Pickled champignons for the winter can be both an excellent snack, an ingredient in a salad, and used in the preparation of complex vegetable dishes. We also suggest that you familiarize yourself with options for pickling champignons for making mushroom shish kebab - a fairly popular dish recently.
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How to pickle champignons with tomato for the winter?
Pickled champignons for the winter in tomato paste have a piquant taste. They can be used for cooking vegetable stew or served with mashed potatoes, pasta.
Prepare the components for canning:
- fresh unopened mushrooms 0.6 kilograms;
- grows up. oil 50 gr;
- Lavrushka 2 pcs.;
- vinegar or citric acid.
For pasta:
- red tomatoes 1 kilogram;
- salt 2 tsp;
- sugar 50 gr.
First, prepare homemade tomato paste: pour the tomatoes with boiling water, and after a couple of minutes remove the skin and grind in a blender until smooth. Pouring boiling water will allow the peel to lag behind and easier to move away from the pulp, which makes it easier to peel tomatoes.
Put the mass in a saucepan, pour sugar and salt. Boil over low heat until thick.
While the pasta is preparing, prepare the mushrooms: ideally, select young small mushrooms without damage. Wash and boil thoroughly for a quarter of an hour, then put the simmer with the same broth and the addition of oil. Cook until the product reaches the desired softness. Now you can add tomato puree diluted with warm water in equal amounts. In this case, you need 400 g of paste. Leave stewed on low heat.
In the meantime, prepare the cans - wash, wipe dry.
Bring the dish to a boil, simmer for several minutes and arrange in jars.The bank should remain 1.5-2 cm from the neck free. Sterilize the filled cans on the stove - for half-liter cans, 40 minutes is enough, and 1-liter cans.
Tightly cover with lids, wrap with terry towels and cool for a day. After moving to a dark place with low temperature.
Cooking for the winter in Korean
Fragrant tasty mushrooms are obtained in Korean. Sharp, appetizing, they are suitable for snacks or in addition to a side dish:
- champignons 800 gr;
- carrots 1 kilogram;
- garlic medium 1 head;
- salt 1 tsp;
- sugar 3 tbsp. l .;
- oil rust. 100 gr;
- vinegar 5 tbsp. l .;
- black pepper 1 tsp;
- red pepper to taste (легкой h l is enough for light spice).
Prepare mushrooms: wash from the ground, trim the damage (if any), if necessary, cut off the dried leg. Pour in water and set to boil - after the start of boiling, stand for 3-5 minutes.
Peel vegetables, rinse under running water. Carrots need to be grated to prepare dishes in Korean. Next, you need a capacious container for mixing all the products, so it’s better to immediately rub the carrots in a large food basin.
By this time, the mushrooms will be ready, they need to drain the liquid, rinse in a sieve from the remnants of the foam and mix with carrots. Add any vegetable oil, squeeze the garlic and mix thoroughly. Salt, sweeten, pepper, pour vinegar and mix again.
Cooked Korean mushrooms to leave in the refrigerator for a day. After you can serve at the table, or close in jars and store in the refrigerator for no more than a month.
With onions and carrots
Simple and quick recipe for pickled mushrooms with vegetables:
- mushrooms 1 kilogram;
- filtered water 1 l;
- salt 1 tbsp. l + 1 tsp for the preparation of mushrooms;
- sugar 1 tbsp. l .;
- mustard, coriander and peppercorns;
- leaves of parsley 2-3 pcs.;
- average onion 2 pcs.;
- carrot 2 pcs.;
- sweet pepper 1 pc. (optionally gives a light sweet touch);
- vinegar 200 gr.
Gently wash the main component, keeping the top crust. Put in boiling water with a teaspoon of salt and boil for 10 minutes.
We prepare the marinade: peel the vegetables, divide the bell pepper into a small cube, and chop the onion. Grind the carrots.
In a volumetric container, mix spices, salt and sugar, mix well and leave to insist. In a separate bowl, combine the onions, carrots, peppers and vinegar so that the vegetables are thoroughly soaked in vinegar.
Cooked marinade set to boil. Once it boils, add the mushrooms and bring to a boil again. Remove from the stove, put the vegetables with vinegar, mix and wait until it cools.
Arrange the cooled dish in jars, close tightly and send for storage in the refrigerator. In cold conditions, mushrooms are long enough, but still, we do not recommend leaving it for more than a month.
On a note. Vinegar can be used any (apple, wine). As seasonings, you can add coriander and ginger root, cut into small rings.
How to quickly pickle champignons for the winter?
A very quick recipe for pickled mushrooms, which can be prepared both in winter and in any other season, and after the pickling process, serve:
- fresh champignons 1 kilogram;
- greens several branches of different species;
- apple cider vinegar 50 ml;
- garlic 1 head;
- sesame 3 tbsp. l .;
- vegetable oil - 125 gr;
- soy sauce 5 tbsp. l .;
- Lavrushka 5 pcs.;
- peppercorns 15 pcs.;
- coriander;
- salt.
We start cooking: thoroughly rinse the mushrooms, cut a little leg, dip in salt water and boil. After boiling, cook for ⅓ hour.
While the mushrooms are boiling, prepare the marinade: finely chop the greens, cut the garlic into several parts and put everything in one bowl. We add spices, vinegar and oil to herbs and garlic. Leave to brew for about half an hour. After evenly spread over the mushrooms. It is more convenient to use a low glass baking dish. Cover, or tighten with foil, leave to marinate in the refrigerator for at least 12 hours. It is recommended to pickle a day.
Mushroom marinade recipes with champignons
From champignons very tasty kebabs are obtained. It is worth noting that this dish will be appreciated not only by adherents of vegan cuisine, but also by lovers of meat dishes. It is very simple to marinate mushrooms for barbecue for frying on the grill, because the products for the marinade are simple, affordable and can be found in any kitchen.
Pickle in sour cream
- mushrooms 1 kilogram;
- fatty (homemade) sour cream 150 ml;
- soy sauce 4 tbsp. l .;
- garlic 3 cloves;
- fresh dill 1 bunch;
- spices: Provencal herbs (1 tbsp.), black and red pepper
Wash fresh mushrooms in advance. Then we prepare the marinade: finely chop the greens, mix with spices, sour cream, sauce and crushed garlic. Pour the discussed dish with marinade, mix well and let it brew for at least 40 minutes, preferably 1-2 hours. After you can start baking.
Piquant Soy Sauce Marinade
- mushrooms 500 gr;
- ready seasoning for mushrooms 2 tbsp. l .;
- soy sauce 100-150 ml;
- vegetable oil 50-70 ml.
Wash the mushrooms, drain the excess liquid and put in a container for pickling.
Add the remaining ingredients to the mushrooms, mix well with your hands for a uniform distribution of the marinade. The recommended time for pickling is 1.5-2 hours.
On a note. When using soy sauce, mushrooms can not be salted, as it contains enough salt.
With mayonnaise
A quick and easy recipe for marinade, thanks to which mushrooms are very aromatic and delicate in taste:
- 400 gr of champignons;
- 2 tsp soy sauce;
- ½ tsp salts;
- ½ tsp black pepper;
- 2-3 tsp mayonnaise (it will be tastier if you use cooked at home, not a store)
Gently mix the sauce, spices and mayonnaise until smooth. Rinse the mushrooms under running water, put in a bowl for pickling, put the marinade prepared for them and mix so that they evenly crumble in the sauce. It is enough to marinate for 1 hour. Then you can start baking.
With lemon juice
- champignons 500 gr;
- lemon ½;
- sour cream or mayonnaise 2 tbsp. l .;
- salt 1 tsp;
- a mixture of peppers 1 tsp.
Squeeze juice from half a lemon into a container for pickling. To it we add a dairy ingredient and spices. Wash the mushrooms and add them to the marinade. Stir everything and marinate for about an hour.
