Pickled honey mushrooms in jars for the winter

Step-by-step cooking

1. Step 1:

   

   Gather honeydew in the forest (autumn honeydew was used in the recipe. Their distinctive feature is a scaly hat and a skirt on the leg). If there is no opportunity to go to the forest, then you can use frozen store mushrooms.

2. Step 2:

   

   Wash the pollen, clean it from forest debris. Boil water in a saucepan, send mushrooms there. After boiling, remove the foam and cook for about 20 minutes over medium heat.

3. Step 3:

   

   Prepare the remaining ingredients. Peel the garlic, rinse the pepper and cloves in cold water.

4. Step 4:

   

   Throw the finished honeydew into a colander, rinse under running water several times.

5. Step 5:

   

   Pour 1 liter of water into a saucepan, add salt, sugar, garlic, pepper, cloves, bay leaf and pour vinegar. Put on high heat.

6. Step 6:

   

   At this time, prepare the jars and lids. Rinse them well with the product, rinse thoroughly under running water. Sterilize jars and lids in a way that is convenient for you. Very quickly and efficiently do it in the oven. Put clean jars and lids in a cold oven. Turn on the oven at 200 degrees, the mode "Top-bottom" and leave for 20 minutes. There should be no rubber elements on the lids (the lids can be boiled in a saucepan for 10 minutes).

8. Step 7:

   

   Send honey mushrooms to the boiling marinade. After boiling, reduce the heat to medium and cook all together for about 15 minutes.

9. Step 8:

   

   Put honeydew with marinade in sterilized jars.

10. Step 9:

    

    Try to make sure that the marinade reaches the very neck of each jar, so there will be no excess air left in the jars.

11. Step 10:

    

    Roll up each jar with a lid (in the recipe, twist-up lids were used). Leave the honeydew to cool at room temperature. Next, remove the cans either to the cellar or to the bottom shelf of the refrigerator.

12. Step 11:

    

    Try pickled mushrooms with fresh herbs and butter.