We offer several simple recipes pickled mushrooms for the winter. The dish will not leave your guests or household members indifferent. Small beautiful mushrooms (the size of honey mushrooms allows you to cover them whole) with an elastic texture, harmonious taste and spicy aroma will perfectly complement any winter feast.

Among the numerous varieties of honey mushrooms that grow almost everywhere, autumn ones are considered optimal for harvesting. Externally, they are distinguished by the presence of a membranous ring - a “skirt” on the stem and scales on a dim light brown (brownish or ocher) flat-convex cap with a tubercle. The plates are white or yellowish, with brownish spots. The pulp of autumn mushrooms white, with a mild (not pungent) taste and a faint pleasant aroma. By nutritional value They are classified in the 3rd category (out of 4) and are recommended to be boiled before eating and pickling.

The collection and preparation of mushrooms must be approached with great responsibility in order to avoid the risk of poisoning. Firstly, you need to take only edible varieties that you are confident in, and secondly, strictly adhere to the established rules for processing and preservation.

Preliminary processing

Honey mushrooms grow in open places and not alone, but in friendly families, so mushroom pickers collect their harvest without much searching.

Fresh mushrooms brought from the forest must be processed immediately, before they cake. Honey mushrooms cleanse from plant debris and disassembled, cutting off the lower part of the legs. To wash away any remaining dirt and prevent the pulp from darkening in the air, mushrooms immediately soaked in water. Use both cold and hot water. Many people advise adding salt and citric acid to it (1 teaspoon of salt and 2 g of acid per 1 liter of water). During the soaking process, mushrooms sort and sort, rejecting all spoiled (overripe, wormy, etc.) specimens. Small mushrooms for harvesting are left whole, and large ones are cut into pieces. Honey mushrooms do not require long soaking, as they do not contain bitterness or caustic substances. It is enough to wash them thoroughly and rinse under running water.

Well-washed mushrooms are placed in a colander or on a sieve, allowing the water to drain. Then they are in mandatory Blanch or boil in salted water. The main methods of harvesting honey mushrooms for the winter are considered salting and pickling. The main difference between them is the use of acidic preservatives (vinegar and/or citric acid), which are added to marinades.

ABOUT in various ways You can learn how to pickle honey mushrooms from the article on our website.

Pickling is convenient because it allows you to prepare mushrooms quickly enough and then store them at home (in a cool, dark place). When preserving honey mushrooms in hermetically sealed jars, it is necessary to comply with all heat treatment requirements and the proportions of products specified in the recipes. When food is boiled, living bacteria die within 5 minutes, and accumulated toxins are destroyed within 20 minutes. Spores can only be removed by sterilization at a temperature of at least 120 ℃.

Botulism bacteria do not like environments with a pH above 4.6. The problem is that most people don’t like such products either. Table vinegar (9%) has a pH of about 3-3.5, when you mix vinegar with water, this figure increases (the more water, the higher the pH). To prepare a marinade with a pH of at least 4.5, you need to dissolve table vinegar 2-2.5 times. The result will be very sour in taste. That is, you will have protection against botulism, but few people will be able to eat it.

That is why mushrooms intended for harvesting with capping require such thorough cleaning, repeated washing and boiling. This is the only way to get rid of particles of soil in which botulism bacteria live.

Some housewives generally prefer to make only “open” preparations from mushrooms. It is especially difficult to wash the legs of honey mushrooms from the ground, since they grow in a “bunch” (many mushrooms from one root). Experienced mushroom pickers often collect only caps with the upper part of the stems (1-2 cm). Sometimes only the caps of honey mushrooms are preserved, and the legs are dried and then crushed into powder (both tasty and safe).

Here are some of the most popular and simple recipes on how to properly pickle honey mushrooms with step-by-step cooking technology.

Popular recipes

Honey mushrooms are not too bright and rich taste Therefore, in addition to the standard set of spices (salt, sugar, vinegar), various spices are added to marinades. Each housewife can adjust their proportions at her own discretion and determine experimentally the most successful options for pickling honey mushrooms in jars for the winter.

This recipe is good primarily because it takes into account all safety requirements.

Number of servings/volume: 1.5-2 l

Ingredients:

• fresh honey mushrooms – 3 kg;
• water – 0.5 l (for marinade);
• rock salt – 50 g (for boiling), 10-15 g (for marinade);
• sugar – 10 g;
• citric acid – 2 g (for boiling), 3 g (for marinade);
• bite, 5% – 75 ml (5 tbsp.);
• black pepper, sweet peas – 5-6 pcs.;
• bay leaf – 2-3 pcs.;
• dry cloves – 1 g;
• cinnamon – 1 g.

Cooking technology:

1. Place thoroughly washed mushrooms in a pan with boiling brine (50 g of salt and 2 g of citric acid per 1 liter of water), boil until tender (15-20 minutes), skimming off the foam with a slotted spoon.
2. While the mushrooms are cooking, wash and sterilize the jars and prepare the marinade.
3. For the marinade, pour 2 cups of water into an enamel pan, add salt, sugar, citric acid, allspice, bay leaf, cloves and cinnamon. Boil, stir and pour in vinegar. Boil.
4. Place the boiled mushrooms in hot jars, pour the marinade 1 cm below the top of the neck. Cover the jars with lids.
5. Place the jars of mushrooms in a saucepan with water heated to 45-50 ℃. Sterilize 0.5 liter jars at low boil for 30 minutes, liter jars for 40 minutes.
6. After sterilization, immediately roll up the jars with lids, check the tightness of the closures, turn them over and leave until completely cooled.

Ready-made mushrooms turn out to be very tasty; they are served as cold snack for strong drinks and as a side dish for meat dishes.

This method is one of the most popular and widespread; it allows you to pickle honey mushrooms deliciously and makes the preparation process faster, which is especially important when large quantities mushrooms

Number of servings/volume: 3-4 l

Ingredients:

• fresh honey mushrooms – 5 kg;
• water – 1 l (for marinade);
• rock salt – 4-5 tbsp. l. (for boiling), 1.5-2 tbsp. l. (for marinade);
• sugar – 2 tbsp. l.;
• vinegar essence (70%)/table vinegar (9%)/natural (apple or grape) – 0.5-1 tsp/3-6 tbsp. l./10-12 tbsp. l.;
• black pepper and sweet peas – 5-7 pcs.;
• bay leaf – 2 pcs.

If desired, you can add to the marinade:

• black pepper (peas) – 10-15 pcs.;
• dry cloves – 3-5 pcs.;
• cinnamon – 1-2 sticks;
• nutmeg – 0.5-1 pcs.;
• dill, umbrellas/seeds – 2-3 pcs/1 tsp;
• mustard seeds – 0.5-1 tsp;
• dry coriander – 0.5 tsp.

Cooking technology:

1. Place the washed mushrooms in a saucepan, add cold water, add salt at the rate of 50 g of salt per 1 liter, put on the stove and quickly bring to a boil over high heat.
2. Cook for 3-5 minutes, skimming off the foam. Drain the dirty water, pour the mushrooms again clean water, add salt and boil for another 20-30 minutes. Place the finished honey mushrooms in a colander and let the water drain.
3. Prepare the marinade in a separate pan. Heat the water, add salt, sugar and all the dry spices, after boiling, pour in the vinegar.
4. Immerse the mushrooms in the marinade and after boiling again, boil them for 5 minutes over low heat.
5. Sterilize jars and lids.
6. Place the mushrooms in jars, fill them to the top with marinade and immediately roll up the lids.
7. To allow the jars to cool slowly, turn them upside down and wrap them in a warm blanket.

The proportions of spices and herbs indicated in the recipe can be adjusted to taste. Experienced housewives advise that you be sure to taste the marinade during the cooking process, and add vinegar directly to the jars before seaming at the rate of 1 tbsp. l. vinegar (9%) per liter jar. Before serving, honey mushrooms are seasoned with onions and/or garlic, and seasoned with vegetable oil.

If you do not plan to store pickled mushrooms for a long time, then you can make them without sealing them hermetically, but you will have to keep such a preparation in the refrigerator.

Number of servings/volume: 1 l

Ingredients:

• fresh honey mushrooms – 1.5-2 kg;
• water – 0.5 ml (for marinade);
• rock salt – 50-75 g;
• sugar – 15-20 g;
• table vinegar (9%)/natural – 15-20 ml/25-50 ml;
• black pepper and sweet peas – 3-5 pcs.;
• dry cloves – 1-2 pcs.;
• bay leaf – 1-2 pcs.;
• garlic – 2-3 cloves;
• vegetable oil – 20-50 ml.

Cooking technology:

1. Dip the washed honey mushrooms into boiling salted water (1 tbsp per 1 liter). Blanch for 2-3 minutes.
2. Place the mushrooms in a colander and let the dirty water drain.
3. Place the honey mushrooms in an enamel pan, add cold water (0.5 l) and put on high heat. When the water boils, add 1 tbsp. l. salt and sugar, dry spices. Cook the mushrooms over low heat for 30-40 minutes, removing the foam with a slotted spoon.
4. Remove the pan with the prepared honey mushrooms from the heat, pour in the vinegar, stir and let the preparation cool.
5. Peel the garlic, cut the cloves into slices or thin slices.
6. Transfer the mushrooms into clean, dry jars, add the garlic, and pour in the remaining marinade. Carefully pour a little vegetable oil on top so that it covers the surface of the liquid with a thin layer. Close with tight nylon (polyethylene) lids.
7. Place the jars in the refrigerator.

This technology does not provide for sterilization or pasteurization of the canned product, so it is enough to wash the jars and lids well. Honey mushrooms stored in the refrigerator are convenient to use as an independent snack or for preparing first and second courses in the daily menu.

Video

They share their recipes for pickled honey mushrooms experienced housewives in the following videos:

Worked for several years as a television program editor with leading producers ornamental plants in Ukraine. At the dacha, of all types of agricultural work, she prefers harvesting, but for this she is ready to regularly weed, pull, shed, water, tie, thin out, etc. I am convinced that the most delicious vegetables and fruits are those grown with your own hands!

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It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the contents useful substances they are as high as possible. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.

Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.

Oklahoma farmer Carl Burns developed an unusual variety of multi-colored corn called Rainbow Corn. The grains on each cob are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selecting the most colored ordinary varieties and crossing them.

Convenient Android applications have been developed to help gardeners and gardeners. First of all, these are sowing (lunar, flower, etc.) calendars, thematic magazines, collections useful tips. With their help, you can choose a day favorable for planting each type of plant, determine the timing of their ripening and harvest on time.

Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.

Pickled honey mushrooms for the winter are a delicious and amazingly tasty dish. A jar of these mushrooms prepared for the winter at home can brighten up any stormy winter day.

And you can simply eat crispy pickled honey mushrooms with bread, without anything else. Tasty! And you can even feel the aroma of a summer forest or remember the crimson and gold of Indian summer...

Pickled honey mushrooms - the simplest recipe

You will need:

• mushrooms – 1.5 kg;
• dill umbrellas - 2 pcs;
• 4-6 peas of allspice;
• 2-4 bay leaves;
• 1 tsp mustard seeds (optional, but the Chinese add it);
• 1 tbsp. salt.
• 9% vinegar - 5 tbsp. spoon;
• garlic – 2 cloves.

How to cook pickled mushrooms - step by step recipe with photo:

Delicious honey mushrooms for the winter in marinade with garlic

Ingredients:

• fresh honey mushrooms - 1.2 kg;
• For the marinade (per 1 liter of water): 1 dill umbrella;
• 1-2 bay leaves;
• 2-3 peppercorns;
• 2 tbsp. spoons of sugar;
• 1 tbsp. spoon of salt;
• 5 tbsp. spoons of 9% vinegar.

How to prepare delicious pickled mushrooms for the winter - step-by-step instruction:

Sort, wash and boil the honey mushrooms for one and a half hours in clean water. Place in a colander, let the broth drain and rinse the mushrooms with boiled water. Place into sterile jars.

Preparing the marinade for mushrooms. Pour a liter of water into the empty pan and bring to a boil. Add salt, sugar, peppercorns, bay leaf and dill to the water. Boil the marinade for 5 minutes. Remove from heat and add vinegar. Pour marinade over mushrooms in jars.

Make sure the liquid completely covers the mushrooms.

Close the jars with mushrooms with lids. Cool and put in a cool place.

Marinated honey mushrooms are ideal for dishes made from potatoes and other vegetables, as well as various porridges. By the way, they make wonderful salads, and these mushrooms are simply great as an independent snack. However, try it yourself!

Marinated honey mushrooms with cinnamon for the winter

Delicious, aromatic pickled honey mushrooms are an excellent appetizer, especially if you sprinkle them with onions and pour over sunflower oil. Great for main courses.

Products:

• honey mushrooms – 1 kg;
• sugar – 2 tbsp;
• salt – 4 tbsp;
• bay leaf – 3 pcs.;
• allspice – 6 peas;
• cloves – 4 stars;
• cinnamon – 3 pieces;
• 70% vinegar essence – 3 tsp.

Marinated honey mushrooms are prepared as follows:

Pickled honey mushrooms - recipe without sterilization

For cooking we will need the following products:

• fresh honey mushrooms, preferably small ones, not overgrown, with thick legs
• salt, sugar
• acetic acid
• Bay leaf
• carnation
• garlic

Preparation:

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Honey mushrooms must be carefully sorted to remove debris. Especially in our case, since we collected honey mushrooms not only from stumps, but also took those that grow on the ground. Moreover, honey mushrooms have a thicker and softer leg, which makes them more pleasant to eat later.

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

Bring to a boil, let it simmer for 5-10 minutes and be sure to drain the first water, because it contains all the harmful substances that could be in the mushrooms. Well, it just looks ugly, all black and dirty!

Fill the honey mushrooms again with clean cold water and place on the stove. This time we let them boil for 1 hour-30 minutes, after which we add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 2 liters of water.

Add bay leaf and a few cloves of garlic. Throw in a few cloves. After the water boils, add 2.3 tablespoons of 9% acetic acid and you can wrap it up for the winter!

Pickled honey mushrooms for the winter - the most delicious recipe

Ingredients:

• Honey mushrooms - how much will it be
• Water - 1 l
• Salt - 1 tbsp. spoon
• Sugar - 1 - 1.5 tbsp. spoons
• Vinegar 9% - 9-10 tbsp. spoons
• Black peppercorns - 5-6 pieces
• Bay leaf - 1-2 pieces
• Cloves - 2-3 pcs.
• Garlic - optional - 2-3 cloves
• Grated nutmeg - optional

Cooking process:

1. Wash the honey mushrooms well, clean them of leaves and soil.
2. Fill with cold water and after boiling, boil for 10 minutes. Then drain the water through a colander.

3. Fill the mushrooms again with cold water, about 1 liter, bring to a boil and cook for 10 minutes.
4. Add sugar and salt to the mushroom broth - 1 tbsp. spoon per 1 liter of water. Bay leaf, pepper, garlic. Cook for 5 minutes.
5. Lastly, add vinegar 9%, as indicated in the recipe, or replace it with acetic acid at the rate of 1 tbsp. spoon per 1 liter of water, cook for 3 minutes and turn off the heat

6. Place the hot mushrooms in jars, which must first be sterilized along with the lids. Distribute the marinade evenly among the jars.

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If desired, add a fresh clove of garlic to each jar and roll up.

Turn over onto lids and cover with a blanket until cool.

Marinated honey mushrooms at home - a recipe for the winter

Ingredients:

• honey mushrooms - 10 liter bucket;
• salt - to taste;
• for marinade: 2 liters of water;
• 125 g coarse salt;
• 100 g vinegar;
• bay leaf - 1-2 pcs.;
• black pepper - a pinch.

How to cook:

Sort the mushrooms and wash them in several waters. Place the prepared mushrooms in a large saucepan, add water, and bring to a boil. Drain. We wash the mushrooms. We repeat this procedure again.

For the third time, add water, bring to a boil, reduce heat and cook until tender (2 hours). Half an hour before the end of cooking, add salt to taste. But not too much - the marinade is salty. In principle, the mushrooms are ready.

Prepare the marinade from water, salt and vinegar. Dip the boiled honey mushrooms into the boiling marinade with vinegar for 5 minutes.

Place a bay leaf and a few peppercorns on the bottom of the prepared jars. Use a slotted spoon to catch the mushrooms and fill the jars with them. Pour marinade for mushrooms. Cover with lids and sterilize. Half liter jars - 30 minutes. Roll up and wrap for a day.

Video: pickled honey mushrooms with vinegar

Excellent mushrooms - honey mushrooms! If you're lucky, you'll remove a couple of buckets from one stump, and you'll be free, and you won't have any troubles like worms. Beauty! Why such a mushroom was assigned only the 3rd category is unclear. Delicious, aromatic pickled mushrooms are always welcome guests on our table. And in winter it’s so nice to open a jar of pickled honey mushrooms! Marinating honey mushrooms is not much different from marinating other mushrooms. Each housewife, starting from the basic recipe, adds something of her own, changes the amount of salt or vinegar to taste, adds spices and seasonings... Our site has selected several recipes for pickled honey mushrooms for you, and you choose.

Honey mushrooms do not require long soaking; the most that can be done is to soak the peeled mushrooms in cold water to remove any remaining sand and debris. For pickling, select whole small mushrooms. The legs of honey mushrooms are quite edible, although they are a little tough, so they can be cut off by a third or half. (Particularly zealous owners dry the legs of honey mushrooms and prepare mushroom powder from them - it makes an excellent dressing for soup or sauce).

2-3 kg honey mushrooms.

Ingredients for marinade:
1 liter of water,
2 tbsp. salt,
1 tsp Sahara,
3 tbsp. 9% vinegar
4-5 black peppercorns,
1-2 bay leaves.

Preparation:
Boil the peeled mushrooms in water salted to taste until tender (the mushrooms should sink to the bottom). Remove the foam that forms with a slotted spoon. Then drain the water and place the mushrooms in the boiling marinade. Boil honey mushrooms in the marinade for 15 minutes, place in sterilized jars and seal.

Ingredients:
5 kg mushrooms,
1.5 liters of water,
1 tbsp. 70% vinegar,
100 g sugar,
100 g salt,
0.5 g cinnamon,
0.3 g peppercorns,
50 g vegetable oil.

Preparation:
Pour cleaned honey mushrooms with cold water for half an hour. Then rinse under running water and drain on a sieve. Place mushrooms in boiling water for 5 minutes. Transfer the honey mushrooms to a saucepan, pour in the cold marinade and place on the fire. After boiling, cook over low heat for 30-40 minutes, descaling. Cool the prepared honey mushrooms, transfer them to dry, clean jars and fill with marinade. Pour a little vegetable oil into each jar, close the jars with plastic lids. Keep refrigerated.

Ingredients:
2 kg honey mushrooms,
1 liter of water,
2 tbsp. Sahara,
4 tsp salt,
3 bay leaves,
6 peas of allspice,
4 buds of cloves,
3 cinnamon sticks,
3 tsp 70% vinegar.

Preparation:
Boil water, add spices (except vinegar), simmer for 3 minutes, pour in vinegar and remove from heat. Rinse the mushrooms well, cover with cold water, bring to a boil and drain. Pour the second water over the mushrooms, add salt and cook, without stirring, until it boils. After boiling, carefully stir the mushrooms and skim off the foam. When the mushrooms settle to the bottom, remove them using a slotted spoon, place them in sterilized jars at ⅔ height and fill with marinade to the top. Cover with lids and store in the refrigerator.

Ingredients:
1 kg honey mushrooms,
1-1.5 tbsp. salt,
1 tsp Sahara,
6-7 tbsp. apple or grape vinegar 6%,
3 bay leaves,
2 cloves of garlic,
7-8 black peppercorns,
1 cinnamon stick,
2 stacks water.

Preparation:
Place the peeled mushrooms in boiling water and cook from the moment of boiling for 20-30 minutes, skimming off any foam that forms. Drain in a colander. Prepare the marinade: pour 2 cups into the pan. water, add all the spices, put on fire and boil for 5 minutes. Place the mushrooms in the boiling marinade and simmer for 10 minutes. Transfer the prepared honey mushrooms into sterilized jars, fill them with marinade and leave to sterilize for 20 minutes. Roll it up.

Ingredients:
1 kg mushrooms,
250 ml 5% vinegar,
salt - to taste,
10 g sugar,
2 g citric acid,
6 peas of allspice,
1 bay leaf,
1 g cinnamon,
400 ml water.

Preparation:
To prepare the marinade, pour water and vinegar into an enamel pan, add salt to taste and boil. Dip the prepared mushrooms into the marinade and cook over low heat until cooked, when the mushrooms settle to the bottom and the marinade becomes transparent. Skim off the foam. Add the remaining spices to the marinade, bring to a boil again and place in clean jars, filling them 1 cm below the top. Cover with lids and set to sterilize: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll it up.

Marinated honey mushrooms with citric acid No. 2

Ingredients for marinade:
2 stacks water,
1 tsp salt,
10 g sugar,
6 peas of allspice,
1 g cinnamon,
1 clove bud,
3 g citric acid,
5 tbsp. 6% vinegar.
Decoction:
1 liter of water,
50 g salt,
2 g citric acid.

Preparation:
Boil the water for the decoction, add salt and citric acid, add the mushrooms to the decoction and cook, skimming off the foam, until tender. Place the mushrooms in jars. Boil water for the marinade, add salt, sugar, spices, citric acid and vinegar, bring to a boil and remove from heat. Pour the hot marinade over the mushrooms, cover with lids and sterilize for 40 minutes. Roll it up.

Honey mushrooms pickled

Ingredients:
1.5-2 kg of peeled honey mushrooms,
1 tsp Sahara,
2 tsp salt,
½ tsp. 70% vinegar,
5-6 black peppercorns,
2 bay leaves.

Preparation:
Place the mushrooms in a saucepan and cover with cold water. Add salt to taste, bring to a boil and drain. Rinse the mushrooms and fill them with cold water again. Cook the mushrooms after boiling for 10-15 minutes. Drain the water again. cook the marinade from 1 liter of water and the indicated spices, except vinegar, boil it for 2-3 minutes and pour in the vinegar. Place the mushrooms in the boiling marinade, boil and cook for another 5 minutes. Using a slotted spoon, place the finished mushrooms in sterilized jars, pour in the marinade and close with nylon lids. Keep refrigerated.

Ingredients:
1 kg honey mushrooms,
1 tbsp. salt,
½ cup water,
1 tsp 70% vinegar,
3 bay leaves,
5 black peppercorns.

Preparation:
Pour the prepared mushrooms with brine and put on fire. Bring to a boil, skim off the foam and add spices (except vinegar). Cook the mushrooms over medium heat for 30 minutes. Place the mushrooms in sterilized jars, cover with lids and sterilize for 15 minutes. Roll it up.

Marinated honey mushrooms with garlic

Ingredients:
1 kg honey mushrooms,
30 g salt,
3 peas of allspice,
2 buds of cloves,
2 bay leaves,
1 tsp 70% vinegar,
cinnamon - to taste.

Preparation:
Boil the peeled mushrooms in boiling water for 25-30 minutes. At the end of cooking, add salt and spices (except vinegar). Drain off excess water, season with vinegar, stir and immediately place in sterilized jars. Place for sterilization for 25-30 minutes. Roll it up.

Ingredients:
3 kg mushrooms,
1.5 liters of water,
3 tbsp. Sahara,
4 tbsp. salt,
16 bay leaves,
10 black peppercorns,
3-4 cloves of garlic,
2-3 buds of cloves,
⅔ stack. 9% vinegar,
2-3 currant leaves.

Preparation:
Boil the peeled mushrooms in boiling water for 15 minutes and drain in a colander. Prepare the marinade, boil it and dip the mushrooms in it. Cook the mushrooms until cooked (the mushrooms will sink to the bottom). Place in sterilized jars, sterilize for 15-20 minutes, and roll up.

Marinated honey mushrooms with dill

Ingredients:
2 kg honey mushrooms,
1 liter of water,
100 ml 5% vinegar,
100 g sugar,
110 g salt,
6 black peppercorns,
2-3 dill umbrellas.

Preparation:
Place peeled and washed mushrooms in salted water (take 30 g of salt for 1 kg of mushrooms) and cook for 10-15 minutes. Fold it back sieve and rinse with hot water. Prepare the marinade: dissolve sugar and 50 g of salt in 1 liter of water, add dill and pepper, bring to a boil and boil for another 5 minutes. Strain, bring to a boil again and pour in the vinegar. Place mushrooms in the hot marinade and cook until they sink to the bottom. Place the finished mushrooms in sterilized jars, pour in the marinade and let cool. Wrap the necks of the jars with parchment and tie them with thread. Store the workpiece in a cool place.

Honey mushrooms marinated with balsamic vinegar

Ingredients for marinade:
1 liter of water,
4 tsp salt,
2 tbsp. Sahara,
3 buds of cloves,
3 bay leaves,
6 peas of allspice,
1 small cinnamon stick,
150-200 ml balsamic vinegar,
lingonberry leaves.

Preparation:
Pour cold water over the prepared mushrooms and put on fire. Bring to a boil and cook, skimming, for 3-5 minutes. Drain the water, cover the mushrooms again with cold water, add a little salt and vinegar and cook for 15-20 minutes from the moment of boiling. If foam appears, remove it. Drain the liquid again and drain the mushrooms in a colander. Prepare the marinade: add salt and sugar to the water, bring to a boil, boil for 2-3 minutes and cool. Then add vinegar. Divide the mushrooms into sterilized jars, add spices and fill with marinade. Cover with lids and set to sterilize: 0.5-liter - 15 minutes, 1-liter - 20 minutes. Roll it up, turn it over, wrap it up.

Happy preparations!

Larisa Shuftaykina

Forest mushrooms are the greatest gift of Siberian nature. It is always very interesting to gather them in a large group and then, of course, cook them into a delicious soup, pie, or simply fry them with potatoes. But no matter how delicious it is to eat them fresh, I would really like to preserve this happiness for the winter. Just open the refrigerator - and there they are! Delicious, ready-made, fresh.

Fortunately, a solution to this problem has long been found, so all we have to do is use it correctly. And this, of course, is a marinade. In addition to the long shelf life of even a very large number of mushrooms, it also allows them to always be ready for use - colored with various tasty additives and elastic, which freezing cannot provide - when thawed, the mushrooms will become more like mush. Our people have been pickling mushrooms for centuries. Milk mushrooms are perhaps the most popular mushrooms for pickling. But today we want to talk about other wonderful and beloved mushrooms - honey mushrooms.

It’s hard to find a mushroom picker who doesn’t love them, they’re a real success. It is enough to come across some old, large and forgotten tree stump, and you’re done. You are guaranteed at least a couple of buckets of harvest, and you can safely go home with a sense of accomplishment. On top of everything else, you won’t have a ton of hard work waiting for you at home sorting through the collected mushrooms, because honey mushrooms are not wormy, which means you can wash them and finish processing them. Isn't it wonderful how easy they are to handle? And the choice of dishes that can be prepared with them is simply endless. Weight delicious soups, fried mushrooms Baked with vegetables, honey mushrooms are also great for julienne and pies.

What about pickled mushrooms? They make delicious salads, both pickled or fresh, and stewed cabbage with them takes on a completely new look for everyone. pleasant taste. Well, the simplest thing is to serve them as a separate appetizer at the table. And this option is perhaps the most delicious - after all, it is the “juice”!

How to pickle honey mushrooms for the winter with citric acid?

It is known that one of the best natural preservatives is acid. Many people pickle mushrooms in vinegar and, in general, there is nothing wrong with this, but many treat it with some concern, as a very harsh and “thermonuclear” product. I would still like to use something softer and more natural. In addition, this method of marinade allows you to use less salt, which, as we know, is not particularly useful, especially in large quantities.

For example, citric acid is perfect for these purposes. With its mild taste, it forms a very pleasant combination with the taste of the mushroom itself, but at the same time keeps it very fresh, elastic and as if it had just been picked from a stump.

These mushrooms are best suited to the holiday table as an unusual and soft appetizer. You can decorate a salad with them, add them to a pie, or even make a delicious “spread” on bread - just puree them with cheese, chicken liver, or even on their own.

Ingredients:

· fresh honey mushrooms – 2.5 kilograms;

· citric acid in granules – 1 teaspoon with a small pile;

· laurel leaves – 5-6 pieces;

· table salt – 1.5 tablespoons;

· granulated sugar – 2 tablespoons;

· water – 1.25 liters;

· garlic – 2-3 cloves (optional);

· favorite spices (coriander, red or black peppercorns, cloves, etc.).

How to cook?

Step 1. First you will need to process the mushrooms. It is best to soak them in cold water for several hours, and then rinse the mushrooms under running clean water, remove various contaminants and parts that you think are unnecessary.

Then, pour clean honey mushrooms into a large saucepan, fill with cold salted water and bring it to a boil. Cook the mushrooms for 10-15 minutes after boiling, then drain the mushrooms in a colander and let the water drain completely.

Step 2. Now, mix all the ingredients in a new or the same pan. Water, citric acid, salt, sugar, spices and bay leaf. It is recommended to chop the garlic clove into 2-3 parts so that it better releases its juice into the marinade. Boil the mixture, and then carefully add the cooked honey mushrooms to it.

Step 3. Now, set the heat to very low and cook the mushrooms in the marinade. Under no circumstances should you cover it with a lid.

During the cooking process, a light foam may begin to form. If desired, you can remove it with a tablespoon, but there is no need for this - it is not dangerous in any way and will disperse even at the stage of bottling into jars.

Step 4. Sterilize the jars. Carefully pour the still hot honey mushrooms into the jars. At this stage, you can stick a fresh hot pepper in there so that during the pickling process it gives its spice to the mushrooms. Roll up the jars or cover tightly with plastic lids and leave to cool. For a more reliable effect, you can even turn the jars upside down and wrap them so that they cool more slowly and all the necessary processes take place.

However, this step is completely optional in this recipe. Just reinsurance.

Store in the basement or refrigerator and enjoy your deliciousness at any time of the year! Bon appetit!

Honey mushrooms pickled for the winter without sterilization

As we have already seen in the previous recipe, pickling honey mushrooms for the winter is not at all difficult, and in as many quantities as you like. And it would seem that everything is good, simple and beautiful, but there is one thing...

What kind of sterilization is this? In all the recipes they write about it as something self-evident, but how to do it is almost nowhere to be found. And even if you find it, it somehow doesn’t become any clearer. For novice cooks, this question is often very acute, and few people understand this. The process seems very complicated, long and completely illegible. That is why we have found a recipe for you that does not require sterilization at all! Can you imagine? This can significantly save time and nerves for more than one cook, which means it’s time to get started!

It is worth mentioning that this does not eliminate the need to sterilize the jars - without this, your mushrooms will simply spoil during storage. Although, if you plan to store them for a short time, you can avoid this step, but it’s still not worth the risk. If you don’t know how to sterilize jars, don’t worry, we will tell you about this in the “cooking features” appendix.

Ingredients:

· fresh honey mushrooms – 2 kilograms;

· table salt – 1 tablespoon;

· granulated sugar – 2 tablespoons;

· table vinegar (9%) – 100 milliliters (a little more than 1/3 cup);

· bay leaves – 3-5 pieces;

· black peppercorns – 5-10 pieces;

· garlic – 2-3 large cloves.

How to cook?

Step 1: Clean the mushrooms. It is best to soak them in cold water for several hours, then select the spoiled ones and cut off the lower part of the legs. After this, rinse the mushrooms again.

Step 2. Now, you need to carry out another cleaning procedure. Fill the mushrooms with cold but salty water and leave to soak for about half an hour or a little less. During this time, various remnants of earth, sand, small insects and other contaminants will come out completely.

Step 3. Rinse the mushrooms again and add a liter of water. The water should be clean and cold. Bring the mixture to a boil and simmer over low heat for about half an hour. During the process, foam will form and this time it will need to be constantly removed. There is nothing complicated about this; you can remove the foam with a slotted spoon, a hand sieve, or just a tablespoon.

Step 4. While the mushrooms are boiling, you can prepare the marinade. To do this, you will need to mix all the ingredients - water, vinegar, salt, sugar and spices. Cut the garlic into thin flakes and mix everything thoroughly. Sugar and salt should be allowed to completely dissolve.

Step 5. Place the finished honey mushrooms in a colander and let the water drain completely. You can even stir them a little. When all the water has drained, transfer the mushrooms back into the pan and pour over the prepared marinade.

Bring the marinade to a boil, then reduce the heat to low and boil the mushrooms in the marinade for about 40 minutes to an hour. It is best to cover the pan with a lid. Stir the mixture thoroughly every 5-10 minutes.

Step 6. Using a slotted spoon, place the prepared honey mushrooms into jars prepared in advance. Then, distribute the marinade evenly, pouring it over the mushrooms to the top. Close the jars tightly, turn them upside down and let cool completely. Store in the refrigerator or cellar at a temperature no higher than +12 degrees.

How to pickle honey mushrooms for the winter with butter?

Vinegar and citric acid perfectly preserve the freshness and taste of mushrooms and therefore it is impossible to find fault with these types of marinade. But not everyone likes this sour taste; I would like to preserve the mushrooms in something softer and more enveloping... For example, in butter! In many recipes, you still have to use some kind of acid, albeit in smaller quantities, in order to better preserve the mushrooms. But especially for you, we tried and found an absolutely unique recipe that does not require any acid or even water at all! Only butter, mushrooms, spices and salt! And with garlic, it’s absolutely perfection - just for the royal table and serve!

Storing food in oil is a great invention. It practically does not change the taste of the product, in our case a mushroom, and even moreover, it improves the taste, because it’s not for nothing that we cook most of our food in oil. In addition, the oil adds nutrition to the snacks and makes them more filling. In this recipe we will use butter, because it has the excellent quality of softening flavors, giving a light creamy note and making the dish richer and more saturated. And in winter it is a real source of energy.

This recipe also uses paprika and for good reason. Its rich and sweet taste goes perfectly with buttery mushrooms and gives them greater richness, a pleasant reddish color and an unforgettable taste. This recipe is perfect for you if you want to distinguish yourself with your culinary talents, because very few people can cook this!

Ingredients:

melted butter – 300 grams;

· fresh honey mushrooms – 1 kilogram;

· salt – 1-3 teaspoons (to taste);

· garlic – 2 small cloves;

· paprika (if desired) – 1 teaspoon.

How to cook?

Step 2. Boil water, having previously salted it, and carefully lower the already clean honey mushrooms into it. You need to cook for about 15-20 minutes and constantly skim off the foam that will form on the surface.

Step 3. Then, carefully drain all the water or drain the mushrooms in a colander or large sieve. Let the water drain completely and leave for a while so that the mushrooms dry out a little.

Step 4. Meanwhile, in a small saucepan or in the large saucepan you plan to use, melt the butter completely, it should become completely liquid. Cut the garlic into thin flakes into the oil and add the dried honey mushrooms.

Step 5. Over medium heat, simmer the mushrooms in oil for half an hour, stirring the mushrooms periodically so that they do not stick to the bottom of the container. Towards the end of cooking, carefully add paprika, salt and black pepper if desired.

Step 6. Mix the mixture thoroughly again and simmer for about 10-15 minutes so that the mushrooms are saturated with spices and the salt is completely dissolved.

Step 7. Carefully place the prepared honey mushrooms into jars prepared in advance, distributing them evenly and pour the remaining oil in the pan on top. There should be quite a lot of oil, so if there is not enough to pour, it is better to melt more and pour fresh hot oil on top, this is important. Close the lids tightly, turn the jars upside down and wrap them in a blanket or thick towel. Leave in this state until completely cooled. Honey mushrooms marinated according to this recipe are great for mushroom pates, fillings for pies and simply decorating sandwiches or, for example, unsweetened porridges. Especially buckwheat.

Honey mushrooms, hot pickled for the winter

In this recipe we will finally use good old pickling. This marinade method is a little more complicated, especially at first, but experienced housewives assure that it is worth it. You just need to get used to it a little, get better at it and read our article and you will definitely succeed even the first time. We recommend using hot salting, as it is considered to be the most reliable and not very troublesome.

It is worth mentioning that salted mushrooms should be stored exclusively at low temperatures - not lower than 0 and not higher than 10 degrees. Otherwise, they may simply turn sour. Another important point- this is that the mushrooms must be brined to the top, otherwise mold will certainly form on the surface, and this is very scary - the entire jar, or at least half, will simply have to be thrown into the trash. Especially to save your precious nerves, we have found the simplest recipe for hot pickling. Almost everyone succeeds the first time and it turns out very tasty.

Ingredients:

· fresh honey mushrooms – 1.5 kilograms;

· table salt – 35 grams;

bay leaves - 5-6 pieces;

· black peppercorns – 8-10 peas;

· garlic cloves – 2 pieces.

How to cook?

Step 1. First of all, as usual, you will need to properly prepare the mushrooms. It is best to soak them in cold water for several hours, then select the spoiled ones and cut off the lower part of the legs. After this, rinse the mushrooms again.

Step 2. Pour fresh cold water over the washed mushrooms and lightly salt it. Bring the water to a boil and cook the mushrooms for 20-30 minutes. Foam will constantly form on the surface, it must be carefully removed - do not neglect this step, it is more important than you might think at first. It is in this foam that dirt, harmful substances and other organic and inorganic debris that may accidentally end up in mushrooms are collected. Of course, we need to get rid of it.

Step 3. Place the finished honey mushrooms in a colander to drain all excess water. Stir the mushrooms slightly with a spoon, and then distribute the mushrooms again. You need to get rid of that water as much as possible, you need to let the mushrooms dry out even a little. However, they must remain hot, this is important. That's why the method is called hot. J

Step 4. Meanwhile, you need to prepare the jars. Place the already sterilized and clean jars on the work surface. You need to pour a thin but even layer of salt on the bottom, sprinkle a few peppercorns and a couple of bay leaves on top.

Step 5. Then, lay out a small layer of prepared honey mushrooms. Spread a thin layer of salt on top again, sprinkle with spices and lay out a new one. You need to completely fill the jars with these layers. When all the honey mushrooms are laid out, compact the honey mushrooms thoroughly to free up space in the jar and allow all excess air to escape. They should be compacted very tightly.

Step 6. Now, tightly close the lids of the jars, turn them over and wrap them in a thick blanket. Leave to cool completely. After that, store in the refrigerator or in the basement and do not forget about the temperature!

Features of preparing pickled mushrooms

Feature 1. - Sterilization

So, as promised, we are writing to you about how to properly sterilize marinade jars, and in general this knowledge will be useful to you for any preparations.

Step 1: Check the jars for defects. It could be the slightest crack, chip - anything. This, albeit minimal, is a source of air and it will ruin your workpiece, on which you spent so much time, effort, and maybe even money.

Step 2. Carefully, using a product, maybe even vinegar and soda, rinse the jars. They must be perfectly clean, this is a very important point.

Step 3. Sterilization. It can be done in different ways.

The first one is the ferry. To do this, you need to boil water in a saucepan and place a flat metal sieve on top that can support the weight of several cans. The jars must be placed upside down on a sieve so that a strong stream of steam flows directly into the jar. The water should boil for 15-20 minutes, this is how long sterilization will take. Then, the finished jars will also need to be placed upside down on a clean towel or any other clean cloth so that the water condenses and removes excess glass.

The second is in the oven. Place the jars, still damp after washing, in the oven and heat it to 160-180 degrees. Keep in the oven until all the water has completely evaporated, then carefully place on a baking rack.

The third is in the microwave. You need to pour it into the bottom of the jars cold water. Just about 1 centimeter. Then, turn on the microwave for 4 minutes (+-1 minute) and wait for the water to evaporate. This is the same as steam sterilization. Just be careful, empty cans should no longer be heated - this is very dangerous. The jars will then also need to be placed upside down on a clean towel so that all the water drains out.

Feature 2. Soaking mushrooms

This step is not written about in every recipe, but this is very in vain, the step is very important. The fact is that mushrooms tend to absorb various dirt and toxins from the soil and air. This feature is not fatal and all the dirt is perfectly absorbed by cold, salted water, but it just needs to be given time to act. So soak for at least a couple of hours. This will also help you get to grips with cleaning mushrooms faster.

Feature 3. Spices

In pickling honey mushrooms there are no strict rules regarding spices, the main thing is salt, sometimes sugar and vinegar. But what herbs or whole spices you use is not so important, and this opens up a lot of room for improvisation. Some people prefer to add bay leaf, garlic or black peppercorns - these are all the most common additives. But many also recommend adding whole cloves, cinnamon, paprika or, for example, whole hot pepper. You can also fry the onion until golden brown and add it. Try it!

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If you are lucky enough to find a family of honey mushrooms in the forest, you will not leave with an empty basket. There will be enough for soup and main course, and there will also be some left over for the winter. Pickled young mushrooms are especially tasty. Pickling is a great way to preserve mushrooms for a long time.

To prevent honey mushroom preparations from spoiling in winter, the mushrooms should be properly prepared.

Mushrooms brought from the forest always contain debris, leaves and twigs. All this must be thrown away, carefully sorting the mushrooms. It is worth selecting large specimens - they are not suitable for preparations, but the soup or stewed potatoes will turn out tasty and aromatic.

Unfortunately, honey mushrooms have many relatives that look similar to them, but are not edible and even poisonous. Therefore, when sorting mushrooms, you need to throw away all suspicious ones without pity. For selected mushrooms, we cut off the lower part of the stem, stained with soil, and remove the white covering film under the cap, which is especially pronounced in young mushrooms.

Now the mushrooms should be soaked for a short time. It's good to add salt to the water. Then all the unnoticed worms will emerge. While the mushrooms are soaking, the dirt that sticks to them will settle to the bottom. But in order to completely get rid of the smallest particles of soil that can cause botulism, the mushrooms need to be washed several times under running water.

Collected mushrooms cannot be stored. They need to be prepared, frozen and marinated within the next 24 hours. Therefore, you must act quickly.

How to pickle honey mushrooms for the winter (video)

How to quickly pickle honey mushrooms

Mushrooms are simply marinated. You can eat them right away, but if you let them sit, the mushrooms will be well soaked in the marinade and spices and will become much tastier.

Usually, for every kilogram of boiled mushrooms, take a liter of marinade, to which, in addition to water, you need to add 2 tbsp. spoons of salt and sugar and 4 tbsp. spoons 9% vinegar. Without spices, the marinade will not work. Therefore, we add a little bay leaf, clove buds, allspice and black pepper. If you love the taste and smell of cinnamon, then one stick will only improve the marinade. Garlic lovers can add 3-4 cloves per liter. The marinating process itself consists of two stages:

• Boil the prepared honey mushrooms. You can add a little salt to the water. To ensure that all the dirt that could not be washed off is completely removed, the first broth should be drained after a few minutes of boiling, the mushrooms should be washed again, covered with water and boiled for another 25 minutes.
• Place the strained mushrooms in the marinade prepared from all the ingredients. You need to cook the mushrooms in it for at least a quarter of an hour. The cooking time should not be exceeded much so that the mushrooms do not lose their shape. Pickled mushrooms should be poured immediately after cooking into sterilized containers.

Honey mushrooms are simply marinated

If you are going to eat the appetizer right away, you can put the mushrooms in the refrigerator. They will be ready in 24 hours. For winter storage of marinade in jars, it is better to fill it with calcined vegetable oil. Its layer should not be thinner than 1 cm. It is not advisable to hermetically seal pickled mushrooms. Without air access, botulinum toxin produced by the botulinus bacterium can form in them. Its main habitat is soil. With it, it can easily get into the marinade and make canned food deadly to health. In an acidic environment, the process of botulinum toxin formation may stop. Therefore, vinegar is added to the marinade. But for some, such canned food is not suitable for health reasons. Is it possible to replace it with something?

Pickled mushrooms without vinegar

Recipe for pickled mushrooms without vinegar

In this case, the acidic environment is created by citric acid. Housewives have been pickling honey mushrooms this way for many years. For a kilogram of already boiled mushrooms for marinade you need:

• water - 0.5 l;
• salt - 1.5 teaspoons;
• sugar - 1 teaspoon;
• citric acid - 10 g.

Add your favorite spices to the marinade: peppercorns, bay leaves, clove buds. You can add a few cloves of garlic, but this is directly into the jars.

Boil the mushrooms in 2 stages. After boiling for 10 minutes, place the mushrooms in a colander and be sure to rinse. Place in cold water, to which we add salt - a tablespoon for every kilogram of honey mushrooms. This amount of water will require 1 liter. Mushrooms need to be boiled until they settle to the bottom and the broth turns light in color. Be sure to remove the foam that formed during boiling. Place the strained mushrooms in a sterilized container and pour in the boiling marinade prepared in advance. For it, mix all the ingredients and let it simmer a little.

If you have run out of marinades prepared in the fall, but have a lot of frozen mushrooms, you can prepare delicious pickled mushrooms from them.

Marinated honey mushrooms with onions (video)

How to properly marinate frozen mushrooms at home

There is no need to specifically defrost them.

Ingredients:

• frozen mushrooms - 1 kg;
• water - 1 l;
• vinegar, preferably red wine - 200 g;
• 2 level tablespoons each of salt and sugar;
• a couple of cloves of garlic;
• spices for the marinade: peppercorns, clove buds, bay leaf.

Boil the frozen honey mushrooms until tender, strain. Prepare the marinade from the remaining ingredients, in which we cook the mushrooms for another 10 minutes. Place in glass jars. They will be ready in the refrigerator after 24 hours.

Homemade pickled frozen mushrooms

Recipe for pickled mushrooms in Korean

Korean cuisine is very diverse. The dishes are united by a large number of seasonings and spices. Various combinations of them allow you to prepare pickled mushrooms with completely different tastes.

Korean honey mushrooms with vegetables

Ingredients:

• multi-colored sweet pepper - 4 pcs.;
• honey mushrooms - 1 kg;
• 3 carrots and garlic cloves;
• 2 onions;
• a tablespoon of sugar;
• 0.5 teaspoon salt;
• a pinch of ground black pepper and the same coriander;
• a quarter liter of vegetable oil;
• 8 tablespoons of 9% vinegar.

Pickled honey mushrooms in Korean

Boil the mushrooms until tender and drain well. To prevent the mushrooms from darkening, add a pinch of citric acid to the water. Three carrots on a grater for Korean dishes, pour boiling water over them and let cool under the lid, drain. We cut the peppers into strips and the onions into half rings. For this dish, we do not chop the garlic, but cut it into slices. Mix vegetables, mushrooms, oil and spices. Let the mixture marinate for 2 hours. Now it needs to be put into sterilized jars with a volume of 0.5 liters. Place the lidded jars into a water bath for sterilization. Be sure to place a towel on the bottom of the pot of water to prevent them from bursting. Keep the jars in the pan for 1 hour, the water should boil very low. We seal the finished canned food tightly, wrap the lids down and insulate it well. After cooling, take it out into the cold.

Glass jars- traditional dishes for pickling mushrooms. They are the most convenient to use; canned food is stored well in them. As a rule, the weight of mushrooms and the volume of marinade in the recipe are given exactly for one jar.

Glass jars - traditional dishes for pickling mushrooms

Preparing pickled mushrooms in jars for the winter

This recipe uses non-traditional ingredients such as dill and currant leaves. The mushrooms will turn out similar to salted ones and very tasty.

Ingredients:

• honey mushrooms - 5 kg;
• lean oil - 1 glass;
• dill in umbrellas - 2 pcs.;
• currant leaves - 5 pcs.;
• the same number of bay leaves;
• garlic - 5 cloves;
• vinegar essence - tbsp. spoon;
• 2 tbsp. spoons of salt and sugar for each liter of marinade, to which you need to add allspice - 8 peas.

Boil the mushrooms until tender. The water needs to be slightly salted. We strain them and wash them. Prepare the marinade from the ingredients according to the recipe, adding everything except vinegar. Cut the garlic into slices. Place honey mushrooms in the marinade and cook for 20 minutes. We pour vinegar essence into them. Immediately pour into sterilized containers. We seal it tightly, wrap it, insulate it and keep it there until it cools down.

Salad from pickled mushrooms (video)

Marinated honey mushrooms, prepared at home, are a wonderful appetizer that can be served on a holiday. Topped with chopped onions, they make a great addition to boiled potatoes on a weekday. This preparation would be appropriate in any menu.

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