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Collecting these mushrooms in the forest is a sheer pleasure, because everyone knows that they grow in friendly families. And besides, every housewife wants to make a lot of forest mushrooms for the winter with her own hands.

Honey mushrooms are one of the few fruit bodies that are valued in the home cooking of Russian families. The fact is that the variety of delicacies from them is truly amazing. Due to their versatility, honey mushrooms lend themselves well to various processing processes: frying, drying, pickling, salting, freezing, etc. They are also very "profitable" mushrooms because they can be combined with many products. In this article, we will tell you how you can preserve forest mushrooms for the winter using pickling, salting and freezing.

Preparation before canning mushrooms for the winter

In order to prepare forest mushrooms for the winter, you must remember about their preliminary preparation: cleaning, soaking and boiling. Paying special attention to the processing of fruit bodies, you will be able to ensure correct and long-term storage of the harvesting in the future. First of all, the mushroom crop must be disassembled in appearance and size. It is advisable to use small young mushrooms for pickling, but this is not a strict rule. Some housewives successfully pickle large specimens, but first they are cut into pieces. Then it is worth removing the lower part of the leg and minor damage with a knife.

For honey agarics, the best cleaning from dirt and adhering debris is soaking. Fill them with salted water (1 tablespoon salt per 1 liter of water) and leave to soak for 1 hour. Then rinse with running water and boil for 15-20 minutes, removing the foam from the surface. Transfer to a colander and drain off excess liquid. Then you can safely start cooking forest mushrooms for the winter, choosing the recipe that you like.

How to properly pickle forest mushrooms with vinegar for the winter

In our country, it is difficult to imagine a table on which there are no pickled mushrooms. This appetizer perfectly complements the festive and everyday menu. Forest mushrooms, pickled for the winter according to the classic recipe, will become your "calling card".

• Boiled mushrooms - 1.5 kg;
• Purified water - 500 ml;
• Table salt - 1.5 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Bay leaf - 5 pcs.;
• Black peppercorns - 20 pcs.;
• Vinegar (9%) - 7 tbsp. l .;
• Cloves - 2-3 pcs.;
• Garlic (optional) - 3-4 cloves.

How to properly pickle forest mushrooms for the winter using the classic option?

1. All of the above ingredients (except vinegar) are combined in a saucepan and boiled for 10 minutes. In this case, the garlic must be passed through a press.
2. Then vinegar is added, and the mass continues to cook for another 3-5 minutes.
3. After that, the mushrooms, along with the marinade, are laid out in sterilized jars and rolled up. Important: after boiling, remove the bay leaf from the mass!
4. The cans with the workpiece are cooled down and transferred to the basement.

How to close forest mushrooms for the winter with cinnamon

There is also another recipe for the winter, which gives the pickled forest mushrooms an original and sophisticated taste. Harvesting mushrooms in this way is as easy as in the classic way.

• Boiled mushrooms - 1.5 kg;
• Vinegar (9%) - 6 tbsp. l .;
• Sugar - 2-2.5 tbsp. l .;
• Salt - 1 tbsp l .;
• Purified water - 1 l;
• Bay leaf - 3 pcs.;
• Vegetable oil;
• Cloves - 2 pcs.;
• Cinnamon - 3 pcs.;
• Black peppercorns - 10 pcs.

To find out how to deliciously pickle mushrooms for the winter, use the step-by-step description.

Combine all the ingredients in a saucepan with water, except for mushrooms and vinegar.

We put on fire and boil the marinade for 7-10 minutes.

We filter the marinade through a sieve or colander, and then send it back to the pan.

We return the pan to the fire and send the mushrooms there.

Bring to a boil and pour in the vinegar, turn off the stove.

We distribute pickled mushrooms in sterilized jars, pour 2 tbsp into each one. l. vegetable oil, close tightly with plastic lids and leave to cool, wrapped in a blanket.

We take it to the basement or store it in the refrigerator.

Forest mushrooms with onions, pickled for the winter in jars

How else can you close forest mushrooms for the winter using pickling? We offer a variant of mushroom preparation with onions.

• Boiled mushrooms - 1.5 kg;
• Onions - 2 pcs.;
• Water - 1 L;
• Salt and sugar - 1.5 tbsp each l. (sugar - with a slide);
• Vinegar 9% - 6-7 tbsp l .;
• Dill umbrellas - 2-3 pcs.;
• Bay leaf - 4 pcs.;
• Black pepper (peas) - 8-11 pcs.

Forest mushrooms, marinated in jars for the winter, will decorate your table on any day, be it a holiday or an ordinary family meal.

1. Boil water and dissolve sugar and salt in it.
2. Add bay leaves, pepper, dill umbrellas and boil the marinade for about 5 minutes.
3. Pour in the vinegar, continue to cook for another 5 minutes, then filter the marinade.
4. Meanwhile, while the brine is boiling, we put prepared boiled mushrooms in sterilized jars, alternating with half rings of onions.
5. Fill with hot marinade, cover with lids and put the blank in a common container for sterilization. Sterilize: 0.5 l cans - half an hour, 1 l - 15 minutes longer.
6. We roll up the lids, turn over the cans and wrap them with a blanket until they cool completely.

How to cook forest mushrooms for the winter in Korean

The Korean recipe for forest mushrooms for the winter will show you how to cook them quickly and tasty. I must say that this appetizer is perfect as an additional component in various salads.

• Honey mushrooms (boiled) - 3 kg;
• Onions - 0.8 kg;
• Carrots - 0.5 kg;
• Salt - 2.5 tbsp l .;
• Sugar - 5 tbsp. l .;
• Hot pepper (chili) - 1 pc.;
• Garlic - 10-15 cloves;
• Vinegar 9% - 150 ml;
• Vegetable oil - 1 tbsp.;
• Korean-style carrot seasoning - 1.5 packs.

1. Cut the onion into half rings and fry in the vegetable oil indicated in the recipe.
2. Grate the garlic on a fine grater or pass through a press, chop hot peppers as small as possible, and grate the carrots into strips.
3. Combine all ingredients including fried onions, add mushrooms, vinegar, salt, sugar, Korean seasoning and mix well.
4. Sterilize jars with lids in advance and put the mass in them.
5. Put the blanks back for sterilization: 0.5 l - 20 min, 1 l - 35 min.
6. Roll up and leave to cool at room temperature.

Hot salting of forest mushrooms for the winter

Salting forest mushrooms for the winter is considered no less tasty and popular. The procedure is also carried out with boiled fruiting bodies, or the so-called hot method.

• Boiled mushrooms - 1 kg;
• Water - 500 ml;
• Ground black pepper - to taste;
• Garlic - several cloves;
• Fresh leaves of black currant, cherry or oak - 8-12 pcs.;
• Dill umbrellas - 50-70 g;
• Bay leaf - 3 pcs.;
• Salt - 2 tbsp. l.

Instead of boiled fruit bodies, you can also take frozen ones, but for this they must be defrosted by leaving them in the refrigerator overnight.

So, how to salt forest mushrooms for the winter in a hot way?

1. Dilute salt in water, add pepper, fresh leaves, and dill umbrellas.
2. We put the pan on the fire, bring to a boil and toss in the bay leaf.
3. Add the mushrooms to the brine and cook for about 20 minutes.
4. We transfer the contents of the pan into a 3-liter jar or any other, but only a glass or enamel container.
5. We close the jar with plastic lids, and if we use a saucepan, then cover it with gauze and close it with a lid on top.

We store the workpiece in the refrigerator or basement.

How to salt forest mushrooms for the winter in a cold way

Autumn types of honey agarics are very popular in our territory, because according to their taste, they are classified into 3 categories. This means that they can be used for various dishes and preparations. How to cook autumn forest mushrooms by salting them for the winter? To do this, you can use the cold method, but remember that in this case, only small and strong fruit bodies should be taken.

• Fresh mushrooms - 4.5 kg;
• Water - 1 L;
• Salt - about 200 g;
• Dill umbrellas;
• Black peppercorns;
• Fresh leaves of currant, horseradish, cherry.

This method, showing how to salt forest mushrooms for the winter, is called cold because the fruit bodies are taken fresh and are not boiled in a marinade.

1. We clean fresh mushrooms from dirt and adhering leaves, rinse in water and put in a saucepan.
2. Fill with cold water, and after a couple of days you can already start salting. However, during this time it is necessary to change the water up to 5 times.
3. We place the mushrooms in an enamel container or glass jars with a volume of 3 liters. When laying the mushrooms, sprinkle them with leaves, dill and pepper.
4. Dilute salt in water and fill in mushrooms, put under oppression.

In a month, the blank will be ready for use.

How to freeze forest mushrooms for the winter in a simple way

Freezing is a popular and demanded way of harvesting mushrooms for the winter. And honey mushrooms, in turn, are ideal for this process. And if pickled mushrooms can not be used in all dishes, then frozen ones perfectly complement the first and second courses, roasts, pies, pizzas, etc. We suggest learning in more detail how to freeze forest mushrooms for the winter in the simplest way.

After the preparatory stage, the mushrooms are frozen raw, boiled or fried. The simplest is considered to be the freezing of raw fruit bodies, but only if they are young and strong.

• Honey mushrooms;
• Plastic containers or plastic bags;
• Spreads.

It is not necessary to rinse the prepared mushrooms, excess moisture during freezing will create heaviness and volume, and the taste of the product will become watery.

1. Put honey mushrooms for distribution in one layer and send to the freezer for 12 hours, setting the minimum temperature.
2. Then remove the mushrooms, pack them into plastic containers and return them back to the freezer, setting the average temperature to -18 ° C.

You can store mushrooms in the freezer for no more than 1 year.