How to pickle honey mushrooms - hot recipes for preparing them for the winter. How to pickle honey mushrooms for the winter: recipes for cooking

Is it possible to resist homemade honey mushrooms pickled in jars for the winter? Oh, and they make a delicious snack!

When autumn is in full swing, not going to the forest to pick mushrooms is an unaffordable luxury for a real housewife. Forest mushrooms are a delicacy for mushroom pickers.

I got pickled honey mushrooms in jars, the recipe for which I happily share on Yamkuk, from my mother. In our distant childhood, honey mushrooms were visible and invisible. We washed two baths per day. I remember, as now, a pantry with shelves strewn with half-liter jars of pickled honey mushrooms.

To marinate honey mushrooms for the winter in jars, in addition to wild mushrooms, you will need ingredients for the marinade: vinegar, salt, sugar, bay leaf, garlic, peppercorns, a few cloves or a ready-made seasoning for pickling mushrooms, where all these spices are already included.

Before pickling, honey mushrooms need to be sorted out and washed with running water. It is better to leave small ones for jars, and larger ones to use for roasting or caviar. It is better to cut off the stems of mushrooms that are too long. Honey mushrooms are sent to a cooking container.

Fill with water and bring to a boil. The resulting foam is removed. The mushrooms are boiled for 10-15 minutes, depending on the size. It is better to divide large fungi into parts by removing part of the stem.

While the mushrooms are boiling, the jars are being prepared. Sterilize in the oven and cool. For small mushrooms, it is preferable to choose miniature containers. Of course, you can pickle honey mushrooms for the winter in a three-liter jar, but you must agree - it’s not entirely aesthetically pleasing. Screw lids are simmered in a saucepan for at least 10 minutes.

The “varenochki” are placed in a sieve or colander and washed.

While they are draining, the marinade is being prepared. In a separate clean bowl of water, add salt and sugar. Then you need to add spices and seasonings, and after boiling, add vinegar. Spices and seasonings can be replaced with a ready-made store selection. If you want to dilute the marinade with whole garlic, then you need to put it in the marinade for only 5 minutes, and then put it in sterile jars.

Honey mushrooms are boiled for 20 minutes over low heat in the marinade.

Pickled honey mushrooms are poured into jars along with the marinade, but so that the mushrooms are completely drowned in it. The containers are tightly closed with lids. There should be as little air left in the jars as possible.

The jars with honey mushrooms are turned over onto the lid and thoroughly insulated. Pickled honey mushrooms in jars are ready for the winter!

The cooled jars are transferred to the refrigerator or cellar for storage.

Pickled honey mushrooms for the winter are a delicious and amazingly tasty dish. A jar of these mushrooms prepared for the winter at home can brighten up any stormy winter day.

And you can simply eat crispy pickled honey mushrooms with bread, without anything else. Tasty! And you can even feel the aroma of a summer forest or remember the crimson and gold of Indian summer...

Pickled honey mushrooms - the simplest recipe

You will need:

mushrooms – 1.5 kg;
dill umbrellas - 2 pcs;
4-6 peas of allspice;
2-4 bay leaves;
1 tsp mustard seeds (optional, but the Chinese add it);
1 tbsp. salt.
9% vinegar - 5 tbsp. spoon;
garlic – 2 cloves.

How to cook pickled honey mushrooms - step-by-step recipe with photos:

Delicious honey mushrooms for the winter in marinade with garlic

Ingredients:

fresh honey mushrooms - 1.2 kg;
For the marinade (per 1 liter of water): 1 dill umbrella;
1-2 bay leaves;
2-3 peppercorns;
2 tbsp. spoons of sugar;
1 tbsp. spoon of salt;
5 tbsp. spoons of 9% vinegar.

How to prepare delicious pickled honey mushrooms for the winter - step-by-step instructions:

Sort, wash and boil the honey mushrooms for one and a half hours in clean water. Place in a colander, let the broth drain and rinse the mushrooms with boiled water. Place into sterile jars.
Preparing the marinade for mushrooms. Pour a liter of water into the empty pan and bring to a boil. Add salt, sugar, peppercorns, bay leaf and dill to the water. Boil the marinade for 5 minutes. Remove from heat and add vinegar. Pour marinade over mushrooms in jars.

Make sure the liquid completely covers the mushrooms.

Close the jars with mushrooms with lids. Cool and put in a cool place.

Marinated honey mushrooms are ideal for dishes made from potatoes and other vegetables, as well as various porridges. By the way, they make wonderful salads, and these mushrooms are simply great as an independent snack. However, try it yourself!

Marinated honey mushrooms with cinnamon for the winter

Delicious, aromatic pickled honey mushrooms are an excellent appetizer, especially if you sprinkle them with onions and pour over sunflower oil. Great for main courses.

Products:

honey mushrooms – 1 kg;
sugar – 2 tbsp;
salt – 4 tbsp;
bay leaf – 3 pcs.;
allspice – 6 peas;
cloves - 4 stars;
cinnamon – 3 pieces;
70% vinegar essence – 3 tsp.

Marinated honey mushrooms are prepared as follows:

Pickled honey mushrooms - recipe without sterilization

For cooking we will need the following products:

fresh honey mushrooms, preferably small ones, not overgrown, with thick legs
salt, sugar
acetic acid
bay leaf
carnation
garlic

Preparation:

Honey mushrooms must be carefully sorted to remove debris. Especially in our case, since we collected honey mushrooms not only from stumps, but also took those that grow on the ground. Moreover, honey mushrooms have a thicker and softer leg, which makes them more pleasant to eat later.

Then we rinse the honey mushrooms thoroughly under running water. Put it in a saucepan, fill it with cold water, salt it well and put it on the stove.

Bring to a boil, let it simmer for 5-10 minutes and be sure to drain the first water, because it contains all the harmful substances that could be in the mushrooms. Well, it just looks ugly, all black and dirty!

Fill the honey mushrooms again with clean cold water and place on the stove. This time we let them boil for 1 hour-30 minutes, after which we add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 2 liters of water.

Add bay leaf and a few cloves of garlic. Throw in a few cloves. After the water boils, add 2.3 tablespoons of 9% acetic acid and you can wrap it up for the winter!

Pickled honey mushrooms for the winter - the most delicious recipe

Ingredients:

Honey mushrooms - how much will it be
Water - 1 l
Salt - 1 tbsp. spoon
Sugar - 1 - 1.5 tbsp. spoons
Vinegar 9% - 9-10 tbsp. spoons
Black peppercorns - 5-6 pieces
Bay leaf - 1-2 pieces
Cloves - 2-3 pcs.
Garlic - optional - 2-3 cloves
Grated nutmeg - optional

Cooking process:

1. Wash the honey mushrooms well, clean them of leaves and soil.
2. Fill with cold water and after boiling, boil for 10 minutes. Then drain the water through a colander.

3. Fill the mushrooms again with cold water, about 1 liter, bring to a boil and cook for 10 minutes.
4. Add sugar and salt to the mushroom broth - 1 tbsp. spoon per 1 liter of water. Bay leaf, pepper, garlic. Cook for 5 minutes.
5. Lastly, add vinegar 9%, as indicated in the recipe, or replace it with acetic acid at the rate of 1 tbsp. spoon per 1 liter of water, cook for 3 minutes and turn off the heat

6. Place the hot mushrooms in jars, which must first be sterilized along with the lids. Distribute the marinade evenly among the jars. If desired, add a fresh clove of garlic to each jar and roll up. Turn over onto lids and cover with a blanket until cool.

Marinated honey mushrooms at home - a recipe for the winter

Ingredients:

honey mushrooms - 10 liter bucket;
salt - to taste;
for marinade: 2 liters of water;
125 g coarse salt;
100 g vinegar;
bay leaf - 1-2 pcs.;
black pepper - a pinch.

How to cook:

Sort the mushrooms and wash them in several waters. Place the prepared mushrooms in a large saucepan, add water, and bring to a boil. Drain. We wash the mushrooms. We repeat this procedure again.

For the third time, add water, bring to a boil, reduce heat and cook until tender (2 hours). Half an hour before the end of cooking, add salt to taste. But not too much - the marinade is salty. In principle, the mushrooms are ready.
Prepare the marinade from water, salt and vinegar. Dip the boiled honey mushrooms into the boiling marinade with vinegar for 5 minutes.

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Place a bay leaf and a few peppercorns on the bottom of the prepared jars. Use a slotted spoon to catch the mushrooms and fill the jars with them. Pour marinade for mushrooms. Cover with lids and sterilize. Half liter jars - 30 minutes. Roll up and wrap for a day.

Video: pickled honey mushrooms with vinegar

Any mushrooms in winter are considered a delicacy. Especially honey mushrooms, with their unique taste and nutritional value. There are hundreds of recipes for preparing honey mushrooms for the winter; they are good dried, salted, pickled, or in the form of caviar. A special joy for cooks is frozen mushrooms and preparing delicious dishes from them. With our recipes and photos, preserving mushrooms will become a pleasure for you!

A little about honey mushrooms

The name honey mushroom comes from the word “stump”, because honey mushrooms like to grow in friendly groups on old stumps and tree trunks. Collecting them is not as simple as it might seem, and it is better to start getting acquainted with the cute mushroom under the guidance of an experienced mushroom picker.

Attention! Edible mushrooms can be confused with poisonous false mushrooms. Look carefully! Poisonous counterparts are distinguished by a brighter color, they have no scales on the cap, and the flesh is not white, but yellow.

The main time for collecting the “mushroom harvest” is from August to October. Just when the winter preparation season is underway. Honey mushrooms are great for preservation. They are rich in vitamins and a group of microelements. The vitamin C content of mushrooms can compete with blueberries, and the calcium and phosphorus content can compete with fish.

Pickling mushrooms like in a tub

Our ancestors used a small wooden barrel or tub for storing mushrooms. Nowadays you won’t find a tub with a fire during the day. So now, should we stop pickling mushrooms? And be left without an appetizing dish seasoned with garlic, herbs and aromatic sunflower oil?

It turns out that you can salt honey mushrooms in a regular enamel pan or in regular jars. And they will taste no worse than from a barrel. The main thing is to follow a number of rules.

Hot pickled honey mushrooms

For 1 kg. Honey mushrooms will take you a couple of cloves of garlic and a number of aromatic seasonings. 10 blackcurrant leaves, 100 gr. dill umbrellas, 2 bay leaves, 2 tbsp. l. salt, half a liter of water.

Attention! It is not recommended to roll up mushrooms without vinegar with metal lids, as this poses the risk of botulism!

You need to start by processing the collected honey mushrooms or defrosting the purchased ones.
Mushrooms should be boiled in salted boiling water for 10 minutes, then removed and rinsed in a colander with cold water.
Prepare brine to continue heat treatment of mushrooms. Dissolve salt in water, add pepper, dill, currant and laurel leaves. Cook until the mushrooms sink to the bottom, about 30-40 minutes.
Place the prepared honey mushrooms in sterile jars or place in a saucepan, add brine and close tightly with plastic lids. Store the preparation in the refrigerator.

Cold method of pickling mushrooms

Mushrooms without cooking with the cold salting method are more aromatic and slightly crunchy. But this method is more labor-intensive and time-consuming. To implement the recipe you will need 5 kg. mushrooms, currants, cherry leaves, 200 gr. salt, dill and black pepper:

Pour washed and peeled forest mushrooms with water in a large saucepan. From 3 to 5 times a day, drain the water and add fresh water, and rinse the mushrooms under running water.
After 2 days you can start pickling. You need a large container, for example an enamel pan. Or cans with a capacity of 3 liters.
Soaked honey mushrooms should be placed in a pan or jar in layers, alternating with leaves and dill. Pour in brine and cover with oppression.
The pickles will be ready in 1.5 months.

Cold pickling of honey mushrooms - mushrooms are poured with water in a large saucepan

Preparing delicious marinated mushrooms

All recipes for pickling honey mushrooms come down to a number of simple steps. A delicious delicacy of young mushrooms can be prepared from 1 kg. again, 2 tbsp. l. 9% vinegar, plus cloves, a pot of pepper, garlic and 3 tbsp. salt.

Attention! From 1 kg. 1 jar of fresh mushrooms - pickled.

The stages of work are as follows:

Peel and wash the mushrooms, add water and boil for 10 minutes. Drain the first water, add clean water and return to the fire.
This time we cook the mushrooms for about 40 minutes, until they sink to the bottom.
The marinade can be prepared from the same broth by straining it. Or you can use clean water. The mixture should consist of water, spices and vinegar.
Boiled mushrooms should be placed in jars and poured with boiling marinade. Seal with plastic caps.

Bunches of dried mushrooms - preparatory stage

Drying mushrooms does not require heat treatment. It is considered the most useful way to prepare for the winter, because in this form the mushrooms completely preserve vegetable protein and minerals. The aroma of dried mushrooms and dishes prepared from them is more intense than with other methods of preservation.

Advice. Never wash honey mushrooms for drying! Otherwise, drying will be delayed. It is recommended to clean the mushrooms of debris and wipe them with a damp cloth.

Before drying, honey mushrooms need to be skillfully prepared. Select from the total mass the healthiest, most beautiful specimens that are not damaged by bugs. Cut off the stems or most of the stem from the bottom. Mostly hats are dried.

Drying honey mushrooms in the oven

Of course, you can dry mushrooms outdoors in the sun, but the process takes time and beautiful, cloudless weather. The oven doesn’t care about rain outside, so many cooks prefer to dry honey mushrooms in it. To get the desired result you need:

Place the prepared mushrooms on a baking sheet or on a special mesh in 1 layer. No oil!
Set the temperature to 40-45°C. Dry the mushrooms for several hours, periodically changing the baking sheets.
If honey mushrooms do not stick to your hands, you can preheat the oven to 75-80°C.
The mushrooms remain in the oven for about 6-8 hours. Readiness can be determined by aroma, dryness and brittleness.

Delicious honey mushroom caviar

Caviar is prepared from whole mushrooms from a stump, or from the legs left after drying. For 1 kg. again you will need 1 carrot, 2 onions, 150 gr. vegetable oil, vinegar, salt, black pepper.

Advice! You don’t have to pour out the second broth in which the honey mushrooms were cooked, but make a mushroom broth cube out of it. Just pour into an ice cube tray and freeze.

The dish may well become a favorite on the holiday table if it is prepared correctly:

We start by cooking honey mushrooms. 1st water - drain. Wash the mushrooms and cook until tender, 40-50 minutes. Then let it drain.
Chop the onions, grate the carrots and sauté the vegetables in vegetable oil.
We pass the mushrooms and frying through a meat grinder. Better - twice.
The resulting mass must be salted, peppered and fried in the remaining oil.
Pour 1 liter into each sterilized glass jar. vinegar., fill with caviar, close with a lid. Bon appetit!

Frozen mushrooms and their preparation

Freezing honey mushrooms is as easy as shelling pears. To do this, you need to wash them, making sure that the mushrooms do not absorb a lot of water. Then boil until half cooked, place on a flat surface and place in the freezer. After a few hours, honey mushrooms can be poured into storage containers.

Advice. It is better to defrost mushrooms before stewing or boiling gradually, in the refrigerator. Then they will be as fresh. After defrosting, it is better to use honey mushrooms immediately. If they lie there, they will lose their taste.

How to use frozen mushrooms in winter? The most common recipe is in combination with potatoes.

If you are planning to fry honey mushrooms, then you need to take them out of the freezer and immediately put them in a heated frying pan. There is no need to defrost and wash as before cooking!

Honey mushrooms are a wonderful alternative to meat and a delicious delicacy for everyday dinners and for the holiday table. They keep well, and even better - they are eaten!

Pickled honey mushrooms for the winter - video

Preparations for the winter from honey mushrooms - photo

Honey mushrooms are considered very tasty mushrooms, especially when pickled. There are many different recipes for preparing these mushrooms. They can be prepared for quick serving or canned for the winter. Marinating honey mushrooms is practically no different from marinating other types of mushrooms.

Any housewife, using the basic recipe, can add something of her own, add a different amount of vinegar or salt, change seasonings and spices. We will find out all the intricacies of their preservation, and also consider the most popular and simple recipes.

Properties of honey mushrooms and preparation for pickling

According to many housewives, pickled honey mushrooms contain nothing valuable except their wonderful taste. But this is a mistaken opinion. They are rich in vitamins and valuable microelements.

When purchasing honey mushrooms both in the store and from mushroom pickers, you need to know that they can be false and contain poison. True mushrooms must have muted color(poisonous ones are very bright), scales on the hat, white flesh (false ones have yellow flesh). The stems of the mushrooms contain a ring-cuff.

There are several nuances to preparing pickled mushrooms:

Mushrooms must first be soaked in salted water, adding citric acid. Salt is able to drive out any worms that may remain in the legs, and thanks to citric acid, their natural color is preserved.
It is best to separate the mushroom caps from the stems and preserve them separately (very tasty mushroom caviar comes from the stems).
To avoid indigestion from mushrooms, they must be boiled until they settle to the bottom of the container.
The foam formed during cooking should be skimmed off. It is also advisable to drain the first water 10 minutes after it boils. It contains all the harmful substances found in mushrooms.
It is best not to seal jars with mushrooms with metal lids, as there is a possible risk of developing botulism. It is enough to use boiled nylon lids.

A simple recipe for canning honey mushrooms

For such a simple recipe you will need: mushrooms, 30 ml of 9% vinegar, a glass of water, 1.5 tablespoons of salt, three cloves and peppercorns. To make simple pickled mushrooms, they are washed, pour a glass of boiling water, wait until the water boils and cook for 20 minutes over low heat.

As soon as they settle to the bottom of the pan, they are placed in a sterilized jar and covered with a lid. The remaining broth is filtered, add salt, cloves, pepper and, if desired, sugar. After waiting for the water to boil, pour in vinegar and pour the boiling marinade over the mushrooms, seal with a lid.

Recipe for pickled honey mushrooms “fragrant”

This recipe for mushrooms for the winter includes the following ingredients:

Place the washed mushrooms in a large saucepan, pour in cold water, salt and cook after boiling for 20 minutes. You need to leave two glasses of broth, and the rest will not be needed. Boiled honey mushrooms pour in the reserved broth, add oil, peppercorns, chopped garlic, all the leaves, dill and mix.

As soon as the water boils, you need to cook mushrooms for 20 minutes, pouring vinegar at the end. The mushrooms are placed in jars, which are placed in a large container with water and boiled for 20 minutes, after which they are covered with boiled lids.

Recipe for frozen pickled mushrooms

Who pickles frozen mushrooms? Those who don’t like to go into the forest and are afraid to buy from the market. Frozen mushrooms sold in stores. Their advantage is that they do not need to be soaked and cleaned. From honey mushrooms frozen in summer, you can prepare a delicious dish in winter.

For this recipe you will need frozen honey mushrooms - 1 kg, a glass of regular or wine vinegar, a spoon of sugar, cloves - 5 pieces, garlic - 3 cloves, allspice - 10 peas, bay leaf - 3 pieces, salt - 2 tablespoons.

Frozen mushrooms are necessary throw into boiling water and bring to a boil. The marinade is prepared in another container. To do this, add vinegar and all the spices, thinly sliced garlic to one liter of water and let it boil. Place the mushrooms there and cook for another 10 minutes, cool, put in clean jars and put in the refrigerator. After a day they can already be consumed.

Recipe for quick pickling honey mushrooms

Housewives do not always have time to preserve mushrooms, so thanks to this recipe, pickled mushrooms are prepared very quickly.

You will need honey mushrooms, a tablespoon of sugar and vinegar essence, vegetable oil, rock salt - 1.5 tablespoons, pepper and cloves - 3 pieces each.

To prepare this recipe, pour the washed mushrooms with water, wait until it boils, and cook them for 30 minutes. When the mushrooms have settled, they are caught with a slotted spoon. The marinade is prepared from a liter of water, sugar, salt and spices. After it boils, add vinegar and add mushrooms. You need to cook for another 5 minutes.

Mushrooms are transferred into prepared jars, top up the marinade and add vegetable oil. Cover the jars with lids, cool and place in the refrigerator. You can use honey mushrooms after two days.

Recipe for pickled mushrooms in Korean

Many people like spicy Korean cuisine, so honey mushrooms can be pickled in accordance with its rules. For this recipe, take one kilogram of honey mushrooms, 2 cloves of garlic, 1 tsp. salt, 2 onions, 3 tbsp. l. boiled water, 2 tbsp. l. sugar, hot red pepper, 2.5 tbsp. l. vinegar.

Boil the mushrooms in salted water for 10 minutes, then drain the water and leave. Mix all the ingredients for the marinade, crush the garlic, add pepper to taste. The bulbs are cut into thin strips, laid out in several layers, pour marinade. Place the load and leave it for 6 hours.

Thus there is a large number of recipes pickled mushrooms, which can be either simple or complex. It is precisely these mushrooms that can be false, so when purchasing them from hand, you need to be sure that they are true.

First decoction must be drained, since it contains many harmful substances. Honey mushrooms marinated in the right way are a wonderful delicacy in the winter.

Pickled mushrooms are a universal product. They can become either a separate dish or an ingredient. Very popular and loved by many, pickled mushrooms taste wonderful and it is not difficult to prepare them. After all, during the harvest season there are sometimes so many of them that you can’t eat them all at once, no matter how many or. The solution is to prepare it for the winter.

Most often, pickled mushrooms are used in salads, but there are also other recipes with the addition of mushrooms, such as pickle soup, omelet, baked stuffed meat, and various rolls. As for honey mushrooms themselves, they must be collected with caution, because there are mushrooms of the genus Hyfoloma that are very similar in appearance and poisonous. It is important to remember that honey mushrooms have a characteristic ring on the stem, which is absent in their dangerous counterpart.

Hot pickled honey mushrooms at home

In winter, it is especially pleasant to take a jar of pickled mushrooms from the cellar to the table. Therefore, it is worth taking note of this simple recipe for hot pickling honey mushrooms. Before the process of processing the product, you need to prepare containers, in this case jars. Wash them until they are squeaky clean first with foaming dish soap and rinse several times with cold water.

Next, begin the sterilization process. You can do this in any way, but the most effective way is to boil it in water. You will need a large saucepan in which you place all the jars and lids together or in sections. Before placing them there, check for chips and cracks. Damaged containers must not be used. After all the jars are compactly displayed, fill them completely with water and wait until they boil. They should boil for exactly 5 minutes. You need to carefully remove sterilized jars and lids so as not to get burned. Place them on clean gauze, preferably even ironed.

When the containers are ready, you can start processing the mushrooms themselves. Sort them carefully, throw away spoiled mushrooms, wash and cut off the part of the stem that was underground. Now you can check the presence of all ingredients:

3 kg of mushrooms;
150 grams of salt;
500 ml of clean water;
5 laurel leaves;
7 black peppercorns;
7 white peppercorns.

When everything is ready, boil the mushrooms for about 20 minutes, place them in a sieve or colander, and let dry. Meanwhile, prepare the brine: combine salt, 2 types of peppers, bay leaves, water and boil until boiling, turn off and add vinegar. Distribute the honey mushrooms evenly among the jars, fill them with the resulting brine to the top.

Now cover the containers with mushrooms with lids, screw them on and turn them upside down. They should remain in this position until cooling, but this process needs to be stretched out a little by wrapping the jars in a warm towel or blanket.

After cooling completely, place the twists in a cool place. Such a product can be stored for many months thanks to vinegar, because in this case it works as a preservative.

If you don’t have the desire or time to bother with sterilization, no problem. There is a method that allows you to prepare pickled mushrooms, skipping this painstaking process. But still keep in mind that the jars and lids must be perfectly clean. Another important point is that cooking without sterilization implies a shorter shelf life of the product, so you should strictly observe the temperature regime from +5 to +10 Cº. In this state, mushrooms can remain for several weeks.

The rest of the preparation for cooking is similar - clean the mushrooms from dirt and forest husks, cut off the edges of the legs and damaged sides (if any). To clean the mushrooms more thoroughly, fill them with cold running water and leave for half an hour. At this stage, insect larvae and sand will come out of them. Prepare a complete list of ingredients:

2 kilograms of mushrooms (honey mushrooms);
100 ml table acetic acid (9%);
2 tbsp. spoon of granulated sugar;
1-2 tbsp. spoon of salt;
1 liter of purified water;
3 laurel leaves;
7 black peppercorns.

Drain the soaked honey mushrooms and fill them with clean water to completely cover them. Place the mushrooms on the fire and boil for 20 minutes over medium heat. Longer heat treatment can spoil the taste, compromise the integrity of the mushroom and make them too soft. Also watch out for foam on the surface of the water – it needs to be removed constantly.

After removing the boiled mushrooms to a sieve or colander, make the marinade. To do this, dissolve salt, sugar and vinegar in 1 liter of water. Pour the resulting mixture over the honey mushrooms and place on the fire again. Boil them for 50 minutes, but make sure to keep the heat low.

Immediately after cooking, evenly distribute the mushrooms and marinade into jars, filling them to the top, cover with plastic lids and store in the cold.

Honey mushrooms marinated without vinegar with citric acid

Due to digestive sensitivity or heartburn, some people avoid drinking vinegar. Therefore, this mushroom recipe should be in your culinary arsenal. Don’t worry, the absence of such an ingredient as vinegar will not negatively affect the taste of pickled honey mushrooms. A worthy replacement would be citric acid or lemon juice, and the abundance of spices will only emphasize the unique taste of honey mushrooms. For this recipe you will need:

2 kg of mushrooms (honey mushrooms);
1 level teaspoon of citric acid (can be replaced with 1 tablespoon of lemon juice);
5-6 laurel leaves;
2 tbsp. spoons of granulated sugar;
1.5 tbsp. spoons of salt;
cloves (about 7-8 pcs);
6 black peppercorns.

To make the appetizer more piquant, add another onion, diced or half rings, or chopped garlic.

The process of preparing the product involves purification. To do this, rinse the honey mushrooms 2-3 times, first discarding the rotten ones. If a small area of the mushroom is damaged, you can carefully cut it off with a knife and use the rest. After washing, it would be a good idea to also soak the product in salted water for 15-20 minutes.

Now you can start cooking. Honey mushrooms should boil for approximately the same amount of time as they were soaked: that is, about 15 minutes. After that, transfer them to a sieve and let dry. Dissolve the dry ingredients in a liter of water. Place the mushrooms in the brine and start cooking. This process lasts 30 minutes, but it is better not to leave the stove during this time. Keep an eye on the fire - it should be small, and remove the resulting foam.

Another important point - do not cover the pan with a lid for the entire half hour. This will help keep the temperature low and the mushrooms will not boil over. Distribute the finished product into sterilized jars, close the lids and refrigerate. According to this recipe, the dish is ready to eat the next day.

A very worthy and original option is to prepare pickled honey mushrooms with cinnamon. It gives the dish an interesting shade and appetizing aroma. It is worth noting that you should not use ground cinnamon, which is often used in desserts, but cinnamon sticks. Mushrooms according to this recipe go well with potatoes in any form, and also deserve to exist as a separate dish. The optimal taste balance can be achieved with the following proportion of products:

1 kg of mushrooms (honey mushrooms);
1 spoon of salt;
6-6.5 tbsp. spoons of malic acetic acid (6%);
1 tbsp. spoons of granulated sugar;
3 shares of garlic;
4 laurel leaves;
1 cinnamon pod;
7 black peppercorns;
1 table. spoon of mustard seeds;
1 teaspoon of dill (seeds).

First of all, take care of the cleanliness of the product, jars and lids. To do this, fill the container with strong boiling water for a couple of minutes, and rinse the honey mushrooms thoroughly. Also make sure that there are no spoiled barrels on the product, and that there are no cracks or chips on the jars. Part of the mushroom stem is always cut off. Determine which portion to remove yourself: in the place where the color changes to a darker one, you need to cut.

Now put the water on the fire and after it boils, carefully lower the mushrooms into it. Bring everything to a boil again and simmer for about 20-30 minutes. A white foam may form on the surface of the water - it must be removed with a clean spoon. When finished, remove the mushrooms to a colander and let them drain.

Now prepare the marinade as follows: combine two glasses of water with salt, vinegar, sugar, crushed garlic, bay leaves, cinnamon, pepper, mustard and dill. Place the mixture on the fire and boil it for 5 minutes over low heat. Now add honey mushrooms there and boil for another 10 minutes. Pack the prepared mushrooms tightly into jars, fill them with marinade and preserve them with metal lids.

And the last stage is sterilization of the product. To do this, place closed jars in hot water and cook from the moment of boiling for 25 minutes. Keep the heat low. Remove the finished preserves very carefully, wrap them as tightly as possible with a warm cloth and leave until cool. This product can be stored in a cellar or refrigerator for even a year. Pickled honey mushrooms will not lose their taste and freshness at all.

Recipe for honey mushrooms marinated with butter

The recipe for pickled honey mushrooms with butter is radically different from all previous ones. This dish will be more satisfying and tender. They can even be fried, and not just eaten cold. Do you want to stew potatoes with mushrooms? Easily! Open a jar of honey mushrooms with butter and cook a delicious roast. Are you missing aromatic mushroom soup? And for this task, pickled honey mushrooms with butter will be just right. Experienced housewives are able to create unique signature dishes with such a unique product. To prepare such versatile mushrooms, get the following products:

2 kg honey mushrooms;
600 ml of cold clean water;
1.5 tbsp. spoons of granulated sugar;
2 tbsp. spoons of salt;
8 cloves of garlic;
2 tbsp. tablespoons of table acetic acid (9%);
410 ml oil (refined vegetable);
1 clove bud;
2 black peppercorns;
2 white peppercorns.

As in any other recipe, the mushrooms are thoroughly cleaned of contaminants, the lower part of the stem and spoiled sides are cut off. Dip the prepared honey mushrooms into boiling salted water and boil for 20 minutes. After that, throw them into a sieve or colander. This way you will get rid of excess moisture in the dish.

The jars in which you will place the mushrooms must be clean and dry. Having tamped the honey mushrooms and slices of garlic there, proceed to the marinade. Initially, mix three ingredients: water, salt, sugar and put the mixture on fire. Only after boiling add spices: cloves and pepper.

After 5 minutes, add vinegar and oil to the marinade, boil for another couple of minutes. Pour the prepared hot marinade over the mushrooms in the jars so that there is practically no free space left.

Cover the product with sterilized lids and place in hot water. You must first lay a double kitchen towel on the bottom of the container with water. Sterilize this entire structure for up to 40 minutes, monitoring the intensity of the fire - it should be minimal.

Turn the sterilized twisted jars upside down, wrap them in several layers of warm blankets or towels and let cool. Pickled honey mushrooms will be ready after a few days, but will keep well all winter.

If you decide to surprise your guests or loved ones with delicious pickled honey mushrooms today, this recipe is for you. This method of preparation allows you to serve mushrooms to the table after 4 hours. For quick cooking, it is best to use small specimens - they will marinate more quickly and will not disappoint in taste. If you have about 7-8 hours, then you can take large mushrooms. In addition, your time with this dish will only take 40-50 minutes, and not an hour and a half as in the case of sterilization.

To ensure that the mushrooms are well soaked and marinated, take the following amount of food:

1 kg of mushrooms (in this case, honey mushrooms);
1 teaspoon salt;
1 tsp granulated sugar;
20 ml table acetic acid (9%);
5 black peppercorns;
2 pcs cloves;
2 shares of garlic;
1 small onion;
2 laurel leaves.

You can slightly change the portions of one or another component based on personal preferences, since the recipe is universal. Once you have thoroughly trimmed and washed the mushrooms, place them in water and bring to a boil. You need to cook for quite a long time, about 30 minutes, because the marinating time is relatively short.

To prepare the marinade, boil half a liter of water, combine it with salt, sugar, cloves, pepper, onion, vinegar and garlic. Bring to a boil again and after 2 minutes turn off the heat.

Pour the resulting mixture over the mushrooms. Containers for quick pickling can be not only jars, but also bowls or trays that are convenient for you, because the shelf life of such a product in a cold place does not exceed 72 hours.

Honey mushrooms marinated with cloves and garlic - video recipe

And for a snack, a very detailed and visual video with the cooking process. Having familiarized yourself with it, you will definitely be sure that the pickled mushrooms are prepared correctly and will last until winter, intact, and the result will be tasty and aromatic.

Collect mushrooms and be sure to store them for the winter. You won’t regret the time spent for a minute when delicious pickled mushrooms appear on your table.