Since ancient times, mushrooms have occupied place of honor on the tables of not only Slavic peoples, but throughout the world. Each country has its own representatives of this family. For us, the closest ones are porcini mushrooms, boletus and honey mushrooms.
The most pleasing thing on the table is pickled honey mushrooms, which remind us of the passing autumn and the approaching cold weather. It is these light brown small mushrooms that can be either a chic full-fledged dish or a component of something else.
There are two main recipes for pickling honey mushrooms. All others differ only in the marinade, i.e. spices, herbs and seasonings that are added to it.
1 kg honey mushrooms;
2 tablespoons each of salt and sugar;
5-6 pieces each of black and allspice, cloves;
2 pcs each of cinnamon sticks and bay leaves;
1 clove of garlic;
4 tbsp table vinegar 9%.
5 kg honey mushrooms;
1.5 liters of water;
8 tablespoons of table vinegar 9%;
100 grams of sugar and salt;
50 grams of vegetable oil;
bay leaf, peppercorns and allspice, cloves, cinnamon - to taste.
Both the first and second methods will give you the opportunity to cook great dish, which amazes with its simplicity and piquant taste.
Honey mushrooms are one of the most popular mushrooms, although they are not ranked in the highest category in terms of value. And their popularity is probably due to the fact that they are very convenient to collect and cook. If you are lucky enough to find a growth of honey mushrooms in the forest, then you will immediately collect a couple of buckets. They are easy to clean; there are practically no worms. All that remains is to rinse and preserve. Well, pickled honey mushrooms will save you more than once until the next harvest - both to feast on yourself, and to please guests, and to take a jar to visit friends.
From my own experience I can say that we marinate mushrooms, regardless of their variety, according to our favorite basic recipes marinades. And today I want to tell you 6 proven recipes for preparing delicious pickled mushrooms for the winter.
This recipe is no-brainer, without pre-soaking the mushrooms. If you’ve already attacked honey mushrooms, you won’t be able to collect less than a bucket. This bucket will give you the proportions for this recipe. Just keep in mind that honey mushrooms boil down more than other mushrooms when cooked.
You can cut off the long stems of honey mushrooms and dry them separately, and then grind them in a coffee grinder. Get an excellent mushroom seasoning for soups and main courses.
2. Take a large saucepan and pour 5 liters of water. We put the pan on the fire, start heating the water and first put half of all the honey mushrooms into the pan, and when they sit down, add the rest. Bring to a boil.
Relevant for any mushrooms: to prevent the mushrooms from darkening during cooking, you need to add citric acid on the tip of a knife to the water in which the mushrooms will be cooked.
3. Place the mushrooms in a colander and drain the water. With the first dirty water we are freed from debris that is difficult to clean mechanically with a knife. We wash the mushrooms under running water.
4. For the second time, fill the mushrooms with clean water so that the water covers all the mushrooms, bring the water with the mushrooms to a boil and cook for 40 minutes.
5. Remove the mushrooms from the water and drain the water.
6. In a separate pan, prepare the marinade. Pour 1 liter of water. Add 2 tbsp to boiling water. l. salt, 2 tbsp. l. sugar, 1 tsp. vinegar and all the spices. Place the mushrooms into the boiling marinade and let them simmer for 7-10 minutes.
7. Place in clean glass jars, cover with lids and sterilize in boiling water for 15 minutes (for liter jars).
Another delicious recipe, just try to replace regular vinegar with apple cider vinegar, and you’ll get more benefits and it’s less pungent than table vinegar.
2. Place the pan with honey mushrooms on the stove, bring to a boil, skim off the foam that will form. Cook the mushrooms for 30 minutes.
3. At the same time, pour 1 liter of clean water into another pan, put it on the fire and prepare the marinade. Pour salt, sugar into the water, add spices, pour in apple cider vinegar. Bring the marinade to a boil.
4. At this time, the mushrooms have already boiled, drain the water from the pan and pour the prepared marinade into it. Bring the marinade to a boil again, add dried dill (optional) and after boiling you will need to cook for another 15 minutes. At the same time, stir periodically.
5. Place the finished mushrooms in pre-sterilized jars. Lids also need to be sterilized.
6. To prevent the mushrooms on top from becoming moldy, pour 1 tsp into each jar. vegetable oil.
7. Cover the jars with lids and sterilize them in a saucepan with boiling water.
Some housewives make do with only sterilizing jars. When canning mushrooms, I always play it safe and also sterilize the jar with the preparation.
Visually see what beautiful mushrooms you get in jars. And I think you can choose the recipe to your liking.
There is no arguing about tastes; everyone has their own favorite recipe for mushroom marinade. Some people just love salted mushrooms. others are more sour, others are sharper. And we loved the recipe with a large number sugar and vinegar. Try it too, and suddenly it will become the most delicious for you.
This recipe does not require sterilization, since we will not close the jars hermetically, but with plastic lids. Such preparations will need to be stored in the refrigerator or any other cold room.
During the cooking process, honey mushrooms are boiled down by about 3 times.
2. Drain the water, fill the mushrooms again with clean hot water, bring to a boil again and cook for another 10 minutes. Place the mushrooms in a colander and rinse with cold water.
3. For the third time, pour hot water over the mushrooms and cook again for about 10 minutes. Mushrooms, if they are ready for pickling, should settle to the bottom. Place the mushrooms in a colander and rinse with running water.
4. Fill the mushrooms again with water and, during the cooking process, add all the ingredients for the marinade directly into the mushrooms - salt, sugar, pepper, bay leaf. At the same time, stir the mushrooms.
5. At the end of cooking, finely chop the garlic and also add to the pan.
6. Place hot mushrooms in sterilized jars.
7. You will need to boil vegetable oil and pour it on top of the mushrooms in each jar.
8. Cover with plastic lids and store in the refrigerator.
Pickled honey mushrooms prepared according to this recipe will be ready for use no earlier than after 2 weeks.
But this recipe is for those who do not like to use sugar for marinade. This recipe only suggests adding salt. I admit, I use recipes with added sugar. But if you're interested in this recipe, take a look.
We reviewed only 6 recipes for pickled honey mushrooms in this article, but the recipes are varied to suit all tastes. Therefore, I hope that you will choose the most suitable recipe for yourself and be sure to cook it.
An appetizer of pickled mushrooms is a very important attribute for festive and everyday feasts. For example, if we are talking about fruiting bodies, then honey mushrooms do an excellent job with this role. It is these that many housewives often and happily prepare for the winter. We offer you several simple recipes for pickling honey mushrooms for the winter at home.
It must be said that pickling is a rather labor-intensive process, because it includes several stages, including cleaning and boiling. However, the time and effort spent are fully compensated when cold winter you will open a jar of delicious and aromatic mushrooms.
Before you learn about the simplest ways to pickle honey mushrooms for the winter, you need to remember some secrets of properly preparing mushrooms. So, it is best to pickle small and strong honey mushrooms, so upon arrival from the forest, the harvest must be immediately sorted and sorted. It is also necessary to cut off the lower part of the stem of each mushroom and clean any heavy dirt with a knife. Then you should soak them in cold water, making a saline solution - 1.5 tbsp. l. salt per 1 liter of water. After an hour, drain the liquid and rinse the fruiting bodies thoroughly under the tap. The next stage will be preliminary boiling - the key to high-quality and correct preparation. This procedure for honey mushrooms lasts 20 minutes, then they need to be rinsed again under running water. 
Simple pickling of honey mushrooms occurs in two ways: cold and hot. In the first case, boiled honey mushrooms are placed in jars and filled with hot marinade. As for the second option, here the prepared fruiting bodies are boiled directly in the marinade and distributed into jars. However, no matter what method you use, the marinade is always prepared the same way.
Options for simple pickling of honey mushrooms for the winter differ in the addition of spices and herbs. We present to your attention 4 ways that will help you prepare a delicious snack using the simplest ingredients.
This recipe for pickling honey mushrooms for the winter is considered the simplest. It can rightfully be called classic, because it is universal for all types of fruiting bodies. It is also popular among those who are pickling mushrooms for the first time.
IN this recipe We will use the hot marinating method - cooking in a marinade.
It must be said that you can use frozen mushrooms, but first you need to defrost them, leaving them in the refrigerator for 10-12 hours.
No less simple and tasty pickling of honey mushrooms is obtained thanks to the recipe described below. Here we also use the most simple products and spices.
If the harvest of small mushrooms is very small, then you can pickle large specimens by first cutting them into pieces.
So, pre-boil the fruiting bodies in boiling water for 15 minutes. To prevent the product from losing its color, you can add citric acid on the tip of the knife. Then strain the mushrooms and rinse with water.
Then we put the boiled honey mushrooms into sterilized jars and prepare the marinade.
Combine all the spices in water, including finely chopped herbs and vinegar.
Cook the marinade for 10 minutes over medium heat, then turn off the stove.
While still hot, pour the marinade into jars with mushrooms, roll them up, let them cool and take them to the basement.
Another recipe showing the simplest pickling of honey mushrooms involves adding garlic and vegetable oil.
This method of pickling honey mushrooms is tasty, simple and fast. You can eat this snack within a few hours.
Marinating honey mushrooms for the winter in a simple way very popular, especially when you need to short terms process a large mushroom harvest.
Greetings, my wonderful cooks. Mushrooms occupy a special place among pickles and marinated appetizers. After all, they go perfectly with both festive meals and everyday dishes. The marinated honey mushroom recipes I have in store for you are especially tasty.
The taste of the snack directly depends on what spices you put in the marinade for honey mushrooms. Dill, cloves, garlic, black peppercorns and other aromatic additives are used as spices. Yes, and there may be a pickle different tastes– sweetish, sour, sweet and sour, etc.
Fans of spicy snacks can enrich the marinade with chili pepper and horseradish. To spice up the dish, you can add cloves and cinnamon to the brine.
Below I present to your attention several marinade options. Each of them has its own flavor, so cook and try it. Just then don’t forget to write which snack you liked best.
Yes, you will need sterile jars. And I have good news - you can sterilize it very quickly in the microwave :)
For this winter snack you will need:
Cook the marinade. To do this, boil water and add all the spices except vinegar essence. And then cook for about 3 minutes. Before removing it from the heat, add vinegar and mix everything thoroughly.
Fill the prepared mushrooms (take a couple of kilos, as they boil down) with cold water. And bring the liquid to a boil. Then drain the broth and fill the mushrooms with cold, clean water. Add the brine and cook the honey mushrooms, without stirring, until the water boils. As soon as the liquid boils, you need to carefully mix the mushrooms and carefully remove the foam. It is not difficult to determine the readiness of the mushrooms - they settle to the bottom of the dish.
Cover the jars with iron lids. And, after the snack has cooled, we put the dishes in the refrigerator.
According to the recipe, this is a method of marinating without seaming. For a kilo of mushrooms you will need:
Place the peeled mushrooms in boiling water and cook for 5 minutes. You can add a slice of lemon and a little salt to this water. Separately prepare the marinade - add citric acid, salt, cloves, pepper and bay leaf to the water. Cool the marinade to a comfortable temperature. Next, add the oil and chopped garlic. Mix everything well.
Place the mushrooms in sterile jars (mushrooms should occupy approximately 2/3 of the container). And fill them with warm marinade. Cover the dishes with plastic lids, cool the workpiece and put it in the refrigerator.
You will need:
Pour the washed mushrooms with water, bring the liquid to a boil and add salt. Then cook for half an hour. Next, the honey mushrooms need to be drained in a colander, and then passed through a meat grinder. Then we transfer the mushroom pulp into a cauldron, add oil and simmer. Stir occasionally, otherwise everything will burn. You need to simmer with the lid closed for 40-60 minutes on low heat.
Add salt little by little during cooking. It’s just difficult to guess the first time, so there is a chance to either under-salt or over-salt the caviar. At the end of stewing, add vinegar essence.
Transfer the finished caviar to sterile liter jars. Cover the dishes with boiled metal lids and roll them up. Afterwards the jar needs to be turned over and wrapped. And when the caviar has cooled, the preservation should be moved to a cellar or closet.
For 5 kg fresh mushrooms For the marinade, take the following ingredients:
Place the cleaned forest debris mushrooms in a large saucepan. Fill them with cold water and place the container on the fire. Cook over low heat for an hour. During the cooking process, periodically remove any foam or debris that appears on the surface of the liquid. Next, place the honey mushrooms in a colander and rinse them well with clean water.
The marinade is very easy to prepare. Mix all ingredients, boil and, reducing heat to low, cook for 2-3 minutes. Next, immerse the boiled honey mushrooms in the marinade and cook them over medium heat for about 20 minutes. To avoid wasting time while the mushrooms are cooking, sterilize the jars and scald the lids with boiling water. Then spread the mushroom mixture (honey mushrooms + marinade) into jars and roll up. Be sure to turn the jars over and wrap them.
For a kilo of mushrooms for marinade, stock up on the following set of products:
Fill the sorted mushrooms with clean, cold water and leave for an hour. Then we thoroughly wash the mushrooms, drain the dirty water, add clean water and boil the mushrooms. The recommended cooking time after boiling water is 20 minutes. Next, drain the broth, rinse the honey mushrooms with clean water and place them in a colander.
Meanwhile, cook the marinade. We combine all the ingredients intended for the brine (except vinegar and garlic). Bring this mixture to a boil. Then reduce the heat to low and add 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 use a slotted spoon to spread the honey mushrooms into sterile half-liter jars and pour the marinade on top. Afterwards, cover the dishes, cool the snack and put it in the refrigerator. I recommend serving this delicacy with chopped green onions and olive oil.
For 1 kg of fresh mushrooms you need to take:
Soak the honey mushrooms in cold, clean water (it’s best to do this overnight). Then we wash them well. If there are large ones among them, you can cut them. Next, place the mushrooms in a saucepan and fill completely with water. Place the dishes on the fire and bring to a boil. Then reduce the flame to low and cook the product for about 40 minutes.
10 minutes before the end of cooking, salt the water, add bay leaf, pepper and cloves. Then we continue cooking. Then remove the dishes from the heat and transfer the mushrooms and brine into sterile liter jars. Then add 9% vinegar to each jar (pour 1 tablespoon of vinegar into a liter container). Twist and wrap the workpiece until it cools.
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 come carbohydrates - only 0.5 g.
. It also helps improve vision. And it has a beneficial effect on the condition of nails, skin and hair.
Ascorbic acid, which honey mushrooms are rich in, helps improve immunity. This vitamin also 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 honey mushrooms contain few calories, these mushrooms do not harm your figure. This product is also a wonderful antidepressant. Therefore, if you feel sad, crunch the mushrooms :) Just don’t forget that mushrooms, among other things, also have a laxative effect.
You can prepare an appetizer not only from fresh, but also from frozen mushrooms. Only in this case you need to wait for the product to defrost, and only then marinate the thawed honey mushrooms.
When cooking mushrooms, use as much water as possible - this will help get rid of mucus. In addition, remove any foam that floats to the surface of the liquid. She'll spoil appearance preparation and its taste.
Any mushrooms are a 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.
It is better to use enamel dishes for cooking. The pan must be intact - without chips or damage. Bacteria accumulate in cracks. And the fungi-bacteria tandem is dangerous.
And also, do not rush to pour out the broth left after cooking the mushrooms. It can be poured into ice cube trays and frozen. As a result, you will get mushroom bouillon cubes own production. Store-bought cubes are no competitor to them. Add this “mushroom ice” to sauce or soup, and the dish will acquire an indescribable aroma.
Take a look at the article " recipes with pickled mushrooms" Here you will find a lot interesting dishes that can be prepared from this snack. You can also send a link to it to your friends. In general, recharge yourself with positive emotions and create culinary masterpieces. And then write in the comments about your “exploits” :) That’s all I have for today: bye-bye!
Honey mushrooms are ideal mushrooms for pickling.
Small, neat and very tasty!
And since they grow on stumps, they are convenient not only to collect.
There is no need for cleaning, repeated soaking, or rinsing mushrooms from sand and other debris.
Comfortable? Wrong word!
With minimal time and effort, you can prepare a huge number of snacks and winter preparations.
There would only be something!
For pickling, choose small mushrooms with dense, rounded caps. Honey mushrooms with flat and open caps are not suitable for us; we send them for roasting, pies or caviar. And we simply wash small and neat mushrooms in water.
Honey mushrooms themselves are quite slimy and their marinade turns out to be stretchy, like jelly. To avoid this, the mushrooms are first boiled without spices in just clean water, then brought to full readiness in the marinade. Most often it is boiled in it, but sometimes it is simply poured with a boiling mixture.
What marinades are made from:
Salt and sugar;
Pepper of different types;
Carnation;
Garlic, onions and other vegetables;
Vegetable oil.
A mandatory ingredient is vinegar. And it gives more than just taste. Without vinegar, not a single lightly salted mushroom preparation will be preserved; it acts as a preservative. It is not recommended to marinate honey mushrooms with apple or any other fruit vinegar; we use regular table vinegar. Vinegar is added under the lid to each jar, but you can immediately add it to the total mass. We do it as indicated in the recipe and try not to deviate.
A simple recipe for pickled honey mushrooms with vinegar in jars, which must be sterilized in advance, as well as the lids. The mushrooms turn out moderately salty, slightly sour. An excellent stand-alone snack or salad ingredient.
Ingredients
2 kg honey mushrooms;
1 spoon of 9% vinegar;
1.2 liters of water;
4-5 peppercorns;
2 tablespoons sugar;
2 tablespoons of salt;
Garlic optional.
Preparation
1. Boil the washed mushrooms in a pan of boiling water for exactly 8 minutes. But the water is not what is indicated in the recipe. Take more liquid and just cook. Place in a colander.
2. Now take the water from the recipe, add salt and sugar to it, throw in allspice, or maybe chopped garlic. Let it boil, add vinegar.
3. Dip our boiled mushrooms into the marinade and boil for another 10 minutes.
4. Take a ladle and transfer it to the prepared jars. We try to stuff more mushrooms, at the end we add marinade under the neck, put on the lid and roll up.
5. Done! All that remains is to cool the mushrooms upside down under the blanket. The advantage of this recipe is that you can use jars of any size without having to calculate the amount of vinegar in each.
And these mushrooms are ready 4 hours after cooking. A wonderful appetizer that can be prepared for dinner or a fun feast. The amount of vinegar indicated is average, but you can put more, the appetizer will be more sour. There is no need to reduce it, since there is not much time for marinating.
Ingredients
1 kg honey mushrooms;
1 tsp. salt and sugar;
30 ml 6% vinegar;
Laurel leaf;
2 carnation stars;
5 peppercorns;
Garlic or onion to taste.
Preparation
1. Boil honey mushrooms for half an hour in a saucepan. We do not let the water boil actively to preserve its shape as much as possible. If the mushrooms are very small, then 25 minutes is enough. Drain all the liquid.
2. Cook the marinade. To do this, boil 500 ml of water with all the spices except bay leaf. Add it after 2 minutes of boiling and immediately turn off the heat.
3. Place the mushrooms in a jar, fill with marinade, cover and leave to cool.
4. As soon as the jar becomes slightly warm, cool the snack in the refrigerator for an hour or two and you’re done! But you can let the mushrooms sit overnight, they will be even better.
Vegetable oil is used, which makes the taste of pickled honey mushrooms softer and allows them to be used immediately as an appetizer, without additional additions or changes. The oil can be refined or flavored, it doesn’t matter.
Ingredients
2 kg honey mushrooms;
0.7 kg vegetable oil;
1.5 tsp. vinegar (70%);
3 cloves;
6 peppercorns;
1 bay leaf;
4 tablespoons of salt;
4 tablespoons of sugar (or less);
Dill, better umbrellas.
Preparation
1. As in previous recipes, pre-boil honey mushrooms. 20 minutes is enough, pour out the liquid, let the broth drain well.
2. In the meantime, let's make the marinade. Pour oil, a liter of water into the pan and add all the other ingredients, except vinegar.
3. Let the marinade boil, lower the mushrooms and boil for another 10 minutes, at the end add vinegar and stir. But you can also add it under the lid, dividing it evenly between containers.
4. Take the jars and lay them out. Stir constantly from the bottom to evenly distribute the oil and vinegar. Let's roll up and wait for winter!
Another quick option for pickled mushrooms. The appetizer is Korean, very aromatic and rich. It will be ready for use in 4-5 hours.
Ingredients
1 kg honey mushrooms;
40 ml oil;
2 large carrots;
3 cloves of garlic;
3 tablespoons of vinegar (6%);
Spices for Korean carrots;
Salt with sugar 1 tsp.
Preparation
1. Cook honey mushrooms for half an hour after the water boils; you can immediately add salt to the water. But before you drain, taste the mushrooms. If they are not cooked, boil for another 10 minutes and only then drain.
2. Grate the peeled carrots into strips, mix with Korean spices, then add chopped garlic, vinegar, salt and sugar.
3. Place mushrooms in a saucepan or large bowl, top with carrots and spices.
4. Heat the oil in a frying pan until smoking and pour on top. Cover immediately and let stand for 15 minutes.
5. Stir, send to infuse in the refrigerator. You can stir and taste periodically. If there is not enough salt or other spices, you can add to your taste.
A very aromatic version of quick pickled mushrooms, which will also be ready in a couple of hours. For this recipe, you can even take frozen mushrooms, and not only honey mushrooms, but any others.
Ingredients
1 kg honey mushrooms;
7 cloves of garlic;
2 tablespoons of salt;
3 tablespoons of oil;
200 ml water;
A bunch of dill (you can take a spoonful of dry);
3 tablespoons of vinegar;
Laurel leaf, cloves.
Preparation
1. Cook the mushrooms for 15 minutes, then drain the water and rinse.
2. Boil 200 ml of water with spices in a saucepan, add mushrooms and cook for another 12 minutes. Cover with a lid to prevent the liquid from evaporating. Cook over low heat.
3. Peel the garlic, cut it into any pieces, but not too finely, throw it into the mushrooms. Turn it off.
4. Pour in vinegar, add chopped dill, stir and leave until completely cool. Then you need to cool it and you're done!
A very simple recipe for spicy mushrooms, which will be a wonderful appetizer not only for strong drinks. The marinade is prepared with chili pepper and horseradish root.
Ingredients
Up to 2 kg honey mushrooms;
1 chili pepper;
40 grams of horseradish;
5 peas each of allspice and black pepper;
1.5 tablespoons of salt;
Sugar 2 tablespoons;
80 ml vinegar (take 9%);
2 cloves.
Preparation
1. Boil the prepared mushrooms in boiling water for a quarter of an hour. Flip to drain water. If honey mushrooms are slimy, you can rinse them under the tap.
2. Peel the pepper from the seeds, and the horseradish root from the top skin. We rinse.
3. Cook the marinade. To do this, add all the spices, but not the vinegar, to 1.2 liters of water. Add finely chopped pieces of pepper and horseradish. Cook for 10 minutes.
4. Hot marinade strain through a colander to remove all the pieces and put it back on the stove. Add mushrooms, vinegar, cook for 10 minutes.
5. Place the mushrooms in the spicy marinade in sterile containers, cover the jars and seal them. We send it to cool under the blanket.
One more winter preparation from pickled honey mushrooms, easy to prepare, but very tasty and aromatic. These products are enough for 4 0.5 liter jars.
Ingredients
2 kg honey mushrooms;
3 onions;
Spoon of salt;
1 laurel leaf;
8 carnations;
4 cloves of garlic;
Spoon of sugar;
100 ml bite.
Preparation
1. For this preparation, cook the mushrooms 2 times. First, boil the honey mushrooms for 5 minutes and add water. Then in new water for another 20 minutes. This technique will get rid of excess mucus.
2. Chop the onion into half rings. Add chopped garlic. We also put salt and sugar, vinegar, and clove stars there. You can add any spices to suit your taste. Add a liter of water and place on the stove.
3. As soon as the water boils, add the boiled mushrooms.
4. Boil honey mushrooms for exactly 5 minutes, place them in containers and roll them up. In winter we take it out and enjoy!
Unusual recipe preparing pickled mushrooms with simply amazing taste. Use regular cinnamon, which is sold in the spice department.
Ingredients
1.4 kg honey mushrooms;
2 spoons of sugar;
1.5 tablespoons of salt;
2 laurel leaves;
1 liter of water;
3 tsp. vinegar;
0.5 tsp. cinnamon;
2 cloves;
Peppercorns.
Preparation
1. Boil the washed mushrooms in boiling water for about 20 minutes. Drain into a colander.
2. Boil salt and sugar in a liter of water for 3 minutes, add cloves, cinnamon, peppercorns, bay leaf and add honey mushrooms.
3. Cook everything together for 4 minutes, add vinegar, stir. Let it simmer for a minute.
4. We put the aromatic brew into jars and wait for winter! Although this is not necessary, after a week you can take the first sample. But you need to store mushrooms in a cool place.
When cooking honey mushrooms, you need to use as much water as possible to get rid of mucus as much as possible. You can also cook using the drain method: let it simmer for 5 minutes, then change the water.
The foam that forms when cooking mushrooms must be caught and removed. It spoils the taste and appearance of the product.
Overcooked garlic has no taste or aroma, and some even find it disgusting. Therefore, it is better to add it at the end of cooking. Or put it directly into jars, but in this case, scald it with boiling water before doing so to ensure sterility of the preparation.
You can marinate not only fresh, but also frozen honey mushrooms. But in this case, you need to take into account the weight of already thawed mushrooms or simply make allowances for water, which will definitely be available.
