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Each housewife wants to prepare a variety of preserves for the winter for her family in order to complement the daily menu with delicious dishes. Pickled honey mushrooms with the addition of vinegar are rightfully considered the most important snack not only for every day, but also on holidays.

Pickled mushrooms cooked for the winter with vinegar will diversify your diet and delight your invited friends with the taste. It will simply be impossible to refuse this snack, because its spicy aroma will spread throughout the house. It will perfectly complement the festive table as an independent dish. And men will definitely appreciate this appetizer, because under a glass of forty-degree pickled honey mushrooms will come in handy. And besides, from such fruit bodies you can make any salad and baking stuffing.

There is a wide variety of recipes for such blanks, so many are interested in the question: how to pickle mushrooms with vinegar for the winter in order to surprise and delight your household? After all, different types of vinegar are one of the best "keepers" for all products, including fruit bodies. Thanks to him, the conservation will be stored for a long time and will not deteriorate.

We offer 9 recipes for pickled mushrooms cooked with vinegar for the winter. After reviewing them, you will definitely choose the one you like and will cook it every year for your family.

Pickled mushrooms with 70% vinegar: how to pickle mushrooms correctly

Pickled mushrooms with the addition of 70% vinegar have a long shelf life and can stand for 12 months, that is, until a new mushroom harvest. They are served as a side dish for meat and fish dishes, as well as as an independent snack.

• honey mushrooms - 2 kg;
• water - 1.5 l;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar 70% - 2 tbsp. l .;
• bay leaf - 5 pcs.;
• black pepper and white peas - 5 pcs.;
• carnation - 4 buds.

How to properly use 70% vinegar for pickling honey agarics, so as not to over-acidify the workpiece?

1. Honey mushrooms must be cleaned and boiled for 25-30 minutes.
2. Remove from water and spread on a sieve to completely drain.
3. Pour 1.5 liters of new water, let it boil and add salt, sugar, cloves, a mixture of peas and bay leaves.
4. Boil for 20 minutes, pour in vinegar carefully so that the marinade does not foam, and boil for 15 minutes. It is better to pour the vinegar in portions and taste the filling so as not to overdo it.
5. The workpiece is distributed over sterilized jars, covered with plastic lids, covered with a blanket and allowed to cool.
6. They are taken out to a dark and cool basement.

Recipe for making pickled honey mushrooms with apple cider vinegar

A recipe for honey mushrooms marinated with apple cider vinegar will allow the appetizer to have a crispy consistency. Try to cook pickled mushrooms once, and you will enjoy them all winter. This appetizer will be a good addition to boiled new potatoes.

• honey mushrooms - 1 kg;
• water - 500 ml;
• apple cider vinegar - 1.5 tbsp. l .;
• bay leaf and carnation - 2 pcs.;
• salt - ½ tbsp. l .;
• sugar - 1 tbsp. l .;
• allspice and black pepper - 3 peas each.

How to pickle honey mushrooms with apple cider vinegar, you can learn from the step-by-step process.

1. We pre-clean the mushrooms, rinse and boil for 25-30 minutes.
2. We drain the water from the mushrooms and pour in another, let it boil.
3. We fill in all the spices, except for apple cider vinegar, boil for 20 minutes.
4. Pour in vinegar and simmer for 15 minutes.
5. We distribute in sterilized jars, close with plastic lids and let cool.

Store the workpiece at a temperature not exceeding + 12 ° C in a dark and cool place.

Is it possible to pickle honey mushrooms with apple cider vinegar in a quick way and how to do it?

Can honey mushrooms be pickled with apple cider vinegar in a quick way? This recipe for pickled mushrooms with aromatic spices and herbs will become an irreplaceable dish on your table.

• honey mushrooms - 2 kg;
• water - 1 l;
• salt - 2.5 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• apple cider vinegar - 150 ml;
• garlic - 5 cloves;
• cinnamon (ground) - ½ tsp;
• bay leaf - 4 pcs.;
• ground black pepper - 1 tsp.

Honey mushrooms, pickled in a quick way with apple cider vinegar, will save you time a day when you receive unexpected guests.

1. Honey mushrooms are poured with cold water for 1 hour, cleaned and washed.
2. Pour water again, put on fire and boil for 30 minutes, constantly removing the foam.
3. Spread on a sieve to drain off excess liquid.
4. Pour in water from the recipe, season with bay leaves, chopped garlic, pepper, cinnamon, salt and sugar.
5. Boil for 20 minutes over low heat and pour in apple cider vinegar, boil for 5 minutes and remove from the stove.
6. They are laid out with a slotted spoon in pre-prepared jars, poured with marinade and rolled up.
7. They are wrapped in a blanket and allowed to cool completely.
8. Leave in the refrigerator or take out into a cool room.

Pickled honey mushrooms with apple cider vinegar can be eaten after 2 weeks.

Honey mushrooms marinated with balsamic vinegar

Honey mushrooms marinated with balsamic vinegar will be to the taste of all your family members. Your invited guests will also appreciate the mushroom appetizer, especially since with the addition of balsamic vinegar, honey mushrooms will be ready in 15 days.

• mushrooms - 1.5 kg;
• water - 800 ml;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• balsamic vinegar - 170 ml;
• carnation - 4 buds;
• black peppercorns - 5 pcs.;
• rosemary - 2 sprigs;
• lingonberry or black currant leaves.

1. Mushrooms are cleaned of the remains of foliage and needles, the lower part of the leg is cut off.
2. Pour cold water and boil for 30 minutes over medium heat.
3. Enter all the spices from the recipe and 4 tbsp. l. vinegar, boil for 10 minutes.
4. Carefully pour in the remaining vinegar and let the marinade boil for 20 minutes.
5. Slightly cool the mushrooms in the marinade and put them in clean, dry jars with a slotted spoon.
6. Top up with marinade (the marinade can be drained), closed with plastic lids, allowed to cool and taken to the cellar.

Honey mushrooms marinated without vinegar with the addition of citric acid

Honey mushrooms, pickled without vinegar, but with the addition of citric acid, can be used after 5 days. However, housewives must follow the cooking technology and the proposed recipe.

• honey mushrooms - 2 kg;
• salt - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• citric acid - 10 g;
• water - 500 ml;
• bay leaf - 3 pcs.;
• cinnamon - ½ stick;
• allspice - 7 peas.

1. The mushrooms carry out primary processing to clean up forest debris.
2. Pour cold water, add 1 tbsp. l. salt and let it boil for 30 minutes.
3. Spread out with a slotted spoon in a colander and leave for a while to glass all the liquid.
4. Pour in new water, let it boil and add sugar, salt, chopped cinnamon stick, bay leaf, allspice, mix and let the mushrooms boil in the marinade for 20 minutes.
5. Pour citric acid, bring the marinade to a boil and immediately put it in sterilized jars.
6. Cover with lids, and put on sterilization in hot water: 0.5 liter cans - 30 minutes, 1 liter - 40 minutes. Sterilize over low heat with the pan lid open.
7. Roll up, wrap up and allow to cool completely under the covers.
8. Take it out to the basement or store it in the refrigerator.

Honey mushrooms marinated with wine vinegar (with video)

Honey mushrooms marinated with wine vinegar are not difficult to prepare. However, the appetizer turns out to be appetizing, aromatic and tasty.

• honey mushrooms - 1 kg;
• wine vinegar (white or red) - 4 tbsp. l .;
• sugar - 1.5-2 tbsp. l .;
• black and allspice pepper - 5 peas each;
• carnation - 4 buds;
• salt - ½ tbsp. l .;
• dill - 3 branches;
• cinnamon - 1/3 tsp;
• garlic - 2 cloves;
• bay leaf - 4 pcs.;
• horseradish and black currant leaves;
• water - 800 ml.

1. Forest mushrooms are cleaned and washed in water, small ones are left intact, large specimens are cut into pieces.
2. Pour in water and cook for 20-30 minutes, constantly removing the foam formed on the surface.
3. Salt, sugar, bay leaf, chopped garlic, cloves, cinnamon, pepper mixture and wine vinegar are added.
4. Boil for 15 minutes and remove from the stove.
5. Allow to cool a little, and on the bottom of the prepared sterilized jars are placed horseradish leaves, black currant and dill.
6. Honey mushrooms are spread on top, topped up with hot marinade and tightly closed with lids.
7. They are wrapped in a blanket, allowed to cool in this way, and then taken out to the basement.

You can try honey mushrooms within 5-7 days after canning.

We offer you to watch a video of the preparation of pickled mushrooms with vinegar.

Recipe for pickled honey mushrooms with garlic and vinegar (with video)

The recipe for making pickled mushrooms with vinegar and garlic is an excellent choice for winter harvesting. This appetizer turns out to be very tasty and spicy. Even on the festive table, this dish will take its rightful place.

• honey mushrooms - 1 kg;
• water - 1 l;
• salt - 3 tsp;
• sugar - 5 tbsp. l .;
• vinegar 9% - 50 ml;
• garlic - 7 cloves;
• bay leaf - 4 pcs.;
• dill seeds - 1 tsp;
• white and black pepper - 5 peas each.

1. Honey mushrooms are pure forest mushrooms that are not subject to severe pollution. The main thing is to cut off the lower part of the leg and rinse them.
2. Pour in water, let it boil and boil for 20-25 minutes over medium heat.
3. Add salt, sugar, stir, boil for 5 minutes and add all the spices, except vinegar.
4. Boil honey mushrooms in the marinade for 10 minutes and pour in vinegar in portions so that no foam forms.
5. Let it boil for 10 minutes and put the mushrooms in prepared clean jars with a slotted spoon.
6. Pour with hot marinade, close with tight plastic lids, wrap in a warm blanket and leave to cool for 2 days.
7. After cooling, take the jars with honey agarics to a cold and dark room.

Watch a visual video on how to prepare pickled mushrooms with garlic and vinegar.

Honey mushrooms marinated with vinegar and cinnamon

We offer a recipe with a photo of making pickled honey mushrooms with vinegar and cinnamon. This option will not only allow you to stock up on mushrooms for the winter, but also make an unusually tasty snack that will help you out on the day of the arrival of unexpected guests.

• honey mushrooms - 2 kg;
• water - 1 l;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l .;
• vinegar 9% - 5 tbsp. l .;
• cinnamon - 2 sticks;
• allspice - 7 peas;
• bay leaf - 5 pcs.

Honey mushrooms marinated with cinnamon and vinegar are prepared as follows:

Rinse mushrooms previously cleaned of earth and leaves under the tap, and then boil in water for 20-30 minutes.

Drain the water, and put the mushrooms in a colander to drain.

Put honey mushrooms in sterilized jars and start preparing the marinade.

Combine salt and sugar in water, stir and let it boil.

Break cinnamon sticks and add to boiling water.

Add bay leaf, allspice, pour in vinegar, simmer for 10 minutes.

Slowly and carefully pour the honey mushrooms in jars with hot marinade and close with plastic lids.

Cover with a blanket, leave for 1.5-2 days in this position until the jars are completely cool.

Only after cooling, take the pickled mushrooms to the basement or leave in the refrigerator.

How to pickle frozen mushrooms: a recipe for honey mushrooms pickled with 9% vinegar

Frozen mushrooms are also used in recipes for pickled mushrooms with 9% vinegar. I must say that this preservative is the most popular among many housewives.

• frozen mushrooms - 1 kg;
• water - 500 ml;
• salt - 1 tbsp. l .;
• sugar - 1.5 tbsp. l .;
• vinegar 9% - 40 ml;
• white, black and allspice pepper - 4 pcs.;
• bay leaf - 3 pcs.;
• chopped garlic - 1 tsp;
• carnation - 2 buds.

To make a snack correctly, you need to know step by step how to marinate frozen mushrooms with vinegar. To do this, adhere to the proposed steps for preparing the workpiece.

1. The first step is to defrost the mushrooms: leave overnight in the refrigerator in a deep bowl. If mushrooms were frozen fresh, then after thawing they need to be boiled in salted water for 20 minutes. If the mushrooms were heat treated before freezing, then they should not be boiled.
2. Pour honey mushrooms with water, let it boil and add all the spices and herbs except garlic and vinegar.
3. Let the mushrooms simmer in the marinade for 15 minutes and add the garlic and vinegar.
4. Boil everything together for another 10 minutes over low heat, arrange in sterilized jars and close with plastic lids.
5. Wrap in a warm blanket for a day, until the mushrooms are completely cool.
6. You can put the jars in the refrigerator, and after 2 days serve them as an excellent and aromatic snack. You can make a delicious salad from such a blank.