Pickled honey mushrooms for the winter without sterilization. Pickled honey mushrooms for the winter. The most delicious recipe for pickled mushrooms without sterilization

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.

Pickled honey mushrooms for the winter are an 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 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...

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.

• 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

Ingredients:

• 1.5-2 kg of peeled honey mushrooms,
• 1 tsp Sahara,
• 2 tsp salt,
• ½ tsp. 70% vinegar,
• 5-6 black peppercorns,
• 2 bay leaves.

Preparation:

Place the mushrooms in a saucepan and cover with cold water. Add salt to taste, bring to a boil and drain. Rinse the mushrooms and fill them with cold water again.

Cook the mushrooms after boiling for 10-15 minutes. Drain the water again. cook the marinade from 1 liter of water and the indicated spices, except vinegar, boil it for 2-3 minutes and pour in the vinegar.

Place the mushrooms in the boiling marinade, boil and cook for another 5 minutes.

Using a slotted spoon, place the finished mushrooms in sterilized jars, pour in the marinade and close with nylon lids. Keep refrigerated.

Instant pickled mushrooms

Cooking mushrooms for this recipe only takes one hour. You can eat them in just a couple of days, but we will try to preserve them until winter, so that on long winter evenings we can remember summer at the table.

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

How to prepare pickled mushrooms:

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 simmer for 20-30 minutes, after which we put them in a colander.

It's time to prepare the marinade

Marinade for honey mushrooms
Pour cold water into the pan and place the pan on the stove. Add salt and sugar at the rate of 1 tablespoon of salt and 1 tablespoon of sugar per 1 liter of water. Add bay leaf and a few cloves of garlic. Throw in a few cloves.

After the water boils, add 1 tablespoon of 70% acetic acid.
Pour boiled honey mushrooms into the boiling marinade. Let them simmer a little, not for long, about five minutes.

Remove the pan from the stove and place the honey mushrooms in clean jars. Immediately fill them almost to the brim with hot marinade.

Finally, pour a little vegetable oil into each jar.

Cover the jars with lids and set aside to cool. Pickled honey mushrooms should be stored in a cool place, preferably in the refrigerator.

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.

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

Marinated honey mushrooms are delicious cold. Perfect for an everyday dinner with hot boiled or fried potatoes, as well as for a festive feast.
Choose spices to your taste. Instead of cloves, you can add cinnamon.

Ingredients

• Fresh honey mushrooms - 1kg. (or frozen).

For the marinade:

• Water-1l.
• Salt - 1 tbsp. (no slide).
• Sugar-1 tbsp. (no slide).
• Vinegar 9% -200ml.
• Bay leaf - 2-3 pcs.
• Cloves - 2-3 buds.
• Allspice peas - 2-3 peas.
• Black peppercorns 3-4 peas.
• Caraway.

The specified amount of ingredients makes 1 liter jar.

STAGE 1

We will sort the honey mushrooms into large and small ones. Remove leaves and twigs.
We will marinate small honey mushrooms, and large ones can be boiled, put in a bag and frozen for later use.

STAGE 2

Transfer the honey mushrooms to a bowl with high sides and pour boiling water over them for 1-2 minutes. Then add cold water to the hot water with honey mushrooms and wash the mushrooms thoroughly.

STAGE 3

Drain the honey mushrooms in a colander and rinse again under running water.

STAGE 4

Boil the mushrooms in lightly salted water for 5-7 minutes.

STAGE 5

After this, salt the water.

STAGE 6

Let's prepare the marinade: Add spices, salt, sugar to the water and bring to a boil.

STAGE 7

Add mushrooms and then vinegar. Bring to a boil and cook for 5-7 minutes.

STAGE 8

Using a slotted spoon, place the mushrooms into hot sterilized jars, fill them with marinade up to the neck and screw them on with sterilized lids.
Turn the jars over onto their lids and wrap them in a warm blanket. Leave until completely cool.
Store in a cool place or in the refrigerator.
Serve with chopped onions and dill and sprinkle with vegetable or olive oil.
BON APPETIT!

Greetings, my wonderful cooks. Mushrooms occupy a special place among pickles and marinated appetizers. After all, they go perfectly with both holiday meals and everyday dishes. The pickled honey mushroom recipes I have in store for you are especially tasty.

The taste of the snack directly depends on what spices you put in the marinade for honey mushrooms. Dill, cloves, garlic, black peppercorns and other aromatic additives are used as spices. And the brine can have different tastes - sweet, sour, sweet and sour, etc.

Fans of spicy snacks can enrich the marinade with chili pepper and horseradish. To spice up the dish, you can add cloves and cinnamon to the brine.

Below I present to your attention several marinade options. Each of them has its own flavor, so cook and try it. Just then don’t forget to write which snack you liked best.

Yes, you will need sterile jars. And I have good news - you can sterilize it very quickly in the microwave :)

Cooking “under an iron lid” - hot method

For this winter snack you will need:

• 1 liter of water;
• 6 peas of allspice;
• 3 bay leaves;
• 2 tbsp. Sahara;
• 5 pieces. carnations;
• 3 tsp 70% vinegar essence;
• 4 tsp salt;
• 0.5 tsp cinnamon powder.

Cook the marinade. To do this, boil water and add all the spices except vinegar essence. And then cook for about 3 minutes. Before removing it from the heat, add vinegar and mix everything thoroughly.

Fill the prepared mushrooms (take a couple of kilos, as they boil down) with cold water. And bring the liquid to a boil. Then drain the broth and fill the mushrooms with cold, clean water. Add the brine and cook the honey mushrooms, without stirring, until the water boils. As soon as the liquid boils, you need to carefully mix the mushrooms and carefully remove the foam. It is not difficult to determine the readiness of the mushrooms - they settle to the bottom of the dish.

Cover the jars with iron lids. And, after the snack has cooled, we put the dishes in the refrigerator.

Step-by-step recipe for quick preparation of mushrooms

According to the recipe, this is a method of marinating without seaming. For a kilo of mushrooms you will need:

• 0.5 l of water;
• 1 tbsp. (without a slide) salt;
• 1 pea of ​​allspice;
• 1 PC. bay leaves;
• 1 clove;
• 0.5 tsp citric acid;
• 2 garlic cloves;
• 1 tbsp. vegetable oil.

Place the peeled mushrooms in boiling water and cook for 5 minutes. You can add a slice of lemon and a little salt to this water. Separately prepare the marinade - add citric acid, salt, cloves, pepper and bay leaf to the water. Cool the marinade to a comfortable temperature. Next, add the oil and chopped garlic. Mix everything well.

Place the mushrooms in sterile jars (mushrooms should occupy approximately 2/3 of the container). And fill them with warm marinade. Cover the dishes with plastic lids, cool the workpiece and put it in the refrigerator.

Caviar under an iron lid for the winter

You will need:

• 10-liter bucket of honey mushrooms;
• ¼ cup vegetable oil;
• salt;
• 70% vinegar essence (1 tsp per liter of mushroom preparation);
• water (for cooking).

Pour the washed mushrooms with water, bring the liquid to a boil and add salt. Then cook for half an hour. Next, the honey mushrooms need to be drained in a colander, and then passed through a meat grinder. Then we transfer the mushroom pulp into a cauldron, add oil and simmer. Stir occasionally, otherwise everything will burn. You need to simmer with the lid closed for 40-60 minutes on low heat.

Add salt little by little during cooking. It’s just difficult to guess the first time, so there is a chance to either under-salt or over-salt the caviar. At the end of stewing, add vinegar essence.

Transfer the finished caviar into sterile half-liter jars. Cover the dishes with boiled metal lids and roll them up. Afterwards the jar needs to be turned over and wrapped. And when the caviar has cooled, the preservation should be moved to a cellar or closet.

We marinate honey mushrooms in a hot way

For 5 kg of fresh mushrooms for marinade, take the following components:

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

Place the cleaned forest debris mushrooms in a large saucepan. Fill them with cold water and place the container on the fire. Cook over low heat for an hour. During the cooking process, periodically remove any foam or debris that appears on the surface of the liquid. Next, place the honey mushrooms in a colander and rinse them well with clean water.

The marinade is very easy to prepare. Mix all the ingredients, boil and, reducing the heat to low, cook for 2-3 minutes. Next, immerse the boiled honey mushrooms in the marinade and cook them over medium heat for about 20 minutes. To avoid wasting time while the mushrooms are cooking, sterilize the jars and scald the lids with boiling water. Then spread the mushroom mixture (honey mushrooms + marinade) into jars and roll up. Be sure to turn the jars over and wrap them.

Delicious honey mushrooms in their own juice

For a kilo of mushrooms for marinade, stock up on the following set of products:

• head of garlic;
• 1.5 tbsp. Sahara;
• 5 pieces. allspice;
• 5 pieces. carnations;
• 5 pieces. black peppercorns;
• 4 tsp salt;
• 3 tsp vinegar essence 70%;
• 2 bay leaves;
• 1 liter of water.

Fill the sorted mushrooms with clean, cold water and leave for an hour. Then we thoroughly wash the mushrooms, drain the dirty water, add clean water and boil the mushrooms. The recommended cooking time after boiling water is 20 minutes. Next, drain the broth, rinse the honey mushrooms with clean water and place them in a colander.

Meanwhile, cook the marinade. We combine all the ingredients intended for the brine (except vinegar and garlic). Bring this mixture to a boil. Then reduce the heat to low and add the mushrooms to the marinade. Continue cooking for another 10 minutes. Next, remove the dishes from the heat, pour in the vinegar and enrich the mixture with crushed garlic.

Then use a slotted spoon to spread the honey mushrooms into sterile half-liter jars and pour the marinade on top. Afterwards, cover the dishes, cool the snack and put it in the refrigerator. I recommend serving this delicacy with chopped green onions and olive oil.

Preparing honey mushrooms for the winter

For 1 kg of fresh mushrooms you need to take:

• 3 pcs. carnations;
• 1 bay leaf;
• 3 tbsp. (heaped) salt;
• 5 pieces. black peppercorns.

Soak the honey mushrooms in cold, clean water (it’s best to do this overnight). Then we wash them well. If there are large ones among them, you can cut them. Next, place the mushrooms in a saucepan and fill completely with water. Place the dishes on the fire and bring to a boil. Then reduce the flame to low and cook the product for about 40 minutes.

10 minutes before the end of cooking, salt the water, add bay leaf, pepper and cloves. Then we continue cooking. Then remove the dishes from the heat and transfer the mushrooms and brine into sterile liter jars. Then add 9% vinegar to each jar (pour 1 tablespoon of vinegar into a liter container). Twist and wrap the workpiece until it cools.

Nutritional value of honey mushrooms

The calorie content of these mushrooms is 15.7 kcal. Proteins are in the lead here - there are 1.5 g of them. They are followed by fats - 0.8 g. And then come carbohydrates - only 0.5 g.

and B9. It also helps improve vision. And it has a beneficial effect on the condition of nails, skin and hair.

Ascorbic acid, which honey mushrooms are rich in, helps improve immunity. This vitamin also relieves bleeding gums. It also strengthens blood vessels, tightens wounds and prevents tissue destruction.

In addition, this forest product improves thyroid function and restores sleep. And since honey mushrooms contain few calories, these mushrooms do not harm your figure. This product is also a wonderful antidepressant. Therefore, if you feel sad, crunch the mushrooms :) Just don’t forget that mushrooms, among other things, also have a laxative effect.

Additional Tricks

You can prepare an appetizer not only from fresh, but also from frozen mushrooms. Only in this case you need to wait for the product to defrost, and only then marinate the thawed honey mushrooms.

When cooking mushrooms, use as much water as possible - this will help get rid of mucus. In addition, remove any foam that floats to the surface of the liquid. It will ruin the appearance of the workpiece and its taste.

Any mushrooms are a perishable product. Therefore, try to process them as quickly as possible. Ideally, this should be done on the day of collection or, in extreme cases, not the next day.

It is better to use enamel dishes for cooking. The pan must be intact - without chips or damage. Bacteria accumulate in cracks. And the fungi-bacteria tandem is dangerous.

And also, do not rush to pour out the broth left after cooking the mushrooms. It can be poured into ice cube trays and frozen. The result is homemade mushroom stock cubes. Store-bought cubes are no competitor to them. Add this “mushroom ice” to a sauce or soup, and the dish will acquire an indescribable aroma.

Take a look at the article " recipes with pickled mushrooms" Here you will find many interesting dishes that can be prepared from this snack. You can also send a link to it to your friends. In general, recharge yourself with positive emotions and create culinary masterpieces. And then write in the comments about your “exploits” :) That’s all I have for today: bye-bye!

Autumn is the best time to pick mushrooms. September turns out to be especially generous with honey mushrooms. These small mushrooms can be found in large quantities in almost any forest. They have a refined taste and a light pleasant aroma. They are widely used in cooking. But canned honey mushrooms are especially popular. By choosing the right recipe, you can quite simply and quickly prepare a winter snack that you can treat to your most dear guests.

The most common are three types of mushrooms:

1. Summer. These mushrooms can be found in deciduous forests from early spring to late autumn. Up to 40 mushrooms can grow in one rosette. They are distinguished by a small cap, the diameter of which is about 5 cm. Its color can be golden brown or darker.
2. Autumn. Such honey mushrooms grow on damaged stumps of alder, birch, elm and aspen. One rosette can contain up to 50 mushrooms. They have large caps with a diameter of about 17 cm. The color of the cap can vary from olive to brown depending on the age of the honey mushroom. The height of the leg does not exceed 10 cm. Sometimes you can see small scales on it.
3. Winter. You should go in search of such mushrooms after the first snow has fallen. Most often they can be seen in deciduous forests. This type of honey mushroom has a flat cap, the diameter of which does not exceed 10 cm. It is colored reddish-brown. The height of the leg, as a rule, does not exceed 7 cm.

In addition to the above mushrooms, false honey mushrooms are also found in Russian forests. They cannot be eaten as they are poisonous. Externally inedible mushrooms are often difficult to distinguish from edible ones. Therefore, it is necessary to remember several distinctive features. First of all, pay attention to the log ring, which is located near the cap. False mushrooms do not have such a “skirt”. But in some cases, even real mushrooms may not have it. Therefore, next you should carefully examine the color of the mushroom cap. False honey mushrooms, as a rule, have a brick-red, grayish and acid yellow color.

Pickled honey mushrooms

One of the most delicious winter snacks can rightfully be called pickled honey mushrooms. This dish has an unforgettable taste and ease of preparation. The main thing is to carefully study the recipe and follow it strictly.

Stock up on the following ingredients:

• 2 tablespoons salt.
• One tablespoon of sugar.
• 2 laurel leaves.
• 8 allspice peas.
• 2 cloves of garlic.
• 2 tablespoons vinegar.

First of all, honey mushrooms need to be prepared. To do this, mushrooms brought from the forest should be sorted out. Remove wormy specimens and those that show signs of rotting. Wash the honey mushrooms thoroughly in running water. Place them in a saucepan, add water to them and place on low heat and boil.

At this time, you can start preparing the marinade. To do this, pour a liter of water into a saucepan and add salt, sugar, bay, pepper and garlic. Bring this mixture to a boil. Transfer the boiled mushrooms to the marinade and continue cooking for 10 minutes. A few minutes before the end of cooking, pour in the vinegar.

Place the mushrooms in pre-sterilized jars, fill with marinade and seal tightly with sterilized lids. Leave the jars to cool at room temperature. Once they have cooled completely, they can be stored in the refrigerator.

This recipe will help you prepare delicious canned mushrooms without much effort. You can treat your guests to this dish all winter long.

Original recipe

If you want to pamper your loved ones with a delicious snack that you can enjoy all winter, then this recipe is perfect for you.

For it you will need the following ingredients for five kilograms of honey mushrooms:

• Two dill umbrellas.
• Five currant leaves.
• Five cherry leaves.
• Five laurel leaves.
• 10 allspice peas.
• A couple of cloves of garlic.
• Two glasses of sunflower oil.
• A tablespoon of vinegar essence.

Prepare mushrooms for preservation. Place them in a large saucepan and cover with cold water. Add some salt. Place the pan over low heat and simmer for 20 minutes. After the mushrooms are cooked, pour out two glasses of the resulting liquid. The rest can be drained.

Pour the mushroom broth back into the mushrooms. Add dill, chopped garlic and all other spices there. Bring this mixture to a boil and simmer for 20 minutes. A couple of minutes before the end of cooking, add vinegar.

Place the mushrooms in pre-sterilized jars. Sterilize honey mushrooms directly in the jars. After this, you can tightly seal the jars with lids.

This recipe allows you to prepare canned honey mushrooms, which will surely become a favorite snack both at the everyday table and at all celebrations.

Honey mushrooms in Korean

All lovers of spicy oriental cuisine will surely love this recipe for preparing canned honey mushrooms for the winter.

To prepare such a dish, in addition to a kilogram of mushrooms themselves, you will need:

• 2 onions.
• 2 tablespoons vinegar.
• 2 tablespoons sugar.
• 1 teaspoon table salt.
• 3 cloves of garlic.
• 1 hot red pepper.

Sort and wash the mushrooms thoroughly. Place them in a saucepan, cover with water and place on low heat. Add a small amount of table salt and boil for 10 minutes. After this, the liquid can be drained.

To prepare the marinade, pour water into the pan and add all the spices to it. It is best to finely chop the garlic or put it through a garlic press. The pepper also needs to be chopped.

Cut the onion into thin strips. Place some of the onion in the pan. Then add half of the mushrooms there. Then add the remaining onions and mushrooms back into the pan. Pour this mixture with the prepared marinade. Place a wooden circle on top and place a bend on it. After eight hours, the honey mushrooms can be placed in sterilized jars and sealed with lids. This snack must be stored in the refrigerator.

With added cloves

This recipe will help you prepare a savory appetizer that will have a subtle aroma.

In addition to two kilograms of honey mushrooms, you will need:

• 2 tablespoons sugar.
• 5 teaspoons salt.
• 3 teaspoons of vinegar essence.
• 2 dill umbrellas.
• 4 black peppercorns.
• 2 cloves of garlic.
• 2 laurel leaves.
• 4 clove buds.

Place the mushrooms prepared for canning in a saucepan, add cold water to them and wait until the boiling process begins. Add a teaspoon of salt and continue to cook for 20 minutes. If foam forms during cooking, it must be removed immediately. Drain the resulting broth and place the mushrooms in sterilized jars. At the same time, leave about a third of the jar free.

To prepare the marinade, pour all the spices with a liter of water and place on low heat. Boil for three minutes. After this, let the marinade cool slightly. Fill them with honey mushrooms.

Sterilize the jars and mushrooms in boiling water for 20 minutes. After this, they can be sealed with lids. They should cool at room temperature.

By choosing the most suitable recipe for yourself, you can prepare a tasty and satisfying snack that you can enjoy all winter.