Honey mushrooms marinated with apple. Honey mushrooms marinated with apple cider vinegar: appetizer recipes

You can pickle honey mushrooms either with table vinegar - then the pickling will take 10 days, or without table vinegar, but with the addition of balsamic or apple vinegar - then the pickling will take 2 weeks.

How to pickle honey mushrooms

What is needed for pickling honey mushrooms
For 1 liter of water
2 tablespoons sugar
1 tablespoon salt
Spices: 2-3 cloves, 3 bay leaves, 10 allspice and black peppercorns, half a teaspoon of cinnamon, 2 cloves of garlic
7 tablespoons vinegar 9% and a teaspoon balsamic vinegar

Food preparation
1. Sort the mushrooms, remove leaves and twigs, and rinse.
2. Soak the mushrooms in cold water (so that the water completely covers the mushrooms) for 2 hours.
3. Rinse honey mushrooms.
4. Place honey mushrooms in a saucepan, add water, add salt (for every liter of water - a tablespoon of salt), cook for 1 hour after the water boils, skimming off the foam.
5. Rinse honey mushrooms under cold water.

Marinating honey mushrooms
1. Put the marinade in a saucepan on fire: mixed water, vinegar, salt, sugar and spices.
2. When the marinade boils, add honey mushrooms and cook for 20 minutes.
3. Divide the honey mushrooms into jars, cool, and store in a cool, dry place.
4. The honey mushroom preparation will be pickled after 10 days.

Fkusnofacts

What honey mushrooms should I use for pickling?
Ideally, use small mushrooms. Large honey mushrooms are more suitable for drying, but if they still need to be pickled, it is better to cut them before cooking.

In which pans should you cook honey mushrooms for pickling?
To cook honey mushrooms, you must use enamel or steel pans.

In which jars should honey mushrooms be pickled?
Small jars are most suitable for pickling honey mushrooms. Open the jar and immediately consume all the honey mushrooms from the jar as food, because the shelf life of open honey mushrooms is only a couple of weeks.

In what ratio should you take honey mushrooms and marinade?
First, fill the jar to the brim with honey mushrooms and only then add the marinade.

In what ratio should I use marinade ingredients and mushrooms?
For 1 kilogram of mushrooms, you need to provide 1 liter of marinade. From 1 kilogram of fresh mushrooms you will get 1 liter of pickled mushrooms.

How to use spices for pickling honey mushrooms?
For convenience, spices can first be tied in a linen bag and placed in a saucepan. At the end of preparing the pickled mushrooms, it will be enough just to remove the bag - then, by the way, hard spices will definitely not be found in the finished dish.

How to pickle honey mushrooms with balsamic vinegar

Products for marinating with balsamic vinegar
for 1 liter of water
Salt - 1 heaped tablespoon
Sugar - 2 heaped tablespoons
Cloves, bay leaves, peppercorns, cinnamon, fresh lingonberry leaves - 200 milliliters
Balsamic vinegar - 200 milliliters

How to pickle honey mushrooms with balsamic vinegar
1. Pour cold water over honey mushrooms.
2. Selecting honey mushrooms from the water one at a time, clean each one of leaves and debris.
3. Pour water over the mushrooms and leave for 2 hours so that all forest debris and sand are removed.
4. Place honey mushrooms in a saucepan, add fresh water and put on fire.
5. Bring to a boil, add salt, add spices and cook the mushrooms for 20 minutes after boiling, skimming off the foam with a spoon or slotted spoon.
6. Pour 3 tablespoons of balsamic vinegar into the pan, stir and bring to a boil again.
7. Pour in the remaining vinegar and cook for another 20 minutes.
8. Stir vigorously and cool the boiled mushrooms slightly.
9. Pour boiled mushrooms into hot sterilized jars and add marinade.
10. Screw on the pickled mushrooms with lids, cool and store for the winter.

Honey mushrooms with apple cider vinegar

Products for marinating honey mushrooms with apple cider vinegar
for 0.5 liters of water
Honey mushrooms - 1 kilogram
Salt - 2 heaped tablespoons
Sugar - 1 tablespoon
Apple cider vinegar 5% - half a glass
Laurel - 3 leaves
Garlic - 4 cloves
Ground black pepper - 1 level teaspoon
Ground cinnamon - half a teaspoon

How to cook honey mushrooms with apple cider vinegar
1. Process the mushrooms - pour cold water for 2 hours, then peel and rinse.
2. Pour fresh water over the honey mushrooms, put on fire and cook for 30 minutes, skimming off the foam.
3. Place honey mushrooms in a sieve to drain excess water.
4. Pour half a liter of water into a saucepan, add bay leaves, peeled garlic, pepper, cinnamon, salt and sugar.
5. Place the pan with the marinade on the fire and boil.
6. Place the mushrooms in the marinade and cook in the marinade for 15 minutes.
7. 1 minute before turning off, pour in all the apple cider vinegar, cook after boiling for 1 minute with constant stirring so that the vinegar disperses throughout the marinade.
8. Place the mushrooms in jars using a slotted spoon and pour in the marinade.

Honey mushrooms cooked with apple cider vinegar will be ready in 2 weeks.

Author/editor - Lidia Ivanova

Reading time - 4 min.

Mushroom pickers know that in a good year, under favorable conditions, you can collect two or even three buckets of mushrooms in the same place. Fragrant and delicious mushrooms often become decoration festive table. And even in winter, when you simply can’t find fresh mushrooms, it’s so nice to pamper your loved ones with a jar of pickled honey mushrooms.

The process of pickling honey mushrooms is practically no different from the process of canning any other mushrooms. Moreover, each housewife has her own recipe, which differs in the amount of spices, vinegar or cooking time.

Cooking features

There is no need to soak honey mushrooms for several hours. Soaking is necessary only to remove sand and small debris from the mushrooms.

Small mushrooms with whole caps are selected for pickling. The legs have a slightly harsh taste, and therefore one third of them are removed.

Honey mushrooms with apple cider vinegar

Required Products:

• fresh honey mushrooms - 1 kilogram;
• 6-7 tablespoons of apple cider vinegar;
• 1.5 cups salt;
• 2 garlic cloves;
• a teaspoon of sugar;
• 3 bay leaves;
• 2 full glasses of water;
• a little cinnamon and black pepper.

Cooking process:

First, you should thoroughly clean and rinse the mushrooms. After this, honey mushrooms are thrown into boiling water, and after they boil again, the mushrooms should be cooked for at least 30 minutes. During the cooking process, it is necessary to carefully remove the foam. After cooking, the mushrooms are strained through a colander and left to cool.

To prepare the marinade you will need a deep pan. Water is poured into it. After boiling, add spices, salt, sugar to the water and boil for another 5-7 minutes. The cooled mushrooms are carefully lowered into the boiling marinade and cooked for another 10 minutes.

The finished mushrooms are placed in sterilized jars, filled with marinade and sterilized for another 25-30 minutes. Now the mushrooms can be rolled up and stored.

Honey mushrooms without seaming

Ingredients:

• 5 kilograms of mushrooms;
• 1 tablespoon apple cider vinegar;
• 1.5 liters of water;
• 100 grams of salt and sugar;
• a little black pepper and cinnamon;
• 50 grams of vegetable oil.

Preparation:

The mushrooms are soaked in water for half an hour, then washed, filtered and boiled for 5 minutes. The mushrooms are transferred to a saucepan, poured with cold marinade and put on fire. After the water boils, cook the mushrooms for another 30 minutes. Ready mushrooms are placed in dry sterilized jars, filled with marinade, vegetable oil and closed with plastic lids.

Collecting honey mushrooms is very easy: they do not hide in the grass and, as a rule, do not grow alone. To find several kilograms of mushrooms in one place at once, you just need to carefully examine the tree stumps. Many mushroom pickers know how to pickle honey mushrooms correctly, and every housewife, who has a basic mushroom recipe in stock, simply adds something of her own. There are many variations of preparation: it can be canned for the winter, pickled mushrooms at home for a festive or everyday table.

In addition to its amazing taste and ease of collection, honey mushrooms have a beneficial effect on the human body. Eating mushrooms has a beneficial effect on the functioning of the thyroid gland, and the microelements included in the composition take part in the processes of hematopoiesis. Of course, people do not use them in their diet because useful qualities, but simply because they are delicious. Caviar is prepared from these mushrooms and added to salads, first and second courses. Pickled mushrooms for the winter are an excellent appetizer for any feast.

Another positive feature is the minimum effort not only in cooking, but also in preparation. Unlike other mushrooms, honey mushrooms do not need to be cleaned, just soak them in water and all the debris will float up, then you can simply rinse them thoroughly.

You just need to be careful when collecting and know how to correctly distinguish honey mushrooms. There are so-called false mushrooms that look like real ones, but are very poisonous. There is still a difference between the double and the natural mushroom: the false mushroom has yellow flesh at the break of the cap, while the safe mushroom has white flesh.

In order for delicious pickled or canned mushrooms to turn out correctly, it is important to know about all the subtleties and features during preparation and cooking.

For pickling, it is better to choose the smallest specimens, preferably of the same size, then when served they will look more appetizing and marinate more evenly. If the harvest is large, it is better to pre-cut it. It is better to disassemble large specimens into caps and stems: the former will be used for pickling, and the latter for frying or drying.

Pickling honey mushrooms at home is very simple and easy to clean. To get rid of dirt and living creatures that may be hiding under the cap, just pour salted water over the mushrooms, and all the excess will float to the surface.

Usually, before canning or pickling, mushrooms are first boiled, but in some recipes it is recommended to do this together with the marinade. They need large quantities water: this is the only way to get rid of mucus. How long to cook honey mushrooms depends on the size (but not less than one hour). In addition, in order to cook mushrooms correctly and tasty, you need to adhere to a number of rules and follow cooking recipes:

• take as much water as possible for cooking or after the first boil, change the water to clean water;
• be sure to remove the foam that floats in during the cooking process;
• if the recipe contains garlic, it is added at the end: long-term processing spoils its taste;
• Both fresh and previously frozen mushrooms are suitable for preserving and pickling honey mushrooms at home;
• You need to cook honey mushrooms for about an hour, but if you plan to preserve them for the winter, the cooking time should be reduced.

As it turns out, preparing honey mushrooms is very simple; the main thing is to choose the mushrooms of the right size and prepare them, following all the simple recommendations. It is very convenient to marinate honey mushrooms for the winter according to recipes, and the mushrooms turn out tasty and aromatic.

Cooking recipes

There is no need to soak the mushrooms for a long time, much less peel them. The leg is a little tougher than its cap, so it's better to get rid of it. The legs can be dried for soup or immediately prepared for fried caviar. But almost every housewife knows how to pickle honey mushrooms. It is important to remember the recipe, and the ingredients and seasonings can be changed to suit your taste.

Recipes for preparing pickled mushrooms differ only in the duration of storage: preparation for the winter or for immediate use.

Simple pickled mushrooms

The fastest and simplest recipe for pickling honey mushrooms allows you to enjoy aromatic salted mushrooms immediately after cooking or pickle honey mushrooms for the winter.

To marinate universal mushrooms you need:

• 1 kilogram of washed or thawed mushrooms;
• 1 liter of water;
• 10 grams of salt;
• 20 grams of sugar;
• 50 ml vinegar;
• black peppercorns, bay leaf and cloves to taste.

But you can also add nutmeg (it will add piquancy) or garlic for flavor. These ingredients also diversify the recipe for pickling honey mushrooms.

Boil honey mushrooms in salted water until they sink to the bottom. If mushrooms are prepared for consumption after marinating, boil for an additional 20 minutes. When canning, you don't need a lot of cooking time. Be sure to remove foam during the process.

While the main ingredient is cooking, prepare the marinade. Stir spices and seasonings in a liter of water and place on low heat. After boiling, add pre-boiled mushrooms and simmer over low heat for another 10 - 15 minutes. After cooling, put into jars and roll up. For winter preservation, sterilize jars and lids in advance.

Honey mushrooms marinated at home

You can marinate honey mushrooms this way for daily use, but the recipe is not suitable for winter harvesting.

To prepare 2 half-liter jars of pickled honey mushrooms you need:

• 1.5 kilograms of honey mushrooms;
• 2 liters of boiled water;
• 2 teaspoons concentrated vinegar;
• 50 grams of sugar and salt;
• 40 grams of sunflower oil;
• pepper and cinnamon to taste.

Boil the washed honey mushrooms in boiling water for 10 – 15 minutes. Place poached mushrooms in a chilled honey mushroom marinade made from 1.5 liters of water and spices. Cook over low heat for 40 - 50 minutes, remembering to remove the foam. After cooking, place in clean jars, pour in 2 tablespoons of vegetable oil and seal with lids. You can eat mushrooms after a day, but store them in a dark place, avoiding sunlight.

Honey mushrooms with apple cider vinegar

Marinating with apple or wine vinegar gives the mushrooms a unique zest and piquant taste. The recipes for pickling honey mushrooms are similar and differ only in the set of spices.

To prepare 4 half-liter jars of aromatic mushrooms you need:

• 2 kilograms of honey mushrooms;
• 1 liter of water for marinade;
• 25 grams of salt;
• 50 grams of sugar;
• 70 ml of aromatic vinegar;
• 1 cinnamon stick;
• 1 head of garlic;
• bay leaf and peppercorns to taste.

Before marinating, the main ingredient must be boiled for 40 minutes. The brine is prepared over low heat with the addition of all the spices except garlic; it, along with the mushrooms, is sent into a boiling brine. Boil everything together for 15 minutes and put it in jars. Open jars are sterilized for 25 minutes and sealed with lids.

Pickled honey mushrooms with sourness

To give pickled mushrooms an unusual taste, add freshly squeezed lemon juice or citric acid. Only the juice of fresh fruits is used immediately before consumption, and the acid is used as a preservative for long-term storage.

Required ingredients:

• 2 kilograms of honey mushrooms;
• 100 grams of vinegar;
• 4 grams of citric acid;
• bay leaf and peppercorns;
• salt and sugar to taste.

Boil water with vinegar and spices for 10 minutes, then add mushrooms boiled in salted water. Cook together for no more than 15 minutes. Add citric acid 10 minutes before the end of cooking after removing all the foam. Roll the product into jars and place in a cool place. If honey mushrooms are prepared for quick consumption, there is no need to add citric acid, but sprinkle the mushrooms with lemon juice before serving.

Spicy pickled mushrooms in Spanish

Of course, in Spain honey mushrooms are only imported, but they got their name thanks to the use of hot chili peppers in the recipe for pickling honey mushrooms.

For one kilogram of the main product you need to take:

• 2 red and green chili peppers;
• 10 grams of table salt;
• 0.5 liters of purified water;
• 1 tablespoon of wine vinegar;
• bay leaf and white peppercorns.

Boil and cool the mushrooms, leave to drain excess liquid. The marinade is made separately; how to prepare it is not described in great detail, but is clear. To do this, stir the spices in 500 ml of purified water and boil, then add the mushrooms. Hot pepper cut into thin rings and add when the mushrooms sink to the bottom. Leave to cool until the pepper settles and joins the honey mushrooms for pickling. Place the finished chilled honey mushrooms in the marinade into jars and seal with lids.

Fragrant mushrooms with dill

This cooking recipe is only suitable for winter preparation and is subject to mandatory sterilization due to dill among the ingredients. Without sterilization, the preparations will deteriorate very quickly and the jars will swell.

To prepare you need to take:

• 1 kilogram of peeled and washed mushrooms;
• 1 liter of water;
• 50 ml vinegar;
• 50 grams of salt and sugar;
• pepper and garlic to taste;
• dill for preservation.

Place the boiled mushrooms in the previously prepared marinade. For it you need to boil water and add all the spices, including 3 - 4 dill inflorescences. Simmer the mushrooms in boiling brine for 20 minutes, then leave to cool. Place in jars and sterilize for 15 minutes, roll up the lids and leave, turning upside down, for several days. When the lids are retracted, place in a cool place.

Everyone selects a recipe for pickled mushrooms and changes the composition according to their own discretion, as well as taste preferences. No matter how pickled mushrooms are, honey mushrooms will always be a decoration for any table.

This type of mushroom is 90% water. The remaining 10% is occupied by nutrients. Therefore, honey mushrooms can be called a dietary product. We will describe below what useful things they contain.

Chemical composition and calorie content

Nutritional value(per 100 g of product):

• water - 90 g;
• proteins - 2.2 g;
• fats - 1.2 g;
• carbohydrates - 0.5 g;
• dietary fiber - 5.1 g;
• mono- and disaccharides - 0.5 g;
• ash - 0.5 g.

The calorie content of 100 g of mushrooms is 22 kcal.

Vitamins:

• vitamin C - 11 mg;
• vitamin B2 (riboflavin) - 0.4 mg;
• vitamin B3 (PP, niacin) - 10.7 mg;
• vitamin E (tocopherol) - 0.1 mg.

Micro- and macroelements:

• iron - 0.8 mg;
• potassium - 400 mg;
• calcium - 5 mg;
• magnesium - 20 mg;
• sodium - 5 mg;
• phosphorus - 45 mg.

Did you know? A tree affected by honey fungus mycelium can glow in the dark (luminesce).

Useful properties

Vitamin B3 takes part in fat, protein and carbohydrate metabolism. Helps to form red blood cells, activates the secretion of gastric juice. It is able to dilate blood vessels, which allows blood to pass through them faster, thereby helping to lower blood pressure. The wider the vessels and the more intense the blood flow, the less likely they are to be blocked by blood clots and cholesterol. The vitamin also improves performance gastrointestinal tract, pancreas, liver, brain. Normalizes the nervous system.

Riboflavin takes part in tissue growth and repair and promotes iron absorption. Improves the functioning of the heart and brain. Supports reproductive system. Helps protein and sugar turn into energy and not be stored in reserve. When the body regularly receives vitamin B2, visual acuity improves, and positive changes occur in the structure of the skin, hair, and nails.

Vitamin C is an antioxidant, prevents tissue destruction, strengthens blood vessels, removes toxins, and accelerates the healing process of wounds. Strengthens the immune system, suppresses anxiety, normalizes sleep. Availability ascorbic acid in honey mushrooms allows them to be used as a mild antibiotic.

Without potassium and magnesium, normal work is impossible cardiovascular system. If they are deficient, the elasticity of blood vessels deteriorates, the blood thickens, and blood clots can form. All this can cause pain in the heart and disruption of its rhythm.

Iron is an essential component for hemoglobin. This element also causes the thyroid gland to more actively produce hormones and regulate body temperature.

Beta-glucans are a family of polysaccharides that can inhibit the development of cancer, diabetes, hypertension and atherosclerosis.

Mushrooms can be harmful if consumed raw. The thing is that honey mushrooms are classified as conditionally edible mushrooms, i.e. those that, in raw or improperly prepared form, can cause harm to the body due to the content of caustic substances in them. Therefore, they need to be prepared correctly, otherwise an upset stomach, or even poisoning, is guaranteed.

When collecting honey mushrooms, you need to be very familiar with these mushrooms so as not to confuse them with false honey mushrooms, which are not edible.

Important! You should collect mushrooms in clean forests, since the plant tends to accumulate everything harmful substances from the ground and air.

Contraindicated for the following people:

• with gastrointestinal problems;
• with kidney diseases;
• children under 5 years old;
• pregnant and lactating women;
• with heart disease;
• with high blood pressure.

Are the properties lost when the product is marinated?

Marinating is one of the most common ways to prepare mushrooms. Heat treatment the cooking process is not long, which means useful substances they don’t have time to decompose. Yes, their share in the product is decreasing, but not significantly. Thus, the calorie content of 100 g of pickled mushrooms is 18 kcal versus 22 kcal in fresh ones. The content of proteins, carbohydrates, vitamins and minerals drops by tenths.

The only thing that greatly reduces the benefits of the dish is the marinade itself. Vinegar has a negative effect on the stomach. And together with salt and pepper, this effect is aggravated. Therefore, people with stomach and intestinal problems should avoid this product.

What you need for the recipe: kitchen appliances and utensils

To prepare pickled mushrooms, you should have on hand:

• 8-liter saucepan (more is possible if available);
• five-liter saucepan;
• 2 containers: you will put washed mushrooms in one, chopped mushrooms in the other;
• spoon with a long handle;
• pan for sterilizing jars;
• cans with a capacity of 1 l or 1.5 l (2-3 pcs. depending on volume);
• plastic covers;
• colander;
• water;
• kitchen stove.

Important! The weight of the mushrooms you are going to cook will help determine the number of cans. IN liter jar fits 1 kg of pickled mushrooms.

Required Ingredients

Components:

• 3 kg of autumn honey mushrooms;
• 5 bay leaves;
• 10 peas of allspice;
• 6 cloves of garlic;
• 2 tbsp. l. salt;
• 3 tbsp. l. Sahara;
• 3 tsp. 70% acetic acid.

Features of selection and preparation of mushrooms

To choose the right mushroom, you should know the main differences between edible and inedible mushrooms:

If meadow mushrooms are used for pickling, it is recommended to pickle only the caps. You can prepare any dish from the legs.

If you plan to preserve for the winter, then the jars need to be rolled up and not covered with a plastic lid.
It is better to cut the caps that are too large into pieces.

Step-by-step instructions: how to pickle honey mushrooms for the winter

1. We take 3 kg of autumn mushrooms.
2. We thoroughly wash the mushrooms from dirt and place them in a convenient container.
3. We transfer the washed mushrooms into a new container, having first cut off the stem from the cap of small mushrooms, and cut off the cap of large ones.
4. Fill an 8-liter saucepan with two liters of water and place it on the stove.
5. Add a small pinch of citric acid to preserve the color of the mushrooms.
6. Pour out the honey mushrooms. Their entire volume will not fit at once. We pour in 2/3 of the parts, and when they settle a little, we add the rest. Bring to a boil.
7. Cook for five minutes, removing foam from time to time. Finished product strain using a colander.
8. Take a five-liter saucepan and add 1500 ml of filtered water. Let's boil.
9. Add bay leaf, pepper, salt, sugar. Stir and bring to a boil.
10. Pour honey mushrooms into the water and mix. Add 3 tsp. acetic acid, stir, bring to a boil. Keep on medium heat under a closed lid for 20 minutes.
11. We catch everything bay leaves and cook for another five minutes.
12. Place the finished product in sterilized jars under a nylon lid. Cool and put in the refrigerator.

Video: how to pickle honey mushrooms for the winter

Other recipes

How to pickle honey mushrooms - there are many recipes. The main ingredients are the same, but the spices are different. The taste of the mushrooms depends on this. Here are some more popular recipes.

With cinnamon and cloves

Cooking ingredients:

• 2 kg honey mushrooms;
• 1000 ml water;
• 2 tbsp. l. Sahara;
• 4 tsp. salt;
• 3 bay leaves;
• 6 peas of allspice;
• 4 cloves;
• 3 cinnamon sticks;
• 3 tsp. acetic acid (70%).

How to cook:

Boil water, add all the ingredients, but without mushrooms and vinegar. After three minutes of boiling, add vinegar and set the pan aside. Wash the mushrooms and immerse them in cold water. Place the container with honey mushrooms on the stove and bring to a boil, drain the water. Again, immerse them in water, salt and boil. Cook until the mushrooms move to the bottom. From time to time we remove the foam. We scatter the finished product into jars. Fill the container 2/3 full and add marinade. Cover with a lid, wait for it to cool, and put it in the refrigerator.

With apple cider vinegar

Components:

• 1 kg honey mushrooms;
• 1-1.5 tbsp. l. salt;
• 1 tsp. Sahara;
• 6-7 tbsp. l. vinegar 6% (apple or grape);
• 3 bay leaves;
• 2 cloves of garlic;
• 7-8 black peppercorns;
• 1 cinnamon stick;
• 2 glasses of water.

Wash and clean the main component. Boil water in a saucepan and add mushrooms to it. Keep on fire for 20-30 minutes, removing the foam from time to time. Drain the liquid from the pan. Prepare the marinade. Place 2 cups of water in a saucepan and add all the spices. Keep on fire after boiling for five minutes. Next, add the mushrooms and simmer for 10 minutes. Divide into jars. We set it to sterilize for 20 minutes. At the end of the process, roll up the lids.

With dill and currant leaves

Components:

• 3 kg honey mushrooms;
• 1500 ml water (marinade);
• 3 tbsp. l. Sahara;
• 10-16 pcs. bay leaf;
• 4 cloves of garlic;
• 4 tbsp. l. salt;
• 3 cloves;
• 10 black peppercorns;
• 2/3 tbsp. vinegar (9%);
• currant leaf/dill umbrella.

Cooking method:

The washed and cleaned honey mushrooms are boiled and the water is drained. Afterwards, the mushrooms are poured with marinade. To cook it, you need to throw all the spices into water and boil. Cook the mushrooms covered in marinade until they move to the bottom of the pan. We scatter the finished honey mushrooms into sterile jars and roll them up. Cool the jars of product wrapped in a towel.

Important! You can cook this dish either with dill or currant leaves.

Features and rules for storing pickled mushrooms

Prepared mushrooms should be stored in a place where the temperature does not exceed +8 °C. If the jars have been rolled up for the winter, the product will be ready for use in a month. If mold is detected, the jar is opened, the marinade is drained, and the honey mushrooms are transferred to sterile jars, filled with new marinade and closed.

Useful secrets

We have already talked about how to determine the number of jars that need to be prepared for the pickled product. Here are some more useful tips.

1. A kilogram of fresh honey mushrooms takes three liter jars.
2. If you plan to cook a dish according to quick recipe, then you can use frozen mushrooms for pickling. There is no need to defrost them.
3. Mushrooms should only be poured into boiling water. After 10 minutes of cooking, they are drained and refilled with water. They cook in it until done. This is approximately 30-60 minutes, depending on the type of mushroom. This replacement of water allows you to “pull out” all harmful components from the plant. Readiness is determined by how the mushrooms settle to the bottom.
4. During the cooking process, you should constantly skim off the foam.
5. To make the marinade tastier, it is better to cook it with mushroom broth rather than with clean water. Of course, if it has not been drained, then it cannot be used for marinade.

Did you know? Honey mushrooms got their name because of the places where they grow - that is, on stumps.

As you can see, honey mushrooms are healthy and tasty mushrooms. Due to their low calorie content, they can be classified as dietary products. The main thing: eat mushrooms from ecologically clean areas and follow the rules for their preparation.

Excellent mushrooms - honey mushrooms! If you're lucky, you'll remove a couple of buckets from one stump, and you'll be free, and you won't have any troubles like worms. Beauty! Why such a mushroom was assigned only the 3rd category is unclear. Delicious, aromatic pickled mushrooms are always welcome guests on our table. And in winter it’s so nice to open a jar of pickled honey mushrooms! Marinating honey mushrooms is not much different from marinating other mushrooms. Each housewife, starting from the basic recipe, adds something of her own, changes the amount of salt or vinegar to taste, adds spices and seasonings... Our site has selected several recipes for pickled honey mushrooms for you, and you choose.

Honey mushrooms do not require long soaking; the most that can be done is to soak the peeled mushrooms in cold water to remove any remaining sand and debris. For pickling, select whole small mushrooms. The legs of honey mushrooms are quite edible, although they are a little tough, so they can be cut off by a third or half. (Particularly zealous owners dry the legs of honey mushrooms and prepare mushroom powder from them - it makes an excellent dressing for soup or sauce).

2-3 kg honey mushrooms.

Ingredients for marinade:
1 liter of water,
2 tbsp. salt,
1 tsp Sahara,
3 tbsp. 9% vinegar
4-5 black peppercorns,
1-2 bay leaves.

Preparation:
Boil the peeled mushrooms in water salted to taste until tender (the mushrooms should sink to the bottom). Remove the foam that forms with a slotted spoon. Then drain the water and place the mushrooms in the boiling marinade. Boil honey mushrooms in the marinade for 15 minutes, place in sterilized jars and seal.

Ingredients:
5 kg mushrooms,
1.5 liters of water,
1 tbsp. 70% vinegar,
100 g sugar,
100 g salt,
0.5 g cinnamon,
0.3 g peppercorns,
50 g vegetable oil.

Preparation:
Pour cleaned honey mushrooms with cold water for half an hour. Then rinse under running water and drain on a sieve. Place mushrooms in boiling water for 5 minutes. Transfer the honey mushrooms to a saucepan, pour in the cold marinade and place on the fire. After boiling, simmer over low heat for 30-40 minutes, descaling. Cool the prepared honey mushrooms, transfer them to dry, clean jars and fill with marinade. Pour a little vegetable oil into each jar and cover the jars with plastic lids. Keep refrigerated.

Ingredients:
2 kg honey mushrooms,
1 liter of water,
2 tbsp. Sahara,
4 tsp salt,
3 bay leaves,
6 peas of allspice,
4 buds of cloves,
3 cinnamon sticks,
3 tsp 70% vinegar.

Preparation:
Boil water, add spices (except vinegar), simmer for 3 minutes, pour in vinegar and remove from heat. Rinse the mushrooms well, cover with cold water, bring to a boil and drain. Pour the second water over the mushrooms, add salt and cook, without stirring, until it boils. After boiling, carefully stir the mushrooms and skim off the foam. When the mushrooms settle to the bottom, remove them using a slotted spoon, place them in sterilized jars at ⅔ height and fill with marinade to the top. Cover with lids and store in the refrigerator.

Ingredients:
1 kg honey mushrooms,
1-1.5 tbsp. salt,
1 tsp Sahara,
6-7 tbsp. apple or grape vinegar 6%,
3 bay leaves,
2 cloves of garlic,
7-8 black peppercorns,
1 cinnamon stick,
2 stacks water.

Preparation:
Place the peeled mushrooms in boiling water and cook from the moment of boiling for 20-30 minutes, skimming off any foam that forms. Drain in a colander. Prepare the marinade: pour 2 cups into the pan. water, add all the spices, put on fire and boil for 5 minutes. Place the mushrooms in the boiling marinade and simmer for 10 minutes. Transfer the finished honey mushrooms into sterilized jars, fill them with marinade and leave to sterilize for 20 minutes. Roll it up.

Ingredients:
1 kg mushrooms,
250 ml 5% vinegar,
salt - to taste,
10 g sugar,
2 g citric acid,
6 peas of allspice,
1 bay leaf,
1 g cinnamon,
400 ml water.

Preparation:
To prepare the marinade, pour water and vinegar into an enamel pan, add salt to taste and boil. Dip the prepared mushrooms into the marinade and cook over low heat until cooked, when the mushrooms settle to the bottom and the marinade becomes transparent. Skim off the foam. Add the remaining spices to the marinade, bring to a boil again and place in clean jars, filling them 1 cm below the top. Cover with lids and set to sterilize: 0.5-liter - 20 minutes, 1-liter - 30 minutes. Roll it up.

Marinated honey mushrooms with citric acid No. 2

Ingredients for marinade:
2 stacks water,
1 tsp salt,
10 g sugar,
6 peas of allspice,
1 g cinnamon,
1 clove bud,
3 g citric acid,
5 tbsp. 6% vinegar.
Decoction:
1 liter of water,
50 g salt,
2 g citric acid.

Preparation:
Boil the water for the decoction, add salt and citric acid, add the mushrooms to the decoction and cook, skimming off the foam, until tender. Place the mushrooms in jars. Boil water for the marinade, add salt, sugar, spices, citric acid and vinegar, bring to a boil and remove from heat. Pour the hot marinade over the mushrooms, cover with lids and sterilize for 40 minutes. Roll it up.

Honey mushrooms pickled

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, fill with marinade and close nylon covers. Keep refrigerated.

Ingredients:
1 kg honey mushrooms,
1 tbsp. salt,
½ cup water,
1 tsp 70% vinegar,
3 bay leaves,
5 black peppercorns.

Preparation:
Pour the prepared mushrooms with brine and put on fire. Bring to a boil, skim off the foam and add spices (except vinegar). Cook the mushrooms over medium heat for 30 minutes. Place the mushrooms in sterilized jars, cover with lids and sterilize for 15 minutes. Roll it up.

Marinated honey mushrooms with garlic

Ingredients:
1 kg honey mushrooms,
30 g salt,
3 peas of allspice,
2 buds of cloves,
2 bay leaves,
1 tsp 70% vinegar,
cinnamon - to taste.

Preparation:
Boil the peeled mushrooms in boiling water for 25-30 minutes. At the end of cooking, add salt and spices (except vinegar). Drain off excess water, season with vinegar, stir and immediately place in sterilized jars. Place for sterilization for 25-30 minutes. Roll it up.

Ingredients:
3 kg mushrooms,
1.5 liters of water,
3 tbsp. Sahara,
4 tbsp. salt,
16 bay leaves,
10 black peppercorns,
3-4 cloves of garlic,
2-3 buds of cloves,
⅔ stack. 9% vinegar,
2-3 currant leaves.

Preparation:
Boil the peeled mushrooms in boiling water for 15 minutes and drain in a colander. Prepare the marinade, boil it and dip the mushrooms in it. Cook the mushrooms until cooked (the mushrooms will sink to the bottom). Place in sterilized jars, sterilize for 15-20 minutes, and roll up.

Marinated honey mushrooms with dill

Ingredients:
2 kg honey mushrooms,
1 liter of water,
100 ml 5% vinegar,
100 g sugar,
110 g salt,
6 black peppercorns,
2-3 dill umbrellas.

Preparation:
Place peeled and washed mushrooms in salted water (take 30 g of salt for 1 kg of mushrooms) and cook for 10-15 minutes. Fold it back sieve and rinse with hot water. Prepare the marinade: dissolve sugar and 50 g of salt in 1 liter of water, add dill and pepper, bring to a boil and boil for another 5 minutes. Strain, bring to a boil again and pour in the vinegar. Place mushrooms in the hot marinade and cook until they sink to the bottom. Place the finished mushrooms in sterilized jars, pour in the marinade and let cool. Wrap the necks of the jars with parchment and tie them with thread. Store the workpiece in a cool place.

Honey mushrooms marinated with balsamic vinegar

Ingredients for marinade:
1 liter of water,
4 tsp salt,
2 tbsp. Sahara,
3 buds of cloves,
3 bay leaves,
6 peas of allspice,
1 small cinnamon stick,
150-200 ml balsamic vinegar,
lingonberry leaves.

Preparation:
Pour cold water over the prepared mushrooms and put on fire. Bring to a boil and cook, skimming, for 3-5 minutes. Drain the water, cover the mushrooms again with cold water, add a little salt and vinegar and cook for 15-20 minutes from the moment of boiling. If foam appears, remove it. Drain the liquid again and drain the mushrooms in a colander. Prepare the marinade: add salt and sugar to the water, bring to a boil, boil for 2-3 minutes and cool. Then add vinegar. Place the mushrooms in sterilized jars, ⅔ full, add spices and pour in the marinade. Cover with lids and set to sterilize: 0.5-liter - 15 minutes, 1-liter - 20 minutes. Roll it up, turn it over, wrap it up.

Happy preparations!

Larisa Shuftaykina