Gala dinner, a fun feast with friends, family dinner- strong arguments in favor of the ability to pickle champignons at home. Mushrooms act as both a snack and a separate dish.

Champignons do not require any hassle when marinating at home, they 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 cold snack with onions and dill. Mushrooms are the central ingredient of Russian and French cuisine: julienne, Polyanka salad, pie from yeast dough.

Calorie content of canned champignons

Champignons – low calorie protein product, for this reason they are recommended for athletes, people and people suffering from protein deficiency. It is important to note that protein plant origin absorbed worse than animal.

Average of the data nutritional value 100 grams of pickled champignons is indicated 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 laurel notes in the aroma.

The yield of the finished product is 1 liter.

Ingredients:

• Fresh champignons small size– 1.5 kg;
• Water – 2 liters;
• Bite 9% – 150 ml;
• Table salt – 2 tbsp. l.;
• Granulated sugar– 2 tbsp. l.;
• Black peppercorns – 5 pcs.;
• Bay leaf – 3 pcs.

Preparation:

1. Rinse the mushrooms as thoroughly as possible with warm running water to remove any remaining soil, mucus, or insects, then place them on a waffle towel in one layer to dry.
2. Boil water in a saucepan. Add salt, sugar, pepper and bay. After 3 minutes, pour in vinegar. He gives sour taste, so its quantity is selected accordingly taste preferences, but not less than specified in the recipe.
3. Throw dried mushrooms into boiling water high fire water with spices. When the water boils again, reduce the heat and cook for at least 1 hour. During the cooking process, the mushrooms acquire a yellowish tint and release juice.
4. To preserve, distribute the hot mushrooms along with the marinade into sterile glass jars and seal them with a lid.

Video recipe

Preparing champignons for the winter is distinguished by the length of time the mushrooms remain in the marinade, which ensures the full development of the taste qualities of each ingredient.

Instant marinated champignons

Cooking according to quick recipe eliminates canning, which ensures the freshness of the snack and minimal destruction useful microelements.

Ingredients:

• Fresh small champignons – 500 g;
• Refined vegetable oil – 90 g;
• Vinegar 9% – 90 g;
• Onion – 1 head;
• Bay leaf – 3 pcs.;
• Cloves – 5 pcs.;
• Garlic – 3 cloves;
• Allspice peas – 5 pcs.;
• Ground coriander – 0.5 tsp;
• Table salt – 2 tsp;
• Sugar – 1 tbsp. l.

Preparation:

1. Wash the mushrooms as thoroughly as possible with warm running water to remove any remaining soil, mucus, or insects.
2. Fry the champignons in a preheated dry frying pan over medium heat for 5 minutes. The juice should come out.
3. Cut the onion into thin half rings, garlic into slices.
4. In a separate container, mix the ingredients for the marinade: olive oil, vinegar and all the spices.
5. After 5 minutes from the start of frying, add onion, garlic and marinade to the pan. Cover the pan with a lid, reduce heat and cook for 10 minutes. Stir twice.
6. Place the mushrooms with the marinade in a deep glass bowl and let cool.
7. Ready.

Video cooking

Ready dish Store in the refrigerator in a closed container for 10 days.

How to pickle champignons in jars - a simple recipe

Salted champignons differ from pickled champignons by the absence of vinegar in the recipe, and therefore are a dietary food suitable for people with disorders of the gastrointestinal tract.

Ingredients:

• Fresh champignons – 2 kg;
• Onions – 3 heads;
• Table salt – 4 tbsp. l. (120 g);
• Mustard seeds – 1.5 tbsp. l.;
• Bay leaf – 5 pcs.;
• Allspice peas – 10 pcs.

Preparation:

1. Wash the mushrooms as thoroughly as possible with warm running water to remove any remaining soil, mucus, or 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.
2. Reduce heat to medium and simmer for 7 minutes. Place the mushrooms in a colander and let the water drain. Cut the onion into thin rings.
3. Place onions, peppers and washed bay leaves in sterilized glass jars.
4. Add champignons to the jars, sprinkling each layer with salt.
5. Pour hot boiled water, seal tightly with a lid.
6. Wrapping them in a blanket, place the jars upside down in a cool, dark place.

Despite its simplicity, the recipe is piquant - it contains mustard seed, which enhances golden color snacks and highlighting original taste champignons.

How to marinate champignons for barbecue

There is a peculiarity in preparing shish kebab with champignons: if done incorrectly, the mushroom juice evaporates, and the champignons become dry and tough. The secret lies in the marinade, which preserves the texture and juiciness of the mushrooms.

1. Wash the champignons thoroughly, cut off the skin from the cap, and dry.
2. Place in a deep saucepan, add salt and pepper to taste, and mayonnaise to cover the surface of each mushroom.
3. Cover the pan with a lid and leave for 3 hours. During this time, stir 4 times.
4. Place the champignons on skewers and fry over coals for 7 minutes.

What can you cook with canned champignons?

There are 3 ways to use canned champignons:

1. As a side dish.
2. Like a snack.
3. In salads and other dishes.

The first method involves champignons as an additional side dish for meat and poultry dishes. However, they are combined with potatoes and served chilled to add juiciness to the entire dish and create a refreshing temperature contrast.

They are served as an appetizer alcoholic drinks(eg vodka) and in antipasti dishes to whet the appetite. In this case, fresh or pickled onions and dill are added to the champignons.

Description

Marinated champignons, closed for the winter, already for a long time are one of the favorite dishes of many people around the world. Prepared according to our recipe at home, they can’t help but captivate their exquisite taste And spicy aroma. The beauty of such mushrooms is that they can be stored for quite some time. long time, although this is unlikely, because the champignons are so tasty that they are eaten in the very first week after pickling, and often there is nothing left for the winter.

The calorie content of this product is quite low, although this often depends on the amount of spices and seasonings you add. In general, one hundred grams of pickled mushrooms contain only 41 kcal. Therefore, this dish is ideal for those who dream of slim figure and carefully plans his diet.

Marinated champignon mushrooms go well with meat and fish, they can easily be added to all kinds of salads, either whole or in slices, and they can also be eaten on their own, seasoned with fresh herbs and vegetable oil.

This dish has been very popular for quite a long time. Today on the shelves of shops and supermarkets you can find hundreds variety of mushrooms, closed in large glass jars or small tin jars (or vice versa). Assortment of pickled and canned mushrooms more than great. But here everyone understands that champignons marinated in homemade recipe for the winter, much tastier and healthier! In addition, you may come across expired goods in stores, and consuming them can cause a lot of undesirable consequences. Therefore, preparing such a delicious dish at home is much safer and cheaper. And having closed the champignons for the winter, you will know that at any time you can open a jar of fragrant mushrooms and conquer your guests with them. Making such winter preparations is not at all difficult. Just carefully read the recommendations of our recipe with step by step photos– and preparing unsurpassed pickled champignons will no longer be a mystery for you!

Ingredients

• 
  (1.5 kg)
• 
  (2 l)
• 
  (200 ml)
• 
  (2 tbsp.)
• 
  (2 tbsp.)

Champignons are the most common type of mushroom. They are grown at home, so it is not necessary to go into the forest for a “quiet” hunt. In addition, this variety is completely harmless and affordable. The mushroom itself is very clean - it grows only in rotten wood or sawdust. There is no need to use many cleaning methods: remove the skin, rinse several times.

Champignons are used in any form to prepare many dishes. They are fried, boiled, dried and pickled. Marinated champignons are considered especially tasty. instant cooking at home. Ways to marinate champignons at home - great amount, everyone can choose the one that suits them.

Also on our website you can find recipes that your whole family will enjoy.

1. Mushrooms of any size and age are suitable for pickling, the main thing is that the plant exudes a pleasant forest smell. If the specimens do not smell at all, then it is better not to use them for pickling. Such champignons are not soaked in brine during the cooking process, and therefore remain tasteless.
2. The plant can be pickled whole or pre-cut into pieces. This will not deteriorate its taste at all. The main thing is that all the pieces are the same size. Champignons should be thoroughly washed to remove dirt. The skin can be left on or removed before marinating. Champignons are combined with almost all spices, vegetables and herbs.

Recipe for pickled champignons for the winter

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

Main components:

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

Recipe for quick marinated champignons:

1. First the pepper is prepared. The vegetable is peeled and washed to remove all the seeds that are bitter. Then the product is cut into strips - the strips should be thin and not too long.
2. Vegetable oil is heated in a frying pan, into which the pepper is poured for frying. When the vegetable becomes soft, but does not turn into mush, it can be removed from the heat.
3. The champignons need to be cleaned and washed. There is no need to cut them for cooking - they are cooked whole. Afterwards they are placed in a pan with water, salt and citric acid, where they are boiled for 15 minutes.
4. The water is drained from the mushrooms, and they themselves should drain of moisture. At this time, the marinade is being prepared.
5. The marinade consists of water (approximately half a glass of liquid), this includes herbs, squeezed half a lemon, salt, sugar and garlic. All ingredients are finely chopped and mixed until smooth.
6. The cooled champignons are placed in glass containers along with pepper.
7. Mushrooms should remain in the marinade for approximately one day. They should settle in a cool, dark place.
8. Finished product Can be served for instant consumption. The taste of the marinade can be enhanced by additionally adding vegetable oil to small quantity. Using this recipe, you can marinate mushrooms and use them in salad.

After reading the recipes on our site, you can also prepare others. delicious preparations, such as and .

Recipe for marinated champignons at home

Home-style pickled mushrooms have a salty and spicy harmonious taste, which allows you to use champignons as independent snack, as an ingredient for salads, stews, stewing and frying with potatoes. This is a standard and simple method of pickling champignons, which has an original but distinct taste and smell.

Components:

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

Delicious marinated champignons at home:

1. For this recipe, you need to choose miniature mushrooms, since large ones will have to be cut, and this will spoil the appearance of the product.
2. Rinse the champignons well; no need to remove the film. Pour the finished product with water and place it on medium heat, where they should boil for 10 minutes. After this, the broth is drained, and the mushrooms are poured into a colander.
3. While the mushrooms are settling, the marinade is being prepared.
4. Add sugar, salt and chopped onion into rings, crushed garlic, coriander and Bay leaf. Boil the marinade for 1 minute over medium heat. After boiling, remove the marinade from the heat, and then pour in vinegar and vegetable oil. When the contents have cooled a little more, add the chili pepper, cut into small slices.
5. Pour pre-boiled mushrooms with chilled marinade. It is best if you carry out the procedure in a bank. The product must infuse for 12 hours in a cold place. Close the container with a plastic lid.
6. Such champignons do not last long - about two weeks. Using such a product it is possible to make many dishes. The shish kebab appetizer is especially popular - mushrooms are strung alternately with onions on skewers.

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

Homemade marinated champignon mushrooms

This method has many positive factors. Such products can be consumed at any time. Even immediately after marinating. The champignons turn out spicy and juicy.

Components:

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

How to quickly marinate champignons at home:

1. Rinse the mushrooms well to remove dirt and sand under running water. Cut them all into small pieces of the same size.
2. Boil the prepared product for 30 minutes. You can't add salt.
3. The preparation of the marinade is as follows: mix salt, sugar and other spices in 1.5 glasses of water. It is also added here vinegar essence and refined oil. Boil the contents for five minutes.
4. The champignons are placed in jars. If mushrooms are pickled for the winter, then the glass containers need to be sterilized, and the same should be done with the lids.
5. The jars along with the brine are laid out in jars and then sealed with lids.
6. The finished product should be stored in a cool, dark place.

Champignons marinated according to this recipe are suitable for everyone without exception. The mushrooms remain whole and well salted. This way they can be stored for any period of time without spoiling.

How to quickly pickle champignons at home

Very fast and quality recipe pickling mushrooms will be a godsend when guests are practically on the doorstep. This method is very simple, and the mushrooms turn out as if they had been pickled a long time before serving.

Ingredients:

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

How to pickle champignon mushrooms at home:

1. Prepare the mushrooms. Cut each mushroom into small pieces, which will be marinated in brine.
2. Pour water into a saucepan, add refined vegetable oil, vinegar, sugar, salt and spices for Korean carrots. Bring everything to a boil and only then add the mushrooms.
3. The contents of the container should boil for 20 minutes.
4. Transfer the cooled mushrooms into jars, then press the contents of the containers for one hour.
5. Within an hour, the product is completely infused; it can be served mixed with Korean carrots, after sprinkling the dish with lemon juice. The onion is also finely chopped here.
6. The combination of Korean carrots and mushrooms is ideally combined as an appetizer. Moreover, the carrot decoration is original in its use. The piquant unique taste and smell attracts true gourmets.

Marinated champignons are a very tasty recipe

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

Main components:

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

Marinated champignons step by step recipe with pictures:

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

This recipe allows you to eat the mushrooms immediately after marinating. You can season them with any spices and oils; you can even use vinegar.

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

For lovers winter preparations Our collection of recipes also includes one, which can serve as a separate dish or be used for preparing salads.

Who would refuse salted or pickled mushrooms, displayed on the table in the place of honor? There are few such people. Russians' love for this forest snack is limitless. Here is the process itself: “go and collect” and the sacred ceremony after the “quiet hunt” in the kitchen with the contents of the basket. Many housewives try to prepare champignons for the winter because they are easier both in terms of collection and in the canning process itself. It’s worth listening to the advice of experienced mushroom pickers and seeing how to properly and tasty stock up on champignons for the winter.

Many housewives try to prepare champignons for the winter because they are easier both in terms of harvesting and in the canning process itself.

Champignons for the winter: how to deliciously salt them at home without much effort

The technology for preparing champignons has been perfected by culinary masters for many days. Therefore, amateur performance is of no use here. There is a recipe - and you need to follow it to get a result worthy of your work at home.

Recipe:

• mushrooms - 1 kg;
• garlic - 0.04 kg;
• salt - 0.09 kg;
• chili pepper - 0.05 kg;
• black peppercorns - 0.003 kg;
• "Oleina" - 0.12 l.

Technology:

1. Process the champignons: wash thoroughly with flour, dry. Leave small ones whole, cut large ones into halves or quarters.
2. Place the prepared mushrooms in a large saucepan. Add salt. Mix.
3. Process the onion: wash. Peel off the husks. Cut into half strips.
4. Process garlic and pepper and wash. Cut into half strips.
5. Place the prepared ingredients in layers in a pre-prepared, well-washed plastic bucket with a lid: first the champignons, then the onions, garlic and peppers. And so on until the components come to an end.
6. Lightly compact the stored products with your hand. Sprinkle pepper on top. Pour in vegetable oil.
7. Seal the filled bucket with a lid. Place in the refrigerator for 24 hours. Let the workpiece stand for a day.

This is how you quickly and deliciously pickle your favorite winter snack.

Marinated champignons for the winter (video)

Instant champignons for the winter: a step-by-step recipe for gourmets

Here's another one interesting recipe, also taking away minimal amount time for the housewife who needs to quickly salt the mushrooms.

Recipe:

• champignons - 1 kg;
• water - 0.5 l;
• salt - 0.05 kg;
• sugar - 0.03 kg;
• vinegar - 0.12 l;
• Jamaican peppercorns - 0.01 kg;
• bay leaf - 0.002 kg.

The recipe is suitable for those housewives who want to pickle mushrooms as quickly as possible

Technology:

1. Initially, the filling is prepared: place a container of water on the fire. Add salt, sugar, pepper, bay leaf. Boil. Add vinegar. Mix. Remove from stove, cool.
2. Rinse the champignons thoroughly (preferably with flour). Clean if necessary. Transfer the prepared mushrooms to a suitable container. Pour in water. Bring to a boil and keep for a quarter of an hour. Remove from heat. Drain the liquid. Cool the mushrooms a little.
3. The day before, fill sterilized containers with mushrooms. Fill with filling and seal. Cool and refrigerate. After 24 hours, mushrooms canned in this way can be eaten.

Washing mushrooms with flour gives a greater cleanliness effect than regular washing with water. Flour, as a light abrasive, will remove small particles of dirt that simply water will not remove.

How to pickle champignons in jars for the winter for the whole family

Champignons perfectly absorb the aroma of spices, so to marinate them, you don’t need a large set of third-party additives. The only thing that gives a very interesting and unusual taste- This is cinnamon and juniper berry.

Recipe:

• champignons - 1 kg;
• water - 1 l;
• sugar - 0.06 kg;
• garlic - 0.015 kg;
• salt - 0.06 kg;
• cinnamon - 0.001 kg;
• juniper berry - 0.003 kg;
• bay leaf - 0.001 kg;
• vinegar - 0.05 l.

Champignons perfectly absorb the aroma of spices, so to marinate them, you don’t need a large set of third-party additives

Technology:

1. Rinse mushrooms in running water. If the mushrooms are greenhouse, then treating them with a wet sponge will be enough. It is better to wash forest ones more thoroughly. There is no need to cut small mushrooms - leave them whole. Larger ones must be cut into quarters or halves.
2. Pour 3 liters of water into a prepared deep saucepan. Boil it.
3. Place champignons in boiling water. Keep on moderate heat without closing the lid for a quarter of an hour.
4. After this, transfer the mushrooms to a colander so that the liquid drains completely.
5. Place thinly sliced ​​garlic into washed and sterilized jars.
6. Preparation of the filling: add sugar, bay leaf, and peppercorns to a liter of water. Add salt and boil.
7. After boiling, transfer the prepared champignons to the marinade. Boil at a minimum boil for a quarter of an hour. There is no need to remove the foam during cooking - it will “go away” in a few minutes.
8. Remove the finished mushrooms with a slotted spoon. Transfer them to previously prepared sterilized containers, on the bottom of which garlic cloves are pre-laid.
9. After all the champignons are placed in the jars, add the marinade and a dose of vinegar (under the lid).
10. Seal the jars with sterilized lids. Place it upside down. Wrap in a warm cloth so that the workpiece cools slowly.

The cooking process does not take much time, as can be seen from the technology. Salting mushrooms in this way is simple, and the result will please you. spicy taste with a slight note of juniper.

If you follow the advice on successful pickling, then the mushroom dish will be incredibly tasty

• for pickling, it is better to choose mushrooms of the same size (medium or small) so that they are salted at the same time and the aesthetic component is not compromised;
• do not shift or overuse spices: champignons, like mushrooms in general, absorb third-party flavors instantly, losing their unique aroma;
• It is not necessary to boil the mushrooms for a long time: just keep them in boiling water for five minutes, remove from the heat and leave in the same water under the lid for an hour;
• If oil appears somewhere in the recipe, then never use unrefined oil - it will ruin the taste.

Champignons for the winter: cold canning of mushrooms

You don’t always want to bother with the stove, preparing a marinade, but you need to pickle the mushrooms. Excellent salted mushrooms are obtained by salting them cold.

Recipe:

• champignons - 0.5 kg;
• - 0.15 kg;
• garlic - 0.02 kg;
• salt - 0.045 kg;
• chili pepper flakes - 0.003 kg;
• vegetable oil - 0.06 l.

Excellent salted mushrooms are obtained if you salt them cold

Technology:

1. Wash the mushrooms, place on a kitchen towel and dry. Cut large mushrooms into halves or quarters, leave small and medium ones whole. Do not separate the knives.
2. Place the prepared champignons into a large container. Sprinkle with salt.
3. Wash the onion and remove the peel. Chop into thin half rings.
4. Process the garlic, cut the cloves thinly across.
5. Salting is best done in a plastic bucket or container with high walls. Place all the ingredients in a selected container in layers: mushrooms, onions on the surface of the mushrooms, then garlic, sprinkled with chili flakes.
6. Lightly press the mushroom mass with your hands and continue laying out the ingredients in layers until they run out. Press each layer a little with your hands.
7. Once the container is filled, close it tightly with the lid. Leave at kitchen temperature for an hour. Then open the container and drain the excess brine. Place the champignons in jars in the refrigerator for a day.

After a day, the mushrooms can be eaten.

When salting, each layer of ingredients placed in a container can be sprinkled with a small amount of refined oil - this will make the mushrooms tastier and more tender.

Champignons marinated for the winter (savory)

Mushrooms prepared according to this recipe will not only be self-sufficient delicious snack, but also an excellent component for many salads.

Recipe:

• champignons - 1 kg;
• rock salt - 0.06 kg;
• blackcurrant leaves - 0.005 kg;
• black peppercorns - 0.002 kg;
• clove buds - 0.001 kg;
• bay leaf - 0.001 kg;
• umbrella dill - 2 inflorescences.

Technology:

1. For pickling, you should choose mushrooms of the same size. Small ones will be ideal.
2. Take volumetric enamel pan, pour water into it. Water calculation: for 1 kg of product - 0.125 liters of water + 0.06 kg of salt. Boil water with salt. Place champignons in water. Cook for a quarter of an hour. Stir occasionally and skim off the foam.
3. After the mushrooms sink to the bottom of the container, add spices to the filling. After preparing the brine, use a slotted spoon to transfer the mushrooms into a wide enamel bowl so that the champignons cool faster. Do not pour out the liquid.
4. When the mushrooms have cooled, pack them into sterilized containers (0.5 liter jars are ideal), pressing lightly. Pour the filling into the jars so that it completely covers the contents. Roll up the jars and refrigerate.

In order for the mushrooms to be salted perfectly, you need to keep them for at least 50 days. Storage: cellar, basement, refrigerator.

Every housewife champignon pickling recipe is done in its own way, adding or removing this or that spice, changing the technology... Therefore, it is difficult to find champignons marinated at home with absolutely identical taste qualities: for some they are more pungent, for others they prefer a sour taste, making them more concentrated vinegar filling; and those who do not use vinegar at all marinate mushrooms in a gentle salad marinade. By using the following recipes preparing marinated champignons will certainly turn out extremely tasty.

A simple recipe for quick pickling of champignons

Marinated mushrooms with spices will be an excellent addition to winter table. To make them you need:

- 2 cloves of garlic,
- 1 tsp. salt,
- 1 tsp. Sahara,
- 50 ml 9% vinegar,
- 1 bay leaf,
- 1 tsp. dill seeds,
- 1 tsp. seeds white mustard,
- 10 black peppercorns.

For preparation, fresh white champignons are taken, without dark barrels. It is advisable to select medium-sized mushrooms, with caps about 2-3 cm in diameter. But if there are still large champignons, then you need to cut them in half or quarters. Selected mushrooms are washed under cold running water and the stems are lightly trimmed. 0.7 liters of water is poured into the pan, brought to a boil and mushrooms are placed in it, which are boiled for 10-12 minutes. After this, the champignons are placed in a colander to drain the water. You can leave the mushroom decoction, since it is recommended to prepare a marinade based on it (but this is at the discretion of the cook), but then prepared mushrooms They will darken and won’t look as appetizing.

Next, the marinade is prepared. 0.5 liters of water is poured into a separate bowl and brought to a boil. Spices, except garlic and vinegar, are poured into the water. When the water boils, add mushrooms to it and cook at a low simmer for about 20 minutes.

To the bottom of the clean glass jars lay down the garlic, cut into thin slices. Mushrooms caught with a slotted spoon are placed directly into jars with garlic, poured with the marinade in which they were boiled, and vinegar is poured into it. The jars are covered with lids and left to cool to room temperature. Already cooled jars of mushrooms are put into the refrigerator. You can try pickled mushrooms after a day. When serving them, sprinkle them with chopped green onions or rings onions, and also it would not be superfluous fresh dill. For aroma, pour 2-3 tbsp over the mushrooms. unrefined sunflower oil.

If the recipe " Quick marinating of champignons“It is intended to be stored for a long time (throughout the winter) and without a refrigerator, then the jars and lids should be sterilized before adding mushrooms, and then, after rolling up the workpiece with pickled champignons, wrap the jars in a blanket for slow cooling. You should also increase the amount of vinegar added to 60 ml.

Recipe for “Marinating champignons at home with hot peppers”

To prepare spicy pickled mushrooms you will need:
- 1 kg of champignons,
- 1 onion,
- ? spicy pod red pepper,
- 1 tbsp. salt and sugar,
- 4 tbsp. table vinegar,
- 3-4 cloves of garlic,
- cloves and bay leaf,
- greenery.

Champignons for pickling are prepared as follows. Fresh mushrooms washed in cold water; ice cream is left to thaw for several hours at room temperature and also washed. Small mushrooms are pickled whole; larger ones are cut into manageable pieces. If desired, you can separate the caps from the stems and marinate them separately. Prepared champignons are folded into large saucepan and are poured cold water. 1 tbsp is also added there. vinegar or suitably diluted vinegar essence and 2-3 peas of black pepper. Mushrooms are brought to a boil. Then the fire is reduced and the water is salted. When cooking champignons, remove the foam from them. Cooking time for mushrooms is approximately 15-20 minutes. After this, the mushrooms are removed and cooled.

Then the marinade is made. Red hot peppers finely chopped. Garlic and onion are peeled and chopped. Place hot peppers, garlic and onions in a bowl, add salt, sugar, ground black pepper and add vinegar. Fresh herbs It is also finely chopped and poured onto the vegetables. Cooled mushrooms are mixed with the prepared marinade. The dishes are covered with a lid and left to marinate for several hours.

But such mushrooms are not stored for long; It is advisable to consume them immediately after preparation or store them in the refrigerator for up to 2 weeks. For long-term storage, add 250 ml of water to the marinade, heat it over medium heat, add mushrooms and cook for 5 minutes. Jars and lids must be sterilized and then dried. The champignons with the marinade are placed in jars, cloves and bay leaves are added to them, and the jars are tightly closed. The workpiece is stored " Marinating champignon mushrooms"in a cold place.

Recipe quick marinating champignons “raw food style” (without vinegar, salt and sugar)
Although the recipe does not contain the main ingredients for pickling: vinegar, salt and sugar, the proposed marinade still creates a familiar pickled taste. Products for this recipe the following are needed:
- 0.5 kg fresh champignons,
- 1-2 cloves of garlic,
- 1 medium onion,
- juice of half a lemon,
- 1 tbsp. olive oil,
- ? tsp sea ​​salt,
- black pepper to taste.

First, the mushrooms are prepared. The champignons are washed in cold water and placed in a colander or on a paper kitchen towel to dry. Afterwards, the mushrooms are cut into thin slices and placed in a deep pan or bowl. For the marinade, the juice of half a lemon is mixed with olive oil, sea ​​salt and pepper. The garlic is peeled, pressed through a garlic press and added to the marinade. But garlic is not a necessary ingredient for the marinade. The onion is cut into thin rings or half rings and poured into the mushrooms, which are poured with the prepared marinade. The champignons are carefully mixed and put into the refrigerator for a couple of hours to soak in spices.