Champignon salting: detailed recipes

The most cultivated and common mushrooms in the world are champignons. These mushrooms are very tasty, nutritious, with a wonderful smell and completely safe. Many consider salty champignons, which are often served on the festive table, to be their favorite dish.

Cooking salted champignons is a completely simple process. It will depend on you what cooking technology to use, what size of mushrooms to choose, what spices and spices to use.

Salting at home allows you to save all the nutrients and nutrients in the mushrooms, especially since acetic acid is not used in the process.

We offer recipes for salting champignons for the winter with a detailed description. You can add garlic, currant, cherry, horseradish and oak leaves, dill, mustard, black pepper, allspice and white, as well as other spices to the mushrooms.

The recipe for salt at home for winter champignons with onions in jars

Very often salting of champignons for the winter is carried out in banks. This is the best option, however, to make the mushrooms tasty, you need to follow the recipe.

• 2 kg of champignons;
• 3 onion heads;
• 70 g of salt;
• 1.5 tbsp. l mustard seed;
• 4 things. laurel leaves;
• 6 peas of black and allspice.

How to salt champignons in jars for the winter is described below.

Recipe for quick salting of champignon mushrooms at home with soy sauce

We propose to make salty instant mushrooms at home. This will help soy sauce, which will give the mushrooms an amazing taste, from which your taste buds will be delighted.

• 2 kg of champignons;
• 4 onions;
• 70 ml of vegetable oil;
• 200 ml of soy sauce;
• ½ tspground black pepper;
• 10 peas of allspice;
• 5 cloves of garlic;
• 1 bay leaf;
• 1/3 tsp ground cloves.

Quick salting of champignons is carried out at home as follows:

1. Peel the mushrooms, remove the film from the hats, rinse, put on a kitchen towel, after 15 minutes. cut into slices.
2. Put in an enameled pan, pour the sauce, mix gently.
3. Peel the onion, cut in half, then cut into half rings and put on mushrooms.
4. Peel the garlic, pass through a press and spread on the surface of the onion.
5. Smash pepper with peas in a mortar, sprinkle garlic.
6. Sprinkle garlic with cloves and ground black pepper, add bay leaf.
7. Let the vegetable oil boil and pour over the mushrooms, mix thoroughly, without making any effort to prevent porridge.
8. Put in sterilized jars or leave in a pan.
9. Cover, put in a cool place: refrigerator, cellar or glazed balcony. Mushrooms will be ready for use after 3-4 hours.

How to quickly pickle champignon mushrooms with garlic at home

Quick salting of mushrooms at home allows you to use the mushrooms for their intended purpose after 12 hours. This option for cooking mushrooms will be just the way if guests are expected to arrive.

• 2 kg of champignons;
• 5 onion heads;
• 10 cloves of garlic (medium);
• ½ tbsp. olive or vegetable oil;
• 2 chili peppers (small);
• 10 peas of black pepper;
• 1 tbsp. l salt.

Using the step-by-step description, you can find out how to quickly salt the mushrooms at home.

1. Remove the peel from the mushrooms, cut off the ends of the legs, rinse in water.
2. Put the mushrooms on a paper towel, leave to dry for 30 minutes.
3. Cut into several parts, put in an enameled bowl and sprinkle with salt.
4. Cut the onion into half rings, cut the pepper into noodles, and garlic into 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 plastic container.
7. Leave the bucket on the kitchen table for 60 minutes, then drain the water, cover and put in a cool place.

How to pickle champignon mushrooms with instant onions

How to pickle mushrooms instant champignons, so that after a few hours it was possible to put the dish on the table? In this case, add the seeds of dried dill and a few pods of hot pepper to the appetizer.

• 3 kg of champignons;
• 4 onion heads;
• 3 pods of hot pepper;
• 200 g of salt;
• 1 tbsp. l dill seeds;
• 100 ml of vegetable oil;
• 1 tsp Sahara;
• 4 cloves of garlic.

A step-by-step description of the recipe will help novice housewives how to quickly pickle champignon mushrooms.

1. Mushrooms are selected only in small size, cleaned of the film (can not be peeled, the taste will not suffer), washed in water.
2. They are laid out in a plastic bowl, filled with salt, mixed and left for 1-1.5 hours. At the same time, the bowl is covered, and the mushrooms are periodically shaken so that the salt melts.
3. The onion is peeled and cut into thin half rings, the pepper is peeled from the seeds and diced.

Dill, onions, peppers and cloves of garlic, cut into cubes (all in small quantities) are laid out on the bottom of sterilized cans.

4. The brine merges from the mushrooms, and the fruiting bodies are distributed in jars, with their hats down.
5. Each layer of mushrooms is sprinkled with spices, the oil is heated to a hot state, sugar is added and mixed.
6. Topped with mushrooms and closed with tight lids.
7. Several times smoothly required to turn the banks, holding the lid with your hands.
8. Cans are refrigerated and after 2-3 hours you can take a sample. It is worth saying that it is not recommended to store such a billet for more than 6 days, since it has onions in it.

Salting of champignon mushrooms at home without the addition of vinegar

The recipe for pickling champignons at home without the addition of vinegar will be an adornment for any holiday feast.

For 1 liter jar should take:

• 700 g of champignons;
• 250 ml of water;
• 8-10 g of salt;
• 1 g of citric acid;
• Blackcurrant leaves;
• Sprigs of dill.

Salting of champignon mushrooms is made at home according to the recipe, which is worth sticking to.

1. Rinse mushrooms, peel and boil in water for 10 minutes. with the addition of citric acid and all the spices indicated in the recipe.
2. Put on a sieve or in a colander and let drain.
3. Strain the brine through cheesecloth and allow to cool to 60 ° C.
4. Arrange the mushrooms in sterilized jars, pour to the "shoulders", cover with metal lids and put sterilized in hot water for 20 minutes.
5. Roll up the lids, turn upside down, insulate and wait until it cools completely, then take it to a cool place.

Mushrooms with garlic, salted in a cold way

Mushrooms, cold-salted, are a great appetizer for the holiday or a side dish in the daily menu.

• 3 kg of champignons;
• 150 g of salt;
• 10 peas of black and allspice;
• Parsley;
• 7 cloves of garlic.

Champignons cooked with cold pickling will always be able to decorate the festive table and please the taste of your guests.

1. Boil water in an enamel pan and boil peeled mushrooms for about 15 minutes.
2. Let the water drain by laying the mushrooms on a sieve or in a colander.
3. Place a “pillow” of chopped parsley on the bottom of the sterilized cans, add a portion of peppercorns and diced garlic.
4. Then lay the mushrooms, sprinkling with salt and spices, crush with oppression and put away in a cool room.
5. After a week, the mushrooms will be ready for use, however, you need to make sure that the brine completely covers the contents of the jar.

How to salt champignons with sea salt: recipe with video

Another recipe for pickling champignons in a cold way will be mastered even by one who has never carried out such processes. Its essence is the addition of sea salt. Many experienced chefs highly value such a preservative.

• 3 kg of champignons;
• 6 tbsp. l coarse sea salt;
• Currant and cherry leaves;
• Sprigs of dill;
• 4 cloves of garlic;
• Vegetable oil;
• 5 peas of allspice and black pepper.

Watch a video that demonstrates how to salt champignons with sea salt.

1. Peel the mushrooms, boil in salted water for 10 minutes, put in a colander, drain, then lay on a kitchen towel for 20 minutes.
2. In a suitable container with a wide neck, put clean leaves of currant and cherry, sprinkle with a thin layer of sea salt.
3. Next, put the mushrooms, pour each layer with salt, slices of garlic, peas of pepper.
4. Lay the dill branches with the top layer, cover with a gauze napkin and press down with the load (inverted flat plate and a can of water on top).
5. Leave for 3 days in a cool room, then shift the mushrooms into jars, press down with your hands and pour the remaining space with brine.
6. Mushrooms will be ready after a week and you can safely put the dish on the table at the arrival of guests.

Cold salted champignons with cloves

Salting of champignon mushrooms according to this recipe can be carried out even by a novice hostess. The cooking process is quite simple and easy, but the taste is incredible. Cold cooking does not involve heat treatment.

• 2 kg of champignons;
• 3 onion heads;
• 10 cloves of garlic;
• 5 tbsp. l salts;
• 4 buds of cloves;
• 1 tsp ground red pepper;
• 10 peas of black pepper;
• 100 ml of vegetable oil.

A step-by-step recipe will tell you how to salt champignons at home.

1. After cleaning and washing, put the fruit bodies on a dry kitchen towel and leave to dry.
2. If the mushrooms are of different sizes, then cut large ones into pieces, leave small ones like that.
3. Put cooked mushrooms in an enameled pan, pour salt, mix.
4. Peel and chop the garlic and onion: garlic with slices, onion into thin rings.
5. Mix with mushrooms, sprinkle with red pepper, add cloves, black pepper peas, mix.
6. Put in sterile dry jars, press down a little with your hands and pour cold calcined oil.
7. Cover, refrigerate for 24 hours.It is better to store such a workpiece in the refrigerator for 3 months.

Mushrooms for the winter, cooked at home in a hot way

The recipe for salted champignon mushrooms in a hot way is one of the most common. The blank is rolled up in glass jars, does not require sterilization and is stored for a long time.

• 2 kg of champignons;
• 500 ml of water;
• 4 tbsp. l salts;
• 2 leaves of laurel;
• 6 peas of black pepper;
• 5 buds of cloves;
• 1/3 tsp dill seeds.

Home-made salted champignons for the winter will be a decoration on the festive table and will perfectly dilute the family's daily menu.

1. Mushrooms are cleaned of impurities and cut into 2-3 parts, washed in water.
2. A brine is prepared from all the ingredients indicated in the recipe.
3. The brine is boiled for 3 minutes, chopped mushrooms are introduced and cooked until they settle to the bottom of the pan.
4. The fire is turned off, the mushrooms are transferred by a slotted spoon to a wide enameled container in order to cool faster.
5. The cooled champignons are laid out in glass jars, the brine is filtered, poured into mushrooms to the very top.
6. The cans are closed with tight nylon caps, tied with cotton cloth on top and taken out to a cool place.

Salted champignons with vegetable oil

Hot salting of champignons at home for the winter with vegetable oil is an excellent option for cooking mushrooms. The taste and aroma of fruit bodies will appeal to everyone who tastes them.

• For 1 kg of champignons take 20 g of salt;

Spices per 1 liter jar:

• 3 leaves of laurel;
• 2 cloves of garlic;
• 3 peas of black and allspice;
• Dill greens;
• Vegetable oil.

The recipe for pickling champignons at home should be done step by step.

1. Sort out the mushrooms, rinse and cut off the ends of the legs.
2. Cut large specimens into pieces, leave small ones intact.
3. Pour a little water into an enameled pan, add salt and put mushrooms.
4. Bring the mushrooms to a boil over medium heat and cook for 15 minutes.
5. Remove from heat, leave in pan and let cool to room temperature.
6. On the bottom of the sterilized jars, lay part of the spices indicated in the recipe, then mushrooms and sprinkle each layer with salt and a small amount of spices.
7. Filling the cans on the shoulders, press the mushrooms with your hands, drain the water and pour the calcined vegetable oil. The layer should be about 5 mm above the mushrooms.
8. Close the cans with tight lids, put in plastic bags, if suddenly the juice will leak.
9. Take to a cool place and store the workpiece until ready for 20 days.

Champignon mushrooms, salted for the winter in a dry way: recipe with photo

The dry method of salting is named so because the mushrooms are not subjected to heat treatment and do not come into contact with water during initial cleaning. In order to successfully salted champignon mushrooms in a dry way, you will need a plastic or enameled container, a dark cool room and patience, since the main product is ready in 40-45 days.

• 2 kg of champignons;
• Garlic and fresh ginger root to taste;
• 10 leaves of blackcurrant and cherry;
• 4 sheets of horseradish;
• 5 dill umbrellas;
• ½ tbsp. l black pepper peas;
• 150 g of salt;
• 3 sheets of laurel.

A recipe with a photo will help to prepare salty champignons for the winter in a dry way.

1. Rinse mushrooms, wipe with a paper towel and cut into slices.
2. Peel the garlic, crush the back of the knife, cut the ginger root into thin slices.
3. Sprinkle the bottom of the prepared container with a layer of salt, put all the leaves and one dill umbrella.
4. Lay out the mushrooms in layers, pouring each with salt, laurel leaves, dill.
5. Cover with a clean cotton cloth, place an inverted plate on top and press down with a load.
6. Put the container in a dark and cool room.
7. For 4 days, rinse the fabric once a day in warm running water.
8. As mentioned above, mushrooms will be ready in 1.5 months.

The recipe for salting champignons with citric acid for the winter at home

The recipe for pickling champignons with citric acid makes it possible to try a delicious and aromatic appetizer.In addition, if your health does not allow you to consume mushrooms with vinegar, citric acid will be a worthy alternative, and the workpiece will turn out to be incredibly tasty.

• 1 kg of champignons;
• 400 ml of water;
• 1.5 tbsp. l salts;
• 2 g of citric acid;
• Leaves of oak and blackcurrant;
• 4 cloves of garlic;
• Sprigs of dill;
• 6 peas of black and allspice.

How to deliciously pickle champignon mushrooms at home, adhering to a phased description of the preparation?

1. Pour citric acid into boiling water and add peeled mushrooms.
2. Boil for 10-15 minutes., Over low heat, constantly removing foam from the surface.
3. Put mushrooms with a slotted spoon in a colander and leave to drain.
4. Add salt and all spices, except leaves and dill, to the brine where the mushrooms were cooked.
5. Allow to boil and boil for 5 minutes., Turn off the heat and, without removing the lid, let it brew.
6. In the sterilized jars, lay the leaves of currant and oak, put dill branches, and lay the mushrooms on top.
7. Pour brine to the very top, close the lids and put in hot water.
8. Sterilize in boiling water over low heat for 20 minutes.
9. Allow to cool completely and place in a dark, cool place until ready, which will come in 14 days.

Having received the information of specialists and knowing the description of step-by-step recipes for salting champignons for the winter, you can constantly delight your loved ones with useful and most importantly delicious mushroom dishes and snacks.