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How to pickle honey mushrooms

How to pickle honey mushrooms


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Pickled mushrooms are considered an excellent snack for alcoholic beverages. Soups, salads are prepared from mushrooms, and fried with potatoes. There are many recipes for preserving honey agarics for the winter. They are all similar to each other. Most often, the spices differ, thanks to which the final product acquires its exquisite taste.

How to pickle honey mushrooms

Before you start pickling honey agarics for the winter, you need to perform a number of simple preparatory work. It is advisable to sort the mushrooms by size. First, they will look prettier in the jar. Secondly, mushrooms of the same size will absorb the marinade evenly.

Mushrooms grow on stumps. There is almost no sand in the hats, but they must be washed before cooking. Weakly contaminated mushrooms are simply poured with cold water several times. If dry foliage or grass is stuck to the caps, the mushrooms can be soaked for a couple of hours in salted water, then rinsed several times.

Advice! The honey agaric legs are rough at the base. It is better to cut off the lower part of them.

What honey mushrooms can be pickled

It is best to marinate young mushrooms with a firm elastic body. If a large old mushroom is not wormy, it will work too, but first it must be divided into parts. Instant recipes allow the use of frozen food. If the goal is preservation for the winter, then only fresh mushrooms are used.

The benefits of pickled honey mushrooms

The honey agaric body is saturated with calcium and phosphorus. Vitamin C, potassium, a complex of useful acids are present in small amounts. All nutrients in the pickled product are retained. In winter, an open jar of mushrooms will save you from vitamin deficiency. Due to the presence of nicotinic acid, pickled mushrooms are useful for strengthening blood vessels, preventing the formation of blood clots, and stimulating memory.

Important! Pickled, fried, boiled mushrooms are hard on the stomach. It is not recommended to consume the product in large quantities.

Calorie content of pickled honey mushrooms

Pickled mushrooms are a low-calorie product. 100 g of mushrooms contains:

  • 18 kcal;
  • fats - 1 g;
  • proteins - 1.8 g;
  • carbohydrates - 0.4 g.

The finished product is considered dietary, quickly satisfies hunger. Pickled mushrooms can partially, but not completely replace meat.

How much to cook mushrooms for pickling

Honey mushrooms can be cooked in half an hour, but the optimal cooking time is 45 minutes. Moreover, the process takes place in two stages. To get a good product, they adhere to the following technology:

  • honey mushrooms must be cooked no later than two days after collection;
  • utensils are used enameled, preferably without a defect in the protective coating;
  • add a tablespoon of salt to two liters of water during cooking;
  • washed mushrooms are loaded only into boiling water;
  • the foam that appears is constantly removed with a spoon;
  • when mushrooms are boiled for 5 minutes, the broth is drained;
  • mushrooms are immediately poured with cold tap water, brought to a boil and boiled for 30-40 minutes.

You can determine the end time of cooking by the subsidence of honey agarics in boiling water to the bottom of the pan.

Marinade for honey agarics: the subtleties of cooking

The amount of marinade depends on the recipe. Housewives usually calculate practically. If there is harvesting for the winter in the form of conservation, but about 200 ml of marinade goes to a liter jar.

Prepare the marinade in two ways:

  1. The cold method is based on boiling the marinade without mushrooms. Honey mushrooms are added after the liquid has cooled. Mushrooms in a jar look appetizing, floating in a transparent marinade.
  2. In the hot method, the marinade is boiled along with the mushrooms. The liquid is cloudy, viscous, but more aromatic.

The cooking time of the marinade with any method does not exceed 7-10 minutes.

Marinade recipes for honey agarics for the winter

A marinade prepared according to any recipe necessarily contains the basic ingredients:

  • water;
  • salt;
  • sugar.

Vinegar or citric acid is used as a preservative. It all depends on the purpose of the final product. If it is preservation for the winter, then vinegar is a must. It can be 9%, 70%, table or fruit. Citric acid can be substituted for vinegar, but it is commonly used in instant recipes.

Spices are an essential ingredient. Here the hostess can choose according to her taste. The taste of pickled mushrooms depends on the spices. The product can be made spicy, sweet, sour with the taste of your favorite spices.

How to cook a marinade for mushrooms honey agaric

The taste of the marinade does not only depend on the spices. It is initially important to find good water. In the village, it can be collected from a spring. City dwellers are better off buying purified water in bottles without chlorine. It is also advisable to take fine, refined salt. If it is gray in color, then there is a lot of dust impurity. Iodized salt is not used for the marinade. It will ruin the mushroom flavor.

The general principle of making a marinade consists of the following steps:

  • after boiling water, add loose sugar, salt, allspice peas;
  • boiling is continued until the crystals of sugar and salt dissolve;
  • the broth is filtered through thick gauze, pour in vinegar, add spices, boil for 4 minutes.

Despite the fact that any marinade is prepared according to the general principle, it is imperative to observe the norms specified in the recipe. Spices poured "by eye" can greatly change the taste. A large amount of vinegar will make the food sour. Lack of vinegar will lead to the fact that the conservation rolled up for the winter will disappear.

How long can pickled mushrooms be eaten

The readiness of honey agarics for use depends on two important factors:

  • The saturation of the marinade. The more vinegar and salt, the faster the flesh will marinate. Only taste depends on the saturation of sugar and spices.
  • Method for preparing the marinade. If the mushrooms were boiled immediately, then they can be eaten even hot after removing from the heat. The hot method of cooking the marinade speeds up the mushroom readiness, but it is better to wait until the product cools down. It will taste better.

Cooking honey agaric according to any recipe provides for an exposure of at least 2 days. After this time, you can take the first sample. Optimally withstand 10 days. Then you can fully experience the beauty of the taste of the finished product.

Pickled mushrooms: the most delicious and simple recipe

The instant recipe for honey agaric is called classic. For 2 kg of mushrooms, the following ingredients are required:

  • purified water - 1 l;
  • fine salt - 1 tbsp. l .;
  • loose sugar - 2 tbsp. l .;
  • table vinegar with a strength of 9% - 50 ml;
  • black peppercorns and allspice - 4 pieces each;
  • garlic - 4 cloves;
  • cloves - 3 pieces.

Based on the recipe for making the marinade hot:

  1. The ingredients from the recipe are boiled for about 5 minutes until the salt and sugar crystals dissolve. Do not pour the vinegar yet.
  2. Mushrooms are thrown into boiling water, boiled for 40 minutes. The foam formed on the surface is removed.
  3. After 40 minutes, pour in vinegar. Boiling is continued for up to 15 minutes.
  4. Boiled mushrooms are laid out in cans without liquid. The marinade is boiled again, poured to the neck. Banks are covered with nylon lids, covered with old clothes or a blanket.

After cooling, the jars are sent to the cellar or refrigerator. After 2 days, a sample can be removed. The recipe is not very suitable for harvesting for the winter, since the product is not stored for long.

Pickled mushrooms for the winter: a recipe without sterilization

The recipe for harvesting for the winter involves the use of a hot method. The following ingredients are prepared for 2 kg of honey agarics:

  • purified water - 0.7 l;
  • fine salt - 1 tbsp. l .;
  • table vinegar with a strength of 9% - 70 ml;
  • garlic - 5 cloves;
  • peas of black and allspice - 7 pieces each;
  • bay leaf - 4 pcs.

Preparation:

  1. Prepared mushrooms are boiled in salt water for half an hour. At the same time, a marinade from the listed ingredients is cooked in another saucepan.
  2. Mushrooms are extracted from boiling water. Allow a couple of minutes to drain in a colander and immediately combine with a boiling marinade.
  3. After half an hour of boiling, mushrooms are laid out in jars, sealed with nylon lids.

After cooling down under a blanket, the jars are taken out into the cold. Such preservation can be stored for no more than five months, if the temperature does not exceed +7aboutC. According to this recipe, the product can be preserved for the winter, but you need to eat everything before spring.

Recipe for pickled honey agarics for the winter with vinegar

Winter preservation requires the use of vinegar. It is important to consider his concentration here. Its volume in the recipe depends on the strength of the vinegar. Usually, 1 tbsp is used for 1 liter of water. l. concentrate with a strength of 70%. If ordinary table vinegar 9% is used in the recipe, then up to 10 tbsp is poured into a similar amount of water. l.

Important! There are also norms for table salt. For 1 liter of water, usually put 1 tbsp. with a slide. The amount may vary slightly if the recipe requires it.

Pickled mushrooms for the winter with 70% vinegar

The vinegar essence recipe allows you to make preparations for the winter. The amount of ingredients is calculated for 1 kg of honey mushrooms. According to the recipe, you need to prepare:

  • unrefined sunflower oil - 2 tsp;
  • vinegar with a strength of 70% - 1 tbsp. l .;
  • purified water - 1 l;
  • loose sugar - 1 tbsp. l .;
  • fine salt - 1 tbsp. l .;
  • bay leaf - 1 piece;
  • peppercorns - 3 pieces;
  • garlic - 2 cloves;
  • carnation - 2 buds.

The winter preservation recipe consists of the following steps:

  1. Jars with metal lids are sterilized. A machine is being prepared for seaming.
  2. The washed mushrooms are sent to a saucepan, boiled for 40 minutes. Water takes 3 liters, adding 3 tbsp. l salt. The readiness can be judged when the mushrooms settle to the bottom of the pan.
  3. Mushrooms are discarded in a colander, washed with cold water.
  4. The marinade is cooked from the ingredients listed in the recipe. Garlic with sunflower oil is not added, they are then placed directly into the jars. When the marinade boils, pour in vinegar and immediately throw the mushrooms.
  5. Honey mushrooms with marinade are boiled for 7 minutes, laid out in jars, garlic is added, 2 tbsp each. sunflower oil.

Banks are rolled up with metal lids and sent for storage. Harvesting pickled mushrooms for the winter is ready.

Pickled mushrooms with 9 percent vinegar

According to this recipe, you can preserve delicious mushrooms for the winter. The beauty of the finished product lies in the fact that only mushroom caps are made pickled. The legs are sent to caviar or another dish.

For 1.4 kg honey agarics you will need:

  • spring or purified water - 1 l;
  • fine-grained salt - 1 tbsp. l .;
  • loose sugar - 1.5 tbsp. l .;
  • table vinegar with a strength of 9% - 50 ml;
  • laurel - 2 leaves;
  • allspice - 5 peas;
  • carnation - 3 buds;
  • dill - 1 umbrella;
  • currant leaves - 2 pieces.

To preserve pickled mushrooms for the winter, perform the following steps:

  1. The legs are removed from the washed mushrooms. The hats are boiled in salted water for about 5 minutes. 1.4 kg will make about 750 g of boiled mushrooms.
  2. The jars together with the lids are sterilized.
  3. From the ingredients listed in the recipe, they begin to cook the marinade. First, only clean water is put on the fire in a saucepan. Immediately after the start of the boil, throw the mushroom caps. Foam will appear on the surface of the water, which must be collected. With the beginning of the second boil, add some salt to the water and add sugar. Of the spices, only pepper and clove buds are thrown. Laurel leaves are immersed for 10 minutes and then thrown away so that bitterness does not appear.
  4. Honey mushrooms are boiled for about 25 minutes, until the caps sink to the bottom. At the end of cooking, pour in table vinegar, turn off the heat. The boiled hats are laid out in jars without brine.
  5. The liquid remaining in the pan is boiled again for 2 minutes, the dill umbrella is added. Honey mushrooms are poured with ready-made marinade.

Banks are closed with lids, after cooling, they are sent to storage in a cellar or refrigerator until the onset of winter.

The video tells about pickling mushrooms for the winter:

How to pickle honey mushrooms for the winter with apple cider vinegar

You can also make preparations for the winter with apple cider vinegar. A feature of the recipe is the absence of a bright vinegar aroma.

For 2 kg of honey agarics, you will need a traditional set of ingredients:

  • purified water - 1 l;
  • fine-grained salt - 1 tbsp. l .;
  • loose sugar - 3 tbsp. l .;
  • apple cider vinegar - 9 tbsp l.

The spices in this recipe are put to your liking for the winter. The standard set is garlic, pepper, bay leaf.

The procedure for preparing pickled mushrooms:

  1. Mushrooms are boiled in salted water, laid out in a colander, allowed to drain.
  2. The marinade is cooked from the ingredients listed in the recipe. After ten minutes of boiling the spices, pour in vinegar, add mushrooms, boil for 15 minutes.
  3. Pickled mushrooms are laid out in jars, sterilized for 30 minutes, closed with metal or nylon lids.

Preservation for the winter is ready. If you wish, you can have a tasting in 10 days.

The most delicious recipe for pickled honey mushrooms for the winter with balsamic vinegar

The use of balsamic vinegar allows you to get the original taste of the pickled product.

For 2 kg of honey agarics you will need to cook:

  • filtered water - 1 l;
  • fine-grained salt - 1.5 tbsp. l .;
  • sugar to taste from 2 to 3 tbsp. l .;
  • vinegar - 10 ml.
  • a standard set of spices: pepper, cloves, bay leaves. If desired, you can add a cinnamon stick, mustard seeds, chili peppers.

Cooking procedure:

  1. Mushrooms are boiled for no more than 15 minutes, discarded in a colander.
  2. Spices with salt and sugar are boiled in water for 10 minutes, vinegar and mushrooms are added, boiled for another 15 minutes.
  3. Pickled mushrooms are laid out in jars, sent to sterilize for half an hour, and covered with lids.

After cooling, the product marinated for the winter is sent to be stored in the cellar.

Recipes for honey mushrooms pickled for the winter without vinegar

For the winter, you can cook pickled mushrooms even without vinegar. Citric acid will act as a preservative.

According to the recipe, you need to prepare only four ingredients:

  • boiled mushrooms;
  • filtered water - 1 l;
  • fine crystalline salt - 1 tbsp. l .;
  • citric acid powder - 1 tsp.

Cooking procedure:

  1. Dissolve salt with citric acid powder in cold water. The brine is placed on the oven. When the boil begins, throw the mushrooms, boil for 10 minutes.
  2. Honey mushrooms, along with the marinade, are laid out in banks. Before seaming, the product is sterilized for 1.2 hours.

At the end of sterilization, the jars are rolled up with lids, sent for storage until the onset of winter.

How to pickle honey mushrooms without rolling

For the winter, you can prepare pickled mushrooms without seaming. The method involves the use of conventional nylon lids, which simply cover the cans.

For 3 kg of honey agarics you will need the following ingredients:

  • table vinegar with a strength of 9% - 200 ml;
  • filtered water - 600 ml;
  • fine-grained salt - 2.5 tbsp. l .;
  • loose sugar - 1 tbsp. l .;
  • black pepper - 10 peas;
  • carnation - 4 buds;
  • laurel - 4 leaves.

In a recipe that does not provide for rolling with metal lids, honey mushrooms are not pre-boiled.

Cooking procedure:

  1. Pour the mushrooms with water, boil for 20 minutes, add spices, salt and sugar.
  2. Honey mushrooms are boiled in the marinade for 15 minutes, vinegar is poured in, waiting for the boil to resume, removed from the stove.
  3. The pickled product is laid out in banks. Sunflower oil is calcined in a pan, pour in 2 tbsp. to each jar.

Pickled mushrooms are covered with a nylon lid and sent for storage. The product will not disappear until winter if everything is done correctly according to the recipe.

Honey mushrooms marinated for the winter under a metal cover

The recipe is based on the hot method. To keep the mushrooms in winter, vinegar essence is used.

Ingredients for 2 kg of mushrooms:

  • purified water - 1 l;
  • allspice - 6 peas;
  • laurel - 3 leaves;
  • loose sugar - 2 tbsp. l .;
  • carnation - 5 buds;
  • vinegar with a strength of 70% - 3 tsp;
  • fine-grained salt - 1.5 tbsp. l .;
  • ground cinnamon if desired - 0.5 tsp.

Cooking procedure:

  1. From the listed ingredients, the marinade is cooked for three minutes. Pour vinegar before removing from heat.
  2. Mushrooms are boiled twice in two waters. The first time without salt, simply bring to a boil. The second time is boiled with salt until cooked for about 30 minutes.
  3. Mushrooms are removed from the boiling water with a slotted spoon, laid out in jars so that they are filled with about ½ capacity, and poured with marinade.

Banks are rolled up with metal lids. After cooling, the product is sent to the cellar.

Pickled honey mushrooms for the winter with cinnamon

You can add cinnamon to any recipe. The spice is specific and is used for an amateur. As a basis, you can take a recipe for pickling mushrooms under a metal lid, only before rolling the product is sterilized for 15-20 minutes.

Advice! The cinnamon on the tip of a knife is added to each jar when the mushrooms are laid out. If the spice is cooked with brine, it will turn brown.

Honey mushrooms pickled for the winter: a recipe with garlic

Garlic, like any other spice, can be added to the pickled product to taste. Let's take a vinegar recipe as an example.

Ingredients for 3 kg of mushrooms:

  • purified water - 1 l;
  • kitchen salt - 1.5 tbsp. l .;
  • loose sugar - 3 tbsp. l .;
  • vinegar with a strength of 9% - 75 ml;
  • garlic - 2 medium-sized heads;
  • mustard grains - 2 tbsp. l .;
  • peppercorns, bay leaf - to taste.

Cooking procedure:

  1. Mushrooms are boiled for 30 minutes, left to drain in a colander.
  2. The pickle is boiled for 10 minutes with 1 head of garlic. At the end, table vinegar is poured in, mushrooms are poured. The product is boiled for another 10 minutes, laid out in jars, garlic cloves from the second head are added, sent to sterilize for 30 minutes.

Preservation can be sealed with metal or nylon caps.

Pickled mushrooms for the winter in banks

According to the simplest recipe, you can quickly pickle 1 bucket of mushrooms.

From the ingredients you will need:

  • fine-grained salt - 2 tbsp. l .;
  • loose sugar - 2 tbsp. l .;
  • vinegar essence with a strength of 70% - 1 tsp;
  • black pepper - 5-6 peas;
  • laurel - 5 sheets;
  • carnation - 5 buds.

Cooking procedure:

  1. Mushrooms are boiled twice in two waters. Bring to a boil for the first time and drain immediately. The second cooking is performed for 40 minutes, after which the mushrooms are placed in a colander.
  2. The marinade is boiled in another saucepan. The vinegar is poured along with the immersion of the mushrooms. The product is boiled for 10 minutes, laid out in jars, sterilized for 15 minutes.

You can seal pickled mushrooms with a metal or nylon lid. The product will be stored until winter.

Quick preparation of pickled mushrooms in 15 minutes

According to the quick recipe, it is better to marinate small mushrooms, as they absorb the brine in a short time. The marinated product will be ready to eat in 12 hours.

For 1 kg of honey agarics, you need to take:

  • fine-grained salt - 1 tablespoon;
  • vinegar with a strength of 70% - 1 tablespoon;
  • laurel - 3 leaves;
  • black pepper - 5 peas;
  • garlic - 2 cloves;
  • filtered water - 1 liter.

Cooking procedure:

  1. Prepared mushrooms are boiled for 15 minutes in slightly salted water, allowed to drain in a colander.
  2. From the listed ingredients, brine is boiled, mushrooms are added, boiled for 15 minutes.

Honey mushrooms, along with the marinade, are laid out in sterilized jars, covered with nylon lids. After cooling, the pickled product can be eaten.

How to pickle honey mushrooms with paprika and butter

Oily mushrooms are not only tasty, but also look beautiful. The ingredients in the recipe are designed for 1 kg of honey mushrooms.

It is necessary to prepare:

  • ghee - 300 g;
  • fine-grained salt is to taste;
  • paprika - 1 tsp.

Cooking procedure:

  1. After thorough rinsing, the mushrooms are boiled in salted water for about 20 minutes, put in a colander, and allowed to drain.
  2. Melt butter in a deep frying pan, add mushrooms, stew for half an hour. The paprika is added 10 minutes before removing from heat.
  3. The product is laid out in jars, poured with oil.

Jars for short-term storage can be sealed with a nylon lid. If the blank is made for the winter, then it is better to use metal covers.

A simple recipe for pickling honey mushrooms with vegetable oil

With vegetable oil, it will be possible to preserve the pickled product even without vinegar. In winter, it will be an excellent snack for the festive table.

Ingredients are calculated for 1 kg of mushrooms:

  • sunflower or other vegetable oil - 50 ml;
  • garlic - 2 cloves;
  • fine salt and sugar - 2 tsp each;
  • fresh lemon juice - 2 tbsp. l .;
  • purified water - 400 ml;
  • laurel - 3 leaves;
  • allspice and black pepper - 3 peas each.

Cooking procedure:

  1. The mushrooms boiled for 20 minutes are allowed to drain.
  2. The marinade is boiled with honey mushrooms for 15 minutes, lemon juice is added, and boiled for another 5 minutes. After removing from heat, the product is left to cool completely.
  3. The cold mass is laid out in jars, sent to sterilize for up to 40 minutes.

Banks are rolled up with metal lids. After cooling, they are lowered into the basement.

Pickled mushrooms for the winter without sterilizing cans

Sterilization is time consuming and not to everyone's liking. A simple recipe will help you prepare delicious mushrooms that you can enjoy in winter.

Ingredients:

  • young mushrooms - 2 kg;
  • table vinegar with a strength of 9% - 100 ml;
  • loose sugar - 2 tbsp. l .;
  • fine-grained salt - 1 tbsp. l .;
  • purified water - 1 l;
  • laurel - 3 leaves;
  • black pepper - 7 peas.

Cooking procedure:

  1. Before cooking, forest fruit bodies are soaked for 20 minutes. Mushrooms are boiled in new salted water for half an hour.
  2. All ingredients are placed in a saucepan, mushrooms are added, boiled for 50 minutes.
  3. The marinated product is laid out in jars, rolled up with metal lids.

For storage, choose a place where the temperature does not rise above +12aboutFROM.

Pickled honey mushrooms recipe with citric acid

If table vinegar is unacceptable for preservation, the pickled product can be prepared with citric acid. Mushrooms will be an excellent filling for a pie or pizza, or just as a delicious appetizer.

Ingredients for 2 kg of mushrooms:

  • citric acid - 1 tsp;
  • laurel - sheets;
  • non-chlorinated water - 1 l;
  • loose sugar - 2 tbsp. l.

Cooking procedure:

  1. Forest fruit bodies are boiled in water with the addition of salt for 15 minutes, after which they are left to drain in a colander.
  2. Brine is cooked from the listed ingredients. After boiling, immediately throw the mushrooms, cook for 30 minutes. Do not cover the cookware with a lid.
  3. Pickled bodies are laid out in sterilized jars, filled with brine, and sealed with nylon lids.

The marinated product will be ready for use in a day.

Recipes for making pickled honey agarics for the winter with dill umbrellas

Dill umbrellas are a great spice for the marinade. They can be used in any recipe. It is optimal to preserve it for the winter so that the dill has time to give the forest bodies all its aroma. The recipe is designed for 2 cans of mushrooms with a capacity of 1 liter.

The following ingredients are required:

  • refined vegetable oil - 700 ml;
  • filtered water - 1 l;
  • vinegar with a strength of 9% - 2 tbsp. l .;
  • fine-grained salt and loose sugar - 3 tbsp each l .;
  • garlic - 2 cloves;
  • allspice and cloves - 5 pcs.;
  • black pepper - 9 peas;
  • fresh hot pepper - 1 pc.;
  • laurel - 6 sheets;
  • dill - 2 umbrellas.

Cooking procedure:

  1. The forest bodies are boiled in salt water for 20 minutes, constantly removing the resulting foam. The broth is drained, clean water is poured and boiled again for 10 minutes.
  2. The marinade is boiled with all ingredients except garlic, pepper and vinegar. Vegetable oil is added to the brine only after boiling.
  3. Garlic and pepper are poured over with boiling water, laid out in liter jars. 1 tbsp is also poured here. vinegar.
  4. Pickled mushrooms are laid out in jars, poured with brine, rolled up with a metal lid.

In winter, the pickled product is served as an appetizer, cut the onion into rings on top.

How to pickle honey mushrooms for the winter in jars with dill

Fresh green dill gives the pickled mushrooms a subtle and aromatic aroma. This appetizer looks more appetizing. It is better to collect honey mushrooms. Large bodies are cut with a knife several times. The recipe is the same as with umbrellas. The only difference is the use of fresh dill instead of umbrellas. Greens take 2-3 tbsp. The product is stored all winter until the next season.

Honey mushrooms marinated for the winter with lingonberry leaves

The recipe is based on the use of balsamic vinegar. Lingonberry leaves add a spicy flavor to the product. If desired, the taste can be diversified by adding a couple of black currant leaves.

For 2 kg of fresh forest bodies, you need the following ingredients:

  • purified water - 1 l;
  • fine crystalline salt - 1.5 tbsp. l .;
  • loose sugar - 2.5 tbsp. l .;
  • carnation - 5 buds;
  • laurel - 4 leaves;
  • allspice - 7 peas;
  • cinnamon - 1 stick;
  • lingonberry leaves to taste;
  • balsamic vinegar - 150 ml.

Cooking procedure:

  1. The forest bodies are boiled for 20 minutes, slightly salted with water. While water is flowing out of the finished mushrooms, a marinade is prepared.
  2. The brine is boiled for 5 minutes. After removing from heat, pour in balsamic vinegar, allow to settle for 10 minutes.
  3. Boiled forest bodies are laid out in jars, marinade is poured. Metal lids are simply placed on the neck of the cans without rolling up with a machine.
  4. Preservation is sterilized for 20 minutes. When using cans with a capacity of 1 liter, the sterilization time is increased to 25 minutes.

At the end of sterilization, the lids are rolled up with a machine. Banks are turned over, covered with old clothes. After cooling, the conservation is sent to the cellar and waited for winter to taste a delicious snack. You can taste it earlier, but you need to wait at least 10 days.

Spicy pickled honey mushrooms: a recipe for cooking with horseradish and chili

Fans of spicy snacks will love the recipe where hot chili peppers and horseradish are used with spices.

For 2 kg of forest fruit bodies, the following ingredients are prepared:

  • black pepper - 5 peas;
  • fine crystalline salt - 1.5 tbsp. l .;
  • vinegar with a strength of 9% - 80 ml.;
  • Carnation - 3 pieces;
  • fresh chili pepper - 1 pod;
  • horseradish root - 2 pieces.

Cooking procedure:

  1. Sorted and washed forest bodies are boiled twice for 15 minutes in different waters. On the second boil, add a little salt. Honey mushrooms are put in a colander to glass the water.
  2. Of all the listed ingredients, a marinade is cooked. Horseradish is pre-cleaned, cut into rings. The seeds are removed from the pepper. The brine is boiled for 10 minutes, and vinegar is poured in just before removing from the heat.
  3. The marinated product is laid out in sterilized jars, rolled up with metal lids.

After cooling, the conservation is sent to the cellar.

Pickling honey agarics with onions and nutmeg

Onions are considered the best seasoning for pickled mushrooms. Ground nuts are used to give the snack a nutmeg flavor.

To prepare the brine, you will need the following ingredients:

  • boiled purified water - 0.7 l;
  • table vinegar with a strength of 9% - 5 tbsp. l .;
  • ground nutmeg - 1 pinch.

Cooking procedure:

  1. Peel 0.5 kg of onions, cut into rings. Boiled mushrooms take 2 kg. The mushrooms are laid out on sterilized jars in layers with onion rings.
  2. From the listed ingredients, the brine is boiled until the salt and sugar dissolve. Jars with mushrooms are poured with ready-made marinade, sent to sterilize for 40 minutes.

At the end of sterilization, the cans are rolled up with metal lids. In winter, a simple and tasty snack is served at the table.

How to pickle honey mushrooms for the winter with currant and cherry leaves

Fruit tree leaves are an excellent spice for a pickled product. If the canning won't be stored until winter, you can skip the recipe without vinegar to preserve the fruity notes.

For 5 kg of forest bodies, you will need the following ingredients:

  • salt - 50 g / 1 l of water;
  • dill - 50 g;
  • laurel - 10 leaves;
  • black pepper - 15 peas;
  • carnation - 15 buds;
  • cherry and black currant leaves - 20 pieces.

Cooking procedure:

  1. Forest bodies blanch for 3 minutes in salt water. After removing each batch from boiling water, immediately dipped into cold water so that the cut on the mushrooms does not darken.
  2. Brine is boiled from water and salt, mushrooms are thrown and boiled for 25 minutes.
  3. Boiled mushrooms are laid out in jars, alternating with spices and leaves of cherries, black currants.
  4. It remains to fill the product with mushroom broth, close with nylon lids.

Due to the lack of vinegar, preservation should not be stored until winter. After a couple of days, it is better to eat the pickled product.

Recipe for pickling honey agarics for the winter in jars with mustard seeds

The recipe with mustard grains provides for the infusion of the product for about 10 days. During this time, the spices will have time to completely give their aroma to the forest bodies.

For 1.5 kg of honey agarics, you need to prepare the following ingredients:

  • loose sugar - 2 tbsp. l .;
  • table vinegar - 5 tbsp. l .;
  • mustard seeds - 2 tsp;
  • laurel - 4 leaves;
  • black pepper - 4 peas;
  • dill - 2 umbrellas;
  • filtered water - 1 liter.

Cooking procedure:

  1. Honey mushrooms are boiled in two waters for 10 and 20 minutes. For the third time, the forest bodies are poured with cold water, boiled for half an hour, adding half a portion of all the spices. Mustard kernels drop the entire rate. Do not pour vinegar.
  2. The cooked product is removed from the heat, left to infuse for a day. The next day, the rest of the spices are boiled for 5 minutes in 1 liter of water, vinegar is poured in.
  3. The mushrooms are taken out of the broth, allowed to drain, laid out in jars. It remains to fill in a new boiling marinade and seal the jars with metal lids.

In winter, a delicious appetizer with a pleasant bitterness is served to the table.

How to pickle honey mushrooms for the winter: a recipe with cardamom

Lovers of a large selection of spices are offered a special recipe. However, you must not overdo it with spices, otherwise there will be no trace of the mushroom aroma. The recipe traditionally involves the use of 1 tbsp per 1 liter of water. salt and sugar. Vinegar 9% is taken to taste, about 5 tbsp. l.

From spices for 1 liter of marinade you will need:

  • black pepper - 15 peas;
  • ginger - 1 cm fresh root or a pinch of dry spice;
  • tarragon - 3 branches;
  • cardamom - 5 grains;
  • cinnamon, star anise - a small pinch;
  • lovage, paprika, mustard seeds, barberry and cranberry - to taste;
  • refined oil - 1 tbsp. l.

Cooking procedure:

  1. The washed forest mushrooms are boiled until they begin to settle to the bottom of the pan.
  2. A marinade is made from spices, water, salt and sugar. After 7 minutes, at the end of boiling, pour in vinegar.
  3. Honey mushrooms are laid out in jars, poured with brine, rolled up with metal lids.

The pickled product is stored in the cellar. In winter, it is served as an appetizer to spirits.

What to do if pickled mushrooms are cloudy

A cloudy brine can be due to a violation of the conservation technology or from a spoiled pickled product. If the recipe did not provide for airtight clogging with metal lids, then there is no botulism in cloudy mushrooms. Honey mushrooms can be tasted. If you feel a fermented product, you just have to throw it away. If the mushrooms are normal, they are washed, seasoned with refined oil, onions and served.

Clouding of brine in hermetically sealed cans can be accompanied by the formation of botulism. The zakatka is thrown away without regret or trial.

How to pickle frozen mushrooms

The recipe is not suitable for harvesting for the winter. Prepared frozen mushrooms are consumed one day after preparation.

For 1 kg of frozen forest bodies you will need:

  • filtered water - 1 l;
  • wine vinegar with a strength of 6% - 200 ml;
  • black and allspice - 15 peas each;
  • carnation - 5 buds;
  • fine-grained salt - 2 tbsp. l .;
  • laurel - 3 leaves;
  • garlic - 3 cloves.

Cooking procedure:

  1. The freezer is thrown into boiling water without defrosting. After boiling, cook for 10 minutes.
  2. A marinade is made from spices, salt and sugar. After 10 minutes, pour in vinegar, throw boiled mushrooms. Boiling continues for another 10 minutes. The pickled product is removed from the heat, set aside for infusion.

After cooling, the pickled mushrooms, together with the brine, are laid out in jars, put in the refrigerator. The next day, eat a delicious snack.

The most delicious mushrooms pickled in Korean

Fans of spicy snacks are offered another delicious recipe. The finished pickled product cannot be stored until winter. The appetizer is intended for quick consumption.You can prepare a Korean-style dish from fresh forest bodies or frozen.

For 1 kg of honey agarics, you will need the following ingredients:

  • filtered water - 1 l;
  • fine-grained salt - 1 tsp;
  • garlic - 2 cloves;
  • wine vinegar with a strength of 6% - 3 tbsp. l.
  • ground red pepper - ½ tsp.

Cooking procedure:

  1. Mushrooms are boiled twice in two waters for 10 minutes. The second time add 2 tbsp. salt. Give the mushrooms time to drain in a colander.
  2. The marinade is cooked from the ingredients listed in the recipe. Forest fruit bodies are laid out in a deep bowl, alternating layers with onion rings. Put a flat plate on top, press down with a load.
  3. Mushrooms are poured with brine under oppression, sent to the refrigerator.

After 12 hours, a Korean snack is served at the table.

How to quickly pickle mushrooms to the table

A quick recipe not for wintering. The marinated product can be consumed after a couple of hours.

Ingredients for 1 kg of forest fruit bodies:

  • fine salt - 1 tsp;
  • water - 0.5 l;
  • loose sugar - 1 tsp;
  • apple or grape vinegar with a strength of 6% - 6 tbsp. l.
  • spices to taste (garlic, laurel, pepper, cinnamon).

Cooking procedure:

  1. Honey mushrooms are boiled in two waters for 10 and 30 minutes. The bodies are left to drain in a colander.
  2. A marinade is made from all the ingredients. The mushrooms are laid out in jars, poured with brine, and after cooling they are sent to the refrigerator.

After 2 hours, the appetizer is ready. Served with onion rings.

What can be cooked from pickled honey mushrooms

Pickled mushrooms themselves are an excellent snack. If desired, forest fruit bodies are used as a filling for pies and pizza. They make soup from mushrooms, make salads, casseroles, fried with potatoes.

Delicious pickled mushrooms stewed in sour cream. The recipe is presented in the video:

A simple recipe for making pickled honey mushrooms for the winter in a slow cooker

A quick snack can be prepared in a slow cooker with frozen mushrooms. The recipe is designed for 1 kg of frozen.

The following ingredients are required:

  • filtered water - 350 ml;
  • table vinegar with a strength of 9% - 2 tbsp. l .;
  • fine salt - 1 tbsp. l .;
  • refined vegetable oil - 2 tbsp. l;
  • laurel - 1 leaf;
  • black pepper - 5 peas;
  • carnation - 3 buds.

Cooking procedure:

  1. Freeze is placed in a multicooker bowl without first defrosting. Pour water, add all the spices except vinegar and oil. The device is switched on for 35 minutes in the "Steamer" mode.
  2. After 30 minutes, pour in vinegar and oil. The steamer mode will turn off after 5 minutes. The product is left to cool completely.
  3. Cold mushrooms are taken out of the multicooker, laid out in jars, and placed in the refrigerator.

The marinated product will be ready to eat in 12 hours.

How many pickled mushrooms are stored

Pickled preservation is stored in a dark, cool basement or refrigerator. The product is best eaten before the start of the next mushroom season. When clogged with nylon caps, the product is stored for about 5-6 months. The metal lid allows the shelf life to be extended up to 2 years, provided the food grade protective coating is present

Attention! You cannot use ordinary metal lids without a protective food coating for harvesting pickled mushrooms for the winter.

Conclusion

Pickled mushrooms in winter will diversify the table. You can cook many delicious dishes from them, use them as an appetizer for alcoholic beverages. However, such a product should be consumed in moderation, as it is heavy on the stomach.


Watch the video: Pickled Mushrooms. Antipasto. Funghi sottolio (October 2022).

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