Honey mushrooms can be harvested for the winter in various ways. Traditionally, honey mushrooms are pickled with the addition of vinegar. However, salted honey mushrooms are no less tasty and retain their natural aroma.
It is necessary
- –Fresh mushrooms (6-8 kg);
- –Salt (470 g);
- –Fresh dill (170 g);
- - bay leaf (15 g);
- - onions (160 g);
- - Allspice peas (110 g).
Instructions
Step 1
Prepare the mushrooms. To do this, put honey mushrooms in a deep basin, fill with cool water with the addition of a small amount of salt. Leave the mushrooms for 30-40 minutes. As long as the mushrooms are in the water, excess dirt and dry leaves will easily come off.
Step 2
Pour out the water and rinse each mushroom thoroughly with a brush. Then pour over the mushrooms again and start heating on the stove in a saucepan. Do not forget to remove any foam that will form on the surface. Cook the mushrooms for 15-20 minutes, stirring occasionally. Then put the mushrooms in a colander and wait for the water to drain.
Step 3
When the mushrooms are completely cool, start salting. Take a deep container and place on the bottom a few leaves of lavrushka, chopped dill and chopped onions and allspice peas.
Step 4
Next, lay out a layer of mushrooms and cover with spices and salt again. Lay out the layers until the mushrooms are over. Place a clean gauze or napkin on the last layer of mushrooms.
Step 5
Honey mushrooms must be closed from above with a press. A jar filled with water or other heavy dishes can act as a press. The heavier the press, the better the mushrooms will be salted.
Step 6
After 10-13 days, the mushrooms will be ready. As a result, put the mushrooms in clean jars and close the lids. It is best to store salted mushrooms in a cool place.
