Honey mushrooms, known in Russia as opyata, are among the most popular fungi for winter preserving, alongside salting, drying and freezing. Pickled in a vinegar marinade, they take on a sharp aroma and rich flavor while keeping their firm texture, according to Russian news outlet Lenta.ru, which published five recipes for pickling honey mushrooms for winter storage, from a classic brine to versions flavored with oil, garlic, onion and cinnamon, and lemon.
Preparing honey mushrooms safely
For preserving, it is best to pick young, firm honey mushrooms growing away from roads and factories, and to process them the same day they are gathered to avoid the formation of poisonous compounds, Lenta.ru reported. Before pickling, mushrooms should be cleared of debris, damaged spots trimmed away, and rinsed thoroughly in cold running water. Large mushrooms should be cut into pieces, while small and medium ones can be left whole.
Washing matters for more than appearance. Dirt left on mushrooms can carry spores of the bacteria that cause botulism, which multiply inside sealed, oxygen-free jars and release a deadly toxin, the outlet said.
Fresh mushrooms should be boiled at 95 to 97 degrees Celsius so they heat slowly and release their juice evenly, since high heat causes them to fall apart and lose flavor and nutrients. Small mushrooms need 10 to 15 minutes after the water returns to a boil, while larger ones take 20 to 25 minutes, and overcooking makes them too soft. Foam that rises during cooking should be skimmed off immediately with a slotted spoon, or the broth will turn cloudy and the mushrooms can develop an unpleasant taste.
Classic pickled honey mushrooms
- 2 kg fresh honey mushrooms
- 2 cups water for the brine
- 2 tbsp salt
- 2 tbsp sugar
- 2 tsp 80 percent vinegar essence
- 4-5 bay leaves
- 8-10 allspice berries
- 4-5 cloves
Dissolve the salt in boiling water, add the mushrooms and simmer gently, skimming foam, until they sink and the liquid turns clear, usually 15 to 25 minutes. Add sugar, bay leaf, allspice and cloves and cook five to seven more minutes, then stir in the vinegar essence and bring back to a boil. Pack into hot sterilized jars, cover with the hot marinade to the top, seal with boiled lids, turn upside down and wrap in a blanket for 24 hours before moving to a cold, dark place. The mushrooms are ready after two to three weeks.
Honey mushrooms in oil
- 2 kg small honey mushrooms
- 1.5 liters vegetable oil
- 1 liter 6 percent table vinegar
- 5-6 bay leaves
- 5-6 cloves
- salt to taste
Bring the vinegar and salt to a boil, add the mushrooms and cook 10 to 15 minutes, skimming foam and stirring with a wooden spoon so they do not scorch. Drain in a colander, then pack into jars lined with bay leaf and cloves. Heat the oil until hot but not smoking and pour it over the mushrooms until fully covered. Close with clean lids, cool at room temperature, then store in a cold, dark place.
Garlic pickled honey mushrooms
- 1-1.5 kg honey mushrooms
- 1 liter water
- 2 tbsp salt
- 2-3 garlic cloves
- 2 bay leaves
- 5-7 black peppercorns
- 1/2 tsp 70 percent vinegar essence
Boil the mushrooms in water for 15 minutes, skimming foam, then drain. Make a marinade with water, salt, bay leaf and peppercorns, add the mushrooms and simmer 15 minutes, then stir in chopped garlic and vinegar for a final one to two minutes. Spoon the mushrooms into sterilized jars, cover with the marinade and seal.
Honey mushrooms with onion and cinnamon
- 5 kg honey mushrooms
- 7-8 onions
- 1 liter 6 percent table vinegar
- 1.5 liters water
- 2 tsp allspice berries
- 8-10 bay leaves
- 1/2 tsp ground cinnamon
- 10 tsp salt
- 10 tsp sugar
Boil the mushrooms in salted water for 20 to 25 minutes, skimming foam, then drain. Finely chop the onions, dissolve salt and sugar in hot water, add the spices and onion and bring to a boil. Add the mushrooms and cook five to six more minutes, then add the vinegar and bring back to a boil. Transfer to sterilized jars, cover with the hot marinade, seal tightly and cool at room temperature.
Lemon pickled honey mushrooms
- 1 kg honey mushrooms
- 4 tbsp salt
- 4 tbsp lemon juice
- 1 lemon
- 2 liters water
- 1 liter white wine vinegar
- 3 bay leaves
- 3 cloves
- 4 white peppercorns
Soak the mushrooms for five to seven minutes in cold water mixed with lemon juice, then boil them in salted water for 20 to 25 minutes, skimming foam, and drain. Bring the white wine vinegar to a boil separately and let it cool to room temperature. Line sterilized jars with bay leaf, cloves and white pepper, pack the mushrooms to about three-quarters full without pressing too hard, then pour in the cooled vinegar, leaving one to 1.5 centimeters at the top. Seal, leave at room temperature for a day, then move to a cellar, cold room or fridge. This version is ready after three to four weeks, once it has fully absorbed the marinade.
Sterilizing and sealing the jars
Canning is the step where safety, not just flavor, is decided, since broken technique allows bacteria and toxins to develop inside the jars, according to Lenta.ru. Jars should be glass with metal screw or crimp lids, washed with baking soda, rinsed and sterilized over steam, in an oven or in boiling water, while lids should be boiled for five to 10 minutes. Hot mushrooms are then packed into the jars and covered with marinade, filled to about one centimeter below the rim.
Filled jars need a further round of sterilizing. They are set into a pot of water heated to about 60 degrees Celsius, with the water reaching the jars' shoulders, then brought to a gentle boil for 20 to 25 minutes for half-liter jars or 25 to 30 minutes for liter jars. Some recipes call for a second sterilization two days later, for 45 to 50 minutes, for extra-secure storage. Jars should be sealed immediately afterward, turned upside down and left wrapped in a blanket or towel for about a day until fully cool.
How to store pickled honey mushrooms
Properly canned mushrooms keep for up to a year in a dark, cool place away from heat sources. Any jar with a bulging lid should be thrown away immediately, since the mushrooms inside are unsafe to eat. Once opened, a jar should be kept in the refrigerator and used within three days.
