There are many recipes for pickled mushrooms. These mushrooms not only marinate, but also stew, fry, boil. In a marinated form, they will decorate any table, whether it is a holiday or just breakfast with the family. There are absolutely no difficulties in pickling these mushrooms, and it also takes a little time. Marinovka exists for every taste: spicy, sweet and even sour.

It’s better to use small mushrooms for pickling later and eat them nicely, and on the table they look more beautiful.

This article is just a few recipes for pickled mushrooms, but, in our opinion, they are the most delicious.

The main component of each recipe for making pickled mushrooms is marinade. After all, the taste of your original dish will be one hundred percent dependent on the quality of the prepared marinade and the taste of the spices added to it.

A very large role in the marinade is given to spices such as cloves, cinnamon, garlic and various types of pepper.

By the way, cinnamon should be added carefully, as not everyone likes it. But cloves are gaining more and more popularity.

As it was written at the beginning of the article, the marinade can be different in taste. For the sharpness of the marinade, put more cloves of garlic, as well as hot pepper (such as “chili”) and horseradish.
  If you want to give the marinade a sweet and sour taste, you should put a lot of sugar and add acid, and to get the original taste, be sure to supply the marinade with cloves or toss some cinnamon.

Now move on to detailed recipes.

Classic pickled mushrooms

This pickle recipe is the most popular among housewives. When making it, you can depart from our text and get a more acidic or sweeter composition by reporting more sugar or vice versa. This recipe has been used since ancient times, probably everyone tried these pickled mushrooms from the hands of their grandfathers and grandmothers.

The recipe is quite simple and does not require a long cooking time. It is good for pickling pickled mushrooms for winter use.

Products for the classic pickling mushrooms:

• Honey mushrooms 2 kg
• Water 1 L
• Allspice 7 pcs.
• Garlic 1-2 tooth.
• Clove 5 pcs.
• Salt 2 tbsp
• Sugar 2 tbsp
• Vinegar Solution 9%   0.5 tbsp

Cooking Method:

1. Boil water.
2. Add honey mushrooms and cook for 10 minutes.
3. Drain the water.
4. Pour a liter of new water (previously boiled). The result was a marinade, boil.
5. After boiling, put black and allspice, cloves, sugar, salt, finely chopped garlic and pour in the vinegar.
6. Cook the mushrooms in the marinade for another 15 minutes and, without waiting for cooling, put them tightly in a prepared jar.
7. Pour mushrooms with marinade until they are completely covered, but not under the lid itself.
8. Roll up the lid and let it cool.
9. After cooling, put them in the refrigerator.

Mushrooms will be ready for use the very next day.

Recipe for spicy pickled mushrooms

Such pickled mushrooms are called piquant due to the presence of cinnamon in the composition. The recipe is quite tasty. We highly recommend at least making a jar, and we are sure that after that you will have more than one serving with such pickled mushrooms. We must say right away that cinnamon can be used both ground and sliced \u200b\u200bin any form.

Products for pickling savory mushrooms:

• Honey agarics 1.5 - 2 kg
• Water 1 L
• Salt 4 tsp
• Cinnamon 1/2 tsp or 3 pcs.
• Bay leaf 3 pcs.
• Clove 3 pcs.
• Allspice 6 mountains.
• Sugar 2.5 tbsp
• Vinegar Solution 70%   3 tsp

Cooking Method:

Here you need to cook mushrooms separately from the marinade.

For marinade you need:
  1. Boil a liter of water.
  2. Then put spices, pepper and cinnamon.
  3. Cook for another 5 minutes, pour vinegar at the end of the cooking process. Everything.

Cooking mushrooms:

1. At the beginning we clean and carefully wash the mushrooms.
2. Select small mushrooms or cut medium and large into pieces.
3. Place mushrooms in cold water and allow to boil.
4. Drain the water.
5. Again, repeat the whole process, only the water should already be salty.
6. Cook without stirring until fully boiling.
7. Then stir and gently remove the foam.
8. We take out the mushrooms, filter and put it in jars.
9. Pour the cans with marinade, to the lid.
10. We roll the lids, after cooling, we send everything to the refrigerator. Done.

Pickled mushrooms recipe with dill

Such a recipe requires adding dill to all the ingredients in the marinade. A fairly simple recipe, and dill gives a unique taste to the marinade. Great for cooking ice cream mushrooms, for example, before the New Year holidays.

Products for pickling mushrooms with dill:

• Honey mushrooms fresh or frozen   2-2.5 kg
• Water 1 L
• Salt for marinade - 60 g, for cooking - 40 g
• Sugar 3 tbsp
• Black pepper 5 mountains.
• Allspice 5 mountains.
• Vinegar solution 5%   100 ml
• Dill twigs

Method of preparation.

Cooking marinade:

1. Boil water.
2. Put the specified spices in it.
3. We merge everything into a separate container and filter.
4. Boil again (4 minutes) with the addition of vinegar.

Cooking mushrooms:

1. Mushrooms are cleaned, moved and washed thoroughly.
2. Cut mushrooms as necessary (but preferably small).
3. We put water on the stove and salt, put honey mushrooms. Cook for 15 minutes.
4. After cooking, drain the water and rinse honey mushrooms in hot water.
5. Honey mushrooms lying in the pan are poured with the marinade prepared earlier and cook over low heat.
6. Cooking will end when the mushrooms are at the bottom of the pan.
7. We put and roll the mushrooms in the banks.
8. Cool and refrigerate. Done.

Hot pickled mushrooms recipe

The recipe for such pickled mushrooms is perfect not only for a family dinner, but also for a festive table. Spicy, beautiful, with a unique original taste. The recipe is full of delicious spices. This is a great snack to any table.

Products for hot pickled mushrooms:

• Honey mushrooms 2 kg
• Water 1 L
• Black pepper 5 pcs.
• Allspice 4 pcs.
• Horseradish root 1 pc.
• Chili pepper 1 pc.
• Clove 3 pcs.
• Salt 3 tsp
• Sugar 3 tbsp
• Vinegar Solution 9%   85 ml

Method of preparation.

In this recipe, you should carefully pay attention to the addition of spices so as not to add more than necessary.

Cooking mushrooms:

1. We clean, sort and wash mushrooms.
2. Large mushrooms cut into pieces.
3. Put the mushrooms in salty boiling water.
4. Cook for 17 minutes, gently stirring and making noise.
5. After boiling, drain the water and wash the mushrooms.

Cooking marinade:

1. Pour sugar into water, as well as salt, horseradish, all the indicated types of pepper.
2. After boiling, add vinegar to the solution.
3. Strain and boil again.
4. We put the mushrooms in jars and pour the marinade you made there.
5. Then close the jars with lids, cool and keep in the refrigerator for 5 days. Done.

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Among the variety of various pickles and pickles, pickled mushrooms occupy a special place. Good housewives turn out to be unusually tasty. True, in order for the mushrooms to take pride of place on the table in the winter, you need to work hard, collecting them in the autumn, and then spinning them in jars.

Small and neat pickled mushrooms, which retain elasticity even in the marinade, are especially appreciated. Opening a jar and seasoning pickled mushrooms with onions and herbs, you will get the best snack for any dish. Those who have never tried pickling honey mushrooms at home may be scared of the impending difficulties, but in fact, everyone can pickle mushrooms for the winter. The main thing to know the subtleties of this process. In this article, we will talk about how to pickle mushrooms and give some simple recipes for pickled mushrooms.

How to prepare mushrooms?

Unlike other mushrooms, picking honey mushrooms is much easier. You don’t have to wander through the woods and turn over every fallen leaf to see if the mushroom is hiding under it. Collecting honey mushrooms is a pleasure. If you are lucky enough to find an old stump on which the family of honey mushrooms grows, then your basket will be filled in a few minutes. Upon returning home, be sure to thoroughly rinse the mushrooms.

Before pickling honey mushrooms, it is necessary to cut off the legs of honey mushrooms. In small mushrooms, you can leave the legs, cutting off only part of them, but in large legs, it is better to cut off completely. Special chic is considered when all honey mushrooms are the same size, so some housewives even sort mushrooms by size. Now you can proceed to pickling mushrooms.

Pickled mushrooms recipes

Recipe number 1

If you decide to make pickled mushrooms for the winter according to this recipe, then you will need:

Honey mushrooms - 1 kg, water - 1 liter, sugar - 2 tablespoons, salt - 2 tablespoons, vinegar 9% - 4 tablespoons, black pepper - 5 peas, allspice - 5 peas, cloves - 5 buds, bay leaf - 2 pcs., Garlic - 1 clove.

We put water on the stove, bring to a boil, then pour mushrooms there and cook for 10 minutes, drain the broth. Separately, boil 1 liter of water, pour mushrooms, add salt, sugar, pepper, bay leaf and cloves, garlic, sliced. Add vinegar at the end.

In the resulting marinade, cook mushrooms for 10-15 minutes, then remove from heat. Mushrooms are transferred to a pre-cooked hot jar and pour the resulting marinade. We close the jar. After it cools down, put it in the refrigerator. Pickled mushrooms for the winter will be ready in a day.

Recipe number 2

This is a simple recipe for pickled mushrooms, which every housewife can use. For the recipe you will need:

Honey mushrooms - 2 kg., Water - 2 l., Salt - 4 tsp., Sugar - 2 tbsp., Vinegar essence - 3 tsp., Black pepper - 6 peas, cloves - 4 buds, bay leaf - 3 pcs., Cinnamon - 3 sticks.

First you need to cook the marinade. Pour water into a pan and bring to a boil, add salt, spices and sugar to it. After 3 minutes, add the essence to the water and bring the marinade to a boil, then remove it from the heat.

Pour the peeled mushrooms with cold water and bring to a boil, then drain the broth. Then pour the mushrooms again with cold water, bring to a boil and cook for 15-20 minutes, removing the foam during cooking. The fact that they began to sink to the bottom of the pan will indicate the readiness of the mushrooms. At this point, they can be removed from the fire.

Now we put the mushrooms in banks so that they fill the banks by 2/3. Pour marinade from above to the level of the neck of the jar and twist the lid. Banks need to be turned down with covers until completely cooled, and then put in the refrigerator.

Recipe number 3.

Knowing how to pickle mushrooms according to this recipe, you can quickly cook pickled mushrooms for the winter. You will need:

Honey mushrooms - 2 kg., Water - 1 l., Vinegar 5% - 100 ml., Sugar - 100 g., Salt - 110 g (50g. For marinade and 60g. For boiling mushrooms), pepper - 6 peas, dill - 3 an umbrella.

We cook mushrooms in salted water for 10-15 minutes. Then we throw the mushrooms in a colander and rinse with hot water. After this, we proceed to the preparation of the marinade. Bring 1 liter of water to a boil, add sugar, salt, dill and peas there, boil for 5 minutes. Then remove the marinade from the heat and filter it, bring it to a boil again and add vinegar.

Pour the prepared mushrooms with the resulting marinade and cook over low heat. All mushrooms in the cooking process should settle to the bottom of the pan. After that, we put the mushrooms in dry jars and pour the marinade. It is recommended to wrap the jars around the neck with parchment, tie them with twine and let the pickled mushrooms cool down. Pickled mushrooms for the winter, cooked according to this recipe should be stored in a cool place.

As you can see, pickling mushrooms at home is not at all difficult. Choose any of the proposed recipes and delight your loved ones with delicious and fragrant pickled mushrooms.

In autumn, it is time to harvest winter mushrooms, including mushrooms. How to prepare them for the future, you will learn in the following recipes given in this article. The main types of blanks from honey mushrooms: pickling, salting, as well as cooking fried mushrooms.

Harvesting mushrooms mushrooms for the winter

In general, honey mushrooms are pickled for the winter, using various cooking methods. For the first recipe, you will need the following products:

• honey agarics (2 kg)
• salt (2-2.5 teaspoons)
• sugar (2 tablespoons)
• bay leaf (4-5 pieces)
• vinegar
• cloves, parsley, basil to taste.

Cooking:

1. First, prepare the marinade pour: pour water into the pan and add salt, pepper, bay leaf, peppercorns, cloves and sugar.
2. Bring to a boil and boil for 5 minutes, then pour the vinegar, stir, bring it to a boiling state again and remove from heat.
3. Go through the mushrooms, clean, rinse in cold water, bring to a boil in a pan and drain the water.
4. Pour water again, boil, remove the foam and cook for about 20-25 minutes. When honey mushrooms go to the bottom, remove the pan from the heat.
5. Cool the mushrooms and arrange them in sterilized jars, fill with hot fill and tighten the lids.

Harvesting roasted honey mushrooms for the winter

Product Composition:

honey mushrooms - 1 kg, water, salt to taste and one glass of sunflower oil.

How to cook:

1. Go through the honey mushrooms, choosing those where there are no wormholes. Rinse in cold water and clean. Large specimens cut into small pieces.
2. Boil water in a saucepan and after boiling put prepared mushrooms in it. Cook for about 7-10 minutes, then take a colander, put mushrooms on it and shake it well so that the water can drain down.
3. Heat the sunflower oil in a pan, add the mushrooms and cover the pan with a lid. Simmer for about half an hour over low heat.
4. After 25-30 minutes, open the lid of the pan and fry the mushrooms until all the moisture has evaporated.
5. At the end of frying, add salt and mix thoroughly.
6. Put fried mushrooms in pre-prepared jars, but put them loosely, do not tamp.
7. Pour on top the hot oil on which the mushrooms were fried. Oil should fill the mushrooms literally to the very neck of the jar. If there is not enough oil, heat another portion of it in a pan.
8. Close the nylon covers, which should be boiled in advance.
9. In this form, fried honey mushrooms can be stored in the refrigerator for up to six months.

Pickled honey mushrooms. Blanks

Products:

• honey agarics - 2 kg,
• sugar - 2 tablespoons
• vinegar essence - 3 teaspoons,
• salt - 4 teaspoons,
• bay leaf - 2-3 pcs.,
• cinnamon - 2 sticks,
• 3-4 clove buds
• 5-6 peas of black pepper.

Cooking:

1. Make a marinade: bring water to a boiling state (one liter), put pepper, bay leaf, salt, sugar and cloves in it. Boil the brine for about 3-5 minutes.
2. Add vinegar essence to the pickle, stir well, bring to a boil and remove the pan from the stove.
3. Wash and clean mushrooms again. Put them in a pot of cold water, boil and drain boiling water. Pour cool water again, add salt and bring to a boiling state, regularly removing foam. You need to cook for about 18-20 minutes. As soon as the mushrooms settle to the bottom, then they are cooked.
4. Let mushrooms cool to room temperature.
5. Put the mushrooms in jars for two-thirds of each. Add marinade on top. 6. Screw the lids onto the cans and wait for it to cool. Then refrigerate.

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 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.

Pickled honey mushrooms in our family leave the very first. None of the prepared jars have reached even at least January. These mushrooms are suitable for many salad recipes. But they are tasty and just like that, on their own.

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

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.

Ingredients:

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

Cooking progress

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. Now we put them to cook for an hour and a half. When boiling, it will be necessary to remove the foam (as if we were cooking jam). Over time, we 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. Two minutes before the marinade is cooked, we put our garlic in there. We transfer honey mushrooms to the marinade, bring to a boil.

Now mushrooms can be arranged in jars and rolled up! Enjoy your meal!

Pickled mushrooms without vinegar - recipe for the winter

Ingredients

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

Cooking progress:

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

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

1. We transfer boiled mushrooms into it and cook them for another 15 minutes. Spread the mushrooms in a jar and pour evenly with the marinade.

Close the jars and let them cool. Enjoy your meal!

Pickled mushrooms recipes for the winter in jars

This is a classic recipe. You do not need much ingredients; preparing a meal is quick and easy. As for the taste, it will turn out no worse than the previous ones.

Ingredients

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

Cooking progress:

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

Enjoy your meal!

Pickled instant mushrooms in 15 minutes

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

Ingredients

• honey mushrooms;
• two tablespoons without a hill of salt;
• a spoon of granulated sugar;
• 2-3 bay leaves;
• six pieces of pepper peas;
• three carnation umbrellas;
• 1 hour spoon of acetic acid (70%).

Cooking progress:

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

Everything, now you can lay out on the banks.

A simple recipe for pickled mushrooms with butter

Marinated mushrooms cooked according to this recipe are very tasty. They will be an excellent cold appetizer, and guests will definitely ask you for this unusual recipe. Such honey mushrooms go well with potatoes and boiled rice.

Ingredients:

• a kilogram of honey mushrooms;
• butter - 350 grams;
• salt - a reference to your taste;
• sweet paprika - a teaspoon without a slide.

Cooking:

1. Boil water, salt, and put in it the mushrooms washed in advance. Cook mushrooms for twenty minutes, constantly removing the resulting foam. Then we discard the mushrooms in a colander - let the liquid drain completely.
2. In a deep frying pan we melt a little and stew boiled mushrooms in it for half an hour. At the very end, salt to taste and season them with paprika.
3. After that, mix and cook for another 10 minutes.
4. We spread the mushrooms on sterile jars. From above we pour a little hot oil from the pan and roll up the lids.

Such mushrooms are stored for about 8 months. Enjoy your meal!

The most delicious pickled mushrooms recipe without sterilization

Someone likes it, someone not. But there is one fact - you do not need to worry about sterilizing cans. Quite unusual, because our mothers and grandmothers always sterilized the jars before putting jam or mushrooms in them.

Ingredients:

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

Cooking progress:

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

All is ready. After cooling, the mushrooms can be removed to the cellar for storage.

Good luck with your preparations and bon appetit!