Honey mushrooms marinated with Dijon mustard. Honey mushrooms marinated for the winter with mustard seeds. Honey mushrooms marinated without vinegar with citric acid

Honey mushrooms are one of the most delicious and suitable mushrooms for canning. Pickling fresh fruits in combination with various vegetables, spices and herbs allows you to get crispy and juicy mushrooms. There are many ways to prepare honey mushrooms for the winter, but pickles are especially appetizing. To make the dish aromatic and tender, it is important to properly prepare the product for processing and take into account a few tips.

Marinated honey mushrooms with onions - a classic recipe “from grandma”

This is a classic way to preserve wild mushrooms. This appetizer is served on the table in own juice or chilled with fresh onions, herbs and olive oil.

To prepare honey mushrooms using simple classical technology, the following ingredients are used:

fresh, selected honey mushrooms - 1-2 kilograms;
table salt and table vinegar;
Bay leaf, allspice, garlic;
fresh or dried dill, mustard seeds (optional).

First of all, you need to rinse the mushrooms thoroughly with cold running water, then put them in a deep bowl or pan and pour boiling water over them.

After this, pour clean water so that it only half covers the mushrooms laid out in the container. Place the pan on low heat, remembering to add 1-1.5 tablespoons of salt for the specified amount of ingredients.

After the liquid boils, cook the honey mushrooms for 45-60 minutes, making sure to stir them and skim off the foam that forms during the process with a wooden spoon. If this is not done, they will acquire an unpleasant, bitter taste, which can ruin the entire preparation.

As soon as everything is ready, add the rest of the spices to the pan, dried bay leaves, pepper, dill umbrellas, vegetable oil, mustard seeds, cloves, etc. If necessary, add a little more salt. Next, either simmer the mushrooms with spices for 10-15 minutes, or leave them to marinate in the refrigerator, covered, for 24 hours.

Depending on the chosen method, the mushrooms are sorted cold or hot into pre-prepared and sterilized jars. Add a little vinegar and chopped garlic, roll up tightly and store the pieces in a relatively cool place.

Mushrooms marinated in tomato - a juicy winter appetizer

Tomato filling and pre-frying give the mushrooms an unforgettable taste. In addition, they are better stored and can be served as a complete side dish for various hot dishes.

To prepare honey mushrooms using this technology, take the following ingredients:

forest honey mushrooms, selected - 2 kg;
bay leaf and allspice;
salt, sugar, wine vinegar and other spices to taste;
vegetable oil and tomato paste.

First of all, the mushrooms are thoroughly washed from forest residues, then filled with clean water, salt is added to it and put on the stove to cook for 20-25 minutes.

After this, place the pre-boiled mushrooms in a colander, heat the oil in a frying pan and pour them into frying for 10-15 minutes over medium heat.

During the frying process, you can add water to the mushrooms, in which a little salt and sugar are dissolved in advance.

After 5-7 minutes they are sent to the mushrooms tomato paste, purchased in a store or home-made (to do this, pass blanched and peeled tomatoes through a blender and boil the resulting mixture until a thick, homogeneous mass.)

Along with the tomato, other spices are added: bay leaf, cloves, allspice and ground pepper; if desired, you can add a little coriander or cayenne pepper (for lovers of savory snacks). Mix everything thoroughly and simmer over low heat for 10-15 minutes under the lid.

At the end of the process, add a little vinegar essence, then hot sort it into clean and sterile jars, roll it tightly with metal lids, wrap it in a warm cloth, and turn it over. As soon as the mushrooms in the sauce have cooled, they can be sent for winter storage.

Marinated honey mushrooms with cabbage and vegetables - vitamin preparation for the winter

This recipe makes a tasty and satisfying salad that will decorate any festive table. It goes well with the most different dishes. Juicy cabbage and carrots make the taste of mushrooms softer and richer, and onions and greens give the salad additional unique flavor notes.

To prepare such a salad at home, you need the following set of products and spices:

honey mushrooms, white cabbage - 1-1.5 kg each;
onions and young carrots - 0.5 kg each;
refined oil, salt, sugar;
bay leaf, cloves, allspice and other spices to taste.

The cabbage is washed, peeled from the top layers and sent for fine shredding. Do the same with carrots.

The ground vegetables are mixed together in a suitable container. Coarsely chopped onion is added to them and everything is left under slight pressure for several hours so that the cabbage releases its first juice.

At this time, the mushrooms are washed, cleaned of dirt and sent for cooking in salted water with a bay leaf for 20-25 minutes, depending on the size of the mushrooms and the degree of their freshness. The boiled honey mushrooms are thrown into a colander, the liquid is allowed to drain completely, then mixed with cabbage and carrots that have released their juice.

The remaining spices are also added there in the form of ground pepper, cloves, salt and sugar to taste. Next, all the ingredients are transferred into one large pan and simmered on the stove under the lid for 10-20 minutes. At the very end, pour in a little vinegar and vegetable oil.

The hot and juicy salad is immediately sorted into washed jars, the sterilization of which is mandatory, and sealed with tight lids. As soon as everything cools down, the seams are placed on shelves until winter.

Salted mushrooms in a barrel - an old Russian folk recipe

Salting honey mushrooms and other popular mushrooms using the barrel method has come to us since ancient times. It is not surprising that the recipe remains relevant, because barrel-aged fruits turn out incredibly crispy, juicy and very tasty. They will please even the most demanding gourmets and will decorate any holiday table.

This technology involves the use of a minimum amount of only natural ingredients, namely:

fresh, forest honey mushrooms - 3-4 kilograms;
salt, dill;
currant leaves and allspice.

It is best to keep mushrooms in oak barrels medium size, but in the absence of such, you can use an ordinary bucket or metal basin, although the taste of the final product will still be different.

First of all, honey mushrooms are washed and sorted well. A small layer of salt is placed at the bottom of the barrel or other selected container, mushrooms are poured on top, caps down, covered with clean currant leaves, large dill and allspice are added.

They put pressure on top and let the mushrooms marinate naturally for 7-10 days. The container with pickling should be stored in a cool room - if it fits, then in the refrigerator, if not, then in the cellar or basement.

The salty brine that emerges during the process can be partially drained and an additional amount of fresh mushrooms can be added under pressure.

The appetizer is served to the table a week after marinating, seasoned with onions, finely chopped herbs and olive oil. Bon appetit!

Salted mushrooms with garlic and cinnamon - a simple way to prepare

Garlic and spices, in particular cinnamon, give pickled mushrooms an appetizing appearance and aroma. Instead, you can add cloves, coriander or hot pepper if you are a fan of spicy dishes.

To prepare seaming for a 1 liter jar, use the following ingredients:

forest honey mushrooms - 1 kilogram;
salt, sugar, bay leaf;
garlic, cinnamon, cloves and peppercorns;
table vinegar and vegetable oil.

First, the mushrooms are thoroughly sorted, all forest residues are removed, and then washed with water. You can also soak them in cold water and leave them for several hours. After which the liquid is drained, replaced with a new one, a couple of pinches of table salt are added and set to simmer over low heat.

Cooking time from the moment of boiling is 30-35 minutes if the mushrooms are small. If they are larger, the timer can be set for 10-15 minutes longer. The foam that forms during the process must be removed with a wooden spoon or other suitable instrument so that it does not spoil the taste of the mushrooms.

As soon as the honey mushrooms are ready, they are thrown into a colander and the liquid is allowed to drain. While they are cooling, prepare the marinade according to the classic recipe. Pour clean water into a bowl or pan, place it on the stove, add bay leaf, allspice, salt, sugar (according to taste preferences), cinnamon, cloves, chili pepper or other spices. You can add a little honey instead of regular sugar.

As soon as the brine boils, boiled mushrooms are placed in it. Reduce heat and cook for another 10-15 minutes, stirring constantly. 2-3 minutes before turning off, pour 1-2 teaspoons of fresh vinegar into the pan and an obligatory element - finely chopped garlic.

Without allowing the marinade with mushrooms to cool, pour the appetizer into clean glass jars. If possible, additionally sterilize them. in the classic way in a large container with boiling water along with the contents for about 20 minutes, loosely covering with metal lids.

Then they roll up the cans with a machine, turn them over, and wrap them in a blanket. After cooling, they put canned mushrooms on shelves, and in winter they use aromatic pickled mushrooms for cooking. delicious salads or as a great stand-alone snack.

We have selected for you the most delicious recipes pickled honey mushrooms, choose the best one and enjoy making homemade preparations.

How to choose honey mushrooms for pickling: general principles

To distinguish real honey mushrooms from false ones, take note simple rules.
Real honey mushrooms are not visually striking, while poisonous mushrooms have a brighter color.
Edible honey mushrooms have small scales on the cap, and the flesh of the mushroom is white. False honey mushrooms have a slightly yellowish body.
The leg of honey mushrooms, which can be eaten, always has rings at the base.

How to properly prepare honey mushrooms for pickling

First, soak the mushrooms in a saline solution with citric acid for an hour. Salt water will clean the mushrooms from worms that may be in the mushrooms, and citric acid will preserve the natural color of the mushrooms. If you do not add lemon, the mushroom caps may darken during cooking.

If meadow mushrooms are used for pickling mushrooms, then it is better to trim the stems.

You can only leave a couple of centimeters. They can later be used for mushroom caviar or simply fried in a frying pan in oil with onions.

A simple recipe for pickled mushrooms

Products:

fresh honey mushrooms - 1 kg;
for the marinade: fine salt - 1.5 tbsp;
clean water - 1 glass;
peppercorns and cloves - 3 pcs each;
bay leaf - 2 leaves;
vinegar 9% - 30 ml.

Pickled mushrooms - step by step recipe with photo:

Sort and wash the mushrooms. Boil them until done. Prepare sterile jars. Place the boiled mushrooms in a colander and let the water drain. Fill two-thirds of the prepared dry jars with mushrooms.

Preparing the marinade for mushrooms. It can be prepared with water or mushroom broth. If you use a decoction, you must first strain it.

Next, add salt and spices, stir and bring the mixture to a boil. As soon as the marinade boils, remove it from the stove and add vinegar. Immediately pour the hot marinade into the jars of mushrooms. Roll up the lids, turn over and leave to cool at room temperature. Then store it until cold weather sets in.

Marinated honey mushrooms for the winter with lemon

These marinated mushrooms in lemon turned out just amazingly tasty and aromatic. And cook from literally a few hours. The recipe for making pickled honey mushrooms in lemon is very simple and quick.

Ingredients:

1 kg of small frozen mushrooms;
1 medium lemon;
1 onion;
garlic 3-4 cloves;
vegetable oil 2 tablespoons;
1 tbsp salt (to taste);
seasonings as desired;
water 300 ml.

How to cook:

First of all, we need to blanch the honey mushrooms in boiling water for about 5 minutes, then put them on a sieve and rinse under cold water.

Then prepare the marinade. To do this, mix salt, seasonings and bring to a boil. Finely chop the onion and garlic and mix with mushrooms. Add thinly sliced lemon, vegetable oil and pour in hot marinade. Leave it like this for several hours.

Marinated honey mushrooms with cinnamon for the winter

Fragrant and very tasty honey mushrooms marinated with cinnamon are an excellent snack, especially if you top them with fresh, odorless sunflower oil. Sprinkle with sweet white onions, cut into rings and herbs. Pairs wonderfully with all main courses.

Recipe Ingredients:

a kilogram of freshly picked mushrooms;
4 star cloves;
3 pieces of cinnamon;
4 tablespoons of salt and 2 tablespoons of sugar;
3 bay leaves;
6 peas of allspice;
3 teaspoons of vinegar essence (70%).

How to pickle honey mushrooms deliciously for the winter:

Boil 1 liter of water, add salt, sugar, bay leaf, allspice, cloves and cinnamon. Boil for 3 minutes, then add vinegar and remove pan from heat.

Rinse the mushrooms well, pour cold water over them and bring to a boil, then drain the water.
Pour water over the mushrooms again, add a little salt and cook without stirring until the water boils. Then carefully mix the mushrooms and skim off the foam. At the end of cooking, the mushrooms will settle to the bottom.

Remove the mushrooms and place them in sterile jars, filling loosely to about 2/3 of the height.
Drain the remaining broth remaining on the mushrooms from the jars and fill with marinade to the top. Close the jars with lids and store in the refrigerator.

Quick pickled mushrooms with garlic and horseradish

Prepared this way in a fast way Marinating mushrooms turns out to be very pleasant to the taste and very appetizing. Today we offer a recipe for pickled honey mushrooms with garlic and horseradish, don’t be surprised - with horseradish.

The marinated mushrooms have a great, slightly spicy and very pleasant taste. How cold appetizer of mushrooms, always flies away with a bang first of all. In the recipe for pickling honey mushrooms, you can use either fresh horseradish or use ready-made horseradish, preferably without additives.

The amount of garlic depends entirely on your taste and desire. These festive pickled mushrooms are prepared literally a day in advance and can be safely offered to guests.

Ingredients:

1 kg of frozen honey mushrooms (preferably not large);
3 - 4 cloves of garlic;
1 - 2 teaspoons of finely grated or prepared horseradish;
2 tablespoons without a slide of coarse salt;
about 500 ml of water for marinade;
3 tablespoons 9% table vinegar;
allspice, cloves to taste;
a little vegetable oil;
greenery.

Cooking method:

We wash the mushrooms under running water, add about 1 liter of plain water, bring to a boil and boil them for 15-20 minutes. Then drain the water and let the mushrooms cool.

To prepare the marinade, bring half a liter of water to a boil, add allspice and cloves, and coarse salt. Boil for a few minutes and turn off the heat, immediately add vinegar and vegetable oil. Add chopped garlic and a couple of teaspoons of chopped horseradish directly to the mushrooms.

Pour in the marinade and leave it until it cools in the room and then put the honey mushrooms in the refrigerator to marinate. Before serving, sprinkle the pickled mushrooms with finely chopped herbs.

Pickled honey mushrooms for the winter - recipe with mustard

Ingredients:

3 kg. fresh strong honey mushrooms;
1 tablespoon salt;
half a glass of white wine vinegar 6%;
water;
2 bay leaves;
black peppercorns 10 pcs.;
1 level tablespoon of mustard seeds;
1 teaspoon dill seeds.

How to pickle honey mushrooms with mustard and dill for the winter:

Sort the mushrooms and rinse well. Place the mushrooms in a saucepan and add water so that it covers the mushrooms completely. Cook over medium heat for 10-15 minutes, constantly skimming off the foam.

It is necessary that the mushroom broth be transparent.

Then pour in the vinegar and bring to a boil. Pour 0.5 liters into sterile jars. Close the lids and sterilize them for 30 minutes.

Then wrap the jars upside down in a blanket and leave them like that until they cool completely. Then the jars should be stored in a cool, dry place.

Marinated honey mushrooms with mustard are an excellent appetizer. In winter, open a jar of aromatic mushrooms, add finely chopped onions, a little vegetable oil and serve.

Cooking tricks and secrets

To marinate according to this recipe, it is not necessary to have fresh mushrooms; you can use frozen honey mushrooms. Such a replacement will not affect the taste. However, their preliminary defrosting is not required.
How to cook honey mushrooms? Mushrooms should be boiled in several stages. At the first stage, add honey mushrooms to just boiled water and cook for 10 minutes. Drain the water. Pour in clean water and cook until tender. It will take half an hour to an hour to boil honey mushrooms. During the cooking process, do not forget to remove the foam from the surface. The mushrooms are ready when most of them have sunk to the bottom of the pan with water.
The most delicious and aromatic marinade is obtained from the mushroom broth from the second cooking.
Jars for storing pickled honey mushrooms for the winter should first be sterilized.

Marinated 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...

Pickled honey mushrooms - the simplest recipe

You will need:

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

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

The preparation of pickled mushrooms begins by washing them first under running water, then with boiling water.
Place the prepared mushrooms in a saucepan.
Fill the honey mushrooms with cold water until it barely covers them, and put the pan on the fire.
Add 1 tbsp. with a heap of salt on the mushrooms.
Cook, skimming, over medium heat for 1-1.5 hours from the moment of boiling.
Remove from heat and add boiled mushrooms to taste: 1-2 peppercorns, 1 dill umbrella, 1-2 bay leaves, 1 teaspoon mustard seeds.
Cool at room temperature. Pickled honey mushrooms are ready for the winter. You can eat it or roll it up for the winter. To do this, add chopped garlic and vinegar to the cooled mushrooms. Mix.
Place the contents of the pan (pour) into cooled sterile jars and close with boiled lids. Place the jars in a cool place for storage until winter sets in.

Delicious honey mushrooms for the winter in marinade with garlic

Ingredients:

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

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

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

Make sure the liquid completely covers the mushrooms.

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

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

Marinated honey mushrooms with cinnamon for the winter

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

Products:

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

Marinated honey mushrooms are prepared as follows:

Boil 1 liter of water, add salt, sugar, bay leaf, allspice, cloves and cinnamon. Boil for 3 minutes, then add vinegar and remove pan from heat.
Rinse the mushrooms well, pour cold water over them and bring to a boil, then drain the water.
Pour water over the mushrooms again, add a little salt and cook without stirring until the water boils. Then carefully mix the mushrooms and skim off the foam. At the end of cooking, the mushrooms will settle to the bottom.
Remove the mushrooms and place them in sterile jars, filling loosely to about 2/3 of the height.
Drain the remaining broth remaining on the mushrooms from the jars and fill with marinade to the top. Close the jars with lids and store in the refrigerator.

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 a couple of days, but we will try to preserve them until winter so that they last for a long time. winter evenings 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:

Wash the honey mushrooms well, clear them of leaves and soil.
2. Fill with cold water and after boiling, boil for 10 minutes. Then drain the water through a colander.
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
Place the hot mushrooms in jars, which must first be sterilized along with the lids. Distribute the marinade evenly among the jars. If desired, add a fresh clove of garlic to each jar and roll up. Turn over onto lids and cover with a blanket until cool.

Marinated honey mushrooms at home - a recipe for the winter

Ingredients:

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

How to cook:

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

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

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

If the quiet hunt was successful and you managed to collect a lot of honey mushrooms, then you need to quickly cook them. Having several jars of fragrant and tasty mushrooms at home, you don’t have to worry about not having anything to treat your guests. You can cook using different types marinades, which we’ll talk about later.

Recipe for making pickled mushrooms for the winter with cinnamon

This variety of mushrooms has a number of advantages. For example, they are rarely affected by worms and do not require prolonged soaking. It is worth noting that the legs are quite stiff, so it is better to cut them in half. By the way, the legs can be dried and ground into a powder that can be used as a seasoning.

Ingredients:

750 g honey mushrooms;
liter of water;
55 g vinegar essence 70%;
55 g granulated sugar;
4 teaspoons salt;
3 bay leaves;
6 peppercorns;
4 cloves;
0.5 teaspoon ground cinnamon.

Cooking method:

Recipe for spicy pickled mushrooms with mustard seeds

This snack has an original taste, which we are sure will appeal to many. It can be served separately or used in other dishes, such as salads.

Ingredients:

1 kg honey mushrooms;
liters of water;
45 g salt;
pairs of bay leaves;
5 peppercorns;
dill stalk;
2 teaspoons mustard seeds;
18 g vinegar 9%;
cloves of garlic.

Cooking method:

First you need to sort the mushrooms, remove large debris, and then rinse them in running water. It is best to wash them first in a regular bowl and then using a colander.
The next step is to pour boiling water over them.
Place the mushrooms in a saucepan and add enough water to just barely cover them.
Place on the stove over low heat, add salt and mix well.
When everything boils, cook everything for 1.5 hours. It is important to periodically remove the foam, as it can spoil appearance and the final taste.
After the time has passed, add the spices, cover the pan with a lid and leave overnight in a cool place.
Cut the garlic into large pieces and add to the container along with the vinegar.
All that remains is to put it in a prepared jar, close the lid and keep it in the refrigerator, but not more than a few months.

How to pickle honey mushrooms in jars for the winter without vinegar?

Many people think vinegar harmful product, that’s why they are looking for alternative options. In principle, it can be replaced with any preservative, for example, citric acid. It is recommended to use small identical mushrooms, which will look beautiful in the appetizer.

Sterilization should be carried out if you plan to store the jars, and if the fungi are eaten in the very near future, then this process can be abandoned. The amount of prepared ingredients is calculated for one liter jar.

Ingredients:

Honey mushrooms;
a couple of bay leaves;
7 peppercorns;
12 g citric acid;
15 g salt;
12 g sugar;
400 g of water.

If desired, you can use additional spices, but just do not overdo it so as not to lose the natural aroma of the mushrooms.

Cooking method:

You can eat mushrooms within a month. If mold has formed inside during storage, then drain the marinade, and dip the honey mushrooms in boiling water for a couple of minutes and boil for 10 minutes. Prepare a new marinade according to the recipe discussed above. If the lid is swollen, throw away the contents, as such food is hazardous to health.

How to pickle honey mushrooms with garlic?

Thanks to the use of garlic, the snack acquires an original taste and aroma. If you want to please your guests delicious dish, then stop with this snack option.

Ingredients:

1 kg of mushrooms;
1 liter of water;
5 cloves of garlic;
2 tbsp. spoons of granulated sugar;
45 g salt;
5 g vinegar 70%;
a couple of bay leaves;
10 peppercorns;
6 carnations.

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

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

Hot pickled honey mushrooms at home

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

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

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

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

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

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

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

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

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

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

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

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

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

Honey mushrooms marinated without vinegar with citric acid

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

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

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

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

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

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

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

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

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

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

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

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

Recipe for honey mushrooms marinated with butter

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

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

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

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

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

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

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

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

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

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

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

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

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

Honey mushrooms marinated with cloves and garlic - video recipe

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

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