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Honey mushrooms are considered one of the most useful mushrooms that can positively affect the thyroid gland, as well as hematopoietic processes in the human body. And the taste of honey agarics is simply amazing. They can be stewed, fried, added to salads, canned, made mushroom caviar. And pickled crispy mushrooms will be an excellent dish for a festive table.

For pickling, it is better to take mushrooms of a small size and of the same size, so that they look beautiful in a jar. If the mushrooms are large, cut them into pieces. You can only marinate the caps, and let the honey agaric legs on other dishes, for example, soups, mushroom caviar or sauces.

Pickled crispy mushrooms for the winter will always be welcome "guests" on your table.

A quick recipe for crispy pickled honey mushrooms

We suggest using a quick recipe for marinated crispy mushrooms that your family members will love.

• Fresh mushrooms - 2 kg;
• Water - 4 tbsp.;
• Salt - 1.5 tbsp l .;
• Vinegar 9% - 3 tbsp l .;
• Sugar - 1 tbsp. l .;
• Black peppercorns - 5 pcs.;
• Carnation - 5 inflorescences.

How to marinate crispy mushrooms to impress the invited guests with excellent taste?

Clean honey mushrooms from contamination and cut off mycelium, soak for 30 minutes in salted water.

Remove and put in a saucepan with water, let it boil.

After boiling for 15 minutes, drain the water, and select the mushrooms with a slotted spoon and put back in the water intended for the marinade.

Boil the mushrooms again, add all the spices according to the recipe and boil over low heat for 20 minutes.

Distribute the pickled mushrooms in sterilized jars and pour the marinade up to the very neck.

Close with tight plastic lids or roll up with metal ones.

Allow the mushrooms to cool at room temperature and take them to the basement.

Pickled crispy mushrooms for the winter with balsamic vinegar

The recipe for pickled crispy mushrooms for the winter is prepared with balsamic vinegar, which makes it spicy in taste. Try to cook it, and then you yourself will understand that this is one of the most delicious options for pickling honey mushrooms.

• Honey mushrooms - 2 kg;
• Water - 1 L;
• Salt - 1.5 tbsp l .;
• Sugar - 2.5 tbsp l .;
• Carnation - 5 inflorescences;
• Lavrushka - 4 pcs.;
• Allspice - 7 pcs.;
• Cinnamon - 1 small stick;
• Lingonberry or black currant leaves;
• Balsamic vinegar - 150 ml.

Pour the cleaned mushrooms in advance with water, put on the stove and boil for 20 minutes, constantly removing the formed foam.

Drain the water, leave the mushrooms in a colander to glass the liquid.

Prepare the marinade: in hot water, mix salt, sugar and let it boil for 5 minutes, cool.

Pour in balsamic vinegar, stir and let stand for 10 minutes.

Distribute the boiled mushrooms in small jars, add all the spices from the recipe provided and pour over the marinade.

Cover the jars with lids and sterilize.

Sterilize jars of 0.5 l for 20 minutes over low heat, jars of 1 liter - 25 minutes.

Roll up, turn upside down, wrap with a blanket and leave to cool completely.

Take the finished product to the basement for long-term storage.