If mushrooms are often present on your menu, then you know a lot about life. Pickled mushrooms are one of the ways to eat tasty, healthy and with great pleasure.

Pickled honey mushrooms - the most delicious recipe

Before you start pickling mushrooms, it is worth recalling some useful rules. For this method of cooking mushrooms lyoung ones with round caps are best suited. If using vegetable oil, do not take unprocessed. Try to use clean water - since it’s not the key, then at least filtered.

Now you can begin to implement the most delicious recipe for pickled mushrooms.

  1. Pour perfectly cleaned mushrooms with cold water. We stand for an hour.
  2. We wash the honey agarics and again pour water into them. You can set to cook. The process will also last an hour. As soon as the water boils, constantly remove the foam.
  3. It will become clear that the mushrooms have cooked when they settle to the bottom of the pan. We remove them in a colander: let all the excess water go away.
  4. At this time, we prepare the marinade: in the mushroom broth, which remained after cooking (or in clean water), we send salt, ground black pepper, cloves (as much as we consider necessary), dry lavrushka (one leaf is enough). Boil the liquid.
  5. Pour mushrooms with marinade and cook for another half hour.
  6. We move in half-liter jars (clean, dry, sterilized), add a tablespoon of vinegar to each - it is better to take 6 percent.
  7. It remains to close the dishes with lids and put in the refrigerator.

The charm of the recipe is not only in delicious taste. Honey mushrooms can be eaten the very next day, or left for the winter.

In jars with garlic

Without seasonings and spices, you can pickle mushrooms, but do not: they will turn out to be fresh. But if you add garlic to the spices, you can enjoy the smell and taste.

On hand to have:

  • freshly picked mushrooms - take five kilograms;
  • odorless vegetable oil - one glass;
  • leaves of black currant - five pieces;
  • dry laurel - the same amount;
  • garlic cloves - the same amount;
  • dill "umbrellas" - two pieces are enough;
  • salt and granulated sugar - at the rate of two tablespoons of the first and one second per liter of water;
  • A 70 percent vinegar essence is enough a tablespoon.

Fill prepared mushrooms with water, slightly add salt. They have to cook for twenty minutes. After which the whole broth without residue must be drained. And again, rinse the mushrooms under a tap.

The second time we pour water into a pan with mushrooms. Already taking into account the fact that the marinade will be prepared immediately. We send spices to it, vegetable oil and garlic cloves (thin plates) also go there.

In the marinade composition, the mushrooms should boil another period of twenty minutes. In the last minutes, add vinegar essence to the pan.

It remains to put everything in sterilized jars, close the lids and wrap them in a blanket for a couple of days.

It turned out wonderful mushrooms for the winter in banks.

By the way mushrooms do not like metal, but nylon covers.

For winter without vinegar

You may not like vinegar dishes. Then use the recipe for harvesting mushrooms for the winter without acetic acid.

You will need the ingredients:

  • honey mushrooms (already prepared) - five kilograms;
  • salt - at the rate of 50 grams per liter of water;
  • dill (preferably dried) - 50 grams;
  • bay leaves - 10 pieces;
  • black pepper (peas) - 15 peas;
  • clove - the same amount;
  • cherry and blackcurrant leaves - 20 pieces.

Blanch honey mushrooms in batches, for two to three minutes, changing water for each new one. We assume that 40 grams of salt are needed per liter of water. Cool each serving in cold water. Then the mushrooms will not darken on the slices.

In a boiling five percent saline solution, dip all the mushrooms. Cook until they go to the bottom of the pan, and the solution becomes transparent. Time from 20 to 25 minutes.

We take the mushrooms out of the pan, let them cool and get rid of the liquid. Then we put it in a container where they will be until winter. We use spices - cherry and currant leaves, parsley, pepper beads, dill.

Now you can pour mushroom broth. We make sure that it is about a quarter of the weight of the mushrooms.

It remains to tightly close the dishes with a lid and send to a cold place.

How to marinate without sterilization

We offer a recipe that does not imply strict observance of all its conditions. There is scope for your taste: make it sweeter or more acidic, add more or less sugar or acid, experiment with seasonings. For winter harvesting, it is ideal and fast.

You will need:

  • honey mushrooms - take two kilograms;
  • water - not less than a liter and not more than 1.2 liters;
  • pepper of two types - 7 black peas and as much allspice;
  • cloves - enough five or six pieces;
  • garlic cloves - one or two is enough;
  • granulated sugar - two, three tablespoons;
  • salt is the same volume;
  • vinegar (best 9 percent) - enough of an incomplete tablespoon.

In boiling water, boil mushrooms for no longer than 15 minutes. Drain the liquid.

Fill the dishes again with water. Now a liter or more is enough. It will already be a marinade. When it boils, we send everything that we prepared into the liquid - salt, sugar, seasonings, vinegar, chopped garlic. Cook for another 15 minutes.

After that, not allowing to cool, we carefully put mushrooms in jars and pour hot marinade. Let it cover the mushrooms a little. When the closed jars have cooled, we will remove them in the cold.

Pickled mushrooms from frozen mushrooms

You do not need fresh mushrooms directly from the forest to pickle them. It is quite possible to use frozen mushrooms.

What is needed:

  • honey agarics (frozen) - a couple of kilograms;
  • water - one liter is enough;
  • salt - one and a half tablespoons is enough;
  • 9 percent vinegar - the same amount;
  • black pepper peas - three pieces;
  • cloves - as many buds.

Pour mushrooms into the pan, pour water - to cover. We give ten minutes to boil. Then completely drain the water. We wash the mushrooms under a running stream from a tap.

Fill the pan with mushrooms again with water. Cook. As soon as they begin to sink to the bottom - it's time to pick up a slotted spoon and place it in jars.

Mushroom broth remaining in the pan, salt, season with spices. When the marinade is ready, fill the mushrooms in jars - along the very edge. Everything, now pickled mushrooms from frozen mushrooms can be covered with lids.

Cinnamon

We suggest you try a rather unusual recipe for pickling mushrooms - with cinnamon. If you decide to use it, you will get a spicy marinade and an interesting taste of honey mushrooms.

What do you need?

  • Honey mushrooms - take two kilograms;
  • water - liter;
  • black pepper - six peas are enough;
  • cloves - four buds;
  • cinnamon - take three sticks;
  • bay leaves - also three pieces;
  • granulated sugar - two tablespoons;
  • salt - at least four teaspoons;
  • vinegar essence - three teaspoons.

We are engaged in marinade. Bulk components are poured into boiling water, we send spices there. All this cook for at least three minutes. Then pour in acetic acid, mix. And again, let’s boil. We remove the finished marinade.

We bring the peeled and washed mushrooms to a boil. We drain the first water, as usual.

We fill the pan with honey mushrooms with a new portion of cold water, add salt. Let them cook after boiling until they go down to the bottom of the dishes. All this time (about 25 minutes) you need to remove the foam.

Now it's time to drain the broth. Fill the prepared jars with slightly cooled mushrooms by 2/3 and pour the marinade to the edge.

It remains to tightly close and clean in a cold place.

Calorie pickled mushrooms

Any fresh mushrooms do not differ in special energy value. So the calorie content of pickled mushrooms will also not be high. This also applies to mushrooms: the number of calories depends only on the characteristics of the recipe by which they were prepared. The calorie content of one hundred grams of product is 24 kilocalories. The level may vary slightly if, according to a specific recipe, sugar or vegetable oil is added to the marinade. Nevertheless, these ingredients will not affect too much. All they can do is add a dozen or two calories to the dish, which, in principle, are not able to make the meal too high in calories and harmful.

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