Pickled champignons for the winter: the best recipes

Inexperienced housewives wanting to make a snack snack mushrooms, trying to find the answer to the question of how to pickle champignons for the winter to make it tasty and easy. First you need to familiarize yourself with the preparatory process of pickling, and then do this work will be easier.

Most often, for pickling take champignons, oyster mushrooms, mushrooms and honey mushrooms. However, not only classic mushrooms are suitable for harvesting, but also trevushki and russula, which must be previously soak in cold water for two days to remove bitterness. As with salting, each variety of mushrooms is pickled separately. Mushrooms Selected for pickling, rinse thoroughly in dry water, dry a little, cut into identical pieces and put in enameled dishes. Prepare a brine based on 1 kg of mushrooms a glass of water and 40–45 g of salt, pour mushrooms with brine and cook until cooked on low heat, periodically removing the foam. IN hot broth with mushrooms add spices and 80% vinegar essence, based on 1 kg of mushrooms 1 teaspoon of essence. Then pan with quickly bring to cold or cool in cold water, pour into salting dishes and store in a cold room. For longer storage of pickled mushrooms they can canning. To remove excess acid from pickled mushrooms, they need to be boiled for 5-6 minutes in water.

The following are the best recipes with photos with a detailed description cooking pickled mushrooms for the winter by browsing which, you can choose the most acceptable.

A quick recipe for champignons marinated for the winter with garlic and onions

Ingredients

• boiled champignons – 5 kg
• onions – 7–8 pcs.
• table vinegar – 1 l
• water – 1.5 l
• allspice – 2 teaspoons
• bay leaf -8-10 pcs.
• garlic – 1 head
• ground cinnamon – 0.5 teaspoon
• salt and sugar – 10 teaspoons each

This is a quick recipe for pickled mushrooms. winter, which will tell you how to make the workpiece tasty and without long stay in the kitchen.

1. Peel, rinse and boil the mushrooms in slightly salted water until tender, then squeeze the mushrooms under load.
2. Peel the onion and chop it very finely.
3. Peel the garlic and cut into thin slices.
4. Prepare the marinade: dissolve in hot water salt and sugar, add spices and onions, garlic, bring to boiling.
5. In a boiling brine, put the mushrooms and boil them for 5-6 minutes, then add vinegar to the mushrooms with brine and bring to boiling.
6. Transfer the hot mushrooms to the marinating dishes and pour them hot marinade in which they were cooked.
7. Close the dishes tightly, cool at room temperature, and then take to a cold place.
8. In the case of mold on the surface, it is necessary collect and discard, and wash the moldy mushrooms with boiling water and boil with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to dry clean dishes, bay mushrooms with hot marinade. Put in a cold place.

Mushrooms, pickled for the winter with garlic and onions – hot, spicy preparation, which will take pride of place on any table.

How to pickle champignons with vinegar at home for the winter

Ingredients

• young small champignons – 5 kg
• vegetable oil – 0.6 l
• table vinegar – 2.5 cups
• ground black pepper -3-4 teaspoons
• bay leaf – 5-6 pcs.
• salt to taste

Marinating champignons at home for the winter isn’t such a difficult thing, as it may seem to beginners, as this recipe will prove.

Peel the mushrooms, rinse thoroughly and air dry.

Add vegetable oil to the pan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes.

Then spread the mushrooms in jars, pour them evenly with oil, in which they cooked, add salt to taste, pour vinegar, put spices.

Cans put in a water bath and cook for an hour with moment of boiling water.

After this time, take out the cans in each can carefully pour the calcined vegetable oil so that the layer oil was 1-2 cm.

Cover the mouths of the cans with several layers of parchment paper and tie with twine. Store in a dark, cold place.

Delicious pickled champignons with cloves for the winter

Ingredients

• champignons – 2 kg
• water – 1 cup
• table vinegar – 0.3 cups
• salt and sugar – 2 tablespoons each
• citric acid – 0.25 teaspoon
• allspice – 15–20 peas
• bay leaf – 5-6 pcs.
• cloves – 4–5 buds

Pour salt and sugar into boiling water, put spices and prepared champignons, cook for 15 minutes with a slight boil, then add vinegar and boil for another 7-8 minutes. Mushrooms to remove from the fire and incubated for 12 hours at room temperature. Then the dishes with cover with mushrooms and store in a cool place.

If you follow this simple recipe, delicious pickled champignons for the winter can be made to anyone and in the cold season to please yourself with a wonderful delicacy.

Mushrooms marinated in oil: recipe with photo

Ingredients

• small champignons – 2 kg
• table vinegar 6% – 1 l
• vegetable oil – 1.5 l
• bay leaf – 5-6 pcs.
• cloves – 5-6 buds
• salt to taste

1. Cook marinated mushrooms at home for the winter very profitable, because for procurement the most affordable components that are always in the refrigerator.
2. The following recipe is from the budget category.
3. Pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes with moment of boiling.
4. Then drain the broth, put the mushrooms in clean glass jars, on the bottom of which previously put spices, and pour them hot vegetable oil.
5. Close the banks with lids, cool and put in a dark place on cold.
6. Shelf life up to 6 months.

Recipe for champignons pickled for winter with vinegar essence

Ingredients (per liter jar)

• pickled champignons
• bay leaf – 2 pcs.
• allspice – 4–5 peas
• vinegar essence 80% – 1 teaspoon
• salt to taste

Similar recipes for cooking mushrooms marinated on in winter they wonder how easy it is to do it yourself tasty mushroom preparation.

Remove the pickled mushrooms from the marinade, put on a sieve and give drain liquid. Then put the mushrooms tightly in sterile jars, previously putting spices and salt on the bottom of the cans. Stacked pour mushrooms with boiling water, cover with sterile lids and sterilize in boiling water, half-liter cans 35 minutes, liter – 45 minutes. By after sterilization time, remove the jars from the water, add to each a teaspoon of vinegar essence and immediately roll up.

Champignon marinated for the winter mushrooms, rolled up in jars, turn upside down and stand under the covers until they are full cooling. Store in a dark, cold place.

How to pickle champignons for the winter with spices

Ingredients per 10 kg of Fresh Mushrooms

• 1,5 l of water
• 400 g of salt
• 3 g of citric or tartaric acid
• Bay leaf
• cinnamon, cloves, allspice and other spices
• 100 ml food vinegar essence

For pickling, mushrooms need to be sorted, sorted by type and size, cut off the legs, peel off the oil, rinse thoroughly, changing water several times. Pour fresh into an enameled pan mushrooms, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, removing the foam, until they begin to settle on the bottom, and the broth will become transparent. Add vinegar at the end of cooking essence, after mixing it with mushroom broth. Hot mushrooms pour with the broth into prepared sterilized jars, cover and sterilize in boiling water: half-liter jars – 25 minutes, liter – 30 minutes. At the end of the sterilization cans quickly roll up and cool.

Knowing how to pickle champignons for the winter, you can improvise, change the recipe, complementing it with others components, because the mushroom snack will benefit from this.

Harvesting of mushrooms, pickled with carrots and onions on winter

Ingredients

• 1 kg of champignons
• 1.5–2 glasses of water
• 2-3 tbsp. l 30% acetic acid
• 2-3 tsp salt
• 15 peppercorns
• 2 bay leaves
• 1-2 bulbs
• 1 carrot

Mushrooms marinated with carrots and onions for the winter – it’s not only a tasty, fragrant snack, but also a great filling for pies, pizza and other dishes.

Discarding small mushrooms, chop large ones into pieces, wash the mushrooms, to clear, having thrown back on a sieve, to let water drain. Then boil in a small amount of water for 5-10 minutes. cook bitter mushrooms separately by species. Pour water into another dish and boil it for 10 min with spices, sliced ​​onions and carrots, towards the end add acetic acid, dip the mushrooms in the marinade and cook 4–5 minutes Then transfer the mushrooms to clean jars or bottles, pour marinade so that the mushrooms are covered with it.

Harvesting with pickled mushrooms for the winter immediately tight Close, refrigerate and clean for storage in cool dark a place.

How to pickle cinnamon mushrooms for the winter in jars

Ingredients

• water – 120 ml
• 6% table vinegar – 1 cup
• champignons – 2 kg
• cinnamon – 1 piece
• cloves – 3 buds
• bay leaf – 3 pcs.
• black pepper peas – 4 pcs.
• granulated sugar – 2 teaspoons
• citric acid at the tip of a knife
• salt – 60 g

This recipe will tell you step by step how to cook pickled champignons for the winter with a spicy, spicy taste and rich aroma. It is impossible to resist such an appetizer.

1. Sort and process mushrooms, rinse. Make a pot pour vinegar, water into it, add salt. Put on fire and boil.
2. Pour mushrooms into boiling liquid and bring it to boiling. Reduce heat and continue cooking pan contents. Remove the resulting foam from time to time.
3. Waiting for the moment when the foam ceases to appear, add sugar, spices, citric acid.
4. Cooking time will be 20–25 minutes from the moment boiling. Mushrooms are ready if they are soft enough.
5. Before you pickle mushrooms for the winter in jars, you need to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them in banks and pour the cooled marinade – broth. Close with ordinary plastic caps.
6. Banks put in the cellar. Store them for 1 year at constant temperature 3-4 ° C.

Store dried mushrooms in a cool place in canvas bags. or glass jars with ground lids.

Pickled champignons with cloves in jars: recipe for winter

Ingredients

• 1 kg of champignons
• 70 ml of water
• 30 g sugar
• 10 g of salt
• 150 ml 9% table vinegar
• 7 peas of allspice
• 1 bay leaf
• clove
• 2 g of citric acid

Champignons marinated in jars prepared for the winter Is a wonderful fragrant snack on a daily table and for festive feast.

1. Pour some water into the pan, add salt, vinegar, heat to a boil and dip the mushrooms there.
2. Bring to a boil and cook over low heat, stirring constantly and removing the foam. When the water becomes clear, add sugar, spices, citric acid.
3. Finish cooking as soon as the mushrooms sink to the bottom, and the marinade brightens.
4. Cook mushroom caps in boiling marinade for 8-10 minutes, honey mushrooms – 25-30 minutes, and the legs of mushrooms – for 15-20 minutes.
5. Pickled champignons prepared for the winter quickly cool, put in jars, pour chilled marinade, close plastic caps.
6. Sterilize at 70 ° C for 30 minutes.
7. Store in a cool place.

Pickled Mushroom Mushroom Salad Recipe for Winter

Ingredients

• 400 g small champignons
• 400-500 g of small cucumbers
• 5-6 small tomatoes
• 1 head of cauliflower
• 300 g beans
• 2 cups peeled peas (or whole pods)
• 200 g of small carrots (carrot)

For marinade:

• 1 liter of water
• 100-120 ml of vinegar essence
• 1 tbsp. spoon of salt
• 1 teaspoon peppercorns
• ginger
• nutmeg
• 5-6 carnations
• 1 teaspoon sugar

Pickled mushrooms are loved by many, so the champignon recipe for winter, with excellent taste and attractive views, presented further it will become just a find for mushroom pickers.

1. Small mushrooms, with round caps and the same size clean, wash and boil in your own juice or in water (in depending on the type of mushroom).
2. Wash the cucumbers and tomatoes, peel the remaining vegetables and boil steamed or in salted water.
3. To prepare the marinade, combine all the ingredients, bring boil and cook for 5 minutes.
4. Prepared mushrooms and vegetables lay in layers in jars, pour hot marinade and after cooling close the lids.

Champignons marinated for the winter with bell pepper and nutmeg

Ingredients

• 500 g champignon
• 500 g of Bulgarian yellow and red pepper
• 2 cups of water
• 50-60 ml of vinegar essence
• 10 peppercorns
• 2 bay leaves
• 1-2 teaspoons of salt
• some muscat

Mushrooms marinated for the winter with bell pepper not only very tasty, but also beautiful, thanks to the bright colors components included in the workpiece.

Peel small champignons, rinse in cold water, and place on colander. Rinse the peppers, take out the core, cut into thin straws. Pour water into the pan, add vinegar essence, spices and bring to a boil.

Boil mushrooms and peppers in slightly salted water for 5 minutes, then remove with a slotted spoon, drain water, put in the marinade and cook more A couple of minutes. Transfer the hot mass to jars, hermetically cork and cool.

The recipe for pickled champignons for the winter in jars under iron covers

Ingredients

• 1 kg of champignons
• 20 g of salt
• 12 peppercorns
• 5 peas of allspice
• 2 bay leaves
• a little nutmeg
• 60–70 ml of vinegar essence
• 1/2 teaspoon sugar
• 1-2 cups of water
• 1 onion

Such recipes for cooking pickled champignons for the winter, like this one are a lifesaver for inexperienced housewives, just beginning to learn the basics of pickling and preservation mushrooms.

Peel the mushrooms, rinse in cold water, put them in a colander. Leave small mushrooms intact, cut large ones into small ones. pieces. Mushrooms put in a pot with a little water, sprinkle with salt and warm.

In the allocated juice, cook mushrooms for 5-10 minutes, then add allspice, onion and cook for a few more minutes.

Boil the marinade from water, sugar and acetic acid, lower in him mushrooms with seasonings, boil for several minutes. Then transfer the hot mass to jars and seal it tightly.

This recipe for pickled champignons for the winter recommends closing cans with iron caps, as they provide maximum tightness.

Pickled champignons with dill for the winter: recipe with video

Ingredients

• 2 kg of fresh and not very large mushrooms
• dried dill
• 20 peas of black pepper
• 15 carnations
• 4 tbsp. tablespoons of salt
• 2 tbsp. tablespoons of sugar
• 4 tbsp. tablespoons of vinegar

Pickled champignon recipes for the winter in jars allow replenish stocks of mushroom delicacies that will delight in throughout the year, if the hostess takes advantage of some of them, for example, as described below.

1. Rinse the champignons, free from the main stem, trying not to leave very long legs. Large hats cut along in half.
2. Put the mushrooms in a pan, add dill, black pepper and cloves. Pour in water and put to boil. When the water boils add salt and granulated sugar. Mix. When the pickle is again boil, pour vinegar.
3. Cook over low heat for 30 minutes.
4. Then remove the pan from the heat and leave to cool. When cool the mushrooms, transfer them to glass jars with dill and spices, a little dying with a spoon. Pour the marinade.
5. Cover with lids and put in a cold place. In two days mushrooms are ready to eat.

What other ways can you cook pickled champignons for the winter will tell the next video with recipes, how simple as well as complex.