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Pickled mushroom appetizer is a very important attribute for a festive and everyday feast. So for example, if we are talking about fruit bodies, then honey mushrooms do an excellent job with this role. It is them that many housewives often and with pleasure harvest for the winter. We offer you some simple recipes for pickling honey mushrooms for the winter at home.

I must say that pickling is a rather time-consuming process, because it includes several stages, including cleaning and boiling. However, the time and effort spent is compensated in full when you open a jar of delicious and aromatic mushrooms in the cold winter.

Before you learn about the simplest ways to marinate mushrooms for the winter, you need to remember some secrets of the correct preparation of mushrooms. So, it is best to pickle small and strong mushrooms, therefore, upon arrival from the forest, the crop must be immediately sorted out and sorted. It is also necessary to cut off the lower part of the stem of each mushroom and clean it with a knife from strong dirt. Then you should soak them in cold water, making a saline solution from it - 1.5 tbsp. l. salt per liter of water. After an hour, drain the liquid and rinse the fruit bodies thoroughly under the tap. The next step will be preliminary boiling - a guarantee of high-quality and correct preparation. This procedure for honey agarics is 20 minutes, then they need to be rinsed again under running water.Simple pickling of honey agarics occurs in two ways: cold and hot. In the first case, boiled mushrooms are placed in jars and poured with hot marinade. As for the second option, here the prepared fruit bodies are boiled directly in the marinade and distributed among the banks. However, whichever method you use, the marinade is always prepared the same way.

Options for simple pickling of honey agarics for the winter differ in the addition of spices and spices. Here are 4 ways to help you prepare a delicious snack using the simplest ingredients.

The classic recipe for pickling honey mushrooms

This recipe for pickling honey agarics for the winter is considered the simplest. It can rightfully be called classic, because it is universal for all types of fruit bodies. It is also popular with those who marinate mushrooms for the first time.

• Boiled mushrooms - 3 kg;
• Purified water - 1 l;
• Salt - 1.5 tbsp l .;
• Sugar - 3.5 tbsp. l .;
• Vinegar (9%) - 7 tbsp. l .;
• Bay leaf - 5 pcs.;
• Black pepper (peas) - 10-12 pcs.;
• Cloves - 2 branches (optional).

In this recipe, we will use the hot marinating method - boiling in the marinade.

I must say that you can use frozen mushrooms, but first you need to defrost them, leaving them in the refrigerator for 10-12 hours.

1. Boil honey mushrooms in a marinade, adding all spices to it, except vinegar. The cooking process should last no more than 15 minutes.
2. Already at the very end, add vinegar and let the mass boil for a couple of minutes.
3. We distribute the mushrooms together with the marinade in sterilized glass jars and roll up.
4. After complete cooling, we transfer the blanks to the basement for further storage.

How to pickle honey mushrooms in a simple and tasty way

An equally simple and tasty pickling of honey agarics is obtained thanks to the recipe described below. The simplest foods and spices are also used here.

• Honey mushrooms - 1 kg;
• Purified water - 1.5 tbsp.;
• Vinegar 9% - 4 tbsp l .;
• Salt - 1.5 tsp;
• Sugar - 3 tsp;
• Parsley / basil / marjoram or thyme - 2-3 sprigs;
• Carnation (optional) - 3 buds;
• Bay leaf - 3 pcs.;
• Allspice (peas) - 7-10 pcs.

If the harvest of small mushrooms is very small, then large specimens can also be pickled, having previously cut them into pieces.

So, pre-boil the fruit bodies in boiling water for 15 minutes.To prevent the product from losing its color, you can add citric acid at the tip of a knife to the pan during cooking. Then strain the mushrooms and rinse with water.

Then we put the boiled mushrooms in sterilized jars and prepare the marinade.

Combine all spices in water, including finely chopped herbs and vinegar.

Cook the marinade for 10 minutes over medium heat, then turn off the stove.

Pour the marinade still hot into jars of mushrooms, roll it up, let it cool and take it to the basement.

Simple pickling honey mushrooms with garlic

Another recipe showing the simplest pickling of honey mushrooms is to add garlic and vegetable oil.

• Boiled mushrooms - 1 kg;
• Vinegar (9%) - 6 tbsp. l.
• Vegetable oil - 12 tbsp. l .;
• Water - 2 tbsp.;
• Garlic - 4-5 cloves;
• Dill seeds - 1 tsp (no slide);
• Salt - 1.5 tsp;
• Sugar - 3-4 tsp;
• Bay leaf - 5 pcs.;
• Black peppercorns - 10-15 pcs.

This method of pickling honey agaric is tasty, simple and quick. You can eat such a snack in a few hours.

1. Combine water with salt, sugar, vegetable oil and vinegar in an enamel saucepan.
2. Add finely chopped or crushed garlic, dill, pepper and bay leaf.
3. Mix and send the mushrooms to the pan, mix again and leave to cook for 10-15 minutes.
4. We spread the hot mass on washed glass jars and let cool slightly.
5. We close it with plastic lids and put it in the refrigerator for storage.

Pickling honey agarics for the winter with citric acid

Pickling honey agarics for the winter in a simple way is very popular, especially when you need to process a large mushroom harvest in a short time.

• Boiled or frozen mushrooms - 1.5 kg;
• Water - 2 tbsp.;
• Salt and sugar - 1.5 tsp each. (salt - no slide);
• Black pepper - 10 peas;
• Cinnamon - on the tip of a knife;
• Carnation - 1 bud;
• Citric acid - 1/5 tsp;

For this method, we will take citric acid, which will preserve your workpiece for a long time, no worse than vinegar. Quite often, novice housewives use just such a simple recipe.

1. Combine mushrooms, water and all the other ingredients specified in the recipe (except citric acid) in a saucepan.
2. Cook the mass over medium heat for 10 minutes, then reduce the heat to a minimum and continue cooking for another 7 minutes.
3. Add citric acid and boil for a couple of minutes, turn off the heat.
4. We pour the workpiece into sterilized jars, roll it up and let it cool.

We take it to the cellar or basement for storage.