Salted mushrooms in jars: fast and tasty recipes

Mushrooms for the human body are a good source amino acids and protein. Zinc, phosphorus and copper in honey to saturate our body with useful minerals in full. Even after heat treatment, these fruiting bodies do not lose their vitamins.

In this material, we invite readers to familiarize themselves with the most delicious recipes for pickling mushrooms for the winter in jars at home conditions. These options will help preserve the taste and aroma of forest mushrooms for a long winter. From such a delicious workpiece great salads, sauces, first courses and snacks.

So that the salting of honey agarics in jars is quick and tastes good, mushrooms must be carried out primary treatment. To start they are sorted out, thrown away by rotten and damaged worms. Forest debris is removed from them: the remains of grass, needles and leaves. Cut off the lower part of the legs, about 1-1.5 cm and washed in water with adding salt. To do this, dissolve a large food salt and spread peeled mushrooms. Wash for 5-7 minutes and take out on colander to glass all the liquid.

Salting honey mushrooms in jars is carried out in two ways: cold and hot. The first option is the simplest and has excellent soft taste of the final product. Boiling is not necessary here, mushrooms only soaked for 2 hours. In the end result, mushrooms are obtained beautiful, with an original natural view.

Salting mushrooms mushrooms for the winter in glass jars

Many housewives like the recipe for salting mushrooms in jars of garlic, because the appetizer is spicy and aromatic. This option allows you to save mushrooms for a long time.

• honey agarics – 3 kg;
• salt – 150 g;
• garlic cloves – 15 pcs.;
• dill seeds – 1 tsp;
• black pepper peas – 7-9 pcs.;
• bay leaf – 5 pcs.;
• blackcurrant leaves – 10 pcs.

So that the salting of honey agarics in the winter in glass jars went right, You must follow the step by step execution of the recipe.

After soaking honey mushrooms spread on the bottom of the enameled container hats down. Top with a layer of salt, dill seeds, spread slices of garlic sliced ​​in slices, peppercorns, bay leaf and blackcurrant leaves.

Then again spread the layer of honey agarics with their caps down and spend the same process with spices. The top layer should be from currant leaves, which will give honey mushrooms a delicate piquant aroma.

Mushrooms cover with a lid or a plate smaller enameled container. They put a load on top to crush honey mushrooms, and take out in a cold place.

After 2 weeks, honey mushrooms are distributed in glass jars, close with tight plastic covers and taken out to the room where temperature not higher than + 10 ° С.

It is worth saying that an open can with salted honey is not stored more than 2 weeks. Therefore, it is recommended to close the mushrooms in jars volume of 300-500 ml.

A hot way to pickle mushrooms for the winter in banks

Hot pickling recipe for winter in jars hot involves preliminary heat treatment of mushrooms. This option will protect your workpiece from the occurrence of harmful banks bacteria that can cause poisoning.

• honey agarics – 2 kg;
• salt – 80 g;
• carnation – 10 inflorescences;
• mustard seeds – ½ tsp;
• dill (umbrellas) – 4 pcs.;
• cherry leaves – 8-10 pcs.

So that mushroom pickling is successful for the winter in banks, stick to cooking step by step.

1. Boiled honey mushrooms boiled in salted water for 20-25 minutes, constantly removing the resulting foam from the surface.
2. We recline on a sieve, let it completely drain excess fluid.
3. At the bottom of the container we lay out clean cherry leaves, dill and a layer salt.
4. From above we spread mushrooms with hats down, sprinkle with salt, grains mustard and cloves.
5. Alternate layers until the mushrooms run out.
6. The final layer should be salt, cloves and grains mustard.
7. Cover honey agarics with a clean cloth or gauze, press down oppression.
8. We take it out in a cool room for 7 days.
9. We distribute honey mushrooms in small jars, pour brine and close with tight covers.

Salting of autumn mushrooms in jars with onions

Cooking autumn mushrooms in jars with salting in a hot way even lovers of delicious mushroom dishes will like it.

• honey agarics – 5 kg;
• salt – 250 g;
• onions – 500 g;
• bay leaf – 15 pcs.;
• dill (green) – 100 g.

1. Boil peeled mushrooms in salted water 20 min, removing the foam. Each batch of mushrooms needs to be poured clean water, and drain used.
2. Transfer boiled mushrooms to a sieve and allow to cool.
3. Sprinkle the bottom of the enameled container with a layer of salt, green dill, chopped onions and bay leaves.
4. Lay on top a layer of honey mushrooms with their hats down and again sprinkle with salt, dill and half rings of onions.
5. So fill the entire tank until it runs out honey mushrooms.
6. Cover with gauze, crush with a load and let stand 2-2.5 weeks.
7. After honey agarics start the juice, distribute them in jars and close the lids.