With the onset of the season, fans of mushroom hunting go to the forest for the gifts of nature. Some of the favorite among the people are honey mushrooms. And they are loved not only for their delicate taste, but also for the opportunity to collect a whole basket of them in a short time, because they grow in a large family in one place. In case of a successful hike for mushrooms, thoughts of preparing them for future use for the winter will certainly arise. And honey mushrooms are great for this. And you can prepare them for the winter season in various ways.

Drying mushrooms

A simple and quick way to harvest mushrooms for the winter is to dry them. Previously, mushrooms were most often dried strung on a string or fishing line and hung in the sun, near a stove or over a stove. This method is used now, but much less often. It is much more convenient to dry mushrooms in two other ways:

• using an electric dryer;
• in the oven.

An electric dryer is probably the most profitable option. It is specially designed for drying vegetables, fruits, mushrooms and other gifts of nature. However, not everyone has such a convenient technique at home. Those who do not have one can use the oven. The drying process in this way is phased with a gradual increase in temperature:

Dried mushrooms

• first, the prepared mushrooms are laid out on a metal grid, a wire rack, a baking sheet, then they are placed in an oven preheated to 45-50 degrees for 4-4.5 hours, keeping the door ajar so that there is air circulation. In this case, honey agarics are periodically turned over for uniform drying;
• then the temperature in the oven is increased to about 80 degrees and the mushrooms are also dried with the door ajar. At this stage, you need to ensure that the mushrooms do not burn out, regularly turn them over and take out the already dried ones.

Honey mushrooms are selected strong and healthy for drying. Small mushrooms can be dried whole, while for large specimens it is better to separate the cap from the stem and cut them into several parts.

Attention! Before drying, they do not wash the mushrooms, but only clean off dirt from them, if necessary, or wipe them with a damp cloth. To make them cleaner, you need to clean them of sand and debris as soon as they are plucked in the forest, and put them in a basket with their caps down.

How to pickle honey mushrooms?

To prepare mushrooms for the winter, they can be pickled. This is also a fairly popular method. There are various recipes for pickling mushrooms.

For one of the easy-to-use options, you will need about 3 liters of mushrooms, 1 liter of water, 2 tsp. acetic acid, 3 tsp. sugar, 2 tbsp. salt, 2 tbsp. vegetable oil, 2 bay leaves, 5 black and allspice peas, 5 cloves, 5 cloves of garlic.

Preparation:

• place the peeled and washed mushrooms in a container, filling with water. After 10 minutes, as it boils, pour out this water, boil in a new one for 20 minutes, then put the mushrooms in a colander;

Pickled mushrooms

• to prepare the brine, pour 1 liter of water into the container, add salt, granulated sugar, bay leaf, black and allspice, cloves, garlic there. After boiling, hold for 10 minutes;
• put the mushrooms in brine, cook for about 15-20 minutes, then turn off the heat, add acetic acid;
• put honey mushrooms hot in sterilized jars, pour brine. Pour pre-boiled vegetable oil on top for storage duration, tighten with sterilized lids, wrap with something warm and keep it until it cools completely.

Council. There is some risk of developing botulism when twisting cans of mushrooms at home. Therefore, you can close the cans not with tin, but with nylon lids, pre-boiled, and then keep the blanks in the cold.

And how to prepare mushrooms for the winter without vinegar?

Not everyone loves pickled mushrooms. In addition, this type of preparation is simply not suitable for use in the preparation of many dishes. But there are other ways to prepare mushrooms for the winter, where vinegar is not required. Mushrooms can be salted or frozen, or made into caviar.

One of the most widespread methods of harvesting honey agariches for the winter period is freezing. Mushrooms can be frozen:

• fresh - rinse honey mushrooms, cut large specimens, dry on a towel, put on a plastic tray or bag in 1 layer and put in the freezer, setting the deep freeze mode, if any. When the mushrooms are frozen, it is better to pack them in plastic bags, it is better in portions;
• in boiled form - put prepared mushrooms in a saucepan with poured water, bring to a boil, cook for 5-10 minutes. Then remove the mushrooms with a slotted spoon, put them to boil in new water until tender. Then take out the mushrooms and dry on a towel. As they cool down, arrange them in plastic containers, placing them in the freezer;
• fried - rinse the mushrooms in water, let it drain, fry without oil until the moisture is gone. Then add vegetable oil, fry until tender, and then put them in a colander. When the oil drains and the mushrooms have cooled, transfer them to containers, put them in the freezer.

Harvesting honey agarics without vinegar

Mushroom caviar is also good in winter. For 4 liters of honey agarics, you need to take 2 onions, 4 cloves of garlic, half a glass of vegetable oil, salt and black pepper to taste.

Preparation:

• boil peeled and washed mushrooms, drain the first water after 10 minutes from boiling. Pour in new water, boil for another 10-15 minutes;
• drain the water, wait until the mushrooms have cooled, then pass through a meat grinder;
• chop the onion, fry it to become golden;
• add mushrooms, rolled in a meat grinder to the onion;
• simmer for 30 minutes over low heat, then add salt, pepper, chopped garlic. Stir, keep on fire for a few minutes;
• put hot in a sterilized jar, pouring over a little vegetable oil, previously boiled;
• close with a sterilized lid. When cool, put in the cold for storage.

How to salt honey mushrooms?

You can feast on mushrooms all winter if you salt them. They do it in different ways:

• salting pre-boiled mushrooms;
• first they are soaked and then salted;
• immediately put on salting without boiling and soaking.

Which method to choose depends on the person's preferences and established habits. If pre-boiled mushrooms are salted, then they are ready for use in a few days. When soaked or fresh mushrooms are put on salting, they will be ready later, only after 1.5-2 months.

Salted mushrooms in banks

There are also a lot of recipes for salting mushrooms. For example, consider the pre-soak option. For 5 kg of honey agarics, 200 g of salt will be required, 5 bay leaves and dill umbrellas, 10 black peppercorns, 10 garlic cloves, horseradish roots to taste, black currant leaves.

Preparation:

• put the peeled and washed mushrooms in a container, fill with water. For 3 days, keep for soaking, washing the mushrooms every day and replacing the water with fresh water;
• put mushrooms in a selected container in layers, sprinkling each with salt, shifting them with spices, chopped garlic, grated horseradish root;
• on the last layer of honey agaric lay black currant leaves and cover on top with gauze folded in several layers. Put a wooden circle on top, oppression on it. Remove the container with mushrooms for salting in cool for 1.5-2 months.

Coming from mushroom hunting with good prey, do not forget about harvesting honey agarics for future use. You can use one of the ways to prepare them for the winter, or several different ones, so that there is a variety of choices.

Pickled mushrooms: video

Harvesting honey agarics for the winter: photo

Many people believe that there is nothing valuable in pickled mushrooms, except for an expressive "snack" taste. However, it is not. Along with porcini mushrooms and mushrooms, which are more popular in our country, they are rich in valuable microelements and vitamins. They contain iron, zinc, calcium and phosphorus, B and PP vitamins, as well as valuable vitamin C, the volume of which is not inferior to blueberries. Eating honey agarics promotes proper blood formation and improves the functioning of the thyroid gland. The calorie content of pickled mushrooms is attractive - it is only 18 Kcal per 100 grams of product.

Features of the selection and preparation of mushrooms

Even if you buy mushrooms at the store or from mushroom pickers, you should know how good things differ from false ones. The latter are poisonous and can do a lot of harm to the body. The correct recipe for pickled honey mushrooms at home includes mushrooms with a muted color (poisonous are always bright), scales on a cap, with white flesh (in false ones, it is yellow). On the legs of the mushrooms, there should be a cuff ring.

And here are a few more nuances of cooking pickled mushrooms (quick recipes for the winter).

• Soak the mushrooms in salted water with citric acid. Salt will expel all the worms from them if they remain in the legs, and citric acid will help maintain their natural color.
• Recipes of pickled meadow mushrooms recommend removing the leg. This can be done incompletely, leaving 1-2 cm of its length at the cap. From the legs themselves, you can then cook mushroom caviar or simply fry them with onions.
• Hats can be cut or left intact - depends on their size.
• If you are preparing pickled mushrooms for the winter, recipes do not recommend sealing jars with metal lids. To protect against the development of botulism, it is better to boil nylon caps and cover the jars with them. The latter must be sterilized, especially if you plan to store the conservation for several months.

The subtleties of pickling honey mushrooms

• How many jars with the finished product you get can be determined before starting work. So 1 kg of fresh mushrooms fits in 3 liter jars (this is important if you buy them not by weight). At the same time, ready-made, they fit into a 1 liter jar.
• Culinary experts' recommendations on how to pickle honey mushrooms include the use of not only fresh "individuals". For example, frozen mushrooms are perfect for pickled mushrooms. You do not need to defrost them before cooking.
• The correct solution to the question of how to cook pickled mushrooms will be a step-by-step approach to boiling them. Place mushrooms in boiling water. 10 minutes after boiling, the first water should be drained, since it is in it that harmful substances, possibly accumulated by the fungi, will settle. Until ready, honey mushrooms should be boiled in second water. Cooking time takes 30-60 minutes. It is easy to check the doneness by looking at the mushrooms: most of them should settle to the bottom of the pan.
• Be sure to skim off the foam when cooking. You will have to do this several times.
• Marinade for honey agarics is best done not on water, but on mushroom broth. But if you did not drain the water for the first time, you will have to pour the broth after boiling.

Pickled honey mushroom recipes

So, how to pickle honey mushrooms? Recipes provide for their quick preparation (in this case, the mushrooms should be immediately served on the table or stored in the refrigerator) and canned for the winter.

Pickled mushrooms - quick recipes

You will need:

• honey mushrooms - how much to eat;
• water - a glass;
• vinegar 9% - 30 ml;
• pepper and cloves - 3 pieces each;
• salt - 1.5 tbsp. spoons.

Preparation

1. Bring the mushrooms to readiness in boiling water.
2. Transfer to a sterilized jar.
3. Strain the broth, add salt, you can use the same amount of sugar, cloves and pepper.
4. Boil, remove from heat. Then add vinegar and marinade.
5. Close the lid.

Honey mushrooms pickled for the winter

This recipe for pickled honey mushrooms with a bite is suggested for 1 liter of marinade.

You will need:

• honey mushrooms - how much to eat;
• water - 1.5 liters;
• allspice - 8 peas;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• table vinegar and salt - 2 tbsp each spoons;
• sugar - st. the spoon.

Preparation

1. Bring the mushrooms until tender.
2. Pour mushroom broth into a clean saucepan, add garlic chopped into slices and all the spices. Let the mixture boil and simmer for 10 minutes. Remove from stove, pour in vinegar.
3. Fill the jars to the top with mushrooms, fill with marinade. Close with sterilized lids, leave to cool at room temperature.

If you add aromatic ingredients to the marinade, the taste of the mushrooms will turn out to be more saturated, bright. For example, you can add cinnamon for a spicy note, currant and cherry leaves for an expressive scent. These ingredients should be added to the marinade while boiling, not placed in jars. So you will protect the preservation from damage.

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

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

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

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

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

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

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

Cooking process.

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

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

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

Pickled mushrooms of instant preparation in 15 minutes

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

Ingredients.

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

Salt 1 tbsp. the spoon
Water 1 liter

Cooking process.

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

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

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

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

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

A simple recipe for pickled mushrooms with butter

Such mushrooms will be an excellent cold snack on any festive table. You can also serve them as an addition to mashed potatoes or boiled rice.

Ingredients.

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

Cooking process.

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

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

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

Cinnamon recipe

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

Ingredients.

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

Cooking process.

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

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

A universal marinade for all mushrooms.

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

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

The honey mushroom is one of the favorite mushrooms of every fan of "quiet hunting". It grows in forests in large quantities, and therefore it is a pleasure to collect it. Besides, it is very healthy and tasty. That is why it is harvested in various ways - you can later cook delicious dishes from frozen mushrooms, and homemade pickled mushrooms for the winter will decorate any lunch or dinner, and also allow you to enjoy one of the most beloved, fragrant and delicious types of homemade preparations.

Before you start the process of pickling honey mushrooms, the recipes for which you will find later in the article, it is important to prepare them correctly. First of all, the fruiting bodies are sorted out, the spoiled and suspicious ones are thrown away.

Honey mushrooms have several types of poisonous counterparts, so it is important to collect them carefully and carefully. If in doubt about the edibility, it is best to leave them alone.

Fruit bodies are also sorted by size: the smallest are perfect for pickling mushrooms. Large fruiting bodies are set aside and used to prepare other dishes. Small mushrooms are poured into a large container and filled with cool water. After that, the fruiting bodies are simply washed - there is no need to peel them off, but it is advisable to remove the film under the cap. Some mushroom pickers also separate the legs from the hats - the former are used for frying, and the latter are just pickled.

After the raw materials have been prepared, you can get acquainted with the recipes and learn how to pickle honey mushrooms to make delicious preparations at home. The most important ingredient in all cooking methods is the marinade, which is prepared with vinegar and other preservatives.

Recipe 1: pickled mushrooms instant mushrooms

Not always, especially in autumn, there is time to mess with mushrooms for a long time, so many housewives are looking for a way to spend as little time on harvesting as possible. Instant pickled mushrooms are a great opportunity not only to easily make a marinade, but also taste the prepared appetizer very soon.

Ingredients:

• mushroom caps or small mushrooms - 2 kg;
• table salt - 3 tsp;
• just a liter of water for the marinade;
• some sunflower oil;
• vinegar (essence) - 2.5 tsp, no longer worth it;
• sugar - enough 2 tsp;
• carnation flowers - 3 pcs.;
• black peppercorns - 3 pcs.

Prepared mushrooms are placed in a saucepan, which is filled with water. After boiling, the fruit bodies are boiled for about 10 minutes, removing the foam from the surface. The mushrooms are thrown into a colander so that liquid can be drained from them. This procedure is necessary to remove the remains of litter and grains of sand, which, during cooking, sank to the bottom of the pan.

Water is again poured into a clean saucepan and, after waiting for it to boil, mushrooms are placed there and also boiled for another 20 minutes. They are waiting for all the fruit bodies to go down - this is how readiness can be determined - after that they are thrown back into a colander.

Marinade for honey agarics is prepared as follows: sugar is mixed with salt in 1 liter of water, spices are added, and the liquid is boiled. After boiling, add vinegar and, stirring, immerse previously boiled mushrooms in it. They are boiled in this mixture for 5 minutes, and then, together with the marinade, are poured into boiled jars. The workpiece is poured with oil on top and closed. After cooling, the jars are stored in the refrigerator. It will be possible to remove a sample from such pickled mushrooms in a couple of days.

Recipe 2: pickled mushrooms with vinegar for the winter in jars

The pickling recipe described below is one of the traditional and familiar ones. Thus, almost all housewives cook mushrooms at home. This is an easy and, perhaps, the simplest recipe for pickling honey agarics for the winter.

You will need:

• mushrooms - 2 kg;
• lavrushka - 1 sheet;
• salt - 2 tbsp is enough l .;
• carnation flowers - 5 pcs.;
• the water used for the marinade (one liter is enough);
• ordinary table vinegar 9% - 6 tbsp. l .;
• granulated sugar –2 tbsp. l. (then the marinade will be optimal in sweetness);
• a couple of cloves of garlic;
• pepper (peas) - 6 pcs.;
• allspice - 5 pcs.

Optionally, you can include nutmeg in the seasoning kit, and also, adjusting the amount of sugar and vinegar, make the marinade sweeter or sour.

Before pickling honey mushrooms, they are boiled in slightly salty water: they wait for a boil, dip them into it and boil for about 12 minutes, and then drain the broth.

Next, they begin to prepare the marinade: pour honey mushrooms with a liter of water and, after waiting for a boil, put chopped garlic in a pan, add seasonings, salt and sugar, mix everything, pour in vinegar. Boil for another 15 minutes, after which it is poured into sterilized jars. The broth should lightly cover the layer of mushrooms, and then they are rolled up with boiled lids. Turning over the cans, wrap them with an old blanket or coat. The cooled pickled mushrooms are stored in a place where it is cool and there is no light.

Recipe 3: pickling honey agarics for the winter without sterilization

You can marinate honey mushrooms in banks without sterilization. This recipe will save you unnecessary hassle in the kitchen and speed up cooking.

Foods needed for cooking:

• honey mushrooms, or caps - 1 kg;
• vinegar 9% - 140 ml;
• the water used for the marinade - 1 liter;
• lavrushka leaves - 1 pc.;
• black pepper - 6 peas;
• salt - 1 tbsp. l .;
• granulated sugar - 2 tbsp is enough. l.

The fruit bodies prepared in the traditional way are placed in a saucepan, filled with water, and boiled for about 30 minutes before settling. Draining the broth, wash the mushroom caps under running water.

Start preparing the marinade. To do this, put all the ingredients except vinegar in a liter of water boiling in a saucepan. Then mushrooms are added to the resulting liquid, boiled for 15 minutes. Vinegar is added to the broth, after which the fruit bodies and the marinade are poured into clean jars and closed with tight nylon lids. After cooling, such a workpiece must be stored in the refrigerator.

Recipe 4: Korean pickled mushrooms

The recipe for pickled mushrooms described below will appeal to those who love and respect Asian cuisine. Such mushrooms have a special piquancy. You will need:

• honey agarics - 1 kg;
• onions - 1-2 pieces are enough. (the amount depends on the size);
• sunflower oil for marinade - 1 tbsp. l .;
• cloves of garlic - 2 pcs.;
• granulated sugar - 1.5 tbsp. l .;
• boiled water for the marinade - 3 tbsp. l .;
• vinegar (ordinary table 9% is taken) - 7 tbsp. l .;
• red hot pepper - to taste, but not much;
• salt - 1 tsp.

Mushrooms are placed in slightly salted water and after boiling has begun, boil for 10 minutes, then drain the broth.

Onions are cut into rings and laid out in layers in a jar according to the following principle: onions, fruit bodies of honey agarics, again onions and again mushrooms.

After the marinade is prepared: pre-crushed or finely chopped garlic is mixed with spices, vegetable oil and boiled water are added, mixing everything thoroughly, pour in the required amount of vinegar. The fruit bodies are poured with the resulting marinade. Covering with gauze, install a press on them and leave in the refrigerator for at least 7 hours.

Storage rules for the finished product

Honey mushrooms pickled in production can be stored for all 3 years. But those prepared at home are edible for 1 year, provided that the jars with them are in the refrigerator or cellar. If they are stored at a temperature not higher than room temperature, then the period is shortened to 3-4 months. Blanks preserved in a jar with a nylon lid should not be stored for more than 6 months.

It is best to put jars and store them where the dark - the sun's rays are harmful to the workpieces. Also, before placing food in a container, it is important to wash it well and sterilize it - this is necessary so that mold does not appear inside the cans.

If the technology of pickling fruit bodies has been violated, then there is a great risk that, using them, you can get poisoned. Therefore, it is important to carefully consider the entire process of creating blanks. But properly cooked mushrooms are safe and very tasty, while they are perfect for creating various culinary masterpieces and as an independent snack.