Pickled honey mushrooms for the winter in jars is simple

Step-by-step cooking

1. Step 1:

   

   How to pickle honey mushrooms for the winter? Gather mushrooms in the forest. In the recipe, I pickled autumn honey mushrooms - these are those that are light brown in color and have small scales on the hats.

2. Step 2:

   

   Carefully sort out the pollen, remove forest debris, remnants of earth, leaves and grass. Wash the mushrooms very well in clean cold water, and then rinse.

3. Step 3:

   

   Put the honey mushrooms in a saucepan, pour cold water and put on high heat. When the water starts to boil, a white foam will appear, remove it with a large spoon. Reduce the flame to moderate and cook for about half an hour.

4. Step 4:

   

   Flip the honeydew into a colander, rinse under running water.

6. Step 5:

   

   Peel the onion and garlic from the husk. Cut the garlic cloves into two or four pieces. Pour water into a large saucepan, pour in the mushrooms. Also add garlic, bay leaf, cloves, peppers and onion.

7. Step 6:

   

   Put the pan on the stove. Add salt and sugar. Bring to a boil, then reduce the flame to a minimum and cook the mushrooms for another 10-15 minutes. At the end, pour in the vinegar and leave it on the stove for a few seconds. Remove the onion, it will no longer be needed. The onion has already given its taste and aroma to the marinade.

8. Step 7:

   

   Arrange the honey mushrooms in pre-sterilized jars and pour the marinade. Close the jars with sterile lids. Turn the workpiece upside down, wrap with a towel and leave at room temperature until completely cooled.

9. Step 8:

   

   Done! Put the honeydew in a cool place for long-term storage.