Ways to preserve honey mushrooms at home

Preserving honey mushrooms is the most popular method of preserving them for the winter. After all, who will refuse a delicious mushroom snack, which will certainly remind you of the warm days spent in the forest during the harvest season?

There are many ways to preserve honey mushrooms - pickling, salting, caviar, salads, etc. Each housewife chooses a method to her taste, and also adapts to the tastes of her household. Often in Russian families you can see a whole “set” of mushroom preparations used for both everyday and festive feasts.

How to cook mushrooms mushrooms for canning for the winter?

However, it should be remembered that all options for blanks from honey mushrooms imply their cleaning and preliminary heat treatment. How should I cook mushrooms for canning for the winter? To do this, after cleaning from contamination and thorough washing, the fruiting bodies must be filled with salted water and boiled for 20-25 minutes. Then rinse under the tap and allow excess liquid to drain.

Marinating is considered the most popular method of preserving honey mushrooms for the winter at home. We offer you to familiarize yourself with several simple recipes that allow you to make delicious blanks.

A simple marinade recipe for canning

Classic pickling is one of the simplest recipes for canned mushrooms. This appetizer will surely appeal to your family and everyone who has come to visit you.

• Honey mushrooms - 2.5 kg;
• Purified water - 1 l;
• Salt - 1.5 tbsp. l .;
• Sugar - 4 tbsp. l .;
• Black pepper grains - 15-17 pcs.;
• Bay leaf - 5 pcs.;
• Vinegar (9%) - 7 tbsp. l
• Garlic - 3-4 cloves (optional).

Prescription for mushrooms mushrooms for the winter without sterilization

In this recipe, conservation of honey mushrooms will be carried out without sterilization. I must say that this is a very profitable way for those in a hurry, because you don’t need to boil the cans together with the workpiece.

• Mushrooms (boil in advance) - 1.5 kg;
• Water - 700 ml;
• Salt - 2.5 tsp;
• Sugar - 1.5 tbsp. l .;
• Vinegar 9% - 120 ml;
• Dill seeds - 1.5 tsp;
• Bay leaf - 3 pcs.;
• Allspice (peas) - 6 pcs.;
• Clove to taste.

How to preserve honey mushrooms for the winter, using the recipe without sterilization?

1. The first step is to prepare the marinade, namely: mix in the water all the ingredients from the list of products (except mushrooms and vinegar) and put on the stove.
2. Boil the marinade for 3-5 minutes and pour ½ vinegar, mix.
3. Submerge fruiting bodies in the fill and bring to a boil.
4. Reduce the heat to a minimum and cook for at least 20-25 minutes.
5. Then add the remaining vinegar and boil for another 5 minutes.
6. Wash jars with lids thoroughly in water with soda, pour over boiling water and dry thoroughly.
7. Arrange the mushrooms with the marinade in containers, roll up the lids and, after completely cooling, take them out to a cool room - a cellar or a cellar.

Recipe for preserving autumn mushrooms for the winter with spices

It is generally accepted that autumn mushrooms are best suited for canning in the winter. In addition, they are perfectly combined with various spices.

• Autumn mushrooms (other species can be) - 1.5 kg;
• Water - 1 L;
• Salt and sugar - 2 tbsp each. l .;
• Bay leaf - 1-2 pcs.;
• Clove - 1 sprig;
• Cinnamon sticks - 2 pcs.;
• Vinegar (9%) - 5 tbsp. l .;
• Garlic (optional) - 2 cloves;
• Nutmeg (ground) - on the tip of a knife.

Thanks to a step-by-step recipe, it will be very simple to preserve autumn mushrooms with spices.

1. Place the boiled mushrooms in an enameled pan and pour the water specified in the recipe.
2. Add spices, crushed garlic, vinegar, salt and sugar.
3. Boil everything together over medium heat for 15 minutes, and then taste the marinade. If necessary, add a little more spices and spices, but do not overdo it.
4. Boil for another 5-7 minutes and transfer the mushrooms to sterilized jars, and strain the marinade.
5. Then fill them with fruit bodies and roll them up.
6. Cool and move the workpiece to a cool place.

Preservation of mushrooms mushrooms for the winter with vinegar: recipe with photo

Korean recipe for canning mushrooms for the winter will appeal to those who like spicy snacks.

• Boiled honey mushrooms - 1 kg;
• Purified or boiled water - 100 ml;
• Vegetable oil - 3 tbsp. l .;
• Carrots - 2 large root crops;
• Garlic - 4-5 cloves;
• Salt - 1 tsp;
• Sugar - 1 tbsp. l .;
• Ground black pepper - ½ tsp;
• Vinegar (9%) - 2-3 tbsp. l .;
• Seasoning for carrots in Korean - 1 pack.

We suggest you familiarize yourself with the recipe for canning mushrooms thanks to the photo, as well as a description of each step:

1. Peel the carrots and grate them with a long straw.
2. Add Korean seasoning, salt, sugar, pepper, vinegar and garlic passed through the press, mix.
3. Heat the vegetable oil in a pan and add to the carrots.
4. Pour mushrooms on top, add water, mix and let it brew for a bit.
5. We distribute the mass in sterilized jars, cover with lids and put in a pan with warm water. Do not forget to put a towel or other dense fabric folded in several layers at the bottom so that the glass does not burst during the sterilization process. Sterilize 0.5 l cans for 35 minutes, and 1 l - 50 minutes.
6. We roll it up, let it cool for 12-15 hours, and put it into storage in the basement.

Prescription for mushrooms mushrooms mushrooms for the winter at home without vinegar

Traditionally, the conservation of mushrooms mushrooms for the winter takes place with vinegar, especially marinating. In this case, vinegar will not be used, but this will not affect the taste of the snack.

• Honey mushrooms - 1-1.5 kg;
• Water - 2 tbsp .;
• Salt and sugar - 1 tsp;
• Carnation - 2 buds;
• Citric acid - 5 g;
• Black pepper (peas) - 10-12 pcs.

Although in this embodiment, canned mushrooms are preserved without vinegar, citric acid will be a worthy replacement.

1. Boil the peeled and prepared mushrooms separately and, transferring them to a colander, let the excess liquid drain.
2. Meanwhile, we make the marinade: we combine in a saucepan with water all the components from the list of products (except mushrooms) and bring to a boil.
3. We lay out the boiled mushrooms in sterilized jars and fill them with the resulting marinade.
4. Do not roll up the jars yet, but simply cover them and place them in a container for further sterilization for 30 minutes.
5. Then roll up and allow to cool at room temperature, then transfer the workpieces to the basement.

A simple option for preserving mushrooms mushrooms for the winter

Salting is no less popular way to save fruiting bodies for the winter. Below are 2 universal recipes for canning mushrooms at home.

The easiest option for preserving mushrooms mushrooms for the winter is carried out in banks. Its simplicity also lies in the most common set of products. Therefore, even those housewives who have very little experience in such preparations can safely write it in their cookbook.

• Honey mushrooms - 1.5 kg;
• Salt - 80 g;
• Water - 1-2 tbsp .;
• Citric acid - 7 g.

By the way, this method of preserving honey mushrooms for the winter is also done without vinegar.

1. The fruiting bodies must first be boiled, then transferred to a colander and hung over an empty pan or left in the sink to allow liquid to drain.
2. Meanwhile, in water, combine salt and citric acid, bring to a boil and boil for 7-10 minutes.
3. Distribute the boiled mushrooms into previously sterilized jars, and then boil them together with the workpiece in a large pan for 60-90 minutes, laying a towel on the bottom.
4. Roll up, put the lids down, wrap it with a warm dense cloth and leave it in this position until it cools completely.
5. Take to the basement or refrigerate.

The classic recipe for canning mushrooms in jars

The classic recipe for canning mushrooms in jars by salting is also one of the easiest. The taste of the workpiece will certainly appreciate all your household. Even at the festive table, when many guests gather, salted mushrooms will leave first.

• Honey mushrooms - 4 kg;
• Salt - 180 g;
• Black pepper (peas) - 20-25 pcs.;
• Dill umbrellas - 4-5 pcs.;
• Garlic - 7-8 cloves;
• Bay leaf - 5 pcs.;
• Horseradish leaves - 4 pcs.;
• Currant / cherry / oak leaves.

How to preserve mushrooms for the winter in banks, using a recipe with a phased description?

1. Fruit bodies for salting must be boiled separately.
2. Fresh leaves should be washed and dried thoroughly, and cut the garlic into slices.
3. Arrange all products in 3-liter jars in layers, starting with currant and horseradish leaves.
4. Mushrooms should be stacked with their hats down, lightly tamping and not forgetting to pour each layer with salt, pepper, bay leaf and garlic.
5. The last layer should also be fresh leaves.
6. Close the jars with plastic lids and leave to salt for about 2 weeks.
7. Then transfer the workpiece to the basement or send to the refrigerator.

Preservation of fried forest mushrooms

The conservation of forest mushrooms is not limited to pickling and pickling. Many housewives very often make preparations from fried fruit bodies, which makes it possible to prepare a delicious and satisfying dish in winter as soon as possible.

• Honey mushrooms - 1.5 kg;
• Vegetable oil (can lard) - 2 tbsp .;
• Salt to taste.

Preserving fried honey mushrooms is divided into the following steps:

1. The first step is to prepare the mushrooms, namely: clean them from dirt and debris, cut off the lower part of the legs and if the specimens are large, then cut them into pieces.
2. Boil for about 20 minutes and lay in a colander and set aside.
3. We put a deep frying pan on the fire and pour the vegetable oil, warm it up well.
4. We send the mushrooms to the butter, cover with a lid, set the fire to a minimum and simmer for about half an hour.
5. Then open the lid and evaporate moisture, setting a medium-intensity fire.
6. We shift the fruit bodies into sterilized glass jars, leaving about 2 cm of emptiness to the top.
7. Pour the remaining oil in the pan with which we fill the remaining space in the banks. If there is not enough oil, heat a new portion in a pan, and only then pour the mushrooms.
8. We roll, cool and hide in the cellar or basement. You can store such a blank for no more than six months.

Roasted honey mushrooms in tomato juice for the winter

The following recipe for preserving mushrooms mushrooms at home can be used as an additional ingredient to your favorite side dish. In addition, this blank will be an excellent filling for tartlets, pies and pizzas.

• Boiled honey mushrooms - 1.5 kg;
• Sugar - 1 tbsp. (or to taste);
• Salt - 2 tbsp. l .;
• Vinegar (6%) - 200 ml;
• Onion - 0.6 kg;
• Vegetable oil - 1 tbsp .;
• Tomato juice - 700 ml;
• Garlic - 4-5 cloves (more or less possible);
• Black pepper (peas) - 10 pcs.;
• Bay leaf - 2 pcs.

1. In a deep container with a thick bottom, fry in oil half rings of onion and finely chopped garlic.
2. Add boiled mushrooms, salt, sugar, spices, vinegar, mix.
3. Introduce tomato juice, mix again and leave to simmer for 35 minutes. Instead of tomato juice, you can take 200 ml of tomato paste and dilute it with the same amount of water.
4. We distribute the prepared mushrooms in tomato into sterilized jars, roll them up, let cool and remove them to a cool room.

Caviar from honey mushrooms for the winter: recipe with video

Among the various options for preserving mushrooms mushrooms carried out at home, one can note one - caviar. A similar preparation is also popular among most housewives, because those fruit bodies that did not fit on pickling and pickling are allowed into it.

Mushroom caviar is made even from the legs of honey agarics or strong overgrown specimens.

• Boiled honey mushrooms - 1 kg;
• Onion - 0.3 kg;
• Carrots - 1 large piece;
• Sugar - 1.5 tbsp. l (optional);
• Vegetable oil - 3-4 tbsp. l .;
• Vinegar (9%) - 2 tbsp. l .;
• Spices to taste - salt, pepper.

1. Dice the onion and rub the carrots on a coarse grater.
2. Pour the oil into the pan, heat it and spread the onions and carrots in turn.
3. Fry until soft and grind the mass with a meat grinder.
4. Then we pass the mushrooms through the meat grinder and put them together with vegetables in a deep bowl with a thick bottom.
5. Add salt, pepper, sugar, mix and simmer for 45 minutes, constantly stirring with a wooden spoon.
6. 5 minutes before the end of the process, pour in the vinegar and mix.
7. We distribute the mushroom caviar in sterilized banks and roll up.
8. We store preservation in the refrigerator or in the basement.

You can also find out how preservation of honey mushrooms follows this recipe by watching the video.

Solyanka with honey mushrooms: home recipe

Solyanka is another simple, but at the same time, a wonderful recipe for preserving mushrooms mushrooms for the winter. With it, you can cook great first courses, make a delicious filling for dough products, or you can eat just like a salad.

• Honey mushrooms (pre-boil) - 1.5 kg;
• White cabbage - 0.5 kg;
• Tomato paste - 1 can (0.5 L);
• Water - 2 tbsp .;
• Onions, carrots - 1 kg each;
• Vegetable oil - 0.5 tbsp .;
• Bell pepper - 0.5 kg;
• Bitter peppers - 1 pod (optional);
• Salt - 3 tbsp. l (with a slide);
• Vinegar - 5 tbsp. l .;
• Bay leaf and black pepper grains.

1. Chop the cabbage, grate the carrots on a coarse grater, and cut the onions together with sweet pepper into cubes.
2. Grind hot peppers and combine with tomato paste and water. Instead of pepper, you can take a few cloves of garlic to taste and pass through a press.
3. Put all vegetables, tomato mass and mushrooms in a pan with vegetable oil and simmer over low heat for 1 hour, stirring regularly.
4. 5-10 minutes before the end of the stew add bay leaf, salt, black pepper and vinegar.
5. We distribute the finished mass to pre-sterilized jars and roll up the lids.

As you can see, the conservation of mushrooms again in the winter in the form of caviar is not difficult, but the pleasure of eating it will not take long!

Lecho with mushrooms for the winter

The traditional and beloved lecho becomes unusual if you do it with mushrooms. Many people like this appetizer, because it can be served not only during a family meal, but also to treat everyone who sits with you at the festive table.

• Honey mushrooms - 1 kg;
• Bulgarian pepper - 1.5 kg;
• Vegetable oil - 130 ml;
• Vinegar - 3 tbsp. l .;
• Tomato - 1 kg;
• Sugar - 4 tbsp. l .;
• Salt - 1 tbsp. l .;
• Ground black pepper to taste.

We suggest you familiarize yourself with a step-by-step recipe for preserving mushrooms:

1. Wash the pepper, cut in half, peel the seeds and grind in half rings.
2. Also, wash the tomatoes, cut each into about 4 parts and twist in a meat grinder.
3. In a bowl with a thick bottom, combine the tomato mass, bell pepper, vegetable oil, salt and sugar, mix, bring to a boil and boil for 20 minutes.
4. Add boiled mushrooms to vegetables and season with black pepper.
5. Stir and continue simmering over low heat for another 20 minutes.
6. Almost at the very end we add vinegar to the mass and mix.
7. In prepared sterilized jars, lay out lecho, roll up and let cool completely.
8. After cooling, we take the workpiece to the basement or leave it in the refrigerator for storage.