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Marinated Hedgehog Mushrooms
Preserves

Marinated Hedgehog Mushrooms

60 min4 serv.21 февр. 2026 г.

Description

Homemade preserves keep for a long time. If you were lucky enough to gather milk mushrooms, be sure to make this winter preserve. Milk mushrooms should be prepared right after picking, as they spoil fairly quickly. Small, firm mushrooms are best for marinating, but don't pass up large ones either—you'll only need to cut them into pieces before serving. The mushrooms make a great appetizer for a holiday feast or simply for lunch with hot potatoes. You can use them in salads or as filling for pies. Store in a cool, dark place.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare all the ingredients needed to make pickled honey mushrooms. Sort through the mushrooms, trim off stems that are too long, discard any that are wormy, and clean off debris.

  2. 2

    Step 2

    Step 2

    Before marinating, soak the milk caps so they lose their bitterness and become firm. Place the mushrooms in a larger container and cover them completely with cold water. Soak the milk caps for 2–3 days, changing the water every 4 hours.

  3. 3

    Step 3

    Step 3

    Drain the water and rinse. Place the mushrooms in a pot and cover with water. Salt until the water is well salted. Set over medium heat and bring to a boil. Reduce the heat and simmer for 30 minutes, drain in a colander and rinse with cold water; let drain completely.

  4. 4

    Step 4

    Step 4

    While the water drains from the milk caps, prepare the brine. Put salt, sugar, pepper, bay leaf, and garlic in a pot. Add water.

  5. 5

    Step 5

    Step 5

    Bring everything to a boil and cook for 2 minutes. Pour in the vinegar and stir.

  6. 6

    Step 6

    Step 6

    Place the prepared volnushki in the pot and simmer over low heat for 15–20 minutes after the water comes to a boil.

  7. 7

    Step 7

    Step 7

    While the mushrooms are cooking, prepare the jars and lids. Wash the jars and lids thoroughly with baking soda and rinse. Sterilize the jars using any convenient method; pour boiling water over the plastic lids. Pack the mushrooms into the jars up to the jar shoulders along with the brine; it should cover the mushrooms. Seal the jars tightly with the lids and let cool. Store the marinated saffron milk caps in a cellar or another cool place. They will be fully ready in one week.

  8. 8

    Step 8

    Step 8

    The jars are sealed. Store for winter.