Pickled mushrooms - recipes for tasty and simple mushrooms for the winter. In order to make pickled mushrooms from a simple recipe turned out tasty and healthy, it is best to use only fresh mushrooms collected in the forest. Honey mushrooms do not require long soaking, the maximum that can be done is to soak the peeled mushrooms in cold water to remove residual sand and debris.

For pickling, select whole small mushrooms. The legs of honey agaric are quite edible, although harsh, so they can be cut into a third or half. Some mushroom pickers dry the legs of honey agarics and prepare mushroom powder from them - it turns out to be an excellent dressing for soup or sauce.

Pickled mushrooms for the winter - delicious recipes

Pickled mushrooms are very tasty and ideal mushrooms for pickling. Small, neat and very tasty. Learn how to pickle honey mushrooms at home for the winter from this article. Since they grow on stumps, it’s convenient not only to collect them. There is no need to clean, repeatedly soak, wash mushrooms from sand and other debris.

With minimal time and effort, you can prepare a huge number of snacks and winter preparations from honey mushrooms. Honey agaric is one of the favorite mushrooms of the modern mushroom picker. It grows in forests in large quantities, and therefore it is a pleasure to collect it. In addition, it is very healthy and tasty.

That is why it is harvested in various ways - you can later prepare delicious dishes from frozen mushrooms, and pickled mushrooms for the winter, made at home, will decorate any lunch or dinner, and will also allow you to enjoy one of the most beloved, aromatic and delicious types of homemade products.

Such an amazingly delicious snack will bring familiar notes of warm autumn on frosty winter days, because nothing can compare with this delicacy - honey mushrooms pickled at home. In addition, this dish will look great not only on the festive table, but will also be able to perfectly update your daily diet.

The pickling process itself is based on the harvesting of mushrooms using acid, for example, acetic or citric. In addition to the main preservative, salt, sugar and spices are always present in the recipe. However, for the pickling to be successful, the mushrooms must be properly prepared.

How to clean honey mushrooms

1. Carefully cut off damaged, rotten places and the base of the leg with a knife. Discard crumpled and damaged mushrooms;
2. With a dry soft (possible with a tooth) brush, clean the leg of the rest of the debris and remove the film under the hat;
3. There may be debris on the mushrooms or under the cap film, which can be easily removed when washing the mushrooms with water or with a knife;
4. Rinse mushrooms thoroughly in cold water, if necessary chop into strips.

How much and how to cook mushrooms

Honey mushrooms need to be cooked for 30 minutes. After boiling, boil mushrooms until foam (5 minutes), then remove the foam, cook for another 25 minutes. Honey mushrooms cook no more than 2 days after collection.

1. To cook mushrooms, prepare enameled dishes, without chips;
2. Pour water into a pan, add salt (1 tablespoon to 2 liters of water) and put on fire;
3. After boiling, put the washed mushrooms in water;
4. Cook mushrooms 30 minutes after boiling, removing the foam; if honey mushrooms are then supposed to be fried, then 10 minutes. If in doubt about the quality of mushrooms, change the water after 5 minutes of cooking;
5. Ready mushrooms should settle to the bottom of the pan;
6. Put mushrooms in a colander, drain the broth into a pan: it can then be used in soups or gravy;
7. Cool mushrooms and use when cooking.

How to cook frozen honey mushrooms

Frozen mushrooms at home, frozen at home, can be cooked before frying.

1. Do not defrost frozen mushrooms before cooking;
2. Put the mushrooms in a pan and pour a small amount of water (so that it slightly covers the mushrooms);
3. Salt water (for each kilogram of mushrooms 1 tablespoon of salt);
4. Put the pan on the fire and cook for 20 minutes after boiling, removing the foam;
5. Strain the mushroom broth, use the mushrooms for frying, the broth for broth or mushroom sauce.

How to salt honey mushrooms - a simple recipe

Ingredients:

• Honey mushrooms - 1 kg .;
• Onions - 1 pc.;
• Dill - 1 bunch;
• Bay leaf - 2 pcs.;
• Garlic - 1 head;
• Salt - 2 tbsp .;
• Ground black pepper - to taste.

Cooking method:

1. Clean and wash the mushrooms thoroughly. If you cook large mushrooms, separate the hats from the legs and thinly cut the legs, the hats in half. Little honey mushrooms should be left as they are;
2. Cook mushrooms for 30 minutes in salted water, drain the water;
3. Peel and cut the garlic in half, chop the onion in half rings, chop the dill;
4. Add peeled garlic, onions, dill, bay leaves and spices to boiled mushrooms. 1.5 kg. enough honey agarics 2.5 tablespoons of salt - mix;
5. Everything should be put in a container under oppression and left for 4-5 days. Then shift into jars and store the workpiece in the refrigerator. Bon Appetit!

What marinade is made for mushrooms

• Water;
• Cloves;
• Garlic, onions and other vegetables;
• Vegetable oil;
• Salt and sugar;
• Pepper of different types;
• Greenery.

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

Pickled mushrooms - cooking principles

The taste of such forest mushrooms as honey mushrooms is to many's liking. They can be fried, stewed, boiled, salted or pickled - but the result will always be delicious. Marinating is considered one of the best ways to harvest mushrooms. This will take a little time, and this appetizer will then help you out repeatedly. The most important thing in pickling mushrooms is to choose and prepare them correctly.

Small mushrooms are better for pickling, although many recipes can be found from such mushrooms of different sizes. Our recipes will help you to make such a preparation correctly. In our section you will find recipes for pickled mushrooms in different marinades and you can cook them very tasty, so that later you can serve them to the festive table and not only.

Pickled instant mushrooms

How to cook mushrooms -
mushroom recipes

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

Ingredients:

• Honey mushrooms - 1 kg .;
• Bay leaf - 1 pc.;
• Allspice - 5 peas;
• Vinegar 6% - 30 ml .;
• Carnation - 2 buds;
• Sugar - 1 tsp;
• Salt - 1 tsp;
• Onions or garlic to taste.

Cooking method:

1. Boil honey mushrooms for 30 minutes in a saucepan. We do not give boiling water actively in order to maintain its shape. If the mushrooms are very small, then 25 minutes is enough. Drain all the liquid;
2. Cook the marinade. To do this, boil 500 ml. water with all spices except bay leaf. We add it after 2 minutes of boiling and immediately turn off the fire;
3. We put the mushrooms in a jar, fill with marinade, cover and leave to cool;
4. As soon as the jar becomes a little warm, we cool the snack in the refrigerator for an hour or two and you're done! But you can let the mushrooms brew at night, they will be even tastier. Bon Appetit!

Pickled mushrooms without seaming

Before you learn how to pickle mushrooms properly without seaming, you need to prepare them, while observing some rules. For example, if the mushrooms are small, they are pickled whole, cutting only the bottom of the leg. If honey agarics are large, then they can be cut into 2-3 parts.

Honey mushrooms without seaming have their advantages, consisting in the fact that they are simply boiled. They do not require additional heat treatment in the form of sterilization. The process itself does not take much time, and the mushrooms turn out to be very tasty and fragrant, especially autumn mushrooms.

1. The first step is the sorting of honey mushrooms, their cleaning of forest debris and cutting the bottom of the leg;
2. The second step - honey mushrooms should be soaked for 25-30 minutes in cold water with the addition of salt (1 tbsp. L. Salt in 1.5 l of water). Due to this, all insects and their larvae will emerge from the mushrooms to the surface. Pickled mushrooms without seaming will turn out tasty only when you correctly carry out the preparatory stage. Soaking should not exceed the set time so that honey agarics do not absorb excess water;
3. The third step is boiling and further pickling in two ways. The first is preliminary boiling and then marinating, and the second - without preliminary boiling. In the second version, honey mushrooms are boiled in salted water, and then spices, vinegar are added to it and they continue to cook already in the marinade.

Ingredients:

• Honey mushrooms - 5 kg.;
• Water - 1.5 L .;
• Sugar - 100 g;
• Salt - 100 g;
• Vegetable oil - 50 g;
• Cinnamon - 0.5 g;
• Vinegar 70% - 1 tbsp;
• Allspice - 0.3 g.

Cooking method:

1. Pour the peeled mushrooms with cold water for 30 minutes. Then rinse under running water;
2. Dip the mushrooms in boiling water for 5 minutes. Transfer mushrooms to the pan, pour cold marinade and put on fire;
3. Cook after boiling over low heat for 30-40 minutes;
4. Cool ready mushrooms, transfer to dry clean jars and fill with marinade;
5. Pour a little vegetable oil into each jar, close the jars with plastic lids. Keep in the cold. Bon Appetit!

Pickled mushrooms for the winter with vinegar in banks

The pickling recipe described below is one of the traditional and familiar. Thus, at home, almost everything is cooked with mushrooms. This is the easiest and easiest recipe for pickling mushrooms for the winter.

Ingredients:

• Honey mushrooms - 2 kg .;
• Water - 1 l.;
• Garlic - 2 cloves;
• Allspice - 5 peas;
• Clove - 5 buds;
• Bay leaf - 1 pc.;
• Sugar - 2 tbsp .;
• Vinegar 9% - 6 tbsp;
• Salt - 2 tbsp.

Optionally, nutmeg can be included in the seasoning kit, and by adjusting the amount of sugar and vinegar, make the marinade sweeter or more acidic.

Cooking method:

1. Before pickling honey mushrooms, they are boiled in slightly brackish water: they are waiting for boiling, they are lowered into it and boiled for about 12 minutes, and then the broth is drained;
2. Then they begin to prepare the marinade: honey agarics are poured with a liter of water and, after boiling, put chopped garlic in a saucepan, seasonings, salt and sugar are added, everything is mixed, vinegar is poured;
3. Boil another 15 minutes, after which it is poured into sterilized jars;
4. The broth should slightly cover the layer of mushrooms, and then they are rolled up with boiled lids;
5. Turning over the cans, wrap them with an old blanket or coat;
6. The cooled pickled mushrooms are put away for storage where it is cool and there is no light. Bon Appetit!

How to pickle mushrooms with vegetable oil

In this recipe for pickling honey mushrooms, vegetable oil is used, which makes the taste of pickled honey mushrooms softer and allows them to be used immediately as a snack, without additional changes. Oil can be taken refined or with a smell, as anyone wants.

Ingredients:

• Honey mushrooms - 2 kg .;
• Vegetable oil - 0.7 L .;
• Carnation - 3 buds;
• Allspice - 6 peas;
• Sugar - 4 tsp;
• Salt - 4 tsp;
• Vinegar 70% - 1.5 tsp;
• Bay leaf - 1 pc.;
• Dill - to taste.

Cooking method:

1. Boil honey mushrooms for 20 minutes, pour out the liquid, let the broth drain well;
2. Cook the marinade. Pour oil, a liter of water into the pan and lay all the other ingredients, but except vinegar;
3. We give the marinade to boil, lower the mushrooms and boil for another 10 minutes, add vinegar at the end, mix. But you can add it under the lid, evenly dividing between the containers;
4. We take banks and lay out. Stir constantly from the bottom to evenly distribute the oil and vinegar. We roll up and wait for the winter. Bon Appetit!

Korean pickled mushrooms

Korean mushrooms cooked with carrots will diversify your daily menu and even decorate the festive feast. Spicy Korean cuisine is loved by many. Therefore, we pickle honey mushrooms in accordance with its rules.

Cooking mushrooms in Korean is quite simple, and the result will please every member of the family - garlic and aromatic spices will do the trick, this dish can be served either independently or in addition to side dishes. Korean mushrooms cooked in Korean can be completely consumed as an independent dish or as an additive to the side dish, but besides this, they can be used as the basis for a variety of salads.

Ingredients:

• Honey mushrooms - 1 kg .;
• Garlic - 3 cloves;
• Vegetable oil - 4 tbsp;
• Carrots - 400 g;
• Vinegar 6% - 3 tbsp .;
• Korean carrot seasoning - 1 pack;
• Sugar - 1 tsp;
• Salt - 1 tsp

Cooking method:

1. Rinse honey mushrooms under running water, divide them into separate mushrooms (if there are very large mushrooms, then it is better to cut them) and put them to boil in salted water. After boiling for about 30 minutes, this water should be drained, and the mushrooms washed. Repeat the process again and when the mushrooms settle to the bottom, you can turn off, they are ready;
2. Then peel, wash and grate the carrots on a special Korean carrot grater;
3. Cooking marinade. Peel and chop the garlic (just pass it through the press), add seasoning, salt, sugar and add vinegar. All components are carefully interconnected;
4. Already in chilled mushrooms add prepared (grated) carrots and mix;
5. Mushrooms with carrots season with aromatic marinade and mix all the ingredients. After that, almost ready-made mushrooms must be infused - we put them in the cold for 3 hours;
6. Before serving, mushrooms should be seasoned with vegetable oil, and to make it more fragrant, fry one chopped onion in it;
7. Add greens to honey mushrooms and our dish is ready to serve. Korean mushrooms cooked in Korean can be completely consumed as an independent dish or as an additive to the side dish, but besides this, they can be used as the basis for a variety of salads.

Pickled mushrooms for the winter with garlic

Garlic is a healthy vegetable, it will protect you from a cold in winter and make a pickled dish only tastier. And if you have 5 cloves of garlic, you can always find use, for example, for this recipe. Mushrooms with garlic for the winter - a popular winter dish, which certainly is in the stocks of every housewife.

This insanely delicious snack can be served with pleasure at the festive table, as guests from it will really be delighted. In a quiet family circle, such mushrooms go well with boiled or fried potatoes, and they often bite strong unsweetened alcoholic drinks.

From such mushrooms at home, you can even cook mushroom caviar, which should be supplemented with vegetables and tomato sauce. It turns out really very tasty. Marinating and preserving honey agarics is recommended with garlic. This ingredient gives the mushrooms a piquant aroma and taste. Also, dill is often used to make such an appetizer.

It can be added to mushrooms during the manufacturing process or directly to an already prepared snack. In addition, it is recommended to season the finished dish of pickled mushrooms before serving with oil and, if necessary, with vinegar to refresh the mushrooms and give an appetizing shine. To properly pickle mushrooms with garlic, we suggest that you familiarize yourself with our simple and detailed recipe, which is presented below in the form of step-by-step instructions.

Ingredients:

• Honey mushrooms - 1 kg .;
• Water - 1 l.;
• Garlic - 5 cloves;
• Carnation - 6 buds;
• Allspice - 10 peas;
• Bay leaf - 2 pcs.;
• Vinegar 70% - 1 tsp;
• Sugar - 2 tsp;
• Salt - 1.5 tsp

Cooking method:

1. Those mushrooms that we collected must be sorted out: remove twigs, leaves, clean from dirt;
2. Now you need to put them in a pan and pour cool water, you can from the tap. Leave for an hour and a half. When time runs out, we drain this, the so-called first water, and fill in a new one. Waiting again. This procedure must be repeated three times;
3. After that, put them to cook for 1.5 hours. When boiling, it will be necessary to remove the foam (as if we were cooking jam). Over time, we discard honey agarics in a colander and rinse them with cold water;
4. Next, we will take on the marinade. Pour pepper, salt, sugar, vinegar and other spices into a liter of water. 2 minutes before the marinade is cooked, we will add garlic. We transfer honey mushrooms to the marinade, bring to a boil. Now mushrooms can be laid out in banks and rolled up. Bon Appetit!

The most delicious pickled mushrooms for the winter

Home-made marinated mushrooms - video recipe

For cooking, we need the following products:
fresh mushrooms, best small, not overgrown, with thick legs
water
salt, sugar
acetic acid
bay leaf
clove
garlic


   How to cook pickled mushrooms

Honey mushrooms must be carefully sorted to remove garbage. Especially in our case, since we collected mushrooms not only from stumps, but also took those that grow on the ground. Moreover, the earthen mushrooms have a thicker and softer leg, then they are nicer then.

Then we wash thoroughly mushrooms under running water. Put in a pan, pour cold water, salt well and put on the stove.

Bring to a boil, let it boil for 5-10 minutes and be sure to drain the first water, because it contains all the harmful substances that could be in the mushrooms. Well, it just looks ugly, all black and dirty!

Again, pour honey mushrooms with clean cold water and put on the stove. This time we give them a boil for 20-30 minutes, after which we recline them in a colander.


   It's time to cook the marinade
   Marinade for mushrooms

Pour cold water into the pan and place the pan on the stove. Add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 1 liter of water. Add bay leaf and a few cloves of garlic. Throw a few carnations.

After the water boils, add 1 tablespoon of 70% acetic acid.


   Pour boiled mushrooms into boiling marinade.


   We give them a little boil, not for long, about five minutes.


   Remove the pan from the stove and put mushrooms in clean jars. Immediately fill them with hot marinade almost to the brim.

At the end we pour a little vegetable oil into each jar.


   Banks are closed with lids and set aside to cool. Store pickled mushrooms in a cool place, best in the refrigerator.

The mushroom season has come for a hike in the forest for autumn mushrooms. Mushroom pickers go to the forest with one goal - to pick up mushrooms and cook mushrooms pickled according to different recipes at home.

First of all, mushrooms must be thoroughly washed and cleaned. Often leaves, moss, grass, needles and dry twigs stick to the mushroom caps. For washing and cleaning, the mushrooms are placed in a bucket, basin or large pan and poured with water. Mushrooms are lighter than water and float up. Therefore, a plate with a load is placed on top so that all the mushrooms are covered with water, and the garbage is behind them. You will learn all other step-by-step steps from the article itself.

From the article you will learn:

  Honey mushrooms pickled for the winter - in banks at home

Ingredients:

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

For a marinade per 1 liter of water you will need:

• 1 tbsp. - a spoon of salt
• 1 tbsp. - a spoonful of sugar
• 5 pieces. - black pepper peas
• 5 pieces. - carnations
• 5 pieces. - bay leaf

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

Pour half the water into the pan and put the mushrooms.

We put as many mushrooms in the pan as they enter. Add the remaining mushrooms when mushrooms in the pan settle.

Our mushrooms boil, remove from heat and wash them well under running water.

The washed mushrooms are laid back in the pan.

Pour pure water in such an amount that it does not leak when boiling. Put 2 tablespoons of salt, bring to a boil and cook for 40 minutes.

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

Marinade preparation

We prepare the marinade based on 1 liter of water.

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

Marinate honey mushrooms

Water from honey agarics and now you can lay them out in advance sterilized banks. We put mushrooms freely (do not press down) to the very shoulders and two fingers from the top of the edge of the can.

Mushrooms stood in banks and settled a little, but no need to add. Pour hot marinade into each jar.

In each jar, pour 1 teaspoon of vinegar essence 70%.

And immediately close tightly with a lid for the winter. It turned out just 3 liter cans and 4 cans of 720 g.

Banks are turned upside down and left until completely cooled.

It remains to wish mushrooms full buckets of mushrooms on the spot.

And sunny autumn days.

  Honey mushrooms pickled for the winter with cinnamon

Cinnamon gives the mushrooms a special aroma and a slightly sweet taste.

You will need:

• 1 kg - honey mushrooms

For marinade:

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

Cooking Recipe - Pickled mushrooms:

1. Sort out fresh mushrooms and remove debris, then wash.
2. Pour water into a large pot and bring it to a boil. Dip the mushrooms in water, bring to a boil. Dip the mushrooms in water, bring to a boil and cook for 20 - 30 minutes, stirring occasionally and removing the foam formed from the surface.
3. Discard the boiled mushrooms in a colander so that the glass is liquid.
4. Preparation of the marinade: Pour 2 cups of water into a small saucepan. Pour sugar, salt, pepper, cinnamon, peeled and finely chopped garlic, bay leaf, mustard seeds, dill seeds, pour vinegar. Boil the marinade over low heat for 5 minutes.
5. Pour mushrooms with marinade and cook together for 10 minutes.
6. Put the mushrooms in sterilized jars, press tightly.
7. Pour mushrooms in jars with marinade, cover with boiled lids and put in hot water. Sterilize from boiling for about 25 minutes.
8. Then remove the cans from the water, seal hermetically, cover with a thick cloth and leave overnight.

Here they are some mushrooms pickled in

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

  Pickled mushrooms - a simple and tasty recipe for the winter

Ingredients:

• Mushrooms
• For 1 liter of marinade: 2 tbsp. tablespoons of salt, 2 bay leaves, 1 tbsp. spoon of sugar, 6 - 8 peas of allspice, 2 cloves of garlic, 2 tbsp. tablespoons of vinegar.

Cooking:

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

When the cans have cooled, store in the refrigerator.

  Special recipe for pickled honey mushrooms for the winter

You will need:

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

Cooking:

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

  Honey mushrooms pickled for the winter with mustard - a delicious video recipe

  Korean mushrooms pickled for the winter - with onions and carrots

You will need:

• 3.5 kg - boiled mushrooms
• 1 kg - onions
• 500 g - carrots
• 2 large heads - garlic
• 2 pcs. - hot pepper
• 2 seasoning packs - for Korean carrots
• 300 ml - vegetable oil
• 200 ml - vinegar
• 8 tbsp. spoons - sugar
• 8 teaspoons - salt

Cooking Recipe - Pickled mushrooms:

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

Acquaintance with mushrooms we had. That's how they grow and wait for mushroom pickers.

As you already understood from the article, there are two ways to pickle:

1. Mushrooms are boiled in a immediately cooked marinade
2. After boiling the mushrooms in salted water - pour the marinade

You can pickle almost all edible mushrooms, but porcini mushrooms and honey mushrooms are the most delicious.

Canned mushrooms serve as an independent snack, but in addition to other dishes. There are many recipes for preparing a forest harvest for the winter, each of which has its own characteristics.

Canned mushrooms serve as an independent snack or as a complement to other dishes

Compliance with the conditions for the preparation of containers and fruits guarantees their long-term storage. Mushrooms must first be processed.   It is better to take copies of medium or small sizes so that they fit in the bank. Damaged fruits must be removed.

A healthy forest product has a clean and even surface. Do not postpone the conservation process for a long time. Mushrooms need urgent processing. It is recommended to use only hats, since it is good to cook other dishes from the legs.

Fruits selected for preservation should be soaked and thoroughly cleaned, and the container requires sterilization. Varieties that are bitter (breasts, trawls) should be filled with salted water for a day, changing the water at least twice.

How to pickle mushrooms for the winter (video)

The best recipes for canning mushrooms in jars

Of the huge number of possible ways to cook mushrooms for the winter, some of them are used more often than others.

Many housewives prefer to boil the fruits, believing that due to the heat treatment the product is saturated with the aromas of all the ingredients in the marinade. This method requires:

• forest yield of 1 kg;
• half a glass of water;
• table vinegar the third part of a glass;
• a large spoon of salt and a little sugar;
• spices (allspice, laurel, citric acid, cloves).

Walkthrough:

1. Pour water into an enamel pan, pour a third of a glass of vinegar and pour salt.
2. After boiling, move the mushrooms into a container and cook until cooked, which is determined by their type and parts. For example, the cooking time for hats is slightly longer than for the legs.
3. In order to avoid clouding of the marinade, it is important to remove the emerging foam. When the product sinks to the bottom, and the foam ceases to form, the fire can be turned off.
4. Add spices to the marinade and, after cooling, transfer to jars, tightly corking.

Mushrooms can be boiled in another container, preparing the marinade separately. A detailed cooking process in this way:

1. Salt the water and cook the forest delicacy in it until it sinks to the bottom. Then strain with a colander.
2. For marinade, you need to mix 3 teaspoons of 80% vinegar essence (or 250 ml of 9% vinegar) in a lira of water, salt, sugar; peppercorns, bay leaves, dill and cloves. If necessary, increase the dose of ingredients. After the composition boils, pour them the fruits laid out in jars.

  Many housewives prefer to boil the fruits, believing that due to heat treatment the product is saturated with the aromas of all the ingredients in the marinade

In order not to develop botulism, a pinch of citric acid can be added to each jar. It is also not recommended to cover the dishes with metal lids.

To cook the boletus deliciously, you need to stock up on 2 kg of raw materials:

• apple cider vinegar (50 ml);
• bay leaf;
• pepper peas.

Washed and peeled boletus should be cut into medium-sized pieces, after which:

1. Place the mushrooms in the dishes, add water and put on fire. After 10 minutes, rinse and boil again. After 30 minutes rinse again.
2. Add the remaining ingredients and boil for another 10 minutes.
3. Transfer to a sterile dish and roll up.

Wrap banks and leave to cool. No need to sterilize. Store in a refrigerator or other cool place, protected from sunlight.

The method without the use of vinegar:

1. The natural product is transferred to boiling water. Add 30 grams of salt and 2 grams of citric acid per 1 liter.
2. Pan with mushrooms should boil for at least a third of an hour. At this time, do not forget to remove the foam.
3. Arrange the finished product in sterilized jars and roll up the lids.

If citric acid must be replaced with vinegar, then for 1 kg of processed mushrooms you need to take 2 tablespoons of vinegar, which should be added at the final stage of preparation.

How to prepare oil for the winter (video)

Recipes for canned mushrooms in cans

Honey mushrooms are grown by whole families, therefore, having stumbled upon a stump strewn with them, you can leave with a full basket. Despite the fact that the fruits are assigned the third category in terms of taste, they are very tasty when pickled.

• 1 tablespoon of salt;
• 2 tablespoons of granulated sugar;
• 10 tablespoons 9% vinegar;
• spice.

So, necessary:

1. Boil the wood product with salt until it settles to the bottom.
2. In another pan, cook the marinade from all the ingredients.
3. Drain water from honey mushrooms through a colander and place them in a boiling marinade.

After a quarter hour, spread the mushrooms in a sterilized glass container and roll up.   In order to preserve without seaming, the following recipe is suitable:

• mushrooms 5 kg;
• water 1.5 l;
• 70% vinegar;
• 100 g of salt and sugar;
• a pinch of cinnamon;
• peppercorns.

How to close foxes for the winter (video)

Marinade must be prepared in a separate bowl.

1. Soak the mushrooms for 30 minutes in cold water. Rinse and strain through a colander.
2. Pour with cold marinade and boil. After half an hour, remove from heat, cool and transfer to jars, pour vegetable oil into each of them. Store in a cool place.

The addition of aromatic ingredients such as cinnamon or blackcurrant to the marinade will give the dish an extravagant aroma. As a result, the taste will become more saturated. For 5 kg of the main product, you will need:

• 5 leaves of currant and cherry;
• garlic cloves (to taste);
• 2 branches of dill;
• 1 tbsp vinegar;
• bay leaf.

Detailed guide:

1. Salt water and transfer honey mushrooms into it. Boil. After a third of an hour, strain, leaving 2 cups of the broth, which again pour into the pan.
2. Pour a little vegetable oil into the bottom of the cans.
3. In a saucepan with mushrooms, chop chopped garlic, dill and pepper, and boil for another 20 minutes, adding vinegar at the end.
4. Transfer the contents of the pan to jars. Put sterilized. Close after 20 minutes.

  The addition of aromatic ingredients to the mushroom marinade will give the dish an extravagant aroma

An unusual way that gives a piquant taste - with cinnamon. For 2 kg of fruits and a liter of water you need:

• a couple of tablespoons of sugar and one salt;
• 4 pcs cloves;
• 3 cinnamon (sticks);
• 3 bay leaves;
• 3 tsp of vinegar.

Mushrooms should be well cleaned and dried.

1. Pour all the ingredients into hot water. After boiling, wait 5 minutes and add vinegar. After boiling again, remove from heat.
2. Honey mushrooms put in another pan with water and boil. After 20 minutes, the fruit should settle. Then strain and arrange in a sterilized container, then add the marinade.

It is important to consider that the product must be laid out in such a way that it fills only 2/3 of the cans. Feeding to the table, pre-rinse.

  Depending on the ingredients used in the recipe, the taste of mushrooms varies.

For those who prefer to buy frozen food rather than picking fresh, there is a special recipe whose advantage is to save time on cleaning.   To take 1 kg of raw materials:

• litere of water;
• 6% vinegar 200 ml;
• salt and granulated sugar;
• allspice;
• cloves;
• bay leaf;
• garlic.

Easy cooking process:

1. Boil the frozen product for 10 minutes without first defrosting.
2. Chop the garlic thinly. Bring the marinade to a boil of all the ingredients.
3. After boiling add mushrooms. After 10 minutes, remove from heat and cool.

Distribute into jars and place in a cold place. In a day, the dish is ready to eat.

  It is not recommended to cover dishes with mushrooms with metal lids.

Honey mushrooms have a sweetish flavor, which becomes special when pickled. Depending on the components used in the recipe, the taste of the dish is different. The broth from mushrooms that remains after cooking can be frozen and used in the preparation of soups and sauces.

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So the mushroom season is coming to an end. Honey mushrooms are one of the last mushrooms that can be found in the forest in autumn. Today I will tell you how to pickle honey mushrooms for the winter. However, according to this recipe, you can pickle any other mushrooms - mushrooms, porcini mushrooms.

First, we will go over mushrooms: for pickling, we will take small whole mushrooms, and I will make large and broken ones. Large honey mushrooms are also mono to pickle, but small neat mushrooms look aesthetically pleasing on the festive table.

To prepare pickled mushrooms you will need:

Honey agarics - 3 liters;

Water - 1 liter;

Acetic acid 70% - 2 tsp;

Sugar - 3 tsp;

Salt - 2 tbsp;

Bay leaf 2 pcs;

Sweet peas - 5 pcs;

Pepper black peas - 5 pcs;

Clove - 5 pcs;

Garlic - 5 cloves;

Vegetable oil - 2 tbsp.

Honey mushrooms boil much stronger than other mushrooms, so from this set of products you get only one 750-gram jar. If you have more mushrooms - multiply the remaining ingredients.

The recipe for pickled mushrooms:

1. Clean mushrooms from forest debris and rinse well with water.   Honey mushrooms do not require long soaking in water, you just need to rinse them well.

2. Boil the mushrooms in two waters.   First boil for 10 minutes and completely drain the water. In the second water, cook for 20 minutes.

3. Drain the water from honey mushrooms and throw them in a colander.

Prepare a pickle for pickling mushrooms:

4. Pour a liter of cold water into the pan. Add 2 tbsp of salt, 3 tsp of sugar, 2 bay leaves, 5 peas of allspice, 5 peas of black pepper, 5 cloves, 5 chopped cloves of garlic. Let the brine boil for 10 minutes.

While the brine is being prepared, cans and lids can be prepared.

5. Boil the lids for 3 minutes, sterilize the cans in the microwave for 3 minutes.

6. Add the mushrooms to the brine and cook from the moment of boiling for 15-20 minutes. After removing from heat add 2 teaspoons of vinegar.

7. Ready hot mushrooms with brine tightly put in jars.   From above pour 2 tablespoons of boiled vegetable oil, for longer storage.

8. Screw on hot caps.   Cool slowly with a warm blanket.

9. After a couple of days, you can taste the pickled mushrooms, during which time they will be well marinated. And it is better to leave honey mushrooms for the winter, so that later, on cold winter evenings, recall bright autumn days. Before serving, add chopped onions.

Bon Appetit!

And if you still have the question: “How to pickle honey mushrooms or other mushrooms for the winter?”, Then we are coming to you! I mean, ask your questions in the comments - I will definitely answer!

I will gladly share with you a few more "mushroom" recipes:

Chanterelles can also be pickled, you can also harvest them for the winter. But we prefer them