Pickled champignons for the winter: the best recipes

Inexperienced housewives, wanting to make a snack of mushrooms, try to find the answer to the question of how to pickle champignons for the winter so that it is tasty and simple. First you need to familiarize yourself with the preparatory process of pickling, after which it will be easier to do this work.

Most often, for pickling take champignons, oyster mushrooms, mushrooms and honey mushrooms. However, not only classic mushrooms are suitable for harvesting, but also threshing pads and russules, which must be pre-soaked in cold water for two days to remove bitterness. As with salting, each variety of mushrooms is pickled separately. The mushrooms selected for pickling must be thoroughly washed in running water, dried a little, cut into identical pieces and put in an enameled dish. Prepare a brine based on 1 kg of mushrooms a glass of water and 40–45 g of salt, pour the mushrooms with brine and cook until tender over low heat, periodically removing the foam. Add spices and 80% vinegar essence to the hot broth with mushrooms, based on 1 kg of mushrooms 1 teaspoon of the essence. Then quickly remove the pan with mushrooms to cold or cool in cold water, pour into salting dishes and store in a cold room. For longer storage of pickled mushrooms, they can be preserved. To remove excess acid from pickled mushrooms, they need to be boiled for 5-6 minutes in water.

The following are the best recipes with photos with a detailed description of the preparation of mushrooms, pickled for the winter, by viewing which you can choose the most appropriate.

A quick recipe for mushrooms pickled for the winter with garlic and onions

Ingredients

• boiled champignons - 5 kg
• onions - 7–8 pcs.
• table vinegar - 1 l
• water - 1.5 l
• allspice - 2 teaspoons
• bay leaf -8-10 pcs.
• garlic - 1 head
• ground cinnamon - 0.5 teaspoon
• salt and sugar - 10 teaspoons each

This is a quick recipe for preparing mushrooms, pickled for the winter, which will tell you how to make the harvest tasty and without a long stay in the kitchen.

1. Peel, rinse and boil the mushrooms in slightly salted water until tender, then squeeze the mushrooms under load.
2. Peel the onion and chop it very finely.
3. Peel the garlic and cut into thin slices.
4. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, garlic, bring to a boil.
5. Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms and brine and bring to a boil.
6. Transfer the hot mushrooms to the dishes for pickling and pour them with the hot marinade in which they were cooked.
7. Close the dishes tightly, cool at room temperature, and then remove them to a cold place.
8. If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry clean dish, pour the mushrooms in a hot marinade. Put in a cold place.

Champignons marinated for the winter with garlic and onions - a sharp, spicy preparation that will take pride of place on any table.

How to marinate mushrooms with vinegar for the winter at home

Ingredients

• young small champignons - 5 kg
• vegetable oil - 0.6 l
• table vinegar - 2.5 cups
• ground black pepper -3-4 teaspoons
• bay leaf - 5-6 pcs.
• salt to taste

Marinating champignons at home for the winter is not such a difficult matter as it may seem to beginners, as this recipe will prove.

Delicious pickled champignons with cloves for the winter

Ingredients

• champignons - 2 kg
• water - 1 cup
• table vinegar - 0.3 cups
• salt and sugar - 2 tablespoons each
• citric acid - 0.25 teaspoon
• allspice - 15–20 peas
• bay leaf - 5-6 pcs.
• cloves - 4–5 buds

Pour salt and sugar into boiling water, put spices and prepared mushrooms, cook for 15 minutes with a slight boil, then add vinegar and boil for another 7-8 minutes. Remove the mushrooms from heat and stand for 12 hours at room temperature. Then cover the dishes with mushrooms and store in a cool place.

If you follow this simple recipe, delicious pickled champignons for the winter can be made to anyone and in the cold season please yourself with a wonderful treat.

Mushrooms marinated in oil: recipe with photo

Ingredients

• small champignons - 2 kg
• table vinegar 6% - 1 l
• vegetable oil - 1.5 l
• bay leaf - 5-6 pcs.
• cloves - 5-6 buds
• salt to taste

1. It is very profitable to cook pickled champignons at home for the winter, because the most affordable components that are always in the refrigerator are required for preparation.
2. The following recipe is from the budget category.
3. Pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes from the moment of boiling.
4. Then drain the broth, spread the mushrooms in clean glass jars, on the bottom of which you first put spices, and pour them with hot vegetable oil.
5. Close the banks with lids, cool and put in a dark place in the cold.
6. Shelf life up to 6 months.

The recipe for champignons marinated for the winter with vinegar essence

Ingredients (per liter jar)

• pickled champignons
• bay leaf - 2 pcs.
• allspice - 4–5 peas
• vinegar essence 80% - 1 teaspoon
• salt to taste

Similar recipes for cooking pickled champignons for the winter surprise how easy it is to make a delicious mushroom preparation with your own hands.

Remove the pickled mushrooms from the marinade, put on a sieve and let the liquid drain. Then put the mushrooms tightly in sterile jars, having previously placed spices and salt on the bottom of the jars.Stacked mushrooms with boiling water, cover with sterile lids and sterilize in boiling water half-liter jars for 35 minutes, liter - 45 minutes. After the sterilization time has elapsed, remove the cans from the water, add to each teaspoon of vinegar essence and immediately roll up.

Pickled mushrooms for the winter mushrooms, rolled in jars, turn upside down and stand under the covers until they are completely cooled. Store in a dark, cold place.

How to pickle champignons for the winter with spices

Ingredients per 10 kg of Fresh Mushrooms

• 1,5 l of water
• 400 g of salt
• 3 g of citric or tartaric acid
• Bay leaf
• cinnamon, cloves, allspice and other spices
• 100 ml food vinegar essence

For pickling, you need to sort out the mushrooms, sort by type and size, cut off the legs, remove the skin from the butter, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enameled pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, removing the foam, until they begin to settle to the bottom, and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour the hot mushrooms with the decoction into prepared sterilized jars, cover with lids and sterilize in boiling water: half-liter jars - 25 minutes, liter - 30 minutes. At the end of the sterilization cans quickly roll up and cool.

Knowing how to properly pickle champignons for the winter, you can improvise, change the recipe, supplementing it with other components, because the mushroom snack will benefit from this.

Harvesting champignons marinated with carrots and onions for the winter

Ingredients

• 1 kg of champignons
• 1.5–2 glasses of water
• 2-3 tbsp. l 30% acetic acid
• 2-3 tsp salt
• 15 peppercorns
• 2 bay leaves
• 1-2 bulbs
• 1 carrot

Mushrooms pickled with carrots and onions for the winter are not only a tasty, fragrant snack, but also a great filling for pies, pizza and other dishes.

Discarding small mushrooms, cut large ones into pieces, wash the mushrooms, peel them, throwing them in a sieve, let the water drain. Then boil in a small amount of water for 5-10 minutes. bitter mushrooms cook separately by type. Pour water into another dish and boil it for 10 minutes with spices, sliced ​​in circles onions and carrots, add acetic acid to the end of cooking, dip the mushrooms in the marinade and cook for 4–5 minutes. Then transfer the mushrooms to clean jars or bottles, pour the marinade so that the mushrooms are covered with it.

Harvest the pickled mushrooms for the winter immediately tightly close, cool and store for storage in a cool dark place.

How to pickle cinnamon mushrooms for the winter in jars

Ingredients

• water - 120 ml
• 6% table vinegar - 1 cup
• champignons - 2 kg
• cinnamon - 1 piece
• cloves - 3 buds
• bay leaf - 3 pcs.
• black pepper peas - 4 pcs.
• granulated sugar - 2 teaspoons
• citric acid at the tip of a knife
• salt - 60 g

This recipe will step by step tell you how to cook pickled champignons for the winter with a spicy, spicy taste and rich aroma. It is impossible to resist such an appetizer.

1. Sort and process mushrooms, rinse. Prepare a pan, pour vinegar, water into it, add salt. Put on fire and bring to a boil.
2. Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue cooking pan contents. Remove the resulting foam from time to time.
3. After waiting for the moment when the foam ceases to appear, pour sugar, spices, citric acid.
4. Cooking time will be 20-25 minutes from the moment of boiling. Mushrooms are ready if they are soft enough.
5. Before you start pickling mushrooms for the winter in jars, you need to remove the pan from the heat, put the mushrooms on a dish and cool. Then distribute them in jars and pour the cooled marinade - broth. Close with ordinary plastic caps.
6. Banks put in the cellar. Store them for 1 year at a constant temperature of 3-4 ° C.

Store dried mushrooms in a cool place in canvas bags or glass jars with ground lids.

Jar of champignons, cloves, pickled in jars: recipe for the winter

Ingredients

• 1 kg of champignons
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas of allspice
• 1 bay leaf
• clove
• 2 g citric acid

Champignons, pickled in jars, prepared for the winter - this is a wonderful aromatic appetizer on an everyday table and for a festive feast.

1. Pour a little water into the pan, add salt, vinegar, heat to a boil and dip the mushrooms there.
2. Bring to a boil and cook over low heat, stirring constantly and removing foam. When the water becomes clear, add sugar, spices, citric acid.
3. Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.
4. Boil mushroom hats in boiling marinade for 8-10 minutes, honey mushrooms - 25-30 minutes, and mushroom legs - for 15-20 minutes.
5. Marinated mushrooms prepared for the winter, quickly cool, put in jars, pour chilled marinade, close with plastic lids.
6. Sterilize at 70 ° C for 30 minutes.
7. Store in a cool place.

Recipe for pickled champignon mushrooms salad for the winter

Ingredients

• 400 g small champignons
• 400-500 g of small cucumbers
• 5-6 small tomatoes
• 1 head of cauliflower
• 300 g beans
• 2 cups peeled peas (or whole pods)
• 200 g of small carrots (carrot)

For marinade:

• 1 liter of water
• 100-120 ml of vinegar essence
• 1 tbsp. a spoon of salt
• 1 teaspoon peppercorns
• ginger
• nutmeg
• 5-6 carnations
• 1 teaspoon sugar

Pickled mushrooms are loved by many, so the winter champignon recipe, with excellent taste and attractive appearance, presented below will become a real find for mushroom pickers.

1. Small mushrooms, with round caps and the same size, peel, wash and boil in their own juice or in water (depending on the type of mushroom).
2. Wash cucumbers and tomatoes, peel the remaining vegetables and boil them in steam or in salted water.
3. To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.
4. Put prepared mushrooms and vegetables in layers in jars, pour hot marinade and close the lids after cooling.

Champignons marinated for the winter with bell pepper and nutmeg

Ingredients

• 500 g champignon
• 500 g of Bulgarian yellow and red pepper
• 2 cups of water
• 50-60 ml of vinegar essence
• 10 peppercorns
• 2 bay leaves
• 1-2 teaspoons of salt
• some muscat

Champignons marinated for the winter with bell pepper are not only very tasty, but also beautiful, thanks to the bright colors of the components that make up the workpiece.

Peel small champignons, rinse in cold water, and discard in a colander. Rinse the peppers, remove the core, cut into thin strips. Pour water into the pan, add vinegar essence, spices and bring to a boil.

Boil mushrooms and peppers in slightly salted water for 5 minutes, then remove with a slotted spoon, drain the water, put in the marinade and cook for a few more minutes. Transfer the hot mass to jars, seal and cool hermetically.

The recipe for pickled champignons for the winter in jars under iron lids

Ingredients

• 1 kg of champignons
• 20 g of salt
• 12 peppercorns
• 5 peas of allspice
• 2 bay leaves
• a little nutmeg
• 60–70 ml of vinegar essence
• 1/2 teaspoon sugar
• 1-2 cups of water
• 1 onion

Such recipes for cooking pickled champignons for the winter, like this one, are a lifesaver for inexperienced housewives who are just beginning to learn the basics of pickling and preserving mushrooms.

Peel the mushrooms, rinse in cold water, put them in a colander. Leave small mushrooms whole, cut large ones into small pieces. Mushrooms put in a pan with a little water, sprinkle with salt and warm.

Boil mushrooms for 5–10 minutes in the resulting juice, then add allspice, onion and cook for a few more minutes.

Boil the marinade from water, sugar and acetic acid, dip the mushrooms in it along with seasonings, boil for several minutes.Then transfer the hot mass to jars and seal it tightly.

This recipe for pickled champignons for the winter recommends closing the jars with iron lids, as they provide maximum tightness.

Pickled champignons with dill for the winter: recipe with video

Ingredients

• 2 kg of fresh and not very large mushrooms
• dried dill
• 20 peas of black pepper
• 15 carnations
• 4 tbsp. tablespoons of salt
• 2 tbsp. tablespoons of sugar
• 4 tbsp. tablespoons of vinegar

Recipes of pickled champignons for the winter in jars allow replenishing stocks of mushroom delicacies that will delight throughout the year if the hostess takes advantage of some of them, for example, as described below.

1. Rinse the mushrooms, free from the main stem, trying not to leave very long legs. Large hats cut in half lengthwise.
2. Put the mushrooms in a pan, add dill, black pepper and cloves. Pour in water and put to boil. When the water boils, add salt and granulated sugar. Mix. When the brine boils again, pour in the vinegar.
3. Cook over low heat for 30 minutes.
4. Then remove the pan from the heat and leave to cool. When the mushrooms have cooled, put them in glass jars along with dill and spices, a little dying with a spoon. Pour the marinade.
5. Cover with lids and put in a cold place. After two days, the mushrooms are ready to eat.

What other ways can you cook pickled champignons for the winter will tell the next video with recipes, both simple and complex.