Marinated Honey Mushrooms Without Canning
Description
A simple way to stock up for later. Since mushrooms are everyone’s favorite food, every family makes preserves from them—and, as I’ve already said, there are quite a few ways to prepare mushrooms. Personally, I always make marinated honey fungus at home without canning, using my favorite tried-and-true recipe—the one my mother used. The honey fungus turns out incredibly delicious, and by the way, you can eat them after just 12 hours, so there’s a double benefit here: first, you don’t waste time on canning; second, you always have a great snack on hand. And it’s best to store mushrooms made with this simple marinated honey fungus recipe without canning in the refrigerator or any cool place—they keep quite a long time there.
Instructions
- 1
Step 1
Pour water into a pot and bring it to a boil. Add the frozen mushrooms to the boiling water (there is no need to thaw them) and cook them for 10 minutes, then drain the honey mushrooms in a colander.
- 2
Step 2
We put the mushrooms back in the pot and cover them with a liter of water, add chopped garlic, salt and sugar, peppercorns, bay leaf, cloves, and pour in vinegar essence. Now taste the marinade — it should be a little saltier and more sour than usual, because when it cools, the salt and acidity will not be as noticeable.
- 3
Step 3
So, boil the honey mushrooms for another 10–15 minutes, then pack them hot into clean jars and cover with the marinade. You don’t need to seal the jars—just close them with the lids.
- 4
Step 4
When the mushrooms have cooled, put the jar in the refrigerator, and in just a couple of hours you can try what you’ve made.