How to salt honey agarics for the winter - photo recipe for salting mushrooms
Autumn is a mushroom time. After the rain in the forests and groves there are whole families of mushrooms. Luck to find a luxurious white or fleshy boletus, but more often there are honey agarics. They can grow on stumps, trees, windbreaks, on the ground. Do not treat the kids prejudiced, because the spill is one of the most delicious plate-shaped mushrooms. It is suitable for cooking, frying, drying, but more often, honey agarics for the winter are preserved. How to salt honey agarics for the winter - in our article with recipes for salting mushrooms.
Rules of salting snow for the winter
If you want to be a great hostess andto please the guests with an excellent spicy snack, it is worth salting honey, most importantly, follow certain rules. First, mushrooms are better to use small ones, if you do not have them - cut large pieces or straws. Secondly, do not neglect the spices, because they are able to retain the mushroom flavor and aroma. The best fennel, garlic, pepper in the peas, cloves, additional flavor will be presented with laurel and blackcurrant leaf, horseradish, cloves. And last but not least, mushrooms should remain strong and crunchy, and not turn into porridge. That is why it is important to monitor the cooking time and calculate the amount of salt correctly. Traditionally, about 45 grams of salt is consumed per kilogram of salt.
Traditional recipe for pickling
We want to offer you several recipessalting is easier, but you need to start with the classic. To begin with, the mushrooms need to be sorted, the damaged ones removed, large debris can be weeded off: leaves, needles, etc. Further, we thoroughly wash our raw materials, fill it in a pan, fill it with water, put it on the fire. After boiling, the water with the formed foam is drained, my mushrooms once more. Again, fill it with water and put it on the stove. Now it is necessary to withstand 40 minutes, an hour maximum. After the mushrooms are ready, transfer them into a deep bowl or a special wooden vessel. Add seasonings: chopped garlic cloves, greens, bay and currant leaves. The choice and amount of spices depends on your preferences. Now it's time for the pickle. Thoroughly mix all the ingredients and put the days for 5 under pressure. Ready salty honey agarics can be spread over glass jars and stored in a refrigerator.
Unusual ways of picking mushrooms for the winter
If you have already tried the traditional recipe, thenit's time to bring some variety. Try picking honey agaric on the following original recipe: the mushrooms are washed, the hats are separated from the legs and cut into thin slices. Cook mushrooms in lightly salted water, but not for long, for about 20 minutes. In pre-prepared cans, we begin to lay the layers: laurel pepper, onions and other spices will be on the bottom, then cool mushrooms, then a layer of salt (all you need is 250 grams per 5 kg fungi). So the entire bank is filled. It remains to cover it with a napkin and, together with the oppression, remove it to a cold place.
You can try it as a pickle for mushroomsuse cucumber. The sequence of actions is the same as in previous recipes. At the final stage, honey mushrooms are filled with cucumber pickle and put under load.
If cooking mushrooms laziness, then how can it be helpfulwill be the following kind of salting. We soak mushrooms in cold water. This takes about 2-3 days, the water should be changed periodically. Next, we lay in layers: spices (garlic, pepper, currant and horseradish leaves, cloves, greens), mushrooms, salt, again spices. Traditionally, we are putting pressure. As the mass settles, new layers can be added. Plus this recipe in the TM, that the honey mushrooms will not darken and not swell in the process of cooking, besides the natural taste and aroma will be preserved.
Salted honey mushrooms can decorate any festive table, will complement the meat dishes and potatoes, suitable as a snack.
Read also how to cook marinated mushrooms.
