Instant pickled champignons at home: recipes

Mushrooms are an affordable product for every person that can be eaten almost daily. Pickled champignons are one of the most popular dishes. It is so widespread that not a single holiday can do without it. These mushrooms can be distinguished from others by their appearance, and they do not contain poison.

Useful properties of mushrooms

Common champignons can be found in grocery markets. They are white in color and fleshy in texture. In young mushrooms, the cap is bent inward and pressed against a short stem. From above it is smooth, and from the inside the hat is lamellar. When sliced, mushrooms give off a pleasant mushroom aroma.

For pickling, you can use not only purchased, but also forest ones. They grow in coniferous and mixed forests. Mushrooms actively appear above the ground in the middle of summer and bear fruit until frost. New specimens appear every 12 days, so a rich harvest can be harvested during the season.

The difference between forest champignons and artificial ones is in the hat. In the first case, it is much larger. At a young age, mushrooms are egg-shaped. With development, the hat straightens and takes the shape of a plate. The surface of the cap is fibrous and brown in color.

You can eat both forest and artificially grown champignons. They have a lot of advantages. Delicious and fragrant, they can lower blood cholesterol levels. Due to their structure, they quickly eliminate hunger, and the feeling of fullness remains for a long time after their use.

Champignons have a high protein content, the level of which is higher than in eggs and meat products. Despite this fact, it is easily absorbed by the body. Champignons are a source of amino acids, vitamins, phosphorus and other useful substances. Potassium supports the circulatory system in the body, and also improves metabolic processes.

Preparing the necessary ingredients

To get a good dish of excellent quality, mushrooms must be prepared. The procedure is as follows:

1. Selection of raw materials. Whole mushrooms are selected for pickling. Wormy, broken, dry or old specimens are not used.
2. Cleaning and washing. Before washing, the tips of the legs are always cut off. Hats are cleaned of dirt, sand, dry leaves and midges. The product is then washed in water and repeated twice if necessary.
3. Heat treatment. Preparing blanks always includes this stage of mushroom preparation.

Mushrooms grown under artificial conditions do not need long cooking. Just a few minutes in boiling water will make them soft. Wild mushrooms must be boiled twice. At the same time, after each cooking, they change the water.

Delicious recipes for pickling champignons at home

Marinated mushrooms can be bought at the supermarket in the preservation department. But, unfortunately, their taste leaves much to be desired. So why not cook champignons yourself at home? Moreover, it is very easy to do. The recipe is so simple that even a beginner can handle it.

Classic recipe

Required Components:

• 1 kg raw materials;
• bay leaf (one large or 2 small);
• 5 black peppercorns;
• 2 tsp sugar;
• 2 tsp s alt;
• 0.5 cup of vinegar;
• 1 liter of water.

Cooking steps:

1. Prepared mushrooms are washed under water. After that, you need to spread them on a paper towel to remove any remaining moisture.
2. Put the components of the dish into the pan, except for mushrooms, and bring to the appearance of bubbles. This is how the marinade is obtained.
3. Mushrooms are boiled in water for 10-15 minutes. Then they take it out of the water.
4. Soft mushrooms are added to the marinade and wait for everything to boil.
5. Champignons are simmered for at least 30 minutes.
6. After this time, the pan is removed from the heat and left to cool completely.
7. As soon as the liquid cools down, the mushrooms are laid out in jars, and the marinade is poured on top. Close each container with a lid and put in a cold place.

For pickling, try to use small or medium-sized mushrooms. Large specimens are recommended to be cut into 2-4 parts. This must be done in order for the product to cook completely. Some housewives prefer to cut mushrooms regardless of size.

This classic recipe is used by most housewives. Despite the ease of preparation, the mushrooms are tasty and fragrant. From a given amount of ingredients, 4 jars of 0.5 liters are obtained. The ingredients in the marinade prevent the mushrooms from browning, and they can be stored in the refrigerator for 2 to 3 weeks.

Marinated champignons can be eaten separately from other food or used as ingredients in a dish.

Marinated in wine

Recipe Ingredients:

• 0.5 kg mushrooms;
• 100 ml sunflower oil;
• lavrushka - 2 pieces;
• allspice - 3 pcs.;
• 200 ml white wine;
• 2 tbsp. l. vinegar;
• s alt.

Cooking process:

1. The first thing to start cooking is washing the mushrooms and, if necessary, slicing them.
2. Then proceed to the preparation of the marinade.
3. Vinegar, wine and sunflower oil are mixed in one container and brought to a boil.
4. After that, the stove is turned off and the remaining ingredients are added. At the end, everything is thoroughly mixed.
5. The pot with the marinade is put on fire and brought to a boil again. Mushrooms are poured into the liquid and boiled for 40 minutes.
6. The dishes are removed from the stove, covered with a lid and left to infuse.

Mushrooms do not have to be laid out in jars, they can be left in the pan. And after cooking, fill jars or any other containers.

Mushrooms are prepared according to this recipe very quickly. But you can eat them only after 3 days. During this time, the champignons will infuse in the marinade and soak up the flavors of other ingredients. The result is a dish that is suitable for any side dish.

Recipe with carrots in jars

Marinated canned mushrooms according to this recipe get not only an attractive appearance, but also an amazing taste. The cooking process is simple, but requires compliance with some features. Ingredients for the dish:

• 500 g fresh champignons;
• 100g carrots;
• 5 garlic cloves;
• 1.5 bay leaves;
• 2 medium bulbs;
• 3 tbsp. l. vinegar;
• 1.5 cups of water;
• a bunch of any greenery;
• half a glass of vegetable oil;
• 1 tbsp l. sugar;
• 1 tsp s alt.

Cooking marinated mushrooms with carrots:

1. Mushrooms are cleaned and washed.
2. Water is boiled in a saucepan along with sugar and s alt.
3. Mushrooms are added to the hot liquid and left to boil.
4. The carrots are rubbed on a coarse grater, and the onion is cut into strips.
5. The garlic is cut into circles and a bunch of fresh herbs is chopped.
6. All chopped ingredients are sent to the pot with mushrooms and continue to cook.
7. At the end of cooking, the remaining components are introduced into the mass, removed from heat and leave the container covered with a lid until it cools completely.

The resulting mushrooms can be put into trays and sent to the refrigerator or rolled up for the winter. With the choice of the second option, the champignons are not removed from the fire and, during the cooking process, the required amount is poured into a jar and rolled up with a key. Savory mushrooms do not require further processing after opening the jar and are suitable for eating.

Low temperature helps maintain taste for a long time.

With mustard seeds

The cooking recipe resembles the classic one, with the exception of some nuances. An additional ingredient is mustard, or more precisely, its seeds. They are added along with other ingredients and boiled in a pot with mushrooms. The taste is delicate with spicy, sharp notes of mustard.

Ready-made mushrooms are laid out in jars after cooling and placed in a cold place for storage. You can also close them in jars and leave a snack until the onset of cold weather to enjoy delicious champignons. The vinegar in the composition will help extend the shelf life. At the same time, you don’t need to worry that the mushrooms will lose their juiciness, they will be just as elastic and become tastier.

Mushrooms with garlic

Using something as simple as garlic can also add flavor to a dish. In order to cook pickled champignons, you will need the following ingredients:

• 500 g champignons;
• onion - 1 pc.;
• 4 garlic cloves;
• 1 tbsp l. vinegar;
• 80ml vegetable oil;
• 150ml water;
• 1 tsp sugar;
• 0.5 tsp s alt;
• 10 black peppercorns;
• 3 carnations.

Step by step recipe:

1. To prepare the marinade, cut the onion into half rings and slice the garlic.
2. Ingredients are poured into a saucepan, adding s alt, spices, peppercorns, vinegar, water and vegetable oil.
3. Whole or chopped mushrooms are poured into a saucepan to marinade and put on medium heat.
4. Champignons are cooked exclusively under a closed lid until bubbles appear.
5. After boiling the mass, it is necessary to count 10 minutes, making sure that the liquid does not boil away.
6. After that, they are removed from the stove and left to cool.

It is convenient to cook mushrooms in the evening. Since during the night they will have time to infuse and cool down. In the morning they can be put into jars and put for further storage in a suitable place.If mushrooms are being prepared for a big holiday, there is no point in putting them in jars. They are kept in a large pot in the refrigerator and taken as needed.

With apple cider vinegar

Mushrooms are no less tasty, the marinade of which contains apple cider vinegar. For the recipe, take the following ingredients:

• 0.5 kg of mushrooms;
• 130 ml oil (vegetable);
• 85 ml apple cider vinegar;
• 3 garlic cloves;
• 1 tbsp l. sugar;
• 0.5 tbsp l. s alt;
• bay leaf and black peppercorns to taste.

How the dish is prepared:

1. All ingredients are prepared and mixed in any large container. It can be a saucepan or a deep frying pan.
2. Then the container is put on fire and boiled.
3. At the time of cooking, add chopped mushrooms and leave until the mass starts to boil.
4. After that, the mushrooms should boil for at least 7 minutes.
5. As soon as they cool down, they can be placed in jars and taken out to the cellar.

If you pickle mushrooms according to this recipe, you can enjoy the dish after 4 hours. To keep mushrooms handy, store them in the refrigerator. Too large a batch must be taken out to the basement and taken as needed. The recipe for pickled mushrooms deserves the attention of housewives.

Korean pickle

Another option for creating fragrant and tasty mushroom preparations for the winter. Ingredients for the dish:

• 0.5 kg fresh champignons;
• 5 garlic cloves;
• 1 tbsp l. vinegar;
• 650ml water;
• 20g sesame;
• 3 tbsp. l. soy sauce;
• hot pepper;
• bay leaf;
• 55ml vegetable oil;
• bunch of fresh parsley;
• s alt to taste;
• a pinch of ground black pepper.

Korean pickled mushroom cooking steps:

1. After preparation, they are poured with water, s alted and put on fire.
2. Add bay leaf to the mass and cook for 20 minutes.
3. Peel the garlic and cut each clove in half.
4. The greens are washed and finely chopped.
5. Spread the crushed ingredients in a suitable container.
6. Soy sauce, ground pepper, vinegar and a few hot pepper rings are added to the garlic and herbs.
7. Sesame seeds are lightly fried in a pan and added to the mass along with vegetable oil.
8. Mushrooms are introduced into the prepared marinade immediately after they are cooked. Everyone is stirred to mix the ingredients.

The bowl of mushrooms is left on the table to cool completely. During this time, the mass is stirred several times so that the mushrooms are saturated with marinade. After the dish has cooled, it can be put in the refrigerator. To make it more convenient, you can put it in plastic containers or jars.

Quick way to marinate in hot oil marinade

For instant mushrooms you will need:

• 500 g champignons;
• 6 art. l. vegetable oil;
• bunch of dill;
• 3 garlic cloves;
• 0.5 tsp s alt;
• a pinch of ground black pepper;
• 3 tbsp. l. vinegar.

Cooking:

1. Each mushroom is cut in half and chopped into slices. At the same time, make sure that they are thin.
2. They are laid out in a large bowl and covered with chopped herbs.
3. Crushed garlic and ground pepper are also added to mushrooms.
4. The mass is s alted and vinegar is poured, mixing thoroughly.
5. Heat the vegetable oil in a frying pan and add hot to the mushrooms. At this stage, it is important to quickly mix the mass so that the oil covers each piece.

Mushrooms are ready to eat. But to make them even tastier, they are left for an hour to soak. Despite the simplicity of preparation, the appetizer turns out to be tasty and contains spicy notes.The dish is stored for 5 days, so you need to eat it as soon as possible so that it does not deteriorate.

With citric acid

You can prepare mushrooms in another way, without using vinegar. Without this component, the taste is not so rich. If for one reason or another the hostess cannot use it, it is recommended to try replacing vinegar with citric acid. The dish is prepared quickly, after which it can be eaten immediately.

The cooking steps are the same as the classic recipe. But instead of vinegar add 1 tsp. citric acid. After the mushrooms are boiled, they are seasoned with oil and put on the table. Garlic is also added to taste. Mushrooms can be prepared in small quantities to be used as an ingredient in other dishes.

Methods of storing pickled mushrooms

Cooking marinated champignons is possible for quick consumption or for future use. In the first case, there are not so many mushrooms, the number of which is calculated for consumption up to 5 days. The second case involves canning under a hard lid. At the same time, they try to make as many blanks as possible in order to feast on champignons in the winter.

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