Honey mushrooms are ideal mushrooms for pickling.

Small, neat and very tasty!

And since they grow on stumps, it’s convenient not only to collect them.

There is no need to clean, repeatedly soak, wash mushrooms from sand and other debris.

Conveniently? Not that word!

With minimal time and effort, you can prepare a huge number of snacks and winter preparations.

It would be just what!

Pickled mushrooms - general principles of preparation

For pickling, we select small mushrooms with dense round hats. Honey agarics with flat and open hats will not work for us, we send them for roasting, for pies or caviar. And small and neat mushrooms are simply washed in water.

Honey mushrooms themselves are rather slimy and the marinade they get stretches like jelly. To avoid this, the mushrooms are first boiled without spices just in clean water, then brought to full readiness in the marinade. Most often it is boiled in it, but sometimes it is simply poured with a boiling mixture.

What marinades are made of:

Salt and sugar;

Pepper of different types;

Cloves;

Garlic, onions and other vegetables;

Vegetable oil.

A required ingredient is vinegar. And it gives not only taste. Without vinegar, not a single slightly salted preparation of mushrooms is preserved; it acts as a preservative. It is not recommended to pickle honey agarics with apple or any other fruit vinegar, take a regular, table. Vinegar is added under the lid in each jar, but can immediately be put in the total mass. We do as indicated in the recipe and try not to deviate.

Recipe 1: How to Pickle Mushrooms at Home for the Winter

A simple recipe for pickled honey agarics with vinegar in jars, which must be sterilized in advance, like covers. The mushrooms are moderately salty, slightly sour. A great self-starter or salad ingredient.

Ingredients

2 kg honey mushrooms;

1 spoon of 9% vinegar;

1.2 liters of water;

4-5 peas of pepper;

2 tablespoons sugar;

2 tablespoons of salt;

Garlic at will.

Cooking

1. Washed mushrooms should be boiled in a pot of boiling water for exactly 8 minutes. But the water is not the one indicated in the recipe. We take more liquid and just cook. We recline in a colander.

2. Now we take water from the recipe, add salt with sugar into it, throw the allspice, you can chop the garlic with plastics. Let it boil, add vinegar.

3. Dip our boiled mushrooms into the marinade and boil for another 10 minutes.

4. We take a ladle and shift over prepared jars. We try to fill more mushrooms, at the end add the marinade under the neck, put the lid on and roll it up.

5. Done! It remains to cool the mushrooms in an inverted state under the covers. The advantage of this recipe is that you can use jars of any size, do not calculate the amount of vinegar in each.

Recipe 2: Pickled Instant Mushrooms

And these mushrooms are ready after 4 hours after cooking. A wonderful appetizer that can be prepared for dinner or a fun feast. The amount of vinegar is average, but you can put more, the snack will be more acidic. Reduce is not worth it, since there is not much time for pickling.

Ingredients

1 kg of honey mushrooms;

1 tsp. salt and sugar;

30 ml of 6% vinegar;

Laurel leaf;

2 star cloves;

5 peppercorns;

Garlic or onion to taste.

Cooking

1. Boil mushrooms for half an hour in a saucepan. We do not give boiling water actively in order to maintain its shape. If the mushrooms are very small, then 25 minutes is enough. Drain all the liquid.

2. Cook the marinade. To do this, boil 500 ml of water with all spices except bay leaf. We add it after 2 minutes of boiling and immediately turn off the fire.

3. Put the mushrooms in a jar, fill with marinade, cover and leave to cool.

4. Once the jar is a little warm, we cool the snack in the refrigerator for an hour or two and you're done! But you can let the mushrooms brew at night, they will be even better.

Recipe 3: How to Pickle Mushrooms at Home with Oil

Vegetable oil is used, which makes the taste of pickled honey agarics softer and allows them to be used immediately as an appetizer, without any additional changes. Oil can be taken refined or with a smell, does not play a role.

Ingredients

2 kg honey mushrooms;

0.7 kg of vegetable oil .;

1.5 tsp vinegar (70%);

3 cloves;

6 peas of pepper;

1 laurel leaf;

4 tablespoons of salt;

4 tablespoons of sugar (you can and less);

Dill, better umbrellas.

Cooking

1. As in previous recipes, boil mushrooms first. Enough 20 minutes, pour out the liquid, let the broth drain well.

2. In the meantime, we are engaged in marinade. Pour oil, a liter of water into the pan and lay all the other ingredients, but except for vinegar.

3. Let the marinade boil, lower the mushrooms and boil for another 10 minutes, pour vinegar at the end, mix. But you can add it under the lid, evenly dividing between the containers.

4. We take jars and lay them out. Stir constantly from the bottom to evenly distribute the oil and vinegar. We roll up and wait for the winter!

Recipe 4: Pickled Korean Mushrooms Quick Korean

Another quick option for pickled mushrooms. Korean appetizer, very aromatic and rich. It will be ready for use in 4-5 hours.

Ingredients

1 kg of honey mushrooms;

40 ml of oil;

2 large carrots;

3 cloves of garlic;

3 tablespoons of vinegar (6%);

Spices for Korean carrots;

Salt with sugar for 1 tsp.

Cooking

1. We cook mushrooms for half an hour after boiling water, water can be immediately salt. But before you drain, try the mushrooms. If they have not cooked, then boil for another 10 minutes and then drain.

2. The peeled carrots are rubbed with straws, mixed with spices in Korean, then add chopped garlic, vinegar, salt and sugar.

3. Put mushrooms in a pan or a large bowl, carrots with spices on top.

4. We heat the oil in a frying pan to a haze and pour over it. Immediately cover and let stand for 15 minutes.

5. Mix, send to infuse in the refrigerator. From time to time you can stir and try. If there is not enough salt or other spices, then you can add to your taste.

Recipe 5: How to Pickle Mushrooms at Home with Dill and Garlic

A very fragrant version of quick pickled mushrooms, which will also be ready in a couple of hours. For this recipe, you can even take frozen mushrooms, not only honey mushrooms, but also any others.

Ingredients

1 kg of honey mushrooms;

7 cloves of garlic;

2 tablespoons of salt;

3 tablespoons of oil;

200 ml of water;

A bunch of dill (you can take a spoonful of dry);

3 tablespoons of vinegar;

Laurel leaf, clove.

Cooking

1. Cook mushrooms for 15 minutes, then drain the water, rinse.

2. In a saucepan, boil 200 ml of water with spices, add mushrooms and cook for another 12 minutes. Cover with a lid so that the liquid does not evaporate. Cook on low heat.

3. Peel the garlic, cut into any pieces, but not too finely, throw in mushrooms. Turn off.

4. Pour in the vinegar, put the chopped dill, mix and leave to cool completely. Then you need to cool and done!

Recipe 6: Pickled honey mushrooms in a spicy marinade

A very simple recipe for spicy mushrooms, which will be a wonderful snack not only for strong drinks. Marinade is cooked with chili pepper and horseradish root.

Ingredients

Up to 2 kg mushrooms;

1 chili pepper

40 grams of horseradish;

5 peas of allspice and black pepper;

1.5 tablespoons of salt;

Sugar 2 tablespoons;

80 ml of vinegar (take 9%);

2 cloves.

Cooking

1. Prepared mushrooms boiled in boiling water for a quarter of an hour. We recline for draining water. If honey agarics are slimy, you can rinse them under the tap.

2. Peel the seeds and the horseradish root from the top skin. We rinse.

3. Cook the marinade. To do this, put all the spices in 1.2 liters of water, but not vinegar. Add finely chopped pieces of pepper and horseradish. Cook for 10 minutes.

4. Filter the hot marinade through a colander to remove all the pieces and put it on the stove again. Add mushrooms, vinegar, cook for 10 minutes.

5. We spread the mushrooms in an acute marinade in sterile containers, cover the jars and roll them up. Sent to cool under the covers.

Recipe 7: How to Pickle Mushrooms at Home with Onions

Another winter harvest of pickled mushrooms, easy to prepare, but very tasty and aromatic. These products are enough for 4 jars of 0.5 liters.

Ingredients

2 kg honey mushrooms;

3 onions;

A spoon of salt;

1 leaf of laurel;

8 carnations;

4 cloves of garlic;

A spoonful of sugar;

100 ml bite.

Cooking

1. For this preparation, cook the mushrooms 2 times. First boil mushrooms for 5 minutes, add water. Then in new water for another 20 minutes, This technique will help get rid of excess mucus.

2. Shred the onion in half rings. Add chopped garlic. We put salt and sugar, vinegar, cloves there. Spices can be laid any, to your taste. Add a liter of water and put on the stove.

3. As soon as the water boils, lower the boiled mushrooms.

4. Boil mushrooms exactly 5 minutes, put them in containers and roll them up. In winter we get it and enjoy it!

Recipe 8: Pickled Mushrooms with Cinnamon

An unusual recipe for pickled mushrooms with simply amazing taste. Uses regular cinnamon, which is sold in the spice department.

Ingredients

1.4 kg of honey mushrooms;

2 tablespoons of sugar;

1.5 tablespoons of salt;

2 leaves of laurel;

1 liter of water;

3 tsp vinegar

0.5 tsp cinnamon

2 cloves;

Peppercorns.

Cooking

1. Boiled mushrooms are boiled in boiling water for about 20 minutes. Drain into a colander.

2. In a liter of water, boil salt with sugar for 3 minutes, add cloves, cinnamon, peas of pepper, bay leaf and put honey mushrooms on them.

3. Cook together for 4 minutes, pour vinegar, mix. Give a minute to boil.

4. We lay out the fragrant brew in jars and wait for the winter! Although this is not necessary, after a week you can take the first test. But you need to store mushrooms in a cool place.

When cooking honey mushrooms, you need to use as much water as possible to get rid of mucus as much as possible. You can also cook in a drain way: let it boil for 5 minutes, then change the water.

The foam that forms during cooking mushrooms must be caught and removed. It spoils the taste and look of the product.

Overcooked garlic has no taste or aroma, and some even seem nasty. Therefore, it is better to add it at the end of cooking. Or lay it directly in jars, but in this case, scald with boiling water before this to ensure sterility of the workpiece.

You can marinate not only fresh, but also mushrooms that were frozen. But in this case, you need to take into account the weight of already thawed mushrooms or just make a discount on water, which will certainly be.

Pickled honey mushrooms are considered an excellent snack to drink. From mushrooms prepare soups, salads, fried with potatoes. There are many recipes for the conservation of honey mushrooms for the winter. They are all alike. Most often spices differ due to which the final product acquires its refined taste.

How to pickle honey mushrooms

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

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

Advice! The legs of honey mushrooms are coarse at the base. Their lower part is better to cut.

What honey mushrooms can be pickled

Best pickled young mushrooms with a strong elastic body. If the big old mushroom is not wormy, it will do, but it must first be divided into parts. In instant recipes, the use of a frozen product is allowed. If the goal is conservation for the winter, then only fresh mushrooms are used.

The benefits of pickled mushrooms

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

Important! Pickled, fried, boiled mushrooms are heavy for the stomach. To use the product in large quantities is not recommended.

Calorie pickled mushrooms

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

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

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

How to cook mushrooms for pickling

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

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

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

Marinade for honey mushrooms: the subtleties of cooking

The amount of marinade depends on the recipe. Mistresses usually count practically. If harvesting for the winter takes place in the form of preservation, but about 200 ml of marinade goes to a liter jar.

Marinade is prepared in two ways:

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

Cooking time marinade with any method does not exceed 7-10 minutes.

Marinade recipes for mushrooms for the winter

Marinade prepared according to any recipe must contain the basic ingredients:

• water;
• salt;
• sugar.

Vinegar or citric acid is used as a preservative. It all depends on the destination of the final product. If this is conservation for the winter, then vinegar is required. It can be 9%, 70%, table or fruit. Vinegar can be replaced with citric acid, but it is usually used in instant recipes.

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

How to cook marinade for mushrooms mushrooms

The taste of the marinade depends not only on spices. Initially, it is important to pick up good water. In the village, you can dial it from a spring. City residents are better off buying purified water in bottles without an admixture of chlorine. Salt is also advisable to take small peeled. If it is gray in color, then there is a lot of dust admixture. Iodized salt for marinade is not used. It will ruin the mushroom taste.

The general principle of marinade preparation consists of the following actions:

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

Despite the fact that any marinade is prepared according to the general principle, it is necessary to observe the norms specified in the recipe. Spiced “by eye” spices can greatly change the taste. A large amount of vinegar will make the product acidic. The lack of vinegar will lead to the fact that preservation rolled up for the winter will disappear.

How much can I pickle mushrooms

The availability of honey mushrooms depends on two important factors:

• The saturation of the marinade.  The more vinegar and salt, the faster the flesh is marinated. Only the taste depends on the saturation of sugar and spices.
• The method of preparation of the marinade.  If the mushrooms were cooked immediately, then they can even be eaten hot after being removed from the heat. A hot method of marinade preparation speeds up the readiness of mushrooms, but it is better to wait for the product to cool. It will be tastier.

Cooking mushrooms according to any recipe provides an exposure of at least 2 days. After this time, you can take the first sample. Optionally withstand 10 days. Then you can fully feel the charm of the taste of the finished product.

Pickled honey mushrooms: the most delicious and simple recipe

The instant recipe for mushrooms is called classic. 2 kg of mushrooms

• purified water - 1 l;
• fine salt - 1 tbsp. l .;
• loose sugar - 2 tbsp. l .;
• black and allspice peppers - 4 pieces each;
• garlic - 4 cloves;
• cloves - 3 pieces.

The recipe is based on the preparation of hot marinade:

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

After cooling, the cans are sent to the cellar or refrigerator. After 2 days, you can take a sample. For winter harvesting, the recipe is not very suitable, since the product is not stored for long.

Pickled mushrooms for the winter: recipe without sterilization

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

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

Cooking:

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

After cooling under a blanket, the cans are taken out in the cold. Such conservation can be stored for no more than five months, if the temperature does not exceed +7 ° C. The product can be preserved according to this recipe for the winter, but you need to eat everything until spring.

Recipe for pickled mushrooms for the winter with vinegar

Winter preservation requires the use of vinegar. It is important to consider its concentration. The strength of vinegar depends on its volume in the recipe. Usually 1 tbsp of water use 1 tbsp. l concentrate with a strength of 70%. If the recipe uses ordinary table vinegar 9%, then pour up to 10 tbsp. Into a similar amount of water. l

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

Pickled mushrooms for the winter with 70% vinegar

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

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

The preservation for the winter consists of the following steps:

1. Cans with metal lids are sterilized. A machine is being prepared for seaming.
2. Washed mushrooms are sent to the pan, boiled for 40 minutes. Water take 3 liters, adding 3 tbsp. l of salt. Readiness can be judged when honey agarics settle to the bottom of the pan.
3. Mushrooms are discarded in a colander, washed with cold water.
4. Of the ingredients listed in the recipe, marinade is boiled. Garlic with sunflower oil is not added, they are then placed directly in jars. When the marinade begins to boil, pour vinegar and immediately throw the mushrooms.
5. Honey mushrooms with marinade are boiled for 7 minutes, put in jars, add garlic, 2 tbsp. l sunflower oil.

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

Pickled mushrooms with 9 percent vinegar

According to this recipe, delicious mushrooms can be preserved for the winter. The whole charm of the finished product is that pickled mushrooms only make caps. The legs are sent to the caviar or other dish.

For 1.4 kg of honey mushrooms you will need:

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

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

1. The washed mushrooms remove the legs. The hats are boiled in salt water for about 5 minutes. From 1.4 kg, approximately 750 g of boiled mushrooms will be obtained.
2. Cans along with lids are sterilized.
3. Of the ingredients listed in the recipe, marinade begins to be cooked. First, only clean water is put in the pan in the pan. Caps of mushrooms are thrown right after the boil begins. Foam will appear on the surface of the water, which all must be collected. With the beginning of the second boil, water is salted and sugar is added. From spices, only pepper and clove buds are thrown. Sheets of laurel are immersed for 10 minutes, and then thrown away so that bitterness does not appear.
4. Honey mushrooms boil for about 25 minutes, until the hats sink to the bottom. At the end of cooking, pour in vinegar, turn off the fire. Boiled hats are laid out on the banks without brine.
5. The liquid remaining in the pan is boiled again for 2 minutes, a dill umbrella is added. Honey mushrooms are poured with the prepared marinade.

Banks are closed with lids, after cooling, they are sent to the cellar or refrigerator for storage until winter.

The video talks about pickling mushrooms for the winter:

How to pickle mushrooms for the winter with apple cider vinegar

With apple cider vinegar, you can also make preparations for the winter. A feature of the recipe is the lack of a bright vinegar aroma.

2 kg of honey mushrooms will require a traditional set of ingredients:

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

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

The order of preparation of pickled mushrooms:

1. The mushrooms are boiled in salt water, spread in a colander, allowed to drain.
2. Of the ingredients listed in the recipe, marinade is boiled. After ten minutes of boiling the spices, vinegar is poured, mushrooms are poured, boiled for 15 minutes.
3. Pickled mushrooms are laid out in jars, sterilized for 30 minutes, closed with metal or nylon covers.

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

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

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

For 2 kg honey mushrooms you will need to cook:

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

Order of preparation:

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

The product marinated for the winter after cooling is sent to be stored in the cellar.

Recipes mushrooms pickled for the winter without vinegar

For the winter, you can cook pickled mushrooms even without vinegar. The preservative will be citric acid.

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

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

Order of preparation:

1. Salt with citric acid powder is dissolved in cold water. The brine is put on the stove. When the boil begins, throw mushrooms, cook for 10 minutes.
2. Honey mushrooms along with the marinade are laid out in banks. Before rolling, the product is sterilized for 1.2 hours.

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

How to pickle mushrooms without seaming

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

For 3 kg of honey mushrooms the following ingredients will be needed:

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

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

Order of preparation:

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

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

Honey mushrooms pickled for the winter under a metal cover

The recipe is based on a hot method. To preserve the mushrooms in winter, use vinegar essence.

Ingredients for 2 kg of mushrooms:

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

Order of preparation:

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

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

Pickled mushrooms for the winter with cinnamon

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

Advice! Cinnamon on the tip of a knife is added to each jar when unfolding mushrooms. If you cook the spice with brine, it will turn brown.

Mushrooms pickled for winter: recipe with garlic

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

Ingredients for 3 kg of mushrooms:

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

Order of preparation:

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

Preservation can be corked with metal or nylon caps.

Pickled mushrooms for the winter in banks

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

Of the ingredients you will need:

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

Order of preparation:

1. The mushrooms are boiled twice in two waters. The first time is brought to a boil and immediately drained. The second cooking is carried out for 40 minutes, after which the mushrooms are laid in a colander.
2. Marinade is cooked in another pan. Vinegar is poured along with a dip of mushrooms. The product is boiled for 10 minutes, laid out in jars, sterilized for 15 minutes.

You can clog the pickled mushrooms with a metal or nylon cap. The product will survive until winter.

Fast pickled mushrooms in 15 minutes

According to a quick recipe, it is better to pickle small mushrooms, as they absorb brine in a short time. The pickled product will be ready for use in 12 hours.

For 1 kg mushrooms should be taken:

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

Order of preparation:

1. Prepared mushrooms are boiled for 15 minutes in slightly salt water, give time to drain on a colander.
2. From the listed ingredients, boil the brine, add the mushrooms, boil for 15 minutes.

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

How to pickle honey mushrooms with paprika and butter

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

It is necessary to prepare:

• clarified butter - 300 g;
• fine-grained salt to taste;
• paprika - 1 tsp.

Order of preparation:

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

Banks for short-term storage can be corked with a nylon cover. If the workpiece is done for the winter, it is better to use metal covers.

A simple recipe for pickling honey mushrooms with vegetable oil

With vegetable oil, you can preserve the pickled product even without vinegar. In winter, it will be a great snack to the festive table.

The ingredients are calculated for 1 kg of mushrooms:

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

Order of preparation:

1. Boiled mushrooms for 20 minutes give time to drain.
2. Marinade is boiled with mushrooms for 15 minutes, lemon juice is added, boiled for another 5 minutes. After removing from heat, the product is left to cool completely.
3. The cold mass is laid out in banks, sent to sterilize for up to 40 minutes.

Banks are rolled up with metal caps. After cooling down into the basement.

Pickled mushrooms for the winter without sterilizing cans

Sterilization takes extra time and not everyone likes. A simple recipe will help you make a harvest of delicious mushrooms that you can enjoy in the winter.

Ingredients:

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

Order of preparation:

1. Before cooking, forest fruit bodies are soaked for 20 minutes. Mushrooms are boiled in fresh salted water for half an hour.
2. All ingredients are placed in a pan, add mushrooms, cook for 50 minutes.
3. The pickled product is laid out in cans, rolled up with metal lids.

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

Recipe for pickled honey mushrooms with citric acid

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

Ingredients for 2 kg of mushrooms:

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

Order of preparation:

1. Forest fruiting bodies are boiled in water with the addition of salt for 15 minutes, after which they are left to drain in a colander.
2. Of the listed ingredients, boil the brine. After boiling, immediately throw mushrooms, cook for 30 minutes. Do not cover the cookware while cooking.
3. Pickled bodies are laid out on sterilized jars, poured with brine, and sealed with nylon caps.

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

Recipes for pickling mushrooms for the winter with dill umbrellas

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

The following ingredients will be required:

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

Order of preparation:

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

In winter, the pickled product is served as a snack by cutting the onion rings on top.

How to pickle mushrooms for the winter in jars with dill

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

Honey mushrooms pickled for the winter with lingonberry leaves

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

For 2 kg of fresh forest bodies, the following ingredients will be needed:

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

Order of preparation:

1. Forest bodies are boiled for 20 minutes, slightly salting the water. While water flows from the prepared mushrooms, a marinade is prepared.
2. Boil the brine for 5 minutes. After removing from the fire, pour balsamic vinegar, let stand 10 minutes.
3. Boiled forest bodies are laid out in banks, pour the marinade. Metal lids are simply placed on the neck of the cans, without rolling up the machine.
4. Preservation is sterilized for 20 minutes. When using 1 liter cans, the sterilization time is increased to 25 minutes.

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

Spicy pickled mushrooms: recipe with horseradish and chili pepper

Savory lovers will love the recipe, which uses hot chili pepper and horseradish with spices.

The following ingredients are prepared per 2 kg of forest fruit bodies:

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

Order of preparation:

1. Sorted and washed forest bodies are boiled twice for 15 minutes in different waters. At the second boiling, a little salt is added. Honey mushrooms are laid in a colander to make glass water.
2. Of all these ingredients, marinade is boiled. Horseradish is pre-cleaned, cut into rings. Seeds are removed from pepper. The brine is boiled for 10 minutes, and vinegar is poured right before being removed from the fire.
3. The pickled product is laid out on sterilized jars, rolled up with metal lids.

After cooling, preservation is sent to the cellar.

Marinating mushrooms with onions and nutmeg

Onions are considered the best seasoning for pickled mushrooms. To give the snack a nutmeg aroma, ground nut is used.

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

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

Order of preparation:

1. Peel 0.5 kg of onion, cut into rings. Boiled honey mushrooms take 2 kg. Mushrooms are laid out on sterilized jars in layers with onion rings.
2. From the listed ingredients, boil the brine until the salt and sugar dissolve. Ready marinade is filled with honey jars, sent to sterilize for 40 minutes.

At the end of sterilization, the cans are rolled up with metal lids. In winter, they get a simple and tasty snack to the table.

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

Leaves of fruit trees are an excellent spice for a pickled product. If preservation will not be stored until winter, you can do without vinegar in the recipe to preserve the notes of fruity aroma.

For 5 kg of forest bodies, the following ingredients will be needed:

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

Order of preparation:

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

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

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

A recipe with mustard seeds involves infusing the product for about 10 days. During this time, spices will have time to completely give their bodies to forest bodies.

For 1.5 kg mushrooms, the following ingredients should be prepared:

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

Order of preparation:

1. Honey mushrooms are boiled in two waters for 10 and 20 minutes. The third time, forest bodies are poured with cold water, boiled for half an hour, adding half a portion of all spices. Mustard kernels throw the whole norm. Vinegar is not poured.
2. The cooked product is removed from the fire, left for 24 hours to insist. The next day, the remaining part of the spices is boiled for 5 minutes in 1 liter of water, vinegar is poured.
3. Mushrooms are taken from the broth, allowed to drain, laid out in jars. It remains to fill in a new boiling marinade and clog the cans with metal lids.

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

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

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

Of spices for 1 liter of marinade you will need:

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

Order of preparation:

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

Pickled product is stored in the cellar. In winter, served as an appetizer for spirits.

What to do if pickled mushrooms become cloudy

Turbid pickle may become due to a violation of conservation technology or in a spoiled pickled product. If the recipe did not provide for an airtight blockage with metal covers, then botulism in muddy mushrooms is not. You can taste it again. If you feel a fermented product, you just have to throw it away. If the mushrooms are normal, they are washed, seasoned with refined oil, onions and served on the table.

Clouding of brine in hermetically sealed cans may be accompanied by the formation of botulism. The roll is thrown away without regret and sample.

How to marinate frozen honey mushrooms

The recipe is not suitable for winter harvesting. Cooked pickled mushrooms from freeze are consumed one day after cooking.

For 1 kg of frozen forest bodies you will need:

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

Order of preparation:

1. The freeze is thrown into boiling water without defrosting. After boiling, cook for 10 minutes.
2. Marinade is made from spices, salt and sugar. After 10 minutes, vinegar is poured, boiled mushrooms are thrown. Boiling continues for another 10 minutes. The pickled product is removed from the heat, set aside for insisting.

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

The most delicious Korean mushrooms pickled

Snack lovers are offered another exquisite recipe. The finished pickled product cannot be stored until winter. Appetizer is intended for quick consumption. You can make a meal in Korean from fresh forest bodies or freezing.

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

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

Order of preparation:

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

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

How to quickly pickle mushrooms to the table

A quick recipe is not for harvesting for the winter. A pickled product can be consumed in a couple of hours.

Ingredients for 1 kg of forest fruit bodies:

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

Order of preparation:

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

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

What can be cooked from pickled mushrooms

Pickled honey mushrooms themselves are a great appetizer. If desired, forest fruiting bodies are used in the form of a filling for pies, pizza. Soup is made from mushrooms, salads, casseroles are made, fried with potatoes.

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

A simple recipe for pickling mushrooms for the winter in a slow cooker

A quick appetizer can be cooked in a slow cooker from frozen mushrooms. The recipe is designed for 1 kg of freezing.

The following ingredients will be required:

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

Order of preparation:

1. Freezing is placed in a multicooker bowl without preliminary defrosting. Pour water, add all the spices except vinegar and oil. The appliance is turned on for 35 minutes in the "Steamer" mode.
2. After 30 minutes, vinegar and oil are poured. The steamer mode will turn off after 5 minutes. The product is left to cool completely.
3. Cold mushrooms are taken from the slow cooker, laid out in jars, put in the refrigerator.

The pickled product will be ready for use in 12 hours.

How many pickled mushrooms are stored

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

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

Conclusion

Pickled mushrooms in the winter diversify the table. Many delicious dishes can be prepared from them, used as a snack for alcoholic beverages. However, such a product should be consumed in moderation, since it is heavy for the stomach.

Pickled honey mushrooms are very tasty. But many people think that there is nothing useful in them. It is not true. Even in pickled mushrooms, a large number of vitamins and minerals are preserved.

Pickled mushrooms for the winter Recipes:

Today I will share with you how to choose mushrooms, and also share recipes on how to pickle them for the winter.

In order for the pickled mushrooms to benefit our body, and not harm, they need to be selected correctly. There are good and false mushrooms. And even when buying in a store or on the market, false mushrooms can come across.

Therefore, in order to distinguish good from false, you need to know that:

• poisonous ones have a bright color, while good ones, on the contrary, are muted;
• the scales on the hat have white flesh, and poisonous ones have yellow;
• on the leg of good fungi there is a ring-cuff.

There are many recipes for mushroom pickling for the winter, and specifically mushrooms: classic, quick, without seaming and so on. But more about them later.

  Pickled mushrooms for the winter with vinegar - a classic step by step recipe

From the following products, you get about three liter jars.

Products:

• fresh mushrooms three kilograms;
• water three liters;
• vinegar 9% three tablespoons;
• salt and sugar - six tablespoons each;
• bay leaf - six pieces;
• peppercorns - nine pieces;
• garlic - three cloves.

And so, we start cooking. We take our mushrooms and clean them. Then we put a container of water on the stove, light a fire. Bring to a boil. As the water boils, throw our mushrooms and cook for about ten minutes in boiling water. Then remove the pan from the heat and drain the water.

Again we pour water to our honey agarics and prepare the marinade.

We are waiting for the water to boil and add all the rest of our ingredients. Be sure to try our marinade, the taste should be salty and sour. Cook for about 15-20 minutes.

When our mushrooms are ready, put them in jars and fill them with marinade until they are completely covered with water. And now roll up.

  Pickled mushrooms for the winter in jars - in a liter jar with vinegar

For one liter jar we need;

• one glass of water;
• 20-30 milliliters of vinegar 9%;
• one tablespoon with a slide of salt;
• three or four little peppercorns and cloves.

We wash and clean the mushrooms and pour a glass of boiling water. We return to the fire and wait for the water to boil. Cook for about twenty minutes until the mushrooms are significantly reduced in volume.

Before you put the mushrooms, the jar must be sterilized along with the lid in a water bath. Now that everything is ready, put our mushrooms in a jar with a slotted spoon and cover it with a lid.

We filter the mushroom broth, add salt, cloves and pepper to it and bring to a boil again. Then pour the vinegar and pour boiling marinade to the top. Roll up the lid.

In my opinion, one of the delicious recipes can rightly be considered pickled mushrooms for the winter with butter.

From the following ingredients, you will get about two liter jars.

We need:

• fresh mushrooms;
• odorless vegetable oil - 700 milliliters;
• litere of water;
• 70% vinegar essence - a little more than one teaspoon;
• salt and sugar - three tablespoons each;
• garlic - two cloves;
• allspice and cloves - five pieces each;
• black pepper peas - eight or ten pieces;
• one fresh hot pepper;
• bay leaf - six pieces;
• dill umbrellas - two pieces.

We wash the mushrooms and put in a pan. Fill with water and cook for twenty minutes, while removing the foam. Then we need to drain the water and refill, only clean. Boil again and boil for another ten minutes.

In parallel, prepare the marinade. And so, we need to pour water into the pan and add all the spices indicated in the recipe, except for garlic, hot pepper and vinegar essence. Bring to a boil and boil gently. Then add vegetable oil and cook a little more over low heat.

Before putting everything in jars, we need to pour hot pepper over boiling water a couple of times and cut it together with garlic.

When everything is ready, put pepper and garlic on the bottom of the sterilized jars, then mushrooms to the neck. Add a tablespoon of vinegar (liter cans) to each jar. And at the end, pour boiling marinade to the top and roll up.

For the winter it turns out a very tasty appetizer for any dishes.

You will be interested to see articles on the topic of winter blanks:

1. Pickled zucchini - 8 delicious recipes

  Pickled mushrooms for the winter without sterilization

You can very easily and tasty pickle mushrooms for the winter without sterilizing the cans.

The ingredients we need are:

• one kilogram of fresh mushrooms;
• half a tablespoon of salt;
• three tablespoons of soy sauce;
• fifty milliliters of vinegar;
• two glasses of water;
• one tablespoon of sugar;
• three things bay leaf;
• half a teaspoon of black pepper powder.

We take the mushrooms clean and rinse. We pour it into a pan with water and boil for half an hour. Then you need to throw it in a colander to get rid of excess water.

Mushrooms again return and fill with clean water. Add all the spices we need except sauce and vinegar. Cook for half an hour and add the remaining ingredients, boiling for another fifteen minutes.

Then spread over the banks, cork and leave under the covers until completely cooled. After storing no more than three months in the refrigerator.

  Pickled honey mushrooms for the winter - crispy and tasty

Crispy and tasty, you can cook with the addition of balsamic vinegar, which gives the mushrooms a spicy taste that you just lick your fingers.

• fresh mushrooms - two kilograms;
• litere of water;
• 1.5 tablespoons of salt;
• 2.5 tablespoons of sugar;
• five or six cloves;
• four pieces of bay leaf;
• seven pieces of allspice;
• blackcurrant leaves;
• 150 milliliters of balsamic vinegar.

Let's get started. Fill the peeled mushrooms with water and set on fire. Boil, removing the foam. Then we drain the water and leave the mushrooms in a colander, so that the liquid is all glass.

Cook in parallel marinade. To do this, mix the salt with sugar in hot water, boil a little and cool. Then pour in balsamic vinegar and leave for another ten minutes.

After the finished mushrooms, distribute them in jars and add the remaining spices. Pour the marinade, cover the jars with lids and put sterilize over low heat.

Finally roll up, turn upside down and leave under the covers until completely cooled.

  Video: Pickled honey mushrooms for the winter - Lick your fingers

It turns out delicious, slightly salted, odorless and tasteless vinegar.

  Pickled honey mushrooms without spinning (rolling) and without vinegar

We are all used to the fact that preservation must be sterilized and rolled up with covers. But you can do without all this.

And so, we will marinate according to the recipe without a spin or vinegar so that they will be amazing to taste.

We will need:

• one kilogram of fresh mushrooms;
• litere of water;
• half a tablespoon of citric acid;
• two things bay leaf;
• five pieces of black pepper and allspice;
• three cloves of garlic.

We begin our cooking by putting the pan on the fire and pouring water into it, bring to a boil and add the mushrooms. Cook and discard in a colander.

Return the mushrooms to the pan, pour clean water and add all the spices. All together we need to boil a quarter of an hour. At the end of the readiness, transfer the mushrooms to washed jars and pour the prepared marinade. When the jars have cooled, refrigerate. Delicious mushrooms can be consumed in a few hours.

Enjoy your meal!

  Delicious pickled mushrooms cooked at home quickly and tasty

If you have mushrooms, but do not have time - it does not matter. There is an excellent recipe for pickling mushrooms quickly and tasty. The mushrooms are very tasty and you can eat them in a couple of days.

For easy and quick cooking we need:

• one kilogram of honey mushrooms;
• a little more than one tablespoon of salt;
• one tablespoon of sugar;
• three peppercorns with peas and cloves;
• vegetable oil.

Pour washed honey mushrooms with water, wait for boiling and after 5-10 minutes drain the water. Then again fill with clean water and after boiling, cook another twenty minutes.

To prepare the marinade, pour water into the container and add spices. After boiling, pour the vinegar, add the mushrooms and cook a little. We close the lids, after cooling, put in the refrigerator.

Such an appetizing snack relies on a bright side dish:

How I love such potatoes with such mushrooms!

It’s easier to make preparations for the winter from frozen mushrooms. You can freeze them yourself or buy ready-made ones at the store. After just defrosting without wasting time cleaning and soaking.

And so, what ingredients are needed:

• one kilogram of ice cream mushrooms;
• liter of water;
• 200 milliliters of vinegar wine or ordinary;
• two tablespoons of sugar and salt;
• about ten peas of allspice;
• five cloves;
• three cloves of garlic and the same amount of bay leaf.

Everything is simple, fast and tasty. You can throw the fungi without defrosting and boil for about ten minutes after boiling. In parallel, prepare the marinade from the specified amount of water. Finely chop the garlic and put all the spices together with vinegar into the water, let it boil.

Then we put mushrooms in the marinade and cook for a quarter of an hour. After we turn off the fire and let everything cool. We sort them out into banks and put in the refrigerator. After a day, you can use pickled mushrooms.

If guests come to you in a few hours and you want to serve pickled mushrooms on the table, but there is no time to pickle. Then catch a step-by-step recipe on how to easily and easily pickle mushrooms in just 15 minutes.

We will need:

• 500 grams of honey mushrooms;
• 50 milliliters of vinegar;
• 100 milliliters of vegetable oil;
• three or four cloves of garlic;
• two tablespoons of tea sugar;
• one teaspoon of salt;
• three bay leaves;
• half a tablespoon of mustard seeds;
• black pepper to taste.

We proceed to the preparation with the fact that I am mushrooms and immediately prepare the marinade. Mix everything in the pan except mushrooms and wait for the boiling water to boil. Add our mushrooms and cook right just a little bit. Then we put the mushrooms in a glass dish and put in the refrigerator for at least four hours.

  How to pickle honey mushrooms for the winter at home: secrets and rules

There are rules that cannot be avoided before you intend to pickle mushrooms:

• soak the mushrooms in salted water with citric acid (to expel color-retaining worms);
• it is recommended to remove a little more than half of the leg;
• depending on size, you can cut the hats in half.

Little secrets:

• remember that one kilogram of mushrooms is placed in three liter jars;
• frozen mushrooms do not have to be thawed;

Forest mushrooms are the greatest gift of Siberian nature. Gathering them with a big company is always very interesting and then, of course, make them a delicious soup, pie or just fry them with potatoes. But no matter how tasty it was to eat them fresh, I really would like to keep this happiness for the winter. To open the refrigerator - and here they are! Tasty, ready, fresh.

Fortunately, this problem has long been found a solution, so we can only 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 to eat - brightened with various delicious additives and elastic, which can not be frozen - when thawed, the mushrooms will become more like gruel. People have been pickling mushrooms for centuries. Mushrooms are probably the most popular mushrooms for salting. But today we want to talk about other wonderful and beloved mushrooms - mushrooms.

It’s hard to find a mushroom picker who wouldn’t like them, because they are real luck. It’s enough to find a stump on some old, big and forgotten by the people, and you’re done. At least a couple of buckets of harvest is provided for you, you can safely go home with a sense of accomplishment. On top of that, a ton of hard work with sorting out the collected mushrooms will not wait for you at home, because honey mushrooms are not worms, which means you can wash them and finish processing. Well, isn't it lovely how easy it is to handle them? And the choice of dishes that can be prepared with them is simply endless. A lot of delicious soups, fried mushrooms, baked with vegetables, honey mushrooms are also great for julienne and pies.

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

How to pickle mushrooms for the winter with citric acid?

One of the best natural preservatives is known to be acid. Many pickle mushrooms in vinegar and this, in general, is not bad, but many relate to it with some apprehension as a very tough and “thermonuclear” product. I would like to use something softer and more natural. In addition, this method of marinade allows you to use a smaller amount of salt, which, as you 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 just torn off a stump.

Such mushrooms are best suited to the festive table, as an unusual and soft snack. They can be used to decorate a salad, add them to a pie or even make a delicious “spread” on bread - just rub them in mashed potatoes with cheese, chicken liver or even on their own.

Ingredients:

Fresh mushrooms mushrooms - 2.5 kilograms;

· Citric acid in granules - 1 teaspoon with a small pot;

· Leaves of parsley - 5-6 pieces;

Food table salt - 1.5 tablespoons;

· Granulated sugar - 2 tablespoons;

· Water - 1.25 liters;

Garlic - 2-3 cloves (optional);

· Favorite spices (coriander, red or black pepper, peas, 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 mushrooms under a stream of clean water, remove various impurities and unnecessary parts in your opinion.

Then, pour clean mushrooms into a large pot, pour cold salted water and bring it to a boil. Cook mushrooms 10-15 minutes after boiling, then discard 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 lavrushka. It is recommended to chop the garlic into 2-3 cloves so that it gives juice to the marinade better. Boil the mixture, and then carefully add the boiled mushrooms to it.

Step 3. Now, set a very low heat and boil the mushrooms in the marinade. In no case should you cover with a lid.

During cooking, light foam may begin to form. If desired, it can be removed with a tablespoon, but there is no need for this - it is not dangerous and will disperse even at the stage of bottling in banks.

Step 4. Sterilize the jars. Gently pour the hot mushrooms into the jars. At this stage, you can stick fresh hot pepper there, so that in the process of salting, he gives his speck to the mushrooms. Roll up the jars or close tightly with plastic lids and leave to cool. For a more reliable effect, you can even turn the cans upside down and wrap them up so that they cool more slowly and all the necessary processes go through.

However, this step in this recipe is not necessary at all. Just reinsurance.

Store in the basement or refrigerator and enjoy your good taste at any time of the year! Enjoy your meal!

Honey mushrooms pickled for winter without sterilization

As we saw in the previous recipe, pickling honey mushrooms for the winter is not difficult at all, and in how many acceptable quantities. And it would seem that everything is fine, simple and beautiful, but there is one thing but ...

What kind of sterilization is this? In all recipes they write about her as a matter of course, but how to do it almost nowhere to be found. And if you find it, then it somehow doesn’t become more clear at all. For beginning cooks, this question is often very acute, and few people understand this. The process seems very complicated, lengthy and completely illegible. That is why we have found for you a recipe that does not require sterilization at all! Can you imagine? This can significantly save time and nerves for more than one chef, which means it's time to start!

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

Ingredients:

· Fresh mushrooms mushrooms - 2 kilograms;

Food table salt - 1 tablespoon;

· Granulated sugar - 2 tablespoons;

Table vinegar (9%) - 100 milliliters (a little more than 1/3 cup);

· Leaves of parsley - 3-5 pieces;

· Black pepper peas - 5-10 pieces;

Garlic - 2-3 cloves large.

How to cook?

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

Step 2. Now, you need to conduct another cleaning procedure. Pour honey mushrooms with cold but salt water and leave to soak for about half an hour or a little less. During this time, various remains of the earth, sand, small insects and other pollution will come out completely.

Step 3. Rinse the mushrooms again and pour in a liter of water. Water should be clean and cold. Bring the mixture to a boil and cook over low heat for about half an hour. In the process, foam will form and this time it will need to be permanently removed. This is not difficult, you can remove the foam with a slotted spoon, hand strainer or just a tablespoon.

Step 4. While honey 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 thoroughly. Sugar and salt must be allowed to completely dissolve.

Step 5. Throw the prepared mushrooms into a colander and let the water come off completely. You can even stop them a little. When all the water has drained, transfer the mushrooms back to the pan and pour the prepared marinade.

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

Step 6. Using a slotted spoon, place the prepared mushrooms in prepared jars. Then, evenly distribute the marinade, pouring them mushrooms to the top. Close the jars tightly, turn them upside down and let cool completely. Store in a refrigerator or cellar at a temperature not exceeding +12 degrees.

How to pickle honey mushrooms for the winter with butter?

Vinegar and citric acid perfectly retain the freshness and taste of mushrooms, and therefore it is impossible to find fault with such types of marinade. But not everyone likes this sour taste, I would like to keep the mushrooms in something softer and enveloping ... For example, in oil! 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 generally perfection - only to 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, the mushroom, and even more than that, it improves the taste, because it is not in vain that we cook most of our food in oil. In addition, the oil gives the snack nutrition and makes them more satisfying. In this recipe we will use butter, because it has excellent quality to soften tastes, give a light creamy touch and make the dish richer and more saturated. And in winter it is a real source of energy.

Also, paprika is used in this recipe and not for nothing. Its rich and sweet taste is ideally combined with oily mushrooms and gives them great saturation, 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 know how to cook it!

Ingredients:

Melted butter - 300 grams;

Fresh mushrooms mushrooms - 1 kilogram;

· Salt - 1-3 teaspoons (to taste);

· Garlic - 2 small cloves;

Paprika (if desired) - 1 teaspoon.

How to cook?

Step 2. Boil the water, pre-salting it, and gently dip already clean mushrooms into it. You need to cook for about 15-20 minutes and constantly carefully remove the foam that will form on the surface.

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

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

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

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

Step 7. Carefully lay out the prepared mushrooms in prepared cans, evenly distributing them and pour the remaining oil in the pan from above. There should be enough oil, so if you don’t have enough to pour it, it’s better to melt it and pour fresh hot on top, this is important. Close tight the lids, turn the jars upside down and wrap them in a blanket or a thick towel. Leave in this condition until completely cooled. Honey mushrooms marinated according to this recipe are great for mushroom pastes, toppings for pies and just decorating sandwiches or, for example, unsweetened cereals. Especially buckwheat.

Hot mushrooms pickled for the winter

In this recipe, we will finally use the good old salting. This method of marinade is a little more complicated, especially at first, but experienced housewives claim that it is worth it. You just need to get used to it a bit, fill your hand and read our article and you will definitely succeed even the first time. We recommend using salting in a hot way, as it is customary to attribute it to 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 can simply turn sour. Another important point is that the mushrooms must necessarily be brine to the top, otherwise mold will certainly form on the surface, and this is very scary - the whole jar or at least half will just have to be sent to the trash. Especially to preserve your precious nerves, we found the simplest recipe for hot salting. Almost everybody gets it the first time and it turns out very tasty.

Ingredients:

Fresh mushrooms mushrooms - 1.5 kilograms;

· Edible salt - 35 grams;

· Leaves of lavrushka - 5-6 pieces;

· Black pepper peas - 8-10 peas;

· Garlic cloves - 2 things.

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 take away the spoiled ones and cut off the lower part of the legs. Then rinse the mushrooms again.

Step 2. Pour the washed mushrooms with fresh cold water and slightly salt it. Bring water to a boil and cook 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 it might seem to you at first. It is in this foam that dirt, harmful substances and other organic and inorganic debris that can accidentally end up in mushrooms gather. Of course, we must get rid of it.

Step 3. Throw the finished mushrooms into a colander so that all the excess water in the glass. Stir the mushrooms with a spoon, and then distribute the mushrooms again. You need to get rid of that water as much as possible, it is necessary that the mushrooms even dry out a little. However, they must remain hot, this is important. Therefore, the method is called hot. J

Step 4. In the meantime, you need to prepare the jars. Place already sterilized and clean cans on a work surface. At the bottom you need to pour a thin but uniform layer of salt, pour a few peas of pepper and a couple of leaves of parsley on top.

Step 5. Then, lay out a small layer of finished mushrooms. Spread a thin layer of salt on top again, sprinkle with spices and lay out a new one. With these layers you need to completely fill the banks. When all the honey mushrooms have been laid out, tighten the honey mushrooms thoroughly so that a place is freed up in the bank and all the excess air comes out. They must be tamped very tightly.

Step 6. Now, close the jars tightly with lids, 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 the preparation of pickled mushrooms

Feature 1. - Sterilization

So, as promised, we are writing to you about how to properly sterilize cans for the marinade, and indeed this knowledge is useful to you for any workpiece.

Step 1. Check banks for defects. It can be the slightest crack, a chip - anything. This, albeit minimal, but an air source and it will spoil your workpiece, which has been spent so much time, effort, and maybe money.

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

Step 3. Sterilization. You can carry it out in many ways.

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

The second is in the oven. Put the cans still wet after washing in the oven and calcine it to 160-180 degrees. Keep in the oven until all the water has completely evaporated, then carefully place it on the stand for hot.

The third is in the microwave. Pour cold water onto the bottom of the cans. Only about 1 centimeter. Then, turn on the microwave for 4 minutes (+ -1 minute) and wait for the water to evaporate. This is the same steam sterilization. Just be careful, empty cans should not be heated anymore - this is very dangerous. Banks then will also need to be set upside down on a clean towel so that all the glass water.

Feature 2. Soaking Mushrooms

Not every recipe writes about this step, but it 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 cold salted water perfectly absorbs all the dirt, only it needs to be given time to act. So soak for at least a couple of hours. It will also help you figure out how to clean mushrooms faster.

Feature 3. Spices

Marinating 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 great scope for improvisation. Someone prefers to add bay leaf, garlic or black pepper with peas - these are all the most familiar additives. But also many recommend adding whole cloves, cinnamon, paprika or, for example, a whole hot pepper. You can also fry the onion until golden brown and add it. Give it a try!

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Canned mushrooms cooked according to this recipe are quite unusual.  They retain their aroma, but at the same time they turn out to be more refined. Even tight legs do not become redundant. On the contrary, without them such a result would not have been possible. To prepare these wonderful mushrooms you will need:

• 3 kg honey mushrooms;
• 15 gr salts;
• 3 leaves of laurel;
• 15 gr peppercorns;
• 1 liter of water;
• 10 gr. Sahara;
• 3 cloves of garlic;
• 5 gr. cloves;
• 15 gr acetic acid 70%.

Preservation includes several stages:

1. Honey mushrooms must be soaked briefly in water in order to get rid of all twigs, leaves and small litter.
2. After soaking, they should be boiled in plain water for about ten minutes and drained through a colander.
3. Re-boil the mushrooms in water, you also need 10 minutes.
4. After that, add sugar and salt, pepper, cloves and bay leaf to the water, boil for another 5 minutes.
5. When this time runs out, you need to add acetic acid and cook for another 3 minutes.
6. At the next stage, sterilize the jars and pour lids over boiling water.

Mushrooms still hot should be put in jars, add garlic to each and roll.

Home-made marinated mushrooms (video)

How to deliciously salt honey mushrooms for the winter at home

It differs from pickling in that acid is not added to the jars. Due to this, their taste is radically different, and the preparation itself is simplified as much as possible. It is enough to prepare the necessary products and you can start rolling the cans:

• 1 kg of honey mushrooms;
• 50 gr salts;
• 3 gr. peppercorns;
• 10 gr. dill umbrellas;
• 2 garlic prongs;
• 15 gr currant leaves.

Cooking is as follows:

1. Washed mushrooms must be put in a deep pan.
2. Mushrooms should be salted immediately, add pepper and dill.
3. Garlic should be cut into several parts and also added to the mushrooms.
4. On top of honey agarics it is necessary to cover with currant leaves.
5. After such a quick preparatory process, salting continues already under oppression and lasts two weeks.

When the mushrooms have already been salted, they can only be laid out in jars and covered with lids.

Autumn recipe for mushrooms in jars

Honey mushrooms collected in a forest glade in the autumn period have an amazing taste and aroma, they are more resilient, unlike their summer and spring counterparts. It is these mushrooms that are ideal for canning. A recipe with pictures will help to prepare them correctly.

One has only to arm yourself with everything you need:

• 5 kg honey mushrooms;
• 15 gr peppercorns;
• 15 gr sheets of currant;
• 15 gr sheets of cherries;
• 5 gr. sheets of laurel;
• 10 gr. dill umbrellas;
• 5 gr. salts;
• 400 gr. vegetable oil;
• 10 gr. vinegar essence;
• 2 cloves of garlic.

When all the products are already on the table, you can get to work:

1. Honey mushrooms should first be washed, get rid of litter and twigs.
2. After that, they need to be put in a pan and pour water, salt and boil for a third of an hour.
3. Then the mushrooms should be thrown into a colander, but leave part of the broth.
4. Again, put the mushrooms in the pan, add the broth and oil to them, add the garlic and all the other products indicated in the recipe, with the exception of only vinegar essence.
5. In this composition, boil mushrooms for another third of an hour.
6. At the very end, vinegar essence is added and the mixture is brought to a boil.
7. Now all the contents of the saucepan need to be laid out in jars and boil them for a quarter of an hour.

Already sterile cans can only be rolled up.

Step by step recipe for pickled mushrooms cold and hot

Marinating mushrooms, and not only honey mushrooms, can be done not only in the classic hot way, but also in the cold.  The second cooking option allows you to ensure that honey agarics remain very elastic, crispy. That is why this method is increasingly used.

Cold pickling

In order to prepare such mushrooms for the winter, it is necessary to prepare the following products:

• 3 kg honey mushrooms;
• 50 gr salts;
• 10 gr. citric acid;
• 15 gr Sahara;
• 40 gr serum.

The whole process of harvesting mushrooms is reduced to the following actions:

1. The washed mushrooms should be put in a pan with water, add citric acid and half of the salt indicated in the recipe, in this composition, boil for a third of an hour.
2. Boiled mushrooms must be moved to a colander and rinsed, and then laid out on prepared jars.
3. Next, you need to prepare the fill. To do this, mix sugar and the remaining salt in a liter of water, boil the mixture and cool.
4. It now remains to pour in the serum and cooled pouring into the jars, leave in a warm place for four days.
5. After this time, the banks need to be sterilized and covered with lids.

Hot pickling

A hot method of pickling honey mushrooms is a guarantee that mushrooms will be stored in banks for several years. To prepare them, you will need very little time and a minimum of products:

• 2 kg honey mushrooms;
• 15 gr peppercorns;
• 10 gr. cloves;
• 3 cinnamon sticks;
• 2 leaves of laurel;
• 20 gr. Sahara;
• 40 gr salts;
• 30 gr vinegar essence.

Cooking is carried out in several stages:

1. Honey mushrooms must be washed and boiled in water for a third of an hour.
2. After cooking, mushrooms should be thrown into a colander and transferred to prepared jars.
3. In the pan now you need to cook the marinade by adding salt, sugar and all spices to the water.
4. Boil the mixture and pour the vinegar essence into it at the final minute.
5. Hot pickle must pour mushrooms in banks, immediately roll up.

How to prepare mushrooms for canning

Even before starting all work related to harvesting mushrooms for the winter, it is necessary to prepare the main component. Mushrooms brought from the forest should be sorted out, discarded and rotten.

Honey mushrooms are best sorted by size. Even a five-year-old son will help to cope with this task, for him it will turn out to be an exciting game. After this, honey mushrooms must be washed and cleaned of adhering forest debris from them, a little too long legs should be cut.

Only after such preparation can you proceed with all further actions. Special attention should be paid to the preparation of mushrooms if they are harvested in a cold way.

Storage rules

Store mushrooms are stored for three years, but they are independently harvested and have a shorter shelf life of only one year, provided that they are stored in a refrigerator or cellar. The shelf life of mushrooms stored at room temperature is reduced to four months.

It is necessary to store the cans in a dark place where the sun's rays do not fall, which adversely affect any workpieces. So that the mushrooms do not disappear, they must be laid out exclusively in sterilized jars, otherwise mold may appear.

Pickled honey mushrooms for the winter (video)

Pickled mushrooms are a great appetizer, without which it is simply impossible to imagine a single holiday. Even with simple side dishes, these mushrooms go well together. Often they are added to salads. This product can be safely called universal, because in cooking it will be widely used.