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Salted Honey Mushrooms for Winter
Choosing between pickling and salting, it can confidently be stated that salted honey mushrooms for winter turn out to be the most exquisite. They have a natural taste that is not overwhelmed by vinegar; moreover, it is best not to add various spices that would alter the flavor of the mushroom. However, garlic will emphasize the natural forest flavor of the mushrooms and make it more pronounced.
Of course, pickled mushrooms last significantly longer, but it is still worth preparing a small amount of delicious salted honey mushrooms for tasting and quick consumption. Especially since they can be safely stored in the refrigerator for up to four months.
In the proposed material, the recipe can be calculated for any amount of mushrooms, and they can be salted in any volume container.
Preparation time: 1.5 hours.
Caloric content: 18 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- honey mushrooms – any amount;
- salt – 1.5 tablespoons per 1 liter of water;
- black peppercorns – to taste;
- bay leaves – 2 pieces per 1 liter of water;
- garlic – 3-4 cloves per liter jar.
Preparation
- Prepare all the ingredients – their exact amount will be calculated later – after boiling the mushrooms and weighing them. Carefully sort the honey mushrooms, trimming the stems near the mycelium, and for mature specimens, it is better to cut them off completely, leaving only the caps.
- Then soak the honey mushrooms in cold water for half an hour – after that, they will be much easier to clean.
- Rinse each mushroom, and cut large caps into 3-4 pieces.
- Place the honey mushrooms in a pot and fill with water so that they float freely. Boil the mushrooms for half an hour from the moment of boiling without adding salt. You can skip skimming the foam, as the broth will be poured out.
- Then rinse the honey mushrooms under running water and place them in a colander to drain the moisture.
- To determine what container will be needed for salting, it’s better to make a preliminary measurement. Suppose it will be a liter jar – it should be filled with mushrooms more than 2/3 of the volume (the honey mushrooms should float in the brine, but there shouldn't be too few of them).
- Now weigh all the contents of the jar. 740 grams of honey mushrooms fit in the liter container.
- There is a good tested ratio for calculating the amount of water and salt – 1 liter of water is needed for 2 kilograms of boiled mushrooms and 1.5 tablespoons of salt. After performing simple mathematical calculations, here is the breakdown for 740 grams of mushrooms: water – 740 milliliters, salt – 0.5 tablespoons, garlic – 2-3 cloves, bay leaf – 1 piece.
- Place the mushrooms in a pot, add the measured amount of water and salt, and add the bay leaf.
- Put the pot on the fire and bring to a boil.
- If foam forms, skim it off. Boil the mushrooms for 5 minutes. You can check the brine for salt – it should not be too salty, just a little saltier than when cooking food normally.
- The jar should be thoroughly washed; sterilization is not necessary. Place 1-2 cloves of garlic, cut into slices, at the bottom.
- Fill the jar with hot mushrooms up to the middle.
- Layer the remaining garlic on top.
- Pour in the remaining mushrooms, filling the remainder with brine right to the top.
- Close the jar with a plastic lid. After cooling, place the preparation in the refrigerator.
For storage, salted honey mushrooms for winter can be placed in the cellar or refrigerator. If necessary, set aside a certain amount of mushrooms in a salad bowl. The longer the preparation is stored, the more pronounced the flavor it acquires. A bit of onion and vegetable oil will make the appetizer with honey mushrooms simply ideal.
