How to salt honey mushrooms in a hot way

Salting honey agaric in a hot way allows you to preserve them for a long time so that you can use them not only during the autumn harvest, but also in winter, when it is impossible to collect fresh mushrooms. Canned mushrooms can be available at any time, therefore they are famous and popular with many housewives. Here are some simple and affordable recipes for salting honey mushrooms in a hot way.

Ambassador of honey agarics in hot way

The advantage of this method of canning, which is common in cooking, is that the whole process takes less time than salting in a cold way, and the mushrooms themselves are salted and acquire their characteristic taste faster. That is why some housewives prefer to salt the mushroom "harvest" this way.

Before starting to salt mushrooms according to one of the proposed recipes, you need to take care of a suitable container in which the whole process will take place, and prepare the mushrooms themselves. Suitable for salting are small glass jars of about 0.33-0.5 liters, ceramic or wooden barrels of various sizes, enamel buckets and pots. As for the choice of one or another container for salting, the banks can be advised to be used by residents of cities who can store blanks only in the refrigerator. Those who live in their own home have a wider choice - you can take both jars and open bulk containers, since you can store mushrooms salted in this way in the cellar, where there is much more space.

One way or another, any selected container must be cleanly washed, sterilized over steam, and then dried. This must be done so that there are no extraneous microflora in the preservation that can irrevocably spoil the product.

The classic recipe for salted honey agarics for the winter in a hot way

This is the simplest salting option, which is why it is called classic. List of ingredients you need:

• honey agarics 10 kg;
• salt 0.4 kg;
• bay leaves 10 pcs.;
• black pepper 20 pcs.

Cooking pickled mushrooms according to this simple but accessible recipe is also very simple:

1. First, sort out the mushrooms, select all those unsuitable for canning (wormy, dark, overripe, etc.) and discard them.
2. Wash the rest, changing the water at least 2-3 times, cut off their legs with a sharp knife and put everything in an enamel pan.
3. Pour with water, add a little salt and citric acid to it (so that the mushrooms do not turn black during cooking in boiling water) and cook over low heat for 20 minutes.
4. Remove from heat and let the mushrooms cool completely at normal room temperature.
5. Transfer them to another container, sprinkling layer by layer with spices and the remaining salt.
6. Leave for about 12 hours so that the workpiece can be well saturated with brine.
7. Then spread the salted honey mushrooms together with bay leaves and pepper in sterilized jars, stuffing them tightly to the very necks, and close them with thick nylon lids.

You can only store the preserves prepared according to this recipe in the refrigerator or, if in a private house, in a cold and dry basement.

Salting honey agarics hot in a glass jar

Mushrooms of this type can be salted immediately in cans with a volume of at least 3 liters. Naturally, in this form, without sterilization, they are not intended for long-term storage, so they must be consumed within a short time after they have been salted.

Ingredients to prepare for salting according to the recipe:

• 10 kg of mushrooms;
• salt 0.4 kg;
• water 6 l;
• sweet peas 20 pcs.;
• bay leaf 10 pcs.;
• dill seeds 1 tsp

The method of preparing salted honey mushrooms according to this recipe differs from the classical one in that the mushrooms are first boiled together with spices in boiling water, and after cooling they are laid out in jars, pouring them with hot fragrant brine. After salting, the blanks are stored only in the refrigerator until they are eaten.

Hot salted honey agaric in a saucepan

You can salt honey mushrooms not only in jars, but also right in the pan. This option is advantageous in that you can preserve a large amount of raw materials in one container, and not lay it out in several. According to the recipe for this method of salting, you will need to take the following ingredients:

• mushrooms 10 kg;
• salt 0.4 kg;
• allspice and black peppers, 10 peas each;
• laurel leaf, cherry and black currant 5 pcs each;
• dill seeds 1 tsp;
• 1 garlic.

The sequence of preparation according to the recipe:

1. Honey mushrooms washed in warm water are put on fire and boiled in water for about 20 minutes.
2. When hot, they are thrown into a colander so that water can drain from them.
3. A thin layer of salt and some spices are placed on the bottom of a clean pan scalded with boiling water.
4. They put a mushroom layer on them, again sprinkle with some preservative and spices and do this until all the mushrooms are over.
5. Cover the container with a piece of gauze, put oppression on top (a large bottle of water or a heavy stone) and leave it warm for a week for salting.

Then they take it out to the basement or cellar, where they leave it until it is completely used up.

Salting honey agarics hot with vinegar

You can salt honey mushrooms by adding a little table vinegar to the filling brine, which will give them a sour taste. It is widely used in canning, so there is no need to worry about spoiling the taste. Here's what you need to prepare for salting:

• 10 kg honey agaric;
• salt 0.3 kg;
• 6 liters of clean cold water;
• 6 tbsp. l. vinegar;
• black pepper and allspice, 10 pcs.;
• laurel leaf 5 pcs.

Salt honey mushrooms according to this recipe in the following sequence:

1. They are washed, poured into a saucepan and boiled in water to be salted for 20 minutes. Do not overcook, as the mushrooms will become soft and not so tasty.
2. After boiling, the mushrooms are transferred to a colander and left for a while so that all the water can drain off.
3. The mass is laid out in pre-prepared sterile jars and poured over the neck with hot brine. It is prepared separately from boiling water, salt, seasonings and table vinegar, which is added to the liquid last.

The jars are closed with tight plastic lids, and after cooling in the room, they are taken out for permanent storage in a cold place.

Salting honey agarics hot without vinegar

There is no vinegar in the recipe below, so it is not included in the brine. Otherwise, the ingredients are not much different from the previous recipe. In order to be able to salt the gifts of the forest according to this recipe, you will need the components usual for this salting:

• 10 kg of mushrooms;
• 0.4 g salt;
• spices (sweet peas, bay leaf, 50 g horseradish root, cut into small pieces with a knife, or shabby on a coarse grater).

You need to salt fresh mushrooms like this:

1. Rinse them, put them in a large saucepan and cook for 20 minutes in boiling water along with salt and seasonings.
2. Then spread over small jars. Pour hot brine, which remained after cooking to the very top, close tightly with lids and set aside.

After cooling at room temperature, the workpieces should be placed in a cold and always dry cellar, or kept in the refrigerator constantly.

How to quickly pickle honey mushrooms in a hot way for the winter

They can also be salted in such a way that they can be consumed not only shortly after preparation, but also during the winter months. For salting according to this recipe you will need:

• 10 kg of mushrooms;
• salt in the amount of 0.4 kg;
• laurel 5 pcs.;
• sweet peas 10 pcs.;
• dill 1 tsp;
• cloves 5 pcs.;
• garlic 1 head.

Salting for the winter is carried out in this way:

1. Honey mushrooms are boiled in hot water along with the spices prescribed by the recipe.
2. They are transferred to sterilized and dried jars and filled with brine to the top.
3. They are placed in a saucepan and sterilized for 15 minutes.
4. Immediately, without waiting until they have cooled, they are rolled up with lids and left to cool in room conditions.

Jars with salted mushrooms are stored both in the cellars and at room temperature indoors, since they are sterilized.

Hot salting of honey agarics in cucumber brine

According to this recipe, salting can also be carried out in cucumber brine, which will partially replace salt and give the finished product a peculiar taste. In order to be able to salt mushrooms, you will need:

• fresh, just picked and peeled mushrooms in the amount of 10 kg;
• table salt 0.2 kg;
• cucumber pickle drained from jars of pickled cucumbers;
• spices (garlic, cherry, currant and bay leaves, allspice and black peppers, dill seeds or dry umbrellas).

You need to salt honey mushrooms in the following sequence:

1. Prepare them and boil them in lightly salted hot water for about 20 minutes. Do not overcook.
2. Transfer to a colander and leave in it to drain all the water.
3. Take a saucepan of a suitable size, put spices on the bottom, on top of them the mushrooms in layers, sprinkling them with the same seasonings, taken in equal proportions.
4. Pour hot cucumber pickle to the top.
5. Put oppression from a plastic bottle, glass jar or stone on top and leave to salt for a week.

After this time, take the container to the cellar in the cold or put the mass in jars, cover with thick plastic lids and also put them in storage.

Salting honey agarics for the winter in a hot way with horseradish

The ingredients for salting honey mushrooms in a hot way according to this recipe are as follows:

• mushrooms 10 kg;
• salt 0.4 kg;
• horseradish root 100 g (grated);
• the rest of the spices to taste.

The method of salting honey agarics for this option is no different from the above, so they can be prepared in this way.

How to salt honey mushrooms for the winter in a hot way with herbs

For salting according to this recipe, you will need fresh, recently cut dill greens in an amount of 100 g. The rest of the ingredients:

• mushrooms 10 kg;
• table salt 0.4 kg;
• garlic 1 head;
• spices to taste.

You can salt honey mushrooms according to the classic recipe. When added to mushrooms, cut the dill greens into small pieces and mix with the rest of the spices.

Hot salting honey agarics with cloves

In this recipe, according to which you can also salt mushrooms, the main spice is cloves. You need to take it in the amount of 10-15 pieces. for 10 kg of mushrooms. The rest of the ingredients:

• 0.4 kg of salt;
• spices (laurel leaves, cherries, black currants, black pepper, cinnamon and garlic) to taste.

The salting method is classic.

How to salt honey mushrooms hot with garlic and hot pepper

Here, the main seasonings, as the name of the recipe suggests, are garlic and hot pepper. Salting honey mushrooms using this hot salting method is recommended for those who like spicy snacks. Required Ingredients:

• 10 kg honey agaric;
• salt 0.4 kg;
• 2-3 heads of garlic;
• hot pepper 2 pods;
• the rest of the spices to taste.

You can salt mushrooms with garlic and hot pepper according to the classic recipe.After cooking, you can leave the finished product in a bowl or put it in prepared glass jars. In either case, it is necessary to store finished workpieces only in a cold place, in a warm place they quickly deteriorate.

Step-by-step recipe: how to salt honey mushrooms in a hot way with vegetable oil

This recipe involves the use, in addition to the main ingredients, of vegetable oil when salting mushrooms. It will give them a different taste than that which is obtained if canned only with salt. Ingredients Required:

• 10 kg honey agaric;
• salt 0.4 kg;
• oil 1 glass;
• spices to taste.

Salting honey agaric according to this recipe is carried out using the classical method. At the same time, oil is added to salt and spices (sunflower or olive oil, better refined, without a pronounced odor) and the mushrooms are left to salt with it. They are laid out in jars, or left in a dish. Store in a cool and dry place.

Salting honey mushrooms in a hot way "Siberian style"

The ingredients for this hot salting recipe are:

• mushrooms 10 kg;
• salt 0.4 kg;
• fresh juniper twigs 5 pcs.;
• 5 currant, cherry and oak leaves;
• 1 large horseradish leaf.

Salting honey mushrooms according to this recipe is best in a wooden barrel. Cooking method:

1. Boil mushrooms and remove excess liquid.
2. Put some of the seasonings and salt at the bottom of the container.
3. Add the mushroom layer and some spices again.
4. Thus, fill the entire keg.
5. Put the oppression on top and lower the container into the cellar.

Store in it until used up.

Storage rules for salted mushrooms

Any pickles are stored at a temperature not exceeding 10 ° C and at low humidity. An ideal place with such conditions is a cellar, and in city apartments - a refrigerator or a cold storage room. Temperatures above 10 ° C and below 0 ° C are not suitable for salted mushrooms, this must be taken into account when leaving the blanks for long-term storage. You can keep mushrooms in an open container even in a basement or a household refrigerator for no more than 2 months, in jars with sterilization - no more than 1-2 years. During this time, the mushrooms need to be eaten and new ones prepared.

Conclusion

Salting honey mushrooms at home using the hot method is a simple and exciting business, which, subject to the rules of canning, can be handled by any housewife. If you use one of these recipes, you can make as many blanks as you need. Thanks to canning, salted mushrooms can be consumed not only in autumn, but also in winter.

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