How to s alt champignons at home for the winter: recipes with photos

Mushrooms are a real storehouse of vitamins and minerals, so many housewives are happy to prepare them for the winter. Knowing how to s alt champignons in different ways, you can delight your home with delicious and he althy mushroom dishes all year round.

Quick s alting method

To cook s alted champignons in a hurry, it is better to take small specimens. Large ones are also suitable, but first they need to be cut into several parts.

Product set:

fresh champignons - 2 kg;
white turnip onion - 500 g;
hot pepper - 4 pods;
coarse s alt - 0.5 cups;
garlic - 1.5 large heads;
olive or sunflower oil - 0.5 cups;
Jamaican pepper (peas) - 12 - 14 pcs

First, the mushrooms are washed and peeled off. The product is placed on a cotton fabric that absorbs moisture.

After 25 minutes, large specimens are cut to make neat pieces, and together with small ones they are put in a deep bowl. Sprinkle s alt and mix gently or shake several times.

The seed nest is taken out of fresh pepper fruits, the pods are cut lengthwise, the onion is chopped into rings or half rings, the garlic is cut into strips or slices. Mushrooms and spices are packed in a plastic container or bucket in layers: a layer of champignons, a layer of a mixture of garlic, onions and peppers, then champignons again, and so the entire container is filled.Oil is poured in a thin stream, trying to distribute it evenly over the entire surface.

The dishes are kept indoors for half an hour at room temperature, then they are taken out to the cold. A day later, the preservation is ready. It is better to store s alted instant mushrooms in the refrigerator.

Blanching recipe

You can pickle champignons at home using the cold method, which involves blanching. This option takes a little longer than the previous one, but preservation can be stored for several months. In winter, it is recommended to use as a ready meal or as a dressing for soup.

Preparation of mushrooms comes down to the fact that they are cleaned of impurities, washed in several waters and peeled off. More than half of the water (about 5 liters) is poured into a 7-liter saucepan, 0.5 cups of s alt are added, allowed to boil and the mushrooms are lowered there. Water should cover them completely. After 5 minutes, the products are thrown into a colander, washed under running water and allowed to cool.

In a wooden barrel or in a glass container put a layer of champignons, turned legs up, and sprinkle with s alt. The next layer of mushrooms is laid out, s alted again, and so on until the dishes are filled. S alt consumption per 2 kg of products - 0.5 cups. A clean piece of cloth, a wooden circle is placed on top and pressed down with a stone or other heavy object. This is necessary so that the champignon mushrooms do not float up.

After 2 days, the products will settle, then prepare a new portion, as described above, and also add to the container. When it is clear that the mushrooms have completely settled and there is no need to add new ones, the dishes are taken out to the basement or to the balcony. After a month and a half, the pickle is ready to eat.

Vinegar Garlic Pickle

Hot pickling with garlic and vinegar allows you to quickly cook mushrooms so that they can be eaten the same day. In the same way, you can harvest champignons for the winter.

Product set:

champignons medium-sized - 2 kg;
vinegar 9% - 200g;
lean oil - 2 cups;
allspice (Jamaican) - 40 peas;
rock s alt - 4 dessert spoons;
lavrushka -16 pieces

Mushrooms are washed in running water, peeled, dried on a cotton towel. Garlic is crushed on the smallest grater, mixed with champignons, the rest of the ingredients are added and the mass is placed in a deep frying pan or goose. Stew covered for 7 minutes.

The dishes are cooled, the mass is packed in glass jars, covered with plastic lids or parchment paper. After 3 - 4 hours, pickled mushrooms can be laid out on a plate and eaten or used for cooking. Store the workpiece on the bottom shelf of the refrigerator.

Recipe with citric acid

The need to pickle mushrooms with citric acid instead of vinegar is dictated by the concern for children. Their stomachs are too tender, so you should not give them foods that contain vinegar. Preservation using citric acid is no worse in taste, and is stored just as well. How to pickle champignons with citric acid is described below. Before giving mushroom pickle to a child, a pediatrician should be consulted.

For s alting young champignons with citric acid, you will need the following products:

250ml water;
700g mushrooms;
6 - 7g s alt;
1 g citric acid;
cherry and currant leaves;
spices;
dill greens.

Mushrooms are sorted, selecting only those whose hat has a diameter of no more than 5 cm. Large and old ones are rarely pickled - they turn out not so beautiful. They put them in water, wash them, take them out and dry them.

You can simplify the process of washing purchased mushrooms by simply putting them in cold water - all garbage, if any, will sink to the bottom.

Citric acid, s alt are added to the water, the gifts of the forest are put there and boiled until they sink to the bottom. The brine is poured into a clean bowl, and the mushrooms are thrown into a colander so that all the liquid is glassed. Then the marinade is filtered and cooled to about 65 - 70 degrees. Meanwhile, boiled mushrooms are packaged in a container so that they fill the space up to the shoulders.

At home, s alted champignons are usually cooked without adhering to strict proportions, so the amount of food can be slightly varied. You can calculate the number of cans as follows: 100 - 150 ml of marinade and 370 - 380 g of mushrooms are consumed per 0.5 l. The filled containers are poured with marinade so that it does not reach the top by 2 cm, covered with metal lids on top and put on sterilization.This process involves boiling the jars in a pot of water with a cloth or wooden stand at the bottom (to prevent the glass from bursting).

The pickled mushrooms are corked with lids, cooled, as usual, upside down under a blanket, and then put in the basement.

In a tub

The original recipe for s alted champignons - in a wooden tub. Mushrooms are first washed and cut, then soaked in brine: for 10 g of s alt - 2 g of citric acid and 1 liter of water.

Just hold for a few minutes. Then the raw materials are dried and blanched for 5 minutes in boiling water, after which the dishes with mushrooms are removed from the stove, but the mushrooms are not removed. Let them soak in hot water for 50 minutes. After the specified time, the mushrooms are transferred to cold water, cooled and thrown back on a sieve. Now you can pickle.

Cooking a barrel

The tub is poured with boiling water several times from the inside, then dried.S alt is poured at the bottom, a 6-centimeter layer of mushrooms is placed on top of it, turning them with their legs up. S alt is again evenly poured from above, and so on to the very top. After a while, the champignons will settle, then you need to report a new portion, sprinkling the mushrooms with s alt in the same way. This is done until the shrinkage is over. As a result, the tub will be filled, and there will be 2 - 3 cm of brine on top.

All this time, the mushrooms must be under oppression. It is done like this: a clean rag is placed on the surface, a wooden circle is placed on it, and a smooth stone is placed on top.

Tub with pickles should be in the cellar, at a temperature of +1 to +7 degrees. Mushrooms should not be allowed to be on the surface: they will deteriorate from contact with oxygen. If there is not enough brine, add a saline solution prepared from 1 liter of water and 1 tbsp. spoons of s alt.