Honey mushrooms are mushrooms that are great for pickling. The advantage of mushrooms is that it is easy to work with them, because they do not require a long soaking in water, such as russula, volushki or milk mushrooms, and the rolls with them always turn out tasty and fragrant.
Pickled mushrooms are always a welcome dish on the table, regardless of the season. It is not a shame to serve this product even on a festive table, and only occasionally use it as an addition to the main dishes in your daily diet - for granted.
There are many recipes for pickling honey mushrooms, but for the most part, all the recipes are very similar and differ from each other only in the name of the ingredients used. Only thanks to this, the taste of each product has its own zest, therefore, if you need to marinate a large amount of honey mushrooms, roll up the mushrooms according to different recipes, so that later you will be able to treat household members and guests with products that are original in taste.
It should be noted right away that mushrooms must be properly prepared for conservation: rinse thoroughly under running water to get rid of the product from all kinds of trash in the form of needles, leaves, birch dust and sand, select mushrooms of the same size, partially or completely remove their legs (when pickling are solid). Naturally, it is unnecessary to throw away the legs of honey agaric, you can cook any other dish from them, or dry and grind the product in a coffee grinder - you get a fragrant mushroom seasoning, which can later be seasoned with various sauces and gravies. A great help for purchased spices!
Pickled mushrooms: a classic recipe
The most uncomplicated recipe for rolling honey mushrooms, and so much so that even a novice housewife can cope with it without outside help and get a delicious product at the exit. The main thing in cooking is to strictly follow the recommendations and use all the specified components, because even the absence of one spice may not have the best effect on the marinade.
Ingredients:
- litere of water;
- a tablespoon of salt;
- 30 grams of sugar;
- 100 ml of 6% vinegar (apple, grape, wine - it does not matter, absolutely any will do, but it is desirable that it be natural, optimally homemade);
- two or three spicy clove buds;
- five to six peas of regular black pepper;
- large bay leaf;
- three cloves of garlic.
Step-by-step cooking recipe:
Boil the sorted and washed mushrooms in slightly brackish water until fully cooked, remembering to remove the resulting foam during cooking (and there will be quite a lot of it throughout the entire heat treatment). Throw the mushrooms in a colander or simply drain the liquid.
Pour a liter of water into a saucepan, add all of the above ingredients to it and put on fire. Put mushrooms in the boiled marinade and boil them for another 12-15 minutes. Fill sterilized jars with boiled mushrooms to the very neck, roll them up.
Tip: it is worth remembering that it is necessary to lay out the mushrooms immediately after removing them from the fire, otherwise damage to the product cannot be avoided.
Pickled mushrooms without rolling
You can marinate mushrooms so that they are stored for a long time without rolling the product into jars. But in this case, it is imperative to use sunflower oil in the recipe (it prevents the oxidation of food) and vinegar essence.
Ingredients:
- three kilograms of honey agarics;
- 1.5 liters of water;
- a salt spoon of 70% vinegar (essence);
- 100 grams of sugar;
- 100 grams of salt;
- ½ teaspoon cinnamon
- 10 pieces of black peppercorns;
- 50 grams of odorless vegetable oil.
Step-by-step cooking recipe:
Peel the mushrooms, fill them with cold water and leave for 30 minutes. After the indicated time, rinse the mushrooms and discard in a colander or sieve.
Pour a couple of liters of water into the saucepan (they are not indicated in the recipe) and put it on fire. As soon as the water boils, dip the mushrooms in it and boil for about 10 minutes. Drain the mushroom broth.
Prepare the marinade, that is, combine all of the above ingredients, with the exception of vinegar essence and oil, in a deep bowl. Put honey mushrooms in it and put it on fire. As soon as the marinade boils, boil the mushrooms in it for 30 minutes (during the cooking process the water will boil slightly), then transfer the product to a sterilized jar, pour a tablespoon of vinegar into it, and then pour vegetable oil on top. Close the jar with a plastic lid. After the contents of the container have cooled, put the jar in the refrigerator. After opening the product, you need to eat it in the next three days.
Pickled honey mushrooms with cinnamon
If you want to pickle honey mushrooms so that they acquire an original taste, then use cinnamon when preserving the product. This seasoning, together with vinegar, gives the mushrooms a special astringency. In addition, the blanks themselves, in the jars of which you can see cinnamon sticks, look more presentable and appetizing.
Ingredients:
- two kilograms of honey agarics hats;
- litere of water;
- 40 grams of granulated sugar;
- 20 grams of salt;
- 3 peas of black and allspice,
- three carnation buds,
- two sticks of cinnamon (it is undesirable to replace it with a seasoning in powder),
- one tablespoon of 70% vinegar.
Step-by-step cooking recipe:
Add all prepared spices to boiling water with the exception of vinegar (it is undesirable to boil it, as it loses its properties at high temperatures), boil the mixture for five minutes and set aside. Once the marinade has cooled to 50-60 degrees, add vinegar to it.
Throw fresh mushrooms into cold water and put on fire. After boiling, boil the mushrooms for about five minutes, then discard them in a colander (this step is necessary to further cleanse the product from debris, but it is optional and can be skipped if desired). Pour the second portion of cold water over the mushrooms, add salt and cook until the mushrooms are at the bottom of the dish. Put the boiled mushrooms with a spoon with holes in the jars, filling the container to ⅔ of the height, then fill them with the previously prepared marinade.
Put a special cotton napkin or silicone mat on the bottom of a high saucepan, and on it - jars of mushrooms. Pour enough water into the pot so that it does not reach the edges of the cans by about one and a half centimeters. Put the pan on fire, sterilize the contents of the cans for 30 minutes after boiling the water. Roll up the jars with sterilized lids.
Pickled honey mushrooms with garlic
This canned product has an interesting garlic flavor. If desired, you can also put dill seeds in the blank.
Ingredients:
- kilogram of honey agarics;
- two tablespoons of salt;
- five peas of allspice;
- 1 ½ tablespoons of salt
- two carnation buds;
- Bay leaf;
- a teaspoon of vinegar essence;
- six to eight cloves of garlic.
Step-by-step cooking recipe:
Peel the mushrooms, cook them until cooked in salted water, discard in a colander. Pour a liter of water into a saucepan or stewpan, add all the ingredients except vinegar to it. Put honey mushrooms in the resulting cold marinade, boil them for about 15 minutes and remove from heat.
Season the product with ordinary vinegar, mix and immediately place in small sterilized jars (when unfolding, try to put at least two cloves of garlic in each jar). Put the blanks on sterilization for 20 minutes (in a pot of water), then roll them up with metal lids.
Tip: for pickling honey agarics, it is better to take small jars, the maximum volume is 800 ml, the minimum is 300 ml. It is impractical to use larger or smaller containers.
Pickled honey mushrooms with citric acid for the winter
Honey mushrooms, during the conservation of which citric acid was used, have a softer smell. The vinegar aroma, although present, sounds much softer. If you decide to pickle mushrooms according to this recipe, then be sure to observe the proportions of the ingredients, because if you do not do this, the taste of the finished product can be disappointing.
Ingredients:
- 500 ml of water;
- one kilogram of mushrooms;
- five to seven grams of salt;
- ½ tablespoon sugar;
- three peas of allspice;
- carnation bud;
- ½ teaspoon citric acid;
- 100 ml of 6% vinegar.
For the "broth":
- litere of water;
- 50 grams of salt;
- ¼ teaspoon of citric acid.
Preparation:
Boil water, dilute salt and citric acid in boiling water. Put the mushrooms in the mixture and cook until tender, removing the foam that forms on the surface of the water during cooking.
Sterilize half liter cans and metal lids. Spread the mushrooms carefully with a spoon in a prepared container.
Mix water (500 ml) with salt, granulated sugar, seasonings, vinegar and citric acid, bring the mixture to a boil and pour it over the mushrooms in the jars. Sterilize cans with blanks for 20 minutes (the sterilization time is indicated for cans with a volume of 500 ml. If the container has a larger volume, then sterilization should be longer). Roll up the marinades.
Trick: you can pickle honey mushrooms without vinegar, but then more citric acid should be used in the recipe, namely a full teaspoon. The taste of the appetizer, although it will differ from the preparation for the preparation of which vinegar was used, is insignificant.
