Pickled honey mushrooms bring back memories of my youth. We had a distant relative, who even for my parents was already a grandfather, but for me, in general, he was old, old. He lived in the suburbs, but a kilometer from his house there was a forest. And his cellar was always filled with various canned products, his preparations.

It was in those days that I remember pickled mushrooms. He marinated them in a bottle. I took those mushrooms that fit freely into the neck. Much to my regret, I don’t remember now the recipe for his marinade, but when he took out these mushrooms and opened the bottle, the smell of the forest wafted through the house.

And these mushrooms tasted absolutely like fresh. There was no taste of salt or vinegar at all. Yes, as I recall, they were not there. There may have been a little salt, but there was definitely no vinegar. How he did it, that he kept them until the following autumn, I don’t know.

Unfortunately, I haven’t written about mushrooms yet. And the only article reminiscent of mushrooms is that they taste like mushrooms and are also prepared for the winter.

Recipes for pickled mushrooms for the winter prepared at home

I think the most important thing in pickling honey mushrooms is that there are no false honey mushrooms in the basket. Therefore, select mushrooms carefully. If you have any doubts about whether it is a real honey mushroom or a false one, do not hesitate, throw it away.

Well, the rest is much simpler. Here we will look at how to prepare and then marinate honey mushrooms for the winter, with various ingredients.

Well, at the end I put a video, it’s like a bonus for you, and for me, because I really love Korean pickled mushrooms. This is not for winter. It's for fun after work. Start pickling them first and while you pickle for the winter, these will be your reward for immediate consumption.

Good luck! You will succeed.

Menu:

1. How to pickle honey mushrooms for the winter

For the marinade:

for 1 liter of water

• Bay leaf - 3-4 pcs.
• Allspice - 5-6 peas
• Hot pepper - 10 peas
• Vinegar 9% - 2 tbsp. l.
• Salt - 1 tbsp.

Preparation:

1. We've collected mushrooms, it's time to start processing. First, the mushrooms must be cleaned.

2. Under the cap of honey mushrooms there is a film, like an umbrella falling on the leg. This film must be removed. We do it with a knife

and immediately clean the film from the mushroom stem. We clean dirt and various unnecessary items from the cap, but do not remove the film.

3. Sprinkle the mushrooms randomly with salt, do not cover them like lard, add a little salt on top and fill them with cold water, rinse them lightly with handfuls of them in the water and let them stand in this state for 30 minutes.

4. After 30 minutes, our mushrooms become white and clean, and the water is very dirty. Drain this water and fill it with fresh water. We wash and sort the mushrooms. Usually, two times is enough so that you can drain everything and rinse the mushrooms again under running water. But if your water is still dirty, rinse in a basin until the water becomes clear. After this, you can rinse under running water.

5. We washed the mushrooms under running water, poured fresh water over the mushrooms and set to cook. The water has boiled and foam may appear.

It is advisable to remove it. Continue cooking for another 30 minutes.

Let's start preparing the marinade.

6. Pour a liter of water into the pan. Throw in a couple of bay leaves, allspice and hot peppers, a spoonful of salt and two spoons of vinegar. This marinade should come to a boil. We usually let it simmer for 4-5 minutes.

7. Drain the water from the mushrooms through a colander and place the mushrooms in the boiling marinade. Let them simmer in the marinade for 15 minutes. After 15 minutes, the mushrooms are ready.

8. Straight from the pan standing on the stove, we begin to pour or rather place them in sterilized jars.

9. Fill the jar, immediately roll up the lid, then the next one, etc.

10. Turn the lids down. Wrap yourself in a warm blanket or towel. Leave it like this until it cools completely. We store in a cool place.

The results were excellent pickled mushrooms.

How delicious they will be in winter, with potatoes.

And as for the appetizer, you just can’t put it down.

Bon appetit!

1. Recipe for pickled mushrooms in original marinade

For the marinade:

For 1 liter of water

• Salt - 1 tbsp.
• Sugar - 1 tsp.
• Bay leaf - 3 pcs.
• Clove buds - 2-3 pcs.
• Allspice - 2-4 peas
• Black pepper - 3-5 peas
• Garlic - 3 cloves
• Dill seeds and stems - to taste
• Vinegar 9% - 4 tbsp.

Preparation:

Of course, it is very good if honey mushrooms are collected in the forest. But store-bought and even frozen mushrooms are also suitable.

Since we have mushrooms from the forest, we cook them as follows:

1. Clean the mushrooms as described in the first recipe. Place in a bowl and fill with water. If your mushrooms are clean, you can wash them and let them stand for 10-15 minutes. After this, rinse with running water and set to cook. It is not necessary to wash them 2-3 times, since we will cook in two waters.

Cooking mushrooms

2. Throw the mushrooms into boiling water and cook for 20 minutes, skimming off the foam, just like we do in soup with meat. Then drain the water from the mushrooms through a colander. Place the mushrooms back into the pan, add fresh water, bring to a boil and cook for another 10 minutes.

3. When cooking, add a whole onion to the mushrooms. It is often said that if the onion turns black, it means there are poisonous mushrooms. I think it's just a legend. But it’s true that onions will attract harmful substances. Although they may not exist.

The mushrooms are ready.

4. Pour water into the pan, take the amount of water depending on the number of mushrooms. So that you have enough marinade for all the jars. The amount of ingredients is indicated per 1 liter of water.

5. Add all marinade ingredients to the water. Salt, sugar, bay leaf, cloves, peppers, garlic cloves cut into 3-4 pieces, dill stems and seeds.

6. Bring the marinade to a boil, add vinegar and let it boil for another 5 minutes.

7.After 5 minutes, add honey mushrooms to the marinade; we drained the water in advance. Bring to a boil and simmer for 10-15 minutes.

8. In principle, honey mushrooms will be ready for use after they have cooled, but we will put them in jars and close them for the winter.

9. So, put the mushrooms in jars. Arrange the mushrooms while they are hot. Then we close it or roll it up if you have metal lids. Turn the jars upside down, cover with something warm and let cool completely.

We store all canned food in a cool place, on the loggia. In severe frost and heat, we bring it into the house. Then we take it out again. Or you can store it in the refrigerator if you have a large one. I think that with this amount of vinegar, they will stand well at room temperature.

Here you go. Our pickled mushrooms are ready for the winter.

Now we just have to wait until we start opening.

Bon appetit!

1. Video - Pickled honey mushrooms

2. Video - Korean pickled mushrooms

Bon appetit!

“I want to tell you how to prepare pickled honey mushrooms for the winter, the simplest recipes that are used by many mushroom pickers and lovers of “quiet hunting”

Autumn brings many delicious gifts to a person, how nice it is to collect clean honey mushrooms that grow in entire large families, and how nice it is in winter to open a jar of pickled mushrooms, put it on a plate, trim the onion, prick a whole, shiny mushroom on a fork and... yes, with potatoes.

But for all this, you need honey mushrooms and the desire to prepare them.

A little advice for those who are not very knowledgeable about mushrooms and are afraid that they may accidentally cut off a non-edible mushroom; to calm the soul, during cooking, put a peeled onion in the water with the mushrooms; if it has not changed its color, then there is nothing to worry about But if it has darkened, it means you have overlooked something, it is better not to use this portion.

Let's prepare a wonderful winter delicacy - pickled honey mushrooms

Honey mushrooms marinated for the winter at home

Ingredients used:

• Autumn honey mushrooms - 3 kg.
• Bay leaf – 5 pcs.
• Allspice – 10 pcs.
• Garlic – 6 cloves
• Salt - 2 tbsp. l.
• Sugar - 3 tbsp. l.
• Acetic acid 70% - 3 tsp.

Marinate:

3 kilograms of honey mushrooms are, of course, impressive in volume, this is a whole bucket. First of all, the most painstaking work is to prepare the mushrooms

Carefully, so as not to break, put them in the sink and rinse each mushroom under a thin stream of water, put them in a large basin

Now they need to be cut, the smallest ones can be left whole, the middle ones are divided into legs and caps, and for the large ones we cut off the leg and cut the hat into 2 - 4 parts

Take a large saucepan of 8 - 10 liters, pour 2 liters of water into it. To prevent honey mushrooms from losing their color, add citric acid at the tip of a knife, put on fire, and bring to a boil.

We put 2/3 of our prepared mushrooms into boiling water, all of them will not be removed at once, bring to a boil

The mushrooms will boil down and decrease in volume, and as they boil down, add the remaining ones.

All the mushrooms are placed in a pan, stir them so as not to burn, bring to a boil

Be sure to skim off any foam that appears and cook for 5 minutes.

5 minutes have passed, remove the pan from the heat, place in a colander so that the water drains completely

While the water is draining, cook the marinade, to do this, pour 1.5 liters of clean water into a 5-liter saucepan, you can use bottled or filtered tap water, put it on fire

As soon as the water boils, throw bay leaf, allspice, garlic, cut into plastic, salt and sugar into the pan, take them in a small heap. It is better to use coarse salt for salting

As soon as the marinade boils, put the mushrooms in it, pour in 3 teaspoons of vinegar, mix well. We wait until they boil, cover with a lid, cook for 20 minutes

20 minutes have passed, remove the bay leaf from the mushrooms, cook for another 5 minutes

The marinated mushrooms are ready, remove them from the heat, put them in sterilized jars, close the lids, wait for them to cool completely

It is better to store in the refrigerator. The output is a little more than 3 liters of prepared mushrooms

A very simple, proven recipe for pickled mushrooms

Many people wonder whether it is possible to prepare pickled honey mushrooms using this recipe, and even under nylon lids.

Can! They turn out very tasty, you can roll them up with metal lids, the shelf life only increases. The only condition that needs to be met is that after cooking, let them stand for a month and a half to salt them.

Ingredients for a 0.5 liter jar:

• Honey mushrooms
• Garlic - 1 clove
• Dill – 1 small umbrella
• 0.5 tsp. vinegar essence 70%

To boil mushrooms in 2 liters of water:

• 1 tbsp. l. heaped salt

For marinade per 2 liters of water:

• 2 tbsp. l. heaped salt

Preparation:

Mushrooms need to be sorted out, cleaned of debris, for pickling, select the smallest ones so as not to cut them, but on the plate they look very beautiful and appetizing

Rinse the sorted mushrooms well, you can do it under a small stream of water or in a basin, filling it 3-4 times with clean water, let the water drain well

Pour half a pan of water, put it on fire, see the volume based on the number of your cooked mushrooms

Add and stir salt at the rate of 1 heaped tablespoon per 2 liters of water

Place honey mushrooms in boiling water, submerge them with a slotted spoon, cover with a lid, and wait for it to boil.

After boiling, cook them for 2, maximum 3 minutes, no need to boil for long

Place in a colander and let the water drain well

We take clean jars, you don’t need to sterilize them, put half-boiled mushrooms in them, there is no need to compact or press them down, so that they float freely in the marinade, especially since the honey mushrooms themselves will still swell

In each jar we put a clove of garlic and a small umbrella of dill

Separately, prepare the filling in a saucepan - pour in water, set it to boil, stir in salt per 2 liters of water - 2 heaped tablespoons of coarse salt

Pour the boiling filling into the jars, first pour a little so that the cold jar heats up and does not burst, and then top up almost to the very brim

Pour half a teaspoon of vinegar into each jar, rinse a clean nylon lid in the remaining filling and close the jars

Shake each jar several times to mix everything inside and leave to cool.

We put the cooled mushrooms in the cellar or a cool place, after a month and a half you can open and try

Recipe for pickled honey mushrooms for the winter - the most delicious honey mushrooms

Products (per 1-liter jar):

• Autumn honey mushrooms - 1 kg.
• Salt - 1 tbsp. l. with a slide
• Bay leaf - 3 pcs.
• Black pepper - 5 peas
• Carnation inflorescences - 2 pcs.
• Mustard - 1 tsp. grains
• 70% vinegar essence - 1 tsp. or 2 tbsp. l. 9% vinegar

Preparation:

We sort and clean the mushrooms from forest debris, rinse them with cold water, cut large specimens into 3–4 parts, leave small ones whole

Pour water into a large saucepan at the rate of 1 liter per 1 kg of mushrooms

Place on high heat, wait until they boil, do not forget to remove any foam that appears, add salt, reduce heat, cook for 30 minutes

While the mushrooms are cooking, you can have time to sterilize the jars and lids

The mushrooms are cooked, carefully transfer them to a colander with a slotted spoon, let them drain, and strain the remaining broth, take half, pour it back into the pan, put cloves, pepper, mustard and bay leaf there, put it on the fire

As soon as the broth boils, add honey mushrooms to it, continue to cook them for 10 minutes, then add vinegar, leave our marinade to cook for another 5 minutes

When hot, transfer the mushrooms into sterilized jars, adding marinade with spices

After this, roll up the lids, turn the jars upside down, cover, and leave to cool.

These products can also be stored at room temperature.

A simple video recipe - how to prepare pickled mushrooms at home

The hot summer has died down. The golden autumn season with its autumn gifts of nature awaits us ahead. First of all, I would like to note the delicious gifts of the forest - of course, mushrooms.

The article will focus on pickled honey mushrooms. These delicious mushrooms are one of the most popular on every holiday table. In our family, as soon as you open a jar of mushrooms in the morning, by the evening it is already empty. Sometimes not everyone even has time to try them, the pickled mushrooms are so delicious.

Place the soaked ones in a saucepan and add a small amount of water. You don’t need to pour a lot of liquid because the mushrooms release a huge amount of moisture when cooked. Place the pan on the stove, bring to a boil and cook for 15-20 minutes.
When boiling, foam will appear; it must be removed.

After the water boils, reduce heat and cook for 30 minutes over low heat. 10 minutes before readiness, add vinegar and mix well.
Now you can put the honey mushrooms into sterile jars and screw the lids on tightly.

How to pickle wild mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms turn out to be the most delicious. When the mushroom season begins, first of all we make preparations, then we eat it ourselves. Since not every year there is a good harvest of mushrooms and you can be left without tasty preserves.

Ingredients.
Mushrooms 3 kg.
Water 1 glass.
Salt 2 tbsp. spoon.
Sugar 1 tbsp. spoon.
Black peppercorns 7-8 pcs.
Laurel 2-3 leaves.
Cloves 3 pcs.
Dill umbrellas 2 pcs.
Vinegar essence 1 tbsp. spoon

Cooking process.

Of course, before cooking you need to rinse and clean everything well. It is better to rinse the collected forest mushrooms several times and carefully sort them for spoilage. Change the water several times, only then begin heat treatment.

And so I pour a glass of water into the pan and lay out all the prepared material, put it on the stove and after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, bay leaf, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. Finally, place in sterile jars and screw on the lids.

Instant pickled honey mushrooms in 15 minutes

For marinating according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only simple and delicious, it is also very quick. Of course, you won’t be able to eat pickled honey mushrooms right away, but in the morning or evening it’s quite possible. Otherwise, erase the recipe and you will understand everything yourself.

Ingredients.

Honey mushrooms 1 kg.
Laurel 2 leaves.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves

Salt 1 tbsp. spoon
Water 1 liter

Cooking process.

Sort the mushrooms, clean them and rinse well several times.
Place in a pan, pour a glass of water and cook after boiling for 25-30 minutes. Be sure to remove any foam that appears.

Drain the first water, rinse the mushrooms, place in a sieve to drain the remaining moisture.

Place the honey mushrooms into the pan again, add 1 liter of water, add the rest of the ingredients and place on the stove.

The second time we cook for 15 minutes after the mass boils.
Next, you can put the mushrooms in sterile jars, or you can leave them directly in the same pan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Bon appetit.

A simple recipe for pickled honey mushrooms with butter

Such mushrooms will be an excellent cold appetizer on any holiday table. You can also serve them as an addition to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
Butter 350 gr.
Sweet paprika 1 teaspoon.
Salt to taste.

Cooking process.

Place the washed and peeled mushrooms in a pan with plain water and cook for 20-25 minutes. Then drain the water through a colander.

Place a frying pan on the fire and melt 350 grams of butter in it. We lay out the honey mushrooms, salt and add paprika. Fry for 10 minutes. Then cover with a lid and simmer for another 10-15 minutes with the lid closed. Be sure to mix.

Place the mushrooms in sterile jars, add hot oil and screw the lids on tightly. Shelf life: 6 to 8 months, store only in a cool place. Bon appetit.

Recipe with added cinnamon

If you're bored with the standard pickled mushroom recipes and want to try making a few jars of a completely new recipe, then you've come to the right place. I offer a recipe with the addition of cinnamon, which will give the snack a completely new taste.

Ingredients.

Mushrooms 1 kg.
Water 0.5 ml.
Salt 1 tbsp. spoon.
Cinnamon 1 stick.
Black peppercorns 3-5 pcs.
Cloves 3-5 pcs.
Laurel 2 leaves.
Table vinegar 2 tbsp. spoons.

Cooking process.

Wash the honey mushrooms and boil them in clean, lightly salted water. The foam that will appear during cooking must be removed. After the first cooking, drain the mushrooms and keep them in a sieve to drain off excess moisture.

Pour half a liter of water into the pan, put the mushrooms back on the stove. Add salt, pepper, bay leaf, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and place the mixture while still hot in sterile jars.

Universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known edible forest mushrooms. There is no vinegar in the marinade; it was replaced with citric acid. Also in the video clip you can learn something more useful about cooking mushrooms at home.

This concludes the selection about pickling honey mushrooms. Cook yourself and share your recipes and impressions in the comments below the article. But also be careful when picking mushrooms; if you have even the slightest doubt, then it’s better not to take this mushroom. It is better to buy from trusted suppliers or take with you an experienced mushroom picker who will help you decide on the choice of mushrooms. All the best in peace and good mood.

Honey mushrooms are one of the most popular mushrooms, although they are not ranked in the highest category in terms of value. And their popularity is probably due to the fact that they are very convenient to collect and cook. If you are lucky enough to find a growth of honey mushrooms in the forest, then you will immediately collect a couple of buckets. They are easy to clean; there are practically no worms. All that remains is to rinse and preserve. Well, pickled honey mushrooms will save you more than once until the next harvest - to enjoy it yourself, to please your guests, and to take a jar to visit friends.

From my own experience, I can say that we marinate mushrooms, regardless of their variety, according to our favorite basic marinade recipes. And today I want to tell you 6 proven recipes for preparing delicious pickled mushrooms for the winter.

Pickled honey mushrooms in jars - a simple recipe for the winter

This recipe is no-brainer, without pre-soaking the mushrooms. If you’ve already attacked honey mushrooms, you won’t be able to collect less than a bucket. This bucket will give you the proportions for this recipe. Just keep in mind that honey mushrooms boil down more than other mushrooms when cooked.

Ingredients:

• fresh honey mushrooms - 1 bucket
• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar 70% - 1 tsp.
• black peppercorns
• bay leaf - 5 pcs.
• cloves - 4-5 pcs.

1. We sort the mushrooms, separate the mushrooms from each other. I select the small ones separately, we will put them in jars so intact. Larger mushrooms can be cut into 2-4 pieces if desired.

You can cut off the long stems of honey mushrooms and dry them separately, and then grind them in a coffee grinder. Get an excellent mushroom seasoning for soups and main courses.

2. Take a large saucepan and pour 5 liters of water. We put the pan on the fire, start heating the water and first put half of all the honey mushrooms into the pan, and when they sit down, add the rest. Bring to a boil.

Relevant for any mushrooms: to prevent the mushrooms from darkening during cooking, you need to add citric acid on the tip of a knife to the water in which the mushrooms will be cooked.

3. Place the mushrooms in a colander and drain the water. With the first dirty water we get rid of debris that is difficult to clean mechanically with a knife. We wash the mushrooms under running water.

4. For the second time, fill the mushrooms with clean water so that the water covers all the mushrooms, bring the water with the mushrooms to a boil and cook for 40 minutes.

5. Remove the mushrooms from the water and drain the water.

6. In a separate pan, prepare the marinade. Pour 1 liter of water. Add 2 tbsp to boiling water. l. salt, 2 tbsp. l. sugar, 1 tsp. vinegar and all the spices. Place the mushrooms into the boiling marinade and let them simmer for 7-10 minutes.

7. Place in clean glass jars, cover with lids and sterilize in boiling water for 15 minutes (for liter jars).

Honey mushrooms marinated with apple cider vinegar - a recipe for the winter

Another delicious recipe, just try replacing regular vinegar with apple cider vinegar, it will have more benefits and is less pungent than table vinegar.

Ingredients:

• honey mushrooms - 1 kg
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• apple cider vinegar 9% - 8 tbsp. l.
• water for marinade - 1 liter
• black pepper - 1/2 tsp.
• bay leaf - 2 pcs.
• cloves - 3-4 pcs.
• dried dill - 1 tsp.
• vegetable oil

2. Place the pan with honey mushrooms on the stove, bring to a boil, skim off the foam that will form. Cook the mushrooms for 30 minutes.

3. At the same time, pour 1 liter of clean water into another pan, put it on the fire and prepare the marinade. Pour salt, sugar into the water, add spices, pour in apple cider vinegar. Bring the marinade to a boil.

4. At this time, the mushrooms have already boiled, drain the water from the pan and pour the prepared marinade into it. Bring the marinade to a boil again, add dried dill (optional) and after boiling you will need to cook for another 15 minutes. At the same time, stir periodically.

5. Place the finished mushrooms in pre-sterilized jars. Lids also need to be sterilized.

6. To prevent the mushrooms on top from becoming moldy, pour 1 tsp into each jar. vegetable oil.

7. Cover the jars with lids and sterilize them in a saucepan with boiling water.

Some housewives make do with only sterilizing jars. When canning mushrooms, I always play it safe and also sterilize the jar with the preparation.

Honey mushrooms pickled at home - a recipe for the winter

Visually see what beautiful mushrooms you get in jars. And I think you can choose the recipe to your liking.

The most delicious recipe for pickled mushrooms

There is no arguing about tastes; everyone has their own favorite recipe for mushroom marinade. Some people just love salted mushrooms. others are more sour, others are sharper. And we loved the recipe with a lot of sugar and vinegar. Try it too, and suddenly it will become the most delicious for you.

Ingredients:

• honey mushrooms - 1 kg
• salt - 2 tbsp. l.
• sugar - 6 tbsp. l.
• vinegar 9% - 100 ml
• water for marinade - 1 liter
• black peppercorns
• bay leaf - 3-4 pcs.
• cloves - 3-4 pcs.
• cinnamon - 1/3 tsp.

1. As in previous recipes, we clean the honey mushrooms, rinse them, and trim the stems if desired. Place the mushrooms in a saucepan, fill with cold water and place the saucepan on the fire to boil. Cook honey mushrooms for 30 minutes.
2. Prepare the marinade. Don't be afraid of a lot of sugar and vinegar, it will definitely be delicious. And to give the mushrooms a special aroma, I add, in addition to traditional spices, cinnamon. You only need a little bit and the aroma is amazing.
3. Drain the water and fill the honey mushrooms with hot marinade. After this, cook for another 10-15 minutes.
4. Transfer the mushrooms into clean jars, cover with lids and sterilize in boiling water every 15 minutes.
5. All that remains is to tightly close the jars with lids.

Pickled honey mushrooms for the winter - a recipe without sterilization

This recipe does not require sterilization, since we will not close the jars hermetically, but with plastic lids. Such preparations will need to be stored in the refrigerator or any other cold room.

Ingredients:

• honey mushrooms - 1 kg
• salt - 2 tbsp. l.
• sugar - 1 tbsp. l.
• acetic acid 70% - 1 tsp.
• water for marinade - 1 liter
• allspice peas
• bay leaf - 4 pcs.
• garlic - 2-3 cloves
• vegetable oil - 70 ml

1. Traditionally, we clean and wash the collected honey mushrooms. If desired, cut large mushrooms in half. Place the mushrooms in a large saucepan and pour boiling water from the kettle over them. Place the pan with mushrooms on the stove and cook for 10 minutes.

During the cooking process, honey mushrooms are boiled down by about 3 times.

2. Drain the water, fill the mushrooms again with clean hot water, bring to a boil again and cook for another 10 minutes. Place the mushrooms in a colander and rinse with cold water.

3. For the third time, pour hot water over the mushrooms and cook again for about 10 minutes. Mushrooms, if they are ready for pickling, should settle to the bottom. Place the mushrooms in a colander and rinse with running water.

4. Fill the mushrooms with water again and, during the cooking process, add all the ingredients for the marinade directly into the mushrooms - salt, sugar, pepper, bay leaf. At the same time, stir the mushrooms.

5. At the end of cooking, finely chop the garlic and also add to the pan.

6. Place hot mushrooms in sterilized jars.

7. You will need to boil vegetable oil and pour it on top of the mushrooms in each jar.

8. Cover with plastic lids and store in the refrigerator.

Pickled honey mushrooms prepared according to this recipe will be ready for use no earlier than after 2 weeks.

Video - recipe “Pickled honey mushrooms for the winter”

But this recipe is for those who do not like to use sugar for marinade. This recipe only suggests adding salt. I admit, I use recipes with added sugar. But if you're interested in this recipe, take a look.

We reviewed only 6 recipes for pickled honey mushrooms in this article, but the recipes are varied to suit all tastes. Therefore, I hope that you will choose the most suitable recipe for yourself and be sure to cook it.

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).

Ingredients for marinade:
1 liter of water,
1 tbsp. salt,
2 tbsp. Sahara,
10 tbsp. 9% vinegar,
2-3 buds of cloves,
4-5 black peppercorns,
1 bay leaf,
garlic and grated nutmeg - optional.

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, cook 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 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 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 up.

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. Using a slotted spoon, place the finished mushrooms in sterilized jars, pour in the marinade and close with nylon lids. 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 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 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