Methods for pickling mushrooms: step by step recipes with photos

Honey mushrooms are considered one of the most valuable fruiting bodies in the culinary of different countries. They are recommended for those who follow a diet or adherents of vegetarianism. If you know how to cook mushrooms for pickling and correctly carry out this process, the guests will never take you by surprise, because a delicious and piquant snack will always be at hand.

In order to make a delicious snack for the winter, you need to properly prepare mushrooms for pickling.

Preparing for pickling: how to clean and cook mushrooms

All mushrooms are poured with plenty of water, remove all forest litter: the remains of blade of grass and foliage. Cut off the lower part of the legs and sort by size: small, young and strong mushrooms are most suitable for pickling. Sometimes housewives pickle only hats, cutting off the whole legs. However, they are never thrown out - they are made mushroom caviar, pastes, sauces or marinate separately.

Before preservation, fruiting bodies should be boiled separately. This procedure guarantees the safety of the final product. However, how should boil mushrooms for pickling? After cleansing, they are laid in boiling salted water (1 tablespoon of salt is taken per 1 kg of mushrooms). Boil for 20-30 minutes, depending on size, constantly removing foam from the surface. When the mushrooms sink to the bottom during cooking, it means that they are cooked. After this, honey mushrooms are ready for the next step.

The easiest and fastest way to pickle mushrooms

The easiest way to pickle honey mushrooms will be to help housewives who do not like to spend much time in the kitchen.

• honey agarics - 2 kg;
• vinegar - 70 ml;
• water - 600 ml;
• salt - 40 g;
• sugar - 60 g;
• bay leaf - 4 pcs.;
• allspice and black pepper - 5 peas each.

A quick pickling of honey mushrooms will take no more than 40 minutes, except for their preliminary boiling. However, some rules must be observed: pickled mushrooms are decomposed only in sterilized jars, otherwise the snack will not last long storage - it will go bad.

1. Honey mushrooms pre-boiled and drained from excess liquid are filled with water from the recipe.
2. Let it boil for 5 minutes and add salt, sugar, vinegar, bay leaf and peppercorns mixture.
3. Stir and boil for 20 minutes over low heat.
4. Distribute into sterilized jars with a capacity of 0.5 l and pour to the top with hot marinade.
5. Rolled up with metal covers, turned upside down and wrapped in a blanket until completely cooled.

Such a workpiece can be stored in the refrigerator or on a glazed balcony.

Proper pickling mushrooms without seaming

Marinating honey mushrooms without seaming will not yield to blanks that are corked with metal lids.

However, one should always remember that if there is a lack of individual ingredients or spices, this can affect the taste of the mushrooms and their shelf life.

• honey agarics - 1.5 kg;
• water (for marinade) - 500 ml;
• citric acid - ½ tsp;
• salt - 30 g;
• sugar - 50 g;
• allspice - 4 pcs.;
• ground black pepper - 1 tsp;
• bay leaf - 4 pcs.;
• garlic cloves - 4 pcs.

Proper pickling of mushrooms without seaming implies compliance with all the rules of a step-by-step instruction.

1. Honey mushrooms are cleaned, washed and cut off part of the legs.
2. Pour water and cook for 20-25 minutes, constantly removing foam from the surface.
3. Meanwhile, a marinade is prepared: sugar and salt are mixed in hot water, mixed until crystals are dissolved.
4. Cook for 3 minutes and introduce the remaining spices and spices, let the marinade boil.
5. Honey mushrooms are introduced and boiled over low heat for 30 minutes, also removing foam formed by a slotted spoon.
6. Distribute into warm, sterilized jars and close with tight plastic lids.
7. Allow to cool completely, put in the refrigerator and store no more than 3 months.

Hot mushroom pickling

Hot pickling of honey mushrooms is an excellent option for harvesting mushrooms for the winter. This method helps fruiting bodies to reveal all their taste and aroma.

And besides, instead of traditional vinegar, we will use another preservative - citric acid.

• honey agarics - 2 kg;
• water - 700 ml;
• citric acid - ½ tsp;
• sugar - 60 g;
• salt - 40 g;
• dill umbrellas - 3 pcs.;
• black pepper and allspice - 4 peas each;
• bay leaf - 3 pcs.

Pre-cleaned honey mushrooms cook in salted water for 20-25 minutes, take out in a colander and rinse under running water.

1. While the mushrooms are draining from excess fluid, prepare the marinade.
2. In hot water we combine salt, sugar, all spices, except citric acid.
3. Let it boil for 10 minutes and lay the boiled mushrooms.
4. Cook for 10 minutes, pour in citric acid and boil again for 15 minutes.
5. We spread the mushrooms in prepared sterilized jars, and filter the marinade.
6. We give a boil to the filtered marinade and pour it into jars of mushrooms.
7. We close with tight plastic covers (can be screwed on) and leave at room temperature for 2 days.
8. After cooling, we take out to the basement for long-term storage.

Pickling forest hemp mushrooms

Many housewives often resort to cold pickling mushrooms at home, and this has its advantages.

The cold pickling recipe for forest mushrooms gives the appetizer a beautiful transparent marinade with a pleasant, delicate taste. This option is especially suitable for the conservation of hemp mushrooms.

• honey agarics - 2 kg;
• water - 1 l;
• garlic cloves - 5 pcs.;
• vinegar 9%;
• salt - 40 g;
• sugar - 60 g;
• oregano - ½ tsp;
• bay leaf - 5 pcs.;
• white and black pepper - 6 peas each.

The cold pickling recipe for hemp mushrooms should be prepared in stages:

1. Boil peeled and washed honey mushrooms in water for 20 minutes, constantly removing foam.
2. Put in a colander, rinse with hot water, allow to drain thoroughly and place in sterilized jars.
3. While the mushrooms drain, cook the marinade: put a pot of water on the fire, let it boil.
4. Add salt, sugar, chopped garlic and all spices except vinegar.
5. Let it boil for 3-5 minutes and pour into banks, where honey mushrooms are already “waiting”.
6. Pour 1 tbsp into each jar. l vinegar, cover with metal lids, allow to cool completely and only then roll up.

Marinating mushrooms with citric acid without vinegar

Many housewives do not like acetic acid in preparations for the winter, so they prefer pickling mushrooms without vinegar.

We offer the option of pickling mushrooms with citric acid, which will appeal to everyone, as the snack will be even more tender.

• honey agarics - 1 kg;
• water - 1 l;
• salt - 3 tsp. without top;
• sugar - 1.5 tbsp. l .;
• citric acid - ½ tsp;
• carnation - 2 inflorescences;
• coriander is a pinch.

1. We clear the mushrooms from forest debris, cut off the lower part of the leg, rinse and spread in boiling water.
2. Cook for 20 minutes and add salt, sugar, cloves, coriander.
3. We continue to cook for another 20 minutes, and then pour in citric acid.
4. We distribute honey mushrooms in sterilized jars, close them with tight plastic lids and insulate with a plaid.
5. Leave it to cool completely and only then take it out to the basement or cellar. After 10 days, the mushrooms are completely ready for consumption.

The classic recipe for pickling mushrooms with bay leaf

Marinating mushrooms in a classic way is the most common preservation option.

Having slightly changed the set of spices and spices in the recipe, you can cook a completely different piece with a new taste and aroma.

• honey agarics - 2 kg;
• water (for marinade) - 1 l;
• vinegar - 120 ml;
• salt - 50 g;
• sugar - 60 g;
• bay leaf - 5 pcs.;
• black peas - 8-10 pcs.;
• carnation - 4 inflorescences.

The classic recipe for pickling honey mushrooms can be easily prepared by following the step-by-step instructions.

1. Honey mushrooms are cleaned of impurities, washed and spread in boiling water.
2. We boil for 25-30 minutes, until they sink to the bottom, recline into a colander so that they completely drain from excess fluid.
3. We wash the mushrooms, again let it drain and fill it with clean water, bring to a boil.
4. Boil for 15 minutes and add all the spices.
5. Stir and simmer for 15 minutes.
6. We spread honey mushrooms in sterilized jars and pour the marinade in which they were cooked.
7. We roll up the covers, turn over and cover with an old blanket or down jacket.
8. Cooling honey mushrooms should take place at a slow pace in the heat.
9. After cooling, we clean the cans in the basement for the whole winter or until the first need.

The most delicious recipe for pickling mushrooms with garlic and cilantro

One of the most delicious recipes for pickling mushrooms, many consider the option with the addition of garlic and cilantro.

This appetizer will appeal to lovers of spicy dishes.

• honey agarics - 2 kg;
• salt - 50 g;
• sugar - 70 g;
• garlic cloves (medium) - 15 pcs.;
• vinegar 9% - 80 ml;
• vegetable oil - 50 ml;
• water - 800 ml;
• black peppercorns - 8 pcs.;
• bay leaf - 4 pcs.;
• cilantro - 5 branches.

The process of pickling honey mushrooms with garlic and cilantro, we will do, following the step by step instructions.

1. Put cleaned from forest debris and washed mushrooms into boiling water, boil for 20-25 minutes.
2. Fold on a sieve and leave for 30 minutes to glass the water.
3. In the water indicated in the recipe, combine all the spices except cilantro, let it boil for 5-7 minutes and introduce honey mushrooms.
4. Boil for 30 minutes over low heat, and 10 minutes before the end, put chopped cilantro in the marinade.
5. Pour the mushrooms with the marinade into sterilized jars.
6. Close with tight lids and insulate with an old blanket until the cans are completely cooled.
7. Take to the basement and store no more than 8-10 months. at a temperature of + 10 ° C.

Pickle recipe for autumn mushrooms with 9% vinegar

The option of pickling honey mushrooms with 9% vinegar will help you make an excellent snack that will decorate any holiday table.

This recipe is suitable for pickling autumn mushrooms - the most popular among mushroom pickers.

• honey agarics - 1 kg;
• water - 500 l;
• table vinegar 9% - 40 ml;
• salt - 1/2 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• bay leaf - 3 pcs.;
• allspice and black pepper - 5 peas each;
• cardamom - 1 pc.

1. Honey mushrooms are cleaned, washed and boiled in water for 15 minutes. In this case, you need to constantly remove the foam formed on the surface.
2. Sugar and salt are introduced, everything is boiled for 7-10 minutes and all other spices are added.
3. Allow to simmer for another 10 minutes, turn off the stove and leave honey mushrooms in the marinade.
4. After cooling to + 30 ° C, the mushrooms are distributed in jars, filled with marinade and closed with tight lids.

This blank can be left in the refrigerator or on the balcony.

Marinating boiled mushrooms with onions and cardamom

Methods for pickling mushrooms mushrooms are very different.

Therefore, we propose to cook an appetizer according to the recipe, in which onions and cardamom are added.

• honey mushrooms (boil) - 2 kg;
• onion - 8 pcs.;
• water - 600 ml;
• cardamom - 2 pcs.;
• salt - 50 g;
• sugar - 70 g;
• vinegar - 50 ml;
• bay leaf - 5 pcs.

Marinating boiled honey mushrooms with onions and cardamom follows the following step-by-step recipe:

1. First, we make a marinade: in water, combine salt, sugar, vinegar, cardamom and bay leaf.
2. Immerse boiled mushrooms in the cooked boiling marinade, cook for 20 minutes over low heat.
3. In pre-sterilized jars, put chopped onion into thin rings and pickled mushrooms, then pour hot marinade.
4. Put in a pan with hot water, before that put a kitchen towel on the bottom so that the jars do not burst due to temperature.
5. Sterilize over low heat for 30 minutes, roll up, let cool and bring to the cellar or basement.

The best recipe for pickling mushrooms under nylon covers

For many gourmets, the best recipe for pickling mushrooms is considered to be the Korean seasoning option.

How to make this serious process so that all your family members and guests like this delicious snack?

• honey agarics - 2 kg;
• water - 600 ml;
• salt - 2 tbsp. l .;
• sugar - 3 tbsp. l .;
• vinegar 9% - 100 ml;
• garlic cloves - 8 pcs.;
• peppercorns - 7 pcs.;
• Korean seasoning for vegetables - 2 tbsp. l .;
• vegetable oil - 50 ml.

In this embodiment, there is one caveat - pickling honey mushrooms is carried out under nylon covers.

1. Honey mushrooms are cleaned, most of the legs are cut off, washed in water and boiled for 20-25 minutes.
2. They are taken out and laid out on a sieve to drain.
3. A spicy marinade is being prepared: all spices are combined in water, except for vinegar, garlic and Korean seasoning, brought to a boil.
4. Honey mushrooms are introduced, boiled for 15 minutes over medium heat.
5. Chopped garlic is added, vinegar and oil are poured, Korean seasoning is poured.
6. Mushrooms are boiled for another 15 minutes, laid out in jars and topped with marinade.
7. Closed by tight plastic covers and covered with a warm old blanket.
8. Time is given for complete cooling, and only then cans are taken out to a cool room.

Marinated mushrooms with dry mustard

The recipe for step by step pickling of mushrooms, in which dry mustard is used, will be appreciated not only by lovers of delicious mushroom dishes.

• honey agarics - 2 kg;
• water - 1 l;
• dry mustard - 1 tbsp. l .;
• vinegar 9% - 100 ml;
• garlic cloves - 6 pcs.;
• sugar - 60 g;
• salt - 40 g;
• 4 bay leaves and allspice;

We suggest following a step-by-step recipe for pickling honey mushrooms with photos that show the entire cooking process.

Marinating mushrooms in a vinegar marinade

To cook a delicious mushroom snack for the winter with wine vinegar, every housewife should know how to cook a marinade for pickling mushrooms.

This knowledge will help protect your future snack from “exploding”.

• honey agarics - 1 kg;
• water - 500 l;
• salt - 30 g;
• sugar - 50 g;
• wine vinegar (white) - 50 ml;
• black pepper and allspice - 5 pcs.;
• cloves - 2 buds;
• garlic cloves - 4 pcs.

First you need to determine how to clean mushrooms for pickling, because this can also affect the quality of the workpiece. For this option, you can leave only the caps of mushrooms, and use the legs to prepare another dish.

1. We clean mushrooms from forest debris, completely cut off the legs and rinse.
2. We prepare the marinade from all ingredients except wine vinegar, let it boil for 3-5 minutes.
3. We spread the mushrooms in the marinade and cook for 40 minutes over low heat.
4. Pour vinegar into a thin stream, boil another 15 minutes.
5. We take out mushrooms and put them into prepared jars.
6. We give the marinade again to boil and pour into jars.
7. We close it with tight covers, wrap it with a blanket or a down jacket and leave it for 2 days.
8. We take it out in a cool room or leave it in the refrigerator.

Marinating mushrooms in brine with cloves and dill

We offer an interesting recipe with photos of pickling honey mushrooms with cloves and dill.

This option will really surprise guests with its gentle taste.

• honey agarics - 1.5 kg;
• water - 700 ml;
• cloves - 7 buds;
• salt - 30 g;
• sugar - 50 g;
• black pepper - 5 peas;
• vinegar 9% - 1 tbsp. l .;
• garlic cloves - 4 pcs.;
• dill umbrellas - 4 pcs.

1. We clean the mushrooms, cut off the bottom of the legs and boil in water for 20 minutes.
2. The pickle for pickling honey mushrooms is prepared in this way: in hot water we dissolve salt, sugar and all spices except vinegar and garlic.
3. After boiling the marinade, add vinegar and sliced ​​garlic into it, cook for 5-7 minutes.
4. We take the mushrooms out of the water and put them into the boiling marinade, cook for 20 minutes.
5. We lay out in sterilized jars, removing only dill umbrellas and cloves.
6. Fill with marinade, roll up lids and cover with an old blanket.
7. After complete cooling, we take out to the cellar or leave on the balcony.

Marinating mushrooms with barberry

The recipe for mushrooms mushrooms by pickling will delight your household.

Especially if you make an original snack by adding dry berries of barberry to it. This ingredient will make the workpiece not only "exclusive", but also very aromatic and tasty.

• honey agarics - 2 kg;
• salt - 40 g;
• sugar - 60 g;
• vinegar 9% - 70 ml;
• water - 700 ml;
• barberry (dry berries) - 15 pcs.;
• garlic cloves - 4 pcs.;
• black pepper - 6 peas;
• bay leaf - 3 pcs.

1. Purified honey mushrooms are introduced into boiling water and boiled for 25 minutes.
2. During cooking mushrooms make marinade based on all the ingredients and bring it to a boil.
3. Honey mushrooms are taken out of the water and immediately spread in the marinade.
4. 15 minutes boil and pour into prepared sterilized jars.
5. They are closed with tight plastic covers, insulated, wrapped with a blanket, and allowed to cool.
6. They are taken out in a cool room or left in the refrigerator.