Instant pickled mushrooms

Classic marinade for a liter jar of mushrooms

These recipes have long been recognized throughout the world and are known to many chefs. So even a novice cook can handle this dish. To prepare honey mushrooms we will use the cold method.

Ingredients:

1.5 kg of small mushrooms;
1 liter of water;
1 table. spoon 70% acetic acid;
2 table. spoons of salt and sugar;
2 cloves of garlic
spices (bay leaf, cloves and allspice).

Step-by-step cooking recipe

We start by preparing the brine. Cook it with spices, add vinegar and as it boils, remove the pan from the heat. We clean and wash honey mushrooms. To allow the remaining water to drain, place the mushrooms in a colander.

We begin the selection: small mushrooms are suitable for pickling, cut off the long stems. Large caps will be useful for frying. Cook the mushrooms for 10 minutes in plenty of water to rid them of mucus. Be sure to remove the foam, otherwise the appearance of the fruit will deteriorate. We wash the cooked mushrooms.

The second time, cooking will take 30 minutes. As soon as the honey mushrooms sink to the bottom of the pan, remove them from the stove and cool. From 1.5 kg we should get approximately 800 g, we divide them into exactly two half-liter jars, carefully compacting them with a spoon.

Boil and strain the marinade. Fill the jars with marinade to the brim and screw on the lids. When freshly prepared mushrooms have cooled, they can be put in the refrigerator or in a cool place. Note to the housewife: when marinating mushrooms and vegetables, you need to use lids with a special coating to prevent oxidation.

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 material.
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.

You can marinate honey mushrooms quickly and in a few hours. You can serve small mushrooms marinated according to the proposed recipe in 4 hours, and larger ones will marinate in 7–8 hours. Frozen honey mushrooms can also be pickled in this way.

Ingredients

Fresh honey mushrooms 1 kg
Salt 1 tbsp.
Granulated sugar 1 tsp.
Table vinegar 9% 200 ml.
Garlic 3 teeth.
Black peppercorns 5 pcs.
Cloves 2 pcs.
Bay leaf 2 pcs.
Water 1 l.

Cooking process

Carefully sort through the honey mushrooms, removing small debris and twigs. Then rinse the mushrooms well and transfer them to a cooking pot. Pour a glass of water over the mushrooms and place them over medium heat. Boil the honey mushrooms for 30 minutes, removing all the foam from the surface.

Drain the boiled honey mushrooms in a colander and rinse again with running water. Then put them in the same pan and pour a liter of water into them. Add the spices indicated in the recipe, chopped garlic cloves, sugar and salt to the honey mushrooms. Cook the mushrooms again for another 15 minutes. Towards the end of cooking, add vinegar to them.

Transfer the mushrooms along with the marinade into jars or other dishes (trays or bowls). Close the jars with lids and leave the honey mushrooms at home temperature for 4–8 hours (time depends on the size of the honey mushrooms) for marinating. Then transfer them to the refrigerator, where they can be stored for up to 3 days.

Serve pickled mushrooms with meat and fish dishes and simply with boiled potatoes.

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.

Pickled honey mushrooms for the winter according to the most delicious recipe

As you know, any taste of a dish is enhanced by various additives, namely spices. For mushrooms, the following ingredients can act as spices: black peppercorns, ginger, tarragon, cardamom, cinnamon and star anise, paprika and mustard, barberries and cranberries, garlic and sunflower oil.

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You can safely add all these spices to any recipe and end up with a unique taste.

However, do not overdo it with additives! Otherwise, you will not feel the natural taste and smell of the honey mushrooms themselves. And if you are not sure about the need to add certain spices, then it is better to avoid them altogether. Otherwise, you risk ruining the entire dish.

Ingredients:

Honey mushrooms - 1 kg;
Water - 1 l;
Sugar - 2 tbsp. spoons;
Vinegar 9% - 6 tbsp. spoon;
Salt - 2 tbsp. spoons;
Dill - a couple of inflorescences;
Black peppercorns - 8 pcs.;
Bay leaf - 2 pcs.;
Cloves - 5 buds;
Sunflower oil - 1 tbsp. spoon (per jar).

Cooking method:

First of all, you need to properly prepare the mushrooms. Clean them of twigs and dirt, cut off the lower part of the stem, and then rinse thoroughly in plenty of cold water.

Now transfer the raw materials into a large saucepan with water. Place over moderate heat and bring the contents to a boil. When foam appears, be sure to remove it. Cook the mushrooms until they sink to the bottom. Then turn off the heat and drain the water using a colander.

Let the honey mushrooms cool a little while you prepare the marinade. Pour clean water into a small saucepan and add salt, sugar, and all spices except vinegar. When the water boils and the bulk spices dissolve, pour in the vinegar and carefully transfer the boiled mushrooms into the boiling marinade. Continue cooking our mixture for 7-10 minutes.

By the way, the stronger the brine, the better the mushrooms will be stored, but you should not over-salt them.

After time, place the mushrooms in prepared sterilized jars and add one tablespoon of sunflower oil. And then fill them with hot marinade to the very top.

Do not forget that there should be no air left in the jar! Afterwards, roll up the jars, cover them with a blanket and cool. Store in a cool and dark place.

Pickled honey mushrooms for the winter without sterilization

If you don’t have the desire or time to bother with sterilization, no problem. There is a method that allows you to prepare pickled mushrooms, skipping this painstaking process.

But still keep in mind that the jars and lids must be perfectly clean. Another important point is that cooking without sterilization implies a shorter shelf life of the product, so you should strictly observe the temperature regime from +5 to +10 Cº. In this state, mushrooms can remain for several weeks.

The rest of the preparation for cooking is similar - clean the mushrooms from dirt and forest husks, cut off the edges of the legs and damaged sides (if any).

To clean the mushrooms more thoroughly, fill them with cold running water and leave for half an hour. At this stage, insect larvae and sand will come out of them.

Prepare a complete list of ingredients:

2 kilograms of mushrooms (honey mushrooms);
100 ml table acetic acid (9%);
2 tbsp. spoon of granulated sugar;
1-2 tbsp. spoon of salt;
1 liter of purified water;
3 laurel leaves;
7 black peppercorns.

Drain the soaked honey mushrooms and fill them with clean water to completely cover them. Place the mushrooms on the fire and boil for 20 minutes over medium heat. Longer heat treatment can spoil the taste, compromise the integrity of the mushroom and make them too soft. Also watch out for foam on the surface of the water – it needs to be removed constantly.

After removing the boiled mushrooms to a sieve or colander, make the marinade. To do this, dissolve salt, sugar and vinegar in 1 liter of water. Pour the resulting mixture over the honey mushrooms and place on the fire again. Boil them for 50 minutes, but make sure to keep the heat low.

Immediately after cooking, evenly distribute the mushrooms and marinade into jars, filling them to the top, cover with plastic lids and store in the cold.

Instant pickled honey mushrooms in 15 minutes

For marinating according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only simple and delicious, it is also very quick. Of course, you won’t be able to eat pickled honey mushrooms right away, but in the morning or in the evening it’s quite possible. Otherwise, erase the recipe and you will understand everything yourself.

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Ingredients.

Honey mushrooms 1 kg.
Laurel 2 leaves.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves
Black peppercorns 3-5 pcs.
Salt 1 tbsp. spoon
Water 1 liter

Cooking process

Sort the mushrooms, clean them and rinse well several times. Place in a pan, pour a glass of water and cook after boiling for 25-30 minutes. Be sure to remove any foam that appears. Drain the first water, rinse the mushrooms, put in a sieve to drain the remaining moisture.

Place the honey mushrooms into the pan again, add 1 liter of water, add the rest of the ingredients and place on the stove. The second time we cook for 15 minutes after the mass boils. Next, you can put the mushrooms in sterile jars, or you can leave them directly in the same pan for 12 hours.

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

How to pickle honey mushrooms in jars: a simple recipe

To obtain the best results, the youngest specimens are considered ideal. The very first harvests are harvested in jars, and subsequent ones are already cooked and eaten to their heart's content.

Required Products:

Autumn honey fungus – 3000 grams;
Drinking water – 250 grams;
Rock salt – 60 grams;
Refined sugar – 30 grams;
Allspice – 9 pieces;
Laurel - 3 pieces;
Clove seeds – 4 pieces;
Dill – 2 umbrellas;
Essence – 2 teaspoons.

What to do:

First, we sort through and wash the entire harvest.

Then boil clean, young mushrooms on the lowest heat for half an hour.
Drain the broth through a strainer and rinse the autumn mushrooms lightly.

The next stage of preparation is a decoction of the marinade. Mix the liquid composition, rock salt and essence in another container. Fill the mushrooms with this brine and mix thoroughly. Then we transfer the stove to low heat and wait for it to boil. And then add the remaining products.

Always wait until the brine comes to a full boil.

Boil the total mass for at least twenty minutes after the start of boiling and pour into sterile containers. We place them on the lids and wait until they reach room temperature; you can also wrap them in a warm blanket.

And then move it to a convenient place to store the seaming.

Recipe with added cinnamon

This non-standard recipe is for lovers of the sweet and slightly fiery taste of cinnamon. A completely new way of preparing pickled mushrooms.

Ingredients:

honey mushrooms – 1 kg;
water – 0.5 ml;
salt – 1 tbsp. spoon;
cinnamon – 1 stick;
table vinegar - 2 tbsp. spoons;
spices of choice.

Step-by-step cooking recipe

Wash and boil the mushrooms in lightly salted water, not forgetting to remove the scale. After 10 minutes, drain the liquid, leaving the mushrooms in the sieve. Prepare the mushrooms for the second cooking: add 1.5 liters of water to the pan, add cinnamon, salt, vinegar and spices. The second time we cook the mushrooms for 15 minutes.

Place the finished mixture in a sterile container. Our mushrooms are ready!

This is interesting: not all people consider mushrooms a healthy and nutritious dish. But in vain! In fact, they are a unique creation of nature. In dried mushrooms the amount of protein reaches 30%, which is more than in meat. Mushrooms also contain carbohydrates, fiber, amino acids and other beneficial substances. But the most important role is played by lecithin, which prevents the formation of cholesterol.

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:

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

Pickled honey mushrooms - a quick recipe at home

But for the next option, young and freshly picked mushrooms are suitable. The snack will turn out very tasty and nutritious, and the fruits will retain all their elasticity.

Ingredients:

Honey mushrooms - 1 kg;
Bay leaf - 2 pcs.;
Table vinegar - 2 tbsp. spoons;
Garlic - 3 cloves;
Black peppercorns - 5 pcs.;
Salt - 1 tbsp. spoon;
Water - 1 liter.

Cooking method:

As usual, remove the mushrooms from twigs and dirt and rinse thoroughly. Place them in a saucepan, add 1 glass of water and cook over medium heat after boiling for 25-30 minutes, removing any foam that appears.

Drain the first water and rinse the honey mushrooms. Put the mushrooms back into the pan, fill with clean water, add all the ingredients according to the list (cut the garlic into thin slices) and cook over the fire for 15 minutes after boiling.

Now place the raw materials in sterilized jars and fill them with the remaining marinade. Roll up the jars with lids and leave for 12 hours at room temperature. After this time, you can start eating or put the jars away for storage.

How to quickly and tasty marinate frozen mushrooms

Consider a recipe for pickled mushrooms without defrosting. It turns out very tasty and aromatic. The dish is served as a side dish or used as a salad dressing.

You can make frozen mushrooms yourself, after collecting them in the forest, or buy them in a store. Winter is a great time for culinary inspiration. A couple of kilograms of frozen honey mushrooms will be an ideal decoration for the New Year's holiday. You can make the dish several hours before the start of the feast, which simplifies the cooking process. For better flavor, serve with onions, adding a little vegetable oil.

Ingredients:

Frozen mushrooms – 1 kg;
Vinegar 5% – 200 ml;
Water – 300 ml;
Allspice (peas) – 10 pcs;
Cloves – 10 pcs;
Garlic – 4 cloves;
Bay leaf – 2-3 pcs;
Dill stems – 10 pcs;
Salt – 20 g;
Granulated sugar – 35 g.

From the specified amount of ingredients, 1 liter of finished product is obtained with a small amount of marinade.

Rinse the frozen product under warm running water to remove small particles of dirt.

Place in a sieve to drain excess liquid.

Place mushrooms in a saucepan. It is best to use a non-enamel pan, since in it the mushrooms will stick to the bottom. Pour in water and vinegar.

Mix all the spices except garlic in a saucepan, add salt and sugar.

Cook for 25 minutes on low heat with the lid closed.

Stir occasionally and remove foam.

A couple of minutes before it’s ready, add chopped garlic.

Transfer the finished mushrooms to a dry, clean jar.

You can eat the snack immediately after cooking is completed. Store in the refrigerator or cellar.

A winter salad with pickled honey mushrooms will dilute your regular diet or serve as a wonderful addition to the holiday table. Experienced cooks can boast of more complex recipes, using canned food with baked goods, soups and side dishes.

Honey mushrooms marinated without vinegar with citric acid

Due to digestive sensitivity or heartburn, some people avoid drinking vinegar. Therefore, this mushroom recipe should be in your culinary arsenal.

Don’t worry, the absence of such an ingredient as vinegar will not negatively affect the taste of pickled honey mushrooms. A worthy replacement would be citric acid or lemon juice, and the abundance of spices will only emphasize the unique taste of honey mushrooms.

For this recipe you will need:

2 kg of mushrooms (honey mushrooms);
1 level teaspoon of citric acid (can be replaced with 1 tablespoon of lemon juice);
5-6 laurel leaves;
2 tbsp. spoons of granulated sugar;
1.5 tbsp. spoons of salt;
cloves (about 7-8 pcs);
6 black peppercorns.

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To make the appetizer more piquant, add another onion, diced or half rings, or chopped garlic.

The process of preparing the product consists of purification. To do this, rinse the honey mushrooms 2-3 times, first discarding the rotten ones. If a small area of the mushroom is damaged, you can carefully cut it off with a knife and use the rest. After washing, it would be a good idea to also soak the product in salted water for 15-20 minutes.

Now you can start cooking. The honey mushrooms should boil for approximately the same amount of time as they were soaked: that is, about 15 minutes. After that, transfer them to a sieve and let dry. Dissolve the dry ingredients in a liter of water.

Place the mushrooms in the brine and start cooking. This process lasts 30 minutes, but it is better not to leave the stove during this time. Keep an eye on the fire - it should be small, and remove the resulting foam.

Another important point - do not cover the pan with a lid for the entire half hour. This will help keep the temperature low and the mushrooms will not boil over. Distribute the finished product into sterilized jars, close the lids and place in the cold. According to this recipe, the dish is ready to eat the next day.