Pickled honey mushrooms are a delicious appetizer popular in many countries of the world. Mushroom preparation can be bought at the store, but it will be inferior in taste to mushrooms cooked at home. It is easy to preserve them, the main thing is to find a good recipe.
Pickled mushrooms
These mushrooms are preserved in two ways - cold and hot. Both options allow you to prepare a fragrant, savory snack for the winter. It is important to remember that the taste of honey agaric depends entirely on the marinade. Therefore, it must be cooked strictly following the recommendations prescribed in the recipe.
Ingredients:
- 1 kg of honey agarics;
- 2 tsp sunflower oil;
- 1 l. water;
- 1 tbsp. l. vinegar essence 70% or 10 tbsp. l of table vinegar 9% - to choose from;
- 1 tbsp. l. granulated sugar;
- 1 tbsp. l. table salt;
- 1 bay leaf;
- 3 black peppercorns;
- 2 cloves of garlic;
- 2 carnations.
Cooking instructions
- Clear mushrooms from forest debris. Clean them, wash them.
- Soak honey mushrooms for 1 hour in cold water.
- Place the mushrooms in a saucepan. Add water, salt. Bring the marinade to a boil.
- Cook for 40 minutes, removing the froth. The mushrooms should sink to the bottom.
- Throw the mushrooms in a colander, rinse under running water.
- Pour fresh water into a saucepan, add granulated sugar, salt, bay leaf, peppercorns, cloves.
- Bring the marinade to a boil. Pour in 1 tbsp. l. vinegar essence.
- Put mushrooms into boiling brine. Cook for 10 minutes over medium heat.
- Peel the garlic. Divide each clove into several pieces.
- Put the garlic in sterile jars. Send honey mushrooms there with marinade.
- Add a little sunflower oil to each jar.
- Cover the jars with lids. Twist. Put the container upside down, wrapped in a blanket. Leave to cool completely.
Honey mushrooms - lick your fingers
Cooking such mushrooms is not difficult, and the result will exceed all expectations.
Ingredients:
- 1, 5 kg honey agarics;
- 1, 2 water;
- 1 tbsp. l. salt;
- 1, 5 Art. l. granulated sugar;
- 50 ml of vinegar 9%;
- 2 bay leaves;
- 6 peas of allspice;
- 3 carnations;
- 2 dill umbrellas;
- 2 currant leaves.
Cooking instructions
- Clean mushrooms from forest debris. Wash the mushrooms thoroughly.
- Pour water into a saucepan, add salt. Boil.
- Send the mushrooms to the pot. Cook for 5 minutes.
- Drain the water.
- Sterilize jars and lids.
- Pour fresh water into a saucepan and bring to a boil. Send honey mushrooms there.
- As the foam appears, it is necessary to remove it.
- Add salt, granulated sugar, pepper, cloves, bay leaves to the mushrooms (it will need to be removed after 5 minutes so that bitterness does not appear).
- Cook mushrooms for 25 minutes. During this time, they will sink to the bottom.
- Add vinegar, stir. Remove the pan from the heat.
- Arrange the mushrooms in jars without marinade.
- Add dill umbrellas, currant leaves to the pan to the brine and cook for 2 minutes.
- Pour the marinade over the mushrooms. They must be completely covered with liquid.
- Roll up the banks. Put them upside down, wrapped in a blanket.
These mushrooms should be stored in a cool place. A cellar or refrigerator is ideal.
