The hot summer died down. Ahead of us is a golden autumn season with its autumn gifts of nature. First of all, I would like to note delicious gifts forests are, of course, mushrooms.

The article will focus on pickled mushrooms. These delicious mushrooms some of the most popular on every festive table. In our family, one has only to open a jar of mushrooms in the morning, as by evening it is already empty. Sometimes not everyone even has time to taste them, the pickled mushrooms are so tasty.

Transfer the soaked ones into a saucepan, do not fill big amount water. You do not need to pour a lot of liquid since the mushrooms give off during cooking great amount moisture. We put the pan on the stove, bring to a boil and cook for 15-20 minutes.
When boiling, foam will appear, it must be removed.

After the water boils, reduce heat and cook for 30 minutes over low heat. 10 minutes before being ready, pour in the vinegar and mix well.
Now you can spread the honey agarics on sterile jars and tighten the lids tightly.

How to pickle forest mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms are the tastiest. When the mushroom season begins, first of all we make preparations, then we eat ourselves. Since not every year there is a good harvest for mushrooms and you can be left without tasty preservation.

Ingredients.
Mushrooms 3 kg.
Water 1 glass.
Salt 2 tbsp the spoon.
Sugar 1 tbsp. the spoon.
Black peppercorns 7-8 pcs.
Lavrushka 2-3 leaves.
Cloves 3 pcs.
Dill umbrellas 2 pcs.
Acetic essence 1 tbsp. the spoon

Cooking process.

Of course, before cooking, you need to rinse and clean everything well. Collected forest mushrooms it is better to rinse several times and carefully sort out for spoiled ones. Change the water several times, only then proceed to heat treatment.

And so I pour a glass of water into a saucepan and spread all the prepared material, put it on the stove and after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, lavrushka, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. At the end, we lay out on sterile jars and tighten the lids.

Instant pickled mushrooms in 15 minutes

For pickling according to this recipe, it is best to take young and fresh mushrooms... This recipe is not only simple and tasty, it is also very quick. Of course, it will be possible to eat pickled honey mushrooms immediately, but in the morning or in the evening it is quite possible. Otherwise, erase the recipe and you yourself will understand everything.

Ingredients.

Honey mushrooms 1 kg.
Lavrushka 2 leaves.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves

Salt 1 tbsp the spoon
Water 1 liter

Cooking process.

Sort the mushrooms, peel and rinse well several times.
Put a glass of water in a saucepan and cook after boiling for 25-30 minutes. We must remove the appeared foam.

Drain the first water, rinse the mushrooms, put the remaining moisture in a sieve to glass.

We put the mushrooms in a saucepan again, pour 1 liter of water, add the rest of the ingredients and put them on the stove.

The second time we cook for 15 minutes after boiling the mass.
Next, you can put the mushrooms in sterile jars, or you can leave it right in the same saucepan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Enjoy your meal.

A simple recipe for pickled mushrooms with butter

Such mushrooms will be great cold snack on any holiday table. You can also serve them as a supplement to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
Butter 350 gr.
Sweet paprika 1 tsp.
Salt to taste.

Cooking process.

We put the washed and peeled mushrooms in a saucepan with plain water and cook for 20-25 minutes. Then we drain the water through a colander.

We put the pan on the fire and melt 350 grams in it butter... We spread the mushrooms, salt and add paprika. Fry for 10 minutes. Then we cover with a lid and simmer for another 10-15 minutes under a closed lid. Be sure to stir.

Arrange the mushrooms in sterile jars, fill with hot oil and tighten the lids tightly. Shelf life from 6 to 8 months, store only in a cool place. Enjoy your meal.

Cinnamon recipe

If you are bored standard recipes pickled mushrooms and you want to try to cook several jars according to a completely new recipe, then you have come to the right place. I propose a recipe with the addition of cinnamon, which will give the appetizer a completely new taste.

Ingredients.

Mushrooms 1 kg.
Water 0.5 ml.
Salt 1 tbsp the spoon.
Cinnamon 1 stick.
Black peppercorns 3-5 pcs.
Cloves 3-5 pcs.
Lavrushka 2 leaves.
Table vinegar 2 tbsp. spoons.

Cooking process.

My mushrooms and boil in clean, slightly salted water. The foam that will appear during cooking must be removed. After the first cooking, drain the mushrooms and hold them in a sieve so that the excess moisture is glass.

Pour half a liter of water into a saucepan, put the mushrooms back on the stove. Add salt, pepper, lavrushka, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and spread the mass while still hot on sterile jars.

A universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known forest edible mushrooms... There is no vinegar in the marinade, it was replaced with citric acid... Also in the video clip you can learn something else useful about cooking mushrooms at home.

On this, the selection of pickling honey agarics came to an end. Cook yourself and share your recipes and impressions in the comments under the article. But also be careful when picking mushrooms, if you are in any doubt, then it is better not to take this mushroom. Better to buy from trusted suppliers or take with you experienced mushroom picker which will help you decide on the choice of mushrooms. All the world of kindness and good mood.

It is very easy to prepare quick pickled mushrooms, and after a few hours they can be served on the table. And if you consider that frozen mushrooms are on sale all year round, then such a great mushroom appetizer can be a frequent guest on your table. It seems to me that no holiday is complete without pickled honey mushrooms, because everyone loves them and they are combined with any dish. For this appetizer, it is best to choose not very mushrooms big size - they will look more appetizing on the table, and they will not have to be cut before pickling. After boiling honey mushrooms, it remains great mushroom brothwhich can be used very well for cooking mushroom soup... Quick pickled mushrooms are very fragrant and I like them more than those that we usually cook for the winter. You can store pickled mushrooms in glass jars in the refrigerator, but don't be fooled - they are eaten very quickly.

Ingredients:

• fresh or frozen mushrooms 1 kg
• 250 ml water for the marinade
• 2 tsp salt without a slide
• 1/3 teaspoon sugar (optional)
• 2 tablespoons 9% vinegar
• 1 tablespoon vegetable oil
• bay leaf, allspice, cloves

Cooking method

If you are using for quick pickling frozen mushrooms, then they can not be defrosted to the end. Just rinse them under the tap cold water and let the excess liquid drain. Put the mushrooms in a saucepan and add enough water to cover them completely. Bring them to a boil and boil for 20 - 25 minutes (if mushrooms are large, then increase to 35 - 40), remove the foam all the time. Then we take out the mushrooms with a slotted spoon, put them in a container in which they will be pickled and let them cool slightly.

During this time, we will prepare the marinade, for this we put salt and sugar, spices in 250 milliliters of water, vegetable oil and bring everything to a boil. We boil for two minutes and turn it off, immediately add vinegar and pour our mushrooms with hot marinade. After a few hours, the quick pickled mushrooms are ready, but it is still best to let them marinate at least overnight. During this time, the mushrooms will acquire more rich taste and flavor. Enjoy your meal.

"Silent Hunt" is in full swing, and you have probably already gone out into the woods on weekends to pick mushrooms. We are now starting the honey agaric season and it's time to refresh our knowledge of marinating them.

Pickled mushrooms are a win-win as for festive table and for daily lunch. They can be used as a separate snack, and as an ingredient for salads.

Let's look at several pickling options so that you can choose the simplest, but very tasty.

How to pickle honey mushrooms for the winter in jars: a simple recipe with vinegar

The first is a classic recipe that uses vinegar, the most popular preservative that makes the marinade sour.

Ingredients for the marinade for 1 liter of water:

• Salt - 1 tablespoon
• Sugar - 1 tsp
• Bay leaf - 3 pieces
• Carnation - 2-3 buds
• Peppercorns - 5 pieces
• Garlic - 3 cloves
• Vinegar 9% - 4 tablespoons
• Dried stalks and dill seeds - 1 bunch

One liter jar requires about 900g of mushrooms and 350-400 ml of marinade.

Preparation:

First of all, you need to boil mushrooms. This should be done in two steps. Put the mushrooms in a pot of water, bring to a boil and cook over medium heat for 20 minutes. During cooking, a foam will form, which must be removed.

After the specified time, the water from the pan must be drained and poured fresh. Bring it to a boil again and cook the mushrooms for another 10 minutes.

While cooking, place 1 head of peeled onion in a saucepan. She will suck in everything harmful substances from mushrooms. Then discard the onion

While the mushrooms are boiling, you can have time to prepare the marinade. To do this, pour into a saucepan required amount water and add all ingredients except vinegar. Cut the garlic cloves into 6-8 pieces, break the dill stalks with your hands.

Put the saucepan on fire and bring to a boil over medium heat. When the marinade boils, add the required amount of vinegar to it and boil for 5 minutes.

After that, put the boiled mushrooms in a saucepan, wait for the marinade to boil again and cook for another 10 minutes.

That's all, now it remains only to arrange the mushrooms in advance.

The mushrooms need to be packed tightly enough, but of course, you don't need to add them. Fill the jars to the very neck and pour the marinade to the brim.

Close the jars with sterilized lids and let them cool upside down.

Do not cover the jars with a blanket if you want the mushrooms to be crispy

After cooling, the mushrooms are ready to eat. Enjoy your meal!

Pickled mushrooms for storage for the winter without vinegar with garlic

In the case of pickled honey mushrooms, vinegar not only serves as a preservative, but also gives the mushrooms a taste, since they themselves do not carry a special flavor load. Therefore, if you make a marinade for honey agarics without acid at all, it will not turn out very tasty.

In this recipe, we use citric acid instead of acetic acid. It is more easily accepted by the stomach.

Ingredients:

I will slightly change the presentation of the ingredients to make it easier to navigate. The specified products are enough for the 4th floor liter cans.

• Honey mushrooms - 900 gr
• Water - 1 liter
• Garlic - 5 cloves
• Sugar - 2 tablespoons
• Salt - 1.5 tbsp
• Citric acid - 1 tsp
• Bay leaf - 2 pieces
• Black peppercorns - 10 pieces
• Carnation - 6 pieces

Preparation:

Honey mushrooms need to be rinsed well under running water, after having sorted them out, clearing them of the ground and cutting off the legs.

Then we put them in a saucepan, fill in cold water, put on medium fire and bring to a boil. After boiling, cook for another 40 minutes, periodically removing the resulting foam.

After the indicated time has passed, remove the pan from the heat and drain the water, throwing the mushrooms into a colander.

Now let's prepare the marinade. Pour a liter of water into a clean saucepan, add salt, sugar and spices.

Put the pan on the fire and bring to a boil. When the water boils, put honey mushrooms in it and cook for 20 minutes.

5 minutes before the end, add finely chopped garlic to the mushrooms.

After the end of cooking, lay out the mushrooms, without removing the pan from the heat, in sterilized jars.

To prevent cans from bursting, put metal spoons in them

Take your time to roll up the banks. Since there is no vinegar in the recipe, it is advisable to sterilize already filled jars again.

To do this, put full cans in a saucepan with boiling water so that the water is up to their "shoulders". Pour citric acid into the jars (0.5 tablespoons per half liter jar), cover with lids on top and leave the jars to simmer for 15 minutes.

After that, the lids can be rolled up (or closed if they are threaded), and the cans can be turned over and left to cool.

As in the previous recipe, it is not recommended to cover the jars with a blanket while they cool down.

The most delicious recipe for pickled mushrooms with butter

I cannot guarantee that this recipe will also become the tastiest and most beloved for you, but, in my opinion, the oil makes the taste of mushrooms much richer and more original.

If you haven't tried it yet, be sure to make a couple of jars according to this recipe. I am sure you will be delighted.

Ingredients:

• Fresh mushrooms - 2 kg
• Odorless vegetable oil - 700 ml
• Water - 1 l
• Vinegar essence 70% - 1.5 tsp
• Garlic - 2 cloves
• Salt - 3 tablespoons
• Sugar - 3 tablespoons
• Black peppercorns - 10 pieces
• Allspice peas - 5pcs
• Carnation - 5 pieces
• Cinnamon sticks - 1pc
• Bay leaf - 6 pcs
• Hot pepper - 1 pc.
• Dill umbrellas - 2 pieces

From the specified ingredients, you will get 4 half liter cans of pickled mushrooms

Preparation:

We wash the mushrooms under running water and put them in a colander. Then we put them in a saucepan with cold water and cook for 20 minutes over medium heat, periodically skimming off the foam. After that, drain the water through a colander, fill in clean water and bring the mushrooms to a boil again and cook them for another 10 minutes.

While the mushrooms are boiling, prepare the marinade.

Pour a liter of water into a saucepan and pour all the spices, salt and sugar into it. Garlic, spicy pepper and do not add vinegar yet.

Bring water to a boil and cook for 5 minutes. Then pour in vegetable oil and cook for another 10 minutes.

So that the marinade does not appear bad smell and smack, oil must be taken refined, odorless

While the marinade is cooking, pour it twice hot pepper boiling water.

When all the ingredients are ready, put chopped hot peppers and garlic in sterilized jars, then use a slotted spoon to put mushrooms in them to the very neck.

If you have half liter jars, then pour half a tablespoon of vinegar essence into each one (if the jars are liter, then 1 tablespoon is needed).

And in the final step, pour boiling marinade into the jars to the very top and close the jars.

Then we turn them over and leave to cool.

Instant pickled mushrooms from frozen mushrooms without sterilization

Well, this recipe is for those who like to eat mushrooms more than pick them. Indeed, if you want mushrooms right now, why go far into the forest, if you can walk to the nearest supermarket and buy a frozen product. And for the preparation of pickled honey agarics it will take literally 15-20 minutes.

Ingredients:

In frozen form, packs of 700 grams are usually sold. With this in mind, we will select the ingredients.

At the exit from 1 package of 700 g, you get 1 half-liter jar of pickled honey agarics.

• Frozen mushrooms - 700 gr
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 bay leaf
• 2 dill umbrellas
• allspice peas - 1 pc
• 3-5 peas of black pepper
• 2 tablespoons vinegar 9%
• 500 ml of water

Preparation:

The process of preparing frozen mushrooms does not differ from the same process for raw ones.

They do not need to be thawed, just throw the mushrooms into boiling water, wait until it boils again and cook them for 10 minutes. After that, remove the pan from the heat, but do not drain the water yet.

Bring 0.5 liters of water to a boil and add salt, sugar and spices to it. After that, cook for 5 minutes.

Drain the broth from the mushrooms, rinse them warm water and add to the boiling marinade. Cook for another 10 minutes.

After that, remove the pan from the heat and immediately pour in 2 tablespoons of vinegar.

It remains only to transfer the mushrooms to a jar, close the lid and cool.

The mushrooms will be ready to eat immediately after cooling.

The difference between this recipe and the previous ones is that the use of these mushrooms is expected in the near future.

Indeed, why marinate a large batch of frozen mushrooms when they are available year-round in the store? therefore this recipe does not require sterilization of cans and closing of lids. It is enough to take clean jar and a plastic cover.

But you need to store such a product strictly in the refrigerator. The longer it stands, the tastier it becomes. But the shelf life is limited to two months.

Video recipe for pickling honey mushrooms in a slow cooker

And finally - an option for the laziest. Cooking pickled mushrooms in a slow cooker. Everything is outrageously simple, so the video clip lasts only 40 seconds.

That's all for me today. Thanks for attention

The last article describes the general ones, I also advise you to read it, you will find interesting tips and chips, I promise.

And now we will get acquainted with the recipes for pickled honey agarics. How to pre-wash them, boil them, prepare a marinade for mushrooms, and roll them up already finished product to banks. Well, I hope I don't need to tell you how to eat them later.

Pickled mushrooms - delicious mushrooms for the winter

Let's prepare the spices:

Based on one liter can.

• a kilogram of fresh honey mushrooms,
• allspice - two, three pieces,
• bay leaf 2-3 pcs.,
• cloves - 2-3 inflorescences,
• mustard seeds - one teaspoon,
• peppercorns - 6 pcs.,
• salt - a full tablespoon
• vinegar - 1 teaspoon 70%, or 2 tablespoons 9%.

Preparation:

Let's take honey mushrooms that were sorted out well beforehand and washed, and even earlier they were collected in the forest. IN hot water we shift the small mushrooms, leave them, and cut the large ones a little into pieces.

The ratio of water and mushrooms is one to one, if we take 1 kg of mushrooms, then 1 liter of water.

We turn on the heating, you can put it on a large one and bring it to a boil as soon as the mushrooms boil, we remove the foam. Cook the mushrooms over medium heat for thirty minutes. Add salt immediately.

Time has passed, you can turn off the mushrooms. With a slotted spoon, we carefully take out the mushrooms and transfer them to a separate, clean bowl.

Filter half of the mushroom broth through a sieve into another pan, turn on the heating, put all the spices here and let the broth boil. Put honey mushrooms in a boiling liquid and cook again. After 10 minutes, pour vinegar into the mushrooms and continue to boil for another five minutes.

While all this mess is boiling, there is time and opportunity to sterilize the cans and lids, we do it.

Time has passed, turn off the heating, take the jars and put mushrooms in them along with spices. When the mushrooms are spread out, pour the brine, evenly in three jars everything is the same everywhere and now you can roll it up.

Turn over the finished cans, put them in a warm place, wrap them with a warm blanket or towel and leave them alone, let them cool down. Cooled, we turn them over to their natural position and they can be stored in this form when room temperature, do not be afraid.

Pickled mushrooms in banks are ready. We did it.

How to pickle honey mushrooms at home - recipe: "in the city"

I propose a recipe for pickled mushrooms "in the city", just quickly and without problems. For cooking, you need a decent amount of mushrooms, that is, honey agarics. They must be sorted out and rinsed well.

Boil honey mushrooms for 10 minutes after boiling. Be sure to remove the foam, with possible residues of forest debris that could remain after washing.

After ten minutes, drain the boiled mushrooms through a colander and rinse with running water from the tap.

Cooking marinade for pickled mushrooms

• Pour three liters of water into a saucepan,
• fall asleep 6 tbsp. tablespoons of salt (for one liter two tablespoons),
• three tablespoons of sugar (one liter - one tablespoon),
• 6 carnations (2 pieces per liter),
• 15 peas allspice (5 peas per liter),
• 6 sheets of lavrushka (two pieces per 1 liter).

We put the liquid on fire and cook for 30 minutes from the moment it boils.

We make the heating medium so that it does not boil too much, remove the foam with a spoon, if it forms. After 30 minutes, remove mushrooms in the marinade from heating and pour 15 tablespoons of 9 percent vinegar.

Let me remind you that we have three liters of inputs, per liter, it will be 5 tablespoons.

We install jars, already prepared, next to the pan, I usually sterilize them in the microwave, quickly and conveniently.

We spread the mushrooms in jars approximately shoulder-length, without bay leaves, fill with a cavity with marinade. We close with stylized lids, screw tightly and place the cans directly on these lids.

We leave it until it cools completely, then we transfer the blanks to a cool place. Delicious pickled honey mushrooms are ready for the city! We will enjoy their aroma in 8-10 days, with potatoes or something else ...

Enjoy your meal. Be sure to try this recipe.

This type of mushroom is considered the latest, and it finally pleases mushroom pickers with its generous harvests... And in winter, a small plate of these crispy mushrooms will pleasantly diversify a festive or everyday table.

For pickling honey agarics you will need:

• Fresh mushrooms - 2 kg;
• Black pepper (peas) - 7 pcs.;
• Allspice (peas) - 5 pcs.;
• Bay leaf - 2 pcs.;
• Favorite spices and seasonings - to taste;
• Garlic - 2 cloves;
• Granulated sugar - 2 tbsp. spoons;
• Coarse table salt - 1 tbsp. the spoon;
• Apple cider vinegar - 2 tbsp spoons.

Preparation:

If you have a large harvest of mushrooms, sort them by size, so it will be more convenient to prepare them for pickling.

Pour clean mushrooms with water, bring to a boil, cook for about 8 minutes, and drain the liquid. Be sure to rinse the mushrooms again, pour water again and cook in the marinade for 35 minutes. Drain.

Greetings, my wonderful cooks. Mushrooms have a special place among pickles and pickled snacks. After all, they are perfectly combined with both festive meals and everyday meals... Honey mushrooms are especially tasty, pickled recipes for preparing this appetizer, I have in store for you.

The taste of the appetizer directly depends on what spices you put in the mushroom marinade. Dill, cloves, garlic, black peppercorns and others are used as spices. aromatic additives... And the pickle can be different taste - sweetish, sour, sweet and sour, etc.

Lovers hot snacks can enrich the marinade with chili and horseradish. To spice up the dish, you can add cloves and cinnamon to the brine.

Below I bring to your attention several options for the marinade. Each one has its own flavor, so cook and try. Only then do not forget to write which appetizer you like best.

Yes, you will need sterile jars. And I have good news - you can sterilize very quickly in the microwave 🙂

Cooking under an iron lid - hot

For this winter snack you will need:

• 1 liter of water;
• 6 allspice peas;
• 3 lavrushkas;
• 2 tbsp Sahara;
• 5 pieces. carnations;
• 3 tsp 70% vinegar essence;
• 4 tsp salt;
• 0.5 tsp cinnamon powder.

Cook the marinade. To do this, boil water and add all the spices here, except for vinegar essence. And then we cook for about 3 minutes. Before removing it from heat, add vinegar and mix everything thoroughly.

Prepared mushrooms (take a couple of kilos, because they are boiled down), pour cold water. And bring the liquid to a boil. Then we drain the broth, and pour the mushrooms with cold clean water... We add brine and cook mushrooms, without stirring, until the water boils. As soon as the liquid boils, the mushrooms need to be mixed gently and carefully removed the foam. It is not difficult to determine the readiness of the mushrooms - they settle to the bottom of the dishes.

We cover the cans with iron lids. And, after the appetizer has cooled down, we send the dishes to the refrigerator.

A step-by-step recipe for instant honey mushrooms

According to the recipe, this is a marinating method without seaming. For a kilo of mushrooms you will need:

• 0.5 l of water;
• 1 tbsp (without a slide) salt;
• 1 allspice pea;
• 1 PC. lavrushka;
• 1 clove;
• 0.5 tsp citric acid;
• 2 garlic cloves;
• 1 tbsp vegetable oil.

Dip the peeled mushrooms in boiling water and cook for 5 minutes. You can add a slice of lemon and a little salt to this water. Prepare the marinade separately - add citric acid, salt, cloves, pepper and lavrushka to the water. Cool the marinade to a comfortable temperature. Next, add oil and garlic, chopped into gruel. Mix everything well.

We put mushrooms in sterile jars (mushrooms should occupy about 2/3 of the capacity). And fill them with warm marinade. We cover the dishes with plastic lids, cool the workpiece and send it to the refrigerator.

Caviar under an iron cover for the winter

You will need:

• 10-liter bucket of honey agarics;
• ¼ glass of vegetable oil;
• salt;
• 70% vinegar essence (1 tsp per liter of mushroom preparation);
• water (for cooking).

Pour the washed mushrooms with water, bring the liquid to a boil and salt. After that, cook for half an hour. Next, mushrooms need to be thrown into a colander, and then passed through a meat grinder. Then we transfer the mushroom gruel to the cauldron, add oil here and simmer. Stir occasionally or it will burn out. You need to extinguish when closed lid 40-60 minutes on low heat.

Add salt a little while cooking. It's just difficult to guess the first time, so there is a chance to either undersalt or oversalt the caviar. At the end of braising, add vinegar essence.

We transfer the finished caviar into sterile half-liter jars. Cover the dishes with boiled metal lids and roll it up. After the can, you need to turn over and wrap it up. And when the caviar has cooled, the conservation should be moved to the cellar or closet.

We marinate honey mushrooms in a hot way

5 kg fresh mushrooms for the marinade, take the following ingredients:

• 1.5 liters of water;
• 2 tbsp salt;
• 13-15 pcs. black peppercorns;
• 5 pieces. carnations;
• 3-4 pcs. bay leaf;
• 3 tbsp (without a slide) sugar;
• 5 tbsp 9% vinegar.

We put the cleared forest debris into a large pot... Fill them with cold water and put the container on fire. Cook over low heat for an hour. In the process of cooking, periodically remove the foam that appears on the surface of the liquid with debris. Next, we throw the mushrooms into a colander and rinse them well with clean water.

Marinade is very simple to prepare. Mix all ingredients, boil and, reducing heat to low, cook for 2-3 minutes. Next, immerse the boiled mushrooms in the marinade and cook them over medium heat for about 20 minutes. So as not to waste time while mushrooms are being prepared, sterilize the jars and scald the lids with boiling water. After spreading the mushroom mixture (honey agarics + marinade) in jars and roll up. Be sure to turn the jars over and wrap them up.

Delicious mushrooms in their own juice

For a kilo of mushrooms for the marinade, stock up on the following set of products:

• head of garlic;
• 1.5 tbsp Sahara;
• 5 pieces. allspice;
• 5 pieces. carnations;
• 5 pieces. black peppercorns;
• 4 tsp salt;
• 3 tsp vinegar 70% essence;
• 2 bay leaves;
• 1 liter of water.

Pour the sorted mushrooms with clean cold water and leave for an hour. Then we thoroughly rinse the mushrooms, drain the dirty water, fill in the clean water and boil the mushrooms. The recommended cooking time after boiling water is 20 minutes. Next, drain the broth, rinse the mushrooms with clean water and discard them in a colander.

Meanwhile, cook the marinade. We combine all the components intended for the brine (except for vinegar and garlic). Bring this mixture to a boil. Then we reduce the heat to low and send the mushrooms to the marinade. Continue cooking for another 10 minutes. Next, remove the dishes from the heat, pour in the vinegar and enrich the mixture with garlic chopped into gruel.

Then spread the mushrooms with a slotted spoon in sterile half-liter jars and pour the marinade on top. After the dishes, cover with lids, cool the appetizer and send to the refrigerator. I advise you to serve such a delicacy with chopped green onions and olive oil.

Cooking mushrooms for the winter

For 1 kg of fresh mushrooms, you need to take:

• 3 pcs. carnations;
• 1 bay leaf;
• 3 tbsp (with a slide) salt;
• 5 pieces. black peppercorns.

We soak honey mushrooms in cold clean water (it is better to do this at night). Then we rinse them well. If there are large ones among them, you can cut them. Next, put the mushrooms in a saucepan and fill with water completely. We put the dishes on fire and bring to a boil. Then we reduce the flame to low, and cook the product for about 40 minutes.

10 minutes before the end of cooking, salt the water, add lavrushka, pepper and cloves. Then we continue to cook. Then we remove the dishes from the heat and transfer the mushrooms with brine to sterile liter jars. After that, add 9% vinegar to each jar (pour 1 tablespoon vinegar into a liter container). We twist and wrap the workpiece until it cools.

Nutritional value of honey agarics

The calorie content of these mushrooms is 15.7 kcal. Here, proteins are in the lead - there are 1.5 g of them here, followed by fats - 0.8 g, and then carbohydrates - only 0.5 g.

... It also improves vision. And it has a beneficial effect on the condition of nails, skin and hair.

Ascorbic acid, which honey mushrooms are rich in, helps to improve immunity. Also, this vitamin relieves bleeding gums. It also strengthens blood vessels, tightens wounds and prevents tissue destruction.

In addition, this forest product improves thyroid function and restores sleep. And since there are few calories in mushrooms, these mushrooms do not harm the figure. This product is also a wonderful antidepressant. Therefore, if you feel sad, grump honey mushrooms 🙂 Just do not forget that mushrooms, among other things, also have a laxative effect.

Additional tricks

You can cook an appetizer not only from fresh, but also from frozen mushrooms. Only in this case you need to wait until the product is thawed, and only then marinate the thawed mushrooms.

When boiling mushrooms, use as much as possible more water - this will get rid of mucus. In addition, remove foam that floats on the surface of the liquid. She will spoil appearance preparation and its taste.

Any mushrooms - perishable product... Therefore, try to process them as quickly as possible. Ideally, this should be done on the day of collection or, in extreme cases, not the next day.

It is better to use for cooking enameled dishes... The pan must be intact - no chips or damage. Bacteria accumulate in the cracks. And the tandem "fungi-bacteria" is dangerous.

And yet, do not rush to pour out the broth left after boiling the mushrooms. It can be poured into ice cube trays and frozen. As a result, you get mushroom bouillon cubes own production... Store bricks are not competitors. Add this "mushroom ice" to sauce or soup, and the dish will acquire an indescribable flavor.

Take a look at the article “ recipes with pickled mushrooms". Here you will find many interesting dishesthat can be prepared from this appetizer. You can also reset the link to your friends. In general, be charged with positive emotions and create culinary masterpieces... And then unsubscribe in the comments about your "exploits" 🙂 I have everything for today: bye-bye!