Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Honey mushrooms1 kg
- Water200 ml
- Table salt45 g
- Vinegar1 tsp(80%)
- Peppercorns6 pcs(6 peppercorns, hot)
- Allspiceto taste
- Bay leafto taste
- Cinnamonto taste
- Cloves1 g
Nutrition
per 100 g
- Calories
- 17 kcal
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 1 g
Instructions
Autumn is traditionally the busy season for lovers of 'quiet hunting'. If you have gathered a lot of honey mushrooms, it would be good to preserve them. You can use our simple recipe for this. Belarusian-style pickled honey mushrooms make an excellent appetiser, and such food is always popular at any feast. To make the marinade, bring the water to a boil, add salt, then add the peppercorns, allspice, bay leaf, cinnamon and cloves. Let it all boil for 3 minutes. Then add the vinegar to the marinade, stir well, bring to the boil, and remove the pot from the heat. Now prepare the honey mushrooms for pickling. Wash the mushrooms well in running water, clean them and trim any overly long stems. Then put them in an enamelled pot, cover with cold water and place on the hob. As soon as the water boils, remove the pot from the heat and pour off the water. Cover the mushrooms with cold water again, add salt and boil for 15–20 minutes, skimming the foam from time to time. The mushrooms are ready as soon as they settle to the bottom of the pot. Let the mushrooms cool completely, then put them into prepared jars, leaving room for the marinade. Pour the marinade over the honey mushrooms up to the neck and close the lids. Turn the jars upside down and, once the marinade has cooled, put them in the fridge. Now you will always have tasty, wholesome pickled honey mushrooms on your table!
