Honey mushrooms are very tasty and beautiful mushrooms. Pickled, they can be served on the table both for every day and for holidays. They will be a great addition to any dish, especially potato ones. To enjoy this yummy all year round, you should know how to cook pickled mushrooms deliciously.

The best cooking recipes

Honey mushrooms are often pickled with garlic for the winter. Garlic is not only healthy, but also delicious. Thanks to him, the mushrooms acquire a pungent flavor.

Garlic Glade

You should know that with the help of such a recipe you can boost your immune system. Garlic is antibacterial and antiviral. For cooking you need:

It is best to take a bite 60%. Water should be taken boiled or purified. Thanks to cloves, honey mushrooms smell pleasant and tasty, but it is possible to pickle without adding this ingredient. It all depends on your taste preferences.

Cooking steps:

1. First of all, the collected mushrooms must be sorted out: remove the branches and leaves, clean them of dirt, throw out the spoiled ones. After that, the mushrooms should be put in a container with cold tap water. Leave on for about an hour.
2. After this time, the liquid should be drained and refilled. You need to wait half an hour, then repeat the procedure three times. Then you need to put the mushrooms to cook over medium heat. It takes about two hours to cook. Skim off the foam during cooking. When mushrooms are cooked, they should be thrown into a colander and rinsed thoroughly.
3. After all the actions, the marinade should be prepared. To do this, you need to fill in all the seasonings and spices, your favorite spices in 2 liters of water. One minute before the marinade is cooked, add garlic to it. Transfer the mushrooms to the marinade and wait until it boils.
4. After that, pour the mushrooms into jars and roll up.

Many people don't like the taste of vinegar. Therefore, there are many recipes for pickling honey agarics without this substance. This recipe turns out to be no less tasty.

No added vinegar

This recipe is not only simple, but also delicious. Some housewives believe that vinegar is very harmful to the body, since it can disrupt the functioning of the stomach. If there is such a concern, then this recipe will be the best cooking option. For cooking you need:

The citric acid in the recipe acts as a vinegar substitute. Due to the addition of acidity, the mushrooms will retain their taste for much longer.

The mushrooms should be rinsed well. Cook them for 10 minutes. Drain and pour new water, put back on gas and wait until it boils. Then you need to discard the mushrooms in a colander. During the preparation of the marinade, pour all the spices into cold water. Wait until it boils and add citric acid. Transfer the mushrooms to the water. Cook for another 10 minutes. Put honey mushrooms in jars and pour marinade. After that, you need to close the jars and let them cool. It is advisable to wrap up with a warm blanket. Thanks to this simple advice, they will be stored in a cool place for much longer.

Acetic acid can be substituted for citric acid. For one tablespoon of vinegar - two teaspoons of citric acid. Honey mushrooms, it is advisable to choose one medium size.

You will need a 10 liter saucepan for cooking. Mushrooms will be cooked in it. To do this, fill the container with water. Pour half of the mushrooms and wait until they come down. After that, pour out the rest and wait until it boils. Remove from gas and drain water. After that, rinse the mushrooms thoroughly with water and transfer the mushrooms to a saucepan. Add salted water there. Wait until it boils and cook for 30 minutes. Remove from gas and drain water. Let the mushrooms cool.

To prepare the marinade, it is necessary to boil water with the addition of spices in a separate saucepan. Put the marinade on gas and bring to a boil. Transfer the mushrooms to the marinade and cook for 15 minutes. Arrange in jars. Canned mushrooms are best stored in a dark place. Banks should be placed in a basement or in a cool place.

Fast cooking option

This recipe is perfect for the inexperienced cook. Fast cooking doesn't mean it won't taste good. This dish has the same pleasant aroma and taste as the rest of the delicious pickled honey mushroom recipes. It is difficult to distinguish it from the classic cooking option. To do this, you should prepare:

• 2.5 kg honey agarics;
• 3 tbsp. l. salt;
• 1.6 tbsp. l. Sahara;
• 5 peas of allspice;
• 1.6 tsp acetic acid.

It is advisable to take sweet paprika. First you need to put the water on gas and boil. Next, pour the washed mushrooms into the container. Cook all ingredients for 7 minutes. When they are cooked, you need to throw the mushrooms into a colander. Next, you need to fry the mushrooms in butter. Stir and cook in a pan for another 15 minutes. Pour the mushrooms and marinade from the pan into the jars. Cooked mushrooms according to this recipe can be stored for 7 months.

Pickled mushrooms in our family are the first to leave. Not one of the prepared jars has reached at least until January. These mushrooms are suitable for many salad recipes. But they are delicious and just like that, by themselves.

Marinating, in my opinion, is the easiest way to harvest mushrooms and honey agarics, in particular.

Pickled honey mushrooms for the winter with garlic

Garlic is a healthy vegetable, it will protect you from colds in winter and make the pickled dish only tastier. And if you have 5 cloves of garlic stale, they can always be used, for example, for this recipe.

Ingredients:

• honey mushrooms - one kilogram;
• a liter of boiled or filtered water;
• one and a half tablespoons of salt;
• two tablespoons of granulated sugar;
• five garlic cloves;
• a couple of bay leaves;
• ten peas of black allspice;
• six carnation umbrellas;
• 1 teaspoon 70% vinegar.

Cooking progress

1. Those mushrooms that we have collected must be sorted out: remove twigs, leaves, cleaned of dirt.
2. Now you need to put them in a saucepan and fill them with cool water, you can from the tap. Let's leave it for an hour and a half. When the time is up, we drain this, the so-called first water, and fill in a new one. We are waiting again. This procedure must be repeated three times.
3. Now let's put them to cook for an hour and a half. When boiling, it will be necessary to remove the foam (as if we were cooking jam). Over time, we throw the mushrooms into a colander and rinse them with cold water.
4. Next, we'll tackle the marinade. Pour pepper, salt, sugar, vinegar and other spices into a liter of water. Two minutes before the marinade is cooked, we put our garlic in there. We shift the mushrooms to the marinade, bring to a boil.

Now the mushrooms can be put in jars and rolled up! Bon Appetit!

Pickled honey mushrooms without vinegar - a recipe for the winter

Ingredients

• a kilogram of honey agarics of any size;
• water - 1 liter;
• salt - a tablespoon without a slide;
• granulated sugar - a tablespoon;
• lemon - a dessert spoon with a small slide;
• garlic;
• lavrushka;
• carnation umbrellas - 2 - 3 things.

Cooking progress:

1. Sort the mushrooms and rinse thoroughly. Now fill the mushrooms with water and put them on gas. After boiling the liquid, cook the mushrooms for another 8 minutes.
2. We drain this first water and pour in new water. We return the pan to the stove and wait for it to boil. After that, we put the mushrooms in a colander.
3. Let's get to the marinade: pour cold water into a saucepan and put all the spices from the recipe in it. Bring the marinade to a boil and place the lemon in it. Let it boil again.

Now taste it - now it can still be salted or sweetened.

1. We shift the boiled mushrooms into it and cook them for another 15 minutes. Put the mushrooms in a jar and fill evenly with marinade.

We close the banks and let them cool down. Bon Appetit!

Recipes for pickled honey agarics for the winter in jars

This is a classic recipe. You need few ingredients, preparing the dish is easy and quick. As for the taste, it will turn out to be no worse than the previous ones.

Ingredients

• honey agaric bucket;
• bay leaf - five pieces;
• acetic acid 70%;
• salt - two tablespoons with a slide;
• granulated sugar - a tablespoon without a slide;
• black peppercorns, cloves - five pieces each.

Cooking progress:

1. We will cook the mushrooms in a 10 liter saucepan. We fill half the volume with water. We lay the mushrooms (half), when they go down, you can add the rest. Bring to a boil.
2. Remove from heat and drain the liquid. Then the mushrooms will need to be rinsed under running water.
3. We put it in a saucepan, add so much water there so that it doesn't "run away" when boiling. Salt, bring to a boil and continue cooking for 40 minutes. Remove from heat, pour out the water and let the mushrooms drain completely.
4. In the meantime, let's take care of the marinade. Pour a liter of water into a separate saucepan, pour a spoonful of salt with a slide, add a tablespoon of sugar without a slide. We put 5 bay leaves, pepper - 5 peas, 5 cloves. We put the marinade on fire and bring to a boil.
5. We shift the mushrooms to the marinade, bring to a boil and after 10 minutes we put them in the jars.

Bon Appetit!

Pickled mushrooms of instant preparation in 15 minutes

I want pickled honey mushrooms, but time is running out or too lazy to cook for a long time, you can solve the problem very quickly. The recipe is simple, for a beginner that's it. Fast doesn't mean tasteless! It's just that this dish is prepared faster, and the aroma and taste remain the same as in the "classic".

Ingredients

• honey mushrooms;
• two tablespoons without a slide of salt;
• a spoonful of granulated sugar without a slide;
• 2-3 bay leaves;
• six pieces of peppercorns;
• three carnation umbrellas;
• 1 teaspoon of acetic acid (70%).

Cooking progress:

1. Clean the mushrooms from dirt and twigs. We wash it several times and put the mushrooms in a saucepan. Add some water and set them to boil.
2. After the mushrooms have boiled, remove the foam and continue to cook for 15 minutes. Then we drain this water and put the mushrooms back into the pan. Fill with brine, that is, marinade.
3. We prepare the marinade in this way. Put salt, granulated sugar, bay leaves, pepper and cloves on a liter of water.
4. Pour mushrooms with this brine and cook for the next 30 minutes. Remove the foam as well, stir. 5 minutes before the end of cooking, add a teaspoon of acetic acid.

That's it, now you can put it into banks.

A simple recipe for pickled mushrooms with butter

Pickled mushrooms prepared according to this recipe are very tasty. They make an excellent cold snack, and guests will definitely ask you for this unusual recipe. These mushrooms go well with potatoes and boiled rice.

Ingredients:

• kilogram of honey agarics;
• butter - 350 grams;
• salt is a guide to your taste;
• sweet paprika - a level teaspoon.

Preparation:

1. Boil water, salt, and put mushrooms washed in advance into it. Cook mushrooms for about twenty minutes, constantly removing the resulting foam. Then we put the mushrooms in a colo-slag - let the liquid drain completely.
2. In a deep frying pan, melt a little and simmer the boiled mushrooms in it for half an hour. At the very end, salt to taste and season with paprika.
3. After that, mix and cook for another 10 minutes.
4. We lay out honey agarics on sterile jars. Pour some hot oil from the pan on top and roll up the lids.

Such mushrooms are stored for about 8 months. Bon Appetit!

The most delicious recipe for pickled mushrooms without sterilization

Some people like it, some don't. But there is only one fact - you do not need to worry about sterilizing cans. Quite unusual, because our mothers and grandmothers always sterilized the jars before putting jam or mushrooms in them.

Ingredients:

• 2.8 kilograms of honey mushrooms;
• 2 liters of water;
• lemon acid;
• acetic acid 70%;
• peppercorns, salt, sugar, garlic, bay leaf;
• three tablespoons of salted soy sauce.

Cooking progress:

1. The first step is to rinse all the mushrooms under running cold water and sort out. Now we cut off the leg in half for small fungi. For large ones, we cut them off completely and cut the caps into two parts.
2. Now take an 8-liter saucepan, pour water into it and pour citric acid on the tip of a knife. Throw in 2/3 of the mushrooms. We are waiting for a boil and add the rest of the honey mushrooms. Cook the mushrooms for 5 minutes. Now we remove from heat and drain the water through a colander.
3. Now take a 5 liter saucepan and pour 2 liters of water into it. We put on gas and after it boils, add 5 small bay leaves, 10 black allspice peas and 6 cloves of garlic for taste, 2 tablespoons of salt, 3 tablespoons of sugar. Stir and add mushrooms after boiling.
4. Stir and pour in 3 teaspoons of vinegar and 3 tablespoons of soy sauce. We wait for a boil and cook under a closed lid for about 20 minutes. We remove the bay leaves and continue cooking for another 5 minutes. Remove the pan from heat and transfer to jars.

All is ready. After cooling, the mushrooms can be stored in the cellar.

Successful preparations and bon appetit!

Good day everyone! On the agenda today are mushrooms, but unusual ones - small, pretty and very tasty. Such entries leave the festive table or feast, celebrations, of course, if you know how to cook them correctly. So let's learn how to make pickled mushrooms for the winter in jars to use them in and for any occasion.

The whole secret of this pickle lies in the marinade, or in another way, the brine, which must be cooked correctly, know all the necessary proportions, using a proven recipe.

Canning again at home can be done in two ways, hot and cold. In this article, you will learn about the hot cooking method.

Interesting! There is still controversy over how to cover the mushrooms. Someone claims that in no case should you roll up under a metal cover using a seaming machine, which is supposedly very dangerous to health. Others advise using only a nylon without twist or a screw cap made of metal.

There is a lot of information in books and on the Internet, so I will show you different options, and you yourself will determine what is closer to your soul. I always do it differently, experimenting. After all, mushrooms are a very tasty product that can be used in any dishes, for example, make original spicy salads out of them, or, for example, serve with

Remember only one thing, that after canning, mushrooms should not be stored for a very long time, and indeed any other mushrooms should not be, it is better to eat them closer to the New Year. Take care of your health and the health of your loved ones!

The first option for preserving mushrooms for the winter will be with vinegar according to grandmother's recipe. My grandmother always tells me that this matter must be approached responsibly. Anyone can cook this salting, because it is very simple, if you follow all the necessary conditions and rules.

Important! Remember the proportions of water, salt and vinegar. So how much vinegar should you put in 1 liter of water? If you have 70% vinegar essence, then you need to put 1 tablespoon, if 9% - 10 tablespoons. Salt is put on 1 liter - 1 tbsp. with a small slide. If you are making 3 liters of water, then accordingly increase the dose by three.

This recipe uses granulated sugar, if you do not want to put it, then read another cooking option.

We need:

• honey mushrooms - 1 kg
• sunflower oil - 2 tsp
• vinegar essence 70% - 1 tbsp
• water - 1 l
• sugar - 1 tbsp
• table salt - 1 tablespoon
• bay leaf - 1 pc.
• peppercorns - 3 pcs.
• garlic - 2 cloves
• cloves - 2 pcs.

Cooking method:

1. As I wrote earlier, there are several ways to marinate honey agarics. In this form, the "Hostess" seaming machine will be used. Prepare it in advance. Sterilize the jars in a convenient way for you, together with the lids.

2. Clean the mushrooms from all kinds of forest or meadow litter, rinse them well with water. Try again so that God forbid you don't get a false mushroom.

Important! If you have time, honey mushrooms should be pre-soaked for 1-2 hours in cold water.

Pour the washed and recycled mushrooms into a saucepan, fill them with water (3 l), salt, add 1 tablespoon of salt per liter of water, that is, you need to put 3 tablespoons

3. Put on fire, bring to a boil. When cooking, you will see foam, it will be necessary to remove it with a slotted spoon. Cook over low heat after boiling for 40 minutes.

The mushrooms will first float on the surface, and then fall to the bottom, which means that they are completely cooked.

4. Transfer the mushrooms to a colander and rinse them under running water.

5. Now make a delicious flavorful marinade with the remaining ingredients. Pour water (1 L) into a saucepan, add sugar (1 tablespoon), salt (1 tablespoon), then bay leaf, three peppers and two cloves.

6. Until the marinade comes to a boil, chop the garlic finely with a kitchen knife. We will add it separately to each jar.

Once the marinade has boiled, pour 1 tbsp of vinegar essence into it, stir. The aroma will go through the kitchen extraordinary. Put the prepared boiled mushrooms into the boiling brine.

Boil the mushrooms in a saucepan with the lid closed after boiling so that the vinegar does not come out for 7 minutes over medium heat.

7. So, 7 minutes have passed, remove from the heat. Take a sterilized jar and pour the mushrooms. Add the chopped garlic to each jar.

And also add 2 teaspoons of vegetable oil on top per jar, so as not to get moldy during storage in the cellar.

8. Seamer the cans and then turn upside down to ensure everything is sealed.

Let the jars cool, the mushrooms are ready! They can be served with onions and dill. And you can also make any dish with them, for example, or fry potatoes with pickled mushrooms. Better yet, add them to

Video: Cooking pickled mushrooms

All the same, store mushrooms are very different in taste from their own, which are made at home. No matter how much I tried to take in the store, everything is not as if it were not mushrooms at all, although they are cooked and canned in accordance with GOST.

For you, I specially picked up this video from the YouTube channel, the whole process of cooking and pickling is shown very clearly and in detail:

I liked this option very much, and I advise you to make a conservation according to it.

How to pickle honey mushrooms for the winter in jars - a simple recipe

This is the best classic recipe for home, it combines all the ingredients and gives a unique taste. In general, it turns out to be delicious and super tasty, just a bomb.

And the trick is still used in it, the fact that only mushroom caps are taken as a basis, and the legs go to other dishes, for example, to mushroom caviar. Just look at these handsome men, you can fall in love immediately.

I offer you this step-by-step instruction with pictures so that you, too, can make such a beautiful culinary masterpiece, and in winter enjoy the fragrant aroma of spices and mushrooms.

We need:

• mushrooms mushrooms - 1.4 kg

For the marinade:

• water - 1-1.2 l
• salt - 1 tablespoon
• sugar - 1.5 tbsp
• vinegar 9% - 50 ml
• bay leaf - 1-2 pcs.
• allspice peas - 5-6 pcs.
• cloves - 2-3 pcs.
• dill umbrella - 2 pcs.
• currant leaves - 2 pcs.

Cooking method:

1. Wash fresh mushrooms very thoroughly in running water. Cut off the legs, it will look better in a jar, if there is no such desire to do such work, then you can not remove them.

Then in salted water, salt to taste, boil the mushrooms in a saucepan. Cooking time is about 5 minutes. Then drain the water. There were almost 1.5 kg of fresh mushrooms, and after boiling 750 g, they unfortunately boiled down almost twice.

Prepare all the ingredients as listed.

2. The next step is to prepare the jars. Wash them well with baking soda, and then sterilize along with the caps in the way you like best. For example in the microwave or steamed.

In this version, I show exactly the coated screw caps, you can take nylon ones.

2. Pour 1 liter -1.2 liters of water into a saucepan and bring to a boil, add honey agarics. Wait for them to boil again too. Foam will appear, remove it and add salt, sugar, bay leaf, pepper and cloves.

Important! Remove the bay leaf after 10 minutes so that bitterness does not appear in the taste. Sometimes there is such a problem that mushrooms are bitter, here is its solution, this is due to lavrushka, it is she who gives bitterness if it is overexposed for a long time in boiling water.

Cook the mushrooms until tender, about 20-25 minutes. As soon as you see that the mushrooms have fallen to the bottom, then they are completely ready.

3. Add vinegar immediately and bring to a boil again. And turn off the stove, put the pan aside.

4. Arrange the mushrooms without brine in jars along the hangers.

Important! This is best done with a slotted spoon.

5. Now we will make pickled mushrooms in our own juice. To do this, bring the remaining marinade to a boil, throw a dill umbrella into it, and currant sheets. Boil these plants for 1-2 minutes, this is done for sterility.

4. Pour boiling marinade over the jars of mushrooms. Put the dill umbrellas on top, catch them out of the fragrant brine.

Important! Do this - twist the cans clockwise, shake slightly so that all excess air comes out, or you can knock on the table. Do this carefully, do not burn yourself.

5. Close the jars with the lids. Here's what happened, two half-liter jars and one 340 ml.

Advice! Be sure to adhere to the storage rules, store either in the refrigerator or in the cellar, where it is cool. Do not store mushrooms for years, this year they prepared, and this year they ate, this is important.

Always check the jar for turbidity before use, the brine should be light and free of mold.

Friends, how do you serve such mushrooms on the table? What do you cook from them, I personally really love a very simple salad of honey mushrooms, namely, season them with vegetable oil and sprinkle with onions. You can, of course, figure out something more complicated, for example, for a holiday I do

Pickled mushrooms of instant preparation in 15 minutes

It is best to make such a salting from small little honey mushrooms, young and not overgrown, then it will look more appetizing, and it is more pleasant to eat such, of course))).

It's a simple option, but it's actually fast. In literally a short period of time, you will make this preparation for the winter. Everyone is interested in the main question, when can you eat pickled mushrooms? These can be eaten almost immediately, namely 12 hours after pickling.

We need:

• honey mushrooms - 1 kg

For brine for 1 kg of mushrooms:

• salt - 1 tablespoon
• vinegar 70% - 1 tbsp
• bay leaf - 3 pcs.
• peppercorns - 5-6 pcs.
• garlic - 2 cloves, peeled
• water - 1 liter per 1 kg of mushrooms

Cooking method:

1. Wash and clean the honey mushrooms from dirt. Pour water into a saucepan, not the water that is prescribed in the ingredients is used here, but just by eye. We will boil mushrooms in this water.

2. Throw the mushrooms in boiling water. Simmer over high heat for about 15 minutes, stirring and removing foam if it appears.

3. Drain the water and place the mushrooms back in the pot. Pour in 1 liter of water. Add all the spices that were given in the description.

Interesting! Note that this marinade does not use sugar or sunflower oil. But garlic is used.

4. Simmer after boiling for about 15 minutes.

5. Arrange honey mushrooms in sterilized jars. Cover them with nylon lids and place them in the refrigerator, and tomorrow morning, after 12 hours, they can be eaten. It turns out cool and very tasty! Try it yourself! These can also be stored for a long time, and then eaten, the main thing is that they are placed in a cool place, preferably in a cellar.

Bonus: Marinade for mushrooms

I would also like to say that you can also preserve mushrooms using a universal marinade, which is suitable for absolutely all varieties of mushrooms (chanterelles, boletus, white, etc.).

It will be without vinegar, but with citric acid. In this short video there are some little tricks in general about cooking mushrooms, I recommend watching and remembering all the details well for yourself:

That's all, let's write our comments below to make a small forum, so that everyone is interested in coming in and reading. Join me in a group in contact. And see you soon. All good mushroom picking and great mood!

P.S Yesterday I was only in the forest picking mushrooms, wow, this is an exciting activity. You know how beautiful it is! So clean and fresh! Singing birds and a light breeze, what a beautiful Russian nature we have, and what landscapes, well, just lovely! Here is my mini-report of photos in nature.

If a quiet hunt was successful, and you managed to collect a lot of honey agarics, then they need to be quickly prepared. Having at home several jars of fragrant and tasty mushrooms, you can not be afraid that there will be nothing to treat guests to. You can cook using different types of marinades, which we will talk about further.

Recipe for making pickled mushrooms for the winter with cinnamon

This type of mushroom has several advantages. For example, they are rarely affected by a worm, they do not need prolonged soaking. It is worth noting that the legs are rather stiff, so it is better to cut them in half. By the way, the legs can be dried and ground to a powder that can be used as a seasoning.

You need to take the following products: 750 g honey agarics, a liter of water, 55 g each vinegar essence 70% and granulated sugar, 4 teaspoons of salt, 3 bay leaves, 6 peppercorns, 4 cloves and 0.5 teaspoons of ground cinnamon.

Cooking scheme:

• first, prepare the fungi, which should be sorted out and rinsed to remove sand and debris. Fill them with water, send them to the stove and cook for 20 minutes. It is important to remove the resulting foam, and then overturn in a colander;
• take a clean saucepan, pour 1 liter of hot water into it, and also add salt, granulated sugar and prepared spices. Place on the stove, bring the liquid to a boil, and then add the mushrooms. After boiling again, pour in the essence and boil for another 5 minutes;
• all that remains is to put the mushrooms in sterilized jars and roll them up. It is recommended to cool containers upside down, covered with a blanket. Store in a cool place.

Recipe for spicy pickled honey mushrooms with mustard seeds

This appetizer has an original taste that, we are sure, will appeal to many. It can be served separately, as well as used in the preparation of other dishes, such as salads.

Pickled mushrooms for the winter are prepared from the following ingredients: 1 kg of honey agarics, a liter of water, 45 g of salt, a couple of bay leaves, 5 peppercorns, a dill stalk, 2 teaspoons of mustard seeds, 18 g of vinegar 9% and cloves of garlic.

You need to cook like this:

• first you need to sort out the mushrooms, remove large debris, and then rinse them in running water. It is best to wash them first in a regular bowl and then using a colander. The next step is to pour boiling water over them;
• put the mushrooms in a saucepan and pour water in so that the level covers them only a little. Put on the stove over low heat, add salt and stir well. When everything boils, cook everything for 1.5 hours. It is important to periodically remove the foam, as it can ruin the appearance and the final taste;
• after the time has elapsed, add the spices, cover the pan with a lid and leave in a cool place overnight. Cut the garlic into large pieces and add to the container along with the vinegar. It remains to put in a prepared jar, close the lid and keep in the refrigerator, but not more than several months.

How to pickle honey mushrooms in jars for the winter without vinegar?

Many people consider vinegar to be harmful and are looking for alternatives. In principle, it can be replaced with any preservative such as citric acid. It is recommended to use small identical mushrooms that will look beautiful in a snack.

Sterilization should be carried out if you plan to store the jars, and if the fungi are eaten in the very near future, then this process can be abandoned. The amount of prepared ingredients is calculated for one liter can.

Take this set of products: mushroom mushrooms, a couple of bay leaves, 7 peppercorns, 12 g of citric acid, 15 g of salt, 12 g of sugar and 400 g of water. If you wish, you can use additional spices, but just do not overdo it so as not to lose the natural aroma of the mushrooms.

We will cook like this:

• to peel the mushrooms, it is recommended to soak them for half an hour in cold water with the addition of salt. After the time has elapsed, rinse them in running water. This will result in clean mushrooms. Remove dense legs and damaged areas;
• Put the hats in water, put on fire and after boiling, boil for 5 minutes. After that, turn it over in a colander, and then transfer it back to clean cold water and cook after boiling for 20 minutes. Tilt it back into a colander and after the excess water drains, put the mushrooms in a sterilized jar;
• we suggest preparing the marinade for honey agarics separately, which will preserve its transparency. Put the ingredients intended for the marinade in boiled water and boil them for a few minutes. Pour it into a jar, not reaching 1.5 cm. To the top. Cover, place in a pot of hot water and sterilize for 35 minutes. It remains only to roll up and leave the container to cool, turning it upside down.

You can eat mushrooms in a month. In the event that mold has formed inside during storage, then drain the marinade, and lower the mushrooms in boiling water for a couple of minutes and boil for 10 minutes. Prepare a new marinade according to the recipe discussed. If the lid is swollen, discard the contents, as such food is hazardous to health.

How to pickle honey mushrooms with garlic?

Thanks to the use of garlic, the appetizer acquires an original taste and aroma. If you want to please your guests with a delicious dish, then stop by this appetizer option.

This recipe includes the following products: 1 kg of mushrooms, 1 l of water, 5 cloves of garlic, 2 tbsp. tablespoons of granulated sugar, 45 g of salt, 5 g of 70% vinegar, a couple of bay leaves, 10 peppercorns and 6 cloves.

Cooking scheme:

• Sort out the mushrooms, and then rinse in running water to remove debris. Put them in a saucepan, pour in water and leave for 1.5 hours. After the time has passed, drain the liquid and rinse all over again. Transfer them to a saucepan, add new water and place them on the stove. After boiling, cook for 1.5 hours. It is important to remove the foam that forms. After the time has elapsed, tip everything into a colander and leave the liquid to glass;
• to prepare the marinade, you need to pour a liter of water into the pan, and also add vinegar, salt, spices and granulated sugar. Place the container on the stove and bring the contents to a boil. After that, lay out the mushrooms and cook together for another 20 minutes. Place the chopped garlic a few minutes before cooking. It's time to put everything in the jars, cover with lids and sterilize for 20 minutes. Roll up and cool everything.

Pickled honey mushrooms with dill

Another option for preparing a delicious snack with the addition of dill, which makes the mushrooms tasty and aromatic.

To close mushrooms in jars, take the following products: a couple of kilograms of honey agarics, a liter of water, 0.5 tbsp. vinegar 5%, 100 g each salt and granulated sugar, 6 peppercorns, and 3 more dill umbrellas.

You need to cook like this:

• first prepare mushrooms, as in the previous recipe. After cleaning, fill them with water with the addition of salt, taking into account that 1 kg of mushrooms should have 30 g of salt. Put everything on the stove, boil for 17 minutes, and then tip the contents into a colander. Rinse the mushrooms with hot water;
• to make a marinade, you need to take a liter of water and dissolve granulated sugar and 50 g of salt in it. Send pepper and dill there. Put everything on the stove, bring to a boil and cook everything for 5 minutes. The next step is to strain to end up with a clear liquid, into which it is worth pouring vinegar;
• send the prepared mushrooms to the hot marinade and cook until they completely sink to the bottom. It remains only to put everything in banks, sterilize and roll up.

All the recipes reviewed are similar to each other, so you can choose the option that best suits your taste. If you wish, you can experiment with the composition of the ingredients, but just don't overdo it.

Mushrooms

Description

Ingredients

Steps

First, prepare the mushrooms: remove forest debris and sort by size. Then soak honey mushrooms in cold water for an hour and a half. After this time, rinse the ingredients thoroughly and place on a towel to dry.





In the process of boiling honey mushrooms, foam will periodically form. It must be removed..



Also, do not forget to test the mushrooms for edibility. To do this, peel half an onion from the husk and throw it into the container in which the forest fruits are boiled. If the onion turns blue, it will mean that there are poisonous mushrooms among the honey agarics. However, if the onion vegetable remains white, then you can safely continue cooking..



When the mushrooms are cooked, put them in a colander and rinse under the tap. Then leave the ingredients in the bowl to drain the remaining liquid.



Meanwhile, cook the marinade in a separate saucepan. Combine water with vinegar, salt and granulated sugar. Also add spices to the liquid, and put the resulting workpiece on the stove and bring it to readiness. In the meantime, get busy preparing the cans and lids.



When the marinade boils, put boiled mushrooms in it and boil the future snack for twenty minutes.



After boiling the mushrooms, add the diced garlic cloves to the bowl. Stir the mixture well.



Put the finished appetizer in the jars along with the marinade. If there is not enough liquid, then fill its place with warm boiled water.





Cover the processed snack with the lids using a special seaming key. After that, leave the preservation in a convenient place turned upside down until it cools. The next day, take the blanks to the cellar or refrigerator. Honey mushrooms marinated with garlic for the winter are ready.



Bon Appetit!