How to pickle honey mushrooms in a cold way. How to salt honey mushrooms? The correct recipe

Summer and autumn give people a lot of healthy and tasty products. Mushrooms occupy a special place among them, as with them you can improve your culinary skills.

Salting honey agaric is a favorite pastime of many housewives, since it takes little time, and the taste speaks for itself. Not everyone is able to properly salt mushrooms and honey mushrooms in particular, since it is very important to observe proportions.

Salted honey mushrooms perfectly complement the second courses of vegetables, they are an exquisite snack that no one refuses. The secret is simple - strong, aromatic and mouth-watering mushrooms combine excellent taste and look great on any table: from everyday to festive.

An important feature is the fact that these mushrooms are salted quickly. Many housewives prefer to pickle the gifts of the forest, precisely because of the duration of pickling, but it is easy to work with mushrooms. At home, salting recipes are offered, both cold and hot. Most other mushrooms are preferable to boil beforehand, but honey mushrooms do not need heat treatment, which saves time, and also allows you to preserve vitamins in the maximum amount.

Salting methods for honey agarics

There are two ways to salt fresh mushrooms:

1. Hot;
2. Cold.

For the winter, it is preferable to store the workpieces in a cool place, regardless of the chosen cooking method. Salting mushrooms in the classic cold way is very simple, so they resort to it much more often. Many people prefer cold salting, because the process itself does not take place in jars, but in ordinary enameled containers - pots or bowls.

The recipe for cold salting honey agaric will require, in addition to products, additional devices:

• Clean cloth;
• Circle, under the diameter of the container selected for pickling mushrooms.

Important:

Mushrooms for the winter are salted in a cold way under the load. This is done this way - mushrooms are washed in running water, slightly cleaned, placed in a prepared container and filled with cold brine. The load is placed on top of a circle of a suitable diameter. It should not be forgotten that the load must correspond to the amount of mushrooms. Cold salting involves soaking the mushrooms for several hours and only then processing and cooking.

Cold salting for the winter: method number 1

Salting for the winter honey agaric will require the following set of ingredients:

• Salt - 200 g;
• Fresh mushrooms - 5 kg;
• Bay leaves - 5 pcs;
• Pepper peas - 10 pcs;
• Dill umbrellas - 5 pcs.

If desired, you can add horseradish, cloves, currant leaves or garlic to the brine. Before salting, it is required to separate the caps from the legs. Some recipes claim that only mushroom caps can be salted, since the legs are tough. The recipe involves soaking because some mushrooms can be bitter.

The gifts of the forest, salted in a cold way, will be ready to please with their unique taste in 45 days, then the mushrooms can be safely transferred to jars and rolled up. Important: sometimes it is necessary to check mushrooms for the presence of mold, if it appears, the mushrooms must be washed and the fabric changed.

Cold method number 2

He assumes that the mushrooms will be cooked, but they should be cooked without salt, just to get rid of the bacteria. Then all actions should be repeated from 1 method of salting.

The classic hot way

The recipe for salting in the classic hot way also does not take much time. At home, no special devices are required. Mushrooms should be boiled for no more than 20 minutes so that they do not lose their softness. Ingredients for hot salting:

• Water - 1 liter;
• Salt - 6-8 g per brine and 50 g in jars;
• Honey mushrooms - 1 kg;
• Horseradish leaf;
• Dill (umbrella) - 2pcs;
• Pepper peas - 7-10 pcs;
• Bay leaf -3-5 pcs.

After boiling water, add salt to it, then let it boil again. After that, the peeled mushrooms are placed in water. Cook them over high heat for about 25 minutes. It is important no matter how much the mushrooms are cooked, they need to be stirred, so they will not "run away" from the pan. You should not additionally salt the water at this stage. At the end of the time, the mushrooms are reclined in a colander. They need to be cooled, then horseradish, dill, pepper, lavrushka and honey mushrooms should be put in the jars. It is best to lay the mushrooms in layers, sprinkle them with salt. You can also put currant leaves between the rows.

Salting honey agaric in a hot way allows you to get a delicious dish, the recipes of which can be improved and changed at will. One thing remains unchanged - the storage location must be cool. The mushrooms will be ready in 4-5 weeks.

Salting honey agaric in a wooden container

This method of harvesting mushrooms for the winter can be either cold or hot. The recipes assume that each housewife will choose the best option for herself. If you cook mushrooms, then not for long, just a few minutes, then cool. After that, rinse and salt according to the cold salting method, only wooden containers should be chosen.

Important:

You can not salt the mushrooms, as well as marinate them in galvanized containers, since in the process harmful substances are released that can lead to poisoning. Ideal containers for workpieces are made of materials - wood, enamel, glass.

The preparation of the wooden barrel is done in advance. They soak it and wait until the container stops letting water through. Then they are washed from the inside and rinsed with hot water and soda. It is recommended to fumigate the barrel with juniper to achieve the necessary sterility. The bottom of the barrel and the top layer of mushrooms must be salted and covered with a load on top.

Hot ambassador in a barrel - mushrooms are boiled for 15 -20 minutes. Then they are placed in a barrel, all seasonings and herbs are added to them, as well as salt according to the recipe. Thus, boiling mushrooms is not long, as a result, the dish is not only tasty, but also beneficial, since it retains all the necessary nutritional value. Salting honey mushrooms is very simple at home, so do not hesitate if there is a harvest of mushrooms - it must be prepared for the winter. Whether to cook it or not, how many spices to add and what they will be depends not only on the classic tips, but also on your own culinary preferences.

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Honey mushroom is a well-known mushroom. Collecting them is less tiring than other species as they grow in large families. For this reason, honey mushrooms are very popular among mushroom pickers. But it is important not only to collect the mushrooms, but also to cook them in an optimal way. Honey mushrooms are good boiled and fried, but most prefer these mushrooms in a salted form. How to salt honey mushrooms tasty and safe?

Mushroom selection and preparation

For pickling, it is especially important to choose the right mushroom. First, fungi easily accumulate toxic substances in themselves. The younger the mushroom, the less poison he managed to absorb. Secondly, the old mushroom has a fibrous structure and has a weak taste. The main rule when choosing honey mushrooms is that the mushrooms should be young, light brown in color, the cap is round, at the base of the legs there is an umbrella.

It is important that the mushrooms are collected in ecologically clean areas away from roads. When buying mushrooms, this, however, is unlikely to be controlled.

Processing honey agarics before salting is no less important stage than salting. The mushrooms should be sorted out to make sure that there are no false mushrooms among them (they have no film circle on the stem at the base). It is optional, but recommended to trim the large legs as they are stiff and more suitable for drying or frying. Then you need to soak honey mushrooms in cold water for no more than 20-30 minutes, and then rinse them thoroughly. Mushrooms such as volvushki, milk mushrooms, valui are soaked before salting for up to three days, so that bitter juice comes out of them. Honey mushrooms do not need soaking, since this mushroom is initially sweet.

There are a lot of recipes for cooking honey mushrooms, but you need to remember that these mushrooms have their own bright and pleasant taste. Therefore, do not overload them with a lot of spices. Garlic, laurel, currant and cherry leaves, allspice, cloves, dill will best emphasize the natural taste of honey agarics.

How to salt honey mushrooms: a hot way of salting

Honey mushrooms can be salted in two ways. When salting in a hot way, the prepared mushrooms are boiled in salted water until boiling. Toxic substances will pass into the water, so it must be drained. Then you need to pour clean water, add salt and spices according to the recipe, and cook honey mushrooms for 40-60 minutes until tender. Then the mushrooms are placed in a container, alternating a layer of honey agarics 6-8 centimeters thick with a layer of salt and spices. Oppression is placed on top and the mushrooms are allowed to salt for five days. Honey mushrooms salted in this way are stored in sterilized jars.

Sometimes hot salting of mushrooms is confused with pickling, but these are completely different ways of harvesting honey agaric. The pickling is based on vinegar, and the pickling occurs due to prolonged exposure to salt solution.

Cold ambassador

With the cold method of salting honey agaric, heat treatment is excluded. Fresh, pre-prepared mushrooms are placed in a container, sprinkling a layer of honey agarics with a mixture of salt and spices according to the recipe, until 3-4 centimeters remain to the edge of the container. The mushrooms are covered with a clean, dense cloth and a lid, the diameter of which is less than the diameter of the dish. The cover must not be metal, so as not to cause oxidation. Oppression is placed on the lid. When the brine appears, its excess must be drained and mushrooms and spices added, and so on until the container is full. Mushrooms and oppression can become moldy, if this happens, then the mold must be removed, and the oppression must be rinsed.

There is another option for cold salting of honey agarics. Put salt, spices and mushrooms, pour boiled cold water and put under oppression. When the mushrooms are pressed (usually this happens after 3-4 days), you need to add more mushrooms, close them tightly, and put them in a room with an air temperature of no higher than 6 degrees. The best option in a private house is a cellar, in an apartment - a refrigerator. Shake the container periodically to evenly distribute the brine.

When salted in a cold way, the mushroom retains its taste as much as possible and remains crispy. However, this method is considered to be more labor intensive than hot salting.

Hot salting recipe for honey agarics

For one kilogram of honey agarics, you need to take 30 grams of salt, 6-8 bay leaves, 4-6 cloves of garlic, 6-8 peas of allspice, dill umbrellas. Peel the mushrooms, rinse, cut off the legs. Cook in salted water (a teaspoon of salt per liter of water) until boiling. Drain the water.

To prepare the brine, add one teaspoon of salt, 3-4 bay leaves and 3-4 allspice peas per liter of water. Dip honey mushrooms into brine and cook for 40 minutes - an hour.

Peel and chop the garlic, rinse the dill umbrellas. Transfer the mushrooms to a container, sprinkling with spices and salt, and then put under oppression in a cool place for 3-4 days. After that, put the salted mushrooms together with spices in sterilized jars and close with tin lids.

Recipe for salting honey agarics in a cold way in an oak barrel

For ten kilograms of honey agarics you will need:

• coarse salt - 400 grams;
• allspice peas - 10 grams;
• bay leaf - 10 pieces;
• garlic - from 3 to 5 heads;
• dill - 7-8 stems (it is better to take ripe dill with umbrellas);
• currant leaf - 10 pieces;
• cherry leaf - 10 pieces.

Clean the mushrooms from dirt, rinse and cut off large legs. Peeled garlic cloves cut into wedges, dill branches , currant and cherry leaves, rinse well and let dry. Put salt and some spices on the bottom of the oak barrel. Put honey mushrooms on them with a layer of 8-10 centimeters. Repeat the rows until the barrel is full. Finish with a layer of salt and spices. Cover the honey mushrooms with a dense natural fabric. Put the load. After 2-3 days, the mushrooms will release the brine. Drain the excess and add a new layer of honey agarics, salt and spices. Then the barrel is tightly closed and placed in a cool place for 40-50 days.

After that the mushrooms are ready. For storage, it is convenient to transfer them to glass jars. Store mushrooms in the cold, avoiding mold. Such mushrooms are good both as a filling for pies or an ingredient in a salad, and in their natural form - with vegetable oil and onions or green onions. taste.

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 the heavier 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 remove fish from the diet for vegetarians, fully fulfilling the amount of minerals required to strengthen bones.
The richness of these types of zinc and copper allows you to saturate the body with such useful minerals to the extent that it supports the regeneration of cells in the body. Other useful properties of honey agaric vary depending on the subspecies.

Honey mushrooms have excellent antiseptic properties, capable of curing even Staphylococcus aureus, and in combination with garlic, these properties are only enhanced. Usually, mushroom conservation is carried out from the autumn harvest.

The cold curing method is used so often, not only because of the excellent mild taste of the final product, but also because it is the simplest option. Here it is not required to boil the product, but only to soak it under the load. True, at the preliminary stage, you should carefully choose the best ones, after which only the hats should be used. However, the end result will turn out to be very beautiful, because they will leave their natural look.

Ingredients:

• Fresh honey mushroom - 1 kg;
• Rock salt - 50 gr;
• Black currant leaves - 3 pcs;
• Garlic - two teeth;
• Pepper - 2 pcs;
• Laurel. sheet - 1-2 pcs;
• Dill umbrellas - two pcs.

How to salt mushrooms mushrooms:

1. Place the mushrooms on the bottom of a small saucepan, caps down. Be sure to first prepare them - rinse, cut off the long legs and soak for a couple of hours in salted water.
2. Thoroughly salt the laid out caps and spread out the dill, peppercorns and chopped garlic cloves. Put currants on top, they will give the mushrooms a lighter aroma.
3. Cover the mass with a lid that will be much smaller in diameter than the pan itself and put on top a weight equal to the mass of the product, in this case it will be 1 kg. Put the mushrooms in a cold place for five days.
4. After the required amount of time has passed, take out the pan and pour out all the liquid. If more mushrooms need to be salted, then the layers can be spread on top of the previous ones, repeating the instructions until the place in the pan runs out.
5. When liquid begins to stand out, several layers of gauze should be laid out under the load. After that, the mushrooms should be salted for a couple of weeks in a cold room. Subsequently, you should decompose the mass into small jars.

Hot salting honey mushrooms

Salting honey agaric recipes for hot salting imply that they will be under heat treatment. This is what will help get rid of those harmful bacteria that may be on them. They should be boiled for no more than 20 minutes at a time so that they retain their softness and strength.

Ingredients:

• Fresh honey mushroom - 1 kg;
• Kosher salt - 40 g;
• Garlic - 2 teeth;
• Laurel - 1 piece;
• Dill umbrellas - 2 pcs;
• Pepper peas - 2 pcs;
• Carnation - 2 pcs;
• Garden cherry leaf - 3-4 pcs.

How to cook honey mushrooms for the winter:

1. Put the peeled, pre-prepared mushrooms in a saucepan and pour about 2 cups of water and half a spoonful of salt into it. Put on medium heat and cook until the water boils, but no more than 20 minutes. Immediately after the water has boiled, drain it thoroughly. After that, add the same amount of water again and boil them over high heat for another 20 minutes.
2. Place chopped garlic on the bottom of a new saucepan, add laurel and dill. Put a layer of mushrooms on top, which should be sprinkled with salt. Top with scalded cherry leaves along with pepper and cloves.
3. So, continue to alternate layers until the mushrooms are completely gone, if you used more mushrooms. Press down the mushrooms with a load on top and leave them to be salted for 5 days in a cold place.
4. Arrange the mushrooms in small jars that have been previously sterilized and roll up.

Salted honey mushrooms for the winter in cucumber pickle

When mushrooms are cooked in brine, they get an indescribable aroma and at the same time become very crispy. It requires the use of less salt and spices, otherwise they will muffle the aroma of the mushrooms. However, it is this kind of brine that will make the mushrooms very unusual. A recipe like this should be tried just to try a new flavor.

Ingredients:

• Fresh honey mushroom - 1 kg;
• Cucumber pickle - 0.5 l;
• Salt - 30 gr;
• Laurel. sheet - 1 piece;
• Dill umbrellas - 1 piece;
• Pepper - 1 pc:
• Carnation - 1 pc.

Salting honey agarics for the winter in a cucumber brine:

1. Put the cleaned mushrooms in a saucepan and pour salted water into it (use 10 grams per 1 liter). Leave everything to simmer over medium heat. After the first boil, you should completely drain all the water with foam and thoroughly rinse all honey mushrooms again.
2. Pour cold water again and boil for 40 minutes, then drain and cool the mushrooms well.
3. Place the garlic, laurel and any remaining spices at the bottom of the pickling pot. On top of them we lay out all the resulting mushrooms, which need to be salted at the rate of 30 grams of salt per 1 kg of mushrooms used.
4. Pour out all the available brine so that it completely covers the entire mass.
5. The mushrooms should be kept in a cool place under oppression for 5 days, after which they should be put in jars.
6. After a couple of weeks, honey mushrooms will be completely salted.

How to salt honey mushrooms in a quick way

As the name implies, mushrooms cooked in this way do not require a lot of time, and therefore are quite easy to prepare.

Ingredients:

• Fresh mushrooms - 1 kg;
• White onions - 1 pc;
• Dried cumin - 1 table. a spoon;
• Laurel. sheet - 4 pcs;
• Salt - 40 gr;
• Garlic - 2-3 pcs;
• Dill umbrellas - 2 pcs;
• Clove - 2 pcs;
• Pepper - 2 pcs.

Honey mushrooms canning recipes:

1. Peel the mushrooms thoroughly and leave in a saucepan. Fill completely with water almost to the very edge.
2. For cooking, you will also need to dip onions wrapped in gauze caraway into water, which will give a tart taste to the product. You will also need bay leaves and salt.
3. Close the lid and leave to simmer. After the water boils, cook for 30 minutes, constantly removing the foam. Place in a colander and drain completely.
4. Now we are preparing a jar in which we will spread the mushroom mass. Put garlic, dill and 2 laurels on the bottom. sheet. You can also put on a couple of currant or cherry leaves, they will give a sweetish flavor. Also place 2 pieces of peppercorns and cloves.
5. Now we put everything in a jar and fill it with brine. It must be hot.
6. Now the can can be rolled up. Salting time will take only 1 week.

How to pickle honey mushrooms at home

If you are looking for a gourmet mushroom snack for the winter holidays, then this recipe is a great option. Prepared according to this recipe, they will not only turn out to be very spicy and aromatic, but also retain their crispy structure.

Ingredients:

• Fresh mushrooms - 1 kg;
• Kosher salt - 50 gr;
• Pepper - 3 pcs;
• Shower. pepper - 10 pcs;
• Laurel. sheet - 8 pcs;
• Garlic - 9 cloves;
• Coriander seeds - 1 tsp a spoon.

Salting mushrooms honey agarics:

1. Rinse and clean honey mushrooms thoroughly. After that, they need to be boiled in salted water until it boils. This will take about 5 minutes, after which they will need to be rinsed well.
2. Then they are boiled again in boiling water for 30 minutes. If the mushrooms are large, then the time can be increased to 40. Drain the water and cool the mushrooms.
3. Put salt, garlic, pepper and laurel on the bottom of the pan. A layer of mushrooms is laid out on them. After that, alternate in layers until everything is over. In total, you should get about 5 layers. At the very top, in addition to the main spices, put allspice and coriander.
4. Cover the pan with several layers of cheesecloth, then place the load.
5. They should be infused in a cold place for 5 days, then rolled up in jars or immediately served.

Recipe for salting honey agarics for the winter in a barrel

The oldest of the methods, the product obtained by this method has a special taste of the forest. In addition, they are very crunchy and delicious. It is advisable to serve these mushrooms with oil and herbs.

Ingredients:

• Forest mushrooms - 1 kg;
• Rock salt - 50 gr;
• Currant leaves - 10 pcs;
• Dill - 2 pcs;
• Pepper peas - three pieces.

Salting mushrooms honey agarics:

1. Sort honey mushrooms thoroughly and clean from all debris and dust. Cut off the long legs to make them more aesthetic and soft.
2. We put the caps in the barrel, which are subsequently sprinkled with salt, pepper, dill and currants. You can add other ingredients to taste, but this list remains classic.
3. A cloth circle is placed on top of the barrel, on which the weight is placed so that the mass is under oppression. Juice will gradually begin to stand out. During the week of their salting, this brine must be constantly drained, gradually adding more mushrooms and spices. The barrel must be in a place where the temperature does not exceed 10 degrees.
4. After a week of salting mushrooms in a similar way, they can be considered ready.

Although most housewives prefer to pickle honey mushrooms due to the fact that this method is much easier, pickled mushrooms have a truly original aroma and at the same time retains a huge amount of useful substances. Therefore, it is worth bothering with the couple of weeks it will take for them to be completely salted. A jar of salted mushrooms, like or, can decorate any not only everyday, but also a festive table.

1 serving 15 minutes

Description

In autumn, after rains, a wide variety of mushroom species appear in forests and groves. Fans of "quiet hunting" always rejoice when they find a large family of honey agarics on a rotten tree stump. Indeed, in one place you can collect two or three baskets of honey mushrooms. These mushrooms are considered to be one of the most delicious of the lamellar species. Honey mushrooms are great for frying, drying, cooking. However, the most exquisite mushrooms are obtained in salted or pickled form. In our article, you will learn how to salt mushrooms under oppression.

Cold and hot salting of honey agarics under oppression

It is worth saying that mushroom pickers can delight mushroom pickers all year round, when spring mushrooms begin, then summer, autumn and winter ones follow. By the way, the latter can be collected even in the middle of winter. That is why many housewives use every opportunity to prepare these mushrooms for future use. Recipes for salting honey agarics for the winter under oppression are exactly the options that will help make your preservation tasty.

To salt honey mushrooms under yoke, and in winter to delight your guests and family members with savory dishes, you need to know some rules. The main thing is to choose small mushrooms for salting, without damage. If mushrooms are still large, cut them into pieces or noodles. In order for salting honey agaric under the yoke to be successful, do not neglect spices, as they only enhance the taste and aroma of the mushrooms. The best spices are dill, cloves, horseradish, allspice and black peas. In addition, blackcurrant, cherry and oak leaves are used for salting honey agarics for the winter under the yoke of the hostess, which is an important factor, because then the mushrooms become crispy and strong. It is very important to strictly monitor the boiling time of honey agaric and always correctly calculate the amount of salt.

How to properly salt honey agaric under yoke, so that the process is not a burden, and the result exceeds all expectations? Always make such a calculation by the amount of salt - for 1 kg of honey mushrooms, take 50 g of table salt. Don't forget about the garlic, which is best cut into slices, rather than crushing. Bay leaves and dill umbrellas are well suited for pickling.

Usually housewives do not sort mushrooms, since they are almost never large. The tips of the mushrooms' legs are always cut off, and the legs themselves are sometimes cut into strips. Little mushrooms are salted whole, since they have a very aesthetic appearance.

To salt mushrooms under the yoke, they usually use two methods - cold and hot. The cold method is considered classic and longer in the cooking process. Usually, wooden or ceramic barrels are used for salting. Many people use glass jars or large enamelled pans. Sometimes it is salted in large containers, and then the workpieces are transferred to jars, covered with plastic lids and taken out to the basement.

How to salt honey mushrooms in a saucepan under oppression?

However, before you salt honey mushrooms in a saucepan under oppression, you need to prepare. Fruit bodies are sorted out from forest debris, washed in a large amount of water.

After boiling, the mushrooms are laid out in layers in an enamel pan, sprinkled with salt, dill, garlic, allspice. For 1 kg of honey agarics you need: 3 cloves of garlic, 40 g of salt, 5-6 peas of black and allspice, 1 umbrella of dill. The pan is covered with a clean cloth or gauze folded several times, oppression is placed on top and closed with a lid. In this recipe, salted mushrooms are salted under yoke for 40 days.

To avoid the appearance of plaque on the mushrooms, you need to change the gauze cloth 2-3 times a week. After the mushrooms are completely salted, they can be placed in glass jars, filled with brine from a saucepan and closed with polyethylene lids. You can store such a workpiece both in the basement and in the refrigerator.

Recipes for salted honey agarics under oppression in a saucepan

You can deviate a little from the traditional recipe and make some changes. Salted mushrooms under the yoke in a saucepan can be poured with cucumber pickle. In this case, the mushrooms are quite sharp, crispy and spicy in taste. That is, the sequence of stages remains the same, and instead of mushroom brine, they are poured with cucumber and covered with lids.

There is another option for salting honey agarics for the winter under oppression, but this process takes only 7 days. Boil the mushrooms, peeled and washed in a large amount of water, in salted water for 10 minutes. After cooking, rinse them under the tap, fill them with cold water and cook again for another 20 minutes. We take out with a slotted spoon in a large glass or enamel dish, sprinkle with garlic, dill, bay leaves, currant leaves, black pepper, mix thoroughly. We leave in a container under yoke for a week. After the expiration of the established period, the mushrooms are laid out in glass jars and stored in the refrigerator.

Many housewives use another interesting option for salting honey agaric under yoke. Here the mushrooms are not boiled, but soaked in cold water for 2 days, while the water should be changed 3-4 times. Next, mushrooms are laid out in layers mixed with salt, horseradish, oak leaves, cherries, garlic, dill. By tradition, the mushrooms are covered with a clean cloth, and oppression is placed on top. When honey agarics settle, you can safely add new layers of soaked mushrooms. This method of salting will help to preserve the natural taste and aroma of wild mushrooms. Before serving, honey mushrooms should be rinsed well in water, and then make an appetizer out of them or add to salads.

Pickled mushrooms under pressure for the winter

You can cook pickled mushrooms for the winter under yoke. The mushrooms are cleaned of contamination, boiled for 20 minutes in salted water, washed under a tap and again immersed in boiling water. Next, vinegar, vegetable oil, salt, dill, garlic, lavrushka, allspice and cloves are added to the mushrooms, boiled for 15 minutes. For 5 kg of honey agarics, you need to take 1.5 liters of water, 4 tbsp. l. salt, 10 cloves of garlic, 5 umbrellas of dill, 5 sprigs of cloves, 7-9 peas of allspice and 100 ml of vinegar. Pickled mushrooms should cool down, then they are covered with clean gauze, folded in several layers, and oppression is placed on top. Covering the pan with a lid, take it to the basement for storage. You can eat such mushrooms in 5-7 days.

You can use the option of salting blanched mushrooms under yoke. Peeled and washed mushrooms are dipped in a colander in boiling water for 10 minutes. Cool quickly under cold water tap, let the liquid drain and put in a keg or saucepan. At the same time, they are sprinkled with salt and spices according to the traditional classic recipe for salting honey agarics for the winter under oppression. Honey mushrooms with such a salting are ready in 8-10 days. Blanched mushrooms retain their forest aroma, surprising guests with their unique taste.