Hot pickling recipe. Recipes for pickled honey mushrooms for the winter

Mushrooms occupy a special place among pickles and marinades. This excellent appetizer goes perfectly with both holiday and everyday dishes. Honey mushroom marinated with a piquant mixture is perfectly stored in the refrigerator for a long time; in addition, it can become the basis for a delicious winter wrap.

How to pickle mushrooms

If you try, the pickled mushrooms will turn out incredibly appetizing. Autumn is the best time to collect these healthy products that can decorate any table. How to pickle honey mushrooms to make them especially tasty? It is not necessary to roll them fresh; frozen and even semi-finished products sold in any store will do.

Cleaning and preparation

You need to collect or buy small mushrooms of approximately the same size, this will give the finished dish an aesthetic appearance. The caps can be used for rolling or marinating, and the legs are suitable for frying. Cleaning honey mushrooms before salting begins with washing: they need to be poured into a bowl and filled with salted water, taking into account that a tablespoon of salt goes to a liter of water. This will help remove all stuck debris, and after 15-20 minutes insects and worms will float to the surface. Then it is advisable to rinse the product prepared for pickling well and you can start cooking.

It is better to cook in an enamel pan. First, bring the water to a boil, and then add the washed mushrooms. Boil them for about 5 minutes. During this time, foam will form on the surface; be sure to remove it. After 5 minutes, change the water, wait until it boils again, then cook for another half hour. It is worth noting that fully cooked mushrooms end up at the bottom of the dish. Before pickling honey mushrooms, do not forget to drain all excess liquid.

Marinade

The taste of the dish directly depends on the quality of the brine and the amount of spices used. Spices play an important role in the recipe, for example, garlic, dill, black peppercorns or cloves make the marinade for honey mushrooms piquant in taste and very aromatic. The canned dish is prepared according to many recipes. The ingredients for the marinade should be chosen according to your personal taste.

Marinating honey mushrooms can be done using brines of different tastes: sweetish, sour-sweet or sour - each taste is achieved thanks to the ingredients used. Fans of spicy and fiery dishes should not skimp on chili pepper, horseradish and garlic. If you want a sweet and sour taste, add more sugar and acid. A moderate amount of cinnamon and cloves will help you prepare a spicy dish.

How long to cook mushrooms

Before pickling, forest products need to be boiled. Every housewife knows about this, but many find it difficult to answer how much to cook honey mushrooms for pickling. The optimal time for cooking is 30-45 minutes. However, during this process you should understand important points, failure to comply with which will affect the taste for the worse. Remember, that:

It is recommended to cook no later than the second day after collection in the forest.
You should only use enamel cookware without damage. Any cracks or chips on the surface are places where bacteria collect.
Before cooking, do not forget to salt the water: a large spoonful of salt is used for two liters of water.
You only need to cook thoroughly cleaned and washed raw materials.
The product should be placed in boiling water.
The foam must be skimmed off during cooking.
After boiling for five minutes, the mushrooms should be removed from the heat and transferred to new cold water.
The cooked product will definitely settle at the bottom of the pan.

When cooking forest products, do not miss the opportunity to check their quality using an onion. If the onion turns blue during heat treatment, this factor means that the mushrooms contain toxins. It is worth noting that the forest product is significantly boiled down, so pickling honey mushrooms is carried out on the basis that at least a couple of kilograms of fresh ones will go into a liter jar of ready-made ones.

Recipes for pickling honey mushrooms

Harvesting this type of mushroom for the winter is not much different from the process of canning, for example, champignons. Each housewife can make her own adjustments when marinating honey mushrooms, for example, changing the amount of salt, vinegar, pepper and other spices. The peculiarity of these forest products is that they do not require long soaking. For pickling, you can use just the caps or the whole cap, but the stems will be tougher. Recipes for pickling honey mushrooms are easy, the dishes are quick to prepare, and they turn out delicious.

For the winter

Most housewives note that there is no better cooking method than pickling. Agree, it’s great to open a jar of mushrooms, boil potatoes with them and enjoy delicious food on winter evenings. The process of how to pickle honey mushrooms for the winter in jars begins with the selection of the necessary ingredients:

sugar – 1 tbsp. l.;
bay leaf – 2 pcs.;
main product – 2 kg;
salt – 2 tbsp. l.;
garlic – 2 teeth;
peppercorns – 8 pcs.;
vinegar - 2 tbsp. l.

Marinating honey mushrooms for the winter will not take much time; every housewife can easily get the result as in the photo. Cooking method:

Peel the mushrooms, prepare for cooking: sort and soak. Add citric acid and salt to the water.
Place in a colander, add cold water, boil and simmer for ten minutes. Drain the water, pour in new water and bring the forest fruits to readiness (it will take about 35 minutes), until they completely settle.
Prepare the marinade: fill a container with a liter of water and add all the necessary ingredients. Cook for 10 minutes, then add vinegar and remove from heat.
Place the mushrooms in sterile jars, fill them up to the neck with marinade and roll them up.

Quick marinating

Quick pickling of mushrooms allows you to eat the finished dish after just a few hours from the start of preparation. Even beginners who have never encountered before how to pickle honey mushrooms quickly can master the recipe. To do this you need:

peppercorns – 8-10 pcs.;
mushrooms – 1 kg;
bay leaf – 2-3 pcs.;
vinegar - 6 tbsp. l.;
cinnamon - to taste;
salt, sugar - 1 tsp each;
garlic - 2 teeth.

The marinating process goes like this:

First, boil the forest product for 45 minutes, skimming off the foam all the time.
Separately prepare the marinade and boil it for 5 minutes.
Drain excess water from the container.
Place the honey mushrooms in a jar, filling them with marinade. Just throw out all the spices in it.
Seal the container tightly with a lid and let it cool.
Place the almost pickled mushrooms in the refrigerator. After 1.5 hours, place them on a plate, seasoning with sunflower oil and chopped green onions.

Without sterilization

The finished snack has low calorie content and impeccable taste. Try adding vegetable oil and onion rings to the plate before serving, it will be even tastier. Canning honey mushrooms without sterilization occurs provided that you have all the necessary ingredients:

onion – 1 pc.;
vinegar - 10 tbsp. l.;
sugar – 2 tbsp. l.;
main product – 2 kg;
salt - 1 tbsp. l.;
cloves – 1-2 pcs.;
peppercorns – 4 pcs.;
bay leaf – 2 pcs.

At home, the process should be done like this:

Peel and rinse the mushrooms thoroughly, add water until it covers them by 2 centimeters. Boil the contents, skimming off the foam.
After half an hour, you can drain the liquid and then fill it with new one.
Add all the necessary spices, cook in the marinade for 15 minutes from the moment the water boils. Remove from heat.
You need to place hot mushrooms into jars, and immediately roll up the containers with lids. It is recommended to store in a cool place.

Salad of pickled mushrooms

There are many such dishes, but it is worth paying attention to simplified options that do not require expensive ingredients, and their preparation takes a minimum amount of time. You will need:

potatoes – 400 g;
salt - to taste;
pickled mushrooms – 1 jar;
boiled beans – 150 g;
pickled cucumbers – 200 g;
onion – 100 g;
oil – 3-4 tbsp. l.;

It’s easy to prepare a salad from pickled mushrooms. It will look like in the photo if you do everything step by step:

Cool the boiled potatoes and cut them into cubes.
Cut the cucumbers into circles and the onion into rings.
Mix all the products, season with oil and salt.
Let the salad sit for a while to give it a richer flavor. Before serving, do not forget to mix the ingredients thoroughly.

In Korean

If you like spicy food, you can prepare the dish according to this recipe. Honey mushrooms in Korean are made with the following additional products:

vinegar - 3 tbsp. l.;
oils – 30 g;
carrots – 2 pcs.;
salt, sugar - 1 tsp each;
garlic – 3 teeth;
spices for Korean dishes.

As in the photo, honey mushrooms in Korean will turn out if you follow the recommendations:

Peel the mushrooms and boil them for 45 minutes.
Peel the carrots and garlic, grate and combine with seasonings.
Add mushrooms to the remaining ingredients and stir.
Place in the refrigerator for 3 hours.
If you want to give the dish an original taste, fry and add onions to the main mass.

Video: preparing honey mushrooms for the winter

With the mushroom season in full swing, it’s time to close up the pickled mushrooms for the winter. We have selected several excellent recipes for making this twist at home.

It would seem that it is enough to learn one recipe for cooking mushrooms - and you can use it for the rest of your life. But different varieties differ in taste, density, porosity, and therefore require a unique approach. In addition, from this raw material you can prepare not only pickled preserves, but also various snacks, salads, etc.

Adding vinegar preserves the product for a longer time, but with oil it turns out to be a completely different option. I don’t really like a long process, so for pickling I use a recipe without sterilization.

The most common method of marinating is hot, that is, with boiling in several stages. This allows you to remove dirt and harmful substances absorbed from the soil and air during the growth process from the product, and then flavor the raw materials with salt, spices, and vinegar for an excellent taste.

We will need:

Mushrooms – 3 kg
Garlic – 6 cloves
Bay leaf – 5 leaves
Sweet peas – 10 pcs.
Salt – 3-4 tbsp.
Sugar – 2 tbsp.
Cloves – 6 pcs.
Acetic acid 70% - 3 tsp.

Sort out the raw materials from debris, rinse well, cut into pieces.

Fill a large saucepan (with a volume of at least 5-6 liters) with water, add honey mushrooms (as much as will go in), heat it up. As it heats up, the product will settle, decreasing in volume, then it will be possible to add the rest of the raw materials.
Add a little citric acid (on the tip of a knife) or vinegar to the water to preserve the beautiful color of the mushrooms.

After boiling, it is necessary to carefully remove the foam that appears. It contains all unnecessary substances and dirt (sometimes housewives advise draining the first water 5 minutes after boiling, replacing it with clean water, but opponents insist that this way you won’t get a thick marinade, as if it’s trailing behind a spoon, so decide for yourself).
Then add salt and spices to the pan and cook for 25 minutes.
At the end of the cooking process, add vinegar essence, stir, and boil for another 5 minutes.

We place the raw materials in sterile jars up to their shoulders (it is better to use a slotted spoon so that any sand that accidentally gets into the product remains at the bottom), fill with marinade to the brim, place on a plate to collect excess liquid and close with a thick vacuum nylon lid.
We specially leave the remaining marinade, the next morning or at least 8 hours later, boil it and add it hot to the jars (during this time the mushrooms absorb the liquid).

Close the containers with lids again and place them in a cool place without access to light. A refrigerator or a good pantry will do, you can even hide it under the bed, but then you will have to wrap the cans in thick fabric.
Honey mushrooms prepared in this way are perfectly stored for a year, or even two.

The easiest way to pickle honey mushrooms with vinegar without sterilization

A very simple option for preparing preserves without unnecessary sterilization involves adding a large amount of vinegar, which ensures long-term storage without the risk of fermentation or, God forbid, botulism.

The products you will need are:

Mushrooms – 7 liters by volume
Water – 3-6 liters
Salt – 2 tbsp. no slide for every liter of water
Sugar – 1 tbsp. sugar per liter of water
Vinegar – 2 tbsp. for 1 l
Bay leaf - 1 large or 2 small for each liter of liquid
Allspice, black peas – 4-6 pcs.

The cooking technology is as follows:

Soak the mushrooms in warm water for 5-10 minutes, then wash each mushroom.
For specimens that are too large, remove the stem at a distance of about 1 cm from the cap, otherwise such overgrowths will look unsightly in the finished dish.

We put the raw materials in a pan, fill it with water (the quantity is not important here, the main thing is that the product floats completely), and put it on the fire.

After 5-10 minutes of boiling, drain.

We wash the honey mushrooms under running cold water.

We put the raw materials again in the same pan, pour in enough water so that the honey mushrooms float easily (at the same time, you don’t need a large volume, which you will simply have to pour out later).
Add spices, salt, sugar, vinegar according to the volume of water.
Cook for 30 minutes, constantly skimming off the foam; it may contain dirt, twigs, and dust remaining after washing.

We fill sterile jars ¾ full with the prepared dish; it is convenient to catch the mushrooms either with a slotted spoon or a pouring spoon.
Fill with marinade to the brim and screw on with clean lids.

We turn the jars over, cool on the table without wrapping them, then transfer them to the cold for storage.
This twist has an optimal salt-vinegar-sugar ratio; it does not need to be washed before use. .

Instant marinated honey mushrooms at home in jars (crispy)

The addition of garlic gives the product a special aroma and taste. And all the spices were chosen so well that our family has considered this recipe the best for many years. True, it involves long cooking and sterilization, but the result justifies all the trouble. We get tender, crispy, juicy mushrooms!

To prepare you need to prepare:

Honey mushrooms – 1 kg
Water – 1 l
Garlic – 4-5 cloves
Salt – 1.5 tbsp.
Sugar – 2 tbsp.
Vinegar essence 70% - 1 tsp.
Bay leaf – 2 pcs.
Peppercorns – 8-10 pcs.
Cloves – 6 pcs.

We sort out the raw materials and wash them thoroughly.

Place in a saucepan, fill it with water, cook for 1.5 hours, drain, and wash the mushrooms.
Fill with clean water, cook again for 1.5 hours, removing the resulting foam, drain using a colander.

Fill with water again, having carefully measured out the required amount for the marinade, add spices, salt, sugar, vinegar.
Cook after boiling for 20 minutes.
Add the diced garlic a couple of minutes before the end of the cooking process.

Place the future snack in sterile jars.

Cover with lids, sterilize by placing in a saucepan of a suitable size and filling with warm water up to the hangers, cook for 20 minutes after boiling.

Roll up, turn over onto lids, and after cooling, store the jars in a cool, dark place.

Video on how to marinate mushrooms according to the classic recipe with butter

The classic method of pickling mushrooms involves adding oil. Its opponents say that the oil will go rancid over time, worsening the taste of the dish, but if you use refined vegetable fat and eat the twists in the first year, then you should not be afraid of such consequences.

But we get a snack with excellent taste, original aroma, and pleasant consistency. All the cooking secrets are revealed in this video.

A simple recipe for making delicious honey mushrooms for the winter (you'll lick your fingers)

Simply, in a city style, honey mushrooms are prepared for the winter using this recipe. What I like about it is that you don’t need to cook the product for a long time, everything is as easy as possible, without unnecessary problems.

We take these ingredients

Honey mushrooms – over 1 kg
Water – 3 liters
Salt – 6 tbsp.
Sugar – 3 tbsp.
Cloves – 6 pcs.
Allspice peas – 6 pcs.
Bay leaf – 6 pcs.
Vinegar 9% - 15 tbsp.

We clean the raw materials from debris, sort them out - remove the large ones (you can make caviar from them or simply fry them), wash them in plenty of water, trying to preserve the integrity of the mushrooms.

Boil in enough water for 10 minutes after boiling, strain, and rinse with running water.
Prepare the marinade from water and the specified amount of products and spices.

Add mushrooms, cook for 30 minutes, removing foam.
Add vinegar and stir.
Fill sterilized jars (it’s convenient to clean them using a microwave by pouring 30-50 ml into clean containers and letting them warm up for 10 minutes) up to the hangers with the resulting snack, add marinade, and close with sterilized lids.

Turn over and leave on the counter until cool.
You can try this preservation after 8-10 days; it can be stored at moderate temperatures for more than a year.

If you are lucky enough to harvest a good harvest of honey mushrooms, don’t be lazy to pickle them for the winter - this preparation is perfect for potatoes, other main courses, as an ingredient in salads and just a good appetizer. I sincerely wish you a successful “quiet hunt” and bon appetit!

Pickled mushrooms are the first to go in our family. Not a single one of the prepared jars has survived until at least January. These mushrooms are suitable for many salad recipes. But they are delicious just like that, on their own.

Marination, in my opinion, is the easiest way to prepare mushrooms and honey mushrooms, in particular.

Marinated honey mushrooms for the winter with garlic

Garlic is a healthy vegetable; it will protect you from colds in winter and will only make a pickled dish tastier. And if you have 5 cloves of garlic lying around, you can always find a use for them, for example, for this recipe.

Ingredients:

honey mushrooms – one kilogram;
liter of boiled or filtered water;
one and a half tablespoons of salt;
two spoons of granulated sugar;
five garlic cloves;
a couple of bay leaves;
ten peas of black allspice;
six carnation umbrellas;
1 teaspoon 70% vinegar.

Preparation progress

The mushrooms that we collected must be sorted out: remove twigs, leaves, and clean them from dirt.
Now you need to put them in a saucepan and fill them with cool water, from the tap. Let's leave for an hour and a half. When the time is up, drain this so-called first water and fill in new one. We are waiting again. This procedure must be repeated three times.
Now let's cook them for an hour and a half. When boiling, you will need to remove the foam (as if we were making jam). After time has passed, we drain the honey mushrooms in a colander and rinse them with cold water.
Next we'll work on the marinade. Add pepper, salt, sugar, vinegar and other spices to a liter of water. Two minutes before the marinade is ready, we add our garlic there. Transfer the honey mushrooms to the marinade and bring to a boil.

Now you can put all the mushrooms into jars and roll them up! Bon appetit!

Pickled honey mushrooms without vinegar - a recipe for the winter

Some people don’t like the bite of pickled mushrooms - I understand you perfectly, so I found a recipe without this component. Let the pickled mushrooms be without vinegar, but they will not lose because of it. The mushrooms turn out just as delicious!

Ingredients

kilogram of honey mushrooms of any size;
water – 1 liter;
salt – level tablespoon;
granulated sugar - a tablespoon;
lemon - a dessert spoon with a small slide;
garlic;
laurel;
carnation umbrellas - 2 - 3 pieces.

Preparation progress:

Sort out the honey mushrooms and rinse thoroughly. Now fill the mushrooms with water and turn on the gas. After the liquid boils, cook the honey mushrooms for another 8 minutes.
We drain this first water and pour new one. Return the pan to the stove and wait for it to boil. After this, place the mushrooms in a colander.
Let's make the marinade: pour cold water into a pan and put all the spices from the recipe in it. Bring the marinade to a boil and add lemon to it. Let it boil again.

Now taste it - now you can still add salt or sweeten it.

We transfer the boiled honey mushrooms into it and cook them for another 15 minutes. Place the mushrooms in a jar and pour the marinade evenly over them.

Close the jars and let them cool. Bon appetit!

Recipes for pickled honey mushrooms in jars for the winter

This is a classic recipe. You need few ingredients, the dish is easy and quick to prepare. As for the taste, it will turn out no worse than the previous ones.

Ingredients

a bucket of honey mushrooms;
bay leaf - five pieces;
acetic acid 70%;
salt - two heaped tablespoons;
granulated sugar - level tablespoon;
black peppercorns, cloves - five pieces each.

Preparation progress:

We will cook the mushrooms in a 10 liter pan. Fill half the volume with water. We add mushrooms (half), when they fall, you can add the rest. Bring to a boil.
Remove from heat and drain the liquid. Then the mushrooms will need to be washed under running water.
Put it in a saucepan, add enough water so that it doesn’t “run away” when boiling. Add salt, bring to a boil and continue cooking for 40 minutes. Remove from heat, pour out the water and let the honey mushrooms drain completely.
In the meantime, let's make the marinade. Pour a liter of water into a separate pan, add a heaped spoonful of salt, and add a heaped tablespoon of sugar. We put 5 bay leaves, 5 peppercorns, 5 cloves. Put the marinade on the fire and bring to a boil.
Transfer the mushrooms to the marinade, bring to a boil and after 10 minutes put them in jars.

Bon appetit!

I want pickled mushrooms, but time is running out or I’m too lazy to cook for a long time, you can solve the problem very quickly. The recipe is simple, perfect for a beginner. Fast does not mean tasteless! This dish just cooks faster, and the aroma and taste remain the same as in the “classic”.

Ingredients

honey mushrooms;
two level tablespoons of salt;
a level spoon of granulated sugar;
2-3 bay leaves;
six peppercorns;
three carnation umbrellas;
1 teaspoon of acetic acid (70%).

Preparation progress:

Clean the mushrooms from dirt and twigs. We rinse several times and put the honey mushrooms in a saucepan. Add a little water and let them cook.
After the mushrooms boil, remove the foam and continue cooking for 15 minutes. Next, drain this water and put the mushrooms back into the pan. Fill with brine, that is, marinade.
This is how we prepare the marinade. Add salt, granulated sugar, bay leaf, pepper and cloves to a liter of water.
Pour this brine over the mushrooms and cook for the next 30 minutes. Skim off the foam and stir. 5 minutes before the end of cooking, add a teaspoon of acetic acid.

That's it, now you can put it into jars.

A simple recipe for pickled honey mushrooms with butter

Marinated honey mushrooms prepared according to this recipe turn out very tasty. They will be an excellent cold appetizer, and guests will definitely ask you for this unusual recipe. These mushrooms go well with potatoes and boiled rice.

Ingredients:

kilogram of honey mushrooms;
butter – 350 grams;
salt is a guide to your taste;
sweet paprika - level teaspoon.

Preparation:

Boil water, add salt, and add pre-washed mushrooms to it. Cook the honey mushrooms for about twenty minutes, constantly skimming off the resulting foam. Then we put the mushrooms in a colander - let the liquid drain completely.
Melt a little in a deep frying pan and simmer the boiled honey mushrooms in it for half an hour. At the very end, add salt to taste and season them with paprika.
After this, stir and cook for another 10 minutes.
Place the honey mushrooms in sterile jars. Pour a little hot oil from the frying pan on top and roll up the lids.

These mushrooms can be stored for about 8 months. Bon appetit!

The most delicious recipe for pickled mushrooms without sterilization

Some people like it, some don't. But there is one fact - you don’t need to worry about sterilizing jars. Quite unusual, because our mothers and grandmothers always sterilized jars before putting jam or mushrooms in them.

Ingredients:

2.8 kilograms of honey mushrooms;
2 liters of water;
lemon acid;
acetic acid 70%;
peppercorns, salt, sugar, garlic, bay leaf;
three tablespoons of salted soy sauce.

Preparation progress:

First of all, you need to rinse all the honey mushrooms under running cold water and sort them out. Now we cut off the stem of small fungi in half. For large ones, we cut them off completely and cut the caps into two parts.
Now take an 8-liter saucepan, pour water into it and sprinkle citric acid on the tip of a knife. Throw in 2/3 of the mushrooms. Wait for it to boil and add the rest of the honey mushrooms. Cook the mushrooms for 5 minutes. Now remove from heat and drain the water through a colander.
Now take a 5-liter saucepan and pour two liters of water into it. We put it on gas and after it boils, add 5 small bay leaves, 10 black allspice peas and 6 cloves of garlic for taste, 2 tablespoons of salt, 3 tablespoons of sugar. Stir and after boiling add mushrooms.
Stir and pour in 3 teaspoons of vinegar and 3 tablespoons of soy sauce. Wait for it to boil and cook under a closed lid for about 20 minutes. Remove the bay leaves and continue cooking for another 5 minutes. Remove the pan from the heat and transfer to jars.

All is ready. After cooling, the mushrooms can be stored in the cellar.

Good luck with your preparations and bon appetit!

Source: https://chkola-gastronoma.ru/marinovannye-opyata-na-zimu.html

And now we will get acquainted with the recipes for pickled mushrooms. How to pre-wash them, boil them, prepare a marinade for mushrooms, and roll the finished product into jars. Well, I hope I don’t need to tell you how to eat them later.

Marinated honey mushrooms - delicious mushrooms for the winter

Let's prepare the spices:

Based on one liter jar.

a kilogram of fresh honey mushrooms,
allspice - two, three pieces,
bay leaf 2-3 pcs.,
cloves - 2-3 inflorescences,
mustard seeds - one teaspoon,
peppercorns - 6 pcs.,
salt - a full tablespoon,
vinegar - 1 teaspoon 70%, or 2 tablespoons 9%.

Preparation:

Let’s take honey mushrooms that were previously well sorted and washed, and even earlier collected in the forest. Place the small mushrooms in hot water, leave the small ones, and cut the large ones into pieces.

The ratio of water and mushrooms is one to one; if we take 1 kg of mushrooms, then 1 liter of water.

We turn on the heat, you can put it on high and bring it to a boil; as soon as the mushrooms boil, the foam appears, we remove it. Cook the mushrooms over medium heat for thirty minutes. Add salt immediately.

Time has passed, you can turn off the mushrooms. Using a slotted spoon, carefully remove the honey mushrooms and transfer them to a separate, clean bowl.

Strain half of the mushroom broth through a sieve into another pan, turn on the heat, put all the spices here and let the broth boil. Add honey mushrooms to the boiling liquid and cook some more. After 10 minutes, pour vinegar into the mushrooms and continue to boil for another five minutes.

While all this mess is being cooked, there is time and opportunity to sterilize the jars and lids, so let’s do it.

Time has passed, turn off the heat, take the jars and put the mushrooms into them along with the spices. When the honey mushrooms are laid out, pour the brine, evenly into three jars, everything is the same everywhere and now you can roll it up.

We turn the finished jars over, put them in a warm place, wrap them in a warm blanket or towel and leave them alone, let them cool. Once cooled, we turn them over to their natural position and they can be stored in this form at room temperature, don’t be afraid.

Pickled honey mushrooms in jars are ready. We did it.

How to pickle honey mushrooms at home - recipe: “urban style”

I offer a recipe for pickled honey mushrooms “urban style”, simply quick and without any hassles. For cooking you will need a decent amount of mushrooms, that is, honey mushrooms. They need to be sorted out and washed well.

Boil honey mushrooms for 10 minutes from the moment of boiling. Be sure to remove the foam, along with possible remnants of forest debris that could remain after washing.

After ten minutes, drain the boiled honey mushrooms through a colander and rinse with running tap water.

Preparing the marinade for pickled mushrooms

Pour three liters of water into a saucepan,
add 6 tbsp. tablespoons of salt (two tablespoons per liter),
three tablespoons of sugar (one liter - one tablespoon),
6 cloves (2 pieces per liter),
15 peas of allspice (5 peas per liter),
6 bay leaves (two pieces per 1 liter).

Place the liquid on the fire and cook for 30 minutes from the moment it boils.

Keep the heat on medium so that it doesn’t boil too much, remove the foam with a spoon if it forms. After 30 minutes, remove the honey mushrooms in the marinade from heating and pour in 15 tablespoons of 9 percent vinegar.

Let me remind you that we have three liters of input, per liter, this will be 5 tablespoons.

We place the jars, already prepared, next to the pan; I usually sterilize them in the microwave, quickly and conveniently.

Place the mushrooms in jars approximately shoulder-deep, without bay leaves, and fill the cavity with marinade. Close with stylized lids, screw tightly and place the jars directly on these lids.

Leave it like this until it cools completely, then transfer the workpiece to a cool place. Delicious city-style pickled mushrooms are ready! We will be able to enjoy their aroma in 8-10 days, with potatoes or something else...

Bon appetit. Be sure to try this recipe.

Marinated honey mushrooms with garlic

This type of mushroom is considered the latest, and it finally pleases mushroom pickers with its generous harvests. And in winter, a small plate of these crispy mushrooms will pleasantly diversify a festive or everyday table.

To marinate honey mushrooms you will need:

Fresh honey mushrooms – 2 kg;
Black pepper (peas) – 7 pcs.;
Allspice (peas) – 5 pcs.;
Bay leaf – 2 pcs.;
Favorite spices and seasonings - to taste;
Garlic – 2 cloves;
Granulated sugar – 2 tbsp. spoons;
Coarse table salt – 1 tbsp. spoon;
Apple cider vinegar – 2 tbsp. spoons.

Preparation:

If you have a large harvest of honey mushrooms, sort them by size, this will make it easier to prepare them for pickling.

Pour clean mushrooms with water, bring to a boil, cook for about 8 minutes, and drain the liquid. Be sure to rinse the mushrooms again, add water again and cook in the marinade for 35 minutes. Drain.

Prepare a marinade from the remaining ingredients with the addition of one liter of water, place the mushrooms in jars, pour in hot brine, roll up, turn over and cool.

And one more way, look and let it inspire you to culinary exploits.

Pickled honey mushrooms - recipe from a bachelor

I outlined all the methods for marinating honey mushrooms, I hope everything is clear. Go to the forest more often to “quietly hunt” for mushrooms, prepare them for the winter, but take precautions; if you doubt whether or not to take a mushroom, it’s better not to take it.

Good luck and all the best!

Source: https://miruspehinfo.ru/recept/zagotovki-na-zimu/marinovannye-opyata.html

Honey mushrooms are one of the most popular mushrooms, although they are not ranked in the highest category in terms of value. And their popularity is probably due to the fact that they are very convenient to collect and cook.

If you are lucky enough to find a growth of honey mushrooms in the forest, then you will immediately collect a couple of buckets. They are easy to clean; there are practically no worms. All that remains is to rinse and preserve.

Well, pickled honey mushrooms will save you more than once until the next harvest - to enjoy it yourself, to please your guests, and to take a jar to visit friends.

From my own experience, I can say that we marinate mushrooms, regardless of their variety, according to our favorite basic marinade recipes. And today I want to tell you 6 proven recipes for preparing delicious pickled mushrooms for the winter.

6 of the most delicious recipes for making pickled mushrooms for the winter:

Pickled honey mushrooms in jars - a simple recipe for the winter

This recipe is no-brainer, without pre-soaking the mushrooms. If you’ve already attacked honey mushrooms, you won’t be able to collect less than a bucket. This bucket will give you the proportions for this recipe. Just keep in mind that during cooking, honey mushrooms boil down more than other mushrooms.

Ingredients:

fresh honey mushrooms - 1 bucket
salt - 2 tbsp. l.
sugar - 2 tbsp. l.
vinegar 70% - 1 tsp.
black peppercorns
bay leaf - 5 pcs.
cloves - 4-5 pcs.

We sort the mushrooms, separate the mushrooms from each other.
I select the small ones separately, we will put them in jars so intact. Larger mushrooms can be cut into 2-4 pieces if desired.

You can cut off the long stems of honey mushrooms and dry them separately, and then grind them in a coffee grinder.

Get an excellent mushroom seasoning for soups and main courses.

2. Take a large saucepan and pour 5 liters of water. We put the pan on the fire, start heating the water and first put half of all the honey mushrooms into the pan, and when they sit down, add the rest. Bring to a boil.

Relevant for any mushrooms: to prevent the mushrooms from darkening during cooking, you need to add citric acid on the tip of a knife to the water in which the mushrooms will be cooked.

3. Place the mushrooms in a colander and drain the water. With the first dirty water we are freed from debris that is difficult to clean mechanically with a knife. We wash the mushrooms under running water.

4. For the second time, fill the mushrooms with clean water so that the water covers all the mushrooms, bring the water with the mushrooms to a boil and cook for 40 minutes.

5. Remove the mushrooms from the water and drain the water.

6. In a separate pan, prepare the marinade. Pour 1 liter of water. Add 2 tbsp to boiling water. l. salt, 2 tbsp. l. sugar, 1 tsp. vinegar and all the spices. Place the mushrooms into the boiling marinade and let them simmer for 7-10 minutes.

7. Place in clean glass jars, cover with lids and sterilize in boiling water for 15 minutes (for liter jars).

Honey mushrooms marinated with apple cider vinegar - a recipe for the winter

Another delicious recipe, just try replacing regular vinegar with apple cider vinegar, it will have more benefits and is less pungent than table vinegar.

Ingredients:

honey mushrooms - 1 kg
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
apple cider vinegar 9% - 8 tbsp. l.
water for marinade - 1 liter
black pepper - 1/2 tsp.
bay leaf - 2 pcs.
cloves - 3-4 pcs.
dried dill - 1 tsp.
vegetable oil

We clean the mushrooms; for pickling, you can select smaller mushrooms. Whole honey mushrooms look very beautiful in a jar. We wash the mushrooms, put them in a saucepan and fill them with cold water.

Place the pan with honey mushrooms on the stove, bring to a boil, skim off the foam that will form. Cook the mushrooms for 30 minutes.

3. At the same time, pour 1 liter of clean water into another pan, put it on the fire and prepare the marinade. Pour salt, sugar into the water, add spices, pour in apple cider vinegar. Bring the marinade to a boil.

4. At this time, the mushrooms have already boiled, drain the water from the pan and pour the prepared marinade into it. Bring the marinade to a boil again, add dried dill (optional) and after boiling you will need to cook for another 15 minutes. At the same time, stir periodically.

5. Place the finished mushrooms in pre-sterilized jars. Lids also need to be sterilized.

6. To prevent the mushrooms on top from becoming moldy, pour 1 tsp into each jar. vegetable oil.

7. Cover the jars with lids and sterilize them in a saucepan with boiling water.

Some housewives make do with only sterilizing jars. When canning mushrooms, I always play it safe and also sterilize the jar with the preparation.

Honey mushrooms pickled at home - a recipe for the winter

Visually see what beautiful mushrooms you get in jars. And I think you can choose the recipe to your liking.

There is no arguing about tastes; everyone has their own favorite recipe for mushroom marinade. Some people just love salted mushrooms. others are more sour, others are sharper. And we loved the recipe with a lot of sugar and vinegar. Try it too, and suddenly it will become the most delicious for you.

Ingredients:

honey mushrooms - 1 kg
salt - 2 tbsp. l.
sugar - 6 tbsp. l.
vinegar 9% - 100 ml
water for marinade - 1 liter
black peppercorns
bay leaf - 3-4 pcs.
cloves - 3-4 pcs.
cinnamon - 1/3 tsp.

As in previous recipes, we clean the honey mushrooms, rinse them, and trim the stems if desired. Place the mushrooms in a saucepan, fill with cold water and place the saucepan on the fire to boil. Cook honey mushrooms for 30 minutes.
Prepare the marinade. Don't be afraid of a lot of sugar and vinegar, it will definitely be delicious.
And to give the mushrooms a special aroma, in addition to traditional spices, I add cinnamon. You only need a little bit and the aroma is amazing.
Drain the water and fill the honey mushrooms with hot marinade. After this, cook for another 10-15 minutes.
Transfer the mushrooms into clean jars, cover with lids and sterilize in boiling water every 15 minutes.
All that remains is to tightly close the jars with lids.

Pickled honey mushrooms for the winter - recipe without sterilization

This recipe does not require sterilization, since we will not close the jars hermetically, but with plastic lids. Such preparations will need to be stored in the refrigerator or any other cold room.

Ingredients:

honey mushrooms - 1 kg
salt - 2 tbsp. l.
sugar - 1 tbsp. l.
acetic acid 70% - 1 tsp.
water for marinade - 1 liter
allspice peas
bay leaf - 4 pcs.
garlic - 2-3 cloves
vegetable oil - 70 ml

Traditionally, we clean and wash the collected honey mushrooms. If desired, cut large mushrooms in half. Place the mushrooms in a large saucepan and pour boiling water from the kettle over them.
Place the pan with mushrooms on the stove and cook for 10 minutes.

During the cooking process, honey mushrooms are boiled down by about 3 times.

2. Drain the water, fill the mushrooms again with clean hot water, bring to a boil again and cook for another 10 minutes. Place the mushrooms in a colander and rinse with cold water.

3. For the third time, pour hot water over the mushrooms and cook again for about 10 minutes. Mushrooms, if they are ready for pickling, should settle to the bottom. Place the mushrooms in a colander and rinse with running water.

4. Fill the mushrooms with water again and, during the cooking process, add all the ingredients for the marinade directly into the mushrooms - salt, sugar, pepper, bay leaf. At the same time, stir the mushrooms.

5. At the end of cooking, finely chop the garlic and also add to the pan.

6. Place hot mushrooms in sterilized jars.

7. You will need to boil vegetable oil and pour it on top of the mushrooms in each jar.

8. Cover with plastic lids and store in the refrigerator.

Pickled honey mushrooms prepared according to this recipe will be ready for use no earlier than after 2 weeks.

- recipe “Marinated honey mushrooms for the winter”

But this recipe is for those who do not like to use sugar for marinade. This recipe only suggests adding salt. I admit, I use recipes with added sugar. But if you're interested in this recipe, take a look.

We reviewed only 6 recipes for pickled mushrooms in this article, but the recipes are varied to suit all tastes. Therefore, I hope that you will choose the most suitable recipe for yourself and be sure to cook it.

Source: https://scastje-est.ru/opyata-marinovannye-na-zimu.html

Good day everyone! On the agenda today are mushrooms, and unusual ones - small, beautiful and very tasty. Such influxes disappear from the festive table or feast, celebrations, of course, if you know how to prepare them correctly. So let's learn how to make pickled honey mushrooms for the winter in jars to use them in your favorite dishes and for any occasion.

The whole secret of this pickle lies in the marinade, or in other words, brine, which must be properly cooked, know all the necessary proportions, using a proven recipe.

You can preserve again at home in two ways, cold and hot. In this article you will get acquainted with the hot cooking method.

Interesting! There is still some debate about how mushrooms should be sealed. Someone claims that under no circumstances should you roll it under a metal lid using a seaming machine, as this is supposedly very dangerous to health. Others advise using only a nylon cap without a screw or a metal screw cap.

There is a lot of information in books and on the Internet, so I will show you different options, and you yourself decide what is closest to your soul. I always do things differently and experiment. After all, mushrooms are a very tasty product that can be used in any dish, for example, making original spicy salads from them or, for example, serving them with potato casserole.

Remember only one thing: after canning, honey mushrooms and indeed any other mushrooms should not be stored for a very long time; it is better to eat them closer to the New Year. Take care of your health and the health of your loved ones!

The most delicious recipe for pickled mushrooms

The first option for preserving mushrooms for the winter will be with vinegar according to grandma’s recipe. My grandmother always tells me that this matter needs to be approached responsibly. Anyone can prepare this pickling because it is very simple if you follow all the necessary conditions and rules.

Important! Remember the proportions of water, salt and vinegar. So, how much vinegar should you put in 1 liter of water? If your vinegar essence is 70%, then you need to add 1 tbsp, but if it is 9% - 10 tbsp. Salt is placed per 1 liter - 1 tbsp. with a small slide. If you make 3 liters of water, then increase the dose by three accordingly.

This recipe uses granulated sugar, if you don’t want to put it in, then read another cooking option.

We will need:

honey mushrooms - 1 kg
sunflower oil - 2 tsp
vinegar essence 70% - 1 tbsp
water - 1 l
sugar - 1 tbsp
table salt - 1 tbsp
bay leaf - 1 pc.
peppercorns - 3 pcs.
garlic - 2 cloves
cloves - 2 pcs.

Cooking method:

1. As I wrote earlier, there are several ways to pickle honey mushrooms. In this form, the “Hostess” seaming machine will be used. Prepare it in advance. Sterilize the jars in a way convenient for you, together with the lids.

2. Clean the mushrooms from all kinds of forest or meadow debris, rinse them well with water. Go through it again so that God forbid you don’t get a false mushroom.

Important! If you have time, then honey mushrooms should first be soaked for 1-2 hours in cold water.

Pour the washed and sorted mushrooms into a saucepan, fill them with water (3 liters), salt, add 1 tablespoon of salt per liter of water, i.e. you need to put 3 tablespoons

3. Place on the fire and bring to a boil. During cooking, you will see foam; you will need to remove it with a slotted spoon. Cook over low heat after boiling for 40 minutes.

The mushrooms will first float on the surface and then fall to the bottom, which means they are completely cooked.

4. Place the mushrooms in a colander and rinse them under running water.

5. Now make a delicious, flavorful marinade using the remaining ingredients. Pour water (1 l) into the pan, add sugar (1 tbsp), salt (1 tbsp), then bay leaf, three peppercorns and two cloves.

6. While the marinade comes to a boil, finely chop the garlic with a kitchen knife. We will add it separately to each jar.

As soon as the marinade has boiled, pour 1 tablespoon of vinegar essence into it and stir. The aroma will spread through the kitchen. Place the prepared boiled mushrooms into the boiling brine.

Cook the mushrooms in a saucepan with the lid closed after boiling so that the vinegar does not come out for 7 minutes over medium heat.

7. So, 7 minutes have passed, remove from heat. Take a sterilized jar and pour the honey mushrooms. Add the chopped garlic to each jar.

And also add vegetable oil on top, 2 teaspoons per jar, so as not to mold during storage in the cellar.

8. Seal the jars with a seamer and then turn them upside down to make sure everything is sealed tightly.

Let the jars cool, the mushrooms are ready! They can be served with onions and dill. You can also make any dish with them, for example lasagna with chicken and mushrooms or fry potatoes with pickled honey mushrooms. Better yet, add them to homemade pizza.

: Preparing pickled mushrooms

Still, store-bought honey mushrooms are very different in taste from home-made honey mushrooms. No matter how many times I tried to take them from the store, it was not as if they were not mushrooms at all, although they were cooked and preserved according to GOST.

For you, I specially selected this video from the YouTube channel, which shows the entire process of cooking and marinating very clearly and in detail:

I really liked this option, I advise you to make conservation using it.

How to pickle honey mushrooms for the winter in jars - a simple recipe

This is the best classic recipe for home, it combines all the ingredients and gives a unique taste. In general, it turns out amazing and super tasty, just a bomb.

And the trick it uses is that only mushroom caps are used as a basis, and the stems are used for other dishes, for example, mushroom caviar. Just look at these handsome guys, you can fall in love right away.

I offer you this step-by-step instructions with pictures so that you, too, can make such a beautiful culinary masterpiece, and in winter enjoy the fragrant aroma of spices and mushrooms.

We will need:

For the marinade:

water - 1-1.2 l
salt - 1 tbsp
sugar - 1.5 tbsp
vinegar 9% - 50 ml
bay leaf - 1-2 pcs.
allspice peas - 5-6 pcs.
cloves - 2-3 pcs.
dill umbrella - 2 pcs.
currant leaves - 2 pcs.

Cooking method:

1. Wash fresh honey mushrooms very thoroughly in running water. Cut off the legs, it will look better in the jar; if you don’t want to do such work, then you don’t have to remove them.

Then boil the mushrooms in a saucepan in salted water, add salt to taste. Cooking time is approximately 5 minutes. Then drain the water. There were almost 1.5 kg of fresh mushrooms, and after boiling there will be 750 g, they, unfortunately, boil down to almost half.

Prepare all ingredients according to the list.

2. The next step is to prepare the jars. Wash them well with soda, and then sterilize them together with the lids, in the way you like best. For example, in the microwave or steamed.

In this version, I show coated screw caps; you can use nylon ones.

2. Pour 1 liter -1.2 liters of water into a saucepan and bring to a boil, add the honey mushrooms. Wait for them to boil again too. Foam appears, remove it and add salt, sugar, bay leaf, pepper and cloves.

Important! Remove the bay leaf after 10 minutes to avoid bitterness in the taste. Sometimes there is a problem that mushrooms are bitter, here is the solution, it is connected with laurel, it is she who gives bitterness if left in boiling water for a long time.

Cook the mushrooms until tender, about 20-25 minutes. As soon as you see that the mushrooms have fallen to the bottom, they are completely ready.

3. Immediately add vinegar and bring the mixture to a boil again. And turn off the stove, put the pan aside.

4. Place the mushrooms without brine in jars up to their shoulders.

Important! It is best to do this with a slotted spoon.

5. Now we will make pickled mushrooms in our own juice. To do this, bring the remaining marinade to a boil, throw in the dill umbrella and currant leaves. Boil these plants for 1-2 minutes, this is done for sterility.

4. Pour boiling marinade into jars with mushrooms. Place dill umbrellas on top and catch them from the aromatic brine.

Important! Do this - spin the jars clockwise, shake them a little so that all the excess air comes out, or you can knock on the table. Do this carefully so you don't get burned.

5. Close the jars with lids. This is what happened, two half-liter jars and one 340 ml.

Advice! Be sure to follow the storage rules, store either in the refrigerator or in the cellar, where it is cool. Don’t store mushrooms for years; you prepared them this year and ate them this year, this is important.

Before use, always check the jar for turbidity; the brine should be light and free of mold.

Friends, how do you serve such mushrooms on the table? What do you prepare from them? I personally really love a very simple salad of honey mushrooms, namely, season them with vegetable oil and sprinkle with onions. Of course, you can come up with something more complicated, for example, for a holiday I make a salad with chicken and mushrooms.

Instant pickled honey mushrooms in 15 minutes

It is best to make such pickling from small little honey mushrooms, young and not overgrown, then it will look more appetizing, and of course they are more pleasant to eat))).

This is a simple option, but it's actually fast. In just a short period of time you will make this preparation for winter. Everyone is interested in the main question: when can you eat pickled mushrooms? These can be eaten almost immediately, namely 12 hours after marinating.

We will need:

For brine for 1 kg of mushrooms:

salt - 1 tbsp
vinegar 70% - 1 tbsp
bay leaf - 3 pcs.
peppercorns - 5-6 pcs.
garlic - 2 cloves, peeled
water - 1 liter per 1 kg of mushrooms

Cooking method:

1. Wash and clean the mushrooms from dirt. Pour water into the pan; the water used here is not the one listed in the ingredients, but just by eye. We will boil mushrooms in this water.

2. Throw the honey mushrooms into boiling water. Cook over high heat for about 15 minutes, stirring and removing foam if it appears.

3. Drain the water and place the mushrooms back into the pan. Pour in 1 liter of water. Add all the spices that were given in the description.

Interesting! Please note that this marinade does not use sugar or sunflower oil. But garlic is used.

4. Cook after boiling for about 15 minutes.

5. Place honey mushrooms in sterilized jars. Cover them with nylon lids and place them in the refrigerator, and tomorrow morning after 12 hours they can be eaten. Cool and very tasty! Try it too! These can also be stored for a long time and then eaten, the main thing is that they are placed in a cool place, preferably in a cellar.

Bonus: Marinade for mushrooms

I would also like to say that you can also preserve honey mushrooms using a universal marinade, which is suitable for absolutely all varieties of mushrooms (chanterelles, boletus, white, etc.).

It will be without vinegar, but with citric acid. This short video has some little tricks in general about cooking mushrooms, I recommend watching it and remembering all the details for yourself:

That's all, let's write your comments below to create a small forum so that everyone would be interested in coming in and reading. Join my group in contact. And see you again. Happy mushroom picking and good mood everyone!

P.S. Yesterday I was just in the forest picking mushrooms, wow, this is a fascinating activity. You know how beautiful it is there! So clean and fresh! Birds singing and a light breeze, how beautiful our Russian nature is, and what landscapes, just lovely! Here is my mini-report of photos in nature.

Sincerely, Ekaterina Mantsurova

Excellent mushrooms - honey mushrooms! If you're lucky, you'll remove a couple of buckets from one stump, and you'll be free, and you won't have any troubles like worms. Beauty! Why such a mushroom was assigned only the 3rd category is unclear. Delicious, aromatic pickled mushrooms are always welcome guests on our table. And in winter it’s so nice to open a jar of pickled honey mushrooms! Marinating honey mushrooms is not much different from marinating other mushrooms. Each housewife, starting from the basic recipe, adds something of her own, changes the amount of salt or vinegar to taste, adds spices and seasonings... Our site has selected several recipes for pickled honey mushrooms for you, and you choose.

Honey mushrooms do not require long soaking; the most that can be done is to soak the peeled mushrooms in cold water to remove any remaining sand and debris. For pickling, select whole small mushrooms. The legs of honey mushrooms are quite edible, although they are a little tough, so they can be cut off by a third or half. (Particularly zealous owners dry the legs of honey mushrooms and prepare mushroom powder from them - it makes an excellent dressing for soup or sauce).

Ingredients for marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
10 tbsp. 9% vinegar,
2-3 buds of cloves,
4-5 black peppercorns,
1 bay leaf,
garlic and grated nutmeg - optional.

Preparation:
Boil the peeled mushrooms in water salted to taste until tender (the mushrooms should sink to the bottom). Remove the foam that forms with a slotted spoon. Then drain the water and place the mushrooms in the boiling marinade. Boil honey mushrooms in the marinade for 15 minutes, place in sterilized jars and seal.

Ingredients:
5 kg mushrooms,
1.5 liters of water,
1 tbsp. 70% vinegar,
100 g sugar,
100 g salt,
0.5 g cinnamon,
0.3 g peppercorns,
50 g vegetable oil.

Preparation:
Pour cleaned honey mushrooms with cold water for half an hour. Then rinse under running water and drain on a sieve. Place mushrooms in boiling water for 5 minutes. Transfer the honey mushrooms to a saucepan, pour in the cold marinade and place on the fire. After boiling, cook over low heat for 30-40 minutes, descaling. Cool the prepared honey mushrooms, transfer them to dry, clean jars and fill with marinade. Pour a little vegetable oil into each jar, close the jars with plastic lids. Keep refrigerated.

Ingredients:
2 kg honey mushrooms,
1 liter of water,
2 tbsp. Sahara,
4 tsp salt,
3 bay leaves,
6 peas of allspice,
4 buds of cloves,
3 cinnamon sticks,
3 tsp 70% vinegar.

Preparation:
Boil water, add spices (except vinegar), simmer for 3 minutes, pour in vinegar and remove from heat. Rinse the mushrooms well, cover with cold water, bring to a boil and drain. Pour the second water over the mushrooms, add salt and cook, without stirring, until it boils. After boiling, carefully stir the mushrooms and skim off the foam. When the mushrooms settle to the bottom, remove them using a slotted spoon, place them in sterilized jars at ⅔ height and fill with marinade to the top. Cover with lids and store in the refrigerator.

Ingredients:
1 kg honey mushrooms,
1-1.5 tbsp. salt,
1 tsp Sahara,
6-7 tbsp. apple or grape vinegar 6%,
3 bay leaves,
2 cloves of garlic,
7-8 black peppercorns,
1 cinnamon stick,
2 stacks water.

Preparation:
Place the peeled mushrooms in boiling water and cook from the moment of boiling for 20-30 minutes, skimming off any foam that forms. Drain in a colander. Prepare the marinade: pour 2 cups into the pan. water, add all the spices, put on fire and boil for 5 minutes. Place the mushrooms in the boiling marinade and simmer for 10 minutes. Transfer the finished honey mushrooms into sterilized jars, fill them with marinade and leave to sterilize for 20 minutes. Roll up.

Ingredients:
1 kg mushrooms,
250 ml 5% vinegar,
salt - to taste,
10 g sugar,
2 g citric acid,
6 peas of allspice,
1 bay leaf,
1 g cinnamon,
400 ml water.

Preparation:
To prepare the marinade, pour water and vinegar into an enamel pan, add salt to taste and boil. Dip the prepared mushrooms into the marinade and cook over low heat until cooked, when the mushrooms settle to the bottom and the marinade becomes transparent. Skim off the foam. Add the remaining spices to the marinade, bring to a boil again and place in clean jars, filling them 1 cm below the top. Cover with lids and set to sterilize: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll up.

Marinated honey mushrooms with citric acid No. 2

Ingredients for marinade:
2 stacks water,
1 tsp salt,
10 g sugar,
6 peas of allspice,
1 g cinnamon,
1 clove bud,
3 g citric acid,
5 tbsp. 6% vinegar.
Decoction:
1 liter of water,
50 g salt,
2 g citric acid.

Preparation:
Boil the water for the decoction, add salt and citric acid, add the mushrooms to the decoction and cook, skimming off the foam, until tender. Place the mushrooms in jars. Boil water for the marinade, add salt, sugar, spices, citric acid and vinegar, bring to a boil and remove from heat. Pour the hot marinade over the mushrooms, cover with lids and sterilize for 40 minutes. Roll up.

Ingredients:
1.5-2 kg of peeled honey mushrooms,
1 tsp Sahara,
2 tsp salt,
½ tsp. 70% vinegar,
5-6 black peppercorns,
2 bay leaves.

Preparation:
Place the mushrooms in a saucepan and cover with cold water. Add salt to taste, bring to a boil and drain. Rinse the mushrooms and fill them with cold water again. Cook the mushrooms after boiling for 10-15 minutes. Drain the water again. cook the marinade from 1 liter of water and the indicated spices, except vinegar, boil it for 2-3 minutes and pour in the vinegar. Place the mushrooms in the boiling marinade, boil and cook for another 5 minutes. Using a slotted spoon, place the finished mushrooms in sterilized jars, pour in the marinade and close with nylon lids. Keep refrigerated.

Ingredients:
1 kg honey mushrooms,
1 tbsp. salt,
½ cup water,
1 tsp 70% vinegar,
3 bay leaves,
5 black peppercorns.

Preparation:
Pour the prepared mushrooms with brine and put on fire. Bring to a boil, skim off the foam and add spices (except vinegar). Cook the mushrooms over medium heat for 30 minutes. Place the mushrooms in sterilized jars, cover with lids and sterilize for 15 minutes. Roll up.

Marinated honey mushrooms with garlic

Ingredients:
1 kg honey mushrooms,
30 g salt,
3 peas of allspice,
2 buds of cloves,
2 bay leaves,
1 tsp 70% vinegar,
cinnamon - to taste.

Preparation:
Boil the peeled mushrooms in boiling water for 25-30 minutes. At the end of cooking, add salt and spices (except vinegar). Drain off excess water, season with vinegar, stir and immediately place in sterilized jars. Place for sterilization for 25-30 minutes. Roll up.

Ingredients:
3 kg mushrooms,
1.5 liters of water,
3 tbsp. Sahara,
4 tbsp. salt,
16 bay leaves,
10 black peppercorns,
3-4 cloves of garlic,
2-3 buds of cloves,
⅔ stack. 9% vinegar,
2-3 currant leaves.

Preparation:
Boil the peeled mushrooms in boiling water for 15 minutes and drain in a colander. Prepare the marinade, boil it and dip the mushrooms in it. Cook the mushrooms until cooked (the mushrooms will sink to the bottom). Place in sterilized jars, sterilize for 15-20 minutes, and roll up.

Marinated honey mushrooms with dill

Ingredients:
2 kg honey mushrooms,
1 liter of water,
100 ml 5% vinegar,
100 g sugar,
110 g salt,
6 black peppercorns,
2-3 dill umbrellas.

Preparation:
Place peeled and washed mushrooms in salted water (take 30 g of salt for 1 kg of mushrooms) and cook for 10-15 minutes. Fold it back sieve and rinse with hot water. Prepare the marinade: dissolve sugar and 50 g of salt in 1 liter of water, add dill and pepper, bring to a boil and boil for another 5 minutes. Strain, bring to a boil again and pour in the vinegar. Place mushrooms in the hot marinade and cook until they sink to the bottom. Place the finished mushrooms in sterilized jars, pour in the marinade and let cool. Wrap the necks of the jars with parchment and tie them with thread. Store the workpiece in a cool place.

Honey mushrooms marinated with balsamic vinegar

Ingredients for marinade:
1 liter of water,
4 tsp salt,
2 tbsp. Sahara,
3 buds of cloves,
3 bay leaves,
6 peas of allspice,
1 small cinnamon stick,
150-200 ml balsamic vinegar,
lingonberry leaves.

Preparation:
Pour cold water over the prepared mushrooms and put on fire. Bring to a boil and cook, skimming, for 3-5 minutes. Drain the water, cover the mushrooms again with cold water, add a little salt and vinegar and cook for 15-20 minutes from the moment of boiling. If foam appears, remove it. Drain the liquid again and drain the mushrooms in a colander. Prepare the marinade: add salt and sugar to the water, bring to a boil, boil for 2-3 minutes and cool. Then add vinegar. Place the mushrooms in sterilized jars, ⅔ full, add spices and pour in the marinade. Cover with lids and set to sterilize: 0.5-liter - 15 minutes, 1-liter - 20 minutes. Roll it up, turn it over, wrap it up.

Happy preparations!

Larisa Shuftaykina

The “silent hunt” is in full swing and you’ve probably already gone out into the forest to pick mushrooms this weekend. Our honey mushroom season is now beginning and it’s time to brush up on your knowledge of pickling them.

Pickled honey mushrooms are a win-win option for both the holiday table and daily lunch. They can be used both as a separate snack and as an ingredient for salads.

Let's look at several pickling options so that you can choose the simplest, but still very tasty.

How to pickle honey mushrooms for the winter in jars: a simple recipe with vinegar

The first will be a classic recipe, the preparation of which uses vinegar - the most popular preservative, which gives the marinade sourness.

Ingredients for marinade per 1 liter of water:

Salt - 1 tbsp
Sugar - 1 tsp
Bay leaf - 3 pcs
Cloves - 2-3 buds
Peppercorns - 5 pcs
Garlic - 3 cloves
Vinegar 9% - 4 tbsp
Dried dill stems and seeds - 1 bunch

One liter jar requires about 900g of mushrooms and 350-400 ml of marinade.

Preparation:

First of all, you need to boil the honey mushrooms. This must be done in two steps. Place the mushrooms in a saucepan with water, bring to a boil and cook over medium heat for 20 minutes. During cooking, foam will form, which must be skimmed off.

After the specified time, drain the water from the pan and add fresh water. Bring it to a boil again and cook the mushrooms for another 10 minutes.

During cooking, place 1 head of peeled onion in the pan. It will absorb all the harmful substances from the mushrooms. Then throw away the onion

While the mushrooms are cooking, you can have time to prepare the marinade. To do this, pour the required amount of water into the pan and add all the ingredients except vinegar. Cut the garlic cloves into 6-8 pieces, break the dill stems with your hands.

Place the pan on the heat and bring to a boil over medium heat. When the marinade boils, add the required amount of vinegar to it and boil for 5 minutes.

After this, put the boiled honey mushrooms into the pan, wait for the marinade to boil again and cook for another 10 minutes.

That's all, now all that remains is to arrange the mushrooms in advance.

The mushrooms need to be packed quite tightly, but, of course, there is no need to crush them additionally. Fill the jars to the top and pour marinade to the brim.

Seal the jars with sterilized lids and leave them to cool upside down.

Do not cover the jars with a blanket if you want the honey mushrooms to be crispy

After cooling, the mushrooms are ready to eat. Bon appetit!

Pickled honey mushrooms for winter storage without vinegar and garlic

In the case of pickled honey mushrooms, vinegar not only serves as a preservative, but also adds flavor to the mushrooms, since they themselves do not carry a special flavor load. Therefore, if you make a marinade for honey mushrooms without any acid at all, it will not turn out very tasty.

In this recipe we use citric acid instead of acetic acid. It is easier for the stomach to accept.

Ingredients:

I'll change the presentation of the ingredients a little to make it easier to navigate. These products are enough for 4 half liter jars.

Honey mushrooms - 900 gr
Water - 1 liter
Garlic - 5 cloves
Sugar - 2 tbsp
Salt - 1.5 tbsp
Citric acid - 1 tsp
Bay leaf - 2 pcs
Black peppercorns - 10 pcs.
Cloves - 6 pieces

Preparation:

Honey mushrooms should be rinsed well under running water, after sorting them out, clearing them of soil and trimming their stems.

Then put them in a saucepan, fill with cold water, put on medium heat and bring to a boil. After boiling, cook for another 40 minutes, periodically removing the resulting foam.

Once the specified time has passed, remove the pan from the heat and drain the water, discarding the mushrooms in a colander.

Now let's prepare the marinade. Pour a liter of water into a clean saucepan, add salt, sugar and spices.

Place the pan on the fire and bring to a boil. When the water boils, add honey mushrooms to it and cook for 20 minutes.

5 minutes before the end, add finely chopped garlic to the mushrooms.

After cooking, place the mushrooms, without removing the pan from the heat, into sterilized jars.

To prevent jars from bursting, place metal spoons in them.

Take your time to roll up the jars. Since there is no vinegar in the recipe, it is advisable to sterilize already filled jars again.

To do this, place the full jars in a pan of boiling water so that the water is up to their shoulders. Pour citric acid into the jars (0.5 tbsp per half liter jar), cover the top with lids and leave the jars to boil for 15 minutes.

After this, the lids can be rolled up (or closed if they are threaded), and the jars can be turned over and left to cool.

As in the previous recipe, covering the jars with a blanket while they cool is not recommended.

The most delicious recipe for pickled honey mushrooms with butter

I cannot guarantee that this recipe will also be the most delicious and favorite for you, but, in my opinion, the oil makes the taste of mushrooms much richer and more original.

If you haven’t tried it yet, be sure to make a couple of jars using this recipe. I'm sure you will be delighted.

Ingredients:

Fresh honey mushrooms – 2 kg
Unscented vegetable oil – 700 ml
Water - 1 l
Vinegar essence 70% – 1.5 tsp
Garlic - 2 cloves
Salt - 3 tbsp
Sugar - 3 tbsp
Black peppercorns – 10 pcs.
Allspice peas – 5 pcs
Cloves - 5 pcs.
Cinnamon sticks – 1 piece
Bay leaf - 6 pcs
Fresh hot pepper – 1 pc.
Dill umbrellas - 2 pcs.

From these ingredients you will get 4 half liter jars of pickled honey mushrooms

Preparation:

We rinse the honey mushrooms under running water and place them in a colander. Then put them in a saucepan with cold water and cook for 20 minutes over medium heat, periodically skimming off the foam. After this, drain the water through a colander, add clean water and bring the mushrooms to a boil again and cook for another 10 minutes.

While the mushrooms are cooking, prepare the marinade.

Pour a liter of water into a pan and add all the spices, salt and sugar. Do not add garlic, hot pepper and vinegar yet.

Bring the water to a boil and cook for 5 minutes. Then add vegetable oil and cook for another 10 minutes.

To prevent the marinade from developing an unpleasant odor and taste, you need to use refined, odorless oil.

While the marinade is cooking, pour boiling water over the hot pepper twice.

When all the ingredients are ready, put chopped hot peppers and garlic into sterilized jars, then, using a slotted spoon, put the mushrooms in them up to the neck.

If you have half-liter jars, then pour half a tablespoon of vinegar essence into each (if the jars are liter, then you need 1 tablespoon).

And the final step is to pour boiling marinade into the jars to the very top and close the jars.

Then turn them over and leave to cool.

Instant marinated honey mushrooms from frozen mushrooms without sterilization

Well, this recipe is for those who like to eat mushrooms more than pick them. Indeed, if you want mushrooms right now, why go far into the forest if you can walk to the nearest supermarket and buy a frozen product. And to prepare pickled mushrooms it will take literally 15-20 minutes.

Ingredients:

Packages of 700 grams are usually sold frozen. With this in mind, we will select the ingredients.

The output from 1 package of 700 grams will be 1 half liter jar of pickled honey mushrooms.

Frozen honey mushrooms – 700 gr
1 tbsp sugar
1 tbsp salt
1 bay leaf
2 dill umbrellas
allspice peas - 1 pc.
3-5 black peppercorns
2 tbsp vinegar 9%
500 ml water

Preparation:

The process of preparing frozen mushrooms is no different from the same process for raw ones.

They do not need to be defrosted, just throw the honey mushrooms into boiling water, wait for it to boil again and cook them for 10 minutes. After this, remove the pan from the heat, but do not drain the water yet.

Bring 0.5 liters of water to a boil and add salt, sugar and spices to it. After this, cook for 5 minutes.

Drain the broth from the mushrooms, rinse them with warm water and add to the boiling marinade. Cook for another 10 minutes.

After this, remove the pan from the heat and immediately pour in 2 tablespoons of vinegar.

All that remains is to transfer the mushrooms into a jar, close the lid and cool.

The mushrooms will be ready to eat immediately after cooling.

The difference between this recipe and the previous ones is that these mushrooms are supposed to be consumed in the near future.

Indeed, why pickle a large batch of frozen mushrooms if they are available in the store all year round? Therefore, this recipe does not require sterilizing the jars or rolling up the lids. All you need is a clean jar and a plastic lid.

But such a product must be stored strictly in the refrigerator. The longer it sits, the tastier it becomes. But the shelf life is limited to two months.

Video recipe for marinating honey mushrooms in a slow cooker

And finally, an option for the laziest. Cooking pickled mushrooms in a slow cooker. Everything is outrageously simple, so the video clip lasts only 40 seconds.

That's all for me today. Thank you for your attention