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Mushrooms marinated champignons for the winter cooking recipes. How to pickle mushrooms: homemade recipes

Marinated mushrooms with onions and garlic are good as an independent snack. In addition, practical housewives add them to salads, pizza and pies, vegetable stew, meat roast, vegetarians use the preparation for making lean kebabs.

Choosing the main ingredient

These mushrooms are considered one of the safest, however, toxic substances accumulate in spoiled champignons. Knowing the six secrets, you can choose a quality product.

  1. Colour. Fresh mushroom matt white or brownish color. Darkening heralds that he is overripe. Such a product with culinary processing becomes tight.
  2. Hat. Spots and dots indicate that the mushroom is lying on the counter. You should not take mushrooms, the cap of which is sticky and slippery.
  3. Film. A membrane connects the leg and the cap, if it is damaged or has acquired a dark brown color, the product is stale.
  4. Elasticity. If the mushroom is soft, it is most likely rotten on the inside.
  5. Aroma. The fresh mushroom has a pronounced pleasant aroma, the old one exudes the smell of dampness and mustiness.
  6. The size. Small and medium-sized mushrooms are good for pickling.

At a temperature of 4 ° C, the harvested champignons retain their freshness for up to five days, when the temperature rises, this indicator decreases to several hours. Frozen mushrooms are not suitable for pickling.

Other components of the workpiece

The shelf life of champignons can be increased by conservation, the task of which is to prevent the growth and reproduction of pathogenic microorganisms that cause fungal spoilage. Pickling is a preservation method in which the factor that suppresses decaying bacteria is most often acetic acid... The composition of the workpiece necessarily includes vinegar (sometimes wine or citric acid), usually 6% or 9% is used. Also, the snack may contain:

  • vegetable oil - refined, odorless, sometimes aromatic olive oil is introduced;
  • spices - pepper, coriander, mustard, laurel and other spices;
  • fresh herbs - dill, parsley, cilantro;
  • vegetables - onions, garlic, tomatoes, carrots, bell peppers.

Garlic goes well with mushrooms, but when storing the workpiece, the characteristic aroma is lost, so it is better to mix it with mushrooms just before serving. However, when pickling, it is not prohibited to introduce a fragrant additive.

Technology

  1. Sterilization. Wash the jars and lids together laundry soap, you can soda, containers can be sterilized in a steam bath, in an oven or in another way. Pour boiling water over the lids or boil for 10-15 minutes.
  2. Preparation. Before pickling mushrooms, you need to prepare: clean from debris, rinse with running water. Sometimes culinary experts advise to remove the legs from the champignons, as they are tough and spoil the taste of the preparation, and are even worse absorbed by the body. Then pour the mushrooms with water, place on the burner, cook for 20 minutes after the start of the boil, removing the foam, drain the water, cool.
  3. Proportions. When canning in a marinade, usually 1 kg of fresh mushrooms is taken for 1 liter of water.

7 recipes

Oyster mushrooms are pickled in the same way as champignons, so resourceful cooks advise making two preparations at the same time: the same recipes, but different "main characters".


Traditional

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the preparation.

Looking for:

  • champignons - 1.5 kg;
  • water - 1 l;
  • vegetable oil - 250 ml;
  • apple cider vinegar 6% - 150 ml;
  • garlic - four cloves;
  • salt - 20 g;
  • black pepper - four peas;
  • allspice - 12 peas;
  • laurel - four leaves.

Actions

  1. Boil water, stir in sugar, salt, followed by a bite, oil.
  2. After waiting a couple of minutes, immerse the main ingredient in the "broth"; after boiling, do not remove from the heat for another three minutes.
  3. Distribute to the jars along with the fragrant liquid, close.
  4. After seaming, place containers upside down on a tray or baking sheet. Insulate with a blanket or blanket. After a day, transfer to permanent storage in a cool place.

You can add cloves of peeled garlic, dill sprigs, currant leaves, mustard and coriander seeds, cloves, cinnamon, juniper berries to the blanks. However, you should not get carried away with spices, so as not to interrupt the "native" aroma of the main ingredient.

In korean

Peculiarities. The recipe is specific in that the marinade is prepared without water. You can add a teaspoon of sesame seeds toasted in a dry frying pan.

Looking for:

  • champignons - 600 g;
  • vegetable oil - 100 ml;
  • vinegar 6% - 60 ml;
  • soy sauce- 40 ml;
  • onions - one piece;
  • garlic - four to six cloves;
  • parsley greens - a bunch;
  • ground coriander - half a small spoon;
  • salt, pepper at the discretion of the cook.

Actions

  1. Stir soy sauce, vinegar into the oil
  2. Mix with chopped onions, garlic, season with spices and salt.
  3. Place the main ingredient in a glass container, pour in a spicy composition, stir, close the container and keep in the refrigerator for 24 hours.
  4. Put in jars, roll up.

With pepper

Peculiarities. If you add several types of pepper to the workpiece, the taste will be more original.

Looking for:

  • mushrooms - 1 kg;
  • water - 1 l;
  • vinegar 9% - 80 ml;
  • onions and bell peppers - one fruit each;
  • garlic - four cloves;
  • hot pepper - one pod;
  • ground black pepper - a small spoon;
  • sugar, vegetable oil - a large spoonful;
  • salt - 15 g;
  • laurel - four leaves.

Actions

  1. Boil water, add laurel, black pepper, after a couple of minutes - sugar, salt, remove from the stove in a minute. Stir in oil, vinegar.
  2. Diced peppers (Bulgarian, hot), onions, garlic, combine with mushrooms.
  3. Put in glass containers, fill with boiling marinade, roll up tightly.

With vegetables

Peculiarities. Can be made mushroom winter salad, enriching the workpiece with assorted vegetables.

Looking for:

  • champignons - 1 kg;
  • boiling water - 0.5 l;
  • vinegar 6% - two tablespoons;
  • vegetable oil - five tablespoons;
  • carrot, bell pepper, onion- one fruit at a time;
  • garlic - two cloves;
  • greens - 40 g;
  • sugar - two large spoons;
  • salt - a large spoon;
  • laurel - one or two leaves;
  • black pepper - five peas;
  • coriander seeds - a pinch.

Actions

  1. Chop the Bulgarian pepper into strips, onion - into small cubes, garlic - in plates, chop the carrots with a grater, chop the herbs.
  2. At the bottom of a deep glass bowl, put laurel, salt, sugar, black and allspice pepper, coriander.
  3. Pour in boiling water, stir.
  4. After three to four minutes, put the vegetables in the composition. Insist for five minutes.
  5. Add oil and vinegar.
  6. Put boiled mushrooms in a vegetable marinade, they should be hot.
  7. After the final cooling of the workpiece, transfer to jars, close and transfer to the refrigerator.


With tomato juice

Peculiarities. These are champignons harvested in italian style... It is advisable to use freshly squeezed tomato juice or tomato paste diluted with water.

Looking for:

  • mushrooms - 0.5 kg;
  • tomato juice - 300 ml;
  • vinegar 9% and vegetable oil - a large spoonful;
  • garlic - two cloves;
  • dill - half a bunch;
  • sugar - half a large spoon;
  • allspice - four peas;
  • salt is a small spoon.

Actions

  1. Mix juice with sugar, salt, vinegar, pepper, boil.
  2. Introduce the mushrooms, wait for a boil, after three minutes add the chopped garlic. After another three minutes turn off the fire.
  3. Distribute to banks, roll up.

With wine

Peculiarities. Dry red wine acts as the main preservative in the recipe. It is recommended to use olive oil, and brown sugar, cane sugar.

Looking for:

  • mushrooms - 1.5 kg;
  • wine - 240 ml;
  • oil - five to six large spoons;
  • onions - three to four fruits;
  • parsley - 30 g;
  • sugar - two large spoons;
  • salt - a large spoon;
  • mustard seeds are a small spoon.

Actions

  1. Heat the wine, add oil and boil.
  2. Add chopped parsley, salt, sugar and mustard, stir.
  3. Immerse mushrooms and onion divided into half rings in a spicy liquid, after boiling, muffle the heat, and, stirring, simmer the composition for five minutes.
  4. Remove the dish from the stove, cover and stand for five hours at room temperature.
  5. Put in jars and sterilize for a quarter of an hour in a water bath.
  6. Roll up, place upside down on a pallet, insulate. After final cooling, remove for permanent storage.

To sterilize the workpieces in a water bath, lay a cotton or linen cloth on the bottom of a large saucepan, put a container with conservation covered with lids in a container (do not close tightly!). Then pour water into the container so that the cans are hidden up to the shoulders. Put on the stove, after boiling, muffle the heat and note the time.

Express recipe

Peculiarities. The blank is made without pre-cooking the main ingredient.
Its shelf life in an airtight container in a refrigerator is no more than two weeks.

Looking for:

  • champignons - 0.5 kg;
  • vegetable oil - 90 ml;
  • vinegar 9% - 50 ml;
  • bow - one head;
  • garlic - two or three cloves;
  • sugar - a large spoon;
  • salt - a small spoon;
  • powdered coriander - half a small spoon;
  • black and allspice pepper - five peas each;
  • cloves - seven pieces;
  • laurel - three to four leaves.

Actions

  1. Put the main component in a skillet, stir for about five minutes over low heat, so that the juice comes out.
  2. In a clean container, mix spices, sugar, salt, vinegar and oil and, together with the onion divided into half rings and chopped garlic plates, send to the pan with the mushrooms.
  3. Simmer closed for another ten minutes. Stir the composition periodically.
  4. Put the mushrooms in a deep glass container, pour the marinade from a frying pan and wait for it to cool.


Ideas for a decent serve

You can follow the advice of the chef Konstantin Ivlev and serve the preparation seasoned with fresh onions and dill. Or you can use three ideas and provide mushrooms with a non-standard culinary "frame".

Salad

  1. Cut into cubes boiled chicken breast(200 g), mushrooms (200 g), ham (200 g) and Bulgarian pepper (two fruits).
  2. Mix the ingredients.
  3. Season with salt, pepper and mayonnaise to taste.

Vegetable julienne

  1. Strain the marinade by placing 200 g of pickled mushrooms in a colander, fry for a few minutes in vegetable oil.
  2. When the excess liquid has evaporated, throw a sprig of thyme and an onion chopped into small cubes into the pan.
  3. After softening the onion, stir in the eggplant cut into small pieces.
  4. When the vegetable is fried until tender, add the diced fresh champignons(300 g) and continue, stirring occasionally, simmer for a few more minutes.
  5. Introduce required amount salt and pepper, get the thyme from the bowl.
  6. In a separate skillet, fry two tablespoons of flour in two tablespoons butter stirring constantly to avoid clumping.
  7. When the flour becomes golden, slowly pour in milk (two glasses), constantly stirring the mass with a whisk.
  8. When the sauce thickens, add 50g coarsely grated parmesan, salt, pepper and nutmeg to taste.
  9. Add vegetable fry to the sauce.
  10. Arrange over cocotte makers or pour into a heat-resistant dish, sprinkle with grated Parmesan (50 g) and cook in an oven preheated to 200 ° C until golden brown.

Pizza

  1. Roll out 230 g of pizza dough into a round layer 3-5 mm thick.
  2. Transfer the workpiece to a baking sheet lined with parchment and a little floured.
  3. Brush the base with two large spoons tomato paste or ketchup.
  4. Put a tomato cut into thin slices around the perimeter of the workpiece, the next layer - pickled mushrooms, chopped into plates.
  5. Sprinkle with grated cheese (50 g) and place in an oven preheated to 190 ° C for 15-20 minutes.
  6. Sprinkle with fresh herbs before serving.

To marinate mushrooms for the winter, culinary talents are not required. You can follow the proposed recipes step by step, or you can give free rein to your imagination: by adjusting the composition and amount of spices, each time you get a new dish. However, if the workpiece is planned to be stored for a long time, the proportions of the marinade should not be changed: the product can quickly deteriorate.

Properly cooked mushrooms will adorn any table. Many do not eat forest gifts fearing poisoning. For such people, there is a solution to how not to deny yourself mushroom pleasure no health risks. Champignons for the winter are a great opportunity to replenish food in the cellar without compromising family finances. And can store-bought blanks in cans be compared to homemade ones?

Properly cooked mushrooms will decorate any table.

Even a novice culinary specialist will be able to salt champignons according to this recipe. Salting is not only easy, but also fast. The incredible flavor and aroma will be a great reason for guests or family to ask for more toppings, so make sure to cook more beforehand. This recipe is called "cold", because you do not need heat treatment products.

For a kilogram of mushrooms, you need to take:

  • a couple of large onions;
  • a large head of garlic;
  • 3 tablespoons of salt;
  • a couple of chili peppers;
  • black peppercorns about 10-15 pieces;
  • 4 tablespoons of vegetable oil.

Cook like this:

  1. Rinse the mushrooms, put them on a clean and dry towel to remove excess moisture from them. Cut large mushrooms into several pieces, and cook small ones like this.
  2. Place mushrooms in a large saucepan and mix with salt.
  3. Peel the onion, wash and chop into thin half rings.
  4. Cut the garlic and pepper into thin slices.
  5. Salting will be done in a plastic bucket with a lid, where you will need to lay out the food in layers. First, champignons, after onions, garlic, peppers. Repeat.
  6. Press down with your hand tamping. Sprinkle with pepper, cover with oil.
  7. Close and leave in the refrigerator for pickling for a day.

Store in a refrigerator or cellar for no more than 3-4 months.

Pickled champignons for the winter (video)

Instant mushrooms

At home, it is easy and simple to make pickled champignons in just a couple of hours. It will be so tasty that it is unlikely to remain for the winter, therefore, for harvesting you need either a lot of mushrooms, or complete solitude, so that the family does not take away the yummy clean.

Champignons are among the most popular mushrooms among culinary experts. They do not need to be painstakingly collected in the forest, but you can go to the store and buy the required amount without fear of poisoning. There are a great many options for cooking these mushrooms, and almost every housewife has her own, the most delicious recipe champignons for the winter.

The benefits of champignons

Mushrooms are one of the world's favorite foods. Champignons can be used to make soups, main courses, stews, snacks, different exquisite taste... Mushrooms harvested for the winter are suitable not only for everyday meals, but also for festive feast with a lot of guests. It does not take much time and effort to preserve the mushrooms, and the blanks will be stored for quite a long time.

Champignons are low-calorie foods - there are 41 kcal per 100 grams of mushrooms. Due to its high protein content, the product is recommended for athletes, people involved in hard physical labor, and those who monitor their weight.

Blanks for the winter

Canned mushrooms can be used to make salad, stew, soup, or use them as an independent snack for lunch or dinner. They go well with fish, meat and vegetables. Everyone chooses the most delicious champignon recipe for the winter for himself.

Classic recipe

For one and a half kilograms of champignons, you need:

The mushrooms are sorted out, throwing out rotten and wormy specimens, thoroughly washed in running water, and dried. For the marinade, laurel leaf, pepper, salt and granulated sugar are added to boiling water. After waiting for a second boil, pour vinegar into the liquid.

Mushrooms are placed in the boiling marinade, the heat is reduced and boiled for about an hour. By the end of boiling, the champignons let juice and acquire a yellow tint. The finished product must be placed in pre-sterilized jars and rolled up. The containers are cooled upside down under a blanket, then put away in a cold place for long-term storage. The snack can be consumed immediately after preparation.

Champignons with mustard

There are a lot of recipes for pickled champignons for the winter, and each housewife chooses the most suitable for her family. For those who prefer the spicy-spicy taste of homemade preparations, mushrooms with mustard seeds are suitable.

Required components:

Carefully selected mushrooms are washed in warm water, boil for five minutes and rinse again. The water must be drained after the first cooking.

The champignons are again placed in a saucepan, water is poured, salt, sugar, other seasonings and spices are added and boiled after boiling for at least 10 minutes. The mushrooms are laid out in sterilized containers, filled with marinade, trying to distribute the seasonings equally. Banks need to be closed with iron lids and stored in the cellar. Canned food can be enjoyed after three days.

Garlic recipe

Pickled mushrooms and garlic are a great combination. You won't need a lot of other spices, since garlic will add the necessary pungency and piquancy to the finished dish. It is very important to choose the right mushrooms - they should be small, dense, with unopened caps. In this case, the marinade will remain transparent and the mushrooms will retain their white color.

Proportions per 1 kg of mushrooms:

Before harvesting champignons for the winter, they must be carefully sorted out, discarding spoiled specimens, and rinsed with running water. The legs are slightly trimmed with a sharp knife. If the mushrooms are small, then they are left intact, and large specimens are cut in half or into quarters.

In a large saucepan, boil three liters of water, put mushrooms there and boil for 10 minutes without covering. Mushrooms are thrown into a colander, allowing the liquid to drain. Garlic, cut into thin slices, is placed in sterilized jars.

Marinade is made from water, salt, sugar, bay leaf and pepper. Champignons are placed in a boiling liquid, boiled for 20-25 minutes, reducing the heat to a minimum. The mushrooms, brought to readiness, are carefully removed with a slotted spoon, distributed among the jars, poured with marinade, and vinegar is added. The containers are rolled up and left under the blanket until they cool completely. Canned food prepared in this way is stored in the cellar for up to two years.

Apple Cider Vinegar Option

Champignons can be pickled in apple cider vinegar. This option is considered more delicious and dietary. The taste of the mushrooms is sweet and slightly spicy.

Composition:

  • medium-sized champignons - 2 kg;
  • water - 2 l;
  • granulated sugar - ½ cup;
  • coarse salt - ½ cup;
  • apple cider vinegar - 100 ml.

After boiling water, you need to pour in vinegar, add sugar and salt and keep on the stove until all the ingredients are dissolved. Thoroughly washed mushrooms are added to the marinade and boiled for 5-6 minutes. Using a slotted spoon, the mushrooms are laid out in jars, poured with hot liquid and rolled up. For the winter, pickled champignons at home are removed to the cellar or basement.

Pickling in wine

If the hostess is interested in unusual recipes canning champignons at home, then you can try the option using white wine. On liter jar you will need the following products:

The mushrooms prepared according to all the rules are placed in a saucepan with water, where juice from half a lemon is added. This is to prevent the mushrooms from darkening. After the water has come to a boil, the food is boiled for several minutes and put in a colander. A marinade is made from the rest of the ingredients, boiling it for five minutes.

Champignons are placed in jars, poured with marinade and sterilized for half an hour, after which they are rolled up with lids. Mushrooms should not be placed too tightly in containers - you need to leave free space between them. You need to store the seams in the cellar. You can try the appetizer in a week.

Salted champignons

Salting from pickling differs in that this method of harvesting does not use vinegar. This dish is suitable for people suffering from gastrointestinal diseases and those who simply do not like the taste of vinegar.

For salting 3 kg of mushrooms you will need:

The mushrooms are washed, removing dirt and debris and getting rid of spoiled specimens. It is best to take small specimens for salting. The products are placed in a deep saucepan, water, sugar, half of the salt norm are added, and they wait for the mass to boil. After that, the dishes are kept on low heat for at least ten minutes.

Mushrooms are thrown into a colander, allowing them to dry slightly. Onion, lavrushka, pepper and mustard cut into thin rings are placed in sterilized jars, mushrooms are added, sprinkling each layer with salt. Mushrooms are poured with hot marinade and covered with lids.

Of course, you can buy canned mushrooms at the store. But can they really compare with the homework, in which the hostess put all her skill and soul. You can eat canned food prepared in this way without risk of poisoning. At any time, you can open a jar of fragrant champignons and put them on the table in front of dear guests. Champignons are a part of many salads, go well with potatoes, meat and fish. Pickled mushrooms, sprinkled with fresh herbs and seasoned with oil are the best snack for spirits.

Champignons are the most common type of mushrooms. They are grown at home, so it is not necessary to go to the forest for a "quiet" hunt. In addition, this variety is completely harmless and affordable. The mushroom itself is very pure - it grows only in rotten wood or sawdust. You do not need to use many cleaning methods: peel off the skin, rinse several times.

Champignons are used in any form for the preparation of many dishes. They are fried, boiled, dried and pickled. Pickled champignons are considered especially tasty. fast food at home. Ways to marinate champignons at home - great amount, everyone will be able to choose the one that suits him.

Also on our site you can learn recipes so that your whole family will like them.

  1. Mushrooms of any size and age are suitable for pickling, the main thing is that the plant exudes a pleasant forest smell. If the specimens do not smell at all, then it is better not to use them for pickling. Such mushrooms are not saturated with brine during cooking, therefore they remain tasteless.
  2. The plant can be marinated whole or pre-cut into slices. From this it taste qualities will not deteriorate at all. The main thing is that all the pieces are the same size. Champignons should be well washed from dirt. The peel can be left on or removed before pickling. Champignons are combined with almost all spices, vegetables and herbs.

The recipe for pickled champignons for the winter

Marinating champignons with peppers is especially popular on festive table... This dish looks perfect among the variety of appetizers, as it has an original, distinctive look. It is pepper that brings color to the everyday vision of pickled mushrooms.

Main components:

  • Half a kilo of champignons;
  • 2 red or yellow bell peppers;
  • 50 grams of sugar;
  • Half a medium lemon;
  • 4 tablespoons of salt;
  • dessert spoon of citric acid;
  • 4-5 cloves of garlic;
  • Greens;
  • Vegetable oil.

Instant pickled champignons recipe:

  1. The pepper is prepared first. The vegetable is peeled and washed to remove any bitter seeds. Then the product is cut into strips - the strips should be thin and not too long.
  2. Vegetable oil is heated in a frying pan, and pepper is poured into it for frying. When the vegetable is tender, but does not turn into gruel, it can be removed from the heat.
  3. The champignons need to be peeled and rinsed. Cutting them for cooking is not worth it - they are cooked whole. Then they are placed in a saucepan with water, salt and citric acid where they are boiled for 15 minutes.
  4. The water is drained from the mushrooms, and they themselves must drain from the moisture. At this time, the marinade is being prepared.
  5. The marinade consists of water (approximately you need to take half a glass of liquid), this includes herbs, half a lemon, salt, sugar and garlic are squeezed out. All ingredients are finely chopped and mixed until smooth.
  6. The cooled mushrooms are placed in a glass container along with pepper.
  7. Mushrooms in the marinade should be about one day. They should be settled in a cool, dark place.
  8. The finished product can be served for instant consumption. The taste of the marinade can be enhanced by additionally adding a small amount of vegetable oil. Using this recipe you can pickle mushrooms and use them in salad.

After reviewing the recipes on our website, you can also cook other tasty preparations, such as and.

Homemade pickled champignons recipe

Home-style pickled mushrooms have a salty and spicy harmonious taste that will allow you to use champignons as an independent snack, as an ingredient for salads, stews, stewing and frying with potatoes. This is a standard and simple way to marinate mushrooms, which has an original but distinct taste and aroma.

Components:

  • 1 kilogram of champignons;
  • 100 grams of salt;
  • 50 grams of sugar;
  • 50 g of vinegar essence;
  • 100 grams of vegetable oil;
  • 1 head of garlic;
  • 1 medium onion;
  • 1 piece of chili;
  • 10 pieces of black peppercorns;
  • 1 teaspoon coriander
  • 4 leaves of laurel tree;
  • 1 liter of purified water.

Delicious pickled champignons at home:

  1. For this recipe, you need to choose miniature mushrooms, since large ones will have to be cut, and this will ruin the look of the product.
  2. Rinse the champignons well, you do not need to remove the film. Pour the finished product with water and put on medium heat, where they should boil for 10 minutes. After this, the broth is drained, and the mushrooms are poured into a colander.
  3. While the mushrooms are settling, the marinade is being prepared.
  4. Sugar, salt and chopped onion rings, garlic passed through a crusher, coriander and bay leaf are added to a container with water. Boil the marinade for 1 minute over medium heat. After boiling, remove the marinade from the heat, and then pour vinegar and vegetable oil there. When the contents have cooled a little more, intervene, cut into small slices of chili peppers.
  5. Pour the pre-boiled mushrooms with chilled marinade. Best of all, if you perform the procedure at the bank. The product should be infused for 12 hours in a cold place. Close the container with a plastic lid.
  6. Such mushrooms are stored for a short time - about two weeks. Using such a product, it is possible to make a variety of dishes. The barbecue appetizer is especially popular - the mushrooms are alternately strung on skewers with onions.

For thrifty housewives, we have also prepared, which will not only decorate your dinner table but also become beautiful and tasty addition for your dinner.

Pickled mushrooms at home

This method has many positive factors. These products can be consumed at any time. Even immediately after pickling. Champignons are spicy and juicy.

Components:

  • 1 kilogram of mushrooms;
  • 1.5 cups of purified water;
  • 100 milliliters of vegetable oil;
  • 100 milliliters of table vinegar;
  • 50 grams of sugar;
  • 20 grams of salt;
  • 5 laurel leaves;
  • 5-6 peas of black pepper;
  • 5 pieces of cloves.

How to pickle mushrooms at home quickly:

  1. Rinse the mushrooms well from dirt and sand under running water. Cut all of them into small pieces of the same size.
  2. Boil the prepared product for 30 minutes. Do not add salt.
  3. The preparation of the marinade is as follows: in 1.5 cups of water, mix salt, sugar and other spices. This is also added vinegar essence and refined oil. Boil the contents for yati minutes.
  4. Champignons are laid out in banks. If the mushrooms are salted for the winter, then the glass containers must be sterilized, and the lids must also be done.
  5. The cans, together with the brine, are laid out in the cans, after which they are sealed with lids.
  6. The finished product should be stored in a cool, dark place.

Champignons marinated over this recipe, are obtained by all, without exception. The mushrooms remain intact and well salted. So they can be stored for any period of time and not deteriorate.

How to pickle mushrooms at home quickly

A very quick and high-quality recipe for pickling mushrooms will be a godsend when guests are almost on the doorstep. This method is very simple, and the mushrooms turn out as if they were pickled for a long time before serving.

Ingredients:

  • 1 kilogram of fresh mushrooms;
  • 0.5 liters of water;
  • 1 onion;
  • 3 tablespoons of vinegar;
  • 3 tbsp. tablespoons of refined oil;
  • 1 tablespoon salt
  • 2 tablespoons of sugar;
  • Natural spice for Korean carrots;
  • 100 grams of Korean carrots;
  • 0.5 fresh lemon.

How to pickle mushrooms at home:

  1. Prepare the mushrooms. Cut each fungus into small pieces, which will be marinated in brine.
  2. Pour water into a saucepan, add refined vegetable oil, vinegar, sugar, salt and spices for Korean carrots. Bring everything to a boil and only then the mushrooms are poured here.
  3. The contents of the container should boil for 20 minutes.
  4. Transfer the chilled mushrooms to jars, then press the contents of the containers for one hour.
  5. Within an hour, the product is completely infused; it can be served mixed with Korean carrots, after sprinkling the dish with lemon juice. Onions are finely chopped here.
  6. The combination of Korean carrots and mushrooms is ideal for a snack. Moreover, carrot decoration is original in its application. Spicy peculiar taste and smell attracts real gourmets.

Marinated champignons delicious recipe

Such mushrooms are sold in stores at fairly high prices, but the price does not always correspond to the quality. Therefore, it is better to marinate the mushrooms yourself without much effort.

Main components:

  • 50 pieces of small mushrooms;
  • 5 black peppercorns;
  • 5 allspice peas;
  • 5 laurel leaves;
  • 3 tablespoons of sugar;
  • 3 tablespoons of salt;
  • 1 liter of water;
  • a third of a glass of vinegar.

Pickled champignons step by step recipe with pictures:

  1. Prepare the mushrooms.
  2. Heat water to a boil, after adding salt and sugar. A laurel leaf also fits here.
  3. The mushrooms are poured into a boiling brine and cooked in it for 30 minutes.
  4. At the end of the process, pour the vinegar into a saucepan, stirring the contents.
  5. Such mushrooms remain in the brine, where they were previously boiled. The finished product is laid out in cans, on top of each bed with a pea of ​​the pepper indicated in the recipe.
  6. If the product is planned to be consumed immediately after cooling, then it can be seasoned vegetable oil and chopped onion rings.

This recipe allows you to eat the mushrooms immediately after pickling. You can season them with any spices and oils, even vinegar is used.

All recipes are original, but at the same time easy to prepare. Champignons can be supplemented with other spices and seasonings. The mushrooms come out whole and firm, so they can be used as an ingredient in many other dishes.

For lovers winter preparations there is also a recipe box in our piggy bank, which can serve as a separate dish or be used to prepare salads.

step by step recipe with photo

When buying pickled champignons, you always expect to get a rich spicy mushroom taste, but in reality it often turns out the other way around. However, mushrooms are very easy to preserve at home without much effort. Mushroom blank can be used in different ways: it can be served as an independent snack, seasoned with oil and onions... Such mushrooms are also good as a component of salads. For example, salad “ Mushroom glade"With homemade pickled mushrooms will be just great.

Ingredients

To preserve champignons at home you will need:

  • 1 kg of fresh mushrooms
  • 1 liter of water
  • 5 leaves of lavrushka
  • black peppercorns
  • allspice peas
  • 1 tbsp. spoon of salt
  • 1 tbsp. spoonful of sugar
  • 50 ml vinegar 9%

Preparation

1. First you need to prepare the marinade for canning. It is done very simply - salt and sugar are mixed in water, then everything is brought to a boil. Immediately after boiling, you need to pour the exact amount of vinegar into the marianade and set the pan aside.

2. For canning, choose whole, strong mushrooms. They need to be thoroughly rinsed and cleaned.

3. While the preparatory work is underway - you can prepare the banks. Before sterilization, they must be thoroughly washed with a brush or sponge. Then hold each can for 5 minutes over steam.

4. The washed mushrooms must be boiled in boiling water for at least 20 minutes, and then this water must be drained - it is no longer needed.

5. Now the most exciting and crucial stage is the loading of mushrooms. Banks are not filled to the very top, but only 3/4 full. After the last fungus is sent to the jar, you can put a leaf of lavrushka and peas of black and allspice, 2 pieces each.