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For lovers of "quiet hunting" collecting honey agarics is a great pleasure. If you find a stump or a fallen tree with these mushrooms, you don't have to go anywhere further. Now the most important thing is to cut them off and put them in the basket. However, do not rush to leave, take a look around: it often happens that you will see another mushroom place with honey agarics nearby. These fruiting bodies grow in large colonies, and from one stump you can collect so many mushrooms that will last for a whole winter.

Honey mushrooms for every housewife are among the most popular in home cooking. Due to their versatility, these fruiting bodies can be used to prepare first courses, salads, julienne, and also pâtés. They are pickled, salted, frozen, dried, fried, boiled and stewed. They are in perfect harmony with other products, spices and seasonings. However, pickled mushrooms with citric acid are considered the most desirable on the festive table. This ingredient is the best substitute for vinegar, which can be harmful to the human body. Honey mushrooms with citric acid without vinegar are much better absorbed by our digestive system and have a completely different, milder taste.

It is very difficult to refuse aromatic and nutritious pickled mushrooms. Often, no meal is complete without such a dish. Therefore, we suggest that you familiarize yourself with some recipes for making honey mushrooms marinated with citric acid, so that in winter you do not run to the store in search of this product, if you suddenly want to prepare a delicious salad for your family, or put a cold snack on the festive table.

Simple method of preparing honey mushrooms marinated with citric acid without vinegar

The recipe for honey mushrooms marinated with citric acid is quite simple to prepare, but the end result is a delicious and nutritious snack. It can be used as a filling for pizza, pies and pancakes.

• Honey mushrooms - 2 kg;
• Citric acid - 1 tsp;
• Bay leaf - 5 pcs.;
• Water - 1 L;
• Sugar - 2 tbsp. l .;
• Salt - 1.5 tbsp l.

A simple way to prepare pickled honey mushrooms with citric acid requires adherence to the recipe.

We sort out honey mushrooms from pollution, boil in salted water for 15 minutes and put them on a sieve so that the water is glass.

In 1 liter of water we combine all the ingredients from the recipe, let it boil and add boiled mushrooms.

Boil in the marinade for 30 minutes over low heat, without covering the pan with a lid.

We distribute the marinade together with the mushrooms into sterilized jars, close with plastic lids.

Let it cool and put it in the refrigerator or take it to the basement for long-term storage.

Such honey mushrooms can be eaten the next day, only after adding vegetable oil and onions cut into half rings.

Delicious preparation of salted honey agarics with citric acid

Salting honey agaric with the addition of citric acid is a simple and common version of mushroom harvesting for the winter. Salted honey mushrooms are used for sauces, snacks, soups or side dishes.

• Honey mushrooms - 2 kg;
• Salt - 100 g;
• Citric acid - 1.5 tsp;
• Garlic - 4 cloves;
• Bay leaf - 6 pcs.;
• Umbrellas and sprigs of dill - 4 pcs.;
• Black peppercorns - 10 pcs.;
• Horseradish leaves - 3 pcs.;
• Black currant leaves - 10 pcs.

How to make honey mushrooms with citric acid tasty and spicy for future festive feasts? To do this, you should adhere to the step-by-step cooking recipe.In this version, citric acid is added only when cooking fruit bodies.

1. Boil the peeled mushrooms in a small amount of water with the addition of citric acid for 20-25 minutes.
2. Place in a colander to drain and allow to cool.
3. Put clean horseradish leaves in an enamel saucepan on the bottom.
4. Sprinkle a little salt and lay out a thin layer of honey agarics, caps down.
5. Sprinkle with salt, peeled and chopped garlic cloves, peppercorns, lay dill twigs and umbrellas, bay leaves, currant leaves.
6. Lay the mushrooms in layers and sprinkle with seasonings, spices and salt until all the ingredients are gone.
7. Press down the mushrooms with oppression, cover with cheesecloth folded in several layers, and cover with a lid.
8. Put in a cool place for 15 days, until the mushrooms let the juice out.
9. Put the salted mushrooms in sterilized jars, pour over the juice formed as a result of salting, and close with tight plastic lids.

Before using honey mushrooms, soak in cold water for 25-30 minutes, season with vegetable oil and green onions.

Recipe for making pickled honey mushrooms for the winter with citric acid and garlic

Marinating honey mushrooms for the winter with citric acid in this version will require no more than 30 minutes, provided that the mushrooms were boiled in advance.

• Honey mushrooms - 1 kg;
• Black peppercorns - 10 pcs.;
• Garlic - 10 cloves;
• Citric acid - ½ tsp;
• Sugar - 20 g;
• Onions - 2 pcs.;
• Salt - 1 tsp;
• Sunflower oil - 150 ml .;
• Water - 500 ml.

This option turns out to be quite spicy, so it will be to the taste of all those who love the corresponding dishes.

1. Peeled and sliced ​​garlic cloves, onions cut into half rings, citric acid, oil, peppercorns, salt and sugar are placed in the water.
2. The marinade is allowed to boil and boiled mushrooms are introduced.
3. Cover the pan with a lid and simmer in the marinade for 30 minutes over low heat.
4. Turn off the heat and let the mushrooms cool completely in the marinade.
5. Honey mushrooms marinated for the winter with citric acid are laid out in sterilized jars with a capacity of 0.5 liters, and rolled up with lids.
6. Allow to cool at room temperature, and then take out to the basement.

How to pickle honey mushrooms with citric acid and tomato juice

How to pickle honey mushrooms with citric acid and tomato juice? It is believed that the latter ingredient is one of the most popular as a complement to pickled mushrooms. Instead of juice, you can take tomato paste diluted with water to the consistency of natural juice.

• Honey mushrooms - 1 kg;
• Citric acid - 5 g;
• Salt - 2 tsp;
• Tomato juice - 600 ml;
• Dill greens - 1 bunch;
• Garlic - 4 cloves;
• Sugar - 2 tsp;
• Sunflower oil - 70 ml;
• Allspice - 6 pcs.

1. Peeled mushrooms are boiled in water for 30 minutes.
2. Tomato juice is added to an enamel pot, salted, and then sugar, oil, citric acid and allspice are added.
3. Boiled mushrooms are introduced, allowed to boil for 15 minutes over low heat.
4. Turn off the heat and season with diced garlic and chopped dill.
5. Cover and allow to cool completely in the tomato marinade.

You can start eating this appetizer in a day. However, if you want to close mushrooms with citric acid for the winter, then boil the mushrooms for another 10 minutes, put them in jars and roll up the lids. Let cool completely and send to the basement.

How to pickle honey mushrooms with citric acid in a spicy marinade

A spicy marinade with citric acid, prepared for honey agarics, turns out to be aromatic and refined, however, it is better to store such an appetizer in the refrigerator for no more than 4 months.

• Honey mushrooms - 2 kg;
• Carnation - 8 pcs.;
• Bay leaf - 6 pcs.;
• Thyme and oregano - 8 g each;
• Parsley and celery greens - 50 g each;
• Salt - 2.5 tbsp l .;
• Allspice - 10 pcs.;
• Water - 500 ml;
• Citric acid - 1 tsp;
• Sugar - 2 tbsp. l.

To know how to pickle honey mushrooms with citric acid, you need to follow the step-by-step cooking processes.

1. We clean the mushrooms, rinse and boil for 20 minutes in salted water.
2. Throw it back on a sieve or colander, let it drain well.
3. We do not cut the washed and dried greens, but completely distribute them among the banks in equal quantities.
4. We prepare a marinade from water, salt, sugar, citric acid and all spices.
5. We introduce honey mushrooms, cook in the marinade for at least 20 minutes.
6. We lay out on sterilized jars, fill with marinade and close with tight plastic lids.
7. Let it cool down and take it to the basement.

How to preserve honey mushrooms with citric acid and cinnamon

As noted, pickled honey mushrooms with citric acid are made without vinegar. However, you will definitely like the taste of such a blank. And in an unusual combination with a cinnamon stick, the dish will turn out amazing. In this option, it is better to take whole cinnamon sticks rather than ground powder.

• Honey mushrooms - 2 kg;
• Salt - 1.5 tbsp l .;
• Sugar - 1 tbsp. l .;
• Water - 500 ml;
• Citric acid - 1 tsp;
• Cinnamon stick - 1 pc.;
• Garlic - 4 cloves;
• Black peppercorns and allspice - 5 pcs.;
• Bay leaf - 5 pcs.

How to preserve honey mushrooms with citric acid, you can learn from the step-by-step preparation described below.

1. Honey mushrooms are boiled in water for 25-30 minutes and discarded in a colander so that excess liquid is well glass.
2. A marinade is prepared from water, citric acid, sugar and salt. Bring to a boil and simmer for 5-7 minutes with the lid open over medium heat.
3. All other spices are introduced, including a cinnamon stick, then the mushrooms are added and allowed to simmer in the marinade over low heat for 30 minutes.
4. Honey mushrooms are laid out in sterilized jars with a capacity of 0.5 liters, the marinade is filtered and the mushrooms are poured to the very top.
5. Rolled up with metal lids, turned over and wrapped in a blanket.
6. Allow in this way to cool completely and take it out to the basement.