Very often, the abundance of canned food in stores is not very and pleased, as we are already aware of the dangers that they can carry with them. Let's make you will prepare all of us favorite pickled champignons - fast preparations for the family table and for the winter - for salads and mains. Billets at home give a sense of confidence in the quality and safety of products, because we know exactly that there is no chemistry!

Champignons are useful and delicious mushrooms, moreover, in a fresh form, they are available at any time of the year and have a low cost. Why buy mushroom canned food in motionless prices if we can independently pick up champignons in your own kitchen? Let's proceed?

Basic rules for marinating champignons

• The most delicious marinated champignons are small.
• If you decide to prepare marinated champignons quickly, then choose young and minor mushrooms.
• Hats of young champignopers should fit tightly to the legs - then the product will retain engine crustivity and density.
• Large mushrooms can also be chopped, but not for the winter, and I immediately use. In this case, they should be cut into four or two parts.
• Before cooking, mushrooms should not be mashed. It is enough to clean them with a knife from pollution (if any), slightly cut the legs (if necessary) and slip under the jet of water. Otherwise, the product will brake moisture and lose in aroma and taste.
• Before making champignons for the winter, they need to peak them in the salted (2 tbsp. Stone salt on 1 liter of water) water for a quarter of an hour or 20 minutes from the moment of re-boiling. If the recipe implies boiling directly in the marinade, then follow this method of boiling.
• Do not use metal covers for canning mushrooms - harvest special covers from dense plastics.
• Store marinated champignons whose recipes can be very different, follows no more than 1 year.

How to quickly pick up champignons

Ingredients

• - 1 kg (small) + -
• - Third glasses + -
• - 4 glasses + -
• - 10 Mozens + -
• Carnation - 5 buds + -
• - 2 h. L. + -
• - 2 leafs + -
• — 1 tbsp. Spoon with horseback+ -

Cooking

This quick recipe will give you true pleasure, both in the process of preparation and during meals.

1. Champignons are screwed down with a knife or brush and rinse in a colander under a jet of water, stirring free hand.
2. We are preparing marinade: in the enameled saucepan, we pour water and vinegar, salt, spices and sugar. We are waiting for boiling, we lower the prepared mushrooms in the boiling marinade and waiting for the boil. We remove the appearing foam and cook for 10-15 minutes on a small fire, stirring.
3. Now our task is the rapid cooling of the finished product. We do this in order to preserve the density and hardness of the fungal flesh. Yes, and additional marinations should be avoided - so tastier! Therefore, the saucepan is lowered into ice water and cool.
4. Chilled marinated fast-preparation champignons shift a glass jar into a covered boiling water and placing in the refrigerator. After 2 hours you can eat.

We supply mushrooms in a deep dish, with green onions and olive oils! Bon Appetit!

Council Cooking
To improve taste and aroma, add several pieces of garlic in marinade and 1 small carrot, chopped straw or rings.

Marinated Champignons for Winter

On 1 liter of marinada we will need:

• Water - 1 l
• Salt - 2 ppm
• Lemonic acid - on the knife tip
• Pepper fragrant - 6-8 peasants
• Carnation - 4-6 boutons
• Bay leaf - 2-3 sheets
• Vinegar - 15 tbsp. (not a search)

Preparation of mushrooms

• Marining champignons for the winter is starting with the preparation of the main product.
• We clean the mushrooms with a brush, rinse with water and fold into the colander.
• In the pan of high tank, we pour water, bring it to a boil and lower the colander with mushrooms. Blanch 1-2 minutes, and then try to cool quickly.
• For cooling, we lower the colander into a container with icy water. With these manipulations, we achieve the hardness and fruit of future marinated champignines.

Pickling

1. In water, we dissolve salt and citric acid, let me boil and lay the blanched product in the marinade and cook for 10-15 minutes.
2. 5 minutes before the end of the cooking, we add vinegar and spices into a pan.
3. We remove the product from the fire, lay out on sterile glass cans, pour brine to the edges and close the lids.

Marinated product can be tasted after 3 days! Mushrooms, thanks to a large number of vinegar, are obtained exactly as in jars from the supermarket.

Marinated champignons with bow for winter

This recipe is implemented by a more familiar way - filling cans with hot brine.

Ingredients

• 1 kg of small mushrooms,
• 3 medium-sized bulbs
• black peas pepper - 6 peas.
• For 1 l brine: 2 tbsp. Salts without a mountain, 1 tbsp. vinegar, 2 leaf of the laurel tree.

The cooking process is very simple!

1. Onions clean and cut rings.
2. Clean and blanch 5 minutes of mushrooms, rinse with cold water, let it drain and fold into sterile jars, shifting layers of onions.
3. In each jar, we throw 1-2 pepper peas.

Preparing pickles

Introduction Salt salt and laurel in the prescription. Boil on slow heat 3-4 minutes, fix and once again bring to a boil.

Before boiling, we pour vinegar, we stir and pour the cans filled with mushrooms.