How to properly pickle honey mushrooms for the winter at home (+ 22 photos)?

Preparations for the winter

Pickled honey mushrooms are a great appetizer that will not only complement your everyday diet but also brighten up your holiday table. Pickling honey mushrooms is quite simple, as there are a wide variety of recipes available, allowing even a novice cook to find the perfect method.

Features of the species and useful properties

Honey mushrooms belong to the Physalacriaceae family. Young mushrooms have a convex cap (up to 10 cm in diameter), which, as they mature, flattens with wavy edges, acquiring a light brown or green-olive color. Light-colored scales are often visible on the surface, which disappear in mature mushrooms.

The mushroom's flesh is whitish, dense, and has a pleasant flavor and aroma, but over time it becomes thin and fibrous. The gills are sparsely spaced and often covered with brown spots.

The stem reaches 10 cm in height, its surface covered with thin scales. This mushroom species has a unique feature: the bases of the stems of most fruits are fused together.

Honey mushrooms, as we know, are 90% water. Pickled mushrooms are renowned for their excellent taste. They also contain the following substances:

pantothenic and nicotinic acid;
riboflavin;
ascorbic acid;
potassium;
copper.

Pickled honey mushrooms are an excellent source of minerals that are involved in hematopoiesis, normalize thyroid function, and support reproductive health. Vitamins PP and B1 are considered particularly valuable, as they have beneficial effects on humans.

Among the positive properties are the following:

strengthening of blood vessels;
improving cerebral circulation;
antibacterial action;
normalization of the nervous system;
full formation of hormones in both men and women.

Good to know!

It's worth noting that winter mushrooms have antiviral and antitumor properties. Their antimicrobial properties also provide therapeutic benefits for those with intestinal disorders.

Preparing for marinating

After harvesting, it's time to prepare the harvest for pickling. First, carefully sort the fruiting bodies and remove any debris. Large mushrooms are not suitable for pickling; they are best used in other dishes.

When sorting, it's important to pay attention to the appearance of the fruiting body. Wormy or suspicious fruit should be discarded. Honey mushrooms have many look-alikes, which aren't always edible, so if you have the slightest doubt, discard any suspicious mushroom.

After sorting, the soiled part of the stem is cut off from each mushroom and the membrane under the cap is removed. The harvest is placed in a large container and briefly soaked in salted water. This procedure is necessary for proper cleaning. Furthermore, any worms that escape detection will inevitably float to the surface. After soaking, the mushrooms are thoroughly rinsed under running water.

Please note!

It's important to remember that honey mushrooms can't be stored for long periods at home. They should be cooked within 24 hours of harvesting.

Cleaned mushrooms should be cooked properly. Drop them into boiling water and cook for 10 minutes, then change the water. Cook in fresh water until tender (30-60 minutes). When most of the mushrooms have settled to the bottom, remove from heat.

Recipes for pickling honey mushrooms for the winter

It's best to prepare pickled honey mushrooms for the winter not with water, but with the liquid left over from the second boil. If you didn't drain the water the first time, discard the liquid, as it contains harmful toxic substances.

Hot method

For hot marinating, it's best to use young, firm mushrooms. There's no need to chop them, as the small fruiting bodies absorb the marinade well. For preparation, prepare the following ingredients:

2 kg of honey mushrooms;
1 liter of water;
50 ml 9% vinegar;
2 tbsp. sugar;
1 tbsp. salt;
4 cloves of garlic;
3 cloves;
4 peas of black and allspice;
dill.

Place all ingredients except vinegar in a saucepan and simmer over low heat for about 5 minutes. Add the prepared honey mushrooms and simmer for 40 minutes, skimming off any foam regularly. Carefully stir in the vinegar and simmer for another 15 minutes.

The mushroom mixture is removed from the container and placed into sterilized jars. The marinade is brought to a boil again, then immediately poured over the honey mushrooms. The jars are sealed and wrapped until completely cool.

Cold method

Cold canning is generally used when large quantities of honey mushrooms need to be prepared. To marinate your mushroom harvest for the winter, you need to prepare the following ingredients:

5 kg fresh mushrooms;
200 g salt;
3-4 heads of garlic;
5 bay leaves;
5-7 dill umbrellas;
grated horseradish root;
a few cherry and currant leaves;
10 black peppercorns.

The honey mushrooms are carefully sorted, washed, and soaked in cold water for 2-3 days. During the soaking period, the water should be changed 1-2 times per day.

After soaking, the cooking process is as follows:

Peeled garlic cloves are cut into small pieces.
The prepared honey mushrooms are laid out in layers in containers, sprinkling each layer with salt, spices, horseradish and garlic.
After filling the container, cover the fruit with a cloth, place a bowl on top and add a weight.

The mushrooms should remain under pressure for at least two months. The containers with the mushroom mass should be placed in a cool, dark place.

With spices

Some gourmets dislike the natural flavor and aroma of mushrooms, so they add vibrant herbs and spices, such as rosemary, to the marinade. For this appetizer, you'll need the following ingredients:

2 kg of honey mushrooms;
700 ml of water;
three sprigs of rosemary;
4 bay leaves;
1 tbsp. table salt;
1-2 tbsp. sugar;
50 ml 9% table vinegar.

Boil the peeled mushrooms for 20 minutes. Drain the water, and let the mushroom mixture sit for a while. Next, prepare the marinade. Combine the water and the remaining ingredients, except for the vinegar, in a saucepan and simmer for about 5 minutes.

Place the mushroom mixture in a container and simmer for another 20 minutes. Then remove all the bay leaves and rosemary, place the mushrooms in jars, pour in the marinade, and seal tightly with lids. Wrap the marinated mushrooms in a warm blanket until cool.

In tomato sauce

This mushroom appetizer in tomato sauce is a great addition to any holiday table. The recipe includes the following ingredients:

800 g boiled mushrooms;
200 g tomato sauce or paste;
100 ml of water;
70 ml sunflower oil;
30 ml 9% table vinegar;
two teaspoons of salt;
2 tbsp. sugar;
two bay leaves;
cloves and black peppercorns – to taste.

Dissolve salt and sugar in 100 ml of water. Heat a frying pan with vegetable oil and fry the boiled mushrooms until the liquid has completely evaporated. Then pour in the sauce and water with salt and sugar. Simmer the mixture for no more than 5 minutes and add the desired spices. Cover the pan with a lid and simmer for no more than 10 minutes.

Before turning off the stove, pour in 30 ml of vinegar and stir well. Pour the mixture into sterilized jars, which are then placed in a larger container for further sterilization. One-liter jars should be sterilized for 45 minutes, and 0.5-liter jars for 35 minutes. The finished snack is rolled up and left to cool, then stored in the cellar.

With vegetables

To marinate mushrooms and vegetables in tomato sauce, you will need the following ingredients:

2 kg boiled honey mushrooms;
500 ml tomato sauce;
1.5 kg of onions and carrots;
450 ml vegetable oil (preferably refined);
30 ml vinegar;
Add sugar, salt and black pepper to taste.

Peel and chop the onion and carrot: cut the onion into half rings, and grate the carrot on a medium grater. Sauté the vegetables in a deep frying pan for 10 minutes. Add the mushrooms and the mixture from the frying pan to the pan, then pour in the sauce and simmer for approximately two hours. Once cooked, add the remaining ingredients and mix thoroughly. Place the mixture in jars and seal. Once cooled, store the mushrooms in a cool place.

Answers to frequently asked questions

How to properly marinate frozen honey mushrooms at home?

Frozen mushrooms are removed from the freezer and left to defrost overnight on the bottom shelf of the refrigerator. If the mushrooms were pre-boiled, they can be immediately placed in the prepared boiling marinade and boiled for 20 minutes or the time specified in the recipe. If the mushrooms were frozen fresh, they should be pre-boiled in salted water for about 20 minutes before being added to the marinade.

How long should you cook honey mushrooms for pickling?

Fresh mushrooms should be boiled for about 30-60 minutes before pickling. Cooking time depends on the recipe and the age of the mushrooms. Once the mushrooms settle to the bottom, they're ready.

Can I add citric acid to the marinade instead of vinegar?

When pickling, you can replace vinegar with citric acid. Besides being an excellent preservative, citric acid helps preserve the natural color of the fruit, which always turns brown when vinegar is added.

Can you fry pickled honey mushrooms?

Marinated mushrooms can be enjoyed not only as a standalone appetizer but also used in a variety of dishes. They can be fried, added to soups, and even mixed with salted honey mushrooms for frying.

What spices are suitable for pickling honey mushrooms?

The main spices for pickling are salt, sugar, citric acid, and vinegar. For mushrooms, use regular rock salt, not iodized. Tomato juice or sauce is often used for preserving, which not only imparts a rich flavor but also serves as a good preservative.

If a mushroom picker's basket is filled with honey mushrooms, it's a great opportunity not only for a delicious dinner, but also for preparing for the winter.