Hello! I think you won’t argue with me that autumn is the best time to prepare mushrooms for the winter. In my opinion, pickled honey mushrooms are the most delicious of all types of mushrooms, of course, if they are prepared correctly.
They can be used in salads or served separately. They are easy to clean, all you have to do is rinse and marinate properly. After all, the marinade is the key to the success of your dish!
This wonderful snack is not only tasty, but also healthy. Also, this type of mushroom is an excellent prophylactic against many inflammatory processes in the body.
Honey mushrooms can easily compete with blueberries in vitamin C content!
And for us, beloved girls and women, I will say that these representatives of the forest kingdom are also low-calorie.
There are a great many ways to prepare such a wonderful appetizer, because this is an original Russian dish. Today I want to please you with the most popular and most delicious recipes. The collected options are completely simple and fast enough, so you can easily pickle a couple of jars at home without anyone’s help.
Pickled honey mushrooms for the winter according to the most delicious recipe
As you know, any taste of a dish is enhanced by various additives, namely spices. For mushrooms, the following ingredients can act as spices: black peppercorns, ginger, tarragon, cardamom, cinnamon and star anise, paprika and mustard, barberries and cranberries, garlic and sunflower oil. You can safely add all these spices to any recipe and end up with a unique taste.
However, do not overdo it with additives! Otherwise, you will not feel the natural taste and smell of the honey mushrooms themselves. And if you are not sure about the need to add certain spices, then it is better to avoid them altogether. Otherwise, you risk ruining the entire dish.
Ingredients:
- Honey mushrooms - 1 kg;
- Water - 1 l;
- Sugar - 2 tbsp. spoons;
- Vinegar 9% - 6 tbsp. spoon;
- Salt - 2 tbsp. spoons;
- Dill - a couple of inflorescences;
- Black peppercorns - 8 pcs.;
- Bay leaf - 2 pcs.;
- Cloves - 5 buds;
- Sunflower oil - 1 tbsp. spoon (per jar).
Cooking method:
1. First of all, you need to properly prepare the mushrooms. Clean them of twigs and dirt, cut off the lower part of the stem, and then rinse thoroughly in plenty of cold water.
2. Now transfer the raw materials into a large saucepan with water. Place over moderate heat and bring the contents to a boil. When foam appears, be sure to remove it. Cook the mushrooms until they sink to the bottom. Then turn off the heat and drain the water using a colander.
3. Let the honey mushrooms cool a little while you prepare the marinade. Pour clean water into a small saucepan and add salt, sugar, and all spices except vinegar. When the water boils and the bulk spices dissolve, pour in the vinegar and carefully transfer the boiled mushrooms into the boiling marinade. Continue cooking our mixture for 7-10 minutes.
By the way, the stronger the brine, the better the mushrooms will be stored, but you should not over-salt them.
4. After time, place the mushrooms in prepared sterilized jars and add one tablespoon of sunflower oil. And then fill them with hot marinade to the very top.
Do not forget that there should be no air left in the jar!
5. Then roll up the jars, wrap them in a blanket and cool. Store in a cool and dark place.
Marinated honey mushrooms in jars with vegetable oil
No matter what anyone says, the best pickled mushrooms are in oil! They are so delicious to eat with boiled potatoes. This is a perfect combination, better than any restaurant gastronomic offer.
I liked this recipe because of its simplicity. The brine is quite simple. The longest part here is to peel and wash the mushrooms. When you do this, it always seems like there are a lot of them. And then you cook, and there’s already half a pan left...
Ingredients:
- Honey mushrooms - 2 kg;
- Salt - 30 grams (tablespoon);
- Vinegar 9% - 50 grams;
- Water - 200ml;
- Vegetable oil - 100 grams;
- Garlic - 6 cloves;
- Dill is dry.
Preparation progress:
1. Wash honey mushrooms at least 5 times or clean them. Cut off the roots. Remove the skirts from under the hats. Scrape the legs. You can soak the mushrooms in water for 1 hour.
2. In a separate bowl, mix salt, water and vegetable oil.
It is better to take the liquid warm.
Stir everything until completely dissolved.
3. Place the prepared mushrooms in a saucepan. Pour in a mixture of water, oil and salt. Sprinkle vinegar on top. Put it on fire. Once it boils, boil the honey mushrooms for 30 minutes.
4. Place 2 cloves of garlic, chopped with a knife, and dried dill into each jar. Place hot pieces on top.
5. Place a cloth napkin or towel on the bottom of a large saucepan. Place containers of mushrooms on top.
Fill the containers with water up to the middle.
Place it on the fire and sterilize it for 15 minutes from the moment it boils. Put the lids there too.
6. Cover hot jars with sterilized lids. Turn it upside down. Then wrap them in a towel and let them cool like that.
If you do not like dried dill, then you can add any other seasonings to your taste. But it makes them very fragrant. The smell permeates the entire apartment!
How to quickly and tasty pickle honey mushrooms without sterilization
Well, this recipe is for those who appreciate pickling without sterilization, as well as for those who want to quickly cook mushrooms. But this will not make them the least tasty! And you can verify this if you use the following photo instructions.
Ingredients:
- Honey mushrooms - 1 kg;
- Salt - 1/2 tbsp. spoons;
- Soy sauce - 3 tbsp. spoons;
- Vinegar - 50 ml;
- Water - 2 tbsp;
- Sugar - 1 tbsp. spoon;
- Bay leaf - 3 pcs.;
- Ground black pepper - 1/2 teaspoon.
Cooking method:
1. Prepare the mushrooms in advance: peel and rinse, cut off the lower part of the stem. Then boil them in boiling water for 25 minutes. Then drain the raw materials in a colander.
2. Transfer the boiled honey mushrooms to a clean saucepan, add water (2 tbsp.) and add salt, sugar, bay leaf and ground black pepper.
3. Boil the contents for 30 minutes. Don't forget to remove any foam that appears. At the very end, add vinegar and soy sauce. Mix everything well and cook for another 15 minutes.
4. Now all you have to do is put the mushrooms into jars, roll them up and cool them.
Remember that this snack can be stored for 3 months at a constant temperature in the refrigerator.
Marinated honey mushrooms from frozen mushrooms without sterilization
When I was selecting my recipes for this article, I thought that if not everyone grows these wonderful mushrooms, I really want to cook them myself. Lastly, I’ll tell you how to pickle honey mushrooms at home from frozen, store-bought ones, and they taste no worse.
A set of products for a 700 gram standard pack:
- Frozen mushrooms – 1 pack;
- Granulated sugar – 30 grams;
- Rock salt – 30 grams;
- Laurel – 1 piece;
- Dill – 2 inflorescences;
- Pepper – 2 peas;
- Black pepper – 6 peas;
- Vinegar – 4 teaspoons;
- Drinking water – 0.5 liters.
Let's start preparing:
- There is no need to pre-defrost the product; immediately put it in boiling water. Then we wait for it to boil again and cook for twelve minutes.
- Set the saucepan aside. Meanwhile, prepare the brine for pouring.
- Heat the drinking liquid, add dry ingredients into it, and boil for about five minutes.
- We remove unnecessary liquid using a strainer, rinse lightly and add to the brine. Boil for twelve minutes.
- Remove from heat and add the prepared amount of 9% vinegar. Then pour the snack into sterile containers of any size convenient for you.
This is precisely the difference, such a dish is not stored for a long time, but in principle, why store them if you can prepare a new snack at any time convenient for you.
Jars should only be stored in the refrigerator for sixty days.
That's all, my friends, but this is not my last collection of articles on harvesting autumn mushrooms for the winter. So until we meet again, and I wish you only the most delicious dishes on the table. And of course, if you have your own unique preparation methods, write in the comments, I will be happy to prepare them for your family.
If you don’t know how to cook mushrooms, go to our article on how to cook mushrooms. There we talk about the intricacies of preparing different mushrooms.
Pickled honey mushrooms - a quick recipe at home
But for the next option, young and freshly picked mushrooms are suitable. The snack will turn out very tasty and nutritious, and the fruits will retain all their elasticity.
Ingredients:
- Honey mushrooms - 1 kg;
- Bay leaf - 2 pcs.;
- Table vinegar - 2 tbsp. spoons;
- Garlic - 3 cloves;
- Black peppercorns - 5 pcs.;
- Salt - 1 tbsp. spoon;
- Water - 1 liter.
Cooking method:
1. As usual, remove the mushrooms from twigs and dirt and rinse thoroughly. Place them in a saucepan, add 1 glass of water and cook over medium heat after boiling for 25-30 minutes, removing any foam that appears.
2. Drain the first water and rinse the honey mushrooms.
3. Put the mushrooms back into the pan, fill with clean water, add all the ingredients according to the list (cut the garlic into thin slices) and cook over the fire for 15 minutes after boiling.
4. Now place the raw materials in sterilized jars and fill them with the remaining marinade. Roll up the jars with lids and leave for 12 hours at room temperature.
5. After this time, you can start eating or put the jars away for storage.
Marinated honey mushrooms with 70 percent vinegar
There are many recipes for making honey mushrooms. Some people make it with 9% vinegar, others use essence. But you can put 70% if you have it. It makes mushrooms no less tasty.
This method of marinated with garlic is what you need. They turn out slightly spicy, juicy and elastic. If you add dill seeds or umbrellas to this set of seasonings, they will also become aromatic. I want to eat these all the time instead of lunch and dinner!
Ingredients:
- Forest mushrooms - 2 kilograms;
- Water - 1 liter;
- Salt - 2 tablespoons;
- Sugar - 1 tablespoon;
- Vinegar 70% - 1 teaspoon;
- Cinnamon - a pinch;
- Cloves - 5 pieces;
- Allspice - 5 peas;
- Garlic - 1 head.
Preparation progress:
1. Wash honey mushrooms at least 5 times or clean them. Cut off the roots. Remove the skirts from under the hats. Scrape the legs.
Soak the mushrooms in water for 1 hour.
2. Place them in a saucepan and boil in salted water. Once it boils, simmer for 5-7 minutes. Skim off any foam, if any. Drain in a colander and rinse them under cold water.
3. Pour water again and place the boiled preparations in it. Bring them to a boil. Cook for 15 minutes. Remove foam, if any.
Drain the liquid again.
4. Pour boiling water into the pan. Add salt, sugar and cinnamon. Then pepper, cloves and mushrooms. Cook for 5 minutes. A minute before the end of cooking, add the peeled garlic, cut with a knife. Pour in 1 teaspoon of vinegar.
5. Sterilize jars and lids. Place the hot preparations into prepared containers. Close with lids. Cover with a towel and let them cool like that.
They have an unusual taste with cinnamon. It sounds very strange, but just try them and you will always cook like this. Other seasonings can be added as desired.
Step-by-step recipe for pickling mushrooms in 15 minutes
But the next marinating option will suit everyone without exception. This is a classic of the genre. A method that all housewives use, including me. Because it is proven and successful.
Don't forget that you can add any spices and herbs to taste, making the appetizer even richer and more delicious.
Ingredients:
- Mushrooms - 1 kg;
- Water - 1 l;
- Salt - 1.5 tbsp. spoons;
- Vinegar 9% - 50 ml;
- Peppercorns, cloves - to taste.
Cooking method:
1. Be sure to clean and thoroughly rinse the harvested crop. Next, place the mushrooms in boiling water and cook over the fire until the mushrooms sink to the bottom.
Beware of poisonous mushrooms! If you can’t tell for sure whether you actually cut the mushrooms, then it’s better to throw away these mushrooms. Health is more important!
2. Transfer the cooked mushrooms to a container (in clean, sterile jars).
You can add a little lemon juice or citric acid to the jars, then your mushrooms will not change color.
3. Now prepare a marinade based on mushroom broth. Just add salt and spices. And then boil the mixture over moderate heat for 15 minutes.
4. Next, pour vinegar into the boiling marinade. Pour it into jars filled with mushrooms.
5. Close the lids tightly enough to prevent air from getting inside.
6. Cool and store in the cellar or refrigerator.
