Salted mushrooms

Salted mushrooms are a dish that will appeal to many lovers of mushroom preparations. They are tasty and very useful, the cooking process is not difficult, so those who want to feast on forest gifts not only during the harvesting season should familiarize themselves with the recipes for salting honey agarics at home in a cold way.

Advantages of cold salting honey agaric

The main advantage of cold salting is the absence of heat treatment, which means that all nutrients are retained, although the time spent on cooking increases.

They taste just as great as those cooked using other salting methods. Therefore, the cold method is in some sense preferable to the rest.

Is it possible to salt mushrooms

The answer to this question is unequivocal: of course you can. In the finished form, they are perfectly preserved in a concentrated brine, which allows you to preserve all the nutrients concentrated in the product in the form in which they are in fresh raw materials. Salted mushrooms are stored longer than dried, and are not attacked by pests.

Preparing honey agarics for salting

Fresh raw materials cannot be stored for a long time. It deteriorates very quickly, literally in 1-2 days, so after harvesting it must be processed as soon as possible.

• For this, the mushrooms are sorted out, overripe, dryish and wormy are removed.
• After that, the remaining fruits are cleaned of the earth and foliage adhering to them.
• Cut off the legs along the edge and put everything in a saucepan.
• Pour in cold water and leave for several hours.
• During this time, the liquid is changed more than once.
• After soaking in cold water, the fruits are washed, and then the largest of them are cut into pieces. In this form, they are much more suitable for salting. Small mushrooms can be salted whole.

How much salt is needed when salting honey mushrooms

The amount of preservative when salting mushrooms in a cold way depends on the temperature at which they will be stored in the future.

This ratio of ingredients is indicated in most recipes. If the canned food will be stored at room conditions, then the preservative should be put in a little more, that is, approximately 0.6–0.7 kg. This will prevent the salty food from spoiling.

To enhance the taste and give aroma to mushrooms, which in themselves do not have a pronounced taste, when salting in a cold way according to the recipes below, you can add the spices common in Russian cooking:

• sweet pea;
• laurel;
• garlic;
• cloves;
• horseradish;
• black currant leaves;
• bitter pepper.

The amount is indicated in the recipes.It can be varied at your own discretion to get the taste you want.

In what dishes can honey mushrooms be salted

For salting, you will need non-metallic dishes, that is, glass (jars of various sizes), porcelain, earthenware, enameled (pots and buckets) or wooden (barrels made of oak or other tree species).

It is impossible to salt the fruits in them, since upon contact with the surface, an undesirable chemical reaction may occur, and the taste of the finished product will be spoiled.

The dishes suitable for salting mushroom raw materials should be extremely clean, completely dry, without foreign odors. It is best to heat wooden barrels in the sun to decontaminate them this way. There should be no chips or cracks on the surface of enameled pots.

How to properly salt honey mushrooms at home

Urban dwellers are better served by cold salting in glass jars, which can be stored in a room or closet. Those who live in a private house can be salted both in jars and in larger containers, that is, buckets and barrels, which will be stored in the cellar.

1. After preparing the raw material, it is poured into a bowl in which salting will take place, spices that are required by the recipe are added, sprinkled with a preservative and left until the juice is released from them.
2. If vinegar is indicated in the recipe for cold salting, in addition to salt, add it.
3. After a while, a second layer is laid, of the same thickness, no more, sprinkled with salt, and pressed with heavy oppression so that the released juice completely covers the raw material.

Salting honey agarics at home: recipes

You can salt honey mushrooms in a cold way in different ways.

This article presents the classic and other recipes for cold salting, which are considered the best, that is, time-tested and practice of many people. By choosing one of these recipes, you can safely salt mushrooms at home.

How to pickle honey mushrooms according to the classic recipe

This recipe for cold salting involves the use of only salt and seasonings. You will need:

• 10 kg of mushroom raw materials;
• 0.5 kg of salt;
• 10–20 laurel leaves;
• 50 peas of allspice;
• 5 dill umbrellas.

Salted honey mushrooms are prepared according to the classic recipe as follows:

1. Wash several times in cold water to completely remove dirt and debris from them. Cut off the edge of the legs.
2. Pour some of the mushroom raw materials into a keg or a large saucepan, sprinkle with a preservative and put some spices on it.
3. Prepare the next layers in exactly the same sequence until it is possible to fill the entire container.
4. Cover with a piece of clean cloth, on which the oppression is placed. This can be a plate or a wooden circle on which you need to install a three-liter jar of water or a large stone.
5. The dishes in which the mushrooms are salted are covered with a piece of clean gauze and placed in a room with a temperature of about 20 ° C, at which fermentation begins.
6. If there is not enough juice, then they put a heavier oppression. The formed mold is removed, the mugs are washed.
7. After 2 or 3 days, honey mushrooms are laid out in jars with a capacity of 0.5 liters, closed with plastic lids and transferred to a cold place, for example, to a cellar.

The salted product can be consumed after about 3 weeks. In open jars, it remains usable for no more than 2 weeks, during which it must be stored in the refrigerator with closed lids.

Salted honey agaric in a barrel

If there is a lot of forest raw materials, you can salt it in a barrel in a cold cellar.

Ingredients:

• honey mushrooms - 20 kg;
• 1 kg of salt;
• 100 g of garlic;
• 10 pieces. cloves;
• 2 tbsp. l. dill seeds;
• 10 pieces. bay leaf.

Honey mushrooms are salted in accordance with the recipe in the following sequence:

1. A thin layer of preservative is poured into a dry barrel, then a layer of mushrooms is placed on it, sprinkled with spices.
2. The second layer of mushroom is prepared in the same way as the first, until the entire keg is full.
3. Pour sunflower oil on top to create a film that prevents the growth of mold, and press down with oppression.
4. The keg is covered with a clean cloth and transferred to the basement.

With cold salting, honey agarics in a barrel are stored in a cold underground place.

Salting honey agaric in a saucepan

Can be cooked in a regular enamel pot.

You will need:

• mushroom raw materials - 10 kg;
• 0.5 kg of salt;
• black pepper - 1 tsp;
• 10 sweet peas;
• 5 pieces. laurel.

You can salt honey mushrooms in a saucepan according to the previous recipe for cold salting.

The most delicious recipe for salted mushrooms with garlic

Garlic is a traditional seasoning used in folk recipes for salting mushrooms of any kind. If you need to give a peculiar smell and taste to salty mushrooms, you can use this spice.

Ingredients for the recipe:

• mushrooms - 10 kg;
• 300 g of garlic;
• 0.5 kg of salt;
• seasonings to taste.

Honey mushrooms are salted with the addition of garlic in the traditional way.

Recipe for salted honey agarics for the winter in a cold way with horseradish leaves

The horseradish leaves in this recipe are needed to give the mushrooms strength and aroma.

For 10 kg honey agarics take:

• 0.5 kg of salt;
• 2 large horseradish leaves;
• other spices to taste.

Cold salting honey agaric according to this recipe is carried out in the same way as in the previous one. One sheet of horseradish is placed on the bottom of the dish, the second on top.

Cold pickling recipe for honey mushrooms with cherry leaves

For 10 kg of mushrooms you will need:

• 0.5 kg of table salt;
• 10 peas of allspice;
• 0.5 tsp black pepper;
• 5 bay leaves;
• 10 pieces. cherry leaves;
• 2 dill umbrellas.

How to salt?

1. A layer of prepared mushrooms is sprinkled with a preservative and part of the spices, a second is placed on it, and so on.
2. After filling the dishes, they put oppression on top and transfer it to the cellar.

With cold salting honey mushrooms, cherry leaves are evenly distributed over the pan.

Recipe for salted honey agarics with currant leaf

Ingredients for cold pickling for this recipe:

• 10 kg honey agarics;
• salt - 0.5 kg;
• spices optional;
• 10 pieces. currant leaves.

Salt honey mushrooms with a currant leaf according to the previous option.

How to pickle honey mushrooms for the winter with horseradish and garlic

Ingredients for cold salting:

• 10 kg of mushroom raw materials;
• 0.5 kg of salt;
• 2-3 pieces of horseradish root of medium length;
• 2 heads of large garlic;
• peas and dill - 1 tsp each;
• bay leaf - 5 pcs.

How to salt:

1. The raw materials are carefully sorted out and washed under running water several times until it becomes completely clean.
2. Transfer to a saucepan, sprinkle with seasonings in layers. Be sure to put oppression on top and transfer the container to a cold place.

After about a month, honey mushrooms salted with the cold method can already be eaten.

Salted mushrooms for the winter in banks

A recipe according to which you can salt the cold method for the winter.

You will need:

• 10 kg of fresh mushrooms;
• 0.5 kg of salt;
• seasonings (dill seeds, peas, bay leaves, garlic).

This recipe for cold salting involves placing honey agarics immediately in jars:

1. A little spices are placed at the bottom of each jar, then they are stuffed with prepared raw materials and sprinkled with seasonings on top.
2. They do not pour a preservative, but dissolve it in a small amount of water and pour jars in which mushrooms are tightly packed.

Close with hard plastic lids and store in the refrigerator permanently.

Recipe for salted honey agarics for the winter with caraway seeds and cloves

Salted according to this recipe in the classical way. In addition to mushroom raw materials and salt, seasonings will be needed, among which there should be cloves and caraway seeds (5-6 pcs. And 1 tsp., Respectively, for 10 kg of raw materials).

Recipe for cooking salted honey agarics for the winter with onions

To salt honey mushrooms according to this recipe, you will need to add 5 more heads of hot onions to the main ingredients. It must be peeled, washed and cut into thin rings.

Other seasonings:

• allspice, black pepper and cloves - 5-6 pcs.;
• bay leaf - 5 pcs.;
• 1 large garlic;
• dill umbrellas - 2 pcs.

Honey mushrooms are salted using the cold method as follows: sprinkle with onions, cut into rings or half rings mixed with spices. They can be preserved in small standard jars.

How to salt frozen mushrooms

Frozen mushrooms can also be used for pickling at home, and they turn out to be just as tasty and no less fragrant as fresh ones collected from the forest recently. You do not need to defrost them for this.

Put the raw materials (about 10 kg, as in other recipes) in a saucepan or enamel bucket, carefully sprinkle with any seasonings you want and pour warm brine to the top. To do this, you need 0.5 kg of salt, which will need to be dissolved in 2 liters of water.

Leave the workpiece in a warm place for at least a day to infuse, and then put it in clean and dried jars, put it in the refrigerator on the upper shelves.

How to store salted mushrooms

Since cold salting does not use heating, pasteurization or sterilization, with the help of which pathogenic bacteria are destroyed, mushrooms prepared in this way can be stored only in a cold place. Room conditions are not suitable for the same reason.

Those who store salting in barrels can use the following recommendation. So that honey mushrooms do not grow moldy, you can pour a little vegetable oil on top of them, previously calcined over a fire and cooled down, or put a cloth dipped in vinegar and press down with something heavy. This will help stop the possible development of putrefactive processes and prevent mold from forming.

The shelf life of products in a cold room is no more than 1 year.

Conclusion

Cold-cooked salted mushrooms are a delicious and healthy delicacy. Cooking is very simple. There are many different recipes for every taste, and all you need is mushrooms, salt and a variety of seasonings. Therefore, any housewife can cope with salting mushrooms in a home kitchen, even if she is salting for the first time.

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