Methods for pickling honey agarics: step by step recipes with photos

Honey mushrooms are considered one of the most valuable fruit bodies in the culinary arts of different countries. They are recommended for those on a diet or vegetarian diet. If you know how to cook mushrooms for pickling and carry out this process correctly, guests will never take you by surprise, because a delicious and savory snack will always be at hand.

In order to make a delicious snack for the winter, you need to properly prepare honey agarics for pickling.

Preparing for pickling: how to peel and boil mushrooms

All mushrooms are poured with a large amount of water, all forest debris is removed: the remains of blades of grass and foliage. The lower part of the legs is cut off and sorted by size: small, young and strong mushrooms are best suited for pickling. Sometimes housewives pickle only the hats, cutting off the whole legs. However, they are never thrown away – they are used to make mushroom caviar, pates, sauces, or pickled separately.

Before conservation, it is better to boil the fruit bodies separately. This procedure serves as a guarantee of the safety of the final product. However, how should honey mushrooms be cooked for pickling? After cleansing, they are placed in boiling salted water (1 tablespoon of salt is taken for 1 kg of mushrooms). Boil for 20-30 minutes, depending on the size, constantly removing the formed foam from the surface. When the mushrooms sink to the bottom during cooking, it means that they are cooked. After that, honey mushrooms are ready for the next stage.

The easiest and fastest way to pickle honey mushrooms

The easiest way to pickle honey mushrooms will be to help housewives who do not like to spend a lot of time in the kitchen.

• mushrooms – 2 kg;
• vinegar – 70 ml;
• water – 600 ml;
• salt – 40 g;
• sugar – 60 g;
• bay leaf – 4 pcs.;
• allspice and black pepper – 5 peas each.

Quick pickling of honey mushrooms will take no more than 40 minutes, except for their preliminary boiling. However, some rules must be observed: pickled mushrooms are laid out only in sterilized jars, otherwise the snack will not withstand long storage – it will deteriorate.

1. Honey mushrooms boiled in advance and drained from excess liquid are poured with water from the recipe.
2. Allow to boil for 5 minutes and add salt, sugar, vinegar, bay leaf and a mixture of peas.
3. Stir and simmer for 20 minutes over low heat.
4. Distribute in sterilized jars with a capacity of 0.5 liters and pour hot marinade to the very top.
5. Roll up with metal lids, turn it upside down and wrap it with a blanket until it cools completely.

This blank can be stored in the refrigerator or on a glazed balcony.

Correct pickling of honey agarics without rolling

Marinating honey agaric without seaming will be in no way inferior to blanks that are fermented with metal lids.

However, it should always be remembered that if there is a lack of certain ingredients or spices, then this can affect the taste of the mushrooms and their shelf life.

• mushrooms – 1.5 kg;
• water (for marinade) – 500 ml;
• citric acid – ½ tsp;
• salt – 30 g;
• sugar – 50 g;
• allspice – 4 pcs.;
• ground black pepper – 1 tsp;
• bay leaf – 4 pcs.;
• garlic cloves – 4 pcs.

Correct pickling of honey agarics without rolling implies compliance with all the rules of step-by-step instructions.

1. Honey mushrooms are cleaned, washed and part of the leg is cut off.
2. Pour in water and cook for 20-25 minutes, constantly removing the foam from the surface.
3. Meanwhile, the marinade is being prepared: sugar and salt are mixed in hot water, stirred until the crystals dissolve.
4. Cook for 3 minutes and add the remaining spices and spices, let the marinade boil.
5. Honey mushrooms are introduced and cooked over low heat for 30 minutes, also removing the formed foam with a slotted spoon.
6. Distribute in warm sterilized jars and close with tight plastic lids.
7. Allow to cool completely, refrigerate and store for no more than 3 months.

Hot pickling of mushrooms

Hot pickling honey agaric is an excellent option for harvesting mushrooms for the winter. This method helps the fruiting bodies to reveal all their taste and aroma.

And besides, instead of the traditional vinegar, we will use another preservative – citric acid.

• mushrooms – 2 kg;
• water – 700 ml;
• citric acid – ½ tsp;
• sugar – 60 g;
• salt – 40 g;
• dill umbrellas – 3 pcs.;
• black and allspice pepper – 4 peas each;
• bay leaf – 3 pcs.

Boil the pre-cleaned mushrooms in salted water for 20-25 minutes, remove them in a colander and rinse under running water.

1. While the mushrooms are draining off excess liquid, prepare the marinade.
2. In hot water we combine salt, sugar, all spices, except citric acid.
3. Let it boil for 10 minutes and put the boiled mushrooms.
4. Cook for 10 minutes, add citric acid and boil again for 15 minutes.
5. We put the mushrooms in prepared sterilized jars, and filter the marinade.
6. Let the strained marinade boil and pour into jars with mushrooms.
7. We close it with tight plastic lids (can be screwed) and leave at room temperature for 2 days.
8. After cooling, we take it to the basement for long-term storage.

Recipe for pickling forest hemp mushrooms

Many housewives often resort to cold pickling mushrooms at home, and this has its advantages.

The recipe for cold pickling of wild mushrooms gives the appetizer a beautiful transparent marinade with a pleasant, delicate taste. This option is especially well suited for preserving hemp honey agarics.

• mushrooms – 2 kg;
• water – 1 l;
• garlic cloves – 5 pcs.;
• vinegar 9%;
• salt – 40 g;
• sugar – 60 g;
• oregano – ½ tsp;
• bay leaf – 5 pcs.;
• white and black pepper – 6 peas each.

The recipe for cold marinating hemp honey agaric should be prepared in stages:

1. Boil peeled and washed mushrooms in water for 20 minutes, constantly removing the foam.
2. Put in a colander, rinse with hot water, drain well and place in sterilized jars.
3. While the mushrooms are draining, prepare the marinade: put a pot of water on the fire, let it boil.
4. Add salt, sugar, chopped garlic and all spices except vinegar.
5. Let it boil for 3-5 minutes and pour into the jars, where honey mushrooms are already 'waiting'.
6. Pour 1 tbsp into each jar. l. vinegar, cover with metal lids, allow to cool completely and only then roll up.

Pickling honey agarics with citric acid without vinegar

Many housewives do not like acetic acid in preparations for the winter, so they prefer pickling honey mushrooms without vinegar.

We offer the option of pickling honey mushrooms with citric acid, which will appeal to everyone, since the appetizer will turn out to be even more tender.

• mushrooms – 1 kg;
• water – 1 l;
• salt – 3 tsp. without top;
• sugar – 1.5 tbsp. l .;
• citric acid – ½ tsp;
• carnation – 2 inflorescences;
• coriander – a pinch.

1. We clean the mushrooms from forest debris, cut off the lower part of the leg, rinse and put it in boiling water.
2. Cook for 20 minutes and add salt, sugar, cloves, coriander.
3. We continue to cook for another 20 minutes, and then add citric acid.
4. We distribute honey mushrooms in sterilized jars, close with tight plastic lids and warm them with a blanket.
5. We leave it to cool completely and only then take it to the basement or cellar. After 10 days, the mushrooms are completely ready to eat.

The classic recipe for pickling honey mushrooms with bay leaf

Pickling honey mushrooms in the classical way is the most common preservation option.

By slightly changing the set of spices and herbs in the recipe, you can prepare a completely different workpiece with a new taste and aroma.

• mushrooms – 2 kg;
• water (for marinade) – 1 l;
• vinegar – 120 ml;
• salt – 50 g;
• sugar – 60 g;
• bay leaf – 5 pcs.;
• black peppercorns – 8-10 pcs.;
• carnation – 4 inflorescences.

The classic recipe for pickling honey mushrooms can be easily prepared by following the step-by-step instructions.

1. We clean the mushrooms from dirt, rinse and put in boiling water.
2. We boil for 25-30 minutes, until they sink to the bottom, put it in a colander to completely drain off excess liquid.
3. We wash the mushrooms, let them drain again and fill with clean water, bring to a boil.
4. Boil for 15 minutes and add all the spices and herbs.
5. Stir and cook over low heat for 15 minutes.
6. Put honey mushrooms in sterilized jars and fill them with marinade in which they were cooked.
7. We roll up the lids, turn over and cover with an old blanket or down jacket.
8. The honey agaric should cool down at a slow pace in the warmth.
9. After the cans have cooled, we put them in the basement for the whole winter or until necessary.

The most delicious recipe for pickling honey mushrooms with garlic and cilantro

Many consider the option with the addition of garlic and cilantro to be one of the most delicious recipes for pickling honey mushrooms.

This appetizer will appeal to lovers of spicy dishes.

• mushrooms – 2 kg;
• salt – 50 g;
• sugar – 70 g;
• garlic cloves (medium) – 15 pcs.;
• vinegar 9% – 80 ml;
• vegetable oil – 50 ml;
• water – 800 ml;
• black peppercorns – 8 pcs.;
• bay leaf – 4 pcs.;
• cilantro – 5 branches.

We will do the process of pickling honey mushrooms with garlic and cilantro, following step by step instructions.

1. Cleaned from forest debris and washed mushrooms, add to boiling water, boil for 20-25 minutes.
2. Throw on a sieve and leave for 30 minutes to drain water.
3. In the water specified in the recipe, combine all the spices, except cilantro, let it boil for 5-7 minutes and add honey mushrooms.
4. Boil for 30 minutes over low heat, and 10 minutes before the end put chopped cilantro in the marinade.
5. Pour the mushrooms together with the marinade into sterilized jars.
6. Close with tight lids and warm with an old blanket until the cans are completely cooled.
7. Take out to the basement and store no more than 8-10 months. at a temperature of + 10 ° C.

Recipe for pickling autumn mushrooms with 9% vinegar

The option of marinating honey mushrooms with 9% vinegar will help you make an excellent appetizer that will decorate any festive table.

This recipe is suitable for pickling autumn mushrooms – the most popular among mushroom pickers.

• mushrooms – 1 kg;
• water – 500 l;
• table vinegar 9% – 40 ml;
• salt – 1/2 tbsp. l .;
• sugar – 1.5 tbsp. l .;
• bay leaf – 3 pcs.;
• allspice and black pepper – 5 peas each;
• cardamom – 1 pc.

1. Honey mushrooms are cleaned, washed and boiled in water for 15 minutes. In this case, it is necessary to constantly remove the foam formed on the surface.
2. Sugar and salt are introduced, everything is boiled for 7-10 minutes and all other spices are added.
3. Allow to simmer for another 10 minutes, turn off the stove and leave mushrooms in the marinade.
4. After cooling to + 30 ° С, the mushrooms are distributed in jars, filled with marinade and closed with tight lids.

This blank can be left in the refrigerator or on the balcony.

Marinating boiled honey mushrooms with onions and cardamom

Methods for pickling mushrooms are very different.

Therefore, we suggest preparing an appetizer according to a recipe, in which onions and cardamom are added.

• honey mushrooms (boil) – 2 kg;
• onions – 8 pcs.;
• water – 600 ml;
• cardamom – 2 pcs.;
• salt – 50 g;
• sugar – 70 g;
• vinegar – 50 ml;
• bay leaf – 5 pcs.

Marinating boiled mushrooms with onions and cardamom follows the following step-by-step recipe:

1. To begin with, we make a marinade: combine salt, sugar, vinegar, cardamom and bay leaf in water.
2. Immerse the boiled mushrooms in the cooked boiling marinade, cook for 20 minutes over low heat.
3. Put onion and pickled mushrooms cut into thin rings in pre-sterilized jars, and then pour hot marinade.
4. Put in a saucepan with hot water, before that, put a kitchen towel on the bottom so that the jars do not burst from the temperature.
5. Sterilize over low heat for 30 minutes, roll up, let cool and take to the cellar or basement.

The best recipe for pickling honey agarics under nylon lids

For many gourmets, the option with Korean seasoning is considered the best recipe for pickling honey mushrooms.

What is the right way to do this serious process so that all your family members and guests like an excellent snack?

• mushrooms – 2 kg;
• water – 600 ml;
• salt – 2 tbsp. l .;
• sugar – 3 tbsp. l .;
• vinegar 9% – 100 ml;
• garlic cloves – 8 pcs.;
• peppercorns – 7 pcs.;
• Korean seasoning for vegetables – 2 tbsp. l .;
• vegetable oil – 50 ml.

In this version, there is one caveat – pickling honey agaric is carried out under nylon caps.

1. Honey mushrooms are cleaned, most of the legs are cut off, washed in water and boiled for 20-25 minutes.
2. They are taken out and laid out on a sieve to glass.
3. A spicy marinade is being prepared: all spices are combined in water, except for vinegar, garlic and Korean seasoning, and brought to a boil.
4. Honey mushrooms are introduced, boiled for 15 minutes over medium heat.
5. Chopped garlic is added, vinegar and oil are poured in, Korean seasoning is added.
6. The mushrooms are boiled for another 15 minutes, laid out in jars and topped up with marinade.
7. Closed with tight plastic lids and covered with a warm old blanket.
8. Time is given for complete cooling, and only then the cans are taken out into a cool room.

Pickling honey agarics with dry mustard

The recipe for step-by-step pickling of honey agarics, in which dry mustard is used, will be appreciated not only by lovers of delicious mushroom dishes.

• mushrooms – 2 kg;
• water – 1 l;
• dry mustard – 1 tbsp. l .;
• vinegar 9% – 100 ml;
• garlic cloves – 6 pcs.;
• sugar – 60 g;
• salt – 40 g;
• bay leaf and allspice, 4 pcs.;

We suggest following the step-by-step recipe for pickling honey agarics with photos that will show the entire cooking process.

We clean the honey agarics from forest debris and pollution, wash them in water.

We spread the mushrooms in water, boil for 15 minutes, constantly removing the foam.

Add chopped garlic, bay leaf, allspice, salt, sugar and vinegar. Boil over low heat for 30 minutes and turn off the stove.

Put honey mushrooms in sterilized jars with a slotted spoon, sprinkling them with dry mustard.

Pour marinade up to the top of the jar and cover with metal lids, put in hot water on a kitchen towel and sterilize over low heat for 30 minutes.

Close with lids, let cool under a blanket and put in the refrigerator.

Pickling honey mushrooms in a marinade with wine vinegar

To prepare a delicious mushroom snack for the winter with wine vinegar, every housewife should know how to cook a marinade for pickling honey agarics.

This knowledge will help secure your future snack from 'exploding'.

• mushrooms – 1 kg;
• water – 500 l;
• salt – 30 g;
• sugar – 50 g;
• wine vinegar (white) – 50 ml;
• black peppercorns and allspice – 5 pcs.;
• carnation – 2 buds;
• garlic cloves – 4 pcs.

First you need to determine how to clean mushrooms for pickling, because this can also affect the quality of the harvest. For this option, you can leave only the mushroom caps, and use the legs to prepare another dish.

1. We clean the mushrooms from forest debris, cut off the legs completely and wash them.
2. Prepare the marinade from all ingredients, except for wine vinegar, let it boil for 3-5 minutes.
3. Put the mushrooms in the marinade and simmer for 40 minutes over low heat.
4. Pour vinegar in a thin stream, boil for another 15 minutes.
5. We take out the mushrooms and put them in prepared jars.
6. Let the marinade boil again and pour it into jars.
7. We close it with tight lids, wrap it with a blanket or down jacket and leave it for 2 days.
8. We take it out into a cool room or leave it in the refrigerator.

Pickling honey agarics in brine with cloves and dill

We offer an interesting recipe with a photo of marinating honey agarics with cloves and dill.

This option will really surprise guests with its delicate taste.

• mushrooms – 1.5 kg;
• water – 700 ml;
• carnation – 7 buds;
• salt – 30 g;
• sugar – 50 g;
• black pepper – 5 peas;
• vinegar 9% – 1 tbsp. l .;
• garlic cloves – 4 pcs.;
• dill umbrellas – 4 pcs.

1. We clean the mushrooms, cut off the lower part of the leg and boil in water for 20 minutes.
2. Pickling brine for honey agaric is prepared in this way: dissolve salt, sugar and all spices in hot water, except vinegar and garlic.
3. After boiling the marinade, add vinegar and garlic cut into slices, cook for 5-7 minutes.
4. We remove the mushrooms from the water and add them to the boiling marinade, cook for 20 minutes.
5. We put them in sterilized jars, removing only the dill umbrellas and cloves.
6. Fill with marinade, roll up the lids and cover with an old blanket.
7. After complete cooling, we take it to the cellar or leave it on the balcony.

Pickling honey agarics with barberry

The recipe for cooking mushrooms by means of pickling will delight your household.

Especially if you make the appetizer original by adding dry barberry berries to it. This ingredient will make the preparation not only 'exclusive', but also very aromatic and tasty.

• mushrooms – 2 kg;
• salt – 40 g;
• sugar – 60 g;
• vinegar 9% – 70 ml;
• water – 700 ml;
• barberry (dry berries) – 15 pcs.;
• garlic cloves – 4 pcs.;
• black pepper – 6 peas;
• bay leaf – 3 pcs.

1. The cleaned mushrooms are introduced into boiling water and boiled for 25 minutes.
2. During the cooking of the mushrooms, a marinade is made based on all the ingredients and brought to a boil.
3. They take honey mushrooms out of the water and immediately spread them into the marinade.
4. Boil for 15 minutes and pour into prepared sterilized jars.
5. They are closed with tight plastic lids, insulated, wrapped in a blanket, and allowed to cool.
6. They are taken out to a cool room or left in the refrigerator.