I will tell you this: even if you are a mushroom picker of the same size as me, visiting the forest for the purpose of collecting ... the second time in your life for the first time more or less deliberately, or if you would rather trust store mushrooms, then still take the recipe for weapons - it turned out very cool! The marinade came out bright, fragrant. And despite the fact that I have a fairly solid amount of everything in the marinade, it was not for nothing that fenugreek (aka fenugreek) and balsamic were included in the title. This is the real highlight of the recipe.

From 1.2 kg of collected mushrooms (weight in already peeled form) I got a full can of 0.75 l, and soon I plan to do a repetition with mushrooms.

Marinated mushrooms

1-1.2 kg of mushrooms
400 ml water
20 g salt
10-12 pcs. black peppercorns or a mixture of peppers
5-6 pcs. allspice
4 things. carnation
2 bay leaves
1 tsp without a hill of mustard seeds
1 tsp fenugreek seeds (fenugreek, shambhala)
0.25 tsp nutmeg
3 tbsp. l. balsamic vinegar

Place the mushrooms in a saucepan and cover with a generous amount of water. Bring to a boil and cook for 15 minutes, then drain in a colander.
While the mushrooms are boiling, add salt and spices to the water (do not pour the balsamic yet) and bring the marinade to a boil. Turn off heat, cover and leave until mushrooms are ready to make friends with.
Throwing the mushrooms in a colander, return them back to the pan and pour over the resulting marinade. Hold under a lid on low heat for another 10-15 minutes. Turn off heat, add balsamic.
Transfer the mushrooms to a clean jar, pour over the marinade (as much will be needed to cover the mushrooms).
Seal with a lid and leave to cool to room temperature, then put in the refrigerator and use.

I am sure that this recipe is quite suitable to prepare mushrooms for a long time, if you use sterile jars, wrap up all the cases, but since my business was for the sake of one jar, then the whole process is simplified for me.

Step-by-step recipe for pickled honey mushrooms with mustard with photo.

• National cuisine: home kitchen
• Type of dish: Blanks, Pickling
• Recipe complexity: Simple recipe

• Prep time: 15 minutes
• Cooking time: 19 h
• Servings: 2 servings
• Calories: 34 kilocalories
• Occasion: For lunch

These fragrant mushrooms make a great snack or delicious addition to any side dish. Cook them according to this simple recipe and please yourself, family and friends with amazing mushrooms all winter.

Usually, I harvest mushrooms according to my mother's proven recipes, but lately something has drawn me to experiments, and I decided to do something new. And today I will share with you one of my most successful experiments and tell you how to cook pickled mushrooms with mustard. In principle, the technology itself and the composition are quite ordinary, but the mustard gives the mushrooms some special taste, and the dish looks very interesting. My family and I really liked these mushrooms, so now every time I harvest mushrooms, I also make a couple of jars of pickled mushrooms with mustard at home, for the sake of variety, so to speak.

Servings: 2

Ingredients for 2 servings

• Fresh mushrooms - 1.2-1.5 Kilograms
• Water - 1 Liter
• Salt - 1 tbsp. a spoon
• Sugar - 2 Tbsp. spoons
• Vinegar 9% - 5 Tbsp spoons
• Mustard Seed - 2 Teaspoons
• Bay leaf - 3-4 pieces
• Black peppercorns - 4-5 Pieces
• Dill Umbrella - 2 Pieces

Step by step

1. We carefully sort the mushrooms and rinse them under running water, then pour them over with boiling water.
2. We spread the mushrooms in a saucepan and fill them with water so that the liquid barely covers them, put the pan on fire.
3. Add a tablespoon of salt to the mushrooms and cook them for 1-1.5 hours, and during the cooking process we remove the resulting foam.
4. Then turn off the heat and put 1-2 peppercorns, 1 umbrella of dill, 1-2 bay leaves, 2 tablespoons of mustard seeds in a saucepan. Mix everything and leave the mushrooms in the broth overnight.
5. In the morning we continue to work, put the boiled mushrooms in a colander and rinse them in boiled water.
6. Then we spread the mushrooms in pre-sterilized jars.
7. Pour a liter of water into a clean saucepan and bring it to a boil. In boiling water we throw 1 umbrella of dill, 1-2 bay leaves, 2-3 peppercorns, 2 tablespoons of sugar, 1 tablespoon of salt. Cook the marinade for about 5 minutes, then remove from heat and add vinegar to it. Pour the mushrooms under the neck with the prepared marinade.
8. Close the jars tightly with lids and leave to cool completely. The mushrooms turn out to be very tasty, be sure to try it. Bon Appetit!

We have selected the most delicious recipes for pickled honey agarics for you, choose the best one and spin homemade preparations with pleasure.

How to choose mushrooms for pickling: general principles

• To distinguish real mushrooms from false ones, take note of simple rules.
• Real mushrooms are not flashy outwardly, while poisonous mushrooms have a brighter color.
• Edible mushrooms on the cap have small scales, the flesh of the mushroom is white. False mushrooms have a slightly yellowish body.
• The leg of honey agarics that can be eaten necessarily has rings at the base.

How to properly prepare mushrooms for pickling

First, you should soak the mushrooms in a saline solution with citric acid for an hour. Salt water will cleanse the mushrooms from the worms that may be in the mushrooms, and citric acid will preserve the natural color of the mushrooms. If you do not add lemon, then the mushroom caps may darken during cooking.

If meadow mushrooms are used for pickling mushrooms, then it is better to cut the legs.

You can only leave a couple of centimeters. They can be further used for mushroom caviar or simply fried in a pan in oil with onions.

A simple recipe for pickled honey mushrooms

Products:

• fresh mushrooms - 1 kg.;
• for the marinade: fine salt - 1.5 tablespoons;
• clean water - 1 glass;
• peppercorns and cloves - 3 pcs.;
• bay leaf - 2 leaves;
• vinegar 9% - 30 ml.

Pickled mushrooms - a step by step recipe with a photo:

Sort out and wash the mushrooms. Boil them until tender. Prepare sterile jars. Throw the boiled mushrooms in a colander and let the water drain. Fill the prepared dry jars with mushrooms two-thirds.

Cooking marinade for honey agarics. It can be cooked in water or from mushroom broth. If a decoction is used, then it must first be filtered.

Then add salt and spices, stir and bring the mixture to a boil. Once the marinade has boiled, remove it from the stove, add vinegar. Immediately pour the hot marinade over the jars of mushrooms. Roll up the lids, turn over and leave to cool at room temperature. Then put it in storage until the onset of cold weather.

Pickled honey mushrooms for the winter with lemon

These pickled mushrooms in lemon turned out to be just a miracle how tasty and aromatic. And cook from just a few hours. The recipe for making pickled mushrooms in lemon is very simple and quick.

Ingredients:

• 1 kg of small frozen mushrooms;
• 1 medium lemon;
• 1 onion;
• garlic 3-4 cloves;
• vegetable oil 2 tablespoons;
• 1 tablespoon salt (to taste);
• seasonings as desired;
• water 300 ml.

How to cook:

First of all, we need to blanch the mushrooms in boiling water for 5 minutes, then put them on a sieve and rinse under cold water.

Then prepare the marinade. To do this, mix salt, seasonings and bring to a boil. Finely chop onion, garlic, mix with mushrooms. Add thinly sliced \u200b\u200blemon, vegetable oil and fill with hot marinade. We leave it like this for a few hours.

Pickled mushrooms with cinnamon for the winter

Fragrant and very tasty mushrooms marinated with cinnamon are an excellent snack, especially if you pour them with fresh, odorless sunflower oil. Sprinkle with white sweet onions, chopped rings and herbs. It goes well with all main courses.

Recipe composition:

• a kilogram of freshly picked mushrooms;
• 4 carnation stars;
• 3 pieces of cinnamon;
• 4 tablespoons of salt and 2 tablespoons of sugar;
• 3 bay leaves;
• 6 peas of allspice;
• 3 teaspoons of vinegar essence (70%).

How to marinate honey mushrooms delicious for the winter:

Boil 1 liter of water, add salt, sugar, bay leaf, allspice, cloves and cinnamon to it. Boil for 3 minutes, then add vinegar and remove from heat.

Rinse the mushrooms well, cover them with cold water and bring to a boil, then drain the water.
Pour the mushrooms with water again, add a little salt and cook, without stirring, until the water boils. Then gently stir the mushrooms and remove the foam. At the end of cooking, the mushrooms will sink to the bottom.

Remove the mushrooms and place them in sterile jars, filling them loosely, about 2/3 of the height.
Drain the remaining broth remaining on the mushrooms from the jars and pour the marinade to the top. Close the jars with lids and store in the refrigerator.

Quick pickled mushrooms with garlic and horseradish

Mushrooms cooked in such a quick way of pickling are very tasty and very appetizing. Today we offer a recipe for pickled mushrooms with garlic and horseradish, do not be surprised - with horseradish.

Pickled mushrooms turn out to be excellent, slightly spicy and very tasty. As a cold mushroom appetizer, it always flies off with a bang first. In the recipe for pickling honey agarics, you can use both fresh horseradish, and use ready-made, purchased, preferably without additives.

The amount of garlic depends entirely on your taste and desire. Such festive pickled mushrooms are prepared literally in a day and can be safely offered to guests.

Ingredients:

• 1 kg of frozen mushrooms (preferably not large);
• 3 - 4 cloves of garlic;
• 1 - 2 teaspoons of finely grated or finished horseradish;
• 2 tablespoons without a slide of coarse salt;
• about 500 ml of water for the marinade;
• 3 tablespoons of 9% table vinegar;
• allspice, cloves to taste;
• some vegetable oil;
• greens.

Cooking method:

We wash the mushrooms under running water, fill with plain water about 1 liter, bring to a boil and boil them for 15 - 20 minutes. Then drain the water and let the mushrooms cool.

To prepare the marinade, bring half a liter of water to a boil, add allspice and cloves, coarse salt there. We boil for a few minutes and turn off the heat, immediately add vinegar and vegetable oil. Add chopped garlic and a couple of teaspoons of chopped horseradish directly to the mushrooms.

Fill with marinade and leave it in the room until it cools down and then put the mushrooms in the refrigerator to marinate. Sprinkle the pickled mushrooms with finely chopped herbs before serving.

Pickled honey mushrooms for the winter - a recipe with mustard

Ingredients:

• 3 kg. fresh strong mushrooms;
• 1 tablespoon salt
• half a glass of white wine vinegar 6%;
• water;
• 2 bay leaves;
• black peppercorns 10 pcs.;
• 1 level tablespoon of mustard seeds
• 1 teaspoon dill seeds

How to marinate honey mushrooms with mustard and dill for the winter:

Sort the mushrooms and rinse well. Put the mushrooms in a saucepan and pour in water so that it covers the mushrooms completely. Cook over medium heat for 10-15 minutes, constantly skimming off the foam.

It is necessary that the mushroom broth was transparent.

Then pour in the vinegar and bring to a boil. Pour into sterile 0.5 liter jars. Close the lids and sterilize them for about 30 minutes.

Then wrap the jars in a blanket upside down and leave until they cool completely. Then the cans must be stored in a cool dry place.

Pickled honey mushrooms with mustard are a great snack. In winter, open a jar of fragrant mushrooms, add finely chopped onions, a little vegetable oil and serve.

Cooking tricks and secrets

• To pickle according to this recipe, you do not need to have fresh mushrooms, you can take frozen mushrooms. Such a replacement will not affect the taste. In this case, their preliminary defrosting is not required.
• How to cook honey mushrooms? Boil mushrooms in several stages. At the first stage, put honey mushrooms in freshly boiled water and cook for 10 minutes. Drain the water. Pour in clean water and cook until tender. It will take from half an hour to an hour to boil honey mushrooms. During cooking, do not forget to remove the foam from the surface. The mushrooms are ready when most of them have sunk to the bottom of the pot of water.
• The most delicious and aromatic marinade is obtained with mushroom broth from the second cooking.
• Jars for storing pickled mushrooms for the winter should be sterilized first.

Read, envy! Yesterday I gathered a basket of honey agarics! Believe me, I went over it in one breath, pickled it for the winter. Mushroom pickers will understand me. They probably know what a fun process it is. First, "quiet hunting", then pickle honey mushrooms. Even the monotonous sorting process doesn't get tired.

I want to charge you with the energy of the autumn forest, and at the same time seduce you with recipes for cooking pickled mushrooms for the winter. Suddenly, someone else is lucky with a tree stump, and mushroom tips are urgently needed.

But let's start from the very beginning. They brought the mushrooms home, now you need to sort them out, re-sort them. I think a few tips will not hurt, especially for novice mushroom pickers:

1. Before starting the process, decide what you want to cook - marinate, fry. Place a few vessels in front of you, into which you will debug mushrooms for one purpose or another. Small mushrooms will be great for canning. Any kind of substandard, including larger mushroom legs, will go to caviar, to heat - everything can be used.
2. Sort the mushrooms carefully. Part with no regrets with those whose hat is bright yellow or has a greenish tint.
3. If the mushrooms have an unpleasant earthy odor, they should be thrown away too. Honey mushrooms should have a rich, mushroom aroma.
4. It is advisable to fill the selected mushrooms with cold water with the addition of salt and citric acid. It takes an hour and a half to hold the forest gifts in such a solution - all the garbage will float up.
5. After this procedure, the mushrooms must be washed thoroughly in two or three waters. And only then send it for heat treatment.
6. Required two boiling in different waters. The mushrooms are boiled in the first water for 10 minutes, then the water is drained, the mushrooms are washed.
7. The second boil lasts until the mushrooms begin to settle in the water. By time it is min. thirty forty. In both cases, it is necessary to remove the foam. After the second boiling, the mushrooms are also washed under running water. I cook mushrooms for a long time, but I can treat them without fear.

And further. Preservation jars must be sterilized. The caps should also be sterile. You can calmly do the container while the mushrooms undergo a water, cleaning procedure.

Now, with peace of mind, you can start the marinating process at home.

Do you really like pickled mushrooms?

Adore!Not really

Cooking a set of ingredients:

• Prepared mushrooms (picked, boiled) about 1 kg.
• Water liter
• Garlic 2 - 3 teeth.
• Sugar 2 tablespoons
• Salt 1.5 tbsp
• Vinegar 9 percent 5 tbsp. spoons
• A couple of bay leaves
• Ten black peppercorns
• Carnations 6 pieces

Pickling process:

1. Pour a liter of water into a saucepan, add all the ingredients except the garlic.
2. After boiling, add mushrooms, cook for 20 minutes.
3. Peel the garlic, chop into cubes, send to the marinade, boil for 10 minutes.
4. Send the mushrooms to sterile jars, carefully removing them from the boiling marinade. Fill the container two-thirds.
5. Bring the marinade to a boil without the mushrooms, fill the jars with it.
6. Tighten with iron lids.
7. Place upside down on the surface, wrap warmly.
8. Store in a cool place.

If there is no cellar, or other cool place, I would advise sterilizing jars of mushrooms for about 20 minutes. This will be one hundred percent guarantee of reliable storage. I do not recommend leaving jars without sterilization for a long winter, because mushrooms can go bad.

You can enjoy mushrooms and add them to salads and other delicious dishes.

The classic recipe for pickled honey agarics for the winter

A simple recipe for home cooking. But honey mushrooms turn out what you need - you can't pull anyone by the ears. Pure mushroom aroma, balanced taste are the distinctive features of the recipe.

Cooking a set of products:

• Honey agarics 2 kg.
• Vinegar 9 percent 6 tbsp. spoons
• Marinade water 1.2 liters
• Sugar 2.5 tablespoons
• Salt 2 tbsp. spoons
• Pepper peas 4 - 5 pieces.

Pickling process:

1. Boil the prepared mushrooms for min. 7 - 10. Pour water, rinse the mushrooms thoroughly.
2. Pour cold water again, boil, cook for 20 minutes. Drain this broth too. Discard the mushrooms, rinse.
3. Pour marinade water into a saucepan, boil. Add salt, sugar, pepper, Bring to a boil, add vinegar.
4. Put mushrooms in the marinade, cook for 20 minutes. after boiling.
5. Put honey mushrooms into prepared sterile jars, filling them two-thirds.
6. Pour with boiling marinade, twist.
7. Send for cooling under warm clothes.
8. Store in a cool place.

Pickled honey agarics for the winter. Cinnamon recipe

From my notebook to yours - pickled meadow mushrooms, recipes with cinnamon. Amazing mushrooms are obtained, I must tell you. Mushrooms readily react to spices, gratefully absorb their enchanting aromas. So everything is logical, you need to pickle.

Ingredients:

• Honey agarics 2 kg
• Litere of water
• Carnations 4 pieces
• Cinnamon 3 sticks
• Black pepper six peas
• Bay leaf 3 things
• Sugar 2 tablespoons
• Salt 4 tsp
• Acetic essence 3 tsp.

How to cook:

1. Cook the peeled and washed mushrooms for 10 minutes. We drain the water, wash the mushrooms.
2. Fill with cold water a second time, bring to a boil. Add salt and a little citric acid to taste - 2 gr. 1 liter. water. Cook for 30 minutes. after boiling. We put it back in a colander, rinse, let the liquid drain.
3. Cooking the marinade. Pour a liter of water into a saucepan, let it boil. Add all the spices, boil for 5 minutes. Then add the vinegar essence, let it boil for another 5 minutes.
4. While the marinade is being prepared, we put the mushrooms in sterile jars. Fill with boiling marinade, tighten with iron lids.
5. We direct the jars to cool under warm things upside down, store in a cool place.

Such a snack will be very useful for mashed potatoes.

Mustard seed option - step by step recipe with pictures

A very interesting recipe. Honey mushrooms will delight you with piquant mustard notes, will decorate the table and become the pride of the hostess. The attractiveness of the recipe is that the mushrooms are infused in spices for some time. They become so fragrant that it takes your breath away.

We will need:

• Honey agarics 1.5 kg
• Sugar 2 tbsp. l.
• Vinegar 5 tbsp l.
• Mustard seed 2 tsp
• Bay leaf 4 leaves
• Black peppercorns 4 pcs.
• Dill 2 umbrellas
• Water 1 liter.

Cooking a delicacy, pickling mushrooms with a photo:

1. Boil the mushrooms for 10 minutes, drain the water, rinse the mushrooms.

   

2. Perform the second cleaning boil within 20 minutes. Then rinse the mushrooms again.

   

3. Refill with cold water, let it boil.

   

4. Boil for 25-30 minutes, add half the sugar, bay leaves, black pepper, dill.

   

5. Send all the mustard here.
6. Let it boil, then turn off the oven. And leave the mushrooms in the broth overnight, or 10 hours. During this time, the mushrooms will absorb the entire spicy bouquet.
7. In the morning, pour a liter of water into a separate saucepan, put all the remaining ingredients and vinegar there. Let it boil, boil for 5 minutes.
8. Remove the mushrooms from the broth, put them on a sieve so that the liquid glass.

   

9. Arrange in sterile jars, pour with boiling marinade, twist.

   

10. Send it under a warm shelter for cooling.

    

11. Store in a cool place.

Even biased gourmets will like such mushrooms!

Recipe for pickled honey agarics for the winter with onions

The addition of the onion only enriches the blockage. Our funny guys - meadow mushrooms are becoming even tastier, more aromatic.

What you need in the process:

• Honey agarics 2 kg.
• Bow 3 pcs.
• A tablespoon of salt
• Lavrushka leaf
• Eight carnations
• Garlic 4 cloves
• A tablespoon of sugar
• Vinegar 100 ml.

Step by step cooking process:

1. First, as usual, we boil the peeled mushrooms for 5 - 10 minutes. We drain the water, wash the mushrooms.
2. Cook in second water for 20 minutes, rinse.
3. We clean the onion, cut into half rings.
4. Peel the garlic, chop finely.
5. Put spices, onions and garlic, salt and sugar, vinegar in a liter of water.
6. Bring the marinade to a boil.
7. We put the mushrooms.
8. Boil for no more than 5 minutes.
9. We put the contents in jars, roll them up with iron lids.
10. We put it to cool down under a warm shelter, after which we send the jars for storage.

Everyone, we have prepared an excellent appetizer. I will note how many calories there are in this preparation - only 18 kcal! It remains only to wait for winter and treat yourself. And at the same time, remember the funny stories that accompany us when picking mushrooms.

How to cook pickled mushrooms in a spicy marinade

And this recipe will certainly be appreciated by lovers of savory snacks. Chilli and horseradish give us mushrooms in a completely new role.

Ingredients:

• Honey mushrooms - up to 2 kg.
• Chili pepper - 1 pc.
• Horseradish - 40 gr.
• Allspice and black pepper, 5 peas each
• Salt - 1.5 tbsp l.
• Sugar - 2 tbsp. l.
• Vinegar 9 percent 80 ml.
• Carnations - 2 pcs.

Preparation:

1. Peeled and washed mushrooms must be boiled in two waters. The first time is 10 minutes, the second time is 15 minutes.
2. Throw the mushrooms in a colander, rinse. Let the liquid drain.
3. Remove the seeds from the pepper, peel the horseradish thoroughly. Wash the vegetables.
4. Pour 1.2 liters into a saucepan. water.
5. Add all the spices, including pepper and horseradish. Only vinegar is not added at this time.
6. Cook for 10 minutes. after boiling.
7. Strain the hot marinade, thereby eliminating small pieces of spices.
8. Put the strained marinade on the stove.
9. Add mushrooms, vinegar, cook for 10 minutes.
10. Arrange the mushrooms in prepared sterile jars, twist.
11. Send for cooling, covering with warm clothes.

Pickled mushrooms are a versatile product. They can become both a separate dish and an ingredient. Pickled mushrooms, which are very popular and beloved by many, taste great and it will not be difficult to prepare them. Indeed, during the harvesting season, there are sometimes so many of them that you can't eat everything at once, how many or. Exit ˜- prepare for the winter.

Most often, pickled mushrooms are used in salads, but there are also other recipes with the addition of mushrooms, such as pickle, omelet, baked stuffed meat, various rolls. As for the honey agarics themselves, their collection should be treated with caution, because there are very similar externally poisonous mushrooms of the genus hypholoma. It is important to remember that honey agarics have a characteristic ring on a leg, which their dangerous counterpart does not have.

Hot pickled mushrooms at home

In winter, it is especially pleasant to get a jar of pickled mushrooms from the cellar on the table. Therefore, it is worth taking note of this simple recipe for pickling honey mushrooms in a hot way. Before the very process of processing the product, you need to prepare containers, in this case, cans. Wash them until they creak, first with foaming dish detergents and rinse several times with cold water.

Next, proceed with the sterilization process. You can do this any way you want, but boiling in water is the most effective. You will need a large saucepan in which you will fold all the jars and lids together or in pieces. Check for chips or cracks before placing them there. Damaged containers cannot be used. After all the jars are compactly placed, completely fill them with water and wait until they boil. They should simmer for exactly 5 minutes. You need to take out sterilized jars and lids carefully so as not to burn yourself. Expose them on clean gauze, better even ironed.

When the containers are ready, you can start processing the mushrooms themselves. Sort them thoroughly, discard the spoiled mushrooms, wash and cut off the part of the leg that was underground. Now you can check the presence of all ingredients:

• 3 kg of mushrooms;
• 150 grams of salt;
• 500 ml of pure water;
• 5 laurel leaves;
• 7 black peppercorns;
• 7 white peppercorns.

When everything is ready, boil the mushrooms for about 20 minutes, put them on a sieve or colander, let dry. In the meantime, prepare the brine: combine salt, 2 types of peppers, lavrushka, water and boil until boiling, turn off and add vinegar. Spread honey mushrooms evenly over the jars, fill them with the resulting brine to the top.

Now cover the containers with mushrooms with lids, twist and turn them upside down. They should remain in this position until they cool, but this process should be stretched a little by wrapping the jars with a warm towel or blanket.

After cooling completely, place the curls in a cool place. This product can be stored for many months thanks to vinegar, because in this case it works as a preservative.

If you don't have the desire or the time to mess around with sterilization, no problem. There is a method that allows you to cook pickled mushrooms, skipping this painstaking process. But keep in mind that the jars and lids must be perfectly clean. Another important point is that cooking without sterilization implies a shorter shelf life of the product, so you should strictly observe the temperature regime from +5 to +10 Cº. In this state, mushrooms can remain for several weeks.

The rest of the preparation for cooking is the same - clean the honey mushrooms from dirt and forest husks, cut off the edges of the legs and spoiled sides (if any). For a more thorough cleansing of the mushrooms, fill them with cold running water and leave for half an hour. At this stage, insect larvae and sand will come out of them. Prepare a complete list of ingredients:

• 2 kilograms of mushrooms (honey agarics);
• 100 ml of table acetic acid (9%);
• 2 tbsp. a spoonful of granulated sugar;
• 1-2 tbsp. a spoonful of salt;
• 1 liter of purified water;
• 3 laurel leaves;
• 7 black peppercorns.

Drain the soaked honey agariches and fill them with clean water to completely cover them. Put the mushrooms on fire, boil for 20 minutes over medium heat. Longer heat treatments can spoil the taste, damage the integrity of the mushroom and make them too soft. Also, watch out for the foam on the surface of the water - it must be constantly removed.

After taking out the boiled mushrooms in a sieve or colander, make the marinade. To do this, dissolve salt, sugar and vinegar in 1 liter of water. Pour mushrooms with the resulting mixture and put on fire again. Boil them for 50 minutes, but keep the heat low.

Immediately after the end of cooking, evenly distribute the mushrooms and marinade into the jars, filling them to the top, close with plastic lids and store in the cold.

Pickled mushrooms without vinegar with citric acid

Because of the sensitivity of the digestive system or heartburn, some people do not consume vinegar. Therefore, such a mushroom recipe should be in your culinary arsenal. Don't worry, the absence of an ingredient like vinegar will not negatively affect the taste of pickled mushrooms. Citric acid or lemon juice will become a worthy substitute for it, and the abundance of spices will only emphasize the uniqueness of the honey mushroom taste. For this recipe you will need:

• 2 kg of mushrooms (honey agarics);
• 1 teaspoon of citric acid without a slide (you can replace 1 tbsp. A spoonful of lemon juice);
• 5-6 laurel leaves;
• 2 tbsp. tablespoons of granulated sugar;
• 1.5 tbsp. tablespoons of salt;
• cloves (about 7-8 pcs);
• 6 black peppercorns.

For a spicy snack, add a diced, half-ringed onion or minced garlic to the mix.

The process of preparing a product is purification. To do this, rinse the mushrooms 2-3 times, after discarding the rotten ones. If a small area of \u200b\u200bthe mushroom is damaged, then you can carefully cut it off with a knife, and use the rest. After washing, it will not be superfluous to soak the product in salted water for 15-20 minutes.

You can now start cooking. Honey mushrooms should boil about as much as they were soaked: that is, about 15 minutes. After that, transfer them to a sieve and let dry. Dissolve dry ingredients in a liter of water. Place the mushrooms in the brine and start cooking. This process lasts 30 minutes, but it is better not to leave the stove all this time. Watch out for the fire - it should be small, and remove the resulting foam.

Another important point - do not cover the pan with a lid for half an hour. This will help keep the temperature low and the mushrooms will not boil over. Distribute the finished product into sterilized jars, close the lids and place in the cold. According to this recipe, the dish is suitable for consumption the next day.

A very worthy and original option is the preparation of pickled mushrooms with cinnamon. It gives the dish an interesting flavor and appetizing aroma. It is worth noting that you need to use not ground cinnamon, which is often used in desserts, but cinnamon sticks. Mushrooms according to this recipe go well with potatoes in any form, and also deserve to exist as a separate dish. The optimal flavor balance can be achieved with the following proportion of products:

• 1 kg of mushrooms (honey agarics);
• 1 spoonful of salt;
• 6-6.5 st. spoons of malic acetic acid (6%);
• 1 tbsp. tablespoons of granulated sugar;
• 3 lobes of garlic;
• 4 laurel leaves;
• 1 cinnamon pod
• 7 black peppercorns;
• 1 table. a spoonful of mustard seeds;
• 1 teaspoon of dill (seeds).

First of all, take care of the cleanliness of the product, jars and lids. To do this, pour the containers with strong boiling water for a couple of minutes, and rinse the mushrooms meticulously. Also, make sure that there are no spoiled barrels on the product, and cracks and chips on the jars. Part of the stem of the mushroom is always cut off. Determine what fraction to remove yourself: in the place where the color changes to a darker one, you need to cut it.

Now put the water on fire and after it boils, carefully lower the mushrooms there. Bring everything to a boil again and simmer for about 20-30 minutes. White foam may form on the surface of the water - it must be removed with a clean spoon. When finished, remove the mushrooms in a colander, let them drain.

Now we prepare the marinade as follows: combine two glasses of water with salt, vinegar, sugar, crushed garlic, bay leaves, cinnamon, pepper, mustard and dill. Put the mixture on fire and boil it for 5 minutes over low heat. Now add mushrooms there and boil for another 10 minutes. Tamp the finished mushrooms into jars, fill with marinade and preserve with metal lids.

And the last step is product sterilization. To do this, put closed jars in hot water and cook from the moment of boiling for 25 minutes. Keep the fire low. Take out the finished canning with extreme care, wrap it up as tightly as possible with a warm cloth and leave to cool. In a cellar or refrigerator, such a product can be stored even for a year. Pickled mushrooms will not lose their taste and freshness at all.

Recipe for cooking honey mushrooms pickled with butter

Radically different from all previous recipes for pickled mushrooms with butter. This dish will already be more satisfying and tender. They can even be fried, and not just consumed cold. Do you want to stew potatoes with mushrooms? Easy! Open a jar of honey agarics with butter and cook a delicious roast. Did you miss the fragrant mushroom soup? And for this business, pickled mushrooms with butter will be just right. Experienced housewives are able to create unique signature dishes with such a unique product. To prepare such versatile mushrooms, acquire the following products:

• 2 kg of honey agarics;
• 600 ml of cold clean water;
• 1.5 tbsp. tablespoons of granulated sugar;
• 2 tbsp. tablespoons of salt;
• 8 cloves of garlic;
• 2 tbsp. tablespoons of tablespoon acetic acid (9%);
• 410 ml oil (refined vegetable oil);
• 1 carnation bud;
• 2 black peppercorns;
• 2 white peppercorns.

As in any other recipes, the mushrooms are thoroughly cleaned of dirt, the lower part of the leg and the spoiled sides are cut off. Dip the prepared mushrooms in boiling salted water and boil for 20 minutes. Then discard them in a sieve or colander. This will remove excess moisture from the dish.

The jars in which you will place the mushrooms must be clean and dry. Having tamped mushrooms and slices of garlic there, proceed to the marinade. Initially mix three ingredients: water, salt, sugar and put the mixture on fire. Only after boiling add spices: cloves and pepper.

After 5 minutes, add vinegar and oil to the marinade, boil for a couple more minutes. Pour the prepared hot marinade over the mushrooms in the jars so that there is practically no free space left.

Close the product with sterilized lids, place in hot water. At the bottom of the container with water, you must first lay a kitchen towel twice. Sterilize this entire structure for up to 40 minutes, observing the intensity of the fire - it should be minimal.

Turn the sterilized rolled jars upside down, wrap them in a few layers of warm blanket or towels and let cool. Pickled mushrooms will be ready after a few days, but they will be perfectly preserved all winter.

If you decide to surprise your guests or loved ones with delicious pickled mushrooms today - this recipe is for you. This cooking method allows you to serve mushrooms to the table after 4 hours. For quick cooking, it is best to use small pieces - they are more likely to marinate and will not disappoint with taste. If you have about 7-8 hours, then you can take large mushrooms. In addition, your busyness with this dish will take only 40-50 minutes, and not an hour and a half as in the case of sterilization.

So that honey mushrooms are well saturated and marinated, take the following amount of products:

• 1 kg of mushrooms (in this case honey agarics);
• 1 teaspoon of salt;
• 1 tsp granulated sugar;
• 20 ml of table acetic acid (9%);
• 5 black peppercorns;
• 2 pieces of cloves;
• 2 lobes of garlic;
• 1 small onion;
• 2 laurel leaves.

You can slightly change the portions of this or that component, based on personal preference, since the recipe is universal. When you've carefully trimmed and washed the mushrooms, place them in water and bring to a boil. You need to cook for a long time, about 30 minutes, because the duration of marinating is relatively short.

To prepare the marinade, boil half a liter of water, combine it with salt, sugar, cloves, pepper, onions, vinegar and garlic. Bring to a boil again and turn off the heat after 2 minutes.

Pour the resulting mixture over the mushrooms. Containers for quick pickling can be not only jars, but also bowls or trays convenient for you, because the shelf life of such a product in a cold place does not exceed 72 hours.

Pickled mushrooms with cloves and garlic - video recipe

And for a snack, a very detailed and visual video with the cooking process. After reviewing it, you will definitely be sure that the pickled mushrooms are cooked correctly and will stand until winter in safety, and the result will be tasty and aromatic.

Collect mushrooms and be sure to harvest them for the winter. You will never regret the time spent when delicious pickled mushrooms will be on your table.