Honey mushrooms marinated for the winter with different types of vinegar

Every hostess wants to prepare for her family a variety of preservation for the winter to complement the daily menu with delicious dishes. Pickled mushrooms with the addition of vinegar are rightfully considered the most important snack not only for every day, but also on holidays.

Pickled mushrooms cooked for the winter with vinegar will diversify your diet and delight your invited friends with the taste. It will simply be impossible to refuse this snack, because its spicy aroma will spread throughout the house. It will perfectly complement the festive table as an independent dish. Yes, and men will definitely appreciate this appetizer, because forty-degree pickled honey agarics will fit perfectly with a glass of wine. And besides, any salad and baking stuffing can be prepared from such fruiting bodies.

There is a wide variety of recipes for such blanks, so many are interested in the question: how to pickle mushrooms with vinegar for the winter to surprise and delight your household? After all, different types of vinegar are one of the best “keepers” for all products, including fruiting bodies. Thanks to him, the preservation will be stored for a long time and will not deteriorate.

We offer 9 recipes for pickled mushrooms prepared with vinegar for the winter. After reviewing them, you will definitely choose the one you like and will cook it every year for your family.

[ »wp-content/plugins/include-me/ya1-h2.php»]

Pickled mushrooms with 70% vinegar: how to pickle mushrooms

Pickled mushrooms with the addition of 70% vinegar have a long shelf life and can stand for 12 months, that is, until a new mushroom harvest. They are served as a side dish for meat and fish dishes, as well as an independent snack.

• mushrooms – 2 kg;
• water – 1, 5 liters;
• salt – 1,5 Art. l .;
• sugar – 2 st. l .;
• vinegar 70% – 2 tbsp. l .;
• bay leaf – 5 pcs .;
• black and white peppercorns – 5 pcs.;
• cloves – 4 buds.

How to use 70% vinegar for pickling mushrooms correctly so as not to acidify the workpiece?

1. Honey mushrooms must be cleaned and boiled for 25-30 minutes.
2. Take out of the water and spread on a sieve to drain completely.
3. Pour 1,5 liters of new water, let it boil and add salt, sugar, cloves, a mixture of peppercorns and bay leaf.
4. Boil for 20 minutes, pour vinegar gently so that the marinade does not foam, and boil for 15 minutes. It is better to pour in the vinegar in parts and taste the filling so as not to overdo it.
5. The workpiece is distributed over sterilized jars, covered with plastic lids, covered with a blanket and allowed to cool.
6. Take out to a dark and cool basement.

Recipe for pickled mushrooms with apple cider vinegar

A recipe for mushrooms marinated with apple cider vinegar will allow the appetizer to have a crispy texture. Try to cook pickled mushrooms once, and you will enjoy them all winter. Such an appetizer will be a good addition to boiled new potatoes.

[ »»]
• mushrooms – 1 kg;
• water – 500 ml;
• apple cider vinegar – 1,5 tbsp. l .;
• bay leaf and cloves – 2 pcs.;
• salt – ½ tbsp. l.;
• sugar – 1 st. l .;
• allspice and black pepper – 3 peas each.

How to pickle mushrooms with apple cider vinegar, you can learn from the step-by-step process.

1. Honey mushrooms are pre-cleaned, washed and boiled for 25-30 minutes.
2. Drain the water from the mushrooms and pour another, let it boil.
3. We fall asleep all the spices, except for apple cider vinegar, boil for 20 minutes.
4. Pour in the vinegar and simmer for 15 minutes over low heat.
5. Distribute into sterilized jars, close with plastic lids and let cool.

Store the workpiece at a temperature not exceeding +12°C in a dark and cool place.

Is it possible to pickle mushrooms with apple cider vinegar in a quick way and how to do it?

Is it possible to pickle mushrooms with apple cider vinegar in a quick way? This recipe for pickled mushrooms with fragrant spices and spices will become an indispensable dish on your table.

[ »»]
• mushrooms – 2 kg;
• water – 1 l;
• salt – 2,5 Art. l .;
• sugar – 1,5 st. l .;
• apple cider vinegar – 150 ml;
• garlic – 5 cloves;
• cinnamon (ground) – ½ tsp;
• bay leaf – 4 pcs .;
• ground black pepper – 1 tsp.

Quick pickled mushrooms with apple cider vinegar will save you time in the day when you receive unexpected guests.

1. Honey mushrooms are poured with cold water for 1 hour, cleaned and washed.
2. Pour water again, put on fire and boil for 30 minutes, constantly removing the foam.
3. Spread on a sieve to drain excess liquid.
4. Pour in water from the recipe, season with bay leaf, chopped garlic, pepper, cinnamon, salt and sugar.
5. Boil for 20 minutes over low heat and pour in apple cider vinegar, boil for 5 minutes and remove from the stove.
6. They are laid out with a slotted spoon in pre-prepared jars, poured with marinade and rolled up.
7. Wrap in a blanket and give time to cool completely.
8. Leave in the refrigerator or take out to a cool room.

Pickled mushrooms with apple cider vinegar can be eaten in 2 weeks.

Mushrooms marinated with balsamic vinegar

Honey mushrooms marinated with balsamic vinegar will be enjoyed by all members of your family. Your invited guests will also appreciate the mushroom appetizer, especially since with the addition of balsamic vinegar, mushrooms will be ready in 15 days.

• mushrooms – 1,5 kg;
• water – 800 ml;
• salt – 1 Art. l .;
• sugar – 2 st. l .;
• balsamic vinegar – 170 ml;
• cloves – 4 bud;
• black peppercorns – 5 pcs.;
• rosemary – 2 sprigs;
• lingonberry or blackcurrant leaves.

1. Mushrooms are cleaned of the remnants of foliage and needles, the lower part of the leg is cut off.
2. Pour cold water and boil for 30 minutes over medium heat.
3. Enter all the spices from the recipe and 4 tbsp. l. vinegar, boil for 10 minutes.
4. Carefully pour in the remaining vinegar and let the marinade boil for 20 minutes.
5. Cool the mushrooms in the marinade a little and lay them out with a slotted spoon in clean, dry jars.
6. Top up with marinade (marinade can be filtered), cover with plastic lids, allow to cool and take out to the cellar.

Honey mushrooms marinated without vinegar with the addition of citric acid

Honey mushrooms, pickled without vinegar, but with the addition of citric acid, can be consumed after 5 days. However, housewives must comply with the cooking technology and the proposed recipe.

• mushrooms – 2 kg;
• salt – 1 Art. l .;
• sugar – 2 st. l .;
• citric acid – 10 g;
• water – 500 ml;
• bay leaf – 3 pcs .;
• cinnamon – ½ sticks;
• allspice – 7 peas.

1. Honey agarics carry out primary processing for cleaning from forest debris.
2. Pour cold water, add 1 tbsp. l. salt and let it boil for 30 minutes.
3. Spread with a slotted spoon in a colander and leave for a while to glass all the liquid.
4. Pour in new water, let it boil and add sugar, salt, chopped cinnamon stick, bay leaf, allspice, mix and let the mushrooms boil in the marinade for 20 minutes.
5. Pour citric acid, bring the marinade to a boil and immediately lay it in sterilized jars.
6. Cover with lids, and put on sterilization in hot water: jars of 0,5 liters – 30 minutes, 1 liter – 40 minutes. Sterilize over low heat with the pan lid open.
7. Roll up, wrap and allow to cool completely under a blanket.
8. They take it to the basement or leave it for storage in the refrigerator.

Honey mushrooms marinated with wine vinegar (with video)

Honey mushrooms marinated with wine vinegar are not difficult to cook. However, the appetizer is appetizing, fragrant and tasty.

• mushrooms – 1 kg;
• wine vinegar (white or red) – 4 tbsp. l.;
• sugar – 1,5-2 st. l .;
• black and allspice pepper – 5 peas each;
• cloves – 4 bud;
• salt – ½ tbsp. l.;
• dill – 3 branches;
• cinnamon – 1/3 tsp;
• garlic – 2 lobules;
• bay leaf – 4 pcs .;
• horseradish and black currant leaves;
• water – 800 ml.

1. Forest mushrooms are cleaned and washed in water, small ones are left whole, large specimens are cut into pieces.
2. Pour in water and boil for 20-30 minutes, constantly removing the foam formed on the surface.
3. Salt, sugar, bay leaf, minced garlic, cloves, cinnamon, pepper mixture and wine vinegar are added.
4. Boil for 15 minutes and remove from the stove.
5. They let it cool down a bit, and horseradish leaves, blackcurrant and dill greens are placed on the bottom of the prepared sterilized jars.
6. Mushrooms are spread on top, topped with hot marinade and tightly closed with lids.
7. Wrapped in a blanket, allowed to cool in this way, and then taken out to the basement.

You can try mushrooms already 5-7 days after canning.

We offer you to watch a video of cooking pickled mushrooms with vinegar.

Recipe for pickled mushrooms with garlic and vinegar (with video)

The recipe for pickled mushrooms with vinegar and garlic is an excellent choice for winter harvesting. This appetizer is very tasty and spicy. Even on the festive table, this dish will take its rightful place.

• mushrooms – 1 kg;
• water – 1 l;
• salt – 3 tsp;
• sugar – 5 st. l .;
• vinegar 9% – 50 ml;
• garlic – 7 cloves;
• bay leaf – 4 pcs .;
• dill seeds – 1 tsp;
• white and black pepper – 5 peas each.

1. Honey mushrooms are pure forest mushrooms that are not subject to severe pollution. The main thing is to cut off the bottom of the legs and rinse them.
2. Pour in water, bring to a boil and boil for 20-25 minutes over medium heat.
3. Add salt, sugar, stir, boil for 5 minutes and add all the spices and spices, except vinegar.
4. Boil mushrooms in the marinade for 10 minutes and pour vinegar in portions so that foam does not form.
5. Let it boil for 10 minutes and put the mushrooms in prepared clean jars with a slotted spoon.
6. Pour hot marinade over, close with tight plastic lids, wrap in a warm blanket and leave to cool for 2 days.
7. After cooling, the jars with mushrooms are taken out into a cold and dark room.

Watch a visual video on how to prepare pickled mushrooms with garlic and vinegar.

Honey mushrooms marinated with vinegar and cinnamon

We offer a recipe with a photo of pickled mushrooms with vinegar and cinnamon. This option will allow you not only to stock up on mushrooms for the winter period, but also to make an unusually tasty snack that will help you out on the day unexpected guests arrive.

• mushrooms – 2 kg;
• water – 1 l;
• sugar – 2 st. l .;
• salt – 1 Art. l .;
• vinegar 9% – 5 tbsp. l .;
• cinnamon – 2 sticks;
• allspice – 7 peas;
• bay leaf – 5 pcs.

Honey mushrooms marinated with cinnamon and vinegar are prepared as follows:

[ »]

How to pickle frozen mushrooms: a recipe for mushrooms marinated with 9% vinegar

In recipes for pickled mushrooms with 9% vinegar, frozen mushrooms are also used. I must say that this preservative is the most popular among many housewives.

• frozen mushrooms – 1 kg;
• water – 500 ml;
• salt – 1 Art. l .;
• sugar – 1,5 st. l .;
• vinegar 9% – 40 ml;
• white, black and allspice pepper – 4 pcs.;
• bay leaf – 3 pcs .;
• chopped garlic – 1 tsp;
• cloves – 2 buds.

To properly make a snack, you need to know step by step how to pickle frozen mushrooms with vinegar. To do this, follow the proposed steps for preparing the workpiece.

1. The first step is to defrost the mushrooms: leave overnight in the refrigerator in a deep bowl. If mushrooms were frozen fresh, then after defrosting they should be boiled in salted water for 20 minutes. If the mushrooms were subjected to heat treatment before freezing, then they should not be boiled.
2. Pour honey mushrooms with water, let it boil and add all the spices and spices, except for garlic and vinegar.
3. Let the mushrooms boil in the marinade for 15 minutes and add the garlic and vinegar.
4. Boil everything together for another 10 minutes over low heat, arrange in sterilized jars and close with plastic lids.
5. Wrap in a warm blanket for a day until the mushrooms are completely cool.
6. You can put the jars in the refrigerator, and after 2 days already serve as an excellent and fragrant snack. From such a preparation you can make a delicious salad.