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Almost any mushrooms can be pickled and salted, but honey mushrooms are considered one of the most popular. In our country, these fruiting bodies can be freely bought or, having gone to the forest, they can be collected on their own. The latter option is an exceptional pleasure for all lovers of mushroom dishes. And besides, each housewife can process the entire mushroom harvest at her discretion.

So, many people prefer pickling and salting fruit bodies. After all, what could be tastier than strong and crispy mushrooms on the table? But in order to be satisfied with your snack, it is important to remember what role the pickle plays for honey agaric.

Spices are the basis of any marinade, so you need to approach their combination and dosage with all seriousness. Too much seasoning will drown out the taste and aroma of the mushrooms, and too little will make them incomplete. Therefore, it is necessary to know when to stop and correctly calculate the amount of spices. We invite you to familiarize yourself with the different variations of brine for honey agarics for the winter and for every day.

Preparing honey agarics for pickling

As you know, pickling any forest mushrooms includes the process of sorting, cleaning and preliminary boiling of fruit bodies. Therefore, before proceeding with recipes for making brine for honey agarics, it is important to pay attention to preparation.

Young and strong fruiting bodies are ideal for pickling and pickling. Large adults can also be used, but then they need to be cut into pieces. Since mushrooms mainly grow on stumps and trees, there is practically no dirt on them, which means that thorough cleaning of each specimen is not required. It is necessary to cut off the lower part of the leg with a knife and remove heavy dirt, if any. Then place the mushrooms in a suitable container and make a solution of water and salt (1 liter of water - 1 tablespoon of salt). Pour honey mushrooms with the resulting liquid and leave for 1-1.5 hours. During this time, the remaining dirt, together with insects that can hide under the caps, will float to the surface. After soaking, rinse the mushrooms under running cold water and transfer to a saucepan. Pour in salted water, bring to a boil and boil for 20 minutes, skimming off the foam.

Preparation of brine for pickled mushrooms

Now that the preparatory stages have been passed, you can start preparing the brine for pickling honey agarics.

The main components of marinades are:

• Water;
• Salt, sugar;
• Various types of pepper;
• Onions, garlic and other vegetables;
• Dill - greens or dried seeds;
• Cloves and other spices;
• Horseradish;
• Mustard seeds;
• Vegetable oil;
• Bay leaf;
• Vinegar.

If the pickle for honey agaric marinade is being prepared for the winter, then vinegar must be present in the preparation. This ingredient is the best preservative due to which the workpiece will be preserved for a long time. And besides, vinegar gives mushrooms a pleasant sour taste. However, we do not recommend making a marinade with apple cider or other fruit vinegar, take regular, table vinegar. It is advisable to add it already at the very end of the brine cooking. I must say that citric acid can be used instead of vinegar, which also acts as a good preservative.

Choosing which spices to add to the pickle brine, each housewife will be guided by her own preferences and tastes of her family. Someone likes a spicy snack, while someone wants to feel a spicy note in it. Therefore, there is no clear framework for the use of ingredients, the main thing is to correctly calculate the amount of water, mushrooms and your favorite spices.

As for the pickling itself, it takes place in two ways - cold and hot. In the first, the marinade is boiled separately from the mushrooms, and in the second, everything is cooked together.However, in both cases, the marinade is cooked for about 7-10 minutes.

Pickle for marinade honey agarics for the winter for 1 liter of water

We offer you to learn how to prepare brine for honey agarics? It is very simple to do this, it is enough to adhere to the recipe. It is worth noting that you will definitely like the result, and guests will ask you to share the recipe for your amazing pickled mushrooms. So, we make a classic brine for honey agarics - we take for 1 liter of water:

• 1.5 tbsp. l. salt;
• 1 tbsp. l. Sahara;
• 3 bay leaves;
• 8 tbsp. l. vinegar (9%);
• 15 black peppercorns;
• 3 carnations;
• 4 tbsp. l. vegetable oil.

How to make a classic pickle for honey agarics?

1. In this case, we will use the cold pickling method, that is, we will boil the brine separately from the fruit bodies. To do this, combine all the ingredients from the list in water (except vinegar) and boil for 7 minutes.
2. Then pour in the vinegar and boil for another 3 minutes.
3. We filter the marinade through a sieve or colander and fill in sterilized jars, in which there are already separately boiled mushrooms.
4. We roll up the lids, wrap them in a blanket and leave to cool completely. But I must say that this brine is prepared not only for the winter. If the mushrooms are boiled directly in the marinade, then the appetizer can be consumed in a couple of days. In this case, close the sterilized jars with ordinary plastic lids.

How to cook pickle with garlic and onions for honey agarics for the winter

The next recipe, which tells how to cook a pickle for honey agarics for the winter, involves the use of garlic and green onions. This option is also considered one of the most popular, because the appetizer turns out to be spicy and piquant. We make a brine for 1 kg of boiled mushrooms:

• 450 ml of water;
• 1.5 tsp salt;
• 2 tsp Sahara;
• 7 cloves of garlic;
• 10 green onion feathers;
• 5 tbsp. l. vinegar;
• 10-15 pcs. black peppercorns;
• 4 bay leaves.

1. Combine all components in water, including garlic passed through a press and finely chopped onion.
2. Bring the brine to a boil and add mushrooms, boil for 10 minutes.
3. Remove the bay leaf, and distribute the mushrooms along with the marinade in sterilized jars.
4. Roll up, let cool and send to the basement.

How to make brine for a three-liter jar for salting honey agarics for the winter

You can also prepare brine for salting honey agarics. You can salt these fruiting bodies in wooden barrels, enameled pots and buckets, in ceramic and glass dishes. In this case, we will use a regular three-liter jar. However, first it must be thoroughly washed and sterilized for 15 minutes. So, for a three-liter jar of mushrooms for brine, you will need the following ingredients:

• 800 ml of water;
• 3 tbsp. l. table salt.

Additional ingredients:

• Leaves of currant, horseradish, oak or cherry.
• Black peppercorns.

I must say that the brine for salting honey agaric will be as easy as shelling pears.

1. We mix water and salt, put on fire and bring to a boil.
2. Remove from the stove and let cool completely.
3. Meanwhile, sprinkle honey mushrooms with layers with fresh leaves mentioned in the recipe, as well as black pepper. You can take one or several types of leaves at once.
4. Fill the jar with the resulting marinade, cover with a lid and leave for 3 days at room temperature. Then we take it out into a cool room or send it to the refrigerator. You can eat such a snack in 2-3 weeks.

The same brine is used for salting honey agarics for the winter. Just check the workpiece once a week: open the lid and rinse it thoroughly with hot water. In addition, plaque can form on the surface, so remove it. You can store such a blank for no more than 4 months.