The ideal mushrooms for pickling are honey mushrooms. Before cooking, they do not need to be cleaned, repeatedly soaked and rinsed to remove sand. In addition, they are rarely wormy. Therefore, in a short time you can make a tasty and healthy snack that is low in calories.
100 grams contain an average of 24 kcal.
The process of pickling honey mushrooms is very simple: you need to boil them a little in their marinade, then sterilize them in a jar and roll them up. Thanks to sterilization, it is not necessary to store honey mushrooms in a cellar or in the refrigerator; the mushrooms will be perfectly preserved in normal room conditions.
These mushrooms are also held in high esteem by mushroom pickers: honey mushrooms usually grow in bunches, so that you can pick up a whole basket in one place.
Pickled honey mushrooms: a simple recipe in jars at home
Pickled honey mushrooms can be quickly and deliciously prepared for the winter. Crispy mushrooms make a delicious appetizer that complements any home-cooked meal.
Ingredients
–+3 servings
- Fresh honey mushrooms 1 kg
- Water 2 l.
- Granulated sugar 1 tsp.
- Salt 1 tsp.
- Garlic 2 teeth.
- Black peppercorns 3 pcs.
- Bay leaf 1 pc.
- Vinegar essence 2 tsp.
Steps
30 min.Print
We carefully clean the honey mushrooms from dirt, small branches and leaves. Wash, then fill with clean water, boil for 5 minutes. Then put it in a colander, rinse and let the water drain.
Fill the mushrooms again with cold water, wait for it to boil, but cook for 25-30 minutes. Then we put it in a colander and leave it for a while. During the second cooking, add a little salt to taste.
Prepare the marinade. Pour two liters of cold water into a saucepan, mix salt and sugar in it, add black peppercorns, chopped garlic and bay leaf. Boil, cook for 3-5 minutes and turn off the stove.
- We sterilize jars. Arrange the mushrooms evenly in them and immediately pour in the hot marinade. Add vinegar essence, close the preparations with lids and send for storage. Ready!
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Cold pickling of honey mushrooms without boiling mushrooms
The technology by which we will prepare mushrooms using the cold salting method occurs without boiling them. At the same time, the process itself takes quite a lot of time. so you will have to be patient.
What you will need:
- Fresh honey mushrooms (washed) – 5 kg.
- Rock salt – 250 g.
- Allspice (peas) – 10-15 pcs.
- Bay leaf – 5-10 pcs.
- Fresh/dried dill – 5-10 umbrellas.
- Horseradish leaves – 5-10 pcs.
If desired, you can change the amount of seasonings and spices yourself. You can also add or remove something from the list at your discretion.
How to cook
Pour salt into a large saucepan at the very bottom so that it covers it completely. Place dill and bay leaves on top.
Next, lay out a layer of honey mushrooms. Then add salt again and so on until the mushrooms are gone. Don't forget to add spices every time.
Cover with gauze, place a flat plate on top and be sure to set pressure - a 2-liter jar of water.
As soon as the mushrooms give juice and begin to settle, you can add new portions of honey mushrooms here. And so on until the entire pan is filled to the brim. Place a leaf of horseradish on top, covering the mushrooms with it, cover with gauze and apply pressure again. Leave in this position for 3 days for salting and visible signs of fermentation to appear.
Cover the pan with film and refrigerate for 6 weeks. This is exactly how much honey mushrooms need to be salted using this method. Every day it is advisable to change the gauze and wash the plate on which the pressure is placed. This will help prevent mold from growing.
Ready honey mushrooms are an excellent appetizer that goes well with chopped onions and vegetable oil. They are also good as a side dish for potatoes and any other dishes.
Pickled mushrooms with vinegar
Honey mushrooms marinated with vinegar are an ideal preparation for long-term storage. Mushrooms can be served as a cold appetizer, as well as as an addition to hot dishes at any time of the year.
Cooking time: 40 minutes
Cooking time: 20 minutes
Servings – 2 cans
Ingredients:
- Honey mushrooms – 2 kg.
- Salt – 2 tbsp.
- Water – 1 l.
- Bay leaf – 2 pcs.
- Black peppercorns – 3 pcs.
- Vinegar 9% - 2 tbsp.
Cooking process:
Step 1. We sort and wash the young summer mushrooms. Fill with water and place on the stove.
Step 2. Wait for the water to boil. Then drain the boiling water and wash the mushrooms again.
Step 3. Separately heat a liter of water with salt.
Step 4. After boiling, pour in two tablespoons of vinegar.
Step 5. Place mushrooms into the boiling marinade and stir.
Step 6. Cook for 20 minutes. We reduce the heat and constantly skim off the foam.
Step 7. Sterilize the jars and lids. Place the dishes in a large saucepan of boiling water and keep it there for about 10 minutes.
Step 8. Pour the honey mushrooms in the marinade into sterilized jars.
Step 9. Close the pieces with lids, let them cool and put them into storage. Ready!
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How and how many minutes to cook honey mushrooms until done?
Cooking time depends on the subsequent type of processing. These mushrooms are quite dense, so they should be boiled before frying. 40 minutes is enough so that you can then fry the mushrooms. Honey mushrooms are boiled in salted water with spices. In this case, the first water is drained after 20 minutes, and honey mushrooms are filled with new water. Next, the mushrooms should be cooked for another third of an hour. Before marinating, boil the mushrooms for 60 minutes. Each specific recipe requires a certain amount of boiling time. You should not overcook the mushrooms, as this will make them tough.
How and how many minutes to cook honey mushrooms until done?
Pickled honey mushrooms without vinegar for the winter
Honey mushrooms are one of the most popular and easily prepared mushrooms for the winter. Moreover, this can be done without using vinegar. In this case, a delicate-tasting snack can complement many home-cooked dishes.
Cooking time: 1 hour
Cooking time: 40 minutes
Servings – 2 cans
Ingredients:
- Honey mushrooms – 1 kg.
- Salt – 1 tbsp.
- Water – 100 ml.
- Bay leaf – 1 pc.
- Black peppercorns – 4 pcs.
- Vegetable oil – 1 tbsp.
- Citric acid – 1 tsp.
Cooking process:
Step 1. Clean the mushrooms from dirt, cut off the parts unsuitable for food. Wash, add water and boil for 10-20 minutes.
Step 2. Fill the mushrooms with new water and bring to a boil again. Make a smaller slab, add salt, spices and citric acid. Cook for another 30 minutes, stirring occasionally and skimming off the foam.
Step 3. Sterilize the jars and pour hot mushrooms in the marinade into them. Pour a small amount of vegetable oil on top and close with lids. Ready!
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Preliminary processing
Honey mushrooms grow in open places and not alone, but in friendly families, so mushroom pickers collect their harvest without much searching.
Honey mushrooms (pictured) got their name from their characteristic feature of growing on stumps, trunks and roots of old trees protruding from the ground
Fresh mushrooms brought from the forest must be processed immediately, before they cake. Honey mushrooms are cleaned of plant debris and disassembled, cutting off the lower part of the legs. To wash away any remaining dirt and prevent the flesh from darkening in the air, the mushrooms are immediately soaked in water . Use both cold and hot water. Many people advise adding salt and citric acid to it (1 teaspoon of salt and 2 g of acid per 1 liter of water). During the soaking process, the mushrooms are sorted and sorted , discarding all spoiled (overripe, wormy, etc.) specimens. Small mushrooms for harvesting are left whole, and large ones are cut into pieces. Honey mushrooms do not require long soaking, as they do not contain bitterness or caustic substances. It is enough to wash them thoroughly and rinse under running water.
Honey mushrooms are soaked in order to wash them well from the remains of soil, sand and small plant debris, and adding salt helps get rid of parasites
Well-washed mushrooms are placed in a colander or on a sieve, allowing the water to drain. Then they must be blanched or boiled in salt water . The main methods of preparing honey mushrooms for the winter are salting and pickling . The main difference between them is the use of acidic preservatives (vinegar and/or citric acid) that are added to marinades.
You can learn about various methods of pickling honey mushrooms from the article on our website.
Pickling is convenient because it allows you to prepare mushrooms quickly enough and then store them at home (in a cool, dark place). When preserving honey mushrooms in hermetically sealed jars, it is necessary to comply with all heat treatment requirements and the proportions of products specified in the recipes. When food is boiled, living bacteria die within 5 minutes, and accumulated toxins are destroyed within 20 minutes. Spores can only be removed by sterilization at a temperature of at least 120 ℃.
Botulism bacteria do not like environments with a pH above 4.6. The problem is that most people don’t like such products either. Table vinegar (9%) has a pH of about 3-3.5, when you mix vinegar with water, this figure increases (the more water, the higher the pH). To prepare a marinade with a pH of at least 4.5, you need to dissolve table vinegar 2-2.5 times. The result will be very sour in taste. That is, you will have protection against botulism, but few people will be able to eat it.
That is why mushrooms intended for harvesting with sealing require such thorough cleaning , repeated washing and boiling. This is the only way to get rid of particles of soil in which botulism bacteria live.
Some housewives generally prefer to make only “open” preparations from mushrooms. It is especially difficult to wash the legs of honey mushrooms from the ground, since they grow in a “bunch” (many mushrooms from one root). Experienced mushroom pickers often collect only caps with the upper part of the stems (1-2 cm). Sometimes only the caps of honey mushrooms are preserved, and the legs are dried and then crushed into powder (both tasty and safe).
Here are some of the most popular and simple recipes on how to properly pickle honey mushrooms with step-by-step cooking technology.
Pickled honey mushrooms without sterilization for the winter
Delicious pickled mushrooms without sterilization are an ideal option for those who like quick and simple preparations. The snack can be stored for a long time and will be a joy to diversify your table at any time of the year.
Cooking time: 1 hour
Cooking time: 40 minutes
Servings – 2 cans
Ingredients:
- Honey mushrooms – 1 kg.
- Salt – 1.5 tbsp.
- Water – 100 ml.
- Bay leaf – 4 pcs.
- Dill - 2 umbrellas.
- Cloves – 4 pcs.
- Black peppercorns – 4 pcs.
- Vinegar 9% - 60 ml.
- Vegetable oil – 1 tbsp.
Cooking process:
Step 1. We sort out the mushrooms and throw them away if we see signs of worms. Then rinse the product thoroughly. Fill with water and put on fire.
Step 2. Prepare the necessary spices for the marinade. Add them to the pan with the mushrooms and cook over low heat for 40 minutes.
Step 3. Pour the hot spicy preparation into scalded jars. Add vinegar, vegetable oil and close with clean nylon lids.
Step 4. Let the pickled mushrooms cool in the jar, then store them in the refrigerator or other suitable cool place. Ready!
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Pickled mushrooms in Korean
Tasty and crispy Korean-style honey mushrooms will please any spicy lover. This original pickled appetizer is easy to prepare for the winter. Mushrooms will not only complement your home table, but will also decorate it with their presence.
Cooking time: 1 hour
Cooking time: 30 minutes
Servings – 3 cans
Ingredients:
- Honey mushrooms – 2 kg.
- Carrots – 1 pc.
- Onions – 1 pc.
- Garlic – 3 cloves.
- Salt – 1.5 tbsp.
- Sugar – 1 tbsp.
- Water – 100 ml.
- Bay leaf – 4 pcs.
- Dill - 2 umbrellas.
- Cloves – 4 pcs.
- Black peppercorns – 4 pcs.
- Vinegar 9% - 60 ml.
- Vegetable oil – 1 tbsp.
Cooking process:
Step 1. Wash and clean the honey mushrooms. Then boil them in clean water for 15-20 minutes.
Step 2. Drain the water and put the mushrooms in a frying pan with 100 ml. water with salt, sugar and vegetable oil. Stir and simmer for 5-10 minutes over very low heat.
Step 3. Peel the onion and cut it into small cubes.
Step 4. Partially grate the carrots and partially chop them. Chop the garlic in any convenient way.
Step 5. Add vegetables to the mushrooms and continue cooking for 20 minutes. Turn it off. At the end of cooking, add vinegar and stir.
Step 6. Pour some liquid from the pan into a separate plate. Add cloves, peppercorns and bay leaves to it. Mix the marinade.
Step 7. Sterilize the jars. We put honey mushrooms with vegetables in them, pour it all with a spicy marinade. Close with lids. The snack is ready!
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How else can you pickle honey mushrooms?
All recipes for cooking mushrooms are almost identical. The only difference is the addition and replacement of ingredients and cooking technology. At the same time, if the method of canning for the winter is chosen, you can replace the ingredients in the recipe and add your own. For example, the cold method goes well with fruit tree leaves, fresh herbs and garlic. Hot, on the contrary, only accepts spices. Having chosen the marinating method, you can choose and even customize the recipe to your liking. The most important thing is to maintain proportions, focusing on the classic recipe, tested by the experience of our grandmothers.
List of ingredients that perfectly complements honey mushrooms:
1) allspice; 2) sunflower oil; 3) honey; 4) parsley and dill; 5) mustard seeds; 6) grated horseradish; 7) peel of green apples; leaves of fruit trees; 9) oak leaves (for crunch); 10) citric acid; 11) vinegar; 12) onions; 13) paprika; 14) cardamom; 15) cloves.
Marinating summer, hemp and autumn honey mushrooms for the winter will turn out very tasty if the recipe includes your favorite spices and seasonings. Cook with pleasure! All the best!
Marinated honey mushrooms under a nylon lid
Honey mushrooms are easily and quickly prepared for the winter. In addition, mushrooms can be covered with a nylon lid, which will not affect their taste or storage. Try the original recipe for your homemade preparations.
Cooking time: 1 hour
Cooking time: 30 minutes
Servings – 1 jar
Ingredients:
- Honey mushrooms – 1 kg.
- Salt – 1 tbsp.
- Bay leaf – 1 pc.
- Cloves – 4 pcs.
- Black peppercorns – 4 pcs.
- Vinegar 9% - 60 ml.
- Vegetable oil – 1 tbsp.
Cooking process:
Step 1. Carefully sort and wash the mushrooms.
Step 2. Place the prepared honey mushrooms in a convenient iron bowl and add half a glass of water.
Step 3. Add salt, peppercorns and cloves. Bring to a boil.
Step 4. Cook for 20-30 minutes, periodically removing the foam.
Step 5. Add bay leaf and vinegar. Stir and remove from the stove.
Step 6. Let the honey mushrooms cool a little and infuse with spices.
Step 7. Pour the pickled mushrooms into a sterilized jar.
Step 8. Add a spoonful of vegetable oil to the mushrooms.
Step 9. Close the workpiece with a scalded nylon lid and leave to cool.
Step 10. After cooling completely, the mushroom appetizer is ready. Can be served or stored in a cool place.
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A quick way to pickle honey mushrooms in a marinade - a real express method for those who don’t like to wait long
Instant honey mushrooms according to this recipe are ideal for those who cannot imagine their diet without mushrooms. Delicious, very appetizing and aromatic, everyone will like them. Believe me, you will eat this preparation first, without waiting for winter.
What you will need:
- Fresh honey mushrooms – 5 kg.
- Salt – 200 g.
- White onions – 5 pieces.
- Dried coriander – 3 tablespoons.
- Black peppercorns - a tablespoon.
- 10 aromatic peppercorns.
- 10 buds of dry cloves.
- Dill with umbrellas, fresh or dried - 10 umbrellas.
- 10 bay leaves.
- 10 cherry and currant leaves.
- 3 heads of garlic.
As in previous recipes, we go through the most important thing and wash the autumn mushrooms. We definitely throw away everything bad, rotten, wormy and moldy.
How to cook
Place the washed honey mushrooms in a large saucepan, add salt and add the peeled onions. There is no need to cut it into pieces - we put it in whole heads. Put it on the fire and let it boil.
We wrap all the spices (coriander, bay leaf and cloves) in cheesecloth and place them together in boiling brine. This way we won’t have to catch them in the future.
Keep the pan on the stove over medium heat for about 30 minutes. If foam appears, it must be removed.
Sterilize the jars, put a couple of cloves of garlic on the bottom of each, a few peppercorns, both, dill umbrellas, previously scalded with boiling water, and cherry and black currant leaves, washed and also scalded with boiling water.
We take the cooked mushrooms out of the water and place them in prepared jars. Roll up with sterile lids and place upside down under a blanket to cool completely. The entire supply of pickled autumn mushrooms should be stored in the refrigerator. And they are ready for use in literally a week.
Marinated honey mushrooms with garlic
Popular and beloved by many, honey mushrooms will become even more original with the addition of garlic. Prepare a flavorful snack for the winter and serve it with your favorite homemade dishes all year round.
Cooking time: 1 hour
Cooking time: 40 minutes
Servings – 3 cans
Ingredients:
- Honey mushrooms – 2 kg.
- Water – 1 l.
- Salt – 1 tbsp.
- Bay leaf – 3 pcs.
- Garlic – 4 cloves.
- Cloves – 4 pcs.
- Vinegar 9% - 60 ml.
- Vegetable oil – 1 tbsp.
Cooking process:
Step 1. Pour a liter of clean water into a deep saucepan. Heat it, add salt, peeled garlic cloves, bay leaves and cloves. Bring to a boil.
Step 2. Pre-sort and wash the honey mushrooms. Throw them into the boiling marinade.
Step 3. Boil the mushrooms for 30-40 minutes over low heat. Periodically remove the foam. At the end of cooking, add vinegar and vegetable oil.
Step 4. Pour honey mushrooms with garlic in the marinade into clean scalded jars. Close the lids and leave for storage. The fragrant preparation is ready!
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Marinated honey mushrooms with onions
Honey mushrooms marinated with onions is a ready-made cold dish that will ideally complement your family table. Mushrooms are easy to prepare for the winter; their taste will not deteriorate even after long storage, which will allow you to pamper your loved ones with an appetizing snack at any time of the year.
Cooking time: 1 hour
Cooking time: 30 minutes
Servings – 2 cans
Ingredients:
- Honey mushrooms – 2 kg.
- Water – 3 tbsp.
- Sugar – 1 tsp.
- Salt – 1 tsp.
- Onions – 1 pc.
- Black peppercorns – 6 pcs.
- Cloves – 6 pcs.
- Vinegar – 2 tbsp.
Cooking process:
Step 1. Wash the mushrooms thoroughly, then boil them in water salted to taste for 30 minutes. Drain and rinse.
Step 2. Combine three glasses of water with salt, sugar and other spices. Boil over moderate heat for 10 minutes.
Step 3. Chop the onion in any convenient way. Can be in rings or cubes.
Step 4. Sterilize the jars. Place mushrooms and onions in them. Fill with marinade. Add a spoonful of vinegar on top. Close and leave to cool. Ready!
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How to clean and process honey mushrooms after harvesting?
These are one of the easiest mushrooms to clean. They do not accumulate sand and usually very little debris. This is due to the fact that mushrooms grow on stumps and not on the ground. Accordingly, there is no soil on the legs. Simply remove the film under the cap and throw away the specks. Next, you need to transfer the mushrooms to a colander and rinse with cold water. You should not soak honey mushrooms. If you want the dirt to come off faster, soak the raw materials in a salt solution for a third of an hour. This will remove sand and dirt.
How to clean and process honey mushrooms after harvesting?
Marinated honey mushrooms with vegetable oil
Fragrant pickled mushrooms are a popular appetizer that looks perfect on both the dinner and holiday tables. Prepare mushrooms with the addition of vegetable oil, which will make them even more juicy and appetizing.
Cooking time: 1 hour
Cooking time: 30 minutes
Servings – 4 cans
Ingredients:
- Honey mushrooms – 2 kg.
- Sugar – 1 tsp.
- Salt – 1 tsp.
- Garlic – 2 cloves.
- Vegetable oil – 90 ml.
Cooking process:
Step 1. We sort through the mushrooms, carefully clearing them of any debris. We rinse.
Step 2. Place clean honey mushrooms in a saucepan. If necessary, cut large mushrooms.
Step 3. Fill the ingredient with four glasses of water. Cook for 10 minutes after boiling. We remove the foam.
Step 4. Wash the mushrooms and fill them again with the same amount of water. Add salt, sugar, peeled garlic cloves and vegetable oil. Stir and cook over low heat for 30 minutes.
Step 5. Place the pickled mushrooms with vegetable oil in sterilized jars. Close and let cool.
Step 6. You can store the workpiece in the refrigerator or other cool place. You can serve immediately after cooling, adding fresh aromatic herbs.
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