How to pickle champignons for the winter at home (+24 photo)?

Supermarket shelves today are full of jars of pickled mushrooms, including champignons. For pickling, manufacturers use many recipes, but champignons are much tastier. pickled at home. These fruits are cooked very quickly, so the process does not take much time. Pickled champignons will be an excellent addition to the festive and everyday table, because these mushrooms have an exquisite taste and are absolutely safe.

Features of the view and useful properties

The mushroom is most often small - 3-5 cm, but larger varieties exist - up to 25 cm. The massive hat at a young age has a rounded shape. As it grows, it becomes flat. The color of the hat varies from pure white to brown.

The leg is cylindrical in shape, even and often hollow inside. A ring is formed on the leg, which can be single or double layer. Free plates at the beginning of growth are colored white, but become pink and then dark brown as they mature. The white flesh at the break acquires a yellow or reddish hue.

The composition of the fruit body includes fats, carbohydrates, minerals, vitamins and organic acids. All these useful substances are perfectly absorbed by the human body and take part in its full-fledged work. The use of this product is the prevention of heart attack and atherosclerosis.

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Traditional recipes for pickling champignons for the winter

There are many recipes for pickling champignons for the winter, so every housewife will definitely choose the most suitable for herself.

Preparing champignons for a pickle

Before pickling, a forest crop should be prepared. For this, young and small fruiting bodies are chosen, because they not only look beautiful, but also prepare faster. First, the fruits are sorted, and if necessary, cut into several parts.

When sorting, worms are discarded and the damaged areas are cut. Using a soft cloth, they remove debris and rinse well under running water. Hats before cooking do not need to be peeled, because otherwise they will darken.

You should trim the legs and use them to prepare other dishes, because hats are much faster to cook. Before the harvesting procedure, it is important to take care of the sterility of the container, in which mushroom goodies will be stored.

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Onion recipe

After preliminary preparation, 1 kg of mushrooms is boiled for five minutes after boiling. While the fruits are cooling, prepare the following ingredients:

• one onion;
• one bell pepper;
• 4 cloves of garlic;
• one fresh hot pepper;
• 1 liter of water;
• 80 ml of 9% vinegar;
• 4 bay leaves;
• 1 tsp ground black pepper;
• 1 tbsp. l Sahara;
• 15 g of salt;
• 1 tbsp. l sunflower oil.

Pour 1 liter of water into the pan, add black pepper and bay leaves. The marinade is boiled for about two minutes and sugar and salt are added. The liquid is boiled over low heat for 2 minutes, after which the container is removed from the stove and oil and vinegar are poured. Dice the onion and bell pepper, and the hot pepper and garlic cloves into small pieces.

All vegetables are well mixed and laid out in jars along with mushrooms. The mixture is poured with boiling marinade and rolled. Banks are put upside down and insulated until completely cooled.

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With citric acid

This recipe is used when they want to get white pickled mushrooms, because citric acid retains their natural color. For 1 kg of fresh champignon take the following ingredients:

• two glasses of cold water;
• a teaspoon of citric acid;
• 1 tbsp. l coarse salt and sugar;
• 5 tbsp. l 9% vinegar;
• 7 tbsp. l vegetable oil;
• one onion;
• 5 pcs. black pepper peas and garlic cloves;
• 2 pcs. cloves;
• 3 bay leaves.

Fresh fruiting bodies are placed in water with citric acid and boiled for five minutes. Mushrooms are thrown into a colander and left for some time to cool. All the ingredients are laid out in water (along with boiled mushrooms) and, after boiling, boil for 10 minutes. The mushroom mixture is distributed over sterilized containers, poured with marinade and rolled up with metal lids.

With apple cider vinegar

The recipe for apple cider vinegar is simple and delicious. To prepare 2 liters of pickled mushrooms, the following ingredients are prepared:

• 1.5 kg of champignons;
• 150 ml of 6% apple cider vinegar;
• 1 liter water (for marinade);
• 25 ml of sunflower or olive oil;
• 3 bay leaves and garlic cloves;
• 20 g of salt;
• 10 peas of allspice.

Mushrooms are well washed. Large ones are cut into 2-4 parts, and small ones are left whole. They are put in a pan, poured with water and boiled for 15 minutes. Put the finished mass on a colander so that excess water is gone. In a separate pan, boil water for several minutes with the addition of sugar and salt. Then oil and vinegar are introduced and the marinade is boiled for another two minutes.

Mushrooms are thrown into the boiling marinade and boiled for three minutes after boiling. In sterilized containers lay the same amount of seasonings and pieces of garlic. Fill cans with hot mushroom mixture and marinade. The finished appetizer is twisted and turned upside down.

With garlic

This recipe is suitable for storage in the cellar and in the refrigerator.

For 600 g of mushrooms you will need:

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• 170 ml of water;
• 4 cloves of garlic;
• a bunch of fresh dill;
• 80 ml of table vinegar;
• 30 ml of vegetable oil;
• 2 tsp. salt and sugar;
• two bay leaves;
• 4 cloves;
• 10 peas of allspice.

Large fruits are cut into several parts, and small ones are left whole. Garlic is passed through a press, washed with dill and finely chopped. All the necessary ingredients are mixed in a pan, and after boiling it is boiled over low heat for 5 minutes.

This dish can be served immediately. The mushroom mass can be placed in a jar, pour the marinade, tightly close the lid and store in the refrigerator.

Unusual pickling methods

If the mushroom season turned out to be more than successful, then you should think about harvesting for the winter. To tasty and unusual pickle champignons, you can use unusual recipes.

In Korean

Mushrooms in Korean will be a real pleasure for lovers of spicy dishes. For 1 kg of champignons it is required:

• 2 l of water;
• 100 ml of sunflower oil;
• a tablespoon of salt;
• 2 tbsp. l Sahara;
• 100 ml rice vinegar;
• 1 tsp. ground coriander, black and red peppers;
• 4 bay leaves;
• turmeric to taste.

In 2 l of boiling water add mushrooms and bay leaf. Boil for 10 minutes over low heat. The liquid is drained, and the leaves are thrown away. Red and black pepper, coriander and a little turmeric for yellow are poured on the mushroom mass.

Heat oil well in a frying pan and sprinkle it with dry spices on mushrooms. Salt, sugar, vinegar are added to the mushroom mass and mixed thoroughly. The mixture is laid out in a jar and poured with the same marinade. You can try the dish in a day or roll up for the winter by placing it in sterilized jars.

In Italian

This harvesting goes well with both meat and potato dishes. A fragrant snack is prepared from the following components:

• 500 g of mushrooms;
• 50 ml apple cider vinegar;
• small onion;
• 1 tsp. salt and ground mustard;
• 3 tbsp. l olive oil;
• several branches of fresh parsley;
• Art. a spoonful of sugar;
• 1 tsp granular mustard;
• two garlic cloves;
• 1 tsp mixtures of Italian herbs;
• bay leaf.

Prepared champignons are boiled in salted water for about 7 minutes. Onions are cut into small cubes, and garlic into slices. Pour sugar, a pinch of salt, vinegar into a saucepan and leave for some time so that the sugar dissolves.

The remaining components are also sent to this pan, except for mushroom mass and oil. The mixture should be infused for about 10 minutes, after which they throw hot mushrooms and butter. The mass is thoroughly mixed and after cooling is placed in a jar. The marinade container is sent to the refrigerator for the night, after which the dish can be served on the table.

With mustard

Mustard marinade has an incredible aroma. For 800 g of fresh fruit, you will need the following ingredients:

• 2 tbsp. l Bavarian mustard (not spicy);
• 1 tbsp. l liquid honey and vinegar;
• salt, dill and parsley - to taste;
• 3 cloves of garlic;
• 50 ml of sunflower oil.

Prepared fruiting bodies are fried in a pan until the liquid is completely removed. For marinade, honey, vinegar, garlic, butter, mustard and salt are passed through a press. Wash greens, finely chop and add to the marinade. The mixed mixture is poured into hot mushrooms. After cooling, they are thoroughly stirred and sent to the refrigerator for infusion. You can try the snack in 1-2 days.

No vinegar

There are also recipes without vinegar. For cooking you will need:

• 500 g of mushrooms;
• 1 tsp Sahara;
• 1-2 tsp salt;
• 60 ml of lemon juice;
• 200 ml of water;
• Bay leaf;
• dill seeds;
• 3 cloves of garlic;
• 10 peas of black pepper.

For this recipe, it is better to choose young fruiting bodies with closed hats. When washing them, hands should remove the top layer of the skin from the caps. Garlic finely chopped with a knife. Water is poured into the container and all ingredients except lemon juice are added.

Boil the fruits for about 5 minutes, after which they are removed from the stove and the juice is poured. The pan is covered and placed in a cool place for 4-5 hours. Champignons are taken from the marinade, mixed with pickled onions and poured sunflower oil. The dish is ready to eat.

In soy sauce

Soy sauce gives the dish a special piquancy. This recipe includes the following components:

• 500 g of mushrooms;
• ½ tsp. salt and ground pepper;
• 3 tbsp. l soy sauce;
• 1 tsp. sugar and dry garlic;
• 1 tbsp. l 9% vinegar and vegetable oil;
• 3 cloves of garlic;
• two tbsp. l seasonings for carrots in Korean.

The main product is boiled for 20 minutes in salted water and left to cool. All ingredients are added to the cooled fruit (garlic is finely chopped) and mixed thoroughly. The marinade container is placed in the refrigerator for 12 hours.

Answers to Common Questions

Pickled mushrooms complement perfectly both a simple family dinner and a festive table. That is why you should familiarize yourself with pickling recipes, because no one can forget the excellent taste of a fragrant snack.