Pickled honey fungus: good and bad

The genus Openok includes more than a dozen species of fungi that grow on stumps, living and dead wood. Their color - from honey-brown to dark gray and even olive, in the center of the hat is slightly darker than at the edges. Honey mushrooms grow in groups, often grow together with the bases of the legs with each other. The mushroom hat is small in size - from 3 to 8 cm, the leg - up to 10 cm in length.

Opyat is eaten in salted, marinated, fried, boiled and dried.

Useful properties of marinated

Honey mushrooms are valued in cooking not only thanks to pleasant taste qualities. In addition, they are also very useful for the body.

• Pickled honey fungus is a low-calorie product. These mushrooms should be included in your diet to everyone who cares about the harmony of the figure. Caloric content of pickled frit is only 22 kcal per 100 grams.
• Fungi contain proteins, up to 80% of which are easily absorbed by the body.
• Pickled honey agarics are a source of vitamins B ₁ , B ₂ , C, PP and minerals: potassium, magnesium, phosphorus, calcium.
• With regular consumption of fungi prevent the development of cancer and cardiovascular diseases.
• Despite the fact that honey agarics are 80% water, they help to remove excess fluid from the body, normalize the metabolism, and therefore contribute to weight loss.
• Puff is widely used in folk medicine for the treatment of diseases of the thyroid gland.

What is harmful to honey agarics?

Honey mushrooms in pickled form are delicious and healthy mushrooms. But still their consumption in some cases should be limited.

• Real, edible mushrooms are often confused with false marmalades and mix them with marinating or canning. Therefore, inexperienced mushroom pickers have a risk of poisoning, sometimes with a fatal outcome.
• Mushrooms, including honey agarics, are contraindicated for use by children under 12 years of age.
• In pickled mushrooms contains vinegar, which is especially harmful to people with diseases of the gastrointestinal tract, gastritis and ulcers.

Marinade for mushrooms

A special taste of mushrooms is attached to the marinade. It depends on him, what kind of taste will be obtained by honey agarics: spicy, sour-sweet or spicy. When making marinade, the main role is played by spices. Garlic, black peas and sweet pepper, bay leaves, coriander, horseradish, dill and cloves give the pickled mushrooms a special piquancy. But do not be addicted to them. In the marinade, everything should be in moderation: salt, sugar, and spices.

Marinated mushrooms of honey agaric canned with the addition of vinegar. It stops all the processes of fermentation and does not allow the product to deteriorate. And the marinade is the ground for experiments. By regulating the amount of spices, you can give mushrooms a unique taste and aroma.

Harvest for summer

Among the various methods of harvesting, for the winter, canning is most often used. This process is simple, and the result will be able to please even the most inveterate gourmets.

Before you start the canning, the mushrooms need to be properly prepared. To do this, they are soaked for several hours in cold water with salt and citric acid. This will greatly facilitate the preparation of mushrooms. Salt in this case will clear the honey agarics from different litter, which under its influence will float to the water surface, and citric acid will not allow the fungi to darken.

It is possible to preserve mushrooms entirely or only hats. The legs are friable, but from them you get a delicious roe and mushroom sauce.

Prepared honey mushrooms are boiled twice. First the mushrooms are boiled for 10 minutes after boiling, then the water is drained. The second time, honey mushrooms are cooked from 30 minutes to an hour, until they begin to sink to the bottom of the pan. Water from the mushrooms is drained again. Boiled honey mushrooms are laid on sterile jars, poured in pre-prepared marinade and rolled up with lids.

Marinated mushrooms are stored in a cool place for not more than one year. From 1 kg of mushrooms, approximately 1 liter of canned product is obtained.

A simple recipe for pickled

This is one of the simplest cooking recipes. It will require traditional spices and a minimum of effort, and as a result, you get elastic and crunchy mushrooms.

To begin with, it is necessary to prepare honey agarics (1 kg), 2 tbsp. A spoonful of sugar and salt, a spoonful of concentrated acetic essences, 2 pieces of fragrant peppercorns , bay leaf and garlic cloves, 5 cloves and 1 liter of marinade water.

It is important to observe the amount of spices to make really delicious pickled honey agarics.

Preparation step by step is as follows:

1) Conjugate with warm water, add salt, citric acid. Clear mushrooms from litter, several times changing the water.

2) Boil agaric honey: first 10 minutes, then drain the water and another 30-40 minutes, until the mushrooms are lowered to the bottom.

3) Cooked mushrooms in a colander. Decoction of the broth.

4) Prepare the marinade. Pour 1 liter of water into a saucepan, add dry spices and garlic. When the marinade boils, add a tablespoon of acetic essence to it and lower the mushrooms. Together, boil all the ingredients for another 10 minutes.

5) Expand the honey agarics over sterile cans and roll them up. After cooling, store in a dark cool place.

Pickled honey agaric mushrooms cooked according to this recipe are made to the best of sweet and salty. The taste is pleasant, a little spicy, with a light aroma of fragrant spices.

How to pickle frozen marmalade

Those who do not collect mushrooms personally and are afraid to buy them from the hands of strangers, like the recipe for marinating frozen frites. They can always be found in the supermarket, in the department where other frozen vegetables are sold. The main advantage of such mushrooms is that they do not need to be washed and cleaned, which means that the cooking process will take much less time.

To prepare a liter jar, this recipe will require 1 kg of mushrooms, 2 tbsp each. Spoons of sugar and salt, a glass of vinegar, pepper fragrant peas (10 pcs.), Cloves (5 pcs.), Laurel leaf (3 pcs.), Garlic (3 teeth), water (1 l).

Step by step cooking:

1) Frozen mushrooms lower in boiling water and boil for 10 minutes.

2) At this time in another pan, you should prepare a marinade. To do this, boil 1 liter of water, add all the spices, including garlic and vinegar. Cook for 8 minutes.

3) Mushrooms choose water from the water, drain the broth. Now you can marinate mushrooms. The recipe is simple: dip the mushrooms into the marinade and boil for 8 minutes.

4) Put the mushrooms in a liter jar, close with a plastic transparent lid, cool and refrigerate for 24 hours.

5) After a day pickled honey can be served safely to the table. Bon Appetit!

Honey mushrooms marinated: tasty and very fast

Cooked on this recipe mushrooms to taste like canned for the winter, but marinated for a short time, only 2-3 days. This recipe has a number of advantages. Firstly, the mushrooms are very delicious, and secondly, pickle mushrooms in the bank, that is very quickly.

First a kilogram of mushrooms soaked in water, cleaned and boiled until cooked, not forgetting to change the water. While mushrooms cook, it is necessary to prepare marinade. To do this in 1 liter of water add dry spices (2 tablespoons sugar and salt without a slide, 3 pieces of sweet pepper peas and cloves) and a tablespoon of acetic essence (without vegetable oil). Boil the mushrooms in a colander, drain the broth. Transfer the honey agaric to a liter jar. Pour the mushrooms marinade and add from above 1 tablespoon vegetable oil. Close the jar with a plastic lid, cool it and send it to the refrigerator for three days.

Honey mushrooms marinated in Korean

Korean food has been popular in Russia for many years. According to her recipes, not only vegetables and meat are marinated, but also mushrooms. Honey mushrooms, photos of which are presented below, are recieved in this way with a sour, spicy acuity.

First, peeled honey fungus (1 kg) is boiled for 10 minutes, then the decoction is drained, and again lowered into boiling water with the addition of 2 tablespoons of salt. At this time, you need to prepare a marinade. To do this, add salt (1 teaspoon), sugar (2 tablespoons), crushed garlic (2 teeth), vinegar (3 tablespoons of 6% solution) and red pepper (½ teaspoon) to a liter of boiling water. Allow to cool. Mushrooms, cooked for 15 minutes, thrown in a colander, and then combined with the marinade. In the glassware lay out layers: cut on thin semicircles onion - honey agarics - onions - honey agarics. Top with marinade, put oppression and send for 8-12 hours in the refrigerator. Bon Appetit!

Opyata "Sharp"

Opyat on this recipe is obtained by sharpening the addition of marinade horseradish and red hot pepper. They perfectly fit the festive table as a snack.

Pickled mushrooms under this recipe are very easy to prepare. They can be preserved or consumed immediately, 2-3 days after pickling. The shelf life of such mushrooms in the refrigerator should not exceed a week.

Mushrooms (1 kg) are boiled in salted water until they begin to sink to the bottom. At this time, prepare marinade from spices and vinegar (for 1 liter of water take 3 tablespoons of vinegar, 2 tablespoons of sugar, 2 teaspoons of salt, 3 pieces of sweet pepper peas and cloves, a small horseradish root and a pod of chili pepper). Horseradish clean and cut into pieces, pepper throw into the water entirely. Cook the marinade for 10 minutes. Then add to it mushrooms thrown back to the colander. Boil together for another 5 minutes. After that, mushrooms are laid out on cans. Snack mushrooms in an acute marinade are ready. Bon Appetit!