Marinated sweet mushrooms recipe. Three stylish ways to marinate mushrooms

To delight the forest bounty with its wonderful taste in winter, you need to prepare the right marinade for mushrooms. Let's reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water – 50 ml;
vegetable oil – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
vinegar – 40 ml;
salt – 1.5 tbsp. spoons;
peppercorns – 5 pcs.;
cloves – 2 pcs.

Preparation:

1. Boil the mushrooms. During the cooking process you will need to change the water three times. Wild mushrooms are cooked for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place garlic on the bottom. Place mushrooms in jars. Pour in the marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms keep well all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.

Ingredients:

Water – 1 liter;
bay leaf – 2 leaves;
black peppercorns;
cloves – 5 pcs.;
salt – 1 tbsp. heaped spoon;
allspice peas;
table vinegar (9%) – 3 tbsp. spoons.

Preparation:

1. Boil water. Throw in the bay leaves and cloves. Add salt. Add sugar and add peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, stir and pour into the prepared jar of mushrooms. Roll up.

For porcini mushrooms

A quick and simple option that is suitable for the best representatives of the forest - porcini mushrooms.

Ingredients:

Allspice – 6 peas;
water – 1 liter;
cloves – 2 pcs.;
salt – 1.5 tbsp. spoons;
vinegar – 150 ml;
bay leaf – 3 leaves;
sugar – 1 tbsp. spoon.

Preparation:

1. Mix all the necessary products, except vinegar, boil and cook for a quarter of an hour.
2. Remove from heat and pour in vinegar. Mix.
3. The prepared brine is poured over the forest gifts and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If you add it at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest products, but also for champignons.

Ingredients:

Water – 1 liter;
cinnamon – 0.4 teaspoon;
salt – 1 tbsp. spoon;
cloves – 3 buds;
sugar – 1 tbsp. spoon;
peppercorns;
vinegar essence - 1 tbsp. spoon;
bay leaf – 1 leaf;
garlic – 3 cloves;
dill umbrellas – 3 pcs.;
horseradish leaves.

Preparation:

1. Peel and chop the mushrooms. Boil. Place in jars.
2. Boil water. Add salt, add all the ingredients and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour it into jars.

Option for honey mushrooms

This is a very quick cooking option that makes honey mushrooms incredibly tasty.

Ingredients:

Water – 240 ml;
salt – 1.5 tbsp. spoons;
vinegar – 30 ml (9%);
cloves – 3 pcs.;
pepper – 3 peas.

Preparation:

1. Boil and place honey mushrooms in a jar.
2. Add marinade ingredients to the water. Boil. Pour in vinegar and pour into jars. Roll up.

With garlic and pepper

There are many different options for mushroom marinade. This variation has an ideal ratio of products that is suitable for all types of forest products. Thanks to the resulting brine, they will be well preserved throughout the winter.

Ingredients:

Mushrooms (white, boletus, honey mushrooms, morel, Polish);
garlic – 2 cloves;
water – 1 liter;
bay leaf – 3 leaves;
sugar – 2 tbsp. heaped spoons;
cloves – 2 pcs.;
black pepper – 8 peas;
salt – 4 heaped teaspoons;
allspice – 4 peas;
vinegar - 5 tbsp. spoons (9%).

Preparation:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. During the cooking process, remove the foam from which all the dirt comes out. Drain the liquid.
2. Place all products except garlic and vinegar in water. Boil and cover with a lid. Boil for five minutes.
3. Throw in mushrooms and garlic, cut into pieces. Boil and simmer for a quarter of an hour. Pour in vinegar and stir. Transfer to jars and roll up.

To ensure that the marinade remains transparent, when cooking mushrooms, remove the foam in time and change the water several times.

Korean mushroom marinade

Champignons marinated in the proposed marinade will be an excellent appetizer on the holiday table.

Ingredients:

Champignons – 300 g;
black pepper;
coriander – 0.4 teaspoon ground;
salt;
garlic – 3 cloves;
apple cider vinegar – 3 tbsp. spoons;
parsley – 25 g;
sesame – 10 g;
dill – 25 g;
soy sauce – 1 tbsp. spoon;
red hot pepper – 1 pod;
cumin – 0.5 tbsp. spoons;
bay leaf – 2 leaves;
vegetable oil – 60 ml.

Preparation:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain off all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and add them to the oil. Chop the garlic. Add to the mass. Throw in bay leaf, cumin, coriander, chopped hot pepper. Pour in vinegar and stir.
3. Place sesame seeds in a dry frying pan and fry. The grains should become golden brown. Add to marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until next season, bring the mushrooms and marinade to a boil. Transfer to jars and roll up.

For oyster mushrooms

Many people don’t know how to cook oyster mushrooms deliciously. We offer an ideal, proven cooking option.

Ingredients:

Oyster mushrooms – 1100 g;
vinegar – 1 teaspoon of essence;
pepper – 6 peas;
water – 600 ml;
garlic – 3 cloves;
salt – 2 tbsp. spoons;
dried dill;
sugar – 1 tbsp. spoon;
cloves – 6 pcs.;
bay leaf – 2 leaves.

Preparation:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubbery and very hard legs, so they need to be trimmed short. Cut the hats.
2. Pour water over the oyster mushrooms and immediately add salt. Add spices. As soon as the water begins to boil, pour in the vinegar. Boil for half an hour. Any foam that appears must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms; there is no need to pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General cooking principles

Mushrooms, even if they are strong, should always be checked for worms and divided into types. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the final product will preserve the mushroom flavor as much as possible. The dish will have a special taste, and the marinade will be the richest, but not very pleasant to look at. In the jar, the liquid will appear cloudy, viscous and dark. Will contain crumbled mushroom debris.
If you decide to prepare the marinade separately and then pour in the prepared mushrooms, the final product will turn out transparent and clean. The aroma will be as rich as in the first version.
Only whole and strong mushrooms are chosen for pickling. They are carefully sorted and the dark spots are cut off. All parts are cut. Small specimens can be left whole. It is recommended to marinate the caps separately from the legs.
Boletuses and boletuses color the marinade dark. If you want to keep the brine transparent, first pour boiling water over the mushrooms and then immediately place them in cold water. Only after this procedure, start cooking mushrooms.

Pickled mushrooms are a wonderful delicacy that is perfect for serving on a holiday table when family and friends gather around it, as well as for a regular lunch or dinner with the family. And since there are several recipes for pickling mushrooms at home, everyone will be able to find one suitable for themselves. It is important to prepare the mushrooms correctly.

Cooking secrets

You can buy such mushrooms in the store, but housewives who love to cook and know how to do it well prefer to pickle the mushrooms themselves. To make the treat truly tasty and memorable for your guests, you need to remember a few secrets of its preparation:

Almost all mushrooms, with the exception of poisonous ones, are suitable for pickling at home. They use chanterelles, porcini mushrooms, boletus, aspen and boletus mushrooms, saffron milk caps, greenfinches, champignons, etc.

The easiest way to pickle is tubular mushrooms, especially if they are small and young, although if prepared correctly, their lamellar counterparts can also be very tasty.

All mushrooms are inspected and processed in a way suitable for them: some need to cut off the stems, others need to remove the thin skin from the cap, and others simply cut into several pieces. Some types of mushrooms (for example, boletus) must be immersed in boiling water for one minute to make their skins easier to peel, but there are also those for which such water procedures are contraindicated.

Peeled mushrooms will not darken if they are immersed in water that has previously been salted or acidified. For a liter of water you will need just a little citric acid (a few grams is enough) and a teaspoon of salt. However, you can limit yourself to just salt.

To marinate mushrooms, you need to boil them and then place them in the marinade. But you can get a tasty dish only with the right combination of different types of mushrooms:

Depending on the wishes and purpose of the preparation (whether it is planned to be served to guests on a holiday or just to treat loved ones for dinner), housewives themselves choose the appropriate recipe for pickling mushrooms.

The first option for pickling mushrooms at home implies that the “gifts of the forest” are first briefly boiled, then placed in a hot marinade. With this method, they will absorb the tastes and aromas of the spices contained in it, so it is important to carefully choose the spices themselves. Some people prefer preparations with a natural mushroom taste - in this case, you should not add bright spices, but instead it is better to take several bay leaves (they should be removed when putting them in jars) and garlic.

Marinade recipe:

• liter of water;
• 1−1.5 tablespoons salt;
• half or a tablespoon of sugar;
• 50-100 milliliters of 9% vinegar.

Pickled mushrooms for the winter are a very tasty and nutritious product. It is not at all difficult to prepare such a preparation at home. The main thing is to choose your favorite recipe for making pickled mushrooms for the winter and bring it to life.

Wild mushrooms can be prepared in many ways, allowing you to experiment with spices and cooking options. As a result, the new dish will have its own originality. Pickled mushrooms at home will never get boring, because each time the preparation turns out to have a completely different taste. And your loved ones and friends will always rejoice at the variety of mushroom dishes on the holiday table.

How can we pickle mushrooms at home so that our household will like them? First you need to know which mushrooms are suitable for pickling. Let's say right away that not all wild mushrooms are suitable for preservation. But white, blue legs are considered the best for this purpose. Each housewife only needs to follow the cooking recommendations and maintain the proportions of salt and vinegar. And when, on a quiet winter evening, your whole family sits down at the table and tries pickled mushrooms with potatoes, you will understand that you did not waste your time on this preparation.

There is a rule in pickling mushrooms that should not be broken. Never boil different types of mushrooms all together, as they have different structures, and the heat treatment time for each of them is different. It is also better to marinate wild mushrooms separately, because their taste qualities are different.

Pickled mushrooms in jars for the winter always have their fans. This preparation can be placed on the table as a main dish or used as an addition. At first glance, the pickling process seems complicated if you do it for the first time. However, the second time you will prepare the workpiece in one go. It is important to carry out heat treatment correctly to prevent the growth of bacteria and microorganisms that can spoil the mushrooms.

It is worth noting that even those from the store are suitable for preparing pickled mushrooms. When canned, they turn out no worse than boletus from a pine forest. How can you pickle mushrooms for the winter in jars without taking a lot of time?

A simple recipe for pickled mushrooms for the winter in jars

We would like to bring to your attention a simple recipe for pickled mushrooms in jars for the winter.

For this we need the following products:

• mushrooms – 3 kg;
• filtered water – 0.6 l;
• salt – 100 g;
• allspice – 3 peas;
• cloves – 2 pcs.;
• sugar – 2 tsp;
• vinegar essence 70% – 50 ml;
• parsley, cilantro (fresh) – 100 g.

Place the peeled mushrooms in water, add a little salt and let it boil.

Using a slotted spoon, stir the mushrooms and remove foam from the surface.

As soon as the foam stops appearing, add all the ingredients except vinegar essence.

Let the mushrooms simmer until they completely sink to the bottom of the pan.

Add vinegar essence and let the marinade boil for 15 minutes.

Remove from heat, let cool and only then pour into jars.

Seal with metal lids and send to the basement.

This simple recipe for pickled mushrooms is perfect not only for every day as a snack, but also on holidays.

It is important to know that pickled mushrooms with vinegar require the use of only enamel containers, as well as glass jars. The fact is that acetic acid reacts with the metal, and harmful substances are released into the marinade, which can be hazardous to health.

Below are a number of recipes for pickled mushrooms for the winter with the addition of other ingredients.

Recipe for pickled mushrooms with vinegar

In this case, the marinade is not prepared separately; it is boiled together with mushrooms, which gives the dish maximum piquancy.

• mushrooms – 2 kg;
• water – 300 ml;
• vinegar 9% – 100 ml;
• salt – 50 g;
• bay leaf – 5 pcs.;
• black peppercorns – 8 pcs.;
• cloves – 8 pcs.;
• garlic cloves – 7 pcs.;
• dill greens - a bunch.

Fill the container with peeled mushrooms with water, put on fire and boil for 20 minutes.

Stir the mushrooms with a slotted spoon and remove any foam that forms.

Add all ingredients except vinegar and herbs to the container and let simmer for another 20 minutes.

5 minutes before the end of the process, add vinegar and finely chopped dill, stir.

Fill the jars, seal them using a sealer, and wrap them in a blanket until they cool completely.

This version of pickled mushrooms in jars is very unusual, but the dish turns out to be spicy and quite aromatic.

How else to pickle mushrooms for the winter in jars? There are many interesting recipes for making pickled mushrooms.

Homemade marinated mushrooms with carrots and garlic

List of products for procurement:

• mushrooms – 1.5 kg;
• water – 300 ml;
• salt, granulated sugar - 2-3 tsp each;
• vinegar 9% – 3 tbsp. l.;
• allspice and black pepper – 7 peas each;
• cloves – 7 pcs.;
• carrots – 2 pcs.;
• onions – 4 pcs.;
• garlic cloves – 10 pcs.

Boil pre-cleaned mushrooms in salted water for about 20 minutes, stirring constantly and skimming off the foam.

Place the mushrooms in a sieve and let the water drain.

Place diced carrots and finely chopped garlic into the marinade water.

Add salt and granulated sugar, stir until the crystals dissolve and let it boil.

Immediately add the chopped onion and other ingredients.

Add mushrooms to the marinade and let simmer for 10 minutes over low heat.

Remove from heat, pour into glass jars and seal.

Leave in the room until it cools completely, and then take it out to a cool room.

This recipe, which shows how to pickle mushrooms for the winter, will not take too much of your time, but in the end the preparation will turn out with amazing taste. After all, at home, mushrooms are more nutritious and healthier, since they are preserved without dyes or preservatives.

Recipe for pickled mushrooms for soup (with photo)

We offer to prepare an interesting preparation for lovers of mushroom soup - a recipe for pickled mushrooms with a photo step-by-step description.

For this we need the following ingredients:

• mushrooms – 1 kg;
• water – 0.5 l;
• salt – 1 tbsp. l.;
• cinnamon - a pinch;
• cloves – 7 pcs.;
• ground black pepper – 0.5 tsp;
• granulated sugar – 2 tsp;
• vinegar - 1.5 tbsp. l.

Pour water over the peeled mushrooms, add salt, let it boil and cook for 20 minutes, constantly skimming off the foam.

Add all the spices except vinegar to the mushrooms and cook for 10 minutes.

Reduce heat, add vinegar and boil for 5 minutes.

Remove from heat, place in jars, add marinade and close.

Place under a blanket and let cool completely.

After cooling, take it to the basement or put it in the refrigerator.

In winter, a jar of this preparation is opened and simply added to the soup. The result is an excellent broth with the aroma of forest mushrooms.

Recipe for spicy pickled mushrooms for the winter

There is also a recipe for pickled mushrooms for the winter with the addition of cardamom and mustard seeds. This dish is suitable for those who love mushrooms with a spicy taste.

So, you need to take the following:

• mushrooms – 1 kg;
• water – 1 liter for salting;
• table salt – 3 tbsp. l.;
• sugar – 1 tsp;
• black peppercorns – 7 pcs.;
• bay leaf – 4 pcs.;
• cloves – 5 branches;
• cinnamon – 1 stick;
• cardamom – 5 pods;
• mustard seeds – 1.5 tbsp. l.;
• dill seeds (dry) – 2 tsp;
• vinegar 9% – 100 ml.

Place the washed mushrooms in a saucepan with water, boil for 15 minutes and strain through a colander.

Rinse and refill with 1.5 liters of water, let the mushrooms boil and add 200 g of salt.

Cook over low heat for 20 minutes, drain the water and rinse the mushrooms again under running cold water.

Make the marinade: mix cinnamon, bay leaf, mustard seeds, dill, cardamom, pepper and cloves in water. Bring to a boil and simmer for 5 minutes.

Place mushrooms in the marinade, add salt, granulated sugar and vinegar.

Boil for about 7 minutes over low heat, remove and place in jars, adding marinade as needed.

Roll up the lids, turn upside down and wrap in a blanket until cool, about 24 hours.

Marinated mushrooms in jars with vegetables

The recipe for pickled mushrooms in jars with vegetables will be no less tasty.

Ingredients:

• mushrooms – 1 kg;
• water (for marinade) – 500 ml;
• vinegar 9% – 100 ml;
• medium carrots - 2 pcs.;
• bell pepper – 2 pcs.;
• onions – 2 pcs.;
• sugar – 2.5 tbsp. l.;
• salt – 2 tbsp. l.;
• bay leaf – 4 leaves;
• black and allspice - 6 peas each.

Boil the peeled mushrooms for 20 minutes, remove from the pan and rinse with tap water. Then strain the fruiting bodies through a sieve or place on a paper towel to remove liquid.

Pour water for the marinade into the pan and let it boil. Add salt, sugar, pepper mixture and bay leaf, let simmer for 10 minutes.

Grate the carrots using a large grater.

Remove the seeds from the pepper and cut into thin strips.

Cut the onion into half rings, combine with carrots, peppers and fry until transparent.

Combine the vegetable mixture with mushrooms and dip into the marinade. Let it boil for 10 minutes, add vinegar and cook over low heat for another 5 minutes.

Pack mushrooms and vegetables into jars, add marinade and roll up.

According to this recipe, pickled mushrooms for the winter do not need to be rolled up, but consumed after they have cooled completely.

How to pickle mushrooms in jars without vinegar

Many housewives ask how to pickle mushrooms in jars without using vinegar? We suggest trying a simple recipe for marinating with citric acid.

Required Products:

• mushrooms – 1 kg;
• water – 0.7 l;
• garlic – 2 heads;
• black pepper – 5 peas;
• citric acid – 1 tsp. (without top);
• salt – 1.5 tbsp. l.;
• sugar – 1 tbsp. l.;
• bay leaf – 5 pcs.;
• rosemary - on the tip of a knife.

Boil pre-peeled mushrooms in salted water for 20 minutes. Place in a sieve to drain completely.

Pour the marinade water over the mushrooms and, adding spices (pepper, bay leaf, rosemary), let the liquid boil.

Mushrooms should cook until they begin to sink to the bottom, about 20 minutes.

Drain the broth and let the mushrooms cool completely.

Cut the garlic into large slices and put in jars, place the cooled mushrooms on top.

Add salt, sugar and citric acid to the drained mushroom broth. Let it boil for 5-7 minutes and remove from heat.

Fill the jars with mushrooms with hot marinade and roll up the lids.

Insulate the jars and let them cool for about 24 hours.

Put it in the refrigerator or put it in the basement.

How to pickle mushrooms for the winter in wine marinade

Sometimes you want to surprise your guests with unusual pickled mushrooms. We offer several recipes on how to marinate mushrooms for the winter in a wine marinade, horseradish and apple cider vinegar.

Wine marinade gives mushrooms an unusual taste and aroma. This preparation will be a culinary masterpiece on your table. However, it is worth considering that mushrooms in wine marinade do not last so long, only 3-4 weeks in the refrigerator.

Ingredients:

• mushrooms – 0.6 kg;
• dry white wine – 300 ml;
• olive oil – 150 ml;
• vinegar 9% – 30 ml;
• salt - to taste;
• granulated sugar – 2 tsp;
• allspice and black pepper – 6 peas each;
• bay leaf – 3 pcs.;
• lemon zest – 1 tsp.

Marinade: mix vinegar, wine and olive oil. Add salt, sugar, pepper mixture, bay leaf, lemon zest.

Bring to a boil and boil for 10 minutes.

Cut the peeled mushrooms into large pieces and add to the boiling marinade. Let it boil for about 40 minutes, stir constantly and skim off the foam from the surface of the marinade.

Cool at room temperature and place directly in the pan in the refrigerator for 3-4 days.

Drain the liquid from the mushrooms, put them in jars, cover with plastic lids and put them back in the refrigerator.

The preparation is ready to eat and you can enjoy the delicious taste of pickled mushrooms in a wine marinade.

Preparing marinated mushrooms with horseradish

Cooking pickled mushrooms with horseradish will appeal to those who love dishes with a piquant and bright taste.

Ingredients:

• mushrooms – 1 kg;
• water – 0.7 l (for marinade);
• dill greens – 3 sprigs;
• garlic cloves – 4 pcs.;
• currant leaves – 4 pcs.;
• horseradish root (small);
• salt – 1 tbsp. l.;
• sugar – 1.5 tsp;
• vinegar essence 70% – 1 tbsp. l.;
• black pepper – 5 peas.

Boil cooked and peeled mushrooms in salted water for 30 minutes.

Drain the liquid and rinse the mushrooms under running water.

Cover the bottom of sterilized jars with blanched dill, grated horseradish root, currant leaves, pepper and sliced ​​garlic.

Marinade: mix salt and granulated sugar in water, wait until it boils and pour in vinegar, continuing to cook for about 5 minutes.

Place the cooked mushrooms in prepared jars and fill each with hot marinade.

Roll up, place on lids, cover with a blanket and let cool completely.

Marinated mushrooms for the winter in jars with apple cider vinegar

Marinated mushrooms in jars for the winter can also be sealed with apple cider vinegar, which will only change the taste of the preparation for the better and allow the whole family to enjoy the dish.

Ingredients:

• mushrooms – 1 kg;
• salt – 1 tbsp. l.;
• granulated sugar – 2 tsp;
• water – 2.5 tbsp.;
• apple cider vinegar – 8 tbsp. l.;
• bay leaf – 4 pcs.;
• black pepper – 10 peas;
• cinnamon – 1 stick;
• garlic cloves – 5 pcs.

Pour cleaned and cooked mushrooms with water and let simmer for 30 minutes. At the same time, do not forget to periodically stir and remove the resulting foam.

Drain the water and place the mushrooms in a sieve.

Marinade: Combine water with salt, sugar, pepper, cinnamon, bay leaf, finely chopped garlic cloves and apple cider vinegar.

Place the marinade on low heat and simmer for 5-7 minutes.

Place the mushrooms in jars, pour over the hot marinade and sterilize for 15 minutes.

Close the lids and leave in the room to cool.

Take completely cooled jars with preparations to a cool room.

Be sure to use these recipes for preparing pickled mushrooms for the winter, and spend the winter months with benefit and delicious preparations!

Among savory appetizers, pickled mushrooms take pride of place behind almost any one. In addition, mushrooms are often included in other cold dishes served both at home and in restaurants. Mushrooms, and champignons in particular, are very good as a topping for pizza, with pancakes, and in various salads. In this publication we will talk about pickled champignons, present several recipes and you will see for yourself that preparing pickled mushrooms at home is simple and quick.

For marinating, we need high-quality fresh champignons, salt, water, spices, herbs and or citric acid. Some housewives use unsweetened juices, such as tomato juice, as an acidic ingredient for the marinade.

There are two main ways to pickle champignons: either for future use - canning under a hard lid or for quick consumption in small quantities. Salt, sugar, vegetable oil, and herbs (dill, parsley, onion, garlic) are added to the water-based marinade, although sometimes waterless marinating is used by coating the layers: all the same ingredients, except water.

Classic recipe for marinated champignons

This is a simple classic recipe for pickling champignons at home. Using this recipe, you quickly get 2 liters of finished product. Mushrooms in this marinade do not darken and can be stored in the refrigerator for several weeks, and can be perfectly used as a savory snack for both a family dinner and a holiday feast.

Ingredients:

• champignons - 1 kilogram;
• drinking water - 1 liter;
• vinegar - 100 milliliters;
• bay leaf - 1 piece;
• peppercorns - 4-5 grains;
• salt and sugar - 1 tablespoon each.

According to the classic recipe, marinated champignons are prepared at home as follows:

1. Prepare the champignons, trim off the excess, cut large specimens into four parts and rinse everything under running water. Allow excess moisture to drain.
2. Bring the entire marinade set to a boil in a saucepan and place the prepared mushrooms in it. If you are in doubt about the whiteness of the mushrooms (field champignons), you should first boil them for 10 minutes, drain them in a colander, and then, according to the recipe, add them to the boiling marinade.
3. As soon as the champignons boil, reduce the heat and simmer on low for half an hour.

Wait for the mushrooms in the marinade to cool completely, place them in small jars, fill them to the top with marinade and store them in the refrigerator under clean plastic lids. Within a day you can try it, and then use jar after jar in the form in which you prefer.

A quick recipe for marinated champignons at home

This is a really quick recipe - 15 minutes and you're done! True, you can eat champignons marinated according to this recipe only after 10-12 hours. If you do it in the evening, then by lunchtime the next day the mushrooms will be completely ready to eat.

Ingredients:

• small champignons - 500 grams;
• drinking water - 150 milliliters;
• vegetable oil - 1/3 cup
• fresh garlic - 3 cloves;
• fresh onion - 1 head;
• table vinegar 9 percent - 20 grams;
• granulated sugar - 10 grams;
• peppercorns - 10 grains;
• cloves - 2 grains.

According to a quick recipe, prepare marinated champignons at home as follows:

1. Pour water into a suitable saucepan and add garlic cut into circles, onion in half rings and all the spices.
2. Put it on fire, pour in vinegar and vegetable oil, preferably with a natural scent.
3. Lastly, place the clean prepared champignons into the pan and cook them covered over low heat.
4. During the cooking process, the natural juice of the champignons will be added to that small initial volume of liquid and the mushrooms will stew in their almost juice.
5. Once they boil, let the mushrooms simmer for 7 minutes.

Allow the mushrooms to cool in the pan, then transfer them to a jar under a plastic lid and keep them in the refrigerator from evening to morning, where they can be stored in this form for longer.

Such pickled mushrooms will be attractive both in taste and appearance - the ingredients will give this appetizer the visual appeal, and the cooking process will only be slightly more complicated.

Ingredients:

• champignons - 500 grams;
• drinking water - 300 milliliters;
• table vinegar 9% - 2.5 tablespoons;
• fresh carrots - 100 grams;
• fresh onions - 100 grams;
• fresh garlic - 4 cloves;
• greens (combined) - 1 bunch;
• table salt - 1 heaped teaspoon;
• bay leaf - 1 piece.

At home, marinated champignons with carrots are prepared as follows:

1. In a suitable saucepan, boil the required volume of water with salt and sugar and remove it from the heat.
2. Add prepared (washed and peeled) champignons into hot water.
3. Grate the washed and peeled carrots on a coarse grater, cut the peeled onions into strips, chop the fresh herbs, cut the peeled garlic into slices and put everything into the pan with the mushrooms and close the lid again.
4. Finish by introducing all the remaining spices, oil and vinegar into the marinated champignons, leave to cool completely under the lid.

Place the cooled pickled champignons in jars under a plastic lid, place in a cool place, and after a day they will be in the best tasting condition.

Korean recipe for marinated champignons

The highlight of the Korean recipe for pickling champignons is, of course, its unique aroma, which distinguishes most dishes of Korean cuisine.

Ingredients:

• champignons - 500 grams;
• fresh carrots, fresh onions, fresh sweet peppers - 1 piece each;
• fresh garlic - 2 cloves;
• granulated sugar - 1 teaspoon;
• table salt - 0.5 teaspoon;
• table vinegar - 1 tablespoon;
• soy sauce - 2 tablespoons;
• vegetable oil - 4 tablespoons;
• fresh lemon - 0.5 pieces;
• drinking water - 200 milliliters;
• Korean seasonings - 0.5 teaspoon.

According to the Korean recipe, prepare marinated champignons as follows:

1. Sort the mushrooms, wash and boil in water with black peas and bay leaves for 10 minutes, then drain the mushrooms in a colander and let the water drain.
2. Peel and wash all the necessary vegetables, chop into strips and place in different dishes.
3. In a hot frying pan, fry the onion in oil for 1 minute, add carrots and peppers, stir and fry until the vegetables are ready.
4. Towards the end of frying, add salt, sugar, Korean seasonings, chopped garlic and simmer for 1 minute while stirring.
5. After 1 minute, pour water, vinegar, soy sauce into the stewed vegetables, stir, bring the mixture to a boil and remove from heat;

Place champignons from a colander into a suitable bowl, place lemon slices on them and pour hot vegetable marinade over them. Allow the marinated champignons to cool, covered, and refrigerate. It is enough for the mushrooms to cool and cool so that they can be served as a spicy cold appetizer at the table.

Korean marinated champignons at home

This recipe for Korean pickled champignons differs from the previous version in that it contains much fewer vegetables, which does not deprive it of its pungency or aroma.

Ingredients:

• drinking water - 600 milliliters;
• soy sauce - 20 milliliters;
• sesame - 15 grams;
• ground black pepper - to taste;
• hot pepper - to taste;
• fresh garlic - 4 cloves;
• parsley - to taste;
• laurel leaf - 1 piece;
• table salt - 1/2 tablespoon.

According to a homemade recipe, Korean marinated champignons are prepared as follows:

1. Boil the prepared, sorted and washed champignons in the specified volume of salted water with a bay leaf for 15 minutes.
2. Chop the washed fresh herbs and peeled garlic and place them in a suitable container.
3. Put chopped hot pepper, ground black pepper into it, pour in soy sauce, vinegar and mix everything.
4. In a hot frying pan with vegetable oil, fry the sesame seeds and add them to the mixed mass and mix again.
5. By this time, the mushrooms will have already been cooked, which should be drained in a colander and added hot to the aromatic, spicy mass of the marinade. Shake everything under the lid several times so that all ingredients are evenly mixed.

All that remains is to cool the container with the pickled champignons and cool it in the refrigerator for at least 3 hours. Usually from evening to morning.

Original recipe for marinated champignons

The originality of the recipe lies in the fact that fresh tomato juice (or canned tomato juice or diluted tomato paste) is used as a marinade. Using this recipe, you can preserve champignons for future use under a hard lid.

Ingredients:

• fresh champignons - 500 grams;
• tomato juice - 300 milliliters;
• table vinegar 9% - 1 tablespoon;
• vegetable oil - 20 milliliters;
• fresh garlic - 2 cloves;
• table salt - 1 teaspoon;
• granulated sugar - 0.5 teaspoon;
• peppercorns - 4 grains;
• fresh dill - 0.5 teaspoon.

Prepare marinated champignons according to the original recipe at home as follows:

1. Boil the champignons, sorted and washed, in water without adding spices and salt for 10 minutes, after which drain the mushrooms in a colander.
2. Pour the amount of tomato juice specified in the recipe into the pan, add salt, sugar, peppercorns, vegetable oil and vinegar. Mix everything, put on fire and bring the marinade to a boil.
3. As soon as the marinade boils, add the boiled champignons into it and continue to maintain a low simmer for 3 minutes, after which add the chopped garlic and turn off the heat.
4. Cool the pan under the lid, and after cooling and additional cooling, the marinated champignons in tomato juice are ready to eat.

If you decide to roll up champignons marinated in this way, then after adding the garlic, the whole mass should be boiled for another 3 minutes and then placed hot in sterile jars and sealed tightly under a hard lid.

A simple recipe for marinated champignons for future use

When preparing pickled champignons for future use, the volume of added spices and vegetables is significantly limited, which allows you to later use such mushrooms for inclusion in various salads, pies and pizzas, in spicy Korean salads, and so on.

Ingredients:

• fresh champignons - 1.5 kilograms;
• vegetable oil - 250 milliliters;
• apple cider vinegar - 150 milliliters;
• table salt - 1 tablespoon;
• bay leaf - 3 pieces;
• allspice - 10 peas;
• fresh garlic - 4 cloves.

According to a simple recipe, marinated champignons are prepared for future use as follows:

1. Boil the champignons in water for 15 minutes and drain in a colander.
2. Pour 1 liter of water into a suitable container, add the required amount of salt, peppercorns, peeled whole cloves of garlic and, placing on the fire, bring the marinade to a boil.
3. As soon as the marinade boils, add vinegar, oil and mushrooms. Continue cooking all this for another 7 minutes after boiling again.

Place the prepared mushrooms while hot in sterile glass containers and seal hermetically under a screw or hard lid. Cool the jars under the fur coat and then store in a cool, dry place for no more than 1 year.

Family recipe for marinated champignons

A distinctive feature of this family recipe for pickling mushrooms is the replacement of vinegar with citric acid, which is preferred by those people who do not like or cannot eat vinegar. In addition, sweet pepper is introduced into its recipe and pickled champignons receive a particularly pleasant smell. In addition, within a day the mushrooms are ready to eat.

Ingredients:

• fresh champignons - 600 grams;
• vegetable oil - 50 milliliters;
• sweet pepper - 2 pieces;
• fresh garlic - 2 cloves;
• fresh parsley - several sprigs;
• citric acid - 2 grams;
• granulated sugar - 1 tablespoon;
• table salt - 1 teaspoon.

According to a family recipe, marinated champignons are prepared as follows:

1. Boil peeled and washed fresh champignons in water for 10 minutes, place them in a colander and drain the water, leaving 40 milliliters.
2. Cut the washed and cored sweet peppers into strips.
3. In a hot frying pan with vegetable oil, fry the chopped pepper until tender.
4. In 40 milliliters of mushroom broth, dilute citric acid, salt, sugar, chopped garlic and parsley. Mix everything.
5. Place boiled mushrooms, fried peppers, aromatic mixture into a suitable container and mix everything.

All that remains is to put the resulting mixture in a container, compact it with a spoon, cover with a lid and leave in a cool place for 1 day at home.

It is best to introduce spices, garlic and herbs into the marinade only after it has boiled and descaled. Salt and sugar must be boiled directly in the marinade to avoid unwanted microflora, which can reduce the shelf life of the mushroom preparation. If you use field champignons, be sure to boil them, washed and peeled in clean water, to free the mushrooms from sand and soil particles.

Champignon caps contain less coarse fiber than stems, and for this reason, people suffering from gastrointestinal diseases should not eat these stems.

When preparing pickled champignons at home, special attention should be paid to the sterility of the process and the sufficiency of the preservative: the container must be sterile and dry, there must be an acceptable amount of vinegar, and storage for longer than 1 year is not recommended.

Preface

Marinated mushrooms are suitable for any feast. It’s not for nothing that they are even trying to replace them with mushroom-flavored eggplants. To make a delicious dish successful, you need to understand the intricacies of its preparation.

You can pickle any edible mushrooms for the winter. The only, and even then, very conditional, limitation is that for this method of preparation, young, small-sized, dense specimens should be selected. Large ones become limp when boiled and mushrooms marinated for the winter do not turn out crispy.

It is better to marinate mushrooms separately (by type), although you can mix them in any ratio. Of the tubular ones (with a cap having a tubular lower surface), the most often pickled are boletus and flywheels, boletus, boletus (or porcini mushroom), and also boletus. Among the laminae (from the bottom of the cap of the plate), preference is given to honey mushrooms and chanterelles.

The first thing you need to do upon returning from a “quiet hunt” is to immediately soak all the mushrooms in cool water. Thanks to this, the spread of worms from accidentally collected worms to healthy mushrooms will be prevented, and dirt, grass and leaves will also be removed from the “prey”, which will then be easier to clean off. The soaking time for mushrooms should be short. Some you can start rinsing almost immediately. You should not keep them in water for a long time - they will absorb excess moisture.

Cleaning mushrooms should be thorough so that when you eat them in winter, sand doesn’t crunch on your teeth. During the cleaning process, mushrooms should be sorted by size, and also, preferably, by type, as shown in the video. The skin of the boletus must be removed from the cap. To do this, place them in a colander and immerse them in a salted boiling solution for 1 minute, after which, stirring lightly, they are washed with cold water. In this case, the skin will be easily washed off.

It happens that there are a lot of mushrooms, their processing takes a lot of time, and they can darken. To prevent this from happening, they are stored in a solution of cold water with salt and citric acid. For 1 liter of water volume there should be 2 g of citric acid and 10 g of salt.

Very small mushrooms, with a cap up to 2 cm in diameter, must be marinated whole, but for chanterelles, honey mushrooms, white mushrooms and champignons, the stems are cut to 0.5 cm from the cap, for flywheels and butter mushrooms - to about 1.5 cm, up to 3 cm shortened in boletus and aspen boletuses. For larger mushrooms, the stems are completely separated from the caps. Legs with a diameter of up to 2 cm are cut into pieces of arbitrary length, and thicker ones - no longer than 1 cm.

Caps with a diameter of up to 2–4 cm are left as is, and those that are larger are cut into pieces the size of small ones. This preparation is due to the fact that larger specimens cook more slowly, which is why they eventually become loose and soft. It is best to marinate small and large mushrooms, as well as stems, or at least cook them separately, so that all mushrooms in the batch being processed reach the point of readiness at approximately the same time.

Pre-processed mushrooms are boiled and then marinated. Any mushrooms must be boiled before pickling - this will completely eliminate the risk of possible poisoning and also ensure that the finished product will not deteriorate during storage. There are 2 options here:

• preliminary boiling, after which the mushrooms are poured with marinade;
• cooking mushrooms in marinade.

In the first case, the mushrooms are boiled in salted water (salt content - 2 tablespoons per 1 liter) until tender, then cooled and dried, placed in jars, and then poured with pre-prepared and cooled marinade. Mushrooms should be placed in boiling water and cooked for 15–30 minutes.

The second method: the processed mushrooms are placed in boiled salted water, already containing vinegar, boiled and then seasoned with spices in the same solution, and then marinated. Moreover, in this case, different types are cooked for different times. It is detected from the moment when mushrooms placed in boiling water begin to boil in it. Mushroom cooking time in minutes:

• saffron milk caps – about 8–10;
• boletus, flywheel and boletus - 10–15;
• with dense pulp (boletus, champignon, white and similar) – 20–25;
• chanterelles and honey mushrooms – approximately 25–30;
• white and boletus legs – 15–20.

Boiling is completed as soon as the mushrooms begin to sink to the bottom of the pan being used. The marinade should become transparent. Before boiling, moss mushrooms, boletus mushrooms, and boletus mushrooms should be poured with boiling water, kept in it for about 5 minutes, and then rinsed under cold water. Without this procedure, the marinade will become dark. Boletuses must be cooked separately, because other types boiled with them turn dark.

Boletus mushrooms cannot be cooked together with boletus mushrooms and boletus mushrooms, as they cook at different times. The flesh of the former is less dense than that of the latter, and they may be overcooked, while boletus and white ones may be undercooked. The amount of marinade in winter pickled mushrooms placed in jars should be approximately 18–20% of the volume of the container used. To get this ratio, you should prepare 1 glass of marinade for every 1 kg of processed fresh mushrooms.

It is not recommended to cover mushrooms pickled for the winter with metal lids. According to experts, this can cause botulism. Jars with pickled mushrooms should be sealed with plastic lids, which must first be sterilized (boiled). Before use, pickled mushrooms must be kept for at least 25–30 days so that they acquire optimal taste. They must be stored in a cool, dark, dry place (can be in the refrigerator) and no longer than 6-12 months.

One of the simple recipes for pickled mushrooms for the winter with pre-boiling is offered in the video. When preparing the marinade you will need per 1 liter of water:

• salt – 60 g;
• cloves – 5 buds;
• bay leaf – 5 pcs;
• acetic acid 80% – 40 ml;
• black pepper (peas) – 10 pcs;
• garlic, cinnamon and star anise - to taste.

All ingredients except vinegar are added to water. After it boils, reduce the heat and cook the marinade for half an hour, maintaining a low simmer. Then they wait until the marinade has cooled and pour vinegar into it.

Prepared and pre-boiled until tender, as described above, the mushrooms are placed in a colander, and then placed in jars, which should be sterilized in advance, and filled with marinade. Then they pour a little into the jars, just enough to cover the top with a thin layer of marinade and vegetable oil. Close the jars and put the pickled mushrooms away for storage. With this marinade it is best to marinate saffron milk caps, chanterelles, russula and boletus.

Another universal recipe is as follows. When preparing the marinade for each 1 kg of prepared fresh mushrooms you will need:

• water – 0.4 l;
• salt – 1 full teaspoon;
• allspice (peas) – 6 pcs;
• a little citric acid and star anise;
• bay leaf – 3 pcs;
• cinnamon and cloves - to taste;
• vinegar essence 8% – 70 g.

The mixture of all ingredients, except vinegar, is simmered over low heat for approximately 20–30 minutes. After allowing the marinade to cool slightly, vinegar is added to it. Prepared and then boiled as recommended above, transferred to a colander and cooled, place the mushrooms in prepared jars, and then pour in the marinade, which should be cold. The containers are closed and stored.

For any mushrooms without pre-cooking...

One of the recipes for pickled mushrooms for the winter with boiling in a marinade is as follows. For 1 kg of processed fresh mushrooms you will need:

• salt – 1 full tbsp. spoon;
• granulated sugar – 1 full teaspoon;
• allspice (peas) – 5 pcs;
• vinegar 8% and water – 2/3 and 1/3 cup, respectively;
• cinnamon - approximately 1 teaspoon;
• bay leaf – 2–3 pcs;
• cloves (buds) – 7–9 pcs.

Place the prepared mushrooms in a saucepan with boiling water, in which salt was previously dissolved and vinegar was stirred, heat them to a boil, and then cook until tender. As soon as about 3-5 minutes remain until the expected readiness, add all the spices to the marinade. Then remove the pan from the stove and wait for its contents to cool. We transfer the mushrooms into jars, which must be sterilized in advance, then fill them with marinade (the same one in which they were cooked), and then pour a little vegetable oil on top. We seal the jars and put them away for storage.

A quick recipe, also available for viewing on video. To marinate 700 g of any mushrooms, you will need:

• salt – 1 full tbsp. spoon;
• cloves – 5–7 buds;
• allspice (peas) - approximately 1.5 teaspoons;
• onion – 1 piece;
• sprigs of fresh basil/savory/thyme/celery leaves/oregano/parsley/marjoram – 2–3 pcs;
• white wine vinegar and water - 1/3 and 0.75 cups, respectively;
• bay leaf – 3 pcs.

Mushrooms must be prepared according to the above recommendations. We wash the greens and place them at the bottom of the jar, which must be sterilized in advance. Finely chop the onion.

In a saucepan with boiling water, combine all the ingredients except the herbs, then add the mushrooms. Bring the contents of the pan to a boil, reduce the heat until the marinade simmers and cook the mushrooms for as long as they are supposed to according to their type. Let the finished product cool slightly. Then put the mushrooms in the jar and pour in the marinade. After the marinated mixture has cooled completely, close the container with a lid and put it away for storage in a designated place.

Marinating chanterelles or honey mushrooms with garlic for the winter according to the recipe, as in the video. When preparing 1 liter of marinade you will need:

• water – 1 l;
• allspice (peas) – 2–3 pcs;
• granulated sugar - 1.5 teaspoons;
• black pepper (peas) – 5–6 pcs;
• cloves – 2 buds;
• table salt – 1.5 teaspoons;
• bay leaf – 1–2 pcs;
• vinegar essence – 1 teaspoon.

For one liter jar you will need: 1 kg of chanterelles or honey mushrooms, 1 dill or its seeds, 2 cloves of garlic.

You should marinate chanterelles or honey mushrooms with garlic like this. Their legs are cut off, leaving a 1 cm long piece at the cap. Then they need to be filled with cool water and kept in it for about 1 hour. Then the chanterelles or honey mushrooms are thoroughly washed, placed in a colander, and when the water has drained, put in a pan and add salt. The latter is filled with cold water and then placed on the stove. Heat the contents of the pan, and when it boils, cook for 30 minutes, removing the foam. We transfer the cooked chanterelles or honey mushrooms into a colander and rinse them, and then return them back to the pan.

In another pan prepare the marinade. Pour water into it, add salt, spices and sugar. Then we take a sample from the marinade - it should turn out a little salty. We heat the resulting brine until it boils, then pour vinegar into it, and then boil the marinade for 5 minutes and taste it again. Pour boiling marinade over chanterelles or honey mushrooms, leaving about 500 ml. Place the pan with chanterelles or honey mushrooms on the stove, heat them to a boil, and then cook them, now in the marinade, for about 15–20 minutes.

After this, put garlic, cut into thick slices, dill, and mushrooms on top, filling the glass containers up to the hangers, into the prepared jars. After this, pour the reserved marinade into the jars to the top. We close the containers with lids, place them bottom up and leave them to cool, wrapped in something warm. We store the cooled mushrooms marinated for the winter for storage.

After bringing the resulting marinade to a boil, add champignons to it and cook until tender. At the same time, they must be stirred, and the foam must be skimmed from the marinade. Before completing cooking, add 8% vinegar to the marinade (for 1 kg of fresh processed champignons you will need 2 tablespoons), clove buds, allspice peas, and bay leaves. We remove the finished champignons from the pan, cool, then put them in jars, and then fill them with the cooled marinade (the same one in which they were boiled) and close the lids. We hide the pickled champignons for storage.