Pickled champignons - 7 winter recipes

Champignons, which are highly valued due to their nutritional properties, are considered almost sterile mushrooms, because they are grown in special rooms - champignon mushrooms. This allows you to eat them without heat treatment, but, despite this, the most popular snack of these mushrooms remains - pickled champignons.

A selection of recipes below will help any housewife to cope with pickling mushrooms for the winter, cook pickled Korean mushrooms or organize a hot appetizer when guests arrive.

Pickled champignons - a classic recipe for the winter

To pickle champignons according to the classic winter recipe you will need:

• 1500 g of fresh champignons;
• 250 ml of refined sunflower oil;
• 150 ml of vinegar 6%;
• 1000 ml of filtered water;
• 24 g of garlic;
• 20 g of salt;
• 4 laurels;
• 8 peas of black pepper;
• 12 peas of allspice.

The pickling process steps:

1. Sort the mushrooms, rinse and cut large specimens into 2-4 parts. Then boil them in boiling water for 15-20 minutes, constantly removing the emerging foam.
2. Discard the boiled champignons in a colander so that the glass of water takes up the marinade.
3. Boil water with salt and sugar, pour oil and vinegar into it. Let the solution boil for 2-3 minutes.
4. Then mushrooms are sent to the marinade and boiled in it for another three minutes. Arrange the garlic and spices in the prepared jars, fill with mushrooms, pour the marinade.
5. Roll up the cans with lids, turn over and leave to cool for a day. Put in storage. The optimum temperature for better preservation of the mushroom harvest is not more than 18 degrees.

Fast cooking

For a quick marinade per kilogram of mushrooms, you should prepare:

• 100 ml of drinking water;
• 100 ml odorless sunflower oil;
• 60 ml of vinegar 9%;
• 10 g of salt;
• 10 g of granulated sugar;
• 30-35 g of garlic;
• 20 peas of black pepper;
• 2-3 bay leaves.

Fast pickling algorithm:

1. Put the prepared mushrooms in a container of a suitable size or other refractory container.
2. For marinade, mix together all the ingredients indicated in the recipe. In order for garlic to give its taste and aroma to the mixture, each clove should be cut into two or three parts.
3. Pour mushrooms with marinade and put on fire. If there is not enough liquid, and it does not completely cover the mushrooms, you do not need to add water. The situation should be remedied by the juice released during the heat treatment.
4. After boiling the mushrooms four minutes after boiling over low heat, leave them to cool completely. The cooled mushrooms are fully pickled and ready to eat.

Korean cooking option

Home-made pickled mushrooms in Korean will cost several times less than a snack from the store, and it takes a little time to prepare them.

The ingredients required are:

• 1000 g of fresh champignons;
• 100 ml of vegetable oil;
• 100 ml rice vinegar;
• 50 g of sugar;
• 30 g of salt;
• 5 g black pepper;
• 5 g of red hot ground pepper;
• 5 g of ground coriander;
• 4 bay leaves;
• turmeric to taste.

Cooking sequence:

1. Boil the washed mushrooms for ten minutes in a sufficient amount of water (at least 2 liters) with bay leaf. Then drain the water.
2. Put the boiled mushrooms in a wide bowl or pan, sprinkle them evenly with ground spices on top. Turmeric in this case is taken only to obtain a beautiful color.
3. Then pour hot oil on top of the mushrooms, making sure that the oil gets on the spices. Add sugar, salt and vinegar. Mix everything.
4. Transfer the mushrooms into a clean, dry glass jar, pour spicy marinade, refrigerate. After 7-8 hours, spicy pickled mushrooms can be eaten.

How to pickle kebab mushrooms?

Mushrooms are tasty not only in marinated form, but also as a flavorful barbecue, which must first be pickled in a mixture of the following products:

• homemade sour cream or mayonnaise;
• ground black pepper and other spices;
• salt.

How to pickle and cook mushroom skewers:

1. Select large specimens for barbecue, separate the hats from the legs and carefully peel them off.
2. Then put them in a pan or bowl, salt, season with spices and add sour cream or mayonnaise. With mayonnaise and sour cream, it is important not to overdo it, because during pickling moisture will be released and there will be enough liquid.
3. Mushrooms are marinated for two hours, stirring occasionally so that they are uniformly marinated. Then mushroom caps can be strung on skewers and cooked on the grill or air grill.

Salting mushrooms in a jar for the winter

To pickle champignons for the winter you need to take:

• 2000 g of fresh mushrooms;
• 500 g of onions;
• 150 g of salt;
• 30 g mustard seeds;
• 10 peas of allspice;
• 5-6 bay leaves.
• water.

Working process:

1. Fold thoroughly washed and cleaned components in a bowl, pour cold water with 5-10 g of salt added, put on a stove and heat to a boil.
2. After boiling, boil the champignons for seven to ten minutes over moderate heat, and after boiling, put them in a colander and wait until all the water has drained.
3. Put chopped onions and spices on the bottom of the prepared sterile jars. Put boiled mushrooms on top, evenly distribute the prescription amount of salt over the containers and pour boiling water to the top.
4. Roll up the cans with boiled iron caps and leave to cool completely, turning the bottom to the top. Store in a refrigerator or other cool place.

With onion

Marinated mushrooms with onions are very tasty.Due to the fact that the mushrooms are not pickled whole, but in thin slices they will be ready in half an hour, and for the preparation of this snack you can take fruits of any size.

For this recipe you need to take:

• 1000 g of champignons;
• 200-300 g of onions;
• 5 g of salt;
• 10 g of sugar;
• 50-60 ml of vinegar;
• 50-60 ml of vegetable oil;
• 10 g of ready mustard;
• 30 ml of soy sauce;
• garlic and spices to taste.

Pickling Method:

1. In washed mushrooms, cut off the lower part of the leg and chop them with straws or thin sliced ​​slices.
2. After that, boil the mushrooms for three to five minutes in boiling water and discard in a sieve or colander, making it possible to completely drain the water in which they were boiled.
3. We cut onions in half rings and add to the mushrooms. Optionally, at the same stage, you can add one or two chopped cloves of garlic.
4. For marinade, combine together all the ingredients in the proportions indicated in the recipe. The resulting mixture pour mushrooms with onions and stand for at least half an hour.

Hot Cooking Method

A feature of the hot pickling method is that the mushrooms undergo heat treatment directly in the marinade. As a result, the product is ready for use immediately after cooling.

To cook an appetizer of mushrooms in this way you need to take:

• 700 g champignon mushrooms;
• 5 g of salt;
• 10 g of sugar;
• 140 ml of vegetable oil;
• 40 ml of vinegar;
• 4 cloves of garlic;
• 2 bay leaves;
• several branches of fresh green dill and peas of black pepper, focusing on your taste.

Cooking:

1. Clean from dirt and litter, rinse under running cold water and dry.
2. Pour oil, vinegar into a saucepan of a suitable displacement, add salt, sugar and garlic, sliced ​​into thin plates. Immediately add spices to taste.
3. Transfer clean and dry champignons to a pan, mix with a wooden spatula so that each mushroom is dipped in oil.
4. Cover the pan with a lid and simmer over low heat for 7-10 minutes after boiling. This will provide extra liquid for the marinade from the excreted juice.
5. Then remove the lid, mix and cook for another 10 minutes. After that, it remains only to turn off the fire, cover the pan with a lid and wait for the dish to cool.