7 of the most delicious, proven recipes for pickled winter mushrooms!

How to cook pickled honey mushrooms recipe with photos

Autumn honey fungus is collected at the end of the mushroom season - at the end of August and beginning of autumn. They usually grow on rotten stumps and tree trunks. They should be collected by an experienced mushroom picker, as they can be confused with toadstools.

Pickled mushrooms are very tasty, and they can be prepared for the winter at home. Housewives carefully preserve recipes for making pickled honey mushrooms and pass them on from generation to generation.

Before pickling honey mushrooms, you need to sort them by size and length. Large, long mushrooms are best dried, but small ones are perfect for pickling.

Like any mushrooms, before harvesting in this way they are soaked, and then thoroughly washed and cleaned of dirt.

We marinate honey mushrooms according to the following principle: boil the mushrooms in salted water for about 30 minutes, during which time the marinade is prepared. All products for it (salt, sugar, spices) are placed in a saucepan and brought to a boil. Then honey mushrooms and vinegar are added, boiled for some more time and rolled into jars. But each recipe has its own subtleties and nuances.

Useful properties, composition, energy value and calorie content

Winter mushrooms grow on all continents of the globe, except Antarctica; they are a true cosmopolitan mushroom. Velvety-footed flammulins grow on the bases of living trunks, dead wood of broad-leaved trees, and stumps. It is distributed throughout Russia and appears in late autumn (late September - early October). Continues mass fruiting until the first frost. On frosty days, the growth of flammulina stops, but with the onset of a thaw, the mushrooms begin to grow again.

In oriental medicine, winter honey fungus is actively used to create medicines for the treatment of diseases of the liver and gastrointestinal tract (ulcers). The substance flammulin, isolated from mushrooms, has a pronounced antitumor property and works especially well in liver cancer (even in the presence of metastases).

In Russia, the healing properties of flammulina have long been actively used by healers and traditional healers. Since this is the most recent fungus, it was often used as a natural antibiotic.

Mushrooms were passed through a meat grinder, mixed with raspberry jam, and this composition was taken for colds and other viral diseases. In the early 90s, active research was carried out on the properties of winter honey mushroom, as a result of which dietary supplements with anti-inflammatory, antitumor and immunomodulatory effects appeared.

Reference! For liver cancer, they took a mixture of winter honey mushroom with aloe and honey.

Today, winter mushrooms are very popular in Japan and South Korea, where they are called "enoki". Thai chefs prepare various soups and salads using flammulina.

Energy value:

• Proteins: 2.2 g;
• Fat: 1.2 g;
• Carbohydrates: 0.5 g.

The nutritional value of winter honey fungus is presented in the table:

The rich vitamin composition of winter honey fungus includes the following vitamins and microelements: B vitamins, ascorbic acid, vitamin E, PP, calcium, magnesium, sodium, potassium, phosphorus, iron.

Primary treatment of Flammulina velvetypodia

Before properly pickling winter mushrooms, you must first carefully process them. First, the mushrooms are cleared of forest debris. To make it easier to separate stuck leaves, you should pour cold water over the fruiting bodies and leave them to soak for a couple of hours.

It is recommended to add a little salt to the liquid to remove larvae and possible worms. Flammulins should be kept in salt water for 2–3 hours.

Then they are washed again, and the debris that remains on the fruiting bodies must be removed with a knife. It would be a good idea to cut off damaged and dark areas.

Preparing the marinade

To create the marinade you will need aromatic herbs (cherry, currant, oak, raspberry leaves), spices (black and allspice, cloves, bay leaves), salt, sugar, vinegar (but you can prepare it without it), citric acid, garlic, onions and other ingredients to taste.

Pour water into the pan, add salt, bring to a boil. Then aromatic herbs and spices are added to the marinade, and vinegar is poured in.

Pour hot brine over honey mushrooms or cook mushrooms in it for 15 minutes - it all depends on the specifics of preparation and recipe.

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.

The simplest recipe for canning in glass jars for the winter

Flammulina marinated for the winter perfectly retains its shape and taste; preservation is easy to prepare from available products. You can learn more about the cooking method from the video:

Ingredients:

• honey mushrooms – 5 kg;
• bay leaf – 4-5 pcs.;
• black pepper – 1 tsp:

• cloves – 15 pcs.;
• vinegar – 100 ml;
• salt – 100 g.

Winter honey mushrooms marinated for the winter:

1. Sort through the mushrooms, separate the caps from the stems.
2. Rinse each fruiting body thoroughly, or better yet, pre-soak the mushrooms in cool water, then rinse well.
3. Place the flammulins in a saucepan, cover with water, and bring to a boil.
4. Boil for 15 minutes over medium heat, constantly skimming off the foam.
5. Add spices and cook for the same amount.
6. Place salt in a container and pour in vinegar. Cook for another 20 minutes.
7. Divide the hot mixture into jars. Seal with lids.
8. Send the workpiece to a cool place for storage.

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. The preservative ingredients will be: vinegar (7 tablespoons), salt (1 tsp), 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.

Hot recipe

This method allows you to preserve the structure of winter mushrooms and makes them crispier. You will get a beautiful, transparent marinade with a pleasant, delicate taste.

Ingredients:

• honey mushrooms – 2 kg;
• water – 1 l;
• garlic – 5 pcs.;

• vinegar 9%;
• salt – 40 g;
• sugar – 60 g;

• oregano – ½ tsp;
• bay leaf – 5 pcs.;
• white and black pepper – 6 peas each.

How to pickle winter mushrooms - recipe:

1. Boil the washed and peeled winter mushroom caps for 20 minutes, constantly skimming off the foam.
2. Rinse with hot water, place in a colander to drain the liquid.
3. Place honey mushrooms in prepared clean jars.
4. Prepare the marinade. Pour water into a saucepan, place it on the fire and bring to a boil.
5. Add salt, sugar, garlic and other spices except vinegar.
6. Boil the marinade over low heat for 5 minutes.
7. Pour boiling brine over mushrooms.
8. Add 1 tablespoon of vinegar to each jar, close the lids and cool at room temperature.

Honey mushrooms marinated with cinnamon

Cinnamon, like other spices, is added to improve the taste and nutritional qualities of the product. It adds a slight bitterness and specific aroma to winter preparations.

The entire cooking process is described above, so I will not repeat it.

Place ground cinnamon (on the tip of a knife) at the bottom of a sterilized jar, lay the mushrooms on top to fill 2/3 of the volume and fill with hot brine.

If you boil cinnamon in a marinade, it will turn brown and unattractive.

Cover the jars with lids and set to sterilize: 0.5 l - 15 minutes, 1 l - 20 minutes.

We seal it hermetically and send it for storage.

Cold way

This method is suitable for those housewives who cannot or do not like to spend a lot of time preparing preparations. Please note that honey mushrooms must be placed in pre-sterilized jars, otherwise the preservation may deteriorate.

Ingredients:

• flammulins – 2 kg;
• vinegar – 70 ml;
• water – 600 ml;
• salt – 2 tbsp. l.;

• sugar – 60 g;
• bay leaf – 4 pcs.;
• allspice and black pepper – 5 peas each.

How to pickle winter mushrooms:

1. Clean and boil the flammulina in advance. Rinse the fruiting bodies and drain them in a colander.
2. Place the mushrooms in a saucepan, add 3 cups of water, and simmer for 5 minutes.
3. Add spices, salt, sugar, vinegar.
4. Mix thoroughly and simmer for 20 minutes over low heat.
5. Place the mushrooms in jars and fill the container with boiling marinade to the top.
6. Seal with metal lids, turn upside down and wrap so that the preservation cools slowly.

Important! Preparations for future use from pickled honey mushrooms can be stored in a cool place: in the basement, cellar, or on a glazed balcony.

Features of marinating with citric acid

In this case, the seaming method involves the participation of another good preservative - citric acid. It is believed that it is not so harmful to the body, and it will not affect the taste of pickled mushrooms.

Ingredients:

• honey mushrooms – 1 kg;
• water – 350 ml;
• citric acid - a quarter teaspoon;
• sugar – 60 g;

• salt – 2 tbsp. l.;
• dill umbrellas – 3 pcs.;
• black and allspice – 4 peas each;
• bay leaf – 3 pcs.

Pickling winter mushrooms:

1. Thoroughly clean the honey mushrooms, separate the caps from the stems.
2. Boil the mushrooms in salted water for 25 minutes.
3. Remove the fruits from the pan, rinse and drain in a colander.
4. Pour 350 ml of water into a separate container, add salt, sugar, and other spices, except citric acid.
5. Boil the marinade and place boiled honey mushrooms in it.
6. Cook for another 10 minutes, add citric acid, and boil again for a quarter of an hour.
7. Divide the pickling into jars, strain the brine into a separate container.
8. Boil the marinade and pour it over the fruiting bodies.
9. Close the jars with nylon lids. Let cool at room temperature.
10. Place it in the basement for storage.

Pickled mushrooms in Korean

Spicy Korean cuisine is loved by many. Therefore, we marinate honey mushrooms in accordance with its rules.

Take:

• Honey mushrooms - 1 kg
• 2 onions
• 2 cloves garlic
• 3 tablespoons boiled water
• Vinegar - 2.5 tablespoons
• Sugar - 2 tablespoons
• Salt - 1 teaspoon
• Red hot pepper

Recipe:

1. Boil honey mushrooms in salted water (2 tablespoons per 1 liter) - 10 minutes. after boiling. Drain and reserve.

2. Crush the garlic, mix all the ingredients for the marinade. Add pepper to taste.

4. Cut the onions into thin strips.

5. Lay out the onions and honey mushrooms in layers, repeating 2 times: L-O-L-O.

6. Pour in the marinade, apply pressure and leave for 6-8 hours.

Helpful Tips:

• On average, 1 kilogram of fresh honey mushrooms is enough for one liter jar of pickled ones;
• The liquid after cooking the mushrooms, if you have drained the first water, can be used to prepare the marinade. This way the mushrooms will be much tastier;
• When pickling honey mushrooms at home, there is always a decoction left, which is a pity to pour out. If it's really clean and flavorful, you can pour it into trays, freeze it, then put it in bags and store it in the freezer for soups and sauces;
• Always sterilize jars and lids when canning mushrooms for the winter;
• If you don't like the pepper and cloves floating in the marinade, you can strain it through a sieve.

Preparing pickled winter mushrooms without sterilization

The method of preparing flammulina without tedious sterilization allows you to save both time and effort of the housewife. Dill and mustard seeds will give neutral-tasting winter mushrooms a delicate and at the same time rich taste.

Ingredients:

• honey mushrooms – 2 kg;
• water - half a liter;
• salt – 4 tsp;
• sugar – 1.5 tbsp. l.;
• vinegar 9% – 120 ml;

• dill seeds – 2 tsp;
• bay leaf – 3 pcs.;
• mustard seeds – 1 tsp;
• cinnamon – ½ stick;
• white peppercorns – 5 pcs.

Recipe for pickled winter mushrooms:

1. Clean and rinse the mushrooms. Boil them in lightly salted water for half an hour.
2. Use a slotted spoon to drain the fruiting bodies onto a sieve to drain excess liquid.
3. Fill with fresh water again, add all the spices except vinegar.
4. Bring the mixture to a boil, cook for 20 minutes over low heat.
5. Pour vinegar in a thin stream, stirring the marinade constantly.
6. Mix well and cook for another half hour.
7. Place the workpiece in pre-cleaned, sterilized jars and pour boiling marinade over it.
8. Seal the jars and cool slowly under a blanket.

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 mushrooms within a day.

How to pickle winter mushrooms with onions and garlic for the winter

You are guaranteed to get fragrant, crispy mushrooms if you follow the step-by-step instructions.

Preserved food, of course, can be bought in a store, but the price is not the most affordable, and the components are sometimes very questionable.

Try to spend a couple of hours of your time to enjoy an excellent dish in winter.

Ingredients:

• flammulina – 2 kg;
• water – 1 l;
• cloves – 3 buds;
• bay leaf – 3 pcs.;
• salt – 1 tbsp. l.;
• sugar – 1.5 tbsp. l.;

• vinegar 9% - 3 tbsp. l.;
• garlic – 7 cloves;
• onion – 5 heads;
• black and allspice – 4 peas each;
• dill (umbrellas) – 4 pcs.

Flammulina marinated:

1. Carefully sort through, clean from forest debris and rinse the mushrooms.
2. Pour water into a deep container, let it boil and place the prepared fruiting bodies in boiling water.
3. Cook for 20-25 minutes, constantly skimming off the foam with a slotted spoon.
4. Place the boiled fruits in a colander and let the liquid drain.
5. Pour water into a separate container, add salt, sugar, bring to a boil and cook for 3-5 minutes. The brine should taste quite salty.
6. Place mushrooms in the marinade, add spices, bay leaf and cloves. Boil for 20 minutes.
7. Peel the onion and cut it into half rings. Chop the garlic into slices.
8. Fill the bottom of the jars with onions and garlic, and arrange the mushrooms in the next layer.
9. Pour boiling marinade over everything. Pour 1 tbsp into each jar. vinegar.
10. Seal and cover thoroughly with a warm blanket to allow the preservation to cool slowly.

Important! All preparations without vinegar should be stored in the refrigerator, and those that contain vinegar among the components should be sent to the cellar or basement. This is important to do not only to avoid spoilage of canned food, but also to prevent such a dangerous disease as botulism.

Cooking from frozen mushrooms

To prepare a pickled preparation from frozen honey mushrooms, you will need simple ingredients. The advantage of this method is that the dish can be made at any time of the year, regardless of the weather outside.

Ingredients:

• frozen honey mushrooms – 1 kg;
• water – 1 l;
• wine vinegar - 1 tbsp.;
• sugar and salt - 2 tbsp each. l.;

• garlic – 6 cloves;
• peppercorns – 1 tsp;
• cloves - to taste;
• bay leaf – 3 pcs.

How to marinate Flammulina velvetypodia:

1. Pour water into a large saucepan and place on fire.
2. When the liquid boils, place frozen honey mushrooms in a container.
3. Bring everything to a boil and cook for 10 minutes.
4. To prepare the marinade, you need to pour water into a saucepan, add vinegar, sugar, salt, sliced ​​garlic and other spices.
5. Bring the mixture to a boil.
6. Drain the boiled mixture in a colander and immerse in the marinade.
7. Boil the mushrooms for a quarter of an hour, turn off the heat and cool.
8. As soon as the fruiting bodies have cooled, place them in clean jars, pour boiling marinade over them and seal tightly with nylon lids.
9. In just a day, the pickling will be ready. Store jars in the refrigerator.

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:

1. 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.
2. 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.

Secrets and basic principles of marinating at home

Winter mushrooms are excellent mushrooms that are good both fried and salted, stewed. In addition, flammulin is used to prepare caviar with vegetables, preparations in tomato sauce, and make salads and julienne. But they turn out especially tasty if they are preserved by pickling.

Before cooking, it is very important to familiarize yourself with some principles and secrets of marinating:

1. It is necessary to sort and begin pre-processing of winter mushrooms no later than 4–5 hours after collection. If you don’t have time to cook, it’s better to boil or freeze the fruiting bodies. Before this, the honey mushrooms need to be washed, cleaned and placed in cool salted water so that they do not darken.
2. When marinating, it is very important not to overdo it with spices: honey mushrooms have a bright and rich independent taste that does not need any special addition. You should also try not to over-salt - this can ruin the sweetish taste of flammulina.
3. During cooking, before marinating, you need to remove the foam in time so that the marinade is clear and not cloudy. Spices and herbs should be added just before the end of boiling.
4. Honey mushrooms must be cooked for a long time, at least half an hour. Consuming uncooked flammulin may cause stomach upset.
5. Frozen honey mushrooms must be thawed and simmered over low heat for 15–20 minutes.

Pickled winter mushrooms are an excellent appetizer that suits any table: both festive and everyday. Using one of the above methods, you can make a fragrant, savory dish. Now you don’t have to buy pickled mushrooms in the store; all the preparations will be waiting for you in the cellar.

How to prepare marinade for honey mushrooms: video recipe

Various components are used to prepare the brine, which is why the taste of the mushrooms can vary greatly. If this is a marinade for the winter, then vinegar must be used in its composition, which adds a pleasant sourness to the fruit. It acts as a preservative, significantly extending shelf life. It is not recommended to use apple or other fruit essences. If there is no vinegar in the house, you can replace it with citric acid.

When choosing spices for the marinade, you should be guided by your own preferences. Some people will want to make a slightly spicy dish, while others prefer a more sour taste. There are no specific restrictions on the use of components, but it is very important to maintain a balance between spices, the amount of mushrooms and water.

If the water in a jar of mushrooms becomes cloudy, you can safely throw it away. Such honey mushrooms are unsuitable for consumption.

The process of preparing the marinade is described in the video recipe. In the future, you can experiment by adding your own ingredients to taste.

Honey mushrooms are well suited for pickling. This is a fairly common mushroom that can be collected in the forest or purchased in a store. Thanks to the small caps, they fit easily into jars. The stems can be cut off to be used separately in cooking or dried. Everyone will find here a cooking method to suit their taste. For a festive service or a variety of everyday menus.