Date of publication: 19.11.2017

Honey mushrooms are one of the most popular mushrooms, although they are not ranked in the highest category in terms of value. And the popularity is probably due to the fact that it is very convenient to collect and cook them. If you are lucky to find a mushroom growth in the forest, then you will immediately pick up a couple of buckets. It is easy to clean them, there are practically no wormy mushrooms. It remains only to rinse and preserve. Well, pickled mushrooms will save you more than once until the next harvest - and feast on yourself, please the guests, and grab a jar to visit your friends.

From my own experience, I can say that we pickle mushrooms, regardless of their variety, according to our favorite basic pickle recipes. And today I want to tell you 6 proven recipes for making delicious pickled honey agarics for the winter.

6 of the most delicious recipes for making pickled mushrooms for the winter:

• Video - recipe "Pickled mushrooms for the winter"

Pickled honey mushrooms in banks - a simple recipe for the winter

This recipe is straightforward, without pre-steeping the mushrooms. If mushrooms have already been attacked, then you will not collect less than a bucket. Here from the bucket will be the proportions of this recipe. Just keep in mind that mushrooms are boiled during cooking more than other mushrooms.

Ingredients:

• fresh mushrooms - 1 bucket
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar 70% - 1 tsp
• black peppercorns
• bay leaf - 5 pcs.
• cloves - 4-5 pcs.

1. We sort the mushrooms, separate the mushrooms from each other. I select the little ones separately, we are so intact and we will put them in banks. And larger mushrooms can be cut into 2-4 pieces if desired.

You can cut off the long legs of honey agarics and dry them separately, and then grind them in a coffee grinder. Get a great mushroom seasoning for soups and main courses.

2. Take a large saucepan and pour 5 liters of water. We put the pan on the fire, start heating the water and put half of all honey mushrooms in the pan, and when they sit down, add the rest. Bring to a boil.

Relevant for any mushrooms: so that the mushrooms do not darken during cooking, it is necessary to add citric acid at the tip of a knife to the water in which the mushrooms will be cooked.

3. Throw the mushrooms in a colander, drain the water. With the first dirty water, we get rid of debris that is difficult to clean mechanically with a knife. We wash the mushrooms under running water.

4. The second time we fill the mushrooms with clean water so that the water covers all the mushrooms, bring the water with the mushrooms to a boil and cook for 40 minutes.

5. We remove the mushrooms from the water and drain the water.

6. Prepare the marinade in a separate saucepan. Pour 1 liter of water. Add 2 tbsp to boiling water. l. salt, 2 tbsp. l. sugar, 1 tsp. vinegar and all the spices. Put the mushrooms in the boiling marinade and let them boil for 7-10 minutes.

7. Place in clean glass jars, cover with lids and sterilize in boiling water for 15 minutes (for liter jars).

Honey mushrooms pickled with apple cider vinegar - a recipe for the winter

Another delicious recipe, just try to replace regular vinegar with apple cider vinegar, and there are more benefits, and it is less spicy than table vinegar.

Ingredients:

• mushrooms - 1 kg
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• apple cider vinegar 9% - 8 tbsp. l.
• marinade water - 1 liter
• black pepper - 1/2 tsp
• bay leaf - 2 pcs.
• cloves - 3-4 pcs.
• dried dill - 1 tsp.
• vegetable oil

2. Put the pan with mushrooms on the stove, bring to a boil, remove the foam that will form. Cook mushrooms for 30 minutes.

3. At the same time, pour 1 liter of clean water into another saucepan, put it on the fire and prepare the marinade. Pour salt, sugar into the water, add spices, pour in apple cider vinegar. Bring the marinade to a boil.

4. At this time, the mushrooms have already boiled, drain the water from the pan and pour the finished marinade into it. Bring the marinade to a boil again, add dried dill (optional) and after boiling it will be necessary to cook for another 15 minutes. At the same time, stir periodically.

5. We put the ready-made mushrooms in pre-sterilized jars. The lids must also be sterilized.

6. To prevent the mushrooms from becoming moldy on top, pour 1 tsp into each jar. vegetable oil.

7. Cover the jars with lids and sterilize in a saucepan with boiling water.

Some housewives get by only with sterilizing cans. When preserving mushrooms, I always play it safe and also sterilize a jar with a blank.

Honey mushrooms pickled at home - a recipe for the winter

Look clearly at what beautiful mushrooms are obtained in jars. And already the recipe, I think, will choose according to your taste.

The most delicious pickled honey mushroom recipe

There is no dispute about tastes, everyone has their own favorite recipe for mushroom marinade. Some people just love salted mushrooms. others are more acidic, others are sharper. And we loved the recipe with a lot of sugar and vinegar. Try it too, and suddenly it becomes the tastiest for you.

Ingredients:

• mushrooms - 1 kg
• salt - 2 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar 9% - 100 ml
• marinade water - 1 liter
• black peppercorns
• bay leaf - 3-4 pcs.
• cloves - 3-4 pcs.
• cinnamon - 1/3 tsp

1. As in the previous recipes, we clean the mushrooms, rinse them, and trim the legs if desired. Put the mushrooms in a saucepan, fill it with cold water and put the pan on the fire to boil. Cook mushrooms for 30 minutes.
2. Cooking the marinade. We are not afraid of a large amount of sugar and vinegar, it will definitely be delicious. And to give the mushrooms a special aroma, I add, in addition to traditional spices, cinnamon. You need very little of it, and you get awesome aroma.
3. We drain the water and pour the mushrooms with hot marinade. After that, cook for another 10-15 minutes.
4. We transfer the mushrooms to clean jars, cover with lids and sterilize in boiling water for about 15 minutes.
5. It remains only to tightly close the jars with lids.

Pickled mushrooms for the winter - a recipe without sterilization

This recipe does not require sterilization, since we will be closing the jars not tightly, but with plastic lids. You will need to store such blanks in the refrigerator or any other cold room.

Ingredients:

• mushrooms - 1 kg
• salt - 2 tbsp. l.
• sugar - 1 tbsp. l.
• acetic acid 70% - 1 tsp
• marinade water - 1 liter
• allspice peas
• bay leaf - 4 pcs.
• garlic - 2-3 cloves
• vegetable oil - 70 ml

1. Traditionally, we clean and rinse the collected mushrooms. If desired, cut large mushrooms in half. We put the mushrooms in a large saucepan and fill them with boiling water from the kettle. We put the saucepan with mushrooms on the stove and cook for 10 minutes.

In the process of cooking honey mushrooms are boiled down about 3 times

2. Drain the water, and fill the mushrooms with clean hot water again, bring to a boil again and cook for another 10 minutes. We put the mushrooms in a colander and rinse with cold water.

3. For the third time, fill the mushrooms with hot water and cook again for about 10 minutes. The mushrooms, if they are ready for pickling, should settle to the bottom. We put the mushrooms in a colander and rinse with running water.

4. Fill the mushrooms with water again and, during the cooking process, add all the ingredients for the marinade directly to the mushrooms - salt, sugar, pepper, bay leaf. At the same time, stir the mushrooms.

5. At the end of cooking, finely chop the garlic and add to the saucepan.

The most important stage of canning, honey agarics, and all other mushrooms, is their preparation. First of all, the mushrooms must be sorted: young, healthy, with trimmed roots, without any garbage and only freshly harvested should be sent for processing. After you choose the suitable ones for canning honey mushrooms, proceed to cleaning them. Rinse the mushrooms several times with running water, preferably with a pressure jet, to clean the most inaccessible places. Then you can safely canning mushrooms by Here are a few for your choice.

Pickled mushrooms

Ingredients:

• fresh mushrooms.

For the marinade:

• 1.5 liters of water;
  
• 3 tbsp. l. Sahara;
  
• 2 tbsp. l. coarse salt;
  
• 4-5 carnation buds;
  
• 10-15 peas of black pepper;
  
• 3 pcs. bay leaf;
  
• 135 ml 5% vinegar.
  

Peel honey mushrooms, put in a large saucepan, cover with cold water and cook for about an hour. Remove foam and floating debris during cooking. Then discard the mushrooms in a colander and rinse well. To make the marinade, combine all the ingredients and simmer for 3 minutes. Add honey mushrooms and cook over medium heat for 20 minutes. Arrange honey mushrooms in sterilized jars, roll up, turn over and wrap in a blanket.

Pickled mushrooms

Ingredients:

• 3 kg honey agarics;
  
• 3 liters of water;
  
• 3 tbsp. l. salt;
  
• 10 g citric acid.
  

For filling (based on 1 liter of water):

• 3 tbsp. l. salt;
  
• 1 tbsp. l. Sahara;
  
• 1 tbsp. l. milk whey.
  

In an enamel saucepan, bring water to a boil with salt and citric acid. Dip the previously cleaned and washed mushrooms there and cook until tender. If foam forms during cooking, be sure to remove it. Put the boiled mushrooms in a colander, rinse with cold water and let the liquid drain. Then pack the mushrooms into clean jars and fill with warm fill.

To prepare the filling, dilute salt and sugar in water, bring to a boil, cool to 40 ° C and pour in pure whey from recently sour milk. Cover mushrooms filled with brine, press down with oppression and leave for 3 days in a warm place. Then you can take the salted mushrooms to the cellar or sterilize for long-term storage. To sterilize mushrooms, rinse in cold water, boil the brine. Arrange the mushrooms in jars and cover with hot brine, and then sterilize the jars: with a capacity of 0.5 l - 40 minutes, with a capacity of 1 l- 50 minutes. Screw on the lids and place in a cool place to cool.

Canning honey agarics: caviar for the winter

Ingredients :

• 1 kg of honey agarics;
  
• 2 heads of onions;
  
• 1 carrot;
  
• 150 ml of vegetable oil;
  
• table vinegar 9 percent;
  
• salt;
  
• ground black pepper;
  
• 4 g citric acid.
  

As in the previous recipe, boil peeled and washed mushrooms in salted water with citric acid, constantly removing the resulting foam. Chop the onion into cubes, grate the carrots on a coarse grater and sauté in a little oil until golden brown.

Rinse the finished mushrooms with water, then let the liquid drain, and pass the mushrooms through a meat grinder twice along with fried onions and carrots. Salt the resulting puree mass, pepper to taste and fry in the remaining oil for 15- 20 minutes. Fill half-liter jars with caviar and sterilize them for about 40 minutes (by the way, it takes just a couple of minutes). Then add 1 tbsp to each jar. l. vinegar and roll up.

Salted mushrooms

Ingredients:

• 1 kg of honey agarics;
  
• 2 tbsp. l. salt;
  
• 1/2 tbsp. water;
  
• 1 bay leaf;
  
• 3 pcs. peppercorns;
  
• 3 pcs. carnations;
  
• 5 g dill;
  
• 2 black currant leaves.
  

Put salt in water and bring to a boil. Then add the prepared mushrooms. Remove the foam and put seasonings in honey mushrooms: pepper, bay leaf, dill, cloves and black currant leaves. Cook, stirring constantly, for about 20 minutes (until the brine is clear and the mushrooms sink to the bottom of the pot). Cool the boiled mushrooms, then put them in clean, dry jars with brine and roll up.

If you don't feel like messing around with canning, you can

Is it possible to resist home mushrooms marinated in jars for the winter? Oh, and they make a delicious snack!

When autumn is in full swing, not going to the forest for mushrooms is an unaffordable luxury for a real hostess. Forest mushrooms are a delicacy for a mushroom picker.

Pickled honey mushrooms in jars, the recipe of which I am happy to share in Yamkuka, I got from my mother. In our distant childhood, honey agarics were visible and invisible. We washed two baths per day. I remember, as now, a pantry with shelves strewn with half-liter jars of pickled mushrooms.

To marinate mushrooms for the winter in jars, in addition to forest mushrooms, you will need ingredients for the marinade: vinegar, salt, sugar, bay leaf, garlic, peppercorns, a few cloves or a ready-made seasoning for pickling mushrooms, where all these spices are already in the composition.

Before pickling honey agarics, you need to sort out and rinse with running water. It is better to leave small ones for jars, and larger ones - put them on roast or caviar. Too long legs of mushrooms are best cut off. Honey mushrooms are sent to the cooking container.

Filled with water and brought to a boil. The resulting chaff is removed. The mushrooms are boiled for 10-15 minutes, depending on the size. It is better to divide large fungi into parts by removing part of the leg.

While the mushrooms are boiling, jars are being prepared. Sterilized in the oven and cooled. For small mushrooms, it is preferable to choose miniature containers. Of course, you can pickle honey mushrooms for the winter in a three-liter jar, but you must admit - not entirely aesthetically pleasing. The screw lids are boiled in a saucepan for at least 10 minutes.

"Dumplings" are thrown back on a sieve or colander and washed.

While draining, the marinade is being prepared. Dilute salt and sugar in a separate clean bowl of water. Then you need to add spices and seasonings, and after boiling, add vinegar. Spices and seasonings can be replaced with a ready-made store selection. If you want to dilute the marinade with whole garlic, then put it in the marinade for only 5 minutes, and then put it in sterile jars.

The mushrooms are boiled for 20 minutes over low heat in the marinade.

Pickled honey mushrooms are poured together with the marinade into jars, but so that the mushrooms completely drown in it. The containers are very tightly closed with lids. There should be as little air as possible in the jars.

Jars with honey ages are turned over on the lid and well insulated. Pickled mushrooms in banks are ready for the winter!

The cooled jars are transferred to a refrigerator or cellar for storage.

Autumn is the best time to pick mushrooms. September turns out to be especially generous with honey mushrooms. These small mushrooms can be found in large numbers in almost any forest. They are distinguished by their refined taste and light pleasant aroma. They are widely used in cooking. But canned mushrooms are especially popular. Choosing the right recipe, you can quickly and easily prepare a snack for the winter, which you can treat to the most dear guests.

The most common are three types of honey agarics:

1. Summer. These mushrooms can be found in deciduous forests from early spring to late autumn. Up to 40 honey agarics can grow in one outlet. They are distinguished by a small cap, which is about 5 cm in diameter. Its color can be golden brown or darker.
2. Autumn. Such mushrooms grow on damaged stumps of alder, birch, elm and aspen. One socket can contain up to 50 mushrooms. They have large caps with a diameter of about 17 cm. The color of the cap can vary from olive to brown, depending on the age of the mushroom. The height of the leg does not exceed 10 cm. Sometimes you can see small scales on it.
3. Winter. You should go in search of such mushrooms after the first snow has fallen. They are most commonly seen in deciduous forests. This type of honey agaric has a flat cap, the diameter of which does not exceed 10 cm. It is colored reddish-brown. The leg height, as a rule, does not exceed 7 cm.

In addition to the above-mentioned mushrooms, false mushrooms are also found in Russian forests. You cannot eat them, as they are poisonous. Outwardly inedible mushrooms are often difficult to distinguish from edible ones. Therefore, there are several distinguishing features to keep in mind. First of all, pay attention to the ladder ring, which is located near the cap. False honey agarics do not have such a "skirt". But in some cases, real honey agarics may not have it. Therefore, further you should carefully study the color of the mushroom cap. False mushrooms, as a rule, have a brick-red, grayish and acid-yellow color.

Pickled mushrooms

Pickled honey mushrooms can rightfully be called one of the most delicious snacks for the winter. This dish is distinguished by its unforgettable taste and ease of preparation. The main thing is to carefully study the recipe and follow it clearly.

Stock up on the following ingredients:

• 2 tablespoons of salt.
• One tablespoon of sugar.
• 2 laurel leaves.
• 8 allspice peas.
• 2 cloves of garlic.
• 2 tablespoons of vinegar.

First of all, honey mushrooms must be prepared. To do this, the mushrooms brought from the forest should be sorted out. Remove wormy specimens and those showing signs of rotting. Wash honey mushrooms thoroughly in running water. Transfer them to a saucepan, add water to them and put them on low heat and boil.

At this time, you can start preparing the marinade. To do this, pour a liter of water into a saucepan and add salt, sugar, laurel, pepper and garlic to it. Bring this mixture to a boil. Transfer the boiled mushrooms to the marinade and continue to cook for 10 minutes. Pour in the vinegar a few minutes before cooking ends.

Arrange the mushrooms in pre-sterilized jars, fill with marinade and seal tightly with sterile lids. Leave the jars to cool at room temperature. After they have cooled completely, they can be stored in the refrigerator.

Such a recipe will help you prepare delicious canned mushrooms without much effort. You can treat your guests with such a dish all winter.

Original recipe

If you want to pamper your loved ones with a delicious snack that you can feast on all winter, then this recipe is perfect for you.

For it, you will need the following ingredients for five kilograms of honey mushrooms:

• Two dill umbrellas.
• Five currant leaves.
• Five cherry leaves.
• Five leaves of laurel.
• 10 peas of allspice.
• A couple of garlic cloves.
• Two glasses of sunflower oil.
• A tablespoon of vinegar essence.

Prepare mushrooms for conservation. Transfer them to a large saucepan and cover with cold water. Add some salt. Place the pot over low heat and simmer for 20 minutes. After the mushrooms are cooked, pour out two cups of the resulting liquid. The rest can be drained.

Pour the mushroom broth back into the mushrooms. Send dill, chopped garlic and all other spices there. Bring this mixture to a boil and simmer for 20 minutes. Add vinegar a couple of minutes before the end of cooking.

Arrange the mushrooms in pre-sterilized jars. Sterilize honey mushrooms directly in banks. After that, it will be possible to tightly seal the jars with lids.

This recipe allows you to cook canned mushrooms, which will surely become a favorite snack both at the everyday table and at all celebrations.

Honey mushrooms in Korean

All lovers of spicy oriental cuisine will surely like this recipe for making canned honey agarics for the winter.

To prepare such a dish, in addition to a kilogram of the mushrooms themselves, you will need:

• 2 onions.
• 2 tablespoons of vinegar.
• 2 tablespoons of sugar.
• 1 teaspoon table salt.
• 3 cloves of garlic.
• 1 hot red pepper.

Sort and rinse the mushrooms thoroughly. Transfer them to a saucepan, cover with water and put on low heat. Add a small amount of table salt and simmer for 10 minutes. The liquid can then be drained.

To prepare the marinade, pour water into a saucepan and add all the spices to it. The garlic is best chopped into small pieces or minced through a garlic press. The pepper also needs to be chopped.

Cut the onion into thin strips. Place some of the onion in a saucepan. Then send half of the mushrooms there. Then put the remaining onions and mushrooms back into the pot. Pour this mixture with prepared marinade. Put a wooden circle on top, on which set the oppression. After eight hours, honey mushrooms can be laid out in sterilized jars and sealed with lids. This snack must be kept in the refrigerator.

With the addition of cloves

This recipe will help you prepare a savory snack that will have a sophisticated flavor.

In addition to two kilograms of honey agarics, you will need:

• 2 tablespoons of sugar.
• 5 teaspoons of salt.
• 3 teaspoons of vinegar essence.
• 2 dill umbrellas.
• 4 black peppercorns.
• 2 cloves of garlic.
• 2 laurel leaves.
• 4 clove buds.

Place the mushrooms prepared for canning in a saucepan, add cold water to them and wait until the boiling process begins. Add a teaspoon of salt and continue cooking for 20 minutes. If foam forms during cooking, remove it immediately. Drain the resulting broth, and put the mushrooms in sterilized jars. At the same time, leave about a third of the jar free.

To prepare the marinade, pour all the spices with a liter of water and put on low heat. Simmer for three minutes. Then let the marinade cool slightly. Fill them with honey mushrooms.

Sterilize jars with mushrooms in boiling water for 20 minutes. After that, they can be sealed with lids. They should cool down at room temperature.

Choosing the most suitable recipe for yourself, you can prepare a delicious and satisfying snack that you can enjoy all winter.

Honey mushrooms are mushrooms that are very easy to pick. They grow in large piles and the mushroom basket fills up very quickly. Canned mushrooms keep well. And in winter it's just a delicacy. They can be put on any winter festive table, or they can simply be served with boiled potatoes.

Today, there are two recipes for canning honey agarics on the site.

You will need:

• Mushroom mushrooms

For 1 liter of marinade:

• salt - two tablespoons,
• bay leaf - a couple of leaves,
• granulated sugar - one tablespoon,
• allspice - eight peas,
• garlic - two cloves,
• table vinegar - two tablespoons.

Preparation:

Sort the mushrooms, peel and wash in running water.

Prepare a large saucepan, pour cold water into it and put the prepared mushrooms in it. Put on fire and bring to a boil.

Then cook over low heat until the mushrooms begin to sink to the bottom of the pan. After that, stop cooking and pour out the broth.

To prepare the marinade, pour 1 liter of water into an empty, clean saucepan, add salt, sugar, lavrushka, pepper, garlic and bring to a boil. Put prepared mushrooms in the marinade, bring to a boil and cook for ten minutes. Add vinegar at the very end.

The cans are already sterilized along with the lids.

Arrange honey mushrooms in clean dry jars, pour marinade and close with screw caps. Refrigerate.

Then they can be stored in the refrigerator.

Canned mushrooms "Special"

You will need:

• Honey mushrooms - five kilograms,
• dill - two umbrellas,
• currant leaves - five pieces,
• cherry leaves - five pieces,
• bay leaf - five pieces,
• allspice - 10 peas,
• garlic to taste
• vegetable oil - two glasses,
• vinegar essence - one tablespoon.

Preparation:

Peel and wash the mushrooms in running water. Prepare a large saucepan, put honey agarics in it, pour cold water and salt to taste. Bring to a boil and cook for twenty minutes.

Leave two glasses of broth, and pour out the rest of the broth.

Add dill, leaves, peppercorns, garlic, pre-chopped with a knife, vegetable oil, mushroom broth to the mushrooms.

Bring to a boil and cook for twenty minutes. At the very end of cooking, add vinegar.

Half-liter jars and lids have already been sterilized. Arrange canned mushrooms in jars and sterilize them for twenty minutes. Close with screw caps.

Pickled honey mushrooms for the winter. The recipe is very simple, and most importantly quick. Here's how to cook pickled mushrooms in an hour.
What to cook pickled mushrooms from

For cooking, we need the following products:

• fresh mushrooms, best of all small, not overgrown, with thick legs
• salt, sugar
• acetic acid
• bay leaf
• carnation
• garlic

Honey mushrooms must be carefully sorted out to remove garbage. Especially in our case, since we collected honey agaric not only from stumps, but also took those that grow on the ground. Moreover, the earthen honey agaric has a thicker and softer leg, it is more pleasant to eat them later.

Then we thoroughly rinse the mushrooms under running water. We put in a saucepan, fill with 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!

Fill the honey agarics again with clean cold water and put them on the stove. This time we let them boil for 20-30 minutes, after which we put them in a colander.

It's time to prepare a marinade Marinade for honey agarics

Pour cold water into a saucepan and place the saucepan 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 leaves and a few cloves of garlic. We throw a few carnations.

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

Pour boiled mushrooms into a boiling marinade.

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

We remove the pan from the stove and put the mushrooms in clean cans. Immediately fill them with hot marinade almost to the brim.

At the end, pour some vegetable oil into each jar.

We close the jars with lids and set them aside to cool. You need to store pickled mushrooms in a cool place, preferably in the refrigerator.

You can eat them in a couple of days, but we will try to save them until winter so that we can remember summer at the table on long winter evenings.