Pickled honey mushrooms
10 servings
30 minutes
Pickled honey mushrooms are a true symbol of Russian cuisine, embodying centuries-old traditions of mushroom salting. This recipe, passed down through generations, preserves the rich forest aroma of the mushrooms while enhancing it with spices and a slight tanginess. After careful boiling in salted water, the mushrooms are layered with bay leaves, dill, and allspice, giving them a deep and expressive flavor. Under pressure, they naturally release juice, forming a rich brine in which they are marinated. After a week, the mushrooms are ready to eat—firm, tangy and perfectly paired with rye bread, potatoes and traditional Russian dishes. This is an ideal appetizer that highlights the simplicity and richness of Russian cuisine.
1
Prepare the ingredients.
2
Boil the mushrooms in salted water for 35-40 minutes.
- Honey fungus (honey mushrooms): 1 kg
- Salt: 5 g
- Water: 1 l
3
Use a slotted spoon to remove the mushrooms from the brine.
4
Transfer the mushrooms to a container (glass or enamel dish), layering with spices.
- Bay leaf: 1 piece
- Dill flower heads (umbels): 1 piece
- Allspice berries: 6 pieces
5
Press the chanterelles well so that the juice released covers them.
- Honey fungus (honey mushrooms): 1 kg
6
Set the weight and place it in a dark, cool place (the room should be around 18 degrees) for 1 week.
7
After a week, mushrooms can be eaten or the container can be stored in the refrigerator.