Recipe for pickled champignons at home for the winter

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

• Category:

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• Cooking time:

  1 hour

Ingredients

• Champignon
• salt
• sugar
• Bay leaf
• allspice
• vinegar
• vegetable oil
• water

Pickled champignons are an excellent preparation for the winter. There is nothing difficult in preparing these mushrooms at home. Let's take a look at some good recipes.

Pickled champignons in 4 minutes

The recipe for instant pickled champignons saves the housewife's time significantly. You can make them at home for the winter, or you can eat them right away.

Ingredients:

• fresh champignons - 1 kilogram;
• salt - 2 teaspoons;
• sugar - 2 teaspoons;
• bay leaf - 3 pieces;
• garlic - 6 cloves;
• allspice peas - 10 pieces;
• vinegar (9%) - 4 tablespoons;
• vegetable oil - 10 tablespoons;
• water - 10 tablespoons.

Preparation:

Wash the mushrooms thoroughly. If they are large, then cut into halves. Place in a saucepan

Take up the marinade. Mix the ingredients for it in one bowl

Pour the mushrooms with the prepared mixture and put on the stove. There is no need to add liquid, as the mushrooms secrete juice

Reduce heat as soon as the contents of the pot come to a boil. Boil the workpiece over low heat for 4 minutes

Remove from heat, transfer to a sterile container, wait for cooling

Pickled champignons with onions

Pickled champignons, harvested for the winter at home according to the recipe below with a photo, come out incredibly tasty and crispy. It is better to take small mushrooms for cooking.

Ingredients:

• champignons - 1 kilogram;
• cold water - 500 milliliters;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• vinegar (9%) - 5 tablespoons;
• vegetable oil - 7 tablespoons;
• onions - 1 piece;
• garlic - 8 cloves;
• bay leaf - 3 pieces;
• black peppercorns - 10 pieces;
• cloves - 2 pieces.

Preparation:

First, send the champignons to a saucepan and add water. Wait for boiling and simmer for 5 minutes

• Drain the liquid and allow the workpiece to cool.
• Make a pickling liquid. Put all the ingredients on the list in cold water. Add other spices if desired.

Pour mushrooms into a bowl and send to the stove. Cook for 10 minutes from the start of the boil

Put mushrooms in jars and pour the prepared liquid. Roll up the lids, turn over and wait to cool. It is recommended to store in a cold place

A simple recipe for pickling champignons for the winter

This recipe, which is not difficult, will quickly and tasty cook pickled champignons at home for the winter. Even a novice hostess can handle it.

Ingredients:

• champignons - 1.5 kilograms;
• water - 2 liters;
• vinegar (9%) - 200 milliliters;
• salt - 2 tablespoons;
• sugar - 2 tablespoons;
• black peppercorns - 5 pieces;
• bay leaf - 3 pieces.

Preparation:

Wash the mushrooms well under the tap and clean from all excess. For pickling, it is advisable to take small specimens

• Make a marinade. Pour the specified amount of water into a saucepan, boil. Add spices immediately after that. As soon as the liquid boils again, pour vinegar into it.
• Pour champignons into the boiling marinade. Bring to a boil again, then reduce heat to very low and cook for an hour.

• After the specified time, the mushrooms will change color to yellow and give juice. Wait for them to cool down. If you wish, you can already eat the workpiece.
• To preserve the product, it must be laid out in sterile containers and rolled up.

Pickled champignons with onions and carrots

Ways to quickly prepare pickled champignons for the winter at home are very popular. They are stored in jars so that at any convenient moment you can please yourself with a delicious snack.

Ingredients:

• champignons - 800 grams;
• carrots - 1 piece;
• onions - 2 pieces;
• vinegar (6%) - 2 tablespoons;
• water - 1 glass;
• salt and sugar - 1 tablespoon each;
• allspice - 6 pieces;
• bay leaf - 6 pieces.

Preparation:

1. Wash and peel the mushrooms well. Cut large specimens.
2. Wash and peel carrots and onions. Cut into half rings.
3. Send the mushrooms to a saucepan and add the specified amount of water. Boil. Add sugar with spices, vegetable slices. Boil for 10 minutes.
4. After the specified time, add vinegar to the workpiece and cook for another 5 minutes. Put the finished product in sterilized jars and roll up. Allow to cool and store in a cool and dark place.

Pickled champignons with wine vinegar

Sometimes housewives think that cooking pickled mushrooms for the winter at home is very difficult. In fact, you can make such canned food quickly and tasty according to a simple recipe.

Ingredients:

• champignons - 1 kilogram;
• water - 1 liter;
• white wine vinegar 6% - 150 milliliters;
• salt - 2 tablespoons;
• sugar - 2 teaspoons;
• peppercorns - 15 pieces;
• cloves - 5 pieces;
• bay leaf - 5 pieces;
• garlic - 5 cloves.

Preparation:

Clean the mushrooms from all excess and rinse thoroughly. Place them in a suitable bowl, add water and boil for about 5 minutes after boiling. After this time, drain the liquid

• Make a marinade with all the ingredients listed. Wait until it boils.
• Send mushrooms to the marinade and let them cook for about 10 minutes. Leave in the liquid until it cools.

Arrange in prepared jars, add peeled garlic to each, pour marinade and roll up. Keep refrigerated. You can try it after a week

Pickled champignons with bell pepper

Marinated champignons in jars for the winter come out very tasty if you add bell pepper to the preparation. Making such mushrooms at home is easy.

Ingredients:

• champignons - 1 kilogram;
• water - 1 liter;
• salt - 1 tablespoon.

For the marinade:

• mustard and coriander beans - to taste;
• peppercorns - 10 pieces;
• bay leaf to taste;
• onions - 1 piece;
• bell pepper - 1 piece;
• vinegar - 100 grams;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• water - 1 liter.

Preparation:

Carefully remove any excess from the mushrooms and rinse thoroughly. It is very important not to damage the mushroom skin

• Pour a liter of water into a saucepan of a suitable size, add a tablespoon of salt and boil the liquid. Throw mushrooms there and simmer for 10 minutes.
• Discard the mushrooms in a colander to drain all the water.
• Rinse the peppers and cut into medium-sized cubes.
• Pour a liter of water into a suitable bowl, put bell pepper, bay leaf, mustard, coriander, spices to taste, salt and sugar there.

• Chop the onion, put in a small bowl and pour over the vinegar.
• Boil the marinade. Immediately after that, throw the mushrooms into a bowl and wait about 4 minutes.
• Add vinegar and onions to the product. Stir very well and wait for the marinade to cool.

Transfer the mushrooms to sterile jars and close the lids. Keep cold

Champignons marinated in 5 minutes

Such pickled mushrooms are delicious, crispy and beautiful. Cooking is easy and time-consuming.

Ingredients:

• champignons - 1 kilogram;
• vinegar essence (70%) - ½ teaspoon;
• bay leaf - 2 pieces;
• allspice peas - 6 pieces;
• dill seeds - ½ teaspoon;
• mustard seeds - ½ teaspoon;
• salt - 1 tablespoon;
• sugar - 1 tablespoon;
• water - 500 milliliters.

Preparation:

Rinse the mushrooms well and remove all excess. Dry with a paper towel

• Make a marinade. To do this, pour water into a saucepan and enter all the ingredients on the list, including sugar and salt. Send to the stove and wait until it boils.
• Send mushrooms to boiling water and let cook for about 5 minutes from the moment they boil.

• Put mustard seeds into the blank. Mix a little.
• Pour vinegar into the mushrooms, mix everything well again and boil for 3 minutes.
• Put the mushrooms in a sterile container and pour over the hot liquid. Roll up the lids.

When cool, put the mushrooms in a cool place. When serving, season with onion and vegetable oil

Pickled champignons with citric acid

You can quickly and tasty cook pickled champignons for the winter at home without vinegar, but with citric acid. The blank will turn out to be just as crispy and incredibly appetizing.

Ingredients:

• champignons - 500 grams;
• citric acid - ½ teaspoon;
• garlic - 1 clove;
• water - 250 milliliters;
• salt - ½ tablespoon;
• sugar - ½ tablespoon;
• vegetable oil - 5 tablespoons;
• cloves - 1 piece;
• allspice - 2 pieces;
• black pepper - 5 pieces;
• bay leaf - 1 piece;
• vinegar - 40 ml;
• mustard and dill seeds - 1 teaspoon.

Preparation:

Rinse the champignons thoroughly and clean from all excess. Put on a plate

• Take a container of a suitable size and pour water into it. Add citric acid and mix until crystals dissolve. Put prepared mushrooms there.
• Boil mushrooms with citric acid. This will keep them from darkening. All this will take about 5 minutes. After cooking, remove the mushrooms with a slotted spoon.
• Take up the marinade. Pour water into a saucepan, add sugar and salt. Mix thoroughly, add remaining food.

• Pour mushrooms into a bowl and boil for 10 minutes.
• Hot champignons are sent to sterile jars and covered with brine. Roll up.

Turn the jars over and store in a dark and cold place. When serving, do not season the appetizer with anything.

Pickled champignons with dill

If you are already tired of the usual mushroom preparations, then you can try the option of cooking with dill. It will turn out to be a spicy and tasty appetizer.

Ingredients:

• champignons - 1 kilogram;
• water - 600 milliliters;
• garlic - 3 cloves;
• dill - 6 branches;
• vinegar - 4, 5 tablespoons;
• sugar - 3 teaspoons;
• salt - 3 teaspoons;
• peppercorns to taste.

Preparation:

• It is advisable to take small mushrooms for conservation, it is more convenient to eat and harvest them. Large specimens will have to be cut.
• For the marinade, pour the specified amount of water into a saucepan. Add salt and sugar, peppercorns. Add bay leaves if desired. Send the dishes to the stove and boil for a few minutes. Do not add vinegar yet.

• Rinse the mushrooms, send to a separate saucepan and boil for 5 minutes. When ready, drain the water.
• Sterilize banks in any convenient way. It is best to use a container with a capacity of 500 milliliters. At the bottom of each, put 2 branches of dill and a clove of garlic.

• Send the champignons to the boiling marinade. Darken for about 5 minutes.
• Arrange hot ready-made mushrooms in jars. Pour the marinade immediately. Add 1.5 tablespoons of vinegar to each jar.
• Roll up the cans, wrap in a warm cloth and remove for 24 hours so that they reach. Store in a dark and cool place.

Pickling recipe for beginners

This cooking method is ideal for those who have never dealt with canning before. The set of products is simple and affordable.

Ingredients:

• champignons - 5 kilograms;
• vegetable oil - 600 milliliters;
• table vinegar - 2.5 cups;
• ground black pepper - 4 teaspoons;
• bay leaf - 6 pieces;
• salt to taste.

Preparation:

Peel the mushrooms and wash well. Let them dry

• Pour the indicated amount of vegetable oil into a saucepan of a suitable size and boil. Throw in the mushrooms and cook for 10 minutes.
• Put the mushrooms in jars, after sterilizing them. Pour in the oil where they were cooked, salt and pepper, pour vinegar. Put the bay leaf.

• Send the cans to a pot of water and cook for an hour after boiling.
• Then remove the jars and add the calcined vegetable oil, forming a layer of 2 centimeters. Close the lids and send to the cold.

There is absolutely nothing complicated in cooking pickled champignons for the winter. Even a novice hostess can handle it!