Honey mushrooms pickled for the winter with different types of vinegar

Each hostess wants to prepare for her family a variety of preservation for the winter, to complement the daily menu with delicious dishes. Pickled mushrooms with the addition of vinegar are rightfully considered the most important snack not only for every day, but also on holidays.

Pickled mushrooms cooked for the winter with vinegar will diversify your diet and delight you with the taste of your friends invited to visit. It will simply be impossible to refuse this snack, because its piquant aroma will spread throughout the house. It perfectly complements the festive table as an independent dish. Yes, and men will definitely appreciate this appetizer, because under the glass of a forty-degree pickled mushroom will come in handy. And besides, from such fruiting bodies, you can cook any salad and a filling for baking.

There is a wide variety of recipes for such preparations, so many are interested in the question: how to pickle mushrooms with vinegar for the winter, to surprise and delight their households? After all, different types of vinegar are one of the best "keepers" for all products, including fruiting bodies. Thanks to him, preservation will be stored for a long time and will not deteriorate.

We offer 9 recipes for pickled mushrooms cooked with vinegar for the winter. Having familiarized yourself with them, you will definitely choose the one you like and will cook it every year for your family.

Marinated mushrooms with 70% vinegar: how to pickle mushrooms

Marinated mushrooms with 70% vinegar have a long shelf life and can stand for 12 months, that is, until a new mushroom crop. They are served as a side dish for meat and fish dishes, as well as an independent snack.

• honey agarics - 2 kg;
• water - 1, 5 l;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar 70% - 2 tbsp. l .;
• bay leaf - 5 pcs.;
• black pepper and white peas - 5 pcs.;
• cloves - 4 buds.

How to use 70% vinegar for pickling mushrooms, so as not to acidify the workpiece?

1. Honey mushrooms must be cleaned and boiled for 25-30 minutes.
2. They are removed from the water and laid out on a sieve to completely drain.
3. Pour 1.5 liters of new water, let it boil and add salt, sugar, cloves, peppercorns and bay leaves.
4. Boil for 20 minutes, pour vinegar gently so that the marinade does not foam, and boil for 15 minutes. It is better to pour vinegar in parts and try to fill in the taste, so as not to overdo it.
5. Distribute the workpiece in sterilized jars, cover with plastic lids, cover with a blanket and allow to cool.
6. Take out into the dark and cool basement.

The recipe for pickled mushrooms with apple cider vinegar

The recipe for mushrooms, pickled with the addition of apple cider vinegar, will allow the appetizer to have a crispy consistency.Once you try to cook pickled mushrooms, and you will enjoy them all winter. Such an appetizer will be a good addition to boiled young potatoes.

• honey agarics - 1 kg;
• water - 500 ml;
• apple vinegar - 1.5 tbsp. l .;
• bay leaf and cloves - 2 pcs.;
• salt - ½ tbsp. l .;
• sugar - 1 tbsp. l .;
• allspice and black pepper - 3 peas each.

How to pickle honey mushrooms with apple cider vinegar, you can learn from the step-by-step process.

1. Honey mushrooms are pre-cleaned, washed and boiled for 25-30 minutes.
2. We drain the water from the mushrooms and pour another, let it boil.
3. Pour all the spices except apple cider vinegar, boil for 20 minutes.
4. Pour vinegar and simmer for 15 minutes.
5. Distribute into sterilized jars, cover with plastic lids and allow to cool.

Store the workpiece at a temperature not exceeding + 12 ° C in a dark and cool place.

Is it possible to pickle mushrooms with apple cider vinegar in a quick way and how to do it?

Is it possible to pickle mushrooms with apple cider vinegar in a quick way? This recipe for pickled mushrooms with aromatic spices and spices will become an indispensable dish on your table.

• honey agarics - 2 kg;
• water - 1 l;
• salt - 2.5 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• apple vinegar - 150 ml;
• garlic - 5 cloves;
• cinnamon (ground) - ½ tsp;
• bay leaf - 4 pcs.;
• ground black pepper - 1 tsp.

Honey mushrooms, pickled in a quick way with apple cider vinegar, will save you time a day when you receive unexpected guests.

1. Honey mushrooms are poured with cold water for 1 hour, cleaned and washed.
2. Again, fill with water, put on fire and boil for 30 minutes, constantly removing the foam.
3. Spread on a sieve to drain excess fluid.
4. Pour water from a recipe, season with bay leaf, chopped garlic, pepper, cinnamon, salt and sugar.
5. Boil for 20 minutes over low heat and pour apple cider vinegar, boil for 5 minutes and remove from the stove.
6. They are laid out with a slotted spoon in pre-prepared cans, poured with marinade and rolled up.
7. Wrap in a blanket and give time for complete cooling.
8. Leave in the refrigerator or take out in a cool room.

Pickled mushrooms with apple cider vinegar can be eaten after 2 weeks.

Honey mushrooms, pickled with balsamic vinegar

Honey mushrooms marinated with balsamic vinegar will be enjoyed by all your family members. Your invited guests will appreciate the appetizer of mushrooms, especially since mushrooms will be ready with balsamic vinegar in 15 days.

• honey agarics - 1.5 kg;
• water - 800 ml;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• balsamic vinegar - 170 ml;
• cloves - 4 buds;
• black peppercorns - 5 pcs.;
• rosemary - 2 branches;
• leaves of lingonberry or black currant.

1. Mushrooms are cleaned from the remnants of foliage and needles, cut off the lower part of the legs.
2. Pour cold water and boil for 30 minutes over medium heat.
3. Enter all the spices from the recipe and 4 tbsp. l vinegar, boil for 10 minutes.
4. Carefully pour the remaining vinegar and let the marinade boil for 20 minutes.
5. The mushrooms in the marinade are slightly cooled and laid out in a clean, dry jar with a slotted spoon.
6. Top up with marinade (you can strain the marinade), cover with plastic lids, allow to cool and take to the cellar.

Honey mushrooms, pickled without vinegar with citric acid

Honey mushrooms, pickled without vinegar, but with the addition of citric acid, can be consumed after 5 days. However, the housewives must comply with the cooking technology and the proposed recipe.

• honey agarics - 2 kg;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• citric acid - 10 g;
• water - 500 ml;
• bay leaf - 3 pcs.;
• cinnamon - ½ sticks;
• allspice - 7 peas.

1. The mushrooms carry out the initial treatment for the removal of forest debris.
2. Pour cold water, add 1 tbsp. l salt and let it boil for 30 minutes.
3. Spread with a slotted spoon in a colander and leave for a while to glass all the liquid.
4. Pour with new water, let it boil and add sugar, salt, chopped cinnamon stick, bay leaf, allspice, mix and let the mushrooms boil in the marinade for 20 minutes.
5. Pour citric acid, bring the marinade to a boil and immediately lay out in sterilized jars.
6. Cover with lids, and put on sterilization in hot water: cans of 0.5 l - 30 min, 1 l - 40 min. Sterilize on low heat with the pan open.
7. Roll up, wrap and let cool completely under the covers.
8. They are taken out to the basement or left in the refrigerator for storage.

Honey mushrooms marinated with wine vinegar (with video)

Honey mushrooms marinated with wine vinegar are not difficult to cook. However, the appetizer turns out appetizing, aromatic and tasty.

• honey agarics - 1 kg;
• wine vinegar (white or red) - 4 tbsp. l .;
• sugar - 1.5-2 tbsp. l .;
• black pepper and allspice - 5 peas each;
• cloves - 4 buds;
• salt - ½ tbsp. l .;
• dill - 3 branches;
• cinnamon - 1/3 tsp;
• garlic - 2 cloves;
• bay leaf - 4 pcs.;
• horseradish and blackcurrant leaves;
• water - 800 ml.

1. Forest mushrooms are cleaned and washed in water, small ones are left intact, large specimens are cut into pieces.
2. Pour with water and cook for 20-30 minutes, constantly removing the foam formed on the surface.
3. Add salt, sugar, bay leaf, chopped garlic, cloves, cinnamon, a mixture of peppers and wine vinegar.
4. Boil for 15 minutes and remove from the stove.
5. Allow to cool slightly, and on the bottom of the prepared sterilized cans lay the leaves of horseradish, blackcurrant and dill.
6. Honey mushrooms are spread on top, topped with hot marinade and tightly closed with lids.
7. They wrap them in a blanket, allow them to cool in this way, and then take them out to the basement.

You can try honey mushrooms already in 5-7 days after canning.

We offer you to watch a video of cooking pickled mushrooms with vinegar.

Recipe for pickled mushrooms with garlic and vinegar (with video)

The recipe for pickled mushrooms with vinegar and garlic is an excellent choice for winter harvesting. This appetizer turns out to be very tasty and piquant. Even on the festive table, this dish will take its rightful place.

• honey agarics - 1 kg;
• water - 1 l;
• salt - 3 tsp;
• sugar - 5 tbsp. l .;
• vinegar 9% - 50 ml;
• garlic - 7 cloves;
• bay leaf - 4 pcs.;
• dill seeds - 1 tsp;
• white and black pepper - 5 peas each.

1. Honey mushrooms are pure forest mushrooms that are not susceptible to severe pollution. The main thing is to cut off the bottom of the legs and rinse them.
2. Pour in water, let it boil and boil for 20-25 minutes over medium heat.
3. Add salt, sugar, stir, boil for 5 minutes and introduce all the spices and spices except vinegar.
4. Boil mushrooms in the marinade for 10 minutes and pour in the vinegar portionwise so that foam does not form.
5. Let it boil for 10 minutes and put mushrooms in a prepared clean jar with a slotted spoon.
6. Pour with hot marinade, close with tight plastic lids, wrap in a warm blanket and leave to cool for 2 days.
7. After cooling, take the cans with honey mushrooms into a cold and dark room.

Watch a visual video on how to prepare pickled mushrooms with garlic and vinegar.

Mushroom mushrooms pickled with vinegar and cinnamon

We offer a recipe with a photo of cooking pickled mushrooms with vinegar and cinnamon. This option will not only stock up on mushrooms for the winter, but also make an unusually tasty snack that will help you out on the day of arrival of unexpected guests.

• honey agarics - 2 kg;
• water - 1 l;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar 9% - 5 tbsp. l .;
• cinnamon - 2 sticks;
• allspice - 7 peas;
• bay leaf - 5 pcs.

Honey mushrooms marinated with cinnamon and vinegar are prepared as follows:

How to pickle frozen mushrooms: recipe for mushrooms pickled with 9% vinegar

Frozen mushrooms are also used in recipes for pickled mushrooms with 9% vinegar. I must say that this preservative is the most popular among many housewives.

• frozen honey mushrooms - 1 kg;
• water - 500 ml;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar 9% - 40 ml;
• white pepper, black and allspice - 4 pcs.;
• bay leaf - 3 pcs.;
• chopped garlic - 1 tsp;
• cloves - 2 buds.

To properly make a snack, you need to step by step know how to pickle frozen mushrooms with vinegar. To do this, adhere to the proposed stages of preparation of the workpiece.

1. First of all, you need to unfreeze the mushrooms: leave them overnight in the refrigerator in a deep bowl. If honey mushrooms were frozen fresh, then after thawing, they need to be boiled in salted water for 20 minutes. If the mushrooms were subjected to heat treatment before freezing, then they should not be boiled.
2. Pour honey mushrooms with water, let it boil and add all the spices and spices except for garlic and vinegar.
3. Let the mushrooms boil in the marinade for 15 minutes and add the garlic and vinegar.
4. Boil everything together for another 10 minutes over low heat, spread over sterilized jars and close with plastic lids.
5. Wrap in a warm blanket for a day, until the mushrooms are completely cool.
6. You can put the jars in the refrigerator, and after 2 days already serve them as an excellent and fragrant snack. From such a workpiece you can make a delicious salad.