How much mushrooms need to be pickled. Pickled champignons at home for the winter. Korean spicy mushrooms marinated in soy sauce

How do we cook champignons? With lemon in its own juice in 3 hours or with onions and spices by the express method in 15 minutes? Both recipes fast food in front of you, one is better than the other.

Instant mushrooms in their own juice with lemon

Quick pickled champignons in 15 minutes

Home-marinated instant mushrooms in 15 minutes will be an excellent alternative to the traditional preparation for the winter, especially when guests are already on the doorstep and need to quickly prepare a simple but tasty snack. Since the marinade already contains onions, vinegar, and sunflower oil, you do not need to spend additional time preparing the dressing for the mushrooms, the dish will be completely ready for serving.

The appetizer turns out to be very aromatic, and the mushrooms themselves keep their shape perfectly. They taste very similar to traditional ones, the same sweet and sour and spicy. I additionally add a little hot pepper, which makes the taste even more pronounced and piquant.

Ingredients

champignons 500 g
onion 2 pcs.
garlic 3 tooth.
hot pepper 2 g
sugar 1.5 tbsp. l.
salt 1 tsp
bay leaf 2 pcs.
9 percent vinegar 3 tbsp. l.
vegetable oil 2 tbsp. l.
black peppercorns 6 pcs.
cloves 2 pcs.

How to make quick pickled champignons

You can lightly sprinkle with finely chopped parsley before serving.

Marinated instant mushrooms in their own juice with lemon

If you have 3 hours left, try to cook according to this recipe - at home, mushrooms are pickled both quickly and unusually fragrant. Mushrooms are stewed in a pan without water: they themselves will let out a lot of juice - this is the secret of the recipe. After a while, you need to add spices, oil, lemon and stew a little more, add vinegar at the end and send to a cold place to marinate. Actually, this is all science. The taste is excellent, the mushrooms seem to be specially created for salads and pancake fillings.

Ingredients

champignons of any size, fresh 600 g
juicy lemon 1/2 pc.
onion heads 1 pc.
garlic 2 tooth.
rock salt 1 teaspoon
sugar or honey 1 teaspoon
vegetable oil 70 ml
vinegar 9% 2 tablespoons
dill, a mixture of ground peppers, coriander beans to taste

Harvesting mushrooms for future use is a fascinating and rewarding activity. How to marinate champignons at home so that in a cold period of time you can enjoy using them as an independent snack, or as an additional ingredient for pizza or salad?

Rules for pickling champignons

Champignons are the most popular mushrooms among culinary experts. Historians assure that this plant product in Europe has been grown in greenhouse conditions since 1954. The word champignon in translation from French means mushroom.

Marinating champignons at home is carried out subject to certain rules. Experienced chefs advise choosing small mushrooms for blanks. If you need to cook pickled mushrooms quickly, then you should choose young specimens. The plant product will turn out to be fragile and dense if the caps of fresh mushrooms are initially adjacent to the legs. Pickled large mushrooms are best used in a short time. Before cooking, they are cut into 3-4 parts.

Before pickling the mushrooms, remove dirt with a knife. The product is then washed under running water at room temperature. Otherwise, the fruiting body of the plant product is quickly saturated with moisture and loses its aroma and taste.

It is better to marinate champignons at home in containers with dense plastic lids, since mushrooms are a delicate product and can quickly deteriorate in contact with metal. In addition, it is not recommended to store such blanks for more than 12 months.

Cooking mushrooms

In order to quickly pickle mushrooms at home, you need to properly prepare all the components and containers for them. The mushrooms should be cleaned with a brush or knife, then they can be folded into a colander and quickly rinsed under running water. The marinade is prepared in a separate bowl, it is good if it is enameled or stainless steel.

The pot is filled with water, then vinegar, salt, sugar and selected aromatic spices are added to it. As soon as the liquid boils, prepared mushrooms are placed in a saucepan. The moment the foam appears on the surface of the water, it must be removed with a spoon. Boil mushrooms over low heat for 10-15 minutes.

To maintain the density of mushroom flesh, it is important to cool the semi-finished product in a timely manner after heat treatment. Marinated champignons cooked in a hot marinade are recommended by experienced cooks to be cooled in ice water without removing them from the pan. In this way, you can get pickled mushrooms at home quickly and without additional pickling.

Chilled food is placed in sterile jars and sealed with plastic lids. Store the workpiece in a cool place, such as a refrigerator. You can eat this snack after 2 hours. It is pleasant to serve such a dish to the table in a convenient salad bowl with herbs, onions, watering the appetizer with vegetable oil.

For the winter, you can prepare a plant product in a different way. For 1000 ml of regular drinking water you will need 2 tsp. salt, 6-8 sweet peas and 4 cloves. You need to prepare 2 bay leaves, 200 ml table vinegar.

Marinating again should start with washing and cleaning the main product. Preparation requirements remain the same. Water in a large saucepan must be brought to a boil, then semi-finished products are lowered into boiling water, they can be dipped in boiling water, having previously been distributed in a colander. After 1-2 minutes, the product is taken out and cooled quickly. After such a manipulation, the final product will be moderately solid.

Next, the marinade is prepared, 1 liter of water is poured into a convenient container, then salt and citric acid are mixed in it at the tip of a knife. The prepared composition is brought to 100 ° C, then the blanched semi-finished product is dipped into it and cooked over low heat for 10 minutes. At the next stage of cooking, spices and vinegar are dipped into the pan with food. All ingredients should simmer for 5-7 minutes.

After removing the brew from the heat, it is necessary to immediately spread the pickled mushrooms together with the brine in sterile jars and close them with lids. After 3-4 days, the dish can be tasted. Such a blank is stored for a long time, since it contains a sufficient amount of a bite.

Recipe for cooking mushrooms for the winter with onions

For 1 kg of small mushrooms, you should take 3 onions. For the brine, it is worth preparing 1 liter of drinking water, 6 pcs. sweet peas, 2 pcs. bay leaf, 40 g of salt (2 tbsp. l. without a slide) and 1 tbsp. l. vinegar.

The onion is peeled and chopped into rings before pickling. The pre-prepared mushrooms are blanched for 5-7 minutes, then quickly cooled in ice water. As soon as the excess liquid drains from the semi-finished product, it must be decomposed into glass jars that have been sterilized in advance. Champignons in jars are layered with onion rings. 1-2 peppercorns are dropped into each container.

For the preparation of the marinade, water, salt and bay leaves are used. The mixture is heated and boiled for 5 minutes, then vinegar is added to the resulting solution. Mushrooms in jars are poured with ready-made marinade. After sterilization, the containers are closed with lids and left to cool gradually. It is recommended to store the workpieces in a cool place.

Pickled mushrooms are a great appetizer that can be used as an ingredient in salad or pizza, among other things. There are many recipes for pickling mushrooms at home. Today we will give you some interesting examples.

Recipe number 1. Instant pickled mushrooms

Agree, it is doubly pleasant when cooking delicious pickled mushrooms does not take much time and does not require a lot of effort. It is for those housewives who appreciate every minute that we have prepared this recipe.

You will need:

mushrooms - 300 gr,
white wine vinegar - 2 tbsp spoons,
vegetable oil (refined) - 2-3 tbsp. spoons,
allspice,
Carnation,
Bay leaf,
sugar - 0.5 tsp,
garlic - a couple of cloves,
dill, parsley or cilantro,
salt,
freshly ground pepper

Cooking method

Cut the pre-washed and dried mushrooms into small slices.
Finely chop the peeled garlic or pass through a garlic press.
Finely chop the washed and dried greens.
Put the mushrooms in a not too deep container, a stewpan or frying pan is suitable, pour vinegar over them, add sugar, salt, allspice, cloves, bay leaves and pour over with vegetable oil. Mix well.
Put the mixture on medium heat, cover and bring to a boil.
After the marinade boils, you should reduce the heat and simmer for another 5-8 minutes with the lid closed.
After the specified time, add garlic and herbs to the mushrooms. Mix well. Cover and cook for a couple of minutes.
If desired, the mushrooms can be pepper.
Cool the finished mushrooms and you can take a sample.
Store pickled mushrooms in glass jar in fridge.

Recipe number 2. Pickled champignons for the winter

Pickled mushrooms at home are always much tastier than their counterparts bought in the store. Below we will bring to your attention a simple recipe for pickling champignons, with which you can independently cook delicious mushrooms.

You need:

mushrooms - 1 kg,
salt - 1 tbsp. spoon,
water - 3 l,
sugar - 2 tbsp. spoon,
citric acid - on the tip of a teaspoon,
garlic - 5 - 6 cloves,
peppercorns - 3-4 pcs,
bay leaf - 2-3 pcs,
vinegar 9% - 120 ml.

Cooking method

Wash the mushrooms, cut into medium slices.
Place the prepared mushrooms in a saucepan and cover with water until they rise. Add citric acid. Put on fire.
Bring mushrooms to a boil. Add salt and sugar. Simmer for about 1.5 hours.
10-15 minutes before cooking, prepared seasonings should be added to the mushrooms, in particular pepper, garlic, bay leaf, pepper.
Pour vinegar about five minutes before the end.
After the mushrooms are cooked, they must be laid out in pre-sterilized glass jars, filled with brine and rolled up with a lid.
Turn closed jars and wrap until they cool completely.
Store jars of pickled mushrooms in a cool, dark place. Eat to your health!

Recipe number 3. All-purpose pickled champignons

Above, we told how to pickle mushrooms, which can be eaten immediately after they have cooled, and also told how to preserve champignons for the winter. The third recipe that we want to offer you is called universal. The mushrooms prepared in this way can be eaten the next day after being marinated, or you can save them for the winter.

You need:

mushrooms - 1 kg,
water - 350 ml,
sunflower oil (preferably refined, odorless) - 70 ml,
vinegar (6 percent) - 70 ml,
sugar - 2 tbsp. spoons,
salt - 1 tbsp. spoon,
bay leaf - 3 pcs,
peppercorns - 5 pcs,
cloves - 4 pcs.

Cooking method

Rinse the mushrooms well, cut into medium-sized slices.
Put the mushrooms in a saucepan, cover with water and put on fire. Do not salt!
Bring the water to a boil and cook the mushrooms for another 20 minutes.
Make brine in a separate saucepan. Add vinegar, vegetable oil, spices (sugar, salt, pepper, cloves, bay leaves) to the water. Bring to a boil and simmer for a few minutes.
Arrange the mushrooms in glass jars (if you plan to pickle mushrooms for the winter, it is better to sterilize the jars).
Pour the mushrooms with brine. Close the jars with lids (iron for long storage, nylon, if you plan to eat mushrooms in the near future).
We recommend storing pickled mushrooms in a cool place. Bon Appetit!

As you can see, dear hostesses - visitors to our portal, you can pickle mushrooms at home. At the same time, cooking does not take much time and effort, and most importantly, such mushrooms are many times tastier than store ones. Don't believe me? Try pickling champignons according to one of the recipes above and see for yourself!

As always, I am glad to welcome you to my kitchen!

Today we have a mushroom theme. And on the agenda is the question: how to pickle mushrooms? For those who are interested in this question, I want to encourage you - pickling mushrooms at home is easy!

Maybe some people have a question: why fool yourself and waste time - after all, you can just buy pickled champignons in the store! Of course, you can do that, but, for example, I was not always satisfied with the taste of the purchased canned food - either too sour, or a lot of spices. And mushrooms, pickled at home, are cheaper, which you will agree is also important for the family budget.

If you have doubts about the taste (it is known to be different for everyone), then I propose to make a trial version first, that is, to cook a small amount of... And then, if you like, increase the size of the ingredients listed in the recipe.

INGREDIENTS for pickling champignons at home

Champignon mushrooms - 0.5-0.6 kg

For the marinade

Purified water - half a liter
Coarse kitchen salt (not iodized) - 1 tablespoon
Granulated sugar - 1.5 tablespoons
Vinegar 9% - 30 ml
Bay leaf - 2-3 leaves
Allspice peas - 2-3 peas
A mixture of peppers, cloves - optional

HOW TO MARINE CHAMPIGNONS

First of all, we need, of course, to acquire mushrooms. And here, let me give you a little advice.

How to choose the right mushrooms.

First, pay attention to appearance mushrooms. Fresh champignons have a firm surface (not wrinkled), White color and there is a protective film on the side of the leg.

Secondly, in order to pickle mushrooms at home, choose small mushrooms and preferably about the same size. Well, here, perhaps, are all the requirements regarding the choice.

After all the listed ingredients are already available in our kitchen, let's proceed directly to the action.

How to properly wash mushrooms

The first step is to put a pot of water on the fire, and while it is heating up, we will prepare the mushrooms. You don't need to clean them, but you just need to wash them.

This should be done exclusively under running water, one copy at a time and then put them in a colander. Why exactly this procedure? The answer is that mushrooms, like sponges, very quickly absorb excess moisture, which naturally spoils their taste.

After the preparatory procedures, we proceed to the main one.

After the mushrooms are prepared, they should be immersed in boiled water. By the way, the water needs to be slightly acidified so that the mushrooms do not darken during cooking. Leave the mushrooms to boil over low heat for about 12-15 minutes.

In order to answer the question: how to quickly marinate champignons, of course, we should immediately prepare the marinade while the mushrooms are boiled. To do this, according to the recipe, take the specified amount of purified water, pour salt, granulated sugar into it, put bay leaves, allspice and put on the fire so that all of the above boils for 1 minute, then remove from heat and pour in vinegar. That's all - the mushroom marinade is ready.

The tradition of cultivating champignons originated in France, after which it spread throughout Europe, including Russia. The advantage of cultivated mushrooms is their safety and availability at any time of the year. Champignons are used to prepare first and second courses, salads and snacks.

Homemade pickled mushrooms are a great addition to your daily or holiday menu. Their calorie content is low. Depending on the additives, it ranges from 20 to 25 kcal / 100 g.

Pickled champignons at home - a step by step photo recipe

We cook at home a spicy and very tasty appetizer for the holiday - pickled champignons. Marinating mushrooms at home is not difficult. To do this, we carefully follow each step of the recipe, without departing from the proportions of the given ingredients.

Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

Champignons: 0.5 kg
Lemon acid: 1/2 tsp
Garlic: 1 clove
Water: 250 ml
Salt: 1/2 tbsp l.
Sugar: 1/2 tbsp. l.
Vegetable oil: 3.5 Art. l.
Clove: 1 pc.
Allspice: 2 pcs.
Black pepper: 5 pcs.
Bay leaf: 1 pc.
Vinegar: 2.5 tbsp l.
Mustard and dill seeds: 1 tsp

Cooking instructions

If we are preparing to eat mushrooms right away, then we cover the jar with a plastic lid and send it to the refrigerator.

Having been drunk with a spicy marinade, they will be ready in a day. When serving with butter, mushroom appetizer is no longer required.

How to deliciously pickle mushrooms for the winter

Wild or cultivated mushrooms can be harvested at home for future use. For this you need:

fresh unprocessed champignons - 2 kg;
vinegar 9% - 50 ml;
sugar - 40 g;
salt - 20 g;
bay leaf - 3 pcs.;
cloves - 3 buds;
peppercorns - 5 pcs.;
water for the marinade - 1.0 l.

What to do:

Sort out the mushrooms. Remove the tips of the legs, they usually contain particles of the substrate.
Rinse the selected fruiting bodies with water.
Heat two liters of water in a saucepan, when it boils, toss the mushrooms.
Wait until it boils, boil the mushrooms for 5 minutes and discard them in a colander.
Pour 1 liter of water into a clean saucepan. Heat it to a boil.
Throw the cloves, laurel leaves, pepper. Add salt and sugar.
Boil the marinade for 2-3 minutes and dip the mushrooms into it.
Cook for 15 minutes.
Add vinegar, continue cooking for another 5 minutes.
Put hot mushrooms together with the marinade in prepared jars and roll them up with lids.
Turn the jars upside down, wrap them well with a warm blanket and keep them until they cool completely.

After 35-40 days, the mushrooms are ready for use.

How to pickle champignons for barbecue

In addition to traditional types of meat kebabs, you can make delicious mushroom kebabs. For this, the mushrooms are pre-marinated in a special composition. For 2 kg of the main product, take:

mayonnaise - 200 g;
tomatoes - 100 g or 2 tbsp. l. ketchup;
vinegar 9% - 20 ml;
salt - 6-7 g;
ground pepper - to taste;
garlic - 2-3 cloves;
spice mixtures - a pinch;
vegetable oil - 50 ml;
water - about 100 ml.

How to cook:

Grate fresh tomatoes. If not, then you can take ketchup.
Add mayonnaise, ground pepper and herbs to taste to the grated tomatoes, it can be basil, parsley, dill. Pour in oil and squeeze out the garlic. Mix.
If the marinade does not seem salty or very sour, add vinegar and salt. If it turns out to be very thick, then water.
Sort out the mushrooms. Select even, young and strong fruiting bodies of about the same size.
Cut off the ends of the legs first. After that, shorten the leg itself so that it only protrudes slightly from under the cap. The cut off can be used for soup.
Dip the prepared mushrooms into the marinade, mix.
It is advisable to keep them in the marinade for about 3-4 hours, and it is better to marinate them in the evening.

You can cook pickled mushrooms on a wire rack or on skewers.

Tips will help in cooking champignons:

For whole pickling, it is better to pick up fruit bodies with a cap diameter of 20-25 ml.
Only fresh and high-quality raw materials are suitable for canning.
For larger and more mature mushrooms, the top skin must be removed from the caps.

If you decide to use wild mushrooms, remember: young mushrooms have pink plates, and mature ones - brown. In this they differ from poisonous pale toadstools. Another video recipe for inspiration.