How to pickle crispy mushrooms for the winter

Honey mushrooms are considered one of the most useful mushrooms that can positively affect the functioning of the thyroid gland, as well as the blood-forming processes in the human body. And the taste of honey agarics is simply amazing. They can be stewed, fried, added to salads, canned, made mushroom caviar. And pickled crispy mushrooms will be an excellent dish for a festive table.

For pickling, it is better to take mushrooms of a small size and one size so that they look beautiful in a jar. If the mushrooms are large, cut them into pieces. You can marinate only hats, and let the mushrooms legs on other dishes, such as soups, mushroom caviar or sauces.

Pickled crispy mushrooms for the winter will always be welcome “guests” on your table.

A quick recipe for crispy pickled mushrooms

We suggest using a quick recipe for pickled crispy mushrooms that your family members will not like.

• Fresh mushrooms - 2 kg;
• Water - 4 tbsp .;
• Salt - 1.5 tbsp. l .;
• Vinegar 9% - 3 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Black peppercorns - 5 pcs.;
• Carnation - 5 inflorescences.

How to pickle mushrooms crispy to hit the invited guests with an excellent taste?

Honey mushrooms cleaned from contamination and cut the mycelium, soak for 30 minutes in salted water.

Remove and put in a pan with water, let it boil.

After boiling for 15 minutes, drain the water, and select the mushrooms with a slotted spoon and put again in the water intended for the marinade.

Boil the mushrooms again, add all the spices according to the recipe and simmer for 20 minutes over low heat.

Distribute pickled mushrooms in sterilized jars and pour the marinade at the very neck.

Close tight plastic lids or roll up metal.

Allow the mushrooms to cool at room temperature and remove to the basement.

Pickled crispy mushrooms for the winter with balsamic vinegar

The recipe for pickled crispy mushrooms for the winter is prepared with balsamic vinegar, which makes it savory in taste. Try to cook it, and then you yourself will realize that this is one of the most delicious options for pickling mushrooms.

• Honey mushrooms - 2 kg;
• Water - 1 L;
• Salt - 1.5 tbsp. l .;
• Sugar - 2.5 tbsp. l .;
• Carnation - 5 inflorescences;
• Lavrushka - 4 pcs.;
• Allspice - 7 pcs.;
• Cinnamon - 1 small stick;
• Lingonberry or blackcurrant leaves;
• Balsamic vinegar - 150 ml.

Pour the pre-cleaned honey mushrooms with water, put on the stove and boil for 20 minutes, constantly removing the resulting foam.

Drain the water, leave the mushrooms in a colander to make the glass liquid.

Prepare the marinade: in hot water, mix salt, sugar and let it boil for 5 minutes, cool.

Pour in balsamic vinegar, stir and let stand for 10 minutes.

Distribute boiled mushrooms in small jars, introduce all the spices from the provided recipe and pour the marinade.

Cover the cans with lids and put on sterilization.

Sterilize 0.5 l cans for 20 minutes over low heat, 1 liter cans - 25 minutes.

Roll up, turn upside down, wrap with a blanket and leave to cool completely.

Take the finished product into the basement for long-term storage.