Pickled honey mushrooms for the winter without vinegar. Recipe for pickled mushrooms without vinegar with citric acid

There are many ways to prepare pickled mushrooms - each housewife has her own secret and her own “zest”. We have collected for you step-by-step simple and quick recipes for the most delicious mushrooms for the winter - choose to suit your taste.

Recipes for pickled honey mushrooms in jars for the winter

Marinating honey mushrooms for the winter is a simple process. The main thing is to follow the instructions in the recipe, because when preparing these mushrooms for the winter at home, you can use your favorite herbs and spices, add various herbs and vegetables, and make the marinade of the desired spiciness.

All mushrooms, including honey mushrooms, should be carefully sorted, cleaned, and spoiled and wormy specimens removed before cooking. Then the honey mushrooms are washed in running water, and the largest ones are cut into several pieces. Some housewives prefer to cut off the legs of honey mushrooms before pickling - they say they are not as tasty as the caps. Honey mushrooms do not require long soaking in cold water - just to clean them from residual sand.

After the preparatory work, you can proceed directly to pickling honey mushrooms for the winter, guided by one of our interesting recipes.

OUR HELP! All proposed recipes mention vinegar - if you don’t like its taste, the ingredient in any recipe can easily be replaced with citric acid (1 tbsp per 1 kg of mushrooms).

Recipe No. 1. Classic pickled mushrooms

You will need : 1 kg honey mushrooms, 1 tbsp. salt, 5 peas each of black and allspice, 2-3 bay leaves, 3 buds of cloves, 1-2 tbsp. 9% vinegar (or 4-5 tbsp. 6% vinegar).

Preparation. Boil the honey mushrooms until tender in salted water (about 15 minutes, stirring and skimming off the resulting foam), drain the water. Prepare a brine from water with all the specified spices, bring it to a boil and add mushrooms and vinegar. Boil for another 15 minutes, stirring. Place the mushrooms in a warm, sterilized jar, pour in the marinade (it should completely cover the mushrooms) and seal with a lid. Turn the jar upside down and wrap it until it cools completely. Store rolled up jars in a cool, dark place, and store unrolled or opened jars in the refrigerator.

Recipe No. 2. The simplest recipe for pickling honey mushrooms

You will need : 1 kg honey mushrooms, 1 tbsp. salt, 10 black peppercorns, 1-2 tbsp. 9% vinegar.

Preparation. Boil the honey mushrooms until tender in salted water (about 15 minutes, stirring and skimming off the resulting foam), drain the water. Prepare a brine from water with salt and pepper, bring it to a boil and add mushrooms and vinegar. Boil for another 15 minutes, stirring. Place the mushrooms in a warm, sterilized jar, pour in the marinade (it should completely cover the mushrooms) and seal with a lid. Turn the jar upside down and wrap it until it cools completely. Store rolled up jars in a cool, dark place, and store unrolled or opened jars in the refrigerator.

Recipe No. 3. The fastest pickling recipe

You will need : 1 kg honey mushrooms, 1 tbsp. salt, 1 tbsp. sugar, 10 black peppercorns, 3-4 bay leaves, 1-2 tbsp. 9% vinegar.

Preparation. Prepare a brine from water, salt, sugar and vinegar, add peppercorns, bay leaves, and add pre-washed and peeled mushrooms. Bring everything to a boil and cook for 30 minutes. Remove from the stove, let cool and place in the refrigerator to brew. If desired, add pickled or green onions to the mushrooms.

Recipe No. 4. Pickled honey mushrooms without seaming

You will need : 1 kg honey mushrooms, 1 tbsp. salt, 1 tbsp. sugar, 5 peas each of black and allspice, 50 g vegetable oil, 1-2 tbsp. 9% vinegar.

Preparation. Boil the honey mushrooms until tender in salted water (about 15 minutes, stirring and skimming off the resulting foam), drain the water. Prepare a brine from water with all the specified spices, bring it to a boil, add mushrooms and vinegar. Simmer over low heat for another 30 minutes, stirring. Cool the prepared honey mushrooms, transfer them to dry, clean jars and fill with marinade. Add a little vegetable oil to each jar, close the jars themselves with plastic lids and store in a cool, dark place; open ones in the refrigerator.

Recipe No. 5. Marinated honey mushrooms with onions

You will need : 1 kg honey mushrooms, 1 tbsp. salt, 5 peas each of black and allspice, 2-3 bay leaves, 3 buds of cloves, 1 onion, 1-2 tbsp. 9% vinegar.

Preparation. Boil the honey mushrooms until tender in salted water (about 15 minutes, stirring and skimming off the resulting foam), drain the water. Prepare a brine from water with all the specified spices, bring it to a boil and add mushrooms and onions cut into half rings. Boil for another 15-20 minutes, stirring, pour in vinegar. Place the onion cut into half rings at the bottom of a warm sterilized jar, lay out the mushrooms, pour in the marinade (it should completely cover the mushrooms) and seal with a lid. Turn the jar upside down and wrap it until it cools completely. Store rolled up jars in a cool, dark place, and store unrolled or opened jars in the refrigerator.

Recipe No. 6. Marinated honey mushrooms with garlic

You will need : 1 kg honey mushrooms, 1 tbsp. salt, 5 peas each of black and allspice, 2-3 bay leaves, 3 buds of cloves, 2 heads of garlic, dill umbrellas, 1-2 tbsp. 9% vinegar.

Preparation. Boil the honey mushrooms until tender in salted water (about 15 minutes, stirring and skimming off the resulting foam), drain the water. Prepare a brine from water with all the specified spices, bring it to a boil and add mushrooms and coarsely chopped garlic. Boil for another 15-20 minutes, stirring, pour in vinegar. Place a clove of garlic and an umbrella of dill on the bottom of a warm sterilized jar, lay out the mushrooms, pour in the marinade (it should completely cover the mushrooms) and seal with a lid. Turn the jar upside down and wrap it until it cools completely. Store rolled up jars in a cool, dark place, and store unrolled or opened jars in the refrigerator.

Recipe No. 7. Marinated honey mushrooms with cinnamon

You will need : 1 kg honey mushrooms, half a cinnamon stick, 1 tbsp. mustard seeds, 1 tbsp. salt, 1 tbsp. sugar, 5 peas each of black and allspice, 2-3 bay leaves, 3-4 cloves of garlic, 3 buds of cloves, 1-2 tbsp. 9% vinegar.

Preparation. Boil the honey mushrooms until tender in salted water (about 15 minutes, stirring and skimming off the resulting foam), drain the water. Prepare a marinade from water with all the specified spices, bring it to a boil, add mushrooms and coarsely chopped garlic. Boil for another 10 minutes, stirring, pour in vinegar. Place the prepared salad in jars and sterilize for 1 hour over low heat. After this, seal the lids, turn the jars upside down and wrap until completely cool. Store rolled up jars in a cool, dark place, and store unrolled or opened jars in the refrigerator.

Recipe No. 8. Pickled mushrooms spicy with carrots

You will need : 1 kg honey mushrooms, 250 g carrots, 1 chili pepper, 1 onion, 1 tbsp. salt, 1 tbsp. sugar, 5 peas each of black and allspice, 2-3 bay leaves, 1-2 tbsp. 9% vinegar, 50 ml vegetable oil.

Preparation. Boil the honey mushrooms until tender in salted water (about 15 minutes, stirring and skimming off the resulting foam), drain the water. Cut the carrots and onions into cubes and fry in vegetable oil. Remove seeds from chili peppers and cut into half rings. Mix mushrooms and vegetables, add all the specified spices. Place the prepared salad in jars and sterilize for 1 hour over low heat. After this, seal the lids, turn the jars upside down and wrap until completely cool. Store rolled up jars in a cool, dark place, and store unrolled or opened jars in the refrigerator.

Recipe No. 9. Honey mushrooms marinated in Bulgarian style with vegetables

You will need : 1 kg honey mushrooms, 1 tbsp. salt, 3-4 pcs. bell pepper, 150 g green beans, 1 onion, 2 heads of garlic, 5 black and allspice peas each, 2-3 bay leaves, 3 clove buds, parsley, 1-2 tbsp. 9% vinegar.

Preparation. Boil the honey mushrooms until tender in salted water (about 15 minutes, stirring and skimming off the resulting foam), drain the water. Prepare a brine from water with all the specified spices, bring it to a boil and add mushrooms and coarsely chopped vegetables. Boil for another 5-10 minutes, stirring, pour in vinegar, remove from heat and let sit at room temperature for 3 hours. Place the prepared salad in jars and sterilize for 1 hour over low heat. After this, seal the lids, turn the jars upside down and wrap until completely cool. Store rolled up jars in a cool, dark place, and store unrolled or opened jars in the refrigerator.

Forest mushrooms are the greatest gift of Siberian nature. It is always very interesting to gather them in a large group and then, of course, cook them into a delicious soup, pie, or simply fry them with potatoes. But no matter how delicious it is to eat them fresh, I would really like to preserve this happiness for the winter. Just open the refrigerator - and there they are! Delicious, ready-made, fresh.

Fortunately, a solution to this problem has long been found, so all we have to do is use it correctly. And this, of course, is a marinade. In addition to the long shelf life of even a very large number of mushrooms, it also allows them to always be ready for use - colored with various tasty additives and elastic, which freezing cannot provide - when thawed, the mushrooms will become more like mush. Our people have been pickling mushrooms for centuries. Milk mushrooms are perhaps the most popular mushrooms for pickling. But today we want to talk about other wonderful and beloved mushrooms - honey mushrooms.

It’s hard to find a mushroom picker who doesn’t love them, they’re a real success. It is enough to come across some old, large and forgotten tree stump, and you’re done. You are guaranteed at least a couple of buckets of harvest, and you can safely go home with a sense of accomplishment. On top of everything else, you won’t have a ton of hard work waiting for you at home sorting through the collected mushrooms, because honey mushrooms are not wormy, which means you can wash them and finish processing them. Isn't it wonderful how easy they are to handle? And the choice of dishes that can be prepared with them is simply endless. A lot of delicious soups, fried mushrooms baked with vegetables, honey mushrooms are also great for julienne and pies.

What about pickled mushrooms? They make delicious salads, both pickled or fresh, and stewed cabbage with them acquires a completely new, pleasant taste for everyone. Well, the simplest thing is to serve them as a separate appetizer at the table. And this option is perhaps the most delicious - after all, it is the “juice”!

How to pickle honey mushrooms for the winter with citric acid?

It is known that one of the best natural preservatives is acid. Many people pickle mushrooms in vinegar and, in general, there is nothing wrong with this, but many treat it with some concern, as a very harsh and “thermonuclear” product. I would still like to use something softer and more natural. In addition, this method of marinade allows you to use less salt, which, as we know, is not particularly useful, especially in large quantities.

For example, citric acid is perfect for these purposes. With its mild taste, it forms a very pleasant combination with the taste of the mushroom itself, but at the same time keeps it very fresh, elastic and as if it had just been picked from a stump.

These mushrooms are best suited to the holiday table as an unusual and soft appetizer. You can decorate a salad with them, add them to a pie, or even make a delicious “spread” on bread - just puree them with cheese, chicken liver, or even on their own.

Ingredients:

· fresh honey mushrooms – 2.5 kilograms;

· citric acid in granules – 1 teaspoon with a small pile;

· laurel leaves – 5-6 pieces;

· table salt – 1.5 tablespoons;

· granulated sugar – 2 tablespoons;

· water – 1.25 liters;

· garlic – 2-3 cloves (optional);

· favorite spices (coriander, red or black peppercorns, cloves, etc.).

How to cook?

Step 1. First you will need to process the mushrooms. It is best to soak them in cold water for several hours, and then rinse the mushrooms under running clean water, remove various contaminants and parts that you think are unnecessary.

Then, pour clean honey mushrooms into a large saucepan, fill with cold salted water and bring it to a boil. Cook the mushrooms for 10-15 minutes after boiling, then drain the mushrooms in a colander and let the water drain completely.

Step 2. Now, mix all the ingredients in a new or the same pan. Water, citric acid, salt, sugar, spices and bay leaf. It is recommended to chop the garlic clove into 2-3 parts so that it better releases its juice into the marinade. Boil the mixture, and then carefully add the cooked honey mushrooms to it.

Step 3. Now, set the heat to very low and cook the mushrooms in the marinade. Under no circumstances should you cover it with a lid.

During the cooking process, a light foam may begin to form. If desired, you can remove it with a tablespoon, but there is no need for this - it is not dangerous in any way and will disperse even at the stage of bottling into jars.

Step 4. Sterilize the jars. Carefully pour the still hot honey mushrooms into the jars. At this stage, you can stick a fresh hot pepper in there so that during the pickling process it gives its spice to the mushrooms. Roll up the jars or cover tightly with plastic lids and leave to cool. For a more reliable effect, you can even turn the jars upside down and wrap them up so that they cool down more slowly and all the necessary processes take place.

However, this step is completely optional in this recipe. Just reinsurance.

Store in the basement or refrigerator and enjoy your deliciousness at any time of the year! Bon appetit!

Honey mushrooms pickled for the winter without sterilization

As we have already seen in the previous recipe, pickling honey mushrooms for the winter is not at all difficult, and in as many quantities as you like. And it would seem that everything is good, simple and beautiful, but there is one thing...

What kind of sterilization is this? In all the recipes they write about it as something self-evident, but how to do it is almost nowhere to be found. And even if you find it, it somehow doesn’t become any clearer. For novice cooks, this question is often very acute, and few people understand this. The process seems very complicated, long and completely illegible. That is why we have found a recipe for you that does not require sterilization at all! Can you imagine? This can significantly save time and nerves for more than one cook, which means it’s time to get started!

It is worth mentioning that this does not eliminate the need to sterilize the jars - without this, your mushrooms will simply spoil during storage. Although, if you plan to store them for a short time, you can avoid this step, but it’s still not worth the risk. If you don’t know how to sterilize jars, don’t worry, we will tell you about this in the “cooking features” appendix.

Ingredients:

· fresh honey mushrooms – 2 kilograms;

· table salt – 1 tablespoon;

· granulated sugar – 2 tablespoons;

· table vinegar (9%) – 100 milliliters (a little more than 1/3 cup);

· bay leaves – 3-5 pieces;

· black peppercorns – 5-10 pieces;

· garlic – 2-3 large cloves.

How to cook?

Step 1: Clean the mushrooms. It is best to soak them in cold water for several hours, then select the spoiled ones and cut off the lower part of the legs. After this, rinse the mushrooms again.

Step 2. Now, you need to carry out another cleaning procedure. Fill the mushrooms with cold but salty water and leave to soak for about half an hour or a little less. During this time, various remnants of earth, sand, small insects and other contaminants will come out completely.

Step 3. Rinse the mushrooms again and add a liter of water. The water should be clean and cold. Bring the mixture to a boil and simmer over low heat for about half an hour. In the process, foam will form and this time it will need to be constantly removed. There is nothing complicated about this; you can remove the foam with a slotted spoon, a hand sieve, or just a tablespoon.

Step 4. While the mushrooms are boiling, you can prepare the marinade. To do this, you will need to mix all the ingredients - water, vinegar, salt, sugar and spices. Cut the garlic into thin flakes and mix everything thoroughly. Sugar and salt should be allowed to completely dissolve.

Step 5. Place the finished honey mushrooms in a colander and let the water drain completely. You can even stir them a little. When all the water has drained, transfer the mushrooms back into the pan and pour over the prepared marinade.

Bring the marinade to a boil, then reduce the heat to low and boil the mushrooms in the marinade for about 40 minutes to an hour. It is best to cover the pan with a lid. Stir the mixture thoroughly every 5-10 minutes.

Step 6. Using a slotted spoon, place the prepared honey mushrooms into jars prepared in advance. Then, distribute the marinade evenly, pouring it over the mushrooms to the top. Close the jars tightly, turn them upside down and let cool completely. Store in the refrigerator or cellar at a temperature no higher than +12 degrees.

How to pickle honey mushrooms for the winter with butter?

Vinegar and citric acid perfectly preserve the freshness and taste of mushrooms and therefore it is impossible to find fault with these types of marinade. But not everyone likes this sour taste; I would like to preserve the mushrooms in something softer and more enveloping... For example, in butter! In many recipes, you still have to use some kind of acid, albeit in smaller quantities, in order to better preserve the mushrooms. But especially for you, we tried and found an absolutely unique recipe that does not require any acid or even water at all! Only butter, mushrooms, spices and salt! And with garlic, it’s absolutely perfection - just for the royal table and serve!

Storing food in oil is a great invention. It practically does not change the taste of the product, in our case a mushroom, and even moreover, it improves the taste, because it’s not for nothing that we cook most of our food in oil. In addition, the oil adds nutrition to the snacks and makes them more filling. In this recipe we will use butter, because it has the excellent ability to soften flavors, add a light creamy note and make the dish richer and richer. And in winter it is a real source of energy.

This recipe also uses paprika and for good reason. Its rich and sweet taste goes perfectly with buttery mushrooms and gives them great richness, a pleasant reddish color and an unforgettable taste. This recipe is perfect for you if you want to distinguish yourself with your culinary talents, because very few people can cook this!

Ingredients:

melted butter – 300 grams;

· fresh honey mushrooms – 1 kilogram;

· salt – 1-3 teaspoons (to taste);

· garlic – 2 small cloves;

· paprika (if desired) – 1 teaspoon.

How to cook?

Step 2. Boil water, having previously salted it, and carefully lower the already clean honey mushrooms into it. You need to cook for about 15-20 minutes and constantly skim off the foam that will form on the surface.

Step 3. Then, carefully drain all the water or drain the mushrooms in a colander or large sieve. Let the water drain completely and leave for a while so that the mushrooms dry out a little.

Step 4. Meanwhile, in a small saucepan or in the large saucepan you plan to use, melt the butter completely, it should become completely liquid. Cut the garlic into thin flakes into the oil and add the dried honey mushrooms.

Step 5. Over medium heat, simmer the mushrooms in oil for half an hour, stirring the mushrooms periodically so that they do not stick to the bottom of the container. Towards the end of cooking, carefully add paprika, salt and black pepper if desired.

Step 6. Mix the mixture thoroughly again and simmer for about 10-15 minutes so that the mushrooms are saturated with spices and the salt is completely dissolved.

Step 7. Carefully place the prepared honey mushrooms into jars prepared in advance, distributing them evenly and pour the remaining oil in the pan on top. There should be quite a lot of oil, so if there is not enough to pour, it is better to melt more and pour fresh hot oil on top, this is important. Close the lids tightly, turn the jars upside down and wrap them in a blanket or thick towel. Leave in this state until completely cooled. Honey mushrooms marinated according to this recipe are great for mushroom pates, fillings for pies and simply decorating sandwiches or, for example, unsweetened porridges. Especially buckwheat.

Honey mushrooms, hot pickled for the winter

In this recipe we will finally use good old pickling. This marinade method is a little more complicated, especially at first, but experienced housewives assure that it is worth it. You just need to get used to it a little, get better at it and read our article and you will definitely succeed even the first time. We recommend using hot salting, as it is considered to be the most reliable and not very troublesome.

It is worth mentioning that salted mushrooms should be stored exclusively at low temperatures - not lower than 0 and not higher than 10 degrees. Otherwise, they may simply turn sour. Another important point is that the mushrooms must be brined to the top, otherwise mold will certainly form on the surface, and this is very scary - the entire jar, or at least half, will simply have to be thrown into the trash. Especially to save your precious nerves, we have found the simplest recipe for hot pickling. Almost everyone succeeds the first time and it turns out very tasty.

Ingredients:

· fresh honey mushrooms – 1.5 kilograms;

· table salt – 35 grams;

· bay leaves - 5-6 pieces;

· black peppercorns – 8-10 peas;

· garlic cloves – 2 pieces.

How to cook?

Step 1. First of all, as usual, you will need to properly prepare the mushrooms. It is best to soak them in cold water for several hours, then select the spoiled ones and cut off the lower part of the legs. After this, rinse the mushrooms again.

Step 2. Pour fresh cold water over the washed mushrooms and lightly salt it. Bring the water to a boil and cook the mushrooms for 20-30 minutes. Foam will constantly form on the surface, it must be carefully removed - do not neglect this step, it is more important than you might think at first. It is in this foam that dirt, harmful substances and other organic and inorganic debris that may accidentally end up in mushrooms are collected. Of course, we need to get rid of it.

Step 3. Place the finished honey mushrooms in a colander to drain all excess water. Stir the mushrooms slightly with a spoon, and then distribute the mushrooms again. You need to get rid of that water as much as possible, you need to let the mushrooms dry out even a little. However, they must remain hot, this is important. That's why the method is called hot. J

Step 4. Meanwhile, you need to prepare the jars. Place the already sterilized and clean jars on the work surface. You need to pour a thin but even layer of salt on the bottom, sprinkle a few peppercorns and a couple of bay leaves on top.

Step 5. Then, lay out a small layer of prepared honey mushrooms. Spread a thin layer of salt on top again, sprinkle with spices and lay out a new one. You need to completely fill the jars with these layers. When all the honey mushrooms are laid out, compact the honey mushrooms thoroughly to free up space in the jar and allow all excess air to escape. They should be compacted very tightly.

Step 6. Now, tightly close the lids of the jars, turn them over and wrap them in a thick blanket. Leave to cool completely. After that, store in the refrigerator or in the basement and do not forget about the temperature!

Features of preparing pickled mushrooms

Feature 1. – Sterilization

So, as promised, we are writing to you about how to properly sterilize marinade jars, and in general this knowledge will be useful to you for any preparations.

Step 1: Check the jars for defects. It could be the slightest crack, chip - anything. This, albeit minimal, is a source of air and it will ruin your workpiece, on which you spent so much time, effort, and maybe even money.

Step 2. Carefully, using a product, maybe even vinegar and soda, rinse the jars. They must be perfectly clean; this is a very important point.

Step 3. Sterilization. It can be done in different ways.

The first one is the ferry. To do this, you need to boil water in a saucepan and place a flat metal sieve on top that can support the weight of several cans. The jars must be placed upside down on a sieve so that a strong stream of steam flows directly into the jar. The water should boil for 15-20 minutes, this is how long sterilization will take. Then, the finished jars will also need to be placed upside down on a clean towel or any other clean cloth so that the water condenses and removes excess glass.

The second is in the oven. Place the jars, still damp after washing, in the oven and heat it to 160-180 degrees. Keep in the oven until all the water has completely evaporated, then carefully place on a baking rack.

The third is in the microwave. Pour cold water into the bottom of the jars. Just about 1 centimeter. Then, turn on the microwave for 4 minutes (+-1 minute) and wait for the water to evaporate. This is the same as steam sterilization. Just be careful, empty cans should no longer be heated - this is very dangerous. The jars will then also need to be placed upside down on a clean towel so that all the water drains out.

Feature 2. Soaking mushrooms

This step is not written about in every recipe, but this is very in vain, the step is very important. The fact is that mushrooms tend to absorb various dirt and toxins from the soil and air. This feature is not fatal and all the dirt is perfectly absorbed by cold, salted water, but it just needs to be given time to act. So soak for at least a couple of hours. This will also help you get to grips with cleaning mushrooms faster.

Feature 3. Spices

In pickling honey mushrooms there are no strict rules regarding spices, the main thing is salt, sometimes sugar and vinegar. But what herbs or whole spices you use is not so important, and this opens up a lot of room for improvisation. Some people prefer to add bay leaf, garlic or black peppercorns - these are all the most common additives. But many also recommend adding whole cloves, cinnamon, paprika or, for example, whole hot pepper. You can also fry the onion until golden brown and add it. Try it!

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Date of publication: 11/19/2017

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.

6 of the most delicious recipes for making pickled mushrooms for the winter:

Video recipe “Pickled honey 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 during cooking, honey mushrooms boil down more than other mushrooms.

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.

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 are freed from 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.

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.
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, in addition to traditional spices, I add cinnamon. You only need a little bit and the aroma is amazing.
Drain the water and fill the honey mushrooms with hot marinade. After this, cook for another 10-15 minutes.
Transfer the mushrooms into clean jars, cover with lids and sterilize in boiling water every 15 minutes.
All that remains is to tightly close the jars with lids.

Pickled honey mushrooms for the winter - 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

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.

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

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.

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.

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.

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.

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.

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

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.

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.
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, in addition to traditional spices, I add cinnamon. You only need a little bit and the aroma is amazing.
Drain the water and fill the honey mushrooms with hot marinade. After this, cook for another 10-15 minutes.
Transfer the mushrooms into clean jars, cover with lids and sterilize in boiling water every 15 minutes.
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

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.

4. Fill the mushrooms with water again and, during the cooking process, add all the ingredients for the marinade directly to 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 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.