There is no better snack than pickled mushrooms, and in the fall, during the honey agaric season, it is simply a sin not to roll up a few jars for the winter!
Honey mushrooms are very tasty and nutritious mushrooms that can be salted, marinated, fried and dried for soups. Pickled, they are especially appetizing and taste good. Honey mushrooms prepared according to this recipe are moderately salty, slightly spicy. The peculiarity of this particular recipe is that the marinade in which the mushrooms are prepared is sweetish, very tasty. They have a dense texture, do not creep. For harvesting, of course, it is better to take strong young mushrooms. If you buy honey mushrooms on the market, then contact only trusted sellers to be sure that false mushrooms are not hidden among useful mushrooms. If you yourself went mushroom hunting, enlist the help of a knowledgeable mushroom picker who will help you to distinguish an edible mushroom from a poisonous one.
See also how to freeze mushrooms for the winter in the freezer.
- Caloric content per 100 g - 23 kcal.
- Servings - 1 Can
- Cooking time - 20 minutes
Ingredients:
- Honey mushrooms - 3 kg
- Water - 1 l
- Vinegar 9% - 120 ml
- Salt - 4 tsp
- Sugar - 5 tbsp. l.
- Black peppercorns - 5 pcs.
- Allspice - 5 pcs.
- Bay leaf - 2 pcs.
- Carnation - 3 pcs.
- Cinnamon stick - 2 pcs. (optional)
Step-by-step preparation of pickled honey agarics for the winter
The preparation of the mushrooms will take the longest time: they need to be sorted out, cleaned by cutting off the edge of the legs, and rinsed under running water several times. You do not need to soak honey mushrooms.
Cook the prepared peeled mushrooms for 15–20 minutes in salted water (1 tbsp. Table salt per 1 liter of water), remove the foam that forms during boiling.
Prepare the marinade. Pour salt into boiling water.
Add the right amount of sugar.
Toss in bay leaves, peppercorns, cloves, optional cinnamon sticks, and dry aromatic herbs. When the marinade boils, pour in the vinegar and boil for a minute.
Add honey mushrooms to the marinade and boil for another 15 minutes. Then put in sterile jars and seal. Turn upside down.
Let the pickled mushrooms cool completely for 24 hours and store in the pantry.
Delicious pickled honey mushrooms for the winter in a sweetish marinade are ready. You can serve them both for a festive table and during an ordinary family dinner - this appetizer will go with a bang in any company!
