Pickled honey mushrooms for the winter in jars - recipes with a guarantee of safety. Step-by-step recipes for pickled honey mushrooms: how to preserve autumn gifts for the winter

Pickled honey mushrooms recipes for the winter which are proposed in this article will appeal to the whole family. These preparations are tasty, healthy and will delight all mushroom lovers in winter period. They can be used in salads or simply served as a separate dish.

Honey mushrooms, along with porcini mushrooms and champignons, contain many valuable microelements and vitamins. They are rich in vitamins and microelements:

calcium;
zinc;
phosphorus;
iron.
B vitamins; RR and C; and in large quantities; almost like blueberries.

Mushrooms help improve the functioning of the thyroid gland and promote hematopoiesis. In front of everyone beneficial properties, they are low in calories. 100 g of pickled mushrooms contains only 18 kcal.

Selection and preparation of mushrooms

Even if the mushrooms are purchased and not hand-picked in the forest, it’s still know better, . False heels can cause irreparable harm body. Therefore, it is necessary to choose mushrooms with a muted cap color (poisonous ones are very bright), white flesh (false ones have yellow flesh), and a “skirt” on the stem (false ones do not have one).

There are still some cooking nuances that you need to know when marinating honey mushrooms according to quick recipes for winter:

If the preservation is planned to be stored for several months, then the mushrooms should be stored in sterilized jars. You can sterilize jars

Subtleties of cooking

The most delicious simple recipes for preparing pickled mushrooms for the winter at home

Let's move on to the main question - how to pickle honey mushrooms. Depending on the purpose, methods of preparing mushrooms are also chosen: serving them immediately or preserving them in jars for the winter.

Pickled honey mushrooms for the winter in jars without seaming - a simple recipe

You will need:

mushrooms – 5 kg;
water – 1.5 l;
vinegar 70% - 1 tbsp. spoon;
sugar – 100 g;
salt – 100 g;
vegetable oil – 50 g;
cloves – 0.5 g;
peppercorns – 0.3 g.

How to marinate:

For 30 minutes, cleaned honey mushrooms must be poured cold water, then drain in a colander.
Place the mushrooms in boiling water for 5 minutes.
Transfer the honey mushrooms to a saucepan in which you made a cold marinade, after mixing all the ingredients according to the recipe.
After this, boil over low heat for 30 minutes, skimming off the foam.
Place the prepared mushrooms in jars, pour in the marinade, and at the last moment before closing the lid, add 1 tablespoon of vegetable oil to each jar.
Cover with plastic lids and store in a cool place.

Watch the video! Homemade pickled mushrooms for the winter

Pickled honey mushrooms for the winter without vinegar

This recipe makes mushrooms just as tasty as the classic one.

Ingredients:

1 kg of mushrooms;
1 liter of water;
1 tbsp. a level spoon of salt;
1 tbsp. spoon of sugar;
1 dessert spoon with a small slide citric acid;
2-3 pcs. carnations;
bay leaf;
garlic.

Step-by-step preparation:

Sort and wash the mushrooms, add water and put on fire.
Bring to a boil and cook for 10 minutes, then drain the first water.
Let's pour new water, bring to a boil again, place the mushrooms in a colander.
The next step is preparing the marinade: pour water into a saucepan, add spices according to the recipe and boil. After it boils, add citric acid and bring to a boil again.

Advice! You need to taste the marinade to see if you need to add more salt.

Place in marinade boiled mushrooms, boil for 15 minutes and put into jars. Pour marinade on top. Close the jars and let them cool. The mushrooms are ready!

Watch the video! Pickled honey mushrooms for the winter without vinegar

Simple recipe pickled mushrooms with butter

This recipe makes very tasty marinated mushrooms. They make a good snack and go great with potatoes or rice.

To prepare you need:

honey mushrooms – 1 kg;
butter – 350 g;
salt – 1 teaspoon or to taste;
paprika – 1 teaspoon.

Preparation:

1. Boil water, add salt to it. Place the washed mushrooms in and boil for 20 minutes, constantly skimming off the foam.
2. Drain the honey mushrooms in a colander to drain.
3. Melt the butter in a frying pan and add the mushrooms there, simmer for 30 minutes.
4. At the end of cooking, add salt and paprika.
5. The finished product is placed in sterilized jars, poured with oil from the frying pan and rolled up. The process of sterilizing jars is best carried out.
6. The jars are closed with sterilized lids.
7. Such mushrooms can be stored for 8 months.

Watch the video! Marinated honey mushrooms for the winter with oil

The most delicious recipe for pickled mushrooms

This recipe uses soy sauce, which gives a spicy taste. In this case, you can use jars without sterilization.

To prepare you will need:

honey mushrooms – 2.8 kg;

water – 2 l;
citric acid - on the tip of a knife;
acetic acid 70% - 3 teaspoons;
soy sauce – 3 tbsp. spoons;
salt - 2 tbsp. spoons;
sugar - 3 tbsp. spoons;
garlic - 6 cloves;
black peppercorns - 10 pcs;
bay leaf - 5 pcs.

Cooking steps:

Wash and sort the mushrooms. For small specimens, cut off half the stem, and for large specimens, cut off the entire stem, and it is better to divide the caps in half.
Pour water into an 8-liter saucepan and add citric acid.
You need to put 2/3 of all the mushrooms there, wait until the water starts to boil and then pour out the rest.
Boil for 5 minutes and drain in a colander.
Pour water for the marinade into a 5-liter saucepan, bring to a boil and add bay leaves, black peppercorns, garlic, salt, and sugar according to the recipe.
Mix everything and add mushrooms when the marinade starts to boil.
Stir, add vinegar and soy sauce. Cook under a closed lid over low heat for 20 minutes.
Remove the bay leaves and boil for another 5 minutes.
Remove from heat and transfer honey mushrooms to banks fill with marinade.
Leave to cool and then store in the cellar.

Watch the video! Pickled honey mushrooms for the winter. Homemade recipe

Hello! I think you won’t argue with me that autumn is the most best time for harvesting mushrooms for the winter. In my opinion, they are the most delicious of all types of mushrooms, of course, if they are cooked correctly.

They can be used in salads or served separately. They are easy to clean, all you have to do is rinse and marinate properly. After all, the marinade is the key to the success of your dish!

This wonderful snack is not only tasty, but also healthy. Also this type mushrooms are an excellent preventative against many inflammatory processes in the body.

And for us, beloved girls and women, I will say that these representatives of the forest kingdom are also low-calorie.

There are a great many ways to prepare such a wonderful appetizer, because this is an original Russian dish. Today I want to please you with the most popular and most delicious recipes. The collected options are completely simple and fast enough, so you can easily pickle a couple of jars at home without anyone’s help.

As you know, any taste of a dish is enhanced by various additives, namely spices. For mushrooms, the following ingredients can act as spices: black peppercorns, ginger, tarragon, cardamom, cinnamon and star anise, paprika and mustard, barberries and cranberries, garlic and sunflower oil. You can safely add all these spices to any recipe and end up with a unique taste.

However, do not overdo it with additives! Otherwise, you will not feel the natural taste and smell of the honey mushrooms themselves. And if you are not sure about the need to add certain spices, then it is better to avoid them altogether. Otherwise, you risk ruining the entire dish.

Ingredients:

Honey mushrooms - 1 kg;
Water - 1 l;
Sugar - 2 tbsp. spoons;
Vinegar 9% - 6 tbsp. spoon;
Salt - 2 tbsp. spoons;
Dill - a couple of inflorescences;
Black peppercorns - 8 pcs.;
Bay leaf - 2 pcs.;
Cloves - 5 buds;
Sunflower oil - 1 tbsp. spoon (per jar).

Cooking method:

1. First of all, you need to properly prepare the mushrooms. Clean them of twigs and dirt, cut off the lower part of the stem, and then rinse thoroughly in plenty of cold water.

2. Now transfer the raw materials into a large saucepan with water. Place over moderate heat and bring the contents to a boil. When foam appears, be sure to remove it. Cook the mushrooms until they sink to the bottom. Then turn off the heat and drain the water using a colander.

3. Let the honey mushrooms cool a little while you prepare the marinade. Pour clean water into a small saucepan and add salt, sugar, and all spices except vinegar. When the water boils and the bulk spices dissolve, pour in the vinegar and carefully transfer the boiled mushrooms into the boiling marinade. Continue cooking our mixture for 7-10 minutes.

By the way, the stronger the brine, the better the mushrooms will be stored, but you should not over-salt them.

4. After time, place the mushrooms in prepared sterilized jars and add one tablespoon of sunflower oil. And then fill them with hot marinade to the very top.

Do not forget that there should be no air left in the jar!

5. Then roll up the jars, wrap them in a blanket and cool. Store in a cool and dark place.

How to quickly and tasty pickle honey mushrooms without sterilization

Well, this recipe is for those who appreciate pickling without sterilization, as well as for those who want to quickly cook mushrooms. But this will not make them the least tasty! And you can verify this if you use the following photo instructions.

Ingredients:

Honey mushrooms - 1 kg;
Salt - 1/2 tbsp. spoons;
Soy sauce - 3 tbsp. spoons;
Vinegar - 50 ml;
Water - 2 tbsp;
Sugar - 1 tbsp. spoon;
Bay leaf - 3 pcs.;
Ground black pepper - 1/2 teaspoon.

Cooking method:

1. Prepare the mushrooms in advance: peel and rinse, cut off the lower part of the stem. Then boil them in boiling water for 25 minutes. Then drain the raw materials in a colander.

2. Transfer the boiled honey mushrooms to a clean saucepan, add water (2 tbsp.) and add salt, sugar, bay leaf and ground black pepper.

3. Boil the contents for 30 minutes. Don't forget to remove any foam that appears. At the very end, add vinegar and soy sauce. Mix everything well and cook for another 15 minutes.

4. Now all you have to do is put the mushrooms into jars, roll them up and cool them.

Remember that this snack can be stored for 3 months at a constant temperature in the refrigerator.

Pickled honey mushrooms - a quick recipe at home

But for the next option, young and freshly picked mushrooms are suitable. The snack will turn out very tasty and nutritious, and the fruits will retain all their elasticity.

Ingredients:

Honey mushrooms - 1 kg;
Bay leaf - 2 pcs.;
Table vinegar - 2 tbsp. spoons;
Garlic - 3 cloves;
Black peppercorns - 5 pcs.;
Salt - 1 tbsp. spoon;
Water - 1 liter.

Cooking method:

1. As usual, remove the mushrooms from twigs and dirt and rinse thoroughly. Place them in a saucepan, add 1 glass of water and cook over medium heat after boiling for 25-30 minutes, removing any foam that appears.

2. Drain the first water and rinse the honey mushrooms.

3. Put the mushrooms back into the pan, pour clean water, add all the ingredients according to the list (cut the garlic into thin slices) and cook over the fire for 15 minutes after boiling.

4. Now place the raw materials in sterilized jars and fill them with the remaining marinade. Roll up the jars with lids and leave for 12 hours at room temperature.

5. After this time, you can start eating or put the jars away for storage.

Video recipe on how to prepare marinade for honey mushrooms for the winter

Now I present to your attention a story in which the author tells in great detail all the intricacies of preparing our snack. I recommend everyone to watch it! So, for example, you will learn that large mushrooms need to be chopped, but small ones should not be touched, they are good as is.

Step-by-step recipe for pickling mushrooms in 15 minutes

But the next marinating option will suit everyone without exception. This is a classic of the genre. A method that all housewives use, including me. Because it is proven and successful.

Don't forget that you can add any spices and herbs to taste, making the appetizer even richer and more delicious.

Ingredients:

Mushrooms - 1 kg;
Water - 1 l;
Salt - 1.5 tbsp. spoons;
Vinegar 9% - 50 ml;
Peppercorns, cloves - to taste.

Cooking method:

1. Be sure to clean and thoroughly rinse the harvested crop. Next, place the mushrooms in boiling water and cook over the fire until the mushrooms sink to the bottom.

Beware poisonous mushrooms! If you can’t tell for sure whether you actually cut the mushrooms, then it’s better to throw away these mushrooms. Health is more important!

2. Transfer the cooked mushrooms to a container (in clean, sterile jars).

You can add a little to the jars lemon juice or citric acid, then your mushrooms will not change color.

3. Now prepare a marinade based on mushroom broth. Just add salt and spices. And then boil the mixture over moderate heat for 15 minutes.

5. Close the lids tightly enough to prevent air from getting inside.

6. Cool and store in the cellar or refrigerator.

Quickly pickled mushrooms, not for the winter (simple recipe)

I would like to offer another method of preparation, but not for the winter, but for eating right away, that is, without seaming. You can eat mushrooms the next day. The advantage of this recipe is its simplicity and speed of preparation without additional cooking of the mushrooms themselves.

Result delicious dish will depend entirely on the preparation of our mushrooms. To do this, carefully sort them, clean them, cut off the lower part of the stem and wash them. The raw materials should also be left in lightly salted water for 20 minutes. This will bring to the surface all the larvae and insects that were invisible to our eyes.

Do not overexpose mushrooms in water! Otherwise, they will absorb excess moisture.

Ingredients:

Honey mushrooms - 3 kg;
Vinegar 9% - 200 ml;
Water - 3 tbsp;
Salt - 2.5 tbsp. spoons;
Sugar - 1 tbsp. spoon;
Black peppercorns - 10 pcs.;
Cloves - 4 pcs.;
Bay leaf - 4 leaves.

Cooking method:

1. Place our already prepared mushrooms into a saucepan and fill with water. Boil them for 20 minutes after boiling.

2. Add additives in the form of sugar, salt and spices. Boil everything for another 15 minutes.

3. Now pour in the vinegar and wait until our preparation boils, and then remove the pan from the heat.

4. When the mass has cooled, place the mushrooms along with the marinade into jars.

5. Close the jars with regular plastic lids and place in a cool place. The next day, enjoy a crunchy snack.

Today's episode has come to an end. And I am sure that the recipes I have proposed will help not only novice housewives, but also experienced mothers and fathers. 😉 And your pickled mushrooms will delight not only you, but also your guests, and will also decorate any festive table. Cook and experiment for your health!

Many housewives prepare honey mushrooms for the winter. And everyone strives to find a simple and tasty recipe that helps preserve mushrooms for a long time and delight the whole family with them throughout the year. We will present several recipes for canned honey mushrooms, which are not very difficult to prepare and are quite tasty.

Recipe 1

First, you should prepare a marinade for mushrooms. It will require: 6 black peppercorns, 4 cloves, 3 cinnamon sticks, 3 bay leaves, 4 spoons of salt, 3 spoons of vinegar and a couple of spoons of sugar.

In a liter of boiling water, you must add all of the listed ingredients, except vinegar. Boil everything for about 3 minutes and then add vinegar. While stirring, wait until the marinade boils again and remove it from the heat. He's ready.

After this, you need to take honey mushrooms, peel them and rinse them thoroughly in running water, and then put them in a colander. Then you need to put the mushrooms in a saucepan with water, bring them to a boil and drain the water. Next, pour water over the mushrooms again and boil again. Any foam that appears must be skimmed off with a slotted spoon, and after boiling, cook the honey mushrooms for about 20 minutes until they are cooked.

The finished mushrooms need to be removed from the heat, allowed to cool completely, after which they can be transferred to pre-sterilized jars. To make canned honey mushrooms, you need to fill the jars not to the very top, but to 2/3. Next, the jars need to be filled with marinade and closed with lids.

You can use screw caps or roll them up. Closed jars should be placed with the lids down and wait until they have cooled completely, after which you can transfer them to the cellar or refrigerator for storage.

Recipe 2

This recipe for canned honey mushrooms gives us the opportunity to prepare mushroom caviar for the winter. It will take 1 kg. honey mushrooms, which need to be cleaned and washed, then boiled in water with the addition of salt and lemon juice. At the same time, you need to peel 1 carrot and 2 onions, cut them and fry in oil until tender.

After the honey mushrooms are cooked, you need to drain the water from them and pass them through a meat grinder twice along with the fried onions and carrots. The resulting puree should be salted to taste and fried again for about 20 minutes. After this, you need to fill the jars with caviar and sterilize them for about 40 minutes. And then you need to add a tablespoon of vinegar to each jar and roll it up.

Recipe 3

You can prepare salted mushrooms. To do this, you need to dissolve 2 tablespoons of salt in half a glass of water and bring it to a boil. Next, place a kilogram of peeled and washed honey mushrooms in boiling water and bring them to a boil.

When the foam begins to appear, you need to remove it, adding seasonings: 3 peppercorns, 1 bay leaf, a couple of dill sprigs, 3 cloves and 2 blackcurrant leaves. All this needs to be cooked, stirring constantly for 20 minutes.

When the mushrooms are cooked, they need to be placed in pre-prepared sterile jars along with brine and rolled up.

Recipe 4

You need to pour water into the pan and place the peeled and washed mushrooms in it. Place the pan on the stove and bring to a boil. Cook the mushrooms until they are done, then drain them of the water.

Next you need to prepare the marinade. For this per liter clean water you need to add 2 tablespoons of salt, 1 spoon of sugar, 2 bay leaves, 8 black peppercorns, 2 cloves of garlic and bring everything to a boil. After this, add honey mushrooms to the marinade and bring to a boil again, cook for 10 minutes. At the very end, you need to add 2 tablespoons of vinegar.

Place mushrooms in prepared jars, pour marinade over them, then close with lids. Allow the jars to cool, and then you can move them to a cool place for storage.

One of the most unpretentious mushrooms is honey mushrooms. Often, you don’t even have to go into the forest to collect a basket of honey mushrooms. If there are stumps in your garden or personal plot, one morning you can see a huge number of mushrooms on them. By the way, very tasty.

Naturally, you should fry them and eat them as quickly as possible. However, after you have indulged your soul with fried mushrooms, you don’t want to eat them every day. That's why the best option will preserve them. This can be done in different ways; recipes for preservation are in our article.

Recipe for canning honey mushrooms for the winter with lingonberry leaves

This recipe is different a large number spices (cloves, cinnamon, bay leaf), as well as the addition of balsamic vinegar. Before canning mushrooms, they need to be cleared of debris and washed. Then add water and bring to a boil; after boiling for a few minutes, remove the foam and drain the water.

Pour in cold water with vinegar and salt. Cook for 20 minutes. Then place the mushrooms in sterilized jars and add spices, not forgetting about the lingonberry leaves. Meanwhile, make a regular marinade of water, salt and sugar. Pour the marinade over the mushrooms. Screw on the lids and the canned mushrooms are a success. Keep refrigerated.

Fried mushrooms recipe

Surprisingly, within winter months You can also enjoy fried mushrooms without any marinade. To do this, you need to prepare them as follows. Peel and wash as usual. Cut large mushrooms into small pieces. Cook for about ten minutes. Strain. Pour in vegetable oil and simmer for half an hour under the lid. But then you need to open the lid and let all the excess liquid evaporate.

After frying, you will be left with a significant amount of hot oil. You'll need it. Place the mushrooms in clean jars and fill with oil. The layer of oil should be one and a half centimeters above the mushrooms. Cover with plastic lids and place the jars in the refrigerator. Mushrooms prepared in this way can be stored for up to six months.

How to properly preserve honey mushrooms at home

Prepare mushrooms for canning as usual. Then put them in water, which you bring to a boil. This recipe differs from most existing ones. Once the water returns to a boil, cook them for eight minutes. Then place in a colander and drain the water. The marinade for this recipe is as follows: for one liter of water you need to take two tablespoons of salt, add two teaspoons of sugar and allspice.

Maybe a couple of laurel leaves. At the end - a teaspoon of vinegar (70%). Pour the marinade not into jars, but directly into the saucepan itself. And cook for another eight minutes. Then put everything together into jars. Then, as always, store in a cool place. And you can eat mushrooms after two days.

How to preserve autumn mushrooms using the cold method

They resort to this method if they want to get mushrooms that will not only taste good, but also crispy and hard. The sorted mushrooms should be soaked in cold water for three to four days. At the same time, they need to be washed every day and the water drained, filling the mushrooms with fresh water. Then put them in a large pan, naturally enameled. Add the spices you like best, currant leaves, horseradish. Don't forget the salt. It is usually added at the rate of 40-42 g per kilogram of honey mushrooms.

Therefore, cover the mushrooms with a piece of canvas. Place a heavy stone or any other weight on top. Leave it for two months. Then you can put it in jars and store it in any cold place. Do-it-yourself mushrooms according to one of these recipes will be a pleasant addition to the table in any month of the year, not necessarily even winter.

Hello again! As promised, we continue the mushroom theme with you, because there are a lot of recipes for preparations for the winter. Today I will share some of them.

I would like to note that this type of dish is not just an excellent snack, but also has certain benefits for the body.

Honey mushrooms have been valued in medicine for a very long time, because they are used as natural antibiotics, because this type of mushroom has antiviral properties.

Honey mushrooms are used when malignant tumors, for intestinal diseases and treat staphylococcus.

This delicacy also contains copper and zinc, so it helps our circulatory system function without problems. Let's not forget about productive and nervous system, they will help us with this too forest mushrooms. And also in them large number phosphorus, iodine and potassium.

Well, let's start preparing crispy and healthy mushrooms. Do not forget that I have already described some recipes for honey mushrooms for the winter in one.

It’s great that honey mushrooms do not require long soaking; you just need to rinse them thoroughly and remove all forest debris. Some people do not recommend pickling honey mushrooms under a metal lid, but on the contrary, I love this method of winter preparation.

We will need:

Fresh honey mushrooms - 1 kg;
Salt - 1 tbsp. l. ;
Bay leaf - 3 pcs.;
Black pepper - 5 peas;
Cloves - 2 pcs.;
Mustard - 1 tsp. grains;
Vinegar 70% - 1 tsp..

PREPARATION METHOD:

1. To begin with, as I said above, we clean the mushrooms, rinse with cold water, and cut large ones into pieces.

2. Pour water into a large saucepan, 1 liter for 1 kg of honey mushrooms. As soon as the water boils, reduce the heat, remove the foam and add salt, cook for 30 minutes.

3. At this time, sterilize the jars and lids.

4. Boiled mushrooms Place in a colander with a slotted spoon and let drain. We don’t pour out the remaining broth, but just filter it and put it back into the pan, put all the seasonings there, and put it on the fire again.

5. After the broth boils, add honey mushrooms to it, cook for 10 minutes, then add vinegar and cook for another 5 minutes.

6. Transfer the hot delicacy into sterilized jars, adding marinade with spices.

8. Store the snack either in the refrigerator or at room temperature.

The shelf life of honey mushrooms under a metal lid increases for the winter!!

Delicious recipe for pickled honey mushrooms with butter

Eh...how good are honey mushrooms? cold winter yes, with potatoes as a bite, I just wanted to try this dish :) I’ll probably have to not wait for winter, but gobble up one jar now 😀

We will need:

Honey mushrooms – 2 kg;
Water – 600 ml;
Sugar – 1.5 tbsp. l.;
Salt – 2 s. l.;
Garlic – 8 cloves;
Vinegar 9% - 2 tbsp. l.;
Cloves – 1 bud;
Black and white peppercorns – 2 pcs.

PREPARATION METHOD:

1. Clean, cut off the lower part of the stem, and wash the mushrooms.

2. Pour the mushrooms into boiling salted water, skim off the foam, place in a colander, and let the water drain.

3. Place mushrooms in dry jars along with garlic cloves.

4. Prepare the marinade from water, salt, sugar, let it boil and then add all the other spices. Boil for 5-7 minutes, add vinegar and oil, boil for another 3 minutes.

5. Pour marinade over honey mushrooms in jars.

6. Cover the jars with sterilized lids and place in hot water onto a double folded kitchen towel. Sterilize for about 40 minutes over low heat.

7. Roll it up, turn it over, insulate it in a blanket and let it cool.

Classic recipe for pickled mushrooms

And I think any housewife has the following cooking method; I won’t describe it in detail, but I suggest watching videos of chefs on YouTube:

I note that usually classic recipe marinating honey mushrooms includes the following ingredients: mushrooms, water, table vinegar, sugar, black and allspice peas, cloves, bay leaf, salt, garlic. Well, the cooking method is typical of the previous ones.