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Canning honey mushrooms is the most popular method to preserve them for the winter. After all, who would refuse a delicious mushroom snack, which will certainly remind you of the warm days spent in the forest during the harvest season?

There are many ways of canning honey agaric - pickling, salting, caviar, salads, etc. Each housewife chooses a method to her taste, and also adapts to the tastes of her household. Often in Russian families you can see a whole "set" of mushroom preparations used for both everyday and festive feasts.

How to cook mushrooms for canning for the winter?

However, it should be remembered that all options for blanks from honey agaric imply their cleaning and preliminary heat treatment. How should honey mushrooms be cooked for canning for the winter? To do this, after cleaning from dirt and thoroughly washing, the fruit bodies must be poured with salted water and boiled for 20-25 minutes. Then rinse under the tap and drain off excess liquid.

Pickling is considered the most popular method of preserving honey agarics for the winter at home. We suggest that you familiarize yourself with several simple recipes that allow you to make delicious blanks.

A simple recipe for canning honey mushrooms

Classic pickling is one of the simplest recipes for canning honey mushrooms. This appetizer will surely please your family and everyone who came to visit you.

• Honey mushrooms - 2.5 kg;
• Purified water - 1 l;
• Salt - 1.5 tbsp l .;
• Sugar - 4 tbsp. l .;
• Black peppercorns - 15-17 pcs.;
• Bay leaf - 5 pcs.;
• Vinegar (9%) - 7 tbsp. l.
• Garlic - 3-4 cloves (optional).

First, we make a marinade for canning mushrooms: in a saucepan with water, combine salt, sugar, bay leaf, garlic and black pepper passed through a press.

We put on fire and stir until the salt and sugar crystals dissolve.

We immerse the peeled and pre-boiled fruit bodies in a saucepan to the marinade and boil over medium heat for 10 minutes.

Add vinegar and continue cooking for another 3-5 minutes.

Remove the bay leaves from the marinade and discard.

We take sterilized jars (choose the volume as desired) and put the mushrooms from the pan into them with a slotted spoon.

Fill the top with still hot marinade, roll up the lids and leave in the room until it cools completely.

We take it to the basement or leave the workpiece in the refrigerator.

The recipe for canning mushrooms for the winter without sterilization

In this recipe, mushroom preservation will be carried out without sterilization. I must say that this is a very profitable way for those who are in a hurry, because you don't need to boil the jars together with the workpiece at all.

• Mushrooms (boil in advance) - 1.5 kg;
• Water - 700 ml;
• Salt - 2.5 tsp;
• Sugar - 1.5 tbsp. l .;
• Vinegar 9% - 120 ml;
• Dill seeds - 1.5 tsp;
• Bay leaf - 3 pcs.;
• Allspice (peas) - 6 pcs.;
• Cloves to taste.

How to preserve honey agarics for the winter using a recipe without sterilization?

1. The first step is to prepare the marinade, namely: mix in water all the ingredients from the list of products (except mushrooms and vinegar) and put on the stove.
2. Boil the marinade for 3-5 minutes and pour in ½ vinegar, mix.
3. Immerse the fruit bodies in the filling and bring to a boil.
4. Reduce heat to low and cook for at least 20-25 minutes.
5. Then add the remaining vinegar and boil for another 5 minutes.
6. Wash jars with lids in water with soda, rinse with boiling water and dry thoroughly.
7. Arrange the mushrooms together with the marinade in containers, roll up the lids and, after cooling completely, take them to a cool room - a basement or a cellar.

Recipe for canning autumn mushrooms for the winter with spices

It is believed that mushrooms of autumn species are best suited for canning for the winter. In addition, they go well with various spices.

• Autumn mushrooms (other types are possible) - 1.5 kg;
• Water - 1 L;
• Salt and sugar - 2 tbsp each l .;
• Bay leaf - 1-2 pcs.;
• Carnation - 1 branch;
• Cinnamon sticks - 2 pcs.;
• Vinegar (9%) - 5 tbsp. l .;
• Garlic (optional) - 2 cloves;
• Nutmeg (ground) - on the tip of a knife.

Thanks to a step-by-step recipe, it will be very easy to preserve autumn mushrooms with spices.

1. Place the boiled mushrooms in an enamel pan and pour the water specified in the recipe.
2. Add spices, crushed garlic, vinegar, salt and sugar.
3. Boil everything together over medium heat for 15 minutes, and then taste the marinade. If necessary, add a little more spices and herbs, but do not overdo it.
4. Boil for another 5-7 minutes and transfer the mushrooms to sterilized jars, and strain the marinade.
5. Then fill them with fruiting bodies and roll up.
6. Cool and move the workpiece to a cool place.

Canning mushrooms honey agarics for the winter with vinegar: a recipe with a photo

The Korean recipe for canning honey agarics for the winter will appeal to those who love spicy snacks.

• Boiled mushrooms - 1 kg;
• Purified or boiled water - 100 ml;
• Vegetable oil - 3 tbsp. l .;
• Carrots - 2 large root crops;
• Garlic - 4-5 cloves;
• Salt - 1 tsp;
• Sugar - 1 tbsp. l .;
• Ground black pepper - ½ tsp;
• Vinegar (9%) - 2-3 tbsp. l .;
• Seasoning for carrots in Korean - 1 pack.

We suggest that you familiarize yourself with the recipe for canning honey mushrooms thanks to the photo, as well as a description of each step:

1. Peel and grate the carrots with long straws.
2. Add Korean seasoning, salt, sugar, pepper, vinegar and garlic passed through a press, mix.
3. Heat vegetable oil in a frying pan and add to carrots.
4. Pour mushrooms on top, add water, mix and let it brew a little.
5. We distribute the mass in sterilized jars, cover with lids and put in a saucepan with warm water. Do not forget to put a towel or other thick cloth on the bottom, folded in several layers, so that the glass does not burst during sterilization. Sterilize 0.5 l cans for 35 minutes, and 1 l - 50 minutes.
6. We roll it up, let it cool for 12-15 hours, and put it in the basement for storage.

Recipe for canning mushrooms honey agarics for the winter at home without vinegar

Traditionally, preservation of mushrooms for the winter is carried out with vinegar, especially pickling. In this case, the vinegar will not be used, but it will not affect the taste of the snack.

• Honey mushrooms - 1-1.5 kg;
• Water - 2 tbsp.;
• Salt and sugar - 1 tsp each;
• Carnation - 2 buds;
• Citric acid - 5 g;
• Black pepper (peas) - 10-12 pcs.

Although in this version canning honey agaric is carried out without vinegar, citric acid will be a worthy substitute for it.

1. Boil the peeled and prepared mushrooms separately and transfer to a colander to drain off excess liquid.
2. In the meantime, we make the marinade: combine all the ingredients from the list of products (except mushrooms) in a saucepan with water and bring to a boil.
3. We put the boiled mushrooms in sterilized jars and fill them with the resulting marinade.
4. Do not roll up the cans yet, just cover them with lids and put them in a container for further sterilization for 30 minutes.
5. Then roll up and let cool at room temperature, then transfer the blanks to the basement.

A simple option for canning mushrooms for the winter

Salting is an equally popular way to preserve fruit bodies for the winter. Below are 2 universal recipes for canning honey agarics at home.

The simplest option for preserving mushrooms for the winter is carried out in jars. Its simplicity also lies in the most common set of products. Therefore, even those housewives who have very little experience in such preparations can safely write it down in their cookbook.

• Honey mushrooms - 1.5 kg;
• Salt - 80 g;
• Water - 1-2 tbsp.;
• Citric acid - 7 g.

By the way, this method of canning honey agarics for the winter is also done without vinegar.

1. The fruit bodies must first be boiled, then transferred to a colander and hung over an empty saucepan or left in the sink to drain the liquid.
2. Meanwhile, combine salt and citric acid in water, bring to a boil and boil for 7-10 minutes.
3. Distribute the boiled mushrooms in pre-sterilized jars, and then, together with the preparation, boil them in a large saucepan for 60-90 minutes, laying a towel on the bottom.
4. Roll up, put the lids down, wrap with a warm dense cloth and leave in this position until it cools completely.
5. Take to basement or refrigerate.

The classic recipe for canning honey mushrooms

The classic recipe for canning honey mushrooms by salting is also one of the easiest. The taste of the preparation will certainly be appreciated by all your household members. Even on a festive table, when a lot of guests gather, salted mushrooms will be the first to leave.

• Honey mushrooms - 4 kg;
• Salt - 180 g;
• Black pepper (peas) - 20-25 pcs.;
• Dill umbrellas - 4-5 pcs.;
• Garlic - 7-8 cloves;
• Bay leaf - 5 pcs.;
• Horseradish leaves - 4 pcs.;
• Currant / cherry / oak leaves.

How to preserve honey agarics for the winter in banks, using a recipe with a step-by-step description?

1. Fruit bodies for salting must be boiled separately.
2. Fresh leaves should be washed and dried thoroughly, and the garlic should be cut into pieces.
3. Put all products in 3-liter jars in layers, starting with currant leaves and horseradish.
4. The mushrooms should be laid with their caps down, lightly tamping and not forgetting to sprinkle each layer with salt, pepper, bay leaves and garlic.
5. Fresh leaves should also be the last layer.
6. Close the jars with plastic lids and leave to salt for about 2 weeks.
7. Then transfer the workpiece to the basement or send it to the refrigerator.

Canning of fried forest mushrooms

Preservation of forest mushrooms is not limited to pickling and salting. Many housewives very often make preparations from fried fruit bodies, which allows them to prepare a tasty and satisfying dish in the shortest possible time.

• Honey mushrooms - 1.5 kg;
• Vegetable oil (lard can be used) - 2 tbsp.;
• Salt to taste.

Canning of fried honey mushrooms is divided into the following steps:

1. The first step is to prepare the mushrooms, namely: clean them of dirt and debris, cut off the lower part of the leg, and if the specimens are large, then cut them into pieces.
2. Boil for about 20 minutes and put in a colander and set aside.
3. We put a deep frying pan on fire and pour out the vegetable oil, heat it up well.
4. We send the mushrooms to the butter, cover with a lid, set the fire to a minimum and simmer for about half an hour.
5. Then open the lid and evaporate the moisture, setting the fire to medium intensity.
6. We transfer the fruiting bodies to sterilized glass jars, leaving about 2 cm of void to the top.
7. Fill with the remaining oil in the pan, with which we fill the remaining space in the jars. If there is not enough oil, heat a new portion in a pan, and only then pour the mushrooms.
8. We roll it up, cool it down and hide it in a cellar or basement. You can store such a blank for no more than six months.

Fried honey mushrooms in tomato juice for the winter

The following recipe for canning mushrooms at home can be used as an additional ingredient to your favorite side dish. In addition, this blank will be an excellent filling for tartlets, pies and pizzas.

• Boiled mushrooms - 1.5 kg;
• Sugar - 1 tbsp. (or to taste);
• Salt - 2 tbsp. l .;
• Vinegar (6%) - 200 ml;
• Onions - 0.6 kg;
• Vegetable oil - 1 tbsp.;
• Tomato juice - 700 ml;
• Garlic - 4-5 cloves (more or less);
• Black pepper (peas) - 10 pcs.;
• Bay leaf - 2 pcs.

1. In a deep container with a thick bottom, fry half rings of onion and finely chopped garlic in oil.
2. Add boiled mushrooms, salt, sugar, spices, vinegar, mix.
3. We introduce tomato juice, mix again and leave to simmer over low heat for 35 minutes. Instead of tomato juice, you can take 200 ml of tomato paste and dilute it with the same amount of water.
4. We distribute the finished mushrooms in tomato sauce in sterilized jars, roll them up, let them cool and take them out into a cool room.

Caviar from honey agarics for the winter: a recipe with a video

Among the various options for canning mushrooms, honey agaric, carried out at home, one can be noted - caviar. Such a blank is also popular among most housewives, because those fruit bodies that have not come up for pickling and salting are allowed into it.

Mushroom caviar is made even from honey agaric legs or strong overgrown specimens.

• Boiled mushrooms - 1 kg;
• Onions - 0.3 kg;
• Carrots - 1 large piece;
• Sugar - 1.5 tbsp. l. (optional);
• Vegetable oil - 3-4 tbsp. l .;
• Vinegar (9%) - 2 tbsp. l .;
• Spices to taste - salt, pepper.

1. Cut the onion into cubes, and grate the carrots on a coarse grater.
2. Pour oil into the pan, heat it up and put onions and carrots in turn.
3. Fry until soft and grind the mass with a meat grinder.
4. Next, we pass the mushrooms through a meat grinder and put them together with vegetables in a deep container with a thick bottom.
5. Add salt, pepper, sugar, stir and simmer for 45 minutes, stirring constantly with a wooden spoon.
6. 5 minutes before the end of the process, pour in the vinegar and mix.
7. We distribute mushroom caviar in sterilized jars and roll up.
8. We store preservation in the refrigerator or basement.

You can also find out how canning honey agaric proceeds according to this recipe by watching the video.

Solyanka with honey agarics: home recipe

Solyanka is another simple, but at the same time, a wonderful recipe for canning mushrooms for the winter. With its help, you can prepare excellent first courses, make a very tasty filling for dough products, or you can simply eat it as a salad.

• Honey mushrooms (pre-boil) - 1.5 kg;
• White cabbage - 0.5 kg;
• Tomato paste - 1 can (0.5 l);
• Water - 2 tbsp.;
• Onions, carrots - 1 kg each;
• Vegetable oil - 0.5 tbsp.;
• Bulgarian pepper - 0.5 kg;
• Bitter peppers - 1 pod (optional);
• Salt - 3 tbsp. l. (with a slide);
• Vinegar - 5 tbsp. l .;
• Bay leaf and black peppercorns.

1. Chop the cabbage, grate the carrots on a coarse grater, and dice the onion together with the bell pepper.
2. Chop hot peppers and combine with tomato paste and water. Instead of pepper, you can take a few cloves of garlic to taste and pass through a press.
3. Put all vegetables, tomato mass and mushrooms in a saucepan with vegetable oil and simmer over low heat for 1 hour, stirring regularly.
4. Add bay leaves, salt, black pepper and vinegar 5-10 minutes before the end of stewing.
5. We distribute the finished mass in pre-sterilized jars and roll up the lids.

As you can see, canning mushrooms for the winter in the form of caviar is not difficult at all, but the pleasure of eating it will not keep you waiting!

Lecho with honey agarics for the winter

The traditional and beloved lecho becomes unusual if made with honey agarics. Many people really like this appetizer, because it can be served not only during a family meal, but also to treat everyone who sits with you at the festive table.

• Honey mushrooms - 1 kg;
• Bulgarian pepper - 1.5 kg;
• Vegetable oil - 130 ml;
• Vinegar - 3 tbsp. l .;
• Tomato - 1 kg;
• Sugar - 4 tbsp. l .;
• Salt - 1 tbsp l .;
• Ground black pepper to taste.

We suggest that you familiarize yourself with a step-by-step recipe for canning honey agarics:

1. Wash the pepper, cut in half, remove the seeds and chop in half rings.
2. Also wash the tomatoes, cut each into about 4 pieces and twist in a meat grinder.
3. In a bowl with a thick bottom, combine the tomato mass, bell pepper, vegetable oil, salt and sugar, mix, bring to a boil and boil for 20 minutes.
4. Add pre-boiled mushrooms to vegetables and season with black pepper.
5. Stir and continue simmering for another 20 minutes.
6. Almost at the very end, add vinegar to the mass and mix.
7. Put lecho into prepared sterilized jars, roll up and let cool completely.
8. After cooling down, we take out the workpiece to the basement or leave it for storage in the refrigerator.