Marinated honey agarics for winter

Autumn mushrooms are perfect for winter preparations - they are firmer and denser compared to summer ones, and they are rarely infested with worms. Marinated honey agarics for winter, prepared according to the proposed recipe, are particularly good. In the forest, the autumn honey agaric is easily recognizable by its yellow skirt on the stem and its rough cap, as if sprinkled with sugar.

Yield: 1 jar of 800 grams.

Cooking time: 50 minutes.

Caloric content: 14 kcal per 100 grams of the dish.

Ingredients

• honey agarics (unpeeled) - 800 grams.

For the marinade:

• purified water - 1 l;
• rock salt - 2 tablespoons without a heap;
• white sugar - 1 tablespoon heaping;
• 9% vinegar - 2.5 tablespoons;
• bay leaf - 3 pcs;
• black peppercorns - 4-5 pcs;
• garlic - 1-2 cloves if desired (can be omitted).

Preparation

1. Prepare the ingredients for making marinated honey agarics. The amount of marinade will be enough for an 800-gram jar; you will also need 800 grams of unprocessed honey agarics.

2. If you cannot gather mushrooms in the forest yourself, you can buy them in season at the supermarket or market. Place the freshly gathered honey agarics in a bowl and weigh the required amount.

3. First, perform a dry cleaning - trim the legs soiled with dirt, remove damaged areas, and get rid of all forest debris. More mature mushrooms have long legs, and they remain quite tough after boiling, so for such specimens, trim the leg almost to the cap. Young honey agarics, especially those with undeveloped caps, should be left whole. Do not throw away the trimmed legs - after boiling for half an hour, they can be minced and added to the filling for mushroom cutlets or other dishes.

4. After such preparation, the mushrooms can be easily rinsed in cool water.

5. Boil water in a spacious pot. The amount can be any, but it is essential that the honey agarics can fit freely. Do not salt the water. After boiling, pour in the mushrooms. At first, they will float to the surface, but as they boil, they will all submerge.

6. After a while, a lot of foam will gather - it must be collected. From the moment of boiling, cook the honey agarics for 20 minutes.

7. Then transfer them to a colander and rinse thoroughly under running water, washing away any debris and foam.

8. Make the marinade by combining all the ingredients for it, except the vinegar, in a pot. Place it on the stove.

9. When the marinade boils, transfer all the mushrooms into it. Let them boil for 15 minutes. Add vinegar one minute before the cooking is finished. During this time, sterilize a glass jar (using steam, in the microwave, or in the oven) and boil the lid for it for 2-3 minutes.

10. Fill the jar with mushrooms and marinade so that there is no free space up to the neck. Tighten the lid.

11. Turn the jar upside down on a soft towel, checking the reliability of the sealing. If everything is fine, leave the can to cool.

12. It is better to place the cooled marinated honey agarics for winter in a cool place, although they will keep well at room temperature for a year. After opening the jar, the mushrooms should be rinsed, transferred to a salad bowl, drizzled with vegetable oil, and seasoned with thin onion rings. Enjoy your meal!