How to pickle honey mushrooms quickly without sterilization. Marinade for honey mushrooms: recipe. Nutritional value of honey mushrooms

Honey fungus is one of the favorite mushrooms of every fan of “quiet hunting”. 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.

Before you begin the process of pickling honey mushrooms, recipes for which you will find later in the article, it is important to prepare them correctly. First of all, the fruiting bodies are sorted out and spoiled and suspicious ones are thrown away.

Honey mushrooms have several types of poisonous counterparts, so it is important to collect them carefully and carefully. If there is any doubt about edibility, it is best to leave it alone.

Fruiting bodies are also sorted by size: the smallest ones are perfect for pickling honey mushrooms. Large fruiting bodies are set aside and used for preparing other dishes. Small mushrooms are poured into a large container and filled with cool water. After this, the fruiting bodies are simply washed - there is no need to peel them, but it is advisable to remove the film under the cap. Some mushroom pickers also separate the stems from the caps - the former are used for frying, and the latter are just pickled.

After the raw materials have been prepared, you can get acquainted with the recipes and learn how to pickle honey mushrooms to make delicious preparations at home. The most important ingredient in all cooking methods is the marinade, which is prepared using vinegar and other preservatives.

Recipe 1: Instant pickled honey mushrooms

There is not always time, especially in the fall, to tinker with mushrooms for a long time, so many housewives are looking for a way to spend as little time as possible on preparations. Instant pickled mushrooms are an excellent opportunity not only to easily make a marinade, but also to try the prepared appetizer very soon.

Ingredients:

• mushroom caps or small honey mushrooms – 2 kg;
• table salt – 3 tsp;
• just a liter of water for the marinade;
• a little sunflower oil;
• vinegar (essence) – 2.5 tsp, no more;
• sugar - 2 tsp is enough;
• carnation flowers – 3 pcs.;
• black peppercorns – 3 pcs.

The prepared mushrooms are placed in a pan, which is filled with water. After boiling, cook the fruiting bodies for about 10 minutes, skimming the foam from the surface. Place the mushrooms in a colander to drain the liquid. This procedure is necessary to remove the remaining debris and grains of sand that sank to the bottom of the pan during cooking.

Pour water into a clean pan again and, after waiting for it to boil, place the mushrooms there and also cook for another 20 minutes. They wait until all the fruiting bodies go down - this is how they can determine readiness - after which they are thrown back into a colander.

The marinade for honey mushrooms is prepared as follows: sugar and salt are mixed in 1 liter of water, spices are added, and the liquid is boiled. After boiling, add vinegar and, after stirring, immerse the previously boiled mushrooms in it. They are boiled in this mixture for about 5 minutes, and then, together with the marinade, are poured into boiled jars. The workpiece is poured with oil on top and closed. After cooling, the jars are stored in the refrigerator. It will be possible to take a sample from such pickled mushrooms in just a couple of days.

Recipe 2: pickled honey mushrooms with vinegar for the winter in jars

The marinating recipe described below is one of the traditional and familiar ones. Thus, almost all housewives cook mushrooms at home. This is an easy and perhaps the simplest recipe for pickling honey mushrooms for the winter.

You will need:

• honey mushrooms – 2 kg;
• bay leaf - 1 leaf;
• salt - 2 tbsp is enough. l.;
• carnation flowers – 5 pcs.;
• water used for marinade (one liter is enough);
• regular table vinegar 9% – 6 tbsp. l.;
• granulated sugar – 2 tbsp. l. (then the marinade will be optimal in terms of sweetness);
• a couple of cloves of garlic;
• pepper (peas) – 6 pcs.;
• allspice – 5 pcs.

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.

Before pickling honey mushrooms, they are boiled in slightly salty water: wait for it to boil, lower them into 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 jars 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.

Recipe 3: pickling honey mushrooms for the winter without sterilization

You can pickle honey mushrooms in jars without sterilization. This recipe will save you from unnecessary hassle in the kitchen and speed up preparation.

Products needed for cooking:

• small honey mushrooms or caps – 1 kg;
• vinegar 9% – 140 ml;
• water used for marinade - 1 liter;
• laurel leaves – 1 pc.;
• black pepper – 6 peas;
• salt – 1 tbsp. l.;
• granulated sugar - 2 tbsp is enough. l.

The fruiting bodies prepared in the traditional way are placed in a pan, filled with water, and boiled for about 30 minutes until they settle. After draining the broth, wash the mushroom caps under running water.

Start preparing the marinade. To do this, place all the ingredients except vinegar in a liter of water boiling in a saucepan. Then mushrooms are added to the resulting liquid and boiled for 15 minutes. Vinegar is added to the broth, after which the fruiting bodies and marinade are poured into clean jars and closed with tight nylon lids. After cooling, such a preparation must be stored in the refrigerator.

Recipe 4: Korean pickled mushrooms

The recipe for pickled mushrooms described below will appeal to those who love and respect Asian cuisine. These mushrooms have a special piquancy. You will need:

• honey mushrooms – 1 kg;
• onions - 1-2 pcs are enough. (quantity depends on size);
• sunflower oil for marinade – 1 tbsp. l.;
• garlic cloves – 2 pcs.;
• granulated sugar – 1.5 tbsp. l.;
• boiled water for marinade – 3 tbsp. l.;
• vinegar (use regular table vinegar 9%) - 7 tbsp. l.;
• red hot pepper - to taste, but not too much;
• salt – 1 tsp.

Place the mushrooms in lightly salted water and after boiling begins, cook for 10 minutes, then drain the broth.

The onions are cut into rings and laid out in layers in a jar according to the following principle: onions, honey mushroom fruiting bodies, onions again and mushrooms again.

Afterwards, prepare the marinade: pre-crushed or finely chopped garlic is mixed with spices, vegetable oil and boiled water are added, everything is thoroughly mixed, and the required amount of vinegar is poured in. The resulting marinade is poured over the fruiting bodies. Cover them with gauze, place a press on them and leave them in the refrigerator for at least 7 hours.

Rules for storing the finished product

Honey mushrooms pickled in production can be stored for 3 years. But those prepared at home are edible for 1 year, provided that the jars with them are kept in the refrigerator or cellar. If they are stored at a temperature no higher than room temperature, the period is shortened to 3-4 months. Blanks preserved in a jar with a nylon lid should not be stored for more than 6 months.

It is best to store the jars where it is dark - the sun's rays are harmful to the preparations. Also, before placing food in containers, it is important to wash and sterilize them well - this is necessary to prevent mold from appearing inside the cans.

If the technology for pickling fruit bodies has been violated, then there is a high risk that by consuming them you may be poisoned. Therefore, it is important to carefully consider the entire process of creating blanks. But properly prepared mushrooms are safe and very tasty, and they are perfect for creating various culinary masterpieces and as an independent snack.

Pickled honey mushrooms are a very common snack in the places where they grow. True, now they are on sale in any supermarket all year round, but not everyone is satisfied with their taste. I offer a simple and affordable way to pickle honey mushrooms without sterilization for the winter at home. Usually they process a considerable amount of mushrooms, today I prepared it especially for the site - 1 jar. Increase all ingredients proportionally, depending on the weight of the mushrooms.

For marinating we will need the following products.

We sort the mushrooms, wash them, cut the stems to approximately the same length, and let the water drain.

Boil honey mushrooms for 20-30 minutes in water with added salt - an additional 1 spoon per 1 liter of water.

Place in a colander and rinse under running water.

Separately, in a clean saucepan, prepare the marinade from the indicated ingredients. Place the mushrooms in it and simmer for 10 minutes at a low simmer.

Cool the mushrooms in a saucepan or place in clean, dry jars and, without closing the lid, allow to cool. After complete cooling, add a spoonful of any vegetable oil to each jar and close with a lid, possibly a plastic one, previously sealed with parchment paper. The marinade should cover the mushrooms, which are not packed tightly; use about 30% of the marinade, i.e. mushrooms can move freely in the marinade if we turn the jar upside down. Marination of honey mushrooms without sterilization for the winter is completed.

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

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.

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

1. The mushrooms that we collected must be sorted out: remove twigs, leaves, and clean them from dirt.
2. 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.
3. 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 place the honey mushrooms in a colander and rinse them with cold water.
4. 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:

1. 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.
2. 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.
3. 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.

1. 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:

1. 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.
2. Remove from heat and drain the liquid. Then the mushrooms will need to be washed under running water.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. This is how we prepare the marinade. Add salt, granulated sugar, bay leaf, pepper and cloves to a liter of water.
4. 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:

1. 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.
2. 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.
3. After this, stir and cook for another 10 minutes.
4. 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:

1. 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.
2. 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.
3. 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.
4. 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!

Autumn is a generous time; it generously gives us the gifts of the forest. One of the most valuable and beloved by many is mushrooms. It would be a sin not to take advantage of the opportunity to prepare mushrooms for the winter. Today we will cook honey mushrooms. The simplest thing you can prepare from them is to marinate them.

Hunting for honey mushrooms is a pleasure. There are a lot of them at once, they grow on old birch trees or cluster next to a birch tree. Beauty!

Pickled honey mushrooms without sterilization

Ingredients :

• Honey mushrooms – 1 kg

Marinade:

• water - 1 l
• vinegar essence - 1 tbsp
• sugar - 2 tbsp
• salt - 1 tbsp
• bay leaf - 4 pcs
• peppercorns - 6 pcs
• cloves - 2 pcs.
• currant leaf - 2 pcs
• dill umbrellas - 1-2 pcs
• garlic -3 -4 cloves

Preparation:

Soak fresh honey mushrooms for 30 minutes in cold water, then it will be easier to sort them out and clean them of forest debris, leaves and debris.

We wash the honey mushrooms in running water and place them in a colander to drain off excess water.

Prepare a pan for boiling mushrooms.

Pour water into a saucepan, add mushrooms into it, and set to cook for 20 - 30 minutes.

When the water with mushrooms boils, the foam that appears during cooking must be skimmed off.

Add a little vinegar to prevent the mushrooms from turning black.

When all the mushrooms sink to the bottom of the pan, they are cooked.

As soon as the mushrooms sink to the bottom, they can be removed. Place the boiled mushrooms in a colander.

Prepare the marinade, pour one liter of water into a clean saucepan, add all the ingredients for the marinade: sugar - 2 tbsp, salt - 1 tbsp, peppercorns, cloves, currant leaves, dill. At the end of cooking the marinade, add vinegar essence - 1 tablespoon.

Place the mushrooms in the prepared marinade and cook them in the marinade for 10 - 15 minutes.

Prepare sterilized jars. We put garlic in them and...

When our mushrooms are boiled in the marinade, we place them hot 2/3 in sterilized jars and add the marinade in which they were boiled. The mushrooms should be completely covered with the marinade. Close the lids and let them cool. You can store mushrooms in the cellar or refrigerator.

Cook with pleasure!

The most delicious recipe for pickled mushrooms with garlic

Ingredients:

• honey mushrooms - 1 kg
• garlic - 6 cloves

Marinade:

• water - 1 l
• coarse salt - 2.5 tbsp.
• sugar - 2 tbsp.
• white wine vinegar - 65 ml
• bay leaf - 4 pcs.
• cloves - 5 pcs.
• black peppercorns - 10 pcs.
• allspice - 6 pcs.
• fresh thyme - 4 sprigs

Preparation:

The mushrooms need to be sorted and washed. Place the pan on the fire, pour in 1 liter of cold water, add the mushrooms and cook for 10 minutes.

After cooking, drain the water and rinse the mushrooms in cold water.

Preparing the marinade. Place all the ingredients for the marinade in a saucepan: salt, bay leaf, black peppercorns, cloves, sugar, thyme and allspice. Add mushrooms, add cold water and cook again for 10 minutes.

As soon as the mushrooms are cooked, prepare sterilized clean jars and cut peeled and chopped garlic into large slices into the bottom of the jars.

Pour the hot marinade with mushrooms into jars. Screw on the lids; they, like jars, must be sterilized. Allow the pieces to cool completely upside down. You can store mushrooms in a cool, dark place.

After a day, you can take a sample of our pickled honey mushrooms.

Bon appetit!

A simple recipe for pickled honey mushrooms for the winter in jars with cinnamon

A delicious spicy recipe - mushrooms with cinnamon will not leave anyone indifferent at the holiday table.

Ingredients:

• honey mushrooms - 2 kg

Marinade:

• water - 1 liter
• black pepper - 6 peas
• cloves - 4 pcs.
• cinnamon - 3 pcs (sticks)
• bay leaf - 3 pcs
• sugar - 2 tbsp
• salt - 4 tsp
• vinegar essence - 3 tsp.

Preparation:

1. Mushrooms must be washed well and cleared of debris and leaves.
2. Prepare the marinade. To do this, boil water in a saucepan, add seasonings (except vinegar) and let simmer for another 5 minutes, add vinegar, stir.
3. Place the peeled and washed fresh mushrooms in a saucepan, fill with cold water and put on the fire after boiling, cook for 10 minutes. When the mushrooms are cooked, drain the water.
4. Add water a second time, add salt and cook for 45-50 minutes, skimming off the foam. After cooking, drain the mushroom broth, put the mushrooms from the pan into sterilized jars, pour in the prepared marinade and roll up. Let the jars cool. The jars can be closed with nylon lids, then honey mushrooms must be stored in the refrigerator.
5. The main thing to remember is that if the marinade in the jar becomes cloudy, the mushrooms are dangerous to health and should not be eaten under any circumstances.

Delicious preparations for you!

Marinated honey mushrooms at home with vinegar

Ingredients:

honey mushrooms - 1 kg

For the marinade:

• water - 1 liter
• garlic - 5 cloves
• sugar - 2 tbsp. spoons
• salt - 1.5 tbsp. spoons
• vinegar 70% - 1 teaspoon
• bay leaf - 2 pcs
• black peppercorns - 10 pcs
• cloves - 6 pcs.

Preparation:

1. We sort the mushrooms according to size; the small ones will be marinated, and the large ones can be fried. Rinse well with running water, place in a colander and let the water drain.
2. Pour cold water over the mushrooms and leave for 1.5 hours. Then drain the water and wash the mushrooms again.
3. Place the washed honey mushrooms in a deep saucepan, fill with water and set to cook. Cook honey mushrooms from the moment of boiling for 1.5 hours, be sure to remove the resulting foam.
4. Place the finished honey mushrooms in a colander and let the water drain.
5. Let's make the marinade, pour one liter of water into the pan, add all the ingredients for the marinade
6. sugar, salt, vinegar 70%, bay leaf, black peppercorns, cloves.
7. Place the pan on the fire and bring the marinade to a boil.
8. Cook honey mushrooms for 20 minutes in a boiling marinade.
9. At the end of cooking, add garlic, cut into small cubes.
10. Place the mushrooms in sterilized jars.
11. Cover with lids and set to sterilize for 20 minutes.
12. We roll up the jars, turn them over and leave them until they cool completely. We store honey mushrooms in a cool, dark place.

Delicious preparations to you!

A simple and tasty recipe for pickled mushrooms for the winter

Bon appetit!

The recipe, which is usually simple, is an excellent snack. Their taste goes well with many vegetable and meat dishes. In addition, this one is very suitable for blanks. They are collected from August, and the basket can be filled by walking around just a few stumps. Honey mushrooms contain a lot of vitamins B1 and C, so they are not only tasty, but also healthy.

There are quite a lot of marinating recipes; you can choose them depending on your own preferences, making the dish more spicy or sour. So, you can adopt the following method, in which mushrooms can subsequently be stored for quite a long time. Such honey mushrooms are made for the winter.

For the marinade, you will need salt per liter of boiled water (take about 2 tablespoons) and the same amount of granulated sugar. Place a teaspoon of acetic acid, cloves, and two cloves of garlic here. Among other spices, take bay leaf, black or allspice to taste. Cold water is poured into the prepared, peeled and washed mushrooms, they are placed on the fire and cooked until they begin to sink to the bottom. After this, the broth is drained. All the spices needed to prepare the marinade are placed in the pan with honey mushrooms, and the required amount of liquid is poured. After the water boils, add the mushrooms and cook for a few minutes. Honey mushrooms are placed in small sterilized jars, filled with marinade and sealed. After the workpiece has cooled, it is stored in a cool place.

The recipe may be as follows. The mushrooms are washed well, cold water is poured into them, and the dish is brought to a boil. The first decoction is drained (it is usually not consumed as food). A second water is poured into the honey mushrooms, and the pan with them is placed on the fire. After the liquid boils, add a little salt and skim off any foam (if any). When the mushrooms begin to settle to the bottom, they are pulled out and placed in sterilized jars. The marinade is being prepared. For this, add 2 tbsp to a liter of cold water. spoons of sugar, 4 tbsp. spoons of salt, a few bay leaves, allspice peas and cloves. The broth is brought to a boil, cooked for about three minutes, after which 3 teaspoons are added and the liquid is removed from the heat. If 9% vinegar is used, then it is taken in a proportion of 100 ml per 900 ml of water.

The mushrooms are filled with marinade and the jars are sealed. It should be noted that pickled honey mushrooms, the recipe for which is given above, can be stored for a long time at room temperature without losing their taste. Spices placed in the preparation can be supplemented as desired. So, cinnamon, onion cut into rings, dill or mustard seeds, etc. are added here.

They do not differ particularly in taste, so it is most important to eat them pickled or salted; however, the main advantage of these mushrooms is that they grow from autumn to winter, and in mild climates they can persist until March. That is why they are so common for preparing a variety of preparations and dishes. It is not recommended to eat the stems of this mushroom, as they are somewhat harsh. They are usually cut off when the product is processed.

Delicious winter pickled honey mushrooms can have the following recipe. Boil a kilogram of mushrooms in a sufficient amount of water, drain in a colander, wait for the liquid to drain, and place in a deep container (for example, a saucepan). For the marinade, add a tablespoon of salt (it’s better to take a coarse one), 5 grams of sugar, bay leaf, chopped garlic (a couple of cloves), cloves, and a few peppercorns into two glasses of water. Everything is brought to a boil, 6 tbsp is poured in. spoons of 5% vinegar, add mushrooms. The mushrooms cook for some time. Then the honey mushrooms are placed in a jar, filled with marinade and sealed. For long-term storage, containers with mushrooms are recommended to be sterilized for 20 minutes.