How to deliciously pickle honey mushrooms for the winter in jars

Before canning honey mushrooms, they need to be sorted. First, remove any wormy mushrooms (these mushrooms should never be canned). Old mushrooms are also not suitable, as they can spoil the flavor of the remaining mushrooms.

Next, the honey mushrooms should be cleaned of debris and dirt, the stem scraped off (the cap of the honey mushrooms is not cleaned) and be sure to remove the skirt under the cap.

Then the mushrooms need to be washed thoroughly, paying special attention to the gills under the cap (it is in these hard-to-reach places that dirt often accumulates), and placed in a saucepan (large mushrooms should preferably be cut into several pieces, small ones should be left whole).

Then the honey mushrooms need to be covered with water and left to simmer over low heat (when boiling, be sure to skim off the foam) for 10–15 minutes.

The boiled honey mushrooms should be thrown into a colander, rinsed with cold water, poured back into the pan, filled with water and boiled for another 10 minutes from the moment of boiling, adding 0.5 tbsp. of salt.

In a separate saucepan (you can use a smaller saucepan, as the mushrooms shrink significantly during cooking), prepare the marinade: pour in 1 liter of water, add 1.5 tablespoons of salt and 4 tablespoons of 9% vinegar, and mix everything well.

Add the honey mushrooms, boiled a second time, strained and rinsed under water, to the prepared marinade, add bay leaf, allspice and black peppercorns, and put to boil (cooking time is 10 minutes from the moment of boiling).

Pour the boiled honey mushrooms hot into pre-sterilized jars, cover with boiled lids, and seal. After cooling, store the mushrooms in a cool place.

Honey mushrooms preserved according to this recipe come out crispy and aromatic, the mushrooms retain their density and remain just as whole and appetizing.