Preparing honey mushrooms for the winter without vinegar. Honey mushrooms marinated for the winter with mustard - delicious video recipe. Recipe for pickled mushrooms for the winter with vinegar

Good autumn day everyone!! It’s been a while since I pleased you with new publications... but I promise to improve 😉

Today I want to talk to you about a simple, but at the same time amazing dish - pickled honey mushrooms. I’ll tell you a secret, I’m not very good at preserving honey mushrooms, but my husband decided otherwise, went to the forest and brought me five whole buckets of these little mushrooms 😉 and that’s what you want, do with them, dear. Without hesitation, I decided to explore the Internet and choose the simplest recipes for this snack.

It turned out to be a good selection, which I am sharing with you, my readers, and I look forward to your comments, do you make such preparations for the winter?! Personally, I have a taste from childhood, when my mother would take out a jar of homemade mushrooms in the winter, add onions, cut into rings and a little vegetable oil, and the whole family would eat this delicacy on both cheeks with.

In fact, anyone can prepare this aromatic snack, without any special skills. The main thing is to know delicious recipes and some nuances of cooking at home:

1. Before you start cooking mushrooms in a jar, sort them by size.
2. It is better to cut off the legs of honey mushrooms, as they are a bit harsh.
3. This type of mushroom requires pre-cooking; cook for 10 minutes and drain the water.
4. Be sure to remove the foam.
5. Don't be afraid to add your favorite seasonings and experiment.

Of course, the success of this dish is the marinade, and the taste of the pickle depends on it. So, add dill, cloves, garlic, black peppercorns and other aromatic additives as spices. The brine can be made sweet, sour, sweet and sour, generally to suit everyone. If you want to add spice, then add pepper or horseradish. I really liked the following method of preparing honey mushrooms using the hot method:

We will need:

• 1.5 liters of water;
• 5 kg of fresh mushrooms;
• 2 tbsp. salt;
• 13-15 pcs. black peppercorns;
• 5 pieces. carnations;
• 3-4 pcs. bay leaf;
• 3 tbsp. (no slide) sugar;
• 5 tbsp. 9% vinegar.

COOKING METHOD:

1. It is necessary to clear the mushrooms of debris and rinse well.

3. Place the finished honey mushrooms in a colander and rinse with clean water.

4. Now prepare the marinade. Mix all ingredients and boil. Next, reduce the heat and cook for 2-3 minutes. Then we lower the boiled honey mushrooms and cook them in this brine over medium heat for about 20 minutes.

5. While our snack is being prepared, we need to sterilize the jars and scald the lids with boiling water.

6. When everything is ready, put the mushroom mixture into jars and roll up. Be sure to remember to turn the jars over and wrap them.

Honey mushrooms pickled without sterilization

I would call the following cooking method classic, the ingredients are all basic, and the highlight is that we prepare the dish without sterilization, which was a big plus for me.

We will need:

• 1 liter of water;
• 4 tbsp. l. table vinegar, 9%;
• 2 tbsp. l. Sahara;
• 5 pcs. black and allspice peas, cloves;
• 2 pcs. bay leaf;
• 2 tbsp. l. salt;.
• 1 clove of garlic.

COOKING METHOD:

1. Rinse the mushrooms well.

2. Boil them for 10 minutes. Throw out the water.

3. Now put the honey mushrooms in clean water, add all the spices except garlic and vinegar. Cook for 10-15 minutes.

4. At the end of cooking, add vinegar and chopped garlic. Place the finished snack in clean jars, roll it up and wrap it until it cools. After a day, serve the dish with food.

Honey mushroom caviar for the winter

At the beginning of the article, I recommended that you cut off the legs, since many people don’t like them because of their hardness, but in order for our production to be waste-free, you can make amazingly tasty caviar from them. For you, a recipe for honey mushroom caviar with photos, we’re cooking for your health!!

We will need:

• 500 gr. honey mushrooms;
• 1 tbsp. sunflower oil;
• 1 PC. large carrots;
• 1 PC. large onion;
• 1 tbsp. l. vinegar;
• salt to taste;
• pepper to taste.

COOKING METHOD:

1. I’ll immediately make a reservation that not only legs, but also large, old honey mushrooms, as well as young mushrooms can be suitable for delicious mushroom caviar)). Before starting, remove all forest debris and rinse well several times.

2. Boil the mushrooms for 10 minutes, remove them in a colander, rinse, and let the water drain.

4. Pass the mushrooms through a meat grinder.

5. Place the preparations in a frying pan, fry for 30 minutes, add salt, pepper, and finally vinegar.

6. Place hot caviar into sterilized jars and seal with sterile lids. It is best to store this snack in the refrigerator.

Marinated honey mushrooms with citric acid

And on the Internet, I found an old recipe for pickling mushrooms for the winter without using vinegar. I haven’t tried it myself, but they say that the pickles turn out excellent and the dish stores very well and does not spoil. Maybe you have tried this method, tell me!! 😉

We will need:

• 500 gr. mushrooms;
• 2 pcs. bay leaf;
• 6-8 pcs. allspice peas;
• 10 gr. citric acid;
• 1.5 tsp. salt;
• 1 tsp Sahara.;
• 2 tbsp. water.

COOKING METHOD:

1. Soak honey mushrooms for 30-45 minutes in cold, strongly salted water. Then rinse under running water. We cut off the roots and all damaged areas.
2. Next, put them in cold water and after boiling, cook for 5 minutes. Place the mushrooms in a colander.
3. Place them back into the pan with cold water, let them boil, and cook for 20 minutes. Place in a colander to drain all the liquid. Place in sterilized jars.
4. Next, boil the marinade ingredients and fill the jars with boiling pouring about 1.5 cm below the top of the jar.
5. Cover with lids, place in a pan with hot water (approximately 50-60 degrees) and sterilize for 35 minutes. Then turn the jars upside down and air cool. All is ready.

And at the end of the article, I have prepared a bonus video for you on how to prepare pickled honey mushrooms for the winter, quickly catch the recipe:

And I’m finishing writing, wait for the continuation of the mushroom theme... 😎

Pickled mushrooms are very tasty. But many people believe that there is nothing useful in them. It is not true. Even pickled mushrooms retain a large amount of vitamins and microelements.

Pickled honey mushrooms for the winter Recipes:

Today I will share with you how to choose the right honey mushrooms, and also share recipes on how to pickle them for the winter.

In order for pickled mushrooms to bring benefits to our body and not harm, they need to be chosen correctly. There are good and false mushrooms. And even when buying in a store or at the market, you may come across false mushrooms.

Therefore, in order to distinguish good from false, you need to know that:

• poisonous ones have a bright color, while good ones, on the contrary, are muted;
• the scales on the cap have white flesh, and the poisonous ones have yellow flesh;
• Good mushrooms have a ring-cuff on their stem.

There are many recipes for pickling mushrooms for the winter, specifically honey mushrooms: classic, quick, without seaming, and so on. But more about them later.

Pickled honey mushrooms for the winter with vinegar - a classic step-by-step recipe

From the products listed below, you will get approximately three liter jars.

Products:

• three kilograms of fresh mushrooms;
• water three liters;
• vinegar 9% three tablespoons;
• salt and sugar - six tablespoons each;
• bay leaf - six pieces;
• peppercorns - nine pieces;
• garlic - three cloves.

And so, let's start cooking. We wash and clean our mushrooms. Then put a container of water on the stove and light the fire. Bring to a boil. As soon as the water boils, throw in our mushrooms and cook for about ten minutes in boiling water. Then remove the pan from the heat and drain the water.

Again, pour water into our honey mushrooms and prepare the marinade.

We wait for the water to boil and add all our other ingredients. You should definitely try our marinade, the taste should be salty and sour. Cook for about another 15-20 minutes.

When our mushrooms are ready, put them in jars and fill them with marinade until they are completely covered with water. And now let's roll up.

Pickled honey mushrooms for the winter in jars - in a liter jar with vinegar

For one liter jar we need;

• one glass of water;
• 20-30 milliliters of 9% vinegar;
• one tablespoon with a heap of salt;
• three or four pieces of peppercorns and cloves.

We wash and clean the mushrooms and pour a glass of boiling water. Return to the heat and wait for the water to boil. Cook for about twenty minutes until the mushrooms have significantly reduced in volume.

Before placing the mushrooms, the jar must be sterilized along with the lid in a water bath. Now that everything is ready, use a slotted spoon to put our mushrooms into the jar and cover with a lid.

Strain the mushroom broth, add salt, cloves and pepper and bring to a boil again. Then pour in vinegar and fill with boiling marinade to the top. Roll up the lid.

In my opinion, pickled mushrooms for the winter with butter can rightfully be considered one of the most delicious recipes.

From the ingredients listed below, you will get approximately two liter jars.

We need:

• fresh honey mushrooms;
• odorless vegetable oil - 700 milliliters;
• liter of water;
• essence of vinegar 70% - a little more than one teaspoon;
• salt and sugar - three tablespoons each;
• garlic - two cloves;
• allspice and cloves - five pieces each;
• black peppercorns - eight or ten pieces;
• one fresh hot pepper;
• bay leaf - six pieces;
• dill umbrellas - two pieces.

Wash the mushrooms and put them in a saucepan. Fill with water and cook for about twenty minutes, while skimming off the foam. Then we need to drain the water and refill it with clean water. Boil again and cook for another ten minutes.

At the same time, prepare the marinade. And so, we need to pour water into the pan and add all the spices indicated in the recipe, except for garlic, hot pepper and vinegar essence. Bring to a boil and cook lightly. Then add vegetable oil and cook a little more over low heat.

Before putting everything in jars, we need to pour boiling water over the hot pepper a couple of times and chop it along with the garlic.

When everything is ready, place pepper and garlic on the bottom of sterilized jars, then mushrooms up to the neck. Add a tablespoon of vinegar to each jar (liter jars). And at the end, pour boiling marinade to the top and roll up.

For the winter it makes a very tasty appetizer for any dish.

You may be interested in looking at articles on the topic of winter preparations:

1. Pickled zucchini - 8 delicious recipes

Pickled honey mushrooms for the winter without sterilization

You can very simply and deliciously pickle honey mushrooms for the winter without sterilizing the jars.

Ingredients we need:

• one kilogram of fresh honey mushrooms;
• half a tablespoon of salt;
• three tablespoons of soy sauce;
• fifty milliliters of vinegar;
• two glasses of water;
• one tablespoon of sugar;
• three pieces of bay leaf;
• half a teaspoon of ground black pepper.

We take the mushrooms, clean them and rinse them. Pour into a saucepan with water and boil for half an hour. Then you need to drain it in a colander to get rid of excess water.

We return the mushrooms again and fill them with clean water. Add all the spices we need except sauce and vinegar. Cook for half an hour and add the remaining ingredients, boiling for another fifteen minutes.

Then place in jars, seal and leave under a blanket until completely cooled. Then store for no more than three months in the refrigerator.

Pickled honey mushrooms for the winter - crispy and tasty

Crispy and tasty, you can make them with the addition of balsamic vinegar, which gives the mushrooms a piquant, finger-licking taste.

• fresh honey mushrooms - two kilograms;
• liter of water;
• 1.5 tablespoons salt;
• 2.5 tablespoons sugar;
• five or six cloves;
• four pieces of bay leaves;
• seven pieces of allspice;
• black currant leaves;
• 150 milliliters balsamic vinegar.

Let's begin. Fill the cleaned honey mushrooms with water and put on fire. Boil, skimming off the foam. Then drain the water and leave the mushrooms in a colander so that all the liquid drains.

Prepare the marinade in parallel. To do this, mix salt and sugar in hot water, boil a little and cool. Then add balsamic vinegar and leave for another ten minutes.

Afterwards, distribute the prepared mushrooms into jars and add the remaining spices. Pour in the marinade, cover the jars with lids and sterilize over low heat.

Finally, roll it up, turn it upside down and leave it under the blanket until it cools completely.

Video: Pickled honey mushrooms for the winter - Finger lickin' good

The results are tasty, lightly salted, without the smell and taste of vinegar.

Pickled honey mushrooms without twisting (rolling) and without vinegar

We are all accustomed to the fact that preserves need to be sterilized and covered with lids. But you can do without all this.

And so, we will marinate according to the recipe without twisting and vinegar so that they taste amazing.

We will need:

• one kilogram of fresh honey mushrooms;
• liter of water;
• half a tablespoon of citric acid;
• two pieces of bay leaf;
• five pieces each of black and allspice;
• three cloves of garlic.

We begin our preparation by putting a pan on the fire and pouring water into it, bringing it to a boil and adding mushrooms. Cook and discard in a colander.

Return the mushrooms to the pan, pour clean water and add all the spices. We need to boil everything together for a quarter of an hour. When ready, transfer the mushrooms into washed jars and pour in the prepared marinade. When the jars have cooled, put them in the refrigerator. Delicious mushrooms can be consumed within a few hours.

Bon appetit!

Very tasty pickled mushrooms, prepared at home quickly and tasty

If you have mushrooms, but don’t have time, it doesn’t matter. There is an excellent recipe for pickling honey mushrooms quickly and tasty. Mushrooms are very tasty and can be eaten in just a couple of days.

For easy and quick preparation we will need:

• one kilogram of honey mushrooms;
• a little more than one tablespoon of salt;
• one tablespoon of sugar;
• three pieces each of peppercorns and cloves;
• vegetable oil.

Pour water over the washed mushrooms, wait for them to boil, and after 5-10 minutes drain the water. Then fill it with clean water again and after boiling, cook for another twenty minutes.

To prepare the marinade, pour water into a container and add spices. After boiling, pour in vinegar, add mushrooms and cook for a little while. Cover with lids and place in the refrigerator after cooling.

Such a delicious appetizer comes with a bright side dish:

How I love these potatoes with these mushrooms!

It’s easier than ever to make winter preparations from frozen mushrooms. You can freeze them yourself or buy them ready-made in the store. Afterwards, simply defrost without wasting time on cleaning and soaking.

So, what ingredients are needed:

• one kilogram of frozen honey mushrooms;
• liters of water;
• 200 milliliters of wine or regular vinegar;
• two tablespoons each of sugar and salt;
• about ten peas of allspice;
• five cloves;
• three cloves of garlic and the same amount of bay leaf.

Everything is simple, fast and tasty. You can throw in the mushrooms without defrosting and boil for about ten minutes after boiling. At the same time, prepare the marinade from the specified amount of water. Finely chop the garlic and put all the spices along with vinegar into the water, let it boil.

Then add the mushrooms to the marinade and cook for a quarter of an hour. Then turn off the heat and let everything cool down. Place into jars and put in the refrigerator. After a day, you can eat pickled mushrooms.

If you have guests over in a few hours and you want to serve pickled honey mushrooms, but don’t have time to pickle. Then catch a step-by-step recipe on how to easily and simply marinate mushrooms in just 15 minutes.

We will need:

• 500 grams of honey mushrooms;
• 50 milliliters of vinegar;
• 100 milliliters of vegetable oil;
• three or four cloves of garlic;
• two tablespoons of tea sugar;
• one teaspoon of salt;
• three bay leaves;
• half a tablespoon of mustard seeds;
• black peppercorns to taste.

We start by washing the honey mushrooms and immediately preparing the marinade. Mix everything in a saucepan except the mushrooms and wait for the water to boil. Add our mushrooms and cook just a little bit. Then we transfer the mushrooms into a glass container and put them in the refrigerator for at least four hours.

How to pickle honey mushrooms for the winter at home: secrets and rules

There are rules that cannot be avoided; before you are going to pickle honey mushrooms you need to:

• soak the mushrooms in salted water with citric acid (to expel the worms to preserve color);
• it is recommended to remove a little more than half of the leg;
• Depending on the size, you can cut the caps in half.

Little secrets:

• remember that one kilogram of mushrooms fits in three liter jars;
• Frozen mushrooms do not need to be thawed;
• mushrooms should only be placed in boiling water; after boiling, drain the first water and add new water (harmful substances settle in the first water);
• When cooking, be sure to remove the foam;
• To get a tasty marinade, you need to cook it not in water, but in mushroom broth.

Bonus: Video on how to prepare a universal marinade for absolutely any mushrooms

A simple marinade recipe for all types of edible mushrooms.

Try and experiment. Bon appetit!

The autumn forest harvest is pleasant and tasty to eat not only in season, but also in winter. You can make delicious preparations in many ways with different ingredients. Marinated honey mushrooms are prepared with or without vinegar, with spices, and fermented with other vegetables. Such preparations retain their good taste and beneficial properties all winter.

Recipes for pickled honey mushrooms for the winter

The mushroom product does not require long preparation for pickling. You can simply soak them in water for a few minutes to wash away forest debris from the cap. To make the dish soft, remove the legs. The cut part can be dried and left for preparing delicious and rich mushroom soups. But usually small mushrooms are salted whole.

Pickled honey mushrooms recipe for the winter with vinegar

There will be no difficulties in preparing delicious twists using this recipe. This is one of the most popular ways to pickle crops for the winter.

For this recipe for pickled honey mushrooms with 9% vinegar, use simple products:

• mushrooms – 1 kg;
• table vinegar (9%) – 150 ml;
• water – 1000 ml;
• salt – 20 g or 1 incomplete tbsp. l.;
• sugar – 40 g or 2 tbsp. l. without slide;
• clove flowers - 3-4 pcs.;
• black peppercorns – 5-6 pcs.;
• laurel leaf;
• nutmeg - optional.

For this recipe for pickled honey mushrooms, small autumn mushrooms are used. It is important to wash them well under running water several times and then put them on the stove. Before cooking, add salt to the water and stir until it is completely dissolved. Cook the mushrooms until tender. Foam may appear during the cooking process; remove it with a slotted spoon.

Important! It’s easy to check the readiness of the mushrooms: if they do not float up and sink to the bottom of the pan, then the heat treatment time is over.

Preparing the marinade:

1. Seasonings and spices are placed in 1000 ml of clean water.
2. The aromatic liquid is sent to the stove and waited for it to boil.
3. By the time the mushroom mass is cooked until fully cooked, the marinade should not cool down.
4. Add prepared mushrooms to the boiling liquid and boil for at least 15 minutes.
5. Later they are laid out in jars, covered with plastic lids, and the preparations are put into the refrigerator.

Spicy and tasty, marinated pickles are ready for the winter.

You can see how to pickle honey mushrooms according to the classic recipe in the following video:

Pickled honey mushrooms for the winter in jars

This cooking method is slightly different from the previous one. Other spices are used for the recipe. To ensure that the preparation remains tasty for a long time, pickled honey mushrooms for future use in the winter are prepared with the addition of vinegar (70%).

For marinating you will need the following products:

• autumn small mushrooms – 2-2.5 kg;
• filtered water – 500 ml;
• table salt – 20 g;
• granulated sugar – 10 g;
• garlic cloves – 2-3 pcs.;
• 1 dill umbrella;
• black pepper – 3 peas;
• vinegar essence – 5 ml.

Important! To make the final product according to this recipe tasty, take freshly picked small mushrooms.

They need to be sorted out, washed thoroughly and the stems cut off in half. Place the prepared mushrooms in a saucepan of a suitable size, add water, place on the stove and wait for it to boil. During the cooking process, cloudy foam may form; it must be removed. The product is cooked until fully cooked for no more than half an hour.

Preparing a delicious mushroom appetizer:

1. All spices and seasonings, except the essence, are placed in a saucepan, water is added and it is sent to cook.
2. As soon as bubbles appear, boiled mushrooms are added to the hot brine.
3. Simmer for half an hour, reducing the heat.
4. Then vinegar essence is added to the mushroom mixture.

The finished mushroom mass is placed in bottles, not reaching 5 cm from the neck. Pour brine on top, completely filling the jars, and roll up. A spicy pickled appetizer of honey mushrooms according to the recipe for 1 liter of water is ready.

A simple recipe for making pickled mushrooms

Pickles are prepared in this simple way within 40 minutes. They turn out tasty and dense, thanks to short heat treatment. And people who are losing weight don’t have to worry about the question: how many calories are in pickled honey mushrooms – only 23 kcal per 100 g.

The main ingredient is required in an amount of 1 kg, additional:

• water at room temperature – 1 glass;
• table salt, vinegar (9%), granulated sugar - 20 g each;
• 2 laurel leaves;
• black peppercorns, dill, parsley - to taste.

First, prepare the brine: add all the spices, including vinegar, to the water. It is advisable to thoroughly dissolve bulk ingredients.

How to pickle mushrooms quickly and easily:

1. They are thoroughly washed, cleaned, the legs are cut in half and dipped in the prepared brine.
2. Place the pan with the spicy mushroom mixture on the stove, let it boil and continue cooking over medium heat for half an hour.
3. Wait until the pickles cool down, then put them in the refrigerator to steep for several hours.

Later, the liquid can be drained, the mushroom mass can be seasoned with oil and served. To make the appetizer tastier, add onions cut into half rings.

Marinated honey mushrooms are the most delicious recipe

Delicious pickles are made with the addition of various spicy spices. Prepare fragrant pickled honey mushrooms with cinnamon for the winter according to the following recipe.

Required ingredients:

• medium-sized mushrooms – 4 kg;
• water at room temperature – 1000 ml;
• table salt – 40 g;
• granulated sugar – 20 g;
• clove flowers, bay leaves - 3 pieces each;
• Jamaican pepper - to taste;
• cinnamon stick – 1 pc. or a bag of powder 10 g;
• lingonberry leaves – 5 pcs.;
• balsamic vinegar - half a faceted glass (175-150 ml).

Mushrooms must be prepared: sorted, peeled, and washed thoroughly in 2-3 waters. Then put them in an enamel pan, add water and leave on the stove over medium heat. Below, the step-by-step recipe details how long you need to cook honey mushrooms before marinating.

The process of preparing delicious mushroom pickles:

1. As soon as the water boils, remove the foam and cook the mixture for another 5 minutes.
2. Then the liquid is drained and the mushrooms are filled with cold, clean water.
3. The pan is placed on the stove, the liquid should boil, after pickling, cook for another 20 minutes. If the foam appears again, it is removed.
4. The finished product is drained of liquid through a colander.
5. Then salt and sugar are stirred in water and boiled - this is the future marinade. The mixture should be cooled slightly and vinegar should be added to it.
6. While the marinade cools, sterilize the jars. The prepared container is filled with mushrooms a little more than half, and spices are added to each container.
7. Then pour the marinade, not reaching the neck 2 cm, cover with metal lids and boil the container with the contents for 20 minutes.

The finished product is rolled up with lids, turned over and wrapped. After 12 hours, delicious pickles are sent to the pantry.

The photo shows how you can put spices and pickled honey mushrooms in a jar:

Pickled honey mushrooms for the winter recipe without sterilization

Housewives often consider this process to be long and troublesome, so they prefer to quickly salt mushrooms for the winter. If such a tasty snack is not prepared for long-term storage, you should not scald the jars with boiling water.

In this recipe, it is important to correctly make a delicious marinade for honey mushrooms. To begin, prepare 2 kg of small, freshly picked mushrooms. They are sorted, washed, and half of the stem is removed. Afterwards, they are immersed in water with added salt and allowed to brew for half an hour.

Ingredients for marinade:

• filtered water – 1000 ml;
• granulated sugar – 40 g;
• table salt – 20 g;
• peppercorns, laurel leaves - to taste;
• vinegar (9%) - half a glass.

The salted water in which the mushroom mass was soaked is drained. Afterwards, the mushrooms are immersed in a pan filled with water and placed on the stove.

Cooking process:

1. Cook the mushroom mass for half an hour. As the foam forms, it is removed. After 30 minutes, remove the mushrooms with a slotted spoon and begin preparing the marinade. To do this, dissolve the bulk ingredients and vinegar in a bowl of water (1000 ml).
2. Place the mushrooms in a pan, add spices on top, and pour the prepared marinade over it all.
3. Place the container with the aromatic mixture on the stove and wait for it to boil. Then cook for an hour, stirring.

The finished product is distributed into jars of the required size, the marinade (90-100 Cᵒ) is added and left to cool.

It is important to know after what period of time you can eat mushrooms pickled without sterilization: the next day the delicious mushroom appetizer will be ready.

Honey mushrooms marinated for the winter under a metal lid

It is quite simple, in accordance with this recipe, to prepare mushrooms for future use without sterilizing them. But they are sealed with ordinary screw caps. This way the product can be preserved for six months.

For 1 kg of honey mushrooms and 0.5 liters of water you will need the following spices:

• 1 large garlic head;
• table vinegar half a glass;
• salt – 30 g
• sugar – 15 g;
• allspice and ground black pepper – 5 g each;
• laurel leaf – 4 pcs.

Large honey mushrooms are suitable for this recipe; they can be pickled in the same way as small ones. They are sorted and washed thoroughly. Then add water at room temperature, boil and continue cooking for 30 minutes, being sure to skim off the foam.

The process of preparing a delicious mushroom snack:

1. The boiled mushrooms are filtered and left for a while to allow excess water to drain.
2. At this time, prepare the marinade: dry ingredients are dissolved in water along with spices. Garlic and vinegar are not added.
3. Wait for the brine to boil, add it to the mushrooms and simmer for 30 minutes, stirring.
4. Then add a portion of vinegar and add finely chopped garlic.
5. Continue cooking the mushroom mixture, reducing heat and stirring, for about 20 minutes.

The finished product is placed in a clean container, hot brine is added and rolled up, turned over and wrapped in a warm cloth. After a day, the delicious pickles can be put away in the pantry.

Instant pickled honey mushrooms in 15 minutes

In these preparations, additional ingredients are garlic and vegetable oil. But only boiled honey mushrooms can be marinated deliciously; more on how to do this correctly.

Ingredients:

• purified water – 500 ml;
• refined vegetable oil – 200 ml;
• table vinegar (9%) - half a glass;
• garlic – 1 medium head;
• salt – 8 g;
• sugar – 20 g;
• dill seeds – 5 g;
• laurel leaf – 5 pcs.;
• black peppercorns – 5 g.

To begin with, cook the mushrooms (1-1.5 kg) for 15 minutes, while preparing the filling at the same time.

Method of preparation according to the recipe:

1. All ingredients are added to water and mixed. Then add chopped garlic and oil.
2. Boiled mushrooms are immersed in aromatic liquid and sent to the oven.
3. Boil them for no more than 20 minutes.

Take out with a slotted spoon, cool and put in the refrigerator for storage. Try quick and tasty marinated mushroom slices in a couple of hours. It is eaten as a salad with butter or a delicious soup is prepared from honey mushrooms marinated according to this recipe, as in the photo:

How to pickle frozen mushrooms

Frozen mushroom product is quite simple to prepare. After a few hours, the pickles can be served. By preparing honey mushrooms frozen for the winter according to this recipe, you get a crispy, pickled, tasty snack.

Required Products:

• frozen mushrooms – 0.7-0.8 kg;
• purified water – 0.6 l;
• black peppercorns – 5 g;
• cloves – 12 pcs.;
• vinegar essence (70%) – 5 g;
• table salt – 15 g.

Before cooking, the product is not defrosted; it is dipped into boiling water directly from the freezer.

1. Add all the ingredients according to the recipe to boiling water, except vinegar, mix the mushroom mixture well.
2. Boil the mixture for 20 minutes, reducing the heat.
3. Vinegar is introduced 5 minutes before readiness.
4. Remove the finished product from the heat and cool.

After 3 hours, a delicious mushroom side dish is served. This is the recipe for how to pickle honey mushrooms quickly for the table.

Pickled mushrooms without vinegar

Often in marinades, citric acid is used instead of vinegar, and in this recipe too. This will not spoil the taste of the pickles at all. It’s easy to prepare them for the winter; the delicious pickled mushrooms will turn out, as they say, “finger-licking good.”

Seasonings for a tasty, savory snack per 1 kg of boiled mushrooms:

• water – 2 glasses;
• table salt – 1.5 tbsp. l.;
• granulated sugar – 20 g;
• lemon – 2 tsp.

Mushrooms are immersed in water at room temperature, 20 g of salt are added to it. The liquid should boil. Afterwards the mixture is boiled until tender.

Preparation:

1. All spices according to the recipe are diluted with water.
2. The sweet and sour liquid is boiled.
3. The mushrooms are filtered and immersed in a boiling marinade.

The mushroom mass is placed in a sterilized container and then rolled up.

Video recipe for marinating honey mushrooms in a slow cooker

To prepare a delicious snack according to this recipe, you need the following products:

• freshly picked honey mushrooms – 600 g;
• table salt – 2 tbsp. l.;
• granulated sugar – 1.5 tbsp. l.;
• 3 garlic cloves;
• peppers: black and sweet peas, cloves, bay leaves – 5 g each;
• water – 2 l;
• table vinegar (9%) – 1 incomplete glass.

To make the mushroom appetizer in the slow cooker tasty, you should strictly follow the cook’s recommendations and the recipe.

Delicious and healthy dishes are prepared from pickles in a slow cooker. You can even bake homemade pizza with pickled mushrooms.

We marinate honey mushrooms in a hot way

A tasty mushroom appetizer prepared in this way is prepared for future use. It can also be served 2-3 days after salting.

For mushrooms (1-1.5 kg), the following spices are prepared:

• 1 glass of water;
• 30 g each of granulated sugar and salt;
• 30 g table vinegar;
• 3 pcs. clove flowers and black peppercorns.

Boil mushrooms in water and salt for about half an hour. Then drain the water and leave for a while to drain the remaining liquid.

During this time, you can prepare the filling: spices and seasonings, except vinegar, are dissolved in warm water. The solution is placed on the stove and allowed to boil.

The finished product is distributed into a clean container, vinegar is added, and the hot marinade is poured in, not to the neck. The jars are quickly rolled up with lids and put away in a warm place.

Marinated honey mushrooms with onions

For autumn mushrooms (1-1.5 kg), prepare spices according to the recipe:

• garlic – 2-3 cloves;
• 1 large onion;
• table vinegar - 0.5 cups;
• dill, peppercorns, laurel - to taste.

The mushrooms are washed, large ones are cut into strips, placed in an enamel container, filled with water, and sent to the oven.

1. First, they are boiled for no more than a quarter of an hour and filtered.
2. Then add water at room temperature, dissolve 20 g of salt. Let the mixture boil and continue to cook for about another half hour.
3. Onions and garlic are peeled and chopped together with dill.
4. Strain the mushrooms and allow excess liquid to drain.
5. Fill the pan with the boiled mushroom mass, add salt, vinegar, onion half rings and chopped garlic with dill.
6. The mixture is thoroughly mixed, covered with a saucer and a weight is placed.

So the pickles are marinated for 5 days according to the recipe. They are then filled into sterilized jars and closed.

Conclusion

Pickled honey mushrooms are a simple and yet delicious appetizer. In winter, when you really want pickled vegetables, mushrooms will be an excellent alternative. They can be added to salads, hot dishes, and baked goods. To prepare such pickles, choose a simple recipe to your liking and enjoy a delicious mushroom dish made with your own hands.

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Pickled honey mushrooms for the winter are a delicious and amazingly tasty dish. A jar of these mushrooms prepared for the winter at home can brighten up any stormy winter day.

And you can simply eat crispy pickled honey mushrooms with bread, without anything else. Tasty! And you can even feel the aroma of a summer forest or remember the crimson and gold of Indian summer...

Pickled honey mushrooms - the simplest recipe

You will need:

• mushrooms – 1.5 kg;
• dill umbrellas - 2 pcs;
• 4-6 peas of allspice;
• 2-4 bay leaves;
• 1 tsp mustard seeds (optional, but the Chinese add it);
• 1 tbsp. salt.
• 9% vinegar - 5 tbsp. spoon;
• garlic – 2 cloves.

How to cook pickled honey mushrooms - step-by-step recipe with photos:

Delicious honey mushrooms for the winter in marinade with garlic

Ingredients:

• fresh honey mushrooms - 1.2 kg;
• For the marinade (per 1 liter of water): 1 dill umbrella;
• 1-2 bay leaves;
• 2-3 peppercorns;
• 2 tbsp. spoons of sugar;
• 1 tbsp. spoon of salt;
• 5 tbsp. spoons of 9% vinegar.

How to prepare delicious pickled honey mushrooms for the winter - step-by-step instructions:

Sort, wash and boil the honey mushrooms for one and a half hours in clean water. Place in a colander, let the broth drain and rinse the mushrooms with boiled water. Place into sterile jars.
Preparing the marinade for mushrooms. Pour a liter of water into the empty pan and bring to a boil. Add salt, sugar, peppercorns, bay leaf and dill to the water. Boil the marinade for 5 minutes. Remove from heat and add vinegar. Pour marinade over mushrooms in jars.

Make sure the liquid completely covers the mushrooms.

Close the jars with mushrooms with lids. Cool and put in a cool place.

Marinated honey mushrooms are ideal for dishes made from potatoes and other vegetables, as well as various porridges. By the way, they make wonderful salads, and these mushrooms are simply great as an independent snack. However, try it yourself!

Marinated honey mushrooms with cinnamon for the winter

Delicious, aromatic pickled honey mushrooms are an excellent appetizer, especially if you sprinkle them with onions and pour over sunflower oil. Great for main courses.

Products:

• honey mushrooms – 1 kg;
• sugar – 2 tbsp;
• salt – 4 tbsp;
• bay leaf – 3 pcs.;
• allspice – 6 peas;
• cloves – 4 stars;
• cinnamon – 3 pieces;
• 70% vinegar essence – 3 tsp.

Marinated honey mushrooms are prepared as follows:

Pickled honey mushrooms - recipe without sterilization

For cooking we will need the following products:

• fresh honey mushrooms, preferably small ones, not overgrown, with thick legs
• salt, sugar
• acetic acid
• Bay leaf
• carnation
• garlic

Preparation:

Honey mushrooms must be carefully sorted to remove debris. Especially in our case, since we collected honey mushrooms not only from stumps, but also took those that grow on the ground. Moreover, honey mushrooms have a thicker and softer leg, which makes them more pleasant to eat later.

Then we rinse the honey mushrooms thoroughly under running water. Put it in a saucepan, fill it with cold water, salt it well and put it on the stove.

Bring to a boil, let it simmer for 5-10 minutes and be sure to drain the first water, because it contains all the harmful substances that could be in the mushrooms. Well, it just looks ugly, all black and dirty!

Fill the honey mushrooms again with clean cold water and place on the stove. This time we let them boil for 1 hour-30 minutes, after which we add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 2 liters of water.

Add bay leaf and a few cloves of garlic. Throw in a few cloves. After the water boils, add 2.3 tablespoons of 9% acetic acid and you can wrap it up for the winter!

Pickled honey mushrooms for the winter - the most delicious recipe

Ingredients:

• Honey mushrooms - how much will it be
• Water - 1 l
• Salt - 1 tbsp. spoon
• Sugar - 1 - 1.5 tbsp. spoons
• Vinegar 9% - 9-10 tbsp. spoons
• Black peppercorns - 5-6 pieces
• Bay leaf - 1-2 pieces
• Cloves - 2-3 pcs.
• Garlic - optional - 2-3 cloves
• Grated nutmeg - optional

Cooking process:

1. Wash the honey mushrooms well, clean them of leaves and soil.
2. Fill with cold water and after boiling, boil for 10 minutes. Then drain the water through a colander.

3. Fill the mushrooms again with cold water, about 1 liter, bring to a boil and cook for 10 minutes.
4. Add sugar and salt to the mushroom broth - 1 tbsp. spoon per 1 liter of water. Bay leaf, pepper, garlic. Cook for 5 minutes.
5. Lastly, add vinegar 9%, as indicated in the recipe, or replace it with acetic acid at the rate of 1 tbsp. spoon per 1 liter of water, cook for 3 minutes and turn off the heat

6. Place the hot mushrooms in jars, which must first be sterilized along with the lids. Distribute the marinade evenly among the jars. If desired, add a fresh clove of garlic to each jar and roll up. Turn over onto lids and cover with a blanket until cool.

Marinated honey mushrooms at home - a recipe for the winter

Ingredients:

• honey mushrooms - 10 liter bucket;
• salt - to taste;
• for marinade: 2 liters of water;
• 125 g coarse salt;
• 100 g vinegar;
• bay leaf - 1-2 pcs.;
• black pepper - a pinch.

How to cook:

Sort the mushrooms and wash them in several waters. Place the prepared mushrooms in a large saucepan, add water, and bring to a boil. Drain. We wash the mushrooms. We repeat this procedure again.

For the third time, add water, bring to a boil, reduce heat and cook until tender (2 hours). Half an hour before the end of cooking, add salt to taste. But not too much - the marinade is salty. In principle, the mushrooms are ready.
Prepare the marinade from water, salt and vinegar. Dip the boiled honey mushrooms into the boiling marinade with vinegar for 5 minutes.

Miracle Berry - 3-5 kg ​​of fresh strawberries every 2 weeks!

Miracle berry Fairytale collection is suitable for a window sill, loggia, balcony, veranda - any place in a house or apartment where the light of the sun falls. You can get the first harvest in just 3 weeks. Miracle berry Fairytale harvest bears fruit all year round, and not just in the summer, as in the garden. The lifespan of bushes is 3 years or more; from the second year, fertilizers can be added to the soil.

Place a bay leaf and a few peppercorns on the bottom of the prepared jars. Use a slotted spoon to catch the mushrooms and fill the jars with them. Pour marinade for mushrooms. Cover with lids and sterilize. Half liter jars - 30 minutes. Roll up and wrap for a day.

Video: pickled honey mushrooms with vinegar

Honey mushrooms are edible mushrooms that grow on old stumps. They almost never grow alone, mostly in large groups or families. In our climate they begin to grow from late August to October.

Fragrant honey mushrooms have the most delicate mushroom taste; you can use them to prepare any dish: soups, fry with potatoes, marinate for the winter, caviar and much more. Their aroma and delicate taste will make any dish exquisite.

There are several types of honey mushrooms: summer, winter, meadow, autumn. At the end of September - at the beginning of October, winter honey mushrooms grow, even after the first frost they can be found on old, fallen trees. At the end of August, after the first rains, autumn honey mushrooms appear. In some areas of our country, you can find summer and meadow mushrooms.

Unfortunately, there are also false honey mushrooms. If you have even the slightest doubt that some of your mushrooms are not edible, then it is better not to eat them, but simply throw them away without regret.

In our family, a trip to pick mushrooms is a tradition. My favorite time of year is the generous autumn. She is rich in harvests in her own garden and in the forest. There, among the singing of birds and the chirping of grasshoppers, it is very pleasant to wander around and, of course, combine business with pleasure by picking mushrooms.

In our area, honey mushrooms begin to grow at the end of August and continue throughout September. The main thing is to have time to collect the mushrooms before they outgrow. You need to marinate young mushrooms, and if they have already outgrown and become “burdocks,” then you can make “wonderful” caviar from them, but that’s in a different recipe.

Ingredients

• Honey mushrooms
• Vinegar 70%
• Bay leaf
• Black peppercorns

The first step before pickling is to sort out the mushrooms from garbage, from other mushrooms, if you collected them in a common basket, to remove excess dirt.

Remember the main rule of a mushroom picker: if you are not sure about a mushroom, then it is better to throw it away.

Then we wash it in several waters, but before that you can soak it for 1 hour, this way the mushrooms will be washed off better and easier.

Don’t be afraid that you have a lot of mushrooms in the pan; as soon as they boil, the mushrooms will greatly decrease in size and you can add more.

After boiling, wait 5-7 minutes and drain the water. We wash the mushrooms.

As it boils, foam will appear; it needs to be removed with a spoon.

Wash the mushrooms and add water again until just covered. As you noticed, they have greatly decreased in volume, so you can take a smaller pan.

Put on fire, add 1 tbsp. salt and boil for 5 minutes.

After this, add bay leaf, black peppercorns and 1 tbsp. vinegar 70%. Mix and taste, the marinade should be sour and salty. Cook for another 7 minutes.

7 minutes have passed, now you can pour into jars and screw on the lids. We make sure to sterilize jars and lids!!!

Remember, in airless spaces, in hermetically sealed jars, botulism can develop. I don't take risks and close the jars with nylon lids.

Done, pickled mushrooms are ready for the winter. And not only for the winter, honey mushrooms will decorate any holiday table.

Delicious and simple recipe for pickled mushrooms

As I already said, in my family, going for mushrooms (namely honey mushrooms) is a tradition that has been going on since secular times. When I was little, my parents always prepared pickled honey mushrooms for the winter. Not a single winter holiday would be complete without mushrooms. Now that I have become an adult, I try not to break my parents’ traditions of preparing mushrooms for the winter and still use my mother’s recipe.

And here is the recipe itself.

Ingredients

• Honey mushrooms
• Peppercorns
• Bay leaf
• Carnation
• Sugar
• Vinegar 70%

First, wash the honey mushrooms under cool water. We remove unnecessary and unattractive parts with a knife.

Take a large saucepan, put mushrooms in it and fill it with water. Put it on the fire and wait until it boils.

After it boils, wait 5 minutes and drain the water. Wash the mushrooms well and fill them back with water.

Bring to a boil and add 2 tbsp. salt per 4-5 liters of water.

Cook for 40 minutes.

Then use a colander to drain the water. While the water is draining from the mushrooms, prepare the marinade.

Add 1 tbsp to 1 liter of water. salt, 1 tbsp. sugar, peppercorns, bay leaf and cloves, put on fire and bring to a boil.

Banks must be sterilized. We put our honey mushrooms in them and fill them with marinade.

Now all that's left is to add vinegar. Pour 1 tsp into a liter jar. 70% vinegar.

Close with sterilized lids. Turn the jars over with their lids down; you can cover them with a towel. We wait until the marinade cools down and put it in a cool place.

Pickled honey mushrooms are ready for the winter.

Pickled honey mushrooms are the most delicious recipe with vinegar

Honey mushrooms are one of the most commonly used mushrooms for pickling in Russia. No wonder. They grow on old stumps and fallen trees, growing in large “families”. You can collect a whole bucket from one stump.

Honey mushrooms consist of 90% water, contain phosphorus and calcium, vitamin C, vitamin PP. In terms of caloric content, there is nothing in 100 grams. only 18 kcal. You can call them low-calorie, which means dietary. During fasting or for vegetarians, they can replace meat. The high content of chitin in mushrooms causes a feeling of satiety in humans.

Of course there are also disadvantages. Honey mushrooms are contraindicated for children; some say they can be consumed from the age of 5, but I began to give them to my children little by little after the age of 7. They are also contraindicated for people with heart disease and hypertension, because salt content is harmful for hypertension and people experiencing digestive problems. Although I think that everyone can eat them in small quantities.

Ingredients

• Honey mushrooms
• Vinegar 70%
• Sugar
• Bay leaf
• Carnation
• Allspice peas
• Black peppercorns
• Garlic

First, the collected mushrooms need to be cleaned of dirt and rinsed under water. If the mushroom is large, then divide it into several parts.

Fill with water and cook for 10-15 minutes. After this, drain the water and wash the mushrooms.

Pour 1.5 liters of water into a saucepan and add to it: bay leaf, black peppercorns + allspice, 3 cloves, 5 cloves of garlic, cut into slices, 2 tbsp. salt, 2 tbsp. sugar and 3 tsp. 70% vinegar.

Bring to a boil and add honey mushrooms to the marinade.

Cook for 30 minutes.

After this, put the mushrooms in sterilized jars and close with nylon lids.

After the jars have cooled, store them in the refrigerator.

Very tasty, homemade, pickled mushrooms are ready. This is an ideal snack with cold vodka. I definitely recommend trying it.