Greetings, my wonderful cooks. Mushrooms have a special place among pickles and pickled snacks. After all, they are perfectly combined with both festive meals and everyday meals. Honey mushrooms are especially tasty, pickled recipes for preparing this appetizer, I have in store for you.

The taste of the appetizer directly depends on what spices you put in the mushroom marinade. Dill, cloves, garlic, black peppercorns and other aromatic additives are used as spices. And the brine can be of different tastes - sweetish, sour, sweet and sour, etc.

For savory food lovers, add chili and horseradish to the marinade. To spice up the dish, you can add cloves and cinnamon to the brine.

Below I bring to your attention several options for the marinade. Each of them has its own flavor, so cook and taste. Only then do not forget to write which appetizer you like best.

Yes, you will need sterile jars. And I have good news - you can sterilize very quickly in the microwave 🙂

Cooking "under an iron lid" - hot

For this winter snack you will need:

• 1 liter of water;
• 6 peas of allspice;
• 3 lavrushkas;
• 2 tbsp Sahara;
• 5 pieces. carnations;
• 3 tsp 70% vinegar essence;
• 4 tsp salt;
• 0.5 tsp cinnamon powder.

Cook the marinade. To do this, boil water and add all the spices here, except for vinegar essence. And then we cook for about 3 minutes. Before removing it from heat, add vinegar and mix everything thoroughly.

Prepared mushrooms (take a couple of kilos, because they boil down) pour cold water. And bring the liquid to a boil. Then we drain the broth, and fill the mushrooms with cold clean water. We add brine and cook honey mushrooms, without stirring, until the water boils. As soon as the liquid boils, the mushrooms must be gently mixed and carefully removed the foam. It is not difficult to determine the readiness of the mushrooms - they settle to the bottom of the dishes.

We cover the cans with iron lids. And, after the appetizer has cooled down, we send the dishes to the refrigerator.

Step-by-step recipe for instant honey agaric

According to the recipe, this is a marinating method without seaming. For a kilo of mushrooms you will need:

• 0.5 l of water;
• 1 tbsp (no slide) salt;
• 1 allspice pea;
• 1 PC. lavrushka;
• 1 clove;
• 0.5 tsp citric acid;
• 2 garlic cloves;
• 1 tbsp vegetable oil.

Dip the peeled mushrooms in boiling water and cook for 5 minutes. You can add a slice of lemon and a little salt to this water. Prepare the marinade separately - add citric acid, salt, cloves, pepper and lavrushka to the water. Cool the marinade to a comfortable temperature. Next, add oil and garlic, chopped into gruel. Mix everything well.

We put honey mushrooms in sterile jars (mushrooms should occupy about 2/3 of the capacity). And fill them with warm marinade. We cover the dishes with plastic lids, cool the workpiece and send it to the refrigerator.

Caviar under an iron cover for the winter

You will need:

• 10-liter bucket of honey agarics;
• ¼ glass of vegetable oil;
• salt;
• 70% vinegar essence (1 tsp per liter of mushroom preparation);
• water (for cooking).

Pour the washed mushrooms with water, bring the liquid to a boil and salt. Then cook for half an hour. Next, mushrooms need to be thrown into a colander, and then passed through a meat grinder. Then we transfer the mushroom gruel to the cauldron, add oil here and simmer. Stir occasionally or it will burn out. Simmer for 40-60 minutes with the lid closed on low heat.

Add salt a little while cooking. It's just difficult to guess the first time, so there is a chance to either undersalt or oversalt the caviar. At the end of braising, add vinegar essence.

We transfer the finished caviar into sterile half-liter jars. Cover the dishes with boiled metal lids and roll them up. After the can, you need to turn it over and wrap it up. And when the caviar has cooled, the conservation should be moved to the cellar or closet.

We marinate honey mushrooms in a hot way

For 5 kg of fresh mushrooms for the marinade, take the following ingredients:

• 1.5 liters of water;
• 2 tbsp salt;
• 13-15 pcs. black peppercorns;
• 5 pieces. carnations;
• 3-4 pcs. bay leaf;
• 3 tbsp (without a slide) sugar;
• 5 tbsp 9% vinegar.

Place the cleared forest debris in a large saucepan. Fill them with cold water and put the container on fire. Cook over low heat for an hour. In the process of cooking, periodically remove the foam that appears on the surface of the liquid with debris. Next, we throw the mushrooms into a colander and rinse them well with clean water.

Marinade is very simple to prepare. Mix all ingredients, boil and, reducing heat to low, cook for 2-3 minutes. Next, immerse the boiled mushrooms in the marinade and cook them over medium heat for about 20 minutes. So as not to waste time while mushrooms are being prepared, sterilize the jars and scald the lids with boiling water. After spreading the mushroom mixture (honey agarics + marinade) in jars and roll up. Be sure to turn the jars over and wrap them up.

Delicious mushrooms in their own juice

For a kilo of mushrooms for the marinade, stock up on the following set of products:

• head of garlic;
• 1.5 tbsp Sahara;
• 5 pieces. allspice;
• 5 pieces. carnations;
• 5 pieces. black peppercorns;
• 4 tsp salt;
• 3 tsp vinegar 70% essence;
• 2 bay leaves;
• 1 liter of water.

Pour the sorted mushrooms with clean cold water and leave for an hour. Then we thoroughly rinse the mushrooms, drain the dirty water, fill in the clean water and boil the mushrooms. The recommended cooking time after boiling water is 20 minutes. Next, drain the broth, rinse the mushrooms with clean water and discard them in a colander.

Meanwhile, cook the marinade. We combine all the components intended for the brine (except for vinegar and garlic). Bring this mixture to a boil. Then we reduce the heat to low and send the mushrooms to the marinade. Continue cooking for another 10 minutes. Next, remove the dishes from the heat, pour in the vinegar and enrich the mixture with garlic chopped into gruel.

Then spread the mushrooms with a slotted spoon in sterile half-liter jars and pour the marinade on top. After the dishes, cover with lids, cool the appetizer and send to the refrigerator. I recommend serving such a delicacy with chopped green onions and olive oil.

Cooking mushrooms for the winter

For 1 kg of fresh mushrooms, you need to take:

• 3 pcs. carnations;
• 1 bay leaf;
• 3 tbsp (with a slide) salt;
• 5 pieces. black peppercorns.

We soak honey mushrooms in cold clean water (it is better to do this at night). Then we rinse them well. If there are large ones among them, you can cut them. Next, put the mushrooms in a saucepan and fill with water completely. We put the dishes on the fire and bring to a boil. Then we reduce the flame to low, and cook the product for about 40 minutes.

10 minutes before the end of cooking, salt the water, add lavrushka, pepper and cloves. Then we continue to cook. Then we remove the dishes from the heat and transfer the mushrooms with brine to sterile liter jars. After that, add 9% vinegar to each jar (you need to pour 1 tablespoon of vinegar into a liter container). We twist and wrap the workpiece until it cools.

Nutritional value of honey mushrooms

The calorie content of these mushrooms is 15.7 kcal. Here, proteins are in the lead - there are 1.5 g of them here, followed by fats - 0.8 g, and then carbohydrates - only 0.5 g.

... It also improves vision. And it has a beneficial effect on the condition of nails, skin and hair.

Ascorbic acid, which honey mushrooms are rich in, helps to improve immunity. Also, this vitamin relieves bleeding gums. It also strengthens blood vessels, tightens wounds and prevents tissue destruction.

In addition, this forest product improves thyroid function and restores sleep. And since there are few calories in mushrooms, these mushrooms do not harm the figure. This product is also a wonderful antidepressant. Therefore, if you feel sad, grump honey mushrooms 🙂 Just do not forget that mushrooms, among other things, also have a laxative effect.

Additional tricks

You can cook an appetizer not only from fresh, but also from frozen mushrooms. Only in this case you need to wait until the product is thawed, and only then marinate the thawed mushrooms.

When boiling mushrooms, use as much water as possible to get rid of mucus. In addition, remove foam that floats on the surface of the liquid. It will ruin the look of the workpiece and its taste.

Any mushrooms are perishable. Therefore, try to process them as quickly as possible. Ideally, this should be done on the day of collection or, in extreme cases, not the next day.

It is better to use enamel cookware for cooking. The pan must be intact - no chips or damage. Bacteria accumulate in the cracks. And the tandem "fungi-bacteria" is dangerous.

And yet, do not rush to pour out the broth left after boiling the mushrooms. It can be poured into ice cube trays and frozen. As a result, you will have your own production of mushroom bouillon cubes. Store bricks are not competitors. Add this "mushroom ice" to sauce or soup, and the dish will acquire an indescribable flavor.

Take a look at the article “ recipes with pickled mushrooms". Here you will find many interesting dishes that can be prepared from this appetizer. You can also reset the link to your friends. In general, charge yourself with positive emotions and create culinary masterpieces. And then unsubscribe in the comments about your "exploits" 🙂 I have everything for today: bye-bye!

So the mushroom season is coming to an end. Honey mushrooms are one of the last mushrooms that can be found in the forest in autumn. Today I will tell you how to pickle mushrooms for the winter. However, according to this recipe, you can pickle any other mushrooms - mossy mushrooms, porcini mushrooms.

First, let's sort out the mushrooms: for pickling we will select small whole mushrooms, and from the large and broken ones I will make. Large mushrooms are also mono pickled, but small neat mushrooms look aesthetically pleasing on the festive table.

To prepare pickled honey mushrooms you will need:

Honey mushrooms - 3 liters;

Water - 1 liter;

Acetic acid 70% - 2 tsp;

Sugar - 3 tsp;

Salt - 2 tbsp;

Bay leaves 2 pcs;

Sweet peas - 5 pcs;

Black peppercorns - 5 pcs;

Carnation - 5 pcs;

Garlic - 5 cloves;

Vegetable oil - 2 tbsp.

Honey mushrooms are boiled down much stronger than other mushrooms, so only one 750-gram jar will turn out from this set of products. If you have more honey mushrooms, multiply the rest of the ingredients.

Recipe for making pickled mushrooms:

1. Clean mushrooms from forest debris and rinse well with water. Honey mushrooms do not require long soaking in water, you just need to rinse them well.

2. Boil mushrooms in two waters. First, boil for 10 minutes and drain the water completely. Cook in second water for 20 minutes.

3. Drain the honey agariches and discard them in a colander.

Let's prepare a brine for pickling honey agarics:

4. Pour a liter of cold water into a saucepan. Add 2 tablespoons of salt, 3 teaspoons of sugar, 2 bay leaves, 5 allspice peas, 5 black peppercorns, 5 cloves, 5 chopped garlic cloves. Let the brine simmer for 10 minutes.

While the brine is preparing, you can prepare the jars and lids.

5. Boil the lids for 3 minutes, sterilize the jars in the microwave for 3 minutes.

6. Add mushrooms to the brine and cook from the moment of boiling for 15-20 minutes. After removing from heat, add 2 teaspoons of vinegar.

7. Ready hot mushrooms together with brine tightly put in jars. Above pour 2 tablespoons of boiled vegetable oil, for longer storage.

8. Tighten with hot caps. Cool slowly, covered with a warm blanket.

9. After a couple of days, you can try pickled mushrooms, during this time they will marinate well. And it is better to leave the mushrooms for the winter, so that later, on cold winter evenings, remember the bright autumn days. Add chopped onions before serving.

Bon Appetit!

And if you still have a question: “How to pickle honey mushrooms or other mushrooms for the winter?” - then we are coming to you! I mean, ask your questions in the comments - I will definitely answer!

I am pleased to share with you a few more "mushroom" recipes:

Chanterelles can also be pickled, you can also harvest them for the winter. But we prefer them

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

I am telling you how to cook pickled mushrooms in an hour !!!
The season of honey mushrooms is already beginning and I suggest you make delicious preparations from these mushrooms for the winter, namely, pickled mushrooms according to a very simple recipe. The most delicious are very small mushrooms. Crunchy, aromatic, like cloves. How nice it is to put mushrooms filled with onions and vegetable oil on the festive table in winter!

You can eat them in a couple of days, but we will try to keep them until winter so that we can remember summer at the table on long winter evenings.

For cooking, we need the following products:
fresh mushrooms, best of all small, 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 out to remove debris. Especially in our case, since we collected honey agaric not only from stumps, but also took those that grow on the ground. Moreover, the earthen honey agaric has a thicker and softer leg, it is more pleasant to eat them later.

Then we thoroughly wash the mushrooms under running water. Put in a saucepan, fill with cold water, salt well and put on the stove.

Bring to a boil, let it boil 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!

Pour honey mushrooms again with clean cold water and put on the stove. This time we let them boil for 20-30 minutes, after which we put them in a colander.


It's time to cook the marinade
Marinade for honey agarics

Pour cold water into the pot and place the pot 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. We throw a few carnations.

After the water boils, add 1 tablespoon of 70% acetic acid.


Pour boiled mushrooms into a boiling marinade.


Let them boil a little, not for long, about five minutes.


We remove the pan from the stove and lay out the mushrooms in clean cans. Immediately fill them with hot marinade almost to the brim.

At the end, pour a little vegetable oil into each jar.


We close the jars with lids and set them aside to cool. You need to store pickled mushrooms in a cool place, preferably in the refrigerator.

Honey mushroom pickling is a favorite preparation of several cuisines of the world. We have collected for you a variety of ways to cook mushrooms, so that you can pamper yourself and your family and friends with culinary delights - pickled mushrooms. We present the most delicious mushroom recipes for the cold winter to your attention.
Mushrooms are a storehouse of useful substances, but do not forget that they can be poisoned as easily as a spoiled egg. They are fraught with hidden danger! Therefore, treat pickling honey agaric with special demands. If it is said - put in boiling water for five minutes, then you need to do it.

Recipe without sterilization

This method is great for those who are afraid of the issue of sterilization, makes them refuse to cook altogether. And in order not to deprive ourselves of the pleasure of enjoying a natural product prepared by our own hands, and not to run to the store for a jar of a mushroom - we have prepared this recipe for you, our readers. In order to avoid the sterilization process, and enjoy the incredible taste of salted mushrooms - we present a simple recipe for pickling honey agarics for the winter without sterilization.

A set of products:

2 kg honey agarics;
100 ml vinegar 9%;
2 tablespoons of sugar;
1 tablespoon of salt;
1 liter of water;
3 pieces of bay leaves;
7 black peppercorns.

Preparation:

1. We carefully sort out the mushrooms from garbage and insects with worms, all spoiled mushrooms should be thrown away. At the fungus, carefully cut off the bottom of the legs and rinse well in running water.
2. We dip the mushrooms in cold, slightly salted water and leave them to soak for 25 minutes. In such a bath all harmful insects will run out of the mushrooms.
3. After the allotted time, we take out the mushrooms from the bath, rinse them once more and place them in a liter of water. We transfer to the stove and cook for half an hour, regularly removing the foam (and foam is dirt) from the surface of the dishes.
4. While the mushrooms are boiling, we will prepare our marinade: sugar, salt, vinegar, dissolve in water.
5. We discard the finished mushrooms in a colander and let the water drain. Next, stir the mushrooms into a bowl and fill with marinade. Put all the prepared spices on top.
6. Bring a saucepan with mushrooms to a boil and simmer over the slowest heat of your stove for about 50 minutes. Do not forget to constantly stir our brew with a wooden ladle or spoon.
7. Put ready mushrooms in glass jars, pour boiling marinade on top and close with lids. We glorify the jars to cool a little, and take them out into a cool room.

Important! We store our pickled mushrooms at home without the necessary sterilization at a temperature no higher than + 12 ° C, otherwise the mushrooms will deteriorate!

Honey mushrooms marinated with garlic

Garlic gives these mushrooms a unique aroma. It would seem a banal addition to any conservation. But no! In vain they pay little attention to garlic, often not putting a clove into a jar. When you open a jar of pickled mushrooms prepared according to this recipe in winter, you instantly fall in love with mushrooms, before you even have time to taste it! And it's not worth talking about the taste at all: it will not be repeated!

A set of products:

1 kg of honey agarics;
1 liter of water;
5 cloves of garlic;
2 tablespoons of sugar;
1.5 tablespoons of salt;
1 tsp 70% vinegar;
2 pieces of bay leaves;
10 black peppercorns;
6 pieces of cloves.

Preparation:

1. We sort out the mushrooms again, remove all the mushrooms spoiled and eaten by insects. Then we rinse.
2. Fill the mushrooms with cool water and leave for an hour and a half. Then rinse thoroughly again in cool water.
3. Place the washed mushrooms in a saucepan, large enough and fill with water, place on the stove. Cook honey mushrooms for about an hour and a half and remove the foam from the surface of the dishes.
4. After an hour and a half, remove the mushrooms from the stove, put them in a colander.
5. We take on the witchcraft over the marinade for honey agarics: pour one liter of water into a container, pour vinegar there, add sugar, salt and spices. Bring the liquid to a boil.
6. When the marinade boils, put all the prepared mushrooms there. Cook for another 20 minutes.
7. A few minutes before turning off our brew, add chopped garlic to a saucepan with mushrooms.
8. Transfer the ready-made mushrooms into clean jars and sterilize them again, but with the mushrooms together.
9. After sterilizing the jars for 20 minutes, close them with lids, turn them over and let them cool down. We store the jars with mushrooms in a cool place.

Advice: Sterilize jars filled with mushrooms only in boiling water. Put the jars in a saucepan with boiling water, cover each with a lid and "cook" for about 20 minutes.

Pickled mushrooms with cinnamon for the winter

Yes, yes, this is not a typo! Honey mushrooms with cinnamon are quite compatible products. If the standard recipe for pickled mushrooms is not suitable for you, then you should pay attention to this method of cooking mushrooms. It differs from the standards in that a completely unusual is added to the marinade, and at first glance, it seems that the unsuitable spice is cinnamon. It is cinnamon that gives a unique, incomparable exquisite taste to mushrooms.

A set of products:

700 g honey mushrooms;
1 liter of water;
3 tsp 70% vinegar;
2 tablespoons of sugar;
4 tsp salt;
3 pieces of bay leaves;
6 pieces of black peppercorns;
4 pieces of carnation;
half a teaspoon of ground cinnamon.

Preparation:

1. Sort out the mushrooms and wash, as in standard recipes for pickling honey agarics. Put mushrooms in a saucepan, fill with water and cook for 20 minutes. Don't forget to skim the foam!
2. Immediately prepare our unusual marinade: pour one liter of water into a clean container, add all our spices, salt and sugar. We boil. Put ready-made mushrooms in a bubbling marinade.
3. When the mushrooms in the marinade boil, it is boring to pour in the vinegar. Cook for literally another three minutes.
4. We put the ready-made mushrooms on sterilized jars, roll up the lids. We wrap the inverted jars of pickled mushrooms with a warm blanket and let them stand and cool down. Then we move the storage jars to a cool place.

Frozen mushrooms at home

You won't surprise anyone with freezing mushrooms. It has long been clear to everyone that they do not lose their taste and useful properties when cooled. Frozen mushrooms are no worse than fresh mushrooms and in appearance when defrosting, so this is an excellent way to harvest healthy and tasty mushrooms for the winter. You can freeze both raw mushrooms and boiled and even fried ones. Let's consider each method separately.

Important! Never re-freeze defrosted mushrooms! In order to make it convenient to use the workpiece, pack mushrooms at once in small sachets and containers.

Freezing raw honey mushrooms

Before sending honey agarics to the freezer, you do not need to wash them. Otherwise they will become watery and lose their taste;
freeze honey mushrooms entirely without cutting;
mushrooms are best frozen on a tray first and then transferred to bags or food containers. This will prevent them from sticking together.

Freezing boiled honey mushrooms

We sort out honey mushrooms, peel and boil, as in a standard recipe;
after cooking, honey mushrooms - in a colander. We leave the mushrooms to cool;
after that, we lay out the boiled mushrooms in bags and - the freezer.

Freezing fried honey mushrooms

We sort out, wash and boil mushrooms;
let the liquids drain from the mushrooms, and put them in a pan with vegetable oil;
fry until golden brown, cool, remove excess oil with a paper towel;
We pack the cooled dish in packages and into the freezer.

Pickled honey mushrooms with wine vinegar

In this recipe, acetic acid is replaced by wine vinegar - so beloved by many gastronomic critics. If this is the way of cooking that you were looking for, then let me congratulate you!

A set of products:

2 kg honey agarics;
1.5 liters of water;
1.5 tablespoons of salt;
2 tablespoons of sugar;
200 ml of white wine vinegar 6%;
7 peas of black pepper;
6 cloves of garlic;
5 pieces of bay leaves.

Preparation:

1. Mushrooms are thoroughly cleaned of forest debris, sparingly remove the lower part of the leg and lower the honey agaric into the water.
2. Boil for 30 minutes.
3. Pour salt, sugar and chopped garlic into boiling water. Add spices. Cook for another 10 minutes.
4. Now it is the turn of the vinegar - pour it in and boil it for about 15 minutes.
5. Let the mushrooms sweat a little in a cooling pan, and put them in jars.
6. Meanwhile, boil the marinade again and add the mushrooms.
7. We close the jars and insulate them, then put them in the refrigerator for storage.

Pickled honey mushrooms without vinegar with citric acid

If vinegar essence does not suit you for a number of reasons, then you can replace it with any other preservative. In our case, this is banal citric acid. Let's get started?

A set of products (for a 1 liter jar):

Honey mushrooms (the amount depends on the container);
2 pieces of bay leaves;
8 black peppercorns;
10 g citric acid;
1.5 tsp of salt;
1 tsp sugar;
2 glasses of water.

Preparation:

1. We clean our mushrooms, wash them thoroughly of debris, cut off the spoiled places.
2. We boil our mushrooms in water for five minutes - during this time all harmful substances will be boiled down.
3. In a saucepan or basin with cold liquid, let the mushrooms boil, and cook for about 20 minutes. Then let the liquid drain and put the mushrooms in the jars.
4. Boil all the ingredients of the marinade beforehand in water and fill the jars with mushrooms with this brew.
5. We close our glass jars and sterilize for about 30 minutes. Turn over and wrap.

Hot pickling

How to cook cute mushrooms quickly? You got to the right place! This recipe for cooking mushrooms, namely honey agarics, is so simple and takes as much time as the busiest woman can afford to cook. No wonder he fell in love with most women who have already become professionals in their kitchen.

A set of products:

1 liter of water;
6 peas of black pepper;
3 bay leaves;
2 tablespoons of sugar;
5 cloves;
3 tsp 70% vinegar;
4 teaspoons of salt.

Preparation:

1. Add all our prepared spices to the water and cook for about three minutes. At the end of cooking, pour in the vinegar.
2. Place the cooked mushrooms in water and wait until it boils. We drain the mushroom broth and fill the mushrooms with the purest cold water. Salt and cook again.
3. After our mushrooms are bubbling in water, we distribute in a container, and on top - a marinade.

We close the jars with lids and set to cool. Next, we remove our blanks in the cold.

Pickled honey mushrooms with dill and currant leaves

The taste of honey mushrooms prepared according to the following recipe turns out to be very rich. Few novice hostesses know how to properly and successfully pickle honey mushrooms for the winter in jars. A simple recipe, but at the same time unusual, with a twist, we present to your attention.

A set of products:

3 kg honey agarics;
1.5 liters of water;
3 tablespoons of sugar;
10 bay leaves;
4 cloves of garlic;
4 tablespoons of salt;
3 carnations;
10 black peppercorns;
half a glass of vinegar 9%;
currant leaf;
dill umbrella.

Preparation:

1. We clean the mushrooms as usual, boil and throw in a fragrant marinade prepared in advance;
2. For the currant marinade, boil all the spices in water.
3. Cook our mushrooms in the marinade until they sink to the bottom of the saucepan. Then we put the mushrooms in sterile jars and roll them up. We wrap our workpiece and cool it. Store in a cool place.

It is worth going to the forest for these mushrooms, collecting them is a pleasure, and all mushroom pickers most likely know how to pickle mushrooms for the winter. But, if you do not know yet, then here I will try to tell you everything.

Honey agarics can be collected at once a lot, they usually grow in whole families on stumps of fallen trees. But when collecting, you need to be careful, there are very similar doubles, false mushrooms that are easy to confuse, the latter are very poisonous, if you have doubts about what mushrooms are in front of you, break the cap, a real honey fungus will have white flesh on a break, and a false mushroom will have yellow ...

They are also one of the most useful mushrooms, they say that they have a positive effect on the functioning of the thyroid gland and on all hematopoietic processes in the body. Even if they weren't so useful, we would still love them simply for their taste. These mushrooms can be fried, and in salads, and what kind of mushroom caviar turns out to be yummy.

Another undoubted plus of these delicious mushrooms is that there is much less fuss with their preparation than with butter or similar mushrooms. You do not need to peel them, just soak them so that all the debris floats up and rinse.

Pickled mushrooms for the winter

It is best to pick up small mushrooms for canning, of the same size, then they look especially beautiful. But if it is not possible, then you can cut them into pieces. The first thing I always do is separate the hats, they go for conservation, and I put the legs on fry, caviar or dry land for winter soups.

In order to wash the mushrooms without problems, you just need to fill them with water with the addition of salt, per liter a tablespoon, quickly all the garbage leaves and all the living creatures float.

Before canning, pickling or, honey mushrooms are usually boiled for an hour, but sometimes they are boiled in a marinade. In general, read the recipes, choose the best ones.

Pickled mushrooms, recipes

Another important note for someone, honey mushrooms do not have to be pickled fresh, you can even take frozen and even semi-finished products from the store in packages.

Recipe for pickling mushrooms in a quick way

We will need for him:

• Fresh or frozen mushrooms
• Glass of water
• One and a half tablespoons of salt
• One and a half tablespoons of vinegar 9%
• Three black peppercorns
• Three carnation buds

How we will marinate honey mushrooms:

Rinse the mushrooms after cleaning and drain well with water. Pour them into a saucepan, pour water, just to hide. Let it boil for ten minutes and pour out the first water, rinse again under the tap.

Pour water over again and boil until mushrooms begin to sink to the bottom of the dish. Then we put them in clean jars with a slotted spoon, and put spices and salt into the water. Pour the jars up to the neck with the finished marinade.

Recipe for pickling honey agarics for the winter in jars

What we need for pickling:

• Honey agarics
• Litere of water
• 160 ml vinegar 9%
• Two laurel leaves
• Five black peppercorns
• Three carnation buds
• Five Allspice Peas
• Two spoons of salt
• Three tablespoons of table sugar

How to marinate honey mushrooms for the winter:

We clean and wash the mushrooms, pour cold water in a convenient container and add some salt, cook for about twenty minutes, without fail removing the foam. Then pour them into a colander and let them drain well.

Next, we will need half a liter jars and tight nylon lids, with a depression. We sterilize everything, it is advisable to dry the jars, put peppers, lavrushka and cloves in them. We tamp the not too boiled mushrooms on top.

We boil the marinade from water with salt and sugar, at the end pour in the vinegar and after boiling, immediately pour it into jars with mushrooms. Then we just cover the jars with lids and sterilize them for twenty minutes, after the lids we fill them with boiling water to make them softer, and pull them over the jars.

How to pickle honey mushrooms for the winter with vinegar, recipe

We will need to take for the recipe:

• Any mushrooms, better fresh
• One and a half liters of water
• Two cloves of garlic
• Six Allspice Peas
• Two lavrushka
• Two tablespoons of vinegar 9%
• Two spoons of salt
• Table spoon of sugar

How delicious to pickle honey mushrooms for the winter:

We wash the peeled mushrooms and boil for ten minutes, after which they need to be rinsed again, more conveniently right in a colander, and let the water drain well.

Pour the already boiled and clean mushrooms into the marinade with water, cook for half an hour, take out the mushrooms and pack them straight into sterile jars. And filter the broth through a clean gauze, add all the spices and boil for ten minutes. At the end, add vinegar and turn off the stove. pour the marinade into jars and close the lids.

Not only honey mushrooms, any mushrooms drenched in hot marinade should cool down at room temperature.

How to pickle honey mushrooms for the winter without sterilization

What you need for the recipe:

• Kilo of fresh honey mushrooms
• Liter of water for the marinade
• 140 ml vinegar 9%
• Laurel leaf
• Six black peppercorns
• A spoonful of salt
• Two spoons of sugar

How to pickle honey mushrooms:

We sort out the mushrooms, fill it with just clean water, you can in a bucket. Leave for a little if too dirty. Then we rinse under the tap and cut, remove the legs, leave the caps for pickling.

We pour the mushrooms into a convenient dish, fill them with water and boil slowly for half an hour, until they settle, we always remove the foam. Then we drain the water and rinse the mushrooms again, let them drain. At this time, we cook the marinade with all the spices.

Pour mushrooms into the finished marinade and boil for fifteen minutes, add vinegar at the end. Immediately lay out in jars and close with lids.

Fungi do not like metal lids; the harmful botulism virus usually accumulates under them. Use tight nylon lids for pickling.

Pickled honey mushrooms, recipe from grandmother

What you should have on hand:

• Five kilos of freshly harvested mushrooms
• Glass of vegetable oil
• Eight Allspice Peas
• Five Laurel Leaves
• Five black currant leaves
• Two umbrellas of dill
• For a liter of water, 2 tablespoons of table salt and one sugar
• A tablespoon of vinegar essence 70%
• Five cloves of garlic

How to pickle mushrooms this way:

We dump the mushrooms into a basin or a bath of water and wash them from debris, you can soak them for an hour to make it easier to clean. Then we need to rinse them in running water, you can in a colander in small portions and at the same time let the excess water drain.

Then you need to fill them with water, add a little salt and boil for twenty minutes. Drain all this broth, and rinse the mushrooms again under running water. Pour again, this time we must measure the amount of water, because we will cook the marinade right away.

Add all the spices at once to the mushrooms, filled with water, garlic, cut lengthwise into plates, vegetable oil. Cook for twenty minutes. At the end, pour the vinegar and put the mushrooms together with the liquid in sterile jars. We tighten the covers and leave them covered under the blanket.

Delicious recipe for pickling honey agarics

For him we will take:

• Honey mushrooms from the forest
• Litere of water
• A tablespoon of salt and vinegar essence
• Half a glass of sugar
• Five cloves of garlic
• Eight black peppercorns
• Two leaves of lavrushka
• Three carnations in buds

How to marinate honey mushrooms deliciously:

We clean and wash the mushrooms, boil for ten minutes in slightly salted water. We drain the first water, and rinse the mushrooms well. Fill with water again and set to cook, this time for half an hour and again drain the water.

Now we take the amount of water needed for the marinade and pour all the spices at once, after boiling, pour out the vinegar and put the mushrooms there, let it boil for five minutes and put it in jars so that the marinade reaches the shoulders. The rest will be a layer of vegetable oil, immediately close the lids.