Frozen honey mushrooms: step-by-step cooking recipes with photos. Honey mushrooms pickled for the winter - delicious step-by-step recipes

The hot summer has died down. The golden autumn season with its autumn gifts of nature awaits us ahead. First of all, I would like to note the delicious gifts of the forest - of course, mushrooms.

The article will focus on pickled honey mushrooms. These delicious mushrooms are one of the most popular on every festive table. In our family, as soon as you open a jar of mushrooms in the morning, by the evening it is already empty. Sometimes not everyone even has time to try them, the pickled mushrooms are so delicious.

Transfer the soaked ones into a saucepan and pour in big amount water. You don’t need to pour a lot of liquid because the mushrooms release a huge amount of moisture when cooked. Place the pan on the stove, bring to a boil and cook for 15-20 minutes.
When boiling, foam will appear; it must be removed.

After the water boils, reduce heat and cook for 30 minutes over low heat. 10 minutes before readiness, add vinegar and mix well.
Now you can put the honey mushrooms into sterile jars and screw the lids on tightly.

How to pickle wild mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms turn out to be the most delicious. When the mushroom season begins, first of all we make preparations, then we eat it ourselves. Since not every year there is a good harvest of mushrooms and you can be left without tasty preserves.

Ingredients.
Mushrooms 3 kg.
Water 1 glass.
Salt 2 tbsp. spoon.
Sugar 1 tbsp. spoon.
Black peppercorns 7-8 pcs.
Laurel 2-3 leaves.
Cloves 3 pcs.
Dill umbrellas 2 pcs.
Vinegar essence 1 tbsp. spoon

Cooking process.

Of course, before cooking you need to rinse and clean everything well. It is better to rinse the collected forest mushrooms several times and carefully sort them for spoilage. Change the water several times, only then begin heat treatment.

And so I pour a glass of water into the pan and lay out all the prepared material, put it on the stove and after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, bay leaf, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. Finally, place in sterile jars and screw on the lids.

Instant pickled honey mushrooms in 15 minutes

For marinating according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only simple and delicious, it is also very quick. Of course, you won’t be able to eat pickled honey mushrooms right away, but in the morning or in the evening it’s quite possible. Otherwise, erase the recipe and you will understand everything yourself.

Ingredients.

Honey mushrooms 1 kg.
Laurel 2 leaves.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves

Salt 1 tbsp. spoon
Water 1 liter

Cooking process.

Sort the mushrooms, clean them and rinse well several times.
Place in a pan, pour a glass of water and cook after boiling for 25-30 minutes. Be sure to remove any foam that appears.

Drain the first water, rinse the mushrooms, place in a sieve to drain the remaining moisture.

Place the honey mushrooms into the pan again, add 1 liter of water, add the rest of the ingredients and place on the stove.

The second time we cook for 15 minutes after the mass boils.
Next, you can put the mushrooms in sterile jars, or you can leave them directly in the same pan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Bon appetit.

A simple recipe for pickled honey mushrooms with butter

Such honey mushrooms will be excellent cold snack on any holiday table. You can also serve them as an addition to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
Butter 350 gr.
Sweet paprika 1 teaspoon.
Salt to taste.

Cooking process.

Place the washed and peeled mushrooms in a pan with plain water and cook for 20-25 minutes. Then drain the water through a colander.

Place the frying pan on the fire and melt 350 grams in it butter. Lay out the honey mushrooms, salt and add paprika. Fry for 10 minutes. Then cover with a lid and simmer for another 10-15 minutes with the lid closed. Be sure to mix.

Place the mushrooms in sterile jars, add hot oil and screw the lids on tightly. Shelf life: 6 to 8 months, store only in a cool place. Bon appetit.

Recipe with added cinnamon

If you're bored standard recipes pickled mushrooms and you want to try making a few jars of a completely new recipe, then you've come to the right place. I offer a recipe with the addition of cinnamon, which will give the snack a completely new taste.

Ingredients.

Mushrooms 1 kg.
Water 0.5 ml.
Salt 1 tbsp. spoon.
Cinnamon 1 stick.
Black peppercorns 3-5 pcs.
Cloves 3-5 pcs.
Laurel 2 leaves.
Table vinegar 2 tbsp. spoons.

Cooking process.

Wash the honey mushrooms and boil them in clean, lightly salted water. The foam that will appear during cooking must be removed. After the first cooking, drain the mushrooms and keep them in a sieve to drain off excess moisture.

Pour half a liter of water into the pan, put the mushrooms back on the stove. Add salt, pepper, bay leaf, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and place the mixture while still hot in sterile jars.

Universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known forest vegetables. edible mushrooms. There is no vinegar in the marinade; it was replaced with citric acid. Also in the video clip you can learn something more useful about cooking mushrooms at home.

This concludes the selection about pickling honey mushrooms. Cook yourself and share your recipes and impressions in the comments below the article. But also be careful when picking mushrooms; if you have even the slightest doubt, then it’s better not to take this mushroom. It is better to buy from trusted suppliers or take with you an experienced mushroom picker who will help you decide on the choice of mushrooms. All the best in peace and good mood.

Figure out how to pickle honey mushrooms for the winter, and get a sufficient amount of a pleasant-tasting delicacy for the cold season. Mushrooms are the leading products for harvesting. The popularity is explained by its preservation in pickled or salted form, the size of the cap is 2-8 cm, which housewives do not cut when serving.

Mushrooms are prolific; even a novice mushroom picker brings enough from the forest for preservation. In addition to taste, pickled honey mushrooms for the winter can boast beneficial properties. They help with diseases of the thyroid gland, have a positive effect on hematopoietic processes, and are classified as anti-cancer agents.

Interesting: in terms of the amount of vitamin C, honey mushrooms are compared to blueberries; they contain the same amount of calcium and phosphorus as fish.

The quality of the preparation and the taste of the product directly determines the composition of the marinade and the amount of vinegar, so every housewife has her own personal mushroom preservation secrets. Horseradish adds piquancy, the mushrooms become spicy in the presence of hot chili peppers and garlic. Treat cinnamon with caution. By increasing the amount of vinegar and adding sugar, you will get sweet and sour preparations. In addition to its piquancy, the acid helps keep food edible and safe for health all winter.

By following the following rules for preparing mushrooms, you will get a pleasant-tasting and harmless winter preserve:

For preparations, take fresh meadow mushrooms, storage for no more than the second day. Frozen foods are fine.
The leg is considered tough, cut it off and leave 1-2 cm.
Choose young mushrooms, their advantages: the caps are dense, but delicate in taste and hold their shape well.
To remove dirt and sand, soak the mushrooms in the solution for some time. citric acid and rinse two to three times with clean water. The acid will help preserve color and completely drive out pests.
Marinated preparations are stored under metal or polyethylene lids. The latter are considered harmless; they are boiled for 3-5 minutes before covering. Closed jars are stored in the refrigerator.
Experienced mushroom pickers advise cooking food in two stages. The first time, put in boiling water and keep on fire for 10 minutes, drain the liquid. The second time, cook until done for 0.5 - 1 hour, skimming the foam two to three times. For 2 liters of liquid you need to take a large tablespoon of salt. The finished mushrooms will sink to the bottom of the container.
Only enamel pans are suitable for preparing preparations for the winter.
When preparing containers, keep in mind that the products shrink in size. At least 1-1.5 kg of fresh mushrooms are placed in a liter jar.
The broth can later be used for preservation. Freeze the remaining liquid and store it as cubes in the freezer. Add mushroom broth when cooking.

There are two methods of preparation:

Mushrooms are cooked in a marinade.
Honey mushrooms are first boiled and then poured with the prepared liquid.

The amount of marinade depends on how tightly the mushrooms are packed in the jar; 1 liter of water will require 300 ml.

Simple recipe

For pickling without sterilization, you do not need special skills or spices. Prepare and boil the mushrooms as described above.

Continue in the following order:

For 1.5 liters of mushroom broth, cut 2 garlic cloves, 10 allspice peas, two bay leaves.
Add 2 tbsp. spoons of salt and 1 tbsp. spoon of sugar.
Boil the liquid for 10 minutes, when finished, pour in 2 tbsp. spoons of vinegar.
Sterilize the jars, place the mushrooms, add the marinade.

Seal with pre-sterilized lids. To give the preparation an interesting taste and a richer aroma, add some of the suggested spices to the liquid at the cooking stage: cloves, currant or cherry leaves, nutmeg, cinnamon, dill inflorescences.

Honey mushrooms in marinade with vinegar

For 2 kg of product, prepare a solution of 1 liter of water, 2 tablespoons of salt and sugar, 7 peppercorns and 2 cloves of garlic. Step by step recipe:

Boil the mushrooms for 10 minutes and drain the liquid.
Replace the water, add honey mushrooms and everything you need for the marinade. Add half a tablespoon of 70% vinegar.
Boil forest products for 15 minutes.
Divide into jars. Roll up. Refrigerate.

Wrap and cool upside down. Store in the refrigerator.

Video - honey mushrooms marinated with vinegar

Fragrant honey mushrooms: recipe in jars

The recipe is designed for 5 kg of forest gifts. Cooking sequence:

Peel the mushrooms, soak in liquid and boil in two waters.
Prepare a solution from two glasses of mushroom broth. Add 10 allspice peas, 3 bay leaves, 5 currant and cherry leaves, 3 peeled and chopped garlic cloves, an umbrella of dill and 1 cup of vegetable oil.
Cook the marinade for 20 minutes, add a tablespoon of 70% vinegar.
Place the products in sterilized jars and fill with marinade.
Prepare the container for sterilization. Place a cloth on the bottom of a wide pan and place the jars. Make sure that the containers do not touch each other. Pour the liquid to the level of the hangers of the jars and place on the fire. Boiling time - sterilization of the workpiece is 20 minutes.

When hot, roll up with sterile lids. Refrigerate wrapped and upside down.

Pickled mushrooms for the winter will add variety to the cold season menu, which is poor in vitamins and minerals. Even an experienced housewife is not embarrassed to serve such dishes; a novice cook can confidently serve masterpieces to the most indulgent company of friends and family. Healthy and tasty.

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Honey mushrooms are one of the most popular mushrooms, although they are not ranked in the highest category in terms of value. And their popularity is probably due to the fact that they are very convenient to collect and cook. If you are lucky enough to find a growth of honey mushrooms in the forest, then you will immediately collect a couple of buckets. They are easy to clean; there are practically no worms. All that remains is to rinse and preserve. Well, pickled honey mushrooms will save you more than once until the next harvest - to enjoy it yourself, to please your guests, and to take a jar to visit friends.

From my own experience, I can say that we marinate mushrooms, regardless of their variety, according to our favorite basic marinade recipes. And today I want to tell you 6 proven recipes for preparing delicious pickled mushrooms for the winter.

Pickled honey mushrooms in jars - a simple recipe for the winter

This recipe is no-brainer, without pre-soaking the mushrooms. If you’ve already attacked honey mushrooms, you won’t be able to collect less than a bucket. This bucket will give you the proportions for this recipe. Just keep in mind that during cooking, honey mushrooms boil down more than other mushrooms.

Ingredients:

fresh honey mushrooms - 1 bucket
salt - 2 tbsp. l.
sugar - 2 tbsp. l.
vinegar 70% - 1 tsp.
black peppercorns
Bay leaf- 5 pieces.
cloves - 4-5 pcs.

We sort the mushrooms, separate the mushrooms from each other. I select the small ones separately, we will put them in jars so intact. Larger mushrooms can be cut into 2-4 pieces if desired.

You can cut off the long stems of honey mushrooms and dry them separately, and then grind them in a coffee grinder. Get an excellent mushroom seasoning for soups and main courses.

2. Take a large saucepan and pour 5 liters of water. We put the pan on the fire, start heating the water and first put half of all the honey mushrooms into the pan, and when they sit down, add the rest. Bring to a boil.

Relevant for any mushrooms: to prevent the mushrooms from darkening during cooking, you need to add citric acid on the tip of a knife to the water in which the mushrooms will be cooked.

3. Place the mushrooms in a colander and drain the water. From the first dirty water we get rid of debris that is difficult to clean mechanically with a knife. We wash the mushrooms under running water.

4. For the second time, fill the mushrooms with clean water so that the water covers all the mushrooms, bring the water with the mushrooms to a boil and cook for 40 minutes.

5. Remove the mushrooms from the water and drain the water.

6. In a separate pan, prepare the marinade. Pour 1 liter of water. Add 2 tbsp to boiling water. l. salt, 2 tbsp. l. sugar, 1 tsp. vinegar and all the spices. Place the mushrooms into the boiling marinade and let them simmer for 7-10 minutes.

7. Place in clean glass jars, cover with lids and sterilize in boiling water for 15 minutes (for liter jars).

Honey mushrooms marinated with apple cider vinegar - a recipe for the winter

Another delicious recipe, just try to replace regular vinegar with apple cider vinegar, and you’ll get more benefits and it’s less pungent than table vinegar.

Ingredients:

honey mushrooms - 1 kg
salt - 1 tbsp. l.
sugar - 2 tbsp. l.
apple cider vinegar 9% - 8 tbsp. l.
water for marinade - 1 liter
black pepper - 1/2 tsp.
bay leaf - 2 pcs.
cloves - 3-4 pcs.
dried dill - 1 tsp.
vegetable oil

2. Place the pan with honey mushrooms on the stove, bring to a boil, skim off the foam that will form. Cook the mushrooms for 30 minutes.

3. At the same time, pour 1 liter of clean water into another pan, put it on the fire and prepare the marinade. Pour salt, sugar into the water, add spices, pour Apple vinegar. Bring the marinade to a boil.

4. At this time, the mushrooms have already boiled, drain the water from the pan and pour the prepared marinade into it. Bring the marinade to a boil again, add dried dill (optional) and after boiling you will need to cook for another 15 minutes. At the same time, stir periodically.

5. Place the finished mushrooms in pre-sterilized jars. Lids also need to be sterilized.

6. To prevent the mushrooms on top from becoming moldy, pour 1 tsp into each jar. vegetable oil.

7. Cover the jars with lids and sterilize them in a saucepan with boiling water.

Some housewives make do with only sterilizing jars. When canning mushrooms, I always play it safe and also sterilize the jar with the preparation.

Honey mushrooms pickled at home - a recipe for the winter

Visually see what beautiful mushrooms you get in jars. And I think you can choose the recipe to your liking.

The most delicious recipe for pickled mushrooms

There is no arguing about tastes; everyone has their own favorite recipe for mushroom marinade. Some people just love salted mushrooms. others are more sour, others are sharper. And we loved the recipe with a lot of sugar and vinegar. Try it too, and suddenly it will become the most delicious for you.

Ingredients:

honey mushrooms - 1 kg
salt - 2 tbsp. l.
sugar - 6 tbsp. l.
vinegar 9% - 100 ml
water for marinade - 1 liter
black peppercorns
bay leaf - 3-4 pcs.
cloves - 3-4 pcs.
cinnamon - 1/3 tsp.

As in previous recipes, we clean the honey mushrooms, rinse them, and trim the stems if desired. Place the mushrooms in a saucepan and pour cold water and put the pan on the fire to boil. Cook honey mushrooms for 30 minutes.
Prepare the marinade. Let's not be afraid large quantity sugar and vinegar, it will definitely be delicious. And to give the mushrooms a special aroma, in addition to traditional spices, I add cinnamon. You only need a little bit and the aroma is amazing.
Drain the water and fill the honey mushrooms with hot marinade. After this, cook for another 10-15 minutes.
Transfer the mushrooms into clean jars, cover with lids and sterilize in boiling water every 15 minutes.
All that remains is to tightly close the jars with lids.

Pickled honey mushrooms for the winter - a recipe without sterilization

This recipe does not require sterilization, since we will not close the jars hermetically, but with plastic lids. Such preparations will need to be stored in the refrigerator or any other cold room.

Ingredients:

honey mushrooms - 1 kg
salt - 2 tbsp. l.
sugar - 1 tbsp. l.
acetic acid 70% - 1 tsp.
water for marinade - 1 liter
allspice peas
bay leaf - 4 pcs.
garlic - 2-3 cloves
vegetable oil - 70 ml

Traditionally, we clean and wash the collected honey mushrooms. If desired, cut large mushrooms in half. Place the mushrooms in a large saucepan and pour boiling water from the kettle over them. Place the pan with mushrooms on the stove and cook for 10 minutes.

During the cooking process, honey mushrooms are boiled down by about 3 times.

2. Drain the water, fill the mushrooms again with clean hot water, bring to a boil again and cook for another 10 minutes. Place the mushrooms in a colander and rinse with cold water.

3. For the third time, pour hot water over the mushrooms and cook again for about 10 minutes. Mushrooms, if they are ready for pickling, should settle to the bottom. Place the mushrooms in a colander and rinse with running water.

4. Fill the mushrooms with water again and, during the cooking process, add all the ingredients for the marinade directly to the mushrooms - salt, sugar, pepper, bay leaf. At the same time, stir the mushrooms.

5. At the end of cooking, finely chop the garlic and also add to the pan.

6. Place hot mushrooms in sterilized jars.

7. Vegetable oil You will need to boil it and pour it on top of the mushrooms into each jar.

8. Cover with plastic lids and store in the refrigerator.

Pickled honey mushrooms prepared according to this recipe will be ready for use no earlier than after 2 weeks.

Video - recipe “Pickled honey mushrooms for the winter”

But this recipe is for those who do not like to use sugar for marinade. This recipe only suggests adding salt. I admit, I use recipes with added sugar. But if you're interested in this recipe, take a look.

We reviewed only 6 recipes for pickled honey mushrooms in this article, but the recipes are varied to suit all tastes. Therefore, I hope that you will choose the most suitable recipe for yourself and be sure to cook it.

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

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

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

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

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

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

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

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

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

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

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

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

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

Pickled 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 directly, their collection should be treated with caution, because there are very similar in appearance poisonous mushrooms a kind of hypholoma. 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 marinating Not only cans, 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.