Many people think that pickled mushrooms have nothing valuable but an expressive “snack” taste. However, it is not. Along with porcini mushrooms and champignons, more popular in our country, they are rich in valuable trace elements and vitamins. They contain iron, zinc, calcium and phosphorus, vitamins of groups B and PP, as well as valuable vitamin C, the volume of which is not inferior to blueberries. The use of honey agarics in food promotes proper blood formation and improves the functioning of the thyroid gland. Calorie content is attractive in pickled mushrooms - it is only 18 Kcal per 100 grams of product.

Features of the selection and preparation of mushrooms

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

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

• Pre-soak the mushrooms in salted water with citric acid.  Salt will drive all the worms out of them, if they remain in their legs, and citric acid will help maintain their natural color.
• In honey mushrooms, pickled meadow recipes recommend removing the leg.  This can not be done completely, 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 whole  - depends on their size.
• If you cook pickled mushrooms for the winter, recipes do not recommend capping jars with metal lids.  To protect against the development of botulism, it is better to boil nylon covers and cover the banks with them. The latter must be sterilized, especially if you plan to keep preservation for several months.

The subtleties of pickling mushrooms

• How many jars of finished product you can get, you can determine before you start. 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, they fit into a 1 liter can.
• Culinary recommendations on how to pickle mushrooms mushrooms include the use of not only fresh "individuals".  For example, for pickled instant mushrooms, frozen ones are also perfect. Before cooking, you do not need to defrost them.
• The correct solution to the question of how to cook pickled mushrooms will be a phased approach to boiling them.  Mushrooms should be put in boiling water. 10 minutes after boiling, the first water should be drained, since it is in it that harmful substances will settle, possibly accumulated by fungi. To readiness boil mushrooms should be in the second water. Cooking time takes 30-60 minutes. It is easy to check readiness by the appearance of mushrooms: most of them should settle to the bottom of the pan.
• When cooking, be sure to remove the foam.  You will have to do this several times.
• Marinade for honey mushrooms is best done not on water, but on mushroom broth.  But if you did not drain the water for the first time, after boiling, you will have to pour the broth.

Pickled mushrooms recipes

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

Pickled honey mushrooms - quick cooking recipes

You will need:

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

Cooking

1. Mushrooms bring to readiness in boiling water.
2. Transfer to a sterilized jar.
3. Strain the broth, add salt, you can have as much sugar, cloves and pepper.
4. Boil, remove from heat. After this, pour vinegar and pour the marinade.
5. Close the lid.

Honey mushrooms pickled for the winter

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

You will need:

• honey mushrooms - how many are;
• water - 1.5 liters;
• allspice - 8 peas;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• table vinegar and salt - 2 tbsp each. spoons;
• sugar - Art. a spoon.

Cooking

1. Bring mushrooms to readiness.
2. Pour mushroom broth into a clean pan, add the sliced \u200b\u200bgarlic and all the spices. Let the mixture boil and boil for 10 minutes. Remove from the stove, pour in the vinegar.
3. Fill the cans 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 put cinnamon for a spicy note, leaves of currant and cherry for an expressive smell. These components should be added to the marinade when boiling, and not stacked in jars. So you protect conservation from damage.

Autumn is the best time to pick mushrooms. September turns out to be especially generous. 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 can be treated to the most dear guests.

The most common are three types of honey mushrooms:

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 hat, whose diameter is about 5 cm. Its color may be golden brown or darker.
2. Autumn. Such mushrooms grow on the damaged stumps of alder, birch, elm and aspen. A single outlet can have up to 50 mushrooms. They have large hats with a diameter of about 17 cm. The color of the hat can vary from olive to brown, depending on the age of the mushroom. The height of the legs does not exceed 10 cm. Sometimes, small scales can be seen on it.
3. Winter. Go in search of such mushrooms should be after the first snow has fallen. Most often they can be seen in deciduous forests. This species of honey mushrooms has a flat hat, the diameter of which does not exceed 10 cm. It is painted in a reddish-brown color. Leg height, as a rule, does not exceed 7 cm.

In addition to the above fungi, false mushrooms are also found in Russian forests. You can’t eat them, as they are poisonous. Externally inedible mushrooms are often difficult to distinguish from edible ones. Therefore, it is necessary to remember several distinguishing features. First of all, pay attention to the log ring, which is located near the cap. False mushrooms have no such “skirt”. But in some cases, real mushrooms may not have it. Therefore, you should carefully study the color of the cap mushrooms. False honey mushrooms, as a rule, have a brick-red, grayish and acid-yellow color.

Pickled honey mushrooms

One of the most delicious snacks for the winter can rightfully be called pickled mushrooms. This dish has an unforgettable taste and ease of preparation. The main thing is to carefully study the recipe and clearly follow it.

Stock up on the following ingredients:

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

First of all, honey mushrooms must be prepared. To do this, mushrooms brought from the forest should be sorted out. Remove wormy specimens and those that show signs of decay. Wash mushrooms thoroughly in running water. Transfer them to the pan, add water to them and put on a small fire and boil.

At this time, you can cook marinade. To do this, pour a liter of water in 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 cooking for 10 minutes. Pour vinegar a few minutes before cooking.

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

Such a recipe will help to 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 can be enjoyed 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 leaves of cherry.
• Five leaves of laurel.
• 10 peas of allspice.
• A couple of cloves of garlic.
• Two glasses of sunflower oil.
• A tablespoon of vinegar essence.

Prepare the mushrooms for preservation. Transfer them to a large pot and fill with cold water. Add some salt. Place the pot on a small fire and simmer for 20 minutes. After the mushrooms are cooked, pour two cups of the resulting liquid. The rest can be drained.

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

Arrange the mushrooms in previously sterilized jars. Sterilize mushrooms right in the banks. After that, it will be possible to tightly seal the cans with lids.

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

Korean mushrooms

All lovers of spicy oriental cuisine will surely enjoy this recipe for cooking canned mushrooms for the winter.

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

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

Sort and rinse the mushrooms thoroughly. Transfer them to the pan, fill with water and put on a slow fire. Add a small amount of salt and boil for 10 minutes. After that, the liquid can be drained.

To prepare the marinade, pour water into the pan and add all the spices to it. Garlic is best chopped or minced through a garlic squeezer. Pepper must also be ground.

Cut the onion into thin strips. Put a piece of onion in a pan. Then send half the mushrooms there. Then put the remaining onions and mushrooms in the pan again. Pour such a mixture with prepared marinade. Put a wooden circle on top, on which you put oppression. After eight hours, honey mushrooms can be laid out on sterilized jars and corked with lids. This snack should be stored in the refrigerator.

With the addition of cloves

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

In addition to two kilograms of honey mushrooms you will need:

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

Mushrooms prepared for canning are placed 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 develops during cooking, it must be removed immediately. Drain the resulting broth, and arrange the mushrooms in sterilized jars. In this case, leave about a third of the banks free.

To prepare the marinade, pour all the spices with a liter of water and put on a slow fire. Boil for three minutes. After that, let the marinade cool a little. Pour them honey mushrooms.

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

By choosing the most suitable recipe for yourself, you can cook a delicious and satisfying snack that can be enjoyed throughout the winter.

It's time for autumn harvesting! And that means it's time to stock up on honey mushrooms and prepare from them a variety of masterpieces. Honey mushrooms are considered one of the most popular mushrooms. In addition to their popularity, they are also very tasty.

If you are lucky enough to meet a good stump in the forest with a growth of honey mushrooms, then be sure that a couple of buckets of these wonderful forest gifts will be provided. They are cleaned quite simply. It remains only to rinse well and you can proceed with canning. Well, they will help you out both at the festive table, and in case the guests suddenly come.

There are many ways to pickle these charming representatives of the forest kingdom. The taste of the snack directly depends on the spices and spices that you use to make the marinade. From the classic one, which uses only a standard set of spices (pepper, cloves, lavrushka) to the most unusual ones, in which there are chili peppers and spices that give the dish a speck and piquancy.

I want to bring to your attention a selection of the most delicious ways to pickle mushrooms. Each of them has its own “zest”. Therefore, cook with pleasure and enjoy the variety of tastes!

Pickled honey mushrooms "Spicy" - cooking without sterilization

The recipe is simple and the taste is great! What could be better than this combination! Fans of spicy will appreciate the rich taste of forest mushrooms with the astringent aroma of horseradish and the spicy Chilean pepper.

Products:

• Mushrooms 2 kg.

For 1 liter of marinade:

• 5 peppercorns
• Salt 1.5 tbsp
• Sugar 2 table. Lodge.
• Vinegar 9% 80 ml.
• Cloves 3 buds.
• Hot chili peppers 1 pod
• Horseradish 2 root

Work Stages:

We clean the mushrooms from forest litter, sort out. If too large specimens are found then cut into pieces so that it is convenient to put in a jar

Boil honey mushrooms in two waters. First of all, bring the water to a boil and spread the peeled mushrooms with a slide. They will settle, boil away. You can report another part. Boil for 15 minutes

We get rid of excess moisture, throwing mushrooms in a colander, rinse from the remaining garbage

We bring the water to a boil again and lay out all the mushrooms at once. They are not as voluminous as fresh. Cook for 20 minutes.

Re-pour into a colander, wash a little and leave, let the excess water drain

We prepare vegetables. We take out the seeds from the hot pepper. Horseradish thoroughly cleaned with a knife. Grind in any way convenient for you.

Pour water, send there all the prepared spices, including pepper and horseradish. But remember that vinegar is poured at the very end of cooking.

We put on the stove, cook for 10 minutes, from the moment of boiling.

If you do not want spices to remain in the mushrooms, you can strain the marinade. The taste of this does not change

After that, put the marinade on the stove again and bring to a boil. Pour the boiled mass, boil for 10 minutes. Pour vinegar

We prepare a sterilized container, do not forget to sterilize the lids. We put mushrooms in jars. Roll up.

We send to cool, wrapped in a blanket.

Bon Appetit!

The recipe for pickled mushrooms for the winter without sterilization

I bring to your attention a very easy way to pickle honey mushrooms for the winter. Very fragrant, tasty, and most importantly does not take much time! I recommend!

Required Products:

• Mushrooms 2 kg.
• Sugar 2 tbsp
• Salt 1.5 tbsp
• Acetic essence is one tsp.
• Black pepper 5 pcs.
• Bay leaf two to three leaves
• Dill several umbrellas
• Garlic 2-3 cloves
• Sunflower oil 70 ml

Work Stages:

We clean and rinse collected mushrooms.

We divide large mushrooms into parts, or we postpone and send to caviar. Boil the mushrooms for 10 minutes. Honey mushrooms boiled 2.5 - 3 times

At the end, we send the mushrooms in a colander, rinse with running water

Again we put a container of water on the stove and boil it. Remove the foam. 10 minutes after boiling, we send sugar, salt, pepper, and lavrushka. Cook for 30 minutes. Stirring occasionally

Chop garlic

At the end, we send the garlic to the pan, add the dill umbrellas and pour the vinegar. We remove from the stove

We put hot mushrooms in a sterile glass container.

Top with hot red sunflower oil to form a film of 0.5-1 cm.

We close with plastic covers, leave to cool at room temperature. Keep such a workpiece in the refrigerator.

Pickled mushrooms will be ready in two weeks. Bon Appetit!

Hot marinated mushrooms for the winter “Classic recipe”

No wonder this recipe is called classic. As they say, “Classic is always in fashion”! The recipe is not complicated, but the result is unsurpassed!

Ingredients:

• Honey agaric 1 kg
• Salt 1 tbsp. l
• Sugar 2 tbsp. l
• Sunflower oil.

1 liter marinade:

• Black pepper 6 peas
• Lavrushka 2 pcs.
• Carnation 3-4 stars
• Dill 2-3 umbrellas
• Acetic acid 9% 8 tbsp. l

Working process:

Honey agarics we clear, we delete all forest garbage. Rinse

We send honey mushrooms to boil in boiling water. Boil in salted water for half an hour.

We wash the boiled mass with running water using a colander. We are waiting for the excess fluid to drain.

Cooking brine:

Pour pure water into the pan, add sugar, salt, lavrushka, cloves, pepper, dill umbrellas. Boil for 5 minutes

We return the mushrooms to the pan and pour the prepared brine. Bring to a boil and simmer for another 20 minutes. Stirring occasionally

Turn off, lay out in a pre-sterilized container. Do not forget to sterilize the covers with which we will roll up.

So that the mushrooms do not mold on top, pour in sunflower oil, so that a film of about 0.5 cm is created.

Cover the jars and sterilize for 30 minutes

Roll up. Then we wrap the jars with a blanket and leave to cool completely

Bon Appetit!

Honey mushrooms pickled for winter “In Korean”

Korean dishes have always been distinguished by their richness of spices, seasonings! Unusual taste, and that will surely please low calorie content. On 100 gr. The product is only 110 kcal. And how much fun?

Pickled mushrooms "In Korean" will please everyone, without exception, lovers of fungi and Korean cuisine! Be sure to try it!

Products:

• Honey mushrooms 2 kg
• Carrots 700 gr.
• Onion 0.5 kg
• Garlic 4-5 cloves

Marinade solution per 1 liter:

• Bay leaf 3 pcs.
• 50 gr ground coriander
• Black pepper 6-8 peas
• Salt 1 tbsp. (with a slide)
• Sugar 2 tbsp.
• Vinegar 9% 100 ml.

Cooking:

We sort, sort, clean mushrooms.

Fill with cold water for 1 hour. Press with a small load so that they do not float to the surface

Drain, rinse under running water

We put it in boiling water and boil for 30 minutes. Stir occasionally and remove the foam. So that honey agarics do not darken in water, you can add a little citric acid (on the tip of a knife)

Portionally move to a colander and rinse thoroughly. Leave to drain excess fluid

At this time, prepare the marinade solution.

Pour water into a metal container and pour all the spices prepared for the marinade. We put on the stove, boil for 5-7 minutes. At the very end, add acetic acid. We disconnect. Marinade solution is ready

The next step is finely chopped into half rings or onions with quarters. We pass it to transparency over medium heat

We grate carrots on a special grater "for a Korean carrot"

We chop the garlic as you like, you can drive it through the press, you can finely chop it, or you can just chop it in spots

We mix all the ingredients, including boiled mushrooms, pour the marinade. Stir and set aside for half an hour.

We lay out in jars, crushing firmly with a spoon.

We put sterilized for 30-40 minutes. We get it, roll it with metal covers. We put upside down, cover with a blanket and cool to room temperature. Mushrooms are pickled! We are waiting for the winter and enjoy delicious delicacies.

“Piquant” mushrooms for the winter - pickle with sterilization

Such pickled fungi are called piquant due to the presence of cinnamon in the composition. The recipe is quite tasty. I advise you to cook at least a jar of "Spicy" mushrooms. We can say with confidence that after that you will have more than one portion with such pickled mushrooms. I must say right away that you can use cinnamon and ground, and slices in any form.

Have to take:

• Honey agarics 1.5 -2 kg

For brine:

• 1 liter of Water
• Sugar 2.5 tbsp
• Salt - 4 tsp
• Cinnamon 0.5 tsp Or 3 fell.
• Carnation - 3 stars
• Bay leaf - 3 pcs.
• Allspice - 6 peas
• Garlic - 5 cloves
• Acetic essence - 3 tsp

Cooking Method:

We prepare the mushrooms for cooking (peel, rinse, select small, cut medium and large)

Boil for 10-15 minutes

Drain the liquid using a colander. Rinse with running water

We put the pot of water on the stove again, bring to a boil. The more water, the less mucus will remain on the mushrooms. Boil a second time already in salted water. 30 minutes will be enough. During boiling, remove the resulting foam.

While the mushrooms are boiling, we prepare the brine. It is necessary:

Boil water, send all the spices and spices there.

Bring to a boil and turn off after 5 minutes. After shutting off, pour in vinegar essence. The brine is ready.

Discarded boiled mushrooms in a colander, get rid of excess water

We put ready mushrooms on sterilized jars, pour brine to the lid.

We put in a pot with water for sterilization. We sterilize for 25-30 minutes.

Bon Appetit!

Video recipe pickling the most delicious mushrooms

• After cleaning the mushrooms, you can soak them for an hour and a half in acidified water. This will facilitate their cleaning and maintain a saturated color;
• The broth remaining after cooking the mushrooms does not have to be poured. Can be poured into ice molds. And in winter, mushroom broth ice cubes can be used to make soup. This will give the dish a mushroom flavor. But do not forget that the broth can be used only from the second cooking;
• From 1 kg of honey mushrooms an average of 2 half-liter jars of pickled mushrooms is obtained;
• For pickling mushrooms, you can use not only freshly picked mushrooms, but also frozen ones. Before marinating, they must be thawed and boiled for 10 minutes.

During the mushroom season in the forest, you can often meet entire families who are anxious about finding mushrooms for their further pickling and rolling for the winter. As a rule, the most common pickles and rolls for winter are such well-known mushrooms, called mushrooms. That's when the mushrooms are collected and you can say the floor - the work has already been done, it remains only to cook them deliciously.

I think everyone will agree with me that mushrooms cooked are a very welcome guest on our family table. Imagine how much joy an open jar of pickled mushrooms will bring to your loved ones in the cold winter. Pickled mushrooms are cooked in almost the same way as any other mushroom intended for use. But each housewife has her own little secret - her supplement to the preparation of this appetizer, so the site cookmen.ru has collected all the most popular recipes for pickled mushrooms in this article, read them and learn something new for myself, I promise it will be interesting.

The first recipe to be presented is the “classic” recipe for pickled mushrooms.

So, we need the following ingredients:

Mushrooms (freshly picked) - 1 kilogram;
  Water - 1 liter;
  Vinegar - 1 incomplete tablespoon;
  Salt - 2 tablespoons;
  Bay leaf - 3 little things;
  Sugar - 2 tablespoons;
  Pea Pepper - 4 things;
  Garlic - 1 clove;
  Clove - 4 gadgets, optional;
  Allspice - 4 gadgets, optional.

I want to draw your attention to the fact that one of the pickled mushrooms will be obtained from the above products - this is approximately one liter jar.
  Cooking pickled mushrooms

Pour water into a small pot and put it on fire, bring the water to a boiling state. When the water boils, we throw our pre-washed and peeled mushrooms into it, if you use the mushrooms in frozen form, you can not wait until they unfreeze and cook them like that. We will cook mushrooms for about twelve minutes in intensely boiling water. Then, after some time, remove the pan from the heat and drain the water.

Then again we pour a liter of water into the pan with mushrooms and bring to a boil, this time the marinade will already be prepared. We add all our spices to boiling water. There is a small moment when you try the taste of marinade, it should be a little salty - sour and spicy - this is normal, because do not forget that the mushrooms will be saturated with this aroma and there will be what you need. Boil the mushrooms in this brine for another ten to fifteen minutes.

Pickled mushrooms for the winter

The most delicious pickled mushrooms are those that are not too large, so the first thing we sort out is large mushrooms and small, large mushrooms, we will set aside for the next dish, and deal with medium and small mushrooms.

Pour mushrooms into a sufficiently large bowl and fill them with water, leave them for half an hour, let them get a little wet, so it will be easier for us to get rid of the characteristic dirt and sand under the head of honey agarics.

After honey mushrooms are slightly wet in the water, we now need to thoroughly rinse them under running cold water.

Now we pour our mushrooms into a saucepan in which mushrooms will be cooked, pour water, add salt, the amount of salt depends on the number of mushrooms, about 1 tablespoon of salt per kilogram of mushrooms. We will cook mushrooms for about thirty minutes. While honey mushrooms are boiling, in the meantime we do not lose time in vain and proceed to the preparation of marinade for mushrooms. I will say right away that the recipe for this marinade is suitable not only for honey mushrooms, but also for other types of mushrooms, for example, such as porcini mushrooms, chanterelles, boletus and others. For one liter of water we put 2 tablespoons of sugar, 1 tablespoon of salt, 6-8 tablespoons of vinegar 9%, 1 bay leaf, a little black pepper and allspice (peas), we bring it to a boil.

Wash boiled mushrooms in running water, pour into the marinade and boil for another 10 - 15 minutes. Then we roll pickled mushrooms in sterilized jars and send them to the cellar or refrigerator for further storage.

Marinated mushrooms according to this recipe are very tasty and tender, try cooking

Pickled honey mushrooms, another recipe

For marinade you need:
  One liter of water;
  Two tablespoons of sugar;
  One tablespoon of salt;
  Three buds of cloves;
  Five peas of black and allspice;
  Ten tablespoons of vinegar 9%;
  One bay leaf.

Cooking.

Well-washed and peeled honey mushrooms must be boiled in salted water to your taste, for about fifteen minutes, or when honey mushrooms do not completely sink to the bottom of the pan. The foam that formed during boiling must be carefully removed with a slotted spoon. Wash the prepared mushrooms and pour them into the marinade and cook in it for about another fifteen minutes. After that, all the mushrooms are distributed in sterilized banks and roll up.

Honey mushrooms, pickled without canning

Components:
  Five kilograms of mushrooms;
  One and a half liters of water;
  Eight tablespoons of 9% vinegar;
  One hundred grams of sugar;
  Fifty grams of vegetable oil;
  Cinnamon - to taste;
  Peppercorns;

Cooking:

Pour pre-peeled mushrooms with cool water for about thirty minutes. Then rinse the mushrooms and add them to the marinade, cook the mushrooms in the marinade for about forty minutes. Next, put the pickled mushrooms ready in jars and close with a plastic lid, put in the refrigerator, after about twelve hours the mushrooms will be completely ready for use.

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.