Recipes and methods for pickling honey mushrooms for the winter (+25 photos)

Honey mushrooms, like many other mushrooms, are rich in protein, microelements, and vitamins B and PP. They appear in clusters on stumps and trees from July to October. Since the fruits don't keep for long after harvesting, honey mushrooms can be salted, dried, frozen, or used directly in culinary dishes.

Features of the species

Honey mushroom species are divided by season. The most popular and recognizable are winter, spring, and summer mushrooms. Edible honey mushrooms are easily identified by the presence of a skirt and the pale color of the cap.

Edible species

1. The winter honey fungus has a smooth, delicate light-brown cap, hemispherical when young and almost flat when mature. The flesh is thin, and the gills are a delicate milky color. The stem is free of rings and scales.

   

   

   

2. Summer honey mushrooms are easily recognized by their sticky cap. In damp weather, they are light brown with dark edges. They also have a skirt on the stem and small scales. When young, the cap is convex and covered with a film at the bottom, while when mature, it breaks open, forming a ring on the stem.

   

   

   

3. Spring species, on the other hand, have a dark coloration with lighter edges in cool, humid weather. They lack a ring or scales on the stem. The spore powder is cream-colored.

   

   

   

Useful properties and restrictions on use

Honey mushrooms are rich in amino acids, protein, and the microelements P, Ca, and Mg. They are used as a pie filling, added to vegetable stews, salted, pickled, and used in soups. Their piquant flavor enhances any salad. They also help prevent tumor growth, colds, diabetes, and thrombosis.

Methods for pickling honey mushrooms for the winter

Mushrooms can be pickled for the winter in two ways: the classic, cold method, or hot. You can omit the seasonings and spices if desired, but honey mushrooms don't have a pronounced mushroom flavor or aroma, so garlic, dill, pepper, and bay leaf are a good addition. Wooden barrels are ideal for pickling, but many home cooks use jars, pots, or even buckets instead. Honey mushrooms can be stored in a cool place for up to 6-8 months.

https://www.youtube.com/watch?v=xMJbNJoJwis

Preparation and processing of mushrooms

Since this is a perishable product, it should be cleaned immediately, the roots trimmed with a knife, and any remaining leaves, soil, and dust washed off. Rinse thoroughly, changing the water 2-3 times. To avoid breaking the fragile mushroom, soak it in cold water for 3-4 hours, changing the water periodically.

Then, carefully sort through all the fruit, discarding any rotten, wormy, or spoiled ones. Honey mushrooms are small, so they don't need to be sorted by size. Separate the stem from the cap and cut into strips.

Hot method

Ingredients:

• peeled honey mushrooms – 5 kg;
• bay leaf – 5-7 pcs.;
• salt – 2 tablespoons per 1 liter of water;
• dill – 1-2 tablespoons;
• black pepper – 10-12 peas;
• cloves – 10 pcs.

Preparation:

1. Pour water into a saucepan and add salt. Place the peeled and prepared fruit in boiling water and blanch for about 5 minutes.

   

2. After cooking, it is recommended to immediately cool the honey mushrooms in cold water to preserve their beautiful and appetizing color.
3. After this, add water to the pan, make a 5% salt solution, and simmer until all the fruit sinks to the bottom and the brine becomes clear. This will take about half an hour.

   

4. Cool the boiled honey mushrooms, then place them in a large container, sprinkle them with spices and pour in the brine, cover with a lid and put them in the cellar.

   

They will be ready to eat in 25-30 days.

Cold method

Ingredients:

• honey mushrooms – 10 kg;
• salt – 500 g;
• bay leaf – 18 pcs.;
• peppercorns – 20-30 pcs.;
• dill – 1 teaspoon;
• garlic – 1 head.

Preparation:

1. Peel and wash the fruit, add a little salt to the bottom of a large container and place a small layer of honey mushrooms on it, caps down.

   

2. Make several layers in this manner, then add the spices to the salt. Continue layering until the container is completely filled. Place cheesecloth folded several times on top and press down with a press, jar, or stone.

   

3. Once brine appears on top and the mushrooms have settled, you can add another portion of small caps on top. It's important that the mushrooms are completely covered with brine, but if there's not enough, you'll need a heavier weight.
4. After this, the prepared product must be kept at a temperature of 19-20 degrees until fermentation begins, after which it must be covered with oilcloth and lowered into the cellar.

   

Honey mushrooms can be eaten after 30-35 days.

In a barrel

Ingredients

• honey mushrooms – 0.8-1 kg;
• table salt – 2 tablespoons;
• allspice – 5 pcs.;
• dill – 3-4 umbrellas or a level teaspoon (chopped);
• bay leaf – 10 pieces.

Preparation:

1. Clean the mushrooms, sprinkle with spices, and place in a barrel.
2. Cover the top of the barrel with gauze and put a press on it.
3. The resulting brine must be drained constantly.
4. The barrel should be kept in a room where the temperature does not exceed +9-12 degrees.

The dish will be ready in 10-12 days.

In cucumber brine

You need to take:

• cucumber pickle – 0.5 liters;
• mushrooms – 1 kg;
• cloves – 2 pcs.;
• garlic – 3 cloves.

Preparation:

1. Cover the mushrooms with water, bring to a boil, drain the water after foam appears and add clean water, add salt and cook for another 40 minutes.

   

2. Place cloves and garlic on the bottom of the container, add boiled mushrooms, pour in cucumber brine, and place a weight on top.
3. The dish remains in this state for 5-7 days, after which the finished product is placed in jars and canned.

   

The fast way

Ingredients:

• honey mushrooms – 1 kg;
• juice of one small lemon;
• salt – 3 tablespoons.

Preparation:

1. Pour a teaspoon of lemon juice into boiling water and soak the mushrooms in it for about an hour, drain the water.

   

2. Place the fruit in a saucepan, cover with water, add the remaining lemon juice and cook until they sink to the bottom.
3. Place the mushrooms in sterile jars, pour in the brine, and sterilize over low heat for about another hour.

   

4. Then roll up the jars, turn them upside down, and leave them until completely cool. The preserves are ready.

In a bucket or pan under pressure

You need to take:

• mushrooms – 10 kg;
• salt – 2 heaped tablespoons per 1 liter of water;
• cloves – 14-16 pcs.;
• allspice and black pepper – 20-25 peas each;
• garlic – 10 cloves.

Preparation:

1. Boil the mushrooms for 30 minutes, skimming off any foam. Then place them in a bucket and sprinkle with salt and seasonings. An enamel container is best.

   

2. Line the top with a white cloth or piece of gauze and apply some weight. Leave the mushrooms like this for 7-10 days.
3. After this, remove the oppression and place the mushrooms in jars or store them in a bucket covered with a lid in a cool place.

   

Recipes for dishes using salted honey mushrooms

Salted and pickled honey mushrooms are ideal for both festive and everyday menus. They're easy to prepare, even for a novice cook, and will delight guests with their unique flavor.

Salad

Ingredients:

• pickled honey mushrooms – 200 g;
• turkey fillet – 200 g;
• quail eggs – 6-8 pcs.;
• ham – 250 g;
• fresh tomato – 1 pc.;
• greens – 1 bunch;
• mayonnaise (sour cream, Greek yogurt), salt, pepper to taste.

Cut the mushrooms, ham, eggs, and turkey breast into strips. Remove the tomato seeds and cut the flesh into strips. Finely chop the herbs. Mix everything together and dress with mayonnaise or another sauce. Season with salt and pepper to taste. Garnish with herbs and whole mushrooms.

Baskets

Ingredients:

• ready-made tartlets – 10 pcs.;
• processed cheese – 2 pcs.;
• pickled mushrooms – 300 g;
• garlic sauce;
• boiled quail eggs – 5 pcs.;
• sunflower or olive oil – 30 g.

To make the garlic sauce, mix sour cream, Greek yogurt, or mayonnaise with vegetable oil and crushed garlic. Finely grate the processed cheese, add the thinly sliced ​​honey mushrooms, the dressing, and mix well. Fill the prepared waffle baskets with the filling and garnish with quail egg halves.

Answers to frequently asked questions

In winter, nothing tastes better than homemade, pickled mushrooms. Every home cook strives to pickle them themselves, because they're both tastier and healthier. Honey mushrooms make a wonderful addition to any holiday table.