One of the most delicious pickled mushrooms is honey mushrooms. Royal, Assumption, meadow and even winter fruits are prepared by many chefs. True, everyone's recipes are different. And while some choose only classic methods of pickling, others look for the best recipes that can highlight the refined mushroom taste and aroma. Such as crispy honey mushrooms for the winter. Their recipe is passed down in many families from one generation to another, serving as an ideal snack for the holiday table.
Recipes for crispy pickled honey mushrooms for the winter are not as secret as they used to be. Now they can be found not only in cookbooks, but also on the Internet. However, you can often find out which of them is the best only through your own experience. Because of this complexity, we decided to make it easier for our readers by sharing three perfect mushroom appetizer options. All that remains is to take note by writing down one of the recipes in a notebook.
So, crispy pickled honey mushrooms recipe for the winter, what are they? Let's find out today by looking at each method in detail.
The most delicious recipe for pickled mushrooms at home
This is one of our family's favorite recipes. For him, we select the smallest mushrooms, and use the large ones on the asp. When friends gather at the table, they always ask about pickled mushrooms - they don’t want to sit down at the table without them).
Ingredients:
- fresh honey mushrooms
Marinade for 1 liter of water:
- 1 l - water
- 2 tbsp. l - granulated sugar
- 1 tbsp. l. - table salt
- 10 pieces. - black peppercorns
- 3 pcs. - bay leaves
- 6 pcs. - clove buds
- 50 ml - vinegar 9%
- We select small mushrooms for an appetizer. We clean it from forest debris and rinse it in water.
- Place the honey mushrooms in a cooking pot. Fill with regular water so that it completely covers the forest products. Cook until the mushrooms sink to the bottom - about 20 minutes. In this case, it is necessary to remove all the white foam with a slotted spoon.
I advise you to put a peeled onion in the pan along with the mushrooms. If it does not turn blue during cooking and remains white, then everything is fine, there are no inedible mushrooms among the mushrooms.
- While the mushrooms are cooking, let's make the marinade. Boil water to which we add granulated sugar, salt, vinegar, bay leaf, peppercorns and cloves. Cook for a couple of minutes. Then we will proceed to sterilize the jars and boil the lids. I usually wash the jars with soda, then rinse with clean water and sterilize for 5-10 minutes over steam. I simply pour boiling water over the lids for 5-7 minutes.
- The honey mushrooms are completely cooked. Place them in sterile jars and fill them with hot marinade up to the neck.
- We roll it up using a special machine and, turning it over onto the lids, leave the jars until they cool completely. Don't forget to wrap the preserved food in a warm blanket or blanket. In the morning, you can put the snack in the pantry or basement.
How to freeze fresh autumn mushrooms for the winter
Lately, many housewives have been freezing autumn mushrooms for the winter. This option for harvesting mushrooms is becoming increasingly popular, as it does not take much time. Therefore, you can often hear the following question: how to properly freeze fresh autumn mushrooms for the winter?
To do this, mushrooms need to be properly prepared and cleaned. In this option for freezing, honey mushrooms cannot be wetted so that they do not gain water.
- Clean the mushrooms with a damp kitchen sponge and cut off the bottom of the stems.
- Distribute into thin layers and place in the freezer, setting the maximum freezing mode.
- After 2-2.5 hours, the honey mushrooms are removed from the freezer, placed in plastic bags of 400-600 g and again sent to the freezer, setting the normal freezing mode.
It is worth noting that mushrooms cannot be re-frozen. That is why it is recommended to store honey mushrooms in each bag in such a quantity that it is enough to prepare a dish for two or several servings.
Pickled honey mushrooms for the winter with vinegar without sterilization
This recipe is a real pleasure to prepare; mushrooms are marinated quickly and easily. In winter you will have a cool snack on the table. You just need to open the jar, put the pickled mushrooms in a salad bowl, cut the onion and pour in a little oil. Beauty, and that's all!
Ingredients:
- fresh honey mushrooms (preferably small)
For marinade per 1 liter of water:
- 1 l - water
- 5 peppercorns each (black and allspice)
- 6-8 pcs. - clove buds
- 2-3 pcs. - bay leaves
- 1 tbsp. l. - table salt
- 1 tbsp. l. - granulated sugar
- 2 tbsp. l - 9% vinegar or 1 tbsp. l. vinegar essence 70%
- We wash the mushrooms so that all the dirt, sand and forest debris are removed. We transfer the forest gifts into the largest pan and pour water from the tap.
There should be enough water in the pan to completely cover the mushrooms.
Cook until the honey mushrooms sink to the bottom, about 10 minutes. Cook over moderate heat, the water should not boil, skim off the foam that forms. Then drain the mushrooms through a colander.
- While the mushrooms are cooking, sterilize the jars with lids - in any way convenient for you. If there are rubber seals on the lids, they must be removed so that they do not lose their elasticity.
- Fill the mushrooms with fresh water, add spices, salt, sugar and bring to a boil. We will cook the honey mushrooms in a spicy marinade for another 10-15 minutes. Then remove the pan from the heat.
- Place the mushrooms in jars and fill with hot marinade.
- Screw the lids on tightly so that no air gets in through them. When the pieces have cooled, you can put them in the refrigerator or put them in the cellar.
The pickled mushrooms will be completely ready in two weeks.
Crispy honey mushrooms on oak leaves
Oak leaves can turn even the simplest preparation into an exquisite dish. It is enough to add a few fresh oak leaves to each jar so that the mushrooms, which have been saturated with marinade for one month, will turn out not only tasty and aromatic, but also crispy.
To make honey mushrooms crispy, you don’t need to come up with new recipes. It is enough to choose one of the two recipes demonstrated above, adding only one ingredient to their recipe - oak leaves. 2-3 sheets are enough for one jar.
Additional ingredients you can use:
1) fresh and dried herbs;
2) any ground pepper; 3) citric acid; 4) vegetables (carrots, onions, bell peppers, cauliflower and even broccoli); 5) garlic (in any proportions); 6) honey instead of sugar; 7) orange zest; pomegranate juice; 9) sunflower or olive oil; 10) porcini mushrooms, poplars and oyster mushrooms (these mushrooms can be harmonized with each other in the marinade).
Crispy honey mushrooms for the winter are very tasty and no less healthy than fried and boiled mushrooms. They are well suited as an appetizer to strong drinks, fried potatoes, and even a holiday table filled with delicious complex dishes.
A simple recipe for honey mushrooms in jars - it turns out tasty and fast
When the “quiet hunt” for honey mushrooms begins in the fall, there is no better snack than small, crispy mushrooms. It is from small mushrooms that the most delicious marinades are obtained. They look harmonious on the table and look great in salads.
Ingredients:
- 2 kg - forest mushrooms
- 3 tbsp. l. - table salt
For the marinade (per 1 liter of water):
- 1 tbsp. l. - table salt
- 1 tbsp. l. - granulated sugar
- 1 tbsp. l. – acetic acid 70%
- 2 pcs. - bay leaf
- 3 pcs. - clove buds
- 3 cloves of garlic
- We will sort out the mushrooms, choosing forest litter, and wash them in running water. Place in a large saucepan and add water so that it completely covers the mushrooms. Add salt - 3 tbsp. l.
- Cook from the moment of boiling for 15 minutes over medium heat. Remove any foam that appears. Along with it, the rubbish that was not washed out during washing rises. Then drain the honey mushrooms through a colander. After cooking, the volume of mushrooms will decrease by about half.
- Place the marinade in a separate pan to cook. It will be needed for 2 kg of mushrooms - approximately 1.5-2 liters. Pour water, add salt, sugar, chopped garlic cloves, cloves and bay leaf.
If you wish, you can add a few peas of allspice or black pepper.
After boiling, cook the marinade for 5-7 minutes and at the end, pour in the vinegar essence. If you only have 9% table vinegar at home, add 2 tablespoons of it.
- While the marinade is cooking, sterilize the jars. This is convenient to do over the steam of a boiling kettle. The lids can simply be poured with boiling water and left in it for 5-7 minutes.
- The marinade is cooked, add honey mushrooms to it and cook after boiling for 5 minutes. Then we pack the mushrooms into jars along with the marinade and seal them tightly with lids. To make the preservation stand better, add a tablespoon of refined vegetable oil to each jar.
Then we simply leave the jars to cool on the table. They do not need to be turned over or wrapped. Afterwards you can store it permanently in a cool place.
How to cook autumn mushrooms in a marinade of honey and cloves? Recipe + photo
Marinated autumn mushrooms with honey and cloves are well suited not only for vegetarians, but also for people with diabetes. The recipe involves replacing harmful sugar with natural honey, which allows you to sweeten the mushrooms, giving them a pleasant floral or mustard aroma (depending on the type of honey).
Products for cooking:
- 6 kg of autumn mushrooms;
- 3 liters of clean water;
- 6 table. l. honey;
- 2 table. l. salt;
- 1 tsp. l. black peppercorns;
- 170-200 ml table vinegar;
- several buds of cloves;
- 4 bay leaves.
1) Subject the mushrooms to heat treatment, which includes first boiling and draining the water.
2) Pour clean water into a saucepan, add all the ingredients except vinegar and cook for 25-35 minutes.
3) After the time has passed, place honey mushrooms in boiling water and leave for another 15 minutes.
4) Pour in vinegar, reduce heat and leave on the stove for another 7-8 minutes.
5) Pour the marinade with autumn mushrooms into sterilized jars using a small ladle (it must also be sterilized), and close under the twist lids.
6) Allow the workpiece to cool completely.
How to prepare honey mushrooms for the winter using the hot method without vinegar and seaming
If you do not want to use vinegar in preservation, mushrooms can be prepared for the winter without it. Then it will not be pickled mushrooms, but salted ones. The snack will also be delicious and will delight you in winter. The workpiece can only be stored in a cool place (on a refrigerator shelf or cellar) under a regular nylon lid.
Ingredients (per 1 kg of mushrooms):
- forest mushrooms
- 2.5 tbsp. l. - salt (without a slide)
- 2 pcs. - cloves of garlic
- 3 peas each - black and allspice
- 1 tbsp. l. - chopped dill (or 0.5 tsp dill seeds)
- 1-2 pcs. - bay leaf
- 1 tbsp. l. – refined vegetable oil – for 1 jar
- We rinse the mushrooms well with running water, washing away forest debris, dirt and insects. We cut off the ends of the legs with the ground, which were not torn off carefully.
- Fill the honey mushrooms with water and place on medium heat until it boils. Then reduce the heat to a moderate boil. At first, a lot of foam will form; remove it with a slotted spoon. Then add salt, dill and spices (pepper, bay leaf) to the pan. Boil the mushrooms together for 30 minutes.
- We pack the finished mushrooms into sterile jars up to the neck. Having filled the jar halfway with honey mushrooms, put a cut clove of garlic and another one on top of the jar.
- Pour 1 tablespoon of refined vegetable oil on top and close tightly with a nylon lid. Let me remind you that this preparation should only be stored in the refrigerator or basement.
How to close autumn honey mushrooms fried with bell pepper for the winter
The recipe for preparing autumn mushrooms with sweet peppers for the winter by frying will appeal to all your household members. After trying this snack just once, they will ask you to cook it all the time.
- Honey mushrooms – 2 kg;
- Bell pepper – 1 kg;
- Onion – 500 g;
- Salt and pepper - to taste;
- Refined oil;
- Parsley.
Step-by-step instructions will show you how to prepare forest autumn mushrooms for the winter:
- We clean the mushrooms, cut off the lower part of the stem and rinse them in plenty of water.
- Boil for 20-25 minutes, while removing the foam from the surface, place in a colander to drain.
- While the mushrooms are draining, peel the onions and peppers, and then cut into cubes and strips, respectively.
- In a separate frying pan, fry the honey mushrooms for 20 minutes, stirring constantly to prevent burning.
- In another frying pan, fry the vegetables until golden brown and add them to the mushrooms.
- Season with salt and pepper, continue frying for 15 minutes and add chopped parsley.
- Stir, turn off the stove and let stand for 10 minutes with the lid closed.
- Distribute into prepared jars, close with tight plastic lids, cool and take to a cool room.
Delicious marinated mushrooms made from frozen mushrooms
Now you can buy frozen honey mushrooms in the store. They don't cost that much. If you can’t go to the forest yourself, but want to try pickled mushrooms, cook according to this recipe. They turn out as tasty as if they were made from fresh mushrooms.
Ingredients:
- 0.3 kg - frozen honey mushrooms
- 2 cloves - garlic
- 0.5 l - water
- 1 tbsp. l. - salt
- 0.5 tbsp. l. - granulated sugar
- 100 ml - wine vinegar 6% (or 1 tbsp - vinegar 9%)
- 1 tbsp. l. - mixtures of peppers (black, red, allspice)
- 2 buds - carnations
- 2 pcs. - bay leaf
- We put water on the fire and send honey mushrooms there.
We add mushrooms directly from the package - no need to defrost.
After boiling, cook for 10 minutes. Next, place the honey mushrooms in a colander to drain the water.
- Now let's prepare the marinade. Pour water into a saucepan, add sugar, salt, spices (bay bay, garlic cut into plastic, pots of pepper, clove buds). At the end, pour in vinegar and cook for just a minute. You can use any vinegar - apple or table vinegar.
- Add boiled honey mushrooms to the marinade. Cook the mushrooms for 10 minutes. Then turn off the fire.
- Fill a jar with pickled honey mushrooms and fill it with marinade. Close the lid and put it in the refrigerator for 12-24 hours.
During this time, the mushrooms will be saturated with the marinade, and you will be able to treat yourself.
Preparing mushrooms for the winter
Honey mushrooms prepared according to this simple recipe will allow you and your family to enjoy this amazing appetizer of aromatic mushrooms throughout the cold months of the year. Marinating honey mushrooms for the winter according to this recipe is not much different from other similar canning technologies. But the mustard seeds present in the composition give the mushrooms a special aroma and taste. Try it, you might like this marinating option. And in the future you will use it every year for variety.
The first thing to do is put a large pan filled with water on the fire. Now you can start honey mushrooms. Carefully sort all the fresh mushrooms and place them in a larger colander. Place them under running water and rinse well. Then, after waiting for the water to boil, pour boiling water over the mushrooms directly in a colander. Transfer the scalded honey mushrooms from a colander to a saucepan, pour in water at the level of the mushrooms, but not higher, and put the mushrooms to cook on the stove over medium heat.
After boiling, immediately reduce the heat, add salt, stir and cook for an hour and a half, collecting foam from the surface. Then turn off the heat, add pepper, three bay leaves, two dill umbrellas, four teaspoons of mustard seeds to the pan and mix well. Cover the pan with a lid and leave the honey mushrooms in this form overnight. The next morning, you again need to first boil a pot of water on the fire. Then place the boiled honey mushrooms in a colander and rinse well with almost boiling water.
Every housewife probably knows about banks. They and their lids must be clean and sterilized in advance. It is in these jars that honey mushrooms washed with boiling water should be placed. Now you need to cook the marinade for the mushrooms. Bring two liters of water to a boil in a small, clean saucepan. Add two dill umbrellas, three bay leaves, five peppercorns, three tablespoons of sugar and two tablespoons of salt. Cook the marinade with all the spices for seven to eight minutes.
Fill the jars with honey mushrooms to the very top with boiling marinade and immediately seal the jars with lids. The process of marinating honey mushrooms with mustard seeds for the winter is over. All jars must be turned over, covered and left to cool. Then they can be folded in any convenient place. In winter, such fragrant pickled mushrooms will certainly be often present on your table in different qualities.
How to quickly and tasty pickle honey mushrooms without sterilization
Well, this recipe is for those who appreciate pickling without sterilization, as well as for those who want to quickly cook mushrooms. But this will not make them the least tasty! And you can verify this if you use the following photo instructions.
Ingredients:
- Honey mushrooms - 1 kg;
- Salt - 1/2 tbsp. spoons;
- Soy sauce - 3 tbsp. spoons;
- Vinegar - 50 ml;
- Water - 2 tbsp;
- Sugar - 1 tbsp. spoon;
- Bay leaf - 3 pcs.;
- Ground black pepper - 1/2 teaspoon.
Cooking method:
1. Prepare the mushrooms in advance: peel and rinse, cut off the lower part of the stem. Then boil them in boiling water for 25 minutes. Then drain the raw materials in a colander.
2. Transfer the boiled honey mushrooms to a clean saucepan, add water (2 tbsp.) and add salt, sugar, bay leaf and ground black pepper.
3. Boil the contents for 30 minutes. Don't forget to remove any foam that appears. At the very end, add vinegar and soy sauce. Mix everything well and cook for another 15 minutes.
4. Now all you have to do is put the mushrooms into jars, roll them up and cool them.
Remember that this snack can be stored for 3 months at a constant temperature in the refrigerator.
