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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).

Ingredients for marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
10 tbsp. 9% vinegar,
2-3 buds of cloves,
4-5 black peppercorns,
1 bay leaf,
garlic and grated nutmeg - optional.

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.

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

The mushroom time has come to go to the forest for autumn honey mushrooms. Mushroom pickers go into the forest with one goal - to pick mushrooms and prepare honey mushrooms marinated according to various recipes at home.

First of all, the mushrooms need to be thoroughly washed and cleaned. Often leaves, moss, grass, pine needles and dry twigs stick to mushroom caps. To wash and clean the mushrooms, place them in a bucket, basin or large pan and fill them with water. Mushrooms are lighter than water and float to the top. Therefore, a plate with a weight is placed on top so that all the mushrooms are covered with water and the garbage is left behind them. You will learn all other step-by-step steps from the article itself.

From the article you will learn:

Honey mushrooms pickled for the winter - in jars at home

Ingredients:

• Bucket of fresh honey mushrooms
• 2 tbsp. spoons - salt
• 1 teaspoon of vinegar essence 70% per liter jar of honey mushrooms

For marinade per 1 liter of water you will need:

• 1 tbsp. - spoon of salt
• 1 tbsp. - spoon of sugar
• 5 pieces. - black peppercorns
• 5 pieces. - cloves
• 5 pieces. - bay leaf

We will cook the mushrooms in a large saucepan with a capacity of 10 liters.

Fill the pan halfway with water and add the mushrooms.

We put as many mushrooms in the pan as will fit. Add the rest of the mushrooms when the honey mushrooms settle in the pan.

Our mushrooms have boiled, remove from heat and rinse them well under running water.

Place the washed mushrooms back into the pan.

Pour in clean water in such quantity that it does not leak out when boiling. Add 2 tablespoons of salt, bring to a boil and cook for 40 minutes.

After 40 minutes, drain the water and let the water drain completely. While the water is draining from the mushrooms, we will prepare the marinade.

Preparing the marinade

We prepare the marinade based on 1 liter of water.

Pour a liter of water into the pan, add: salt, sugar, black peppercorns, cloves, bay leaf. Put the marinade on the fire and bring to a boil.

Marinating honey mushrooms

The water from the honey mushrooms is glassed and now you can put them in pre-sterilized jars. We place the honey mushrooms loosely (do not press down) up to the shoulders and two fingers from the top of the edge of the jar.

The mushrooms sat in the jars and settled a little, but there is no need to add them. Pour hot marinade into each jar.

Pour 1 teaspoon of vinegar essence 70% into each jar.

And immediately close it tightly with a lid for the winter. It turned out to be only 3 liter jars and 4 720 g jars.

Turn the jars upside down and leave them like that until they cool completely.

All that remains is to wish the mushroom pickers buckets full of honey mushrooms without leaving the spot.

And sunny autumn days.

Honey mushrooms marinated for the winter with cinnamon

Cinnamon gives mushrooms a special aroma and slightly sweet taste.

You will need:

• 1 kg - honey mushrooms

For the marinade:

• 1 - 1.5 tbsp. spoons - salt
• 1 tbsp. spoon - sugar
• 7 tbsp. spoons - apple cider vinegar 6%
• 3 pcs. - bay leaf
• 3 cloves - garlic
• 8 peas - black pepper
• 1/2 stick - cinnamon
• 1 teaspoon - dill seeds
• 1 tbsp. spoon - mustard seeds

Preparation of the recipe: Marinated honey mushrooms:

1. Sort through fresh mushrooms and remove debris, then wash.
2. Pour water into a large saucepan and bring it to a boil. Place mushrooms in water and bring to a boil. Place the mushrooms in water, bring to a boil and cook for 20 - 30 minutes, stirring occasionally and skimming any foam that has formed from the surface.
3. Place the boiled mushrooms in a colander to drain the liquid.
4. Preparing the marinade: Pour 2 cups of water into a small saucepan. Add sugar, salt, pepper, cinnamon, peeled and finely chopped garlic, bay leaf, mustard seeds, dill seeds, and vinegar. Boil the marinade over low heat for 5 minutes.
5. Pour the marinade over the mushrooms and cook together for 10 minutes.
6. Place the mushrooms in sterilized jars and compact tightly.
7. Pour the marinade over the mushrooms in the jars, cover with boiled lids and place in hot water. Sterilize from the moment of boiling for about 25 minutes.
8. Then remove the jars from the water, seal them hermetically, cover with a thick cloth and leave overnight.

These are the honey mushrooms pickled in

How to pickle honey mushrooms for the winter correctly? - video recipe

Marinated honey mushrooms - a simple and tasty recipe for the winter

Ingredients:

• Honey mushrooms
• For 1 liter of marinade: 2 tbsp. spoons of salt, 2 bay leaves, 1 tbsp. a spoonful of sugar, 6 - 8 allspice peas, 2 cloves of garlic, 2 tbsp. spoons of vinegar.

Preparation:

1. Sort the mushrooms, peel and wash.
2. Pour cold water into a saucepan and add the prepared mushrooms, bring to a boil. Cook until they begin to sink to the bottom of the pan. Then drain the broth.
3. Pour 1 liter of water into a saucepan, add bay leaves, salt, sugar, garlic, peppercorns and bring to a boil. Then pour in the vinegar. Place honey mushrooms in the marinade and cook from the moment of boiling for 10 minutes.
4. Place the mushrooms in sterile jars, pour in the marinade and close with screw caps.

When the jars have cooled, store in the refrigerator.

Recipe for pickled mushrooms for the winter with a special taste

You will need:

• 5 kg - honey mushrooms
• 2 umbrellas - dill
• 5 pieces. - bay leaves
• 5 pieces. - currant leaves
• 5 pieces. - cherry leaves
• 10 peas - allspice
• garlic - to taste
• 2 cups - vegetable oil
• salt - to taste
• 1 - 2 tbsp. spoons - vinegar essence

Preparation:

1. Peel, wash and cook the mushrooms in a 5 liter saucepan in salted water for 20 minutes. Then drain the broth, but leave 2 cups.
2. Add dill umbrellas, currant and cherry leaves, allspice peas, chopped garlic, vegetable oil to the mushrooms, pour in the mushroom broth and vinegar essence. Mix everything, add salt to taste and cook, stirring, from the moment of boiling for 20 minutes.
3. Then remove the pan from the heat, remove the currant and cherry leaves and place the hot mushrooms in sterilized half-liter jars.
4. Sterilize the jars for 15 - 20 minutes, then close with screw caps.

Honey mushrooms marinated for the winter with mustard - delicious video recipe

Honey mushrooms marinated in Korean for the winter - with onions and carrots

You will need:

• 3.5 kg - boiled honey mushrooms
• 1 kg - onion
• 500 g - carrots
• 2 large heads of garlic
• 2 pcs. - hot peppers
• 2 packs of seasoning - for carrots in Korean
• 300 ml - vegetable oil
• 200 ml - vinegar
• 8 tbsp. spoon - sugar
• 8 teaspoons - salt

Preparation of the recipe: Marinated honey mushrooms:

1. Add finely chopped carrots, sugar, salt, and Korean carrot seasoning to the boiled mushrooms. Mix everything and leave.
2. Finely chop the onion and fry in vegetable oil.
3. Add onion to carrot-mushroom mixture. Mix. Add chopped garlic and hot pepper. Pour in vinegar and stir again.
4. Divide the resulting mass into sterilized half-liter jars and sterilize for 15 minutes.
5. Then roll up with metal lids, turn upside down and wrap until cool.

We got acquainted with honey mushrooms. This is how they grow and wait for mushroom pickers.

As you already understood from the article, there are two methods of pickling:

1. Mushrooms are boiled in immediately prepared marinade
2. After boiling the mushrooms in salted water, add marinade

Almost all edible mushrooms can be pickled, but the most delicious are porcini mushrooms and honey mushrooms.

Honey mushrooms are small mushrooms with rounded caps. They grow in large groups, so if you find a stump with honey mushrooms, you can pick up a whole bucket of mushrooms without leaving the spot. If you managed to stock up on these delicious mushrooms, do not miss the opportunity to pickle honey mushrooms for the winter. This appetizer is perfect for holiday feasts and family dinners.

Honey mushrooms are great for pickling. Since they grow on stumps, the mushrooms do not require serious cleaning; they do not need to be soaked for hours and rubbed for a long time with a brush. Simply rinse well.

Honey mushrooms are marinated hot; it is recommended to boil the mushrooms a little in water and only then immerse them in the marinade. The fact is that honey mushrooms contain substances that cause the marinade to become viscous and resemble jelly. Pre-boiling will avoid this and keep the marinade liquid.

The marinade, in addition to salt and sugar, includes spices, garlic, onions, and herbs. You can add carrots and bell peppers. Vinegar is a must, but you can use citric acid or lemon juice instead. Acid not only adds flavor to mushrooms, but also plays the role of a preservative.

It is more convenient to marinate honey mushrooms in jars, but you can also use other suitable containers. There are recipe options without sealing, when the jars are simply covered with plastic lids. But many recipes use tin lids - with threads or with a special key for sealing.

Interesting facts: Mushrooms are very ancient creatures. It has been proven that mushrooms appeared on earth long before the appearance of dinosaurs, approximately 400 million years ago.

A simple recipe for pickled mushrooms without sterilization

Here is a simple recipe for pickled honey mushrooms; they are prepared without sterilization and without seaming.

• 1 kg honey mushrooms;
• 1 liter of water;
• 3 teaspoons of vinegar essence (70%);
• 2 tablespoons sugar;
• 4 teaspoons salt;
• 4 bay leaves;
• 6 peas of allspice;
• 2 clove buds;
• cinnamon on the tip of a knife;
• vegetable oil.

For pickling, small honey mushrooms should be used; large honey mushrooms with unfolded caps are best used for frying or preparing other dishes.

We wash the mushrooms with water, cut the legs of the mushrooms so that they are approximately the same length.

Advice! Do not throw away the trimmed legs of honey mushrooms; they can be dried and crushed to prepare mushroom powder.

Pour enough water into the pan and add salt. For every liter of water you need to add 1 tablespoon of salt. Dip honey mushrooms into water and boil them until tender (25-30 minutes). Drain the broth and wash the mushrooms in a colander.

Prepare the marinade: pour a liter of water into the pan, add salt and sugar, add bay leaves and allspice, add cloves and cinnamon. Boil for three minutes. Then pour in the vinegar and immediately turn off the heat.

Read also: Korean carrots for the winter - 9 best recipes

Place the mushrooms in the marinade and cook for ten minutes from the moment of boiling. Cool the mushrooms in the marinade. Lay out the cooled mushrooms and pour the marinade over them. The mushrooms do not need to be stuffed tightly; they should float in the marinade. Pour a tablespoon of vegetable oil into each jar. Cover with plastic lids. We store the mushrooms in the refrigerator; they will be ready in two weeks.

Spicy pickled mushrooms for the winter

You can prepare spicy pickled mushrooms; we will add horseradish root and chili pepper to the marinade.

• 2 kg honey mushrooms;
• 1 chili pepper;
• 40 gr. horseradish root;
• 5 peas each of black and allspice;
• 1.5 tablespoons salt;
• 2 tablespoons sugar;
• 80 ml vinegar (9%);
• 2 buds of cloves.

We wash the small mushrooms and boil them in salted boiling water for 20 minutes. Drain the broth and rinse the mushrooms under running cold water. We remove the seeds from the chili pepper and remove the horseradish root from the top layer of skin.

Cook the marinade. Pour 1.2 liters of water into the pan and let it boil. Add allspice and black pepper, salt, sugar, cloves. Place finely chopped chili pepper and grated horseradish root in boiling water. Boil for another 10 minutes. Strain the marinade through a sieve. Pour it into the pan again, put the mushrooms in it and pour in the vinegar. Cook for 10 minutes from the moment it boils. We pack the hot mushrooms along with the marinade into sterile jars and immediately roll them up. We cool it “under a fur coat,” that is, by wrapping the jars in something warm.

Crispy honey mushrooms

Using this recipe, you can quickly prepare crispy pickled mushrooms.

• 2 kg of fresh honey mushrooms;
• 4 glasses of water;
• 1.5 tablespoons salt;
• 3 tablespoons vinegar (9%);
• 1 tablespoon sugar;
• 5 black peppercorns;
• 2 buds of cloves.

We wash the honey mushrooms and cut off the lower parts of the legs. Soak the mushrooms in salted water for half an hour. Boil water in a saucepan, put mushrooms in it and cook for a quarter of an hour. Drain through a colander and rinse with cold water.

In a separate pan prepare the marinade. Pour water into the pan according to the norm, add salt and sugar to it. Add cloves and black pepper. Bring to a boil and add mushrooms to the marinade. Cook at low boil for 15 minutes, then add vinegar and boil for another five minutes.

Let's sterilize the jars in advance. Pour the pickled mushrooms into jars along with the marinade. Cover with plastic tight lids or roll up with tin lids. Cool at room temperature and place in the cold (cellar or refrigerator).

Marinated honey mushrooms with butter and garlic

You can marinate honey mushrooms with butter and garlic. You can use any oil, but it must be refined and odorless. Otherwise, the smell of oil will overwhelm the aroma of mushrooms.

• 2 kg of fresh honey mushrooms;
• 600 ml water;
• 1.5 tablespoons of sugar;
• 2 tablespoons salt;
• 8 cloves of garlic;
• 2 tablespoons vinegar (9%);
• 1 clove bud;
• 4 peppercorns;
• 200 ml oil.

We clean the honey mushrooms, wash them and boil them in salted water for 25 minutes. During cooking, periodically remove the foam using a slotted spoon. Drain the broth and let the mushrooms cool and dry.

Read also: Dill for the winter - 5 storage methods

We will sterilize the jars in advance. Place honey mushrooms in them, layering the mushrooms with thinly sliced ​​garlic slices.

Separately cook the marinade. Boil water with the addition of salt and sugar, add cloves and peppercorns to the boiling marinade. Boil for five minutes. Then add vinegar and oil and continue boiling for another three minutes. Pour the boiling marinade over the mushrooms and garlic in the jars. Sterilize the jars with honey mushrooms for 40 minutes. Then we roll them up tightly with lids.

Cooking without vinegar (with citric acid)

You can prepare pickled honey mushrooms without vinegar; the marinade is prepared with citric acid. To prepare a liter jar of canned food, you need:

• fresh honey mushrooms (how much will go into the jar, do not put it too tightly);
• 2 bay leaves;
• 6 black peppercorns;
• 10 gr. citric acid;
• 1.5 teaspoons salt;
• 1 teaspoon sugar;
• 2 glasses of water;
• 2 cloves of garlic;
• 1 umbrella or 0.5 spoons of dry dill seeds;
• 0.5 teaspoon mustard seeds.

We wash the heels and cut off the legs to about half their length. Soak the mushrooms for half an hour in cold salted water. Then we wash them in cold running water.

Place the honey mushrooms in a saucepan, add water and boil for 25-30 minutes. We discard the honey mushrooms in a colander.

We sterilize the jars. Place the garlic cloves in half lengthwise on the bottom. We also place mustard and dill seeds there (or put an umbrella of dill). We distribute the mushrooms among the jars, do not compact them too tightly, and fill the jars up to their shoulders.

Cook the marinade: pour the specified amount of water into the pan, add salt, sugar, peppercorns, bay leaves and citric acid. Boil for three minutes. Pour the boiling marinade into the prepared jars. Place the jars in a pan for sterilization and pour in warm water. Bring to a boil and sterilize for 35 minutes (1 liter jars). We take it out and roll it up. Cool the jars by turning them upside down and placing them on the lids. Cool in air. It is better to store canned food in the cold.

Recipe with onions and garlic

In this recipe, honey mushrooms are marinated with onions and garlic.

We sort out the mushrooms, clean and rinse them. Pour three liters of water into the pan and boil the mushrooms in this water, skimming off the foam with a slotted spoon. Cook the mushrooms for 25 minutes. Then drain the broth, and leave the mushrooms for a while to cool and dry.

Separately prepare the marinade. Pour water into the pan, add sugar, salt, add peppercorns and bay leaves. Let the marinade simmer for a couple of minutes. Then add cloves, dill umbrellas and pre-boiled mushrooms. Cook honey mushrooms in the marinade for 20 minutes.

September has come to an end - the month of the mushroom peak. Experienced mushroom pickers and amateurs have already managed to collect full baskets, buckets, and even bags! It is not surprising that people try to make as many supplies as possible, because mushrooms are an incredible storehouse of vitamins, which also gives dishes a wonderful aroma.

Honey mushrooms (or honey mushrooms) contain a high amount of protein, as well as potassium, magnesium, iron, ascorbic acid, vitamins B2 and B3. The beta-glucan element found in them reduces the risk of the occurrence and development of cancer, diabetes and hypertension.

And that's not it! Most vegetarians and people simply losing weight necessarily include honey mushrooms in their diet, because they are low-calorie and perfectly satiating.

The special uniqueness of these mushrooms lies in the methods of their preparation. They do not lose their beneficial properties when frozen, dried or pickled. That is why today I will introduce you to the best pickling recipes. Let's see!

Before starting cooking, sort the mushrooms well, then boil in several waters. The first time is about 15 minutes - this will wash away all the dirt, the second time is 20 minutes. After that, get started with the recipes and don't be afraid to treat anyone.

Ingredients:

• mushrooms - 2 kg;
• filtered water - 1 liter;
• cinnamon powder (or cinnamon sticks) - 2 tbsp. spoons (3 pcs.);
• cloves - to taste;
• black peppercorns - to taste;
• laurel;
• granulated sugar - 50 g;
• table salt - 70 g;
• acetic table acid - 3.5 table. spoons.

Preparation:

1. Place peeled, washed and boiled honey mushrooms in a saucepan and fill it with cool water. Place on the fire, add salt, wait until it boils, then drain the water and place the mushrooms in jars.

Sterilize glass containers in advance, this will significantly reduce the time.

2. Now move on to the marinade. Place the pot of water back on high flame. As it boils, add all the indicated seasonings, spices and vinegar. Boil for about 10 minutes.

3. When the time is up, pour the marinade into jars and seal tightly. Store in a cool, dark place.

How to pickle honey mushrooms in jars without sterilization

Pasteurization often takes a sufficient amount of time. Many housewives will agree that sometimes you want to finish the job as quickly as possible. As it turned out, it can be done easier! In this recipe we will look at a quick and convenient method without additional sterilization of the jars.

Ingredients:

• fresh honey fungus - 1.5 kg;
• table salt - 1 table. spoon;
• soy sauce - 3 tbsp. spoons;
• apple cider vinegar - 40 ml;
• filtered water - half a liter;
• sand sugar - 1 tbsp. spoon;
• bay leaves;
• ground black pepper or mixture - ½ table. spoons.

Preparation:

1. Select mushrooms. Rinse under cool water, trim off excess. Take a small saucepan, pour the honey mushrooms into it and cook for ten minutes.

2. Drain the mushrooms in a colander, rinse under water and cook again. This time leave them for half an hour. Add spices to the pan.

15 minutes before the end, pour in vinegar and soy sauce.

3. While the dish is being prepared, place the jars for processing. There are many options for this procedure - in the oven, microwave, steamed. Choose one that is convenient for you and get started.

4. When everything is ready, arrange the mushrooms, twist them well and place them on the floor, after turning them over. Cover the inverted jars with a warm blanket until they cool completely, and then put them in a dark, cool room.

Very tasty pickled honey mushrooms with 9% vinegar - the recipe is to die for!

Mushrooms perfectly absorb seasonings and other various additives, which makes their taste more magical. Vinegar will play a major role here, giving the dish a sweet and sour tint. Be sure to try it!

Ingredients:

• mushrooms (peeled and cooked) - 3 kg;
• clean water - 1.5 liters;;
• acetic acid 9% - 3.5 tablespoons;
• granulated sugar - 70-80 g;
• table salt - 60 g;
• black peppercorns - to taste;
• garlic - medium head.

Preparation:

1. Immediately distribute the boiled honey mushrooms into glass containers. Don't forget to sterilize them.

2. Prepare a large saucepan, pour water into it and place over moderate heat. Wait until the water boils. Add spices, salt and sugar. Cook for 20 minutes. 7 minutes before turning off, add vinegar essence.

3. Peel and finely chop the garlic. Divide it into jars.

4. As soon as the brine is ready, pour it over the mushrooms to the very top. Then seal with lids, turn over and cover with warm clothes until cool.

Video recipe for honey mushroom caviar for the winter

In addition to standard marination in its entirety, there are other interesting preparation methods. One of them is mushroom caviar. The same rejected mushrooms are suitable here. Make at least one jar and you won’t regret it!

Ingredients:

• honey mushrooms - 1.2 kg;
• carrot - 1 large;
• onion - 1 large head;
• table salt - to taste;
• garlic - head;
• vegetable oil for frying.

Marinated honey mushrooms for the winter with citric acid

My grandmother taught me this recipe. Her mushrooms just come out amazing! The lemon powder is not very noticeable, which has a particularly good effect on the taste of the dish.

The recipe is for one liter jar.

Ingredients:

• boiled honey mushrooms - half a kilo;
• bay leaf - a few leaves;
• allspice peas - 4 peas;
• citric acid - 10-15 grams;
• table salt - 45 g;
• granulated sugar - 1 teaspoon (can be heaped);
• filtered water - half a liter.

Preparation:

1. Fill sterilized jars with pre-boiled mushrooms. Add whole garlic cloves if desired.

2. Set the brine to prepare. After the water boils, add spices, sugar and salt. Leave for 25-30 minutes. Add the lemon juice 10 minutes before it’s ready.

3. Turn off the burner and carefully pour the marinade into the jars. Then close with the treated lids and put in a dark place.

How to marinate honey mushrooms with oil at home

Very tasty and satisfying preparation! Get ready, she will conquer not only you, but also all your loved ones. I advise you to do more, since such a jar will not stay closed for long.

Ingredients:

• boiled honey fungus - 2 kilos;
• vegetable oil (odorless) - 0.5 l;
• vinegar 70% - 1.5 teaspoons;
• cloves - to taste;
• peppercorns - to taste;
• laurel;
• table salt and granulated sugar - 4 tablespoons each;
• dill umbrellas.

Preparation:

1. Prepare the jars and place them for sterilization.

2. Take out the pan, fill it with water and drag it onto the stove. Put all the ingredients in it except acetic acid. Let the future marinade boil.

3. While preparing the brine, distribute the boiled mushrooms among the jars.

4. After boiling, add vinegar and cook for another 10 minutes. After the time has passed, take a ladle and pour the marinade into jars, filling them to the very top.

Stir the brine constantly during pouring to ensure the oil and vinegar are evenly distributed.

5. Seal the containers tightly with lids and put them in a cool, dark room.

Cooking honey mushrooms for the winter using the hot method

A simple method with mandatory heat treatment. Follow the recipe carefully. Don't worry, it will be easy and very tasty!

Ingredients:

• boiled honey mushrooms - 1 kg;
• garlic clove - 2 pcs.;
• table salt - 40 grams;
• bay leaf;
• dill umbrellas;
• clove;
• currant or gooseberry leaves.

Preparation:

1. Immediately prepare a deep pan. Place chopped garlic in the lowest layer along with dill and laurel. Next, lay out the boiled mushrooms, which should be well sprinkled with salt.

After this, distribute the leaves and cloves.

2. Continue alternating these layers until you run out of mushrooms. Then weigh them down with something heavy (for example, place a plate or tray and a jar filled with water or a small weight on top) and leave them to salt for 5-6 days in a cool place.

3. After five days of salting, sterilize the jars and place honey mushrooms on them. Proceed to rolling up. Keep the finished jars in a dark place.

Pickled mushrooms according to the classic recipe

Such recipes are passed down from generation to generation, and the pickles themselves must be present in every home. If you don’t have similar preparations yet, then there is time to fix it. Forward!

Ingredients:

• fresh honey mushrooms - 1.5 kg;
• table salt - 1 tbsp. spoon;
• granulated sugar - 1 tbsp. spoon;
• bay leaf;
• allspice;
• currant and cherry leaves;
• table or apple cider vinegar - 1.5 tbsp. spoons;

Preparation:

1. Wash fresh mushrooms and cut off the stems. Take a medium-sized saucepan, pour some water into it and put it on high heat. Pour the honey mushrooms into bubbling boiling water, simmering for five minutes.

2. Place the caps in a colander, change the water in the pan and return to the flame. Wait until it boils and add the mushrooms into the container. Add spices and sugar, salt well. Cook for a quarter of an hour.

Be sure to remove any foam that appears.

3. A few minutes before turning off, add vinegar. Place the mushrooms in glass containers. Place berry leaves on them. Carefully pour in the marinade. Don't forget to sterilize the jars.

4. Roll up, turn over, place on the floor and cover tightly with warm material until cool.

This concludes the column. Choose “your” recipe, bring it to life and treat your loved ones. If you have anything to add, be sure to write it in the comments. Share your opinion, it is very important to me! And remember that cooking should be fun. Bon appetit!

Any mushrooms in winter are considered a delicacy. Especially honey mushrooms, with their unique taste and nutritional value. There are hundreds of recipes for preparing honey mushrooms for the winter; they are good dried, salted, pickled, or in the form of caviar. A special joy for chefs is frozen mushrooms and preparing delicious dishes from them. With our recipes and photos, preserving mushrooms will become a pleasure for you!

A little about honey mushrooms

The name honey mushroom comes from the word “stump”, because honey mushrooms like to grow in friendly groups on old stumps and tree trunks. Collecting them is not as simple as it might seem, and it is better to start getting acquainted with the cute mushroom under the guidance of an experienced mushroom picker.

Attention! Edible mushrooms can be confused with poisonous false mushrooms. Look carefully! Poisonous counterparts are distinguished by a brighter color, they have no scales on the cap, and the flesh is not white, but yellow.

The main time for collecting the “mushroom harvest” is from August to October. Just when the winter preparation season is underway. Honey mushrooms are great for preservation. They are rich in vitamins and a group of microelements. The vitamin C content of mushrooms can compete with blueberries, and the calcium and phosphorus content can compete with fish.

Pickling mushrooms like in a tub

Our ancestors used a small wooden barrel or tub for storing mushrooms. Nowadays you won’t find a tub with a fire during the day. So now, should we stop pickling mushrooms? And be left without an appetizing dish seasoned with garlic, herbs and aromatic sunflower oil?

It turns out that you can salt honey mushrooms in a regular enamel pan or in regular jars. And they will taste no worse than from a barrel. The main thing is to follow a number of rules.

Hot pickled honey mushrooms

For 1 kg. Honey mushrooms will take you a couple of cloves of garlic and a number of aromatic seasonings. 10 blackcurrant leaves, 100 gr. dill umbrellas, 2 bay leaves, 2 tbsp. l. salt, half a liter of water.

Attention! It is not recommended to roll up mushrooms without vinegar with metal lids, as this poses the risk of botulism!

1. You need to start by processing the collected honey mushrooms or defrosting the purchased ones.
2. Mushrooms should be boiled in salted boiling water for 10 minutes, then removed and rinsed in a colander with cold water.
3. Prepare brine to continue heat treatment of mushrooms. Dissolve salt in water, add pepper, dill, currant and laurel leaves. Cook until the mushrooms sink to the bottom, about 30-40 minutes.
4. Place the prepared honey mushrooms in sterile jars, or place in a saucepan, pour in brine and close tightly with plastic lids. Store the preparation in the refrigerator.

Cold method of pickling mushrooms

Mushrooms without cooking with the cold salting method are more aromatic and slightly crunchy. But this method is more labor-intensive and time-consuming. To implement the recipe you will need 5 kg. mushrooms, currants, cherry leaves, 200 gr. salt, dill and black pepper:

1. Pour washed and peeled forest mushrooms with water in a large saucepan. From 3 to 5 times a day, drain the water and add fresh water, and rinse the mushrooms under running water.
2. After 2 days you can start salting. You need a large container, for example an enamel pan. Or cans with a capacity of 3 liters.
3. Soaked honey mushrooms should be placed in a pan or jar in layers, alternating with leaves and dill. Pour in brine and cover with oppression.
4. The pickles will be ready in 1.5 months.

Cold pickling of honey mushrooms - mushrooms are poured with water in a large saucepan

Preparing delicious marinated mushrooms

All recipes for pickling honey mushrooms come down to a number of simple steps. A delicious delicacy of young mushrooms can be prepared from 1 kg. again, 2 tbsp. l. 9% vinegar, plus cloves, a pot of pepper, garlic and 3 tbsp. salt.

Attention! From 1 kg. 1 jar of fresh mushrooms - pickled.

The stages of work are as follows:

1. Peel and wash the mushrooms, add water and boil for 10 minutes. Drain the first water, add clean water and return to the fire.
2. This time we cook the mushrooms for about 40 minutes, until they sink to the bottom.
3. The marinade can be prepared from the same broth by straining it. Or you can use clean water. The mixture should consist of water, spices and vinegar.
4. Boiled mushrooms should be placed in jars and poured with boiling marinade. Seal with plastic caps.

Bunches of dried mushrooms - preparatory stage

Drying mushrooms does not require heat treatment. It is considered the most useful way to prepare for the winter, because in this form the mushrooms completely preserve vegetable protein and minerals. The aroma of dried mushrooms and dishes prepared from them is more intense than with other methods of preservation.

Advice. Never wash honey mushrooms for drying! Otherwise, drying will be delayed. It is recommended to clean the mushrooms of debris and wipe them with a damp cloth.

Before drying, honey mushrooms need to be skillfully prepared. Select from the total mass the healthiest, most beautiful specimens that are not damaged by bugs. Cut off the stems or most of the stem from the bottom. Mostly hats are dried.

Drying honey mushrooms in the oven

Of course, you can dry mushrooms outdoors in the sun, but the process takes time and beautiful, cloudless weather. The oven doesn’t care about rain outside, so many cooks prefer to dry honey mushrooms in it. To get the desired result you need:

1. Place the prepared mushrooms on a baking sheet or on a special mesh in 1 layer. No oil!
2. Set the temperature to 40-45°C. Dry the mushrooms for several hours, periodically changing the baking sheets.
3. If honey mushrooms do not stick to your hands, you can preheat the oven to 75-80°C.
4. The mushrooms remain in the oven for about 6-8 hours. Readiness can be determined by aroma, dryness and brittleness.

Delicious honey mushroom caviar

Caviar is prepared from whole mushrooms from a stump, or from the legs left after drying. For 1 kg. again you will need 1 carrot, 2 onions, 150 gr. vegetable oil, vinegar, salt, black pepper.

Advice! You can not pour out the second broth in which the honey mushrooms were cooked, but make a mushroom broth cube out of it. Just pour into an ice cube tray and freeze.

The dish may well become a favorite on the holiday table if it is prepared correctly:

1. We start by cooking honey mushrooms. 1st water - drain. Wash the mushrooms and cook until tender, 40-50 minutes. Then let it drain.
2. Chop the onions, grate the carrots and sauté the vegetables in vegetable oil.
3. We pass the mushrooms and frying through a meat grinder. Better - twice.
4. The resulting mass must be salted, peppered and fried in the remaining oil.
5. Pour 1 liter into each sterilized glass jar. vinegar., fill with caviar, close with a lid. Bon appetit!

Frozen mushrooms and their preparation

Freezing honey mushrooms is as easy as shelling pears. To do this, you need to wash them, making sure that the mushrooms do not absorb a lot of water. Then boil until half cooked, place on a flat surface and place in the freezer. After a few hours, honey mushrooms can be poured into storage containers.

Advice. It is better to defrost mushrooms before stewing or boiling gradually, in the refrigerator. Then they will be as fresh. After defrosting, it is better to use honey mushrooms immediately. If they lie there, they will lose their taste.

How to use frozen mushrooms in winter? The most common recipe is in combination with potatoes.

If you are planning to fry honey mushrooms, then you need to take them out of the freezer and immediately put them in a heated frying pan. There is no need to defrost and wash as before cooking!

Honey mushrooms are a wonderful alternative to meat and a delicious delicacy for everyday dinners and for the holiday table. They store well, and even better, they are eaten!

Pickled honey mushrooms for the winter - video

Preparations for the winter from honey mushrooms - photo