How to cook for the winter and the benefits of pickled honey mushrooms. Pickled honey mushrooms: delicious recipes for preparations for the winter
September has come to an end - the month of the mushroom peak. Experienced mushroom pickers and amateurs have already managed to collect full baskets, buckets, and even bags! It is not surprising that people try to make as many supplies as possible, because mushrooms are an incredible storehouse of vitamins, which also gives dishes a wonderful aroma.
Honey mushrooms (or honey mushrooms) contain a high amount of protein, as well as potassium, magnesium, iron, ascorbic acid, vitamins B2 and B3. The beta-glucan element found in them reduces the risk of the occurrence and development of cancer, diabetes mellitus and hypertension.
And that's not it! Most vegetarians and people simply losing weight necessarily include honey mushrooms in their diet, because they are low-calorie and perfectly satiating.
The special uniqueness of these mushrooms lies in the methods of their preparation. They don't lose useful properties being frozen, dried and pickled. That is why today I will introduce you to the most the best recipes marinating. Let's see!
Before starting cooking, sort the mushrooms well, then boil in several waters. The first time is about 15 minutes - this will wash away all the dirt, the second time is 20 minutes. After that, get started with the recipes and don't be afraid to treat anyone.
Ingredients:
- mushrooms - 2 kg;
- filtered water - 1 liter;
- cinnamon powder (or cinnamon sticks) - 2 tbsp. spoons (3 pcs.);
- cloves - to taste;
- black peppercorns - to taste;
- laurel;
- granulated sugar - 50 g;
- table salt - 70 g;
- acetic table acid - 3.5 table. spoons.
Preparation:
1. Place peeled, washed and boiled honey mushrooms in a saucepan and fill it with cool water. Place on the fire, add salt, wait until it boils, then drain the water and place the mushrooms in jars.
Sterilize glass containers in advance, this will significantly reduce the time.
2. Now move on to the marinade. Place the pot of water back on high flame. As it boils, add all the indicated seasonings, spices and vinegar. Boil for about 10 minutes.
3. When the time is up, pour the marinade into jars and seal tightly. Store in a cool, dark place.
How to pickle honey mushrooms in jars without sterilization
Pasteurization often takes sufficient quantity time. Many housewives will agree that sometimes you want to finish the job as quickly as possible. As it turned out, it can be done easier! In this recipe we will look at a quick and convenient way without additional sterilization of jars.
Ingredients:
- fresh honey fungus - 1.5 kg;
- table salt - 1 table. spoon;
- soy sauce - 3 tbsp. spoons;
- apple cider vinegar - 40 ml;
- filtered water - half a liter;
- sand sugar - 1 tbsp. spoon;
- bay leaves;
- ground black pepper or mixture - ½ table. spoons.
Preparation:
1. Select mushrooms. Rinse under cool water, trim off excess. Take a small saucepan, pour the honey mushrooms into it and cook for ten minutes.
2. Drain the mushrooms in a colander, rinse under water and cook again. This time leave them for half an hour. Add spices to the pan.
15 minutes before the end, pour in vinegar and soy sauce.
3. While the dish is being prepared, place the jars for processing. There are many options for this procedure - in the oven, microwave, steamed. Choose one that is convenient for you and get started.
4. When everything is ready, arrange the mushrooms, twist them well and place them on the floor, after turning them over. Cover the upside down jars warm blanket until completely cooled, and then put it in a dark, cool room.
Very tasty pickled honey mushrooms with 9% vinegar - the recipe is to die for!
Mushrooms perfectly absorb seasonings and other various additives, which makes their taste more magical. Vinegar will play a major role here, giving the dish a sweet and sour tint. Be sure to try it!
Ingredients:
- mushrooms (peeled and cooked) - 3 kg;
- clean water - 1.5 liters;;
- acetic acid 9% - 3.5 tablespoons;
- granulated sugar - 70-80 g;
- table salt - 60 g;
- black peppercorns - to taste;
- garlic - medium head.
Preparation:
1. Immediately distribute the boiled honey mushrooms into glass containers. Don't forget to sterilize them.
2. Prepare a large saucepan, pour water into it and place over moderate heat. Wait until the water boils. Add spices, salt and sugar. Cook for 20 minutes. 7 minutes before turning off, add vinegar essence.
3. Peel and finely chop the garlic. Divide it into jars.
4. As soon as the brine is ready, pour it over the mushrooms to the very top. Then seal with lids, turn over and cover with warm clothes until cool.
Video recipe for honey mushroom caviar for the winter
In addition to standard marination in its entirety, there are other interesting preparation methods. One of them is mushroom caviar. The same rejected mushrooms are suitable here. Make at least one jar and you won’t regret it!
Ingredients:
- honey mushrooms - 1.2 kg;
- carrot - 1 large;
- onion - 1 large head;
- table salt - to taste;
- garlic - head;
- oil plant origin for frying.
Marinated honey mushrooms for the winter with citric acid
My grandmother taught me this recipe. Her mushrooms just come out amazing! The lemon powder is not very noticeable, which has a particularly good effect on the taste of the dish.
The recipe is for one liter jar.
Ingredients:
- boiled honey mushrooms - half a kilo;
- bay leaf - a few leaves;
- allspice peas - 4 peas;
- citric acid - 10-15 grams;
- table salt - 45 g;
- granulated sugar - 1 teaspoon (can be heaped);
- filtered water - half a liter.
Preparation:
1. Fill sterilized jars with pre-boiled mushrooms. Add whole garlic cloves if desired.
2. Set the brine to prepare. After the water boils, add spices, sugar and salt. Leave for 25-30 minutes. Add the lemon juice 10 minutes before it’s ready.
3. Turn off the burner and carefully pour the marinade into the jars. Then close with the treated lids and put in a dark place.
How to marinate honey mushrooms with oil at home
Very tasty and satisfying preparation! Get ready, she will conquer not only you, but also all your loved ones. I advise you to do more, since such a jar will not stay closed for long.
Ingredients:
- boiled honey fungus - 2 kilos;
- vegetable oil (odorless) - 0.5 l;
- vinegar 70% - 1.5 teaspoons;
- cloves - to taste;
- peppercorns - to taste;
- laurel;
- table salt and granulated sugar - 4 tablespoons each;
- dill umbrellas.
Preparation:
1. Prepare the jars and place them for sterilization.
2. Take out the pan, fill it with water and drag it onto the stove. Add all the ingredients except acetic acid. Let the future marinade boil.
3. While preparing the brine, distribute the boiled mushrooms among the jars.
4. After boiling, add vinegar and cook for another 10 minutes. After the time has passed, take a ladle and pour the marinade into jars, filling them to the very top.
Stir the brine constantly during pouring to ensure the oil and vinegar are evenly distributed.
5. Seal the containers tightly with lids and put them in a cool, dark room.
Cooking honey mushrooms for the winter using the hot method
A simple method with mandatory heat treatment. Follow the recipe carefully. Don't worry, it will be easy and very tasty!
Ingredients:
- boiled honey mushrooms - 1 kg;
- garlic clove - 2 pcs.;
- table salt - 40 grams;
- Bay leaf OK;
- dill umbrellas;
- clove;
- currant or gooseberry leaves.
Preparation:
1. Immediately prepare a deep pan. Place chopped garlic in the lowest layer along with dill and laurel. Next, lay out the boiled mushrooms, which should be well sprinkled with salt.
After this, distribute the leaves and cloves.
2. Continue alternating these layers until you run out of mushrooms. Then weigh them down with something heavy (for example, place a plate or tray and a jar filled with water or a small weight on top) and leave them to salt for 5-6 days in a cool place.
3. After five days of salting, sterilize the jars and place honey mushrooms on them. Proceed to rolling up. Keep the finished jars in a dark place.
Pickled mushrooms according to the classic recipe
Such recipes are passed down from generation to generation, and the pickles themselves must be present in every home. If you don’t have similar preparations yet, then there is time to fix it. Forward!
Ingredients:
- fresh honey mushrooms - 1.5 kg;
- table salt - 1 tbsp. spoon;
- granulated sugar - 1 tbsp. spoon;
- bay leaf;
- allspice;
- currant and cherry leaves;
- table or apple cider vinegar - 1.5 tbsp. spoons;
Preparation:
1. Wash fresh mushrooms and cut off the stems. Take a medium-sized saucepan, pour some water into it and put it on high heat. Pour the honey mushrooms into bubbling boiling water, simmering for five minutes.
2. Place the caps in a colander, change the water in the pan and return to the flame. Wait until it boils and add the mushrooms into the container. Add spices and sugar, salt well. Cook for a quarter of an hour.
Be sure to remove any foam that appears.
3. A few minutes before turning off, add vinegar. Arrange the mushrooms glass containers. Place berry leaves on them. Carefully pour in the marinade. Don't forget to sterilize the jars.
4. Roll up, turn over, place on the floor and cover tightly warm material until cool.
This concludes the column. Choose “your” recipe, bring it to life and treat your loved ones. If you have anything to add, be sure to write it in the comments. Share your opinion, it is very important to me! And remember that cooking should be fun. Bon appetit!
Honey mushrooms are one of the most delicious and healthy mushrooms that are harvested in the first half of autumn. They contain various vitamins (C, D, PP) and microelements (phosphorus, copper, potassium, calcium, etc.), and are also rich in amino acids and fiber.
Honey mushrooms are convenient and pleasant to “harvest”, because they grow in large groups on tree roots protruding from the ground or old stumps. Distinguish them from poisonous mushrooms by a convex pale brown cap, 4 to 12 cm in diameter, covered with brown scales. The legs of honey mushrooms reach 10 cm in length and 1.5 cm in thickness, and have a brown color, the same as the cap. The flesh of these mushrooms is whitish, has a pleasant smell and a slightly astringent taste. Also interesting feature is a white ring on the stem. It’s quite easy to collect a large basket of honey mushrooms, but deciding what to do with them is more difficult, because there are a lot of options - one is “tastier” than the other. These mushrooms are pickled, boiled, baked and, of course, canned. In this article we will introduce interesting recipe fried honey mushrooms for the winter. Such mushrooms will become a real delicacy both as an independent dish and as part of other dishes.
Recipe for fried honey mushrooms for the winter
To begin with, the collected mushrooms need to be properly processed - sorted out and cut off the bad, wormy places. After this, they need to be washed: pour cold water In a large container, add a little salt, citric acid and put the mushrooms to soak. This way you can easily clean honey mushrooms from adhering debris, sand and worms. That's basically it. Honey mushrooms are pure mushrooms, so they do not require careful scraping of the pulp with a knife. It is advisable to separate the hats from the legs. After processing, the mushrooms are boiled for 40 minutes, the foam is periodically removed. You can play it safe and drain the first water 10 minutes after boiling. After boiling, place the mushrooms in a colander and let drain excess liquid. Now let's figure out how to cook fried honey mushrooms. To prepare this delicious preparation you will need the following ingredients:
- boiled honey mushrooms - 2 kg;
- onion- 5 pieces.;
- margarine packaging;
- salt and ground pepper.
The recipe for fried honey mushrooms for the winter is as follows: take a deep frying pan and melt a piece of margarine. Cut the onion into small cubes and place it in the pan. Add pre-cooked honey mushrooms there, salt and pepper them to taste. Turn the heat to low and cover the pan with a lid. Fry the mushrooms, remembering to stir them periodically. When the honey mushrooms begin to “shoot”, turn up the heat and fry them, stirring constantly, for 5 minutes. Remove the frying pan from the heat and carefully place the workpiece into pre-sterilized 0.5 liter jars. Roll them up with lids. That's it, a wonderful winter snack is ready. These mushrooms can simply be heated in a frying pan and sour cream added to them, or they can be used to prepare first and second courses.
delicious mushrooms for the winter
There is another canning recipe. To prepare this aromatic preparation, you will need ghee and, of course, pre-cleaned and boiled honey mushrooms. You can make it yourself at the rate of adding half a teaspoon of salt to 1 kg of butter. So, the recipe for fried honey mushrooms for the winter is as follows: take a deep saucepan or thick-walled saucepan and melt the butter in it. We put the honey mushrooms there, cover the container with a lid and fry, periodically stirring the mushrooms with a spatula. After the white steam stops flowing, fry over medium heat for another 10 minutes. Salt the dish to taste. Now we put the snack in pre-sterilized jars, compacting it well so that there are no air bubbles left. It is advisable to do this using a spoon with holes so that excess oil drains into the pan. Fill the jars with honey mushrooms to the very top and let them cool. The oil should settle and harden. After this, add the remaining ghee to each jar and leave to cool. Cover the containers with parchment paper and put them in the refrigerator. After complete hardening, the parchment should be removed and the jars closed with boiled plastic lids. This preparation should be stored in the refrigerator. Bon appetit!
Autumn is a generous time; it generously gives us the gifts of the forest. One of the most valuable and beloved by many is mushrooms. It would be a sin not to take advantage of the opportunity to prepare mushrooms for the winter. Today we will cook honey mushrooms. The simplest thing you can prepare from them is to marinate them.
Hunting for honey mushrooms is a pleasure. There are a lot of them at once, they grow on old birch trees or cluster next to a birch tree. Beauty!
Pickled honey mushrooms without sterilization
Ingredients :
- Honey mushrooms – 1 kg
Marinade:
- water - 1 l
- vinegar essence - 1 tbsp
- sugar - 2 tbsp
- salt - 1 tbsp
- bay leaf - 4 pcs
- peppercorns - 6 pcs
- cloves - 2 pcs.
- currant leaf - 2 pcs
- dill umbrellas - 1-2 pcs
- garlic -3 -4 cloves
Preparation:
Soak fresh honey mushrooms for 30 minutes in cold water, then it will be easier to sort them out and clean them of forest debris, leaves and debris.
We wash the honey mushrooms in running water and place them in a colander to drain off excess water.
Prepare a pan for boiling mushrooms.
Pour water into a saucepan, add mushrooms into it, and set to cook for 20 - 30 minutes.
When the water with mushrooms boils, the foam that appears during cooking must be skimmed off.
Add a little vinegar to prevent the mushrooms from turning black.
When all the mushrooms sink to the bottom of the pan, they are cooked.
As soon as the mushrooms sink to the bottom, they can be removed. Place the boiled mushrooms in a colander.
Prepare the marinade, pour one liter of water into a clean saucepan, add all the ingredients for the marinade: sugar - 2 tbsp, salt - 1 tbsp, peppercorns, cloves, currant leaves, dill. At the end of cooking the marinade, add vinegar essence - 1 tablespoon.
Place the mushrooms in the prepared marinade and cook them in the marinade for 10 - 15 minutes.
Prepare sterilized jars. We put garlic in them and...
When our mushrooms are boiled in the marinade, we place them hot 2/3 in sterilized jars and add the marinade in which they were boiled. The mushrooms should be completely covered with the marinade. Close the lids and let them cool. You can store mushrooms in the cellar or refrigerator.
Cook with pleasure!
The most delicious recipe for pickled mushrooms with garlic
Ingredients:
- honey mushrooms - 1 kg
- garlic - 6 cloves
Marinade:
- water - 1 l
- coarse salt - 2.5 tbsp.
- sugar - 2 tbsp.
- white wine vinegar - 65 ml
- bay leaf - 4 pcs.
- cloves - 5 pcs.
- black peppercorns - 10 pcs.
- allspice - 6 pcs.
- fresh thyme - 4 sprigs
Preparation:
The mushrooms need to be sorted and washed. Place the pan on the fire, pour in 1 liter of cold water, add the mushrooms and cook for 10 minutes.
After cooking, drain the water and rinse the mushrooms in cold water.
Preparing the marinade. Place all the ingredients for the marinade in a saucepan: salt, bay leaf, black peppercorns, cloves, sugar, thyme and allspice. Add mushrooms, add cold water and cook again for 10 minutes.
As soon as the mushrooms are cooked, prepare sterilized clean jars and cut peeled and chopped garlic into large slices into the bottom of the jars.
Pour the hot marinade with mushrooms into jars. Screw on the lids; they, like jars, must be sterilized. Allow the pieces to cool completely upside down. You can store mushrooms in a cool, dark place.
After a day, you can take a sample of our pickled honey mushrooms.
Bon appetit!
A simple recipe for pickled honey mushrooms for the winter in jars with cinnamon
A delicious spicy recipe - mushrooms with cinnamon will not leave anyone indifferent at the holiday table.
Ingredients:
- honey mushrooms - 2 kg
Marinade:
- water - 1 liter
- black pepper - 6 peas
- cloves - 4 pcs.
- cinnamon - 3 pcs (sticks)
- bay leaf - 3 pcs
- sugar - 2 tbsp
- salt - 4 tsp
- vinegar essence - 3 tsp.
Preparation:
- Mushrooms must be washed well and cleared of debris and leaves.
- Prepare the marinade. To do this, boil water in a saucepan, add seasonings (except vinegar) and let simmer for another 5 minutes, add vinegar, stir.
- Place the cleaned and washed fresh honey mushrooms in a saucepan and pour cold water and put on the fire after boiling, cook for 10 minutes. When the mushrooms are cooked, drain the water.
- Add water a second time, add salt and cook for 45-50 minutes, skimming off the foam. After cooking, drain the mushroom broth, put the mushrooms from the pan into sterilized jars, pour in the prepared marinade and roll up. Let the jars cool. The jars can be closed with nylon lids, then honey mushrooms must be stored in the refrigerator.
- The main thing to remember is that if the marinade in the jar becomes cloudy, the mushrooms are dangerous to health and should not be eaten under any circumstances.
Delicious preparations for you!
Marinated honey mushrooms at home with vinegar
Ingredients:
honey mushrooms - 1 kg
For the marinade:
- water - 1 liter
- garlic - 5 cloves
- sugar - 2 tbsp. spoons
- salt - 1.5 tbsp. spoons
- vinegar 70% - 1 teaspoon
- bay leaf - 2 pcs
- black peppercorns - 10 pcs
- cloves - 6 pcs.
Preparation:
- We sort the honey mushrooms by size; the small ones will be marinated, and the large ones can be fried. Rinse well running water, place in a colander and let the water drain.
- Pour cold water over the mushrooms and leave for 1.5 hours. Then drain the water and wash the mushrooms again.
- Place the washed honey mushrooms in a deep saucepan, fill with water and set to cook. Cook honey mushrooms from the moment of boiling for 1.5 hours, be sure to remove the resulting foam.
- Place the finished honey mushrooms in a colander and let the water drain.
- Let's make the marinade, pour one liter of water into the pan, add all the ingredients for the marinade
- sugar, salt, vinegar 70%, bay leaf, black peppercorns, cloves.
- Place the pan on the fire and bring the marinade to a boil.
- Cook honey mushrooms for 20 minutes in a boiling marinade.
- At the end of cooking, add garlic, cut into small cubes.
- Place the mushrooms in sterilized jars.
- Cover with lids and set to sterilize for 20 minutes.
- We roll up the jars, turn them over and leave them until they cool completely. We store honey mushrooms in a cool, dark place.
Delicious preparations to you!
A simple and tasty recipe for pickled mushrooms for the winter
Bon appetit!
Mushrooms
Description
Pickled honey mushrooms- a delicious dish loved by many, prepared for future use at home. It is quite quick to prepare and pleasant to use in winter.
The fact that these mushrooms grow in colonies makes them very attractive to mushroom pickers, quick to collect and a large number of makes it possible to gain a lot of mushrooms by weight, despite their size. It is extremely pleasant to see the fruits of your labors on the shelves in the pantry or cellar. But you will have to work hard at home. The cooking process is a little labor-intensive, especially cleaning them, so involve help. The rest of the process is accessible and enjoyable.
We offer you a simple recipe with step by step photos preparing pickled honey mushrooms, which will turn out very tasty and delicious, moderately crispy and tender. Preparing pickled mushrooms is simple; all the components of the recipe are widely known, commercially available and used by us in everyday cooking. Fragrant clove buds will give the marinade a unique spicy flavor. Allspice in peas and mushrooms is one of the best compositions. Black peppercorns and bay leaves are the most popular spices, without which we cannot imagine a marinade and more.
Table vinegar is the main component of the marinade, because it is its presence that allows the filling for preservation to be considered a marinade. Salt is a taste conductor, a familiar mineral that is vitally necessary for the human body.
Having spent some time and put a piece of your soul into cooking, you can pamper your household with such delicious dishes like a salad with pickled mushrooms and chicken, a salad with ham and cucumber. You can serve pickled mushrooms with boiled potatoes or make soup. And no matter what you decide to cook from honey mushrooms today, this dish will definitely fit into your daily menu and will bring a lot of gastronomic satisfaction to eaters.
Ingredients
Steps
We sort out the honey mushrooms and soak them for 20 minutes in plenty of ice water. Then we proceed to clean the upper, slightly slippery layer, which is protective film on the mushroom cap. This can be done by washing each mushroom in water and wiping off the plaque with your fingers. The procedure is very lengthy, but necessary, since after it the mushrooms are better marinated and the marinade will not be gelled. The legs don’t have to be shortened, it’s all at your discretion.
Fill the honey mushrooms with warm running water and rinse well again, place in a colander and let the water drain.
Place the prepared mushrooms in a clean saucepan and fill with cold fresh water. Bring to a boil and cook for 5 minutes. We drain the water. Fill the mushrooms again with clean cold water..
We wash the spices and put them in a saucepan with mushrooms and salted water to your taste. Heat the pan and boil for 30 minutes over medium heat. Pour in the vinegar and cook for another 10 minutes over low heat.
While the mushrooms are soaking and cooking, in large quantities warm water With baking soda Carefully wash the prepared half-liter jars into which we will roll the honey mushrooms. Rinse the jars in running water and steam sterilize for five minutes each.
Wash the sealing lids with baking soda and boil for two minutes. If the lids have rubber bands, be sure to remove the rubber bands so that they do not lose their elasticity..
Place honey mushrooms in prepared sterile jars, compacting them with a spoon. pour the marinade until the mushrooms are completely covered.
The jars filled with mushrooms and marinade should look like in the photo.
We roll up the jars with pickled honey mushrooms with lids. Turn it upside down and wrap it well until it cools completely. You can store the resulting mushroom preparation for the winter for one calendar year, provided that it is stored in a cold basement or refrigerator, where the temperature remains stable and does not exceed five degrees Celsius. After two weeks, you can take a sample from pickled mushrooms, closed for the winter with your own hands. Now you know how to pickle honey mushrooms quickly and tasty.
Bon appetit!
Honey mushrooms are considered very tasty mushrooms, especially when pickled. There are a lot various recipes 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 conservation, 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 are 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 all the 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 it comes from the legs).
- 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 everything 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.