How to cook honey mushrooms for pickling. How to pickle honey mushrooms for the winter: the most delicious recipes with photos

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

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

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

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

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

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

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

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

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

We will need:

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Video: Cooking pickled mushrooms

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

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

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

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

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

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

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

We will need:

• honey mushrooms - 1.4 kg

For the marinade:

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

Cooking method:

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

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

Prepare all ingredients according to the list.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Instant pickled honey mushrooms in 15 minutes

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

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

We will need:

• honey mushrooms - 1 kg

For brine for 1 kg of mushrooms:

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

Cooking method:

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

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

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

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

4. Cook after boiling for about 15 minutes.

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

Bonus: Marinade for mushrooms

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

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

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

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

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 the roots of trees protruding from the ground, or on old stumps. They can be distinguished from poisonous mushrooms by their 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. Another interesting feature is the 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 present an interesting recipe for 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 into a large container, add a little salt and citric acid to it 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 allow excess liquid to drain. 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;
• onions - 5 pcs.;
• 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 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!

Pickled honey mushrooms for the winter. The recipe is very simple and most importantly quick.

I’m telling you how to cook pickled mushrooms in an hour!!!
The honey mushroom season has already begun and I suggest you make delicious preparations from these mushrooms for the winter, namely pickled honey mushrooms according to a very simple recipe. The most delicious are the very small mushrooms. Crispy, fragrant, clove-like. How nice it is to put mushrooms seasoned with onions and vegetable oil on the holiday table in winter!

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
water
salt, sugar
acetic acid
Bay leaf
carnation
garlic


How to cook 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.

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

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

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

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

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

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

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

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

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

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

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

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

Marinated honey mushrooms with citric acid No. 2

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

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

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

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

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

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

Marinated honey mushrooms with garlic

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

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

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

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

Marinated honey mushrooms with dill

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

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

Honey mushrooms marinated with balsamic vinegar

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

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

Happy preparations!

Larisa Shuftaykina

Honey fungus is one of the favorite mushrooms of every fan of “quiet hunting”. It grows in large quantities in forests, and therefore it is a pleasure to collect it. In addition, it is very healthy and tasty. That is why it is prepared in various ways - you can later prepare delicious dishes from frozen mushrooms, and pickled mushrooms for the winter, made at home, will decorate any lunch or dinner, and will also allow you to enjoy one of the most favorite, aromatic and tasty types of homemade preparations.

Before you begin the process of pickling honey mushrooms, recipes for which you will find later in the article, it is important to prepare them correctly. First of all, the fruiting bodies are sorted out and spoiled and suspicious ones are thrown away.

Honey mushrooms have several types of poisonous counterparts, so it is important to collect them carefully and carefully. If there is any doubt about edibility, it is best to leave it alone.

Fruiting bodies are also sorted by size: the smallest ones are perfect for pickling honey mushrooms. Large fruiting bodies are set aside and used for preparing other dishes. Small mushrooms are poured into a large container and filled with cool water. After this, the fruiting bodies are simply washed - there is no need to peel them, but it is advisable to remove the film under the cap. Some mushroom pickers also separate the stems from the caps - the former are used for frying, and the latter are just pickled.

After the raw materials have been prepared, you can get acquainted with the recipes and learn how to pickle honey mushrooms to make delicious preparations at home. The most important ingredient in all cooking methods is the marinade, which is prepared using vinegar and other preservatives.

Recipe 1: Instant pickled honey mushrooms

There is not always time, especially in the fall, to tinker with mushrooms for a long time, so many housewives are looking for a way to spend as little time as possible on preparations. Instant pickled mushrooms are an excellent opportunity not only to easily make a marinade, but also to try the prepared appetizer very soon.

Ingredients:

• mushroom caps or small honey mushrooms – 2 kg;
• table salt – 3 tsp;
• just a liter of water for the marinade;
• a little sunflower oil;
• vinegar (essence) – 2.5 tsp, no more;
• sugar - 2 tsp is enough;
• carnation flowers – 3 pcs.;
• black peppercorns – 3 pcs.

The prepared mushrooms are placed in a pan, which is filled with water. After boiling, cook the fruiting bodies for about 10 minutes, skimming the foam from the surface. Place the mushrooms in a colander to drain the liquid. This procedure is necessary to remove the remaining debris and grains of sand that sank to the bottom of the pan during cooking.

Pour water into a clean pan again and, after waiting for it to boil, place the mushrooms there and also cook for another 20 minutes. They wait until all the fruiting bodies go down - this is how they can determine readiness - after which they are thrown back into a colander.

The marinade for honey mushrooms is prepared as follows: sugar and salt are mixed in 1 liter of water, spices are added, and the liquid is boiled. After boiling, add vinegar and, after stirring, immerse the previously boiled mushrooms in it. They are boiled in this mixture for about 5 minutes, and then, together with the marinade, are poured into boiled jars. The workpiece is poured with oil on top and closed. After cooling, the jars are stored in the refrigerator. It will be possible to take a sample from such pickled mushrooms in just a couple of days.

Recipe 2: pickled honey mushrooms with vinegar for the winter in jars

The marinating recipe described below is one of the traditional and familiar ones. Thus, almost all housewives cook mushrooms at home. This is an easy and perhaps the simplest recipe for pickling honey mushrooms for the winter.

You will need:

• honey mushrooms – 2 kg;
• bay leaf - 1 leaf;
• salt - 2 tbsp is enough. l.;
• carnation flowers – 5 pcs.;
• water used for marinade (one liter is enough);
• regular table vinegar 9% – 6 tbsp. l.;
• granulated sugar – 2 tbsp. l. (then the marinade will be optimal in terms of sweetness);
• a couple of cloves of garlic;
• pepper (peas) – 6 pcs.;
• allspice – 5 pcs.

If desired, you can include nutmeg in the seasoning set, and also, by adjusting the amount of sugar and vinegar, make the marinade sweeter or sour.

Before pickling honey mushrooms, they are boiled in slightly salty water: wait for it to boil, lower them into it and cook for about 12 minutes, and then drain the broth.

Next, they begin to prepare the marinade: pour a liter of water over the honey mushrooms and, after waiting for it to boil, place chopped garlic in the pan, add seasonings, salt and sugar, mix everything, pour in vinegar. Boil for another 15 minutes, then pour into sterilized jars. The broth should lightly cover the layer of mushrooms, and then they are rolled up with boiled lids. After turning the jars over, wrap them in an old blanket or coat. Cooled pickled mushrooms are stored in a place where it is cool and there is no light.

Recipe 3: pickling honey mushrooms for the winter without sterilization

You can pickle honey mushrooms in jars without sterilization. This recipe will save you from unnecessary hassle in the kitchen and speed up preparation.

Products needed for cooking:

• small honey mushrooms or caps – 1 kg;
• vinegar 9% – 140 ml;
• water used for marinade - 1 liter;
• laurel leaves – 1 pc.;
• black pepper – 6 peas;
• salt – 1 tbsp. l.;
• granulated sugar - 2 tbsp is enough. l.

The fruiting bodies prepared in the traditional way are placed in a pan, filled with water, and boiled for about 30 minutes until they settle. After draining the broth, wash the mushroom caps under running water.

Start preparing the marinade. To do this, place all the ingredients except vinegar in a liter of water boiling in a saucepan. Then mushrooms are added to the resulting liquid and boiled for 15 minutes. Vinegar is added to the broth, after which the fruiting bodies and marinade are poured into clean jars and closed with tight nylon lids. After cooling, such a preparation must be stored in the refrigerator.

Recipe 4: Korean pickled mushrooms

The recipe for pickled mushrooms described below will appeal to those who love and respect Asian cuisine. These mushrooms have a special piquancy. You will need:

• honey mushrooms – 1 kg;
• onions - 1-2 pcs are enough. (quantity depends on size);
• sunflower oil for marinade – 1 tbsp. l.;
• garlic cloves – 2 pcs.;
• granulated sugar – 1.5 tbsp. l.;
• boiled water for marinade – 3 tbsp. l.;
• vinegar (use regular table vinegar 9%) - 7 tbsp. l.;
• red hot pepper - to taste, but not too much;
• salt – 1 tsp.

Place the mushrooms in lightly salted water and after boiling begins, cook for 10 minutes, then drain the broth.

The onions are cut into rings and laid out in layers in a jar according to the following principle: onions, honey mushroom fruiting bodies, onions again and mushrooms again.

Afterwards, prepare the marinade: pre-crushed or finely chopped garlic is mixed with spices, vegetable oil and boiled water are added, everything is thoroughly mixed, and the required amount of vinegar is poured in. The resulting marinade is poured over the fruiting bodies. Cover them with gauze, place a press on them and leave them in the refrigerator for at least 7 hours.

Rules for storing the finished product

Honey mushrooms pickled in production can be stored for 3 years. But those prepared at home are edible for 1 year, provided that the jars with them are kept in the refrigerator or cellar. If they are stored at a temperature no higher than room temperature, the period is shortened to 3-4 months. Blanks preserved in a jar with a nylon lid should not be stored for more than 6 months.

It is best to store the jars where it is dark - the sun's rays are harmful to the preparations. Also, before placing food in containers, it is important to wash and sterilize them well - this is necessary to prevent mold from appearing inside the cans.

If the technology for pickling fruit bodies has been violated, then there is a high risk that by consuming them you may be poisoned. Therefore, it is important to carefully consider the entire process of creating blanks. But properly prepared mushrooms are safe and very tasty, and they are perfect for creating various culinary masterpieces and as an independent snack.