How to salt agaric honey? The right recipe

Salted honey mushrooms are considered to be the best winter snack. But in order to get a delicious dish, it is recommended to follow a few simple rules.

First, to prepare a snack, you needuse young, small mushrooms having a thin stem. Secondly, it is recommended to cut large honey agarics in the form of straws. Thirdly, to give the dish a fantastic taste and aroma, it is necessary to use spices. Summer honey agarics combine very well with garlic and dill. You can also put bay leaf, black currant leaves and horseradish for flavor. Fourthly, it is recommended to add black pepper with peas and cloves during cooking.

Let us consider in more detail how to pickulate honey agarics,so they turned out to be crunchy and very mouth-watering. First of all, you need to calculate the correct amount of salt. For this we weigh raw mushrooms. A kilogram of alcohol will require no more than forty grams.

Before pouring honey agarics, it is necessary to clean them from dust and debris, rinse thoroughly under running water and pour fresh, putting in a deep enamel pan. Then proceed to cooking.

A pan with mushrooms must be put onmedium heat and bring the water to a boil. After this, drain the liquid, remove the honey agaric and wash again with fresh water. The pan should be put on fire again, bring to a boil and cook the mushrooms for half an hour.

Now you can decide how to merge honey agaric by selectingnecessary spices and condiments. We offer a classic version of their preparation. Peel the garlic, and cut each tooth into eight pieces. Sprinkle the dill branches finely. If there is a desire, then you can also use their umbrellas and stems. In the finished boiled honey agarics add garlic, salt, dill, currant and bay leaves, peas of black or fragrant pepper. If necessary, it is possible to vary the ratio and the number of spices, taking into account their own taste. For example, you can add more dill, pepper, or replace them with cloves.

Next, mix all the ingredients, shiftmushrooms in a wooden keg, pan or bowl. We cover the mushrooms with a cloth, from above put a wooden circle or an inverted plate. It needs to set a medium-sized cargo and leave the mushrooms in a cool place for a few days.

A week later, the mushrooms will be completely ready. Then they are recommended to be spread over glass jars for canning and left in the refrigerator. Before use, you must add vegetable oil, onion, chopped dill and garlic.

Let's consider in more detail how to salt agaric honeyfast. For this recipe, you need a kilogram of boletus, two large spoons of large salt and one sugar, three bay leaves, five cloves of garlic, a cinnamon stick, several black peppercorns and six large spoons of apple cider vinegar.

We clean fresh mushrooms and wash them. In a deep pan, pour a little water and bring it to a boiling state. Further we lower the mushrooms into it and, as soon as it is bubbling, we cook from this moment for half an hour. It is recommended to remove the foam from the surface that will form. Next, you need to throw the mushrooms in a colander and leave for a while.

Now proceed to prepare the marinade. In a small dish you need to pour a half-liter of water, sprinkle salt, sugar, crushed cinnamon, pepper, peeled and chopped garlic, laurel leaves. At the very end, add the vinegar. Marinade boil for five to seven minutes and pour them honey. Next, boil the mixture for ten minutes.

At this time, prepare small jars, as usual, tamp the mushrooms in them, cover with marinade and cover with lids. It is necessary to leave them until completely cooled down.

A delicious and crispy snack can be tried in an hour.

Bon Appetit!