How to pickle honey mushrooms

Pickled honey mushrooms are considered an excellent appetizer for alcoholic drinks. Mushrooms are used to prepare soups, salads, and fried with potatoes. There are many recipes for preserving honey mushrooms 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 mushrooms for the winter, you need to perform a number of simple preparatory work. It is advisable to sort the mushrooms by size. Firstly, they will look prettier in a jar. Secondly, mushrooms of the same size will evenly absorb the marinade.

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

What honey mushrooms can be pickled

It is best to marinate young mushrooms with a strong, elastic body.If a big old mushroom is not wormy, it will also work, but first it must be divided into parts. In instant recipes, the use of frozen product is allowed. If the goal is preservation for the winter, then only fresh honey mushrooms are used.

The benefits of pickled mushrooms

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

Calorie content of pickled mushrooms

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

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

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

How long to cook honey mushrooms for pickling

You can cook honey mushrooms in half an hour, but the optimal cooking time is 45 minutes. Moreover, the process occurs in two stages. To obtain a good product, adhere to the following technology:

• honey mushrooms must be cooked no later than two days after collection;
• use enameled dishes, preferably without defects in the protective coating;
• add a tablespoon of salt to two liters of water during cooking;
• washed honey mushrooms are loaded only into boiling water;
• the resulting foam is constantly removed with a spoon;
• when the honey mushrooms have been boiled for 5 minutes, the broth is drained;
• immediately pour cold tap water over the mushrooms, bring to a boil and cook for 30-40 minutes.

You can determine the end of cooking by the settling of honey mushrooms in boiling water to the bottom of the pan.

Marinade for honey mushrooms: subtleties of preparation

The amount of marinade depends on the recipe. Housewives usually calculate practically. If you are preparing it for the winter in the form of canning, then about 200 ml of marinade goes into a liter jar.

The marinade is prepared in two ways:

1. Cold way based on boiling the marinade without mushrooms. Honey mushrooms are added after the liquid has cooled. Mushrooms in a jar look more appetizing, floating in a clear marinade.
2. With the hot method The marinade is boiled together with mushrooms. The liquid turns out to be cloudy, viscous, but more aromatic.

The cooking time for the marinade using any method does not exceed 7–10 minutes.

Marinade recipes for honey mushrooms for the winter

A marinade prepared according to any recipe must contain the following 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 this is preservation for the winter, then vinegar is a must. It can be 9%, 70%, table or fruit. You can replace vinegar with citric acid, but it is usually used in instant recipes.

Spices are a must. 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 flavor of your favorite spices.

How to properly cook marinade for mushrooms

The taste of the marinade depends not only on the spices. Initially, it is important to choose good water. In the village you can get it from a spring. City residents are better off buying purified water in bottles without chlorine. It is also advisable to take fine, purified salt. If it is gray in color, it means there is a lot of dust present.Iodized salt is not used for marinade. It will spoil the mushroom taste.

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

• after the water boils, add loose sugar, salt, allspice peas;
• Boiling is continued until the sugar and salt crystals dissolve;
• The broth is filtered through thick gauze, vinegar is poured in, spices are added, and boiled for 4 minutes.

Despite the fact that any marinade is prepared according to the general principle, it is imperative to follow the standards specified in the recipe. Spices sprinkled “by eye” can greatly change the taste. A large amount of vinegar will make the product sour. A lack of vinegar will cause the canning preserved for the winter to go to waste.

How soon can you eat pickled mushrooms?

The readiness of honey mushrooms for consumption depends on two important factors:

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

Preparation of honey mushrooms according to any recipe requires exposure to at least 2 days. After this time, the first sample can be taken. It is optimal to withstand 10 days. Then you can fully experience the delicious taste of the finished product.

Pickled honey mushrooms: the most delicious and simple recipe

The instant recipe for honey mushrooms is called classic. For 2 kg of mushrooms you will need the following ingredients:

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

The recipe is based on preparing the marinade using the hot method:

1. Boil the ingredients in the recipe for about 5 minutes until the salt and sugar crystals dissolve. Do not add vinegar yet.
2. Add mushrooms to boiling water and cook for 40 minutes. The foam formed on the surface is removed.
3. After 40 minutes, add vinegar. Boiling is continued for up to 15 minutes.
4. Boiled honey mushrooms are placed in jars without liquid. The marinade is boiled again and poured to the neck. The jars are covered with nylon lids and covered with old clothes or a blanket.

After cooling, the jars are sent to the cellar or refrigerator. After 2 days you can take a sample. The recipe is not very suitable for preparing for the winter, since the product does not last long.

Pickled honey mushrooms for the winter: recipe without sterilization

The winter preparation recipe involves using the hot method. For 2 kg of honey mushrooms prepare the following ingredients:

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

Preparation:

1. Prepared honey mushrooms are boiled in salted water for half an hour. At the same time, the marinade from the listed ingredients is cooked in another pan.
2. Mushrooms are removed from boiling water. Let it drain in a colander for a couple of minutes and immediately add it to the boiling marinade.
3. After boiling for half an hour, the honey mushrooms are placed in jars and sealed with nylon lids.

After cooling under the 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 +7^OC. The product can be preserved for the winter according to this recipe, but you need to eat everything before spring.

Recipe for pickled mushrooms for the winter with vinegar

Preservation for the winter requires the mandatory use of vinegar.It is important to consider its 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 the recipe uses ordinary table vinegar 9%, then add up to 10 tbsp to the same amount of water. l.

Pickled honey mushrooms for the winter with 70% vinegar

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

• unrefined sunflower oil - 2 tsp;
• vinegar 70% strength - 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;
• cloves - 2 buds.

The winter preservation recipe consists of the following steps:

1. Jars with metal lids are sterilized. The machine is being prepared for seaming.
2. The washed honey mushrooms are placed in a saucepan and boiled for 40 minutes. Take 3 liters of water, adding 3 tbsp. l salt. You can judge readiness when the honey mushrooms settle to the bottom of the pan.
3. Mushrooms are discarded in a colander and washed with cold water.
4. A marinade is prepared from the ingredients listed in the recipe. Garlic and sunflower oil are not added; they are then placed directly into jars. When the marinade boils, pour in the vinegar and immediately add the mushrooms.
5. Boil honey mushrooms with marinade for 7 minutes, put them in jars, add garlic, 2 tbsp. l. sunflower oil.

The jars are sealed with metal lids and sent for storage. The preparation of pickled honey mushrooms for the winter is ready.

Marinated honey mushrooms with 9 percent vinegar

Using this recipe, you can preserve delicious honey mushrooms for the winter.The beauty of the finished product lies in the fact that only the mushroom caps are marinated. The legs are used for caviar or another dish.

For 1.4 kg of honey mushrooms you will need:

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

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

1. The legs of washed honey mushrooms are removed. Boil the caps in salt water for about 5 minutes. 1.4 kg will yield approximately 750 g of boiled mushrooms.
2. The jars, along with their lids, are sterilized.
3. From the ingredients listed in the recipe, begin to cook the marinade. First, put only clean water in a saucepan on the fire. Immediately after the boil begins, add the mushroom caps. Foam will appear on the surface of the water, all of which must be collected. At the beginning of the second boil, add salt to the water and add sugar. The only spices thrown in are pepper and clove buds. Bay leaves are immersed for 10 minutes and then discarded to prevent bitterness.
4. Boil the honey mushrooms for about 25 minutes until the caps sink to the bottom. At the end of cooking, pour in table vinegar and turn off the heat. The boiled caps are placed in jars without brine.
5. The remaining liquid in the pan is boiled again for 2 minutes, and the dill umbrella is added. Honey mushrooms are poured with the prepared marinade.

The jars are closed with lids, and after cooling they are stored in a cellar or refrigerator until winter sets in.

The video talks 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 special feature of the recipe is the absence of a strong vinegar aroma.

For 2 kg of honey mushrooms 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.

Spices in this recipe for the winter are added according to your taste. Standard set - garlic, pepper, bay leaf.

Procedure for preparing pickled mushrooms:

1. The mushrooms are boiled in salted water, placed in a colander, and allowed to drain.
2. A marinade is prepared from the ingredients listed in the recipe. After boiling the spices for ten minutes, add vinegar, add mushrooms, and boil for 15 minutes.
3. The pickled mushrooms are placed in jars, sterilized for 30 minutes, and covered with metal or nylon lids.

Preservation for the winter is ready. If desired, you can conduct a tasting after 10 days.

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

Using balsamic vinegar allows you to get the original taste of the marinated product.

For 2 kg of honey mushrooms you will need to prepare:

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

Preparation procedure:

1. Cook the mushrooms for no more than 15 minutes, discard in a colander.
2. Spices with salt and sugar are boiled in water for 10 minutes, vinegar and mushrooms are added, and boiled for another 15 minutes.
3. The pickled mushrooms are placed in jars, sent to sterilize for half an hour, and closed with lids.

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

Recipes for honey mushrooms marinated for the winter without vinegar

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

The recipe requires only four ingredients:

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

Preparation procedure:

1. Dissolve salt and citric acid powder in cold water. The brine is placed on the stove. When it starts boiling, add the mushrooms and cook for 10 minutes.
2. Honey mushrooms along with the marinade are placed in jars. Before rolling, the product is sterilized for 1.2 hours.

After sterilization is completed, the jars are sealed with lids and sent for storage until the onset of winter.

How to pickle honey mushrooms without seaming

For the winter, you can prepare pickled mushrooms without seaming. The method involves the use of ordinary nylon lids, which are simply used to cover the jars.

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

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

In a recipe that does not involve sealing with metal lids, honey mushrooms are not pre-cooked.

Preparation procedure:

1. Mushrooms are filled with water, boiled for 20 minutes, spices, salt and sugar are added.
2. Honey mushrooms are boiled in the marinade for 15 minutes, vinegar is poured in, waiting for the boil to resume, and removal from the stove.
3. The pickled product is placed in jars. Sunflower oil is heated in a frying pan, pour in 2 tbsp. l. into each jar.

The 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 lid

The recipe is based on the hot method. To preserve 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.;
• cloves – 5 buds;
• vinegar 70% strength - 3 tsp;
• fine-grained salt - 1.5 tbsp. l.;
• ground cinnamon optional - 0.5 tsp.

Preparation procedure:

1. From the listed ingredients, cook the marinade for three minutes. Vinegar is poured in before removing from heat.
2. The mushrooms are boiled twice in two waters. The first time, without salt, simply bring to a boil. Boil the second time with salt until fully cooked, about 30 minutes.
3. Remove the mushrooms from the boiling water with a slotted spoon, place them in jars so that they fill them to about ½ capacity, and pour in the marinade.

The jars are sealed with metal lids. After cooling, the product is sent to the cellar.

Pickled mushrooms for the winter with cinnamon

You can add cinnamon to any recipe. The spice is specific and is not used by everyone. As a basis, you can take a recipe for pickling mushrooms under a metal lid, only before seaming the product is sterilized for 15-20 minutes.

Honey mushrooms pickled for the winter: recipe with garlic

Garlic, like any other spice, can be added to the pickled product to taste. For example, let's take a recipe with vinegar.

Ingredients for 3 kg of mushrooms:

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

Preparation procedure:

1. Boil the mushrooms for 30 minutes and leave to drain in a colander.
2. Boil the brine for 10 minutes with 1 head of garlic. At the end, add table vinegar and add mushrooms.The product is boiled for another 10 minutes, placed in jars, garlic cloves from the second head are added, and sterilized for 30 minutes.

Preservation can be sealed with metal or nylon lids.

Pickled honey mushrooms for the winter in jars

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

Ingredients you will need:

• fine-grained salt - 2 tbsp. l.;
• loose sugar - 2 tbsp. l.;
• vinegar essence 70% strength - 1 tsp;
• black pepper – 5-6 peas;
• laurel - 5 leaves;
• cloves - 5 buds.

Preparation procedure:

1. The mushrooms are boiled twice in two waters. Bring to a boil for the first time and immediately drain. The second cooking is carried out for 40 minutes, after which the mushrooms are placed in a colander.
2. In another pan, cook the marinade. Vinegar is poured in while immersing the mushrooms. The product is boiled for 10 minutes, placed in jars, and sterilized for 15 minutes.

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

Quick preparation of pickled mushrooms in 15 minutes

For a quick recipe, it is better to marinate small mushrooms, as they absorb the brine in a short time. The pickled product will be ready for consumption after 12 hours.

For 1 kg of honey mushrooms you need to take:

• fine-grained salt - 1 tbsp;
• vinegar 70% strength - 1 tbsp;
• laurel - 3 leaves;
• black pepper—5 peas;
• garlic - 2 cloves;
• filtered water - 1 l.

Preparation procedure:

1. Boil the prepared mushrooms for 15 minutes in slightly salted water, allow time to drain in a colander.
2. From the listed ingredients, prepare a brine, add mushrooms, and boil for 15 minutes.

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

How to pickle honey mushrooms with paprika and butter

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

You need to prepare:

• melted butter – 300 g;
• fine-grained salt is taken to taste;
• paprika – 1 tsp.

Preparation procedure:

1. After thorough washing, the mushrooms are boiled in salted water for about 20 minutes, placed in a colander, and allowed to drain.
2. Melt butter in a deep frying pan, add mushrooms, simmer for half an hour. Paprika is added 10 minutes before removing from heat.
3. The product is placed in jars and filled with oil.

Jars for short-term storage can be sealed with a nylon lid. If you make the preparation for the winter, then it is better to use metal lids.

A simple recipe for pickling honey mushrooms with vegetable oil

With vegetable oil, you can preserve the pickled product even without vinegar. In winter it will be an excellent appetizer for the holiday table.

Ingredients 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.

Preparation procedure:

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

The jars are sealed with metal lids. After cooling down, they go down to the basement.

Pickled honey mushrooms for the winter without sterilizing jars

Sterilization takes extra time and not everyone likes it.A simple recipe will help you prepare delicious mushrooms that you can enjoy in winter.

Ingredients:

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

Preparation procedure:

1. Before cooking, forest fruit bodies are soaked for 20 minutes. Cook the mushrooms in new salted water for half an hour.
2. Place all ingredients in a saucepan, add mushrooms and cook for 50 minutes.
3. The pickled product is placed in jars and sealed with metal lids.

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

Recipe for pickled honey mushrooms with citric acid

If table vinegar is not acceptable for preservation, the pickled product can be prepared with citric acid. Mushrooms will be an excellent filling for a pie or pizza, or simply as a tasty snack.

Ingredients for 2 kg of mushrooms:

• citric acid – 1 tsp;
• laurel - leaves;
• non-chlorinated water – 1 l;
• loose sugar - 2 tbsp. l.;
• fine-grained salt - 1.5 tbsp. l.

Preparation procedure:

1. Forest fruit bodies are boiled in water with added salt for 15 minutes, after which they are left to drain in a colander.
2. Brine is prepared from the listed ingredients. After boiling, immediately add the mushrooms and cook for 30 minutes. Do not cover the dishes with a lid when cooking.
3. The pickled bodies are placed in sterilized jars, filled with brine, and sealed with nylon lids.

The pickled product will be ready for use within a day.

Recipes for making pickled mushrooms for the winter with dill umbrellas

Dill umbels are an excellent spice for 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 all its aroma to the forest bodies. The recipe is designed for 2 1 liter jars of mushrooms.

The following ingredients will be required:

• refined vegetable oil - 700 ml;
• filtered water – 1 l;
• vinegar 9% strength - 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 leaves;
• dill - 2 umbrellas.

Preparation procedure:

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

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

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

Fresh green dill gives pickled mushrooms a more subtle and fragrant aroma. This snack looks more appetizing. It is better to collect small honey mushrooms. Large bodies are cut with a knife several times. The cooking recipe is the same as with umbrellas. The only difference is the use of fresh dill instead of umbrellas. Take 2-3 tbsp of greens. l. 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 aroma to the product.If desired, you can diversify the taste by adding a couple of blackcurrant leaves.

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

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

Preparation procedure:

1. Boil the forest bodies for 20 minutes, lightly salting the water. While water is draining from the prepared mushrooms, prepare the marinade.
2. The brine is boiled for 5 minutes. After removing from heat, add balsamic vinegar and let sit for 10 minutes.
3. The boiled forest bodies are placed in jars and the marinade is poured in. Metal lids are simply placed on the neck of the cans without rolling them up with a machine.
4. The preservation is sterilized for 20 minutes. When using 1 liter jars, the sterilization time is increased to 25 minutes.

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

Spicy pickled mushrooms: recipe with horseradish and chili pepper

Fans of spicy snacks will love the recipe, which uses hot chili pepper and horseradish with spices.

The following ingredients are prepared for 2 kg of forest fruiting bodies:

• black pepper – 5 peas;
• fine crystalline salt – 1.5 tbsp. l.;
• loose sugar - 2 tbsp. l.;
• vinegar 9% strength – 80 ml;
• Cloves - 3 pieces;
• fresh chili pepper – 1 pod;
• horseradish root - 2 pieces.

Preparation procedure:

1. The sorted and washed forest bodies are boiled twice for 15 minutes in different waters. During the second boiling, add a little salt.Place the honey mushrooms in a colander to drain the water.
2. A marinade is prepared from all the listed ingredients. Horseradish is pre-cleaned and cut into rings. The seeds are removed from the pepper. The brine is boiled for 10 minutes, and vinegar is added just before removing from the heat.
3. The pickled product is placed in sterilized jars and sealed with metal lids.

After cooling, the preservation is sent to the cellar.

Marinating honey mushrooms with onions and nutmeg

Onions are considered the best seasoning for pickled mushrooms. To give the snack a nutmeg flavor, use ground nuts.

To prepare the brine you will need the following ingredients:

• boiled purified water – 0.7 l;
• table vinegar 9% strength - 5 tbsp. l.;
• fine-grained salt - 1.5 tbsp. l.;
• loose sugar - 2 tbsp. l.;
• ground nutmeg – 1 pinch.

Preparation procedure:

1. Peel 0.5 kg of onion and cut into rings. Take 2 kg of boiled honey mushrooms. The mushrooms are laid out in sterilized jars in layers with onion rings.
2. From the listed ingredients, cook the brine until the salt and sugar dissolve. The prepared marinade is poured into jars of honey mushrooms and sent to sterilize for 40 minutes.

After sterilization is complete, the jars are sealed with metal lids. In winter, a simple and tasty snack is served on the table.

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

The leaves of fruit trees are an excellent spice for pickled products. If the preserves will not be stored until winter, you can do without vinegar in the recipe to preserve notes of fruity aroma.

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

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

Preparation procedure:

1. Forest bodies are blanched for 3 minutes in salt water. After removing each batch from boiling water, immediately immerse it in cold water so that the cut on the mushrooms does not darken.
2. Make brine from water and salt, add honey mushrooms and boil for 25 minutes.
3. Boiled mushrooms are placed in jars, alternating with spices and cherry and black currant leaves.
4. It remains to pour the mushroom broth over the product and close with nylon lids.

Due to the lack of vinegar, it is not worth preserving until winter. After a couple of days, it is better to eat the pickled product.

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

The recipe with mustard seeds requires infusing the product for about 10 days. During this time, the spices will have time to fully impart their aroma to the forest bodies.

For 1.5 kg of honey mushrooms 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.

Preparation procedure:

1. Honey mushrooms are boiled in two waters for 10 and 20 minutes. 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 seeds throw the whole norm. Vinegar is not poured.
2. The boiled product is removed from the heat and left to infuse for a day. The next day, boil the rest of the spices for 5 minutes in 1 liter of water, add vinegar.
3. The mushrooms are taken out of the broth, allowed to drain, and placed in jars. All that remains is to pour in the new boiling marinade and seal the jars with metal lids.

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

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

For lovers of a wide range of spices, a special recipe is offered. However, you must not overdo it with spices, otherwise there will be no trace of the mushroom aroma.The recipe traditionally involves using 1 tbsp per 1 liter of water. l. salt and sugar. Take 9% vinegar to taste, about 5 tbsp. l.

Of the spices for 1 liter of marinade you will need:

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

Preparation 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, add vinegar.
3. Honey mushrooms are laid out in jars, filled with brine, and rolled up with metal lids.

The pickled product is stored in the cellar. In winter, it is served as an appetizer with strong alcoholic drinks.

What to do if pickled mushrooms become cloudy

The brine may become cloudy due to a violation of the preservation technology or a spoiled pickled product. If the recipe did not provide for hermetically sealed metal lids, then there is no botulism in cloudy mushrooms. You can taste the honey mushrooms. If you feel the product has fermented, you will simply have to throw it away. If the mushrooms are normal, they are washed, seasoned with refined oil, onions and served.

Cloudiness of the brine in hermetically sealed jars may be accompanied by the formation of botulism. The roll is thrown away without regret or trial.

How to pickle frozen mushrooms

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

For 1 kg of frozen forest bodies you will need:

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

Preparation procedure:

1. The frozen food 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, add vinegar and add boiled mushrooms. Boiling continues for another 10 minutes. The marinated product is removed from the heat and set aside to infuse.

After cooling, the pickled honey mushrooms along with the brine are placed in jars and placed in the refrigerator. The next day they eat a delicious snack.

The most delicious honey mushrooms, marinated in Korean

Fans of savory snacks are offered another delicious recipe. The finished pickled product cannot be stored until winter. The snack is intended for quick consumption. You can prepare a Korean dish using fresh forest carcasses or frozen ones.

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

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

Preparation procedure:

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

After 12 hours, the Korean appetizer is served to the table.

How to quickly pickle honey mushrooms for the table

A quick recipe not for preparing for the winter. The pickled product can be consumed after a couple of hours.

Ingredients for 1 kg of forest fruiting bodies:

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

Preparation 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 prepared from all the ingredients. The mushrooms are placed in jars, filled with brine, and after cooling, put in the refrigerator.

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

What can be prepared from pickled mushrooms?

The pickled mushrooms themselves are an excellent appetizer. If desired, forest fruiting bodies are used as a filling for pies and pizza. Mushrooms are used to make soup, salads, casseroles, and fried with potatoes.

Very tasty pickled honey 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 from frozen mushrooms. The recipe is designed for 1 kg of freezing.

The following ingredients will be required:

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

Preparation procedure:

1. The frozen food is placed in the multicooker bowl without prior defrosting. Pour in water, add all the spices except vinegar and oil. The device is turned on for 35 minutes in the “Steam Boiler” mode.
2. After 30 minutes, add 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 slow cooker, placed in jars, and placed in the refrigerator.

The pickled product will be ready for consumption after 12 hours.

How long can pickled mushrooms be stored?

Pickled preserves are stored in a cool, dark basement or refrigerator. It is better to eat the product before the start of the next mushroom season. When sealed with nylon lids, the product is stored for about 5-6 months. The metal lid allows you to increase the shelf life up to 2 years, provided that there is a protective food coating.

Conclusion

Pickled honey mushrooms add variety to the table in winter. You can prepare many delicious dishes from them and use them as a snack for alcoholic drinks. However, this product should be consumed in moderation, as it is heavy on the stomach.

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