, prepared by cold pickling, will decorate any holiday table.

We clean the honey mushrooms from contamination, rinse them under the tap and fill them with cold water to soak for 9-11 hours.
Remove from the water and let the mushrooms drain a little.
Place horseradish leaves on the bottom of the barrel and spread a layer of honey mushrooms.
Cover with a thin layer of salt, sprinkle with mustard seeds and black pepper.
In this way we lay out all the fruiting bodies, spices and herbs.
The last layer should be salt and mustard seeds.
Cover with gauze, place an inverted plate on the mushrooms and press down with a weight.
If after 3-4 days the brine does not rise above the honey mushrooms, then add cold salty solution (1 tablespoon of salt per 1 liter of water). The brine should be 1-1.5 cm higher than the gauze.

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

Crispy mushrooms with tender flesh are one of the delicious appetizers on the holiday table. There are several ways to prepare mushrooms for the winter, but pickles are especially tasty. To make the dish aromatic and tender, it is important to properly prepare the product for processing and take into account a few tips when salting.

How to pickle honey mushrooms at home - cooking features

Before using this or that pickling recipe, you need to properly prepare the mushrooms and also take into account a number of features.

Collected mushrooms should be processed immediately. Before washing them, inspect the product for damage. For pickling, choose only whole mushrooms without damage or rot. They can ruin the taste of the dish.
Crispy honey mushrooms are obtained only from young mushrooms with a hard body. Therefore, carry out additional sorting of the product, in which you divide the honey mushrooms according to recipes: for pickling, frying or making sauce.
Then peel the mushrooms and soak them in salt water for 7-10 hours, depending on the size of the mushrooms. Change the water as often as possible. This procedure will remove the bitterness characteristic of honey mushrooms. After the specified time, rinse them well under running water.
The most important rule that must be taken into account when pickling honey mushrooms is the amount of salt. You will need it for 1 kg. mushrooms 50 gr. If you increase the weight of salt even a little, the dish will turn out salty.
Some spices do not taste like honey mushrooms at all, as they do with other mushrooms. Young dill, garlic and bay leaves are suitable for them. And the currant leaves will make the final dish crispy.
It is best to salt honey mushrooms in a glass container. But enamel is also suitable.
Small mushrooms are left whole, while large ones are cut into strips. At the same time, if there is a hard leg, then it must be cut off.

How to pickle honey mushrooms coldly at home

Many housewives prefer to use cold salting of honey mushrooms. It gives the mushrooms a mild taste. This is also the simplest option for salting a product that does not require cooking.

Ingredients:

prepared mushrooms – 1 kg;
salt – 50 gr.;
garlic – 2 cloves;
bay leaf – 2 pcs.;
peppercorns – 3 pcs.;
currant leaves – 5 pcs.;
dill greens - to taste.

Cooking process:

Prepare a container for pickling. This could be a wide-necked jar or pan. Place currant leaves on the bottom. They must be fresh and clean. Instead of currant leaves, you can use cherry leaves when pickling. Also add dill.
Then place the first layer of mushrooms in the container. Sprinkle with salt, add garlic, bay leaf and peppercorns. Place the second layer of honey mushrooms on top of the first, sprinkled with spices. Arrange the remaining mushrooms in this way and use all the prepared spices and seasonings.
Cover the last layer of honey mushrooms with leaves or a kitchen towel. Place a plate on top.
Pour water into a separate container. Its volume must be equal to the weight of the product. Place the weight on the plate. Place the mushrooms to marinate in a cool place for 5 days.
During this time, the honey mushrooms will settle a little and juice will appear. It needs to be drained. At this stage, you can add fresh mushrooms and spices on top, press down with pressure and put again in the cold for 5 days. In this way, you can marinate the mushrooms several times while there is still room in the jar.
Once you have completely filled the pickling container, leave the mushrooms in a cool place for 2 weeks. Be sure to drain the juice that will be released under pressure.
Salted honey mushrooms must be stored in sterile jars under a nylon lid. Leave the mushrooms in a cool place.

How to pickle honey mushrooms hot at home

Heat treatment of mushrooms involves cooking, during which most bacteria will die and the pulp will become soft. But at the same time, it is important not to overcook the mushrooms in order to preserve their shape and taste. To do this, do not keep mushrooms in boiling water for more than 20 minutes at a time.

Products for the recipe:

peeled and soaked mushrooms – 4 kg;
table salt – 200 gr.;
garlic – 1 head;
umbrellas of dill and mustard seeds - to taste;
allspice and black pepper – 20 pcs.

Cooking method:

Place honey mushrooms in a large saucepan and cover with cold water. The liquid should lightly cover the mushrooms.
Place the container on the fire, bring the water to a boil, add mustard seeds and half the salt. While boiling, constantly skim off the foam. Boil honey mushrooms for 20 minutes, drain the water.
Pour clean cold water over the mushrooms and boil again for 20 minutes. Then drain in a colander and rinse with boiling water.
Place peeled garlic, herbs and spices at the bottom of a separate container. Place the boiled mushrooms in it, sprinkle with salt and mix gently with your hands.
Place gauze on top and place a weight. Place the saucepan in a cool place for 5 days.
After the specified time, prepare the jars for canning: wash them and sterilize them.
Place the finished mushrooms in jars and roll up. You can store them in the basement.

Salted mushrooms will decorate not only the holiday table, but can also become a favorite snack for lunch. To deliciously pickle mushrooms, follow these simple recipes. Bon appetit!