Before making champignons at home, they must be prepared for this procedure. It is best for the preparation of this delicacy to take small young mushrooms, as they have more comfortable, tastier, and they are preparing faster than large ones. Therefore, it is necessary to sort the fruit bodies and choose suitable in size. If there are no such available, then larger champignons are used, having previously cut them on 2-4 parts.

During sorting, all the diesel mushrooms should be thrown away. Even the most narrow moves of worms will be clearly visible in the marinade.

Before cutting and using champignons, it is necessary to clearly clean the soft cloth from the garbage, remove the ground ground, rinse in water.

Note: Get rid of sand or land between the plates you can first briefly bother mushrooms. But from the skin champignons it is not worth cleaning so that they do not darken.

Since the caps are digested in the stomach of a person (and also prepare) faster than legs, the latter is better to separate and use separately, exposing to marinating only the upper part of the fruit body.

The recipes for marinating champignons there are a lot. It combines their one - adding a preservative substance to brine. It may be vinegar or citric acid. Also in marinade various spices add to improving taste. After studying the various recipes for pickled champignons, you can pick up for yourself what is suitable for you and your households.

Recipe 1: Marinated Fast Food Champignons

If you want to quickly pick up champignons and enjoy them in the near future, then this option will be optimal. To make a jar of such mushrooms, you will need about a quarter of an hour, and you can try them literally the next day.

You need:

• 0.5 kg of small champignon hats;
• a small bulb (you can do without it);
• 3 pcs. garlic cloves;
• 10 pieces. peppers black peppers;
• 2.5 g of salt salts;
• carnation is enough pairs of pieces;
• 20 g 9% vinegar;
• 10 g of sugar;
• 50-70 ml of sunflower oil.

Place the garlic cut into the bottom of the enamelled pan, onion by semirings, spices and pour 150 ml of cold water with circles. Add oil and vinegar. Then put in the mixture prepared hats of mushrooms, close the saucepan with a lid and put on fire. As soon as the fluid boils, champignons boil around 5-7 minutes and turn off the plate. When the vapper cools, put the saucepan in the refrigerator for 12 hours.

Note: You can replace the carnation with a laurel sheet. And mushrooms can not be poured immediately, but in a boiled brine. But in this case, they are boiled about 15-20 minutes.

Recipe 2: Marinated champignons with vinegar for the winter

Most chefs prefer to harvest marinated champignons for the winter. Usually these delicacy really want to treat it in the cold period of the year. In addition, champignons mushrooms canned in this way are still stored and ideal for cooking and as aromatic self-snacks. You need:

• 1.5 kg Hats Mushrooms;
• 150 g of apple vinegar;
• 250 g of vegetable oil;
• 10 pieces. peas pepper;
• 3-4 layers of laurels;
• 4 cloves of garlic;
• 25 g salts.

Before making champignons in this way, boil them 15 minutes with water drain. Then type clean water in a saucepan (1 l) and place salt, pepper, garlic and put on the stove. As soon as the liquid boils, pour into it vinegar and oil, pour the mushrooms and cook for 7 minutes. After that, he shove in hot and sterilized glass jars hot into the washed and sterilized glass jars, turn it out to room temperature in an inverted form and remove storage in a cool and dark place.

Note: In addition to the cans, do not forget to seek the sterilization and covers, boil them in a saucepan.

Recipe 3: Pickled Mushrooms with Lemon Acid

At home, you can quickly and tasty you can try to pick up champignons and without vinegar. This is relevant for people having a gastrointestinal gastrointestinal diseases. For them, the next option is suitable for making pickled champignons.

You will need to prepare:

• 600 g of mushrooms;
• 2 sweet peppers;
• 2 pcs. garlic teeth;
• parsley;
• 50 g of oil;
• 5 g salts;
• 2 g of acid citric;
• 5 g sugar.

Champignon Hats Boiled for about 10 minutes and drain the decoction (in separate dishes if you use it for further preparation). While boiled mushrooms, cut the pepper straw and spruce in oil. The next step is to breed citric acid crystals in 40 g of mushroom beam or water. In the resulting mixture, add salt, sugar, greens and finely chuckled garlic. Connect the resulting marinade with pepper and mushrooms, mix and shift to the container, tightly ramming. Having covered with a lid and coating to room temperature, remove it into the refrigerator. You can use mushrooms in just 3-4 hours, but it is better to withstand them about a day.

Rules for the storage of the finished product

For mushrooms are preserved as long as possible, several rules should be followed.

• Champignon marination should be made only in a clean and sterilized container, no exception covers.
• Only glass jars should be used as containers for billets.
• Vinegar is the main preservative, and for long-term storage should accurately measure its dosage. In the event of a lack of this ingredient, mushrooms will quickly be ruined.
• Storage time depend on the material from which the can cover is made. Mushrooms made according to the recipe for the winter are stored 1 year, if it is metal, and if from glass - then 2 years. The fact is that the metal oxidizes the products.
• Marinated mushrooms should be removed from sunlight. It is best to store them in a cool basement.

Mushrooms - food is heavy, so it is best to not even keep tightly twisted banks. If the cooking technology was broken during Marinion, champignons can be hazardous to health.