How to cook pickled champignons at home

Making pickled champignons at home is very simple and affordable. They will turn out several times cheaper than the store ones, and you can make the taste whatever you want. If tomorrow you are planning a salad with mushrooms or want to put a snack on the table, then start preparing mushrooms today.

Choose the size of the mushrooms depending on the purpose for which they are being prepared. Small mushrooms look more interesting as a snack, but large ones can also be used. They are perfect for salads - they still need to be cut. To prepare the mushrooms, you can wash and dry them with a towel, or you can simply peel them with a knife.


How to cook pickled champignons at home


Let's start by making the marinade. To do this, you need to take a small pan, which will fit half a kilogram of mushrooms. Pour in all the ingredients for the marinade. You can not chop the garlic, but simply crush it with a knife.

Pour in 100 ml of water and vinegar.

We put on fire and bring this mixture to a boil.

Since my champignons are large, I cut them into 4 parts. We leave the small ones intact.

We send the prepared mushrooms to a saucepan with boiling marinade. I got a full saucepan, but after a few minutes the mushrooms will settle.

Cover with a lid. Cook for 5 minutes. You can mix it once or twice.

Remove the marinated champignons from the heat and let them cool completely.

Then we transfer it to a container convenient for you. Best of all, in my opinion, a glass jar with a volume of 0.5-0.6 liters is suitable. We tighten the lid tightly and put the half-finished mushrooms in the refrigerator. They will stand there for a day. After that, the appetizer can be considered completely ready. During this time, the mushrooms will be well marinated and will be very tasty.

This pickled champignon recipe comes in handy many times. After all, it is not always possible to buy mushrooms in the store, especially if you need a lot of mushrooms at once. Therefore, dear hostesses, take note of this recipe.

Pickled mushrooms with garlic are ideal for preparing different salads. They are also a good decoration for the festive table. Add the mushrooms with onions and vegetable oil, garnish with herbs and watch how quickly this adorable appetizer disappears from the table.

Pickled mushrooms with onions

The main advantage of this recipe is that pickled mushrooms with onions will be ready in just 30 minutes. They will turn out to be very aromatic with a pronounced taste. You can serve these mushrooms as a snack or as a vegetarian main course (for example, along with potatoes).

The recipe contains table vinegar, but according to your taste, you can replace it with white wine or apple cider vinegar, as well as a mixture of them. The taste of the marinade will become much softer.

Ingredients:

  • Champignons - 500 g;
  • Onions - 1 medium onion;
  • Table vinegar 9% - 2 tablespoons;
  • Vegetable oil - 2 tablespoons;
  • Sugar - 1 tsp;
  • Salt - ½ tsp

Preparation:

  1. Select fresh mushrooms. It is better to use those that have no damage and have a uniform white color. Of course, darkened champignons will also make an appetizer, but its aesthetic qualities will suffer.
  2. Now the selected mushrooms must be thoroughly rinsed and the bases of the legs trimmed from them, if necessary. Chop large mushrooms as you like. Very small ones can be left intact.
  3. Bring salted water to a boil and boil the prepared mushrooms in it for 3-5 minutes. Then we put them on a coarse sieve or colander and leave to stand so that all the water is glass.
  4. Peel the onion and cut into thin half rings. You can use regular onions or experiment with different salad varieties.
  5. Mix salt, sugar, oil and vinegar thoroughly. If desired, you can add spices to the marinade - coriander, cloves, nutmeg, black and allspice will perfectly complement the taste of the future snack. Be sure to try the ready-made marinade. You may want to add more sugar, salt, or a few drops of lemon juice to it.
  6. Place the mushrooms and chopped onions in a deep bowl or glass jar, fill with the marinade brought to taste and leave to stand for at least half an hour. This time will be enough for the mushrooms to soak properly. But, if time permits, it is better to leave them to stand longer - overnight or for a whole day. Then the taste will be more intense.
  7. Store the finished snack, covered in the refrigerator.

How to pickle mushrooms with bell pepper

Pickled mushrooms with bell pepper are not just a delicious snack. This is a unique aroma and bright decoration on any table. It is best to use peppers of different colors - red, yellow, orange. But if there is no such possibility, then one species will be enough. The snack will still make a splash at the table.

Ingredients:

  • Champignons - 1 kg;
  • Bell peppers - 4 pcs.;
  • Garlic - 5 cloves;
  • Lemon - 1 pc.;
  • Sugar - 4 tablespoons;
  • Salt - 2 tsp;
  • Citric acid - 1 tsp;
  • Vegetable oil - 4-5 tablespoons;
  • Greens.

Preparation:

  1. Wash the peppers, peel and cut the pulp nicely. Choose the shape you want - thin straws, squares or half rings. Fry them in a little oil until soft (about 5-6 minutes).
  2. Select mushrooms suitable for pickling. Wash them, trim the legs and, if necessary, clean them. Cut large mushrooms in half or in quarters. Small ones can be left intact. Boil them in water for 10 minutes, add salt and citric acid beforehand. Then put the mushrooms in a colander and let the water drain.
  3. Prepare the marinade: squeeze the juice from one large lemon, chop the garlic using a special press, finely chop the greens. Combine everything together in a jar or deep bowl, add sugar and salt there, mix.
  4. Put boiled mushrooms and sauteed peppers in a bowl with marinade, mix everything very thoroughly. Cover the dishes and place them in the cold for a day (as much as possible).
  5. Serve mushrooms with pepper - it will also marinate and become very tasty.
Spicy champignons with French mustard

These mushrooms will definitely appeal to spicy lovers, as the mustard taste will be clearly felt in the appetizer. French mustard has a pungent aroma and, moreover, looks beautiful as it has a grainy texture. It is these multi-colored mustard seeds that will give the mushrooms a pleasant appearance. But if you want a spicier appetizer, or you just don't have French mustard, you can replace it with any other. Then adjust the amount to your liking.

Ingredients:

  • Champignons - 0.5 kg;
  • Garlic - 2-3 cloves;
  • Vegetable oil - 3 tablespoons + a little for frying;
  • French mustard - 2-3 tablespoons;
  • Vinegar - 1 tsp;
  • Greens;
  • A pinch of salt.

Preparation:

  1. Wash the mushrooms thoroughly, peel and, if necessary, cut. Small mushrooms can be left intact. Fry them for several minutes over high heat until the liquid evaporates. This is best done in a dry skillet or with very little oil.
  2. While the mushrooms are fried, finely chop the garlic and herbs. Dill or parsley is suitable, as well as more savory types - cilantro, basil, celery.
  3. Place the fried mushrooms and herbs with garlic in a deep bowl, salt everything.
  4. To make a marinade: mix mustard with vinegar and vegetable oil using a whisk or a regular fork. Pour mushrooms with this marinade and thoroughly mix all the ingredients together. Leave in a cool place for 6-7 hours. Then remove the sample. Add more salt if necessary and serve.

  • According to these recipes, you can cook not only champignons, but also oyster mushrooms or honey mushrooms. Boil mushrooms in two waters for 1.5 hours.
  • When boiling mushrooms for pickling, add a few bay leaves or a sprig of rosemary to them, if desired. They will give their flavor to the product.
  • Ready-made pickled mushrooms can be stored in the refrigerator for several days. To extend their shelf life, pour a spoonful of boiling sunflower oil into a jar of uneaten mushrooms and seal it tightly. Then its contents will remain in the refrigerator for a little longer.