Simple recipes for making pickled honey mushrooms in 15 minutes for the winter, with and without sterilization, at home

Pickled honey mushrooms have a delicate, appetizing flavor. This delicacy can be prepared for quick consumption or preserved for the entire winter. The flavor and ingredients can be adjusted to suit your personal preferences. For a bright aftertaste and piquant aroma, add fresh herbs and various spices.

Honey mushrooms: composition and beneficial properties of mushrooms

There's a common misconception that pickled mushrooms lack nutritional value and nutrients. Porcini mushrooms or the popular button mushrooms are often preferred. However, meadow honey mushrooms can rival them in their rich and beneficial vitamin content.

These forest dwellers contain many valuable micronutrients: iron, zinc, calcium, phosphorus, vitamin C, and B vitamins. Their consumption has a positive effect on hematopoiesis and the endocrine system. Their calorie content is equally pleasing—no more than 20 calories per 100 grams.

Preparing the main ingredient for marinating

Honey mushrooms are the best choice for pickling and canning. Choose small mushrooms with firm caps. Preparing the mushrooms involves thoroughly washing them. It's important to know the basics of marinating. Some recipes may also call for steaming the mushrooms first. This is the only way to make quick, tasty, and healthy preserves from safe ingredients.

Note! Even frozen meadow mushrooms make a great snack. This forest product doesn't require long soaking.

Methods for preparing mushrooms at home

The recipes are intended for quick preparation (immediate serving or short-term storage in the refrigerator) or for canning.

In a classic marinade for the winter

A simple method is suitable for preserving in a classic marinade for the winter. They are quite tart and slightly salty, making them an excellent appetizer or addition to various salads. Ingredients:

• 2 kilograms of honey mushrooms;
• 50 grams of vinegar;
• 500 grams of water;
• 2 teaspoons of sugar and salt;
• garlic and pepper as needed.

Directions: Place the cooked mushrooms in a cooking pot and bring to a boil for no more than 7 minutes. Place in a colander and drain any excess liquid. Now add the water specified in the recipe, salt, sugar, and a couple of allspice berries. You can also finely chop the garlic and add it. Once boiling, add the vinegar. Add the mushrooms to the prepared marinade and simmer for 15 minutes. Using a ladle, transfer them to the containers and completely cover them with the marinade. Roll up and place them upside down on the floor.

Method without sterilization

This method of preserving meadow creatures is simpler than similar methods. It's also extremely convenient when canning large quantities of ingredients. It pairs perfectly with vegetable and potato dishes. This marinade will fill two 3-liter jars. Ingredients:

• 4 kilograms of honey mushrooms;
• 3 liters of liquid;
• 150 grams of salt;
• 4 bay leaves;
• 3 allspice peas;
• a pinch of citric acid;
• half a dessert spoon of cinnamon.

Directions: Clean and rinse the mushrooms. Pour water into a large saucepan and bring to a boil. Place the stems and caps of the mushrooms in the boiling water and simmer for another half hour. A foam will form during this process; remove this with a wooden spatula or spoon. Then remove the mushrooms and place them in a colander to remove excess liquid.

Next, prepare the marinade for preserving. Add 500 grams of water to a medium-sized container. Add sugar, salt, pepper, cinnamon, bay leaf, and citric acid. Simmer for 5-7 minutes. Pour the prepared marinade over the main ingredient and simmer for another 15 minutes. Divide into containers and seal tightly.

Quickly pickled

This method is considered a quick recipe for forest fruits, as the savory delicacy is ready to eat in just a few hours. It's ideal for a dinner appetizer. For a more acidic taste, you'll need more vinegar. However, it's not recommended to reduce the amount, as the marinating time is limited. What you'll need:

• 1 kilogram of honey mushrooms;
• dessert spoon of sugar and salt;
• 40 milliliters of vinegar;
• a couple of bay leaves;
• ground pepper.

Preparation: Place the clean and dried mushrooms in a pot of boiling water. Cook for half an hour, but 15 minutes will suffice for small mushrooms. Drain the liquid. Next, prepare the marinade. To do this, take half a liter of the liquid, bring it to the boil, and add all the spices and seasonings listed in the recipe. The bay leaf is added almost at the very end.

Once boiling, turn off the heat. Place the main ingredients in sterilized jars and fill to the top with the prepared marinade. Refrigerate, and the appetizer will be ready in 3 hours.

If you let it sit overnight, the taste will be even better.

No added vinegar

You can marinate tender forest mushrooms without adding vinegar, which is present in all classic recipes. This step-by-step recipe is easy to follow and makes a delicious winter snack. What you'll need:

• 2.5 kilograms of mushrooms;
• liter of liquid;
• dessert portion of salt;
• dessert spoon of citric acid.

Directions: Add salt, bay leaves, and citric acid to the liquid. Bring to the boil, add the prepared main ingredient, and simmer for 15 minutes. Pour the mushrooms and hot marinade into sterile containers. Seal and let cool.

In jars with added garlic

This is a delicious and flavorful way to preserve pickled meadow mushrooms. The preparation is ready to eat within a few hours. This recipe works with both fresh and frozen main ingredients. Ingredients list:

• 2.5 kilograms of mushrooms;
• 8 parts garlic;
• 2 dessert spoons of salt;
• 40 milligrams of vinegar;
• bay leaf;
• 2 dessert spoons of butter.

Directions: Simmer the main ingredient over low heat for 15 minutes. Drain and rinse the mushrooms. Bring all the necessary spices to a boil in a separate container, add the main ingredient, and simmer over low heat for another 10 minutes. Be sure to cover the container with a lid during cooking. Peel the garlic cloves, finely chop, and add to the cooking container. Turn off the heat, add vinegar and fresh herbs. Roll up or let cool.

Recipe for spicy honey mushrooms

You can marinate forest vegetables using this savory recipe with cinnamon. Spices always enhance the flavor, imparting incredible aroma and a slight bitterness. What you'll need:

• 3 kilograms of honey mushrooms;
• half a liter of water;
• a tablespoon of sugar and salt;
• ground pepper;
• a few bay leaves;
• dessert spoon of vinegar;
• 40 grams of cinnamon.

Directions: Place the main ingredient in a cooking vessel and simmer for 10 minutes. Pour the broth into a separate bowl and simmer the mushrooms for another 5 minutes. Add all remaining ingredients to the same bowl and simmer until boiling. Combine the marinade with the mushrooms and simmer for a few minutes. Roll up the preserves into containers.

Pickled mushrooms with dill and spices

You can prepare a delicious appetizer for various dishes by adding fresh herbs and spices, which will give the preserve a special aroma and a subtle twist. Ingredients:

• 2 kilograms of honey mushrooms;
• 500 grams of water;
• 50 milliliters of table or apple cider vinegar;
• a spoon of sugar and salt;
• 5 allspice peas, cloves;
• 3 dill umbrellas.

Directions: Place the prepared main ingredient in salted water and simmer over low heat for 15 minutes. Transfer to a colander and rinse with hot water. Next, prepare the marinade. Add the remaining ingredients to a liter of water, bring to a boil, and simmer for another 5 minutes. Add the forest component to the prepared marinade and simmer until it sinks to the bottom. Place them in sterilized jars, cover, and seal.

Marinated mushroom appetizer

Depending on the technology used to make the aromatic marinade, the resulting preserve will be spicy, sweet, tangy, or sour. Ingredients:

• 2.5 kilograms of honey mushrooms;
• 5 parts garlic;
• 1 sweet pepper;
• a couple of black peppercorns;
• a spoon of salt and sugar;
• fresh herbs;
• a couple of bay leaves.

Directions: Place the main ingredient and the remaining ingredients, except the vinegar, in a deep container. Cook for 15 minutes with the lid on. Then add the vinegar and simmer for another 7 minutes. Add fresh herbs near the very end, if you don't need to preserve them. Let the mixture steep, and then enjoy. To seal, pour into jars and seal.

In Korean

You can surprise your guests or the whole family with this recipe for pickled meadow mushrooms. However, the pickled version is more appealing to those who love spicy food. Ingredients:

• 1.5 kilograms of honey mushrooms;
• bulb;
• 3 heads of garlic;
• a pinch of black pepper;
• 5 tablespoons of apple cider vinegar;
• a spoonful of salt and sugar.

Directions: Peel the onion and slice it into thin rings. Peel the garlic and crush it with whatever you have available. Sterilize the containers using your preferred method. Bring all remaining ingredients to a boil. Pour the prepared marinade over the main ingredient in the canning containers. Let the appetizer marinate in the refrigerator for a week.

Marinating frozen mushrooms

Frozen honey mushrooms are just as delicious and aromatic as fresh ones. It's also worth noting that pickling them doesn't require defrosting. Ingredients:

• half a kilo of frozen honey mushrooms;
• 500 grams of water;
• 150 milliliters of wine vinegar;
• 1 teaspoon of sugar and salt;
• a couple of pieces of garlic;
• a couple of bay leaves.

Directions: Place the mushrooms in boiling water and simmer over medium heat for about 10 minutes. Prepare the marinade separately. Add all remaining ingredients to 1 liter of water and bring to a boil. Add the main ingredient to the marinade and simmer for 7 minutes. Seal in suitable containers. These canned mushrooms should be stored in a cool place.

Rules for storing canned food in winter

The prepared product can be stored in sterile containers throughout the winter season. When preserving for long-term storage, it is not recommended to use metal lids.

To prevent containers from swelling, it's best to use nylon lids, which should be pre-bathed in boiling water. Sterilization is crucial in this case.