How to pickle honey mushrooms hot

Salting honey mushrooms using a hot method 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, which is why they are famous and popular among many housewives. Here are some simple and affordable recipes for hot salting honey mushrooms.

Hot salting of honey mushrooms

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

Before you start salting 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. Small glass jars of approximately 0.33-0.5 liters, ceramic or wooden barrels of various sizes, enamel buckets and pans are suitable for pickling. As for the choice of one or another container for pickling, jars can be recommended for use by residents of cities who can only store the preparations in the refrigerator. Those who live in their own home have a wider choice - you can take both jars and open bulk containers, since honey mushrooms salted in this way can also be stored in the cellar, where there is much more space.

One way or another, any chosen container must be cleanly washed, sterilized over steam, and then dried. This must be done to ensure that the preservation does not contain foreign microflora, which can irreversibly spoil the product.

Classic recipe for salted honey mushrooms for the winter using the hot method

This is the simplest version of pickling, which is why it is called classic. List of ingredients you will need:

• honey mushrooms 10 kg;
• salt 0.4 kg;
• bay leaf 10 pcs.;
• black pepper 20 pcs.

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

1. First, sort through the honey mushrooms, select all those unsuitable for canning (wormy, dark, overripe, etc.) and throw them away.
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 water, add a little salt and citric acid (so that the mushrooms do not turn black during cooking in boiling water) and cook over low heat for about 20 minutes.
4. Remove from heat and let 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 thoroughly saturated with brine.
7. Then place the salted mushrooms along with bay leaves and pepper into sterilized jars, filling them tightly to the very necks, and close with thick nylon lids.

Canned food prepared according to this recipe can only be stored in the refrigerator or, if in a private home, in a cold and dry basement.

Hot pickling of honey mushrooms in a glass jar

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

Ingredients that need to be prepared for pickling 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 classic one in that the mushrooms are first boiled together with spices in boiling water, and after cooling, they are placed in jars, filling them with hot fragrant brine. After salting, the preparations are stored only in the refrigerator until they are eaten.

Salting honey mushrooms hot in a saucepan

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

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

Recipe preparation sequence:

1. Honey mushrooms washed in warm water are put on fire and boiled in water for about 20 minutes.
2. When hot, place in a colander so that the water can drain from them.
3. Place a thin layer of salt and some spices on the bottom of a clean pan scalded with boiling water.
4. A mushroom layer is placed on them, again sprinkled with a certain amount of preservative and spices and this is done until all the mushrooms are gone.
5. Cover the container with a piece of gauze, place pressure on top (a large bottle of water or a heavy stone) and leave it warm for a week for pickling.

After which they are taken to the basement or cellar, where they are left until completely used up.

Hot salting honey mushrooms 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 used very widely in canning, so you don’t have to worry about the taste going bad. Here's what you'll need to prepare for pickling:

• 10 kg honey mushrooms;
• 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 order:

1. They are washed, poured into a pan and boiled in water that needs to be salted for 20 minutes. You should not overcook, as the mushrooms will become soft and will no longer be as tasty.
2. After boiling, transfer the mushrooms to a colander and leave for a while so that all the water can drain.
3. The mass is laid out in pre-prepared sterile jars and filled up to the neck with hot brine. It is prepared separately from boiling water, salt, seasonings and table vinegar, which is added to the liquid last.

Close the jars with thick plastic lids, and after cooling indoors, take them out for permanent storage in a cold place.

Hot pickling of honey mushrooms without vinegar

The recipe below does not contain vinegar, so it is not included in the brine. Otherwise, the ingredients are not much different from the previous recipe. To be able to pickle the gifts of the forest according to this recipe, you will need the usual ingredients for this pickling:

• 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 grated on a coarse grater).

You need to salt fresh honey mushrooms like this:

1. Wash them, put them in a large saucepan and cook for 20 minutes in boiling water along with salt and seasonings.
2. Then put it into small jars. Pour the hot brine that remains after cooking to the very top, close tightly with lids and set aside.

After cooling at room temperature, place the workpieces in a cold and always dry cellar, or keep them in the refrigerator constantly.

How to quickly pickle honey mushrooms using a hot method for the winter

You can also salt them in such a way that you can consume them not only soon after preparation, but also throughout the winter months. For pickling 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. Boil honey mushrooms in hot water along with the spices specified in the recipe.
2. Transfer them to sterilized and dried jars and fill them to the top with brine.
3. Place them in a pan and sterilize for 15 minutes.
4. Immediately, without waiting for it to cool, roll up the lids and leave to cool at room conditions.

Jars of salted honey mushrooms are stored both in cellars and at room temperature indoors, as they are sterilized.

Hot pickling of honey mushrooms in cucumber brine

According to this recipe, pickling can also be done in cucumber brine, which will partially replace salt and give the finished product a unique flavor. In order to be able to salt honey 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 pickles;
• spices (garlic, cherry, currant and bay leaves, allspice and black pepper, dill seeds or dry umbrellas).

Honey mushrooms need to be salted in the following order:

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

After this time, take the container into the cellar in the cold or put the mixture into jars, cover with thick plastic lids and also put them in a storage room.

Salting honey mushrooms for the winter using the hot method with horseradish

The ingredients for hot pickling honey mushrooms according to this recipe are as follows:

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

The method of pickling honey mushrooms for this option is no different from the one described above, so you can prepare them in this way.

How to salt honey mushrooms for the winter using the hot method with herbs

For pickling according to this recipe, you will need fresh, recently cut dill in the amount of 100 g. Other ingredients:

• honey 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 adding dill to mushrooms, cut into small pieces and mix with the rest of the spices.

Hot pickling honey mushrooms with cloves

In this recipe, which can also be used to pickle honey mushrooms, the main spice is cloves. It should be taken in quantities of 10-15 pieces. for 10 kg of mushrooms. Other ingredients:

• 0.4 kg salt;
• spices (laurel leaf, cherry, black currant, black pepper, cinnamon and garlic) to taste.

The salting method is classic.

How to hot pickle honey mushrooms with garlic and hot pepper

The main seasonings here, as the name of the recipe suggests, are garlic and hot pepper. Salting honey mushrooms using this option of salting using the hot method is recommended for those who love spicy snacks. Required ingredients:

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

You can salt mushrooms with the addition of garlic and hot pepper according to the classic recipe. After cooking, you can leave the finished product in a bowl or place it in prepared glass jars. In both cases, the finished products should only be stored in a cold place; in a warm place they quickly deteriorate.

Step-by-step recipe: how to pickle honey mushrooms hot with vegetable oil

This recipe involves the use, in addition to the main ingredients, of vegetable oil when pickling mushrooms. It will give them a different taste than what you get if you preserve them with only salt. Ingredients you will need:

• 10 kg honey mushrooms;
• salt 0.4 kg;
• butter 1 cup;
• spices to taste.

Salting honey mushrooms according to this recipe is carried out using the classical method. At the same time, oil is added to the salt and spices (sunflower or olive, preferably refined, without a distinct odor) and the mushrooms are left to be salted with it. Place in jars or leave in dishes. Store in a cool and dry place.

Salting honey mushrooms using the hot Siberian method

Ingredients for this hot pickling recipe:

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

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

1. Boil the mushrooms and remove excess liquid.
2. Place some of the seasonings and salt at the bottom of the container.
3. Place the mushroom layer and add some spices again.
4. In this way fill the entire barrel.
5. Place the weight on top and lower the container into the cellar.

Store in it until used up.

Rules for storing salted mushrooms

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

Conclusion

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

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