How to salt honey mushrooms for the winter in a cold way. How to salt honey mushrooms - preparing a delicious snack

People often prepare dishes from them.

This type of mushroom grows on stumps. There are cases when up to one bucket of mushrooms was collected from one hemp.

Exist different ways preparation of honey mushrooms. Very often they are pickled to be stored in their reserves for the winter. And then imagine - new year holidays, and you have delicious home-cooked mushrooms on your table.

There are many recipes according to which you can cook and pickle honey mushrooms.

Quick-cooking pickled mushrooms

Most common recipe fast food honey agaric jars with a capacity of a liter include the following components:

Pour the mushrooms into the boiling water, let it boil for 12 minutes.

Advice from the chefs: if you took the mushrooms out of the freezer, then you can throw them frozen.

When time has passed, you need to drain the water. Then again pour one liter of water and start cooking the marinade. We throw spices into it and cook for ten minutes.

Then put the mushrooms in a jar and fill with marinade, close the jar and set in a cold place for 10 - 12 hours. And you can eat this high-calorie dish.

A similar recipe is used to pickle mushrooms for the winter. To do this, the mushrooms are soaked and washed.

At the time when they are boiling, they prepare the marinade, namely, they boil:

After the boiled mushrooms are washed again, put into jars and poured with marinade. The sunset is ready for next winter.

Pickled mushrooms in a slow cooker

In order to cook pickled mushrooms in a multicooker, you need quite a bit of time. The ingredients are the same as for quick pickling... You can, of course, add cinnamon to taste.

How exactly does the pickling process take place? The mushrooms are washed under running water. If they are large, cut into pieces. Then soak them for fifteen to twenty minutes.

Place the mushrooms in a slow cooker. Add a few cups of water there. If you like a significant amount of brine in mushrooms, add more water.

Chef's advice: you need to cook in the appropriate mode - "stewing".

We "stew" mushrooms for half an hour - forty minutes. Only after twenty minutes you need to remove the foam, add salt, you can bay leaf.

Throw in the spices five minutes before the end of cooking. When the machine turns off, let the mushrooms sit in the "heating" mode for about ten minutes.

In parallel with this, you need to wash and sterilize the jars over boiling water (this procedure takes only a few minutes for one jar).

After everything is ready, put hot mushrooms in jars, fill with marinade, roll up and wrap the jars in a blanket.

Salted mushrooms

Salting honey agarics for the winter is a very interesting and responsible job. Many caring housewives roll up large quantities of mushrooms to savor during the cold season.

Salting honey agaric is a specific procedure. You need to clearly adhere to the recipe:

• three kilograms of mushrooms;
• one - two horseradish roots;
• a bunch of dill;
• ten to fifteen peas of black pepper;
• garlic;
• salt.

You need to sort out the mushrooms. Then soak in water for half an hour, wash and simmer for a quarter of an hour. At this time, you need to grate horseradish on a fine grater and mix with spices and garlic and start the salting process.

One layer of mushrooms needs to be covered with salt and spices with horseradish, then - again mushrooms and in the same spirit to the last layer. We cover everything with gauze and put something heavy on top, for example, three-liter jar with water. All this is insisted for about ten days. After - pack in jars and refrigerate.

Watch a video that shows in detail how to marinate mushrooms correctly:

Honey mushroom is a widely known mushroom. Collecting them is less tiring than other species as they grow large families... For this reason, honey mushrooms are very popular among mushroom pickers. But it is important not only to collect the mushrooms, but also to cook them in an optimal way. Honey mushrooms are good boiled and fried, but most prefer these mushrooms in a salted form. How to salt honey mushrooms tasty and safe?

Mushroom selection and preparation

For salting, it is especially important to choose the right mushroom. Firstly, fungi easily accumulate toxic substances in themselves. The younger the mushroom, the less poison he managed to absorb. Secondly, the old mushroom has a fibrous structure and has a weak taste. The main rule when choosing honey mushrooms is that the mushrooms should be young, light brown in color, the cap is round, at the base of the leg there is an umbrella.

It is important that the mushrooms are collected in ecologically clean areas away from roads. When buying mushrooms, this, however, is unlikely to be controlled.

Processing honey agaric before salting is no less important stage than salting. The mushrooms should be sorted out to make sure that there are no false mushrooms among them (they have no film circle on the stem at the base). It is optional but recommended to trim the large legs as they are stiff and more suitable for drying or frying. Then you need to soak honey mushrooms in cold water for no more than 20-30 minutes, and then rinse them thoroughly. Such mushrooms as volushki, milk mushrooms, valui are soaked before salting for up to three days, so that bitter juice comes out of them. Honey mushrooms do not need soaking, since this mushroom is initially sweet.

There are a lot of recipes for cooking honey mushrooms, but you need to remember that these mushrooms have their own bright and pleasant taste. Therefore, do not overload them with a lot of spices. Best of all, garlic, laurel, currant and cherry leaves, allspice, cloves, dill.

How to salt mushrooms: hot way salting

Honey mushrooms can be salted in two ways. When salting in a hot way, the prepared mushrooms are boiled in salted water until boiling. Toxic substances will pass into the water, so it must be drained. Then you need to pour clean water, add salt and spices according to the recipe, and cook honey mushrooms for 40-60 minutes until tender. Then the mushrooms are placed in a container, alternating a layer of honey agarics 6-8 centimeters thick with a layer of salt and spices. Oppression is placed on top and the mushrooms are allowed to salt for five days. Honey mushrooms salted in this way are stored in sterilized jars.

Sometimes hot salting of mushrooms is confused with pickling, but these are completely different ways of harvesting honey agaric. The pickling is based on vinegar, and the pickling occurs due to prolonged exposure to salt solution.

Cold ambassador

With the cold method of salting, honey agarics are excluded heat treatment... Fresh, pre-prepared mushrooms are placed in a container, sprinkling a layer of honey agarics with a mixture of salt and spices according to the recipe, until 3-4 centimeters remain to the edge of the container. The mushrooms are covered with a clean, dense cloth and a lid, the diameter of which is less than the diameter of the dish. The cover should not be metal, so as not to cause oxidation. Oppression is placed on the lid. When the brine appears, its excess must be drained and mushrooms and spices added, and so on until the container is full. Mushrooms and oppression can become moldy, if this happens, then the mold must be removed, and the oppression must be rinsed.

There is another option for cold salting of honey agaric. Put salt, spices and mushrooms, pour boiled cold water and put under oppression. When the mushrooms are pressed (usually this happens after 3-4 days), you need to add more mushrooms, close them tightly, and put them in a room with an air temperature of no higher than 6 degrees. The best option in a private house it is a cellar, in an apartment there is a refrigerator. Shake the container periodically to evenly distribute the brine.

When salted in a cold way, the mushroom retains its taste as much as possible and remains crispy. However, this method is considered to be more labor intensive than hot salting.

Hot salting recipe for honey agarics

For one kilogram of honey agarics, you need to take 30 grams of salt, 6-8 bay leaves, 4-6 cloves of garlic, 6-8 peas of allspice, dill umbrellas ... Peel the mushrooms, rinse, cut off the legs. Cook in salted water (a teaspoon of salt per liter of water) until boiling. Drain the water.

To prepare the brine, add one teaspoon of salt, 3-4 bay leaves and 3-4 allspice peas per liter of water. Dip honey mushrooms into brine and cook for 40 minutes - an hour.

Peel and chop the garlic, rinse the dill umbrellas. Transfer the mushrooms to a container, sprinkling with spices and salt, and then put under oppression in a cool place for 3-4 days. After that, put the salted mushrooms together with spices in sterilized jars and close with tin lids.

Recipe for salting honey agarics in a cold way in an oak barrel

For ten kilograms of honey mushrooms you will need:

• coarse salt - 400 grams;
• allspice peas - 10 grams;
• bay leaf - 10 pieces;
• garlic - from 3 to 5 heads;
• dill - 7-8 stems (it is better to take ripe dill with umbrellas);
• currant leaf - 10 pieces;
• cherry leaf - 10 pieces.

Clean the mushrooms from dirt, rinse and cut off large legs. Peeled garlic cloves cut into slices, dill branches, currant and cherry leaves, rinse well and let dry. To the bottom oak barrels put salt and some of the spices. Put honey mushrooms on them with a layer of 8-10 centimeters. Repeat the rows until the barrel is full. Finish with a layer of salt and spices. Cover the honey mushrooms with a dense natural fabric. Put the load. After 2-3 days, the mushrooms will release the brine. Drain the excess and add a new layer of honey agarics, salt and spices. Then the barrel is tightly closed and placed in a cool place for 40-50 days.

After that the mushrooms are ready. For storage, it is convenient to transfer them to glass jars... Store mushrooms in the cold, avoiding mold. Such mushrooms are good both as a filling for pies or an ingredient in a salad, and in natural form - with vegetable oil and onions or green onions taste.

Fans of "quiet hunting" look forward to the onset of the mushroom season. Some people prefer only noble mushrooms, for example, white, milk mushrooms or mushrooms. Others do not change their taste preferences and cannot wait until August, when honey mushrooms appear in whole families near stumps and on tree trunks.

Under favorable conditions, mushrooms delight mushroom pickers until October. Therefore, zealous housewives do not miss the opportunity to prepare these mushrooms for future use. They dry them, salt them, pickle them.

Preparing honey agarics for salting

Honey mushrooms, like all mushrooms, do not tolerate long storage. So that they do not deteriorate, do not become malnourished and do not break, being in the basket, they start processing them immediately, when they come home.

First of all, they are sorted out, rejecting wormy, overgrown, dried ones. All broken pieces are also thrown away, since it is difficult to determine their belonging.

Then they are cleared of earth, foliage, and other debris. Cut off the edge of the leg. In order to remove the adhering debris faster, honey mushrooms are poured with cold water and kept for several hours. To prevent the mushrooms from souring, the water is changed several times.

After that, they are thoroughly washed until the water becomes completely transparent. Reconsider again, removing previously unnoticed bad mushrooms.

Since mushrooms are not very large, they are not sorted by size. In adults, the legs are separated from the hats and cut into noodles. Large caps are sometimes cut in half. Small mushrooms are salted whole.

Honey mushrooms can be salted both cold and hot. Cold way longer, but it is considered a classic.

Many mushrooms do not need spices and are often salted without additives. Honey mushrooms do not have a pronounced "mushroom" aroma, therefore, when salting them, they use bay leaves, garlic, dill, allspice, as well as leaves of currant, cherry, oak.

For salting honey mushrooms, it is recommended to use barrels. But since this container is problematic to get, housewives pickle mushrooms in pots, buckets, jars. If there is a cellar or a glacier, the mushrooms are left in large containers. Otherwise, mushrooms are transferred to glass jars, sealed and stored in a cool place or in the refrigerator.

How to pickle honey mushrooms in a cold way

Ingredients:

• prepared mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 10-20 pcs.;
• allspice - 50-60 peas;
• dill - several umbrellas.

Cooking method

• Clean mushrooms thoroughly, wash in several waters.
• Pour some salt into a wide saucepan or keg. Lay honey mushrooms on it with the caps down, creating 2-3 layers.
• Cover with salt. Put some spices along with the salt. Add a layer of mushrooms, salt and spices again. And so on until the container is completely filled.
• Cover the container with a clean cloth. Then press down with a wooden mug or flat plate. Press down on the circle with pressure. To do this, you can use a jar filled with water or clean granite stone. After a while, a brine should appear. The dishes are covered with gauze and put away in a cool place.
• After 2-3 days, the mushrooms will settle. The free space can be filled with a new portion of honey mushrooms, not forgetting to add more salt and spices. Be sure to keep the mushrooms completely covered in the brine. If it is not enough, increase the load. When mold appears, it must be completely removed, the fabric changed, and the circle washed.
• Soak the salted mushrooms for several days at a temperature of 18-20 ° before the beginning of fermented milk fermentation. This can be understood by the characteristic aroma and sour taste.
• Then cover the dishes with foil and transfer to a cold room. The mushrooms will be ready in about five weeks.

How to pickle honey mushrooms in a hot way: recipe first

Ingredients:

• prepared mushrooms - 10 kg;
• salt - 500 g;
• bay leaf - 20 g;
• green dill - 200 g;
• onions - 150 g;
• bay leaf - 20 g.

Cooking method

• Peel honey mushrooms, rinse thoroughly. Separate the caps from the legs. Cut the legs lengthwise in the form of noodles. Mix with caps.
• Dip the mushrooms in boiling water and cook for 20 minutes from the moment of boiling. Skim the emerging foam. If there are a lot of mushrooms, immerse each batch in clean water, and be sure to pour out the used water.
• Place some spices at the bottom of a saucepan or keg. Lay the mushrooms on top of them, caps down, creating a layer no more than 5 cm. Sprinkle them with salt and spices.
• Add mushrooms, salt and spices again. Thus, fill the entire container.
• Cover the mushrooms with a clean cloth, lay a circle on it, press down with a load.
• When the mushrooms settle, you can report a new batch of mushrooms. Just as with the cold pickling method, make sure that the mushrooms are completely covered with brine. Rinse the mug periodically and change the napkin. Take the mushroom dishes to a cool place. Hot-salted mushrooms are ready for consumption in 2-3 weeks.

How to salt honey mushrooms in a hot way: the second recipe

Ingredients:

• prepared mushrooms - 10 kg;
• salt - 50 g per 1 liter of water;
• dill - 50 g;
• bay leaf - 20 pcs.;
• black peppercorns - 30 pcs.;
• cloves - 30 pcs.;
• cherry leaves and black currant- 40 pcs.

Cooking method

• Honey mushrooms clear of debris and earth. Fill with cold water and then wash thoroughly, changing the water several times.
• Dip in small batches in a saucepan of boiling salted water (add 40 g of salt to 1 liter of water) and blanch for 2-3 minutes. Change the water before a new batch.
• Cool immediately in cold water. This must be done so that they do not darken on the cut.
• Take a large saucepan and pour water into it. Make a 5% saline solution by adding 50 g of salt for every liter of water. Dip all the mushrooms into boiling water and cook for 20-25 minutes - until the mushrooms sink to the bottom and the brine becomes transparent.
• Transfer the boiled mushrooms to a sieve and cool.
• Place the mushrooms in a large container (saucepan, barrel), alternating them with spices and spices. Pour in the mushroom broth. It should be up to 25% of the weight of the mushrooms. Place the lid on the dishes and put them in a cool place. Honey mushrooms will be ready for use in 25-30 days.

Note to the hostess

• In similar ways, mushrooms can be salted in glass jars.
• When mushrooms are salted in large quantities, sometimes there is a problem with their storage. In this case, transfer the completely salted mushrooms to jars along with the spices, pour the resulting mushroom brine to the top, close with sterile lids and seal tightly. These mushrooms can be stored at room temperature.

How to salt honey mushrooms correctly, and most importantly, tasty - this question arises before many inexperienced mushroom pickers who have found large placers of these saprophytes in the forest. Save beneficial features mushrooms and provide the family's daily diet with tasty and healthy dish knowledge and ability to process and salt mushrooms will help.

This question can be answered unequivocally - it is not only possible, but also necessary. Fungi, previously covered with layers of salt and spices, can be stored for a long time and transported over long distances. Arriving home, salted mushrooms are laid out on bags and frozen in the freezer. Now the family is provided with a delicious fragrant mushroom soup with fresh mushrooms or you can fry potatoes with them.

In addition, salted honey mushrooms are used as a cold snack. The use of such pickles is multifaceted, the main thing is to perform simple work strictly according to the recipe.

How to choose and prepare mushrooms

They should be chosen at the stage of collection in the forest. It is not recommended to collect mushrooms with a darkened lower part - these are already aged saprophytes. Such an unpleasant color does not wash out in water. Pickles will not look and taste very attractive.

It is very good if you come across several fallen trees with mushrooms, whose caps have not yet opened. They have a very thick leg and appearance they can be mistaken for boletus.

Before starting cooking, or even better in the forest, the fungi are poured and sorted out. Be sure to monitor the removal of bugs from under the hats, otherwise hordes of flying bugs on the walls of the apartment will be provided. It is better to wash out the fungi outdoors under running water. But first they are soaked in salted water, put a light oppression - this will allow the beetles to crawl out and fly away without hindrance.

Then each fungus is washed under running water and specimens with broken caps or wormy legs are removed. The washing operation is repeated several times, discarding damaged mushrooms and removing insects.

Advice! If you have to buy mushrooms, you should not save and buy old mushrooms with darkened partitions of the caps - such savings will lead to the need to buy a new batch of honey mushrooms or to prepare tasteless pickles for the winter.

How to pickle honey mushrooms for the winter at home

This uncomplicated process can be done in several ways, the main thing is to take a responsible attitude to business, and in winter the family will be provided with delicious cold snacks for festive table.

Hot way

Such salting allows you to preserve salted mushrooms in hermetically sealed jars, which will allow you to store pickles in the pantry of the apartment. Spread the prepared fungi in a saucepan and add water and salt at the rate of 400 g of water and 20-30 g of rock salt per 1 kg of honey agarics. On low heat, stirring occasionally mushrooms, bring to a boil and drain the first water. Pour a new portion of salt water and boil honey mushrooms for 20-25 minutes.

Distribute 2-3 cloves of garlic in the jars, 2-3 pcs. lavrushkas, 3-4 umbrellas of dill, aromatic peppercorns 2-3 pcs. Place the mushrooms up to the top of the cans, cover with currant leaves and place the load. Within 5 days, the fungi will be salted, then they are laid out in small jars, sterilized for 10-15 minutes in a water bath and rolled up with lids.

In a cold way

This recipe allows you to salt honey mushrooms without subjecting them to heat treatment:

• For salting, it is recommended to use wooden containers or large glass containers with a wide neck. Summer mushrooms are not recommended.
• The washed 4 kg of mushrooms are put in a colander and the excess moisture is allowed to drain.

• The bottom of the container is covered with a thin layer of salt, put 1.5 tbsp. tablespoons of mustard seeds and horseradish leaf.
• Lay out the mushrooms in layers, covering each with a layer of salt and spices.
• Put a few horseradish leaves on top, 10-15 allspice peas and put oppression.
• Put away in a dark place with room temperature... After 3 days, a layer of juice should appear on top, but if this does not happen, you will have to dilute 1 tbsp in each liter of purified water. a spoonful of salt and pour the brine into a saucepan so that the water is 10-15 mm above the layer of mushrooms.

Fungi are removed in a cold cellar, scalded with a gauze napkin every 2-3 days and removed the foam. A month later, honey mushrooms are ready for use. Now they can be arranged in small containers and stored in the refrigerator, or put in portions in plastic bags and put into the freezer.

In cucumber pickle

The recipe is simple. For every 1 kg of washed mushrooms, a 500 g can is prepared cucumber pickle, 2 tbsp. tablespoons of salt without a slide, several pieces of bay leaves and an umbrella of dill. The mushrooms are boiled in salted water for 20-25 minutes, stirring constantly and removing the foam. The mushrooms are thrown into a colander and left to drain. A set of spices, a few chopped cloves of garlic are placed in salted containers washed and scalded with boiling water. Then spread the mushrooms and pour in the cucumber pickle.

A gauze napkin is laid on top and a load is placed. The barrel is removed to a cool basement for 6-7 days. Then the semi-finished product is laid out in clean glass jars and put into the refrigerator. After 10-14 days, honey mushrooms can be served by adding chopped onions and sunflower oil.

Fast way

This method allows the mushrooms to be closed in glass jars or food containers and stored in the refrigerator. To prepare 10 kg of fungi, they are placed in a large saucepan, 6-7 liters of purified water, 400 g of salt, 20 pcs. sweet peas, 5-7 pcs. dill umbrellas and bay leaves to taste.

Put the pan on fire, bring to a boil and simmer over low heat for 20-30 minutes. The fungi are thrown into a colander, the hot brine is poured into a separate container. Now, after the fungi have cooled, they are laid out in jars, the brine is brought to a boil and poured into containers. Banks are put into the refrigerator.

No vinegar

When salting any products, vinegar is not used, it is added in the manufacture of marinades, but even in this case, you can do without essence. It is enough to add 100-120 g of salt and up to 40 g of sugar for every 1 kg of mushrooms. The product will be stored in jars for a long time.

With garlic

2 kg of honey agarics are boiled in salted water. 5 pieces are laid out on the bottom of the prepared container. allspice peas, 15 pcs. currant leaves, 2-4 pcs. lavrushki. 6-7 cloves of garlic are peeled and cut into thin petals. The third part goes to the bottom of the can. Spread a thin layer of fungi with the caps down, then sprinkle with a thin layer of salt and garlic. In this way, the container is completely filled with mushrooms and spices.

On top they put cherry leaves, a gauze napkin and put oppression.

The mushrooms are removed to a dark, cool place for 10-15 days, the foam is periodically removed and a napkin is scalded with boiling water - this will preserve the pickles and protect them from mold.

How to salt frozen mushrooms

To prepare 7 servings of mushrooms, you will need to prepare:

• frozen mushrooms - 2 kg;
• water - 3 l;
• 240-250 g of coarse salt;
• black peppercorns and allspice - 10 pcs.;
• carnation - 5-7 buds;
• laurel leaf - 5-6 pcs.

Honey mushrooms are washed in water, water is poured into a saucepan and mushrooms and the whole set of spices are placed. Cook over low heat for 20-25 minutes, stirring occasionally and removing the foam. Cover with a lid, remove from oven and allow to cool completely. Now the finished product is laid out in jars and stored in the refrigerator. Can be served immediately by adding rings onions and vegetable oil.

In a barrel

In these containers, honey mushrooms are salted only in a cold way. It was described above.

Important! When salting honey agarics in large barrels, the amount of mushrooms should be taken into account. They must fill at least 2/3 of the container volume.

"Siberian style"

Adds a Siberian harsh flavor to this recipe using horseradish root, chives and other spices to taste. For 1 kg of mushrooms, take 2 tbsp. tablespoons without a slide of salt. Prepare the brine, adding 1 tbsp for each liter of water. a spoonful of salt. Bring to a boil and set to cool.

The washed mushrooms are sprinkled with salt, mixed and put in a saucepan with water. Bring to a boil and simmer for 20 minutes. Lay out 2 sheets of horseradish on the bottom of the container, fill in the third part of the set of spices and lay out the mushrooms in layers, sprinkling each "ball" with a layer of salt and spices.

Cover with cherry or horseradish leaves, pour in chilled brine, put a gauze napkin and put oppression. The product is removed to a cool place, the foam is periodically removed and the gauze is washed. After 30 days, the mushrooms will be salted and they can be laid out in jars, put in the refrigerator.

Storage rules for salted mushrooms

Highlights and rules for preserving the finished product:

• The maximum shelf life of homemade canned food, regardless of the type and recipe, is up to 9 months.
• Pickles stored in containers with leaking lids will need to be constantly examined for mold. To do this, at intervals of 1 time in 2-3 days, remove the oppression, rinse the napkin and treat it with boiling water. Remove the emerging foam and excess brine.
• Mushrooms stored in hermetically sealed jars can be placed in an apartment or other convenient place. But it is not recommended to put cans near heating devices. Pickles in barrels are stored only in a cool place or refrigerator.

Conclusion

Using simple recipes salting honey mushrooms, lovers of this type of pickles can easily prepare delicious and useful product, which will delight households until the new harvest of fungi. The main thing is to responsibly follow all the rules for preparing and preserving the finished product.

The hot summer died down. Ahead of us is a golden autumn season with its autumn gifts of nature. First of all, I would like to note the delicious gifts of the forest, of course, mushrooms.

The article will focus on pickled mushrooms. These delicious mushrooms are one of the most popular on every festive table. In our family, one has only to open a jar of mushrooms in the morning, as by evening it is already empty. Sometimes not everyone even has time to taste them, the pickled mushrooms are so tasty.

Transfer the soaked ones to a saucepan with a small amount of water. You do not need to pour a lot of liquid since the mushrooms give off during cooking great amount moisture. We put the pan on the stove, bring to a boil and cook for 15-20 minutes.
When boiling, foam will appear, it must be removed.

After the water boils, reduce heat and simmer for 30 minutes. 10 minutes before being ready, pour in the vinegar and mix well.
Now you can lay out the ages on sterile jars and tighten the lids tightly.

How to pickle forest mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms are the tastiest. When the mushroom season begins, first of all we make preparations, then we eat ourselves. Since not every year there is a good harvest for mushrooms and you can be left without tasty preservation.

Ingredients.
Mushrooms 3 kg.
Water 1 glass.
Salt 2 tbsp. a spoon.
Sugar 1 tbsp. a spoon.
Black peppercorns 7-8 pcs.
Lavrushka 2-3 leaves.
Cloves 3 pcs.
Dill umbrellas 2 pcs.
Acetic essence 1 tbsp. a spoon

Cooking process.

Of course, before cooking, you need to rinse and clean everything well. Collected Forest mushrooms it is better to rinse several times and carefully sort out for spoiled ones. Change the water several times, only then proceed to heat treatment.

And so I pour a glass of water into a saucepan and spread all the prepared material, put it on the stove and after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, lavrushka, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. At the end, we lay out on sterile jars and tighten the lids.

Pickled mushrooms of instant preparation in 15 minutes

For pickling according to this recipe, it is best to take young and fresh mushrooms... This recipe is not only simple and tasty, it is also very quick. It will be possible to eat pickled mushrooms, of course, not straight away right away, but in the morning or in the evening it is quite possible. Otherwise, erase the recipe and you yourself will understand everything.

Ingredients.

Honey mushrooms 1 kg.
Lavrushka 2 leaves.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves

Salt 1 tbsp. a spoon
Water 1 liter

Cooking process.

Sort the mushrooms, peel and rinse well several times.
Put a glass of water in a saucepan and cook after boiling for 25-30 minutes. We must remove the foam that appears.

Drain the first water, rinse the mushrooms, put the remaining moisture in a sieve to glass.

We put the mushrooms in a saucepan again, fill them with 1 liter of water, add the rest of the ingredients and put them on the stove.

The second time we cook for 15 minutes after the mass has boiled.
Next, you can put the mushrooms in sterile jars, or you can leave it right in the same saucepan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Bon Appetit.

A simple recipe for pickled mushrooms with butter

Such mushrooms will be great cold snack on any holiday table. You can also serve them as a supplement to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
Butter 350 gr.
Sweet paprika 1 tsp.
Salt to taste.

Cooking process.

Put the washed and peeled mushrooms in a saucepan with plain water and cook for 20-25 minutes. Then we drain the water through a colander.

We put the pan on the fire and melt 350 grams in it butter... We spread honey mushrooms, salt and add paprika. Fry for 10 minutes. Then cover with a lid and simmer for another 10-15 minutes under a closed lid. Be sure to stir.

Arrange the mushrooms in sterile jars, fill with hot oil and tighten the lids tightly. Shelf life from 6 to 8 months, store only in a cool place. Bon Appetit.

Cinnamon recipe

If you are bored standard recipes pickled mushrooms and you want to try to cook several jars according to a completely new recipe, then you have come to the right place. I propose a recipe with the addition of cinnamon, which will give the appetizer a completely new taste.

Ingredients.

Mushrooms 1 kg.
Water 0.5 ml.
Salt 1 tbsp. a spoon.
Cinnamon 1 stick.
Black peppercorns 3-5 pcs.
Cloves 3-5 pcs.
Lavrushka 2 leaves.
Table vinegar 2 tbsp. spoons.

Cooking process.

My mushrooms and boil in clean, slightly salted water. The foam that will appear during cooking must be removed. After the first cooking, drain the mushrooms and hold them in a sieve so that the excess moisture is glass.

Pour half a liter of water into a saucepan, put the mushrooms back on the stove. Add salt, pepper, lavrushka, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and spread the mass while still hot on sterile jars.

A universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known forest edible mushrooms. There is no vinegar in the marinade, it was replaced by citric acid... Also in the video clip you can learn something else useful about cooking mushrooms at home.

On this, the selection about pickling honey agarics came to an end. Cook yourself and share your recipes and impressions in the comments below the article. But also be careful when picking mushrooms, if you are in any doubt, then it is better not to take this mushroom. It is better to buy from trusted suppliers or take with you an experienced mushroom picker who will help you decide on the choice of mushrooms. All the world of kindness and good mood.