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The recipe for pickling honey mushrooms for the winter under oppression will allow you to prepare a fragrant and tasty winter preparation. The hot pickling method is most often used; these delicate mushrooms have an excellent taste and do not require long soaking. Keeping honey mushrooms under pressure in a warm room starts the fermentation process, fermentation occurs, improving the taste of the finished product.
How to pickle honey mushrooms under oppression
For cold and hot pickling of honey mushrooms under pressure, you will need an enamel or plastic container, a bend, clean cotton cloth and the following products:
- fresh honey mushrooms;
- drinking water;
- salt and garlic.
To taste, you can add other spices during hot salting - bay leaf, dill umbrellas, peppercorns.
When the product goes through the process of natural fermentation under pressure, it is placed in clean, sterilized jars and covered with thick plastic lids.
The duration of cooking honey mushrooms under pressure depends on the salting method. When cold, honey mushrooms stand for 30-40 days under load, only after that they can be eaten. The hot cooking method is faster; mushrooms acquire a characteristic pleasant taste and aroma after about a week from the start of pickling.
Recipes for salted honey mushrooms under oppression
In a cold way, it is better to salt mushrooms with bitter milky juice. After soaking, they lose this taste and become pleasantly sweet and aromatic. In a salted-fermented product, lactic acid fermentation occurs during the enzymatic process. This acid already acts as the main preservative.
The hot pickling method is perfect for all types of honey mushrooms. When cooked raw, when the mushrooms are salted and then soaked, they turn out very aromatic and tasty. For long-term storage, the finished product is laid out from the buckets and pans in which the salting took place into glass jars. When it’s already cold outside, it’s better to salt the mushrooms in the room, don’t leave them on the balcony, you need them to ferment.
In order for honey mushrooms to float in brine, you need to add a lot of salt (about 200 g per 1 kg of product), this has a bad effect on the taste. Only 50 g of salt per 1 kg of product is added to the soaked ones.
Salting honey mushrooms under pressure in a cold way
The cold cooking method includes two stages: first, the honey mushrooms are soaked and then salted in a saucepan under pressure for 6-7 weeks. Fresh mushrooms collected from the forest are cleared of debris and washed, and large ones are cut into pieces.
Description of the soaking process:
- Prepare the raw material for salting by soaking it in clean water. This triggers enzymatic processes, due to which the product decreases in size by about 3-4 times, changes color and smell, and becomes elastic.
- To soak the mushrooms, put them in a bucket, fill them with clean water, and put pressure on top - a plate or lid and a jar of water. For fermentation to be successful, the air temperature must be at least +18…+20°C.
- When soaking, change the water at least once a day. The process time depends on the air temperature: if it is hot, fermentation can take place successfully within a day; at +18°C it lasts for 3-4 days.
The soaked mushrooms are washed in a basin with clean water, and they proceed directly to pickling. A step-by-step recipe with photos will help you prepare honey mushrooms correctly under oppression. For it you will need the following products:
- soaked honey mushrooms – 1 kg;
- rock salt – 50 g;
- garlic – 2-3 cloves.
Salting description:
- Honey mushrooms are squeezed out of moisture and weighed. Add 50 g of salt per 1 kg; if you add less, they will sour.
- The garlic is peeled and chopped. Salt is poured into a plate.
- Honey mushrooms are placed in a pickling container (enamel pan or plastic bucket) in layers, sprinkled with salt and garlic. On top you can put mushroom stems, cut off from large specimens before soaking. Then it won’t be a pity if, due to a lack of brine, a coating appears on the surface.
- Cover the top with a clean cotton cloth larger in size than the diameter of the pan or bucket. They put the bracket down and place the weight. Leave on the balcony for 30-40 days.
- When the mushrooms are salted, the fold is removed by carefully lifting the fabric by the edges. If a little white residue appears on the canvas or bucket, it should not get on the mushrooms.
Then the finished product is placed in sterilized jars, compacted tightly. Without brine, mold grows quickly, so there should be no free space between honey mushrooms.
The top of the tightly filled jar is covered with a cotton cloth soaked in vodka, and a fold is made of two pine chips folded crosswise.The length of the chips for a 3-liter jar should be 90 mm, for a liter jar - 84 mm, for a half-liter jar - 74 mm. The chips and lid are also soaked in vodka for sterilization; this will inhibit mold growth, provided the jars are tightly closed and the brine does not evaporate.
Honey mushrooms for the winter under the yoke of the hot method
The hot salting method involves pre-cooking and then keeping under pressure.
Step-by-step description of the process:
- The washed honey mushrooms are placed in a pan and poured with boiling water so that it covers them.
- Boil for 20 minutes in clean water, without salt.
- Leave them to cool, then wash them. All honey mushrooms are strongly boiled down, decreasing in size by about 3 times.
- The washed product is squeezed out and weighed.
- The amount of salt is determined after weighing at the rate of 50 g per 1 kg of boiled honey mushrooms.
- Add peeled garlic to taste, mix with salt and mushrooms or arrange in layers, put a cotton rag on top, bend and bend.
You can eat such honey mushrooms, cooked under pressure, the very next day, but it is better to wait until the fermentation process takes place and a pleasant sour taste appears. After a week, the product is ready and can be stored for long-term storage.
Terms and conditions of storage
Good housewives know how to store a started jar of pickled mushrooms in the refrigerator so that they do not become moldy. You need cotton fabric twice the diameter of the jar. The cloth is soaked in vodka and the container is covered from above.
Before putting honey mushrooms from the jar onto a plate, the fabric is removed and then returned to its place. Vodka does not affect the taste. There is no need to put pressure on top, just cover the jar with a tight plastic lid and put it in the refrigerator.
It is better to store such preservation in a cool, dark place, closer to the floor, and not on the mezzanine, where the air is hot. It is advisable that the temperature at the storage location is no higher than +25°C and no lower than zero. It is advisable to check the condition of salted mushrooms at least once a week. They can be stored in the room for no more than six months. In the refrigerator or cellar at +5°C, the shelf life increases to 1 year.
Conclusion
The recipe for pickling honey mushrooms for the winter under oppression will help preserve them throughout the year until the next season. Pickling mushrooms is a labor-intensive process. But all the efforts are justified by the amazing taste and aroma of honey mushrooms salted under the yoke, and the video recipe will help you do everything right.
