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Delicious recipes for making pickled honey mushrooms. Pickled honey mushrooms recipes Salted honey mushrooms with garlic and dill

Marinated honey mushrooms for the winter are an amazingly tasty dish. A jar of these mushrooms prepared for the winter at home can brighten up any stormy winter day.

And you can simply eat pickled honey mushrooms with bread, without anything else. Tasty! And you can even feel the aroma of a summer forest or remember the crimson and gold of Indian summer...

Pickled honey mushrooms - the simplest recipe

You will need:

mushrooms – 1.5 kg;
dill umbrellas - 2 pcs;
4-6 peas of allspice;
2-4 bay leaves;
1 tsp mustard seeds (optional, but the Chinese add it);
1 tbsp. salt.
9% vinegar - 5 tbsp. spoon;
garlic – 2 cloves.

How to cook pickled honey mushrooms - step-by-step recipe with photos:

The preparation of pickled mushrooms begins by washing them first under running water, then with boiling water.
Place the prepared mushrooms in a saucepan.
Fill the honey mushrooms with cold water until it barely covers them, and put the pan on the fire.
Add 1 tbsp. with a heap of salt on the mushrooms.
Cook, skimming, over medium heat for 1-1.5 hours from the moment of boiling.
Remove from heat and add boiled mushrooms to taste: 1-2 peppercorns, 1 dill umbrella, 1-2 bay leaves, 1 teaspoon mustard seeds.
Cool at room temperature. Pickled honey mushrooms are ready for the winter. You can eat it or roll it up for the winter. To do this, add chopped garlic and vinegar to the cooled mushrooms. Mix.
Place the contents of the pan (pour) into cooled sterile jars and close with boiled lids. Place the jars in a cool place for storage until winter sets in.

Delicious honey mushrooms for the winter in marinade with garlic

Ingredients:

fresh honey mushrooms - 1.2 kg;
For the marinade (per 1 liter of water): 1 dill umbrella;
1-2 bay leaves;
2-3 peppercorns;
2 tbsp. spoons of sugar;
1 tbsp. spoon of salt;
5 tbsp. spoons of 9% vinegar.

How to prepare delicious pickled mushrooms for the winter - step-by-step instructions:

Sort, wash and boil the honey mushrooms for one and a half hours in clean water. Place in a colander, let the broth drain and rinse the mushrooms with boiled water. Place into sterile jars.
Preparing the marinade for honey mushrooms. Pour a liter of water into the empty pan and bring to a boil. Add salt, sugar, peppercorns, bay leaf and dill to the water. Boil the marinade for 5 minutes. Remove from heat and add vinegar. Pour marinade over mushrooms in jars.

Make sure the liquid completely covers the mushrooms.

Close the jars with mushrooms with lids. Cool and put in a cool place.

Marinated honey mushrooms are ideal for dishes made from potatoes and other vegetables, as well as various porridges. By the way, they make wonderful salads, and as an independent snack, these mushrooms are simply great. However, try it yourself!

Marinated honey mushrooms with cinnamon for the winter

Delicious, aromatic pickled honey mushrooms are an excellent appetizer, especially if you sprinkle them with onions and pour over sunflower oil. Great for main courses.

Products:

honey mushrooms – 1 kg;
sugar – 2 tbsp;
salt – 4 tbsp;
bay leaf – 3 pcs.;
allspice – 6 peas;
cloves – 4 stars;
cinnamon – 3 pieces;
70% vinegar essence – 3 tsp.

Marinated honey mushrooms are prepared as follows:

Boil 1 liter of water, add salt, sugar, bay leaf, allspice, cloves and cinnamon. Boil for 3 minutes, then add vinegar and remove pan from heat.
Rinse the mushrooms well, pour cold water over them and bring to a boil, then drain the water.
Pour water over the mushrooms again, add a little salt and cook without stirring until the water boils. Then carefully mix the mushrooms and skim off the foam. At the end of cooking, the mushrooms will settle to the bottom.
Remove the mushrooms and place them in sterile jars, filling loosely to about 2/3 of the height.
Drain the remaining broth remaining on the mushrooms from the jars and fill with marinade to the top. Cover the jars with lids and store in the refrigerator.

Pickled honey mushrooms - recipe without sterilization

Ingredients:

1.5-2 kg of peeled honey mushrooms,
1 tsp Sahara,
2 tsp salt,
½ tsp. 70% vinegar,
5-6 black peppercorns,
2 bay leaves.

Preparation:

Place the mushrooms in a saucepan and cover with cold water. Add salt to taste, bring to a boil and drain. Rinse the mushrooms and fill them with cold water again.

Cook the mushrooms after boiling for 10-15 minutes. Drain the water again. cook the marinade from 1 liter of water and the indicated spices, except vinegar, boil it for 2-3 minutes and pour in the vinegar.

Place the mushrooms in the boiling marinade, boil and cook for another 5 minutes.

Use a slotted spoon to place the finished mushrooms into sterilized jars, pour in the marinade and close with nylon lids. Keep refrigerated.

Instant pickled mushrooms

Cooking mushrooms for this recipe only takes one hour. You can eat them in just a couple of days, but we will try to preserve them until winter, so that on long winter evenings we can remember summer at the table.

For cooking we will need the following products:

fresh honey mushrooms, preferably small ones, not overgrown, with thick legs
salt, sugar
acetic acid
Bay leaf
carnation
garlic

How to prepare pickled mushrooms:

Honey mushrooms must be carefully sorted to remove debris. Especially in our case, since we collected honey mushrooms not only from stumps, but also took those that grow on the ground. Moreover, honey mushrooms have a thicker and softer leg, which makes them more pleasant to eat later.

Then we rinse the honey mushrooms thoroughly under running water. Put it in a saucepan, fill it with cold water, salt it well and put it on the stove.

Bring to a boil, let it simmer 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 mushrooms again with clean cold water and place on the stove. This time we let them simmer for 20-30 minutes, after which we put them in a colander.

It's time to prepare the marinade

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

After the water boils, add 1 tablespoon of 70% acetic acid.
Pour boiled honey mushrooms into the boiling marinade. Let them simmer a little, not for long, about five minutes.

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

Finally, pour a little vegetable oil into each jar.

Cover the jars with lids and set aside to cool. Pickled honey mushrooms should be stored in a cool place, preferably in the refrigerator.

Pickled honey mushrooms for the winter - the most delicious recipe

Ingredients:

Honey mushrooms - how much will it be
Water - 1 l
Salt - 1 tbsp. spoon
Sugar - 1 - 1.5 tbsp. spoons
Vinegar 9% - 9-10 tbsp. spoons
Black peppercorns - 5-6 pieces
Bay leaf - 1-2 pieces
Cloves - 2-3 pcs.
Garlic - optional - 2-3 cloves
Grated nutmeg - optional

Cooking process:

Wash the honey mushrooms well, clear them of leaves and soil.
2. Fill with cold water and after boiling, boil for 10 minutes. Then drain the water through a colander.
Fill the mushrooms again with cold water, about 1 liter, bring to a boil and cook for 10 minutes.
4. Add sugar and salt to the mushroom broth - 1 tbsp. spoon per 1 liter of water. Bay leaf, pepper, garlic. Cook for 5 minutes.
5. Lastly, add vinegar 9%, as indicated in the recipe, or replace it with acetic acid at the rate of 1 tbsp. spoon per 1 liter of water, cook for 3 minutes and turn off the heat
Place the hot mushrooms in jars, which must first be sterilized along with the lids. Distribute the marinade evenly among the jars. If desired, add a fresh clove of garlic to each jar and roll up. Turn over onto lids and cover with a blanket until cool.

Marinated honey mushrooms at home - a recipe for the winter

Ingredients:

honey mushrooms - 10 liter bucket;
salt - to taste;
for marinade: 2 liters of water;
125 g coarse salt;
100 g vinegar;
bay leaf - 1-2 pcs.;
black pepper - a pinch.

How to cook:

Sort the mushrooms and wash them in several waters. Place the prepared mushrooms in a large saucepan, add water, and bring to a boil. Drain. We wash the mushrooms. We repeat this procedure again.

For the third time, add water, bring to a boil, reduce heat and cook until tender (2 hours). Half an hour before the end of cooking, add salt to taste. But not too much - the marinade is salty. In principle, the mushrooms are ready.
Cook the marinade from water, salt and vinegar. Dip the boiled honey mushrooms into the boiling marinade with vinegar for 5 minutes.

Place a bay leaf and a few peppercorns on the bottom of the prepared jars. Use a slotted spoon to catch the mushrooms and fill the jars with them. Pour marinade for mushrooms. Cover with lids and sterilize. Half liter jars - 30 minutes. Roll up and wrap for a day.

Video: pickled honey mushrooms with vinegar

Marinated honey mushrooms are a Lenten snack that is prepared with garlic, herbs and spices. It is served with hot dishes, added to soups and salads.

Pickled honey mushrooms are stored in the refrigerator in glass jars.

Number of servings: 5
Preparation time: 10 minutes
Cooking time: 15 minutes

Recipe for pickled mushrooms

This appetizer is best prepared from young, strong mushrooms.

Fill the mushrooms with water, add dill seeds and bay leaves. Add sugar and salt.
Bring the liquid to a boil and cook the mushrooms for 15 minutes.
Remove the pan from the heat, add the bite.
Cool the mushrooms, transfer them to clean glass jars and close the lids.

Store the snack in the refrigerator.

How to pickle honey mushrooms

The treat can be served with sour cream or heavy cream.

Ingredients:

honey mushrooms – 3 kg;
water – 1 l;
sugar – 150 g;
salt – 60 g;
vinegar essence – 45 g;
cinnamon – 2 sticks;
allspice – 5 pcs.;
peppercorns – 5 pcs.;
cloves – 3 pcs.;
bay leaf – 2 pcs.;
marjoram – 5 g.

Place the mushrooms in boiling water and cook them for 15 minutes. Then drain them in a colander and rinse.
Pour water and vinegar into a saucepan, add sugar, salt, spices, herbs and bay leaf.
Boil the marinade, add mushrooms to it and cook for another 20 minutes.
When the honey mushrooms have cooled, transfer them to sterilized jars and cover the dishes with plastic lids.

You can try the treat right away.

Marinated honey mushrooms with garlic and dill

A simple snack turns out very aromatic and tasty.

Ingredients:

honey mushrooms – 1500 g;
water – 100 ml;
vinegar 9% - 90 g;
salt – 60 g;
vegetable oil – 60 g;
dill – 0.5 bunch;
garlic – 10 cloves;
cloves - 6 buds;
dill seeds – 20 g;
bay leaf – 3 pcs.

Pour water over the mushrooms and place them over low heat. When the liquid boils, add salt, bay leaf, chopped herbs, dill seeds and cloves.
Boil the honey mushrooms for 12 minutes, then pour vinegar, vegetable oil and chopped garlic into them.
Boil the marinade for another 3-4 minutes.

Cool the bends and serve them to the table.

Pickled honey mushrooms for the winter

Those who love salty and sour snacks will enjoy this treat.

Ingredients:

honey mushrooms – 3 kg;
water – 1 l;
9% vinegar – 8 tbsp. l.;
dried barberry – 30 g;
sugar – 30 g;
salt – 30 g;
black peppercorns – 6 pcs.;
bay leaf – 4 pcs.

You will also need 20 g of vegetable oil for each liter jar.

Boil the mushrooms for 20 minutes, then rinse them in running water.
Prepare the marinade. Boil 1 liter of water, add vinegar, salt, spices, barberries, sugar. Place honey mushrooms in it and cook them for another 5 minutes.
Place the mushrooms in sterilized jars, fill them with marinade and add vegetable oil.
Cover the pieces with lids, turn them upside down and cool under a blanket.

Store the snack in a cool place.

Marinated mushrooms go well with boiled or fried potatoes, meat and poultry.

Pickled mushrooms are the first to go in our family. Not a single one of the prepared jars has survived until at least January. These mushrooms are suitable for many salad recipes. But they are delicious just like that, on their own.

Marination, in my opinion, is the easiest way to prepare mushrooms and honey mushrooms, in particular.

Marinated honey mushrooms for the winter with garlic

Garlic is a healthy vegetable; it will protect you from colds in winter and will only make a pickled dish tastier. And if you have 5 cloves of garlic lying around, you can always find a use for them, for example, for this recipe.

Ingredients:

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

Preparation progress

The mushrooms that we collected must be sorted out: remove twigs, leaves, and clean them from dirt.
Now you need to put them in a saucepan and fill them with cool water, from the tap. Let's leave for an hour and a half. When the time is up, drain this so-called first water and fill in new one. We are waiting again. This procedure must be repeated three times.
Now let's cook them for an hour and a half. When boiling, you will need to remove the foam (as if we were making jam). After time has passed, we place the honey mushrooms in a colander and rinse them with cold water.
Next we'll work on the marinade. Add pepper, salt, sugar, vinegar and other spices to a liter of water. Two minutes before the marinade is ready, we add our garlic there. Transfer the honey mushrooms to the marinade and bring to a boil.

Now you can put all the mushrooms into jars and roll them up! Bon appetit!

Pickled honey mushrooms without vinegar - a recipe for the winter

Some people don’t like the bite of pickled mushrooms - I understand you perfectly, so I found a recipe without this component. Let the pickled mushrooms be without vinegar, but they will not lose because of this. The mushrooms turn out just as delicious!

Ingredients

kilogram of honey mushrooms of any size;
water – 1 liter;
salt – level tablespoon;
granulated sugar - a tablespoon;
lemon - a dessert spoon with a small slide;
garlic;
laurel;
carnation umbrellas - 2 - 3 pieces.

Preparation progress:

Sort out the honey mushrooms and rinse thoroughly. Now fill the mushrooms with water and turn on the gas. After the liquid boils, cook the honey mushrooms for another 8 minutes.
We drain this first water and pour new one. Return the pan to the stove and wait for it to boil. After this, place the mushrooms in a colander.
Let's make the marinade: pour cold water into a pan and put all the spices from the recipe in it. Bring the marinade to a boil and add lemon to it. Let it boil again.

Now taste it - now you can still add salt or sweeten it.

We transfer the boiled honey mushrooms into it and cook them for another 15 minutes. Place the mushrooms in a jar and pour the marinade evenly over them.

Close the jars and let them cool. Bon appetit!

Recipes for pickled honey mushrooms in jars for the winter

This is a classic recipe. You need few ingredients, the dish is easy and quick to prepare. 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 heaped tablespoons;
granulated sugar - level tablespoon;
black peppercorns, cloves - five pieces each.

Preparation progress:

We will cook the mushrooms in a 10 liter pan. Fill half the volume with water. We add mushrooms (half), when they fall, you can add the rest. Bring to a boil.
Remove from heat and drain the liquid. Then the mushrooms will need to be washed under running water.
Place it in a saucepan and add enough water so that it doesn’t “run away” when boiling. Add salt, bring to a boil and continue cooking for 40 minutes. Remove from heat, pour out the water and let the honey mushrooms drain completely.
In the meantime, let's make the marinade. Pour a liter of water into a separate pan, add a heaped spoonful of salt, and add a heaped tablespoon of sugar. We put 5 bay leaves, 5 peppercorns, 5 cloves. Place the marinade on the fire and bring to a boil.
Transfer the mushrooms to the marinade, bring to a boil and after 10 minutes put them in jars.

Bon appetit!

Instant pickled honey mushrooms in 15 minutes

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

Ingredients

honey mushrooms;
two level tablespoons of salt;
a level spoon of granulated sugar;
2-3 bay leaves;
six peppercorns;
three carnation umbrellas;
1 teaspoon of acetic acid (70%).

Preparation progress:

Clean the mushrooms from dirt and twigs. We rinse several times and put the honey mushrooms in a saucepan. Add a little water and let them cook.
After the mushrooms boil, remove the foam and continue cooking for 15 minutes. Next, drain this water and put the mushrooms back into the pan. Fill with brine, that is, marinade.
This is how we prepare the marinade. Add salt, granulated sugar, bay leaf, pepper and cloves to a liter of water.
Pour this brine over the mushrooms and cook for the next 30 minutes. Skim off the foam and stir. 5 minutes before the end of cooking, add a teaspoon of acetic acid.

That's it, now you can put it into jars.

A simple recipe for pickled honey mushrooms with butter

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

Ingredients:

kilogram of honey mushrooms;
butter – 350 grams;
salt is a guide to your taste;
sweet paprika - level teaspoon.

Preparation:

Boil water, add salt, and add pre-washed mushrooms. Cook the honey mushrooms for about twenty minutes, constantly skimming off the resulting foam. Then we put the mushrooms in a colander - let the liquid drain completely.
Melt a little in a deep frying pan and simmer the boiled honey mushrooms in it for half an hour. At the very end, add salt to taste and season them with paprika.
After this, stir and cook for another 10 minutes.
Place the honey mushrooms in sterile jars. Pour a little hot oil from the frying pan on top and roll up the lids.

These mushrooms can be stored for about 8 months. Bon appetit!

The most delicious recipe for pickled honey mushrooms without sterilization

Some people like it, some don't. But there is one fact - you don’t need to worry about sterilizing jars. Quite unusual, because our mothers and grandmothers always sterilized jars before putting jam or mushrooms in them.

Ingredients:

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

Preparation progress:

First of all, you need to rinse all the honey mushrooms under running cold water and sort them out. Now we cut off the stem of small fungi in half. For large ones, we cut them off completely and cut the caps into two parts.
Now take an 8-liter saucepan, pour water into it and sprinkle citric acid on the tip of a knife. Throw in 2/3 of the mushrooms. Wait for it to boil and add the rest of the honey mushrooms. Cook the mushrooms for 5 minutes. Now remove from heat and drain the water through a colander.
Now take a 5-liter saucepan and pour two liters of water into it. We put it on gas and after it boils, add 5 small bay leaves, 10 black allspice peas and 6 cloves of garlic for taste, 2 tablespoons of salt, 3 tablespoons of sugar. Stir and after boiling add mushrooms.
Stir and pour in 3 teaspoons of vinegar and 3 tablespoons of soy sauce. Wait for it to boil and cook under a closed lid for about 20 minutes. Remove the bay leaves and continue cooking for another 5 minutes. Remove the pan from the heat and transfer to jars.

All is ready. After cooling, the mushrooms can be stored in the cellar.

Good luck with your preparations and bon appetit!

Every lover of “silent hunting” is looking forward to the approaching mushroom season. Some prefer only noble mushrooms, for example, porcini or milk mushrooms. Others like friendly families of honey mushrooms, which can “love” clearings, pastures, tree trunks or stumps. Under favorable conditions, these mushrooms can delight their fans until October. Therefore, every thrifty housewife should know how to salt honey mushrooms in order to prepare this crispy delicacy for future use.

But honey mushrooms do not have a pronounced mushroom aroma, so for pickling them you can use, in addition to allspice, dill, garlic and bay leaves, oak, cherry, and currant leaves. To pickle mushrooms, housewives use jars, buckets or pans, which, after sealing, are stored in the refrigerator or cool place.

Ingredients:

1 kilogram of mushrooms.
Half a liter of cucumber pickle.
30 grams of salt.
1 bay leaf.
Pepper and dill umbrella.
1 clove.

How to pickle honey mushrooms at home in cucumber brine:

Prepared honey mushrooms are laid out in a saucepan, which is filled with salted water (10 g of salt per liter of liquid). The container with the mushroom mass is placed on medium heat. After boiling, the water is completely drained, and the mushrooms are thoroughly washed.
The pan is again filled with cold water and boiled for 40 minutes. Then the liquid is drained and the mushrooms are thoroughly cooled.
First fill the bottom of the pickling container with bay leaf, chopped garlic and the remaining spices. Boiled mushrooms are laid out on top of them and immediately salted.
Pour the existing brine over the entire mushroom mass. Place oppression on top and leave in a cool place for 5 days.
Pack the mushrooms into jars and send them to the cellar. After a few weeks, honey mushrooms can be served.

Good day everyone! On the agenda today are mushrooms, and unusual ones - small, beautiful and very tasty. Such influxes disappear from the festive table or feast, celebrations, of course, if you know how to prepare them correctly. So let's learn how to make pickled honey mushrooms for the winter in jars to use them on and for any occasion.

The whole secret of this pickle lies in the marinade, or in other words, brine, which must be properly cooked, know all the necessary proportions, using a proven recipe.

You can preserve again at home in two ways, cold and hot. In this article you will get acquainted with the hot cooking method.

Interesting! There is still some debate about how mushrooms should be sealed. Someone claims that under no circumstances should you roll it under a metal lid using a seaming machine, as this is supposedly very dangerous to health. Others advise using only a nylon cap without a screw or a metal screw cap.

There is a lot of information in books and on the Internet, so I will show you different options, and you yourself decide what is closest to your soul. I always do things differently and experiment. After all, mushrooms are a very tasty product that can be used in any dish, for example, to make original spicy salads from them or, for example, to serve with

Remember only one thing: after canning, honey mushrooms and indeed any other mushrooms should not be stored for a very long time; it is better to eat them closer to the New Year. Take care of your health and the health of your loved ones!

The first option for preserving mushrooms for the winter will be with vinegar according to grandma’s recipe. My grandmother always tells me that this matter needs to be approached responsibly. Anyone can prepare this pickling because it is very simple if you follow all the necessary conditions and rules.

Important! Remember the proportions of water, salt and vinegar. So, how much vinegar should you put in 1 liter of water? If your vinegar essence is 70%, then you need to add 1 tbsp, but if it is 9% - 10 tbsp. Salt is placed per 1 liter - 1 tbsp. with a small slide. If you make 3 liters of water, then increase the dose by three accordingly.

This recipe uses granulated sugar, if you don’t want to put it in, then read another cooking option.

We will need:

honey mushrooms - 1 kg
sunflower oil - 2 tsp
vinegar essence 70% - 1 tbsp
water - 1 l
sugar - 1 tbsp
table salt - 1 tbsp
bay leaf - 1 pc.
peppercorns - 3 pcs.
garlic - 2 cloves
cloves - 2 pcs.

Cooking method:

1. As I wrote earlier, there are several ways to pickle honey mushrooms. In this form, the “Hostess” seaming machine will be used. Prepare it in advance. Sterilize the jars in a way convenient for you, together with the lids.

2. Clean the mushrooms from all kinds of forest or meadow debris, rinse them well with water. Go through it again so that God forbid you don’t get a false mushroom.

Important! If you have time, then honey mushrooms should first be soaked for 1-2 hours in cold water.

Pour the washed and sorted mushrooms into a saucepan, fill them with water (3 liters), salt, add 1 tablespoon of salt per liter of water, i.e. you need to put 3 tablespoons

3. Place on the fire and bring to a boil. During cooking, you will see foam; you will need to remove it with a slotted spoon. Cook over low heat after boiling for 40 minutes.

The mushrooms will first float on the surface and then fall to the bottom, which means they are completely cooked.

4. Place the mushrooms in a colander and rinse them under running water.

5. Now make a delicious, flavorful marinade using the remaining ingredients. Pour water (1 l) into the pan, add sugar (1 tbsp), salt (1 tbsp), then bay leaf, three peppercorns and two cloves.

6. While the marinade comes to a boil, finely chop the garlic with a kitchen knife. We will add it separately to each jar.

As soon as the marinade boils, pour 1 tablespoon of vinegar essence into it and stir. The aroma will spread through the kitchen. Place the prepared boiled mushrooms into the boiling brine.

Cook the mushrooms in a saucepan with the lid closed after boiling so that the vinegar does not come out for 7 minutes over medium heat.

7. So, 7 minutes have passed, remove from heat. Take a sterilized jar and pour the honey mushrooms. Add the chopped garlic to each jar.

And also add vegetable oil on top, 2 teaspoons per jar, so as not to mold during storage in the cellar.

8. Seal the jars with a seamer and then turn them upside down to make sure everything is sealed.

Let the jars cool, the mushrooms are ready! They can be served with onions and dill. You can also make any dish with them, for example, or fry potatoes with pickled honey mushrooms. Better yet, add them to

Video: Cooking pickled mushrooms

Still, store-bought honey mushrooms are very different in taste from home-made honey mushrooms. No matter how much I tried to take them from the store, it was not as if they were not mushrooms at all, although they were cooked and preserved according to GOST.

For you, I specially selected this video from the YouTube channel, which shows the entire process of cooking and marinating very clearly and in detail:

I really liked this option, I advise you to make conservation using it.

How to pickle honey mushrooms for the winter in jars - a simple recipe

This is the best classic recipe for home, it combines all the ingredients and gives a unique taste. In general, it turns out amazing and super tasty, just a bomb.

And the trick it uses is that only mushroom caps are used as a basis, and the stems are used for other dishes, for example, mushroom caviar. Just look at these handsome guys, you can fall in love right away.

I offer you this step-by-step instructions with pictures so that you, too, can make such a beautiful culinary masterpiece, and in winter enjoy the fragrant aroma of spices and mushrooms.

We will need:

honey mushrooms - 1.4 kg

For the marinade:

water - 1-1.2 l
salt - 1 tbsp
sugar - 1.5 tbsp
vinegar 9% - 50 ml
bay leaf - 1-2 pcs.
allspice peas - 5-6 pcs.
cloves - 2-3 pcs.
dill umbrella - 2 pcs.
currant leaves - 2 pcs.

Cooking method:

1. Wash fresh honey mushrooms very thoroughly in running water. Cut off the legs, it will look better in the jar; if you don’t want to do such work, then you don’t have to remove them.

Then boil the mushrooms in a saucepan in salted water, add salt to taste. Cooking time is approximately 5 minutes. Then drain the water. There were almost 1.5 kg of fresh mushrooms, and after boiling there will be 750 g, they, unfortunately, boil down to almost half.

Prepare all ingredients according to the list.

2. The next step is to prepare the jars. Wash them well with soda, and then sterilize them together with the lids, in the way you like best. For example, in the microwave or steamed.

In this version, I show coated screw caps; you can take nylon ones.

2. Pour 1 liter -1.2 liters of water into a saucepan and bring to a boil, add the honey mushrooms. Wait for them to boil again too. Foam appears, remove it and add salt, sugar, bay leaf, pepper and cloves.

Important! Remove the bay leaf after 10 minutes to avoid bitterness in the taste. Sometimes there is a problem that mushrooms are bitter, here is the solution, it is connected with laurel, it is she who gives bitterness if left for a long time in boiling water.

Cook the mushrooms until tender, about 20-25 minutes. As soon as you see that the mushrooms have fallen to the bottom, they are completely ready.

3. Immediately add vinegar and bring the mixture to a boil again. And turn off the stove, put the pan aside.

4. Place the mushrooms without brine in jars up to their shoulders.

Important! It is best to do this with a slotted spoon.

5. Now we will make pickled mushrooms in our own juice. To do this, bring the remaining marinade to a boil, throw in the dill umbrella and currant leaves. Boil these plants for 1-2 minutes, this is done for sterility.

4. Pour boiling marinade into jars with mushrooms. Place dill umbrellas on top and catch them from the aromatic brine.

Important! Do this - spin the jars clockwise, shake them a little so that all the excess air comes out, or you can knock on the table. Do this carefully so you don't get burned.

5. Close the jars with lids. This is what happened, two half-liter jars and one 340 ml.

Advice! Be sure to follow the storage rules, store either in the refrigerator or in the cellar, where it is cool. Don’t store mushrooms for years; you prepared them this year and ate them this year, this is important.

Before use, always check the jar for turbidity; the brine should be light and free of mold.

Friends, how do you serve such mushrooms on the table? What do you prepare from them? I personally really love a very simple salad of honey mushrooms, namely, season them with vegetable oil and sprinkle with onions. Of course, you can come up with something more complicated, for example, for a holiday I do

Instant pickled honey mushrooms in 15 minutes

It is best to make such pickling from small little honey mushrooms, young and not overgrown, then it will look more appetizing, and of course they are more pleasant to eat))).

This is a simple option, but it's actually fast. In just a short period of time you will make this preparation for winter. Everyone is interested in the main question: when can you eat pickled mushrooms? These can be eaten almost immediately, namely 12 hours after marinating.

We will need:

honey mushrooms - 1 kg

For brine for 1 kg of mushrooms:

salt - 1 tbsp
vinegar 70% - 1 tbsp
bay leaf - 3 pcs.
peppercorns - 5-6 pcs.
garlic - 2 cloves, peeled
water - 1 liter per 1 kg of mushrooms

Cooking method:

1. Wash and clean the mushrooms from dirt. Pour water into the pan; the water used here is not the one listed in the ingredients, but just by eye. We will boil mushrooms in this water.

2. Throw the honey mushrooms into boiling water. Cook over high heat for about 15 minutes, stirring and removing foam if it appears.

3. Drain the water and place the mushrooms back into the pan. Pour in 1 liter of water. Add all the spices that were given in the description.

Interesting! Please note that this marinade does not use sugar or sunflower oil. But garlic is used.

4. Cook after boiling for about 15 minutes.

5. Place honey mushrooms in sterilized jars. Cover them with nylon lids and place them in the refrigerator, and tomorrow morning after 12 hours they can be eaten. Cool and very tasty! Try it too! These can also be stored for a long time and then eaten, the main thing is that they are placed in a cool place, preferably in a cellar.

Bonus: Marinade for mushrooms

I would also like to say that you can also preserve honey mushrooms using a universal marinade, which is suitable for absolutely all varieties of mushrooms (chanterelles, boletus, white, etc.).

It will be without vinegar, but with citric acid. This short video has some little tricks in general about cooking mushrooms, I recommend watching it and remembering all the details for yourself:

That's all, let's write your comments below to create a small forum so that everyone would be interested in coming in and reading. Join my group in contact. And see you again. Happy mushroom picking and good mood everyone!

P.S. Yesterday I was just in the forest picking mushrooms, wow, this is a fascinating activity. You know how beautiful it is there! So clean and fresh! Birds singing and a light breeze, how beautiful our Russian nature is, and what landscapes, just lovely! Here is my mini-report of photos in nature.