Pickled mushrooms for the winter

Small pickled mushrooms, the best snack for mushroom lovers. How nice it will be to put a jar of this yummy on the festive table.

Cooking time 50 minutes


Honey mushrooms 2 kg

Marinade water 1 l

Sugar 1 tbsp. l.

Salt without additives 2 tbsp l.

Black peppercorns 3-5 pcs

Cloves 3-5 pcs

Dill seed 1 pinch.

Vinegar 9% 3 tbsp. l.


Sort out 2 kg of mushrooms and rinse well.

Remove the legs, leave 1-2 cm below the cap.

Pour cold water and cook. Boil the mushrooms for 10-15 minutes, removing the foam. Drain and fill with clean cold water. Cook again for another 15 minutes.

Remove the mushrooms with a slotted spoon and transfer to clean jars 2/3 of the volume. Cover with lids.

Boil the marinade. Add 1 tbsp for 1 liter of water. a spoonful of sugar, 2 tbsp. tablespoons of salt, 3-5 black peppercorns, 3-5 pcs. cloves, 1 pinch of dill seed and after boiling 3 tbsp. spoons of 9% vinegar.

Pour the marinade over the mushrooms.

Close with nylon caps.

The mushrooms will be ready in a month. Keep refrigerated.

Bon appetit!