Ways to preserve champignons for the winter

One of the most delicious winter preparations, many consider canned champignons. The taste of these mushrooms will appeal to everyone who is familiar with them. However, you need to consider that the dish will be tasty if you can only preserve young and unspoiled mushrooms.

The proposed recipes are quite simple, the main thing is to observe all the nuances. It is worth saying that pickling and salting are not only related to canning. You can preserve fried, boiled mushrooms, mushroom caviar and even mushrooms with vegetables. We preserve champignons for the winter at home, following a step-by-step description, and your preparations will delight everyone who tries them!

Canned Mushrooms with Rosemary and Thyme

The recipe described below with photos of canned champignons will help the hostess to prepare a delicious treat for the festive table for the winter.

• Mushrooms - 2 kg;
• Water - 2.5 tbsp .;
• Salt - 1 tbsp. l .;
• Sugar - 1.5 tbsp. l .;
• Lemon acid;
• Allspice and white pepper - 7 peas each;
• Carnation - 8 buds;
• A pinch of rosemary and thyme.

The preparation of canned champignons for the winter is planned according to the stages, upon observance of which aromatic and appetizing pickled mushrooms will be obtained.

How to properly preserve champignons at home with cinnamon

Use a simple recipe for making canned champignons at home with clove cinnamon. Impregnated with such spices, fruiting bodies are piquant and aromatic.

• Champignons - 3 kg;
• Water - 1 L;
• Cinnamon - 1 g;
• Clove - 5 buds;
• Bay leaf - 2 pcs.;
• Salt - 1.5 tbsp. l .;
• Sugar - 1 tbsp. l without top;
• Citric acid - 2 g;
• Black and allspice - 5 peas each.

How to properly preserve champignons at home, will tell a detailed description of the process.

1. Mushrooms are carefully sorted and washed in water, cut into pieces.
2. They are poured with water and boiled over medium heat for 15 minutes. This removes the foam.
3. All spices and spices are added except citric acid and boiled for 10 minutes. over minimal heat.
4. Citric acid is poured, mixed and boiled for 2 minutes.
5. It is immediately distributed along with the marinade into cans and rolled up with lids.
6. Banks are completely cooled (not insulated) and only after that they are taken out to a dark and cool place.

Prescription for mushrooms champignon mushrooms at home with horseradish root

Any holiday feast is never complete without pickled mushrooms. Therefore, we offer a recipe for preserving champignon mushrooms at home with the addition of grated horseradish root. Such an ingredient will make the appetizer piquant and spicy.

• Champignons - 1 kg;
• Vegetable oil - 100 ml;
• 3 tbsp. l grated horseradish;
• Water - 150 ml;
• Vinegar 9% - 3 tbsp. l .;
• Sugar and salt - 2 tsp;
• Black pepper - 8 peas;
• White pepper - 6 peas;
• Bay leaf - 1 pc.;
• Garlic - 3 cloves.

The preservation of champignons for the winter is divided into stages, which will help to properly prepare the snack.

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, close with lids and place on the lower shelf of the refrigerator. This preparation is stored for no more than 3 months, although it is eaten in the first few days.

Mushroom preservation at home with garlic

Preservation of mushrooms at home by salting with garlic will allow you to eat mushrooms after 12 hours. This option of cooking mushrooms will come in handy if the other day you are waiting for guests.

• Champignons - 2 kg;
• Onions - 3 pcs;
• Garlic - 15 cloves;
• Olive or vegetable oil - ½ tbsp .;
• Chili pepper - 1 pod;
• Black pepper - 10 pcs.;
• Salt - 2 tbsp. l

Using the step-by-step description, you can learn how to properly preserve champignons.

1. Remove the peel from the mushroom caps, cut off the tips of the legs, and rinse in water.
2. Put mushrooms on a kitchen towel, leave to dry for 30 minutes.
3. Cut into pieces, put in an enamel container and sprinkle with salt.
4. Cut onion into half rings, pepper cut into noodles, garlic slices.
5. Add everything to the mushrooms, mix and put in a plastic food bucket.
6. Sprinkle with peppercorns, heat oil and pour over the contents of the container.
7. Leave the bucket on the kitchen table for 60 minutes, then drain the water, cover and put in a cool place.

Winter champignon recipe with dill seeds

How to preserve champignon mushrooms correctly so that in just a few hours you can put the dish on the table and treat relatives and friends?

• Champignons - 3 kg;
• Onion - 3 heads;
• Hot peppers - ½ pod;
• Salt - 150 g;
• Dill - 2 tbsp. l seed;
• Vegetable oil - 100 ml;
• Sugar - 1 tsp;
• Garlic - 3 cloves.

A step-by-step recipe for preserving champignons for the winter will help novice housewives quickly and correctly pickle mushrooms.

1. Choose small mushrooms, peel off the film, rinse in water.
2. Put in a plastic bowl, cover with salt, mix and leave for 1-1.5 hours. At the same time, cover the container, and shake the mushrooms periodically to melt the salt.
3. Peel the onion, cut into thin half rings, peel the seeds and cut into cubes.

Put dill seeds, onions, peppers and cloves of garlic, cut into cubes (all in small quantities) on the bottom of sterilized cans.

4. Drain the brine from the mushrooms, and distribute the fruit bodies into jars, laying them down with their hats.
5. Sprinkle each layer of mushrooms with spices, heat the oil until hot, add sugar and mix.
6. Pour the mushrooms on top and close with tight lids.
7. Gently flip the jars several times, holding the lid with your hands.
8. Put the cans in the refrigerator and after 2-3 hours.you can take a sample.

How to preserve champignon mushrooms for the winter in tomato sauce

Try cooking mushrooms for your household in a tomato. Preserving champignon mushrooms in tomato sauce will not take you much time, but the result will be amazing.

• Champignons - 2.5 kg;
• Onions - 1 kg;
• Tomato sauce - 500 ml;
• Vegetable oil;
• Salt - 1.5 tbsp. l .;
• Ground black pepper and dry ground garlic - ½ tbsp. l .;
• Vinegar 9% - 3 tbsp. l .;
• Bay leaf - 2 pcs.

How to properly preserve champignons for the winter will show a step-by-step description of the process.

1. Peel and cut onions into thin half rings.
2. Pour oil into a deep stewpan so that its height is not more than 1 cm.
3. Heat the oil until hot, put the onion and fry until a pleasant golden color.
4. Add the chopped boiled mushrooms, mix and continue to frying for another 15 minutes. over medium heat.
5. Add salt, pepper and garlic, mix and pour in tomato sauce.
6. Stir, turn on the fire to maximum and let it boil.
7. Reduce the heat to a minimum and simmer for 40 minutes, regularly mixing the whole mass.
8. Pour vinegar, add bay leaf, stir and simmer another 20 minutes.
9. In sterilized jars, spread the mushrooms with tomato sauce, close with tight lids and turn over.
10. Wrap in a warm blanket so that in this position the preservation cools down.
11. After cooling, take to the pantry or send to the basement.

Preservation of fried champignons at home: recipe with video

Home-made canned mushrooms fried with onions is one of the best ways to cook mushrooms for the winter. Such a blank rolled up in cans is stored even without vinegar for a long time.

• Champignons - 3 kg;
• Onion - 1 kg;
• Garlic - 5 cloves;
• Salt and black pepper - to taste;
• Vegetable oil.

We offer you to take advantage of watching a video of preparing mushrooms at home.

1. Boil the champignons after preliminary cleaning in salted water for 15 minutes. over low heat.
2. Put in a colander, drain and cut into pieces after cooling.
3. Put in a dry pan, fry over low heat until complete evaporation of the released liquid.
4. Pour 200 ml of vegetable oil and continue to fry for another 20 minutes.
5. Peel the onions, rinse and cut into cubes.
6. Put in mushrooms (if not enough oil - add) and fry the whole mass for another 10 minutes.
7. Pour ground pepper and salt to taste, mix, fry for 10 minutes. over low heat.
8. Then decompose into sterilized jars, pour oil on top and close with tight nylon caps.
9. Allow to cool and remove to a dark and well-ventilated cellar.

Champignon caviar for the winter

Another tasty recipe for preserving champignon mushrooms for the winter is caviar. It can be used as a filling for pies, as a sandwich mass or as a separate snack.

• Champignons - 1.5 kg;
• Onions and carrots - 300 g each;
• Garlic - 7 cloves;
• Acetic essence - ½ tsp;
• Vegetable oil - 100 ml;
• Salt to taste;
• Allspice - 4 peas;
• Bay leaf - 2 pcs.

The recipe for the conservation of champignons in the form of caviar is described in stages.

1. Pour the peeled champignons with cold water, boil for 15 minutes, drain the water, put the mushrooms on a wire rack or sieve to drain properly.
2. Peel and rinse onions and carrots.
3. Pour oil into a deep frying pan, warm well and pour the vegetables.
4. Simmer the onions and carrots on a low heat until soft and add the mushrooms cut into cubes.
5. Salt, pepper, add pepper, vinegar, bay leaf and chopped garlic.
6. Stir and simmer over a minimum heat of 40-50 minutes, until all the liquid has evaporated.
7. Put hot caviar in prepared jars, roll it up, let it cool and take it out to the basement.

Preservation of champignon mushrooms for the winter in jars with vegetables

Preservation of champignon mushrooms at home in the form of caviar with vegetables will diversify your family’s daily diet and help out at a time when guests unexpectedly arrived.

• Champignons - 1.5 kg;
• Tomatoes and onions - 500 g each;
• Carrots and bell peppers - 300 each;
• Refined vegetable oil - 200 ml;
• Salt -1.5 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Allspice 4 peas;
• Bay leaf - 2 pcs.;
• A bunch of green parsley.

The recipe for the proper preservation of champignons at home is described below, the basic rule is to follow it and observe all the nuances.

1. Peel and rinse the mushrooms, boil in water with a little salt for 15 minutes.
2. Fold in a colander, leave to drain, and grind after cooling, using a blender.
3. Peppers, onions and carrots peel, rinse and chop finely.
4. Wash the tomatoes, rinse with boiling water, peel, remove the stem and cut into slices.
5. In oil, fry the onions first, then add the carrots and fry until tender, then pepper and tomatoes.
6. Put out 15 minutes over low heat, put mushrooms, mix, simmer for 40 minutes. with regular stirring.
7. Add salt, sugar, all the proposed spices (you can choose the spices to your taste), chopped parsley, mix.
8. Stew caviar over a minimum heat of 15 minutes, put in sterilized jars.
9. Cover and place in hot water for sterilization for 20 minutes.
10. Roll up, turn over, wrap and leave until cans cool completely.
11. Take out in a dark and cool place and store for up to 10 months.

Canned champignon solyanka

If you have champignons, then cooking hodgepodge is a great option for canning champignon mushrooms in jars for the winter. This appetizer goes well with boiled potatoes and can act as an independent dish.

• Champignons - 1 kg;
• White cabbage - 700 g;
• Carrots and bell peppers - 3 pcs.;
• Onions - 300 g;
• Tomato juice - 500 ml;
• Garlic - 3 cloves;
• Salt to taste;
• Sugar - 2 tbsp. l .;
• Vinegar 9% - 3 tbsp. l .;
• Vegetable oil.

The winter recipe for champignons as a hodgepodge is described in stages for the convenience of novice housewives.

1. Peel mushrooms, peppers, onions, wash and cut into cubes, peel the carrots and grate.
2. Chop cabbage with a knife into thin strips or use a special grater-knife.
3. All vegetables and mushrooms should be fried separately in oil until cooked (add oil as needed).
4. Stir in one deep container, add garlic chopped into cubes, mix and put in an enameled pan.
5. Pour in tomato juice, add sugar and salt, mix, add vinegar and add chopped greens.
6. Stir, simmer over low heat for 30 minutes under a closed lid.
7. Open the lid, simmer for 15 minutes, immediately place in sterilized jars.
8. Cover with lids and put in hot water, sterilize for 20 minutes.
9. Roll up or close with tight covers, after cooling take out to a cool place.

Option for quick preservation of champignons

This option of quick canning of champignons will appeal to everyone who immediately wants to try a delicious snack, and not wait for the winter.

• Champignons - 1 kg;
• Red and yellow bell peppers - 1 pc.;
• Sugar - 1.5 tbsp. l .;
• Water - 1 tbsp .;
• Salt - 3 tbsp. l .;
• Lemon - ½ part;
• Citric acid - 1 dess. l .;
• Garlic - 5 cloves;
• Vegetable oil.

The recipe for preserving champignon mushrooms is described simply and accessible, which will be a good help for beginning cooks, regardless of age.

1. Pre-clean mushrooms, rinse and boil for 15 minutes. with citric acid and salt.
2. Fold in a colander and leave to drain from excess water.
3. Pepper, rinse, remove seeds and cut into thin strips.
4. In a small amount of oil, fry the pepper until golden brown, so as not to turn into porridge, and remove from the stove.
5. Prepare the marinade: 1 tbsp. combine water with half squeezed lemon juice, salt, sugar and crushed garlic.
6. Put boiled mushrooms in sterilized jars, mixed with fried pepper.
7. Pour the mushrooms with marinade and leave in a dark room for 24 hours.