Marinating honey mushrooms for the winter recipe. How to pickle honey mushrooms for the winter in jars. A simple recipe for salted honey mushrooms, or how to pickle them correctly at home

Pickled honey mushrooms - recipes for delicious and simple honey mushrooms for the winter. In order for the preparation of pickled honey mushrooms from a simple recipe to be tasty and healthy, it is best to use only fresh honey mushrooms collected in the forest. Honey mushrooms do not require long soaking; the most that can be done is to soak the peeled mushrooms in cold water to remove any remaining sand and debris.

For pickling, select whole small mushrooms. The legs of honey mushrooms are quite edible, although they are a little tough, so they can be cut off by a third or half. Some mushroom pickers dry the legs of honey mushrooms and prepare mushroom powder from them - it makes an excellent dressing for soup or sauce.

Pickled honey mushrooms for the winter - delicious recipes

Pickled honey mushrooms are very tasty and ideal mushrooms for pickling. Small, neat and very tasty. You will learn how to pickle honey mushrooms at home for the winter from this article. Since they grow on stumps, they are not only convenient to collect. There is no need for cleaning, repeated soaking, or rinsing the mushrooms from sand and other debris.

With minimal time and effort, you can prepare a huge number of snacks and winter preparations from honey mushrooms. Honey fungus is one of the favorite mushrooms of the modern mushroom picker. It grows in large quantities in forests, and therefore it is a pleasure to collect it. In addition, it is very healthy and tasty.

That is why it is prepared in various ways - you can later prepare delicious dishes from frozen mushrooms, and pickled mushrooms for the winter, made at home, will decorate any lunch or dinner, and will also allow you to enjoy one of the most favorite, aromatic and tasty types of homemade preparations.

Such an amazingly tasty snack will bring familiar notes of warm autumn to frosty winter days, because nothing can compare with this delicacy - home-pickled honey mushrooms. In addition, this dish will look great not only on the holiday table, but will also perfectly update your daily diet.

The pickling process itself is based on harvesting mushrooms using acid, such as acetic or citric. In addition to the main preservative, the recipe always contains salt, sugar and spices. However, for marinating to be successful, the mushrooms must be properly prepared.

How to clean honey mushrooms

Using a knife, carefully cut off the damaged, rotten areas and the base of the stem. Throw away crumpled and spoiled honey mushrooms;
Use a dry soft brush (you can use a toothbrush) to clean the stem from any remaining debris and remove the film under the cap;
There may be debris on the mushrooms or under the film of the cap, which can be easily removed by washing the mushrooms with water or using a knife;
Rinse the honey mushrooms thoroughly in cold water and, if necessary, chop into strips.

How much and how to cook honey mushrooms

Honey mushrooms need to be cooked for 30 minutes. After boiling, cook the honey mushrooms until foam forms (5 minutes), then skim off the foam and cook for another 25 minutes. Prepare honey mushrooms no more than 2 days after collection.

For cooking honey mushrooms, prepare enamel dishes, without chips;
Pour water into a saucepan, add salt (1 tablespoon per 2 liters of water) and put on fire;
After boiling, place the washed honey mushrooms into the water;
Cook honey mushrooms for 30 minutes after boiling, skimming off the foam; if honey mushrooms are then supposed to be fried, then 10 minutes. If you have doubts about the quality of the mushrooms, change the water after 5 minutes of cooking;
The finished honey mushrooms should settle to the bottom of the pan;
Place the honey mushrooms in a colander, let the broth drain into the pan: it can then be used in soups or gravies;
Cool the honey mushrooms and use them in cooking.

How to cook frozen mushrooms

Frozen store-bought and home-frozen honey mushrooms do not need to be cooked before frying.

Do not defrost frozen mushrooms before cooking;
Place the mushrooms in a saucepan and add a small amount of water (so that it barely covers the mushrooms);
Add salt to the water (for every kilogram of mushrooms, 1 tablespoon of salt);
Place the pan on the fire and cook for 20 minutes after boiling, skimming off the foam;
Strain the mushroom broth, use the mushrooms for frying, and use the broth for broth or mushroom sauce.

How to pickle honey mushrooms - a simple recipe

Ingredients:

Honey mushrooms - 1 kg;
Onion - 1 pc.;
Dill - 1 bunch;
Bay leaf - 2 pcs.;
Garlic - 1 head;
Salt - 2 tbsp;
Ground black pepper - to taste.

Cooking method:

Clean and wash the honey mushrooms thoroughly. If you are preparing large honey mushrooms, separate the caps from the stems and thinly cut the stems and caps in half. Small mushrooms should be left as they are;
Boil honey mushrooms for 30 minutes in salted water, drain;
Peel and cut the garlic in half, chop the onion into half rings, chop the dill;
Add peeled garlic, onion, dill, bay leaf and spices to the boiled honey mushrooms. For 1.5 kg. 2.5 tablespoons of salt is enough - stir;
Everything should be placed in a container under pressure and left for 4-5 days. Then transfer to jars and store the product in the refrigerator. Bon appetit!

What is the marinade for honey mushrooms made from?

Water;
Carnation;
Garlic, onions and other vegetables;
Vegetable oil;
Salt and sugar;
Pepper of different types;
Greenery.

A mandatory ingredient is vinegar. And it gives more than just taste. Without vinegar, not a single lightly salted mushroom preparation will be preserved; it acts as a preservative. It is not recommended to marinate honey mushrooms with apple or any other fruit vinegar; we use regular table vinegar. Vinegar is added under the lid to each jar, but you can immediately add it to the total mass.

Pickled mushrooms - cooking principles

Many people like the taste of such forest mushrooms as honey mushrooms. They can be fried, stewed, boiled, salted or pickled - but the result will always be appetizing. Marinating is considered one of the best ways to prepare honey mushrooms. This will take a little time, and this snack will help you out many times later. The most important thing in pickling honey mushrooms is to choose and prepare them correctly.

Small mushrooms are best suited for pickling, although many recipes can be found using such mushrooms of different sizes. Our recipes will help you make this preparation correctly. In our section you will find recipes for pickled honey mushrooms in different marinades and you will be able to prepare them very tasty, so that you can then serve them at the holiday table and beyond.

Instant pickled mushrooms

How to cook honey mushrooms -
recipes from honey mushrooms

The mushrooms will be ready 4 hours after cooking. A wonderful appetizer that can be prepared for dinner or a fun feast. The amount of vinegar indicated is average, but you can put more, the appetizer will be more sour. There is no need to reduce it, since there is not much time for marinating.

Ingredients:

Honey mushrooms - 1 kg;
Bay leaf - 1 pc.;
Allspice - 5 peas;
Vinegar 6% - 30 ml;
Cloves - 2 buds;
Sugar - 1 tsp;
Salt - 1 tsp;
Onion or garlic - to taste.

Cooking method:

Boil honey mushrooms for 30 minutes in a saucepan. We do not let the water boil actively to preserve its shape as much as possible. If the mushrooms are very small, then 25 minutes is enough. Drain all the liquid;
Cook the marinade. To do this, boil 500 ml. water with all spices except bay leaf. Add it after 2 minutes of boiling and immediately turn off the heat;
Place the mushrooms in a jar, pour in the marinade, cover and leave until cool;
As soon as the jar becomes slightly warm, cool the snack in the refrigerator for an hour or two and you’re done! But you can let the mushrooms sit overnight, they will be even tastier. Bon appetit!

Pickled honey mushrooms without seaming

Before you learn how to properly marinate honey mushrooms without seaming, you need to prepare them, while following some rules. For example, if the mushrooms are small, they are pickled whole, cutting off only the lower part of the stem. If the mushrooms are large, then they can be cut into 2-3 parts.

Honey mushrooms without seaming have their advantages, namely that they are simply boiled. They do not require additional heat treatment in the form of sterilization. The process itself does not take much time, and the mushrooms turn out very tasty and aromatic, especially autumn mushrooms.

The first step is sorting honey mushrooms, clearing them of forest debris and cutting off the lower part of the stem;
Second step - honey mushrooms should be soaked for 25-30 minutes in cold water with added salt (1 tablespoon of salt per 1.5 liters of water). Thanks to this, all insects and their larvae will float to the surface from the mushrooms. Marinated honey mushrooms without seaming will turn out tasty only when you carry out the preparatory stage correctly. Soaking should not exceed the specified time so that honey mushrooms do not absorb excess water;
The third step is boiling and further marinating in two ways. The first is pre-boiling and then marinating, and the second is without pre-boiling. In the second option, honey mushrooms are boiled in salted water, and then spices and vinegar are added to it and continue to be cooked in the marinade.

Ingredients:

Honey mushrooms - 5 kg;
Water - 1.5 l.;
Sugar - 100 g;
Salt - 100 g;
Vegetable oil - 50 g;
Cinnamon - 0.5 g;
Vinegar 70% - 1 tbsp;
Allspice - 0.3 g.

Cooking method:

Pour cleaned honey mushrooms with cold water for 30 minutes. Then rinse under running water;
Place mushrooms in boiling water for 5 minutes. Transfer the honey mushrooms to a saucepan, pour in the cold marinade and place on the fire;
Cook after boiling over low heat for 30-40 minutes;
Cool the prepared mushrooms, transfer them to dry, clean jars and fill with marinade;
Pour a little vegetable oil into each jar, close the jars with plastic lids. Keep refrigerated. Bon appetit!

Marinated honey mushrooms for the winter with vinegar in jars

The marinating recipe described below is one of the traditional and familiar ones. Thus, almost everyone prepares mushrooms at home. This is the easiest and simplest recipe for pickling honey mushrooms for the winter.

Ingredients:

Honey mushrooms - 2 kg;
Water - 1 l.;
Garlic - 2 cloves;
Allspice - 5 peas;
Cloves - 5 buds;
Bay leaf - 1 pc.;
Sugar - 2 tbsp;
Vinegar 9% - 6 tbsp;
Salt - 2 tbsp.

If desired, you can include nutmeg in the seasoning set, and also, by adjusting the amount of sugar and vinegar, make the marinade sweeter or sour.

Cooking method:

Before pickling honey mushrooms, they are boiled in slightly salty water: wait for it to boil, put them in it and cook for about 12 minutes, and then drain the broth;
Next, they begin to prepare the marinade: pour a liter of water over the honey mushrooms and, after waiting for it to boil, place chopped garlic in the pan, add seasonings, salt and sugar, mix everything, pour in vinegar;
Boil for another 15 minutes, then pour into sterilized jars;
The broth should lightly cover the layer of mushrooms, and then they are rolled up with boiled lids;
After turning the cans over, wrap them in an old blanket or coat;
Cooled pickled mushrooms are stored in a place where it is cool and there is no light. Bon appetit!

How to pickle honey mushrooms with vegetable oil

In this recipe, vegetable oil is used for pickling honey mushrooms, which makes the taste of pickled honey mushrooms softer and allows them to be used immediately as an appetizer, without additional modifications. The oil can be refined or flavored, as you wish.

Ingredients:

Honey mushrooms - 2 kg;
Vegetable oil - 0.7 l.;
Cloves - 3 buds;
Allspice - 6 peas;
Sugar - 4 tsp;
Salt - 4 tsp;
Vinegar 70% - 1.5 tsp;
Bay leaf - 1 pc.;
Dill - to taste.

Cooking method:

Boil the honey mushrooms for 20 minutes, pour out the liquid, let the broth drain well;
Let's prepare the marinade. Pour oil, a liter of water into the pan and add all the other ingredients, except vinegar;
Let the marinade boil, lower the mushrooms and boil for another 10 minutes, at the end add vinegar and stir. But you can also add it under the lid, dividing it evenly between containers;
We take the cans and lay them out. Stir constantly from the bottom to evenly distribute the oil and vinegar. Let's roll up and wait for winter. Bon appetit!

Pickled mushrooms in Korean

Honey mushrooms cooked with carrots in Korean will diversify your daily menu and even decorate a holiday feast. Spicy Korean cuisine is loved by many. Therefore, we marinate honey mushrooms in accordance with its rules.

Cooking honey mushrooms in Korean is quite simple, and the result will ultimately please every family member - garlic and aromatic spices will do their job, this dish can be served either independently or in addition to side dishes. Honey mushrooms prepared in Korean can be consumed as an independent dish or as an addition to a side dish, but in addition they can be used as a base for a variety of salads.

Ingredients:

Honey mushrooms - 1 kg;
Garlic - 3 cloves;
Vegetable oil - 4 tbsp;
Carrots - 400 g;
Vinegar 6% - 3 tbsp;
Korean carrot seasoning - 1 pack;
Sugar - 1 tsp;
Salt - 1 tsp.

Cooking method:

Rinse the mushrooms under running water, divide them into individual mushrooms (if there are very large ones, it is better to cut them) and cook in salted water. After boiling for about 30 minutes, this water should be drained and the mushrooms should be washed. Repeat the process again and when the mushrooms settle to the bottom you can turn them off, they are ready;
Next, peel, wash and grate the carrots on a special Korean carrot grater;
Prepare the marinade. Peel and chop the garlic (just pass it through a press), add seasoning, salt, sugar and add vinegar. We carefully connect all the components together;
Add prepared (grated) carrots to the cooled mushrooms and mix;
Season the mushrooms and carrots with aromatic marinade and mix all the ingredients. After which the almost ready honey mushrooms need to brew - we put them in the cold for 3 hours;
Before serving, mushrooms should be seasoned with vegetable oil, and to make it more aromatic, fry one chopped onion in it;
Add greens to the honey mushrooms and our dish is ready to serve. Honey mushrooms prepared in Korean can be consumed as an independent dish or as an addition to a side dish, but in addition they can be used as a base for a variety of salads.

Marinated honey mushrooms for the winter with garlic

Garlic is a healthy vegetable; it will protect you from colds in winter and will only make a pickled dish tastier. And if you have 5 cloves of garlic lying around, you can always find a use for them, for example, for this recipe. Honey mushrooms with garlic for the winter is a popular winter dish that every housewife probably has in her pantry.

This incredibly tasty appetizer can be served with pleasure at a festive table, as guests will really be delighted with it. In a quiet family circle, such mushrooms go great with boiled or fried potatoes, and they are often used as a snack for strong unsweetened alcoholic drinks.

You can even make mushroom caviar from such mushrooms at home, which should be supplemented with vegetables and tomato sauce. It turns out really very tasty. It is recommended to marinate and preserve honey mushrooms with garlic. This ingredient gives mushrooms a spicy aroma and taste. Dill is also often used to prepare such a snack.

It can be added to mushrooms during the manufacturing process or directly to a ready-made snack. In addition, before serving, it is recommended to season the finished dish of pickled mushrooms with oil and, if necessary, vinegar to refresh the mushrooms and give an appetizing shine. To properly marinate honey mushrooms with garlic, we suggest that you familiarize yourself with our simple and detailed recipe, which is presented below in the form of step-by-step instructions.

Ingredients:

Honey mushrooms - 1 kg;
Water - 1 l.;
Garlic - 5 cloves;
Cloves - 6 buds;
Allspice - 10 peas;
Bay leaf - 2 pcs.;
Vinegar 70% - 1 tsp;
Sugar - 2 tsp;
Salt - 1.5 tsp.

Cooking method:

The mushrooms that we collected must be sorted out: remove twigs, leaves, clean from dirt;
Now you need to put them in a saucepan and fill them with cool water, from the tap. Let's leave for an hour and a half. When the time is up, drain this so-called first water and fill in new one. We are waiting again. This procedure must be repeated three times;
After this, let them cook for 1.5 hours. When boiling, you will need to remove the foam (as if we were making jam). After time has passed, we place the honey mushrooms in a colander and rinse them with cold water;
Next we'll work on the marinade. Add pepper, salt, sugar, vinegar and other spices to a liter of water. 2 minutes before the marinade is ready, we will add the garlic. Transfer the honey mushrooms to the marinade and bring to a boil. Now the mushrooms can be put into jars and rolled up. Bon appetit!

The most delicious pickled mushrooms for the winter

Homemade pickled mushrooms - video recipe

Pickled mushrooms are the first to go in our family. Not a single one of the prepared jars has survived until at least January. These mushrooms are suitable for many salad recipes. But they are delicious just like that, on their own.

Marination, in my opinion, is the easiest way to prepare mushrooms and honey mushrooms, in particular.

Marinated honey mushrooms for the winter with garlic

Ingredients:

honey mushrooms – one kilogram;
liter of boiled or filtered water;
one and a half tablespoons of salt;
two spoons of granulated sugar;
five garlic cloves;
a couple of bay leaves;
ten peas of black allspice;
six carnation umbrellas;
1 teaspoon 70% vinegar.

Preparation progress

The mushrooms that we collected must be sorted out: remove twigs, leaves, and clean them from dirt.
Now you need to put them in a saucepan and fill them with cool water, from the tap. Let's leave for an hour and a half. When the time is up, drain this so-called first water and fill in new water. We are waiting again. This procedure must be repeated three times.
Now let's cook them for an hour and a half. When boiling, you will need to remove the foam (as if we were making jam). After time has passed, we drain the honey mushrooms in a colander and rinse them with cold water.
Next we'll work on the marinade. Add pepper, salt, sugar, vinegar and other spices to a liter of water. Two minutes before the marinade is ready, we add our garlic there. Transfer the honey mushrooms to the marinade and bring to a boil.

Now you can put all the mushrooms into jars and roll them up! Bon appetit!

Pickled honey mushrooms without vinegar - a recipe for the winter

Some people don’t like the bite of pickled mushrooms - I understand you perfectly, so I found a recipe without this component. Let the pickled mushrooms be without vinegar, but they will not lose because of it. The mushrooms turn out just as delicious!

Ingredients

kilogram of honey mushrooms of any size;
water – 1 liter;
salt – level tablespoon;
granulated sugar - a tablespoon;
lemon - a dessert spoon with a small slide;
garlic;
laurel;
carnation umbrellas - 2 - 3 pieces.

Preparation progress:

Sort out the honey mushrooms and rinse thoroughly. Now fill the mushrooms with water and turn on the gas. After the liquid boils, cook the honey mushrooms for another 8 minutes.
We drain this first water and pour new one. Return the pan to the stove and wait for it to boil. After this, place the mushrooms in a colander.
Let's make the marinade: pour cold water into a pan and put all the spices from the recipe in it. Bring the marinade to a boil and add lemon to it. Let it boil again.

Now taste it - now you can still add salt or sweeten it.

We transfer the boiled honey mushrooms into it and cook them for another 15 minutes. Place the mushrooms in a jar and pour the marinade evenly over them.

Close the jars and let them cool. Bon appetit!

Recipes for pickled honey mushrooms in jars for the winter

This is a classic recipe. You need few ingredients, the dish is easy and quick to prepare. As for the taste, it will turn out no worse than the previous ones.

Ingredients

a bucket of honey mushrooms;
bay leaf - five pieces;
acetic acid 70%;
salt - two heaped tablespoons;
granulated sugar - level tablespoon;
black peppercorns, cloves - five pieces each.

Preparation progress:

We will cook the mushrooms in a 10 liter pan. Fill half the volume with water. We add mushrooms (half), when they fall, you can add the rest. Bring to a boil.
Remove from heat and drain the liquid. Then the mushrooms will need to be washed under running water.
Put it in a saucepan, add enough water so that it doesn’t “run away” when boiling. Add salt, bring to a boil and continue cooking for 40 minutes. Remove from heat, pour out the water and let the honey mushrooms drain completely.
In the meantime, let's make the marinade. Pour a liter of water into a separate pan, add a heaped spoonful of salt, and add a heaped tablespoon of sugar. We put 5 bay leaves, 5 peppercorns, 5 cloves. Put the marinade on the fire and bring to a boil.
Transfer the mushrooms to the marinade, bring to a boil and after 10 minutes put them in jars.

Bon appetit!

Instant pickled honey mushrooms in 15 minutes

I want pickled mushrooms, but time is running out or I’m too lazy to cook for a long time, you can solve the problem very quickly. The recipe is simple, perfect for a beginner. Fast does not mean tasteless! This dish just cooks faster, and the aroma and taste remain the same as in the “classic”.

Ingredients

honey mushrooms;
two level tablespoons of salt;
a level spoon of granulated sugar;
2-3 bay leaves;
six peppercorns;
three carnation umbrellas;
1 teaspoon of acetic acid (70%).

Preparation progress:

Clean the mushrooms from dirt and twigs. We rinse several times and put the honey mushrooms in a saucepan. Add a little water and let them cook.
After the mushrooms boil, remove the foam and continue cooking for 15 minutes. Next, drain this water and put the mushrooms back into the pan. Fill with brine, that is, marinade.
This is how we prepare the marinade. Add salt, granulated sugar, bay leaf, pepper and cloves to a liter of water.
Pour this brine over the mushrooms and cook for the next 30 minutes. Skim off the foam and stir. 5 minutes before the end of cooking, add a teaspoon of acetic acid.

That's it, now you can put it into jars.

A simple recipe for pickled honey mushrooms with butter

Marinated honey mushrooms prepared according to this recipe turn out very tasty. They will be an excellent cold appetizer, and guests will definitely ask you for this unusual recipe. These mushrooms go well with potatoes and boiled rice.

Ingredients:

kilogram of honey mushrooms;
butter – 350 grams;
salt is a guide to your taste;
sweet paprika - level teaspoon.

Preparation:

Boil water, add salt, and add pre-washed mushrooms to it. Cook the honey mushrooms for about twenty minutes, constantly skimming off the resulting foam. Then we put the mushrooms in a colander - let the liquid drain completely.
Melt a little in a deep frying pan and simmer the boiled honey mushrooms in it for half an hour. At the very end, add salt to taste and season them with paprika.
After this, stir and cook for another 10 minutes.
Place the honey mushrooms in sterile jars. Pour a little hot oil from the frying pan on top and roll up the lids.

These mushrooms can be stored for about 8 months. Bon appetit!

The most delicious recipe for pickled mushrooms without sterilization

Some people like it, some don't. But there is one fact - you don’t need to worry about sterilizing jars. Quite unusual, because our mothers and grandmothers always sterilized jars before putting jam or mushrooms in them.

Ingredients:

2.8 kilograms of honey mushrooms;
2 liters of water;
lemon acid;
acetic acid 70%;
peppercorns, salt, sugar, garlic, bay leaf;
three tablespoons of salted soy sauce.

Preparation progress:

First of all, you need to rinse all the honey mushrooms under running cold water and sort them out. Now we cut off the stem of small fungi in half. For large ones, we cut them off completely and cut the caps into two parts.
Now take an 8-liter saucepan, pour water into it and sprinkle citric acid on the tip of a knife. Throw in 2/3 of the mushrooms. Wait for it to boil and add the rest of the honey mushrooms. Cook the mushrooms for 5 minutes. Now remove from heat and drain the water through a colander.
Now take a 5-liter saucepan and pour two liters of water into it. We put it on gas and after it boils, add 5 small bay leaves, 10 black allspice peas and 6 cloves of garlic for taste, 2 tablespoons of salt, 3 tablespoons of sugar. Stir and after boiling add mushrooms.
Stir and pour in 3 teaspoons of vinegar and 3 tablespoons of soy sauce. Wait for it to boil and cook under a closed lid for about 20 minutes. Remove the bay leaves and continue cooking for another 5 minutes. Remove the pan from the heat and transfer to jars.

All is ready. After cooling, the mushrooms can be stored in the cellar.

Good luck with your preparations and bon appetit!

Honey mushrooms are probably the most prolific mushrooms. On a successful outing, you can harvest a large harvest of these small mushrooms from one stump. They are delicious in any form. But most often they try to pickle or marinate them.

There are many recipes for pickled honey mushrooms. The taste of these mushrooms depends on the spices and spices added to the marinade, as well as on the amount of vinegar, which makes the mushrooms spicy and so appetizing. Vinegar has preservative properties and helps to better preserve the workpieces.

Subtleties of cooking

Honey mushrooms are prepared for pickling in the same way as for pickling. They are carefully sorted, removing wormy, overgrown and broken ones. Only small mushrooms with elastic caps are suitable for pickling. The remaining mushrooms are left for fresh use, such as soup or stir-frying.
It is believed that the legs of honey mushrooms are a little harsh, so it is recommended to cut them in half. Many housewives pickle only the caps of honey mushrooms, and dry the legs or make mushroom powder from them.
Honey mushrooms do not require sorting by size or long soaking. But it’s still worth keeping them in water for some time to make it easier to get rid of stuck debris and sand. Then the mushrooms are thoroughly washed in several waters.
Honey mushrooms are pickled in two ways: boiled in the marinade until tender, or first boil the mushrooms and then pour the marinade over them.
The number of mushrooms per 1 liter of marinade also depends on how tightly they are packed into the jars. If you fill a liter jar with mushrooms to the very top, you will need 300-500 ml of marinade. If they take up half the jar, then much more marinade will be required. Taking this into account, a calculation needs to be made.

Pickled honey mushrooms without sterilization: the first recipe

prepared honey mushrooms - 5 kg;
salt – 50 g per 3 liters of water (for boiling mushrooms).

For the marinade:

water – 1.5 l;
salt – 2 tbsp. l.;
bay leaf – 5-6 pcs.;
hot peppercorns – 12 pcs.;
cloves – 6 pcs.;
vinegar essence – 30 ml (or 350 ml of 5% vinegar).

Cooking method

Sort out the honey mushrooms, leaving only whole, non-wormy ones. Clear them of debris and soil. Soak in cold water for a few minutes and then wash thoroughly.
Place in salted water and cook for 20 minutes. Place on a sieve to drain liquid.
Prepare the filling. To do this, put all the ingredients for the marinade in water and boil over low heat for 20 minutes. Remove from heat, cool slightly, add vinegar essence or vinegar.
Place the mushrooms in clean glass jars, filling them 2/3 full, and fill them with hot marinade. Cool. Close with regular lids. Honey mushrooms prepared in this way are stored in the refrigerator.

Pickled honey mushrooms without sterilization: recipe two

Ingredients (for two 3-liter jars):

prepared honey mushrooms - 5 kg;
salt – 120 g per 3 liters of water (for cooking mushrooms).

For the marinade:

water – 1.5 l;
vinegar essence 80% – 30 ml;
citric acid – 1.5 g;
bay leaf – 5 pcs.;
cinnamon – 1/4 tsp;
allspice – 10 pcs.;
cloves – 7 pcs.;
salt – 50 g.

Cooking method

Sort out the honey mushrooms and clean them. Soak for at least half an hour in cold water and then wash thoroughly.
Place in a pan of salted water and cook for 20 minutes. Then drain the water.
Prepare a marinade from all ingredients except vinegar essence. Dip the mushrooms into it and cook for another 20 minutes. At the end of cooking, add the essence.
Remove the pan from the stove. Cool the mushrooms in the marinade.
Transfer to glass jars and fill with the resulting marinade. Close with nylon lids. Put it in the refrigerator.

Pickled honey mushrooms without sterilization: recipe three

honey mushrooms – 10 kg.

For the marinade:

water – 1.8 l;
vinegar 6% – 200 ml;
sugar – 2 tbsp. l.;
salt – 100 g;
bay leaf – 3 pcs.;
allspice – 6 peas;
cloves – 3 buds;
cinnamon – 1/4 tsp.

Cooking method

Prepared as in previous recipes, fill the honey mushrooms with water and bring to a boil, skimming off the foam. Add some salt. Cook until the mushrooms sink to the bottom.
Prepare the marinade. Put sugar, salt and spices into the water. Boil for 5 minutes. Add vinegar. Cool the marinade completely.
Place the prepared honey mushrooms on a sieve and wait until they cool.
Place mushrooms in sterile jars, filling to the shoulders. Pour in cold marinade.
Pour a thin layer of calcined vegetable oil over the marinade. Cover the jars with parchment and tie them. Store in the refrigerator.

Pickled honey mushrooms without sterilization: recipe four

Ingredients for two 3-liter jars or six 1-liter jars:

honey mushrooms – 5 kg;
sugar – 100 g;
salt – 100 g;
vinegar essence 70% – 1 tbsp. l.;
peppercorns – 10 pcs.;
cinnamon - to taste;
water – 1.5 l;
vegetable oil – 50 ml.

Cooking method

Clean the mushrooms from sand and grass. Fill with water and leave for half an hour. Wash thoroughly.
Blanch the honey mushrooms for 5 minutes in boiling water. Place on a sieve to drain and then transfer to a saucepan.
Prepare a marinade from water and all ingredients except oil. Pour the marinade over the mushrooms and put on fire. After the liquid boils, cook the mushrooms over moderate heat, skimming off any foam that appears, for 30-40 minutes.
Transfer to sterilized heated jars. Pour in marinade. When the mushrooms have cooled, pour a little vegetable oil into each jar so that it covers the contents of the jars with a thin film. Cover with plastic lids.

Marinated honey mushrooms with sterilization: the first recipe

Ingredients for four 3-liter jars:

honey mushrooms – 10 kg;
water – 1.5 l;
salt – 200 g;
citric acid – 3 g;
vinegar essence – 50 ml;
bay leaf – 6 pcs.;
cinnamon, cloves – 5 pcs.;
other spices - to taste.

Cooking method

Select whole, strong honey mushrooms. Clear them of soil and debris. Fill with cold water for half an hour, then wash thoroughly. Trim the stems in half or prepare just the caps for pickling.
Pour the mushrooms into the pan. Pour water. Add all ingredients except acetic acid. Cook the honey mushrooms over low heat, skimming off any excess foam. When the mushrooms begin to settle to the bottom, add vinegar essence and boil a little more.
While the mushrooms are cooking, prepare sterile jars. They can be sterilized over steam or in the oven.
Remove the pan from the stove. Carefully transfer the honey mushrooms from the pan to the jars, pour in the hot marinade.
Cover the jars with sterile lids. Place in a saucepan with hot water (it should reach the hangers of the jars) and put on fire. As soon as the water boils, sterilize half-liter jars for 25 minutes, liter jars for 30 minutes.
Remove jars from pan and immediately seal tightly. Turn the jars of mushrooms upside down, cover with a blanket and leave to cool completely.

Marinated honey mushrooms with sterilization: recipe two

Ingredients for five 1-liter jars:

honey mushrooms – 5 kg;
salt – 40 g per 400 ml of broth;
vegetable oil – 100 ml;
vinegar essence - 1 tbsp. l.;
peppercorns – 10 pcs.;
bay leaf – 5 pcs.;
dill - 2 umbrellas;
garlic - to taste;
cherry and currant leaves - 5 pcs.

Cooking method

Pour prepared clean mushrooms with cold water, put on fire and cook for 10 minutes. Place on a sieve.
Fill with cold water again and cook for another 20 minutes.
Transfer the mushrooms to another pan, pour in 400 ml of mushroom broth. Add all spices (except vinegar) and vegetable oil. Cook for 20 minutes over low heat.
Remove from heat, pour in vinegar and stir.
Place the honey mushrooms in sterile jars and fill them with the marinade in which they were cooked.
Close with lids. Place in a saucepan with hot water. Sterilize for 20 minutes if the jars are half-liter. Keep liter jars in boiling water for 30 minutes.
Remove the jars of honey mushrooms from the water and immediately seal them tightly. Turn it upside down and wrap it in a blanket. Wait until it cools down completely.

Marinated honey mushrooms with sterilization: recipe three

Ingredients for 1.5 liter container:

honey mushrooms – 1 kg;
salt – 35 g;
sugar – 1 tsp;
bay leaf – 1 pc.;
garlic – 3 cloves;
peppercorns – 10 pcs.;
cinnamon - to taste;
apple cider vinegar – 7 tbsp. l.;
water – 500 ml.

Cooking method

For pickling, select only whole mushrooms with dense caps. Clean them of dirt and grass. Fill with water for half an hour, then rinse well, changing the water several times.
Place the mushrooms in a saucepan, cover with cold water, and place over medium heat. Bring to a boil, cook for half an hour, removing foam.
Place the cooked mushrooms in a sieve or colander. Wait until the water has completely drained.
In the meantime, prepare the marinade. Pour water into another pan and add all the spices and spices according to the norm. Boil for 5 minutes. At the end of cooking, add vinegar.
Place the mushrooms in sterilized jars and pour boiling marinade over them.
Cover the jars with lids. Place in a saucepan with hot water - it should reach the hangers of the jars. Sterilize for 20 minutes from the moment the water boils.
Immediately seal the heated jars tightly.
Turn them upside down and wait until they cool completely.

Marinated honey mushrooms with sterilization: recipe four

Ingredients for six 1-liter jars:

prepared honey mushrooms – 5 kg.

For the marinade (per 1.5 liters of water):

salt – 40 g;
sugar – 80 g;
vinegar 9% – 7 tbsp. l.;
black peppercorns – 5 pcs.;
cloves – 3 pcs.;
bay leaf – 1 pc.;
garlic – 2 cloves;
nutmeg - a pinch.

Cooking method

Boil peeled and thoroughly washed honey mushrooms in salted water. As soon as the mushrooms sink to the bottom, place them in a sieve and let the water drain.
Pour water into another pan, add spices and herbs (except vinegar), boil for 5 minutes.
Dip honey mushrooms into the marinade. Add vinegar. Cook over moderate heat for 15 minutes, skimming off the foam.
Place the mushrooms in sterilized liter or half liter jars. Pour in marinade.
Place half-liter jars in a saucepan with water and sterilize for 20 minutes or 30 minutes for liter jars. Seat tightly. Cool upside down.

Note to the hostess

Pickling mushrooms must be approached with all responsibility, since there are frequent cases of poisoning with mushroom preparations due to the development of botulinum toxin, a spore-forming bacillus that causes botulism, in hermetically sealed canned mushrooms.

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.

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

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

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

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

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

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

6. Place hot mushrooms in sterilized jars.

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

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

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

Video - recipe “Pickled honey mushrooms for the winter”

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

We reviewed only 6 recipes for pickled 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.