How to cook pickled champignons

Probably, everyone can say that there is nothing tastier than marinated mushrooms. These mushrooms not only grow in the forest, but are also widely cultivated. Many people simply buy mushrooms in the store and create culinary masterpieces from them, because they are very nutritious and healthy for the body.

It is worth noting that there are a lot of recipes for quick cooking of pickled champignons, as well as preparations for the winter. We offer 14 of the simplest options with step-by-step descriptions and advice from professional chefs.

Delicious home-cooked pickled champignons will perfectly complement and diversify the menu of any special occasion.

How to quickly pickle mushrooms with garlic at home

Home-marinated instant mushrooms are usually used in salads or as a delicious snack. You can just buy a jar of mushrooms in the store, but the taste is simply incomparable.

• Champignons – 1 kg;
• Salt – 1 tbsp l .;
• Sugar – 1 tbsp. l .;
• Black and allspice – 5 peas each;
• Bay leaf – 3 pcs.;
• Carnation – 7 buds;
• Garlic – 6 cloves;
• Onion – 2 heads;
• Water – 700 ml;
• Apple cider vinegar 6% – 100 ml.

How to pickle mushrooms correctly and quickly will show the recipe with a photo. From the proposed ingredients, 2 cans of 800 ml are obtained.

1. Peel the onion, cut into 4 parts and cut into quarters, pour vinegar for 10 minutes.
2. Carefully remove the foil from the mushrooms so as not to damage the caps and cut into 2-4 pieces (depending on size).
3. Bring water to a boil, add salt and sugar, stir to melt.
4. Add pepper, bay leaves and cloves, let boil for 2 minutes.
5. Dip the mushrooms in the boiling marinade, cover and simmer over low heat for 10 minutes.
6. Add sliced ​​garlic, onion and vinegar, stir and remove from heat.
7. Cover, let cool, put the mushrooms in jars, pour marinade over and refrigerate overnight.

Advice: you don't need to remove the film from the champignons, this will not affect the taste, but during heat treatment it will hang on the caps, which will give the appetizer an unattractive look.

How to quickly and deliciously pickle mushrooms with mushrooms with cloves

This recipe, showing how to quickly and deliciously pickle mushrooms, is perfect for making a salad with ham and canned beans. Mushrooms will be ready to eat in a day and will become a real delicacy even as a separate snack.

• Champignons – 1 kg;
• Water – 1 l;
• Salt and sugar – 1 tbsp each l .;
• Carnation – 15 buds;
• Bay leaf – 3 pcs.;
• Black pepper – 10 peas;
• A pinch of rosemary.

We suggest that you familiarize yourself with a recipe showing how to pickle mushrooms at home.

1. The marinade is being prepared: all the ingredients (except for the mushrooms) are poured into a saucepan with boiling water and boiled for 5 minutes.
2. The marinade is left to cool to become more saturated, and the mushrooms, after preliminary cleaning, are boiled in a separate saucepan in clean water for 10 minutes.
3. The water is drained, the mushrooms are placed in sterilized jars and poured with cold marinade filtered through cheesecloth.
4. They are closed with plastic lids and placed in the refrigerator for a day.

Pickled instant mushrooms with garlic: a recipe with a photo

Each housewife has her own recipe for pickling champignons at home. We suggest for novice cooks to use a cooking option that can become your signature.

• Champignons – 1 kg;
• Vegetable oil – 100 ml;
• Water – 150 ml;
• Vinegar 9% – 4 tbsp l .;
• Sugar and salt – 2 tsp each;
• Black pepper – 10 peas;
• White pepper – 5 peas;
• Bay leaf – 2 pcs.;
• Garlic – 5 cloves.

How to quickly pickle mushrooms at home, learn from the step-by-step description with photos.

1. Peel the mushrooms, remove the film (you don't need to remove it, it doesn't affect the taste).
2. Mix all the ingredients in water (cut the garlic into slices), stir to dissolve the sugar and salt and let it boil for 3 minutes.
3. Put the mushrooms in a saucepan, pour over the hot marinade and boil over low heat with constant stirring for 7-10 minutes.
4. Remove from heat and marinate until it cools completely.
5. Transfer to jars, add cold marinade and place on the bottom shelf of the refrigerator. Such a blank is stored for no more than a month, although it is eaten within a day.

How to quickly marinate champignons at home

How to quickly marinate champignons at home to get a delicious and spicy snack for a festive feast?

• Champignons – 1 kg;
• Water – 400 ml;
• Salt and sugar – 1 tbsp each l. without top;
• Hot pepper – 1 pod;
• Vinegar 9% – 50 ml;
• Bay leaf – 3 pcs.;
• Black and allspice pepper – 5 pcs.

Take advantage of watching a video showing how to marinate mushrooms at home.

1. Pour water into an enameled container, put sugar and salt on the fire, add lavrushka, peppercorns and hot pepper, cut into cubes.
2. Boil for 5 minutes. over low heat, add vinegar, stir and turn off the heat.
3. While the marinade is cooling, peel the mushrooms, add water and boil for 10 minutes.
4. Drain the water, leave the mushrooms to cool until warm.
5. Put the mushrooms in cooked jars, pour cold marinade and close with plastic lids.
6. Leave it in the refrigerator for a day and then you can safely put the snack on the table – the guests will be delighted. Spicy champignons will please all connoisseurs of mushroom snacks.

How to quickly pickle champignons with coriander at home: a recipe with a photo

Do not buy canned mushrooms in stores, make a delicious snack with your own hands. In this recipe, you will learn how to quickly pickle mushrooms at home so that the appetizer is ready in a few hours and will delight your family and guests with taste.

• Champignons – 1 kg;
• Sunflower oil – 150 ml;
• 9% table vinegar – 120 ml;
• Water – 500 ml;
• Allspice – 7 peas;
• Coriander seeds – ½ tsp;
• Ground black pepper – ¼ tsp;
• Salt – 2 tsp;
• Dill sprigs – 2 pcs.;
• Garlic – 3 wedges.

A recipe with a step-by-step photo of pickled champignons will be a good help for novice cooks.

Peel the mushrooms, remove the foil from the caps and rinse.

Cut large specimens into pieces, leave small ones intact.

Pour water into a saucepan and let it boil, add vinegar, oil and boil for 2 minutes.

Pour in sugar, salt and add the remaining spices and herbs (except garlic).

Let it boil and add the mushrooms, cover with a lid and boil the whole mass over low heat for 10 minutes.

Pass the garlic through a press, add to the mushrooms and leave on fire for 2 minutes.

Put the mushrooms in jars with a capacity of 500 ml, fill with marinade, let cool completely and, closing with lids, put in the refrigerator. After 2-3 hours, the snack will be ready and can be served to guests.

How to properly and deliciously pickle mushrooms at home without vinegar: a recipe with a photo

The following recipe for homemade pickled champignons does not involve the use of vinegar. However, the taste of the snack will not be affected at all by this.

• Champignons – 1 kg;
• Water – 400 ml;
• Salt – 1 tbsp l. with a slide;
• Sugar – 3 tsp;
• Garlic – 5 cloves;
• Bay leaf – 4 pcs.;
• Allspice – 7-10 peas;
• Squeezed lemon juice – 4 tbsp. l.

How to properly and tasty pickle mushrooms at home without vinegar can be found in the step-by-step description of the process with photographs.

1. Cut the pre-peeled mushrooms into pieces, put in an enamel saucepan.
2. Add water, salt, sugar, diced garlic, peppercorns and bay leaf.
3. Stir and let boil for 10 minutes. on minimal heat.
4. Pour in the squeezed lemon juice, turn off the heat and let the mushrooms cool completely in the marinade.
5. Distribute the mushrooms in 0.5 L jars and close the lids. As soon as guests are on the doorstep, put the mushrooms in a deep salad bowl and place them on the table – the aroma will quickly spread throughout the room.

Recipe for delicious pickled champignons with dill for the winter at home

The next 6 recipes will tell you how to deliciously pickle mushrooms for the winter. Each housewife should have the suggested cooking options in her notebook. Such a preparation will always come in handy both on the festive table and for a variety of the everyday menu.

• Champignons – 5 kg;
• Water – 2.5 liters;
• Salt – 200 g;
• Acetic essence – 1 tbsp. l .;
• Bay leaf – 10 pcs.;
• Allspice – 20 peas;
• Carnation – 7 buds;
• Dill – 2 umbrellas;
• Garlic – 15 cloves.

Pickled champignons are prepared for the winter according to the detailed recipe described below.

1. Rinse the mushrooms, cut off the ends of the legs and blanch in batches in boiling water for 5 minutes, putting in a colander.
2. While the mushrooms are cooling, put (in 1 jar) 2 cloves of garlic, cut into slices, a little dill, a bay leaf and a few peppercorns on the bottom of sterilized jars.
3. Fill the jars with mushrooms and then prepare the marinade.
4. Bring the water to a boil, add salt, bay leaf, cloves and let it boil again.
5. Turn off the heat, pour in the vinegar essence, stir and pour the hot marinade over the jars.
6. Roll up the lids, turn over, cover with a blanket on top and allow to cool, take to a cool place.

Advice: do not allow a sharp drop in temperature during storage. It is imperative to wait for the cans to cool completely, otherwise the surface of the mushrooms will be covered with mold.

Recipe how to marinate champignons with Dijon mustard at home

The recipe for champignons marinated for the winter with Dijon mustard turns out to be very tasty and aromatic. The cooking process is quite simple and does not require any specific culinary knowledge.

• Champignons – 2 kg;
• Water – 2 tbsp.;
• Vinegar 9% – 2 tbsp l .;
• Salt – 1.5 tbsp l .;
• Sugar – 3 tsp;
• Dijon mustard – 1 tbsp l .;
• Garlic – 5 cloves.

How to properly pickle mushrooms at home so that the appetizer turns out to be amazingly tasty and spicy?

1. Peel the mushrooms, rinse, cut off the tips of the legs and cut into pieces, if large specimens.
2. Put in a saucepan with boiling water and boil for 10 minutes, removing the dirty foam from the surface.
3. Pour the water specified in the recipe into an enamel pot and let it boil.
4. Add salt, sugar, diced garlic, mustard and bring to a boil again.
5. Put the mushrooms in the marinade, boil for 10 minutes. and immediately hot decompose in sterilized jars.
6. Top up with marinade, cover and leave in the room until it cools completely.
7. You can take it to a cool basement, or you can store it in the refrigerator.

Recipe for champignons marinated for the winter at home with citric acid

Champignons marinated for the winter, cooked at home with the addition of citric acid, are perfect for storage in city apartments.

• Mushrooms – 3 kg;
• Water – 3 tbsp.;
• Salt – 1.5 tbsp l .;
• Sugar – 1 tbsp. l .;
• Lemon acid;
• Allspice and white pepper – 5 peas each;
• Carnation – 4 buds;
• A pinch of rosemary.

How to properly marinate champignons at home will show you a recipe with a step-by-step description.

• The first stage – the mushrooms are boiled in salted water with the addition of a pinch of citric acid until cooked (until they completely settle to the bottom of the pan). In this case, you should constantly remove the foam from the surface.
• The mushrooms are laid out in a colander and left to drain from excess liquid.
• They are laid out in sterilized jars, pressed down a little with your hands to release air.
• The marinade is being prepared: sugar and salt are dissolved in water, rosemary, cloves and peppercorns are added.
• The marinade is boiled for 10 minutes. over low heat, citric acid is poured (on the tip of a knife), mixed and immediately gently, in a thin stream, poured into jars.
• It is closed with tight lids, insulated and only after complete cooling is placed in a dark closet.

How to pickle mushrooms for the winter at home and roll up in jars: a recipe with a video

Use a simple recipe for making pickled mushrooms with cinnamon. Fruit bodies impregnated with such a spice turn out to be spicy and aromatic.

• Champignons – 2 kg;
• Water – 1 l;
• Cinnamon – 1 g;
• Carnation – 4 buds;
• Bay leaf – 2 pcs.;
• Salt – 1 tbsp l .;
• Sugar – 3 tsp without top;
• Citric acid – 2 g;
• Black and allspice pepper – 4 peas each.

How to properly pickle mushrooms for the winter and roll them into jars, will tell you a detailed description of the process with a video.

1. Sort the mushrooms thoroughly, peel and rinse in water, cut in half.
2. Cover with water and cook over medium heat for 15 minutes, removing the foam.
3. Add all the spices and herbs except citric acid and cook for 10 minutes. over low heat with constant stirring.
4. Add citric acid, stir and boil for 2 minutes.
5. Put immediately together with the marinade into jars and roll up the lids.
6. Allow to cool completely (do not insulate) and only then take it out to a dark and cool place.

Marinating champignons for the winter with nutmeg

Champignons are available mushrooms at any time of the year, so champignons can be marinated for the winter always: in spring, summer and even in winter. If you try to add nutmeg to the marinade, the dish will acquire special spicy notes and a wonderful aroma.

• Champignons – 2 kg;
• Water – 1l;
• Sugar and salt – 2 tbsp each l. without a slide;
• Vinegar 9% – 70 ml;
• ¼ h. L. ground nutmeg;
• Garlic – 5 chopped cloves.

How to properly marinate mushrooms with nutmeg for the winter, you can learn from the cooking stages.

1. Peel the mushrooms, rinse and cut into large slices.
2. Place mushrooms, all spices and herbs (except vinegar) in a saucepan with boiling water.
3. Boil for 20 minutes, taste, and if not salted mushrooms, add salt.
4. Pour in the vinegar and marinate the mushrooms for 10 minutes.
5. Arrange in jars without ramming, and fill with still hot marinade to the very top.
6. Roll up the lids, turn over and cover with a blanket until the cans are completely cooled.
7. Take to basement and store for no more than 6 months.

How to marinate champignons for the winter in jars with mustard seeds

Mushrooms have always been considered an integral part of Russian national cuisine. The proposed recipe for pickling champignons in jars for the winter will more than pay off any festive feast, especially since the seeds of white mustard will add spice to the dish.

• Champignons – 1kg;
• Water – 500 ml;
• Vinegar 9% – 50 ml;
• Sugar and salt – ½ tbsp. l .;
• White mustard seeds – 1 tbsp l .;
• Carrots and onions – 1 pc.;
• Bay leaf – 2 pcs.;
• Black and allspice pepper – 5 pcs.

Learn how to pickle mushrooms in jars and prepare for the winter from the following description.

1. Boil the peeled mushrooms in salted water for 10 minutes, discard in a colander or put on a sieve.
2. Cover the bottom of sterilized jars with half rings of onions and thin slices of carrots.
3. Boil the water prepared for the marinade, add salt, sugar, add mustard, peppercorns, bay leaf and pour in vinegar.
4. Boil on a minimum heat for 10 minutes. Meanwhile, put the mushrooms in sterilized jars and pour over the marinade.
5. Cover and sterilize in boiling water for 30 minutes.
6. Roll up, insulate and, after complete cooling, take it to the basement. Such a blank can be safely stored in the pantry of the apartment.

Tip: if you do not like the spices in the marinade, tie them in a gauze napkin, boil them with mushrooms, and then discard them.

Recipe for pickling champignons with dill at home in jars without sterilization

The recipe for pickling champignons at home without sterilization is quick and convenient, and the mushrooms are tender and tasty. Take note of this option, and very soon it will become your favorite.

• Boiled champignons – 1.5 kg;
• Sugar – 1 tbsp. l .;
• Salt – 3 tsp;
• Water – 500 ml;
• Vinegar 9% – 100 ml;
• Dry dill umbrellas;
• Cloves and bay leaves – 3 pcs.;
• White and allspice pepper – 6 pcs.

A step-by-step photo recipe will show you how to marinate mushrooms without sterilization, the main thing is to follow the cooking instructions.

1. Prepare the marinade: add salt and sugar to the water, let it heat well to melt the crystals.
2. Enter all the proposed spices and herbs, except for vinegar, boil for 5 minutes. on minimal heat.
3. Add vinegar, immediately add the boiled mushrooms and cook for 15 minutes. with constant stirring over low heat.
4. Fill dry sterilized jars with mushrooms, strain the marinade, let it boil and carefully pour into the mushrooms so as not to burn yourself and the jars do not burst.
5. Roll up sterilized lids, turn upside down, cover with a blanket or old clothes and let cool completely.
6. Move to a cool, dark and well-ventilated area and store for no more than 10 months.

Chicken salad with pickled mushrooms

We suggest considering a recipe that is not related to mushroom pickling. Try making a chicken salad with pickled mushrooms. Such a treat will become a real decoration on the festive table.

• Chicken fillet – 500 g;
• Pickled champignons – 500 g;
• Potatoes – 5 pcs.;
• Eggs – 6 pcs.;
• White onion – 2 heads;
• Mayonnaise – 250 ml;
• Hard cheese – 200 g;
• Canned corn – 300 g.

1. Peel the onion, cut into thin half rings and cover with cold water (200 ml with the addition of 3 tablespoons of vinegar), leave to marinate for 30 minutes.
2. Boil the potatoes 'in their skins', let cool and peel.
3. Grate on a coarse grater and place in a separate plate.
4. Boil the chicken fillet in water with sweet peas and bay leaves, let cool directly in the water and then cut into strips.
5. Boil eggs hard-boiled, cover with cold water, after a few minutes, peel and chop with a knife.
6. Cut the pickled mushrooms into strips, grate the cheese on a fine grater.
7. Spread the salad in layers: first a piece of canned corn, then chicken and brush with mayonnaise, then pickled onions, which should be squeezed by hand.
8. Then the potatoes, grease it with mayonnaise, put the pickled mushrooms on top, grease with mayonnaise, spread the chopped eggs over the surface, grease with mayonnaise.
9. Spread out the corn and top with a layer of grated hard cheese.
10. Spread a few small pickled mushrooms over the surface and put the salad in the refrigerator.

With a few homemade pickled mushroom recipes in your notebook, you can be sure your family will have a wide variety of snacks on their daily and holiday menus.