How to pickle champignons quickly and tasty at home: recipes with photos for the winter and for every day

Champignons have high nutritional value, are suitable for all processing methods, they are included in one-time menus and stored for the winter. Pickling champignons at home in a quick way is the best option for long-term storage and use for every day. An edible species with a delicate pulp structure does not require hot processing or pre-soaking.

How to quickly pickle champignons at home

Greenhouse and naturally grown champignons are suitable for pickling. For winter harvesting, forest specimens are more often used, because...They have a distinct smell and taste.

With prolonged hot processing, the nutritional value of fruiting bodies decreases. The easiest and fastest way is hot or cold salting.

Before cooking, mushrooms are processed:

1. The harvest is sorted by size and age, young specimens are completely used for pickling, the stalk of mature mushrooms is cut off, its structure becomes rigid with age.
2. The film is removed from the cap of adult mushrooms; for young mushrooms this measure is not relevant. The protective layer is not hard, but as it grows, bitterness appears in the taste, which can only be removed by boiling. Salting does not involve heat treatment.
3. The base of the stem is cut off in a thin layer; in adult mushrooms, the stem is separated from the cap.
4. The workpiece is washed and dried.

To exclude the presence of insects in wild mushrooms, you can dip them for a short period of time in a weak solution of salt and citric acid, then rinse the mushrooms.

For salting, enamel, glass and wooden dishes are used. Aluminum, copper or tin products are not suitable for this purpose, since the metal oxidizes and the workpiece becomes unusable. The dishes are first washed with soda and water, then doused with boiling water. Glass jars are sterilized.

Small caps are not touched, large specimens are separated, in this form they are better salted and fit more tightly into the container. Spices are used to taste. To prevent the spicy smell from overpowering the taste of the mushrooms, take a small amount of dill seeds or inflorescences.

Before serving, mushrooms can be decorated with a sprig of herbs.

How to quickly pickle champignons using the cold method

There are quite a lot of recipes for quick preparation of salted champignons. But the most popular method is the classic recipe of Russian cuisine. The set of spices is designed for 1 kg of fruiting bodies, can be increased or decreased as desired, the main requirement is compliance with the proportions relative to salt.

All quick cold-processing recipes have the same set of spices. The composition may contain other components, but the preparation technology is practically the same.

Components:

• Salt – 1.5 tbsp. l.;
• parsley – 50 g (1 bunch);
• horseradish – 1 root or 2-3 leaves;
• currant and cherry leaves – 8 pcs.;
• dill inflorescences – 1 pc.

Technology:

1. Salting begins with the leaves.
2. Champignons and chopped parsley are placed on them, caps down.
3. Sprinkle with salt.
4. Finish filling the container with the same set as you started.

Salted champignons completely retain their shape after processing

A load is placed on top. After a few days, the champignons will release juice. After a week, the preparation can be used in the menu. Mushrooms quickly absorb salt and become cooked. If the container is large, place it in a cool place or place the workpiece in jars and cover with nylon lids. The top layer must be in brine.

Quick salting of champignons with onions and chili peppers

According to the recipe, the cooking time is about three hours. This is a quick snack option for the table. For 3 kg of champignons take:

• chili pepper – 3 pcs.;
  
• salt – 200 g;
• onions – 4 pcs.;
• dill – you can use seeds or herbs;
• garlic – 1 head;
• sugar – 1 tsp.

Quick snack technology:

1. The treated fruit bodies are sprinkled with salt and left to marinate for 1 hour, the mass is shaken periodically.
2. All vegetables and dill are finely chopped.
3. Take the mushroom preparation out of the salt, place it in a wide cup, pour in the vegetables and sugar, mix everything and leave for 15 minutes.
4. Pack them in jars along with spices, pack the caps tightly and put them in the refrigerator.

After an hour and a half, serve it on the table; you can pour sunflower oil on top of the appetizer and sprinkle with herbs.

A quick recipe for salted champignons with oil and vinegar for the winter

You can add a bunch of dill and garlic to the preparation, but these products are not essential.

Ingredients of marinade for 0.7 kg of champignons:

• bay leaf – 2-3 pcs.;
• peppercorns – 7-10 pcs.;
• salt – 1 tbsp. l;
• sugar – 1 tbsp. l.;
• vegetable oil – 70 g;
• apple cider vinegar – 100 ml.

Algorithm of actions:

1. The fruiting bodies are cut into 4 parts.
2. Boil for 5 minutes in a weak saline solution.
3. Remove from container and allow excess liquid to drain.
4. Place into jars.
5. Make a marinade from 0.5 liters of water, add all the ingredients, boil for 3 minutes and pour in the mixture.

If the mushrooms are intended as a winter preparation, they are rolled up. Salting at home using a quick method will allow you to eat champignons within a day.

Before serving, the dish is decorated with chopped parsley or dill.

Quick pickling of champignon mushrooms with soy sauce

You can quickly prepare mushrooms for one-time use or for winter harvesting using a recipe with the following set of ingredients:

• champignon caps – 1 kg;
• mixture of peppers - to taste;
• oil – 50 ml;
• mustard (seeds) – ½ tbsp. l.;
• water – 500 ml;
• vinegar, salt and sugar - 1 tsp each;
• soy sauce – 70 ml.

Subsequence:

1. The hats are divided into 4 parts.
2. Combine all ingredients with water.
3. Before the marinade boils, parts of the mushroom stock are introduced.
4. Simmer in a closed container on low heat for 10 minutes.

Processing method with the addition of mustard

If the goal is to prepare for the winter, immediately pour it into jars along with the liquid and seal it.

If the snack is prepared for quick use, allow it to cool, put it in any convenient container, and put it in the refrigerator.

Quick salting of champignons with sugar

A popular method among housewives is to quickly prepare salted champignons with sugar at home.

Ingredients for 400 g of champignons:

• apple cider vinegar – 100 ml;
• sugar – 2 tbsp. l.;
• laurel, pepper, cloves - to taste;
• salt – 2 tsp;
• water – ½ l.

Quick cooking sequence:

1. The hats are left intact.
2. Add mushrooms and all ingredients except the preservative to the water and cook for 7 minutes.
3. Add vinegar and keep on fire for the same amount of time.

If the product is being prepared for the winter, roll it up immediately, if for the table, let it cool and use it.

How to quickly pickle champignons with garlic and green onions

To pickle 1 kg of champignons you will need the following components:

• green onions – 1 bunch;
• vegetable oil – 2 tbsp. l.;
• allspice – 1 pinch;
• salt – 1 tbsp. l.;
• garlic – 1 head;
• water – 250 ml;
• bay leaf – 2-3 pcs.

Cooking sequence:

1. The mushroom preparation is cut into several pieces.
2. Pour water into the container and add salt.
3. Boil mushrooms in brine for 7 minutes.
4. The mushroom mass is taken out of the water.
5. Laurel and spices are added to the preparation.
6. Chop the onions and garlic, add them to the mushrooms, and pour oil over them.

Place a load on top and put it in the refrigerator for 10 hours. The appetizer is ready.

How to pickle champignons at home quickly, within a day

To ensure the product is ready in a short time, champignons are quickly salted with a set of spices:

• Korean spices - 3 tbsp. l.;
• mushroom preparation – 1 kg;
• apple preservative – 3 tbsp. l.;
• oil – 3 tbsp;
• sugar – 2 tbsp. l.;
• salt – 1 tbsp. l.;
• water – 0.5 l.

There is no specific sequence. All spices and pieces of mushroom preparation are mixed and boiled for 20 minutes, then packaged and put in a cold place with a temperature no higher than +4 ⁰C. The next day the dish can be included in the menu.

How to quickly salt champignons with lemon juice

To quickly pickle champignons at home, you will need the following components:

• mushrooms – 400 g;
• sea ​​salt – 2 tsp;
• lemon juice – 2 tsp;
• garlic, dill (green) - to taste;
• vegetable oil – 1 tbsp. l.

Quick salting:

1. The fruiting bodies are cut into narrow slices.
2. Press garlic using any convenient method.
3. Dill is chopped.
4. Place the mushroom mixture in a bowl and cover with salt.
5. Infuse the champignons until the liquid releases.
6. Add the remaining ingredients.

After 30 minutes the snack is ready

How to quickly salt spiced champignons at home

To process 1 kg of fruiting bodies you will need the following spices:

• paprika – 4 tsp;
• ground pepper mixture – 3 tsp;
• mustard seeds – 3 tsp;
• salt – 2 tsp;
• cilantro, dill, basil - 15 g each;
• vinegar, mustard oil – 100 ml each;
• garlic and bay to taste.

Sequence of technology:

1. The processed fruiting bodies are divided into large parts.
2. Garlic is sautéed in oil.
3. Chop fresh herbs.
4. Add the fried component along with the rest of the recipe ingredients to the fruiting bodies.

Place the load and put it in the refrigerator, the next day you can serve it on the table. This is an every day snack; it is not used for winter preparation.

Preparation with herbs

Instant salted champignons with citric acid

A set of spices for quickly salting 1 kg of champignons:

• water – 0.5 l;
• salt – 1 tbsp. l.;
• citric acid – 0.5 tsp;
• sugar – 1 tsp;
• pepper, dill (seeds) - to taste.

Quick salting technology:

1. The processed raw materials are cut into large cubes; if the fruiting bodies are small, you can use them whole.
2. Prepare the filling from all components (except citric acid).
3. The workpiece is lowered into the boiling liquid, held for 7 minutes, and acid is introduced.

The product is packaged in containers and sealed hermetically

How to quickly salt champignons at home with sterilization

Ingredients for 1 kg of champignons:

• currant leaves – 8-10 pcs.;
  
• cloves – 5-6 pcs.;
• salt – 1 tbsp. l.;
• pepper - to taste;
• laurel – 3-4 pcs.;
• vinegar – 80 ml;
• water – 2 glasses;
• sugar – 1.5 tbsp. l.

Quick salting sequence:

1. The mushrooms are cut into large pieces, blanched, and compactly placed in storage containers.
2. Add laurel, currants, cloves, and pepper.
3. A marinade is made from salt, sugar and water, which should be boiled for 10 minutes.
4. Vinegar is introduced before removing from the stove.

Pour the hot marinade over the workpiece, cover with lids, sterilize for 20 minutes, and roll up.

Storage rules

Preparing salted champignons using a quick standard method allows you to store the product at home along with other winter supplies. In the basement or pantry at a maximum temperature of +8 ⁰C. The sterilized product is usable for 12 months. Snacks without vinegar should be kept in the refrigerator for no more than 48 hours, with acid – within 7 days.

Conclusion

Salting champignons at home in a quick way is suitable for long-term storage and use in a one-time diet. This processing method is more rational, because...mushrooms of this species do not respond well to prolonged heat treatment. Shelf life depends on the preparation technology.

Recommended Posts

Lightly salted cucumbers: recipe for cooking in cold water

Grandma's sauerkraut recipe

Georgian sauerkraut

Methods for fermenting cabbage with cranberries

Is it possible to ferment cabbage in a plastic bucket?

Instant salted cabbage with beets

How to pickle cabbage quickly and tasty in a day

How to pickle cabbage quickly and tasty in a saucepan

How to salt umbrellas: rules and shelf life