How to pickle autumn mushrooms: recipes for the winter

Honey mushrooms are amazing autumn mushrooms that grow in large families and are very useful for the human body. They contain vitamins and nutrients that can replace foods such as meat and fish. In addition, a variety of homemade preparations for the winter can be prepared from autumn mushrooms. They are pickled, fried, dried, frozen and salted.

Pickled autumn mushrooms are considered to be the most delicious and fragrant dish for many. Therefore, this article will discuss precisely this process.

Each hostess, having familiarized herself with the proposed recipes, will know how to pickle autumn mushrooms correctly for the winter. Based on the basic option, you can make your own note of spices and spices.

Honey mushrooms have their advantages in front of other mushrooms: they do not require long soaking and thorough cleaning. It is enough to lower them in cold water and just rinse from debris and sand. The legs are mushrooms, albeit tough, but quite edible. They can be cut completely or halfway and then dried to use as dressing for soups or mushroom sauces.

It is worth saying that in the recipes of pickled autumn mushrooms it is not recommended to add all known spices and spices at once. Even if you decide to use something unusual, do not overdo it so as not to interrupt the taste of the mushrooms themselves. There are 2 ways to pickle mushrooms: cold and hot. The first involves a separate boiling of the mushrooms, and then boiling in the marinade. The second option is when the fruiting bodies are immediately boiled in the marinade.

How to pickle autumn mushrooms with garlic

How to pickle autumn mushrooms with garlic, so that your loved ones evaluate the final result of the harvest?

• 3 kg honey mushrooms;
• 1 liter of water;
• 2.5 tbsp. l Sahara;
• 1.5 tbsp. l salts;
• 70 ml of vinegar 9%;
• 15 cloves of garlic;
• 2 buds of cloves;
• 3 bay leaves.

1. Clean mushrooms from forest debris, cut off most of the legs and rinse with plenty of water, such as a bucket.
2. Put the mushrooms in a pan with boiling water and let it boil for 20-30 minutes over medium heat, constantly removing foam from the surface.
3. Drain, drain the mushrooms and dip them in boiling marinade.
4. Preparation of the marinade: in hot water, add salt and sugar, stir and add all other spices and spices, including vinegar.
5. Boil honey mushrooms in the marinade for 20 minutes over low heat and distribute in sterilized jars, pour the marinade to the top.
6. Cover with tight plastic covers and cover with an old blanket until it cools completely.
7. Put the mushrooms in the refrigerator or put them in the basement for storage.

How to cook pickled autumn mushrooms for the winter with onions

Pickled autumn mushrooms cooked in the winter with the addition of onions are a great snack option for a festive feast. Onions will give the blank its unique taste and aroma.

• 2 kg honey mushrooms;
• 500 g of onions;
• 1 liter of water;
• 1.5 tbsp. l Sahara;
• 1 tbsp. l salts;
• 50 ml of vinegar 9%;
• 3 bay leaves;
• 7 peas of black pepper.

How to cook pickled autumn mushrooms for the winter thanks to step-by-step instructions?

1. Peeled mushrooms, which have cut off most of the legs, put in a bucket of water and rinse with sand.
2. Transfer the slotted spoon to a pot of water, salt, bring to a boil and drain.
3. Rinse with cold water, put the mushrooms in boiling water (1 l) and let it boil.
4. Introduce all spices and spices, except vinegar and onions, cook for 5 minutes and carefully pour vinegar.
5. Boil mushrooms in the marinade for another 10 minutes and place in sterilized jars, on the bottom of which onions are cut in half rings.
6. Pour marinade, cover with lids and put in hot water for sterilization.
7. Sterilize jars with a capacity of 0.5 l over low heat for only 30 minutes.
8. Close with tight covers, insulate with a blanket and, after cooling, take it out to the basement.

How to cook autumn pickled mushrooms with horseradish

To cook pickled autumn mushrooms mushrooms with horseradish, you do not need to have special skills.

It is enough to follow a simple step by step recipe and you get crispy, spicy mushrooms.

• 2 kg honey mushrooms;
• 2 small horseradish roots;
• 1 liter of water;
• 1.5 tbsp. l Sahara;
• 1 tbsp. l salts;
• 7 peas of allspice;
• 80 ml of table vinegar 9%;
• 5-8 blackcurrant leaves.

How to pickle autumn mushrooms mushrooms for the winter with horseradish root, you can learn from the step-by-step description.

1. Honey agarics are cleaned of impurities and washed in water from sand.
2. Pour cold water in an enamel pan and simmer for 10 minutes.
3. Drain and pour new water, add a little salt and vinegar, boil for 20 minutes from the time of boiling and again drain the water.
4. Throw back into a colander, give the mushrooms time to completely drain.
5. Meanwhile, marinade is prepared: salt, sugar, all spices are combined in water (horseradish roots cut into small pieces), except vinegar, brought to a boil and boiled for 3-5 minutes.
6. Allow to cool slightly and only then pour vinegar.
7. The boiled mushrooms are laid out in jars, poured with marinade and sterilized for 20 minutes over low heat.
8. Roll up, turn over, warm with an old blanket and leave to cool.
9. For long-term storage, they are carried out in a cool dark room.

The recipe for autumn pickled mushrooms with mustard seeds

This recipe, which allows you to learn how to pickle autumn mushrooms with mustard and butter, will help you prepare a deliciously delicious snack for any day. Vegetable oil will make the taste of honey agaric more tender, and mustard seeds more piquant.

• 3 kg honey mushrooms;
• 1.5 liters of water;
• 2.5 tbsp. l Sahara;
• 1.5 tbsp. l salts;
• 150 ml of refined oil;
• 1 tbsp. l mustard seeds;
• 4 bay leaves;
• 5-8 peas of allspice;
• 70 ml of vinegar 9%.

We offer a step-by-step description of the recipe with a photo showing how to pickle autumn mushrooms:

How to cook pickled autumn mushrooms with honey and cloves

The recipe for pickled autumn mushrooms with honey and cloves is a very interesting and tasty version of the snack.

Mushrooms are sweet-sour with honey notes and clove aroma. Such a workpiece can be served on the table as an independent dish or added to salads.

• 3 kg honey mushrooms;
• 1.5 liters of water;
• 3 tbsp. l honey;
• 1 tbsp. l Sahara;
• 1.5 tbsp. l salts;
• 7-9 peas of black pepper;
• 3 tbsp. l vinegar 9%;
• 5 buds of cloves;
• 2 bay leaves.

How to pickle autumn honey mushrooms with honey so that your guests are satisfied with the snack?

1. We wash the peeled mushrooms with half-cut legs and put in a pot with water to cook for 15 minutes.
2. We recline on a sieve or colander and let it drain.
3. Pour sugar and salt into the water specified by the recipe, add all the spices and spices, except for honey and vinegar.
4. Let it boil for 3-5 minutes and pour vinegar and honey.
5. Lay mushrooms and simmer for 15 minutes.
6. We distribute honey mushrooms into jars, squeeze a little and fill it with the strained marinade to the very neck.
7. We close with tight plastic covers and leave it upside down to cool under a blanket.
8. The cooled cans with the workpiece are taken out to the basement.

How to pickle autumn mushrooms with dill: recipe with photo

This recipe for pickling autumn mushrooms mushrooms for the winter with dill can be eaten in a few hours. It is better not to reduce the amount of vinegar so that the pickling passes as it should.

• 1 kg of honey mushrooms;
• 40 ml of vinegar 6%;
• 500 ml of water;
• 1 tsp salts;
• 1.5 tsp Sahara;
• 4 cloves of garlic;
• 4 dill umbrellas / or 1 dess. l seed;
• 6 peas of black pepper.

How to cook autumn mushrooms, pickled with dill, following the step by step instructions?

1. We clean forest mushrooms from pollution and cut off half of the leg.
2. We rinse in a large amount of water and boil for 25-30 minutes in an enameled pan.
3. We drain the liquid, put the mushrooms in a colander and leave them to drain.
4. Preparing the marinade: let the water boil along with all the spices and spices.
5. After the marinade has boiled for 2-4 minutes, turn off the heat and filter.
6. Mushrooms are distributed in sterile and dry jars, pour hot marinade to the top.
7. We close with simple plastic covers and cover with a warm blanket.
8. After 2 hours, put the cans with the snack on the lower shelf of the refrigerator, let cool for 2-3 hours and you can eat.