The most delicious and fragrant wild mushrooms are always considered welcome guests at the festive table. In winter, opening a jar of pickled mushrooms and enjoying their use, we remember the days when we went to the forest and collected these beautiful fruit bodies.
The process of pickling honey agaric practically does not differ from pickling other types of mushrooms. Any housewife, having a basic recipe, will always bring something of her own into the preparation of an appetizer, adding seasonings and spices.
Before proceeding with the processing of honey agarics, you need to know some information on their preliminary preparation. Honey mushrooms are not soaked for a long time, it is recommended to soak them only for 15-20 minutes to get rid of sand and heavy dirt. For pickling honey mushrooms with apple cider vinegar, small mushrooms are selected, not broken or spoiled, it is possible with legs. Some housewives pickle only the hats, and the legs are dried. Then they are ground into mushroom powder for further dressing in soups or sauces.
Honey mushrooms are a bit similar in structure to boletus, have slippery caps, so the marinade turns out to be jelly-like. Boiling in two waters will help to avoid such density. It is worth saying that pickled mushrooms with apple cider vinegar will be an excellent dish for long winter evenings. From 1 kg of fresh mushrooms, 1 liter jar of canned mushrooms is obtained.
I would like to share several recipes for pickling honey agarics with apple cider vinegar, which will not be overlooked by fans of mushroom snacks.
Honey mushrooms marinated with apple cider vinegar in a quick way
Honey mushrooms marinated with apple cider vinegar in a quick way is suitable for those who do not have a lot of time to spend in the kitchen.
Although the option of pickling honey agaric is not at all time consuming, the result is still excellent.
- mushrooms – 2 kg;
- water – 1 l;
- sugar – 3 tbsp. l .;
- salt – 1.5 tablespoons;
- apple cider vinegar – 8 tbsp l .;
- cherry and black currant leaves – 5 pcs.;
- lavrushka – 7 pcs.;
- garlic cloves – 5 pcs.;
- allspice – 8 peas.
To get a rich and bright taste of pickled honey mushrooms, you need to add currant and cherry leaves to the boiling marinade. When placing mushrooms in jars, the marinade can be sieved through a sieve to protect the preservation from rapid deterioration.
Peel the mushrooms, cut off the remnants of the mycelium, rinse and put in boiling water with cherry and currant leaves. Cook over medium heat for 20 minutes and skim.
Drain the water, and put the mushrooms in a colander so that all the liquid is glass.
Pour in new water, let it boil, add sugar, salt, allspice, bay leaf, chopped cloves of garlic.
Boil the mushrooms in the marinade and pour in apple cider vinegar, let the whole mass boil for 15 minutes.
Distribute honey mushrooms in sterilized jars, pour marinade and roll up.
Allow to cool and take to the basement for storage.
How to pickle honey mushrooms with apple cider vinegar and dill
How can you marinate honey mushrooms with apple cider vinegar and dill to make the preparation tasty and aromatic? For the correct ratio of honey agaric and marinade, first the jars are filled with mushrooms, and then the filling is added.
- honey mushrooms – 3 kg;
- water – 2 l.;
- sugar – 4 tbsp. l .;
- salt – 2.5 tbsp. l .;
- apple cider vinegar – 100 ml;
- ground black pepper – 1.5 tsp;
- dill – 2 tbsp. l.
Boil the mushrooms prepared in advance in salted water for 20 minutes, constantly removing the foam with a slotted spoon.
Drain the boiled mushrooms through a sieve and pour them with the water mentioned in the recipe, let it boil for 5 minutes.
Add sugar, salt, ground black pepper and dill seeds to the water, boil for 15 minutes.
Pour in vinegar and simmer everything together for another 10 minutes.
Distribute mushrooms in hot sterilized jars, add marinade and roll up.
After the jars of mushrooms have cooled, take them to the basement.
Can honey mushrooms be pickled with apple cider vinegar and vegetable oil?
Can honey mushrooms be pickled with apple cider vinegar and vegetable oil? Note that the oil in pickled mushrooms makes them softer. In addition, such a snack can be consumed immediately after cooling.
- mushrooms – 2.5 kg;
- vegetable oil – 500 ml;
- apple cider vinegar – 8 tbsp. l .;
- water – 1 l;
- carnation – 4 inflorescences;
- black peppercorns and allspice – 5 pcs.;
- lavrushka – 2 pcs.;
- salt – 2 tbsp. l .;
- sugar – 3 tbsp. l .;
- dill – 3 umbrellas.
Pre-clean the mushrooms, rinse and boil in water with the addition of 4 tbsp. l. salt.
Let the liquid drain through a colander and start preparing the marinade.
In water, mix oil, all the spices offered in the recipe (except apple cider vinegar) and let it boil.
Add honey mushrooms to the marinade, let it boil for 15 minutes and pour in vinegar in small portions so that the boiling brine does not foam too much.
Put the mushrooms in sterilized jars, stir the mass all the time, scooping up with a spoon from the very bottom, so that the oil and vinegar are evenly distributed.
Close with tight plastic lids, allow to cool and take to a cool room.
