Pickled mushrooms evoke memories of my youth. We had a distant relative who was already a grandfather even for his parents, but for me in general, he was old, old. He lived in the suburbs, but there was a forest a kilometer from his house. And his cellar was always packed with various canned food, his preparation.

It was in those days that I remembered pickled mushrooms. He marinated them in a bottle. I took those mushrooms that freely passed into the neck. I do not remember, to my great regret, now the recipe for his marinade, but when he took out these mushrooms, opened the bottle, the smell of the forest was carried through the house.

And these mushrooms tasted absolutely like fresh. There was no taste of salt or vinegar at all. Yes, as I recall, they were not there. Maybe there was a little salt, but there was definitely no vinegar. How he did it, what they kept with him until the next fall, I do not know.

Unfortunately, I have not written about mushrooms yet. And the only article reminiscent of mushrooms is, which taste like mushrooms and are also prepared for the winter.

Homemade pickled honey mushrooms recipes for the winter

The most important thing in pickling honey mushrooms, I think this, so that there are no false mushrooms in the basket. Therefore, select mushrooms carefully. If you have doubts whether this is real or false, do not hesitate, throw it away.

Well, the rest is much easier. Here we will look at how to prepare and then marinate mushrooms for the winter, with various ingredients.

Well, at the end I put a video, this is as a bonus for you, and for me, because I really love Korean style pickled mushrooms. This is not for winter. This is for fun after work. Start marinating them first and while you marinate for the winter, these will be your reward for immediate consumption.

Good luck! You will succeed.

Menu:

1. How to pickle honey mushrooms for the winter

For the marinade:

for 1 liter of water

• Bay leaf - 3-4 pcs.
• Allspice - 5-6 peas
• Bitter pepper - 10 peas
• Vinegar 9% - 2 tbsp l.
• Salt - 1 tablespoon

Preparation:

1. Collected mushrooms, it's time to start processing. First, the mushrooms must be peeled.

2. Under the honey agaric cap there is a film, as if such an umbrella descending on the leg. This film must be removed. We do it with a knife

and immediately peel the film from the stem of the mushroom. We clean the dirt from the hat, various unnecessary things, but we do not remove the film.

3. Sprinkle the mushrooms with salt at random, do not fall asleep like bacon, salt a little on top and fill with cold water, lightly rinse with handfuls in water and let stand in this state for 30 minutes.

4. After 30 minutes, our mushrooms become white, clean, and the water is very dirty. We drain this water and fill it with fresh water. We wash, sorting out, mushrooms. Usually twice is enough so that you can drain everything and rinse the mushrooms again under running water. But if you still get dirty water, rinse in a basin until the water is clear. After that, you can rinse under the flow.

5. Rinsed under running water, filled the mushrooms with fresh water and set to cook. The water has boiled, and foam may appear.

It is desirable to remove it. We continue to cook for another 30 minutes.

We begin to prepare the marinade.

6. Pour a liter of water into a saucepan. Throw in a couple of lavrushka leaves, allspice and bitter peppers, a spoonful of salt and two tablespoons of vinegar. This marinade should boil. We usually let it simmer for 4-5 minutes.

7. Drain the water from the mushrooms through a colander and send the mushrooms to the boiling marinade. Let them boil in the marinade for 15 minutes. After 15 minutes, the mushrooms are ready.

8. Straight from the pot standing on the stove, we begin to pour or rather lay them out in sterilized jars.

9. We filled the jar, immediately roll up the lid, then the next one, etc.

10. Turn the lids down. Wrap up with a warm blanket or towel. Leave it until it cools completely. We store in a cool place.

Excellent pickled mushrooms turned out.

How delicious they will be in winter, with potatoes.

And as a snack, just do not come off.

Bon Appetit!

1. The recipe for pickled honey mushrooms in the original marinade

For the marinade:

For 1 liter of water

• Salt - 1 tablespoon
• Sugar - 1 tsp
• Bay leaf - 3 pcs.
• Clove buds - 2-3 pcs.
• Allspice - 2-4 peas
• Black pepper - 3-5 peas
• Garlic - 3 cloves
• Dill seeds and stems - to taste
• Vinegar 9% - 4 tablespoons

Preparation:

Of course, it is very good if mushrooms are collected in the forest. But also store-bought mushrooms and even frozen mushrooms are suitable.

Since we have mushrooms from the forest, we cook as follows:

1. Clean the mushrooms as described in the first recipe. We spread it in a basin and fill it with water. If your mushrooms are clean, then you can wash them, let stand for 10-15 minutes. After that, rinse with running water and cook. It is not necessary to rinse them 2-3 times, since we will cook in two waters.

Cooking mushrooms

2. Throw the mushrooms into boiling water and cook for 20 minutes, removing the foam, just as we do in soup with meat. Then drain the water from the mushrooms through a colander. We send the mushrooms back to the pan, fill with fresh water, bring to a boil and cook for another 10 minutes.

3. When cooking, put a whole onion in the mushrooms. It is often said that if the bulb turns black, then there are poisonous mushrooms among the mushrooms. I think this is just a legend. But the fact that the onion will pull on harmful substances is true. Although they may not be.

The mushrooms are ready.

4. Pour water into a saucepan, take the amount of water depending on the amount of mushrooms. So that you have enough marinade for all the jars. The amount of ingredients is indicated on the basis of 1 liter of water.

5. We send all the ingredients of the marinade to the water. Salt, sugar, bay leaves, cloves, peppers, cloves of garlic cut into 3-4 pieces, dill stalks and seeds.

6. Bring the marinade to a boil, add the vinegar and let it boil for another 5 minutes.

7.After 5 minutes, we add mushrooms to the marinade, we drained the water in advance. Bring to a boil and simmer for 10-15 minutes.

8. In principle, honey mushrooms will be ready to eat after they have cooled, but we will put them in jars and close them for the winter.

9. So, we put the mushrooms in the banks. Spread the mushrooms hot. Then we close or roll up if you have metal covers. Turn the jars over with the lids down, cover with something warm and let cool completely.

We store all canned food in a cool place on the loggia. In case of severe frost and heat, we bring it into the house. Then we take it out again. Or you can store it in the refrigerator if you have a large one. I think that with so much vinegar, they will stand well even at room temperature.

Well. Our mushrooms pickled for the winter are ready.

Now, just to wait until we start to open.

Bon Appetit!

1. Video - Pickled mushrooms

2. Video - Korean style pickled mushrooms

Bon Appetit!

How to cook pickled mushrooms recipe with photo

Autumn honey agaric is harvested at the end of the mushroom season - in late August and early autumn. They usually grow on rotten stumps and tree trunks. An experienced mushroom picker should collect them, since they can be confused with toadstools.

Pickled mushrooms are very tasty, and they can be harvested for the winter at home. The hostess carefully keeps the recipes for cooking pickled mushrooms and passes them on from generation to generation.

Before pickling honey mushrooms, you need to sort them out in size and length. Large long mushrooms are best dried, but small ones are just suitable for pickling.

Like any mushrooms, before this method, the workpieces are soaked, and then thoroughly washed and cleaned of dirt.

We marinate mushrooms according to the following principle: the mushrooms are boiled in salted water for about 30 minutes, at which time the marinade is being prepared. All products for him (salt, sugar, spices) are placed in a saucepan and brought to a boil. Then honey mushrooms and vinegar are added, boiled for some more time and rolled into jars. But each recipe has its own subtleties and nuances.

Pickled mushrooms a simple recipe

This recipe for pickled honey mushrooms is very simple, but homemade preparation for it turns out to be very spicy and tasty. Good for preparing salads for the holidays.

Ingredients:

• Honey mushrooms - 1 kg
• Water - 1 liter
• Salt and sugar - 2 tablespoons each
• Acetic acid 70% - tablespoon
• Bay leaf - 2 pieces
• Carnation - 5 pieces
• Allspice pepper - 5 peas
• Garlic - 2 cloves

Preparation:

1. Process the mushrooms, put in a saucepan with cold water, bring to a boil and cook until they all sink to the bottom, skimming off the foam. Throw them in a colander, and drain the broth.

2. Pour a liter of water into a saucepan, add salt, sugar and spices, when it boils, pour in the vinegar and put the mushrooms. Cook for another 10 minutes.

3. Spread honey mushrooms in sterilized jars, fill with marinade, roll up. After the jars are cool, put them in a cool place.

A delicious recipe for pickled honey agarics for the winter

You will get fragrant pickled mushrooms for the winter if you follow this recipe exactly.

Composition:

• Honey mushrooms - 5 kg
• 1 tablespoon vinegar essence
• 0.5 cups vegetable oil
• 10 allspice peas
• 5 sheets of cherries, currants
• 5 laurel leaves
• 2 dill umbrellas
• Cloves of garlic

How to do:

1. Pour clean mushrooms with cold water, boil for 10 minutes, drain and fill with new. Cook for another 20 minutes.

2. Measure out 2 cups of broth, drain the rest. Add oil, garlic, dill, pepper, leaves, 0.5 tablespoons of salt (or to taste) to the broth with mushrooms, mix. Let it simmer and simmer for another 20 minutes over low heat.

3. After turning off the heat, add the vinegar and dilute it in the marinade. Transfer the delicious pickled mushrooms to clean half-liter jars and sterilize them in water (up to a shoulder) for 20 minutes. Close with boiled lids or roll up.

Pickled honey mushroom recipes

Pickled mushrooms frozen

Who needs to pickle frozen mushrooms? Those who do not go to the forest for them, but are afraid to buy from their hands. After all, a bag of such mushrooms can be easily bought in a store. They are also good in that you do not need to waste time soaking and cleaning. And many in the summer, instead of pickling mushrooms, quickly freeze them in order to prepare a delicious dish in winter without haste and fuss.

Ingredients:

• Frozen mushrooms - 1 kg
• Water - 1 l
• Wine vinegar or regular 6% - 200 ml
• 2 tablespoons of salt
• 1 tablespoon sugar
• 10-15 allspice peas
• 5 pieces. carnation
• 3 bay leaves
• 3 cloves of garlic

Recipe:

1. Put the mushrooms, which have not been thawed, in boiling water and cook for 10 minutes from boiling.

2. In the meantime, prepare the marinade from the amount of water specified in the recipe. Chop the garlic thinly, put all the spices and vinegar in the water, let it boil.

3. Transfer the mushrooms to it and cook for another 10 minutes. Cool it down. Divide into clean jars and refrigerate. After 24 hours you can already eat them.

Honey mushrooms quickly pickled

Not all housewives have a lot of time to pickle mushrooms, so pickled mushrooms are quick - a simple recipe especially for you.

Necessary:

• Honey mushrooms
• 1.5 tablespoons rock salt
• 1 tablespoon sugar
• 1 tablespoon vinegar essence
• Cloves and peppercorns - 3 pcs.
• Vegetable oil

How to cook:

1. Pour the washed mushrooms with water, bring to a boil, boil for at least half an hour until they settle. Catch with a slotted spoon.

It is highly advisable to drain the first water in 5-10 minutes, in which debris and harmful substances remain, fill it again with cold water and boil it in it.

2. Prepare a marinade from a liter of water, salt, sugar and spices. When it boils, add vinegar and mushrooms. Cook for another 5 minutes.

3. Transfer to sterilized jars. Pour the marinade almost to the top and add 1 more tablespoon of vegetable oil to each jar. Close the lids, cool and store in the refrigerator. You can eat pickled mushrooms according to a quick recipe in 2-3 days.

Pickling mushrooms

Pickled mushrooms in Korean

Spicy Korean cuisine is loved by many. Therefore, we pickle mushrooms in accordance with its rules.

Take:

• Honey mushrooms - 1 kg
• 2 onions
• 2 cloves of garlic
• 3 tablespoons of boiled water
• Vinegar - 2.5 tablespoons
• Sugar - 2 tablespoons
• Salt - 1 teaspoon
• Hot red pepper

Recipe:

1. Boil mushrooms in salted water (2 tablespoons per 1 liter) - 10 minutes. after boiling. Drain and leave.

2. Crush the garlic, mix all the ingredients for the marinade. Add pepper to taste.

4. Cut the onions into thin strips.

5. Lay the onions and honey mushrooms in layers, repeating 2 times: L - O - L - O.

6. Pour marinade over, put pressure and leave for 6-8 hours.

• On average, 1 kilogram of fresh mushrooms is enough for one liter jar of pickled;
• The liquid after boiling the mushrooms, if you have drained the first water, can be used to prepare the marinade. This will make the mushrooms much tastier;
• When marinating honey mushrooms at home, there is always a decoction, which is a pity to pour out. If it is really clean and fragrant, then you can pour it into trays, freeze it, then put it in bags and store it in the freezer for soups and sauces;
• Always sterilize jars and lids when preserving mushrooms for the winter;
• If you don't like the fact that peppers and cloves float in the marinade, you can strain it through a sieve.

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

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

Canning again at home can be done in two ways, hot and cold. In this article, you will learn about the hot cooking method.

Interesting! There is still controversy over how to cover the mushrooms. Someone claims that in no case should you roll up under a metal cover using a seaming machine, which is supposedly very dangerous to health. Others advise using only a nylon without twist or a screw cap made of metal.

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

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

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

Important! Remember the proportions of water, salt and vinegar. So how much vinegar should you put in 1 liter of water? If you have 70% vinegar essence, then you need to put 1 tablespoon, but if 9% - 10 tablespoons. Salt is put on 1 liter - 1 tbsp. with a small slide. If you are making 3 liters of water, then accordingly increase the dose by three.

This recipe uses granulated sugar, if you do not want to put it, then read another cooking option.

We need:

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

Cooking method:

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

2. Clean the mushrooms from all kinds of forest or meadow litter, rinse them well with water. Try again so that God forbid you don't get a false mushroom.

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

Pour the washed and recycled mushrooms into a saucepan, fill them with water (3 l), salt, add 1 tablespoon of salt per liter of water, that is, you need to put 3 tablespoons

3. Put on fire, bring to a boil. When cooking, you will see foam, it will be necessary to remove it with a slotted spoon. Cook over low heat after boiling for 40 minutes.

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

4. Transfer the mushrooms to a colander and rinse them under running water.

5. Now make a delicious flavorful marinade with the remaining ingredients. Pour water (1 L) into a saucepan, add sugar (1 tablespoon), salt (1 tablespoon), then bay leaf, three peas and two cloves.

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

Once the marinade has boiled, pour 1 tbsp of vinegar essence into it, stir. The aroma will go through the kitchen extraordinary. Put the prepared boiled mushrooms into the boiling brine.

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

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

And also add 2 teaspoons of vegetable oil on top per one can, so as not to get moldy during storage in the cellar.

8. Seamer the cans and then turn upside down to ensure everything is sealed.

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

Video: Cooking pickled mushrooms

All the same, store mushrooms are very different in taste from their own, which are made at home. No matter how much I tried to take in the store, everything is not as if it were not mushrooms at all, although they are cooked and canned in accordance with GOST.

For you, I specially picked up this video from the YouTube channel, the whole process of cooking and pickling is shown very clearly and in detail:

I liked this option very much, and I advise you to make a conservation according to it.

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

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

And the trick is still used in it, the fact that only mushroom caps are taken as a basis, and the legs go to other dishes, for example, to mushroom caviar. Just look at these handsome men, you can fall in love immediately.

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

We need:

• mushrooms mushrooms - 1.4 kg

For the marinade:

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

Cooking method:

1. Wash fresh mushrooms very thoroughly in running water. Cut off the legs, it will look better in a jar, if there is no such desire to do such work, then you can not remove them.

Then in salted water, salt to taste, boil mushrooms in a saucepan. Cooking time is about 5 minutes. Then drain the water. There were almost 1.5 kg of fresh mushrooms, and after boiling 750 g, they unfortunately boiled down almost twice.

Prepare all the ingredients as listed.

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

In this version, I show exactly the coated screw caps, you can take nylon ones.

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

Important! Remove the bay leaf after 10 minutes so that there is no bitterness in the taste. Sometimes there is such a problem that mushrooms are bitter, here is its solution, this is connected with lavrushka, it is she who gives bitterness if it is overexposed for a long time in boiling water.

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

3. Add vinegar immediately and bring to a boil again. And turn off the stove, put the pan aside.

4. Arrange the mushrooms without brine in jars along the hangers.

Important! This is best done with a slotted spoon.

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

4. Pour boiling marinade over the jars of mushrooms. Put the dill umbrellas on top, catch them out of the fragrant brine.

Important! Do this - twist the cans clockwise, shake slightly so that all excess air comes out, or you can knock on the table. Do this carefully, do not burn yourself.

5. Close the jars with the lids. Here's what happened, two half-liter jars and one 340 ml.

Advice! Be sure to adhere to the storage rules, store either in the refrigerator or in the cellar, where it is cool. Do not store mushrooms for years, this year they prepared, and this year they ate, this is important.

Always check the jar for turbidity before use, the brine should be light and free of mold.

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

Pickled mushrooms of instant preparation in 15 minutes

It is best to make such a salting from small little honey agarics, young and not overgrown, then it will look more appetizing, and it is more pleasant to eat such, of course))).

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

We need:

• honey mushrooms - 1 kg

For brine for 1 kg of mushrooms:

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

Cooking method:

1. Wash and clean honey mushrooms from dirt. Pour water into a saucepan, not the water that is prescribed in the ingredients is used here, but just by eye. We will boil mushrooms in this water.

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

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

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

4. Simmer after boiling for about 15 minutes.

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

Bonus: Marinade for mushrooms

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

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

That's all, let's write our comments below to make a small forum, so that everyone is interested in coming in and reading. Join me in a group in contact. And see you soon. All good mushroom picking and great mood!

P.S Yesterday I was only in the forest picking mushrooms, wow, this is an exciting activity. You know how beautiful it is! So clean and fresh! Singing birds and a light breeze, what a beautiful Russian nature we have, and what landscapes, well, just lovely! Here is my mini-report of photos in nature.

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.

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 settle 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.