Boiled honey mushrooms closed in a jar recipe. Pickled honey mushrooms, recipe

It is not clear who and why classified honey mushrooms as the third category among mushrooms. But in taste they are in no way inferior to white boletus mushrooms. They can be fried or made into soup. But the most popular among us are pickled honey mushrooms. Recipes with photos of this delicious dish will be presented in this article. It should be said that honey mushrooms are a very useful product. These mushrooms, like champignons, are rich in vitamins PP and group B, and they contain the same amount of C as in another forest gift - the valuable blueberry. Honey mushrooms also contain a lot of useful minerals: phosphorus, calcium, zinc and iron. Therefore, someone who often consumes these mushrooms has not only sharp eyesight, but also a healthy thyroid gland. Honey mushrooms promote hematopoiesis, so they should be eaten by patients with anemia. And those who are overweight will be pleased with the dietary nature of the product. Pickled honey mushrooms have only 18 calories. And this mushroom is very fruitful. Sometimes you can collect a bucket of honey mushrooms from one stump. And worms don’t really like such mushrooms.

Forest mushrooms, the most common in Russia, have several brothers. Meadow and winter ones are also edible. But a poisonous toadstool also found its way into the family. It's called a false honey fungus. But experienced mushroom pickers know that it is given away by its too bright cap, yellow flesh and, most importantly, the absence of a white collar on the stem.

What mushrooms should be selected to pickle honey mushrooms? The photo demonstrates that it is best to use small and strong fungi. Meadows also have very stringy legs, so they are not very suitable for pickling. They need to be trimmed, and only the caps should be left for cooking. But forest mushrooms seem to be created for pickling. Although fried with onions and seasoned with sour cream, they are also oh so tasty. We must not forget that all mushrooms absorb all harmful substances from the environment like a sponge. Therefore, purchased honey mushrooms, which you do not know in what area they were collected, should be boiled and the water drained. In these mushrooms, it is necessary to peel off the white collar under the cap.

recipe with photo first. For quick consumption

Whatever we are going to do with honey mushrooms - boil, fry or pickle - we should first soak them in water, into which we need to add a spoonful of salt and add citric acid. All the worms that can hide in already cleaned mushrooms will leave their shelters in twenty minutes and will float on the surface. And citric acid will allow honey mushrooms to maintain a pleasant color and solid shape. Mushrooms should be thrown into boiling water. It doesn't matter how much water there is. After all, after boiling, honey mushrooms need to be boiled for five minutes, after which the water should be drained.

When the mushrooms in the colander have completely drained, we transfer them to the pan. Now you need to accurately measure the amount of water for pickled mushrooms. A photo of the step-by-step process shows that five kilograms of mushrooms will require one and a half liters of liquid. Dissolve one hundred grams of rock salt and granulated sugar in water, add ten peas of allspice and a pinch of cinnamon. Finally, pour in a tablespoon of 70 percent vinegar essence. Stir and pour this marinade over the mushrooms. Place on the fire and after boiling, cook for about forty minutes, regularly skimming off the foam. In the meantime, sterilize the jars. For this number of mushrooms you will need six one-liter ones. Fill up to the shoulders of the cans. When the pickled honey mushrooms have cooled, carefully spread a thin film of vegetable oil onto the surface. We seal the jars with nylon lids. This product must be stored in the refrigerator.

Another recipe without sterilization

Here is the easiest way to pickle honey mushrooms. Fill the mushrooms with water a second time and cook them until tender. Don't forget to salt them and skim off the foam. It’s easy to find out when honey mushrooms are ready: they will sink to the bottom of the pan. If we have a secondary broth at our disposal (we drained the first broth after blanching), then we can prepare a marinade using mushroom broth. For five kilograms of honey mushrooms we need a liter of liquid. You can dilute the broth with water. Add to it one hundred grams of salt and two tablespoons of sugar, six peppercorns, three bay leaves, two cloves and a pinch of cinnamon. Place on the fire and boil for five minutes. Turn off the stove and add a glass of 6 percent vinegar. When the marinade has cooled completely, place the boiled mushrooms in sterile dry jars, filling them up to the shoulders. Fill with liquid. As in the previous recipe, we will block access to air using a thin layer of calcined vegetable oil.

And the last recipe for pickling without sterilization

The initial amount of peeled (and soaked in salt water) mushrooms is the same - five kilograms. Pour three liters of water into the pan. We put it on fire. When it boils, pour in 50 grams of salt and add mushrooms. Cook honey mushrooms for twenty minutes. After that, we put them on a sieve. Now let's look at how to pickle honey mushrooms according to this recipe. Pour one and a half liters of water into a saucepan, add two tablespoons of salt, five bay leaves, a dozen peppercorns, and six clove buds. When it boils, reduce the heat to low and cook for twenty minutes. When the filling has cooled a little (but is still hot), add 350 milliliters of ordinary vinegar or a tablespoon of essence. Place the mushrooms in jars, filling them two-thirds full. Add hot marinade. When the jars have cooled, seal them with regular nylon lids. These mushrooms should be stored in the refrigerator.

How to pickle honey mushrooms: recipe for preparations for the winter

In order for the jars to last on the shelves for many months, the preparation process must be changed. Firstly, you need to sort out the mushrooms more carefully, leaving only the strongest and most beautiful ones. According to this recipe, only mushroom caps are used. The stems of the mushrooms need to be trimmed, leaving only the top centimeter. Place the blanched mushrooms (from 10 kilograms of raw materials) into a saucepan. Fill with one and a half liters of water. Add: 200 g of salt, citric acid on the tip of a knife, six laurel leaves, five clove buds, about 10 peppercorns, and other spices to taste. Cook over low heat, skimming off the foam. When the honey mushrooms sink to the bottom, this is a sure sign that they are ready. Pour 50 milliliters of vinegar essence into the pan. Let's boil it again.

How to make honey mushrooms at home

If you want the jars to last all winter, or even “survive” until next autumn, you need to sterilize the jars in the oven or over steam. We also need to make the metal lids absolutely clean. Therefore, it is important to know not only how to pickle honey mushrooms, but also how to roll up homemade preparations. We fish out the mushrooms with a slotted spoon and put them in jars. Fill to the top with the hot marinade in which the honey mushrooms were cooked. Cover the jars with sterilized metal lids. Pour hot water into a wide saucepan. Place the jars so that the liquid reaches their shoulders. Light a small fire under the pan. After boiling, keep the jars depending on their volume: liter jars - half an hour, 0.5 liter jars - 25 minutes. After this, the covers must be tightly screwed with a special key. The jars need to be turned upside down, wrapped in a blanket and left until they cool completely.

Recipe two

Let's talk a little more about how to pickle honey mushrooms. Blanch five kilograms of mushrooms, and then cook them in fresh cold water for 20 minutes. Save 400 milliliters of broth. Let's put honey mushrooms in it, add 40 g of salt, ten peppercorns, five laurel leaves, currants and cherries, two dill umbrellas and a peeled but whole clove of garlic. Pour in half a glass of vegetable oil and simmer over low heat for about 20 minutes. Remove the pan from the stove, pour in a spoonful of vinegar essence, and stir. Then we sterilize the homemade product as described above.

Note to the hostess

To pickle honey mushrooms deliciously, you need to know little secrets. First of all, don't skimp on spices. Garlic, dill umbrellas, cherry and currant leaves will make the mushrooms even piquant. But regarding salt and vinegar, you should strictly adhere to the recipe. If these ingredients are not enough, the product will deteriorate. If there is a lot, honey mushrooms will turn out tasteless. Don't forget about the threat of botulism. It is under the iron covers that the spore-forming bacillus, which causes this deadly disease, likes to develop. Therefore, beginners should prepare pickled mushrooms according to recipes without sterilization. Such blanks under nylon covers should not be stored for very long in the refrigerator.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Mushrooms occupy a special place among pickles and marinades. This excellent appetizer goes perfectly with both holiday and everyday dishes. Honey mushroom marinated with a piquant mixture is perfectly stored in the refrigerator for a long time; in addition, it can become the basis for a delicious winter wrap.

How to pickle mushrooms

If you try, the pickled mushrooms will turn out incredibly appetizing. Autumn is the best time to collect these healthy products that can decorate any table. How to pickle honey mushrooms to make them especially tasty? It is not necessary to roll them fresh; frozen and even semi-finished products sold in any store will do.

Cleaning and preparation

You need to collect or buy small mushrooms of approximately the same size, this will give the finished dish an aesthetic appearance. The caps can be used for rolling or marinating, and the legs are suitable for frying. Cleaning honey mushrooms before salting begins with washing: they need to be poured into a bowl and filled with salted water, taking into account that a tablespoon of salt goes to a liter of water. This will help remove all stuck debris, and after 15-20 minutes insects and worms will float to the surface. Then it is advisable to rinse the product prepared for pickling well and you can start cooking.

It is better to cook in an enamel pan. First, bring the water to a boil, and then add the washed mushrooms. Boil them for about 5 minutes. During this time, foam will form on the surface; be sure to remove it. After 5 minutes, change the water, wait until it boils again, then cook for another half hour. It is worth noting that fully cooked mushrooms end up at the bottom of the dish. Before pickling honey mushrooms, do not forget to drain all excess liquid.

Marinade

The taste of the dish directly depends on the quality of the brine and the amount of spices used. Spices play an important role in the recipe, for example, garlic, dill, black peppercorns or cloves make the marinade for honey mushrooms piquant in taste and very aromatic. The canned dish is prepared according to many recipes. The ingredients for the marinade should be chosen according to your personal taste.

Marinating honey mushrooms can be done using brines of different tastes: sweetish, sour-sweet or sour - each taste is achieved thanks to the ingredients used. Fans of spicy and fiery dishes should not skimp on chili pepper, horseradish and garlic. If you want a sweet and sour taste, add more sugar and acid. A moderate amount of cinnamon and cloves will help you prepare a spicy dish.

How long to cook mushrooms

Before pickling, forest products need to be boiled. Every housewife knows about this, but many find it difficult to answer how much to cook honey mushrooms for pickling. The optimal time for cooking is 30-45 minutes. However, during this process you should understand important points, failure to comply with which will affect the taste for the worse. Remember, that:

• It is recommended to cook no later than the second day after collection in the forest.
• You should only use enamel cookware without damage. Any cracks or chips on the surface are places where bacteria collect.
• Before cooking, do not forget to salt the water: a large spoonful of salt is used for two liters of water.
• You only need to cook thoroughly cleaned and washed raw materials.
• The product should be placed in boiling water.
• The foam must be skimmed off during cooking.
• After boiling for five minutes, the mushrooms should be removed from the heat and transferred to new cold water.
• The cooked product will definitely settle at the bottom of the pan.

When cooking forest products, do not miss the opportunity to check their quality using an onion. If the onion turns blue during heat treatment, this factor means that the mushrooms contain toxins. It is worth noting that the forest product is significantly boiled down, so pickling honey mushrooms is carried out on the basis that at least a couple of kilograms of fresh ones will go into a liter jar of ready-made ones.

Recipes for pickling honey mushrooms

Harvesting this type of mushroom for the winter is not much different from the process of canning, for example, champignons. Each housewife can make her own adjustments when marinating honey mushrooms, for example, changing the amount of salt, vinegar, pepper and other spices. The peculiarity of these forest products is that they do not require long soaking. For pickling, you can use just the caps or the whole cap, but the stems will be tougher. Recipes for pickling honey mushrooms are easy, the dishes are quick to prepare, and they turn out delicious.

For the winter

Most housewives note that there is no better cooking method than pickling. Agree, it’s great to open a jar of mushrooms, boil potatoes with them and enjoy delicious food on winter evenings. The process of how to pickle honey mushrooms for the winter in jars begins with the selection of the necessary ingredients:

• sugar – 1 tbsp. l.;
• bay leaf – 2 pcs.;
• main product – 2 kg;
• salt – 2 tbsp. l.;
• garlic – 2 teeth;
• peppercorns – 8 pcs.;
• vinegar - 2 tbsp. l.

Marinating honey mushrooms for the winter will not take much time; every housewife can easily get the result as in the photo. Cooking method:

1. Peel the mushrooms, prepare for cooking: sort and soak. Add citric acid and salt to the water.
2. Place in a colander, add cold water, boil and simmer for ten minutes. Drain the water, pour in new water and bring the forest fruits to readiness (it will take about 35 minutes), until they completely settle.
3. Prepare the marinade: fill a container with a liter of water and add all the necessary ingredients. Cook for 10 minutes, then add vinegar and remove from heat.
4. Place the mushrooms in sterile jars, fill them up to the neck with marinade and roll them up.

Quick marinating

Quick pickling of mushrooms allows you to eat the finished dish after just a few hours from the start of preparation. Even beginners who have never encountered before how to pickle honey mushrooms quickly can master the recipe. To do this you need:

• peppercorns – 8-10 pcs.;
• mushrooms – 1 kg;
• bay leaf – 2-3 pcs.;
• vinegar - 6 tbsp. l.;
• cinnamon - to taste;
• salt, sugar - 1 tsp each;
• garlic - 2 teeth.

The marinating process goes like this:

1. First, boil the forest product for 45 minutes, skimming off the foam all the time.
2. Separately prepare the marinade and boil it for 5 minutes.
3. Drain excess water from the container.
4. Place the honey mushrooms in a jar, filling them with marinade. Just throw out all the spices in it.
5. Seal the container tightly with a lid and let it cool.
6. Place the almost pickled mushrooms in the refrigerator. After 1.5 hours, place them on a plate, seasoning with sunflower oil and chopped green onions.

Without sterilization

The finished snack has low calorie content and impeccable taste. Try adding vegetable oil and onion rings to the plate before serving, it will be even tastier. Canning honey mushrooms without sterilization occurs provided that you have all the necessary ingredients:

• onion – 1 pc.;
• vinegar - 10 tbsp. l.;
• sugar – 2 tbsp. l.;
• main product – 2 kg;
• salt - 1 tbsp. l.;
• cloves – 1-2 pcs.;
• peppercorns – 4 pcs.;
• bay leaf – 2 pcs.

At home, the process should be done like this:

1. Peel and rinse the mushrooms thoroughly, add water until it covers them by 2 centimeters. Boil the contents, skimming off the foam.
2. After half an hour, you can drain the liquid and then fill it with new one.
3. Add all the necessary spices, cook in the marinade for 15 minutes from the moment the water boils. Remove from heat.
4. You need to place hot mushrooms into jars, and immediately roll up the containers with lids. It is recommended to store in a cool place.

Salad of pickled mushrooms

There are many such dishes, but it is worth paying attention to simplified options that do not require expensive ingredients, and their preparation takes a minimum amount of time. You will need:

• potatoes – 400 g;
• salt - to taste;
• pickled mushrooms – 1 jar;
• boiled beans – 150 g;
• pickled cucumbers – 200 g;
• onion – 100 g;
• oil – 3-4 tbsp. l.;

It’s easy to prepare a salad from pickled mushrooms. It will look like in the photo if you do everything step by step:

1. Cool the boiled potatoes and cut them into cubes.
2. Cut the cucumbers into circles and the onion into rings.
3. Mix all the products, season with oil and salt.
4. Let the salad sit for a while to give it a richer flavor. Before serving, do not forget to mix the ingredients thoroughly.

In Korean

If you like spicy food, you can prepare the dish according to this recipe. Honey mushrooms in Korean are made with the following additional products:

• vinegar - 3 tbsp. l.;
• oils – 30 g;
• carrots – 2 pcs.;
• salt, sugar - 1 tsp each;
• garlic – 3 teeth;
• spices for Korean dishes.

As in the photo, honey mushrooms in Korean will turn out if you follow the recommendations:

1. Peel the mushrooms and boil them for 45 minutes.
2. Peel the carrots and garlic, grate and combine with seasonings.
3. Add mushrooms to the remaining ingredients and stir.
4. Place in the refrigerator for 3 hours.
5. If you want to give the dish an original taste, fry and add onions to the main mass.

Video: preparing honey mushrooms for the winter

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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

1. The mushrooms that we collected must be sorted out: remove twigs, leaves, and clean them from dirt.
2. 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 water. We are waiting again. This procedure must be repeated three times.
3. 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.
4. 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 it. 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:

1. 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.
2. 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.
3. 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.

1. 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:

1. 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.
2. Remove from heat and drain the liquid. Then the mushrooms will need to be washed under running water.
3. Put it in a saucepan, 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.
4. 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. Put the marinade on the fire and bring to a boil.
5. 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 time is running out or I’m 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:

1. 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.
2. 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.
3. This is how we prepare the marinade. Add salt, granulated sugar, bay leaf, pepper and cloves to a liter of water.
4. 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:

1. Boil water, add salt, and add pre-washed mushrooms to it. 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.
2. 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.
3. After this, stir and cook for another 10 minutes.
4. 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 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:

1. 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.
2. 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.
3. 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.
4. 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!

It’s worth going to the forest for these mushrooms; picking them is a pleasure, and most likely all mushroom pickers know how to pickle honey mushrooms for the winter. But, if you don’t know yet, then here I will try to tell you everything.

You can collect a lot of honey mushrooms at once; they usually grow in whole families on the stumps of fallen trees. But when collecting you need to be careful, there are very similar doubles, false honey mushrooms, which are easy to confuse, the latter are very poisonous, if you have doubts about what mushrooms you have in front of you, break the cap, a real honey mushroom will have white flesh at the break, and a false one will have yellow flesh .

They are also one of the most beneficial mushrooms; they say that they have a positive effect on the thyroid gland and all hematopoietic processes in the body. Even if they weren’t so healthy, we would still love them simply for their taste. These mushrooms can be fried, or in salads, and the mushroom caviar you get is simply delicious.

Another undoubted advantage of these delicious mushrooms is that there is much less fuss with their preparation than with boletus or similar mushrooms. There is no need to peel them, just soak them so that all the debris floats up and rinse.

Pickled honey mushrooms for the winter

It is best to select small mushrooms of the same size for canning, then they look especially beautiful. But if this is not possible, then you can cut them into pieces. The first thing I always do is separate the caps; I use them for preservation, and I use the legs for roasting, caviar, or drying them for winter soups.

In order to wash honey mushrooms without problems, you just need to fill them with water with the addition of salt, a tablespoon per liter, quickly all the garbage comes off and all the living creatures float up.

Before canning, pickling or pickling, honey mushrooms are usually boiled for an hour, but sometimes they are also boiled in a marinade. In general, read the recipes and choose the best ones.

Pickled honey mushrooms, recipes

Another important note for someone is that honey mushrooms do not have to be pickled fresh; you can even take frozen ones or even packaged semi-finished products from the store.

Recipe for pickling honey mushrooms in a quick way

For this we will need:

• Fresh or frozen honey mushrooms
• Glass of water
• One and a half tablespoons of salt
• One and a half tablespoons of 9% vinegar
• Three black peppercorns
• Three clove buds

How to marinate honey mushrooms:

After cleaning, rinse the mushrooms and let the water drain well. Place them in a saucepan and add water until just covered. Let it boil for ten minutes and pour out the first water, rinse again under the tap.

Pour water again and boil until the honey mushrooms begin to sink to the bottom of the dish. Then we put them in clean jars with a slotted spoon, and add spices and salt into the water. Fill the jars up to the neck with the prepared marinade.

Recipe for pickling honey mushrooms in jars for the winter

What we will need for marinating:

• Opyatki
• Liter of water
• 160 ml vinegar 9%
• Two laurel leaves
• Five black peppercorns
• Three clove buds
• Five allspice peas
• Two spoons of salt
• Three tablespoons of sugar

How to properly pickle honey mushrooms for the winter:

We clean and wash the mushrooms, fill them with cold water in a convenient container and add some salt, cook for about twenty minutes, always skimming off the foam. Then pour them into a colander and let them drain thoroughly.

Next we will need half a liter jars and tight nylon lids with a recess. We sterilize everything, it is advisable to dry the jars, put peppers, bay leaves and cloves in them. We tamp the not too boiled mushrooms on top.

We cook the marinade from water with salt and sugar, add vinegar at the end and after boiling, immediately pour it into jars with mushrooms. Then we just cover the jars with lids and sterilize them for twenty minutes, after covering the lids, fill them with boiling water to make them softer, and stretch them onto the jars.

How to pickle honey mushrooms for the winter with vinegar, recipe

We will need to take for the recipe:

• Any honey mushrooms, fresh ones are better
• One and a half liters of water
• Two cloves of garlic
• Six allspice peas
• Two laurel trees
• Two spoons of vinegar 9%
• Two spoons of salt
• Tablespoon sugar

How to deliciously pickle honey mushrooms for the winter:

We wash the already peeled mushrooms and boil them for ten minutes, after which they need to be washed again, preferably right in a colander, and let the water drain thoroughly.

Pour the already boiled and clean mushrooms with water into the marinade, cook for half an hour, take out the mushrooms and pack them immediately into sterile jars. Strain the broth through a clean gauze, add all the spices and boil for ten minutes. At the end, add vinegar and turn off the stove. pour the marinade into jars and close the lids.

Not only honey mushrooms, but any mushrooms drenched in hot marinade should cool at room temperature.

How to pickle honey mushrooms for the winter without sterilization

What you need for the recipe:

• A kilo of fresh honey mushrooms
• Liter of water for marinade
• 140 ml vinegar 9%
• Laurel leaf
• Six black peppercorns
• spoon of salt
• Two spoons of sugar

How to pickle honey mushrooms:

We sort out the mushrooms, fill them with just clean water, or in a bucket. Leave for a little if they are too dirty. Next, rinse under the tap and cut, remove the stems, and leave the caps for pickling.

Pour the honey mushrooms into a convenient container, add water and boil slowly for half an hour until they settle, always skimming off the foam. After draining the water, wash the mushrooms again and let them drain. At this time, cook the marinade with all the spices.

Pour honey mushrooms into the prepared marinade and boil for fifteen minutes, adding vinegar at the end. Immediately put into jars and close with lids.

Mushrooms do not like metal lids; the harmful botulism virus usually accumulates under them. Use tight nylon lids for marinating.

Pickled honey mushrooms, recipe from grandma

What you should have on hand:

• Five kilos of freshly picked honey mushrooms
• A glass of vegetable oil
• Eight allspice peas
• Five laurel leaves
• Five black currant leaves
• Two dill umbrellas
• For a liter of water, 2 tablespoons of table salt and one of sugar.
• A tablespoon of vinegar essence 70%
• Five cloves of garlic

How to marinate mushrooms this way:

Dump the mushrooms into a basin or bathtub with water and wash them of debris; you can soak them for an hour to make cleaning easier. Next we need to rinse them in running water, or in a colander in small portions and at the same time let the excess water drain.

Next you need to fill them with water, add a little salt and boil for twenty minutes. Drain all this broth and rinse the mushrooms again under running water. Pour in again, this time we must measure the amount of water, because we will immediately cook the marinade.

Add all the spices, garlic, cut lengthwise into slices, and vegetable oil to the mushrooms covered with water. Cook like this for twenty minutes. At the end, pour vinegar and place the mushrooms along with the liquid in sterile jars. We tighten the lids and leave them covered under the blanket.

Delicious recipe for pickling honey mushrooms

For him we will take:

• Honey mushrooms from the forest
• Liter of water
• A tablespoon of salt and vinegar essence
• Half a glass of sugar
• Five cloves of garlic
• Eight black peppercorns
• Two laurel leaves
• Three carnations in buds

How to pickle honey mushrooms deliciously:

Peel and wash the mushrooms, boil for ten minutes in lightly salted water. Drain the first water and wash the mushrooms well. Fill it with water again and let it cook, this time for half an hour and drain the water again.

Now we take the amount of water required for the marinade and add all the spices at once, after boiling, pour out the vinegar and put the mushrooms in it, let it simmer for five minutes and put it in jars so that the marinade reaches up to the hangers. The rest will be a layer of vegetable oil, immediately close the lids.

The mushroom season is coming to an end. Honey mushrooms are one of the last mushrooms that can be found in the forest in the fall. Today I will tell you how to pickle honey mushrooms for the winter. However, according to this recipe, you can marinate any other mushrooms - fly mushrooms, porcini mushrooms.

First, let's sort through the honey mushrooms: for pickling, we will select small whole mushrooms, and from large and broken ones I will make them. Large honey mushrooms can also be pickled, but small, neat mushrooms look aesthetically pleasing on the holiday table.

To prepare pickled mushrooms you will need:

Honey mushrooms - 3 liters;

Water - 1 liter;

Acetic acid 70% - 2 tsp;

Sugar - 3 tsp;

Salt - 2 tbsp;

Bay leaf 2 pcs;

Sweet peas - 5 pcs;

Black peppercorns - 5 pcs;

Cloves - 5 pcs;

Garlic - 5 cloves;

Vegetable oil - 2 tbsp.

Honey mushrooms boil down much more strongly than other mushrooms, so this set of products will yield only one 750-gram jar. If you have more honey mushrooms, increase the remaining ingredients several times.

Recipe for making pickled mushrooms:

1. Clean honey mushrooms from forest debris and rinse well with water. Honey mushrooms do not require long soaking in water, you just need to rinse them well.

2. Boil mushrooms in two waters. First, boil for 10 minutes and drain completely. Cook in the second water for 20 minutes.

3. Drain the water from the mushrooms and place them in a colander.

Let's prepare the brine for marinating honey mushrooms:

4. Pour a liter of cold water into the pan. Add 2 tablespoons of salt, 3 teaspoons of sugar, 2 bay leaves, 5 allspice peas, 5 black peppercorns, 5 cloves, 5 chopped garlic cloves. Let the brine simmer for 10 minutes.

While the brine is preparing, you can prepare the jars and lids.

5. Boil the lids for 3 minutes, sterilize the jars in the microwave for 3 minutes.

6. Add mushrooms to the brine and cook from the moment of boiling for 15-20 minutes. After removing from heat, add 2 teaspoons of vinegar.

7. Place the finished hot mushrooms together with the brine tightly into jars. Above pour 2 tablespoons of boiled vegetable oil, for longer storage.

8. Screw on hot lids. Cool slowly, covering with a warm blanket.

9. After a couple of days, you can try the pickled mushrooms; during this time they will marinate well. It’s better to leave honey mushrooms for the winter, so that later, on cold winter evenings, you can remember the bright autumn days. Before serving, add chopped onions.

Bon appetit!

And if you still have a question: “How to pickle honey mushrooms or other mushrooms for the winter?”, then we are coming to you! I mean, ask your questions in the comments - I’ll definitely answer!

I will be happy to share with you a few more “mushroom” recipes:

Chanterelles can also be pickled, and you can also prepare them for the winter. But we prefer them