Salting honey mushrooms in a hot way: recipes for the winter

Fans of “silent hunting” know that collecting mushrooms is a pleasure, as they grow in large colonies. Sometimes the harvest of these mushrooms is huge, so salting will be the most suitable option for harvesting for the winter. Especially tasty are mushrooms cooked with hot salting. With such a delicious treat, you can delight your household and guests at any time of the year.

To salt mushrooms in a hot way, first you need to properly process them. It should be noted that almost all types of edible mushrooms can be harvested for the winter by salting. However, autumn mushrooms are still considered one of the best. Only young, strong and intact fruiting bodies should be used. This, in turn, will prevent the hats from sagging during cooking. In addition, mushrooms need to cut off the lower part of the legs, as they are very hard and not suitable for salting. The main action remains the sorting of mushrooms: you need to make sure that among the edible mushrooms there are no false ones (on the legs of inedible mushrooms there is no white coverlet in the form of a “skirt”).

After sorting and cleaning mushrooms, they need to be soaked for 25-30 minutes in cold water so that all the sand comes out of the plates, and then rinsed under a tap.

Salting mushrooms for the winter in a hot way will allow you to treat guests with delicious preparations already 1-2 weeks after preparation.

Hot pickling in jars: recipe with photo

This salting option is again hot closed in glass jars. Such an appetizer will perfectly complement the main dish in the form of boiled new potatoes. This method is considered one of the safest for preparing mushrooms for the winter. We offer a description of a step-by-step recipe for pickling honey mushrooms in a hot way, followed by a photo.

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• Opiata – 2 kg;
• Salt – 150 g;
• Garlic – 2 wedges;
• Dill umbrellas (dry) – 3 pcs.;
• Black peppercorns – 15 pcs.;
• Black currant leaves – 15 pcs.;
• Horseradish leaves (coarsely chopped) – 3 pcs.

After 3 weeks, mushrooms can be served at the table.

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Hot salting with vinegar

The hot salting recipe in this case provides an opportunity to quickly get an excellent snack. After about 2-3 days, you will be able to treat your guests with this preparation.

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• Opiata – 2 kg;
• Water – 3 tbsp.;
• Salt – 1,5 tbsp l .;
• Black peppercorns – 5 pcs.;
• Bay leaf – 4 pc .;
• Carnation – 3 inflorescences;
• Cinnamon – a pinch.

A variant of the salting process again in a hot way using vinegar will be within the power of even a novice cook.

1. Peeled mushrooms are boiled in boiling water for 20 minutes, constantly removing the resulting foam.
2. Throw in a colander, let the water drain completely.
3. Pour honey mushrooms with new water indicated in the recipe and let it boil.
4. Enter all the indicated spices and spices, pour in vinegar and boil for 35 minutes over low heat.
5. Lay the mushrooms together with the marinade in prepared jars.
6. Close with tight plastic lids, turn over, cover with a blanket and leave to cool.
7. Cold take out to the basement for long-term storage. However, such mushrooms can be consumed literally after 2 days.

Salting mushrooms hot with garlic

In this embodiment, salting of mushrooms occurs in a hot way, but with the addition of garlic. If you try to cook such an appetizer once, then the next time you will only do it. Such a delicacy in the winter will appeal to all your family members and invited guests.

• Opiata – 2 kg;
• Garlic – 15 cloves;
• Cherry and black currant leaves – 5 pcs each;
• Horseradish leaves – 4 pcs.;
• Dill inflorescences – 3 pcs.;
• Parsley greens – 2 bunches;
• Salt – 150 g;
• Pepper white and black peas – 5 pcs.

Salting mushrooms in a hot way at home with garlic is a great option to delight any gourmet.

1. Boil the mushrooms in salted water for 20 minutes, put them in a colander and leave for 20-25 minutes to completely glass the liquid.
2. At the bottom of a glass or enameled container we lay horseradish leaves, then a layer of salt.
3. Next, spread the mushrooms with hats down, sprinkle with salt, chopped parsley, a mixture of peppercorns, cherry and currant leaves, as well as finely chopped garlic.
4. Next, layer by layer lay out all the mushrooms and spices from the recipe, sprinkling each layer with salt.
5. Lay the dill umbrellas on top and cover with an inverted plate.
6. Cover with clean gauze on top and press down with a load.
7. We send the container to the basement for 2 weeks.

Already after the specified time, you can try salted mushrooms with garlic.

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Hot salting of autumn mushrooms under a loose lid

Hot salting of autumn mushrooms with mustard seeds will add subtle aromatic notes to your dish. Such a preparation will turn out very tasty and your guests will like it.

• Opiata – 2 kg;
• Mustard seeds – 2 tsp;
• Salt – 100 g;
• Bay leaf – 5 pc .;
• Dill – 5 branches;
• Carnation – 4 inflorescences.

1. Honey mushrooms are boiled in boiling water for 20 minutes, put in a colander, washed in cold water and allowed to drain for 30 minutes.
2. Dill, bay leaf, a layer of salt are placed in an enameled pan or wooden barrel.
3. Mushrooms are placed on top with caps down, sprinkled with salt, mustard seeds, dill and cloves.
4. In this way, several layers of mushrooms are made, sprinkling them with all the spices and seasonings.
5. Cover with gauze on top, press down with oppression and take it out to a cool room.
6. In 7-10 days, mushrooms will be ready.

In this variant, salt again in a hot way under a loose lid. So, after the mushrooms are ready, transfer them, along with the brine, to glass jars and close with a simple plastic lid. Such a blank can be safely stored in the refrigerator for several months.

If mushrooms seem under-salted to you, add salt directly to the jars and shake. If the mushrooms turned out to be oversalted – not a problem: soak them for 1-1,5 hours in cold water before use.