How to Make Pickled Mushrooms

Probably, each person can say that there is nothing tastier than preparations from pickled champignons. These mushrooms not only grow in the forest, but are also universally cultivated. Many simply buy mushrooms in the store and create culinary masterpieces from them, because they are very nutritious and useful for the body.

It is worth noting that there are a lot of recipes for instant cooking of pickled champignons, as well as preparations for the winter. We offer the 14 easiest options with step-by-step descriptions and tips from professional chefs.

Delicious pickled champignons, cooked at home, perfectly complement and diversify the menu of any special occasion.

How to quickly pickle champignons with garlic at home

Home-made instant mushrooms, usually used for salads or as a tasty snack. You can just buy a jar of mushrooms in the store, but the taste is simply incomparable.

• Champignons - 1 kg;
• Salt - 1 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Black and allspice - 5 peas each;
• Bay leaf - 3 pcs.;
• Carnation - 7 buds;
• Garlic - 6 cloves;
• Onion - 2 heads;
• Water - 700 ml;
• Apple cider vinegar 6% - 100 ml.

How to properly and quickly pickle champignons, a recipe with a photo will show. From the proposed ingredients, 2 banks of 800 ml are obtained.

1. Peel the onion, cut into 4 parts and cut into quarters, pour vinegar for 10 minutes.
2. Carefully remove the film from the mushrooms so as not to damage the caps and cut into 2-4 parts (depending on size).
3. Bring the water to a boil, add salt and sugar, mix to melt.
4. Add pepper, bay leaf and cloves, let it boil for 2 minutes.
5. Dip the mushrooms in a boiling marinade, cover with a lid and simmer for 10 minutes at minimum heat.
6. Add sliced ​​garlic, onions and pour vinegar, mix and remove from heat.
7. Cover, let cool, put the mushrooms in jars, pour the marinade and refrigerate overnight.

Tip: you can not remove the film from the champignons, this will not affect the taste, however, during heat treatment it will hang on the hats, which will give the appetizer an unattractive look.

How to quickly and tasty pickle champignon mushrooms with cloves

This recipe, showing how to quickly and tasty marinate champignons, is perfect for making a salad with ham and canned beans. Mushrooms will be ready for use in a day and will become a real delicacy even as a separate snack.

• Champignons - 1 kg;
• Water - 1 L;
• Salt and sugar - 1 tbsp. l .;
• Carnation - 15 buds;
• Bay leaf - 3 pcs.;
• Black pepper - 10 peas;
• A pinch of rosemary.

We suggest that you familiarize yourself with a recipe showing how to pickle champignons at home.

1. Marinade is prepared: all the ingredients (except mushrooms) are poured into a pot of boiling water and boiled for 5 minutes.
2. The marinade is left to cool to become more saturated, and the mushrooms, after preliminary cleaning, are boiled in a separate pan in clean water for 10 minutes.
3. Water is drained, mushrooms are placed in sterilized jars and poured with cold marinade, strained through cheesecloth.
4. They are closed with plastic lids and refrigerated for a day.

Pickled instant mushrooms with garlic: recipe with photo

Each housewife is armed with her own recipe for pickling champignons at home. We suggest for beginners to take advantage of the cooking option, which can become your signature.

• Champignons - 1 kg;
• Vegetable oil - 100 ml;
• Water - 150 ml;
• Vinegar 9% - 4 tbsp. l .;
• Sugar and salt - 2 tsp;
• Black pepper - 10 peas;
• White pepper - 5 peas;
• Bay leaf - 2 pcs.;
• Garlic - 5 cloves.

Learn how to pickle champignons quickly at home, learn from the step-by-step description with photos.

1. Peel the mushrooms, remove the film (you can not remove it, it does not affect the taste).
2. Mix all the ingredients in water (cut the garlic into slices), mix to dissolve the sugar and salt and let it boil for 3 minutes.
3. Put the mushrooms in a pan, pour hot marinade and boil over low heat with constant stirring for 7-10 minutes.
4. Remove from heat and leave in the marinade until it cools completely.
5. Put in jars, add cold marinade and put on the lower shelf of the refrigerator. This preparation is stored for no more than a month, although it is eaten in a day.

How to quickly marinate champignons at home

How to quickly marinate champignons at home to get a tasty and spicy snack for a festive feast?

• Champignons - 1 kg;
• Water - 400 ml;
• Salt and sugar - 1 tbsp. l without top;
• Hot peppers - 1 pod;
• Vinegar 9% - 50 ml;
• Bay leaf - 3 pcs.;
• Black and allspice - 5 pcs.

Take a look at a video showing how to pickle mushrooms at home.

1. Pour water into an enameled container, put sugar and salt on a fire, add parsley, peppercorns and hot pepper, cut into cubes.
2. Boil for 5 minutes. on low heat, introduce vinegar, mix and turn off the heat.
3. While the marinade is cooling, peel the mushrooms, add water and boil for 10 minutes.
4. Drain the water, leave the mushrooms to cool to a warm state.
5. Put mushrooms in prepared jars, pour cold marinade and close with plastic lids.
6. Leave in the refrigerator for a day and then you can safely put a snack on the table - the guests will be delighted. Spicy champignons will appeal to all connoisseurs of mushroom snacks.

How to quickly pickle mushrooms with coriander at home: recipe with photo

Do not buy canned mushrooms in stores, make a delicious snack with your own hands. In this recipe, you will learn how to quickly pickle champignons at home, so that the appetizer is ready in a few hours and delights the taste of relatives and guests.

• Champignons - 1 kg;
• Sunflower oil - 150 ml;
• 9% table vinegar - 120 ml;
• Water - 500 ml;
• Allspice - 7 peas;
• Coriander seeds - ½ tsp;
• Ground black pepper - ¼ tsp;
• Salt - 2 tsp;
• Dill branches - 2 pcs.;
• Garlic - 3 cloves.

A recipe with a step-by-step photo of pickled champignons will be a good help for beginners.

How to properly and tasty pickle champignons at home without vinegar: recipe with photo

The following recipe for homemade pickled champignons does not involve the use of vinegar. However, the taste of the snack will not suffer at all because of this.

• Champignons - 1 kg;
• Water - 400 ml;
• Salt - 1 tbsp. l with a slide;
• Sugar - 3 tsp;
• Garlic - 5 cloves;
• Bay leaf - 4 pcs.;
• Allspice - 7-10 peas;
• Juice squeezed lemon - 4 tbsp. l

You can learn how to properly and tasty marinate champignons at home without vinegar from the phased description of the process with photos.

1. Pre-peeled mushrooms cut into pieces, put in an enameled pan.
2. Add water, salt, sugar, diced garlic, peppercorns and bay leaf.
3. Stir and let boil for 10 minutes. over minimal heat.
4. Pour in the juice of squeezed lemon, turn off the heat and let the mushrooms cool completely in the marinade.
5. Spread the mushrooms in jars of 0.5 liter capacity and cover with lids. Once the guests are on the doorstep, put the mushrooms in a deep salad bowl and put on the table - the aroma will quickly spread throughout the room.

The recipe for delicious pickled champignons with dill for the winter at home

The following 6 recipes will tell you how to deliciously pickle champignon mushrooms for the winter. The proposed cooking options should be with every housewife in her notebook. Such a blank will always be useful on the festive table, and for a variety of everyday menus.

• Champignons - 5 kg;
• Water - 2.5 L;
• Salt - 200 g;
• Acetic essence - 1 tbsp. l .;
• Bay leaf - 10 pcs.;
• Allspice - 20 peas;
• Carnation - 7 buds;
• Dill - 2 umbrellas;
• Garlic - 15 cloves.

Pickled champignons are prepared for the winter according to the detailed recipe described below.

1. Rinse the mushrooms, cut off the tips of the legs and blanch in batches in boiling water for 5 minutes, laying in a colander.
2. While the mushrooms are cooling, put 2 cloves of garlic, sliced ​​in slices, a little dill, a bay leaf and a few peppercorns on the bottom of the sterilized jars (in 1 jar).
3. Fill the jars with mushrooms, and then cook the marinade.
4. Bring the water to a boil, add salt, bay leaf, cloves and let it boil again.
5. Turn off the heat, pour in the vinegar essence, mix and pour the jars with hot marinade.
6. Roll up the lids, turn over, cover with a blanket on top and let cool, remove to a cool place.

Tip: do not allow a sharp drop in temperature during storage. Be sure to wait for the cans to cool completely, otherwise the surface of the mushrooms will be covered with mold.

The recipe for pickling champignons with Dijon mustard at home

The winter pickled champignon recipe with Dijon mustard is very tasty and fragrant. The cooking process is quite simple, not requiring certain culinary knowledge.

• Champignons - 2 kg;
• Water - 2 tbsp .;
• Vinegar 9% - 2 tbsp. l .;
• Salt - 1.5 tbsp. l .;
• Sugar - 3 tsp;
• Dijon mustard - 1 tbsp. l .;
• Garlic - 5 cloves.

How to marinate mushrooms at home, so that the appetizer is amazingly tasty and spicy?

1. Peel the mushrooms, rinse, cut off the ends of the legs and cut into pieces, if large specimens.
2. Put in a pan with boiling water and boil for 10 minutes, removing the dirty foam from the surface.
3. Pour water into the enameled pan, the norm of which is indicated in the recipe, and let it boil.
4. Pour salt, sugar, garlic, diced, mustard and bring to a boil again.
5. Put the mushrooms in the marinade, boil for 10 minutes. and immediately put into hot sterilized jars.
6. Add the marinade, close and leave in the room until completely cooled.
7. You can take it to a cool basement, or you can put it in storage in the refrigerator.

Recipe for mushrooms, pickled for the winter at home with citric acid

Pickled mushrooms for the winter, cooked at home with the addition of citric acid, are perfect for storage in urban apartments.

• Mushrooms - 3 kg;
• Water - 3 tbsp .;
• Salt - 1.5 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Lemon acid;
• Allspice and white pepper - 5 peas each;
• Carnation - 4 buds;
• A pinch of rosemary.

How to properly pickle champignons at home, a recipe with a phased description will show.

• The first stage - the mushrooms are boiled in salted water with the addition of a pinch of citric acid until cooked (until they completely settle to the bottom of the pan). In this case, constantly remove foam from the surface.
• Mushrooms are laid out in a colander and left to drain from excess fluid.
• They are laid out in sterilized jars, pressed down a little by hand to release air.
• A marinade is being prepared: sugar and salt are dissolved in water, rosemary, cloves and peas are added.
• Marinade is boiled for 10 minutes. over low heat, citric acid is poured (on the tip of a knife), mixed and immediately gently, in a thin stream, poured into jars.
• It is closed with tight lids, insulated and only after complete cooling is placed in a dark pantry.

How to pickle champignons at home for winter and roll them in jars: recipe with video

Use a simple recipe for pickled cinnamon champignon mushrooms. Impregnated with such a spice, fruiting bodies are piquant and aromatic.

• Champignons - 2 kg;
• Water - 1 L;
• Cinnamon - 1 g;
• Carnation - 4 buds;
• Bay leaf - 2 pcs.;
• Salt - 1 tbsp. l .;
• Sugar - 3 tsp. without top;
• Citric acid - 2 g;
• Black and allspice - 4 peas each.

How to pickle champignons and roll them into jars for the winter will tell you a detailed description of the process with a video.

1. Carefully sort, clean and rinse the mushrooms in water, cut in half.
2. Pour water and cook over medium heat for 15 minutes, removing the foam.
3. Add all spices and spices except citric acid and cook for 10 minutes. over low heat with constant stirring.
4. Pour citric acid, mix and boil for 2 minutes.
5. Immediately spread out with the marinade in jars and roll up the lids.
6. Allow to cool completely (do not insulate) and only after that take it out into a dark and cool place.

Winter mushroom marinated mushroom

Champignons - available mushrooms at any time of the year, so pickling champignons for the winter can always be carried out: in spring, summer and even winter. If you try to add nutmeg to the marinade, the dish will acquire special piquant notes and a wonderful aroma.

• Champignons - 2 kg;
• Water - 1l;
• Sugar and salt - 2 tbsp each. l without a hill;
• Vinegar 9% - 70 ml;
• ¼ tsp ground nutmeg;
• Garlic - 5 chopped cloves.

You can learn how to pickle mushrooms champignons with nutmeg for the winter, you can learn from the stages of preparation.

1. Peel, rinse and chop the mushrooms in large slices.
2. Mushrooms, all spices and spices (except vinegar) put in a pot of boiling water.
3. Boil for 20 minutes, taste, and if not salted mushrooms, add salt.
4. Pour in the vinegar and boil the mushrooms in the marinade for 10 minutes.
5. Arrange in jars without tamping, and pour another hot marinade to the top.
6. Roll up the lids, turn over and cover with a blanket on top until the cans are completely cooled.
7. Take to the basement and store no more than 6 months.

How to pickle champignons for the winter in jars with mustard seeds

Mushrooms have always been considered an integral part of Russian national cuisine.The proposed recipe for pickling champignons in jars for winter will more than pay for any holiday feast, especially since white mustard seeds will give them a sharpness to the dish.

• Champignons - 1kg;
• Water - 500 ml;
• Vinegar 9% - 50 ml;
• Sugar and salt - ½ tbsp. l .;
• White mustard seeds - 1 tbsp. l .;
• Carrots and onions - 1 pc.;
• Bay leaf - 2 pcs.;
• Black and allspice - 5 pcs.

Learn how to pickle mushrooms in cans and harvest for the winter, learn from the following description.

1. Boil the peeled mushrooms in salted water for 10 minutes, put in a colander or put on a sieve.
2. Cover the bottom of the sterilized cans with half onion rings and thin slices of carrots.
3. Boil the water prepared for the marinade, add salt, sugar, pour mustard, peas, bay leaves and pour vinegar.
4. Boil over a minimum heat for 10 minutes. Meanwhile, put the mushrooms in sterilized jars and pour the marinade.
5. Cover with lids and sterilize in boiling water over low heat for 30 minutes.
6. Roll up, insulate and, after complete cooling, take to the basement. Such a blank can be safely stored in the pantry of the apartment.

Tip: if you don’t like the spices in the marinade, tie them in a gauze, boil with mushrooms, and then discard.

The recipe for pickling champignons with dill at home in jars without sterilization

The recipe for pickling champignons at home without sterilization is quick and convenient, and the mushrooms are tender and tasty. Take note of this option, and very soon it will become your favorite.

• Boiled champignons - 1.5 kg;
• Sugar - 1 tbsp. l .;
• Salt - 3 tsp;
• Water - 500 ml;
• Vinegar 9% - 100 ml;
• Dry dill umbrellas;
• Carnation and bay leaf - 3 pcs.;
• White and allspice - 6 pcs.

A step-by-step photo recipe will introduce you how to pickle champignons without sterilization, the main thing is to follow the cooking instructions.

1. Prepare the marinade: pour salt and sugar into the water, let it heat well so that the crystals melt.
2. Enter all the proposed spices and spices, except vinegar, boil for 5 minutes. over minimal heat.
3. Add the vinegar, immediately put the boiled mushrooms and cook for 15 minutes. with constant stirring over minimal heat.
4. Fill the dry, sterilized jars with mushrooms, strain the marinade, let it boil and carefully pour into the mushrooms so as not to get burnt and the jars burst.
5. Roll up with sterilized lids, turn upside down, cover with a blanket or old things and let cool completely.
6. Take to a cool, dark and well-ventilated area and store for no more than 10 months.

Chicken Salad with Pickled Mushrooms

We suggest considering a recipe that is not associated with pickling champignons. Try a chicken salad with pickled champignons. Such a treat will be a real decoration on the festive table.

• Chicken fillet - 500 g;
• Pickled champignons - 500 g;
• Potato - 5 pcs.;
• Eggs - 6 pcs.;
• White onion - 2 heads;
• Mayonnaise - 250 ml;
• Hard cheese - 200 g;
• Canned Corn - 300 g

1. Peel the onion, cut into thin half rings and cover with cold water (200 ml with the addition of 3 tbsp. Vinegar), leave to marinate for 30 minutes.
2. Boil potatoes “in their uniforms”, let cool and peel.
3. Grate on a coarse grater and put in a separate plate.
4. Boil the chicken in water with sweet peas and bay leaf, let cool directly in the water and then cut into strips.
5. Boil hard-boiled eggs, fill with cold water, after a few minutes, peel and chop with a knife.
6. Cut pickled mushrooms into strips, grate cheese on a fine grater.
7. Lay the salad in layers: first, part of the canned corn, then chicken and grease with mayonnaise, then pickled onions, which should be pre-squeezed by hand.
8. Then the potatoes, grease it with mayonnaise, put the pickled mushrooms on top, grease with mayonnaise, spread the crushed eggs on the surface, grease with mayonnaise.
9. Spread the corn and sprinkle a layer of grated hard cheese on top.
10. Spread a few pieces of small pickled mushrooms on the surface and put the salad in the refrigerator.

Having in your notebook a few recipes for pickled mushrooms cooked at home, there is no doubt that your family will have a wide variety of snacks in the daily and festive menu.