Since ancient times, in our country they love mushrooms. There are many types of them, and mushrooms are prepared in various ways. Among the many species of a wide variety of mushrooms, honey mushrooms are among the most beloved. They are dried, fried, salted and pickled. Marinating honey mushrooms is one of the easiest and most delicious harvesting methods.
Often mushrooms are called mushrooms, similar in appearance, but related to different species and families. A distinctive feature of such mushrooms is that they do not grow individually, but as whole "families", which allows them to harvest quite large volumes. The following are varieties of honey mushrooms that are suitable for pickling:
1. Spring honey agaric.
Most often found in May-October in moist forests. The leg has a bare (2-6 cm), semicircular hat (3-7 cm). These mushrooms have a very pleasant smell. Their color is brown, reddish or yellowish. These mushrooms must be boiled before cooking for 15 minutes.
2. Summer honey agaric.
It grows on the trunks of fallen trees and stumps in June-October. Hat - 5-7 cm, flesh light brown. The honey agaric smells good, the leg is hollow, the plates are fused with the leg. The mushroom grows in numerous groups.
3. Autumn honey agaric.
The hat is spherical - 10-14 cm, sometimes with dark scales. The flesh is sometimes bitter, it grows on fallen trees and living trees. It grows from August to late autumn. Leg - 8-12 cm.
4. Rowing or mushroom red-yellow.
Hat - 5-15 cm, leg - 4-10 cm. The pulp is yellow. His taste is bitter. Grows in coniferous forests. Before cooking, boil the mushrooms for 0.5 hours.
Marinating honey mushrooms is a simple process, so any housewife can master it. It is best to use small mushrooms, preferably the same size. Preparations from honey mushrooms are stored in a cellar, refrigerator or pantry.
For 1 liter of marinade you will need: 1 tbsp. sugar and salt; 1 bay leaf; 3 cloves; 3 peas of allspice; 1.5 tbsp acetic acid (70%); 0.5 tsp dill seeds; 5 peas of black pepper. The amount of marinade is calculated in this way: 2 l of marinade should be used per 1 kg of boiled honey mushrooms.
The peeled mushrooms are soaked in water for a while, after which they are washed in a colander under running water. They should not come across the remains of leaves, grass, bark and sand. All types of honey mushrooms are boiled for at least 5 minutes and washed again under running water.
The washed honey mushrooms are again poured with water and brought to a boil. Pour salt, cloves, dill, pepper into the water and cook for 20 minutes. Bay leaves are added to the mushrooms and cooked for 10 minutes. At the end of the preparation, acetic acid is added. During cooking, mushrooms must be stirred.
Ready mushrooms are transferred to sterilized jars, filled with marinade (leaving 1-2 cm free to the lid), rolled up with metal sterilized lids. Jars are turned upside down and put in a dark place for a day.
Marinating honey mushrooms in a simple way. They can be prepared in just 1 hour.
The peeled mushrooms are washed, poured into a pan and poured with salt water. Honey mushrooms are brought to a boil and boiled for 10 minutes. Boiling water is drained, the mushrooms are washed again, after which they are again poured with water (1 tablespoon sugar and salt are added to 1 liter). In this water, the mushrooms are boiled for 30 minutes, after which they allow it to drain.
During the cooking of mushrooms, marinade is prepared . 1 tbsp is poured into the water. sugar and salt (per 1 liter), 1 bay leaf, a few cloves of garlic and 3 cloves. When the water boils, add 1 tablespoon to it. acetic acid (70%). Washed mushrooms are poured into boiling marinade and boiled for 5 minutes.
Ready mushrooms are laid out in sterilized jars and filled with marinade. Add 1 teaspoon of vegetable oil to each jar. Banks are rolled up with metal lids and left to cool.
Marinating honey mushrooms allows you to have a tasty and healthy product throughout the year. They can be used as a separate dish and as a component for salads.