It is not clear who and why attributed mushrooms to the third category among mushrooms. But to taste they are in no way inferior to white boletus. You can fry them and cook soup on their basis. But pickled mushrooms are the most popular among us. Recipes with photos of this delicious dish will be presented in this article. It should be said that honey agarics is a very useful product. These mushrooms, like champignons, are rich in vitamins PP and group B, and C is as much in them as in another forest gift - a valuable blueberry. A lot of honey and useful minerals: phosphorus, calcium, zinc and iron. Therefore, the one who often consumes these mushrooms has not only sharp vision, but also a healthy thyroid gland. Honey mushrooms contribute to blood formation, so they should be eaten by patients with anemia. And those who are overweight will appreciate the diet of the product. Pickled mushrooms have a total of 18 calories. And this mushroom is very fruitful. Sometimes from one stump you can collect a bucket of honey mushrooms. And worms do not really like such mushrooms.
Some tips before cooking
Forest mushrooms, the most common in Russia, have several brothers. Meadow and winter are also edible. But a poisonous toadstool got into the family. It is called a false mushroom. But experienced mushroom pickers know that it is given out by a too bright hat, yellow flesh and, most importantly, the absence of a white collar on the leg.
What mushrooms should be selected to pickle mushrooms? The photo shows that fungi are best used small and sturdy. Meadow and winter mushrooms have too sinewy legs, so they are not very suitable for pickling. They need to be cut, and for cooking, leave only hats. But forest mushrooms as if created for pickling. Although fried with onions and seasoned with sour cream, they are also oh how delicious. We must not forget that all fungi absorb all harmful substances from the environment like a sponge. Therefore, purchased mushrooms, about which you do not know in which area they were collected, should be boiled and drained. In these mushrooms, it is necessary to clean off the white collar under the hat.
We pickle honey mushrooms: the first photo recipe. For quick use
Whatever we are going to do with honey mushrooms - boil, fry or pickle - you should first soak them in water, in which you need to pour a spoonful of salt and add citric acid. All worms that can hide in already peeled mushrooms will leave their shelters in twenty minutes and will float to the surface. And citric acid will allow honey agarics to maintain a pleasant color and solid shape. Mushrooms should be thrown in boiling water. It doesn't matter how much water there is. Indeed, after boiling honey mushrooms need to boil for five minutes, after which the water is drained.
When the mushrooms in the colander are completely drained, we will transfer them to the pan. Now you need to accurately measure the amount of water for pickled mushrooms. The photo of the step-by-step process shows that five kilograms of mushrooms will require one and a half liters of liquid. Dissolve one hundred grams of rock salt and granulated sugar in water, put ten peas of allspice, a pinch of cinnamon. At the end, pour a tablespoon of 70 percent vinegar essence. Stir and pour mushrooms with this marinade. We put on the fire and after boiling we cook for about forty minutes, regularly removing foam. In the meantime, we sterilize the jars. For such a number of mushrooms, they will need six one-liter. Pour on the "shoulders" of cans. When the pickled honey mushrooms have cooled, carefully lay out a thin film of vegetable oil on the surface. We seal jars with nylon caps. Such a product must be stored in the refrigerator.
Another recipe without sterilization
Here is the easiest way to pickle mushrooms. The second time, fill the mushrooms with water, cook them until ready. Do not forget to salt them and remove the foam. It’s easy to find out when honey mushrooms are ready: they’ll sink to the bottom of the pan. If we have at our disposal a secondary broth (after the blanching, we leaked the first broth), then we can prepare the marinade on the mushroom broth. For five kilograms of honey mushrooms we need a liter of liquid. You can dilute the broth with water. Add one hundred grams of salt and two tablespoons of sugar, six peas of pepper, three bay leaves, two cloves and a pinch of cinnamon. Put on fire and boil for five minutes. Turn off the stove and add a glass of 6 percent vinegar. When the marinade has completely cooled down, put the boiled mushrooms in sterile dry jars, filling them up to the shoulders. Fill with liquid. As in the previous recipe, we block the air with a thin layer of calcined vegetable oil.
And the last pickling recipe without sterilization
The initial amount of peeled (and soaked in salt water) mushrooms is the same - five kilograms. Pour three liters of water into the pan. We put on the fire. When it boils, pour 50 grams of salt, lay the mushrooms. Cook again twenty minutes. After that, we discard them on a sieve. Now consider how to pickle mushrooms according to this recipe. Pour one and a half liters of water into a saucepan, put two tablespoons of salt, five bay leaves, a dozen peas of pepper, six cloves. When it boils, reduce the heat to a minimum and cook for twenty minutes. When the pouring cools down a little (but still hot), add 350 milliliters of ordinary vinegar or a tablespoon of essence. We put the mushrooms in banks, filling them in two-thirds. Add hot marinade. When the banks have cooled, we seal them with ordinary nylon caps. Keep such mushrooms in the refrigerator.
How to pickle honey mushrooms: recipe for winter preparations
In order for the cans to stand on the shelves for many months, the cooking process should be changed. First, you need to more carefully sort out the mushrooms, leaving only the strongest and most beautiful. According to this recipe, only mushrooms hats are used. The legs of the mushrooms need to be cut, leaving only the upper centimeter. Blanched mushrooms (from 10 kilograms of raw materials) are transferred to the pan. Fill one and a half liters of water. Pour: 200 g of salt, citric acid on the tip of a knife, six leaves of laurel, five buds of cloves, peas with peas about 10 pieces, other spices to taste. Cook over low heat, removing the foam. When honey agarics sink to the bottom - this is a sure sign that they are ready. Pour 50 milliliters of vinegar essence into the pan. Boil again.
How to make honey mushrooms homemade
If you want the cans to stand all winter, or even "survive" until next fall, you need to sterilize the cans in the oven or over steam. We also need to make the metal covers absolutely clean. Therefore, it is important to know not only how to pickle honey mushrooms, but also how to roll homemade preparations. We fish mushrooms with a slotted spoon and lay them out in banks. Pour to the top with hot marinade, in which honey mushrooms were cooked. We cover the banks with sterilized metal lids. Pour hot water into a wide pan. We set the cans so that the liquid reaches their "shoulders". We light a small fire under the pan. After boiling, we hold the jars depending on their volume: liter - half an hour, 0.5 l - 25 minutes. After this, the covers must be tightly screwed with a special key. Banks need to be turned upside down, wrapped in a blanket and left until they are completely cool.
Second recipe
Let's talk a little more about how to pickle honey mushrooms. Blanch five kilograms of mushrooms, and then cook them in fresh cold water for 20 minutes. Save 400 milliliters of broth. We put mushrooms in it, add 40 g of salt, ten peas of pepper, five leaves of laurel, currant and cherry, two dill umbrellas and peeled, but a whole clove of garlic. Pour in half a glass of vegetable oil and boil over low heat for about 20 minutes. Remove the pan from the stove, pour a soup spoon of vinegar essence, stir. Then we sterilize the homework, as described above.
Mistress note
To pickle mushrooms tasty, you need to know little secrets. First, do not save on spices. Garlic, dill umbrellas, cherry and currant leaves will make mushrooms even more piquant. But with regard to salt and vinegar should strictly adhere to the recipe. If these ingredients are few, the workpiece will deteriorate. If it’s a lot, honey mushrooms will turn out tasteless. Do not forget about the threat of botulism. It is under the iron covers that a spore-forming bacillus loves to develop, causing this deadly disease. Therefore, beginners should cook pickled mushrooms according to recipes without sterilization. Such blanks under nylon covers should not be stored very long and in the refrigerator.