Honey mushrooms marinated with cinnamon
8 servings
60 minutes
Pickled honey mushrooms with cinnamon are an unusual and exquisite dish of Russian cuisine that combines the delicate texture of mushrooms with spicy notes of spices. This recipe has roots in the traditions of home canning when housewives tried to preserve the taste of forest gifts for long winter months. The addition of cinnamon is an original solution that gives the mushrooms a warm, slightly sweet aroma that harmoniously complements the sharpness of vinegar and fragrant pepper. These honey mushrooms are perfect as an independent snack, especially when paired with fresh onions and vegetable oil, or as an addition to meat dishes and salads. Their rich flavor unfolds gradually, leaving a pleasant aftertaste, while the marinade serves as an ideal base for culinary experiments. After being aged for a day, the mushrooms achieve a perfect balance of acidity and spiciness, ready to delight gourmets with their rich bouquet.
1
Sort the mushrooms, clean them from debris, and wash. Place in a pot and add water to cover the mushrooms by 2-3 cm.
2
Bring to a boil, add 1 tablespoon of salt to the water, and simmer for 10 minutes. Drain the water and rinse the mushrooms with cold water.
- Salt: 2.5 tablespoons
3
Repeat step 2 — pour the mushrooms with water again and put on the heat. When it boils, add all the remaining ingredients from the list (don't forget that salt in this list will be 1.5 tablespoons).
- Salt: 2.5 tablespoons
- Bay leaf: 2 pieces
- Allspice peas: 3 pieces
- Ground cinnamon: pinch
- Citric acid: 2 g
- Vinegar 9%: 3 tablespoons
- Sugar: 1 teaspoon
4
Cook on low heat for 25–30 minutes.
5
When the mushrooms are almost ready, boil the kettle and pour hot water over the prepared jars. Do not fill the entire jar to the lid with hot water! Pour a little and rinse the walls well.
6
We are placing mushrooms in freshly sterilized jars. It's better to fill the jars completely with mushrooms, but to accurately calculate the volume of jars for the amount of mushrooms, you need either experience or luck. :) I was saved by a supply of extra small jars.
7
Fill the jars with mushrooms to the top with the remaining marinade from the pot — right up to the edges, even with a 'mound'. And close the jars tightly with lids.
8
We place the jars upside down in a cool place, like on the balcony. We wrap them in a warm blanket to cool down slowly. The cooled jars can be stored in the refrigerator.
9
Mushrooms should be soaked for 24 hours. Then they can be eaten! Either directly or with added fresh onion and drizzled with vegetable oil — it's up to taste.