The usual story is that you collected honey mushrooms in the forest or bought them at the market, but you don’t know how to pickle honey mushrooms; there is no recipe for processing. It's OK. I have a whole selection of recipes for making pickled honey mushrooms. A good recipe with pictures is 50% of success in harvesting mushrooms for the winter; the second half of success depends on the hard work of the housewife and the quality preparation of raw materials.
Preparing honey mushrooms
Although we collected mushrooms on stumps, there was enough garbage on them.A short soaking in a basin will facilitate the labor-intensive process of cleaning the caps and legs from soil and any forest dirt. Overripe specimens should be put aside in a separate basin. I usually freeze all mushroom varieties and I advise you to do so. We select all the small things with elastic caps and intact roots - this is an excellent raw material for pickling.
Before marinating mushrooms, you need to boil them. We will do this in two stages:
- The first stage is to cook the mushrooms after boiling for 10 minutes, drain the water along with any debris that came off during cooking.
- The second stage is to cook the mushrooms for 20 minutes after boiling. Take clean water for cooking. Readiness is determined by the mushrooms. They sink to the bottom when boiled.
Drain the finished honey mushrooms in a colander. All water should drain. The raw materials are prepared, it’s time to learn how to pickle honey mushrooms for the winter.
Instant recipe
There is an easy recipe - quick-cooking pickled mushrooms in 15 minutes. For cooking you will need 2 kg of mushroom raw materials. We will cook the marinade from a liter of water and spices. Pour 2 tsp into boiling water. salt and sugar, throw in a few peas of allspice and black pepper.
Place the mushrooms in a moderately boiling marinade and cook for 5 minutes, and at the very end add the vinegar essence. In 1 liter you need a little more than 2 teaspoons, I usually take 2.5. The pickled honey mushrooms are ready, all that remains is to pour them into sterile jars. To seal, pour vegetable oil into the jars, roll up the containers, and store cooled ones only in the refrigerator. Pickled You can enjoy mushrooms within a day.
Marinate without sterilization
You will definitely need a recipe for honey mushrooms pickled for the winter in large jars. Take 2 three-liter jars, wash them with soda, and steam sterilize them.Let's process 5 kg of honey mushrooms: clear them of debris and wash them. We will first boil them in salted water. We will stick to the concentration: water - 3 liters, salt - 120 g. Boil the mushrooms in salted water for about 20 minutes, then drain the water.
Preparing the marinade for mushrooms. Take 1.5 liters of water and pour it into a fairly large saucepan. Pour 50 g of salt into boiling water, throw in 5 bay leaves, add 7 cloves and 10 allspice peas. Add 1.5 g of citric acid crystals and cinnamon on the tip of a teaspoon.
When the spices boil a little, add the prepared raw materials to the marinade and boil for 20 minutes. In the last minutes, add vinegar essence, 30 ml is enough. Remove the pan with mushrooms from the stove and set aside. The workpiece must cool down. Place the cooled mushrooms in jars.
We cook without sterilization, pour in cold marinade, and close with ordinary plastic lids. We store pickled mushrooms for the winter only in the refrigerator.
Marinate frozen mushrooms
A proven recipe for my pickled mushrooms made from frozen mushrooms will come in handy if you are not a fan of walking through the forest in search of mushrooms. I'll tell you how to marinate frozen honey mushrooms.
Place kg of honey mushrooms into boiling water without first defrosting. Cook for 10 minutes.
In another pan prepare the marinade. For 1 liter of filtered water you need:
- black pepper 15 peas;
- 3 bay leaves;
- sweet peas 15 pieces;
- 3 - 4 cloves, maybe 5;
- salt - 2 tablespoons is enough;
- less sugar, just a tablespoon;
- We take 6% wine vinegar, you need 200 ml;
- garlic - 3 cloves.
Using a slotted spoon, transfer the mushrooms from one pan to another; the brine in the second pan should boil.Cook for 10 minutes, cool the mushrooms without removing them from the marinade. The marinating of honey mushrooms is almost finished.
Once they have cooled completely, place them in clean jars and seal. Winter snacks will not be stored in the pantry, only in the refrigerator.
Classic recipe for marinating honey mushrooms
Recipe for pickled mushrooms from my grandmother. She always prepared honey mushrooms at home:
- salted;
- pickled;
- froze.
The classic recipe includes 2 kg of honey mushrooms and 2 tbsp. l. vinegar, salt and sugar for brine. In addition, you will need the usual spicy spices for canned mushrooms, take 4 of each - this will be enough for a liter of water:
- black peppercorns;
- allspice;
- cloves of garlic;
- laurel;
- carnation.
Next we prepare using the step-by-step recipe:
- Add salt, spices and sugar to the liquid. Vinegar is not needed at this stage.
- 5 minutes after the brine has boiled, drain the mushroom raw materials.
- Turn the heat to low, cook the mushrooms for 40 minutes, add the required amount of vinegar, and cook for 15 minutes.
- We sterilize jars.
- Use a slotted spoon to place the mushrooms into the container.
- Boil the marinade and fill the jars to the top with it.
- We roll up the jars (close them) hermetically with lids, put them upside down, and cover them with a blanket.
This simple recipe helps me manage my summer mushroom harvest every year.
Korean appetizer of pickled mushrooms
I advise you to try the most delicious recipe for honey mushrooms with hot pepper in your kitchen. In addition to one kilogram of mushrooms (prepared, boiled), you will need onions (2 heads), garlic (2 cloves), hot pepper (ground red chili to taste).
Prepare a small amount of marinade. Preservative ingredients will be: vinegar (7 tablespoons), salt (1 tsp.l.), fragrant oil (sunflower or vegetable) - a tablespoon. Be sure to take 3 tablespoons of boiled, cold water. I also need sugar, I usually take 1.5 tablespoons.
We take large heads of onions, peel them, rinse them, and cut them into thin half rings. Peel the garlic and chop it in any way (knife, special press, grater).
Sterilize the jar in the microwave. Lay honey mushrooms and onions in layers. Knead the layers with a spoon so that they lie tightly. Mix all the dressing ingredients and pour into a jar. Preserve for 7 days in the refrigerator. So that the mushrooms are all in the brine, we place clean gauze and a weight on top of them. In a week, a jar of delicious mushrooms is ready.
Honey mushrooms marinated with onion and nutmeg
The taste of a pickled mushroom dish depends on the seasonings and vegetable additives with which we marinate our mushrooms. Slightly increased the proportions of onions upward, and the appetizer takes on a completely different taste.
For 2 kg of washed, boiled honey mushrooms, peel 500 g of onion. Peel the onion and cut into strips. Prepare the jars: wash them with soda, then sterilize them in the oven or microwave.
Let's fill the prepared container beautifully. We will alternate the layer of mushrooms with a layer of onions. For refueling, prepare the brine:
- Let's take 700 ml of water. It must be boiled.
- Let's add vinegar. I take a canteen, 5 tbsp is enough. l.
- Add salt 1.5 tbsp. l. and sugar 2 tbsp. l.
- Of the spicy seasonings, only a pinch of nutmeg (ground).
After the salt, sugar and brine have dissolved in the water, pour it into a jar with mushrooms. We will sterilize the workpiece for 40 minutes. To prevent the glass jar from cracking, place a folded kitchen towel on the bottom of a pan of cold water during the sterilization process. We place the jar on a towel, the pan with the jar on the stove.After 40 minutes of boiling, take out the jar of pickled honey mushrooms, close it, and cool. In winter we eat delicious mushrooms with onions.
Do you have honey mushrooms? Use my recipes. I assure you, you won't regret it.
