How to pickle honey mushrooms

Mycologists have identified about 40 species of honey mushrooms in nature, among which the most famous are summer, autumn and winter. Most often they grow on trees, but in Europe they love meadow mushrooms, hiding in the grass on the ground and tasting like meat.

With all this, the calorie content of all types of these mushrooms is low, only 22 kcal per 100 g of product.

Among the huge number of species, there are honey mushrooms that are incorrect or inedible, which can cause poisoning. But fatalities from poisoning with them have not been recorded to date.

The most terrible type is the sulfur-yellow honey fungus; it is revealed not only by its yellowish color, but also by the bitterness present in it, as well as a nasty smell. Another honey fungus, brick-red, although considered inedible, is not poisonous, provided that it is well cooked.

There are poisonous mushrooms that are similar to honey mushrooms, but do not belong to this group, for example, galerina fringed. Unlike the edible honey fungus, galerina does not have a corresponding ring on the stem and usually grows singly.

But in order to be guaranteed to avoid fatal troubles, it is better to go into the forest accompanied by an experienced mushroom picker.

How to pickle honey mushrooms at home using the cool method - step-by-step photo recipe

Ingredients

Honey mushrooms: 1 kg
Bay leaf: 2 pcs.
Fresh dill: bunch
Dry seeds: a handful
Garlic: 2-3 cloves
Salt: 4-5 tbsp. l.
Horseradish leaves: how much will be needed

{Instructions} manufacturing

We wash the mushrooms with running water and clean them.

We sort by size (you can create this if you wish) and put it in a pan.

Boil the mushrooms in bubbling salt water for 5 minutes (½ tablespoon of salt per 1 liter of water), this will help maintain their integrity and elasticity in the future.

Pour into a colander and place under running cool water. We leave and wait until the water is one hundred percent gone. At this point you can prepare the spices.

Place in a pickling container: a clove of garlic (finely chopped), one bay leaf, fresh dill, salt.

Place a layer of about 3 cm on top of the mushrooms, add salt and add dried dill and garlic seeds. Simply fill the subsequent layers with salt, add bay leaf and green dill once.

Cover the top with a sheet of horseradish. Horseradish is a very good antiseptic; it will prevent mold from forming in the bucket. If necessary, you can add saline solution at the rate of 1 glass of water (200 ml) per one tablespoon of salt.

Cover the salted mushrooms with a lid and send them to a cold space. After two weeks they are ready to eat.

Hot salting recipe

1 kg honey mushrooms;
4-5 tbsp. l. salt;
spices to taste (pepper, bay leaf, currant and cherry leaves, garlic, etc.)

What to create next:

First you need to sort out the mushrooms, clearing them of forest debris. Usually honey mushrooms are small in size, which is why they are even easier to wash if you soak them in cool water for an hour beforehand and then stir them in the water with your hands for any 15-20 minutes.
After about an hour, you will notice how the mushrooms have lightened; use a spoon to place them in a colander, trying not to stir up the layer of dirt that has settled to the bottom.
Wash the mushrooms directly in a colander under running water, transfer to an enamel pan and cover with cool, salted water.
Cook after boiling for about 20 minutes, until they begin to sink to the bottom. In this case, it is imperative to remove any foam that appears.
Place the boiled mushrooms in a colander again and stir lightly with a spoon to drain all the liquid.
Place leaves and spices on the bottom of a glass or clay bowl, and on top - a layer of hot boiled honey mushrooms, again spices on them, and so on.
Cover the bowl with an inverted plate, put some weight on top, for example, put a jar filled with water.
You can throw the bowl with the preparation on the table or put it in the refrigerator.
After some time, the mushrooms will release juice, and the surface will be covered with a narrow layer resembling mold - this will be a sign that the mushrooms are ready for use.

The appetizer takes about a week to prepare in a bowl on the table, and about a month in the cold.

How to pickle honey mushrooms for the winter in jars

Mushrooms pickled in a bowl, after they have been salted and given juice, can be placed in glass jars, covered with plastic lids and placed in the refrigerator.

It should be kept in mind that salted mushrooms during storage can create a substance that causes botulism. Symptoms (Symptom from Greek - case, coincidence, sign - one separate sign, frequent manifestation of any disease, pathological condition or disruption of any vital process) of botulism are similar to the symptoms (Symptom from Greek - case, coincidence, sign - one separate sign, the frequent manifestation of any disease, pathological condition or disruption of any vital process) poisoning, therefore it is not recommended to roll up jars with metal lids.

If the lid is swollen and the contents are cloudy, such preparations should not be eaten.

In those places where there are a lot of honey mushrooms, there is a very common salting method.

After washing, the mushrooms should be boiled in heavily salted water for at least 20 minutes.
Hot honey mushrooms together with brine are poured into unstained glass jars, which are immediately closed. The more salty the water, the better they will be stored.
Before use, be sure to soak to remove excess salt.

Tips and advice

The best ones for pickling are autumn honey mushrooms; they are the most “meaty” and dense of all. Before manufacturing, they must be thoroughly washed so that not a speck of dirt or soil remains, since it contains the causative agents of botulism.

To some extent, salt and vinegar neutralize the botulinum bacillus, but vinegar is not added to salted mushrooms, so the washing process should be done especially carefully.

It’s not so scary if the brine in which honey mushrooms are boiled is over-salted, so the dose of salt in the recipe can be increased, but under no circumstances reduced.

The smell of honey mushrooms is not very pronounced, which is why spices are often used in their production. Usually they take aromatic and dark peppercorns, cloves and bay leaves.

Quite often, mature dill umbrellas, peeled and cut garlic cloves, pieces of horseradish root and its leaves, as well as dark currant, cherry or oak leaves are added.

It is not at all necessary to consume all the fragrant additives at once; their compositions can be varied to suit your own taste.

Before serving, salted mushrooms are sprinkled with chopped onions and seasoned with unrefined vegetable oil or sour cream - the result is a delicious appetizer. They can also be added to a vinaigrette and served with fried or boiled potatoes.

Honey mushrooms, Recipes for preparations

Honey mushrooms for the winter are prepared in various versions: pickled honey mushrooms, salted honey mushrooms. They are also good in salads, and honey mushrooms themselves are a good snack.

Preparation recipes

Mushroom dishes → Honey mushrooms

I offer pickled mushrooms according to my father-in-law’s old recipe. I do them few and infrequently. Only when you manage to collect beautiful small mushrooms.

This recipe for pickling honey mushrooms (and other mushrooms) has been passed down in our family for the 4th generation. It differs little from the traditional approach, but the finished product goes with a bang at the New Year's table!

Among the salted mushrooms, one of the most delicious and favorite is honey mushrooms. Let's talk about pickling honey mushrooms using the hot method.

How delicious it is to enjoy honey mushrooms in the winter. I advise you to pickle them for the winter and enjoy them later with a tasty salad.

Marinated honey mushrooms, with finely chopped onions, sprinkled with oil, with potatoes, and with a white glass. I think that there is no point in describing the whole host of memories from such a still life. Pickled honey mushrooms for the winter and not only.

Depending on the type of mushroom, salted mushrooms are prepared using the hot or cool method. We offer a recipe for salted mushrooms prepared using the hot method.

There are many options for preparing honey mushrooms for the winter; the best are pickled honey mushrooms and salted honey mushrooms . They are also frozen and dried; in winter, a lot of tasty dishes can be prepared from these honey mushrooms. The main highlight of these mushrooms is that honey mushrooms grow on stumps, so they are easy to collect and you don’t have to spend a lot of time cleaning and washing.

Stored pickled honey mushrooms for the winter or salted honey mushrooms for the winter will help you out in almost all unexpected situations. Pickling honey mushrooms for the winter , just like salting honey mushrooms for the winter , is not particularly difficult, but certain subtleties must be known and observed. Our recipes will tell you about this. Pickled honey mushrooms are universally suitable; a huge number of appetizers and salads are prepared from them. The recipe for salted mushrooms is also simple and convenient. You just need to take into account that when making dishes from pickled honey mushrooms, the recipe advises draining all the liquid from the jar, while the mushrooms themselves should be dried a little with a cardboard towel.

For convenience and better understanding of the process of making pickled mushrooms, a step-by-step recipe with pictures will be a good help for novice housewives. If you are planning to cook pickled honey mushrooms, the recipe will give you a hint for several options for approaching this dilemma. The same can be said about salted honey mushrooms; we also have a recipe for this preparation. Salted honey mushrooms, a recipe for the winter , is an excellent option for preserving the mushroom harvest harvested in the autumn.

A few tips on how to pickle honey mushrooms for the winter :

– to completely eliminate mushroom mucus when cooking honey mushrooms, use as much water as possible. You can also change the water after 5 minutes of boiling and repeat the function;

– the foam formed during cooking must be carefully removed, since it does not contribute to the taste and presentation of the finished product;

– it is better to add garlic at the end of production so that it retains its taste;

– they pickle not only the freshest, but also frozen and thawed honey mushrooms. In this case, it is necessary to take into account the weight of the product with a discount on water, which will certainly appear during defrosting;

– to prepare honey mushrooms for the winter, it is not necessary to cook honey mushrooms for a long time, because when you open the jar you can find mushroom porridge inside.

Salted honey mushrooms in jars for the winter - 5 simple recipes with step-by-step photos

Salted honey mushrooms are a common winter dish that goes well with other dishes and is often used as an independent snack.

Honey mushrooms, like other types of mushrooms, are a good source of protein and amino acids. The low calorie content in them is compensated by the most difficult digestibility, therefore it is better to carefully boil them before using them for food. They also contain a large amount of phosphorus within themselves, so they can completely replace fish in the diet of vegetable eaters, one hundred percent fulfilling the norm of minerals required to strengthen bones.

Salted honey mushrooms using the hot method in 1 or 2 liter jars

We present to your attention the most delicious and usual recipe for pickling honey mushrooms. In addition, a mushroom appetizer prepared using this method is the most harmless and can be stored for a long time.

Portions – 2 liters.

Ingredients

Manufacturing process

Recipe for making salted honey mushrooms for the winter with horseradish

This recipe suggests that you use horseradish root when pickling honey mushrooms, which will give your pickles a sharp, pleasantly piquant taste and a catchy and rich smell. In addition, a cool salting method is used here, without boiling the mushrooms.

Ingredients:

Freshly picked honey mushrooms – 3 kg.
Garlic – 1 pc.
Black peppercorns – 15 pcs.
Dill greens – 50 g.
Medium horseradish root – 1 pc.
Salt to taste.

Manufacturing process:

We carefully sort out the freshest honey mushrooms from leaves, twigs and other debris. You need to sort through carefully so as not to break the mushrooms.
Boil water with added salt (1 tablespoon of salt per liter of water) and pour it over the mushrooms. Let stand for a couple of minutes. Drain the water and carefully wash the mushrooms with running water, removing the film under the cap.
Cook the mushrooms in a saucepan for 20 minutes, skimming off any foam that forms.
Wash the horseradish thoroughly and remove the skin. Grate horseradish onto a coarse grater. Horseradish, given its pungent and irritating smell, can be ground into a meat grinder.
Peel the garlic and chop it in a garlic grinder.
Wash the dill and chop finely. If there is no greenish dill, you can use its umbrellas.
Remove the soaked mushrooms from the water and squeeze out the excess liquid.
Salt honey mushrooms to taste and mix. Place the mushrooms in a pickling container in layers, topping each layer with chopped garlic and horseradish, peppercorns and chopped dill.
According to your own taste, you can put currant leaves, bay leaves, and parsley in containers.
Cover the container with mushrooms with a thick cloth (the combination of different and interacting tissues form organs) . Place a flat plate with a weight on top. Leave the mushrooms for 10 days for pickling. We drain the excess liquid from time to time.
Salted mushrooms will be ready in 2-3 weeks. You can take a sample.
We send the mushrooms for storage in a cool space.

Recipe for salted honey mushrooms for the winter

This recipe suggests pre-cooking honey mushrooms for pickling. This allows you to increase the storage time of mushrooms and increases their safety.

Ingredients:

Fresh honey mushrooms – 4 kg.
Onion – 1 pc.
Bay leaf – 6–8 pcs.
Dill seeds to taste.
Garlic – 1 pc.
Allspice and cloves – 10 pcs.

For brine per 1 liter of water:

Salt – 2 tbsp. l.
Allspice – 2–3 pcs.
Cloves – 2 pcs.
Dill seeds – 1 tsp.

Manufacturing process:

First, prepare the honey mushrooms for pickling. Carefully sort the mushrooms and rinse with running water. Cut huge mushrooms into medium pieces.
Boil water in a large saucepan and place the washed mushrooms in it.
Add one tablespoon of salt to the mushrooms.
Wash the onion head, but don’t necessarily peel it, and place it with the mushrooms.
Place the dill seeds in a piece of dense fabric (the structure of tissues of living organisms is studied by the science of histology) and tie tightly. Place the dill in the pan; you can attach it to the handle of the pan.
Cook the mushrooms for 30 minutes from the point of boiling. Don’t forget to remove any foam that forms.
Prepare a sterile pickling jar. This recipe uses a 2-liter bottle. Place a few cloves of garlic, currant and cherry leaves, and an umbrella of dill at the bottom of the jar.
Also add two bay leaves and three pieces of allspice and cloves to the jar.
Place the boiled mushrooms tightly in the prepared jar.
At this point, prepare the mushroom brine. To do this, pour one liter of unstained water into a saucepan and add to it the amount of salt and spices indicated in the recipe.
Boil the brine for 5 minutes, strain onto dense tissue (a medical system of cells and intercellular substance united by a common origin, structure and functions) or gauze and pour it over the mushrooms in the jar.
Cover the jar of mushrooms with a napkin, cool at room temperature and can be placed in a cool storage space.
To prevent mold on the surface of the mushrooms, from time to time place a piece of bandage soaked in vinegar under a napkin.

After 1-2 weeks, your mushrooms are ready. You can take a sample. Bon appetit!

Salted honey mushrooms using the cool method in jars

This recipe invites you to prepare the crispiest and most fragrant salted mushrooms. They take time to make. Be patient and the outcome will exceed your expectations. In this recipe, pickling honey mushrooms is done using the cool pickling method. Try it!

Ingredients:

Fresh honey mushrooms - 1 bucket.
Garlic – 3-4 heads.
Dill umbrellas.
Horseradish leaves.
Dark peppercorns.
Table salt – 200 g.

Manufacturing process:

Clean freshly collected honey mushrooms from forest debris. Cut off the stems of the mushrooms because they are hard and tasteless. For pickling, use only mushroom caps. Place the prepared caps in a large container and cover with salt water for three days. During this period of time, the mushrooms will lose their bitter taste.
Change the water in the mushrooms every day, otherwise they may spoil. If possible, use a wooden barrel to pickle mushrooms. If there is none, salt it in a large enamel pan or in a plastic container.
Place the washed horseradish leaves and root at the bottom of the container. Horseradish root needs to be washed, peeled and chopped using any method. Place cherry and currant leaves there. Place honey mushrooms tightly in layers in a container. Sprinkle any layer of mushrooms with plenty of salt. Do not use small or iodized salt. Peel and chop the garlic. Also top any layer of mushrooms with chopped garlic, dill umbrellas and dark peppercorns.
Using this method, lay out all the layers of mushrooms. Cover the mushrooms with a large flat plate. Place a good weight on the mushrooms. Place the container with mushrooms in a black and cold space for two months. During this period of time, inspect the condition of the mushrooms from time to time.
In two months, honey mushrooms will become saturated with the smell of seasonings and will be perfectly pickled. Place the prepared mushrooms into sterile containers and seal tightly with plastic lids.
Place containers with mushrooms for storage in the cellar or refrigerator.

Before serving, add chopped onion to the salted mushrooms and pour in vegetable oil. Bon appetit!

Autumn salted honey mushrooms

This recipe offers you the usual method for making salted honey mushrooms. You will prepare an appetizer with a wonderful taste that will be a great treat on any table. You can season them with vegetable oil and serve them with potatoes, meat and fish dishes, or simply fry them.

Ingredients:

Autumn honey mushrooms – 10 kg.
Salt – 500 g.
Onions – 180 g.
Fresh dill – 180 g.
Bay leaf – 20 g.
Flavored peppercorns – 120 g.

Manufacturing process:

Sort the mushrooms well, removing all debris from them. Wash the mushrooms thoroughly under running water.
Pour clean water into a large saucepan, add the indicated amount of salt and boil. Place the washed honey mushrooms in the bubbling brine and cook for 15 minutes. Place the cooked honey mushrooms in a colander to remove all the water.
Prepare a deep container for pickling mushrooms. Place some dill, bay leaf, aromatic pepper and onion chopped into half rings at the bottom of the container. Place a layer of mushrooms on top of the spices. Using this method, lay out all the mushrooms in layers, topping each layer with spices and onions.
Cover the mushrooms laid out in a container with a piece of thick fabric (the structure of tissues of living organisms is studied by the science of histology) or gauze and place some kind of pressure on top.
The salting process should last for 10 days. Pack the finished mushrooms into sterile containers, seal tightly with plastic lids and store in a cool place.

You have created indescribably delicious salted mushrooms. Can be served. Eat healthy!

Salted honey mushrooms for the winter in jars. Recipes for making using the hot and cool method

Hi all! Now I would like to pay attention to mushrooms. And not just any kind, but specifically honey mushrooms! There aren't enough people who don't adore them. I don’t understand the circumstances, but it doesn’t matter. Most of them just love them. After all, this is not only a good appetizer, it is also a beautiful addition to any main course and a good ingredient in salads and more.

I have already written about pickling methods, and also how to create caviar from them. We also fried mushrooms and potatoes, it was very tasty! But in this article I would like to tell you how to prepare them for the winter in various variations. After all, you can create this using both cool and hot methods.

If everything is created correctly, then such preservation is stored all winter. But there is a worldview that they are not allowed to stand for a very long time and must be eaten within 6 months. I don’t understand why, but I’ve had them in my cellar for about a year. Although this happens very rarely, because we eat them instantly.

Every housewife has her own favorite recipe that she uses year after year. It is proven, which means there is no point in changing anything. But there are those who cannot produce mushrooms and cannot store them. The lids explode and everything goes into the trash. Maybe you are not taking something into account or doing something wrong. Or maybe the method itself is not so suitable. Just try to create honey mushrooms according to our proven options. Then you will amuse your loved ones all winter!

Honey mushrooms salted for the winter in jars using the hot method

For some reason I always liked this particular option more. This is probably why such mushrooms can be eaten almost immediately. After all, they are already ready. All they have to do is salt it and that’s it, they can eat it, and this will take 3-4 days. That’s why we use this particular recipe more often, because we can’t wait to try our creation!

Ingredients:

Honey mushrooms – 1 kg;
Water – 200 ml;
Salt – 2 tbsp. l.;
Garlic – 2 cloves;
Dill umbrella – 1 pc.;
Bay leaf – 1 pc.;
Black peppercorns – 7 pcs.;
Cloves – 2 pcs.;
Vegetable oil – 1 tbsp. l.

Manufacturing:

1. We carefully sort out the mushrooms from various debris. If there are huge ones, then they can be cut into pieces. Place them in a large bowl and fill them with cool water. We build an oppression on top so that they do not float up. Leave it like this for 1 – 2 hours. Then rinse under running water.

Make sure that among the collected honey mushrooms there are no infidels. After all, they can be poisoned.

2. Place them in a huge saucepan and pour in a glass of water. Add salt and spices there immediately. Cook after boiling for 30 minutes.

Foam will be created. It needs to be cleaned constantly, because it is dirty.

3. Let's prepare the container. To do this, we wash and sterilize the jars using any convenient method: in the oven, microwave, or over steam. We take only nylon lids. We also rinse them and pour boiling water over them.

4. Place the finished mushrooms in jars to the very top. We cut the garlic into pieces and put it in honey mushrooms. Fill the remaining space with brine and cover with vegetable oil on top. This is how we prevent mold from occurring.

5. Close the jars and leave them to cool. Be sure to store them in a cool place: refrigerator or cellar.

How to pickle honey mushrooms using the cool method

Usually, almost everyone salts milk mushrooms using this recipe. But once I tried to use honey mushrooms. The result was unexpected. Now we salt some of the mushrooms using the cool method. If you haven’t tried it yet, you definitely need to create it. Just be patient, because you can experience them only in a month!

Ingredients:

Honey mushrooms – 4 kg;
Salt – 150 gr.;
Dill umbrella – 10 pcs.;
Garlic – 1 head;
Mustard seeds – 2 tbsp. l.;
Horseradish leaves – 2 – 3 pcs.;
Black peppercorns – 1 tsp.

Manufacturing:

1. We sort out the mushrooms from leaves, grass and other debris. We rinse them under running water and put them in a huge and deep container. Fill it with water again and leave it like that for 10 – 12 hours.

2. After time has passed, we place the honey mushrooms in a colander and let the excess water drain.

3. Peel the garlic and cut it into pieces.

4. For convenience, it is better to use a wooden barrel or saucepan. But an ordinary jar will do. Place horseradish leaves and a couple of dill umbrellas at the bottom of the container. Next comes some of the mushrooms. Add salt on top and arrange spices and garlic. In this way, we repeat the layers until we use all the products. The top should be salt, mustard seeds, garlic and herbs.

5. Cover everything with gauze and place the weight. After 2–4 days, a brine should form. It should cover the contents of the container by 1 - 2 cm.

Sometimes there is not enough water, then pour a cool salty substance over the mushrooms (use 1 tablespoon of salt for 1 liter of water).

So we leave the mushrooms to salt for 30 days.

If you salt in a jar, it is very difficult to place the load. Place a double bag in it and pour water into it. Now the mushrooms are pressed tightly against each other.

6. After time has passed, you can try our pickling. We also put the mushrooms in jars and fill them with the same brine. Close the lids and store in a cool place. But to avoid the top becoming moldy, you need to pour vegetable oil on top.

Video recipe for making honey mushrooms for the winter

I bring to your attention a video in which the creator shows how to pickle honey mushrooms. You've probably tried store-bought mushrooms. Agree that they are no match for those at home. They add a lot of spices and vinegar to it. Usually no acid is added to salted ones, because it already turns out to be a pickled product.

In the video you will see an unusual method. Thanks to it, you will get tasty and crispy mushrooms. So you can enjoy them at any time. Well, the recipe is quite ordinary. Be sure to try.

I hope you liked the video and made your mouth water? This means you need to go to the forest for a walk to get honey mushrooms! Collect as many as possible to cook them in different ways. Then you can find the one that really suits your taste. And I say goodbye to you, see you soon!