Marinated champignons at home for the winter. Simple recipes for marinating champignons to keep them white. Delicious pickled champignons for the winter

15.04.2021

Pickled champignons, harvested for the winter, are fragrant and tasty, pickling champignons at home is simple and quick. How to marinate champignons correctly so that they remain white, tasty and stored for a long time? Such questions are often asked by lovers of mushroom snacks ,.

How to marinate champignons for barbecue, how to marinate mushrooms for barbecue, for? In any case, it is better to use proven recipes, marinating methods are safe.

It is more convenient to prepare mushrooms for the winter directly in jars; in winter, champignons closed in a jar can be stored for a long time. These mushrooms are very tasty, with a spicy aroma, hard and crunchy. They complement grilled meats and baked fish deliciously. Salads are prepared with them and improve the taste of various dishes.

Advice from the Miracle Chef. For pickling, if possible, choose small mushrooms, they are beautiful in the finished dish, they have excellent taste. the hostess will help out in banks when you need to quickly serve a cold appetizer on the table, but there is little time to prepare a snack dish.

So, how to make pickled champignons at home, what recipes are better and quicker to use for preparing mushroom homemade mushrooms for the winter in jars? What to cook mushrooms with?

Pickled champignons at home for the winter

Recipes for making pickled mushrooms are popular with housewives from year to year. Marinating mushrooms at home differs in the ways and composition of the ingredients of the marinade. Champignons are recognized as the most affordable mushrooms, they are easy to buy in the store or for free along with forest gifts in the forest.

It is fresh champignons that are often pickled at home for the winter in order to stock up on tasty preparation for a long time for making salads and many dishes. In winter and at any time of the year, they are cooked, filled with them, and made homemade with a spicy taste.

Mushrooms are known to be a source of vegetable protein, they are low in calories and nutritious. Raw mushrooms, as a rule, are used for barbecue, but pre-pickled mushrooms are baked on the grill.

How to pickle champignons for the winter in jars

It is important to understand how to choose the right mushrooms so that after pickling the mushrooms remain white, retain their natural white color and transparent marinade during the winter.

Mushrooms need to choose white, dense. They should be solid at the bottom, with round small caps. Unfolded large caps on champignons indicate an expired product.
Forest mushrooms are thoroughly cleaned of soil and leaves, unlike those bought in the store. The surface of the hats and legs is cleaned with a sharp knife, after which the harvest harvested in the forest must be washed under running water.
Greenhouse mushrooms, as a rule, can be wiped with a damp cloth.
Small mushrooms with small caps are pickled whole, large specimens should be cut into pieces.
Homemade recipes for the winter involve boiling raw mushrooms, but in addition to traditional recipes, there are options for pickling without boiling.
It is not recommended to cook champignons for a long time, otherwise they will lose their crispness and density.
It is difficult to get poisoned with raw mushrooms, but remember: it is forbidden to eat spoiled mushrooms.
Follow the recipe directions for pickling champignon mushrooms for the winter. The guarantor of the safety of the workpiece for a long period of time is (table or apple), vinegar essence, acetic acid and citric acid.
When preparing canned food for the winter with your own hands, try to use natural preservatives, pickle mushrooms with vinegar, citric acid, salt and sugar so that the mushrooms do not darken, turn out to be strong and safe to use after home cooking with sterilization and without sterilization.

Pickled champignon recipes

By closing the champignons in jars for the winter, you can quickly and without much hassle prepare your favorite dishes at home, tastier and safer than from store canned food in glass and metal jars.

To stock up on tasty preparations at home for future use is good for health and cheaper for the family budget. A festive salad is easy and simple to make for yourself and your guests by opening a jar of canned mushrooms.

Recipes for pickled champignons are different, but they are united by one important rule - it is necessary for the preparation of canned mushrooms. To do this, empty glass containers must be thoroughly washed and sterilized in any convenient way.

Fast cooking method

The classic recipe for pickling instant mushrooms without oil, without garlic, without adding onions.

Ingredients:

fresh champignons - 1 kg;
water (for marinade) - 0.5 l;
granulated sugar - 20 g;
salt - 50 g;
table vinegar 9% - 120 ml;
allspice black pepper - 20 peas;
bay leaf - 4 pcs.

Step-by-step cooking recipe.

Pour the prepared mushrooms with water and put the pan on the stove. As the water boils, cook the mushrooms for 10 minutes over low heat. We drain the water to the hats and legs, let them cool.
Pour 500 ml of water into a separate saucepan of a small capacity, let it boil. Add sugar, salt and wait for the food to dissolve.
Add vinegar, pepper, bay leaf to the marinade. When the marinade boils again, remove it from the heat. Cool to room temperature.
We distribute the mushrooms in clean jars and fill the marinade to the top. Close tightly and put in the refrigerator for storage.

Pickled mushrooms with instant bell pepper

Ingredients for the recipe: fresh champignons - 700 g; bulgarian pepper - 2 pcs.; salt - 1 tablespoon; water - 1.5 liters; fresh dill - 2 branches; garlic - 5 cloves; hot chili peppers - to taste; celery greens to taste; onion - 1 head.

Marinade ingredients: water - 1 liter; ordinary vinegar 9 percent - 100 ml; salt - 2 tsp; granulated sugar - 2 tablespoons; sunflower oil - 2 tablespoons; dried basil - 1 tsp; bay leaf - 1 leaf; black peppercorns - 8 pcs.

Recipe step by step. We clean the champignons and rinse them under running water. Bring 1.5 liters of water to a boil, add. Boil the mushrooms for 5 minutes. Throw in a colander, let the water drain. Chop the peppers and onions into large pieces, the garlic is smaller. Put greens in layers in a glass jar, mushrooms and bell peppers on top of the greens. The top layer is garlic and hot chili peppers.

To prepare the marinade, boil water with salt, sugar, peppercorns and basil with laurel. Remove from heat, pour in vinegar and oil. Fill in the mushrooms. Cover the jar with a lid and leave the snack on the kitchen table. After cooling down, we send it to the refrigerator. You can eat right away.

Recipe for pickled champignons with onions for the winter

You will need: fresh champignons - 1 kg; onion - 1 head; sweet bell pepper - 1 pc.; garlic - 4 cloves; hot chili pepper - 1 pc.; water - 1 liter; table vinegar 9% - 80 ml; bay leaf - 4 pcs.; ground black pepper - 1 tsp; granulated sugar - 1 tbsp.; salt - 15 g; vegetable oil - 1 tablespoon

How to pickle champignons for the winter in jars. To prepare the mushrooms before marinating for the winter, rinse the mushrooms in running water at room temperature. We immerse the mushrooms in a pot of water and put on the stove. Add some salt to the water. After the start of boiling, boil the mushrooms for 5 minutes, stir for even boiling. We throw it back in a colander and let the water drain.

To prepare the marinade, pour the required amount of water into a saucepan according to the recipe. Place the bay leaf and black pepper. Boil for 2 minutes. Add salt and sugar. Reduce heat and heat up the brine for 1-2 minutes. Remove the pan from the heat and pour in the vinegar and vegetable oil. Cut the bell peppers and onions into cubes. Chop the garlic and hot pepper into small pieces.

Mix the vegetables. We put the mushrooms in a jar with vegetables. We sterilize jars and lids at home. Pour the mushroom-vegetable mixture in a jar with hot marinade and roll up the blank with a lid. We wrap the home preservation with a blanket, turn it upside down, leave it to cool completely.

A jar of pickled champignons can be stored at home; in the cold season, conservation is used for cooking with mushrooms, quick, for dishes from.

How to pickle wild mushrooms

How to marinate mushrooms at home, collected in the forest, how to prepare a marinade for mushrooms? The question of preparing snacks for the winter becomes relevant when the mushroom picker returns from the forest with a full mushroom basket.

You will need: forest mushrooms - 2.5 kg; salt - 1 tablespoon; water - 1 liter; vinegar 9% - 500 ml; bay leaf - 4 pcs; ground nutmeg - 0.5 tablespoons; black peppercorns - 15 pcs.

We marinate forest mushrooms. Boil the peeled mushrooms for 5 minutes and pour into a colander with water. Pour 1 liter of clean water into a separate saucepan. Let it boil, add mushrooms and ingredients for the marinade. Cook the mushrooms in the marinade for another 5 minutes.

We sterilize the jars, put them in them and fill in the marinade. We close it with capron lids. The cooled blanks - pickled champignons for the winter - are removed to the cellar or sent to the refrigerator.

Champignons marinated with wine: recipe

The recipe for pickling mushrooms is designed for 1 liter jar for rolling mushroom blanks for the winter. Wine, as you know, is used as a drink and for meat, but, in addition to marinating meat dishes, it is added to home preservation. Mushrooms are pickled in wine, as a rule, for long-term storage of canned food. In wine, pickled champignons retain their white color and are stored for a long time.

Ingredients: fresh mushrooms - 0.5 kg; water - 1 glass; wine - 1 glass; lemon - half of the fruit; olive oil - a quarter cup; sugar - 2 tsp; salt - 1 tablespoon; cloves - 2 buds; allspice peas - 4 pcs.; bay leaf - 1 leaf.

We marinate the mushrooms. We prepare mushrooms for pickling by cleansing natural gifts from earth and debris. Fill the prepared champignons with water with the addition of lemon juice so that they remain white and do not darken during processing. Transfer to a pot of water.

We put on fire, bring to a boil. Cook for 5 minutes. We put it in a colander. Cook the marinade from the remaining ingredients. We put the mushrooms in jars, fill with marinade. We sterilize the mushrooms for 30 minutes. Close with lids, cool. We put it in the cellar for storage.

Note!

Champignons marinated for the winter with apple cider vinegar

Based on 2 liters: fresh champignons - 1.5 kg; apple cider vinegar 6% - 150 ml; vegetable oil - 25 ml; water - 1 liter (without boiling mushrooms); garlic - 3 cloves; salt - 20 g; bay leaf - 3 pcs.; black allspice peas - 10 pcs.

How to pickle. Wash the champignons, leave the small ones whole, cut the large mushrooms into several parts. Transfer to a saucepan and fill with water. Bring to a boil, boil for 15 minutes. We put the mushrooms on a sieve to remove excess moisture. Stir salt and sugar in hot water, boil for a couple of minutes. Pour in apple cider vinegar and oil, cook for another 2 minutes.

Dip the mushrooms into the marinade, boil them for 3 minutes from the moment of boiling. Put seasonings and garlic in sterilized jars. Fill the jars with pickled champignons, twist and turn down onto the lid. We leave the blanks wrapped in heat to cool for a day. We store the cooled canned mushrooms prepared according to this recipe for the winter at home at a temperature not exceeding 15 degrees.

Recipe for canned mushrooms with cloves, delicious

Mushrooms pickled according to this recipe have excellent taste, are easy to prepare, can be preserved without sterilization.

List of products for canning mushrooms without sterilization: fresh mushrooms (small) - 1 kg; garlic - 5 cloves; table vinegar 9% - 90 ml; allspice and black pepper - 5 pcs.; cloves - 2 pcs.; salt - 1.5 tablespoons; granulated sugar - 1 tbsp.; lavrushka - 2 pcs.

Step-by-step cooking recipe. Pickling mushrooms need firm, small and uniform size. We wash the champignons under running water. We put a saucepan on the stove and boil water. Dip the mushrooms in boiling water for 5 minutes with the addition of 1 tbsp. vinegar. We discard the mushrooms in a colander. Prepare the marinade separately. Add peppercorns, bay leaves, peeled garlic, salt, sugar and clove buds to 1 liter of water. Let the marinade boil. We immerse the mushrooms in a saucepan and cook them for 20 minutes. Pour in the rest of the vinegar and heat the mushrooms in the brine for another five minutes.

We sterilize jars and lids. We put the mushrooms in jars, fill them with hot marinade and roll them up with metal lids. Ready marinated champignons without sterilization, cooled to room temperature, are removed for the winter in a cool, dark place.

Pickled champignons with citric acid

List of ingredients for the marinade for 1 kg of mushrooms: cold water - 2 glasses, citric acid - 1 tsp; coarse salt - 1 tablespoon; granulated sugar - 1 tbsp.; table vinegar (9 percent) - 5 tablespoons; vegetable oil - 7 tablespoons; onions - 1 head; cloves of garlic - 4 pcs.; bay leaf - 3 pcs.; black peppercorns - 5 pcs.; carnation - 2 buds.

How to pickle mushrooms to keep them white. To prevent the mushrooms from darkening, we immerse them in water. Boil for 5 minutes from the moment of boiling. Drain the water, cool the mushrooms.

Add all the ingredients and mushrooms to cold water, boil for another 10 minutes. We distribute the mushrooms in sterilized jars, fill with marinade and roll up with metal lids. Turn it upside down and leave to cool. We store mushroom preparations in the cellar or put them in the refrigerator.

Pickled champignons for the winter with mustard seeds

Pickled champignons with mustard are tasty, hard and spicy. The mustard seed added to the marinade adds a special flavor. A mushroom snack made from whole mushrooms on the festive table will arouse the guests' appetite and become a favorite dish of the holiday.

Ingredients: whole mushrooms - 1 kg; mustard seed - 4 tsp; marinade water - 1 liter; vinegar 9% - 120 ml; black peppercorns - 20 pcs; bay leaf - 3 pcs.; salt - 2 tablespoons; sugar - 1 tablespoon

Cooking pickled champignons for the winter. The cooking recipe provides for a 5 minute boiling of the mushrooms. After cooking, drain the broth. Put the mushrooms in a clean saucepan and add a liter of water, the ingredients for making the marinade. Cook the contents of the saucepan for 4 minutes from the moment of boiling.

We sterilize jars with lids, put mushrooms in each and fill with marinade with spices. We close the banks and put them in a cool place.

Recipe for pickling champignon mushrooms with garlic

Ingredients: fresh champignons - 500 g; tomato juice - 0.3 l; table vinegar (9 percent) - 20 ml; salt and sugar - 1 tsp each; dill - 1 bunch; garlic - 2 cloves; allspice - 10 peas; vegetable oil - 1 tablespoon

Recipe. Pour salt and sugar into the tomato juice. Bring the juice to a boil and pour in the oil and vinegar. Let it boil. Lower the chopped dill and garlic. Boil the washed mushrooms in a separate bowl for 10 minutes. We drain the water into the sink. If in the future you plan to fry the mushrooms on the grill, you do not need to boil the mushrooms.

Dip the mushrooms in and boil in it for 2 minutes. We immediately serve the boiled champignon appetizer to the table. Raw mushrooms, removed from the marinade, can be skewered and fried on charcoal in 5 minutes. To prepare the mushrooms for the winter, we put them in jars and close them with polyethylene lids. We take it out to the cellar.

Champignons marinated with carrots

Pickled champignons get a sweet taste with carrots, try preparing mushrooms in combination with vegetables - a delicious snack for the winter - following the recipe.

You will need: small mushrooms - 2 kg; carrots - 4 pcs.; salt - 4 tablespoons; granulated sugar - 6 tablespoons; apple cider vinegar (wine can be used) - 4 tablespoons; olive oil - 5 tablespoons; black pepper - 3 peas.

Recipe: homemade pickled champignons with carrots. We clean and rinse the mushrooms with running water. Dice carrots. When preparing the marinade, stir sugar, salt and wine vinegar in hot water. Add pepper. We put mushrooms and carrots in jars, add marinade to the neck. We sterilize the blanks for a quarter of an hour. We roll up the cans and put them in the refrigerator or cellar for storage. The mushrooms are soaked in marinade, and after 5 days you can eat them.

Pickled champignons are deservedly recognized as a delicious folk appetizer and low-calorie dish. Mushrooms have a delicate taste and are used in cooking recipes, as an appetizer and as a delicious crunchy ingredient in various dishes. We are sure that recipes for marinating champignons in jars for the winter will take pride of place in the culinary collection of zealous housewives.