Pickled champignons, harvested for the winter, fragrant and tasty, marinating champignon mushrooms at home is simple and fast. How to pickle champignons correctly so that they remain white, turn out tasty and keep for a long time? Fans of mushroom snacks often ask such questions.
How to pickle champignons for barbecue, how to pickle champignons for barbecue, for? In any case, cooking recipes are better to use proven, safe pickling methods.
It is more convenient to prepare mushrooms for the winter directly in jars; in winter, champignons closed in a jar can be stored for a long time. Such champignons are very tasty, with a spicy aroma, firm and crispy. They deliciously complement fried meat and baked fish. Salads are prepared with them and improve the taste of various dishes.
Advice from the Miracle Chef. For pickling, if possible, choose small mushrooms, they are beautiful in the finished dish, they have excellent taste. in jars they will help out the hostess when you need to quickly serve a cold appetizer to the table, but there is not enough time to prepare a snack dish.
So, how to make pickled champignons at home, what recipes are quick and easy to use for preparing homemade mushrooms for the winter in jars? What to cook mushrooms with?
Marinated champignons at home for the winter
Recipes for pickled mushrooms are popular among housewives from year to year. Pickling mushrooms at home differs in the methods and composition of the ingredients of the marinade. Champignons are recognized as the most affordable mushrooms, they are easy to buy in a store or for free along with forest gifts in the forest.
It is fresh champignons that are often pickled at home for the winter in order to stock up on delicious preparations for a long time for preparing salads and many dishes. In winter and at any time of the year, they are cooked, filled with them, made homemade with a spicy taste.
Mushrooms are known to be a source of vegetable protein, they are low in calories and nutritious. Raw champignons, as a rule, are used for barbecue, but pre-pickled mushrooms are baked on the grill.
How to pickle champignons for the winter in jars
It is important to understand how to choose the right mushrooms so that after pickling the mushrooms remain white, retain their natural white color and transparent marinade during the winter.
- Mushrooms need to choose white, dense. They should be solid from below, with round small hats. Expanded large caps on champignons indicate an expired product.
- Forest champignons are carefully cleaned from the ground, leaves, unlike those bought in a store. The surface of the hats and legs is cleaned with a sharp knife, after which the crop harvested in the forest must be washed under running water.
- Greenhouse champignons, as a rule, are enough to wipe with a damp cloth.
- Small mushrooms with small caps are pickled whole, large specimens should be cut into pieces.
- Homemade recipes for the winter involve boiling raw champignons, but, in addition to traditional recipes, there are pickling options without cooking.
- It is not recommended to cook champignons for a long time, otherwise they will lose their crunchiness and density.
- It is difficult to get poisoned by raw champignons, but remember: eating spoiled mushrooms is prohibited.
- Follow the recipe instructions for marinating champignon mushrooms for the winter. The guarantor of the safety of the workpiece for a long period of time is (table or apple), vinegar essence, acetic acid and citric acid.
- When preparing canned food for the winter with your own hands, try to use natural preservatives, pickle mushrooms with vinegar, citric acid, salt and sugar so that the mushrooms do not darken, turn out strong and safe for consumption after home cooking with and without sterilization.
Pickled Champignon Recipes
Having closed champignons for the winter in jars, you can quickly and without much hassle cook your favorite dishes at home, tastier and safer than from store preservation in glass and metal jars.
Stocking up on tasty preparations at home is good for health and cheaper for the family budget. A festive salad is easy and simple to make for yourself and your guests by opening a jar of canned mushrooms.
Recipes for pickled champignons are different, but they are united by one important rule - you need to prepare mushroom preservation. To do this, empty glass containers must be thoroughly washed and sterilized in any convenient way.
Fast cooking method
A classic recipe for marinating instant champignons without oil, without garlic, without adding onions.
Ingredients:
- fresh champignons - 1 kg;
- water (for marinade) - 0.5 l;
- granulated sugar - 20 g;
- salt - 50 g;
- table vinegar 9% - 120 ml;
- allspice black pepper - 20 peas;
- bay leaf - 4 pcs.
Step by step cooking recipe.
- Pour the prepared mushrooms with water and put the pan on the stove. As the water boils, cook the mushrooms for 10 minutes over low heat. Drain the water from the hats and let the legs cool.
- Pour 500 ml of water into a separate saucepan of a small container, let it boil. Add sugar, salt and wait until the products dissolve.
- Add vinegar, pepper, bay leaf to the marinade. When the marinade boils again, remove it from the heat. Cool down to room temperature.
- We distribute the mushrooms in clean jars and pour the marinade to the top. Close tightly and store in the refrigerator.
Marinated champignons with bell pepper
Ingredients for the recipe: fresh champignons - 700 g; Bulgarian pepper - 2 pcs.; salt - 1 tbsp; water - 1.5 liters; fresh dill - 2 sprigs; garlic - 5 cloves; hot chili pepper - to taste; celery greens - to taste; onion - 1 head.
The components of the marinade: water - 1 liter; ordinary vinegar 9 percent - 100 ml; salt - 2 tsp; granulated sugar - 2 tablespoons; sunflower oil - 2 tablespoons; dried basil - 1 tsp; bay leaf - 1 leaf; black peppercorns - 8 pcs.
Recipe step by step. We clean the mushrooms and wash them under running water. Bring 1.5 liters of water to a boil, pour. Boil mushrooms for 5 minutes. We recline in a colander, let the water drain. Cut peppers and onions into large pieces, garlic smaller. Put the greens in layers in a glass jar, mushrooms and bell peppers on top of the greens. The top layer is garlic and hot chili peppers.
To prepare the marinade, boil water with salt, sugar, peppercorns and basil with laurel. Remove from heat, add vinegar and oil. We pour the mushrooms. We cover the jar with a lid and leave the snack on the kitchen table. After cooling, send to the refrigerator. You can eat right away.
Recipe for pickled champignons with onions for the winter
You will need: fresh champignons - 1 kg; onion - 1 head; Bulgarian sweet pepper - 1 pc.; garlic - 4 cloves; hot chili pepper - 1 pc.; water - 1 liter; table vinegar 9% - 80 ml; bay leaf - 4 pcs.; ground black pepper - 1 tsp; granulated sugar - 1 tbsp; salt - 15 g; vegetable oil - 1 tbsp.
How to pickle champignons for the winter in jars. To prepare the mushrooms before pickling for the winter, wash the mushrooms in running water at room temperature. Mushrooms are immersed in a pot of water and put on the stove. We salt the water. After the start of boiling, boil the mushrooms for 5 minutes, mix for even boiling. We recline in a colander and let the water drain.
To prepare the marinade, pour the amount of water required according to the recipe into the saucepan. Add bay leaf and black pepper. Boil for 2 minutes. Pour salt and sugar. Reduce the heat and heat the brine for 1-2 minutes. Remove the pan from the heat and pour in the vinegar, vegetable oil. Slice sweet pepper and onion into cubes. Chop garlic and hot pepper into small pieces.
We mix vegetables. We put the mushrooms in a jar with vegetables. We sterilize jars and lids at home. Pour the mushroom-vegetable mixture in a jar with hot marinade and roll up the workpiece with a lid. We wrap home preservation with a blanket, turning it upside down, leave it to cool completely.
A jar of pickled champignons can be stored at home; in the cold season, preservation is used for cooking with mushrooms, quick, for dishes from.
How to pickle wild mushrooms
How to pickle champignons at home, collected in the forest, how to prepare marinade for champignon mushrooms? The issue of preparing snacks for the winter becomes relevant upon the return of the mushroom picker from the forest with a full mushroom basket.
You will need: forest mushrooms - 2.5 kg; salt - 1 tbsp; water - 1 liter; vinegar 9% - 500 ml; bay leaf - 4 pcs; ground nutmeg - 0.5 tbsp; black peppercorns - 15 pcs.
Marinate forest champignons. Boil the peeled mushrooms for 5 minutes and pour into a colander with water. Pour 1 liter of clean water into a separate saucepan. Let it boil, add mushrooms and marinade ingredients. Cook the mushrooms in the marinade for another 5 minutes.
We sterilize the jars, put them in them and pour the marinade. Close with capron lids. The cooled blanks - pickled champignons for the winter - are put in the cellar or sent to the refrigerator.
Champignons marinated with wine: recipe
The mushroom pickling recipe is designed for a 1 liter jar for rolling mushroom blanks for the winter. Wine, as you know, is used as a drink and for meat, but, in addition to marinating meat dishes, it is added to home preservation. Mushrooms are marinated in wine, usually for long-term storage of canned food. In wine, pickled champignons retain their white color and are stored for a long time.
Ingredients: fresh mushrooms - 0.5 kg; water - 1 glass; wine - 1 glass; lemon - half a fruit; olive oil - a quarter cup; sugar - 2 tsp; salt - 1 tbsp; cloves - 2 buds; allspice peas - 4 pcs.; bay leaf - 1 leaf.
Marinate mushrooms. We prepare mushrooms for pickling by cleaning natural gifts from earth and debris. Pour the prepared champignons with water with the addition of lemon juice so that they remain white and do not darken during processing. Transfer to a bowl with water.
Put on fire, bring to a boil. Cook for 5 min. We throw it away in a colander. Cook the marinade from the remaining ingredients. We put the mushrooms in jars, pour the marinade. Sterilize mushrooms for 30 minutes. We close the lids, cool. We store in the cellar.
Note!
Champignons marinated for the winter with apple cider vinegar
Based on 2 liters: fresh champignons - 1.5 kg; apple cider vinegar 6% - 150 ml; vegetable oil - 25 ml; water - 1 liter (without boiling mushrooms); garlic - 3 cloves; salt - 20 g; bay leaf - 3 pcs.; black allspice peas - 10 pcs.
How to marinate. Wash the mushrooms, leave the small ones whole, cut the large mushrooms into several parts. Transfer to a saucepan and fill with water. Bringing to a boil, boil for 15 minutes. We recline the mushrooms on a sieve to remove excess moisture. Stir salt and sugar in hot water, boil for a couple of minutes. Pour in apple cider vinegar and oil, cook for another 2 minutes.
We lower the mushrooms into the marinade, boil them for 3 minutes from the moment of boiling. In sterilized jars, we lay out the seasonings and garlic equally. We fill the jars with pickled champignons, twist and turn down onto the lid. We leave the blanks wrapped in heat to cool for a day. Cooled canned champignons prepared according to this recipe for the winter are stored at home at a temperature not exceeding 15 degrees.
The recipe for canned champignons with cloves is very tasty
Mushrooms pickled according to this recipe have excellent taste, are prepared simply, canned without sterilization.
List of products for canning champignons without sterilization: fresh champignons (small) - 1 kg; garlic - 5 cloves; table vinegar 9% - 90 ml; allspice peas and black - 5 pcs.; cloves - 2 pcs.; salt - 1.5 tbsp; granulated sugar - 1 tbsp; lavrushka - 2 pcs.
Step by step cooking recipe. Mushrooms for pickling need elastic, small and the same size. Wash mushrooms under running water. We put a saucepan on the stove and boil water. Dip the champignons in boiling water for 5 minutes with the addition of 1 tbsp. vinegar. Throw the mushrooms in a colander. Separately, prepare the marinade. To 1 liter of water, add peppercorns, bay leaf, peeled garlic, salt, sugar and clove buds. Let the marinade boil. Immerse the mushrooms in the pan and cook them for 20 minutes. Pour in the rest of the vinegar and heat the mushrooms in the brine for another five minutes.
Sterilize jars and lids. Mushrooms are laid out in jars, poured with hot marinade and rolled up with metal lids. Ready-made pickled champignons without sterilization, cooled to room temperature, put away for the winter in a cool dark place.
Marinated champignons with citric acid
List of ingredients for marinade per 1 kg of mushrooms: cold water - 2 cups, citric acid - 1 tsp; coarse salt - 1 tbsp; granulated sugar - 1 tbsp; table vinegar (9 percent) - 5 tablespoons; vegetable oil - 7 tablespoons; onions - 1 head; garlic cloves - 4 pcs.; bay leaf - 3 pcs.; black peppercorns - 5 pcs.; cloves - 2 buds.
How to pickle champignons so that they remain white. So that the mushrooms do not darken, immerse them in water. Boil for 5 minutes from the moment of boiling. Drain the water, cool the mushrooms.
Add all the ingredients and mushrooms to cold water, boil for another 10 minutes. We distribute the champignons in sterilized jars, fill with marinade and roll up with metal lids. Turn upside down and leave to cool. We store mushroom blanks in the cellar or put them in the refrigerator.
Marinated champignons for the winter with mustard seeds
With mustard, pickled champignons are tasty, firm and spicy. The mustard seed added to the marinade adds a special flavor. A mushroom appetizer of whole mushrooms on the festive table will arouse the guests' appetite and become a favorite dish of the holiday.
Ingredients: whole mushrooms - 1 kg; mustard seed - 4 tsp; water for marinade - 1 liter; vinegar 9% - 120 ml; black peppercorns - 20 pcs; bay leaf - 3 pcs.; salt - 2 tablespoons; sugar - 1 tbsp.
Cooking marinated champignons for the winter. The recipe for cooking provides for 5 minutes of boiling mushrooms. Drain the broth after boiling. We put the mushrooms in a clean saucepan and add a liter of water, the ingredients for making the marinade. Boil the contents of the pan for 4 minutes from the moment of boiling.
We sterilize jars with lids, put champignons in each and pour marinade with spices. We close the jars and put them in a cool place.
Recipe for marinated champignon mushrooms with garlic
Ingredients: fresh champignons - 500 g; tomato juice - 0.3 l; table vinegar (9 percent) - 20 ml; salt and sugar - 1 tsp each; dill - 1 bunch; garlic - 2 cloves; allspice - 10 peas; vegetable oil - 1 tbsp.
Recipe. Pour salt and sugar into tomato juice. Bring the juice to a boil and pour in the oil, vinegar. Let's boil. Throw in the chopped dill and garlic. Boil the washed champignons in a separate bowl for 10 minutes. Drain the water into the sink. If in the future it is planned to fry champignons on the grill, it is not necessary to boil the mushrooms.
Dip the mushrooms in and boil in it for 2 minutes. An appetizer of boiled champignons is served immediately to the table. Raw mushrooms, removed from the marinade, can be strung on skewers and fried on coals for 5 minutes. To harvest the mushrooms for the winter, put them in jars and close them with polyethylene lids. We take it to the cellar.
Champignons marinated with carrots
Pickled champignons acquire a sweet taste with carrots, try preparing mushrooms in combination with vegetables - a delicious snack for the winter - following the recipe.
You will need: small mushrooms - 2 kg; carrots - 4 pcs.; salt - 4 tablespoons; granulated sugar - 6 tablespoons; apple cider vinegar (can be wine) - 4 tablespoons; olive oil - 5 tablespoons; black pepper - 3 peas.
Recipe: pickled champignons at home with carrots. We clean and wash the mushrooms with running water. Chop the carrot into cubes. When preparing the marinade, stir sugar, salt and wine vinegar in hot water. Add pepper. We put mushrooms and carrots in jars, add marinade to the neck. We sterilize the blanks for a quarter of an hour. We roll up the jars and put them in the refrigerator or cellar for storage. Mushrooms are saturated with marinade, and after 5 days they can be eaten.
Pickled champignons are deservedly recognized as a delicious folk snack and a low-calorie dish. Mushrooms have a delicate taste and are used in culinary recipes as an appetizer and a tasty crunchy ingredient for various dishes. We are sure that recipes for marinating champignons for the winter in jars will take pride of place in the culinary collection of diligent housewives.
step by step recipe with photo
When buying pickled champignons, you always expect to get a rich spicy taste of mushrooms, but in reality it often turns out the other way around. However, mushrooms are very easy to preserve at home without much effort. The 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 fresh mushrooms
- 1 liter of water
- 5 leaves of parsley
- black peppercorns
- allspice peas
- 1 st. a spoonful of salt
- 1 st. a spoonful of sugar
- 50 ml vinegar 9%
Cooking
1. First you need to prepare the marinade for canning. It is made 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 remove the pan to the side.
2. For canning, choose whole, strong mushrooms. They need to be thoroughly washed and cleaned.
3. While preparatory work is underway, banks can be prepared. Before sterilization, they must be thoroughly washed with a brush or sponge. Then hold each jar for 5 minutes over steam.
4. Washed champignons should be boiled in boiling water for at least 20 minutes, and then this water should be drained - it will no longer be needed.
5. Now the most exciting and crucial stage is loading the mushrooms. Banks are not filled to the very top, but only 3/4. After the last fungus is sent to the jar, you can put a leaf of bay leaf and peas of black and allspice, 2 things each.
Marinated champignons with onions and garlic are good as an independent snack. In addition, practical housewives add them to salads, pizza and pies, vegetable stews, meat roasts, while vegetarians use the blank to make lean barbecue.
Choice of main ingredient
These mushrooms are considered one of the safest, but toxic substances accumulate in spoiled champignons. Knowing six secrets, you can choose a quality product.
- Color. Fresh mushroom matte white or brownish color. Darkening herald that he was overripe. Such a product becomes stiff during cooking.
- Hat. Spots and dots indicate that the mushroom was stale on the counter. You should not take champignons, the hat of which is sticky and slippery.
- Film. The membrane connects the leg and the cap, if it is damaged or has acquired a dark brown color - the product is stale.
- Elasticity. If the mushroom is soft, most likely it is rotten inside.
- Aroma. A fresh mushroom has a pronounced pleasant aroma, the old exudes the smell of dampness and mustiness.
- The size. Mushrooms of small and medium sizes are good for pickling.
At a temperature of 4°C, harvested champignons remain fresh for up to five days, with an increase in temperature, this figure is reduced to several hours. Frozen mushrooms are not suitable for pickling.
Other components of the workpiece
The shelf life of champignons can be increased with the help of conservation, the task of which is to prevent the growth and reproduction of pathogenic microorganisms that cause spoilage of mushrooms. Pickling is a preservation method in which acetic acid is most often the factor that suppresses decay bacteria. The composition of the workpiece necessarily includes vinegar (sometimes wine or citric acid), usually 6% or 9% is used. The snack may also contain:
- vegetable oil - refined, odorless, sometimes fragrant olive 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 champignons, but the characteristic aroma is lost during storage of the workpiece, so it is better to mix it with mushrooms immediately before serving. However, when pickling, introducing a flavoring additive is not prohibited.
Technology
- Sterilization. Wash the jars together and the lids with laundry soap, you can use soda, sterilize the containers in a steam bath, in the oven or in another way. Pour boiling water over the lids or boil for 10-15 minutes.
- Training. Mushrooms must be prepared before marinating: cleaned of debris, rinsed with running water. Sometimes culinary experts advise removing the legs from champignons, as they are tough and spoil the taste of the workpiece, and are 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.
- Proportions. When canning in a marinade, 1 kg of fresh mushrooms is usually taken per 1 liter of water.
7 recipes
Oyster mushrooms are marinated in the same way as champignons, so resourceful chefs advise making two blanks 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 workpiece.
Need:
- 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
- Boil water, stir in sugar, salt, followed by a bite, oil.
- 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.
- Distribute into jars along with aromatic liquid, close.
- After seaming, place the containers upside down on a tray or baking sheet. Warm with a blanket or blanket. After a day, transfer to permanent storage in a cool place.
In the blanks, you can add cloves of peeled garlic, dill sprigs, currant leaves, mustard and coriander grains, cloves, cinnamon, juniper berries. 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.
Need:
- champignons - 600 g;
- vegetable oil - 100 ml;
- vinegar 6% - 60 ml;
- soy sauce - 40 ml;
- onion - one piece;
- garlic - four to six cloves;
- parsley - a bunch;
- ground coriander - half a small spoon;
- salt, pepper at the discretion of the chef.
Actions
- Mix in soy sauce, vinegar
- Mix with chopped onions, garlic, season with spices and salt.
- Place the main ingredient in a glass container, pour in a spicy composition, stir, close the container and keep in the refrigerator for a day.
- Put in banks, roll up.
with pepper
Peculiarities. If you add several types of pepper to the preparation, the taste will turn out to be more original.
Need:
- mushrooms - 1 kg;
- water - 1 l;
- vinegar 9% - 80 ml;
- onion and bell pepper - 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
- Boil water, throw in laurel, black pepper, after a couple of minutes - sugar, salt, remove from the stove after a minute. Mix oil, vinegar.
- Combine diced peppers (Bulgarian, spicy), onions, garlic and combine with mushrooms.
- Put in glass containers, fill with boiling marinade, roll up hermetically.
With vegetables
Peculiarities. You can make a mushroom winter salad by enriching the workpiece with assorted vegetables.
Need:
- champignons - 1 kg;
- boiling water - 0.5 l;
- vinegar 6% - two tablespoons;
- vegetable oil - five tablespoons;
- carrots, bell peppers, onions - one fruit each;
- 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
- Chop the bell pepper into strips, onion - into small cubes, garlic - into plates, chop the carrots with a grater, chop the greens.
- Put laurel, salt, sugar, black and allspice pepper, coriander at the bottom of a deep glass bowl.
- Pour boiling water, stir.
- After three to four minutes, put vegetables in the composition. Leave for five minutes.
- Enter oil and vinegar.
- Put the boiled mushrooms in the vegetable marinade, they should be hot.
- After the final cooling of the workpiece, transfer to jars, close and transfer to the refrigerator.
With tomato juice
Peculiarities. These are champignons prepared in the Italian style. It is advisable to use freshly squeezed tomato juice or tomato paste diluted with water.
Need:
- 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 - a small spoon.
Actions
- Mix juice with sugar, salt, vinegar, pepper, boil.
- Introduce the mushrooms, wait for the boil, after three minutes, introduce the chopped garlic into slices. After another three minutes, turn off the fire.
- 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, cane sugar.
Need:
- mushrooms - 1.5 kg;
- wine - 240 ml;
- oil - five to six large spoons;
- onion - three to four fruits;
- parsley - 30 g;
- sugar - two large spoons;
- salt - a large spoon;
- mustard seeds - a small spoon.
Actions
- Heat the wine, add oil and boil.
- Pour chopped parsley, salt, sugar and mustard, stir.
- Immerse the mushrooms and the onion, divided into half rings, into the spicy liquid, after boiling, muffle the fire, and, stirring, simmer the composition for five minutes.
- Remove the bowl from the stove, cover with a lid and let stand for five hours at room temperature.
- Put in jars and sterilize for a quarter of an hour in a water bath.
- Roll up, place upside down on a pallet, insulate. After the final cooling, remove for permanent storage.
To sterilize blanks in a water bath, cotton or linen should be laid on the bottom of a large saucepan, put a container with preservation covered with lids in a bowl (do not close tightly!). Then pour water into the container so that the jars are hidden “up to their shoulders”. Put on the stove, after boiling, muffle the fire and note the time.
Express recipe
Peculiarities. Harvesting is done without pre-cooking the main ingredient.
Shelf life in an airtight container in the refrigerator is no more than two weeks.
Need:
- champignons - 0.5 kg;
- vegetable oil - 90 ml;
- vinegar 9% - 50 ml;
- onion - 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 or four leaves.
Actions
- Put the main component in a pan, stir for about five minutes over low heat so that the juice comes out.
- In a clean container, mix the spices, sugar, salt, vinegar and oil and, together with the onion divided into half rings and the garlic chopped into plates, send to the pan with the mushrooms.
- Simmer covered for another ten minutes. Stir the mixture periodically.
- Put the mushrooms in a deep glass container, pour the marinade from the pan and wait for it to cool.
Ideas for a decent presentation
You can follow the advice of 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
- Dice boiled chicken breast (200 g), champignons (200 g), ham (200 g) and Bulgarian pepper (two fruits).
- Mix ingredients.
- Season with salt, pepper and mayonnaise to taste.
vegetable julienne
- Drain the marinade by placing 200 g of pickled champignons in a colander, fry for several minutes in vegetable oil.
- When the excess liquid has evaporated, throw a sprig of thyme and an onion chopped into small cubes into the pan.
- After softening the onion, add the eggplant, cut into medium-sized pieces.
- When the vegetable is fried until cooked, add fresh champignons chopped into cubes (300 g) and continue, stirring, simmer the mixture for a few more minutes.
- Add the required amount of salt and pepper, remove the thyme from the bowl.
- In a separate skillet, fry two tablespoons of flour in two tablespoons of butter, stirring constantly to avoid lumps.
- When the flour becomes golden, slowly pour in the milk (two cups), constantly stirring the mass with a whisk.
- When the sauce thickens, add 50 g of coarsely processed parmesan, salt, pepper and nutmeg to taste.
- Introduce the fried vegetables into the sauce.
- Arrange in cocotte bowls or pour into a heat-resistant form, sprinkle with grated Parmesan (50 g) and cook in an oven preheated to 200 ° C until golden brown.
Pizza
- Roll out 230 g of pizza dough into a round layer 3-5 mm thick.
- Place on a baking sheet lined with parchment and lightly dusted with flour.
- Lubricate the base with two large spoons of tomato paste or ketchup.
- Put the tomato cut into thin slices around the perimeter of the workpiece, the next layer is pickled champignons, chopped into plates.
- Sprinkle with grated cheese (50 g) and put in an oven preheated to 190 ° C for 15-20 minutes.
- Sprinkle with fresh herbs before serving.
To pickle champignons 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.
A gala dinner, a fun feast with friends, a family dinner are weighty arguments in favor of the ability to pickle champignons at home. Mushrooms act as an appetizer and an independent dish.
Mushrooms do not require the hassle of marinating at home, are nutritious and add sophistication to the table. According to Chef Gordon Ramsay, marinated champignons are appropriate in antipasti dishes due to their spicy aroma and golden color. This idea is shared by Russian chef Konstantin Ivlev, who suggests serving marinated champignons as a cold appetizer with onions and dill. Mushrooms are the central ingredient in Russian and French cuisine: julienne, Polyanka salad, yeast dough pie.
Calorie content of canned champignons
Mushrooms are a low-calorie protein product, for this reason they are recommended for athletes, people and people suffering from a lack of protein. It is important to note that vegetable protein is less digestible than animal protein.
The average nutritional value of 100 grams of pickled champignons is shown in the table:
Marinated champignons for the winter - a classic recipe
Marinating champignons at home for the winter eliminates the presence of unwanted preservative ingredients. The taste of the dish according to this recipe is devoid of extremes: moderately salty, with a slight sourness, mushrooms with bay notes in the aroma.
The output of the finished product is 1 liter.
Ingredients
Servings: - + 10
- champignons 1500 g
- water 2 l
- vinegar 9% 100 ml
- salt 2 tbsp. l.
- sugar 2 tbsp. l.
- black peppercorns 6 grains
- bay leaf 3 sheets
Calories and BJU per 100 g
Calories: 25 kcal
Proteins: 2.26 g
Fats: 0.64 g
Carbohydrates: 2.29 g
1 hour. 15 minutes. Video
Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects, then put on a waffle towel in one layer to dry.
Boil water in a saucepan. Add salt, sugar, pepper and laurel. After 3 minutes, pour in the vinegar. It gives a sour taste, so its amount is selected according to taste preferences, but not less than that indicated in the recipe.
Throw dried mushrooms into boiling water with spices over high heat. When the water boils again, it is necessary to reduce the heat and cook for at least 1 hour. In the process of cooking, mushrooms acquire a yellowish tint and release juice.
For preservation, hot mushrooms, along with the marinade, are distributed in sterile glass jars and sealed with a lid.
Harvesting champignons for the winter is distinguished by the length of time the mushrooms stay in the marinade, which ensures the full disclosure of the taste qualities of each ingredient.
Marinated instant mushrooms
Cooking according to a quick recipe eliminates canning, which ensures the preservation of the freshness of the snack and minimal destruction of useful trace elements.
Ingredients:
- Fresh champignons of small size - 500 g;
- Refined vegetable oil - 90 g;
- Vinegar 9% - 90 g;
- Onion - 1 head;
- Bay leaf - 3 pcs.;
- Carnation - 5 pcs.;
- Garlic - 3 cloves;
- Allspice peas - 5 pcs.;
- Ground coriander - 0.5 tsp;
- Salt - 2 tsp;
- Sugar - 1 tbsp. l.
How to cook:
- Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects.
- Fry the mushrooms in a preheated dry frying pan over medium heat for 5 minutes. Juice should go.
- Cut the onion into thin half rings, garlic into slices.
- In a separate container, mix the ingredients for the marinade: olive oil, vinegar and all spices.
- After 5 minutes from the start of frying, add onion, garlic and marinade to the pan. Cover the pan with a lid, reduce the heat and cook for 10 minutes. Mix twice.
- Put the mushrooms with the marinade in a deep glass dish and let cool.
- Ready.
Videos cooking
The finished dish is stored in the refrigerator in a closed container for 10 days.
How to salt champignons in jars - a simple recipe
Salted champignons differ from pickled mushrooms in the absence of vinegar in the recipe, and therefore are dietary food suitable for people with gastrointestinal disorders.
Ingredients:
- Fresh champignons - 2 kg;
- Onion - 3 heads;
- Salt - 4 tbsp. l. (120 g);
- Mustard seeds - 1.5 tbsp. l.;
- Bay leaf - 5 pcs.;
- Allspice peas - 10 pcs.
Cooking:
- Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects. Then pour into a deep saucepan, add 1 tsp. salt and cold water so that it covers the mushrooms by 2 cm. Heat over high heat until boiling.
- Reduce heat to medium and simmer for 7 minutes. Throw the mushrooms in a colander, let the water drain. Cut the onion into thin rings.
- Put onion, pepper and washed bay leaves in sterilized glass jars.
- Add champignons to the jars, sprinkling each layer with salt.
- Pour in hot boiled water, tightly close the lid.
- Wrapped in a blanket, put the jars upside down in a dark, cool place.
Despite the simplicity, the recipe is piquant - it contains mustard seed, which enhances the golden color of the appetizer and emphasizes the original taste of champignons.
How to pickle champignons for barbecue
There is a peculiarity in the preparation of shish kebab with champignons: with an illiterate approach, the mushroom juice evaporates, and the champignons become dry and hard. The secret lies in the marinade, which preserves the texture and juiciness of the mushrooms.
- Wash mushrooms thoroughly, cut off the skin from the cap, dry.
- Put in a deep saucepan, add salt and pepper to taste, mayonnaise so that the surface of each mushroom is covered.
- Cover the pot with a lid and leave for 3 hours. During this time stir 4 times.
- Put mushrooms on skewers and fry on coals for 7 minutes.
What can be cooked with canned champignons
There are 3 ways to use canned champignons:
- Like a side dish.
- Like a snack.
- As part of salads and other dishes.
The first method involves champignons as an additional side dish for meat and poultry dishes. At the same time, they are combined with potatoes and served chilled to give juiciness to the whole dish and create a refreshing temperature contrast.
As an appetizer, they are served with alcoholic drinks (for example, vodka) and in antipasti dishes to whet the appetite. In this case, fresh or pickled onions and dill are added to the champignons.
Recipes for preparing canned champignons for the winter provide an opportunity to participate in the exciting process of creating wonderful delicacies that will appear on the table throughout the year and indulge fans of mushroom dishes.
Harvesting usually begins in August. Since ancient times, two methods of harvesting have been used - drying and salting. Then other methods were added to these methods - pickling, canning under the influence of high temperature and with the advent of modern household refrigerators - deep freezing. As a result of canning, the chemical composition of mushrooms changes, the product acquires new taste properties.
A variety of recipes for preserving champignons for the winter help you choose the best dishes that will delight the whole family all year round. But in order to get high-quality canned mushrooms with a high content of nutrients, you need to follow the basic rules.
- Mushrooms for the winter should be collected on fine days and in the morning (before noon), otherwise their shelf life is noticeably reduced, and canned food made from such mushrooms does not have such a pleasant and specific taste.
- When collecting, it must be remembered that mushrooms very actively accumulate radionuclides and salts of heavy metals, which pose a great danger to human health.
Therefore, it is impossible to pick mushrooms in places of radioactive fallout, in the area of industrial enterprises, as well as along roads and railways.
In mushrooms collected in unfavorable industrial zones and along roads, the content of heavy metals exceeds the norm many times over: lead - 5 times, copper - 12 times, cadmium - 8 times, mercury - 37 times.
- It is necessary to process them on the day of collection in order to avoid the formation of toxic compounds in mushrooms.
- It is best to collect mushrooms in wide baskets, placing them with caps up. In this position, they better retain their shape, do not crumple and do not crumble.
- For blanks, it is best to collect young mushrooms.
- So that the peeled mushrooms do not turn black, they must be immediately lowered into cold salted or acidified water.
- After preliminary mechanical processing, porcini mushrooms are poured 2-3 times with boiling water, and the rest are boiled for 4-5 minutes. After such heat treatment, the mushrooms become soft and elastic and do not crumble.
- To preserve nutritional and flavoring substances in mushrooms, they must be cooked at low heat, the temperature should not exceed 95–97 degrees, that is, the broth should only boil slightly. When cooked, finely chopped mushrooms reach readiness in 10–15 minutes, larger ones in 20–25 minutes. The beginning of cooking and stewing should be considered the moment of boiling the liquid.
- You need to boil the mushrooms for salting separately, since the cooking time for each type of mushroom is different.
- Mushrooms should not be flavored with especially spicy spices and seasonings, they should only slightly emphasize the pleasant taste and delicate natural aroma of mushrooms.
You will learn about different ways of preparing homemade champignon preparations for the winter on this page.
How to cook salted champignons for the winter (with video)
Recipes for preparing champignon mushrooms for the winter can be very different, contain all kinds of additional components, but there are certain rules for their preparation.
There are two ways of salting mushrooms - cold and hot, in which lactic acid fermentation occurs with the formation of lactic acid. Lactic acid and table salt are powerful preservatives that prevent mushrooms from spoiling.
Each variety of mushrooms is salted separately, while the sizes of the mushrooms should be as similar as possible - small mushrooms can be salted whole, and large ones can be cut into appropriate pieces. For salting mushrooms, it is better to use wooden barrels, called tubs, you can use glass jars or enameled dishes. With the cold salting method, the mushrooms are put into the dishes in layers and with the cap up, each layer is sprinkled with salt and shifted with spices and herbs. Usually, 40–45 g of salt should be taken per 1 kg of mushrooms. Mushrooms cover with a cotton napkin, put a wooden circle and weight. Mushrooms must be completely immersed in the brine. As the mushrooms settle, the dishes are supplemented with a new portion of mushrooms until the dishes are completely filled. Mushrooms are topped up with brine prepared from the same calculation - 40–45 g of salt per 1 liter of water. Make sure that the mushrooms are immersed in the brine, and take out to a cold room. After 15–20 days, mushrooms can be consumed. If mold suddenly appears, clean the napkin, circle and load from mold, rinse with running water and scald with boiling water.
With the hot salting method, process the mushrooms in the same way as the cold method, then blanch for 4-5 minutes in boiling salted water, and the legs need to be blanched a little longer than the caps - 6-7 minutes. Throw the blanched mushrooms on a sieve and let the water drain, then lay them in layers in a dish for salting, sprinkling them with salt and spices, and then proceed as in the cold method.
Mushrooms are also ready in 15-20 days.
If the mushrooms are too salty, their taste can be corrected by boiling for 5-6 minutes in water.
How to cook champignons for the winter, you can see in the video above, which details the various methods of harvesting mushrooms and all sorts of intricacies of this process.
Delicious preparation for the winter of salted champignons
Ingredients
- boiled champignons - 5 kg
- dill greens - 50 g
- bay leaf -8-10 pcs.
- peppercorns - 30 g
- black currant leaves - 150 g
- salt - 500 g
- How to cook champignons for the winter, so that it is easy even for a beginner and at the same time tasty? That's exactly what this recipe is about.
- Peel freshly picked mushrooms, rinse and boil in lightly salted water until tender.
- The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent.
- The broth must be drained, put the mushrooms in a linen bag and placed under the load to completely remove the liquid.
- Lay the squeezed mushrooms in layers in a dish for salting, sprinkling each layer with salt and shifting with spices.
- Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it - a wooden circle and a load.
- So that the top layer does not become moldy, it must be poured with cold brine.
- Keep the resulting champignon preparation for the winter for 2-3 days at room temperature, and then take it out to a cold room.
- After about a month and a half, the mushrooms will be ready to eat.
Salting champignons for the winter
Ingredients
- champignons - 1 bucket
- salt - 2 cups
- allspice peas - 5-10 g
- dill - 2 bunches
The recipe for harvesting champignons for the winter presented below is as simple as possible and contains all the components that are always at hand, you just need to stock up on these mushrooms.
Peel mushrooms from the top skin.
Cut large mushrooms into pieces.
Boil the prepared champignons until cooked, put in a colander, let the broth drain and cool under running water.
Then lay the champignons in layers in a dish for salting, sprinkling each layer with salt and spices. Put a wooden circle on top and place the weight.
Keep mushrooms in a cold place. The juice should be 2 fingers above the mushrooms.
To prevent mold, a thin layer of vegetable oil can be poured over the mug.
Such salting is proof that delicious champignon preparations for the winter do not require special skills and expensive products.
How to roll champignons with citric acid for the winter
Ingredients
- fresh champignons
- for boiling mushrooms for 1 liter of water - salt - 20 g
- citric acid - 5 g
Clean and rinse freshly picked mushrooms. Cut large mushrooms into several pieces and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes.
Mushrooms canned for the winter in jars, after sterilization, immediately roll up, turn upside down and cool under a blanket. Store in a dark and cold place.
Canned champignons with vegetables at home for the winter
Ingredients per liter jar
- champignons - 500 g
- carrots - 300 g
- onion - 50 g
- parsley roots - 100 g
- tomatoes - 400 g
- garlic - 1 clove
- parsley and celery - 1 small bunch each
- bay leaf -1-2 pcs.
- allspice - 4-5 peas
- salt - 30 g
- sugar - 10 g
Canned champignons with vegetables, cooked at home for the winter, is a pleasant opportunity to take out a jar of delicious snack from the cellar in the cold season and serve it to the table as a side dish with a hot dish.
Separate the caps from the stems of the mushrooms. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Boiled mushrooms with vegetables cut into pieces and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and reduce, as a rule, by almost half.
At the bottom of sterile jars, put chopped greens, bay leaf, a clove of garlic and peppercorns. Then put boiled mushrooms with vegetables and pour mushroom broth.
Before you roll up mushrooms with vegetables for the winter, you need to cover the jars with sterile lids and sterilize half-liter ones in boiling water - 25 minutes, liter ones - 40 minutes. Then roll up, turn upside down and keep under the covers until completely cooled. Store in a dark, cool place.
Recipe for preserving fried champignons for the winter with tomato paste
Ingredients
- fried mushrooms - 2 kg
- onion - 250 g
- carrots - 250 g
- tomato paste - 200 g
- flour - 2 tablespoons
- vegetable oil - 0.5 cups
- bay leaf - 4-5 pcs.
- salt - to taste
This recipe describes how to cook champignons fried for the winter with vegetables in tomato paste to make a delicious mushroom preparation for creating various dishes.
- Clean, wash, cut and fry freshly picked mushrooms in vegetable oil until tender.
- Peel onions and carrots, chop and fry in oil, then add tomato paste, salt to the fried vegetables, mix and fry for 5-6 minutes, carefully add flour diluted in half a glass of water, mix and heat for another 3-4 minutes.
- Pour mushrooms with prepared tomato sauce, mix.
- Then put the hot mass into sterile jars, on the bottom of which put the spices first.
- Before preserving champignons for the winter with vegetables and tomato paste, the jars should be covered with sterile lids and sterilized in boiling water for half a liter - 40 minutes, a liter - 55-60 minutes.
- Then, as usual, roll up, turn upside down and stand under the covers.
- Store in a dark and cold place.
Recipe for closing champignon caviar for the winter
Ingredients per half liter jar
- champignons - 5 kg
- onion - 0.5 kg
- vegetable oil - 1 cup
- salt - 220 g
- water - 0.8 l
- table vinegar - 1 tablespoon
- finely chopped dill and parsley - 1 tablespoon each
This recipe advises how to close champignons for the winter, if the planned preparation - mushroom caviar - is the most popular preservation among mushroom lovers.
- Peel the mushrooms, rinse and boil until tender in brine from 0.8 liters of water and 220 g of salt. Throw the boiled mushrooms in a colander and let the liquid drain.
- Peel the onion, chop and fry in vegetable oil until golden brown.
- Then pass the mushrooms and onions through a meat grinder, add vinegar and chopped herbs to the minced meat, pour in the remaining vegetable oil, salt to taste and mix. Arrange the prepared mushroom mass in sterile half-liter jars, cover with sterile lids.
- Sterilize champignon caviar for the winter in jars in boiling water for 45 minutes, then roll up the jars, turn upside down and cool under a blanket. Store in a dark and cold place.
A recipe for how to quickly preserve champignons for the winter
In this recipe, it is more convenient to use jars with glass lids and clips, since the canned food is double sterilized.
Ingredients
- mushrooms, peeled - 1 kg
- sunflower oil - 1.5 cups
- onion - 150 g
- bay leaf - 4-5 pcs.
- allspice - 7-8 peas
- table vinegar - 1 tablespoon per jar
- salt - to taste
Many recipes help to preserve champignons for the winter quickly and easily, which helps a lot in cases where the hostess does not yet have enough experience in preparing complex compositions or does not have a lot of time.
Peel the mushrooms, wash, chop and boil in salted water for 4-5 minutes. After this time, drain the water, put the mushrooms in a colander and let the water drain. Then put the mushrooms in boiling vegetable oil and lightly fry them, then simmer under the lid for 10-15 minutes. Then add finely chopped onion, salt and spices to the mushrooms and simmer until cooked for about an hour over low heat. Before the end of the stew, add vinegar to the mushrooms. Pour the hot mushroom mass into half-liter sterile jars, cover with sterile lids and sterilize in boiling water for 2 hours. Then roll up and cool under the covers. After 2 days, sterilize again in boiling water for 40 minutes. Store in a dark and cold place.
The recipe for harvesting champignons for the winter with the presented photo greatly simplifies the task, clearly demonstrating how to do this work correctly.
Recipe for winter champignon mushrooms with mustard
Ingredients
- for 1 kg of champignons - 200 g of water
- 10 g salt
- 4 g citric acid
For refueling
- 100 g vegetable oil
- 20 g mustard diluted in 100 g 5% vinegar
- salt and ground pepper to taste
Mushrooms for the winter with mustard will appeal to lovers of spicy dishes with a rich taste and spicy aroma. Such an appetizer will come in handy in the cold season!
Sort freshly picked mushrooms, clean, separate the legs from the caps, rinse thoroughly. Pour water into an enamel pan, add salt and citric acid, bring to a boil. Add the mushrooms and cook over low heat until tender, stirring gently and removing the foam, the mushrooms are ready when they sink to the bottom. Drain in a colander, rinse with cold water and let it drain.
Finely chop the mushrooms or pass through a meat grinder, season according to the recipe, mix and package in clean, dry jars.
Before closing the champignon mushrooms for the winter, cover the jars with lids and place in a pot of water heated to 40 ° C for sterilization (at 100 ° C): half-liter - 45 minutes, liter - 55 minutes.
Mushrooms canned with spices
Ingredients (for 1 kg of mushrooms)
Fill:
- water - 350 ml
- 8% vinegar - 150 ml
- salt - 2 tbsp. spoons)
- sugar - 30 g (1.5 tablespoons)
Spices and additives (for a liter jar):
- 1 bay leaf
- 1 teaspoon yellow mustard seeds
- allspice
- 3-4 black peppercorns
- onion, horseradish, carrot to taste
Another recipe for canning champignons for the winter will delight connoisseurs of mushroom dishes and snacks and help diversify the dining table.
- Mushrooms are sterilized no later than 24 hours after collection. Mushrooms that should be cleaned while still in the forest are washed at home several times in cold water.
- Small mushrooms are left whole, only the legs are cut, and large ones are cut into 2 or 4 parts.
- Cooked mushrooms are boiled for 5-7 minutes (depending on their hardness) in boiling salted and acidified water (20 g of salt and 1 teaspoon of citric acid or 8% vinegar for 1 liter of water to make the mushrooms turn white), then they are immersed in cold water, cooled and after drying they are laid out in clean jars.
- Mushrooms are shifted with spices and additives and poured with hot filling (water with sugar and salt is heated to a boil, vinegar is added and brought to a boil again; the vinegar is not boiled so that the vinegar does not evaporate) so that all the mushrooms are completely flooded.
- Banks are immediately closed, placed in a sterilization tank with hot water and sterilized.
- Sterilization is carried out at a temperature of 95 °C: jars of 0.7-1 l - 40 minutes, jars of 0.5 l - 30 minutes.
- After sterilization, the jars are immediately cooled.
Mushrooms canned with citric acid
Ingredients (for 1 kg of mushrooms):
- water -1 l
- citric acid - 2 g
- salt - 10 g
- Bay leaf
- allspice
- black pepper
- nutmeg to taste
Many recipes for preparing champignons for the winter help replenish the stocks of delicious snacks in the cellar with minimal financial costs. The recipe below is just that.
Fresh, dense, peeled mushrooms are washed (large ones are cut into 2 or 4 parts) and boiled in water with a small addition of salt and a pinch of citric acid. Then strain, rinse with cold water and lay out well dried in jars to a height of 1.5 cm below the edge.
Fill with brine (for 1 liter of water 1 tablespoon of salt without top), cover with lids and sterilize. Sterilization at 100 °C for 90 minutes. After sterilization, the jars are immediately cooled. After two days, the mushrooms are sterilized again (60 minutes at 100 °C).
For long-term storage, sterilization should be repeated two more days later under the same conditions. Mushrooms are stored in a cool place.
The most delicious champignon recipe for the winter with currant leaves
Ingredients
- champignons - 10 kg
- blackcurrant leaves - 200 g
- dill - 100 g
- parsley - 200 g
- horseradish root - 200 g
- 5 cloves of garlic
- salt - 400 g, sugar - 150 g
- serum - 200 ml
Many housewives are interested in what is the most delicious champignon recipe for the winter, so that the whole family will like it, because children do not always like pickles and preserves. The following recipe for pickled champignons has a spicy, sour taste that all households will appreciate.
Peel the mushrooms, rinse in running cold water, pour salted boiled water over and leave for a day; after 20 hours change the water. Put the prepared mushrooms in a wooden barrel, head down, shifting each layer with seasonings and sprinkling with salt. Top with a lid, put under pressure. After a few days, the mushrooms should be covered with the resulting brine. If there is not enough liquid, add cold boiled salted water. Mushrooms will be ready in 35-50 days. At the same time, bitterness and raw aftertaste should disappear from the mushrooms. To speed up fermentation, you can add sugar and whey. The brine should always cover the mushrooms to avoid mold. If necessary, add cold salted boiled water (50 g of salt per 1 liter of water). If mold appears, the lid should be washed in a solution of soda and scalded with boiling water.
Young champignons marinated for the winter: a quick recipe with a photo
Ingredients
- 1 liter of water
- 2 teaspoons salt
- 0.5 g citric acid
- young champignons
If you need to prepare marinated champignons for the winter, a quick recipe will help you do this job without much effort and time.
For pickling, young champignons with unopened caps are selected and the legs are cut off at the very edges of the caps. Mushrooms are washed thoroughly, then blanched, immersing them in a colander for 5 minutes in boiling water, washed with cold water and thrown back on a sieve to glass the water. After blanching, they are lowered into a pot of boiling water. Add salt and citric acid to the water.
Mushrooms are cooked until cooked, stirring and removing the foam. Ready mushrooms begin to sink to the bottom, and the marinade becomes transparent. Before the end of cooking, 8% vinegar is added to the marinade - 2 tablespoons per 1 kg of fresh mushrooms - bay leaf, allspice and cloves. Cooked mushrooms are quickly cooled, transferred to jars, poured with chilled marinade in which they were cooked, and covered with lids.
To make it easier to cook champignons marinated for the winter, the recipe is supplemented with a photo, this will help young, inexperienced housewives to better understand the tricks of harvesting and see the end result.
Hot peppers with champignons for the winter
Ingredients
- Champignons - to taste
For marinade in 1 liter of water:
- 1 st. a spoonful of 25% vinegar (in each half-liter jar)
- dill, black peppercorns, garlic, bay leaf, hot capsicum - to taste
- 1 1/2 tbsp. spoons of salt
Peppers with champignons are a spicy appetizer for the winter, which is prepared quickly and easily and always takes pride of place on the dining table.
- For pickling, select only fresh, strong and whole mushrooms, if there are brownings on the caps, cut them off.
- Be sure to put the cleaned and prepared mushrooms in an enameled pan, add spices, pour in boiling water (1 cup per 1 kg of mushrooms) and cook for 20 minutes. During the cooking process, the water will evaporate, the mushrooms will release juice. Add salt at the end of cooking. Throw the prepared mushrooms in a colander and let the water drain.
- In sterilized jars, put dill, black pepper, garlic, bay leaf (1 leaf per jar) and hot peppers. Pour into each one and a half liter jar 1 tbsp. a spoonful of 25% vinegar.
- Arrange the mushrooms in prepared jars, pour over hot brine and pour 1 teaspoon of boiled hot sunflower oil on top. Roll up the jars, turn them upside down and cover. For the marinade, boil the water by adding salt to it.
Mushroom hodgepodge recipe with tomatoes for the winter
Ingredients
- 1 kg boiled champignons
- 1 kg cabbage
- 500 g carrots
- 500 g onion
- 1 kg tomatoes
- 1/2 can unsour tomato sauce
- vegetable oil, sugar and salt - to taste
Mushroom hodgepodge recipes for the winter always remain relevant for most housewives, because such a preparation helps out in the cold season, when there are no fresh mushrooms and vegetables, to prepare a tasty, nutritious dish rich in valuable substances. One of them is described below.
Cut cabbage, carrots, onions and fry in vegetable oil. Put the resulting mass in a saucepan, add boiled mushrooms and mix. Then put the diced tomatoes, tomato sauce and simmer for 2 hours. Spread the finished hodgepodge into sterilized jars and roll up.
Recipe for a mixed salad of champignon mushrooms for the winter
Ingredients
- 400 g small mushrooms
- 400–500 g small cucumbers
- 5-6 small tomatoes
- 1 head of cauliflower
- 300 g beans
- 2 cups split peas (or whole pods)
- 200 g small carrots (caroteli)
For marinade:
- 1 liter of water
- 100–120 ml vinegar essence
- 1 st. a spoonful of salt
- 1 teaspoon peppercorns
- ginger
- nutmeg
- 5-6 cloves
- 1 teaspoon sugar
A mixed salad of champignon mushrooms for the winter turns out not only very tasty, but also beautiful, thanks to the multi-colored components. It has a pleasant spicy, sweet and sour taste and amazing aroma.
Peel small mushrooms with round caps and the same size, wash and boil in their own juice or in water. Wash the cucumbers and tomatoes, peel the rest of the vegetables and boil them for a couple or in salted water.
To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.
Place the prepared mushrooms and vegetables in layers in jars, pour over hot marinade and close the lids after cooling.
Using champignon salad recipes for the winter in her arsenal, the hostess provides herself and her family with ready-made dishes with excellent taste and aroma, which will periodically appear on the dinner or holiday table all year round.
Eggplant with champignons and garlic for the winter
Ingredients
- 2 kg eggplant
- 1 kg champignons
- 1 head of garlic
- 0.1 l vinegar
- 0.1 l vegetable oil
- 10 sweet peppers
- 2 heads of onion
- 5 st. l. Sahara
- salt to taste
- Cut the pepper into strips, onion into cubes, chop the garlic. Stew everything in oil with sugar and vinegar.
- Fry eggplant slices with chopped champignons and put in a jar, alternating with vegetables.
- Sterilize jars for at least 30 minutes, then roll up.
Eggplant with champignons for the winter is a real delicacy appetizer that mushroom lovers will appreciate.
