Honey mushrooms: wash and clean small mushrooms correctly. Pickled mushrooms

More than a dozen species of mushrooms belong to the genus Agaric, which grow on stumps, living and dead wood. Their color is from honey brown to dark gray and even olive, in the center of the cap is slightly darker than at the edges. Honey mushrooms grow in groups, often fused with the bases of the legs with each other. The cap of the mushroom is small in size - from 3 to 8 cm, the leg is up to 10 cm in length.

Honey mushrooms are eaten in salted, pickled, fried, boiled and dried form.

Useful properties of pickled mushrooms

Pickled mushrooms are valued in cooking not only because of the pleasant palatability. In addition, they are also very useful for the body.

• Pickled mushrooms - low-calorie product. These mushrooms should be included in your diet for anyone who cares about the harmony of the figure. The calorie content of pickled mushrooms is only 22 kcal per 100 grams.
• Mushrooms contain proteins, up to 80% of which are easily absorbed by the body.
• Pickled mushrooms are a source of vitamins B 1 , B 2 , C, PP and minerals: potassium, magnesium, phosphorus, calcium.
• With regular consumption, mushrooms prevent the development of cancer and cardiovascular diseases.
• Despite the fact that mushrooms are 80% water, they contribute to the removal of excess fluid from the body, normalize metabolism, and therefore contribute to weight loss.
• Honey agaric is widely used in traditional medicine for the treatment of thyroid diseases.

Why are mushrooms harmful?

Pickled mushrooms - delicious and useful mushrooms. But still, their consumption in some cases should be limited.

• Real, edible mushrooms are often confused with false ones and mixed during pickling or canning. Therefore, inexperienced mushroom pickers have a risk of poisoning, sometimes fatal.
• Mushrooms, including mushrooms, are contraindicated for use by children under 12 years of age.
• Pickled mushrooms contain vinegar, which is especially harmful to people with diseases. gastrointestinal tract, gastritis and ulcers.

Marinade for mushrooms

The marinade gives the mushrooms a special taste. It depends on him how mushrooms will taste like: spicy, sweet and sour or spicy. When preparing a marinade, spices play a major role. Garlic, black peas and bay leaf, coriander, horseradish, dill and cloves give marinated mushrooms a special piquancy. But you shouldn't get carried away with them. In the marinade, everything should be in moderation: salt, sugar, and spices.

Pickled mushrooms are canned with the addition of vinegar. It stops all fermentation processes and prevents the product from spoiling. And the marinade is the soil for experiments. By adjusting the amount of spices, you can give the mushrooms unique taste and aroma.

Harvesting mushrooms for the winter

Among the different methods of harvesting mushrooms for the winter, canning is most often used. This process is simple, and the result will please even the most inveterate gourmets.

Before proceeding with canning, mushrooms must be properly prepared. To do this, they are soaked for several hours in cold water with salt and citric acid. This will greatly facilitate the preparation of mushrooms. Salt in this case will allow you to clean mushrooms from various litter, which, under its influence, will float to the surface of the water, and will not allow the mushrooms to darken.

Mushrooms can be preserved whole or just the caps. The legs are again fibrous, but from them it turns out delicious caviar and mushroom sauce.

Prepared mushrooms are boiled twice. First, the mushrooms are boiled for 10 minutes after boiling, then the water is drained. The second time, mushrooms are boiled for 30 minutes to an hour, until they begin to sink to the bottom of the pan. The water from the mushrooms is drained again. Boiled mushrooms are laid out in sterile jars, poured with pre-prepared marinade and rolled up with lids.

Pickled mushrooms are stored in a cool place for no more than one year. About 1 liter of canned product is obtained from 1 kg of mushrooms.

A simple recipe for pickled mushrooms

This is one of the most simple recipes cooking mushrooms. It will require traditional spices and a minimum of effort, and the result is elastic and crispy mushrooms.

First you need to prepare mushrooms (1 kg), 2 tbsp. tablespoons of sugar and salt, a tablespoon of concentrated 2 pieces of peas, bay leaf and garlic cloves, 5 cloves and 1 liter of water for marinade.

It is important to observe the amount of spices in order to get really tasty pickled mushrooms.

The step by step preparation is as follows:

1) Pour honey mushrooms cold water, add salt, citric acid. Clean mushrooms from litter by changing the water several times.

2) Boil mushrooms: first 10 minutes, then drain the water and another 30-40 minutes until the mushrooms sink to the bottom.

3) Throw the cooked mushrooms into a colander. Drain the decoction.

4) Prepare the marinade. Pour 1 liter of water into the pan, add dry spices and garlic. When the marinade boils, add a tablespoon of vinegar essence to it and lower the mushrooms. Boil all ingredients together for another 10 minutes.

5) Arrange mushrooms in sterile jars and roll up. After cooling, store in a dark, cool place.

Pickled mushrooms prepared according to this recipe are moderately sweet and salty. The taste is pleasant, slightly spicy, with a slight aroma of fragrant spices.

How to pickle frozen mushrooms

Those who do not personally collect mushrooms and are afraid to buy them from strangers will like the recipe for marinating frozen mushrooms. You can always find them in the supermarket, in the section that sells other frozen vegetables. The main advantage of such mushrooms is that they do not need to be washed and cleaned, which means that the cooking process will take much less time.

To prepare a liter jar of mushrooms according to this recipe, you will need 1 kg of mushrooms, 2 tbsp. spoons of sugar and salt, a glass of vinegar, allspice peas (10 pieces), cloves (5 pieces), bay leaf (3 pieces), garlic (3 cloves), water (1 l).

Step by step preparation:

1) Dip in boiling water and boil for 10 minutes.

2) At this time, marinade should be prepared in another saucepan. To do this, boil 1 liter of water, add all the spices, including garlic and vinegar. Boil 8 minutes.

3) Select mushrooms from the water with a slotted spoon, drain the broth. Now you can pickle mushrooms. The recipe is simple: dip the mushrooms in the marinade and boil for 8 minutes.

4) Transfer the mushrooms to a liter jar, close with a plastic transparent lid, cool and refrigerate for 24 hours.

5) A day later, pickled mushrooms can be safely served at the table. Bon appetit!

Pickled mushrooms: tasty and very fast

Mushrooms prepared according to this recipe taste like canned for the winter, but they are not pickled for long, only 2-3 days. This recipe has several benefits. Firstly, the mushrooms turn out to be very tasty, and secondly, mushrooms are pickled in a jar, that is, very quickly.

First, a kilogram of mushrooms is soaked in water, cleaned and boiled until tender, not forgetting to change the water. While mushrooms are boiling, it is necessary to prepare the marinade. To do this, add dry spices to 1 liter of water (2 tablespoons of sugar and salt without a slide, 3 pieces of allspice and cloves) and a tablespoon of vinegar essence (without vegetable oil). Throw the boiled mushrooms in a colander, drain the broth. Transfer mushrooms to a liter jar. Pour the marinade over the mushrooms and add 1 tablespoon of vegetable oil on top. Close the jar with a plastic lid, cool and refrigerate for three days.

Honey mushrooms marinated in Korean

Korean cuisine has been popular in Russia for many years. According to her recipes, not only vegetables and meat are marinated, but also mushrooms. Pickled mushrooms, the photo of which is presented below, according to this recipe are moderately sour, with a piquant spiciness.

First, peeled mushrooms (1 kg) are boiled for 10 minutes, then the broth is drained, and again dipped in boiling water with the addition of 2 tablespoons of salt. At this time, you need to prepare the marinade. To do this, add salt (1 teaspoon), sugar (2 tablespoons), crushed garlic (2 cloves), vinegar (3 tablespoons of a 6% solution) and red pepper (½ teaspoon) to a liter of boiling water. Let cool. Mushrooms, boiled for 15 minutes, put in a colander, and then combine with the marinade. In a glass dish lay out in layers: onion cut into thin half rings - mushrooms - onions - mushrooms. Top with marinade, put oppression and send for 8-12 hours in the refrigerator. Bon appetit!

Honey mushroom "Sharp"

Honey mushrooms according to this recipe are spicy due to the addition of horseradish and red to the marinade. hot pepper. They are perfect for the holiday table as an appetizer.

Pickled mushrooms according to this recipe are prepared very simply. They can be preserved or consumed immediately, 2-3 days after pickling. The shelf life of such mushrooms in the refrigerator should not exceed a week.

Mushrooms (1 kg) are boiled in salted water until they begin to sink to the bottom. At this time, a marinade is prepared from spices and vinegar (for 1 liter of water, take 3 tablespoons of vinegar, 2 tablespoons of sugar, 2 teaspoons of salt, 3 pieces of allspice and cloves, a small horseradish root and a chili pepper). Peel and cut the horseradish into pieces, throw the whole pepper into the water. Boil the marinade for 10 minutes. Then add mushrooms thrown into a colander to it. Boil together for another 5 minutes. After that, the mushrooms are laid out in jars. Snack mushrooms in spicy marinade ready. Bon appetit!

Greetings, my wonderful cooks. Mushrooms have a special place among pickles and pickled snacks. After all, they are perfectly combined with both festive meals and with everyday meals. Pickled recipes for making this snack are especially delicious, I have in store for you.

The taste of the snack directly depends on what spices you put in the marinade for mushrooms. Dill, cloves, garlic, black peppercorns and other aromatic additives are used as spices. Yes, and brine can be different taste- sweetish, sour, sweet and sour, etc.

lovers hot snacks can enrich the marinade with chili peppers and horseradish. To spice up the dish, you can add cloves and cinnamon to the brine.

Here are a few marinade options for you. Each of them has its own zest, so cook and try. Only then do not forget to write which appetizer you liked best.

Yes you will need sterile jars. And I have good news - you can sterilize very quickly in the microwave 🙂

Cooking "under the iron lid" - in a hot way

For this winter snack you will need:

• 1 liter of water;
• 6 peas of allspice;
• 3 laurels;
• 2 tbsp Sahara;
• 5 pieces. cloves;
• 3 tsp 70% vinegar essence;
• 4 tsp salt;
• 0.5 tsp cinnamon powder.

We cook the marinade. To do this, boil water and add all the spices here, except for vinegar essence. And then cook for about 3 minutes. Before removing it from the heat, add vinegar and mix everything thoroughly.

Prepared mushrooms (take a couple of kilos, because they are boiled down) pour cold water. And bring the liquid to a boil. Then drain the broth, and fill the mushrooms with cold clean water. We add the brine and cook mushrooms, without stirring, until the water boils. As soon as the liquid boils, the mushrooms must be carefully mixed and the foam carefully removed. It is not difficult to determine the readiness of the mushrooms - they settle to the bottom of the dish.

Banks are covered with iron lids. And, after the snack has cooled, we send the dishes to the refrigerator.

Step by step quick cooking recipe

According to the recipe, this is a pickling method without seaming. For a kilo of mushrooms you will need:

• 0.5 l of water;
• 1 tbsp (without a slide) salt;
• 1 pea allspice;
• 1 PC. lavrushki;
• 1 clove;
• 0.5 tsp citric acid;
• 2 garlic cloves;
• 1 tbsp vegetable oil.

Dip the peeled mushrooms into boiling water and cook for 5 minutes. In this water, you can add a slice of lemon and a little salt. Separately, we prepare the marinade - add citric acid, salt, cloves, pepper and lavrushka to the water. Cool the marinade to a comfortable temperature. Next, add oil and crushed garlic to the gruel. We mix everything well.

We lay out the mushrooms in sterile jars (mushrooms should occupy about 2/3 of the container). And fill them up warm marinade. We cover the dishes with plastic lids, cool the workpiece and send it to the refrigerator.

Caviar under an iron lid for the winter

You will need:

• 10-liter bucket of mushrooms;
• ¼ cup vegetable oil;
• salt;
• 70% vinegar essence(1 tsp per liter of mushroom blank);
• water (for cooking).

Pour the washed mushrooms with water, bring the liquid to a boil and salt. Then boil for half an hour. Next, honey mushrooms need to be thrown into a colander, and then passed through a meat grinder. Then we shift the mushroom gruel into a cauldron, add oil here and simmer. Stir occasionally, otherwise everything will burn. Need to quench when closed lid 40-60 minutes on low heat.

Add salt little by little while cooking. It's just hard to guess the first time, so there is a chance to either undersalt or oversalt the caviar. At the end of the stew, add vinegar essence.

We transfer the finished caviar to sterile floors. liter jars. We cover the dishes with boiled metal lids and roll them up. After the jar you need to turn over and wrap. And when the caviar has cooled, the conservation should be moved to the cellar or closet.

Pickling mushrooms in a hot way

For 5 kg fresh mushrooms For the marinade, take the following ingredients:

• 1.5 liters of water;
• 2 tbsp salt;
• 13-15 pcs. black peppercorns;
• 5 pieces. cloves;
• 3-4 pcs. bay leaf;
• 3 tbsp (without a slide) sugar;
• 5 tbsp 9% vinegar.

Place the cleaned mushrooms in a large saucepan. Fill them with cold water and put the container on fire. Cook over low heat for an hour. During the cooking process, periodically remove the foam with debris that appears on the surface of the liquid. Next, we recline the mushrooms in a colander and rinse them well with clean water.

The marinade is very easy to make. Mix all the ingredients, boil and, reducing the heat to low, cook for 2-3 minutes. Next, immerse the boiled mushrooms in the marinade and cook them over medium heat for about 20 minutes. In order not to waste time while the mushrooms are being prepared, sterilize the jars and scald the lids with boiling water. After spreading the mushroom mixture (honey mushrooms + marinade) in jars and roll up. Be sure to turn the jars over and wrap them.

Delicious mushrooms in their own juice

For a kilo of mushrooms for marinade, stock up on the following set of products:

• a head of garlic;
• 1.5 tbsp Sahara;
• 5 pieces. allspice;
• 5 pieces. cloves;
• 5 pieces. black peppercorns;
• 4 tsp salt;
• 3 tsp acetic 70% essence;
• 2 bay leaves;
• 1 liter of water.

Pour the sorted mushrooms with clean cold water and leave for an hour. Then we thoroughly wash the mushrooms, drain the dirty water, fill it with clean water and boil the mushrooms. The recommended cooking time after boiling water is 20 minutes. Next, drain the broth, rinse the mushrooms with clean water and recline them in a colander.

Meanwhile, cook the marinade. We combine all the components intended for the brine (except vinegar and garlic). Bring this mixture to a boil. Then reduce the heat to low and send the mushrooms to the marinade. Continue cooking for another 10 minutes. Next, remove the dishes from the heat, pour in the vinegar and enrich the mixture with crushed garlic.

Then spread the mushrooms with a slotted spoon in sterile half-liter jars and pour the marinade on top. After the dishes, cover with lids, cool the snack and send it to the refrigerator. I advise you to serve such a delicacy with chopped green onions and olive oil.

Preparing mushrooms for the winter

For 1 kg of fresh mushrooms you need to take:

• 3 pcs. cloves;
• 1 bay leaf;
• 3 tbsp (with a slide) salt;
• 5 pieces. black peppercorns.

Soak mushrooms in cold clean water(it is better to do it at night). Then we wash them well. If there are large ones among them, you can cut them. Next, put the mushrooms in a saucepan and fill with water completely. We put the dishes on the fire and bring to a boil. Then we reduce the flame to small, and cook the product for about 40 minutes.

10 minutes before the end of cooking, salt the water, add lavrushka, pepper and cloves. Then we continue to cook. Then we remove the dishes from the fire and transfer the mushrooms with brine into sterile liter jars. After that, add 9% vinegar to each jar (pour 1 tablespoon of vinegar into a liter container). We twist and wrap the workpiece until it cools.

Nutritional value

The calorie content of these mushrooms is 15.7 kcal. Proteins are in the lead here - there are 1.5 g of them. They are followed by fats - 0.8 g. And then there are carbohydrates - only 0.5 g.

. It also improves eyesight. And it has a beneficial effect on the condition of nails, skin and hair.

Ascorbic acid, which mushrooms are rich in, improves immunity. Also, this vitamin relieves bleeding gums. It also strengthens blood vessels, tightens wounds and prevents tissue destruction.

In addition, this forest product improves thyroid function and restores sleep. And since there are few calories in mushrooms, these mushrooms do not harm the figure. This product is also a wonderful antidepressant. Therefore, if you feel sad, crunch honey mushrooms 🙂 Just do not forget that mushrooms, among other things, also have a laxative effect.

Additional Tricks

You can cook an appetizer not only from fresh, but also from frozen mushrooms. Only in this case, you need to wait until the product is defrosted, and only then marinate the thawed mushrooms.

When boiling mushrooms, use as much water as possible - this will help get rid of the mucus. In addition, remove the foam that floats to the surface of the liquid. She will spoil appearance preparations and its taste.

Any mushrooms perishable product. Therefore, try to process them as quickly as possible. Ideally, this should be done on the day of collection or, in extreme cases, not the next day.

For cooking, it is better to use enameled dishes. The pan should be intact - without chips or damage. Bacteria accumulate in cracks. And the tandem "mushrooms-bacteria" is dangerous.

And yet, do not rush to pour out the broth left after boiling the mushrooms. It can be poured into ice cube trays and frozen. As a result, you will get mushroom bouillon cubes own production. Shop cubes do not compete with them. Add this "mushroom ice" to a sauce or soup, and the dish will acquire an indescribable flavor.

Take a look at the article " recipes with pickled mushrooms". Here you will find many interesting dishes that can be prepared from this snack. You can also send a link to your friends. In general, recharge with positive emotions and create culinary masterpieces. And then unsubscribe in the comments about your "exploits" 🙂 I have everything for today: bye-bye!