Pickled honey mushrooms bring back memories of my youth. We had a distant relative, who even for my parents was already a grandfather, but for me, in general, he was old, old. He lived in the suburbs, but a kilometer from his house there was a forest. And his cellar was always filled with various canned products, his preparations.
It was in those days that I remember pickled mushrooms. He marinated them in a bottle. I took those mushrooms that fit freely into the neck. Much to my regret, I don’t remember now the recipe for his marinade, but when he took out these mushrooms and opened the bottle, the smell of the forest wafted through the house.
And these mushrooms tasted absolutely like fresh. There was no taste of salt or vinegar at all. Yes, as I recall, they were not there. There may have been a little salt, but there was definitely no vinegar. How he did it, that he kept them until the following autumn, I don’t know.
Unfortunately, I haven’t written about mushrooms yet. And the only article reminiscent of mushrooms is that they taste like mushrooms and are also prepared for the winter.
Recipes for pickled mushrooms for the winter prepared at home
I think the most important thing in pickling honey mushrooms is that there are no false honey mushrooms in the basket. Therefore, select mushrooms carefully. If you have doubts whether it is a real or false honey fungus, do not hesitate, throw it away.
Well, the rest is much simpler. Here we will look at how to prepare and then marinate honey mushrooms for the winter, with various ingredients.
Well, at the end I put a video, it’s like a bonus for you, and for me, because I really love Korean pickled mushrooms. This is not for winter. It's for fun after work. Start pickling them first and while you pickle for the winter, these will be your reward for immediate consumption.
Good luck! You will succeed.
Menu:
How to pickle honey mushrooms for the winter
For the marinade:
for 1 liter of water
- Bay leaf - 3-4 pcs.
- Allspice - 5-6 peas
- Hot pepper - 10 peas
- Vinegar 9% - 2 tbsp. l.
- Salt - 1 tbsp.
Preparation:
1. We've collected mushrooms, it's time to start processing. First, the mushrooms must be cleaned.
2. Under the cap of honey mushrooms there is a film, like an umbrella falling on the leg. This film must be removed. We do it with a knife
and immediately clean the film from the mushroom stem. We clean dirt and various unnecessary items from the cap, but do not remove the film.
3. Sprinkle the mushrooms randomly with salt, do not cover them like lard, add a little salt on top and fill them with cold water, rinse them lightly with handfuls of them in the water and let them stand in this state for 30 minutes.
4. After 30 minutes, our mushrooms become white and clean, and the water is very dirty. Drain this water and fill it with fresh water. We wash and sort the mushrooms. Usually, two times is enough so that you can drain everything and rinse the mushrooms again under running water. But if your water is still dirty, rinse in a basin until the water becomes clear. After this, you can rinse under running water.
5. We washed the mushrooms under running water, poured fresh water over the mushrooms and set to cook. The water has boiled and foam may appear.
It is advisable to remove it. Continue cooking for another 30 minutes.
Let's start preparing the marinade.
6. Pour a liter of water into the pan. Throw in a couple of bay leaves, allspice and hot peppers, a spoonful of salt and two spoons of vinegar. This marinade should come to a boil. We usually let it simmer for 4-5 minutes.
7. Drain the water from the mushrooms through a colander and place the mushrooms in the boiling marinade. Let them simmer in the marinade for 15 minutes. After 15 minutes, the mushrooms are ready.
8. Straight from the pan standing on the stove, we begin to pour or rather place them in sterilized jars.
9. Fill the jar, immediately roll up the lid, then the next one, etc.
10. Turn the lids down. Wrap yourself in a warm blanket or towel. Leave it like this until it cools completely. We store in a cool place.
The results were excellent pickled mushrooms.
How delicious they will be in winter, with potatoes.
And as for the appetizer, you just can’t put it down.
Bon appetit!
Recipe for pickled mushrooms in original marinade
For the marinade:
For 1 liter of water
- Salt - 1 tbsp.
- Sugar - 1 tsp.
- Bay leaf - 3 pcs.
- Clove buds - 2-3 pcs.
- Allspice - 2-4 peas
- Black pepper - 3-5 peas
- Garlic - 3 cloves
- Dill seeds and stems - to taste
- Vinegar 9% - 4 tbsp.
Preparation:
Of course, it is very good if honey mushrooms are collected in the forest. But store-bought and even frozen mushrooms are also suitable.
Since we have mushrooms from the forest, we cook them as follows:
1. Clean the mushrooms as described in the first recipe. Place in a bowl and fill with water. If your mushrooms are clean, you can wash them and let them sit for 10-15 minutes. After this, rinse with running water and set to cook. It is not necessary to wash them 2-3 times, since we will cook in two waters.
Cooking mushrooms
2. Throw the mushrooms into boiling water and cook for 20 minutes, skimming off the foam, just like we do in soup with meat. Then drain the water from the mushrooms through a colander. Place the mushrooms back into the pan, add fresh water, bring to a boil and cook for another 10 minutes.
3. When cooking, add a whole onion to the mushrooms. It is often said that if the onion turns black, it means there are poisonous mushrooms. I think it's just a legend. But it’s true that onions will attract harmful substances. Although they may not exist.
The mushrooms are ready.
4. Pour water into the pan, take the amount of water depending on the number of mushrooms. So that you have enough marinade for all the jars. The amount of ingredients is indicated per 1 liter of water.
5. Add all marinade ingredients to the water. Salt, sugar, bay leaf, cloves, peppers, garlic cloves cut into 3-4 pieces, dill stems and seeds.
6. Bring the marinade to a boil, add vinegar and let it boil for another 5 minutes.
7.After 5 minutes, add honey mushrooms to the marinade; we drained the water in advance. Bring to a boil and simmer for 10-15 minutes.
8. In principle, honey mushrooms will be ready for use after they have cooled, but we will put them in jars and close them for the winter.
9. So, put the mushrooms in jars. Arrange the mushrooms while they are hot. Then we close it or roll it up if you have metal lids. Turn the jars upside down, cover with something warm and let cool completely.
We store all canned food in a cool place, on the loggia. In severe frost and heat, we bring it into the house. Then we take it out again. Or you can store it in the refrigerator if you have a large one. I think that with this amount of vinegar, they will stand well at room temperature.
Here you go. Our pickled mushrooms are ready for the winter.
Now we just have to wait until we start opening.
Bon appetit!
Video - Pickled honey mushrooms
Video - Korean pickled mushrooms
Bon appetit!
Honey mushrooms are probably the most prolific mushrooms. On a successful outing, you can harvest a large harvest of these small mushrooms from one stump. They are delicious in any form. But most often they try to pickle or marinate them.
There are many recipes for pickled honey mushrooms. The taste of these mushrooms depends on the spices and spices added to the marinade, as well as on the amount of vinegar, which makes the mushrooms spicy and so appetizing. Vinegar has preservative properties and helps to better preserve the workpieces.
Subtleties of cooking
- Honey mushrooms are prepared for pickling in the same way as for pickling. They are carefully sorted, removing wormy, overgrown and broken ones. Only small mushrooms with elastic caps are suitable for pickling. The remaining mushrooms are left for fresh use, such as soup or stir-frying.
- It is believed that the legs of honey mushrooms are a little harsh, so it is recommended to cut them in half. Many housewives pickle only the caps of honey mushrooms, and dry the legs or make mushroom powder from them.
- Honey mushrooms do not require sorting by size or long soaking. But it’s still worth keeping them in water for some time to make it easier to get rid of stuck debris and sand. Then the mushrooms are thoroughly washed in several waters.
- Honey mushrooms are pickled in two ways: boiled in the marinade until tender, or first boil the mushrooms and then pour the marinade over them.
- The number of mushrooms per 1 liter of marinade also depends on how tightly they are packed into the jars. If you fill a liter jar with mushrooms to the very top, you will need 300-500 ml of marinade. If they take up half the jar, then much more marinade will be required. Taking this into account, a calculation needs to be made.
Pickled honey mushrooms without sterilization: the first recipe
- prepared honey mushrooms - 5 kg;
- salt – 50 g per 3 liters of water (for boiling mushrooms).
For the marinade:
- water – 1.5 l;
- salt – 2 tbsp. l.;
- bay leaf – 5-6 pcs.;
- hot peppercorns – 12 pcs.;
- cloves – 6 pcs.;
- vinegar essence – 30 ml (or 350 ml of 5% vinegar).
Cooking method
- Sort out the honey mushrooms, leaving only whole, non-wormy ones. Clear them of debris and soil. Soak in cold water for a few minutes and then wash thoroughly.
- Place in salted water and cook for 20 minutes. Place on a sieve to drain liquid.
- Prepare the filling. To do this, put all the ingredients for the marinade in water and boil over low heat for 20 minutes. Remove from heat, cool slightly, add vinegar essence or vinegar.
- Place the mushrooms in clean glass jars, filling them 2/3 full, and fill them with hot marinade. Cool. Close with regular lids. Honey mushrooms prepared in this way are stored in the refrigerator.
Pickled honey mushrooms without sterilization: recipe two
Ingredients (for two 3-liter jars):
- prepared honey mushrooms - 5 kg;
- salt – 120 g per 3 liters of water (for cooking mushrooms).
For the marinade:
- water – 1.5 l;
- vinegar essence 80% – 30 ml;
- citric acid – 1.5 g;
- bay leaf – 5 pcs.;
- cinnamon – 1/4 tsp;
- allspice – 10 pcs.;
- cloves – 7 pcs.;
- salt – 50 g.
Cooking method
- Sort out the honey mushrooms and clean them. Soak for at least half an hour in cold water and then wash thoroughly.
- Place in a pan of salted water and cook for 20 minutes. Then drain the water.
- Prepare a marinade from all ingredients except vinegar essence. Dip the mushrooms into it and cook for another 20 minutes. At the end of cooking, add the essence.
- Remove the pan from the stove. Cool the mushrooms in the marinade.
- Transfer to glass jars and fill with the resulting marinade. Close with nylon lids. Put it in the refrigerator.
Pickled honey mushrooms without sterilization: recipe three
- honey mushrooms – 10 kg.
For the marinade:
- water – 1.8 l;
- vinegar 6% – 200 ml;
- sugar – 2 tbsp. l.;
- salt – 100 g;
- bay leaf – 3 pcs.;
- allspice – 6 peas;
- cloves – 3 buds;
- cinnamon – 1/4 tsp.
Cooking method
- Prepared as in previous recipes, fill the honey mushrooms with water and bring to a boil, skimming off the foam. Add some salt. Cook until the mushrooms sink to the bottom.
- Prepare the marinade. Put sugar, salt and spices into the water. Boil for 5 minutes. Add vinegar. Cool the marinade completely.
- Place the prepared honey mushrooms on a sieve and wait until they cool.
- Place mushrooms in sterile jars, filling to the shoulders. Pour in cold marinade.
- Pour a thin layer of calcined vegetable oil over the marinade. Cover the jars with parchment and tie them. Store in the refrigerator.
Pickled honey mushrooms without sterilization: recipe four
Ingredients for two 3-liter jars or six 1-liter jars:
- honey mushrooms – 5 kg;
- sugar – 100 g;
- salt – 100 g;
- vinegar essence 70% – 1 tbsp. l.;
- peppercorns – 10 pcs.;
- cinnamon - to taste;
- water – 1.5 l;
- vegetable oil – 50 ml.
Cooking method
- Clean the honey mushrooms from sand and grass. Fill with water and leave for half an hour. Wash thoroughly.
- Blanch the honey mushrooms for 5 minutes in boiling water. Place on a sieve to drain and then transfer to a saucepan.
- Prepare a marinade from water and all ingredients except oil. Pour the marinade over the mushrooms and put on fire. After the liquid boils, cook the mushrooms over moderate heat, skimming off any foam that appears, for 30-40 minutes.
- Transfer to sterilized heated jars. Pour in marinade. When the mushrooms have cooled, pour a little vegetable oil into each jar so that it covers the contents of the jars with a thin film. Cover with plastic lids.
Marinated honey mushrooms with sterilization: the first recipe
Ingredients for four 3-liter jars:
- honey mushrooms – 10 kg;
- water – 1.5 l;
- salt – 200 g;
- citric acid – 3 g;
- vinegar essence – 50 ml;
- bay leaf – 6 pcs.;
- cinnamon, cloves – 5 pcs.;
- other spices - to taste.
Cooking method
- Select whole, strong honey mushrooms. Clear them of soil and debris. Fill with cold water for half an hour, then wash thoroughly. Trim the stems in half or prepare just the caps for pickling.
- Pour the mushrooms into the pan. Pour water. Add all ingredients except acetic acid. Cook the honey mushrooms over low heat, skimming off any excess foam. When the mushrooms begin to settle to the bottom, add vinegar essence and boil a little more.
- While the mushrooms are cooking, prepare sterile jars. They can be sterilized over steam or in the oven.
- Remove the pan from the stove. Carefully transfer the honey mushrooms from the pan to the jars, pour in the hot marinade.
- Cover the jars with sterile lids. Place in a saucepan with hot water (it should reach the hangers of the jars) and put on fire. As soon as the water boils, sterilize half-liter jars for 25 minutes, liter jars for 30 minutes.
- Remove jars from pan and seal immediately. Turn the jars of mushrooms upside down, cover with a blanket and leave to cool completely.
Marinated honey mushrooms with sterilization: recipe two
Ingredients for five 1-liter jars:
- honey mushrooms – 5 kg;
- salt – 40 g per 400 ml of broth;
- vegetable oil – 100 ml;
- vinegar essence - 1 tbsp. l.;
- peppercorns – 10 pcs.;
- bay leaf – 5 pcs.;
- dill - 2 umbrellas;
- garlic - to taste;
- cherry and currant leaves - 5 pcs.
Cooking method
- Pour prepared clean honey mushrooms with cold water, put on fire and cook for 10 minutes. Place on a sieve.
- Fill with cold water again and cook for another 20 minutes.
- Transfer the mushrooms to another pan, pour in 400 ml of mushroom broth. Add all spices (except vinegar) and vegetable oil. Cook for 20 minutes over low heat.
- Remove from heat, pour in vinegar and stir.
- Place the honey mushrooms in sterile jars and fill them with the marinade in which they were cooked.
- Close with lids. Place in a saucepan with hot water. Sterilize for 20 minutes if the jars are half-liter. Keep liter jars in boiling water for 30 minutes.
- Remove the jars of honey mushrooms from the water and immediately seal them tightly. Turn it upside down and wrap it in a blanket. Wait until it cools down completely.
Marinated honey mushrooms with sterilization: recipe three
Ingredients for 1.5 liter container:
- honey mushrooms – 1 kg;
- salt – 35 g;
- sugar – 1 tsp;
- bay leaf – 1 pc.;
- garlic – 3 cloves;
- peppercorns – 10 pcs.;
- cinnamon - to taste;
- apple cider vinegar – 7 tbsp. l.;
- water – 500 ml.
Cooking method
- For pickling, select only whole mushrooms with dense caps. Clean them of dirt and grass. Fill with water for half an hour, then rinse well, changing the water several times.
- Place the mushrooms in a saucepan, cover with cold water, and place over medium heat. Bring to a boil, cook for half an hour, removing foam.
- Place the cooked mushrooms in a sieve or colander. Wait until the water has completely drained.
- In the meantime, prepare the marinade. Pour water into another pan and add all the spices and spices according to the norm. Boil for 5 minutes. At the end of cooking, add vinegar.
- Place the mushrooms in sterilized jars and pour boiling marinade over them.
- Cover the jars with lids. Place in a saucepan with hot water - it should reach the hangers of the jars. Sterilize for 20 minutes from the moment the water boils.
- Immediately seal the heated jars tightly.
- Turn them upside down and wait until they cool completely.
Marinated honey mushrooms with sterilization: recipe four
Ingredients for six 1-liter jars:
- prepared honey mushrooms – 5 kg.
For the marinade (per 1.5 liters of water):
- salt – 40 g;
- sugar – 80 g;
- vinegar 9% – 7 tbsp. l.;
- black peppercorns – 5 pcs.;
- cloves – 3 pcs.;
- bay leaf – 1 pc.;
- garlic – 2 cloves;
- nutmeg - a pinch.
Cooking method
- Boil peeled and thoroughly washed honey mushrooms in salted water. As soon as the mushrooms sink to the bottom, place them in a sieve and let the water drain.
- Pour water into another pan, add spices and herbs (except vinegar), boil for 5 minutes.
- Dip honey mushrooms into the marinade. Add vinegar. Cook over moderate heat for 15 minutes, skimming off the foam.
- Place the mushrooms in sterilized liter or half liter jars. Pour in marinade.
- Place half-liter jars in a saucepan with water and sterilize for 20 minutes or 30 minutes for liter jars. Seal tightly. Cool upside down.
Note to the hostess
Pickling mushrooms must be approached with all responsibility, since there are frequent cases of poisoning with mushroom preparations due to the development of botulinum toxin, a spore-forming bacillus that causes botulism, in hermetically sealed canned mushrooms.
The genus Honey fungus includes more than a dozen species of mushrooms that grow on stumps, living and dead wood. Their color ranges from honey brown to dark gray and even olive, with the center of the cap being slightly darker than the edges. Honey mushrooms grow in groups and often grow together at the base of their legs. The mushroom cap is small in size - from 3 to 8 cm, the stem is up to 10 cm in length.
Honey mushrooms are eaten salted, pickled, fried, boiled and dried.
Useful properties of pickled honey mushrooms
Pickled honey mushrooms are valued in cooking not only for their pleasant taste. In addition, they are also very beneficial for the body.
- Pickled honey mushrooms are a low-calorie product. These mushrooms should be included in your diet by anyone who cares about a slim figure. The calorie content of pickled mushrooms is only 22 kcal per 100 grams.
- Mushrooms contain proteins, up to 80% of which are easily absorbed by the body.
- Pickled honey mushrooms are a source of vitamins B 1, B 2, C, PP and minerals: potassium, magnesium, phosphorus, calcium.
- When consumed regularly, mushrooms prevent the development of cancer and cardiovascular diseases.
- Despite the fact that honey mushrooms are 80% water, they help remove excess fluid from the body, normalize metabolism, and therefore promote weight loss.
- Honey fungus is widely used in folk medicine to treat thyroid diseases.
Why are honey mushrooms harmful?
Honey mushrooms in pickled form are tasty and healthy mushrooms. But still, their consumption in some cases should be limited.
- Real, edible honey mushrooms are often confused with false ones and mixed when pickling or canning. Therefore, inexperienced mushroom pickers are at risk of poisoning, sometimes fatal.
- Mushrooms, including honey mushrooms, are contraindicated for use by children under 12 years of age.
- Pickled honey mushrooms contain vinegar, which is especially harmful to people with diseases of the gastrointestinal tract, gastritis and ulcers.
Marinade for mushrooms
The marinade gives the mushrooms a special taste. It depends on it what honey mushrooms will taste like: spicy, sweet and sour or spicy. When preparing marinade, spices play a major role. Garlic, black peas and bay leaves, coriander, horseradish, dill and cloves give the pickled mushrooms a special piquancy. But you shouldn’t get carried away with them. The marinade should have everything in moderation: salt, sugar, and spices.
Pickled honey mushrooms are preserved with the addition of vinegar. It stops all fermentation processes and prevents the product from spoiling. And the marinade is also a breeding ground for experimentation. By adjusting the amount of spices, you can give mushrooms a unique taste and aroma.
Harvesting honey mushrooms for the winter
Among the different methods of preparing honey mushrooms for the winter, canning is most often used. This process is simple, and the result will please even the most avid gourmets.
Before you start canning, mushrooms need to be properly prepared. To do this, they are soaked for several hours in cold water with salt and citric acid. This will make preparing the mushrooms much easier. Salt in this case will clear the mushrooms of various debris, which under its influence will float to the surface of the water, and will not allow the mushrooms to darken.
You can preserve the whole mushrooms or just the caps. The legs of honey mushrooms are fibrous, but they make delicious caviar and mushroom sauce.
Prepared honey mushrooms are boiled twice. First, cook the mushrooms for 10 minutes after boiling, then drain the water. The second time, the honey mushrooms are boiled for 30 minutes to an hour, until they begin to sink to the bottom of the pan. The water is drained from the mushrooms again. Boiled honey mushrooms are placed in sterile jars, poured with pre-prepared marinade and rolled up with lids.
Pickled mushrooms are stored in a cool place for no more than one year. From 1 kg of mushrooms approximately 1 liter of canned product is obtained.
A simple recipe for pickled mushrooms
This is one of the simplest recipes for making honey mushrooms. It requires traditional spices and a minimum of effort, and the result is springy and crispy mushrooms.
First you need to prepare honey mushrooms (1 kg), 2 tbsp. spoons of sugar and salt, a tablespoon of concentrated peas, 2 pieces each, bay leaves and garlic cloves, 5 cloves and 1 liter of water for the marinade.
It is important to maintain the amount of spices to ensure truly delicious pickled mushrooms.
The step-by-step preparation is as follows:
1) Pour cold water over honey mushrooms, add salt and citric acid. Clean the mushrooms from debris, changing the water several times.
2) Boil the mushrooms: first 10 minutes, then drain the water and another 30-40 minutes, until the mushrooms sink to the bottom.
3) Place the cooked honey mushrooms in a colander. Drain the broth.
4) Prepare the marinade. Pour 1 liter of water into a saucepan, add dry spices and garlic. When the marinade boils, add a tablespoon of vinegar essence to it and add the mushrooms. Boil all ingredients together for another 10 minutes.
5) Place honey mushrooms in sterile jars and roll up. Once cooled, store in a cool, dark place.
Marinated honey mushrooms prepared according to this recipe are moderately sweet and salty. The taste is pleasant, slightly spicy, with a light aroma of aromatic spices.
How to pickle frozen mushrooms
Those who don’t pick mushrooms personally and are afraid to buy them from strangers will like the recipe for pickling frozen mushrooms. You can always find them in the supermarket, in the section where other frozen vegetables are sold. The main advantage of such mushrooms is that they do not need to be washed or peeled, which means the cooking process will take much less time.
To prepare a liter jar of honey mushrooms according to this recipe, you will need 1 kg of mushrooms, 2 tbsp. spoons of sugar and salt, a glass of vinegar, allspice peas (10 pcs.), cloves (5 pcs.), bay leaf (3 pcs.), garlic (3 cloves), water (1 l).
Step-by-step preparation:
1) place in boiling water and boil for 10 minutes.
2) At this time, prepare the marinade in another pan. To do this, boil 1 liter of water, add all the spices, including garlic and vinegar. Cook for 8 minutes.
3) Remove mushrooms from the water with a slotted spoon and drain the broth. Now you can pickle honey mushrooms. The recipe is simple: dip the mushrooms in the marinade and boil for 8 minutes.
4) Transfer the mushrooms into a liter jar, cover with a transparent plastic lid, cool and refrigerate for 24 hours.
5) After a day, pickled honey mushrooms can be safely served. Bon appetit!
Marinated honey mushrooms: tasty and very fast
Mushrooms prepared according to this recipe taste like those canned for the winter, but they do not marinate for long, only 2-3 days. This recipe has a number of advantages. Firstly, the mushrooms turn out very tasty, and secondly, honey mushrooms are pickled in a jar, that is, very quickly.
First, a kilogram of mushrooms is soaked in water, peeled and boiled until tender, not forgetting to change the water. While the mushrooms are boiling, you need to prepare the marinade. To do this, add dry spices to 1 liter of water (2 tablespoons each of sugar and salt, 3 pieces of allspice and cloves) and a tablespoon of vinegar essence (without vegetable oil). Place the boiled mushrooms in a colander and drain the broth. Transfer the honey mushrooms to a liter jar. Pour the marinade over the mushrooms and add 1 tablespoon of vegetable oil on top. Close the jar with a plastic lid, cool and place in the refrigerator for three days.
Honey mushrooms marinated in Korean
Korean cuisine has been popular in Russia for many years. According to her recipes, not only vegetables and meat are marinated, but also mushrooms. Pickled honey mushrooms, photos of which are presented below, according to this recipe are moderately sour, with a piquant pungency.
First, peeled honey mushrooms (1 kg) are boiled for 10 minutes, then the broth is drained and again immersed in boiling water with the addition of 2 tablespoons of salt. At this time you need to prepare the marinade. To do this, add salt (1 teaspoon), sugar (2 tablespoons), crushed garlic (2 cloves), vinegar (3 tablespoons of a 6% solution) and red pepper (½ teaspoon) to a liter of boiling water. Let cool. Drain the mushrooms, boiled for 15 minutes, in a colander and then combine with the marinade. Place in a glass bowl in layers: onion cut into thin half rings - honey mushrooms - onion - honey mushrooms. Pour the marinade on top, put pressure on it and put it in the refrigerator for 8-12 hours. Bon appetit!
Honey mushrooms "Acute"
Honey mushrooms according to this recipe are spicy thanks to the addition of horseradish and red hot pepper to the marinade. They are perfect for the holiday table as a snack.
Marinated honey mushrooms according to this recipe are very simple to prepare. They can be canned or consumed immediately, 2-3 days after pickling. The shelf life of such mushrooms in the refrigerator should not exceed a week.
Boil mushrooms (1 kg) in salted water until they begin to sink to the bottom. At this time, prepare a marinade from spices and vinegar (for 1 liter of water, take 3 tablespoons of vinegar, 2 tablespoons of sugar, 2 teaspoons of salt, 3 pieces of allspice and cloves, a small horseradish root and a chili pepper). Peel and cut the horseradish into pieces, throw the whole pepper into the water. Cook the marinade for 10 minutes. Then add the mushrooms, drained in a colander. Boil together for another 5 minutes. After this, the mushrooms are placed in jars. Snack mushrooms in a spicy marinade are ready. Bon appetit!
Pickled honey mushrooms for the winter are an 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 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...
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.
- 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
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.
Instant pickled mushrooms
Cooking mushrooms for this recipe only takes one hour. You can eat them in just a couple of days, but we will try to preserve them until winter, so that on long winter evenings we can remember summer at the table.
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
How to prepare pickled mushrooms:
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 simmer for 20-30 minutes, after which we put them in a colander.
It's time to prepare the marinade
Marinade for honey mushrooms
Pour cold water into the pan and place the pan on the stove. Add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 1 liter of water. Add bay leaf and a few cloves of garlic. Throw in a few cloves.
After the water boils, add 1 tablespoon of 70% acetic acid.
Pour boiled honey mushrooms into the boiling marinade. Let them simmer a little, not for long, about five minutes.
Remove the pan from the stove and place the honey mushrooms in clean jars. Immediately fill them almost to the brim with hot marinade.
Finally, pour a little vegetable oil into each jar.
Cover the jars with lids and set aside to cool. Pickled honey mushrooms should be stored in a cool place, preferably in the refrigerator.
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.
Cook the marinade from water, salt and vinegar. Dip the boiled honey mushrooms into the boiling marinade with vinegar for 5 minutes.
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
The recipe, which is usually simple, is an excellent snack. Their taste goes well with many vegetable and meat dishes. In addition, this one is very suitable for blanks. They are collected from August, and the basket can be filled by walking around just a few stumps. Honey mushrooms contain a lot of vitamins B1 and C, so they are not only tasty, but also healthy.
There are quite a lot of marinating recipes; you can choose them depending on your own preferences, making the dish more spicy or sour. So, you can adopt the following method, in which mushrooms can subsequently be stored for quite a long time. Such honey mushrooms are made for the winter.
For the marinade, you will need salt per liter of boiled water (take about 2 tablespoons) and the same amount of granulated sugar. Place a teaspoon of acetic acid, cloves, and two cloves of garlic here. Among other spices, take bay leaf, black or allspice to taste. Cold water is poured into the prepared, peeled and washed mushrooms, they are placed on the fire and cooked until they begin to sink to the bottom. After this, the broth is drained. All the spices needed to prepare the marinade are placed in the pan with honey mushrooms, and the required amount of liquid is poured. After the water boils, add the mushrooms and cook for a few minutes. Honey mushrooms are placed in small sterilized jars, filled with marinade and sealed. After the workpiece has cooled, it is stored in a cool place.
The recipe may be as follows. The mushrooms are washed well, cold water is poured into them, and the dish is brought to a boil. The first decoction is drained (it is usually not consumed as food). A second water is poured into the honey mushrooms, and the pan with them is placed on the fire. After the liquid boils, add a little salt and skim off any foam (if any). When the mushrooms begin to settle to the bottom, they are pulled out and placed in sterilized jars. The marinade is being prepared. For this, add 2 tbsp to a liter of cold water. spoons of sugar, 4 tbsp. spoons of salt, a few bay leaves, allspice peas and cloves. The broth is brought to a boil, cooked for about three minutes, after which 3 teaspoons are added and the liquid is removed from the heat. If 9% vinegar is used, then it is taken in a proportion of 100 ml per 900 ml of water.
The mushrooms are filled with marinade and the jars are sealed. It should be noted that pickled honey mushrooms, the recipe for which is given above, can be stored for a long time at room temperature without losing their taste. Spices placed in the preparation can be supplemented as desired. So, cinnamon, onion cut into rings, dill or mustard seeds, etc. are added here.
They do not differ particularly in taste, so it is most important to eat them pickled or salted; however, the main advantage of these mushrooms is that they grow from autumn to winter, and in mild climates they can persist until March. That is why they are so common for preparing a variety of preparations and dishes. It is not recommended to eat the stems of this mushroom, as they are somewhat harsh. They are usually cut off when the product is processed.
Delicious winter pickled honey mushrooms can have the following recipe. Boil a kilogram of mushrooms in a sufficient amount of water, drain in a colander, wait for the liquid to drain, and place in a deep container (for example, a saucepan). For the marinade, add a tablespoon of salt (it’s better to take a large one), 5 grams of sugar, bay leaf, chopped garlic (a couple of cloves), cloves, and a few peppercorns into two glasses of water. Everything is brought to a boil, 6 tbsp is poured in. spoons of 5% vinegar, add mushrooms. The mushrooms cook for some time. Then the honey mushrooms are placed in a jar, filled with marinade and sealed. For long-term storage, containers with mushrooms are recommended to be sterilized for 20 minutes.