Honey mushrooms pickled for the winter with mustard seeds

Mushrooms mushrooms are always in good standing with fans of the "silent hunt", because they have excellent taste. From them you can cook a large number of delicious dishes. However, pickled mushrooms with mustard are considered the most delicious by many mushroom pickers. The spicy taste of mushrooms will remain in the memory of your guests for a long time.

We offer you to get acquainted with the recipes for mushrooms pickled with mustard seeds. These options will appeal to all lovers of spicy mushrooms.

Fragrant pickled mushrooms with mustard seeds

Such a fragrant recipe for pickled honey agarics with mustard will be a delicious addition to the side dish of boiled potatoes on the festive table.

• Honey mushrooms - 2 kg;
• Water - 1 l.;
• Salt - 1.5 L;
• Sugar - 2.5 tbsp. l .;
• Mustard Seeds - 3 tsp;
• Vinegar 9% - 6 tbsp. l .;
• Dill (umbrellas) - 4 pcs.;
• Lavrushka - 5 pcs.;
• Black peppercorns - 7 amount

Sort out the mushrooms, clean and rinse in water. Pour new water so that it slightly covers the fruiting bodies.

Put on the stove and cook for 10 minutes, add salt and cook for another 20 minutes, constantly removing foam with a slotted spoon.

Add peas, bay leaves, dill umbrellas and mustard seeds to mushrooms.

Allow to boil, remove from the stove and leave for several hours, and preferably at night.

In the morning, honey mushrooms recline in a colander and rinse in hot boiled water.

Arrange the mushrooms in sterilized jars and cook the marinade.

In water (1 l) mix salt and sugar, bring to a boil.

Add dill, bay leaf, peppercorns, sugar and salt into the water, let it boil for 5 minutes and add vinegar.

Pour mushrooms with marinade, close with tight plastic covers and leave to cool in the room, and then take them out to the basement.

Recipe for pickled mushrooms with mustard seeds and allspice

The recipe for pickled mushrooms with mustard seeds and allspice is quite simple to prepare. These two ingredients will give your workpiece a special taste and aroma.

• Honey mushrooms - 3 kg;
• Mustard Seeds - 2 tbsp. l .;
• Allspice - 10 pcs.;
• Bay leaves, leaves of currant and cherry - 7 pcs.;
• Vegetable oil - 1 tbsp .;
• Dill (umbrellas) - 2 pcs.;
• Acetic essence - 1 tbsp. l .;
• Garlic - 4 cloves;
• Salt to taste.

Clean mushrooms, rinse and put in an enamel pan.

Pour with water, salt and cook for 20 minutes, removing the foam.

Drain the mushroom broth, leaving only 2 cups, strain the mushrooms through a colander.

Put in a pan, pour mushroom broth, add vegetable oil, diced garlic, dill umbrellas, mustard seeds, allspice, lavrushka, as well as clean leaves of currant and cherry.

Boil for 30 minutes and pour vinegar essence at the end of cooking.

Pour mushrooms with marinade into banks and sterilize for 20 minutes.

Cover, cover with a blanket and allow to cool completely.

Pickled mushrooms with mustard and dill seeds

Honey mushrooms, pickled for the winter with mustard without sugar, can be served with boiled potatoes not only on holidays, but also on weekdays - to the delight of their family.

• Honey mushrooms - 3 kg;
• Water - 700 ml;
• Vinegar 9% - 4 tbsp. l .;
• Mustard Seeds - 1 tbsp. l .;
• Salt - 1.5 tbsp. l .;
• Black pepper and white pepper - 6 pcs.;
• Dill seeds - 1 tsp.

Once boiled honey mushrooms in salted water for 20 minutes, lay in a colander.

Put the mushrooms in a pan, add water, add salt, mustard, peppercorns and dill seeds.

Bring to a boil and boil for 15 minutes.

Turn the stove to a minimum, pour in the vinegar, mix and let it boil for 15 minutes.

Arrange the mushrooms with the marinade in jars and put in hot water.

Sterilize the jars over low heat for 30 minutes.

Roll up the lids and allow to cool completely at room temperature.

Remove cooled banks to the basement for further storage.