The mushroom season can be considered open and pickled honey mushrooms are on the agenda. What recipes do you use to prepare these mushrooms? Me, for example. The ones I like most are the ones I describe in this selection. All of them are considered quite simple. And the mushrooms themselves, prepared in this way, are very tasty. There is no shame in serving them even on the holiday table!
Honey mushrooms are universal mushrooms. They can be dried and frozen, salted and pickled, make delicious soups, and go great with fried potatoes. You can’t list or rewrite all the recipes - every mushroom lover has his own, proven and reliable.
Not long ago I wrote about how to pickle boletus mushrooms in jars for the winter. It turns out that these mushrooms also have their fans. Why not? but today we have honey mushrooms next in line. But let's move from words to action and start studying the first recipe.
Honey mushrooms marinated in jars using vinegar
This is perhaps the fastest and easiest way to pickle honey mushrooms. If you decide to cook them in jars for the first time, then be sure to try this option. There is nothing complicated about it, and the list of ingredients is quite standard and is always available in the kitchen.
What you will need:
- Honey mushrooms – 5 kg.
- 1 liter of water.
- 2 tablespoons salt.
- A tablespoon of sugar.
- 9% vinegar – 75 ml.
- A pair of bay leaves.
- Peppercorns - 2 black and 2 allspice.
- A pair of carnation buds.
Before you start cooking, each mushroom should be washed thoroughly, all dirt and debris should be removed, and all wormy and spoiled specimens should be removed. You will have to wash them several times and change the water each time.
How to cook
Place clean and peeled mushrooms in a large saucepan, fill with water so that it covers them completely, and then place on the stove. Bring to a boil over high heat and cook for about 20 minutes.
Foam that rises during cooking must be removed.
After cooking, transfer our mushrooms to a colander and let the water drain. Transfer to a clean pan and begin preparing the marinade.
The indicated amount of ingredients is used per 1 liter. If this amount of water is not enough for you, pour two, but also be sure to increase the remaining components proportionally.
Immediately add salt and sugar, as well as all the spices, to the water.
Place the pan with the mushrooms and brine on the fire, close the lid, let it boil and cook for about 30 minutes. Then add vinegar and stir. Cook with the lid closed over medium heat - so that it doesn’t boil too much, but just cooks slowly. But they were seething. The cooking process after adding vinegar lasts another 10 minutes.
We must sterilize jars and lids. You can do this in any convenient way. Place the boiled optas into prepared containers and pour in the marinade from the pan. Roll it up and put it under a blanket until it cools completely - put it upside down. It is advisable to store it in a cool place, for example, a cellar or underground, but you can also store it in the refrigerator.
Cooking process
The marinade for honey mushrooms is easy to make. But in order for such a snack to be as tasty and aromatic as possible, you must strictly follow all the recipe requirements described below.
Thus, it is necessary to pour drinking filtered water into the pan and quickly bring it to a boil. Next, add clean and processed mushrooms to the liquid. Cook them over medium heat for about 12 minutes, then drain all the water into the sink.
After only one mushroom remains in the dish, clean filtered liquid should be poured back into it, which will later serve as a marinade.
After bringing the contents of the pan to a boil, place peeled garlic cloves, cut into thin slices, into it. You should also add table salt, aromatic cloves, sugar and black allspice (chopped and peas) to the honey mushrooms. In this composition, the products need to be cooked for about ¼ hour. Moreover, after 10-13 minutes you need to pour a little table vinegar into them.
The most delicious recipe for pickled honey mushrooms at home - preparing a spicy snack
Before you start preparing pickled mushrooms, you should definitely sort them out. Large specimens are best used for frying, but small ones are perfect for pickling. It is for them that the following recipe will be prescribed.
What you will need:
- Honey mushrooms – 5 kg.
- 1 liter of water.
- A couple of tablespoons of sugar.
- A couple of tablespoons of salt.
- 70% vinegar essence - a tablespoon.
- Dill - to taste.
- Bay leaves - 2 pieces.
- 3 fresh blackcurrant leaves.
- A pair of carnation buds.
- 3 cloves of garlic.
Mushroom appetizer according to this recipe turns out to be quite spicy. It is ideal for a festive table with strong drinks.
How to cook
We wash the mushrooms, sort them, remove all the bad and wormy ones. Add water and cook over medium heat until. Until they sink to the bottom. To do this you need to wait about 30 minutes.
Place the finished mixture in a colander, rinse with water and place again in a clean pan. Pour in water, add vinegar, salt, add sugar, and all spices to taste. Currant leaves give it a special, piquant taste that your male part of the family will surely appreciate.
Cook the mushrooms in the prepared marinade for about 10 minutes, stirring from time to time. The water should boil all the time.
We prepare the jars - wash and sterilize. We transfer the mushrooms into the pan, but the spices can be left in the pan - they have already done their job. We roll up the jars, place them upside down under a blanket until they cool completely and store them in a cool place away from light.
Preparing the brine
Before making such a preparation for the winter, you need to prepare a marinade. To do this, you need to boil filtered drinking water in a large saucepan, and then add fine granulated sugar, medium-sized table salt and allspice to it.
All ingredients should be simmered over low heat until the bulk spices dissolve. After this, you need to strain them through thick gauze, a sieve or flannel, and then add table vinegar and chopped fresh dill (you can use dried). In this composition, the ingredients must be boiled again, but for 4 minutes.
Preparing pickled honey mushrooms for the winter without sterilization
Small honey mushrooms are ideal for this recipe; they look so beautiful in a jar and will be delicious on the table. A wonderful snack that you simply cannot refuse – believe me.
What you will need:
- Honey mushrooms – 1 kg.
- Salt – 2 tablespoons.
- Sugar - a tablespoon.
- 70% acetic acid - a tablespoon.
- 2 bay leaves.
- 3 buds of cloves.
- A couple of cloves of garlic.
If you have more mushrooms, then the proportions should be increased, otherwise the marinade will not be salty at all, which is not what we need.
How to cook
Sort the mushrooms, remove all bad, spoiled and wormy ones. Rinse well several times under running water to remove all forest debris.
Place clean and washed honey mushrooms in a separate pan, fill with water, put on fire and bring to a boil. Cook covered for about 10 minutes. Then add 3 tablespoons of salt. Leave on the stove for another 10 minutes.
Foam will appear during cooking. It must be removed, just like the garbage that will definitely float up.
Pour the cooked mushrooms into a colander and rinse thoroughly under water. Transfer to a clean saucepan and add water to prepare the marinade.
Immediately add all the spices except vinegar, put it on the stove and boil again. After cooking for 10 minutes, add the bite, mix and leave for another 5 minutes. Our mushrooms are ready.
All that remains is to transfer them into sterile jars, fill them with marinade, and be sure to add a couple of tablespoons of sunflower oil on top. Roll up the lids and leave under the blanket upside down until completely cooled.
Store in a cool place away from light. For the New Year holidays, the snack will be simply excellent.
Cold pickling of honey mushrooms without boiling mushrooms
The technology by which we will prepare mushrooms using the cold salting method occurs without boiling them. At the same time, the process itself takes quite a lot of time. so you will have to be patient.
What you will need:
- Fresh honey mushrooms (washed) – 5 kg.
- Rock salt – 250 g.
- Allspice (peas) – 10-15 pcs.
- Bay leaf – 5-10 pcs.
- Fresh/dried dill – 5-10 umbrellas.
- Horseradish leaves – 5-10 pcs.
If desired, you can change the amount of seasonings and spices yourself. You can also add or remove something from the list at your discretion.
How to cook
Pour salt into a large saucepan at the very bottom so that it covers it completely. Place dill and bay leaves on top.
Next, lay out a layer of honey mushrooms. Then add salt again and so on until the mushrooms are gone. Don't forget to add spices every time.
Cover with gauze, place a flat plate on top and be sure to set pressure - a 2-liter jar of water.
As soon as the mushrooms give juice and begin to settle, you can add new portions of honey mushrooms here. And so on until the entire pan is filled to the brim. Place a leaf of horseradish on top, covering the mushrooms with it, cover with gauze and apply pressure again. Leave in this position for 3 days for salting and visible signs of fermentation to appear.
Cover the pan with film and refrigerate for 6 weeks. This is exactly how much honey mushrooms need to be salted using this method. Every day it is advisable to change the gauze and wash the plate on which the pressure is placed. This will help prevent mold from growing.
Ready honey mushrooms are an excellent appetizer that goes well with chopped onions and vegetable oil. They are also good as a side dish for potatoes and any other dishes.
Marinate the mushrooms
After the marinade is ready, you should clean, wash and boil the prepared honey mushrooms separately. Next, they need to be distributed into sterilized containers and immediately filled with hot brine. In this case, it is necessary to ensure that a sufficient amount of greenery gets into each jar. After all, it is this product that will give the entire snack a special aroma and unsurpassed taste.
After filling the honey mushrooms with brine, they should be immediately rolled up with metal lids. After keeping the glass jars warm for about a day, they must be put in the refrigerator, cellar or any other cool room. It is recommended to consume this snack only after several weeks.
Classic recipe for pickled honey mushrooms for the winter in jars using the hot method
This recipe involves boiling and only then salting the mushrooms in brine, in which they must remain for at least 4 weeks. This is an ideal option for beginners in the business of pickling honey mushrooms - the results are tender and tasty mushrooms that are not embarrassing to serve even on a holiday table.
What you will need:
- Honey mushrooms – 5 kilograms fresh and washed.
- Salt, preferably rock salt – 400 g.
- 20 black peppercorns.
- 10 black allspice peppers.
- 10 buds of dry cloves.
- 5 bay leaves.
- Fresh or dried dill - to taste.
- Cherry, black currant and oak leaves - 10 pieces each.
Before you start cooking, be sure to sort out the mushrooms and rinse them thoroughly. Inspect for dirt and signs of worms - these should be removed.
How to cook
Pour water into a saucepan, dissolve salt in it - a tablespoon for every liter of water. When it boils, add honey mushrooms in portions and keep in boiling water for 5 minutes. Remove with a slotted spoon, immerse in cold water and place on a towel. Then add the next portion.
If the water begins to become dirty as it boils, it should be changed to clean water.
As soon as all the mushrooms are cooked, we begin to prepare the marinade. In a large saucepan, dissolve salt in the amount of 50 grams per 1 liter of water. Place on the fire and add all the spices from the list.
Add the mushrooms here, bring to a boil and cook under the lid for at least 20 minutes. During this time, the honey mushrooms should sink to the bottom, and the brine will become transparent.
Place the boiled mushrooms in sterile jars and fill with brine from the pan. We roll up the jars and put them away immediately for storage in a cool place, for example, a cellar. If you only have a refrigerator, then first you need to let them cool on the kitchen table.
The sample should be taken no earlier than after 4 weeks. This is exactly how long it takes for honey mushrooms to completely salt out.
How to properly serve delicious pickled mushrooms?
Now you know how to make a hot, spicy and aromatic marinade for wild mushrooms. However, this is not enough for your guests to appreciate the mushroom appetizer. After all, it is very important to present it correctly. To do this, the pickled mushrooms should be washed in cold water, and then placed in a deep bowl, seasoned with unrefined sunflower oil and half rings of sweet red onion. Having mixed all the above ingredients with a spoon, they can be safely served at a festive feast as a tasty and spicy snack. Bon appetit!
A quick way to pickle honey mushrooms in a marinade - a real express method for those who don’t like to wait long
Instant honey mushrooms according to this recipe are ideal for those who cannot imagine their diet without mushrooms. Delicious, very appetizing and aromatic, everyone will like them. Believe me, you will eat this preparation first, without waiting for winter.
What you will need:
- Fresh honey mushrooms – 5 kg.
- Salt – 200 g.
- White onions – 5 pieces.
- Dried coriander – 3 tablespoons.
- Black peppercorns - a tablespoon.
- 10 aromatic peppercorns.
- 10 buds of dry cloves.
- Dill with umbrellas, fresh or dried - 10 umbrellas.
- 10 bay leaves.
- 10 cherry and currant leaves.
- 3 heads of garlic.
As in previous recipes, we go through the most important thing and wash the autumn mushrooms. We definitely throw away everything bad, rotten, wormy and moldy.
How to cook
Place the washed honey mushrooms in a large saucepan, add salt and add the peeled onions. There is no need to cut it into pieces - we put it in whole heads. Put it on the fire and let it boil.
We wrap all the spices (coriander, bay leaf and cloves) in cheesecloth and place them together in boiling brine. This way we won’t have to catch them in the future.
Keep the pan on the stove over medium heat for about 30 minutes. If foam appears, it must be removed.
Sterilize the jars, put a couple of cloves of garlic on the bottom of each, a few peppercorns, both, dill umbrellas, previously scalded with boiling water, and cherry and black currant leaves, washed and also scalded with boiling water.
We take the cooked mushrooms out of the water and place them in prepared jars. Roll up with sterile lids and place upside down under a blanket to cool completely. The entire supply of pickled autumn mushrooms should be stored in the refrigerator. And they are ready for use in literally a week.
Cooking method
The spicy marinade for mushrooms (honey mushrooms), the recipe for which we are considering, should not be prepared together with the main product, but separately. To do this, pour drinking water into the pan and then bring it to a boil. Next, you need to add cinnamon, aromatic cloves, peppercorns, bay leaves, salt and sugar to the liquid. All ingredients should be simmered over low heat until the bulk ingredients are completely dissolved. At the very end you need to pour in a little table vinegar. At this point, the process of preparing the marinade is considered complete.
A simple step-by-step recipe for pickled mushrooms for the winter
In winter, a jar of this yummy dish will definitely lift the spirits of all mushroom lovers. Therefore, don’t be lazy - prepare honey mushrooms, the season of which opens in the fall, according to this simple, and most importantly, tasty recipe. You definitely won't regret it!
What you will need:
- Honey mushrooms – 2 kg.
- Lit of water.
- 2 tablespoons sugar.
- 2 tablespoons salt.
- 4 buds of cloves.
- A pair of bay leaves.
- 3 peas each of black and allspice.
- 70% vinegar essence – 3 teaspoons.
Be sure to sort out the mushrooms and rinse them in water several times, changing it each time. This way they will become glossy and will look no worse in finished form than in the pictures.
How to cook
Place all prepared honey mushrooms in a large saucepan, add water, add salt and place on the stove. Cook for about 10 minutes over high heat, then reduce it to low. Leave in this position for another 10 minutes under the lid.
Sterilize jars and lids. Pour 1 liter of water into a clean saucepan. Add salt, sugar and all the spices and bring to a boil. Add vinegar at the very end.
Transfer the boiled honey mushrooms to the marinade, let it boil and cook for 10 minutes. Then place them in sterile jars and fill them to the top with marinade. We roll it up and leave it to cool under a blanket. Should be stored in the refrigerator.
As a result, you will get a very tasty preparation of honey mushrooms for the winter. And the marinade will help make them incredibly appetizing.
As you can see, all the recipes in this collection are quite simple and easy to implement in the kitchen. The most important thing is to love mushrooms. And wash and sort them properly before sending them to salt or cook.
Seaming process
As you can see, the classic marinade for honey mushrooms, the recipe for which we described above, is prepared very easily and quickly. After all the described steps, the contents of the dishes must be hot distributed into sterilized jars and sealed tightly. In this state, the mushrooms should be kept warm for about a day, and then placed in the refrigerator, pantry or underground (if possible).
