Pickled honey mushrooms with spices
4 servings
65 minutes
Marinated honey mushrooms with spices are a fragrant delicacy of Russian cuisine that combines the spiciness of spices and the tenderness of forest mushrooms. Traditionally, marinated mushrooms were a way to preserve the harvest for a long winter when fresh produce became scarce. Honey mushrooms, known for their dense, slightly crunchy taste, reveal their full aroma in the marinade by absorbing bay leaves, allspice, and cloves. Marinated honey mushrooms pair wonderfully with boiled potatoes, meat appetizers, or even as a standalone cold snack. They can be served on festive tables or stored in the refrigerator to enjoy their rich flavor year-round.
1
Prepare the marinade: boil 1 liter of water and add sugar, salt, bay leaf, black pepper, clove, and simmer for 3 minutes, then add vinegar at the end.
- Water: 1 l
- Sugar: 2 tablespoons
- Salt: 1 tablespoon
- Bay leaf: 2 pieces
- Allspice: 7 pieces
- Cloves: 4 pieces
- 9% table vinegar: 8 tablespoons
2
Put the mushrooms in the boiling marinade and cook for 20 minutes.
- Honey fungus (honey mushrooms): to taste
3
Place hot mushrooms with marinade in sterilized jars (so that the liquid covers the mushrooms) and seal. If using a plastic lid, the jar should be stored only in the refrigerator.
4
Thoroughly wash the honey mushrooms and put them to boil. When the mushrooms boil, add salt to taste. Boil for 30 minutes. Then drain the water and rinse the mushrooms.
- Honey fungus (honey mushrooms): to taste
- Salt: 1 tablespoon
- Water: 1 l
