Pickled honey mushrooms for the winter - 10 recipes in jars with step by step photos

Pickled mushrooms: a simple recipe in banks at home

Pickled mushrooms can be quickly and tasty prepared for the winter. Crispy mushrooms serve as an appetizing snack that complements any homemade meal.

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  Honey mushrooms are thoroughly cleaned of dirt, small branches and leaves. Wash it, then fill it with clean water, boil for 5 minutes. Then we put it in a colander, rinse and let the water drain.
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  Re-fill the mushrooms with cold water, expect to boil, but cook for 25-30 minutes. Then we discard it in a colander and leave it for a while. During the second boil, add a little salt to taste.
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  Cooking the marinade. Pour two liters of cold water into a saucepan, mix salt and sugar in it, add black peppercorns, chopped garlic and bay leaf. Boil, cook for 3-5 minutes and turn off the stove.
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  We sterilize the jars. We evenly spread the mushrooms in them and immediately fill them with hot marinade. Add vinegar essence, close the blanks with lids and send them for storage. Ready!

Pickled honey mushrooms with vinegar

Honey mushrooms marinated with vinegar are an ideal preparation for long storage. Mushrooms can be served as a cold appetizer, as well as an addition to hot dishes at any time of the year.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings - 2 cans

Ingredients:

• Honey mushrooms - 2 kg.
• Salt - 2 tablespoons
• Water - 1 liter.
• Bay leaf - 2 pcs.
• Black peppercorns - 3 pcs.
• Vinegar 9% - 2 tablespoons

Cooking process:

1. We sort out and wash young summer mushrooms. Fill with water and place on the stove.
2. We are waiting for the water to boil. Then we drain the boiling water and rinse the mushrooms again.
3. Separately heat a liter of water with salt.
4. After boiling, pour in two tablespoons of vinegar.
5. Put the mushrooms in the boiling marinade, mix.
6. Cook for 20 minutes. We make the fire smaller and constantly remove the foam.
7. We sterilize jars and lids. Place the dishes in a large pot of boiling water and keep them there for about 10 minutes.
8. Pour mushrooms in the marinade into sterilized jars.
9. We close the blanks with lids, let them cool and send them for storage. Ready!

Pickled mushrooms without vinegar for the winter

Honey mushrooms are one of the most popular and easily harvested mushrooms for the winter. Moreover, this can be done without using vinegar. In this case, a delicate snack can complement many homemade dishes.

Cooking time: 1 hour

Cooking time: 40 minutes

Servings - 2 cans

Ingredients:

• Honey mushrooms - 1 kg.
• Salt - 1 tablespoon
• Water - 100 ml.
• Bay leaf - 1 pc.
• Black peppercorns - 4 pcs.
• Vegetable oil - 1 tablespoon
• Citric acid - 1 tsp

Cooking process:

1. We clean honey agarics from dirt, cut off parts unsuitable for food. Rinse, fill with water and boil for 10-20 minutes.
2. Pour honey mushrooms with new water, bring to a boil again. We make the stove smaller, add salt, spices and citric acid. Cook for another 30 minutes, stirring occasionally and skimming.
3. We sterilize the jars and pour the hot mushrooms in the marinade into them. Pour a small amount of vegetable oil on top and cover with lids. Ready!

Pickled mushrooms without sterilization for the winter

Appetizing pickled mushrooms without sterilization are ideal for those who like quick and simple preparations. The appetizer is stored for a long time and will be glad to diversify your table at any time of the year.

Cooking time: 1 hour

Cooking time: 40 minutes

Servings - 2 cans

Ingredients:

• Honey mushrooms - 1 kg.
• Salt - 1.5 tablespoons
• Water - 100 ml.
• Bay leaf - 4 pcs.
• Dill - 2 umbrellas.
• Carnation - 4 pcs.
• Black peppercorns - 4 pcs.
• Vinegar 9% - 60 ml.
• Vegetable oil - 1 tablespoon

Cooking process:

1. We sort out the mushrooms, throw them away if we see signs of worminess. Then rinse the product thoroughly. Fill with water and put on fire.
2. Let's prepare the necessary spices for the marinade. Add them to a saucepan with mushrooms and cook over low heat for 40 minutes.
3. Pour the hot spicy blank into scalded jars. Add vinegar, vegetable oil and close with clean nylon caps.
4. Let the pickled mushrooms cool in a jar, then store them in the refrigerator or other suitable cool place. Ready!

Pickled mushrooms in Korean

Delicious and crunchy Korean mushrooms will appeal to a spicy lover. An original pickled appetizer can be easily prepared for the winter. Mushrooms will not only complement your home table, but also decorate it with their presence.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 3 cans

Ingredients:

• Honey mushrooms - 2 kg.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 3 cloves.
• Salt - 1.5 tablespoons
• Sugar - 1 tablespoon
• Water - 100 ml.
• Bay leaf - 4 pcs.
• Dill - 2 umbrellas.
• Carnation - 4 pcs.
• Black peppercorns - 4 pcs.
• Vinegar 9% - 60 ml.
• Vegetable oil - 1 tablespoon

Cooking process:

1. We wash and clean the mushrooms. Then we boil them in clean water for 15-20 minutes.
2. We drain the water and put the mushrooms in a pan with 100 ml. water with salt, sugar and vegetable oil. Stir and simmer for 5-10 minutes over very low heat.
3. We clean the onion and cut it into small cubes.
4. Partly grate the carrots and partly chop. Grind the garlic in any convenient way.
5. Add vegetables to the mushrooms and continue cooking for 20 minutes. Turn off. At the end of cooking, add vinegar and stir.
6. Pour some liquid from the pan into a separate plate. Add cloves, peppercorns and bay leaves to it. Stir the marinade.
7. We sterilize the jars. We spread mushrooms with vegetables in them, pour it all with spicy marinade. We close the lids. The appetizer is ready!

Pickled mushrooms under a nylon lid

Honey mushrooms are easily and quickly harvested for the winter. In addition, mushrooms can be closed with a nylon lid, which will not affect their taste and storage in any way. Try an original recipe for your homemade recipes.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 1 can

Ingredients:

• Honey mushrooms - 1 kg.
• Salt - 1 tablespoon
• Bay leaf - 1 pc.
• Carnation - 4 pcs.
• Black peppercorns - 4 pcs.
• Vinegar 9% - 60 ml.
• Vegetable oil - 1 tablespoon

Cooking process:

1. We carefully sort out the mushrooms and rinse them.
2. We spread the prepared mushrooms in a convenient iron dish, pour half a glass of water.
3. Add salt, peppercorns and cloves. Bring to a boil.
4. Cook for 20-30 minutes, periodically removing the foam.
5. Add bay leaves and vinegar. Mix and remove from the stove.
6. Let the mushrooms cool slightly and steep in spices.
7. Pour the pickled mushrooms into a sterilized jar.
8. Add a spoonful of vegetable oil to the mushrooms.
9. We close the workpiece with a scalded nylon lid and leave to cool.
10. After cooling completely, the mushroom appetizer is ready. Can be served or stored in a cool place.

Pickled honey mushrooms with garlic

Honey mushrooms, popular and beloved by many, will become even more original with the addition of garlic. Prepare a flavored winter snack to accompany your favorite homemade meals all year round.

Cooking time: 1 hour

Cooking time: 40 minutes

Servings - 3 cans

Ingredients:

• Honey mushrooms - 2 kg.
• Water - 1 liter.
• Salt - 1 tablespoon
• Bay leaf - 3 pcs.
• Garlic - 4 cloves.
• Carnation - 4 pcs.
• Vinegar 9% - 60 ml.
• Vegetable oil - 1 tablespoon

Cooking process:

1. Pour a liter of clean water into a deep saucepan. We heat it, add salt, peeled garlic cloves, bay leaves and cloves. Bring to a boil.
2. We pre-sort and wash the mushrooms. We throw them into a boiling marinade.
3. Boil mushrooms for 30-40 minutes over low heat. Remove the foam from time to time. At the end of cooking, add vinegar and vegetable oil.
4. Pour mushrooms with garlic in marinade into clean scalded jars. We close the lids and leave for storage. The fragrant blank is ready!

Pickled honey mushrooms with onions

Honey mushrooms marinated with onions is a ready-made cold dish that will perfectly complement your family table. Mushrooms are easily harvested for the winter, their taste will not deteriorate even after long storage, which will allow you to pamper your relatives with an appetizing snack at any time of the year.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 2 cans

Ingredients:

• Honey mushrooms - 2 kg.
• Water - 3 tbsp.
• Sugar - 1 tsp
• Salt - 1 tsp
• Bulb onions - 1 pc.
• Black peppercorns - 6 pcs.
• Carnation - 6 pcs.
• Vinegar - 2 tablespoons

Cooking process:

1. Thoroughly wash the mushrooms, then boil them in salted water to taste for 30 minutes. We drain and rinse.
2. Combine three glasses of water with salt, sugar and other spices. Simmer over moderate heat for 10 minutes.
3. Chop the onions in any convenient way. You can use rings or cubes.
4. We sterilize the jars. We spread mushrooms and onions in them. Fill with marinade. Add a spoonful of vinegar on top. Close and leave to cool. Ready!

Pickled honey mushrooms with vegetable oil

Fragrant pickled honey mushrooms are a popular appetizer that looks perfect both on the dinner and on the festive table. Prepare mushrooms with vegetable oil to make them even more juicy and appetizing.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 4 cans

Ingredients:

• Honey mushrooms - 2 kg.
• Sugar - 1 tsp
• Salt - 1 tsp
• Garlic - 2 cloves.
• Vegetable oil - 90 ml.

Cooking process:

1. We sort out the mushrooms, carefully clean them of any debris. We rinse.
2. We immerse pure mushrooms in a saucepan. Cut large mushrooms if necessary.
3. Fill the ingredient with four glasses of water. Cook for 10 minutes after boiling. Remove the foam.
4. We wash the mushrooms and fill again with the same amount of water. Add salt, sugar, peeled garlic cloves and vegetable oil. Stir and cook over low heat for 30 minutes.
5. We spread the pickled mushrooms with vegetable oil in sterilized jars. Close and let cool.
6. You can store the workpiece in the refrigerator or other cool place. Serve immediately after cooling, adding fresh aromatic herbs.

Pickled meadow mushrooms

Freshly picked meadow mushrooms are even more popular than other species of the group. They are ideal for preparing in jars for the winter, and then they are served all year round as an original snack.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings - 1 can

Ingredients:

• Meadow mushrooms - 1 kg.
• Salt - 1 tablespoon
• Water - 2 tbsp.
• Bay leaf - 1 pc.
• Black peppercorns - 4 pcs.
• Vinegar 9% - 1 tbsp

Cooking process:

1. We sort out the meadow mushrooms, fill it with cold water and thoroughly wash it from any contamination.
2. Fill the mushrooms with water again, bring to a boil and turn off. We drain the water. We wash the meadow mushrooms again.
3. Pour clean water again. Salt immediately, add pepper and bay leaf. Cook for 30 minutes over low heat. A couple of minutes before the end of cooking, pour in the vinegar and mix.
4. Pour marinated meadow mushrooms into a clean scalded jar. It can be pre-sterilized with the lid. We close and send for storage!