Find out how to pickle honey mushrooms for the winter, and get enough delicacy with a pleasant taste for the cold season. Mushrooms are in the lead as harvesting products. The popularity is explained by the preservation in pickled or salted form, the size of the cap is 2-8 cm, which the hostesses do not cut when serving.

Mushrooms are fertile, even a novice mushroom picker brings from the forest a sufficient amount for conservation. In addition to taste, pickled mushrooms for the winter boast useful properties. They help with diseases of the thyroid gland, have a positive effect on hematopoietic processes, and belong to anticancer agents.

Interesting: in terms of the amount of vitamin C, honey mushrooms are compared with blueberries, they contain the same amount of calcium and phosphorus as fish.

The quality of the preparation and the taste of the product directly determine the composition of the marinade and the amount of vinegar, so each housewife has her own mushroom conservation secrets. Horseradish adds spice, mushrooms become spicy in the presence of hot chili peppers and garlic. Be wary of cinnamon. By increasing the amount of vinegar and adding sugar, you get sweet and sour preparations. In addition to being spicy, acid helps keep food edible and safe for health throughout the winter.

Observing the following rules for harvesting mushrooms, you will get a pleasant taste and harmless winter preservation:

• For cooking, take fresh meadow mushrooms, storage for no more than the second day. Frozen foods are good.
• The leg is considered tough, cut it off, leave 1-2 cm.
• Choose young mushrooms, their advantages: the caps are dense, but delicate in taste and keep their shape well.
• To remove dirt and sand, soak the mushrooms for a while in a citric acid solution and rinse two or three times with clean water. The acid will help maintain color and drive out pests.
• Pickled blanks are stored under metal or polyethylene lids. The latter are considered harmless; before covering, they are boiled for 3-5 minutes. Closed cans are stored in the refrigerator.
• Experienced mushroom pickers advise cooking foods in two stages. Put in boiling water for the first time and keep on fire for 10 minutes, drain the liquid. The second time, cook until cooked for 0.5 - 1 hour, skimming off the foam two or three times. For 2 liters of liquid, you need to take a large tablespoon of salt. The finished mushrooms will sink to the bottom of the container.
• For the preparation of blanks for the winter, only enamel pots are suitable.
• When preparing containers, keep in mind that the food is shrinking in size. A liter jar can hold at least 1-1.5 kg of fresh mushrooms.
• The broth can then be used for preservation. Freeze the remaining liquid and store as cubes in the freezer. Add mushroom broth when cooking.

There are two types of blanks:

1. Mushrooms are cooked in a marinade.
2. Honey mushrooms are first boiled, and then filled with prepared liquid.

The amount of marinade depends on how tightly the mushrooms are packed in the jar, for 1 liter of water it will take from 300 ml.

A simple recipe for cooking

For marinating without sterilization, you do not need special skills and spices. Prepare and boil mushrooms as described above.

Proceed in the following order:

• For 1.5 liters of mushroom broth, cut 2 garlic cloves, 10 allspice peas, two laurel leaves.
• Pour in 2 tbsp. tablespoons of salt and 1 tbsp. a spoonful of sugar.
• Boil the liquid for 10 minutes, at the end pour in 2 tbsp. tablespoons of vinegar.
• Sterilize the jars, place the mushrooms, add the marinade.

Close with pre-sterilized lids. To give the preparation an interesting taste and a richer aroma, add some of the proposed spices to the liquid at the cooking stage: cloves, currant or cherry leaves, nutmeg, cinnamon, dill inflorescences.

Honey mushrooms in marinade with vinegar

For 2 kg of product, prepare a solution of 1 liter of water, 2 tablespoons of salt and sugar, 7 peppercorns and 2 cloves of garlic. Step by step recipe:

• Boil the mushrooms for 10 minutes and drain.
• Change the water, add honey mushrooms and everything you need for the marinade. Add half a tablespoon of 70% vinegar.
• Boil the forest gifts for 15 minutes.
• Divide into jars. Roll up. Refrigerate.

Wrap and refrigerate upside down. Store in the refrigerator.

Video - mushrooms pickled with vinegar

Fragrant honey mushrooms: recipe in banks

The recipe is for 5 kg of forest gifts. Cooking sequence:

• Peel the mushrooms, soak in liquid and boil in two waters.
• Prepare a solution of two glasses of mushroom broth. Add 10 allspice peas, 3 bay leaves and 5 currant and cherry leaves each, 3 peeled and chopped chives, a dill umbrella and 1 cup vegetable oil.
• Boil the marinade for 20 minutes, add a tablespoon of 70% vinegar.
• Place the food in sterilized jars, fill with marinade.
• Prepare a container for sterilization. Lay a cloth on the bottom of a wide saucepan, set the jars. Make sure that the containers do not touch each other. Pour the liquid to the level of the jar shoulders and put on fire. Boiling time - sterilization of the workpiece 20 minutes.

Roll up hot with sterile lids. Refrigerate wrapped and upside down.

Pickled mushrooms for the winter will add variety to the menu of the cold season, poor in vitamins and minerals. It is not a shame to serve such dishes even to an experienced hostess, a novice cook can confidently serve masterpieces in the most pampered company of friends and relatives for delicacies. Healthy and tasty.

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Honey mushrooms for the winter are harvested by many housewives. And each strives to find a simple and tasty recipe that helps preserve mushrooms for a long time and delight the whole family with them throughout the year. We will present several recipes for canned mushrooms, which are not very difficult to prepare and at the same time quite tasty.

• Recipe 1

First, prepare the mushroom marinade. It will require: 6 black peppercorns, 4 cloves, 3 cinnamon sticks, 3 bay leaves, 4 tablespoons of salt, 3 tablespoons of vinegar and a couple of tablespoons of sugar.

All of the listed ingredients must be added to a liter of boiling water, except for vinegar. Cook everything for about 3 minutes, and then add the vinegar. While stirring, wait until the marinade boils again, and remove it from heat. He's ready.

After that, you need to take honey mushrooms, clean them and rinse them thoroughly in running water, and then put them in a colander. Then you need to put the mushrooms in a pot of water, bring them to a boil and drain the water. Then again pour the mushrooms with water and boil again. The foam that appears must be removed with a slotted spoon, and after boiling, boil mushrooms for 20 minutes until they are cooked.

The ready-made mushrooms must be removed from the heat, allowed to cool completely, after which you can transfer them to pre-sterilized jars. To make canned mushrooms, you need to fill the jars not to the very top, but 2/3. Next, the jars need to be filled with marinade and closed with lids.

You can use screw caps, or you can use it for rolling. Closed jars must be put with the lids down, and wait until they have completely cooled down, after which you can transfer them for storage to the cellar, or to the refrigerator.

• Recipe 2

This recipe for canned honey agarics gives us the opportunity to cook caviar from mushrooms for the winter. You will need 1 kg. honey agarics, which need to be cleaned and rinsed, and then boiled in water with the addition of salt and lemon juice. In parallel with this, you need to peel 1 carrot and 2 onions, cut and fry in oil until tender.

After the mushrooms are cooked, you need to drain the water from them and pass through a meat grinder twice along with fried onions and carrots. The resulting puree should be salted to taste and fried again for about 20 minutes. After that, you need to fill the jars with caviar and sterilize them for about 40 minutes. And then add a tablespoon of vinegar to each jar and roll it up.

• Recipe 3

You can cook salted mushrooms. To do this, dissolve 2 tablespoons of salt in half a glass of water and bring it to a boil. Next, put a kilogram of peeled and washed mushrooms in boiling water and bring them to a boil.

When the foam begins to appear, it must be removed, while adding seasonings: 3 peppercorns, 1 bay leaf, a couple of dill sprigs, 3 cloves and 2 black currant leaves. Cook all this, stirring constantly for 20 minutes.

When the mushrooms are cooked, they need to be laid out in pre-prepared sterile jars together with brine, and rolled up.

• Recipe 4

Pour water into a saucepan and put peeled and washed mushrooms into it. Place the saucepan on the stove and bring to a boil. Cook the mushrooms until they are cooked, then drain the water.

Next, you need to prepare the marinade. To do this, add 2 tablespoons of salt, 1 tablespoon of sugar, 2 bay leaves, 8 black peppercorns, 2 cloves of garlic to a liter of clean water and bring everything to a boil. After that, put mushrooms in the marinade and bring to a boil again, cook them for about 10 minutes. At the very end, add 2 tablespoons of vinegar.

Put the mushrooms in the prepared jars, pour the marinade over them, and then close them with lids. Allow the jars to cool and then move them to a cool storage area.

To preserve their appearance, light color, to achieve an amazing result when cooking - there are some tricks:
1. To preserve the original color and appearance, during cooking, you can pour in a little vinegar or add citric acid.
2. So that mushrooms do not have time to darken before the cooking process, after washing, place them immediately in cold water. Thus, the oxidation process in the external environment will not have time to begin.
3. Be sure to collect the resulting foam when boiling mushrooms. It spoils the appearance and taste of the snack.
4. Not many people like overcooked garlic. In order not to spoil the appetite and taste, it should be added for aroma and taste at the very end of cooking. Or you can put the scalded garlic cloves with boiling water directly into the jars themselves.
5. When preparing such an original snack, observe the sterility of not only cans and lids, but also all necessary products, equipment and hands.

Rather, check out the interesting recipes below. Choose for yourself one or even several options for creating mouth-watering mushrooms in the marinade, or rather pickled mushrooms and their own in combination with other mushrooms. Rather, prepare stocks for winter, it's just around the corner!

I am sure you will have excellent results! To your delight, there will always be a mushroom appetizer on your table, before which hardly anyone can resist. You will succeed at the highest level. One has only to start!

The whole process does not take much time. Especially if you have a positive attitude, good mood and a great desire to cook pickled mushrooms. I wish you all great luck, good health and large stocks of mushroom preparations!

Quite an unusual combination of mushrooms and sugar. However, the surprise at this combination does not last long. Exactly until the moment you try this workpiece. She is in great demand among my friends. I hope you will use this method more than once!

It is necessary to prepare:

• Fresh mushrooms - 2 kg
• Water - 1 l
• Vinegar 70% - 3 tsp
• Salt - 3 - 4 tsp
• Granulated sugar - 3 - 4 tablespoons
• Bay leaf - 3 pcs
• Cloves - 4 - 6 pieces
• Black peppercorns - 5 - 7 pieces
• Allspice - 3 - 5 pieces
• Cinnamon - 1 - 2 sticks

Sequence of work:

1. Prepare mushrooms for cooking, that is, remove dirt from them, then rinse them with cold water.

2.Place them in a saucepan, in slightly salted water from the moment of boiling, cook for thirty minutes.

3. Throw the cooked product into a colander, rinse with cold water.

4. For the marinade, boil water, add the rest of the ingredients from the list of ingredients to it. The vinegar should be added to the boiling water last. Put the boiled and washed mushrooms in the solution. Stir and bring everything to a boil. Cook for about twenty minutes. Leave mushrooms in a hot marinade until they cool completely.

You do not need to cover the pot with a lid. Thus, they are more likely to cool down and condensation does not form.

5. When everything has cooled down, arrange in prepared glass containers. Using a special key, roll up the cans with metal lids.

You can use plastic containers and plastic lids for storage. As you wish!

Bon appetit and good supplies!

Honey mushrooms marinated with garlic for the winter

Honey mushrooms are amazing mushrooms. They have no equal! And if you add garlic to them, then it will simply be impossible to tear yourself away from such a yummy. Be sure to cook such a dish with your own hands. Treat yourself to them. Treat your family. Everyone will be delighted, you'll see!

Required:

• Honey mushrooms - 1 kg.
• Water - 1 l.
• Edible salt - 1 - 2 tbsp. l.
• Sugar - 2 - 3 tbsp. l
• Garlic cloves - 4 - 5 pieces
• Lavrushka - 2 - 3 pcs.
• Allspice black peas - 10 pcs.
• Carnation - 6 umbrellas
• Vinegar 70% - 1 tsp

Sequence of work:

1. Thoroughly rinse the freshly harvested honey agaric. Wash it from possible contamination.

2. Send mushrooms to a saucepan, cover with clean water. Leave soaked for an hour and a half.

3. Drain the water and refill the mushrooms with fresh water. Repeat the process three times, leaving them soaked for an hour and a half each time.

4. Mushrooms filled with clean water, put on medium heat and cook for an hour and a half.

In the cooking process, collect the resulting foam with a spoon.

5. Tilt the boiled mushrooms into a colander, drain the dirty hot water from them and rinse in clean running cold water. Leave them in a colander to drain off any excess liquid.

6. Now let's prepare the marinade. Pour all the necessary products into a liter of prepared water, except for garlic. You put it when the mixture boils.

7. Add washed mushrooms here. Boil. Cook for about two to three minutes.

8. Arrange the snack in jars. Close with a tight nylon lid. Store in a designated place.

Enjoy your weekend!

The recipe for pickled honey agarics for the winter

Nobody can refuse such a gorgeous snack. After all, it drives you crazy with its aroma and appearance. Luxurious honey mushrooms always do an amazing job decorating any table.

You must have:

• Forest mushrooms - 1-1.5 k
• Water - 1 l
• Acetic acid 70% - 1 - 1.5 tsp
• Salt - 2 - 2.5 tablespoons
• Sugar - 1 - 2 tablespoons
• Garlic - 3 - 4 teeth
• Whole cloves - 4 - 6 pcs.
• Peppercorns (black, allspice) - 6 pcs.
• Bay leaves - 2 - 3 pcs.

Sequence of work:

1. To sort out honey mushrooms from garbage. Rinse them very well. Place in a special cooking container.
Leave small mushrooms for pickled appetizers. But set aside the large ones for caviar or cooking other dishes. For example, for frying.

2. Fill the contents with water. Boil over medium heat, then simmer for 10 - 15 minutes.

3. At this time, prepare the banks in which the preparation for the winter will be placed. It is imperative to sterilize them in the oven or by steam.

4. Put the boiled mushrooms in a colander to drain the liquid from them, rinse with water.

5. To marinate in a saucepan, mix water with salt, sugar, spices and seasonings. When the marinade boils, add vinegar to it.

If you want to add garlic, just place the peeled cloves in the boiling marinade for five minutes. Then delete it.

6. Put all the boiled mushrooms in the boiling marinade. Boil and simmer for about twenty minutes over low heat.

7. Arrange the hot pickled mushrooms in jars with the marinade. Honey mushrooms should be completely filled with it. Pack the appetizer well under the lid and place under the fur coat until it cools completely.

8. In the morning, transfer the cooled, filled jars to the designated place for long-term storage. It should be cool.

Enjoy your meal and a sunny weekend!

Assorted pickled honey mushrooms with chanterelles and mushrooms

Mushrooms such as honey agarics are wonderful in combination with any mushrooms. So why not try making a delicious and flavorful snack from a combination of several wild mushrooms? I think that this matter should not be put off to a distant box. Rather, use the recipe below. Admire your creation!

Compound:

• Chanterelles - 300 g.
• Honey mushrooms - 300 g.
• Champignons - 300 g.
• Salt - 2 - 3 tbsp. l
• Black currant leaves - 2 - 3 pieces
• Lavrushka - 1 - 2 liters.
• Peppercorns - 3 - 4 pcs.
• Cloves in buds - 3 pcs.
• Vinegar 9% - 0.5 tbsp
• Garlic - 4 - 5 teeth
• Vegetable oil - 120 g.

Sequence of work:

1. Go through the mushrooms. Wash them, cut each leg off by about one centimeter.

2. Pour the prepared product with hot salted water.

3. Send on fire, cook for 30 - 40 minutes. Remove any foam that appears.

4. Tumble the boiled mushroom platter in a colander, drain the hot water.

5. Pour cold water over the product. After that, spread the assortment on a towel.

6. While all the mushrooms are dry, cut the peeled and washed garlic into medium cubes.

7. For the marinade, pour water into a saucepan. Add the remaining foods from the list of ingredients, namely, salt, spices, garlic, currant leaves, and bring everything to a boil. Continue the process for five minutes. Then pour out the required amount of vinegar and simmer for about three to five minutes.

8. Arrange the mushrooms tightly in each jar to the very edge. Pour boiling marinade over so that all mushrooms are completely in liquid.

9. Roll up the filled cans with metal lids. Wrap the sealed jars with a blanket until they cool completely. In the morning, move the workpiece to the cold for long-term storage.

Have a fruitful weekend and great workpieces!

How to pickle honey mushrooms for the winter, in a hurry

If you have very little time for blanks, then this method of pickling will always help you out. The time is saved in that you do not need to spend it on sterilization. So get down to business!

Compound:

• Honey mushrooms - 0.5 kg
• Water - 0.5 l
• Vinegar 70-% - 1.5 tsp
• Sugar - 1 tablespoon
• Salt - 2 tsp
• Bay leaf - 2 pieces
• Allspice - 3 pieces
• Cloves - 1 piece
• Cinnamon - on the tip of a knife

Sequence of work:

1. Wash the mushrooms, cut off the ends of their legs a little. After rinsing, fold the product into a colander.
2. Boil mushrooms in slightly salted water for 25 minutes.
3. Put everything back in a colander and spill thoroughly with water.
4. Separately, you need to cook the marinade from products not used on the list. Bring the liquid to a boil and add honey mushrooms to it. Cook for ten minutes.
5. Cool the contents in the container. After that, put the mushrooms in prepared clean jars, pour the mushrooms with marinade. Mushrooms should lie loosely in the jar, but on the contrary, even a little loose.
6. Pour a tablespoon of any vegetable oil into each jar. Close the banks with tight capron lids.

Good luck in cooking!

Video - A simple recipe for how to pickle honey mushrooms for the winter in jars

Wonderful when you've harvested a fresh crop of mushrooms. Some of them, of course, may be immediately used for food. And the rest can be saved for the winter? How can you not taste at least a small amount of homemade pickled mushrooms in winter. After all, this is the decoration of any feast. In addition, these mushrooms are great to cheer you up. How to cook such a great appetizer, you can watch in the video material. Honey mushrooms in the marinade are so good that you always want to cook something from them, you will experience it yourself!

Perhaps that's all. Hope this article was helpful to you. After all, a small number of those recipes are described here that will definitely stay with you forever. Hope you do your best. The main thing is to show a little patience and diligence!

Don't forget about a good mood, a sincere smile and a desire to cook! This is all important, believe me!
Wish you all the best! Let your home be cozy and warm!

Prepare more different snacks for the winter, in the cold season everything will come in handy, may your table always be luxurious and full of various goodies from the stocks prepared by you!

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

Among the numerous varieties of honey agarics growing almost everywhere, autumn ones are considered optimal for harvesting. Outwardly, they are distinguished by the presence of a filmy ring - a "skirt" on a leg and scales on a dim light brown (brownish or ocher) flat-convex cap with a tubercle. The plates are white or yellowish, with brownish specks. The pulp of autumn mushrooms is white, with a mild (not pungent) taste and a weak pleasant aroma. In terms of nutritional value, they are classified as category 3 (out of 4) and are recommended to be boiled before eating and pickling.

The collection and preparation of mushrooms must be approached with great responsibility in order to prevent the risks of poisoning. Firstly, it is necessary to take only edible varieties in which you are sure, and, secondly, strictly adhere to the established rules of processing and conservation.

Preliminary processing

Honey mushrooms grow in open places and not alone, but in friendly families, so mushroom pickers collect their crops without long searches.

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

Well washed mushrooms are put in a colander or sieve, allowing the water to drain. Then them without fail blanch or boil in salted water... The main methods of harvesting honey agarics for the winter are considered pickling and pickling... The main difference between the two is the use of acidic preservatives (vinegar and / or citric acid) that are added to the marinades.

You can learn about the various methods of salting honey agarics from the article on our website.

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

Botulism bacteria "dislike" environments with a pH higher than 4.6. The problem is that most people don't like these products either. Table vinegar (9%) has a pH of about 3-3.5, when you mix vinegar with water, it rises (the more water, the higher the pH). To prepare a marinade with a pH of at least 4.5, you need to dissolve table vinegar 2-2.5 times. What you get will taste very sour. That is, you will have protection against botulism, but few people will be able to eat it.

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

Some housewives generally prefer to make only "open" blanks from mushrooms. In honey agarics, it is especially difficult to wash the legs off the ground, since they grow in a "bunch" (many mushrooms from one root). Experienced mushroom pickers often collect only caps with the upper part of the legs (1-2 cm). Sometimes honey agarics can only have their hats, and the legs go to drying, followed by grinding into powder (both tasty and safe).

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

Popular recipes

Honey mushrooms do not have a very bright and rich taste, therefore, in addition to the standard set of spices (salt, sugar, vinegar), various spices are added to the marinades. Each housewife can adjust their proportions at her discretion and determine for herself by experience the most successful options for how to pickle mushrooms for the winter in jars.

This recipe is good, first of all, because it takes into account all safety requirements.

Servings / Volume: 1.5-2 l

Ingredients:

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

Cooking technology:

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

Ready mushrooms are very tasty, they are served as a cold appetizer for strong drinks and as a side dish for meat dishes.

This method is one of the most popular and widespread, it allows you to marinate mushrooms deliciously and makes the harvesting process faster, which is especially important with large quantities of mushrooms.

Servings / Volume: 3-4 l

Ingredients:

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

Optionally, you can add to the marinade:

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

Cooking technology:

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

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

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

Servings / Volume: 1 l

Ingredients:

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

Cooking technology:

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

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

Video

Experienced housewives share their recipes for pickled honey agarics in the following videos:

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

The homeland of pepper is America, but the main breeding work on the development of sweet varieties was carried out, in particular, by Ferenc Horvat (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, therefore it got its usual name - "Bulgarian".

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From varietal tomatoes you can get "your" seeds for sowing next year (if you really like the variety). And it is useless to do it with hybrid ones: the seeds will turn out, but they will carry the hereditary material not of the plant from which they were taken, but of its numerous “ancestors”.

Natural toxins are found in many plants; those that are grown in gardens and orchards are no exception. So, in the pits of apples, apricots, peaches there is hydrocyanic (hydrocyanic) acid, and in the tops and peel of unripe nightshades (potatoes, eggplant, tomatoes) - solanine. But do not be afraid: their number is too small.

Oklahoma farmer Carl Burns has developed an unusual variety of colorful corn called Rainbow Corn. The grains on each ear are of different colors and shades: brown, pink, purple, blue, green, etc. This result was achieved through many years of selection of the most colored common varieties and their crossing.

It is necessary to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is as high as possible. Flowers are supposed to be picked with hands, breaking off rough pedicels. The collected flowers and herbs are dried, scattered in a thin layer, in a cool room at a natural temperature without access to direct sunlight.

Honey mushrooms are one of the most popular types of mushrooms. They grow in dense myceliums on stumps or near them in a coniferous, deciduous forest. Mushrooms are harvested in late summer or early autumn. Honey mushrooms can be used to prepare many dishes, preparations, marinades. They can be frozen, fried, boiled soup.

It's a pleasure to work with mushrooms. They do not wrinkle, do not break, they are well cleaned. Their preparation will not take much time. The taste of honey agarics is rich, mushroom with a forest aroma. It is retained during the cooking process. Honey mushrooms go well with vegetables, meat, they can be served as an independent dish.

Mushrooms grow in the forest, so they have a natural composition. They contain magnesium, potassium, iron, zinc and many other useful trace elements. Mushrooms are the main source of protein, but they are low in calories: only 25 calories per hundred grams.

Eating mushrooms in food helps to normalize the secretion of gastric juice, lowers the level of cholesterol in the blood. The content of vitamins B2 and B3 increases brain activity, improves the functioning of the heart and nervous system.

In addition to being used in cooking, the medicinal properties of honey mushrooms are used in folk medicine. Tinctures and ointments are made from them.

Note! Funds based on them have a strengthening effect on the immune system. Reduces inflammation, removes toxins and toxic substances from the body. Mushrooms are practically free of allergens, they do not cause reactions in people with allergies.

You can pick mushrooms yourself. To do this, you need to be able to distinguish them from false and poisonous species. Mushrooms must be without holes in the cut and without worms. In the autumn season, mushrooms are sold in large quantities on the market.

You should also pay attention to the presence of wormy mushrooms, if there are any, then you do not need to buy them. It is better to buy small, neat mushrooms, they are perfect for blanks, they will be tasty and look great on the table.

After the mushrooms are at home, they must be pre-processed. First, the mushrooms are thoroughly washed under water and cleaned of forest twigs, debris, dirt. Mushrooms must be boiled in a large saucepan for 40-50 minutes. This helps to remove pathogenic microflora from them. When boiling, honey mushrooms are halved in quantity.

Note! Vinegar, citric or malic acid, and vinegar essence are used as a preservative in the blanks. With them, the mushrooms will stand and will be stored longer. Storage is carried out in a cool dark place, you can also in the refrigerator. The shelf life is up to one year.

How to prepare banks?

It is better to take a small container for pickles: a half-liter or liter jar will be enough. It will not take up space in the refrigerator and will not stagnate for a long time. Banks for blanks are pre-sterilized.

This can be done in several ways:

• Boiling in a saucepan. Water is poured into a large saucepan and the container for the preparation is set with the neck down. They turn on the heating and boil for half an hour, then wipe the cans dry with a clean towel and pack the workpiece.
• Calcining in the oven. Jars are placed on the grate with the neck down and heated in an oven at a temperature of up to 100 degrees for 10 minutes. The most common sterilization method.
• Microwave heating. Pour 3-4 centimeters of water into a container and put it in a microwave oven at a power of up to 800 W for 2-3 minutes. The water will boil and the cans are disinfected by the steam released.

Note! Before starting cooking, you need to prepare all the utensils involved, clean them with baking soda and dry them. It is better to take tin lids for blanks, they are more durable and sealed than plastic ones.

How to grow more crops?

Any gardener and summer resident is pleased to receive a large harvest with large fruits. Unfortunately, it is far from always possible to obtain the desired result.

Plants often lack nutrition and minerals.

It has the following properties:

• Allows increase yield by 50% in just a few weeks of use.
• You can get a good harvest even on low fertile soils and in adverse climatic conditions
• Absolutely safe

Honey mushrooms - recipes for the winter

The classic pickling recipe

1. Honey mushrooms, about 1.5 kg;
2. Water, glass;
3. Vinegar, 1 tablespoon;
4. Salt, half a teaspoon.

Preparation:

Transfer the boiled hot mushrooms to a container for preparation. Boil water, add vinegar, spices, salt to it and pour the contents of the jar. Let cool on your own and put in a dark place.

Marinating continues for a month, then you can taste the result. Chopped onions and a spoonful of vegetable oil can be added to pickled mushrooms.

Cinnamon pickling

Ingredients used (per liter jar):

1. Honey mushrooms, about 1 kg;
2. Water, glass;
3. Vinegar, 1 tablespoon;
4. Sugar, 1 tablespoon;
5. Ground cinnamon, half a teaspoon;
6. Spices (pepper, cloves, lavrushka);
7. Salt, half a teaspoon.

Preparation:

Prepare the marinade: boil water, add spices, sugar, salt, vinegar. Boiled mushrooms are placed in a jar and poured on top with boiling marinade, covered with a lid, and the jar is turned over.

This is done in order to see the tightness - the lid should not leak. If all is well, then the jar cools down on its own. Put the workpiece in the refrigerator.

Stories from our readers!
“I am a summer resident with many years of experience, and I started using this fertilizer only last year. I tested it on the most capricious vegetable in my garden - on tomatoes. The bushes grew and bloomed together, they gave more harvest than usual. And they did not get late blight, this is the main thing.

Fertilizer really gives more intensive growth of garden plants, and they bear fruit much better. Now you cannot grow a normal crop without fertilization, and this feeding increases the amount of vegetables, so I am very pleased with the result. "

Pickled mushrooms with garlic

Ingredients used (per liter jar):

1. Honey mushrooms, about 1 kg;
2. Water, glass;
3. Garlic, 3 cloves;
4. Sugar, half a teaspoon;
5. Citric acid, 1 teaspoon
6. Spices (pepper, cloves, lavrushka);
7. Salt, half a teaspoon.

Preparation:

Make a marinade by mixing water and spices. Put the mixture on medium heat and simmer for 3-4 minutes. Prepared mushrooms are poured with it, rolled up with a lid and covered with a warm blanket.

Mushroom pickles

Ingredients used (per liter jar):

1. Honey mushrooms, about 1.5 kg;
2. Salt, two teaspoons;
3. Bay leaf;
4. Onion, one head.

Preparation:

Cut the onion into rings and sprinkle with vinegar. At the bottom of the jar, put a bay leaf, a row of onions and honey agarics, salt and put a new layer of onions and honey agarics, salt again.

Place the mushrooms with their caps down. Honey mushrooms need to be pressed against each other, you can install oppression in the bank. The brine should come out. At the end, the can is rolled up. Content is ready to use in 3-4 weeks.

Mushroom caviar

Ingredients used (per liter jar):

1. Honey mushrooms, about 1.5 kg;
2. Bow, 2 pcs.;
3. Carrots, 2 pcs.;
4. Garlic, 2 cloves;
5. Vegetable oil, tablespoon;
6. Spices (pepper, cloves, lavrushka);
7. Salt, half a teaspoon.

Preparation:

Fry onions with carrots in oil. Twist the boiled mushrooms in a meat grinder, mix with vegetables, squeeze out the garlic, salt. Add spices and vegetable oil. The caviar is ready for use immediately, but to enhance its taste it is boring to insist. Pack into a jar and put in a dark, cold place.

Honey mushrooms with cabbage

Honey mushrooms go well with other vegetables. For example, cabbage works well with them.

Ingredients used (per liter jar):

1. Honey mushrooms, about 1.5 kg;
2. Cabbage, a small head of cabbage;
3. One small carrot;
4. Water, glass;
5. Spices (pepper, cloves, lavrushka);
6. Salt, half a teaspoon.

Preparation:

According to this recipe, cabbage is first fermented. Cabbage and carrots are chopped. The water is boiled, the cabbage is immersed for 5 minutes, then it is thrown in a colander. Mix the stewed cabbage with carrots, crumple until juice is obtained and tamp tightly into a jar.

Leave for 3-4 days in a warm place, pierce holes to release gas. As the cabbage fermented, mix it with boiled mushrooms, add salt and spices to taste and put in a container for storage. The famous Russian appetizer is ready.

Drying and freezing mushrooms

In addition to the blanks, mushrooms can be dried or frozen. In the future, such preparations will be very useful in the preparation of aromatic mushroom soup. The mushrooms are washed, dried, the leg is cut. For drying, you can use an oven or electric dryer.

Honey mushrooms are dried at a temperature of 70 degrees for 3-4 hours. The process must be constantly monitored to prevent sticking. Transfer the dried mushrooms to a clean dry container and store at room temperature.

Boiled mushrooms are used for freezing. They can be cut or frozen whole. The temperature in the freezer should be 18-24 degrees. Place the mushrooms in a container or bag and distribute evenly around the entire perimeter. Leave it on for a few hours. Such blanks are convenient to use in the cooking process, they save time.

Note! Honey mushrooms are very tasty forest mushrooms with a rich natural composition. With them, you can cook a huge variety of dishes. Each housewife will find her own cooking option that will suit her taste. Honey mushrooms do not take much time, but they come in handy for dinner or lunch.