4 delicious pickled honey mushroom recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Simple and proven options from fresh and even frozen mushrooms.

First, sort out the mushrooms, remove the spoiled and doubtful ones.

It is not necessary to clean mushrooms, rinse well enough under running water. Leave small ones whole, large ones can be cut.

When boiling in water, add a pinch of citric acid to keep the mushrooms from darkening.

To keep honey mushrooms for the winter, use sterilized jars and lids. Place the workpieces in a refrigerator or a cool basement, where the temperature is not higher than 5 ° C. If the marinade in the jars has become cloudy, you should not try the mushrooms.

1. Pickled honey mushrooms with garlic and cloves

Ingredients

• 3 kg honey agarics;
• 1½ tablespoon salt
• 900 ml of water;
• 7 black peppercorns;
• 1 tablespoon sugar
• 5 cloves of garlic;
• 3 bay leaves;
• 5-7 carnation buds;
• 8 tablespoons of vinegar 9%;
• 1-2 tablespoons of vegetable oil.

Preparation

Boil the mushrooms in boiling water for 5 minutes. Remove the liquid, fill it with cold water again, add half a tablespoon of salt and cook over medium heat for another 20-25 minutes. Throw in a colander.

In another saucepan, boil 900 ml of water with salt, pepper, sugar, chunks of garlic, bay leaves and cloves. After boiling, add vinegar. Pour mushrooms into the boiling marinade and cook for 5 minutes.

Place the mushrooms in a jar along with the liquid. Pour oil on top and close the lid. You can try the snack after 3-5 days.

2. Pickled honey mushrooms with dill and currant leaves

Ingredients

• 1 400 g honey agarics;
• 1 200 ml of water;
• 1 tablespoon salt
• 1½ tablespoon sugar
• 5-7 peas of allspice;
• 1-2 bay leaves;
• 3-4 carnation buds;
• 50 ml vinegar 9%;
• dill umbrella;
• 2-3 currant leaves.

Preparation

Boil mushrooms for 5 minutes. Drain and add 1200 ml of water. Bring to a boil, add salt, sugar, pepper, lavrushka and cloves. Cook over low heat for 25-30 minutes. Bay leaves can be removed in 10-15 minutes.

When the mushrooms are cooked and begin to settle to the bottom, pour in the vinegar and remove from heat after boiling again.

Transfer the honey mushrooms to the jar. Boil the remaining marinade again. Add dill and currants to it. After 3-5 minutes of boiling, pour the mixture over the mushrooms. Close the lid.

You can try mushrooms in about a month.

3. Pickled mushrooms with cinnamon

Ingredients

• 3 kg honey agarics;
• 1 liter of water;
• 4 teaspoons of salt;
• 2 tablespoons of sugar;
• 6-7 peas of allspice;
• 4-5 carnation buds;
• ½ teaspoon ground cinnamon;
• 3 bay leaves;
• 3 teaspoons of vinegar essence 70%;
• 1-2 tablespoons of vegetable oil.

Preparation

Boil mushrooms for 5 minutes. Then drain the water, add clean and cook for another 15–20 minutes over medium heat. Throw in a colander, cool slightly and place in jars.

In another saucepan, boil 1 quart of water with salt, sugar, pepper, cloves, cinnamon and laurel. A few minutes after boiling, add the vinegar and leave on the fire for a couple of minutes.

Pour the prepared marinade over the mushrooms. Top with vegetable oil and cover.

Honey mushrooms will be ready in 7-10 days.

4. Pickled honey mushrooms with cloves and peppers

Ingredients

• 600 ml of water;
• 800 g of frozen mushrooms;
• ⅔ a tablespoon of salt;
• 15 black peppercorns;
• 12 carnation buds;
• 1 teaspoon 70% vinegar essence.

Preparation

Boil the water and put the honey mushrooms in it. Stir.

When the liquid boils again, add salt, peppercorns and cloves. Cook for 20 minutes over low heat, stir occasionally. A few minutes before cooking, pour in the vinegar essence. Remove from heat, cover and leave for 10-15 minutes. Then transfer to a jar and close the lid.

Store the finished dish in the refrigerator for no more than a couple of weeks, and you can taste it immediately after cooling down.