Well, mushroom season has arrived. It’s so nice to go to the forest for them, because it’s not only pleasant, but also useful. Imagine how you walk along it, walk and at the same time combine business with pleasure. Having collected many buckets of honey mushrooms, we can now prepare them for the winter. This is exactly what our article will be about.
You know, I recently wondered: are mushrooms a vegetable, a berry, or something else? I even started looking for this information on the Internet. And I came to the conclusion that I am not the only one. Yes, by the way, I also found the answer. They are neither a vegetable, nor a berry, nor a fruit, and so on. Because they are an independent species.
Some people don’t know how to look for them, like my wife. And that’s why they don’t consider it necessary to go to the forest for them. What for? After all, you can simply buy them in the store when you need them. But somehow I prefer not to go to the market for them, but to pick them and cook them myself. Nothing compares to this smell and taste.
I don’t know about you, but I really love mushrooms. Collect them and eat them in any form in winter. Especially if they are pickled. This is delicious! Absolutely everyone in our family eats them. Therefore, we have to prepare them in very large volumes. They are prepared very easily using this method. Try it!
Ingredients:
Preparation:
1. The collected mushrooms must be sorted out to remove excess debris and washed under running water. It's better to do this with everyone. We will leave the small ones as is, but the large ones can be cut into several parts.
2. Place a pan of water on the stove. Don't pour too much. Add citric acid. When it starts to boil, pour our honey mushrooms into it. They won't all fit in at once. Therefore, add them gradually. After boiling, cook for 5 minutes.
3. Now you can catch them with a slotted spoon. I just dump them in a colander. This way all the liquid will drain out.
4. Pour water into the pan again. Its quantity is indicated in the recipe. Add bay leaf, pepper, salt, sugar. You can cut the garlic into slices or leave the whole cloves. When the contents boil, add the mushrooms again. You need to cook them for 20 minutes.
Make sure that the mushrooms do not stick to the bottom. To do this, stir them often.
5. After time has passed, take out the bay leaf and pour in acetic acid. Turn off the heat and place the mushrooms along with the marinade into clean jars. Close with nylon lids.
There is no need to turn it upside down. Just leave at room temperature until completely cooled. Then we put it in the refrigerator or cellar for storage.
Cooking mushrooms using this method is as simple as the previous one. But a little faster. In general, preparing them is a pleasure, but it is a little troublesome. After all, to wash off the dirt from them, you need to spend a lot of time. So try my method and you won't waste much time.
Ingredients:
Marinade for 1 liter. water:
Preparation:
1. We sort out the mushrooms from the garbage. Place them in a large saucepan (as much as will fit) and fill with water. Put it on the fire and wait for it to boil. During this time, the hot mushrooms will begin to decrease and we can add the remaining ones.
2. The contents boil vigorously and form foam. Now we need to drain it all and rinse it thoroughly under running water. This way we will get rid of dirt.
3. Put the honey mushrooms back into the pan and pour in clean water. The container must be filled completely. Add 2 tablespoons of salt and cook for 30 minutes. Then drain all the liquid from them.
4. During this time, we will prepare the container. It needs to be washed and sterilized. Boil the closures.
5. Now let's make the marinade. Pour water into a small container and add salt and sugar. We also add bay leaf, pepper and cloves. Boil thoroughly.
6. While the brine is preparing, we need to put the mushrooms into jars. You need to fill the container up to the hangers, not to the very top. Add 1 teaspoon of vinegar to each bottle.
7. Then fill with brine to the top. Close the lid and leave to cool at room temperature.
These are stored in a cool, dark place all winter and beyond. The main thing is that they do not come into view often, otherwise you will eat them.
Using this method, as with all others, the dish turns out extremely tasty. Not only you, but also your loved ones will like these mushrooms. You will especially surprise everyone if you put them on the holiday table. After all, this will be the best snack. And, it’s clear that she will fly away instantly!
Ingredients:
Preparation:
1. Clean the mushrooms from debris and dirt. Wash them thoroughly and put them in a large saucepan with water. After boiling, cook for 10 minutes.
2. Time has passed, now we drain the liquid through a colander and again put the honey mushrooms in a container and fill it with 1 liter of water. Cook for exactly 20 minutes.
During cooking, foam will form that must be removed.
3. Now add salt and sugar along with spices. We also add vinegar and let it sit for 10 minutes.
4. Place the prepared mushrooms in jars and close with metal lids. Turn them upside down and leave them under the “fur coat” until they cool completely.
These jars should always be stored in a cool place. This could be a refrigerator or a cellar.
Usually we put it in bottles. Otherwise, what? Only we can choose the volume of this container to our liking. Either we take small or large. Of course, small ones are even more convenient. After all, I opened this one and ate it right away. Nothing will need to be stored in the refrigerator and nothing will go to waste.
Ingredients:
Preparation:
1. Wash the mushrooms thoroughly and trim the stems. Place in a pan of water and after boiling, cook for 10 minutes. We must remove the resulting foam, because a lot of dirt collects in it. Then drain everything through a sieve.
2. Pour clean water into the pan again. Add salt and sugar, as well as all the spices. Cook for exactly 30 minutes.
3. During this time, we will prepare the jars. We wash and sterilize them.
4. Remove the pan from the heat and pour in the vinegar. Immediately put into bottles and close with lids. After cooling, put it away for storage.
In this version we will cook mushrooms without sugar. They turn out very tasty. These can be eaten with any dish. You can also add them to various dishes. These don't last long for me. Because we eat them instantly.
Ingredients:
Preparation:
1. As always, the first thing we need to do is sort out each mushroom. Wash and place in a pan with water. Place it on the stove and cook for 10 minutes. Then drain the water and rinse again.
2. Put it back there again and fill it with clean water. Add salt, chopped garlic and all the spices. Cook for exactly 20 minutes.
3. Remove from heat and pour in vinegar. First, place the honey mushrooms themselves without marinade into sterilized jars. And then we add the liquid itself. Roll up the lids. We put it under a fur coat until it cools completely.
Now you see that pickling honey mushrooms is very easy. The main thing is to prepare them for the process itself. And this is really troublesome. But if you try hard, you will never feel sand on your teeth. Now you can treat all your guests to such delicious food. Well, now I say goodbye to you, see you later!
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.
It is not always, especially in the fall, that there is time 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:
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.
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:
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, put them in 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.
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:
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.
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:
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, fruiting bodies of honey mushrooms, 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.
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.
Honey mushrooms are ideal mushrooms for pickling.
Small, neat and very tasty!
And since they grow on stumps, they are convenient not only to collect.
There is no need for cleaning, repeated soaking, or rinsing mushrooms from sand and other debris.
Comfortable? Not that word!
With minimal time and effort, you can prepare a huge number of snacks and winter preparations.
There would only be something!
For pickling, choose small mushrooms with dense, rounded caps. Honey mushrooms with flat and open caps are not suitable for us; we send them for roasting, pies or caviar. And we simply wash small and neat mushrooms in water.
Honey mushrooms themselves are quite slimy and their marinade turns out to be stretchy, like jelly. To avoid this, the mushrooms are first boiled without spices in just clean water, then brought to full readiness in the marinade. Most often it is boiled in it, but sometimes it is simply poured with a boiling mixture.
Pepper of different types;
Garlic, onions and other vegetables;
A mandatory ingredient is vinegar. And it gives more than just taste. Without vinegar, not a single lightly salted mushroom preparation will be preserved; it acts as a preservative. It is not recommended to marinate honey mushrooms with apple or any other fruit vinegar; we use regular table vinegar. Vinegar is added under the lid to each jar, but you can immediately add it to the total mass. We do it as indicated in the recipe and try not to deviate.
A simple recipe for pickled honey mushrooms with vinegar in jars, which must be sterilized in advance, as well as the lids. The mushrooms are moderately salty and slightly sour. An excellent stand-alone snack or salad ingredient.
1 spoon of 9% vinegar;
4-5 peppercorns;
Garlic optional.
1. Boil the washed mushrooms in a pan of boiling water for exactly 8 minutes. But the water is not the one specified in the recipe. Take more liquid and just cook. Place in a colander.
2. Now take the water from the recipe, add salt and sugar to it, throw in allspice, or maybe chopped garlic. Let it boil, add vinegar.
3. Dip our boiled mushrooms into the marinade and boil for another 10 minutes.
4. Take a ladle and transfer it to the prepared jars. We try to stuff more mushrooms, at the end we add marinade under the neck, put on the lid and roll up.
5. Done! All that remains is to cool the mushrooms upside down under the blanket. The advantage of this recipe is that you can use jars of any size without having to calculate the amount of vinegar in each.
And these mushrooms are ready 4 hours after cooking. A wonderful appetizer that can be prepared for dinner or a fun feast. The amount of vinegar indicated is average, but you can put more, the appetizer will be more sour. There is no need to reduce it, since there is not much time for marinating.
1 tsp. salt and sugar;
2 carnation stars;
5 peppercorns;
Garlic or onion to taste.
1. Boil honey mushrooms for half an hour in a saucepan. We do not let the water boil actively to preserve its shape as much as possible. If the mushrooms are very small, then 25 minutes is enough. Drain all the liquid.
2. Cook the marinade. To do this, boil 500 ml of water with all the spices except bay leaf. Add it after 2 minutes of boiling and immediately turn off the heat.
3. Place the mushrooms in a jar, fill with marinade, cover and leave to cool.
4. As soon as the jar becomes slightly warm, cool the snack in the refrigerator for an hour or two and you’re done! But you can let the mushrooms sit overnight, they will be even better.
Vegetable oil is used, which makes the taste of pickled honey mushrooms softer and allows them to be used immediately as an appetizer, without additional additions or changes. The oil can be refined or flavored, it doesn’t matter.
6 peppercorns;
4 tablespoons of sugar (or less);
Dill, better umbrellas.
1. As in previous recipes, pre-boil honey mushrooms. 20 minutes is enough, pour out the liquid, let the broth drain well.
2. In the meantime, let's make the marinade. Pour oil, a liter of water into the pan and add all the other ingredients, except vinegar.
3. Let the marinade boil, lower the mushrooms and boil for another 10 minutes, at the end add vinegar and stir. But you can also add it under the lid, dividing it evenly between containers.
4. Take the jars and lay them out. Stir constantly from the bottom to evenly distribute the oil and vinegar. Let's roll up and wait for winter!
Another quick option for pickled mushrooms. The appetizer is Korean, very aromatic and rich. It will be ready for use in 4-5 hours.
2 large carrots;
3 cloves of garlic;
Spices for Korean carrots;
Salt with sugar 1 tsp.
1. Cook honey mushrooms for half an hour after the water boils; you can immediately add salt to the water. But before you drain, taste the mushrooms. If they are not cooked, boil for another 10 minutes and only then drain.
2. Grate the peeled carrots into strips, mix with Korean spices, then add chopped garlic, vinegar, salt and sugar.
3. Place mushrooms in a saucepan or large bowl, top with carrots and spices.
4. Heat the oil in a frying pan until smoking and pour on top. Cover immediately and let stand for 15 minutes.
5. Stir, send to infuse in the refrigerator. You can stir and taste periodically. If there is not enough salt or other spices, you can add to your taste.
A very aromatic version of quick pickled mushrooms, which will also be ready in a couple of hours. For this recipe, you can even use frozen mushrooms, not only honey mushrooms, but also any others.
7 cloves of garlic;
A bunch of dill (you can take a spoonful of dry);
Laurel leaf, cloves.
1. Cook the mushrooms for 15 minutes, then drain the water and rinse.
2. Boil 200 ml of water with spices in a saucepan, add mushrooms and cook for another 12 minutes. Cover with a lid to prevent the liquid from evaporating. Cook over low heat.
3. Peel the garlic, cut it into any pieces, but not too small, and throw it into the mushrooms. Turn it off.
4. Pour in vinegar, add chopped dill, stir and leave until completely cool. Then you need to cool it and you're done!
A very simple recipe for spicy mushrooms, which will be a wonderful appetizer not only for strong drinks. The marinade is prepared with chili pepper and horseradish root.
40 grams of horseradish;
5 peas each of allspice and black pepper;
80 ml vinegar (take 9%);
1. Boil the prepared mushrooms in boiling water for a quarter of an hour. Flip to drain water. If honey mushrooms are slimy, you can rinse them under the tap.
2. Peel the pepper from the seeds, and the horseradish root from the top skin. We rinse.
3. Cook the marinade. To do this, add all the spices to 1.2 liters of water, but not the vinegar. Add finely chopped pieces of pepper and horseradish. Cook for 10 minutes.
4. Strain the hot marinade through a colander to remove all the pieces and put it back on the stove. Add mushrooms, vinegar, cook for 10 minutes.
5. Place the mushrooms in the spicy marinade in sterile containers, cover the jars and seal them. We send it to cool under the blanket.
Another winter preparation made from pickled honey mushrooms, easy to prepare, but very tasty and aromatic. These products are enough for 4 0.5 liter jars.
4 cloves of garlic;
1. For this preparation, cook the mushrooms 2 times. First, boil the honey mushrooms for 5 minutes and add water. Then in new water for another 20 minutes. This technique will get rid of excess mucus.
2. Chop the onion into half rings. Add chopped garlic. We also put salt and sugar, vinegar, and clove stars there. You can add any spices to suit your taste. Add a liter of water and place on the stove.
3. As soon as the water boils, add the boiled mushrooms.
4. Boil honey mushrooms for exactly 5 minutes, place them in containers and roll them up. In winter we take it out and enjoy!
An unusual recipe for making pickled mushrooms with simply amazing taste. Use regular cinnamon, which is sold in the spice department.
1. Boil the washed mushrooms in boiling water for about 20 minutes. Drain into a colander.
2. Boil salt and sugar in a liter of water for 3 minutes, add cloves, cinnamon, peppercorns, bay leaves and add honey mushrooms.
3. Cook everything together for 4 minutes, add vinegar, stir. Let it simmer for a minute.
4. We put the aromatic brew into jars and wait for winter! Although this is not necessary, after a week you can take the first sample. But you need to store mushrooms in a cool place.
When cooking honey mushrooms, you need to use as much water as possible to get rid of mucus as much as possible. You can also cook using the drain method: let it simmer for 5 minutes, then change the water.
The foam that forms when cooking mushrooms must be caught and removed. It spoils the taste and appearance of the product.
Overcooked garlic has no taste or aroma, and some even find it disgusting. Therefore, it is better to add it at the end of cooking. Or put directly into jars, but in this case, scald with boiling water before doing so to ensure sterility of the preparation.
You can marinate not only fresh, but also frozen honey mushrooms. But in this case, you need to take into account the weight of already thawed mushrooms or simply make allowances for water, which will definitely be available.
Autumn is mushroom time, and Indian summer is the time to collect autumn mushrooms. “Silent hunting” in itself is a very exciting activity, and if you manage to find a good stump with a family of honey mushrooms, then that’s just wonderful. How to prepare collected honey mushrooms for the winter? You can dry it, pickle it, freeze it, but I’ll tell you the simplest recipe for pickled honey mushrooms. The mushrooms turn out very tasty, firm and aromatic.
- 1 kg honey mushrooms
For the marinade:
– 1 liter of water
- 1.5 tbsp. salt
- 2 tbsp. Sahara
- five cloves of garlic
– 2 bay leaves
– 10 black peppercorns
– 6 sticks of cloves
- 1 tsp. 70% vinegar
1. We sort the collected mushrooms into large and small ones, remove excess dirt, twigs and leaves.
2. Fill the mushrooms with cold water and leave for 1.5 hours. After the time has passed, drain the dirty water and rinse the mushrooms in new water. When marinating honey mushrooms, I wash the mushrooms three times.
3. Place the selected small mushrooms in a deep saucepan, fill with water, put on fire and cook for 1.5 hours.
When the water boils, foam will begin to appear - it must be removed.
4. Another tip: when cooking honey mushrooms, I add half an onion. I do this in order to determine whether a poisonous mushroom has accidentally fallen into the pan. In this case, the bulb turns blue. If the bulb remains white, then everything is in order.
5. When the cooking time is over, rinse the mushrooms in a colander with cold water.
6. And let the excess drops of water drain.
8. At the same time, sterilize the jars for mushrooms.
9. When the marinade boils, add the mushrooms and cook for 20 minutes.
10. Cut the garlic into small cubes...
...and two minutes before the end of cooking, lower the garlic into the pan with the mushrooms.
11. Place the hot mushrooms along with the marinade into jars.
12. And set to sterilize for 20 minutes.
13. Then we roll up...
...and turn the lid down to determine if there are any leaks.
When the jars have cooled completely, place them in the refrigerator or cellar. Marinated honey mushrooms for the winter turn out to be very tasty, and the garlic aroma gives them a special piquancy. Try it, surprise your loved ones and bon appetit!
Read, envy! Yesterday I collected a basket of honey mushrooms! Believe me, I went through it in one go and marinated it for the winter. Mushroom pickers will understand me. They probably know what a fascinating process this is. First, “silent hunting”, then preparation of pickled honey mushrooms. Even the monotonous sorting process is not tiring.
I want to charge you with the energy of the autumn forest, and at the same time tempt you with recipes for making pickled honey mushrooms for the winter. Suddenly someone else gets lucky with a stump, and urgently needs mushroom advice.
But let's start from the beginning. We brought the mushrooms home, now we need to sort them out and re-sort them. I think a few tips will not hurt, especially for novice mushroom pickers:
And further. Preservation jars must be sterilized. The caps must also be sterile. You can calmly deal with the container while the honey mushrooms undergo a water cleansing procedure.
Now, with peace of mind, you can begin the marinating process.
Pickling process
If there is no cellar or other cool place, I would advise sterilizing jars of mushrooms for about 20 minutes. This will be a one hundred percent guarantee of reliable storage.
You can enjoy mushrooms and add them to salads and other delicious dishes.
A simple homemade recipe. But honey mushrooms turn out just right - you won’t pull anyone’s ears. Pure mushroom aroma and balanced taste are the distinctive features of the recipe.
Preparing a set of products
Pickling process
These mushrooms can be served with the addition of onions. Season with vegetable oil.
From my notebook to yours - honey mushrooms pickled recipes with cinnamon. The mushrooms are amazing, I must tell you. Mushrooms readily respond to seasonings and gratefully absorb their enchanting aromas. So everything is logical, you need to marinate.
Ingredients
How to cook
This appetizer will come in handy with mashed potatoes.
A very interesting recipe. Honey mushrooms will delight you with spicy mustard notes and will become a table decoration and the pride of the hostess. The attractiveness of the recipe is that the mushrooms are infused in spices for some time. They become so fragrant that they take your breath away.
We will need
Preparing a treat
Even biased gourmets will like such mushrooms!
Adding onion only enriches the clog. Our cheerful guys - honey mushrooms are becoming even tastier and more aromatic.
What will be needed in the process
Step-by-step cooking process
That's it, we've prepared a great appetizer. All that remains is to wait for winter and treat yourself. And at the same time remember the funny stories that accompany us when picking mushrooms.
This recipe will certainly be appreciated by lovers of savory snacks. Chili peppers and horseradish present us with mushrooms in a completely new role.
Ingredients
Preparation
This is how honey mushrooms can be, completely unexpected. Just right for a festive feast.
I wish you a successful mushroom hunting, and more delicious pickled mushrooms on the table!
