How to cook salted mushrooms. Salting mushrooms in a cold way: recipes for the winter. Salting honey mushrooms in a cold way in barrels: a universal recipe. Training

Honey mushrooms are friendly forest guys, they grow in large companies, and therefore it is pleasant to collect them, because the basket is filled with mushrooms quickly. They are very tasty and healthy, and therefore it is not surprising that most mushroom pickers try to keep them for a long time. You can do this in several ways - freeze, pickle, or learn how to salt mushrooms. Many housewives avoid the last method of preserving mushrooms for the winter, but in vain - there are various easy salting recipes, according to which you can get a delicious preparation.

You can pickle mushrooms of different types, but among them there are both edible and inedible. It is important to collect fruiting bodies very carefully, paying attention to the main features that help distinguish edible mushrooms from those that cannot be eaten - the color of the plates and the presence of a ring on the stem. Those mushrooms that can be used for cooking always have a ring, and the plates are light-colored.

In some species of mushrooms (this, for example, honey agarics), the leg is very hard, so they are salted only in a hot way. Otherwise, the pulp will remain too dense.

Preparing dishes

Salting honey mushrooms for the winter should be carried out in a specially prepared container. These can be enameled (necessarily with an intact coating) and wooden containers; you can also salt the mushrooms in glass jars.

Attention - earthenware is not suitable for use, as it becomes unusable under the influence of an aggressive salt solution. And the coating that is available in such a container is capable of releasing hazardous substances due to contact with the brine. Do not use for salting mushrooms and galvanized containers.

Enameled or glass containers should be well washed and thoroughly dried. In this case, it is best to dry in the oven under the influence of hot temperatures.

Wooden tubs intended for salting mushrooms are soaked in clean water for a long time so that the wood gets wet and the container stops leaking liquid. And new barrels are soaked for 12 days with regular water changes in order to remove tannins. Otherwise, both the brine and the mushrooms will darken.

After soaking, the wooden containers are washed using a brush, and then steamed with a boiling saline solution (50 g / 10 liters of water). To be 100% sure that the containers are clean, they can also be fumigated with a sulfur bomb. Properly prepared dishes should not have foreign odors.

To pickle mushrooms in a cold way, you will also need other items - gauze or fabric, a wooden circle cut to the size of the container in which the preparation will be prepared or a plate. It is also necessary to prepare a heavy object for oppression, for example, a stone (the main thing is that he is not afraid of water) or a container of water.

Preparing mushrooms for pickling

Before you learn how to pickle these wonderful small mushrooms, you should get a little familiar with their preliminary preparation. Arriving home, the fruiting bodies are sorted out, discarding the spoiled, rotten ones. You can also sort mushrooms by size: jars in which mushrooms have the same parameters look very beautiful and harmonious. If there is no extra time to mess with them, then you can salt without sorting by size.

After that, the mushrooms are cleaned - they are washed, dirt and forest debris are removed from them. Too long legs are cut, and then cut into pieces up to 2 cm long. Too large mushrooms are better to cut. To determine the consumption of salt and spices, mushrooms are weighed.

If mushrooms are salted in a cold way, then it is important to treat them as carefully as possible. They are soaked for 2 hours in lightly salted water, after which they are thrown into a colander to drain the liquid.

Cold pickling method

Cold pickling is the most commonly used method of salting these mushrooms. It is quite simple, and the gifts of the forest are very tasty - that's why housewives love it so much.

Pre-treated mushrooms in the amount of 1 kg are placed in a prepared glass or enameled container. Mushrooms are carefully salted at the rate of 50 g of rock salt per 1 kg of fruiting bodies, then a couple of peppercorns, two dill umbrellas, two cloves of garlic cut into slices are placed on top of them. To make mushrooms more fragrant, blackcurrant leaves (3-4 leaves) are placed on top of all the spices.

Honey mushrooms are covered with a wooden circle wrapped in gauze or a plate smaller in diameter than the container itself. From above, oppression is placed with a mass of the same as the weight of the mushrooms.

With this method of salting, freshly picked mushrooms can be reported to the container. The collected mushrooms are laid on top with a new layer, which are also covered with spices and seasonings on top and pressed down with oppression.

After that, the container with mushrooms is removed to a room where the air temperature is not more than 7 degrees (by the way, it is at this temperature that the salty gifts of the forest are stored until conservation in other banks). It is aged for about 2 weeks, after which the mushrooms are laid out in glass jars and closed with a lid.

Hot pickling method

Salting honey mushrooms can also be done in a hot way. It implies the obligatory cooking of mushrooms.

A liter of clean water is boiled in a saucepan, into which about 8 g of salt is added after boiling. It is worth waiting for the second boiling, after which prepared mushrooms are lowered into the liquid. They are boiled for about 25-30 minutes (if you cook longer, the mushrooms will become tough).

When the set time is up, the mushrooms are thrown into a colander and wait for the water to drain. Then the fruiting bodies are laid out in prepared containers (jars, a saucepan or a barrel), sprinkling layers of salt (50 g of salt per 1 kg of mushrooms), lay lavrushka leaves (1 pc.), Peppercorns (2 pcs.), Dill umbrellas ( 2 pcs.) and put under oppression. You can also add cloves to taste. The number of spices is indicated per kilogram of mushrooms. You can try this winter preparation in 6-8 days.

Storage rules for salted mushrooms

Salted mushrooms for the winter, when canned in jars, should be closed only with nylon or screw caps, which have a layer that separates the metal from the brine. By the way, before putting the jars away for storage, they (already with mushrooms inside, but not closed) are sterilized by lowering them into a pot of water, warming up for 15 minutes over medium heat. In this case, the liquid should not be poured into the neck.

Attention! It is impossible to sharply lower a hot jar into cold water (or vice versa) - with a probability of 99% it will burst.

Cool jars with salted mushrooms under a blanket turned upside down. The terms of salting vary from 5 days to several weeks - it depends on the recipe according to which they were prepared. They should be stored in a cool and dark place - a refrigerator or cellar. The optimum temperature is no more than 6 degrees. The shelf life depends on salting and rarely exceeds six months. And if the jar has been opened, then it must be eaten within a couple of weeks.

Honey mushrooms are a low-calorie product, but digestible for a long time. In general, they can even be used to compile a diet menu, but in moderation. Honey mushrooms are a favorite snack of many for various holidays, including New Year's, so why not please your loved ones.

Autumn is mushroom time. After the rains, mushrooms appear in the forests. Good luck - to find a wonderful white mushroom or boletus, but honey mushrooms are also found in abundance. They grow on forest stumps, on fallen trees.

Honey mushrooms are delicious mushrooms, great for drying and frying, but more often they are salted for the winter. How to salt mushrooms to decorate and diversify the dining table?

There are many salting recipes. For the hostess, in order to please the guests with a marvelous juicy snack, the main thing is to follow some rules.

How to pickle mushrooms at home

Traditional recipe. You need to start with the classic salting method. To begin with, mushrooms need to be examined, damaged parts removed, forest debris removed: leaves, needles. Then carefully wash and cook over low heat, stirring and removing the foam.

After boiling, drain the water with foam, rinse again. Fill the saucepan with water and close the lid. Now you need stew on fire for 40-60 minutes. Then transfer to a capacious bowl or a special wooden barrel.

Add seasonings: chopped garlic cloves, herbs, laurel leaves, currant leaves, cherry peppers and cloves. The choice of spices and their quantity depends on your personal preferences. Now pour everything with brine, gently mix all the ingredients and leave for 5 days under oppression. Divide the finished product into containers and refrigerate.

If the classic method has already been tried, then it's time to add a little variety. You can salt according to the following atypical recipe: wash the mushrooms, separate the caps from the legs and chop, then boil in lightly salted water for 20 minutes.

To prepared jars lay down layers: bay leaf, pepper, dill umbrellas and other spices, then chilled mushrooms, then a layer of salt (only 5 kg of mushrooms need 250 grams of salt). When the jars are full, cover them with napkins along with the load and put in a cold place.

Taken for filling cucumber pickle. The sequence of actions is the same as in the previous recipe. At the final stage, the jars are filled with cucumber pickle and placed in storage.

Next recipe - cold salting. Put the peeled and prepared mushrooms into the water. Within 2-3 days you need to periodically change the water. Spread in jars in layers: spices (garlic, laurel, dill, pepper, horseradish, currant leaves), mushrooms, salt and spices on top. Be sure to press.

As the volume decreases, you can add more mushrooms with spices. The advantage of this recipe is that mushrooms do not darken, retain their natural appearance and give dishes a pleasant taste and aroma. Cooking homemade preparations for this recipe requires choose strong and beautiful mushrooms.

Salted mushrooms will be a spicy meal of the festive table, a lovely addition to meat and potatoes, suitable as an independent snack.

Salted mushrooms are a traditional old dish of Russian cuisine. It is difficult to imagine a Russian feast without salted mushrooms. Salted saffron milk mushrooms, milk mushrooms, volnushki and less valuable mushrooms. Crispy and flavorful. The beauty! But not everyone has access to such pickles, for some because of living in the city and the lack of the possibility of picking mushrooms, for some because of the high cost and rarity of ready-made mushrooms for sale. But if you want, you can find an alternative. It is worth taking a closer look at the chain stores for ice cream mushrooms. Quite a hefty price tag. But these mushrooms are quite applicable for salting at home. Honey agaric is a good mushroom, it is pickled, salted and fried. Taste quality is very good. Ice cream? Yes, there is such a thing, but, nevertheless, it is quite possible to cook salted mushrooms from frozen mushrooms. At a minimum, it’s worth a try, perhaps someone will be satisfied with this salting option. So to speak, a variant of salting mushrooms for the eternally busy citizens.
Dealt with raw materials. Now it’s worth deciding which way is better to salt - hot or cold. I think cooking salted mushrooms in a hot way more suitable for similar initial conditions. Firstly, heat treatment, and secondly, after a week you can treat yourself to the fruits of your labors.
So let's try.

We will need (for 2 jars of 0.8 l):

Frozen mushrooms - 1.7 kg,
. salt - 35 g,
. bay leaf - 2 pcs. (for 1 jar),
. black pepper (peas) - 4-5 peas (per 1 jar),
. allspice-3-4 peas (for 1 jar),
. Dill seeds- a pinch (for 1 jar),
. dried dill- 1 tsp,
. garlic - 2 cloves (for 1 jar),
. vegetable oil (preferably unrefined sunflower oil) - as needed.

We shift our frozen mushrooms into a saucepan of a suitable volume, fill it with water and put the saucepan on fire. It is not necessary to defrost mushrooms before this.
We bring the water to a boil, reduce the heat to below medium, add salt and after boiling, cook the mushrooms for about 20-25 minutes (a little less than fresh), the mushrooms will boil down, and they will turn out a little more than 900 g.
Turn off the heat under the pan with mushrooms and leave the pan to cool to room temperature. The mushrooms will fall to the bottom of the pot.
Throw the mushrooms on a sieve and let the water drain. Prepare sterilized jars and plastic lids in advance.
Peel the garlic and cut into slices.
At the bottom of the jar, put a bay leaf, half of black and allspice and dill seeds, a couple of slices of garlic, a pinch of dried dill.
Fill the jar with mushrooms up to the “hanger”, adding a couple of slices of garlic and a pinch of dried dill, leaving a couple of slices for laying on top of the mushrooms.
Put on top of the mushrooms the second half of black and allspice, dill seeds and left slices of garlic.
Put a bay leaf and pour vegetable oil so that it covers the mushrooms, literally 0.5-1 cm from above.

We close the jar with a lid, put it in a plastic bag without holes and tie its neck over the jar. Why this action? And then, that if the fungi deign to ferment and oil will flow from the jar, then at least you will not stain your surroundings. Store jars with salted mushrooms in the refrigerator. You can eat salted mushrooms in a week.
I do not advise salting a lot, because. jars should be stored in the refrigerator. This method of salting mushrooms has a great bonus - this recipe is available all year round, since frozen mushrooms are found in stores all year round. Salted mushrooms prepared in this way may be inferior in taste to fresh mushrooms, but the recipe is easy to prepare, and salted mushrooms, if desired, will always be in stock.
And the mushrooms turned out great, no worse if fresh mushrooms were salted, with a crunch, fragrant and moderately salty. You can even eat it like a cold appetizer with an onion, you can eat it in salads, in salty soups.

The name of the agaric fungus comes from the characteristic habitat - living and dead wood. It is classified as edible, however, if consumed undercooked, it can become a source of allergies. Prepared by stewing, salting or pickling. The side dish goes well with meat, fish and vegetable dishes. Experienced mushroom pickers know many ways to salt mushrooms. But only a housewife chooses her own - ideal.

Experienced mushroom pickers know many ways to salt mushrooms.

Autumn mushrooms are ideal for salting.

You will need the following ingredients:

Mushrooms - 1 kg;
Salt - 50 g;
Dill umbrellas, black peppercorns, cloves, currant and cherry leaves;
Onion in half rings (for hot salting) - 150g.

How to cook:

Use only freshly picked mushrooms. Sort, remove wormy, overgrown. Separate carefully from debris.
Trim the edges of the stalks, pour cold water. So that the mushroom does not darken, we change the water.
Cut large mushrooms in half.
Place ingredients, spices and salt in alternate layers in a wide container. Put the mushroom caps down.
Cover with a clean towel, press down with oppression. Leave at room temperature until brine appears. Constantly monitor the liquid level in the container, it should cover the mushrooms.
If a sour smell appears, wash the oppression, remove mold.
Salting must be kept at a temperature of 18 to 20 degrees Celsius for several days. The end of exposure is determined by the sour-milk smell.
Cover with cling film, refrigerate. The salting period is 28 days.
With the hot method, cook the product for at least 20 minutes before salting. Drain water, add onion. Put in layers in a container with spices and salt. Then proceed according to the prescription.

Salted mushrooms without vinegar (video)

How delicious pickle mushrooms in jars

Preserving mushrooms for the winter at home does not take much time. The uniqueness of the original product is that pickling involves the use of a minimum set of constituent ingredients. Designed for one liter jar of occlusion.

Ingredients:

Mushrooms - 1 kg;
Boiling water - 1st;
Rock salt - 1.5 tbsp;
Sugar - 0.5 tbsp;
Vinegar 9% - 40 ml;
Black peppercorns, cloves, bay leaf.

Preserving mushrooms for the winter at home does not take much time

What to do:

Soak mushrooms in cold, lightly salted water for an hour before cooking to remove dirt and insects.
Pour boiling water over the prepared product, cook until the mushrooms settle to the bottom of the pan. During the cooking process, be sure to remove the resulting foam.
Throw in a colander, let the water drain.
Carefully put the cooked mushrooms in a sterilized dish, cover with lids.
Prepare the marinade - put spices and salt in the mushroom broth. As soon as it boils, add vinegar, sugar. If you like a light spicy aroma, put two cinnamon sticks in the broth - the mushrooms will acquire an exquisite spicy softness.
Pour hot into jars. Roll up. Turn upside down, leave to cool.

Store canned mushrooms in jars in the cold.

Cold salting method

Cold salting preserves the original aroma and crunchy taste of the mushrooms.

Required Ingredients:

Honey mushrooms are small - 10 kg;
Salt -300 g;
Garlic - 2 cloves per kg;
Onion - 250 gr.;
Bay leaf, allspice, currant leaf, oak bark - according to taste preferences.

Cold salting preserves the original aroma and crunchy taste of the mushrooms

Cooking method:

Pour prepared mushrooms with cold water. Soak in water for three hours, constantly changing it.
Onion cut into rings.
Place a little salt in a wooden container, put mushrooms, onions, spices on top. And so several layers.
Cover with a towel, put oppression.
It is necessary to salt the mushrooms in a container for at least 25 days at room temperature. Constantly monitor the level of juice coverage of the product in the container. If not enough, you can add a little distilled water.
Be sure to monitor the formation of mold, remove plaque in time.
As soon as the sour smell of fermentation appears, hold the salting for another day.
Place the contents of the container into sterilized jars. Close with capron lids.
Leave in a cold place.

Rinse with boiled water before use.

Hot salting method

Quick pickling option. Mushrooms are subjected to thermal treatment, which ensures a rich aftertaste, as well as softness and suppleness of the product.

Ingredients:

Mushrooms - 10 kg;
Salt - 300g;
Spices (bay leaf, allspice, cloves, black pepper, currant leaf, cherry leaf, cherry sprigs, horseradish root, herbs, garlic cloves) - to taste;
Onion - 400g.

Mushrooms are subjected to thermal treatment, which ensures a rich aftertaste, as well as softness and suppleness of the product.

Cooking:

Sort the mushrooms, remove the wormy, damaged and dried ones. After washing several times, soak for a couple of hours in running water. We change the water frequently. Stop soaking until clear replacement water appears.
Pour water into a saucepan, salt, carefully lay out mushrooms.
Slowly cook for 10 minutes after the latter have settled to the bottom. Throw away in a colander.
Cut the onion into half rings, pour over with boiling water, let drain.
Salt the mushrooms in layers in a container. Put spices between layers. Press down with oppression through gauze or cloth.
Leave the container with the contents warm. Watch the salting process. If signs of mold appear, rinse oppression, gauze and remove foci of plaque.
After 3 weeks, transfer the contents of the container to a sterilized dish, close with nylon lids, and take out to the cold.

To keep the mushroom salting longer, keep the container in the refrigerator. Eat, rinse thoroughly with water.

Before use in conservation, the product must be soaked in cold water with the addition of citric acid. The process removes stubborn dirt in hard-to-reach places, which will retain the shape of the fungus, providing a pleasant-looking plug. Soaking is carried out until the water becomes clear.
Observe the time interval for the initial cooking of the product for at least half an hour. To preserve the taste, it is recommended to change the water after the first 10 minutes from boiling.
The stalk of the mushroom is hard, it is difficult to cook even for half an hour. For a better degree of cooking, cut the leg of each mushroom in half and separate the cap.
We use the hard legs of the product as the main ingredient of mushroom caviar. Finely chop into pieces, fry in sunflower oil with spices. In dried form, it is suitable as a dressing for winter mushroom soup. Store in a well ventilated area without light.
When plugging in a hot way, the degree of readiness of the product is determined by the time it settles to the bottom. After settling, keep the mushrooms in the broth for another 5 minutes on a very slow fire.
From the remaining mushroom broth, fragrant cubes are obtained for dressing soups and borscht. Freeze the broth in an ice cube tray. 2-3 cubes at the end of cooking, and a rich mushroom flavor is guaranteed for your dish.
In order to avoid the development of the causative agent of botulism in canned mushrooms when interacting with metal lids, it is recommended to block capron.

Before use in conservation, the product must be soaked

It is better to salt mushrooms in wooden containers. After the salting process is completed, for further preservation, place the finished product in a glass dish, close with nylon. Keep in a cold place.

The nuances of cooking mushrooms

Before cooking in a cold way, pour the mushrooms with salted water, drain after a couple of hours. This will provide additional sterilization of the product.
Weigh the mushrooms when using. When preparing the product, consider the ratio of the main ingredient and salt 1: 4. Use coarse salt.
Check the quality of the mushroom with an onion. In the process of the first cooking, put the cleaned head into the pan. Onions have changed color - give up mushrooms without hesitation. This is dangerous to health.
From three buckets of fresh mushrooms, one three-liter jar is obtained at the output. The shelf life of an open closure is up to 2 weeks.
Honey mushrooms with hard legs must be salted hot.

Pickled mushrooms at home (video)

Salted mushrooms are a traditional winter dish that goes well with other dishes and is often used as an independent snack.

Honey mushrooms, like other types of mushrooms, are an excellent source of protein and amino acids. The low calorie content in them is compensated by more difficult digestibility, so it is advisable to boil them thoroughly before using them in food. They also contain a huge amount of phosphorus, so they can ideally replace fish in the diet of vegetarians, fully fulfilling the norm of minerals required to strengthen bones.

Hot salted mushrooms in jars of 1 or 2 liters

Your attention is given the most delicious and simple recipe for pickling mushrooms. In addition, mushroom appetizer prepared according to this method is the safest and can be stored for a long time.

Servings - 2 liters.

45 min. Seal

Recipe for salted mushrooms for the winter with horseradish

In this recipe, you are invited to use horseradish root when pickling, which will give your pickle a sharp, pleasantly piquant taste and a bright and rich smell. In addition, the cold method of salting is used here, without boiling the mushrooms.

Ingredients:

Freshly picked mushrooms - 3 kg.
Garlic - 1 pc.
Black peppercorns - 15 pcs.
Dill greens - 50 g.
Horseradish root medium - 1 pc.
Salt to taste.

Cooking process:

We carefully sort fresh mushrooms from leaves, twigs and other debris. It is necessary to sort through carefully so as not to break the mushrooms.
Boil water with the addition of salt (1 tablespoon of salt per liter of water) and fill the mushrooms with it. We stand for a few minutes. Drain the water and thoroughly rinse the mushrooms with running water, removing the film under the hat.
Cook the mushrooms in a saucepan for 20 minutes, removing the resulting foam with a slotted spoon.
Horseradish thoroughly wash and peel. We rub the horseradish on a coarse grater. Horseradish, given its sharp and irritating smell, can be twisted into a meat grinder.
We clean the garlic from the husk and chop on the garlic.
My dill and finely chop. If there is no green dill, you can use its umbrellas.
Remove the soaked mushrooms from the water and squeeze out the excess liquid.
Salt mushrooms to taste and mix. We spread the mushrooms in a container for salting in layers, shifting each layer with chopped garlic and horseradish, peppercorns and chopped dill.
According to your taste, you can put currant leaves, bay leaves, parsley greens in jars.
We cover the container with mushrooms with a dense cloth. On top we place a flat plate with a load. We leave the mushrooms for ten days for salting. Drain excess fluid from time to time.
Salted mushrooms will be ready in 2-3 weeks. You can take a sample.
We send mushrooms for storage in a cold place.

Bon appetit!

Recipe for salted mushrooms for the winter

In this recipe, it is proposed to pre-cook mushrooms for salting. This allows you to increase the duration of storage of mushrooms and increases their safety.

Ingredients:

Fresh mushrooms - 4kg.
Onion - 1 pc.
Bay leaf - 6-8 pcs.
Dill seeds to taste.
Garlic - 1 pc.
Allspice and cloves - 10 pcs.

For brine per 1 liter of water:

Salt - 2 tbsp. l.
Allspice - 2-3 pcs.
Carnation - 2 pcs.
Dill seeds - 1 tsp

Cooking process:

First, prepare mushrooms for salting. Sort mushrooms thoroughly and wash under running water. Cut large mushrooms into medium pieces.
Boil water in a large saucepan and place the washed mushrooms in it.
Add one tablespoon of salt to the mushrooms.
Wash the onion head, it is not necessary to peel it, and put it to the mushrooms.
Place the dill seeds in a piece of thick cloth and tie tightly. Dip the dill into the pot, you can fix it to the pot handle.
Boil the mushrooms for 30 minutes from the moment of boiling. Do not forget to remove the resulting foam.
Prepare a sterile jar for salting. This recipe uses a 2 liter. At the bottom of the jar, put a few cloves of garlic, currant and cherry leaves, dill umbrella.
Also add two bay leaves and three pieces of allspice and cloves to the jar.
Place the boiled mushrooms tightly in the prepared jar.
Now prepare the brine for the mushrooms. To do this, pour one liter of clean water into the pan and add the amount of salt and spices indicated in the recipe to it.
Boil the brine for 5 minutes, strain onto a thick cloth or cheesecloth and pour over the mushrooms in a jar.
Close the jar of mushrooms with a napkin, cool at room temperature and can be placed in a cold place for storage.
To prevent mold on the surface of mushrooms, periodically place a piece of bandage soaked in vinegar under a napkin.

After 1-2 weeks, your mushrooms are ready. You can take a sample. Bon appetit!

Salted mushrooms in a cold way in jars

In this recipe, you are invited to cook the most crispy and fragrant salted mushrooms. They take time to prepare. Be patient and the result will exceed your expectations. In this recipe, pickling is done using the cold salting method. Try!

Ingredients:

Fresh mushrooms - 1 bucket.
Garlic - 3-4 heads.
Dill umbrellas.
Hell leaves.
Black peppercorns.
Table salt - 200 g.

Cooking process:

Clean freshly picked mushrooms from forest debris. Cut off the stems of the mushrooms as they are tough and tasteless. For salting, use only mushroom caps. Put the prepared hats in a large container and fill with salt water for three days. During this time, the bitter taste will disappear from the mushrooms.
Change the water in the mushrooms every day, otherwise they may spoil. If possible, use a wooden barrel for pickling mushrooms. If there is none, salt in a large enamel saucepan or in a plastic container.
Put the washed horseradish leaves and root on the bottom of the container. The horseradish root must be washed, peeled and chopped in any way. Place cherry and currant leaves there. Place honey mushrooms in a container tightly in layers. Sprinkle each layer of mushrooms with coarse salt. Do not use fine or iodized salt. Peel and mince the garlic. Top each layer of mushrooms with chopped garlic, dill sprigs, and black peppercorns.
In this way, lay out all the layers of mushrooms. Top the mushrooms with a large flat plate. Put a good weight on the mushrooms. Place the container with mushrooms for two months in a dark and cool place. During this time, periodically check the condition of the mushrooms.
Mushrooms in two months will be saturated with the aroma of seasonings and will be well salted. Arrange the finished mushrooms in sterile jars and tightly cork with plastic lids.
Define jars of mushrooms for storage in a cellar or refrigerator.

Before serving, add chopped onion rings to the salted mushrooms and pour over with vegetable oil. Bon appetit!

Honey mushrooms autumn salted

This recipe offers you an easy way to prepare salted mushrooms. You will prepare an appetizer with delicious taste, which will be a noble treat on any table. You can season them with vegetable oil and serve them with potatoes, meat and fish dishes, or simply fry them.

Ingredients:

Autumn mushrooms - 10 kg.
Salt - 500 g.
Onion - 180 g.
Fresh dill - 180 g.
Bay leaf - 20 g.
Allspice peas - 120 g.

Cooking process:

Sort the mushrooms well, removing all debris from them. Rinse the mushrooms thoroughly under running water.
Pour clean water into a large saucepan, add the indicated amount of salt and boil. Place the washed mushrooms in the boiling brine and boil for 15 minutes. Throw the boiled mushrooms in a colander to remove all the liquid.
Prepare a deep container for pickling mushrooms. At the bottom of the container, put a piece of dill, bay leaf, allspice and onion chopped in half rings. Place a layer of mushrooms on top of the spice. In this way, lay out all the mushrooms in layers, shifting each layer with spices and onions.
Cover the mushrooms laid out in a container with a piece of dense cloth or gauze and place any oppression on top.
The salting process should continue for 10 days. Pack the finished mushrooms in sterile jars, tightly seal with plastic lids and store in a cold place.

You have got incredibly tasty salted mushrooms. Can be served on the table. Eat for health!