There are several ways to prepare forest mushrooms for the winter. Usually mushrooms are pickled, less often - salted. I want to tell you a quick recipe for salting honeydew in a hot way. The mushrooms are tender, slightly crispy and ready to eat in 1-2 days.
Ingredients
Step-by-step cooking recipe
Go through the mushrooms, clean them of sand and debris, rinse several times under running water.
Boil the mushrooms in salted water for 20 minutes after boiling. Then flip it into a colander and rinse thoroughly again under running water.
Cut the garlic into thin slices, chop the parsley.
Put the mushrooms in a saucepan, add salt, dill seeds, peppercorns, chopped garlic and parsley. Mix everything well, cover with a lid and put it under pressure. Leave the mushrooms for a day at room temperature.
After a day, try honeydew for salt. Add salt if necessary. Pack the mushrooms in pre-sterilized small jars, cover with a nylon lid and send them to the refrigerator for storage. Salted honey mushrooms in jars can be stored in the cold for several months.
