Delicious winter: we make blanks from champignons. Pickled champignons: recipes for the winter, interesting marinade options, serving

Mushrooms are part of low-calorie diets (only 22.4 kcal per 100 g), they have enough useful trace elements, and there are no sugars and fats. For the preparation of pickled champignons, you should choose miniature mushrooms. Medium and large specimens will also go into business, but they need to be crushed.

Buy young mushrooms, guided by the light color of the plates under the cap. It is even better if the plates are covered with a film. Choose mushrooms without cracks and spots.

How to marinate? Best Recipes

There are a lot of pickling methods - I personally have already memorized 4, as I constantly use them, - quick, in Korean, for harvesting for the winter, and preliminary before frying. But in the recipe book, in which I write only the best and proven, I wrote out a few more - the mushrooms are very tasty.

Before proceeding with the recipes themselves, a few tips:

1. in champignons, the tip of the leg must be cut off, darkening is scraped off. There is no consensus among mushroom pickers regarding the removal of the upper film and the removal of hat plates, I leave it as it is;
2. before pickling, champignons should be boiled;
3. mushrooms do not need much water to cook - they secrete their own juice. Water should cover them about a finger;
4. champignons in a spicy preservative, prepared for short-term storage (until the next feasts), are not hermetically sealed. They are kept in the cold in a container covered with a film;
5. if we pickle not in jars, but in some containers, then make sure that it is not metal, it oxidizes. Ceramics, clay, glass, wood - such material is allowed.

Mushroom marinades (long-term preparations) are tightly sealed with lids, additionally sterilized, then preservation can be stored simply in a kitchen cabinet.

Instant marinated champignons

At home, an ordinary city apartment or cottage, this recipe is simply irreplaceable.

A little effort and delicious mushrooms from a jar are ready!

You will need:

• 1 kg champignons
• bulb
• 2 tbsp. l. salt
• 2 tsp Sahara
• 5 black peppercorns
• 2 cloves
• laurel leaf
• a glass of vinegar (9%)
• 3 garlic cloves
• half a glass of vegetable oil.

Cooking process:

1. Wash the mushrooms. Pour in a small amount of water, bring to a boil. Get rid of the foam.
2. Put the peeled onion and boil over moderate heat for a quarter of an hour.
3. Drain the water.
4. Combine vinegar, oil and other ingredients. "Drown" the mushrooms in the marinade, boil for 5 minutes.
5. Place in jars. Cork, send to the refrigerator.

Marinated champignons for the winter

In our area there is a real mushroom paradise - fields where mushrooms are always in season. After such trips, I always close the “catch” in jars. In winter, crispy spicy mushrooms practically fly away.

Products:

• mushrooms - 1 kg
• 1 glass of water
• 2.5 st. l. salt
• 0.5 g citric acid
• 100 g vinegar (9%)
• 3 bay leaves
• 7 peas of allspice and bitter pepper.

How to cook:

1. Boil mushrooms over moderate heat, removing scale.
2. When the broth becomes transparent, add salt, add spices, acid and vinegar. Finish the process when the champignons settle to the bottom.
3. Arrange the mushrooms in the marinade in jars, cover with lids, sterilize, cork.

Korean recipe with bell pepper

Adding sweet pepper to mushrooms gives some special taste. This is a very successful combination.

Before you start cooking Asian dishes, get a real Korean grater. This is a kind of culinary knife for the thinnest cutting of hard vegetables. Only in Korean it turns out the opposite - they cut not with a knife, but about it.

Ingredients:

• 0.5 kg champignons
• bulb
• carrot
• Bell pepper
• 5 garlic cloves
• 1 st. l. vinegar (9%)
• 1 st. l. Sahara
• 100 ml soy sauce
• half a lemon
• 1 tsp salt
• 6 black peppercorns
• a pinch of ground black pepper
• 50 ml vegetable oil
• laurel leaf.

How to do:

1. If the champignons are small, then you can leave them whole, cut medium and large ones into several parts. Wash, pour over with boiling water.
2. Cut the pepper, remove the seeds.
3. Rub all the vegetables on a Korean grater.
4. Saute onions and carrots in oil.
5. Make lemon fresh, grate the zest.
6. Combine oil, soy sauce, vinegar, sugar, lemon zest and juice, chopped garlic, pepper, salt in a saucepan. Pour in half a glass of water.
7. Boil the marinade and immediately reduce the fire. Boil, stirring, for a few minutes.
8. Put the mushrooms, vegetables and spices into the hot spicy preservative. Send for storage. You can eat after 18 hours.

Pickled champignons in Polish

Marinating champignons in Polish is not difficult - the principle of preparation is similar to all the others. The taste is somehow especially refined, refined and at the same time spicy.


This recipe is connected with my memory: I bought mushrooms for it in a supermarket, and right at the entrance to the store a woman was selling a whole bag of different mushrooms. When asked what kind of mushrooms, I received a surprisingly honest answer, which simply knocked me down: “I don’t know myself, everything I found in the forest.” To be honest, I'm not sure that there were only edible ones. Therefore, I strongly recommend! If you do not understand mushrooms, do not buy from your hands! Only in the store!

Recipe Information

• Cuisine:Polish
• Type of dish: appetizer
• Cooking method: cooking, marinating

Ingredients:

• fresh champignons - 300 g
• medium-sized onion - ½ pieces (about 30 g)
• mustard seeds - ½ teaspoon

marinade:

• water - 500 ml
• vinegar 9% - 2 tablespoons
• dill seeds - ½ teaspoon
• black pepper - peas - 5-6 pieces
• small bay leaf - 1 piece
• cloves - 1 piece
• salt - 1 teaspoon.

Cooking:

Peel the onion, rinse with cold water and cut into thin half rings.

Put the onion cut into half rings in a clean jar, sprinkled with mustard seeds.

Wash mushrooms well.

In order for pickled champignons to look more beautiful on the table, they must be the same size.

Pour water into a saucepan, pour in vinegar, add all the spices for the marinade: dill seeds, black peppercorns, bay leaf, cloves, salt. Be sure to try the marinade, if it seems bland, unsalted or not acidic enough, then add the missing ingredients: salt or vinegar.

Bring the marinade to a boil, add the washed champignons and cook for 10 minutes from the moment of boiling.

Place the mushrooms in a jar with onion cut into half rings and mustard seeds. Fill to the top with marinade and close with a clean plastic lid. Cool down.

Put a jar of cooled pickled champignons in the refrigerator for a day.

Pickled champignons in Polish take out of the jar on a dish and serve. Bon appetit!

Author of this recipe and photos Lorchen.

Champignons marinated with carrots

This is an option when delicious mushrooms are needed for tomorrow.

Components:

• 1.5 kg of champignons
• 700 -800 g carrots;
• head of garlic
• half a hot pepper
• liter of water
• juice of 1 lemon
• 2 tbsp. l. Sahara
• 1 st. l. salt
• 200-250 ml vegetable oil
• laurel leaf
• 1 teaspoon coriander (grain)
• a couple of carnations
• 6 peas of black and allspice.

Cooking method:

1. Boil mushrooms for 10 minutes. Drain the water.
2. Grate the carrots, finely chop the garlic.
3. At the bottom of a three-liter jar, put garlic and hot peppers. "Floors" place mushrooms and carrots.
4. Pour water into a container, adding salt, sugar, bay leaf, coriander, cloves, pepper. Boil.
5. Enter oil, lemon juice, boil for an additional 5 minutes.
6. Fill the “mushroom” jar with hot marinade. Cover with a lid, let cool. Send to refrigerator. Tomorrow the spicy snack will be ready.

old recipe

I recommend this method to those who love sourness in pickled mushrooms.

You will need:

• a kilo of champignons
• half a glass of vinegar
• 2 tbsp. l. salt
• 1 bay leaf
• allspice - to taste

How to cook:

1. Peel the mushrooms and boil for 10 minutes in a small amount of water.
2. Boil vinegar in a container, adding half the salt. "Drown" the mushrooms in it and boil for 5 minutes. Immediately transfer the mixture to a ceramic dish. Cover with cloth, set aside for a day to stand in the cellar.
3. Drain the vinegar, and arrange the mushrooms in jars.
4. Boil the vinegar again, adding the remaining salt, pepper, bay leaf.
5. Pour in the mushrooms. Pour in the oil.
6. Tie the necks of the jars with foil. Keep cool.

Mushrooms in a spicy preservative with pre-salting

A bright taste is obtained if you first salt the mushrooms, and then marinate. True, you have to tinker a little - everything is being prepared for 4 days!

What do we need:

• 2 kg mushrooms
• 200 + 400 ml water
• 100 g salt
• 35 ml vinegar (9%)
• 2 leaves of laurel;
• 7-8 peas of allspice;
• a couple of carnations.

How to cook:

1. Boil the mushrooms (water - 200 ml) until tender. Cool directly in liquid.
2. Put the mushrooms in a barrel or any other suitable dish, shifting with spices and sprinkling with salt.
3. Leave in the cold for 3 days. Remove and rinse after.
4. Put in a deep container.
5. Take care of the marinade: combine 400 ml of water and 30 ml of vinegar. Boil and cool.
6. Fill them with mushrooms and return to coolness. A day later, the snack is ready.

Mushrooms in oil

This dish should not be cooked in large portions - it is designed for one dinner.

You will need:

• half a kilo of mushrooms
• vegetable oil
• juice of half a lemon
• bulb
• dill greens
• salt (to taste)

Cooking:

1. Clean the mushrooms. Leave the miniature ones whole, chop the larger ones. Boil for 3-4 minutes, drain the water.
2. Cut the onion into rings, add to the mushrooms.
3. Heat oil, salt, spices in a pan and immediately pour over the mushrooms. After 5 minutes, add lemon juice, stir, cover.
4. Try again in 10 hours!

Marinating for frying

This recipe was a real discovery for me a few years ago!

Its essence is to prepare the mushrooms for frying, ideally on the grill.

Our dacha gatherings now do not pass without such a treat! For example, when we cook.

But even in the apartment, I got used to cooking them, draining the liquid and scattering them in one layer on a baking sheet.

15-20 minutes of maximum temperature is enough, and a treat that is in no way inferior to the best grill menu recipes in a restaurant is ready!

What do you need:

• medium champignons - 1.5 kg
• soy sauce - 100 ml
• vegetable oil - 100 ml
• apple cider vinegar or lemon juice - 2-3 tbsp.
• paprika - 1 tbsp
• hot red pepper - on the tip of a knife

Cooking process:

1. Mushrooms are quickly rinsed under running water, laid out on a towel to dry.
2. All other components are sent to a three-liter jar, shake a couple of times to mix everything.
3. We also put mushrooms in a jar - you should get almost a full capacity. Cover with a lid and set aside for 2-3 hours.
4. Shake the jar a little every 20 minutes.
5. Then drain the marinade and fry.

Note to housewives

1. With pickled champignons, they create excellent first and second courses: hodgepodges, juliennes, stews.
2. They are also good as a filling for pies, pies, zrazy.
3. It is better not to store even sterilized mushrooms for more than a year. Short-term, not "strategic" stocks of pickled champignons, not hermetically sealed, are stored for a maximum of a month.
4. In urban conditions, it is better for jars to be in the refrigerator.

Useful video

One of the classic options - champignons, which will be ready today - is shown in this video:

Champignons are the most common type of mushroom. They are grown at home, so it is not necessary to go into the forest for a “silent” hunt. In addition, this variety is completely harmless and affordable. The fungus itself is very clean - it grows only in rotten wood or sawdust. No need to use many cleaning methods: remove the skin, rinse several times.

Mushrooms are used in any form for the preparation of many dishes. They are fried, boiled, dried and pickled. Pickled quick-cooking champignons at home are considered especially tasty. There are a huge number of ways to pickle champignons at home, everyone can choose the one that suits him.

Also on our site you can find recipes that your whole family will like.

1. Mushrooms of any size and age are suitable for pickling, the main thing is that the plant exudes a pleasant forest smell. If the specimens do not smell at all, then it is better not to use them for pickling. Such champignons are not saturated with brine during the cooking process, and therefore remain tasteless.
2. The plant can be pickled whole or pre-cut into pieces. From this, its taste will not deteriorate at all. The main thing is that all the pieces are the same size. Mushrooms should be well washed from dirt. The skin can be left on or removed before marinating. Champignons are combined with almost all spices, vegetables and herbs.

Recipe for pickled champignons for the winter

Pickling champignons with pepper is especially popular on the festive table. Such a dish looks perfect among a variety of snacks, as it has an original peculiar look. It is pepper that brings color to the everyday vision of pickled mushrooms.

Main components:

• Half a kilogram of champignons;
• 2 red or yellow sweet peppers;
• 50 grams of sugar;
• Half a medium lemon;
• 4 tablespoons of salt;
• dessert spoon of citric acid;
• 4-5 cloves of garlic;
• Greenery;
• Vegetable oil.

Quick Pickled Mushroom Recipe:

1. First, prepare the pepper. The vegetable is peeled and washed to remove all seeds that are bitter. Then the product is cut into strips - the strips should be thin and not too long.
2. Vegetable oil is heated in a frying pan, where pepper is poured for frying. When the vegetable becomes soft, but does not turn into gruel, it can be removed from the heat.
3. Mushrooms need to be cleaned and washed. It is not worth cutting them for cooking - they are boiled whole. After they are placed in a saucepan with water, salt and citric acid, where they are boiled for 15 minutes.
4. The water drains from the mushrooms, and they themselves must drain from moisture. At this time, the marinade is being prepared.
5. The marinade consists of water (approximately you need to take half a glass of liquid), greens are included here, half a lemon is squeezed out, salt, sugar and garlic. All ingredients are finely chopped and mixed until smooth.
6. The cooled champignons are placed in a glass container along with pepper.
7. Mushrooms in the marinade should be about one day. They should settle in a cool dark place.
8. The finished product can be served for instant consumption. The taste of the marinade can be enhanced by additionally adding vegetable oil in a small amount. Using this recipe, you can pickle mushrooms and use them in a salad.

After reviewing the recipes on our site, you can also cook other delicious preparations, such as.

Recipe for pickled champignons at home

Home-style pickled mushrooms have a salty and spicy harmonious taste, which will allow you to use champignons as an independent snack, as an ingredient for salads, stews, stews and frying with potatoes. This is a standard and simple way to pickle champignons, which has an original, but distinct taste and smell.

Components:

• 1 kilogram of champignons;
• 100 grams of salt;
• 50 grams of sugar;
• 50 g of vinegar essence;
• 100 grams of vegetable oil;
• 1 head of garlic;
• 1 medium onion;
• 1 piece of chili pepper;
• 10 pieces of black peppercorns;
• 1 teaspoon coriander;
• 4 bay leaves;
• 1 liter of purified water.

Delicious pickled champignons at home:

1. For this recipe, you need to choose miniature mushrooms, as large ones will have to be cut, and this will ruin the look of the product.
2. Rinse the mushrooms well, no need to remove the film. Pour the finished product with water and put on medium heat, where they should boil for 10 minutes. After this, the broth is drained, and pour the mushrooms into a colander.
3. While the mushrooms are settling, the marinade is being prepared.
4. Sugar, salt and chopped onion rings, garlic passed through a crush, coriander and bay leaf are added to a container of water. Boil the marinade for 1 minute over medium heat. After boiling, remove the marinade from the heat, and then pour vinegar and vegetable oil into it. When the contents have cooled a little more, chili pepper cut into small slices intervenes.
5. Pour boiled mushrooms with chilled marinade. It is best if you carry out the procedure in the bank. The product must be infused for 12 hours in a cold place. Close the container with a plastic lid.
6. Such champignons are stored for a short time - about two weeks. Using such a product, it is possible to make many dishes. Shish kebab appetizer is especially popular - mushrooms are strung alternately with onions on skewers.

For thrifty housewives, we have also prepared, which will not only decorate your dining table, but will also be a wonderful and tasty addition to your dinner.

Pickled champignon mushrooms at home

This method has many positive factors. These products can be consumed at any time. Even immediately after pickling. Mushrooms are spicy and juicy.

Components:

• 1 kilogram of mushrooms;
• 1.5 cups of purified water;
• 100 milliliters of vegetable oil;
• 100 milliliters of table vinegar;
• 50 grams of sugar;
• 20 grams of salt;
• 5 sheets of laurel;
• 5-6 black peppercorns;
• 5 pieces of cloves.

How to pickle champignons at home quickly:

1. Rinse the mushrooms well from dirt and sand under running water. Cut them all into small pieces of the same size.
2. Boil the prepared product for 30 minutes. Salt cannot be added.
3. The preparation of the marinade is as follows: mix salt, sugar and other spices in 1.5 glasses of water. Acetic essence and refined oil are also added here. Boil the contents for yati minutes.
4. Champignons are laid out in jars. If the mushrooms are salted for the winter, then the glass containers must be sterilized, and the lids should also be done.
5. Banks, together with the brine, are laid out in banks, after which they are clogged with lids.
6. The finished product should be stored in a cool dark place.

Mushrooms pickled according to this recipe are obtained by everyone without exception. Mushrooms remain whole and well salted. So they can be stored for any period of time and not deteriorate.

How to pickle champignons at home quickly

A very quick and high-quality recipe for marinating mushrooms will be a godsend in the case when guests are practically on the doorstep. This method is very simple, and the mushrooms turn out as if they were marinated for a long time before serving.

Ingredients:

• 1 kilogram of fresh mushrooms;
• 0.5 liters of water;
• 1 onion;
• 3 tablespoons of vinegar;
• 3 art. spoons of refined oil;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• Natural spice for Korean carrots;
• 100 grams of Korean carrots;
• 0.5 fresh lemon.

How to pickle champignon mushrooms at home:

1. Prepare mushrooms. Cut each mushroom into small pieces, which will marinate in brine.
2. Pour water into a saucepan, where add refined vegetable oil, vinegar, sugar, salt and spices for Korean carrots. Bring everything to a boil and only then mushrooms are poured here.
3. The contents of the container should boil for 20 minutes.
4. Transfer the chilled mushrooms to jars, then press the contents of the containers for one hour.
5. Within an hour, the product is completely infused; it can be served mixed with Korean carrots, after sprinkling the dish with lemon juice. The onion is also finely chopped.
6. The combination of Korean carrots and champignons is ideally combined as a snack. Moreover, carrot decoration is original in its application. The piquant original taste and a smell attracts the real gourmets.

Pickled champignons delicious recipe

Such mushrooms are sold in stores at fairly high prices, but the price does not always match the quality. Therefore, it is better to pickle champignons yourself without much effort.

Main components:

• 50 pieces of small mushrooms;
• 5 black peppercorns;
• 5 peas of allspice;
• 5 leaves of laurel;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 1 liter of water;
• a third of a glass of vinegar.

Pickled champignons step by step recipe with pictures:

1. Prepare mushrooms.
2. Heat water to a boil, after putting salt and sugar in it. Laurel leaves also fit here.
3. Mushrooms are poured into boiling brine and cooked in it for 30 minutes.
4. At the end of the process, pour vinegar into the pan, stirring the contents.
5. Such mushrooms remain in the brine, where they were previously boiled. The finished product is laid out in jars, on top of each bed, a pea of ​​the pepper indicated in the recipe.
6. If the product is planned to be consumed immediately after cooling, then it can be seasoned with vegetable oil and chopped onion rings.

This recipe allows you to use mushrooms immediately after pickling. You can season them with any spices and oils, even vinegar is used.

All recipes are original, but at the same time easy to prepare. Champignons can be supplemented with other spices and seasonings. Mushrooms are whole and elastic, so they can be used as an ingredient in many other dishes.

For lovers of winter preparations, our piggy bank of recipes also has one, which can serve as a separate dish or be used for making salads.

Mushroom marinade recipe for the winter

There are many variations of marinade for canning champignons. The basic composition includes water, vinegar, salt, sugar. Next - to taste. You can add garlic and onions, dill, parsley and other herbs to marinated champignons. Of course, spices and spices will also come in handy - black peppercorns, allspice, nutmeg, mustard, bay leaf, cloves (the most "mushroom" spice), etc. The taste of the original product also depends on the composition of the marinade as a whole. Sometimes vinegar is replaced with an apple variant, lemon juice or citric acid.

Mushrooms for cooking for the winter are better to take young, still "closed", that is, those in which the cap is tightly connected to the leg. They are small, beautiful and neat.

Required Ingredients:

• champignon mushrooms - 1.5 kg;
• water - 1 l;
• salt - 3.5 tsp;
• sugar - 2 tbsp. l.;
• vinegar 9% - 150 g;
• allspice - 3-6 pcs.;
• cloves - 3-4 pcs.;
• dry dill - a pinch;
• cinnamon on the tip of a knife;
• laurel - 3 pcs.

Cooking steps

1. Mushrooms are well washed. This is easy to do, because industrially grown champignons are practically pure. Larger ones are cut in half or quarters, while smaller ones remain intact.
2. In a saucepan with a volume of 3 liters or more, a marinade is prepared from all of the listed ingredients, except for vinegar.
3. As soon as the marinade boils, mushrooms are lowered into it and boiled for 12-15 minutes. Then vinegar is added and the mushrooms are boiled for 5 minutes.
4. The champignons cooked in the marinade are placed in jars treated with steam, filled with liquid. from the pan and rolled up with metal lids.

In winter, mushrooms from a jar are thrown into a colander, seasoned with vegetable oil, green onions or onions.

How to close champignons for the winter without such an aggressive component as vinegar? Very simple - use natural and healthy apple cider vinegar. This recipe involves cooking pickled champignons in this way.

Required Ingredients:

• champignon mushrooms - 1 kg;
• water - 0.5 l;
• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• Dijon mustard in grains - 1 tbsp. l.;
• apple cider vinegar 4% - 5 tbsp. l.;
• garlic - 4-6 cloves;
• black pepper, peas - 10 pcs;
• laurel leaf - 4-6 pcs.

Cooking steps

1. Mushrooms are prepared as in the previous recipe. The garlic cloves are peeled and cut lengthwise each.
2. Water is poured into a saucepan with a volume of at least 3 liters, all the other ingredients from the list are added there. The marinade is brought to a boil, mushrooms are laid out there and boiled for 5-7 minutes.
3. Mushrooms are laid out in pre-prepared, i.e., steamed jars and poured with marinade. The jar is immediately sealed with a metal lid.

Such marinated champignons for the winter are very tasty and tender.

Frozen mushrooms are the easiest to cook. No need to stand at the stove for a long time. But it will not be a ready-made, independent dish, but only an ingredient. They are used for preparing vegetable mixtures, baked and stewed meat and fish, etc.

How to freeze champignons for the winter? This can be done in two ways. Boil the mushrooms or send them raw to the freezer. The taste of boiled is considered higher, and raw can be bitter. Therefore, the first method is preferable.

So, the mushrooms are washed, if they are large, they are cut. Then they are boiled in slightly salted and quite a bit acidified with citric acid water for 15-20 minutes. After that, the champignons must be removed with a slotted spoon and laid out on a flat dish or baking sheet until completely cooled and dried. This will take about half an hour. Then the mushrooms are placed in portions in bags (preferably special, for freezing) and sent for winter storage in the freezer.

All autumn, housewives work on homemade preparations so that in winter the family can make up for the lack of vitamins and minerals.

They prepare for the winter not only berries, vegetables and fruits, but also mushrooms: mushrooms, mushrooms, milk mushrooms, and, of course, pickled champignons. We will learn how to pickle mushrooms so that they are stored as long as possible and become a great help during the holidays.

How to pickle champignons for the winter in jars

To replenish our stocks with jars of delicious mushroom delicacies, we use time-tested and more than one thousand hostesses recipes for marinating champignons.

For a liter jar, we need the following ingredients

• Mushrooms - 0.5 kg;
• White table wine - 1 glass;
• Water - 1 glass;
• Olive oil - a quarter of a glass;
• Salt - a tablespoon;
• Sugar - 2 teaspoons;
• Lemon - half;
• Bay leaf;
• Allspice - 4 peas;
• Carnation - 2 pcs.

Marinating champignons in wine

It turns out that wine is not only used for its intended purpose or added to gourmet meat dishes: it is also used to marinate mushrooms for long-term storage. Let's try and cook mushrooms in a wine marinade:

• We sort them out from the garbage and fill them with water, adding a little lemon juice to it so that they do not darken.
• We put on fire, bring to a boil, cook for 5 minutes. and throw it in a colander.
• Cook the marinade from the rest of the ingredients and remove the foam.
• We put the mushrooms in jars, pour the marinade, sterilize for 30 minutes. and put it in the cellar.

Important: you can not tightly fill the jars with mushrooms - there must be room. Mushrooms can be tasted in a week, when they are saturated with marinade.

Champignons marinated for the winter: a recipe in jars

Ingredients

• Mushrooms - 2.5 kg;
• Vinegar 9% - 0.5 l;
• Black peppercorns - 20 pcs.;
• Bay leaf - 5 pcs.;
• Salt - 1 tbsp. spoon;
• Ground nutmeg - 0.5 tbsp. spoons.

Pickling mushrooms for the winter

Pickled champignons with nutmeg and other spices are a great appetizer for a family celebration or other holiday. Put them on the table, and in five minutes you will have to run for a new portion!

Here's how these mushrooms are prepared:

• We clean and wash the mushrooms, cook for 5 minutes. and pour into a colander.
• We put a saucepan with a liter of water on the fire and, after boiling, add the rest of the ingredients together with the mushrooms. Cook 4 min.

We sterilize the jars, put the mushrooms in them, add the marinade and tightly close the polyethylene lids. After cooling, we remove the pickled champignons for the winter in the cellar or refrigerator.

Marinating champignons for the winter with mustard seeds

Components

• Small mushrooms - 1 kg;
• Mustard seed - 4 tsp;
• Bay leaf - 4 pcs.;
• Black pepper - 20 peas;
• Vinegar - 120 ml;
• Sugar - 1 tbsp;
• Salt - 2 tablespoons;
• Water for marinade - 1 l.

Everyone knows how delicious pickled cucumbers and tomatoes are if a mustard seed is added to the marinade, which gives the preparation a special sweet-spicy taste. It can also be added when pickling champignons, acting in accordance with the recipe:

• We wash the mushrooms, cook for 5 minutes. and drain the broth. Repeat washing mushrooms.
• Putting them back in the pan, add a liter of water and the rest of the ingredients for the marinade. We put the saucepan on the stove and cook the contents after boiling for 5 minutes.

We sterilize the jars with lids, put the champignons in them and pour the marinade, distributing the floating spices equally. We close the jars and put them in the cellar (refrigerator). After three days, you can enjoy them and treat your friends!

How to pickle champignons for the winter: a recipe with garlic

Pickling Ingredients

• Champignons - 2 kg;
• 2 tbsp salt;
• 6 liters of water;
• 4 tbsp Sahara;
• 1/3 tsp citric acid;
• 10 garlic cloves;
• 6 black peppercorns;
• 5 bay leaves;
• 240 ml vinegar 9%.

mushroom pickling process

Despite the fact that store-bought mushrooms are quite tasty, home-made marinated mushrooms are still tastier and dearer, because they are made from natural ingredients. I want it to be both tasty and healthy.

Prepare healthy mushrooms according to the following recipe:

• We wash the mushrooms and cut into medium slices of approximately the same size.
• Pour water into the pan, put on fire. Add mushrooms with citric acid. When the water boils, add sugar and salt and cook for 1 hour.

A quarter of an hour before the end of cooking, season the mushrooms with seasonings. For 5 min. add vinegar until the end of cooking. We transfer the finished mushrooms to jars, pour in the marinade, turn over and wrap. After cooling, put away for storage.

Champignons marinated with apple cider vinegar

Ingredients

• 2 liters of water;
• Small mushrooms - 2 kg;
• Salt - 4 tablespoons;
• Sugar - 4 tablespoons;
• 6 tbsp apple cider vinegar.

How to pickle champignons recipe for the winter

Cooking marinated champignons

Mushrooms prepared according to this recipe will appeal to even those sweet tooth who do not like pickles and marinades. To prepare sweet champignons, follow this recipe:

• Pour water into a saucepan and put on the stove. When it boils, we flavor it with apple cider vinegar, salt and granulated sugar. Boil the marinade until the added ingredients are dissolved.
• We wash the mushrooms, put them in a saucepan with boiling marinade and after boiling, cook for 3 minutes.

We shift the mushrooms into glass jars and top up with marinade. We close the containers with metal lids, cool and store in a cold place.

Marinated champignons with carrots

Components

• Small mushrooms - 2 kg;
• 4 carrots;
• 4 black peppercorns;
• 6 tbsp Sahara;
• 4 tbsp. wine vinegar and olive oil;
• 4 tbsp salt.

How to cook pickled champignons with carrots

Marinating mushrooms for the winter for long-term storage and enjoying a delicate spicy taste, you can add vegetables, such as carrots, to the harvest. It makes them sweeter and enriches with vitamins. To pickle mushrooms in this way, follow the recipe:

• We wash the mushrooms with running water, removing dust and residues of the substrate.
• We cut the carrot into cubes.
• Cook the marinade by dissolving sugar, salt and wine vinegar in water, and adding black pepper.

We put mushrooms and carrots in jars, add marinade and sterilize for a quarter of an hour. We roll up the blanks and put them in the refrigerator or cellar for storage. You can try mushrooms in 5-7 days.

As you can see, it is very easy to prepare pickled champignons for the winter, the main thing is not to deviate from the recipes and store the mushrooms in sterile jars. Try pickling mushrooms in several ways at once to choose recipes that suit your taste.

I use such quick-cooking marinated champignons for salads, and just as a wonderful snack. Of course, it is easier to buy them in the store, but the taste is incomparable. In home-marinated champignons, even the marinade is delicious, not to mention the mushrooms themselves - crispy and fragrant.

If you want to cook just a snack for the holiday, 500 g of champignons will be enough, but if you plan to cook something else, a salad, for example, take 1 kg of mushrooms, like I did in today's recipe.

Ingredients:

• 1 kg small mushrooms
• 30 g coarse salt (a tablespoon with a small slide)
• 30 g sugar
• 10-15 pcs. black or allspice peppercorns
• 4-5 bay leaves
• 6-8 pcs. carnations
• 6-8 medium garlic cloves
• 1 tsp without a slide of ground coriander
• 1 onion (100-120 g)
• 100 ml 6% wine or apple cider vinegar

You can also use ordinary table vinegar 9%, but then you need to take it smaller, about 70 ml, otherwise the finished mushrooms will be sour.
Ready marinated champignons turned out to be two 800-gram jars.

Cooking:

We cut the peeled onion into quarter rings and pour the vinegar prepared for the marinade.

We wash the champignons with water, separately each mushroom, trying not to damage the top layer of the cap. If it was not possible to buy small champignons, you can cut the mushrooms into 2 or 4 parts.

Now let's prepare the marinade. Bring one liter of water to a boil, omit all seasonings, except for onion with vinegar and garlic. We are waiting for the salt and sugar to dissolve. We taste the marinade, maybe someone lacks salt or sugar.

We lower the mushrooms into the marinade, close the lid, bring to a boil and boil over low heat with a slight boil for 10 minutes.

At first it seems that there is very little water, but the mushrooms quickly release juice and there is enough liquid for the mushrooms to be completely in the marinade.

While the mushrooms are cooking, peel the garlic and cut it into slices.

In the prepared champignons, add the onion along with vinegar and chopped garlic.

Stir, immediately turn off the stove, close the lid and leave to cool. Together with garlic and onions, you can add a couple of whole sprigs of dill, it will be even tastier. For spicy lovers, you can also add a little chili pepper.
We lay out the cooled champignons together with the marinade in jars and put them in the refrigerator overnight.

And in the morning we have a wonderful snack ready - marinated champignons of our own instant preparation! With butter, just delicious!