Every housewife champignon pickling recipe is done in its own way, adding or removing this or that spice, changing the technology... Therefore, it is difficult to find champignons marinated at home with absolutely identical taste qualities: some have them more spicy, others prefer sour taste, making it more concentrated vinegar filling; and those who do not use vinegar at all marinate mushrooms in a gentle salad marinade. By using the following recipes preparing marinated champignons will certainly turn out extremely tasty.
A simple recipe for quick pickling of champignons
Marinated mushrooms with spices will be great addition on winter table. To make them you need:
- 2 cloves of garlic,
- 1 tsp. salt,
- 1 tsp. Sahara,
- 50 ml 9% vinegar,
- 1 Bay leaf,
- 1 tsp. dill seeds,
- 1 tsp. seeds white mustard,
- 10 black peppercorns.
For preparation, fresh white champignons are taken, without dark barrels. It is advisable to select medium-sized mushrooms, with caps about 2-3 cm in diameter. But if you still have large champignons, then you need to cut them in half or into quarters. Selected mushrooms are washed under cold running water and the stems are lightly trimmed. 0.7 liters of water is poured into the pan, brought to a boil and mushrooms are placed in it, which are boiled for 10-12 minutes. After this, the champignons are placed in a colander to drain the water. You can leave the mushroom decoction, since it is recommended to prepare a marinade based on it (but this is at the discretion of the cook), but then prepared mushrooms They will darken and won’t look as appetizing.
Next, the marinade is prepared. 0.5 liters of water is poured into a separate bowl and brought to a boil. Spices, except garlic and vinegar, are poured into the water. When the water boils, add mushrooms to it and cook at a low simmer for about 20 minutes.
To the bottom of the clean glass jars lay down the garlic, cut into thin slices. Mushrooms caught with a slotted spoon are placed directly into jars with garlic, poured with the marinade in which they were boiled, and vinegar is poured into it. The jars are covered with lids and left to cool to room temperature. Already cooled jars of mushrooms are put into the refrigerator. You can try pickled mushrooms after a day. When serving them, sprinkle them with chopped green onions or rings onions, and also fresh dill will not be superfluous. For aroma, pour 2-3 tbsp over the mushrooms. unrefined sunflower oil.
If the recipe " Quick marinating of champignons“It is intended to be stored for a long time (throughout the winter) and without a refrigerator, then the jars and lids should be sterilized before adding mushrooms, and then, after rolling up the workpiece with pickled champignons, wrap the jars in a blanket for slow cooling. You should also increase the amount of vinegar added to 60 ml.
Recipe for “Marinating champignons at home with hot peppers”
To prepare spicy pickled mushrooms you will need:- 1 kg of champignons,
- 1 onion,
- ? spicy pod red pepper,
- 1 tbsp. salt and sugar,
- 4 tbsp. table vinegar,
- 3-4 cloves of garlic,
- cloves and bay leaf,
- greenery.
Champignons for pickling are prepared as follows. Fresh mushrooms washed in cold water; ice cream is left to thaw for several hours at room temperature and also washed. Small mushrooms are pickled whole; larger ones are cut into manageable pieces. If desired, you can separate the caps from the stems and marinate them separately. Prepared champignons are placed in a large pan and poured cold water. 1 tbsp is also added there. vinegar or suitably diluted vinegar essence and 2-3 peas of black pepper. Mushrooms are brought to a boil. Then the fire is reduced and the water is salted. When cooking champignons, remove the foam from them. Cooking time for mushrooms is approximately 15-20 minutes. After this, the mushrooms are removed and cooled.
Then the marinade is made. Red hot peppers finely chopped. Garlic and onion are peeled and chopped. Place hot peppers, garlic and onions in a bowl, add salt, sugar, ground black pepper and add vinegar. Fresh herbs It is also finely chopped and poured onto the vegetables. Cooled mushrooms are mixed with the prepared marinade. The dishes are covered with a lid and left to marinate for several hours.
But such mushrooms are not stored for long; It is advisable to consume them immediately after preparation or store them in the refrigerator for up to 2 weeks. For long-term storage, add 250 ml of water to the marinade, heat it over medium heat, add mushrooms and cook for 5 minutes. Jars and lids must be sterilized and then dried. The champignons with the marinade are placed in jars, cloves and bay leaves are added to them, and the jars are tightly closed. The workpiece is stored " Marinating champignon mushrooms"in a cold place.
Recipe quick marinating champignons “raw food style” (without vinegar, salt and sugar)
Although the recipe does not contain the main ingredients for pickling: vinegar, salt and sugar, the proposed marinade still creates a familiar pickled taste. Products for this recipe the following are needed:
- 0.5 kg fresh champignons,
- 1-2 cloves of garlic,
- 1 medium onion,
- juice of half a lemon,
- 1 tbsp. olive oil,
- ? tsp sea salt,
- black pepper to taste.
First, the mushrooms are prepared. The champignons are washed in cold water and placed in a colander or on a paper kitchen towel to dry. Afterwards, the mushrooms are cut into thin slices and placed in a deep pan or bowl. For the marinade, the juice of half a lemon is mixed with olive oil, sea salt and pepper. The garlic is peeled, pressed through a garlic press and added to the marinade. But garlic is not mandatory ingredient for the marinade. The onion is cut into thin rings or half rings and poured into the mushrooms, which are poured with the prepared marinade. The champignons are carefully mixed and put into the refrigerator for a couple of hours to soak in spices.
The idea to prepare champignons for the winter comes to mind to many housewives who have tried canned champignons that are sold in stores. Sometimes pickled champignons are needed for making salads or just as a snack.
Store-bought canned champignons are tasteless or, on the contrary, have a very rich vinegar taste. Therefore, it is best to use marinated champignons prepared for the winter at home for dishes and snacks. These mushrooms are much tastier and more aromatic!
Try marinating this recipe once and you will never want to buy store-bought preparations again!
Time for canning champignons is 1.5 hours. Quantity 1.5 liters
Ingredients:
fresh champignons – 1 kg
water – 1 l
bay leaf – 5-6 pcs.
black peppercorns – 9-10 pcs.
allspice peas – 5-6 pcs.
salt – 1 tbsp. spoon
sugar – 1 tbsp. spoon
vinegar 9% - 50 ml
Recipe for pickled champignons for the winter:
Prepare everything necessary ingredients. Take a kilogram of fresh champignons, measure out the amount of sugar prescribed in the layout, table salt, vinegar 9%, peppercorns and bay leaf.
The mushrooms need to be thoroughly washed, sorted, if necessary, peeled, trimmed the stems. It’s best to take small mushrooms; they turn out tastier, and they’re also more practical; there are more options for their further use. But if suddenly you have large mushrooms, then you can cut them into several parts, or separate the stems and the caps into 2-3 parts.
Place the washed mushrooms in a saucepan, add cold water, and bring to a boil. After the mushrooms boil, make less fire, and boil for 15-20 minutes. Then drain the water.
Prepare marinade for mushrooms. Mix a tablespoon of sugar and salt in a liter of water. Boil.
After boiling, add 9% vinegar to the brine, wait until it boils and immediately turn off the heat.
Jars and lids need to be sterilized by steam. From the specified number of mushrooms, I got two jars of 450 ml and one jar of 700 ml, taking into account the fact that we do not fill the jar completely with mushrooms, but only 80%.
Carefully place in sterilized jars big spoon transfer the cooked champignons.
Place a bay leaf on top of the mushrooms and sprinkle with black peppercorns and allspice.
Mushrooms
Description
Canned champignons They differ from other winter preparations in that after cooking they can be eaten almost immediately, that is, after cooling they will be completely ready for consumption. Also, the advantage of such mushrooms is that even in canned form they can be used to prepare all kinds of dishes. mushroom dishes. You can even fry canned champignons at home in a frying pan with potatoes and onions, not to mention that they can also be baked in the oven with chicken, pork, or, indeed, any type of meat. By the way, many housewives are such fried mushrooms They also manage to create good fillings for pies.
However, before thinking about what canned mushrooms You can cook them, first you need to marinate them very tasty. To do this, you should use our simple recipe with a photo, which is given below in the form step by step instructions. According to him, not only is it easy to prepare pickled mushrooms at home, but preserving them for the winter is even much easier. The main thing is to follow the steps of preparing this recipe during cooking so that such important characteristics as the benefits and shelf life after canning of champignons are as long as possible.
It is also worth noting that the shape of mushrooms for pickling in this recipe is not important; they can be used either whole or chopped, depending on the taste mushroom preparation It still won't have any effect. The main thing is that to prepare this preservation, do not use expired champignons; even slightly rotten mushrooms are already considered such.
Champignons, which are highly valued due to their nutritional properties, are considered practically sterile mushrooms because they are grown in special rooms - champignon farms. This allows them to be eaten without heat treatment, but despite this, the most popular appetizer of these mushrooms remains pickled champignons.
The selection of recipes given below will help any housewife cope with pickling mushrooms for the winter, prepare pickled champignons in Korean, or organize a hot appetizer for the arrival of guests.
Marinated champignons - a classic recipe for the winter
To marinate champignons according to the classic recipe for the winter you will need:
- 1500 g fresh champignons;
- 250 ml refined sunflower oil;
- 150 ml vinegar 6%;
- 1000 ml filtered water;
- 24 g garlic;
- 20 g salt;
- 4 laurels;
- 8 black peppercorns;
- 12 peas of allspice.
Marinating process step by step:
- Sort the mushrooms, rinse and cut large specimens into 2-4 parts. Then boil them in boiling water for 15-20 minutes, constantly skimming off any foam that appears.
- Place the boiled champignons in a colander to drain the water, meanwhile making the marinade.
- Boil water with salt and sugar, pour oil and vinegar into it. Let the solution boil for 2-3 minutes.
- Next, the mushrooms are added to the marinade and boiled in it for another three minutes. Place garlic and spices in prepared jars, fill with mushrooms, and add marinade.
- Cover the jars with lids, turn them over and leave to cool for a day. Put away for storage. Optimal temperature for better preservation of mushroom preparation, no more than 18 degrees.
Instant cooking
For a quick marinade per kilogram of champignons, you should prepare:
- 100 ml of drinking water;
- 100 ml odorless sunflower oil;
- 60 ml vinegar 9%;
- 10 g salt;
- 10 g granulated sugar;
- 30-35 g garlic;
- 20 black peppercorns;
- 2-3 bay leaves.
Quick marinating algorithm:
- Place the prepared mushrooms in a suitable sized bowl or other fireproof container.
- For the marinade, mix together all the ingredients specified in the recipe. In order for the garlic to impart its taste and aroma to the mixture, you should cut each clove into two or three parts.
- Pour the marinade over the mushrooms and put on fire. If there is not enough liquid and it does not completely cover the mushrooms, there is no need to add water. The situation can be corrected by the juice released during the heat treatment.
- After boiling the mushrooms for four minutes over low heat, leave them until they cool completely. The cooled mushrooms are completely marinated and ready to eat.
Description
Marinated champignons, closed for the winter, already for a long time are one of the favorite dishes of many people around the world. Prepared according to our recipe at home, they can’t help but captivate their exquisite taste And spicy aroma. The beauty of such mushrooms is that they can be stored for quite some time. long time, although this is unlikely, because the champignons are so tasty that they are eaten in the very first week after pickling, and often there is nothing left for the winter.
The calorie content of this product is quite low, although this often depends on the amount of spices and seasonings you add. In general, one hundred grams of pickled mushrooms contain only 41 kcal. Therefore, this dish is ideal for those who dream of slim figure and carefully plans his diet.
Marinated champignon mushrooms go well with meat and fish; they can easily be added to all kinds of salads both whole and in slices, and you can also eat them on their own, seasoned with fresh herbs and vegetable oil.
This dish has been very popular for quite a long time. Today on the shelves of shops and supermarkets you can find hundreds variety of mushrooms, closed in large glass jars or small tin jars (or vice versa). The range of pickled and canned mushrooms is more than large. But here everyone understands that champignons marinated in homemade recipe for the winter, much tastier and healthier! In addition, you may come across expired goods in stores, and consuming them can cause a lot of undesirable consequences. Therefore, preparing such a delicious dish at home is much safer and cheaper. And having closed the champignons for the winter, you will know that at any time you can open a jar of fragrant mushrooms and conquer your guests with them. Make these winter preparations not difficult at all. Just carefully read the recommendations of our recipe with step by step photos– and preparing unsurpassed pickled champignons will no longer be a mystery for you!
Ingredients
-
(1.5 kg) -
(2 l) -
(200 ml) -
(2 tbsp.) -
(2 tbsp.)
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