Pickled mushrooms. How to pickle honey mushrooms for the winter in jars - simple recipes. How to pickle honey mushrooms - hot recipes for preparing them for the winter

The most important stage canning, honey mushrooms, and all other mushrooms, is their preparation. First of all, the mushrooms must be sorted: young, healthy, with trimmed roots, without any debris and only freshly picked, must be sent for processing. After you choose the ones that suit you canning honey mushrooms, start cleaning them. Rinse the mushrooms several times running water, preferably with a high-pressure jet to clean the most hard to reach places. Then you can safely preserve honey mushrooms by Here are a few for your choice.

Pickled honey mushrooms

Ingredients:

• fresh honey mushrooms.

For the marinade:

• 1.5 liters of water;
  
• 3 tbsp. l. Sahara;
  
• 2 tbsp. l. coarse salt;
  
• 4-5 buds of cloves;
  
• 10-15 black peppercorns;
  
• 3 pcs. bay leaf;
  
• 135 ml 5% vinegar.
  

Clean the honey mushrooms, put them in a large saucepan, pour cold water and cook for about an hour. During the cooking process, skim off any foam or floating debris. Then drain the mushrooms in a colander and rinse well. To make the marinade, combine all ingredients and boil for 3 minutes. Add honey mushrooms and cook over medium heat for 20 minutes. Place the honey mushrooms in sterilized jars, roll them up, turn them over and wrap them in a blanket.

Pickled honey mushrooms

Ingredients:

• 3 kg honey mushrooms;
  
• 3 liters of water;
  
• 3 tbsp. l. salt;
  
• 10 g citric acid.
  

For filling (per 1 liter of water):

• 3 tbsp. l. salt;
  
• 1 tbsp. l. Sahara;
  
• 1 tbsp. l. whey.
  

In an enamel saucepan, bring water to a boil with the addition of salt and citric acid. Place pre-cleaned and washed honey mushrooms there and cook until tender. If foam forms during cooking, be sure to skim it off. Place the boiled mushrooms in a colander, rinse with cold water and let the liquid drain. Then pack the mushrooms into clean jars and fill with warm filling.

To prepare the filling, dilute salt and sugar in water, bring to a boil, cool to 40°C and pour in clean whey from recently sour milk. Cover the honey mushrooms filled with brine, press down with pressure and leave for 3 days in a warm place. Then you can take the salted honey mushrooms into the cellar or sterilize them for long-term storage. To sterilize honey mushrooms, rinse them in cold water and boil the brine. Place the mushrooms in jars and fill them with hot brine, and then sterilize the jars: 0.5 liter capacity - 40 minutes, 1 liter capacity- 50 minutes. Screw on the lids and place in a cool place to cool.

Canning honey mushrooms: caviar for the winter

Ingredients :

• 1 kg honey mushrooms;
  
• 2 heads onions;
  
• 1 carrot;
  
• 150 ml vegetable oil;
  
• table vinegar 9 percent;
  
• salt;
  
• ground black pepper;
  
• 4 g citric acid.
  

As in the previous recipe, boil the peeled and washed honey mushrooms in salted water with citric acid, constantly removing the resulting foam. Chop the onion into cubes, grate the carrots on a coarse grater and sauté in a small amount of oil until golden brown.

Rinse the finished honey mushrooms with water, then let the liquid drain, and pass the honey mushrooms through a meat grinder twice along with the fried onions and carrots. Salt and pepper the resulting puree mass to taste and fry in the remaining oil for 15- 20 minutes. Fill half-liter jars with caviar and sterilize them for about 40 minutes (by the way, it takes literally a couple of minutes). Then add 1 tbsp to each jar. l. vinegar and roll up.

Salted honey mushrooms

Ingredients:

• 1 kg honey mushrooms;
  
• 2 tbsp. l. salt;
  
• 1/2 tbsp. water;
  
• 1 Bay leaf;
  
• 3 pcs. peppercorns;
  
• 3 pcs. carnations;
  
• 5 g dill;
  
• 2 black currant leaves.
  

Add salt to water and bring to a boil. Then add the prepared honey mushrooms. Remove the foam and add seasonings to the honey mushrooms: pepper, bay leaf, dill, cloves and blackcurrant leaves. Cook, stirring constantly, for about 20 minutes (until the brine becomes clear and the mushrooms sink to the bottom of the pan). Cool the cooked mushrooms, then place them in clean, dry jars along with the brine and seal.

If you don't want to bother with canning, you can

Pickled mushrooms are the first to go in our family. Not a single one of the prepared jars has survived until at least January. These mushrooms are suitable for many salad recipes. But they are delicious just like that, on their own.

Marination, in my opinion, is the easiest way to prepare mushrooms and honey mushrooms, in particular.

Marinated honey mushrooms for the winter with garlic

Garlic is a healthy vegetable; it will protect you from colds in winter and will only make a pickled dish tastier. And if you have 5 cloves of garlic lying around, you can always find a use for them, for example, for this recipe.

Ingredients:

• honey mushrooms – one kilogram;
• liter of boiled or filtered water;
• one and a half tablespoons of salt;
• two spoons of granulated sugar;
• five garlic cloves;
• a couple of bay leaves;
• ten peas of black allspice;
• six carnation umbrellas;
• 1 teaspoon 70% vinegar.

Preparation progress

1. The mushrooms that we collected need to be sorted out: remove twigs, leaves, and clean them from dirt.
2. Now you need to put them in a saucepan and fill them with cool water, from the tap. Let's leave for an hour and a half. When the time is up, drain this so-called first water and fill in new water. We are waiting again. This procedure must be repeated three times.
3. Now let's cook them for an hour and a half. When boiling, you will need to skim off the foam (as if we were making jam). After time has passed, we place the honey mushrooms in a colander and rinse them with cold water.
4. Next we'll work on the marinade. Add pepper, salt, sugar, vinegar and other spices to a liter of water. Two minutes before the marinade is ready, we add our garlic there. Transfer the honey mushrooms to the marinade and bring to a boil.

Now you can put all the mushrooms into jars and roll them up! Bon appetit!

Pickled honey mushrooms without vinegar - a recipe for the winter

Some people don’t like the bite of pickled mushrooms - I understand you perfectly, so I found a recipe without this component. Let the pickled mushrooms be without vinegar, but they will not lose because of it. The mushrooms turn out just as delicious!

Ingredients

• kilogram of honey mushrooms of any size;
• water – 1 liter;
• salt – level tablespoon;
• granulated sugar - a tablespoon;
• lemon - a dessert spoon with a small slide;
• garlic;
• laurel;
• carnation umbrellas - 2 - 3 pieces.

Preparation progress:

1. Sort out the honey mushrooms and rinse thoroughly. Now fill the mushrooms with water and turn on the gas. After the liquid boils, cook the honey mushrooms for another 8 minutes.
2. We drain this first water and pour new one. Return the pan to the stove and wait for it to boil. After this, place the mushrooms in a colander.
3. Let's make the marinade: pour cold water into a pan and put all the spices from the recipe in it. Bring the marinade to a boil and add lemon to it. Let it boil again.

Now taste it - now you can still add salt or sweeten it.

1. We transfer the boiled honey mushrooms into it and cook them for another 15 minutes. Place the mushrooms in a jar and pour the marinade evenly over them.

Close the jars and let them cool. Bon appetit!

Recipes for pickled honey mushrooms in jars for the winter

This classic recipe. You need few ingredients, the dish is easy and quick to prepare. As for the taste, it will turn out no worse than the previous ones.

Ingredients

• a bucket of honey mushrooms;
• bay leaf - five pieces;
• acetic acid 70%;
• salt – two heaped tablespoons;
• granulated sugar - level tablespoon;
• black peppercorns, cloves - five pieces each.

Preparation progress:

1. We will cook the mushrooms in a 10 liter pan. Fill half the volume with water. We add mushrooms (half), when they fall, you can add the rest. Bring to a boil.
2. Remove from heat and drain the liquid. Then the mushrooms will need to be washed under running water.
3. Put it in a saucepan, add enough water so that it doesn’t “run away” when boiling. Add salt, bring to a boil and continue cooking for 40 minutes. Remove from heat, pour out the water and let the honey mushrooms drain completely.
4. In the meantime, let's make the marinade. Pour a liter of water into a separate pan, add a heaped spoonful of salt, and add a heaped tablespoon of sugar. We put 5 bay leaves, 5 peppercorns, 5 cloves. Put the marinade on the fire and bring to a boil.
5. Transfer the mushrooms to the marinade, bring to a boil and after 10 minutes put them in jars.

Bon appetit!

Instant pickled honey mushrooms in 15 minutes

I want pickled mushrooms, but time is running out or I’m too lazy to cook for a long time, you can solve the problem very quickly. The recipe is simple, perfect for a beginner. Fast does not mean tasteless! This dish just cooks faster, and the aroma and taste remain the same as in the “classic”.

Ingredients

• honey mushrooms;
• two level tablespoons of salt;
• a level spoon of granulated sugar;
• 2-3 bay leaves;
• six peppercorns;
• three umbrellas of carnations;
• 1 tsp spoon acetic acid (70%).

Preparation progress:

1. Clean the mushrooms from dirt and twigs. We rinse several times and put the honey mushrooms in a saucepan. Add a little water and let them cook.
2. After the mushrooms boil, remove the foam and continue cooking for 15 minutes. Next, drain this water and put the mushrooms back into the pan. Fill with brine, that is, marinade.
3. This is how we prepare the marinade. Add salt, granulated sugar, bay leaf, pepper and cloves to a liter of water.
4. Pour this brine over the mushrooms and cook for the next 30 minutes. Skim off the foam and stir. 5 minutes before the end of cooking, add a teaspoon of acetic acid.

That's it, now you can put it into jars.

A simple recipe for pickled honey mushrooms with butter

Marinated honey mushrooms prepared according to this recipe turn out very tasty. They will be an excellent cold appetizer, and guests will definitely ask you for this unusual recipe. These mushrooms go well with potatoes and boiled rice.

Ingredients:

• kilogram of honey mushrooms;
• butter – 350 grams;
• salt is a guide to your taste;
• sweet paprika - level teaspoon.

Preparation:

1. Boil water, add salt, and add pre-washed mushrooms to it. Cook the honey mushrooms for about twenty minutes, constantly skimming off the resulting foam. Then we put the mushrooms in a colander - let the liquid drain completely.
2. Melt a little in a deep frying pan and simmer the boiled honey mushrooms in it for half an hour. At the very end, add salt to taste and season them with paprika.
3. After this, stir and cook for another 10 minutes.
4. Place the honey mushrooms in sterile jars. Pour a little hot oil from the frying pan on top and roll up the lids.

These mushrooms can be stored for about 8 months. Bon appetit!

The most delicious recipe for pickled mushrooms without sterilization

Some people like it, some don't. But there is one fact - you don’t need to worry about sterilizing jars. Quite unusual, because our mothers and grandmothers always sterilized jars before putting jam or mushrooms in them.

Ingredients:

• 2.8 kilograms of honey mushrooms;
• 2 liters of water;
• lemon acid;
• acetic acid 70%;
• peppercorns, salt, sugar, garlic, bay leaf;
• three tablespoons salty soy sauce.

Preparation progress:

1. The first step is to rinse all the honey mushrooms under running water. cold water and sort through. Now we cut off the stem of small fungi in half. For large ones, we cut them off completely and cut the caps into two parts.
2. Now take an 8-liter saucepan, pour water into it and pour it on the tip of a knife citric acid. Throw in 2/3 of the mushrooms. Wait for it to boil and add the rest of the honey mushrooms. Cook the mushrooms for 5 minutes. Now remove from heat and drain the water through a colander.
3. Now take a 5-liter saucepan and pour two liters of water into it. We put it on gas and after it boils, add 5 small bay leaves, 10 black allspice peas and 6 cloves of garlic for taste, 2 tablespoons of salt, 3 tablespoons of sugar. Stir and after boiling add mushrooms.
4. Stir and pour in 3 teaspoons of vinegar and 3 tablespoons of soy sauce. Wait for it to boil and cook under a closed lid for about 20 minutes. Remove the bay leaves and continue cooking for another 5 minutes. Remove the pan from the heat and transfer to jars.

All is ready. After cooling, the mushrooms can be stored in the cellar.

Good luck with your preparations and bon appetit!

Is it possible to resist homemade honey mushrooms pickled in jars for the winter? Oh, and they make a delicious snack!

When autumn is in full swing, not going to the forest to pick mushrooms is an unaffordable luxury for a real housewife. Forest mushrooms are a delicacy for mushroom pickers.

I got pickled honey mushrooms in jars, the recipe for which I happily share on Yamkuk, from my mother. In our distant childhood, honey mushrooms were visible and invisible. We washed two baths per day. I remember, as now, a pantry with shelves strewn with half-liter jars of pickled honey mushrooms.

To marinate honey mushrooms for the winter in jars, in addition to wild mushrooms, you will need ingredients for the marinade: vinegar, salt, sugar, bay leaf, garlic, peppercorns, a few cloves or a ready-made seasoning for pickling mushrooms, where all these spices are already included.

Before pickling, honey mushrooms need to be sorted out and washed with running water. It is better to leave small ones for jars, and larger ones to use for roasting or caviar. It is better to cut off the stems of mushrooms that are too long. Honey mushrooms are sent to a cooking container.

Fill with water and bring to a boil. The resulting foam is removed. The mushrooms are boiled for 10-15 minutes, depending on the size. It is better to divide large fungi into parts by removing part of the stem.

While the mushrooms are boiling, the jars are being prepared. Sterilize in the oven and cool. For small mushrooms, it is preferable to choose miniature containers. Of course, you can pickle honey mushrooms for the winter in a three-liter jar, but you must agree - it’s not entirely aesthetically pleasing. Screw lids are simmered in a saucepan for at least 10 minutes.

The “varenochki” are placed in a sieve or colander and washed.

While they are draining, the marinade is being prepared. In a separate clean bowl of water, add salt and sugar. Then you need to add spices and seasonings, and after boiling, add vinegar. Spices and seasonings can be replaced with a ready-made store selection. If you want to dilute the marinade with whole garlic, then you need to put it in the marinade for only 5 minutes, and then put it in sterile jars.

Honey mushrooms are boiled for 20 minutes over low heat in the marinade.

Pickled honey mushrooms are poured into jars along with the marinade, but so that the mushrooms are completely drowned in it. The containers are tightly closed with lids. There should be as little air left in the jars as possible.

The jars with honey mushrooms are turned over onto the lid and thoroughly insulated. Pickled honey mushrooms in jars are ready for the winter!

The cooled jars are transferred to the refrigerator or cellar for storage.

The hot summer has died down. A golden one awaits us ahead autumn time with your autumn gifts from nature. First of all, I would like to note the delicious gifts of the forest - of course, mushrooms.

The article will focus on pickled honey mushrooms. These delicious mushrooms are one of the most popular on every festive table. In our family, as soon as you open a jar of mushrooms in the morning, by the evening it is already empty. Sometimes not everyone even has time to try them, the pickled mushrooms are so delicious.

Transfer the soaked ones into a saucepan and pour in big amount water. You don’t need to pour a lot of liquid because the mushrooms release a huge amount of moisture when cooked. Place the pan on the stove, bring to a boil and cook for 15-20 minutes.
When boiling, foam will appear; it must be removed.

After the water boils, reduce heat and cook for 30 minutes over low heat. 10 minutes before readiness, add vinegar and mix well.
Now you can put the honey mushrooms into sterile jars and screw the lids on tightly.

How to pickle wild mushrooms in jars (recipe for the winter)

In my opinion, the very first and youngest mushrooms turn out to be the most delicious. When the mushroom season begins, first of all we make preparations, then we eat it ourselves. Because it doesn't happen every year good harvest for mushrooms and you may be left without delicious preserves.

Ingredients.
Mushrooms 3 kg.
Water 1 glass.
Salt 2 tbsp. spoon.
Sugar 1 tbsp. spoon.
Black peppercorns 7-8 pcs.
Laurel 2-3 leaves.
Cloves 3 pcs.
Dill umbrellas 2 pcs.
Vinegar essence 1 tbsp. spoon

Cooking process.

Of course, before cooking you need to rinse and clean everything well. It is better to rinse the collected forest mushrooms several times and carefully sort them for spoilage. Change the water several times, only then begin heat treatment.

And so I pour a glass of water into the pan and lay out all the prepared material, put it on the stove and after boiling, cook over low heat for 20-30 minutes.

Sugar, allspice, laurel, dill umbrellas, cloves. Cook the mushrooms for another 20 minutes after boiling. Finally, place in sterile jars and screw on the lids.

Instant pickled honey mushrooms in 15 minutes

For marinating according to this recipe, it is best to take young and fresh mushrooms. This recipe is not only simple and delicious, it is also very quick. Of course, you won’t be able to eat pickled honey mushrooms right away, but in the morning or in the evening it’s quite possible. Otherwise, erase the recipe and you will understand everything yourself.

Ingredients.

Honey mushrooms 1 kg.
Laurel 2 leaves.
Table vinegar 2 tbsp. spoons
Garlic 3 cloves

Salt 1 tbsp. spoon
Water 1 liter

Cooking process.

Sort the mushrooms, clean them and rinse well several times.
Place in a pan, pour a glass of water and cook after boiling for 25-30 minutes. Be sure to remove any foam that appears.

Drain off the first water, rinse the mushrooms, place in a sieve to drain the remaining moisture.

Place the honey mushrooms into the pan again, add 1 liter of water, add the rest of the ingredients and place on the stove.

The second time we cook for 15 minutes after the mass boils.
Next, you can put the mushrooms in sterile jars, or you can leave them directly in the same pan for 12 hours.

After 12 hours, you can treat yourself to delicious pickled mushrooms. Bon appetit.

A simple recipe for pickled honey mushrooms with butter

Such mushrooms will be an excellent cold appetizer on any holiday table. You can also serve them as an addition to mashed potatoes or boiled rice.

Ingredients.

Mushrooms 1 kg.
Butter 350 gr.
Sweet paprika 1 teaspoon.
Salt to taste.

Cooking process.

Place the washed and peeled mushrooms in a pan with plain water and cook for 20-25 minutes. Then drain the water through a colander.

Place the frying pan on the fire and melt 350 grams in it butter. Lay out the honey mushrooms, salt and add paprika. Fry for 10 minutes. Then cover with a lid and simmer for another 10-15 minutes with the lid closed. Be sure to mix.

Place the mushrooms in sterile jars, add hot oil and screw the lids on tightly. Shelf life: 6 to 8 months, store only in a cool place. Bon appetit.

Recipe with added cinnamon

If you're bored with the standard pickled mushroom recipes and want to try making a few jars of a completely new recipe, then you've come to the right place. I offer a recipe with the addition of cinnamon, which will give the snack a completely new taste.

Ingredients.

Mushrooms 1 kg.
Water 0.5 ml.
Salt 1 tbsp. spoon.
Cinnamon 1 stick.
Black peppercorns 3-5 pcs.
Cloves 3-5 pcs.
Laurel 2 leaves.
Table vinegar 2 tbsp. spoons.

Cooking process.

Wash the honey mushrooms and boil them in clean, lightly salted water. The foam that will appear during cooking must be removed. After the first cooking, drain the mushrooms and keep them in a sieve to drain off excess moisture.

Pour half a liter of water into the pan, put the mushrooms back on the stove. Add salt, pepper, bay leaf, cinnamon, vinegar and mix well. Cook the mushrooms in brine for 15 minutes and place the mixture while still hot in sterile jars.

Universal marinade for all mushrooms.

As a bonus, I want to offer you a marinade recipe that can be used for almost all known forest vegetables. edible mushrooms. There is no vinegar in the marinade; it was replaced with citric acid. Also in the video clip you can learn something more useful about cooking mushrooms at home.

This concludes the selection about pickling honey mushrooms. Cook yourself and share your recipes and impressions in the comments below the article. But also be careful when picking mushrooms; if you have even the slightest doubt, then it’s better not to take this mushroom. It is better to buy from trusted suppliers or take with you an experienced mushroom picker who will help you decide on the choice of mushrooms. All the best in peace and good mood.

Pickled honey mushrooms bring back memories of my youth. We had a distant relative, who even for my parents was already a grandfather, but for me, in general, he was old, old. He lived in the suburbs, but a kilometer from his house there was a forest. And his cellar was always filled with various canned products, his preparations.

It was in those days that I remember pickled mushrooms. He marinated them in a bottle. I took those mushrooms that fit freely into the neck. Much to my regret, I don’t remember now the recipe for his marinade, but when he took out these mushrooms and opened the bottle, the smell of the forest wafted through the house.

And these mushrooms tasted absolutely like fresh. There was no taste of salt or vinegar at all. Yes, as I recall, they were not there. There may have been a little salt, but there was definitely no vinegar. How he did it, that he kept them until the following autumn, I don’t know.

Unfortunately, I haven’t written about mushrooms yet. And the only article reminiscent of mushrooms is that they taste like mushrooms and are also prepared for the winter.

Recipes for pickled mushrooms for the winter prepared at home

I think the most important thing in pickling honey mushrooms is that there are no false honey mushrooms in the basket. Therefore, select mushrooms carefully. If you have any doubts about whether it is a real honey mushroom or a false one, do not hesitate, throw it away.

Well, the rest is much simpler. Here we will look at how to prepare and then marinate honey mushrooms for the winter, with various ingredients.

Well, at the end I put a video, it’s like a bonus for you, and for me, because I really love Korean pickled mushrooms. This is not for winter. It's for fun after work. Start pickling them first and while you pickle for the winter, these will be your reward for immediate consumption.

Good luck! You will succeed.

Menu:

1. How to pickle honey mushrooms for the winter

For the marinade:

for 1 liter of water

• Bay leaf - 3-4 pcs.
• Allspice - 5-6 peas
• Hot pepper - 10 peas
• Vinegar 9% - 2 tbsp. l.
• Salt - 1 tbsp.

Preparation:

1. We've collected mushrooms, it's time to start processing. First, the mushrooms must be cleaned.

2. Under the cap of honey mushrooms there is a film, like an umbrella falling on the leg. This film must be removed. We do it with a knife

and immediately clean the film from the mushroom stem. We clean dirt and various unnecessary items from the cap, but do not remove the film.

3. Sprinkle the mushrooms randomly with salt, do not cover them like lard, add a little salt on top and fill them with cold water, rinse them lightly with handfuls of them in the water and let them stand in this state for 30 minutes.

4. After 30 minutes, our mushrooms become white and clean, and the water is very dirty. Drain this water and fill it with fresh water. We wash and sort the mushrooms. Usually, two times is enough so that you can drain everything and rinse the mushrooms again under running water. But if your water is still dirty, rinse in a basin until the water becomes clear. After this, you can rinse under running water.

5. We washed the mushrooms under running water, poured fresh water over the mushrooms and set to cook. The water has boiled and foam may appear.

It is advisable to remove it. Continue cooking for another 30 minutes.

Let's start preparing the marinade.

6. Pour a liter of water into the pan. Throw in a couple of bay leaves, allspice and hot peppers, a spoonful of salt and two spoons of vinegar. This marinade should come to a boil. We usually let it simmer for 4-5 minutes.

7. Drain the water from the mushrooms through a colander and place the mushrooms in the boiling marinade. Let them simmer in the marinade for 15 minutes. After 15 minutes, the mushrooms are ready.

8. Straight from the pan standing on the stove, we begin to pour or rather place them in sterilized jars.

9. Fill the jar, immediately roll up the lid, then the next one, etc.

10. Turn the lids down. Let's wrap it up warm blanket or a towel. Leave it like this until it cools completely. We store in a cool place.

The results were excellent pickled mushrooms.

How delicious they will be in winter, with potatoes.

And as for the appetizer, you just can’t put it down.

Bon appetit!

1. Recipe for pickled mushrooms in original marinade

For the marinade:

For 1 liter of water

• Salt - 1 tbsp.
• Sugar - 1 tsp.
• Bay leaf - 3 pcs.
• Clove buds - 2-3 pcs.
• Allspice - 2-4 peas
• Black pepper - 3-5 peas
• Garlic - 3 cloves
• Dill seeds and stems - to taste
• Vinegar 9% - 4 tbsp.

Preparation:

Of course, it is very good if honey mushrooms are collected in the forest. But store-bought and even frozen mushrooms are also suitable.

Since we have mushrooms from the forest, we cook them as follows:

1. Clean the mushrooms as described in the first recipe. Place in a bowl and fill with water. If your mushrooms are clean, you can wash them and let them stand for 10-15 minutes. After this, rinse with running water and set to cook. It is not necessary to wash them 2-3 times, since we will cook in two waters.

Cooking mushrooms

2. Throw the mushrooms into boiling water and cook for 20 minutes, skimming off the foam, just like we do in soup with meat. Then drain the water from the mushrooms through a colander. Place the mushrooms back into the pan, add fresh water, bring to a boil and cook for another 10 minutes.

3. When cooking, add a whole onion to the mushrooms. It is often said that if the onion turns black, it means there are poisonous mushrooms. I think it's just a legend. But what the bow will pull on itself harmful substances, This is true. Although they may not exist.

The mushrooms are ready.

4. Pour water into the pan, take the amount of water depending on the number of mushrooms. So that you have enough marinade for all the jars. The amount of ingredients is indicated per 1 liter of water.

5. Add all marinade ingredients to the water. Salt, sugar, bay leaf, cloves, peppers, garlic cloves cut into 3-4 pieces, dill stems and seeds.

6. Bring the marinade to a boil, add vinegar and let it boil for another 5 minutes.

7.After 5 minutes, add honey mushrooms to the marinade; we drained the water in advance. Bring to a boil and simmer for 10-15 minutes.

8. In principle, honey mushrooms will be ready for use after they have cooled, but we will put them in jars and close them for the winter.

9. So, put the mushrooms in jars. Arrange the mushrooms while they are hot. Then we close it or roll it up if you have metal lids. Turn the jars upside down, cover with something warm and let cool completely.

We store all canned food in a cool place, on the loggia. In severe frost and heat, we bring it into the house. Then we take it out again. Or you can store it in the refrigerator if you have a large one. I think that with this amount of vinegar, they will stand well at room temperature.

Here you go. Our pickled mushrooms are ready for the winter.

Now we just have to wait until we start opening.

Bon appetit!