Pickled mushrooms are a universal product. They can become either a separate dish or an ingredient. Very popular and beloved by many, pickled mushrooms taste wonderful and it is not difficult to prepare them. After all, during the harvest season there are sometimes so many of them that you can’t eat them all at once, no matter how much you fry them with potatoes or stew them in sour cream. The solution is to prepare it for the winter.
Most often, pickled mushrooms are used in salads, but there are also other recipes with the addition of mushrooms, such as pickle soup, omelet, baked stuffed meat, and various rolls. As for honey mushrooms themselves, they must be collected with caution, because there are mushrooms of the genus Hyfoloma that are very similar in appearance and poisonous. It is important to remember that honey mushrooms have a characteristic ring on the stem, which is absent in their dangerous counterpart.
Hot pickled honey mushrooms at home
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In winter, it is especially pleasant to take a jar of pickled mushrooms from the cellar to the table. Therefore, it is worth taking note of this simple recipe for hot pickling honey mushrooms. Before the process of processing the product, you need to prepare containers, in this case jars. Wash them until they are squeaky clean first with foaming dish soap and rinse several times with cold water.
Next, begin the sterilization process. You can do this in any way, but the most effective way is to boil it in water. You will need a large saucepan in which you place all the jars and lids together or in sections. Before placing them there, check for chips and cracks. Damaged containers must not be used. After all the jars are compactly displayed, fill them completely with water and wait until they boil. They should boil for exactly 5 minutes. You need to carefully remove sterilized jars and lids so as not to get burned. Place them on clean gauze, preferably even ironed.
When the containers are ready, you can start processing the mushrooms themselves. Sort them carefully, throw away spoiled mushrooms, wash and cut off the part of the stem that was underground. Now you can check the presence of all ingredients:
- 3 kg of mushrooms;
- 150 grams of salt;
- 500 ml of clean water;
- 2 tbsp. tablespoons of table acetic acid (9%);
- 5 laurel leaves;
- 7 black peppercorns;
- 7 white peppercorns.
When everything is ready, boil the mushrooms for about 20 minutes, place them in a sieve or colander, and let dry. Meanwhile, prepare the brine: combine salt, 2 types of peppers, bay leaves, water and boil until boiling, turn off and add vinegar. Distribute the honey mushrooms evenly among the jars, fill them with the resulting brine to the top.
Now cover the containers with mushrooms with lids, screw them on and turn them upside down. They should remain in this position until cooling, but this process needs to be stretched out a little by wrapping the jars in a warm towel or blanket.
After cooling completely, place the twists in a cool place. Such a product can be stored for many months thanks to vinegar, because in this case it works as a preservative.
Pickled honey mushrooms for the winter without sterilization
If you don’t have the desire or time to bother with sterilization, no problem. There is a method that allows you to prepare pickled mushrooms, skipping this painstaking process. But still keep in mind that the jars and lids must be perfectly clean. Another important point is that cooking without sterilization implies a shorter shelf life of the product, so you should strictly observe the temperature regime from +5 to +10 Cº. In this state, mushrooms can remain for several weeks.
The rest of the preparation for cooking is similar - clean the mushrooms from dirt and forest husks, cut off the edges of the legs and damaged sides (if any). To clean the mushrooms more thoroughly, fill them with cold running water and leave for half an hour. At this stage, insect larvae and sand will come out of them. Prepare a complete list of ingredients:
- 2 kilograms of mushrooms (honey mushrooms);
- 100 ml table acetic acid (9%);
- 2 tbsp. spoon of granulated sugar;
- 1-2 tbsp. spoon of salt;
- 1 liter of purified water;
- 3 laurel leaves;
- 7 black peppercorns.
Drain the soaked honey mushrooms and fill them with clean water to completely cover them. Place the mushrooms on the fire and boil for 20 minutes over medium heat. Longer heat treatment can spoil the taste, compromise the integrity of the mushroom and make them too soft. Also watch out for foam on the surface of the water – it needs to be removed constantly.
After removing the boiled mushrooms to a sieve or colander, make the marinade. To do this, dissolve salt, sugar and vinegar in 1 liter of water. Pour the resulting mixture over the honey mushrooms and place on the fire again. Boil them for 50 minutes, but make sure to keep the heat low.
Immediately after cooking, evenly distribute the mushrooms and marinade into jars, filling them to the top, cover with plastic lids and store in the cold.
How to properly prepare honey mushrooms for pickling?
After walking through the forest and picking up a full basket of fragrant honey mushrooms, which grow in large colonies, you should finish pre-processing such valuable products as soon as possible. In any case, pickling honey mushrooms will begin with cleaning them from large debris:
- Mushroom pickers recommend collecting honey mushrooms with the utmost care so as not to drag excess garbage home with you. Make sure that future pickled mushrooms do not contain roots and all kinds of dry twigs.
- Place the sorted mushrooms in a deep bowl and sprinkle generously with rock salt. It's better to use the whole pack. Next, you need to add a few glasses of cold water to the mushrooms and carefully mix the mushroom mixture. This way the honey mushrooms will finally be freed from dirt and all kinds of negative substances. It is important to do everything carefully, without disturbing the structure of the products.
- After this procedure, all that remains is to add more water to the container with mushrooms, and then take the products out of it in portions and rinse thoroughly again under the tap. Further preparation of honey mushrooms depends on which particular marinating method and recipe you have chosen.
Honey mushrooms marinated without vinegar with citric acid
Due to digestive sensitivity or heartburn, some people avoid drinking vinegar. Therefore, this mushroom recipe should be in your culinary arsenal. Don’t worry, the absence of such an ingredient as vinegar will not negatively affect the taste of pickled honey mushrooms. A worthy replacement would be citric acid or lemon juice, and the abundance of spices will only emphasize the unique taste of honey mushrooms. For this recipe you will need:
- 2 kg of mushrooms (honey mushrooms);
- 1 level teaspoon of citric acid (can be replaced with 1 tablespoon of lemon juice);
- 5-6 laurel leaves;
- 2 tbsp. spoons of granulated sugar;
- 1.5 tbsp. spoons of salt;
- cloves (about 7-8 pcs);
- 6 black peppercorns.
To make the appetizer more piquant, add another onion, diced or half rings, or chopped garlic.
The process of preparing the product consists of purification. To do this, rinse the honey mushrooms 2-3 times, first discarding the rotten ones. If a small area of the mushroom is damaged, you can carefully cut it off with a knife and use the rest. After washing, it would be a good idea to also soak the product in salted water for 15-20 minutes.
Now you can start cooking. The honey mushrooms should boil for approximately the same amount of time as they were soaked: that is, about 15 minutes. After that, transfer them to a sieve and let dry. Dissolve the dry ingredients in a liter of water. Place the mushrooms in the brine and start cooking. This process lasts 30 minutes, but it is better not to leave the stove during this time. Keep an eye on the fire - it should be small, and remove the resulting foam.
Another important point - do not cover the pan with a lid for the entire half hour. This will help keep the temperature low and the mushrooms will not boil over. Distribute the finished product into sterilized jars, close the lids and place in the cold. According to this recipe, the dish is ready to eat the next day.
Which vinegar to choose
Many housewives are wondering how to close honey mushrooms for the winter so that the preservation does not deteriorate and is preserved for as long as possible . Vinegar is the main ingredient that protects mushroom appetizers from premature spoilage.
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Not only the safety of the preserved food, but also its taste will depend on the strength of this component and its concentration.
Vinegar essence
Many recipes for preparing honey mushrooms for the winter involve the use of vinegar essence. Approximately 1 tbsp is taken per liter of water. spoon of 70 percent vinegar .
Dining room
If the recipe involves canning with table vinegar, then, in contrast to pickling mushrooms with 70% vinegar , about 10 tbsp is poured into the same amount of water. spoons
Natural
To prevent the specific smell from vinegar, many housewives use a so-called natural product, for example, apple or grape cider vinegar, when preserving honey mushrooms.
Marinated honey mushrooms with cinnamon and mustard seeds
A very worthy and original option is to prepare pickled honey mushrooms with cinnamon. It gives the dish an interesting shade and appetizing aroma. It is worth noting that you should not use ground cinnamon, which is often used in desserts, but cinnamon sticks. Mushrooms according to this recipe go well with potatoes in any form, and also deserve to exist as a separate dish. The optimal taste balance can be achieved with the following proportion of products:
- 1 kg of mushrooms (honey mushrooms);
- 1 spoon of salt;
- 6-6.5 tbsp. spoons of malic acetic acid (6%);
- 1 tbsp. spoons of granulated sugar;
- 3 shares of garlic;
- 4 laurel leaves;
- 1 cinnamon pod;
- 7 black peppercorns;
- 1 table. spoon of mustard seeds;
- 1 teaspoon of dill (seeds).
First of all, take care of the cleanliness of the product, jars and lids. To do this, fill the container with strong boiling water for a couple of minutes, and rinse the honey mushrooms thoroughly. Also make sure that there are no spoiled barrels on the product, and that there are no cracks or chips on the jars. Part of the mushroom stem is always cut off. Determine which portion to remove yourself: in the place where the color changes to a darker one, you need to cut.
Now put the water on the fire and after it boils, carefully lower the mushrooms into it. Bring everything to a boil again and simmer for about 20-30 minutes. A white foam may form on the surface of the water - it must be removed with a clean spoon. When finished, remove the mushrooms to a colander and let them drain.
Now prepare the marinade as follows: combine two glasses of water with salt, vinegar, sugar, crushed garlic, bay leaves, cinnamon, pepper, mustard and dill. Place the mixture on the fire and boil it for 5 minutes over low heat. Now add honey mushrooms there and boil for another 10 minutes. Pack the prepared mushrooms tightly into jars, fill them with marinade and preserve them with metal lids.
And the last stage is sterilization of the product. To do this, place closed jars in hot water and cook from the moment of boiling for 25 minutes. Keep the heat low. Remove the finished preserves very carefully, wrap them as tightly as possible with a warm cloth and leave until cool. This product can be stored in a cellar or refrigerator for even a year. Pickled honey mushrooms will not lose their taste and freshness at all.
Recipe for honey mushrooms marinated with butter
The recipe for pickled honey mushrooms with butter is radically different from all previous ones. This dish will be more satisfying and tender. They can even be fried, and not just eaten cold. Do you want to stew potatoes with mushrooms? Easily! Open a jar of honey mushrooms with butter and cook a delicious roast. Are you missing aromatic mushroom soup? And for this task, pickled honey mushrooms with butter will be just right. Experienced housewives are able to create unique signature dishes with such a unique product. To prepare such versatile mushrooms, get the following products:
- 2 kg honey mushrooms;
- 600 ml of cold clean water;
- 1.5 tbsp. spoons of granulated sugar;
- 2 tbsp. spoons of salt;
- 8 cloves of garlic;
- 2 tbsp. tablespoons of table acetic acid (9%);
- 410 ml oil (refined vegetable);
- 1 clove bud;
- 2 black peppercorns;
- 2 white peppercorns.
As in any other recipe, the mushrooms are thoroughly cleaned of contaminants, the lower part of the stem and spoiled sides are cut off. Dip the prepared honey mushrooms into boiling salted water and boil for 20 minutes. After that, throw them into a sieve or colander. This way you will get rid of excess moisture in the dish.
The jars in which you will place the mushrooms must be clean and dry. Having tamped the honey mushrooms and slices of garlic there, proceed to the marinade. Initially, mix three ingredients: water, salt, sugar and put the mixture on fire. Only after boiling add spices: cloves and pepper.
After 5 minutes, add vinegar and oil to the marinade, boil for another couple of minutes. Pour the prepared hot marinade over the mushrooms in the jars so that there is practically no free space left.
Cover the product with sterilized lids and place in hot water. You must first lay a double kitchen towel on the bottom of the container with water. Sterilize this entire structure for up to 40 minutes, monitoring the intensity of the fire - it should be minimal.
Turn the sterilized twisted jars upside down, wrap them in several layers of warm blankets or towels and let cool. Pickled honey mushrooms will be ready after a few days, but will keep well all winter.
Instant marinated mushrooms at home
If you decide to surprise your guests or loved ones with delicious pickled honey mushrooms today, this recipe is for you. This method of preparation allows you to serve mushrooms to the table after 4 hours. For quick cooking, it is best to use small specimens - they will marinate more quickly and will not disappoint in taste. If you have about 7-8 hours, then you can take large mushrooms. In addition, your time with this dish will only take 40-50 minutes, and not an hour and a half as in the case of sterilization.
To ensure that the honey mushrooms are well soaked and marinated, take the following amount of food:
- 1 kg of mushrooms (in this case, honey mushrooms);
- 1 teaspoon salt;
- 1 tsp granulated sugar;
- 20 ml table acetic acid (9%);
- 5 black peppercorns;
- 2 pcs cloves;
- 2 shares of garlic;
- 1 small onion;
- 2 laurel leaves.
You can slightly change the portions of one or another component based on personal preferences, since the recipe is universal. Once you have thoroughly trimmed and washed the mushrooms, place them in water and bring to a boil. You need to cook for quite a long time, about 30 minutes, because the marinating time is relatively short.
To prepare the marinade, boil half a liter of water, combine it with salt, sugar, cloves, pepper, onion, vinegar and garlic. Bring to a boil again and after 2 minutes turn off the heat.
Pour the resulting mixture over the mushrooms. Containers for quick pickling can be not only jars, but also bowls or trays that are convenient for you, because the shelf life of such a product in a cold place does not exceed 72 hours.
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Is it necessary to boil honey mushrooms before marinating?
To deliciously marinate honey mushrooms, it is not at all necessary to boil them first. That is why many housewives do without such a procedure, which does not at all prevent them from getting a simply magical product in the end.
If you prefer a recipe for preparing such mushrooms, which recommends additional heat treatment, boil water in a saucepan with the addition of a small amount of salt, add the peeled honey mushrooms to the broth and cook over medium heat for about 15 minutes. Then you will have to drain the water, rinse the mushrooms under the tap and place in a colander.
