Pickled mushrooms for the winter - recipes

Good housewives have pickled autumn mushrooms harvested at home for the winter, turn out to be incredibly tasty. And it doesn't matter what recipe they are prepared: with or without vinegar, sterilized or not. Because pickled mushrooms are a song, delight multiplied by pleasure, an appetizer that is not ashamed to be put on the table if guests suddenly come, and the basis for salad and vinaigrette. And, finally, a wonderful addition to hastily boiled potatoes, if you suddenly do not want to cook, but you need to feed your family.

To collect other mushrooms, you need to work hard, and honey mushrooms grow as a family, and it is a matter of several minutes to collect a basket. It is a pleasure to bend over and turn over each leaf in search of a hidden mushroom.

Pickled mushrooms for the winter - recipes

To pickle mushrooms for the winter at home does not require special skills and knowledge. Following simple recipes, you will get firm, crispy mushrooms.

A couple of tips from me:

It is especially chic when the mushrooms are in a jar of the same size, if not laziness, sort the mushrooms.
For pickling, you can take the whole mushroom, but the legs of honey agarics are usually harsh, so experienced housewives cut off the lower part, although this is not a prerequisite.
From the remaining legs, you can make a delicious appetizer - caviar from honey agaric, one of the recipes, you can see. You can dry the legs and grind them later into powder - you get an excellent mushroom seasoning for sauce and soup.
Honey mushrooms require preliminary boiling (earlier, by the way, they were soaked), boil them for about 10 minutes and drain the water.
Foam will appear - do not be too lazy to remove it - it contains harmful substances.
Do you want to understand that mushrooms are already ready and can be laid out in jars? They will sink to the bottom of the pan - a signal that it's time to start rolling the workpiece.

Seasonings - this is what can diversify the home preparation of honey mushrooms pickled for the winter. I will give a recipe with the addition of cinnamon, see it below. To add it or not is up to you, my recipes are basic, but how to diversify them - here you command the parade.

I must say that when pickling mushrooms, not all spices are suitable. Cloves and garlic are appropriate. You can put a small piece of nutmeg, make a marinade with dill and currant leaves, or add one of the ingredients, and decide for yourself about the amount. But be careful, do not overdo it, otherwise you risk not feeling the taste of the honey mushroom itself.

Pickled mushrooms - a classic recipe

The basic recipe for pickling for the winter, starting from it, each housewife can compose her own, with her favorite spices. You can change the amount of salt and vinegar. The recipe without sterilization, which suits me personally.

Take for every liter of water:

Table vinegar, 9% - 4 tbsp. spoons.
Sugar - 2 tbsp. spoons.
Black and allspice peas, cloves - take 5 pcs.
Bay leaf - 2 pcs.
Salt - 2 tbsp. spoons.
Garlic - 1 clove.

We marinate honey mushrooms according to this recipe:

Boil honey mushrooms for 10 minutes and pour this water.
Next, we cook mushrooms in the marinade: put the mushrooms in water, send spices there, except for garlic with vinegar, cook together for 10-15 minutes.
At the end of cooking, pour in the vinegar and chopped garlic clove. It is better to transfer mushrooms to sterilized jars, then you need to roll them up and wrap them until they cool. A day later, the mushrooms are ready to eat.

If you want to play it safe and are afraid of getting poisoned in winter, do it a little differently (suitable for all recipes for harvesting mushrooms).

After the first cooking, boil the mushrooms a second time. Make the marinade separately - boil the water and put the spices there.
Put honey mushrooms in jars, fill each with marinade and then, covering with lids, sterilize the jars for 30 - 40 minutes.

Honey mushrooms without rolling - a recipe for the winter

One of the conditions for preserving this harvest of pickled mushrooms is storage in the cold.

Honey mushrooms - 5 kg.
Water - 1.5 liters.
Salt and sugar - 100 g each.
Vinegar, essence - 1 tbsp. spoon.
Cinnamon - 0.5 gr.
Vegetable oil - 50 ml.
Black pepper.

We marinate according to this recipe:

Boil the mushrooms in advance, drain the water and put the mushrooms in a saucepan with other water.
Add the spices (without vinegar and vegetable oil), then cook the mushrooms for 20-30 minutes. Do not forget to remove the chaff. At the very end of cooking, pour in the vinegar.
Cool the workpiece, arrange in jars and pour a little vegetable oil into each. Store mushrooms pickled in this way under a regular nylon lid.

Pickled honey mushrooms without vinegar with citric acid

Not everyone loves vinegar, but someone simply cannot, I suggest preparing mushrooms for the winter without vinegar, with the addition of citric acid. The preservative is no worse than others capable of preserving the workpiece, moreover, without affecting its taste, and, possibly, making the marinade more tender.

Take:

Mushrooms.
Seasonings for marinade for 2 cups of water:
Salt - 12 gr.
Sugar - 10 gr.
Allspice - 6 peas.
Cinnamon - 1 gr.
Cloves - 1 stick.
Citric acid - 3 gr.
Table vinegar 6% - 5 tbsp. spoons.

Step by step recipe:

Boil peeled mushrooms, adding a little water. Then drain the water and transfer the mushrooms to clean water, adding spices. Cook for another 15-20 minutes, add citric acid at the end. Ready mushrooms are distributed to banks and rolled up.

Pickled honey mushrooms with dill and currant leaves

I gave both additives in the recipe for pickled mushrooms, you can exclude one of them - the marinade is quite rich and spicy.

Take:

Honey mushrooms - 3 kg.
Water for the marinade - 1.5 liters.
Sugar - 3 tbsp. spoons.
Bay leaves - 10 - 16 pcs.
Garlic - 4 cloves.
Salt - 4 tbsp. spoons.
Cloves - 3 sticks.
Black pepper - 10 pcs.
Table vinegar 9% - 2/3 cup.
Currant leaf or dill umbrellas.

Recipe preparation:

Pre-boil the peeled mushrooms, then, after draining the first water, move them to the marinade.
To make a delicious marinade, add the spices to the water and let it boil.
Cook the mushrooms until cooked. When the mushrooms sink to the bottom of the pan, transfer them to sterilized jars and roll them up. Jars should cool well wrapped.

Happy winter preparations, friends, I hope that the pickled mushrooms cooked at home according to your recipe will decorate the table and delight you and your household immensely. Be healthy. my dears. With love ... Galina Nekrasova.