How to pickle champignons to preserve. Mushrooms for the winter

To prepare mushrooms for the winter in a similar way, you will need quite a bit: the champignons themselves and some spices for taste. But as a result you will get wonderful snack. ❤❤❤ Mushrooms are whole and beautiful, as in the photo, and also have an appetizing aroma and wonderful palatability.

List of ingredients for cooking:

small fresh champignons- 1 kg
garlic - 4-5 cloves
allspice- 4 peas
black pepper - 4 peas
Bay leaf- 2 pcs.
cloves - 2 buds
salt - 1.5 tbsp.
sugar - 1 tbsp.
table vinegar - 90 g

Step by step cooking recipe:

Before pickling champignons for the winter, you need to choose the right product. Mushrooms should be small and preferably uniform in size. The cap should fit snugly from below to the leg - this indicates that the champignons are very fresh, not overripe and quite elastic.
Put the mushrooms in a colander and rinse them thoroughly under running water.
Place a suitable pot on the stove and boil water. Immerse the mushrooms in boiling water for 5 minutes, adding 1 tbsp to them. vinegar. After boiling the mushrooms for the indicated time, drain the water from them.
Prepare the marinade in a separate bowl. In 1 liter of water, add peppercorns, bay leaf, peeled garlic cloves, salt, sugar and clove buds. Put the container on the stove and let the liquid boil.
Then dip the mushrooms into the pan and cook them for 25 minutes.
Pour the remaining vinegar into the marinade and boil the mushrooms in brine for another 5 minutes.
Sterilize jars with lids. Ready mushrooms Divide into jars, pour over hot marinade and roll up the lids.

Marinated champignons are ready. When they have cooled, store them in a dark, cool place.

Bright taste on a cloudy winter day: champignon salad

For those who want to cook something unusual from mushrooms, we offer a salad recipe. By canning such a dish, you can enjoy great snack from vegetables at any time of the year.

List of products for mushroom salad for the winter:

champignons - 1.5 kg
onion - 0.5 kg
Bell pepper- 1 kg
carrot - 0.7 kg
ground red pepper - to taste
sunflower oil– 0.5 l

Cooking steps:

Wash the mushrooms thoroughly under running water.
Peel peppers, carrots and onions.
Grind all the ingredients by cutting the onion into half rings, chopping the pepper into strips and rubbing the carrots on coarse grater. Mushrooms also cut into cubes.
Put on the stove large frying pan or a saucepan, pour on the bottom vegetable oil, and when it warms up, put the onion with mushrooms and fry the food for 10 minutes.
Add grated carrots to them and continue cooking the dish for another 10 minutes. Then pour pepper into the pan, add salt and spices, cover the container with a lid and simmer the ingredients for 30 minutes, stirring occasionally.
At this time, prepare the jars for closure. Wash them and sterilize with lids
Ready salad distribute in jars, roll up, wrap with a blanket and leave to cool completely.
Store canned food for the winter in a cool, dark place.

Melts in your mouth: tender champignon caviar with tomatoes

A great alternative to pickled champignons can be mushroom caviar. It requires very few ingredients for its preparation, and you can handle cooking and blocking quickly enough.

List of required products:

champignons - 2 kg
tomatoes - 0.6 kg
onion– 0.4 kg
sunflower oil - 100 g
pepper, salt

Step by step mushroom salad recipe:

Put a pot of water on the stove and turn on the fire.
Rinse the mushrooms under the tap when the water boils, immerse them in boiling water, add a little salt and cook the mushrooms for 20 minutes.
Turn off the burner, drain the water from the mushrooms and let them cool.
Peel the onion and cut it into small cubes. Wash the tomatoes and chop into slices or slices.
Pour vegetable oil into a deep frying pan, when it heats up, put the onion and sauté it until golden color.
Pass the boiled champignons through a meat grinder and add to the pan with onions. Put the tomatoes there, add salt and pepper and fry for 10-15 minutes.
Prepare clean jars and lids. hot salad Divide into containers and close with lids.
Heat water in a deep saucepan, submerge jars with mushroom salad, let the water boil and sterilize the canned food for 45 minutes. After 2 days, repeat the procedure again.

Pickled mushrooms are delicious on their own, it is enough to flavor them with oil, season with onions or garlic - and you can serve them as cold appetizer. They are also used to prepare other dishes: sauces, pizza, fillings for pies, roast meat. For vegetarian barbecue, mushrooms are also recommended to be marinated first - this gives them a piquant taste. The most accessible of this type of products are champignons. They can be purchased fresh throughout the year, and during the mushroom season, pick them up with your own hands - then they will cost free. Pickled champignons are used in the same way as Forest mushrooms, only you can cook them much faster, even if we are talking about preparing for the winter. The taste of the snack will depend on the recipe chosen.

Cooking features

Pickling champignons is a simple and short process. It is only important to know a few subtleties in order for the result to meet expectations.

If you are preparing pickled champignons for the winter, the jars under them and the lids must not only be washed clean, but also sterilized.
Be sure to wash and clean the mushrooms before cooking. If you want to avoid digestive problems, remove the legs - they are harder to digest than hats.
Do not cook the mushrooms for too long so that they retain their shape and remain elastic. Even if you don’t cook them slightly, it doesn’t matter, they will reach the marinade: poison raw champignons only if they are corrupted.
When pickling mushrooms for the winter, do not reduce the amount of vinegar, citric acid, salt, sugar - they are natural preservatives that ensure the preservation of snacks for a long period. If you are preparing mushrooms to eat them soon, you can ditch the vinegar in favor of fruit or vegetable juice adjust the amount of sugar and salt to taste.

Pickled champignons can be very different. The recipe is selected taking into account the further use of mushrooms. When preparing canned food for the winter, one technology is used, for the subsequent frying of mushrooms on the grill - another, to obtain savory snack- the third.

A quick way to cook marinated champignons

champignons (small) - 0.4 kg;
vegetable oil - 120 ml;
table vinegar(9 percent) - 150 ml;
allspice peas - 5 pcs.;
bay leaf - 2 pcs.;
coriander - 2 g;
black ground pepper- 2 g;
salt - 3 g;
garlic - 2 cloves;
fresh dill - 20 g;
water - 100 ml.

Cooking method:

Prepare the mushrooms by washing them, removing any dirt, and drying them with paper towels. For this recipe you need to use small mushrooms, with hats not yet unfolded. If you come across larger specimens, cut them into several pieces.
Pour water into the pan, bring to a boil.
Add oil and vinegar, salt and spices.
When the marinade boils again, put the mushrooms in it. Cover the pan with a lid. Simmer the mushrooms in the marinade for 7 minutes.
During this time, chop the dill, peel the garlic cloves and pass them through a press.
After the specified time, add garlic and dill to the mushrooms, mix. Cover again and continue cooking for another minute.
Transfer the mushrooms to a bowl, pour over the remaining marinade in the pan and put in a cool place.

There are champignons, marinated fast way, you can immediately, as they cool down, but they will be tastier after infusing for an hour.

Classic recipe for marinated champignons

fresh champignons - 1 kg;
water - 0.5 l;
salt - 50 g;
sugar - 20 g;
table vinegar (9 percent) - 120 ml;
allspice - 20 pcs.;
bay leaf - 4 pcs.

Cooking method:

Wash the mushrooms, fill with water and put on the stove. After the water boils, cook the mushrooms for 10 minutes over low heat, then drain the water and leave them to cool until room temperature. The water used for cooking mushrooms is not included in the recipe, it can be added in any quantity.
IN a small saucepan Pour half a liter of water, bring to a boil.
Add sugar and salt, wait until they dissolve.
Put pepper, bay leaf in the marinade, pour in the vinegar, mix.
When the marinade boils again, remove it from heat. Wait until it cools down.
Arrange the mushrooms in clean jars, filling them approximately to the shoulders, pour the marinade to the top.
Close tightly and put in the refrigerator.

Mushrooms prepared according to a traditional recipe can be eaten in a day. Their shelf life depends on whether you have sterilized the jars beforehand. In a sterilized container, they stand for 4 weeks. If you just washed the jars well, pickled champignons will not go bad for a week.

Marinated champignons for the winter

Composition (for 2 l):

fresh champignons - 1.5 kg;
refined vegetable oil - 0.25 l;
Apple vinegar(6 percent) - 150 ml;
water - 1 l (not counting the expense for cooking mushrooms);
salt - 20 g;
garlic - 4 cloves;
bay leaf - 4 pcs.;
black peppercorns - 8 pcs.;
allspice peas - 12 pcs.

Cooking method:

Wash the mushrooms. Cut large mushrooms into 4 pieces.
Put in a saucepan, fill with water. Bring to a boil and simmer, skimming foam, 15-20 minutes.
Throw the mushrooms in a colander, let the water drain.
Boil water, dissolve salt and sugar in it, boil for a minute.
Add oil and vinegar, cook for 2 more minutes.
Dip the mushrooms in the marinade, cook them for 3 minutes after boiling.
Arrange spices and garlic in prepared jars.
Fill the jars with marinated champignons, twist and turn over.
Wrap and leave for a day.

Cooled cans can be put away in the pantry or other place where canned food is stored in your house, closed for the winter. It is better that the temperature here does not rise above 18 degrees. Then champignons cooked according to this recipe, quietly stand for at least a year.

Marinated champignons in Korean

champignons - 0.5 kg;
carrots - 100 g;
onions - 100 g;
sweet pepper - 100 g;
garlic - 2 cloves;
vegetable oil - 80 ml;
sugar - 5 g;
salt - 5 g;
water - 100 ml;
soy sauce- 60 ml;
a mixture of Korean seasonings - 5 g;
table vinegar (9 percent) - 30 ml;
lemon - 0.5 pcs.;
allspice - 4 pcs.

Cooking method:

Wash mushrooms, dry, cut not large pieces or plates.
Boil water in a saucepan, put mushrooms in it. After 10 minutes, add peppercorns and let the mushrooms simmer a little more.
Drain the mushrooms in a colander to drain the water.
Wash and clean vegetables. Cut the onion into thin half rings, pepper into strips. Grind the carrots on a grater specially designed for Korean salads.
Fry vegetables in vegetable oil until soft.
Add thinly sliced garlic, vinegar and soy sauce diluted in water, sugar and salt.
Wait for the mixture to boil, pour into it Korean condiments, stir. Remove from heat after a minute.
Mushrooms put in a form in which they will marinate. It's best to use a flat container, but a jar will do.
Cut the lemon into thin circles or semicircles, put them on the mushrooms.
Pour hot marinade over everything.
Once the mushrooms have cooled to room temperature, refrigerate them for at least an hour.

Korean marinated champignons have piquant taste. They will appeal to lovers of spicy snacks.

Champignons marinated in tomato juice

champignons - 0.5 kg;
tomato juice- 0.3 l;
table vinegar (9 percent) - 20 ml;
salt - a pinch;
sugar - a pinch;
dill - 20 g;
garlic - 2 cloves;
vegetable oil - 20 ml;
allspice - to taste.

Cooking method:

Salt and sweeten the tomato juice. Bring to a boil and stir in oil and vinegar.
Boil for a minute, add chopped dill and chopped small pieces garlic. You can put a few peas of allspice.
Wash the mushrooms.
Boil them for 10 minutes, drain the water. If later you intend to fry the mushrooms on the grill, you do not need to boil them first.
Immerse the mushrooms in the marinade and cook in it for 2-3 minutes.

If the mushrooms were boiled, then the appetizer can be served immediately. Otherwise, the mushrooms are strung on skewers and grilled on coals for 5–7 minutes, turning frequently.

Marinated champignons - delicious and hearty snack, which does not have high calorie. They are tasty on their own, but can be used as an accompaniment to other dishes.

Idea to prepare mushrooms for the winter comes to the mind of many housewives who have tried canned champignons, which are sold in stores. Sometimes pickled champignons are needed for salads or just as a snack.

Purchased canned champignons are tasteless or, conversely, have a very rich vinegar flavor. Therefore, it is best to use marinated champignons prepared for the winter at home for dishes and snacks. Such mushrooms are much tastier and more aromatic!

Try marinating this recipe once and you will never want to buy store-bought ones again!

The time for canning champignons is 1.5 hours. Quantity 1.5 liters

Ingredients:
fresh champignons - 1 kg
water - 1 l
bay leaf - 5-6 pcs.
black peppercorns - 9-10 pcs.
allspice peas - 5-6 pcs.
salt - 1 tbsp. spoon
sugar - 1 tbsp. spoon
vinegar 9% - 50 ml

Recipe for pickled champignons for the winter:

Prepare everything the right ingredients. Take a kilogram of fresh champignons, measure the amount of sugar prescribed in the layout, table salt, vinegar 9%, peppercorns and bay leaf.

Mushrooms need to be thoroughly washed, sorted out, if necessary - cleaned, cut the legs. It is best to take small mushrooms, they turn out to be tastier, and more practical, so there are more options for their further use. But if suddenly you have large mushrooms, then you can cut them into several parts, or separate the legs, and the caps into 2-3 parts.

Pour the washed mushrooms into the pan, pour cold water, and put to boil on fire. After the mushrooms boil, reduce the fire and boil for 15-20 minutes. Then drain the water.

Prepare mushroom marinade. Mix a tablespoon of sugar and salt in a liter of water. Boil.

After boiling, add 9% vinegar to the brine, wait for it to boil and immediately turn off the heat.

Jars and lids should be steam sterilized. From specified quantity mushrooms, I got two jars of 450 ml and one jar of 700 ml, taking into account the fact that we fill the jar with mushrooms not completely, but only by 80%.

In sterilized jars, carefully transfer the boiled champignons with a large spoon.

Put a bay leaf on top of the mushrooms, and sprinkle with black peppercorns and allspice.

Officially, the history of the cultivation of champignons begins in the 17th century in France. At that time, the product was considered a delicacy, the rarest delicacy that only representatives of the nobility could afford. Now the mushroom is grown in industrial scale And all year round present on the shelves of supermarkets in most countries of the world. Despite the availability fresh product, marinated - a demanded preparation.

Easy to cook

Marinated champignons with onions and garlic are good as independent snack. In addition, practical housewives add them to salads, pizza and pies, vegetable stews, meat roast, while vegetarians use the blank to make lean barbecue.

Choice of main ingredient

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

Color. fresh mushroom matte white or brown. Darkening herald that he was overripe. Such a product with cooking becomes tight.
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. Fresh mushroom has a pronounced pleasant aroma, the old exudes the smell of dampness and mustiness.
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 method of preservation, in which the factor that suppresses decay bacteria is most often acetic acid. The composition of the workpiece necessarily includes vinegar (sometimes wine or lemon 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 pepper.

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, introduce aromatic additive is not prohibited.

Technology

Sterilization. Wash the jars together and the lids with laundry soap, you can use soda, sterilize the containers for steam bath, in the oven or otherwise. Pour boiling water over the lids or boil for 10-15 minutes.
Preparation. Mushrooms must be prepared before marinating: cleaned of debris, rinsed with running water. Sometimes culinary experts advise removing the legs from the mushrooms, 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 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. Can you make mushroom winter salad, 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.
Share in vegetable marinade boiled mushrooms, 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 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. The preparation is made without pre-cooking 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 the chef Konstantin Ivlev and serve the preparation seasoned with fresh onion and dill. Or you can use three ideas and provide mushrooms with a non-standard culinary “frame”.

Salad

Cut boiled into cubes chicken breast(200 g), champignons (200 g), ham (200 g) and bell 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 excess fluid evaporate, 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.
Enter required amount salt and pepper, take thyme out of the bowl.
In a separate frying pan, fry two tablespoons of flour in two tablespoons butter stirring constantly to avoid the formation of 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 processed parmesan, salt, pepper and nutmeg 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 tomato paste or ketchup.
Lay out the cut around the perimeter of the workpiece thin slices tomato, the next layer - 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 long time, the proportions of the marinade should not be changed: the product can quickly deteriorate.

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 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 ready dish, possess excellent taste. jars will help out the hostess when you need to quickly serve a cold appetizer to the table, but there is no time for cooking diner few.

So, how to make pickled champignons at home, what recipes are quick and easy to use for cooking mushroom homemade for the winter in banks? 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 the store or for free along with forest gifts In the woods.

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 champignons remain white, preserve their natural color during the winter. White color and clear marinade.

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.
Cooking recipes home recipe for the winter, boil raw champignons, but, in addition to traditional recipes, there are options for pickling 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, with salt and sugar, so that the champignons do not darken, turn out to be strong and safe to eat after home cooking with sterilization and without sterilization.

Pickled Champignon Recipes

Closing champignons for the winter in jars, quickly and without special trouble you can cook your favorite dishes at home, tastier and safer than from store-bought preservation in glass and metal jars.

Stock up for the future delicious preparations at home is healthy and cheaper for the family budget. Festive salad easy and simple to make for yourself and guests by opening a jar of canned mushrooms.

Pickled champignon recipes are different, but they have one thing in common important rule- needed for cooking mushroom preservation. For this empty glass container must be thoroughly washed and be sure to sterilize in any convenient way.

Fast cooking method

Classic recipe for marinated champignons fast food no oil, no garlic, no onion added.

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 instant 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 peppers Chile - to taste; celery greens - to taste; onion - 1 head.

The components of the marinade: water - 1 liter; regular 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. IN glass jar Lay the greens in layers, mushrooms and bell peppers on top of the greens. Upper layer- 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 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; nutmeg ground nut- 0.5 tbsp; black peppercorns - 15 pcs.

Marinating forest champignons. Boil the peeled mushrooms for 5 minutes and pour into a colander with water. Pour 1 liter into a separate saucepan pure water. 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 champignon pickling recipe is designed for 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 pickled in wine, usually for long-term storage 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. IN hot water Stir salt and sugar, 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; salt coarse grinding- 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.

IN cold water Add all the ingredients and mushrooms, 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 in the refrigerator.

Marinated champignons for the winter with mustard seeds

With mustard, pickled champignons are tasty, firm and spicy. Mustard seed added to the marinade gives special taste. mushroom snack from whole mushrooms festive table will make the guests appetite and will 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, removing from the marinade, you can string on skewers and fry 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

With carrots, pickled champignons get sweet taste, try to prepare mushrooms in combination with vegetables - 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 in hot water sugar, salt and vinegar. 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 low calorie meal. Mushrooms have fine taste and are used in cooking recipes as an appetizer and a delicious crunchy component to 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.