Salt-Cured Honey Mushrooms
Appetizing, fragrant, savory, and delicious! Salt-curing honey mushrooms is a pleasant, quick process—the main work is cleaning the mushrooms. This preserve is great as an appetizer for a holiday table or as a side to other dishes at an everyday dinner. You can also use them in salads, spreads, and on sandwiches.
Cooking method
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Step 1:
How do you salt-cure honey mushrooms? Gather your ingredients. Fresh or frozen honey mushrooms both work. If they're freshly picked, clean off any debris and dirt and rinse them under running water. Cut large mushrooms into several pieces.
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Step 2:
If the mushrooms are frozen, thaw them (mine were boiled and then frozen). Boil fresh ones in salted water for 20 to 25 minutes.
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Step 3:
Drain the mushrooms in a colander so all the water runs off.
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Step 4:
Put the honey mushrooms in a pot and add a couple of garlic cloves cut into thin slices.
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Step 5:
Coarsely chop the washed and dried dill.
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Step 6:
Add the dill to the mushrooms.
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Step 7:
Now add the peppercorns and salt.
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Step 8:
Stir everything together well.
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Step 9:
Cover the mushrooms with a plate that fits inside the pot and weigh it down—any sealed jar or just a jar of water works perfectly as a weight. Leave it for about 3 hours or overnight.
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Step 10:
Taste the mushrooms for salt—if it's too little for you, add more; if it's too salty, rinse them.
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Step 11:
Pack the mushrooms into clean jars and put them in the fridge. In a day or two they're ready to eat. To serve, you can add chopped onion or green onion and a drizzle of oil. Enjoy!
- For tips on figuring out how many jars you'll need, why jars sometimes burst and how to prevent it, plus other secrets and tricks, see the article on winter preserves.
- Instead of fresh, you can use frozen or dried mushrooms (you'll need 5 to 6 times less of the dried than the fresh). Thaw frozen mushrooms however is convenient (for example, in the microwave on the right setting—check your appliance's manual) and drain off the liquid. Or, if the amount of liquid in the recipe isn't critical, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, then soaked in cold water for at least 2 to 3 hours.
- For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Honeydew - 20 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
