Pickled champignons at home, recipe

Pickled champignons are a great appetizer that can be used as an ingredient for an amazing pizza, any meat salad, sandwich.

Currently, there are a huge number of interesting recipes for cooking mushrooms at home.

How to pickle mushrooms correctly? Which mushroom pickling is more tasty, and which mushroom pickling is faster?

It is very pleasant to make a dish that does not require a lot of effort and a huge amount of time.

For hostesses who value every minute, it is worth paying attention to this particular recipe for cooking mushrooms.

You will need:

  • 300 grams of mushrooms;
  • 2 tablespoons of white wine vinegar
  • 3 tablespoons of refined butter;
  • Carnation;
  • Salt;
  • Allspice;
  • A couple of garlic cloves;
  • Bay leaf;
  • Cilantro, dill, or parsley;
  • Freshly ground pepper.

Champignon pickle

  1. Rinse the mushrooms, dry and cut into not very large slices;
  2. Thoroughly peel the garlic, pass through a special garlic press or finely chop with a knife;
  3. Wash, dry and chop the selected herbs;
  4. Put the future pickled mushrooms in a not very deep container (a frying pan or a regular saucepan), pour abundantly with vinegar, sprinkle with salt, sugar, add cloves, allspice, put a bay leaf, and then pour over the resulting mixture with vegetable oil. It is important to remember that the components must be mixed thoroughly;
  5. The mass is put on the stove over a small fire, covered with a lid and brought to a boil;
  6. When the marinade begins to boil, the fire is lowered. Over low heat, the mixture is simmering for about eight more minutes with the lid strictly closed;
  7. After the above time has passed, prepared and pre-dried herbs and garlic are added to the mushrooms. The composition is thoroughly mixed, covered with a lid from the container used and stewed for about two more minutes;
  8. If you wish, you can pepper almost ready-made delicious pickled mushrooms;
  9. The cooked mushrooms are cooled. After this process, you can safely take a sample;
  10. Homemade pickled champignons are stored in a refrigerator in a glass jar.

Recipe 2. Marinating champignons for the winter

Marinating mushrooms at home is undoubtedly a fascinating process that allows you to further enjoy delicious mushrooms throughout the winter period.

This recipe, which tells you how to do it right, will allow you to independently prepare an amazing dish, suitable for sandwiches and salads.

You will need:

  • One kilogram of mushrooms;
  • 1 tablespoon salt
  • 120 milliliters of nine percent vinegar;
  • 6 cloves of garlic;
  • 3 liters of water;
  • 3 pieces of bay leaves;
  • 4 peppercorns;
  • Tip of a teaspoon of citric acid.

Champignon pickle

  1. Mushrooms are thoroughly washed, cut into medium-sized slices;
  2. Prepared mushrooms are transferred to a bowl (pan), filled with water. It is important to know that future pickled mushrooms must rise. Citric acid is added to the liquid;
  3. The composition is put on fire;
  4. The mushrooms must be brought to a boil. Further, granulated sugar and salt are added. The ingredients are simmered for about an hour and a half;
  5. Vinegar is poured about five minutes before the end of cooking;
  6. After cooking, the mushrooms are laid out in pre-sterilized glass containers;
  7. The marinade is poured into the jars;
  8. Further, the jars are rolled up with a lid, turned over and wrapped in a dense material until they cool completely. This process takes about a day;
  9. Pickled mushrooms are stored in a dark place. It is desirable that it be as cool as possible.

Recipe 3. Universal mushroom pickling

You can quickly pickle mushrooms in a variety of ways. This recipe allows you to eat mushrooms immediately after they cool down, that is, the next day.

In addition, this mushroom pickling is excellent as a dish prepared for the winter.

You will need:

  • One kilogram of mushrooms;
  • 350 milliliters of water;
  • 70 milliliters of refined oil. A product that does not have a specific odor is a good choice;
  • One tablespoon of salt;
  • 4 pieces of carnation;
  • 70 milliliters of vinegar;
  • 5 black peppercorns;
  • 2 tablespoons of granulated sugar;
  • 3 pieces of bay leaves.

Marinating champignons

  1. The mushrooms are thoroughly washed and cut into slices of rather large and small size;
  2. Further, the prepared mushrooms are placed in a container, filled with water and put on low heat. It must be remembered that in this case there is no need to salt the ingredients;
  3. The liquid is brought to a boil. After this process, the mushrooms need to continue to cook for about twenty minutes;
  4. In another pot (saucepan), the brine is prepared. Vegetable oil, vinegar, bay leaf, salt, cloves, sugar, pepper are added to the water. The composition must be brought to a full boil;
  5. After that, practically cooked pickled mushrooms are laid out in glass jars. It is important to remember that if the mushrooms are prepared for the winter period, the containers must be sterilized in advance;
  6. almost over. It remains only to fill the mushrooms with the brine prepared in advance;
  7. Further, glass containers are closed with lids. For long-term storage, it is necessary to use iron lids, and for the use of the product in the near future, it is worth taking nylon elements;
  8. The described mushroom marinating is due to the storage of the product in a cool place.

Recipe 4. Korean style mushroom pickling

The standard recipe for making the mushrooms is dictated by the holding time of the mushrooms at twelve hours. If desired, the dish can be kept for a day.

Such mushroom marinating requires storage in a cool place, that is, in the refrigerator.

You will need:

  • 300 grams of mushrooms;
  • 10 grams of sesame seeds;
  • 1 bunch of greens of your choice;
  • Less than half a glass of vegetable oil;
  • 2 pieces of bay leaves;
  • 3 tablespoons of vinegar;
  • Black pepper and salt to taste;
  • 3 cloves of medium-sized garlic;
  • 1 piece of red hot pepper;
  • 1 tablespoon soy sauce
  • Half a tablespoon of cumin.
  1. Pre-peeled mushrooms are boiled in salted water;
  2. After boiling, future pickled champignons are removed from the water and placed in a colander. Thus, all the liquid will completely drain, which will make the marinade;
  3. For the marinade, add fresh chopped herbs, black pepper, coriander, cumin, soy sauce, vinegar and crushed garlic to the vegetable oil. It is important to know that the ingredients must be thoroughly mixed together;
  4. Sesame is fried in a dry frying pan, and then added to the same marinade;
  5. The mushroom marinating is almost complete. The final step is to place the mushrooms and place them in the refrigerator for twelve hours.

Such an amazing mushroom pickling allows their use the very next day after cooking.