Salted champignons: delicious recipes for pickling mushrooms for the winter in jars, without vinegar

Salting champignons yourself is an easy task and every housewife can do it. This appetizer is popular on any holiday table. There are quite a few ways to pickle. By adding a variety of ingredients to the brine, you can get unusual flavors of a familiar product.

Is it possible to pickle champignons at home?

The salty snack is quite easy to prepare.

Salted champignons are not only a tasty snack, but also a vitamin product, this is especially important in winter. They contain many substances necessary for the body - minerals, amino acids and fiber. They also contain vitamins PP, group B, some minerals - zinc, iron, phosphorus, potassium.

The main feature of pickling champignons is the ease of preparation at home. They are sprinkled with salt in jars, wooden tubs and even in plastic containers. Connoisseurs of such snacks can experiment with taste and aroma by using different spices and herbs for pickling. Particularly popular are dill, tarragon, horseradish, bay leaves, as well as currants and cherries, or just use salt. Garlic, pepper and cloves add piquancy to the pickles.

Champignons are not wild mushrooms; they are grown in special greenhouses. That is why they are completely safe, rarely wormy and retain their qualities for quite a long time. They are well suited for pickling, since the most difficult part of the cooking process is choosing a recipe.

How to deliciously salt champignons at home

You can pickle champignons quickly and tasty at home by selecting the fruits that are most suitable for cooking. It is better to choose small and medium-sized specimens; they have a denser structure. Although many housewives also use large ones, cutting them into small pieces so that they are well salted.

Preparation for salting is carried out in the following ways:

• cleaning fruits from contamination, pruning damaged areas;
• rinsing under running water;
• soaking in a solution of water with salt and citric acid.

By soaking in this way, housewives preserve the natural shade of the product and its appearance. After the mushrooms are washed, they need to be placed on a towel to drain off excess water. If you use large fruits for pickling, they should be divided into 4 parts, after first removing the peel from them. It is also recommended to decide on the recipe in advance and prepare all the necessary ingredients, as well as containers suitable for pickling.

Mushrooms are grown in special greenhouses

How to pickle champignons according to the classic recipe

This method of pickling champignons is classic. There is a minimal set of ingredients and the preparation of the snack itself takes little time.

Ingredients to prepare:

• 2 kg of fruits;
• onions – 3 pcs.;
• 2-3 pcs. capsicum;
• garlic - small head;
• salt – about 100 g;
• any vegetable oil (it is better to take olive oil);
• pepper in the form of peas.

Rinse the champignons thoroughly under running water, peel and dry on a towel. Leave small fruits whole, and cut medium ones in half lengthwise. Place them in a container, add salt, and mix carefully. Finely chop the pepper pod lengthwise, the onion into rings or half rings, and the garlic into slices and mix everything. Next, lay in layers: champignons, then a layer of peppers, onions and garlic. At the end, you can add peppercorns and pour in oil evenly in a thin stream.

The champignons are kept for 30 minutes at room temperature, and then they should be put in the refrigerator. The appetizer will be completely ready after a day.

Cold pickling of champignons

Almost all options for pickling champignons are divided into hot and cold methods. The latter is that mushrooms are salted in their own juice without adding brine. For such recipes, various flavoring additives are used, but the main ingredient is salt. You will need 3 tbsp. l. per 1 kg of fruit.

For preparation, use a deep container, place all the ingredients in it in layers and generously sprinkle each with salt. Then everything needs to be covered with a large plate and pressed down with a weight. The container should sit for about a day until liquid appears. Next, all the mushrooms can be distributed into pre-prepared jars, poured with any vegetable oil to taste and closed with lids. Pickles should be stored in the refrigerator or cellar.

Hot pickling of champignons at home

There are many recipes for preparing salted champignons using the hot method and they are just as simple as for the cold method. For pickling, young currant and cherry leaves, bay leaves, umbrellas and dill, pepper and other aromatic additives are usually used.

There are many ways to make pickles

Dissolve salt and water in a deep saucepan: 100 g of water and 1 spoon of salt. Then put the champignons in it and cook for 10 minutes. Spices are added to the broth when the fruits begin to sink. After this, they need to be taken out, doused with cold water and left in a colander. Next, the champignons are distributed into jars, sprinkled with salt, placed under pressure and put in the refrigerator until the brine appears. The pickles will be ready in a few days.

Recipe for salted champignons without vinegar

Salted champignons without adding vinegar are prepared from mushrooms whose cap diameter is 4-5 cm.After washing, the champignons are boiled in lightly salted water and citric acid is added. When the mushrooms begin to sink, you need to drain the liquid from the pan, filter and cool slightly. At this time, you can put the champignons into jars and fill them with brine. Next, they are kept in a water bath, then tightly screwed on with lids, turned over and left until completely cooled.

As a rule, housewives use 700 g of champignons, about 10 g of salt, a glass of water, citric acid - 1 g for one liter jar. Dill, spices, currant leaves - to taste.

A simple recipe for pickling champignons

A simple, also the fastest way to prepare salted champignons will take no more than 15 minutes at home. The same amount of time will be spent on salting.

For this pickling method you will need medium-sized champignons, a little dill, garlic, onions, coarse salt, sugar, lemon juice and vegetable oil.

The mushrooms need to be cut into thin slices, the onions should be finely chopped, and the garlic and dill can be chopped somewhat coarser. Then put them in a container, sprinkle with salt, mix and add dill, garlic, onion, sugar, lemon juice, pour over vegetable oil (it is better to use olive oil), mix again and leave for 15 minutes.

Preparing pickles for a long time

How to pickle champignons in jars for the winter

This option for preparing for the winter allows you to pickle champignons as quickly as possible. To prepare, you will need 2 kg of mushrooms, a medium head of garlic, peppercorns, a little cloves, bay leaves to taste, salt, dill, parsley and 1 spoon of 70% vinegar.

Cook peeled and washed mushrooms over low heat for no more than 15 minutes.

To prepare the brine, pour all the spices into boiling salted water and cook for 5-7 minutes. Drain the champignons into a colander. Next, put them in cold water and cook for another 5 minutes. Place some herbs to taste, garlic, champignons in jars and fill with brine. You need to add a teaspoon of vinegar to the jars. After this, close the jars and leave to cool, and then move them to a cold place. Complete pickling of the champignons will occur in 2 months.

Recipe for pickling champignons in a wooden barrel

Pickling champignons in a barrel is a convenient option if there are a large number of mushrooms and it is possible to store such a large container in a cold place.

A clean tub must be doused with boiling water and dried. The champignons are pre-blanched and the fruits begin to be laid with their stems up. Before this, they are cooled, and the bottom of the barrel is sprinkled with salt.

Sprinkle each layer with salt (1 dessert spoon per 1 kg of champignons). The layer of fruit should not exceed 6-7 cm. After the barrel is filled, it should be covered with a clean cotton cloth, something flat should be placed on top and a press should be placed.

After a couple of days, when the contents of the barrel have thickened significantly, you can add the next batch of champignons

This can be done until the fruits are compacted as much as possible. At the end of the process, the barrel is removed to a cool place. It is necessary to periodically check the liquid level in the container. If it becomes lower than required, the brine is prepared and added to the barrel. To prepare the brine, you need to use a spoonful of salt per 1 liter of boiled water.

How to deliciously pickle champignons with garlic

A quick way to make pickles

A recipe with the addition of garlic and vinegar to salted champignons allows you to pickle mushrooms very quickly and can be consumed on the same day. For preparation you will need the following products:

• medium-sized fruits – 2 kg;
• 9% vinegar – 200 g;
• garlic to taste;
• vegetable oil – 2 tbsp;
• black pepper – up to 30 pcs.;
• bay leaf - about 15 pcs.;
• coarse salt - 4 tbsp. l.

First you need to prepare the mushrooms for pickling: peel, rinse, dry on a towel. Grind the garlic on a fine grater, mix with champignons, salt, add the rest of the ingredients. Then the resulting mass should be placed in a deep bowl and simmered under a lid over low heat for 5-7 minutes. The cooled mass is placed in glass jars and covered with lids. After a few hours, you can already taste the salted mushrooms.

How to pickle champignons for the winter with dill and currant leaves

This method of pickling champignons is well suited for the winter. It allows you to prepare preservation for a long time. For 1 kg of fruit you will need: salt - 2 tablespoons, 2 currant leaves, laurel leaves, 3-4 peppercorns, 3 cloves and 2 dill umbrellas.

Small specimens are better suited for pickling. They should be washed and dried. Pour water into the pan, add salt, lower the champignons and bring them to a boil, periodically removing the foam. Once the fruits have dropped, you can add the rest of the ingredients. After boiling for a few more minutes, they need to be taken out and cooled. Next, the champignons are placed in sterile jars, filled to the top with brine and covered with lids.

Such preparations are stored for quite a long time.

Pickling champignons with juniper

Pickles with mustard

A fragrant salty snack is obtained by adding juniper sprigs to the brine. To prepare, you should take 5 kg of medium-sized fruits, 1 kg of coarse salt, 6-7 small branches of young juniper and several leaves of horseradish and oak.

For pickling, it is better to use a wooden tub. Place juniper at the bottom and pour boiling water over it. Next, drain the liquid, spread out the remaining leaves, then a layer of mushrooms and a layer of salt. When the entire container is filled, cover it with gauze and pour the remaining salt on top. Cover with a lid smaller in diameter than the container and place the press. The mushrooms should remain in this state for about 2 months, then they can be placed in jars.

How to pickle champignons with oak and horseradish leaves

Wash the champignons and dry them on a towel. Boil in salted water for no longer than 20 minutes, then allow excess moisture to drain and cool the fruits. Place them in a saucepan, stirring with salt and layering with cloves of garlic, pepper, oak leaves and horseradish. The champignons should be kept under pressure for about a month, then removed, then placed in glass jars and filled with vegetable oil. The snack should be stored refrigerated.

How to salt champignon mushrooms with cherry and currant leaves

To prepare salted champignons for this recipe you will need the following ingredients:

• mushrooms – 1 kg (small or medium);
• coarse salt;
• several cloves of garlic;
• dill greens;
• 2-3 currant leaves and the same number of cherry leaves;
• a small piece of horseradish root;
• peppercorns.

For the brine, you need to prepare a liter of boiled water and 3 tablespoons of coarse non-iodized salt.Wash the mushrooms and leaves, cut the horseradish root into thin slices. Distribute all the spices at the bottom of the jar and place the fruits on top. Next, you need to prepare the brine, cool it and carefully pour it into jars, close the lid and leave in the refrigerator for three days.

When serving, you can add butter and herbs

How to pickle champignons at home: recipe with mustard seeds

Pickling with mustard seeds is an unusual recipe. The champignons are more aromatic and have a rich taste. For 2 kg of fruit you need to take about 1.5 cups of salt, 5 heads of sweet onions, 1.5 tbsp. l. mustard seeds, laurel leaves, 7-10 peppercorns.

Hot salting method

When salting, you should follow the following sequence:

• wash and dry the mushrooms;
• place in a saucepan with water, add salt and cook for 5 minutes;
• transfer to a colander;
• Place onion, spices and bay leaf cut into rings into sterilized jars;
• distribute into jars, sprinkle with spices;
• pour boiling water and roll tightly with metal lids.

Immediately after cooling, remove the jars of pickles to a cool place.

Recipe for salted mushrooms with parsley and garlic

For pickling, you should select specimens with a small cap. Prepare the brine in a saucepan: throw a bay leaf, a little salt, peppercorns and garlic cloves into boiling water (600 ml). Boil over low heat for no more than 2-3 minutes. Then add the rest of the salt, sugar to taste, mix and pour in 9% vinegar - 2 tablespoons and 50 ml of vegetable oil. Lower the mushrooms and cook for another 5 minutes. After cooling, pour the mushrooms and brine into jars and leave in the refrigerator for 5-6 hours.

Serve with fresh chopped parsley

How to pickle champignons with onions

The recipe for pickling champignons with onions is quite simple.For preparation you will need:

• 250-300 g champignons;
• onion – 1-2 small heads;
• 3 cloves of garlic;
• boiled water – 200-250 g;
• coarse salt - 1 tbsp. l.;
• sugar – 1 tsp;
• 9% vinegar - 1 tbsp. l.;
• vegetable oil to taste;
• bay leaf and coriander beans.

Boil the mushrooms for no longer than 7 minutes, then drain them in a colander. Put salt, sugar, all the spices, water, and vinegar into the pan. Bring the brine to a boil and add chopped onion and garlic, add oil and add champignons, and cool. Then place everything in the refrigerator for 10 hours. You can put everything into a glass container and fill it with brine.

How to cook salted champignons with butter

For pickling you will need 1 kg of small fruits, 200 g of any vegetable oil, 100 g of apple cider vinegar, 2 tsp. coarse salt and 4 tbsp. l. sugar, add peppercorns to taste, bay leaf, cloves and other spices as desired.

Make a mixture of salt, sugar, vinegar and oil, add pepper. Simmer the mixture with the mushrooms for about a quarter of an hour, then add pepper and cloves to your taste. Transfer to a plate and cool.

Salty snack for the holiday table

Storage rules

Regardless of the salting method, such a snack should be stored:

• in a dark place;
• at low humidity;
• in a cool place, the temperature should not exceed 6 °C.

You should not store salted preserves at sub-zero temperatures - the champignons will freeze and lose their aroma and taste.

Conclusion

Salting champignons is not a difficult task, since even a novice housewife can give it the will to experiment.They are not difficult to prepare and it is almost impossible to spoil such a snack. They can be pickled, salted, prepared for the winter and for a quick dinner. In any case, salted mushrooms turn out juicy, crispy and aromatic.

Recommended Posts

Sauerkraut with apples

Sauerkraut: classic recipe for a 3 liter jar

How to salt cabbage

Sauerkraut with carrots

How to salt cabbage for the winter in a bucket

Salting cabbage in jars in brine

Saffron milk caps for the winter: cooking recipes with step-by-step photos

How to pickle volushki for the winter in a cold way at home

Is it possible to salt milk mushrooms and saffron milk caps together: salting and pickling recipes