Honey mushrooms with citric acid for the winter: pickling and salting recipes

For fans of "silent hunting" to collect mushrooms - a great pleasure. If you find a stump or a fallen tree with these mushrooms, you can not go anywhere else. Now the most important thing is to cut them and put them in a basket. However, do not rush to leave, look around: very often it happens that nearby you will see another mushroom place with honey mushrooms. These fruiting bodies grow in large colonies, and you can collect so many mushrooms from one stump that it’s enough for the whole winter.

Mushrooms for each housewife are among the most popular in home cooking. Due to its versatility, these fruiting bodies can be used for cooking first courses, salads, julienne, as well as pastes. They are pickled, salted, frozen, dried, fried, boiled and stewed. They are in perfect harmony with other products, spices and seasonings. However, many consider pickled mushrooms with citric acid as the most desirable on the festive table. This ingredient is the best substitute for vinegar, which can be harmful to the human body. Honey mushrooms with citric acid without vinegar are much better absorbed by our digestive system and have a completely different, milder taste.

It is very difficult to refuse aromatic and nutritious pickled mushrooms. Often, no meal is complete without such a dish. Therefore, we suggest that you familiarize yourself with some recipes for mushrooms pickled with citric acid, so that in winter you do not run to the store in search of this product, if you suddenly want to make a delicious salad for your family, or put a cold snack on the festive table.

Plain Method for preparing mushrooms pickled with citric acid without vinegar

The recipe for mushrooms pickled with citric acid is quite simple to prepare, but the result is a tasty and nutritious snack. It can be used as a filling for pizza, pies and pancakes.

• Honey mushrooms - 2 kg;
• Citric acid - 1 tsp;
• Bay leaf - 5 pcs.;
• Water - 1 L;
• Sugar - 2 tbsp. l .;
• Salt - 1.5 tbsp. l

A simple way to prepare pickled mushrooms with citric acid requires compliance with the recipe.

Such mushrooms can be eaten on the next day, only after adding vegetable oil and onions cut in half rings in them.

Delicious a piece of salted honey agarics with citric acid

Salted honey mushrooms with citric acid - a simple and common version of mushroom preparations for the winter. Salted honey mushrooms are used for sauces, appetizers, soups or side dishes.

• Honey mushrooms - 2 kg;
• Salt - 100 g;
• Citric acid - 1.5 tsp;
• Garlic - 4 cloves;
• Bay leaf - 6 pcs.;
• Umbrellas and twigs of dill - 4 pcs.;
• Black pepper peas - 10 pcs.;
• Horseradish leaves - 3 pcs.;
• Blackcurrant leaves - 10 pcs.

How to make a blank of honey mushrooms with citric acid tasty and piquant for future holiday feasts? To do this, follow the step-by-step recipe for cooking.In this embodiment, citric acid is added only when cooking fruiting bodies.

1. Boil peeled honey mushrooms in a small amount of water with citric acid for 20-25 minutes.
2. Fold in a colander to drain, and allow to cool.
3. In the enameled pan put clean horseradish leaves on the bottom.
4. Pour a little salt and put a thin layer of honey mushrooms with their hats down.
5. Sprinkle with salt, peeled and sliced ​​garlic, pepper peas, lay twigs and umbrellas of dill, bay leaf, currant leaves.
6. Lay honey agarics in layers and sprinkle with seasonings, spices and salt until all components are complete.
7. Crush the mushrooms with yoke, cover with gauze folded in several layers, and cover.
8. Put in a cool place for 15 days until honey agarics let the juice go.
9. Arrange the salted mushrooms in sterilized jars, pour the juice resulting from the salting, and close with tight plastic lids.

Before eating, honey mushrooms need to be soaked in cold water for 25-30 minutes, seasoned with vegetable oil and green onions.

The recipe for pickled mushrooms for the winter with citric acid and garlic

Marinating honey mushrooms for the winter with citric acid in this embodiment will require no more than 30 minutes, provided that honey mushrooms have been boiled in advance.

• Honey mushrooms - 1 kg;
• Black peppercorns - 10 pcs.;
• Garlic - 10 cloves;
• Citric acid - ½ tsp;
• Sugar - 20 g;
• Onion - 2 pcs.;
• Salt - 1 tsp;
• Sunflower oil - 150 ml .;
• Water - 500 ml.

This option is quite sharp, so it will be to the taste of all those who love the appropriate dishes.

 

1. Garlic cloves peeled and sliced ​​into slices, onions, citric acid, butter, peas, salt and sugar are placed in water.
2. The marinade is allowed to boil and boiled mushrooms are introduced.
3. Cover the pan with a lid and simmer in the marinade for 30 minutes over low heat.
4. Turn off the heat and let the mushrooms cool completely in the marinade.
5. Honey mushrooms, pickled for the winter with citric acid, are laid out in sterilized jars with a capacity of 0.5 l, and rolled up with lids.
6. Allow to cool at room temperature, and then taken out to the basement.

How to pickle mushrooms with citric acid and tomato juice

How to pickle mushrooms with citric acid and tomato juice? It is believed that the latter ingredient is one of the most popular as a complement to pickled mushrooms. Instead of juice, you can take tomato paste diluted with water to the consistency of natural juice.

• Honey mushrooms - 1 kg;
• Citric acid - 5 g;
• Salt - 2 tsp;
• Tomato juice - 600 ml;
• Dill greens - 1 bunch;
• Garlic - 4 cloves;
• Sugar - 2 tsp;
• Sunflower oil - 70 ml;
• Allspice - 6 amount

 

1. The peeled honey mushrooms are boiled in water for 30 minutes.
2. Tomato juice is added to the enameled pan, salt, and then sugar, butter, citric acid and allspice are added.
3. Boiled mushrooms are introduced, they are allowed to boil for 15 minutes over low heat.
4. Turn off the fire and season with chopped garlic and chopped dill.
5. Cover and let cool completely in the tomato marinade.

This snack can start to be eaten in a day. However, if you want to close honey mushrooms with citric acid for the winter, then boil the mushrooms for another 10 minutes, put them in jars and roll them up with lids. Allow to cool completely and send to the basement.

How to marinate honey mushrooms with citric acid in a spicy marinade

Spicy marinade with citric acid, prepared for honey mushrooms, turns out to be aromatic and delicious, however, it is better to store such an appetizer in the refrigerator for no more than 4 months.

• Honey mushrooms - 2 kg;
• Clove - 8 pcs.;
• Bay leaf - 6 pcs.;
• Thyme and oregano - 8 g each;
• Parsley and celery greens - 50 g each;
• Salt - 2.5 tbsp. l .;
• Allspice - 10 pcs.;
• Water - 500 ml;
• Citric acid - 1 tsp;
• Sugar - 2 tbsp. l

To know how to pickle honey mushrooms with citric acid, it is necessary to follow step-by-step cooking processes.

1. We clean mushrooms, rinse and boil for 20 minutes in salted water.
2. We recline on a sieve or colander, give a good drain.
3. We do not cut the washed and dried greens, but completely distribute them in equal amounts to the banks.
4. We prepare marinade from water, salt, sugar, citric acid and all spices.
5. We introduce honey mushrooms, cook in the marinade for at least 20 minutes.
6. We lay out on sterilized jars, fill with marinade and close with tight plastic lids.
7. Let cool and take out to the basement.

 

How to preserve honey mushrooms with citric acid and cinnamon

As already noted, pickled mushrooms with citric acid are made without vinegar. However, you will definitely like the taste of such a workpiece. And in an unusual combination with a cinnamon stick, the dish will turn out amazing. In this option, it is better to take whole sticks of cinnamon rather than ground powder.

• Honey mushrooms - 2 kg;
• Salt - 1.5 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Water - 500 ml;
• Citric acid - 1 tsp;
• Cinnamon stick - 1 pc.;
• Garlic - 4 cloves;
• Black pepper and allspice - 5 pcs.;
• Bay leaf - 5 pcs.

How to preserve honey mushrooms with citric acid can be found in the step-by-step preparation described below.

1. Honey mushrooms are boiled in water for 25-30 minutes and thrown into a colander so that the excess liquid is well in the glass.
2. A marinade is prepared from water, citric acid, sugar and salt. Bring to a boil and boil for 5-7 minutes with an open lid over medium heat.
3. All other spices are introduced, including a cinnamon stick, then mushrooms are added and allowed to simmer in the marinade over low heat for 30 minutes.
4. Honey mushrooms are laid out in sterilized jars with a capacity of 0.5 l, the marinade is filtered and the mushrooms are poured to the very top.
5. Roll up metal covers, turn over and wrap a blanket.
6. Thus, they are allowed to cool completely and taken out to the basement.