Champignon salting: detailed recipes

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

Making salted champignons is a snap process. It will depend on you which cooking technology take advantage of what size mushrooms to choose which spices and spices to use.

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

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

The recipe of how to salt mushrooms with champagne at home onions in jars

Very often pickling champignons for the winter is carried out in banks. it the best option, however, to make the mushrooms tasty, You need to follow the recipe.

• 2 kg of champignons;
• 3 onions;
• 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.

Mushrooms are cleaned of impurities, the upper film is removed.

Spread out in a pan with cold water, add 1 tsp. salt.

After boiling, the mushrooms are boiled for 5 minutes, laid out in colander and are left to drain.

The onion is peeled, cut into thin half rings and laid out in sterilized jars.

The champignons that are drained from the liquid are laid out in cans in layers, sprinkled with salt, peppercorns, bay leaf and grains mustard.

Pressed by hand so as not to break, pour boiling water and roll up.

Turn over the covers down, cover with a blanket and left in this position to cool.

Cans are refrigerated or refrigerated room (you can even have a balcony if glazed).

The recipe for quick salting of champignon mushrooms at home with soy sauce

We offer to make salted champignons at home fast cooking. This will help soy sauce, which will give amazing taste for mushrooms, from which your taste buds will come in delight.

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

A quick salting of champignons is carried out at home conditions as follows:

1. Peel the mushrooms, remove the film from the hats, rinse, put on dish towel after 15 minutes cut into slices.
2. Put in an enameled pan, pour the sauce, gently mix.
3. Peel the onion, cut in half, then cut in half rings and put on mushrooms.
4. Peel the garlic, pass through a press and spread over 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 vegetable oil boil and pour on mushrooms, mix carefully, without making efforts, that porridge did not turn out.
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 to eat. 3-4 hours later

How to quickly pickle mushrooms with mushrooms at home garlic

Fast salting of champignons at home allows use the mushrooms for their intended purpose after 12 hours. Such an option cooking mushrooms will be just the way if coming is expected guests.

• 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.

Use the step-by-step description to find out how quickly at home, salt the champignons.

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

How to pickle champignon mushrooms with quick onions cooking

How to pickle instant mushrooms mushrooms so that already could you put the dish on the table in a few hours? In such case add the seeds of dried dill and a few hot pepper pods.

• 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 from the film (can not be cleaned, the taste will not suffer), washed in water.
2. They are laid out in a plastic bowl, filled with salt, mix and leave for 1-1.5 hours. At the same time, the basin it is covered, and the mushrooms are periodically shaken so that the salt melted away.
3. The onion is peeled and cut into thin half rings, pepper it is cleared of seeds and cut into cubes.

At the bottom of sterilized cans, dill, onion, pepper and diced garlic cloves (all in small quantities).

1. Brine merges from mushrooms, and fruiting bodies are distributed in cans, hats down.
2. Each layer of mushrooms is sprinkled with spices, the oil is heated until hot, sugar is added and mixed.
3. It is poured into mushrooms and closed with tight lids.
4. Several times smoothly required to turn the banks, holding cover with your hands.
5. Cans are refrigerated and after 2-3 hours you can remove a sample. It is worth saying that such a blank is not stored for more than 6 days recommend because it has onions.

Salting champignon mushrooms at home without adding vinegar

Home-made champignon salting recipe without adding vinegar will be an ornament for any festive 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 by a recipe worth sticking to.

1. Rinse mushrooms, peel and boil in water for 10 minutes. with the addition of citric acid and all specified in the recipe spices.
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. Fill 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 cool completely, and then remove to a cool place.

Mushrooms with garlic, salted cold

Cold-salted champignons are great a snack 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 can always decorate the holiday table and delight your guests with the taste.

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

How to salt champignons with sea salt: recipe with video

Another recipe for pickling champignons in a cold way will master even one who has never carried out such processes. Its essence consists in adding sea salt. Many experienced chefs such a preservative is greatly appreciated.

• 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 demonstrating how to salt champignons with sea salt.

1. Peel the mushrooms, boil in salted water for 10 minutes, put in a colander, drain, then spread on a kitchen towel for 20 min
2. Put clean leaves in a suitable wide-necked container currants and cherries, sprinkle with a thin layer of sea salt.
3. Next, put the mushrooms, pour each layer with salt, slices garlic, peppercorns.
4. Lay dill branches with a top layer, cover with gauze napkin and press down with weight (inverted flat plate and top can of water).
5. Leave for 3 days in a cool place, then shift mushrooms in jars, press down with your hands and fill in the remaining space pickle.
6. Mushrooms will be ready after a week and you can safely put the dish on table for the arrival of guests.

Cold salting of champignons with cloves

The salting of champignon mushrooms according to this recipe can even novice mistress. The cooking process is quite simple and light, but the taste is incredible. Cold way cooking does not imply heat treatment.

• 2 kg of champignons;
• 3 onions;
• 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 tells how to salt champignons at home conditions.

1. After cleaning and washing, put the fruit bodies on dry a kitchen towel and leave to dry.
2. If the mushrooms are of different sizes, then cut large ones into pieces, small leave so.
3. Put cooked mushrooms in an enameled pan, pour salt, mix.
4. Peel and chop the garlic and onion: sliced ​​garlic, thin onion half 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. Store such a workpiece is better in the refrigerator for 3 months.

Mushrooms for the winter, cooked at home hot way

Hot salted mushroom mushrooms recipe – 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 become a decoration on the festive table and perfectly diluted daily family menu.

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

Salted champignons with vegetable oil

Hot pickling champignons at home for the winter with vegetable oil is an excellent option for cooking mushrooms. Taste and the 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 salting 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 whole.
3. Pour some water into an enameled pan, pour salt and lay out the 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 temperature.
6. On the bottom of the sterilized cans, lay part of the spices indicated in recipe, then mushrooms and sprinkle each layer with salt and a little amount of spices.
7. Filling the cans on the shoulders, press the mushrooms with your hands, drain the water and pour calcined vegetable oil. The layer should be around 5 mm above mushrooms.
8. Close the jars with tight caps, put in plastic packets, if suddenly the juice will leak.
9. Take to a cool place and store the workpiece until readiness 20 days.

Mushrooms champignon, salted for the winter dry way: recipe with Photo

The dry method of salting is named so because mushrooms do not are heat treated and do not come in contact with water when primary cleaning. In order to successfully salting mushrooms mushrooms in a dry way, you need plastic or enameled container, dark cool room and patience, so how the readiness of the main product occurs 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 pieces.
2. Peel the garlic, crush the back of the knife, chop thin slices of ginger root.
3. Sprinkle the bottom of the prepared container with a layer of salt, put everything 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, put on top inverted plate and press down with a load.
6. Put the container in a dark and cool room.
7. For 4 days, once a day, rinse the fabric 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 in home conditions

The recipe for salting champignons with citric acid makes it possible try a delicious and fragrant snack. Also, if health does not allow to use mushrooms with vinegar, citric acid will be a worthy alternative, and the workpiece will turn out incredibly delicious.

• 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, sticking to a phased description of the preparation?

1. Pour citric acid into boiling water and put peeled Champignon.
2. Boil for 10-15 minutes., Over low heat, constantly removing from surface foam.
3. Put mushrooms with a slotted spoon in a colander and leave to drain.
4. Add salt and all spices to the brine where the mushrooms were cooked leaves and dill.
5. Allow to boil and boil for 5 minutes, turn off the heat and, without removing cover, let it brew.
6. Put the leaves of currant and oak in sterilized jars, put dill sprigs, and put 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 remove to a dark, cool place until readiness, 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 please their loved ones healthy and most importantly delicious mushroom dishes and appetizers.