How to pickle champignons for the winter at home

Due to their ease of preparation, cold mushroom appetizers are very popular. Marinated champignons undoubtedly occupy a leading place among other mushrooms. This is explained not only by the simple cooking method, but also by the excellent taste, which can be supplemented with your favorite spices and herbs. It is important to follow the recipe so that the result fully meets your expectations.

How to pickle champignons at home

First of all, you should pay attention to the preparation of the ingredients. You can buy champignons for pickling in stores or collect them yourself. The fruiting bodies need to be sorted. If you plan to marinate the whole thing, then large specimens are excluded.

To clean the selected fruiting bodies, they should be soaked in water for 15-20 minutes. After this, each specimen is wiped with a sponge. You can peel champignons with a small knife, but this procedure should be done with caution.

Marinated champignons go well with hot dishes or can be used as a component in salads

It is recommended to boil the prepared fruiting bodies. To do this, simply place them in boiling water for 10 minutes. You can pickle champignons without preliminary heat treatment, as they are absolutely edible. Therefore, the cooking procedure is not mandatory.

What to marinate champignons in

In this matter, everything depends on the expected duration of storage of the finished product. A universal option is enamel pans and glass jars. You can pickle fruiting bodies in such containers without unnecessary risk, since they do not oxidize.

If you do not plan to harvest champignons for the winter, then you can use plastic containers for cooking. However, it is important to make sure that such containers are designed for storing food and can withstand high temperatures. Another option is heat-resistant ceramic pots.

How long should you marinate champignons?

It will take time for the fruiting bodies to become well saturated.Champignons need to be marinated for at least 3-4 days. Then they absorb the spicy taste. Mushrooms can be marinated much longer. This will make their taste more intense.

Recipes for marinated champignons

There are many ways to prepare a snack for everyday use. Therefore, it is recommended that you familiarize yourself with the recipes for delicious pickled champignons. With their help, you can make a snack without unnecessary difficulties.

How to pickle champignons according to the classic recipe

This cooking method requires a minimum set of ingredients. In addition to the fruiting bodies, you only need water and spices to prepare the marinade.

For 1 kg of champignons take:

• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• vinegar - 4 tbsp. l.;
• allspice – 10 peas;
• sunflower oil – 4 tbsp. l.;
• bay leaf - 3 pieces;
• water – 1 l.

For preparation, it is better to take small and medium-sized champignons; large ones - cut into several parts

Cooking steps:

1. Pour water into the pan.
2. Add salt, sugar, vinegar, oil, spices.
3. Boil.
4. Place the fruiting bodies inside and cook over low heat for 7 minutes.
5. Transfer to a jar or other convenient container and fill with marinade.

When the contents have cooled completely, you need to transfer the snack to a cool place. The easiest way is to store them in the refrigerator. Mushrooms can be consumed after 5 days.

Delicious marinated champignons in Korean style

Fans of spicy mushroom appetizers will definitely like this recipe. It will certainly add variety to the daily menu and will be an excellent addition to any dishes.

Ingredients:

• champignons – 700 g;
• garlic – 5 cloves;
• sugar – 1.5 tsp;
• salt – 1 tsp;
• vegetable oil – 5 tbsp. l.;
• apple cider vinegar – 4 tbsp. l.;
• parsley – 1 bunch;
• dried crushed paprika – 1 tsp.

Spices give mushrooms a piquant taste

Cooking method:

1. Boil the fruit bodies for 10 minutes.
2. Remove the mushrooms from the water and leave to cool on a kitchen towel.
3. If desired, cut into 3-4 pieces.
4. In a separate container, mix chopped garlic, herbs, oil, vinegar, paprika and salt with sugar.
5. Pour the prepared dressing over the champignons.
6. Transfer to a jar or other small container and place in a cool place.

Korean mushrooms are marinated for at least a day, but it is recommended to keep them for 3-4 days. Then the pickled fruiting bodies will be better saturated with garlic and acquire a more pronounced pungency.

An excellent addition to Korean-style mushrooms would be onions and sesame seeds:

How to pickle champignons for food in jars without marinade

This is an original and simple recipe that eliminates the need for heat treatment. Therefore, it is better to boil the fruiting bodies in advance for 7-10 minutes, and only then can they be marinated.

Ingredients:

• champignons – 1 kg;
• sugar – 20 g;
• vinegar – 100 ml;
• vegetable oil – 50 ml;
• salt – 20 g;
• black pepper – 10 peas;
• bay leaf - 3 pieces.

The product can be stored in the refrigerator for 2-3 weeks

Step-by-step cooking process:

1. Place the boiled fruiting bodies in a bowl, sprinkle with sugar, salt, add black pepper and leave for 20-30 minutes.
2. After that, they are transferred to a jar and filled with a mixture of vinegar and oil. Then you need to add pepper and bay leaf.
   Important! For this recipe, it is recommended to take a 0.7 ml jar with a screw cap.It should be densely filled with mushrooms so that there is a minimum of free space.
3. After a few days, the champignons form juice, which is mixed with the other ingredients. In this way, the fruiting bodies should be kept for 8-10 days, after which they can be served.

Marinating champignons with carrots

This appetizer will definitely delight you with its original taste. Thanks to carrots, mushrooms become sweetish.

Ingredients:

• champignons – 2 kg;
• carrots – 3 pieces;
• salt – 4 tbsp. l.;
• sugar – 6 tbsp. l.;
• vinegar - 4 tbsp. l.;
• olive oil – 5 tbsp. l.;
• black pepper – 4-6 peas.

Makes a spicy and savory snack

Cooking steps:

1. Cut the carrots into cubes or grate them.
2. Mix with champignons and transfer to a marinating container.
3. Mix vinegar, oil, spices in a saucepan.
4. Boil the marinade and cook for 2-3 minutes.
5. Pour over the mushrooms and carrots and stir.

The appetizer needs to be marinated for 5 days. It is recommended to stir the mixture of mushrooms and carrots daily so that it is better saturated with spices. The dish is served cold.

Marinating champignons with onions and garlic

This appetizer will be an excellent replacement for salads. The cooking process will not take much time and will delight you with its simplicity.

Ingredients:

• champignons – 1 kg;
• onion – 1 head;
• garlic – 3-4 cloves;
• vegetable oil, vinegar - 50 ml each;
• salt, sugar - 1 tbsp. l.;
• bay leaf – 2 pieces;
• dill – 1 small bunch.

The fruit bodies are pre-boiled for 5-7 minutes. Then they should be immediately washed with cold water and allowed to drain.

The mushrooms are tasty and crispy

Cooking steps:

1. Add salt with sugar and bay leaf to 0.5 liters of water.
2. Place the container on the stove and bring to a boil.
3. Add vinegar, oil.
4. Chop onion, garlic, dill, mix with mushrooms.
5. Pour marinade over ingredients.

The snack should cool at room temperature. After this, it is transferred to a cool place.

How to pickle champignons for the winter

For many, the pressing question is how to prepare mushrooms for the winter. The simplest solution is to make champignons marinated at home.

To prevent mushrooms from darkening, you need to use only fresh products

The initial stage is preparing the ingredients. You need to select fruiting bodies without damage or defects. The absence of foci of rot is a criterion of primary importance. It is strictly prohibited to cover fruiting bodies that begin to disappear for the winter, even if it is a single specimen.

Before marinating champignons, they need to be boiled. Heat treatment is necessary to prevent the entry of microorganisms that can provoke fermentation inside the jar. This is especially true for fruiting bodies collected in natural conditions, and not grown artificially.

How to prepare marinade for champignons

The cooking method is simple. The marinade must necessarily include spices and seasonings that complement the taste of the mushrooms, as well as components that act as a preservative. These include vinegar and vegetable oil. The marinade also needs to be heat treated. Fruiting bodies cannot be harvested in their own juice, as they will spoil.

Recipes for preparing pickled champignons for the winter

You can prepare a mushroom appetizer in different ways.Most recipes call for preparation in sterile jars. You can marinate in an enamel pan, pre-treated with an antiseptic and boiled.

Champignons marinated for the winter according to a classic recipe

With this recipe you can easily make a delicious snack that will last for a long period of time. These mushrooms will be piquant, elastic and crispy.

Ingredients:

• champignons – 1 kg;
• water – 0.6 l;
• vinegar - 5 tbsp. l.;
• sugar – 3 tbsp. l.;
• salt – 3 tsp;
• allspice and black pepper – 6 peas each;
• garlic – 2 cloves.

For marinating, take a container with a volume of at least 1.5 liters. It is best to use a two-liter enamel or glass saucepan.

Champignons in most cases require heat treatment

Cooking method:

1. Pour water into a saucepan and boil.
2. Place the fruit bodies inside and cook for 5 minutes.
3. Collect fruiting bodies with a slotted spoon.
4. Add 600 ml of water, vinegar, sugar and spices to the remaining liquid.
5. Bring to a boil, add chopped garlic.
6. Cook for 2-3 minutes, add mushrooms, leave to cool.

This preparation should be stored directly in the pan. If necessary, you can transfer it to a sterile jar and close it. This option is relevant for those who want to preserve the snack for longer than 6 months.

Delicious pickled champignons for the winter in Korean

The original savory snack can be preserved for a long period of time. This recipe calls for a flavorful marinade with the addition of soy sauce.

Ingredients:

• champignons – 1 kg;
• sesame – 0.5 teaspoon;
• vegetable oil – 50 ml;
• soy sauce – 3 tbsp. l.;
• apple cider vinegar – 4 tbsp. l.;
• parsley – 1 bunch;
• allspice and black pepper – 5-6 peas each;
• garlic - 5 cloves.

Soy sauce makes mushroom marinade very tasty and aromatic

Cooking steps:

1. Chop the boiled champignons and mix with herbs and garlic.
2. In a separate container, combine vinegar, soy sauce, oil, and spices.
3. Add sesame seeds.
4. Pour the marinade over the mushrooms and stir.

The resulting mixture is transferred to a jar. Next, the container must be placed in boiling water and sterilized for 15-20 minutes. After this, it can be rolled up with an iron lid.

How to pickle champignons for the winter in jars

Making a snack in a glass container is very convenient, since it can be closed immediately. This recipe will help you pickle champignons in jars without any hassle. For 1 liter jar take 2 kg of mushrooms. They are first boiled and allowed to drain.

In the marinade for champignons for 1 liter of water take:

• sugar – 30 g;
• salt – 50 g;
• vinegar – 200 ml;
• black pepper – 15 peas;
• bay leaf - 4 pieces.

For pickling you can use basil, marjoram and thyme

Cooking process:

1. Boil water on the stove, add sugar, salt and spices.
2. The liquid should be boiled a little. Then it is removed from the stove, cooled slightly and mixed with vinegar.
3. The jar is filled with mushrooms, hot marinade, and closed with lids. The container is left to cool at room temperature, then taken out to a permanent place.

A simple recipe for champignons marinated for the winter

This preparation can be made in jars or other non-oxidizing containers. Citric acid is added to the composition, which acts as a preservative. Therefore, it is not necessary to roll up the appetizer, since it will be preserved for the winter without such a procedure.

Required components:

• champignons – 1 kg;
• water – 500 ml;
• citric acid – 1 tsp;
• salt – 1 tbsp. l.;
• vinegar - 5 tbsp. l.;
• sunflower oil – 7 tbsp. l.;
• onion – 1 head;
• bay leaf - 3 pieces;
• cloves – 2 buds.

Citric acid can be added as a preservative

The cooking method is very simple:

1. Pour water into the pan, add all ingredients except mushrooms and onions.
2. When it boils, the fruiting bodies are placed in a container and cooked in the marinade for 5-7 minutes.
3. Then remove the pan from the stove and allow it to cool.
4. The workpiece is transferred to a glass container and transferred to the cellar or placed in the refrigerator.

How to pickle champignons with mustard for the winter in jars

Using this recipe, you can prepare a spicy, spicy mushroom appetizer. In combination with mustard, the marinade acquires unique taste properties.

The following components will be required:

• champignons – 1 kg;
• mustard seeds – 4 tsp;
• water – 0.5 l;
• vinegar – 100 ml;
• black pepper – 10 peas;
• salt, sugar - 1.5 tbsp. l.

You need to take small specimens so that you can pickle them whole

Cooking steps:

1. Boil fruit bodies for 5 minutes.
2. The liquid is removed and clean water is poured.
3. Champignons are brought to a boil.
4. Add pepper, sugar and salt, cook for 4-5 minutes.
5. Add vinegar and mustard seeds.

After this, the mushrooms need to be removed with a slotted spoon and placed in jars. The remaining space in the container is filled with spicy liquid and closed.

Delicious pickled champignons for the winter

Mushroom preparation can be made using a variety of ingredients. An excellent addition to the marinade would be cloves and cumin. The dish will turn out very tasty.These mushrooms can be used as an independent dish or added to salads.

Ingredients:

• small champignons – 1 kg;
• garlic – 5 cloves;
• vinegar – 90 ml;
• water – 0.5 l;
• sugar – 1 tbsp. l.;
• salt – 1 tbsp. l.;
• allspice and black pepper – 5 peas each;
• cloves – 3-4 inflorescences;
• bay leaf – 2-3 pieces;
• cumin – 0.5 tsp.

To improve the taste, you can add cumin and cloves to the marinade.

Cooking method:

1. Heat water in a saucepan.
2. Add pepper, cloves, cumin, salt and sugar.
3. When the liquid boils, place the champignons in it.
4. Cook together for 15 minutes over low heat.
5. Add vinegar and garlic and cook for another 5 minutes.

The champignons are transferred to sterile jars and filled with hot spicy liquid. Then the container should be closed with metal lids and allowed to cool to room temperature.

Storage rules

Champignons should be kept in a cool place. It is best to store the snack in the refrigerator, especially if it is not canned and was not prepared in sterile containers. The shelf life of such mushrooms does not exceed 6-8 weeks.

Champignons stored for the winter in sterile containers should be kept in the basement or cellar. You can also store them in the pantry. The maximum shelf life is 2 years, provided that the temperature does not exceed +10 degrees.

Conclusion

Marinated champignons are a delicious and easy-to-prepare appetizer. It can be made for everyday use or prepared for the winter. Mushrooms must be marinated in strict accordance with the recipe. Then the champignons will definitely turn out tasty, rich, and retain their elasticity and crunch.

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