How to Marinate Honey Mushrooms: 12 Easy Homemade Recipes

Source: tycoon101, AdobeStock

Marinated honey mushrooms are a great alternative to common button mushrooms, and they are very easy to prepare. The main thing after preparation is to let the jars infuse well in a cool place, preferably for a month or more. But by the way, we also found a few exception recipes!

1. Marinated Honey Mushrooms with Vinegar and Garlic

Source: sauna-pod-klyuch.ru

One of the easiest and most versatile recipes to start with.

Preparation time: 1 hour.
Yield: 4 servings.

• 1 kg honey mushrooms
• 20 g garlic
• 10 allspice peppercorns
• 1 bay leaf
• 5 cloves
• 1.5 tbsp salt
• 1 tbsp sugar
• 100 ml 9% vinegar
• 1 liter water

1. Carefully sort and rinse the honey mushrooms, removing all debris.
2. Boil plenty of water, add the mushrooms, and cook for 20 minutes over medium heat. Skim off any foam during cooking.
3. Drain the honey mushrooms in a colander and rinse thoroughly again. You can cut larger mushrooms if desired.
4. Boil 1 liter of water with garlic cloves, sugar, salt, pepper, cloves, and bay leaf.
5. Add the honey mushrooms to the marinade and cook for another 15 minutes over medium heat.
6. Sterilize jars in advance. For example, place them in a cold oven, set to 200 degrees Celsius, and leave for 20 minutes.
7. Pour in the vinegar, stir, and distribute the honey mushrooms into the jars. Pour the hot marinade up to the rim.
8. Seal the jars with lids and let them cool at room temperature.
9. Store the marinated honey mushrooms in the refrigerator or a cool place.

2. Marinated Honey Mushrooms with Acetic Acid

Source: gribnik.info

An alternative way to prepare the marinade – if you don't have vinegar, but have concentrated acetic acid.

Preparation time: 1 hour.
Yield: 6 servings.

• 1.5 kg honey mushrooms
• 1 liter water
• 1 tbsp salt
• 1 tbsp sugar
• 1 tbsp 70% acetic acid
• 2 cloves garlic
• 2 bay leaves
• 3 cloves

1. Rinse and sort the honey mushrooms, cover them with plenty of water, bring to a boil, and cook for 20 minutes.
2. Drain the mushrooms in a colander, rinse, and let them drain.
3. Boil 1 liter of water with acetic acid, garlic, and all other ingredients.
4. Add the honey mushrooms to the marinade, cook for another 15 minutes, and distribute them into sterilized jars.
5. Seal the jars with lids, let them cool upside down, and store in a cool place.

3. Marinated Honey Mushrooms with Sterilization

Source: mskproduct.ru

If you're worried that the jars might leak or burst – choose this recipe!

Preparation time: 1 hour.
Yield: 4 servings.

• 1 kg honey mushrooms
• 1 liter water
• 3 tbsp vinegar
• 1 tbsp vegetable oil
• 2 bay leaves
• 1 tsp peppercorns
• 1 tbsp whole grain mustard
• 2 tbsp salt
• 1 tbsp sugar

1. Rinse and sort the honey mushrooms, add them to boiling water, and cook for 20 minutes.
2. Drain the mushrooms in a colander, rinse, sort, and cut if desired.
3. Boil one liter of water with sugar, salt, and all spices.
4. Add the honey mushrooms and cook for another 10-15 minutes over medium heat.
5. Add vinegar and oil, stir, and distribute everything into sterile jars. Cover with lids.
6. Continue to sterilize the jars in a pot of boiling water for about 15 minutes, then seal.
7. Let them cool in a warm place upside down and store in a cool place.

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4. Marinated Honey Mushrooms with Dill and Currant Leaves

Source: pibig.info

All typical additions for winter canning can safely be used for marinating mushrooms.

Preparation time: 1 hour.
Yield: 6 servings.

• 1.5 kg honey mushrooms
• 1.2 liters water
• 1 tbsp salt
• 1.5 tbsp sugar
• 6 allspice peppercorns
• 2 bay leaves
• 3 currant leaves
• 2 dill sprigs
• 50 ml 9% vinegar
• 5 cloves

1. Rinse and sort the honey mushrooms, cover with plenty of water, and bring to a boil.
2. Cook the mushrooms for 5 minutes over high heat, drain the water, and rinse them again.
3. Return the honey mushrooms to the pot, pour in 1.2 liters of water, and bring to a boil.
4. Add all spices and additions, except vinegar, and cook for 25-30 minutes.
5. Distribute the honey mushrooms into sterilized jars.
6. Pour vinegar into the marinade, bring it to a boil again, and pour over the mushrooms.
7. Close the marinated honey mushrooms with a lid and store them in a cool place for a month.

5. Marinated Honey Mushrooms with Lemon Zest

Source: gribnikwiki.ru

A slight sourness is very appropriate in such appetizers. And it's best to get it from fresh lemon, not from citric acid!

Preparation time: 1 hour.
Yield: 4 servings.

• 1 kg honey mushrooms
• 1 liter water
• 1 tbsp vinegar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp salt
• 1.5 tbsp sugar
• 1 star anise
• 10 g grated ginger
• 4 cloves
• 7 allspice peppercorns
• 2 bay leaves

1. Place jars in a cold oven, heat it to 200 degrees Celsius, and sterilize them along with the lids for 20 minutes.
2. Rinse and sort the honey mushrooms, add to boiling water, and cook for 20 minutes. Drain the mushrooms in a colander.
3. Boil one liter of water for the marinade. Add all other ingredients immediately and cook for 1 minute.
4. Add the honey mushrooms to the marinade and cook for another 10 minutes.
5. Distribute the honey mushrooms into sterile jars, pour marinade up to the rim, and place them in a pot of boiling water.
6. Sterilize the preparation in this way for another 10-15 minutes and seal.
7. Let the mushrooms cool at room temperature and store in a cool place.

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6. Marinated Honey Mushrooms with Cinnamon

Source: vkysnjashki.com

One of the most interesting spice combinations for marinating mushrooms awaits you in this recipe!

Preparation time: 1 hour.
Yield: 6 servings.

• 1.5 kg honey mushrooms
• 500 ml water
• 2 tsp salt
• 1 tbsp sugar
• 4 allspice peppercorns
• 1 star anise
• 2 cardamom pods
• 3 cloves
• 1 cinnamon stick
• 2 bay leaves
• 1 tbsp 9% vinegar
• 1 tbsp vegetable oil

1. Rinse the honey mushrooms, add them to boiling water, and parboil for 5 minutes. Drain the water, add fresh water, bring to a boil again, and cook the mushrooms for another 15 minutes.
2. Drain the honey mushrooms in a colander and distribute them into sterilized jars.
3. Separately boil 500 ml of water with all other spices and additions.
4. Cook for 2 minutes, strain the marinade, pour over the honey mushrooms, and close with lids.
5. These marinated honey mushrooms can be opened after just 2 weeks.

7. Quick Marinated Honey Mushrooms

Source: gribnikwiki.ru

The perfect recipe for a holiday, because these honey mushrooms can be eaten the very next day!

Preparation time: 1 hour.
Yield: 1 serving.

• 300 g honey mushrooms
• 1.2 liters water
• 2 tbsp salt
• 0.5 tbsp sugar
• 1 bay leaf
• 4 allspice peppercorns
• 1 tbsp 9% vinegar
• 2 cloves garlic

1. Rinse and sort the honey mushrooms.
2. Boil 600 ml of water and 1 tbsp salt, add the mushrooms, and bring to a boil again.
3. Cook the honey mushrooms for 25 minutes, skimming off foam, then drain in a colander and rinse under running water.
4. Boil the remaining water with salt and sugar. Add pepper and bay leaf.
5. Add the honey mushrooms to the marinade and cook for another 20 minutes. Pour in vinegar and stir.
6. Place garlic at the bottom of a clean jar, then add the honey mushrooms. Pour marinade over them, close with a lid, and let cool.
7. Store the preparation in the refrigerator for 12 hours or longer.

8. Marinated Honey Mushrooms with Vegetable Oil

Source: sdelai-lestnicu.ru

These mushrooms only need 5-7 days, and then they can be served.

Preparation time: 1 hour.
Yield: 12 servings.

• 3 kg honey mushrooms
• 1.5 tbsp salt
• 900 ml water
• 7 black peppercorns
• 1 tbsp sugar
• 5 cloves garlic
• 6 cloves
• 3 bay leaves
• 2 tbsp vegetable oil
• 8 tbsp 9% vinegar

1. Rinse and sort the honey mushrooms. Pour boiling water over them and cook for 5 minutes.
2. Drain the water, add fresh water to the mushrooms, add 0.5 tbsp salt, and cook for another 25 minutes.
3. Drain the honey mushrooms in a colander.
4. Separately boil 900 ml of water with the remaining salt, pepper, sugar, cloves, garlic, and bay leaf.
5. Add the honey mushrooms and bring the marinade to a boil again.
6. Pour in vinegar and cook the mushrooms for another 5 minutes.
7. Distribute the honey mushrooms into sterile jars along with the marinade, pour oil on top, and close all with lids.
8. Let the preparation cool and store in a cool place for 5 days.

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9. Marinated Honey Mushrooms with Onion

Source: kleo.ru

Serve these marinated honey mushrooms with fresh herbs and vegetable oil – all guests will be delighted!

Preparation time: 1 hour 20 minutes.
Yield: 1 serving.

• 500 g honey mushrooms
• 100 g onion
• 50 ml water
• 2 cloves garlic
• 5 ml 70% acetic essence
• 0.5 tsp ground cinnamon
• 1 bay leaf
• 0.5 tsp peppercorns
• 2 tbsp salt
• 0.5 tsp citric acid

1. Sort the mushrooms, rinse, and cover with water. Add citric acid and leave for 15 minutes.
2. Drain the water, rinse the honey mushrooms again, and cover with fresh water. Add a couple of pinches of salt, bring to a boil, and cook for 3 minutes.
3. Drain the water again and cover the honey mushrooms with boiling water. Add 0.5 tbsp salt, bring to a boil, and cook for another 25 minutes over low heat.
4. Drain the honey mushrooms in a colander and let them drain.
5. Slice the onion into half-rings, and the garlic into thin slices. Add 500 ml of water, the remaining salt, and all spices, and cook the marinade for 5-7 minutes.
6. Add the honey mushrooms, bring to a boil again, and cook for another 20 minutes.
7. Pour in the acetic acid, stir, and remove the mushrooms from heat after a couple of minutes.
8. Place the honey mushrooms in a sterile jar, close with a lid, let cool upside down in a warm place, and store.

10. Marinated Honey Mushrooms with Apple Cider Vinegar

Source: spmguild.ru

The main difference when using apple cider vinegar instead of regular vinegar is the ingredient proportions.

Preparation time: 1 hour.
Yield: 6 servings.

• 2 kg honey mushrooms
• 1 liter water
• 3 tbsp sugar
• 1.5 tbsp salt
• 8 tbsp apple cider vinegar
• 5 cherry leaves
• 5 currant leaves
• 2 dill sprigs
• 5 cloves garlic
• 8 allspice peppercorns
• 6 bay leaves

1. Rinse and sort the honey mushrooms from debris. Cover with water so that it completely covers the mushrooms.
2. Add half of the pepper, 1 dill sprig, and all cherry and currant leaves.
3. Bring to a boil and cook the mushrooms for 20 minutes, skimming off foam.
4. Drain the honey mushrooms in a colander and rinse under running water.
5. Return them to the pot and pour in one liter of water. Add salt, sugar, the remaining pepper and dill, bay leaves, and sliced garlic.
6. Bring everything to a boil again and cook for 10 minutes over low heat.
7. Pour in vinegar and continue to cook the honey mushrooms for another 15 minutes.
8. Distribute the honey mushrooms into sterilized jars, pour marinade over them, and seal.
9. Let them cool at room temperature and store in a cool place.

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11. Marinated Honey Mushrooms with Mustard

Source: ogorod.ru

Such a simple yet incredibly successful recipe for marinated honey mushrooms for winter in jars!

Preparation time: 1.5 hours.
Yield: 4 servings.

• 1.5 kg honey mushrooms
• 1 liter water
• 1 tbsp salt
• 2 tbsp sugar
• 5 tbsp 9% vinegar
• 2 tbsp mustard seeds
• 4 bay leaves
• 2 dill sprigs
• 6 black peppercorns

1. Sort and rinse the mushrooms, blanch them with boiling water, and place in a pot.
2. Cover the honey mushrooms with water, add a spoon of salt, and cook over minimal heat for about 1-1.5 hours, skimming off foam.
3. Add half of the pepper, dill, bay leaves, and mustard, and let the mushrooms infuse overnight.
4. In the morning, drain them in a colander and rinse under running water, then distribute into sterile jars.
5. Boil one liter of water with salt, sugar, and the remaining spices. Cook the marinade for 5 minutes, add vinegar, and stir.
6. Pour the marinade over the honey mushrooms in the jars up to the rim and seal with lids.
7. Let them cool completely and store in a cool place for at least a couple of weeks.

12. Marinated Honey Mushrooms with Carrots and Tomato Paste

Source: ivolga19.ru

Well, this is not just an appetizer, but a full-fledged winter salad!

Preparation time: 1 hour 30 minutes.
Yield: 4 servings.

• 1 kg honey mushrooms
• 3 carrots
• 100 ml vegetable oil
• 100 g tomato paste
• 50 ml 6% vinegar
• 1 tbsp salt
• 2 tbsp sugar
• 2 bay leaves
• 1 tbsp spices to taste

1. Sort and rinse the honey mushrooms. Cover them with water, bring to a boil, and cook for half an hour over low heat, skimming off foam.
2. Drain the honey mushrooms in a colander and rinse again under running water.
3. Grate the carrots on a Korean or regular coarse grater, and fry them for a couple of minutes in vegetable oil.
4. Add the honey mushrooms, salt, sugar, spices, tomato paste, and bay leaf. Pour in a glass of water and stir everything.
5. Simmer the preparation for half an hour with the lid on, stirring occasionally.
6. At the very end, pour in the vinegar, stir, and tightly pack the honey mushrooms into sterile jars.
7. Seal the jars, let them cool upside down in a warm place, and store.