Pickled Honey Mushrooms for Winter

Step 1

Remove any forest debris from the collected honey mushrooms and rinse them in a large basin of room-temperature water at least three times. Remove any debris from the outside and between the mushrooms. Rinse until the water runs clear.

Step 2

Place the washed mushrooms in a saucepan. Cut large mushrooms into pieces. It's best to trim off any stems that are too long. Cover the mushrooms with cold water and place the saucepan on the stove.

Step 3

Bring the water to a boil and cook the mushrooms over medium heat for 5 minutes, constantly skimming off any foam that forms with a slotted spoon or slotted spoon. There will still be some debris in the foam.

Step 4

Drain the honey mushrooms in a colander and rinse under running water. Boil a liter of clean water, combine it with salt, peppercorns, and bay leaves in a saucepan, and boil until the salt dissolves.

Step 5

Place the washed honey mushrooms in the brine, bring to a boil, and simmer over medium heat for half an hour. Meanwhile, prepare the jars with nylon lids. No need to sterilize them: simply wash them with baking soda and scald them with boiling water.

Step 6

Using a slotted spoon, spoon the mushrooms, boiled in brine, into the jars, filling them to the brim. Then, using a ladle, pour as much brine from the saucepan into the jars as will fit. Seal the jars with steamed nylon lids and store in a cool place—a cellar or refrigerator.

I absolutely love mushroom picking. And from that perspective, honey mushrooms are a real bummer. Well, because you find two stumps and that's it, you can go home with a full basket. But from every other perspective, honey mushrooms are a real gift. They require very little effort, and you can prepare at least a hundred dishes with them. For example, pickled honey mushrooms for the winter. Pickled honey mushrooms, with or without vinegar, are delicious, crispy, and aromatic—how can you resist? They're served as an appetizer, added to salads, roasts, sauces, and even soups. Pickling honey mushrooms couldn't be easier, and pickling is one of the simplest and most accessible methods for preserving food for a long time. Even if you're a beginner cook and have never prepared mushrooms for the winter before, just use our recipes, tips, and little tricks, and everything is sure to turn out well.

Honey mushrooms are those perfect all-around mushrooms: easy to pick, simple to prepare, and delicious to eat. We'll tell you right now how to cook them, how much to cook, and what to do with them. Pickled honey mushrooms with vinegar for the winter are the perfect appetizer for any occasion. They can be served for lunch and dinner, and even more so for a holiday table. It's very simple—for example, prepare boiled potatoes with butter and dill or a golden-brown baked potato to go with them. Season the mushrooms with aromatic vegetable oil and add pickled, thinly sliced ​​onions (preferably white or red). It's finger-licking good! This recipe can be used to pickle all types of honey mushrooms: meadow, summer, autumn, and winter.