Honey mushrooms marinated with apple cider vinegar: appetizer recipes

Delicious and fragrant wild mushrooms are always considered welcome guests at the festive table. In winter, opening a jar of pickled honey mushrooms and enjoying their use, we recall the days when we went to the forest and collected these beautiful fruiting bodies.

The process of pickling mushrooms is practically no different from pickling other types of mushrooms. Any housewife, having a basic recipe, will always bring something of their own to the preparation of snacks, adding seasonings and spices.

Before proceeding with the processing of honey mushrooms, you need to know some information on their preliminary preparation. Honey mushrooms are not soaked for a long time, it is recommended to soak them only for 15-20 minutes to get rid of sand and heavy pollution. For pickling mushrooms with apple cider vinegar, small mushrooms are selected, not broken and not spoiled, it is possible with legs. Some housewives pickle only hats, and the legs are subjected to a drying process. Then they are crushed into mushroom powder for further dressing in soups or sauces.

Structure mushrooms are a bit like oily, have slippery hats, so the marinade turns jelly-like. Avoiding such a density will help boiling in two waters. It is worth saying that pickled mushrooms with apple cider vinegar will be an excellent dish for long winter evenings. From 1 kg of fresh mushrooms, a 1 liter jar of canned mushrooms is obtained.

I would like to share several recipes for pickling mushrooms with apple cider vinegar, which will not go unnoticed by fans of mushroom snacks.

Honey mushrooms pickled with apple cider vinegar in a quick way

Honey mushrooms, pickled with apple cider vinegar in a quick way, are suitable for those who do not have much time to spend in the kitchen.

Although pickling mushrooms is not time-consuming at all, the result is still excellent.

• honey agarics - 2 kg;
• water - 1 l;
• sugar - 3 tbsp. l .;
• salt - 1.5 tbsp .;
• apple cider vinegar - 8 tbsp. l .;
• leaves of cherry and blackcurrant - 5 pcs.;
• Lavrushka - 7 pcs.;
• garlic cloves - 5 pcs.;
• allspice - 8 peas.

To get a rich and bright taste of pickled mushrooms, you need to add currant and cherry leaves to the boiling marinade. When putting mushrooms in jars, the marinade can be filtered through a sieve to protect preservation from quick spoilage.

Peel the mushrooms, cut off the remains of the mycelium, rinse them and put in boiling water with cherry and currant leaves. Cook over medium heat for 20 minutes and remove the foam.

Drain the water, and put the honey mushrooms in a colander so that the glass is full of liquid.

Pour with new water, let it boil, add sugar, salt, allspice, bay leaf, chopped garlic cloves.

Boil the mushrooms in the marinade and pour in apple cider vinegar, let the whole mass boil for 15 minutes.

Distribute mushrooms in sterilized jars, fill with marinade and roll up.

Allow to cool and take to the basement for storage.

How to pickle mushrooms with apple cider vinegar and dill

How can you pickle mushrooms with apple cider vinegar and dill to make the workpiece tasty and fragrant? For the correct ratio of honey agarics and marinade, the jars are first filled with mushrooms, and then the filling is added.

• honey agarics - 3 kg;
• water - 2 l.;
• sugar - 4 tbsp. l .;
• salt - 2.5 tbsp. l .;
• apple vinegar - 100 ml;
• ground black pepper - 1.5 tsp;
• dill - 2 tbsp. l

Boil mushrooms prepared in advance in salted water for 20 minutes, constantly removing the foam with a slotted spoon.

Drain the boiled mushrooms through a sieve and pour them with the water mentioned in the recipe, let it boil for 5 minutes.

Add sugar, salt, ground black pepper and dill seeds to the water, boil for 15 minutes.

Pour vinegar and boil everything together for another 10 minutes.

In hot sterilized jars, distribute the mushrooms, add the marinade and roll.

After the jars of mushrooms have cooled, take them to the basement.

Is it possible to pickle mushrooms with apple cider vinegar and vegetable oil?

Is it possible to pickle mushrooms with apple cider vinegar and vegetable oil? Note that the oil in pickled mushrooms makes them softer. In addition, such an appetizer can be used for consumption immediately after cooling.

• honey agarics - 2.5 kg;
• vegetable oil - 500 ml;
• apple vinegar - 8 tbsp. l .;
• water - 1 l;
• carnation - 4 inflorescences;
• black pepper and allspice - 5 pcs.;
• Lavrushka - 2 pcs.;
• salt - 2 tbsp. l .;
• sugar - 3 tbsp. l .;
• dill - 3 umbrellas.

Pre-clean mushrooms, rinse and boil in water with the addition of 4 tbsp. l salt.

Let the liquid drain through a colander and prepare the marinade.

In the water, mix the oil, all the spices offered in the recipe (except apple cider vinegar) and let it boil.

Put honey mushrooms in the marinade, let it boil for 15 minutes and pour vinegar in small portions so that the boiling brine does not foam too much.

Arrange the mushrooms in sterilized jars, stir the mass all the time, scooping it with a spoon from the bottom so that the oil with vinegar is evenly distributed.

Close with tight plastic covers, allow to cool and remove to a cool room.