Salted honey mushrooms in jars
Description
Perfect for stocking up for winter. In winter, besides various vegetables and fruits, you somehow especially crave fragrant forest mushrooms, so we should already think in summer about preserving them. There are different methods—you can marinate them, freeze them, or, as I suggest to you, make excellent salted honey mushrooms in jars at home. It's certainly a matter of taste, but personally I like this option best, because such mushrooms end up with an especially rich flavor that isn't overpowered by vinegar, as happens when marinating. And the recipe for preparing salted honey mushrooms in jars is absurdly simple and doesn't take much time, so let's get started. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Sort through the mushrooms and rinse them thoroughly under running water.
- 2
Step 2
Then place them in a saucepan, cover with water, set the saucepan over heat, bring the liquid to a boil, and drain the honey mushrooms into a colander. Rinse the mushrooms, return them to the saucepan, and cover with water again; this time, cook the mushrooms for 40 minutes, skimming off any foam that forms.
- 3
Step 3
While the mushrooms are cooking, prepare the spices; you can adjust the amounts to suit your preferences. Peel the garlic and slice each clove lengthwise into several pieces; rinse the dill and chop it finely.
- 4
Step 4
When the mushrooms have simmered for 40 minutes, drain them in a colander, and once the water has drained off, transfer them to a clean pot. Add spices to the honey mushrooms and salt to taste; the mushrooms should be slightly oversalted, but do not overdo it.
- 5
Step 5
Then cover the saffron milk caps with a plate and place them under a press for 4–5 days. After that, transfer the mushrooms to jars and store them in the refrigerator.