A simple way to pickle honey mushrooms. Pickled mushrooms for the winter

02.10.2021

Honey mushrooms are ideal mushrooms for pickling.

Small, neat and delicious!

And since they grow on stumps, it is convenient not only to collect them.

There is no need for cleaning, repeated soaking, washing mushrooms from sand and other debris.

Comfortable? Not that word!

With a minimal investment of time and effort, you can prepare a huge number of snacks and winter preparations.

It would be just from what!

Pickled mushrooms - general cooking principles

For pickling, choose small mushrooms with dense rounded caps. Honey mushrooms with flat and open hats will not suit us, we send them to heat, in pies or caviar. And we just wash small and neat mushrooms in water.

Honey mushrooms themselves are quite slimy and they get a marinade that stretches like jelly. To avoid this, the mushrooms are first boiled without spices in pure water, then brought to full readiness in a marinade. Most often it is boiled in it, but sometimes it is simply poured over with a boiling mixture.

What marinades are made of:

Salt and sugar;

Peppers of different types;

Carnation;

Garlic, onions and other vegetables;

Vegetable oil.

Vinegar is an obligatory ingredient. And it gives more than just taste. Without vinegar, not a single slightly salted mushroom preparation will survive, it acts as a preservative. It is not recommended to pickle honey mushrooms with apple cider or any other fruit vinegar; we take ordinary, table vinegar. Vinegar is added under the lid to each jar, but you can immediately put it in the total mass. We do as indicated in the recipe and try not to deviate.

Recipe 1: How to pickle honey mushrooms at home for the winter

A simple recipe for pickled honey mushrooms with vinegar in jars, which must be sterilized in advance, like the lids. The mushrooms are moderately salty, slightly sour. Great stand-alone snack or salad ingredient.

Ingredients

2 kg honey agarics;

1 spoon of 9% vinegar;

1.2 liters of water;

4-5 peppercorns;

2 tablespoons sugar;

2 tablespoons of salt;

Garlic optional.

Preparation

1. The washed mushrooms must be boiled in a saucepan of boiling water for exactly 8 minutes. But the water is not what the recipe says. We take more liquid and just cook. We put it in a colander.

2. Now we take the water from the recipe, add salt and sugar to it, throw in allspice, you can cut garlic with plastics. Let it boil, add vinegar.

3. Dip our boiled mushrooms into the marinade and boil for another 10 minutes.

4. Take a ladle and put it on the prepared jars. We try to fill more mushrooms, at the end we top up the marinade under the neck, put on the lid and roll it up.

5. Done! It remains to cool the mushrooms upside down under the blanket. The advantage of this recipe is that you can use jars of any size, without calculating the amount of vinegar in each one.

Recipe 2: Pickled mushrooms instant

And these mushrooms are ready already 4 hours after cooking. A wonderful appetizer that can be prepared for dinner or a fun feast. The amount of vinegar is indicated as medium, but you can put more, the snack will be sour. It is not worth reducing, since there is not much time for pickling.

Ingredients

1 kg of honey agarics;

1 tsp. salt and sugar;

30 ml of 6% vinegar;

Laurel leaf;

2 carnation stars;

5 peppercorns;

Garlic or onion to taste.

Preparation

1. Boil honey mushrooms for half an hour in a saucepan. We do not let the water boil actively in order to keep the shape as much as possible. If the mushrooms are very small, then 25 minutes is enough. We drain all the liquid.

2. Cook the marinade. To do this, boil 500 ml of water with all spices, except for bay leaves. Add it after 2 minutes of boiling and immediately turn off the heat.

3. Put the mushrooms in a jar, fill with marinade, cover and leave to cool.

4. As soon as the jar becomes slightly warm, cool the snack in the refrigerator for an hour or two and you're done! But you can let the mushrooms brew overnight, they will be even better.

Recipe 3: How to pickle honey mushrooms at home with oil

Vegetable oil is used, which makes the taste of pickled mushrooms softer and allows them to be used immediately as an appetizer, without additional additions and changes. Oil can be taken refined or with a smell, it does not matter.

Ingredients

2 kg honey agarics;

0.7 kg of vegetable oil;

1.5 tsp vinegar (70%);

3 carnations;

6 peppercorns;

1 bay leaf;

4 tablespoons of salt;

4 tablespoons of sugar (less is possible);

Dill, better umbrellas.

Preparation

1. As in the previous recipes, pre-boil honey mushrooms. Enough 20 minutes, pour out the liquid, let the broth drain well.

2. In the meantime, we are engaged in the marinade. Pour oil, a liter of water into a saucepan and put in all the other ingredients, but except for vinegar.

3. Let the marinade boil, lower the mushrooms and boil for another 10 minutes, at the end pour the vinegar, mix. But you can add it under the lid, evenly dividing it between the containers.

4. Take the jars and lay them out. Stir constantly from the bottom to distribute the oil and vinegar evenly. We roll up and wait for winter!

Recipe 4: Quick pickled mushrooms in Korean

Another quick option for pickled mushrooms. Korean appetizer, very aromatic and rich. It will be ready for use in 4-5 hours.

Ingredients

1 kg of honey agarics;

40 ml of oil;

2 large carrots;

3 cloves of garlic;

3 tablespoons of vinegar (6%);

Spices for Korean carrots;

Salt with sugar, 1 tsp.

Preparation

1. Cook honey mushrooms for half an hour after boiling water, the water can be immediately salted. But before you drain, try the mushrooms. If they are not cooked, then boil for another 10 minutes and only then drain.

2. Rub the peeled carrots with straws, mix with Korean-style spices, then add chopped garlic, vinegar, salt and sugar.

3. Put mushrooms in a saucepan or a large bowl, on top of carrots with spices.

4. Heat the oil in a frying pan until hazy and pour on top. Cover immediately and let stand for 15 minutes.

5. Stir, send to infuse in the refrigerator. Stir and taste periodically. If there is not enough salt or other spices, then you can add it to your taste.

Recipe 5: How to pickle honey mushrooms at home with dill and garlic

A very fragrant version of quick pickled mushrooms, which will also be ready in a couple of hours. For this recipe, you can even take frozen mushrooms, and not only honey mushrooms, but any others.

Ingredients

1 kg of honey agarics;

7 cloves of garlic;

2 tablespoons of salt;

3 tablespoons of oil;

200 ml of water;

A bunch of dill (you can take a spoonful of dry);

3 tablespoons of vinegar;

Laurel leaf, carnation.

Preparation

1. Cook the mushrooms for 15 minutes, then drain the water, rinse.

2. Boil 200 ml of water with spices in a saucepan, add mushrooms and cook for another 12 minutes. We cover with a lid so that the liquid does not evaporate. Cooking on low heat.

3. Peel the garlic, cut into any pieces, but not too finely, throw into the mushrooms. Turn off.

4. Pour in the vinegar, put the chopped dill, mix and leave to cool completely. Then you need to refrigerate and done!

Recipe 6: Pickled mushrooms in a spicy marinade

A very simple recipe for spicy mushrooms, which will be a wonderful snack not only for strong drinks. The marinade is prepared with chili pepper and horseradish root.

Ingredients

Up to 2 kg honey agaric;

1 chili pepper;

40 grams of horseradish;

5 peas of allspice and black pepper;

1.5 tablespoons of salt;

Sugar 2 tablespoons;

80 ml of vinegar (we take 9%);

2 cloves.

Preparation

1. Boil the prepared mushrooms in boiling water for a quarter of an hour. Throw back for water to drain. If mushrooms are slimy, then you can rinse them under the tap.

2. We clean the pepper from seeds, and the horseradish root from the top skin. We rinse.

3. Cook the marinade. To do this, put all the spices in 1.2 liters of water, but not vinegar. Add finely chopped pieces of pepper and horseradish. Cook for 10 minutes.

4. Strain the hot marinade through a colander to remove all the pieces and put it back on the stove. Add mushrooms, vinegar, cook for 10 minutes.

5. Put the mushrooms in a spicy marinade in sterile containers, cover and roll up the jars. We send to cool down under the covers.

Recipe 7: How to pickle honey mushrooms at home with onions

Another winter preparation from pickled mushrooms, easy to prepare, but very tasty and aromatic. These products are enough for 4 0.5 liter jars.

Ingredients

2 kg honey agarics;

3 onions;

A spoonful of salt;

1 laurel leaf;

8 carnations;

4 cloves of garlic;

A spoonful of sugar;

100 ml bite.

Preparation

1. For this preparation, cook mushrooms 2 times. First, boil honey mushrooms for 5 minutes, add water. Then, in new water for another 20 minutes, This technique will get rid of excess mucus.

2. Shred the onion in half rings. Add chopped garlic. Put salt and sugar, vinegar, cloves asterisks there. You can lay any spices to your taste. Add a liter of water and place it on the stove.

3. As soon as the water boils, lower the boiled mushrooms.

4. Boil honey agarics for exactly 5 minutes, put them in containers and roll them up. We get it out in winter and enjoy it!

Recipe 8: Pickled mushrooms with cinnamon

An unusual recipe for making pickled honey mushrooms with an amazing taste. Common cinnamon is used, which is sold in the spice department.

Ingredients

1.4 kg of honey agarics;

2 tablespoons of sugar;

1.5 tablespoons of salt;

2 laurel leaves;

1 liter of water;

3 tsp vinegar;

0.5 tsp cinnamon;

2 carnations;

Peppercorns.

Preparation

1. Boil the washed mushrooms in boiling water for about 20 minutes. Drain into a colander.

2. In a liter of water, boil salt and sugar for 3 minutes, add cloves, cinnamon, peppercorns, bay leaf and spread honey agarics.

3. Cook everything together for 4 minutes, pour in vinegar, mix. Let it boil for a minute.

4. We put the fragrant brew in jars and wait for winter! Although not necessary, the first sample can be taken within a week. But you need to store the mushrooms in a cool place.

When boiling honey agarics, you need to use as much water as possible in order to get rid of mucus as much as possible. You can also drain it: let it boil for 5 minutes, then change the water.

The foam formed during the cooking of mushrooms must be caught and removed. It spoils the taste and appearance of the product.

Overcooked garlic has no taste or aroma, and some even find it disgusting. Therefore, it is best to add it at the end of cooking. Or put it directly into jars, but in this case, scald with boiling water before that to ensure sterility of the workpiece.

You can marinate not only fresh, but also frozen mushrooms. But in this case, you need to take into account the weight of already thawed mushrooms or simply make a discount on water, which will certainly be there.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Mushrooms occupy a special place among pickles and marinades. An excellent appetizer that goes well with both festive and everyday dishes. Honey mushrooms marinated with a piquant mixture are perfectly stored in the refrigerator for a long time, in addition, it can become the basis for a delicious seaming for the winter.

How to pickle mushrooms mushrooms

If you try, then pickled mushrooms will turn out to be incredibly appetizing. Autumn is the best time to harvest these healthy foods to brighten any table. How to pickle honey mushrooms so that they are especially tasty? It is not necessary to roll them up fresh, frozen and even semi-finished products sold in any store will do.

Cleaning and cooking

You need to collect or buy small mushrooms of approximately the same size, this will give the finished dish an aesthetic appearance. The hats can be used for seaming or pickling, and the legs are good for frying. Cleaning honey agarics before salting begins with washing: they need to be poured into a bowl and poured with salted water, taking into account that a tablespoon of salt goes to a liter of water. This will help remove all adhering debris, and after 15-20 minutes insects and worms will float to the surface. Then it is advisable to rinse well the product prepared for pickling and you can start cooking.

It is better to cook in an enamel saucepan. First, bring the water to a boil, and then add the washed mushrooms. Boil them for about 5 minutes. During this time, foam forms on the surface, be sure to remove it. After 5 minutes, change the water, wait until it boils again, then cook for another half hour. It is worth noting that fully boiled mushrooms end up at the bottom of the dish. Before pickling honey mushrooms, do not forget to drain all excess liquid.

Marinade

The taste of the dish directly depends on the quality of the brine and the amount of spices used. Spices play an important role in the recipe, for example, garlic, dill, black peppercorns or cloves make the mushroom marinade spicy in taste and very aromatic. A canned dish is prepared according to many recipes. The ingredients for the marinade should be chosen according to your personal taste.

Honey mushrooms can be pickled using brines of different tastes: sweetish, sweet and sour or sour - each taste is achieved thanks to the ingredients used. Fans of spicy and pungent dishes should not be sorry for chili peppers, horseradish and garlic. If you want to get a sweet and sour taste, then add more sugar and acid. Moderate amounts of cinnamon and cloves will help you prepare a savory dish.

How long does it take to cook mushrooms

Before pickling, forest gifts must be boiled. Every housewife knows about this, but many find it difficult to answer how much to cook mushrooms for pickling. The optimal cooking time is considered to be 30-45 minutes. However, during this process, you should understand important points, non-observance of which will affect the taste for the worse. Remember, that:

It is recommended to cook no later than the second day after harvesting in the forest.
You need to use only enameled dishes without damage. Any cracks or chips in the surface are places where bacteria can collect.
Before cooking, do not forget to salt the water: a large spoonful of salt goes for two liters of water.
You need to cook only thoroughly cleaned and washed raw materials.
Place the product in boiling water.
The foam must be removed during cooking.
After boiling for five minutes, the mushrooms should be removed from the heat and transferred to new cold water.
The cooked product is sure to settle at the bottom of the pan.

When cooking forest gifts, do not miss the opportunity to test their quality with an onion. If, during heat treatment, the onion turns blue, then this factor means that there are toxins in the mushrooms. It is worth noting that the forest product is significantly boiled down, therefore, pickling of honey agaric is carried out on the basis that at least a couple of kilograms of fresh will go to a liter jar of ready-made ones.

Pickling honey mushrooms recipes

Harvesting this type of mushroom for the winter is not much different from the preservation process, for example, champignons. In pickling honey agarics, each housewife can make her own adjustments, for example, change the amount of salt, vinegar, pepper and other spices. The peculiarity of these forest products is that they do not require long soaking. For pickling, you can take one cap or the whole, but the legs are more rigid. Recipes for pickling mushrooms mushrooms are easy, dishes are quick to cook, but they turn out to be delicious.

For the winter

Most housewives point out that there is no better cooking method than pickling. Agree, it's great to open a jar of mushrooms, boil potatoes for them and enjoy delicious food on winter evenings. The process of pickling honey mushrooms for the winter in jars begins with the selection of the necessary ingredients:

sugar - 1 tbsp. l .;
bay leaf - 2 pcs.;
main product - 2 kg;
salt - 2 tbsp. l .;
garlic - 2 teeth.;
peppercorns - 8 pcs.;
vinegar - 2 tbsp. l.

Pickling honey agarics for the winter will not take much time, as in the photo every housewife will easily get the result. Cooking method:

Peel the mushrooms, prepare for cooking: sort and soak. Add citric acid and salt to the water.
Put in a colander, cover with cold water, boil and boil for ten minutes. Drain the water, pour in a new one and bring the gifts of the forest to readiness (it will take about 35 minutes), until they completely settle.
Prepare the marinade: fill the container with a liter of water and add all the necessary ingredients. Cook for 10 minutes, then add vinegar and remove from the stove.
Place the mushrooms in sterile jars, pour marinade over the neck and roll up.

Quick pickling

Quick pickling of mushrooms allows you to eat the finished dish after a few hours from the start of cooking. Even beginners who have not previously encountered how to pickle mushrooms quickly can master the recipe. For this you need:

peppercorns - 8-10 pcs.;
mushrooms - 1 kg;
bay leaf - 2-3 pcs.;
vinegar - 6 tbsp. l .;
cinnamon - to taste;
salt, sugar - 1 tsp each;
garlic - 2 teeth.

The pickling process goes like this:

First, boil the forest product for 45 minutes, remove the foam all the time.
Prepare the marinade separately and simmer for 5 minutes.
Drain excess water from the container.
Place honey mushrooms in a jar, filling them with marinade. Just throw all the spices out of it.
Close the container tightly with a lid, let it cool.
Place practically pickled mushrooms in the refrigerator. After 1.5 hours, place them on a plate, seasoning with sunflower oil and chopped chives.

Without sterilization

The ready-made snack has a low calorie content and an impeccable taste. Try adding the vegetable oil and onion rings to a bowl before serving for even better taste. Canning honey agarics without sterilization occurs provided that you have all the necessary ingredients:

onion - 1 pc.;
vinegar - 10 tbsp. l .;
sugar - 2 tbsp. l .;
main product - 2 kg;
salt -1st. l .;
cloves - 1-2 pcs.;
peppercorns - 4 pcs.;
bay leaf - 2 pcs.

At home, the process should be done as follows:

Peel and rinse the mushrooms thoroughly, add water, while it is necessary that it covers them by 2 centimeters. Boil the contents, removing the foam.
After half an hour, you can drain the liquid, then fill in a new one.
Add all the necessary spices, cook in the marinade for 15 minutes from the moment the water boils. Remove from heat.
You need to lay out hot mushrooms in the jars, and immediately roll up the containers with lids. Store in a cool place.

Pickled honey mushroom salad

There are many such dishes, but you should pay attention to simplified options that do not require expensive ingredients, and their preparation takes a minimum amount of time. You will need:

potatoes - 400 g;
salt to taste;
pickled mushrooms - 1 can;
boiled beans - 150 g;
pickles - 200 g;
onions - 100 g;
oil - 3-4 tbsp. l .;

It is easy to prepare a salad from pickled mushrooms. As in the photo, it will turn out if you do everything step by step:

Cool boiled potatoes, cut into cubes.
Cut the cucumbers into slices and the onions into rings.
Mix all the products, season with oil, salt.
Let the lettuce steep a little to make it taste brighter. Remember to stir the ingredients thoroughly before serving.

In korean

If you like spicy food, then you can prepare a dish according to this recipe. Honey mushrooms in Korean are made in the presence of such additional products:

vinegar - 3 tbsp. l .;
oils - 30 g;
carrots - 2 pcs.;
salt, sugar - 1 tsp each;
garlic - 3 teeth.;
spices for Korean dishes.

As in the photo, honey mushrooms will turn out in Korean if you follow the recommendations:

Peel the mushrooms, boil them for 45 minutes.
Peel carrots and garlic, grate, combine with seasonings.
Place the mushrooms with the rest of the ingredients, mix.
Refrigerate for 3 hours.
If you want to give the dish an original taste, fry and add onions to the main mass.

Video: cooking honey agarics for the winter

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Pickled honey mushrooms for the winter is a delicious and amazing dish in the marinade. Mushrooms are delicious in winter with potatoes, because the pickled dish turns out to be so fragrant and healthy. Honey mushroom is the best mushroom on frosty winter days, of course, if it is properly marinated. Therefore, it is worth taking note of the simple recipes for pickling honey agarics. Mushrooms can be marinated in two ways: boil in the marinade until tender, or boil the mushrooms first and then pour over the marinade.

How to peel mushrooms

Carefully cut off damaged, rotten places and the base of the leg with a knife. Throw away crumpled and spoiled mushrooms;
With a dry soft (you can use a toothbrush) brush to clean the leg from the rest of the debris and remove the film under the cap;
There may be debris on the mushrooms or under the cap film, which can be easily removed by washing the mushrooms with water or with a knife;
Rinse thoroughly in cold water, chop into strips if necessary.

How much and how to cook mushrooms

Honey mushrooms need to be cooked in time for 30 minutes. After boiling, cook until foam forms (5 minutes), then remove the foam, cook for another 25 minutes. Cook mushrooms no more than 2 days after collection.

For boiling honey agarics, prepare enameled dishes, without chips;
Pour water into a saucepan, add salt (1 tablespoon to 2 liters of water) and put on fire;
After boiling, put the washed mushrooms in the water;
Cook for 30 minutes after boiling, skimming off the foam; if you intend to fry, then 10 minutes. If in doubt about the quality of the mushrooms, change the water after 5 minutes of boiling;
The finished mushrooms should settle to the bottom of the pan;
Put in a colander, drain the broth into a saucepan: it can then be used in soups or gravies;
Cool mushrooms and use in cooking.

How to cook frozen mushrooms

You can not boil mushrooms frozen in store and frozen with your own hands at home.

Do not defrost frozen mushrooms before cooking;
Put the mushrooms in a saucepan and pour a little water (so that it slightly covers the mushrooms);
Salt water (for each kilogram of mushrooms, 1 tablespoon of salt);
Put the pan on the fire and cook for 20 minutes after boiling, removing the foam;
Strain the mushroom broth, use the mushrooms for frying, broth for broth or mushroom sauce.

How to salt mushrooms - a simple recipe

Ingredients:

Honey mushrooms - 1 kg.;
Onion - 1 pc.;
Dill - 1 bunch;
Bay leaf - 2 pcs.;
Garlic - 1 head;
Salt - 2 tablespoons;
Ground black pepper - to taste.

Cooking method:

Peel and wash the mushrooms thoroughly. If you are preparing large mushrooms, separate the caps from the legs and thinly cut the legs, the caps - in half. Small ones should be left as they are;
Simmer in salted water for 30 minutes, drain;
Peel and cut the garlic in half, chop the onion in half rings, chop the dill;
Add peeled garlic, onion, dill, bay leaf, and spices to the boiled mushrooms. 1.5 kg. honey agarics are enough 2.5 tablespoons of salt - mix;
Everything should be put in a container under oppression and left for 4-5 days. Then transfer to jars and store the workpiece in the refrigerator. Bon Appetit!

What is the marinade for honey agarics made of?

Water;
Carnation;
Garlic, onions and other vegetables;
Vegetable oil;
Salt and sugar;
Peppers of different types;
Greens.

Vinegar is an obligatory ingredient. And it gives more than just taste. Without vinegar, not a single slightly salted mushroom preparation will survive, it acts as a preservative. It is not recommended to marinate honey mushrooms with apple cider or any other fruit vinegar, we take ordinary, table vinegar. Vinegar is added under the lid to each jar, but you can immediately put it in the total mass.

Pickled honey mushrooms - cooking principles

For pickling, choose small mushrooms with dense rounded caps. Honey mushrooms with flat and open hats will not suit us, we send them for frying, in pies or caviar. And we just wash small and neat mushrooms in water. The mushrooms themselves are quite slimy and their marinade turns out to be stretching like jelly.

To avoid this, the mushrooms are first boiled without spices in pure water, then brought to full readiness in a marinade. Most often it is boiled in it, but sometimes it is simply poured over with a boiling mixture.

Honey mushrooms are prepared for pickling in the same way as for pickling. They are carefully sorted out, removing wormy, overgrown and broken ones. Only small mushrooms with elastic caps are suitable for pickling. The rest of the mushrooms are left for fresh use, for example, for soup or frying;
Mushrooms do not require sorting by size and long soaking. But it is still worth keeping them in water for some time in order to more easily get rid of adhering debris and sand. Then the mushrooms are thoroughly washed in several waters;
The number of mushrooms per 1 liter of marinade also depends on how tightly they are packed into the jars. If you fill a liter jar with mushrooms to the very top, then you will need 300-500 ml of marinade. If they take half the jar, then the marinade will be required much more. Given this, and you need to make a calculation;
It is believed that the honey agaric's legs are a little harsh, so it is recommended to cut them in half. Many housewives pickle only hats from honey agarics, and dry the legs or make mushroom powder from them;
Mushrooms are pickled in two ways: first, the mushrooms are boiled, and then they are poured with marinade or boiled directly in the marinade until tender.

Many people like the taste of such forest mushrooms as honey mushrooms. They can be fried, stewed, boiled, salted or pickled - but the result will always be delicious. Marinating is considered one of the best ways to harvest honey agaric. It will take a little time for this, and this appetizer will then help you out more than once. The most important thing in pickling honey mushrooms is to choose and prepare them correctly.

Small mushrooms are better suited for pickling, although many recipes can be found with these mushrooms in different sizes. Our recipes will help you make such a workpiece correctly. In our section you will find recipes for pickled mushrooms in different marinades and you can cook them very tasty so that you can then serve them to the festive table and not only.

Instant pickled honey mushroom

The mushrooms will be ready 4 hours after cooking. A wonderful appetizer that can be prepared for dinner or a fun feast. The amount of vinegar is indicated as medium, but you can put more, the snack will be sour. It is not worth reducing, since there is not much time for pickling.

Ingredients:

Honey mushrooms - 1 kg.;
Bay leaf - 1 pc .;
Allspice - 5 peas;
Vinegar 6% - 30 ml.;
Carnation - 2 buds;
Sugar - 1 tsp;
Salt - 1 tsp;
Onion or garlic to taste.

Cooking method:

Boil mushrooms in a saucepan for 30 minutes. We do not let the water boil actively in order to keep the shape as much as possible. If the mushrooms are very small, then 25 minutes is enough. We drain all the liquid;
Cook the marinade. To do this, boil 500 ml. water with all spices except bay leaf. Add it after 2 minutes of boiling and immediately turn off the heat;
We put the mushrooms in a jar, fill with marinade, cover and leave to cool;
As soon as the jar becomes slightly warm, refrigerate the snack in the refrigerator for an hour or two and you're done! But you can let the mushrooms brew overnight, they will be even tastier. Bon Appetit!

Pickled mushrooms without rolling

Before you learn how to marinate honey mushrooms correctly without rolling, you need to prepare them, while observing some rules. For example, if the mushrooms are small, they are pickled whole, cutting off only the lower part of the leg. If the mushrooms are large, then they can be cut into 2-3 pieces.

Honey mushrooms without rolling have their own advantages, in that they are simply boiled. They do not require additional heat treatment in the form of sterilization. The process itself does not take much time, and the mushrooms are very tasty and aromatic, especially autumn mushrooms.

The first step is sorting honey mushrooms, cleaning them from forest debris and cutting off the lower part of the leg;
The second step - the mushrooms should be soaked for 25-30 minutes in cold water with the addition of salt (1 tablespoon of salt per 1.5 liters of water). Thanks to this, all insects and their larvae will emerge from the mushrooms to the surface. Pickled mushrooms without rolling will turn out to be tasty only when you carry out the preparatory stage correctly. Soaking should not exceed the specified time so that mushrooms do not absorb excess water;
The third step is boiling and further pickling in two ways. The first is preliminary boiling and then marinating, and the second is without preliminary boiling. In the second version, the mushrooms are boiled in salted water, and then spices, vinegar are added to it and they continue to cook in the marinade.

Ingredients:

Honey mushrooms - 5 kg.;
Water - 1.5 l.;
Sugar - 100 g;
Salt - 100 g;
Vegetable oil - 50 g;
Cinnamon - 0.5 g;
Vinegar 70% - 1 tablespoon;
Allspice - 0.3 g.

Cooking method:

Pour the peeled mushrooms with cold water for 30 minutes. Then rinse under running water;
Dip the mushrooms in boiling water for 5 minutes. Transfer the mushrooms to a saucepan, cover with cold marinade and put on fire;
After boiling, simmer for 30-40 minutes;
Cool the finished mushrooms, transfer to dry clean jars and fill with marinade;
Pour a little vegetable oil into each jar, close the jars with plastic lids. Keep cold. Bon Appetit!

Pickled mushrooms for the winter with vinegar in jars

The pickling recipe described below is one of the traditional and familiar ones. Thus, almost everyone cooks mushrooms at home. This is the easiest and easiest recipe for pickling honey agarics for the winter.

Ingredients:

Honey mushrooms - 2 kg.;
Water - 1 l.;
Garlic - 2 cloves;
Allspice - 5 peas;
Carnation - 5 buds;
Bay leaf - 1 pc .;
Sugar - 2 tablespoons;
Vinegar 9% - 6 tablespoons;
Salt - 2 tablespoons

Optionally, you can include nutmeg in the seasoning kit, and also, by adjusting the amount of sugar and vinegar, make the marinade sweeter or sourier.

Cooking method:

Before pickling honey mushrooms, they are boiled in slightly salty water: they wait for a boil, dip them into it and boil for about 12 minutes, and then drain the broth;
Next, they begin to prepare the marinade: pour the mushrooms with a liter of water and, after waiting for a boil, place chopped garlic in a pan, add seasonings, salt and sugar, mix everything, pour in vinegar;
Boil for another 15 minutes, after which it is poured into sterilized jars;
The broth should lightly cover the layer of mushrooms, and then they are rolled up with boiled lids;
Turning over the cans, wrap them with an old blanket or coat;
The cooled pickled mushrooms are stored in a place where it is cool and there is no light. Bon Appetit!

How to pickle honey mushrooms with vegetable oil

In this recipe, vegetable oil is used for pickling honey mushrooms, which makes the taste of pickled mushrooms softer and allows them to be used immediately as an appetizer, without additional changes. Oil can be taken refined or with a smell, whoever wants.

Ingredients:

Honey mushrooms - 2 kg.;
Vegetable oil - 0.7 l.;
Carnation - 3 buds;
Allspice - 6 peas;
Sugar - 4 tsp;
Salt - 4 tsp;
Vinegar 70% - 1.5 tsp;
Bay leaf - 1 pc .;
Dill to taste.

Cooking method:

Boil mushrooms for 20 minutes, pour out the liquid, let the broth drain well;
Let's prepare the marinade. Pour oil, a liter of water into a saucepan and put all the other ingredients, but except for vinegar;
Let the marinade boil, lower the mushrooms and boil for another 10 minutes, at the end add the vinegar, mix. But you can add it under the lid, evenly dividing it between the containers;
We take the cans and lay them out. Stir constantly from the bottom to distribute the oil and vinegar evenly. We roll up and wait for winter. Bon Appetit!

Korean style pickled honey mushroom

Honey mushrooms cooked with carrots in Korean will diversify your daily menu and even decorate a festive feast. Spicy Korean cuisine is loved by many. Therefore, we pickle mushrooms in accordance with its rules.

Cooking mushrooms in Korean is quite simple, and the result will ultimately delight every family member - garlic and aromatic spices will do their job, this dish can be served both independently and in addition to side dishes.

Honey mushrooms cooked in Korean can be used as an independent dish or an addition to a side dish, but in addition they can be used as a basis for a variety of salads.

Ingredients:

Honey mushrooms - 1 kg.;
Garlic - 3 cloves;
Vegetable oil - 4 tablespoons;
Carrots - 400 g.;
Vinegar 6% - 3 tablespoons;
Korean seasoning for carrots - 1 pack;
Sugar - 1 tsp;
Salt - 1 tsp

Cooking method:

Rinse honey mushrooms under running water, divide them into separate mushrooms (if there are very large ones, then it is better to cut them) and cook in salted water. After boiling for about 30 minutes, this water should be drained, and the mushrooms should be rinsed. Repeat the process again and when the mushrooms settle to the bottom, you can turn off, they are ready;
Next, peel, wash and grate the carrots on a special Korean carrot grater;
Cooking the marinade. Peel and grind the garlic (just pass it through a press), add seasoning, salt, sugar and vinegar. We carefully connect all the components to each other;
Already add the prepared (grated) carrots to the chilled mushrooms and mix;
Season the mushrooms with carrots with a fragrant marinade and mix all the ingredients. After that, almost ready-made mushrooms need to be infused - we put them in the cold for 3 hours;
Before serving, the mushrooms should be seasoned with vegetable oil, and to make it more fragrant, fry one chopped onion in it;
Add greens to the mushrooms and our dish is ready to serve. Mushrooms cooked in Korean can be used as an independent dish or an addition to a garnish, but in addition they can be used as a basis for a variety of salads.

Pickled mushrooms for the winter with garlic

Garlic is a healthy vegetable, it will protect you from colds in winter and make the pickled dish only tastier. And if you have 5 cloves of garlic stale, they can always be used, for example, for this recipe. Honey mushrooms with garlic for the winter is a popular winter dish that is sure to be in the reserves of every housewife.

This insanely tasty appetizer can be served with pleasure to the festive table, as guests will really be delighted with it. In a quiet family circle, such mushrooms go well with boiled or fried potatoes, and they are also often used as a snack for strong unsweetened alcoholic drinks.

You can even make mushroom caviar from such honey mushrooms at home, which should be supplemented with vegetables and tomato sauce. It turns out really delicious. It is recommended to pickle and preserve mushrooms with garlic. This ingredient gives mushrooms a spicy aroma and taste. Also, dill is often used to prepare such a snack.

It can be added to mushrooms during the manufacturing process or directly to a ready-made snack. In addition, it is recommended to season the ready-made dish of pickled mushrooms with oil and, if necessary, with vinegar before serving, to refresh the mushrooms and give an appetizing shine. To properly pickle mushrooms with garlic, we suggest that you familiarize yourself with our simple and detailed recipe, which is presented below in the form of step-by-step instructions.

Ingredients:

Honey mushrooms - 1 kg.;
Water - 1 l.;
Garlic - 5 cloves;
Carnation - 6 buds;
Allspice - 10 peas;
Bay leaf - 2 pcs.;
Vinegar 70% - 1 tsp;
Sugar - 2 tsp;
Salt - 1.5 tsp

Cooking method:

Pickled honey mushrooms at home - video recipe

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 save 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 a saucepan and place the saucepan 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.

The recipe for which is usually simple make an excellent appetizer. Their taste goes well with many vegetable and meat dishes. Plus, this one is very suitable for blanks. They have been harvested since August, and the basket can be filled by bypassing just a few stumps. Honey mushrooms contain a lot of vitamins B1 and C, so they are not only tasty, but also healthy.

There are quite a few pickling recipes, you can choose them depending on your own preferences, making the dish more spicy or sour. So, you can adopt the following method, in which the mushrooms can subsequently be stored for a long time. Such mushrooms are made for the winter.

For the marinade per liter of boiled water, you will need salt (take about 2 tablespoons), the same amount of granulated sugar. Put a teaspoon of acetic acid, cloves, two cloves of garlic here. Among other spices, take bay leaves, black or allspice to taste. Cold water is poured into prepared, peeled and washed mushrooms, they are put on fire and boiled until they begin to sink to the bottom. After that, the broth is drained. All the spices necessary for making the marinade are put into a pan with honey agarics, the required amount of liquid is poured. After the water boils, the mushrooms are added and boiled for several minutes. Honey mushrooms are laid out in small sterilized jars, filled with marinade and corked. After the workpiece has cooled, it is stored in a cool place.

The cooking recipe may be as follows. Mushrooms wash well, cold water is poured into them, the dish is brought to a boil. The first broth is drained (it is usually not eaten). Second water is poured into the mushrooms, the pan with them is put on the fire. After the liquid boils, it is slightly salted, the foam is removed (if formed). When the mushrooms begin to sink to the bottom, they are pulled out and laid out in sterilized jars. The marinade is being prepared. For him, 2 tbsp is put in a liter of cold water. tablespoons of sugar, 4 tbsp. tablespoons of salt, a few leaves of bay leaves, allspice peas and cloves. The broth is brought to a boil, cooked for three minutes, after which (3 teaspoons) is added here and the liquid is removed from the heat. If 9% vinegar is used, then it is taken in a proportion of 100 ml to 900 ml of water.

The mushrooms are poured with marinade, the jars are corked. It should be noted that pickled mushrooms, the recipe for which is given above, can be stored for a long time at room temperature, without losing taste. The spices in the preparation can be supplemented at will. So, cinnamon, chopped onions, dill or mustard seeds, etc. are added here.

They do not particularly differ in taste, therefore, their use in food in pickled or salted form is most relevant, however, the main advantage of these mushrooms is that they grow from autumn to winter, and in a mild climate they can persist until March. Therefore, they are so common for the preparation of various preparations and dishes. It is not recommended to eat the legs of this mushroom, as they are harsh. They are usually cut when the product is processed.

A delicious winter pickled honey mushroom recipe may have the following. A kilogram of mushrooms is boiled in a sufficient amount of water, thrown into a colander, waiting for the liquid to drain, placed in a deep container (for example, a saucepan). For the marinade, a tablespoon of salt is poured into two glasses of water (it is better to take a large one), 5 grams of sugar, bay leaf, chopped garlic (a couple of cloves), cloves, a few peppercorns. Everything is brought to a boil, 6 tbsp is poured here. tablespoons of 5% vinegar, mushrooms are placed. The mushrooms are boiled for a while. Then mushrooms are laid out in a jar, filled with marinade and corked. For long-term storage, it is recommended to sterilize containers with mushrooms within 20 minutes.