Preserving pickled champignons is a fascinating and fairly simple process. Fragrant mushrooms will certainly become one of the most favorite snacks. Sealed in sterile containers, they can withstand a long shelf life. The marinated product will be crispy and firm, and is also perfect for fried meat or baked fish.

The well-known forest mushrooms, and especially champignons, are an amazing and valuable product. Due to its high protein content, this cap raw material is called plant meat. The nutrient content of these forest dwellers is higher than that of some vegetable crops.

In addition, they contain a large supply of vitamins, minerals and amino acids. Equally important is the presence of iron, potassium, zinc and B vitamins, which are necessary for the immune protection of vitamin C, vitamins PP and D.

Regular consumption reduces blood sugar levels and saturates with folic acid. This low-calorie and nutritious product also acts as a diuretic.

The legs contain a lot of fiber, but this can complicate the digestion process. Amino acids - lysine and cysteine ​​promote better brain activity, improved memory and recovery from overexertion. Phosphorus and other compounds directly affect the functioning of the nervous system, and also perform an extremely important task - they regulate the level of bad cholesterol in the blood.

Prepare the necessary ingredients

Proper preparation of the necessary components for winter preservation is a guarantee that the pickled snack will be tasty, aromatic and healthy. Collected forest products must be checked for worms and spoilage. Only whole and strong specimens are selected for conservation. Then you need to cut off any dark spots and brown spots. Small mushrooms can be preserved whole. Large champignons usually require separating the cap and stem.

All necessary spices and herbs must be washed, and some even need to be doused with boiling water. To better remove various contaminants, it is recommended to soak the mushrooms in salt water and then use a hard sponge. However, this should not be done for a long time, since they easily absorb excess moisture. It is better to choose vinegar without fragrances, so as not to cover the natural taste and aroma of champignons.

If you are not sure about the duration of cooking of the product, you don’t have to worry too much: the mushrooms will cook in the hot marinade.

It is recommended to boil coarse salt and refined salt before adding it to canned foods. This requirement is explained by the fact that they often contain impurities, which can significantly reduce the shelf life of the workpiece. It is also worth noting that forest champignons are much dirtier than those grown in greenhouses. Therefore, they require boiling, during which even hard-to-reach contaminants in the “gills” will be removed. The main preservative in this preparation is vinegar, so you will need to maintain the exact amount.

Delicious recipes for marinating champignons at home

Recipes for preparing marinated snacks at home are popular year after year. Preparation methods differ in marinade and various aromatic seasonings. If you pre-cut large forest specimens, then they will be better saturated with the marinade. In this matter, the main thing is not to overdo it with spicy additives, since they easily interrupt the natural aroma of forest gifts.

The preparations based on tomato juice are interesting.

Classic recipe

The easiest and fastest way to preserve delicious snacks for the winter. All components are designed for a two-liter container, which will last a long time in the refrigerator. Spices should be added to the marinade after boiling.

Required components:

• kilogram of forest product;
• 2 laurel leaves;
• aromatic seasoning;
• 80 grams of table vinegar;
• liter of water;
• a full spoon of refined sugar and salt;
• a couple of cloves of garlic.

Preparation instructions: pour water into the cooking container and turn on the heat. At this time, thoroughly rinse the main component and cut large specimens. After boiling, add the peeled champignons and simmer for 10 minutes, regularly removing foam from the liquid. Add all the necessary spices, reduce the heat and simmer the mixture for half an hour. Allow the marinade to cool and then transfer to sterile containers.

Place in a cool place for a day. Glass, enamel or ceramic dishes are suitable for seaming. However, plastic or metal containers should not be used as they react chemically with the acid.

Marinated in wine

This method is considered a recipe for quickly preparing an appetizing snack for the winter. The number of necessary components is calculated for a liter container for seaming mushrooms. Wine is often added to winter preservation. If you take white wine, the twist will retain its color for a long time.

What do you need:

• 500 grams of champignons;
• glass of water;
• half a lemon;
• a quarter glass of olive oil;
• dessert spoon of refined sugar;
• a tablespoon of salt;
• laurel leaf;
• a glass of wine.

How to make: clean and prepare the main product. Add the main ingredient and lemon juice to a saucepan with water. Bring the mixture to a boil and simmer with the lid closed for another 5 minutes. Transfer the forest product to a colander to drain the liquid and continue preparing the aromatic marinade. Add the remaining ingredients from the list into the water. Place the mushrooms in sterile containers and add hot brine. Store in a suitable room or place for storage.

Recipe with carrots in jars

If you preserve forest products in combination with vegetables, you will get a bright and beautiful preparation. And the main component will acquire a sweetish taste.

What is needed:

• 2 kilograms of the main product;
• 4 carrots;
• 3 tablespoons salt;
• 6 tablespoons sugar;
• 4 large spoons of vinegar;
• lavrushka

How to cook: cut the carrots into small cubes, and peel and rinse the champignons. Mix sugar, vinegar and salt in a cooking container. Throw in allspice. Place the main ingredient and carrots in sterile containers, fill completely with marinade. Leave it like this for half an hour. Then all that remains is to roll it up and put it in a cold room for storage. You will need to wait a week to soak in the marinade, and the tasty preparation can be eaten.

With mustard seeds

Preservation with the addition of mustard seeds looks so appetizing that it is unlikely to stay in the refrigerator for a long time. The appetizer comes out spicy and dense. Mustard seeds give the main product an unusual aroma.

Ingredients:

• kilogram of mushrooms;
• 4 small spoons of mustard seeds;
• liter of liquid;
• 70 milliliters of vinegar;
• black pepper;
• 3 bay leaves;
• refined sugar - to taste.

How to prepare: boil the mushroom product for 5 minutes. Then you need to drain the liquid in which the champignons were cooked. Place the boiled mushrooms in another container, add the indicated amount of water and all other ingredients listed in the list. Boil and cook. Transfer the raw materials into sterile containers, pour in aromatic brine and close. Store for safekeeping.

Glass jars should be sterilized in an oven, and the lids should be doused with boiling water. To do this, place the containers in a preheated oven and wait 10 minutes.

Mushrooms with garlic

You can prepare excellent preserves with forest raw materials using garlic cloves. This component will be a piquant addition and will delight lovers of spicy winter preparations.

What to take:

• 500 grams of champignons;
• half a glass of tomato juice;
• 20 milliliters of ordinary vinegar;
• a teaspoon of sugar and salt;
• fresh herbs;
• 4 garlic cloves.

Instructions: in a separate bowl, mix tomato juice, salt and sugar. Boil and pour the specified amount of vinegar into the container. Boil again and add fresh herbs (parsley or dill), chopped garlic cloves. Boil the prepared main product in a separate container. Drain the first liquid. Place the boiled mushrooms in the tomato mixture and simmer the contents of the pan for several minutes.

The preparation can be consumed immediately or rolled up and stored until winter. You should also remember about the heat treatment of containers for seaming, which is carried out in the oven. The lids should also be pre-dipped with boiling water.

With apple cider vinegar

Pickling champignons with apple cider vinegar is a good solution and a guaranteed aromatic winter snack. To make it tasty and healthy, you will need to strictly follow the recipe. All components are designed for a two-liter container.

What you will need:

• 800 grams of mushrooms;
• 160 milliliters of vinegar;
• filtered water;
• 2 cloves of garlic;
• 20 grams of salt;
• 3 bay leaves;
• pepper.

Recipe outline: prepare the main product. Place in a separate cooking container and add water. Boil forest raw materials and simmer over low heat for 15 minutes. Remove from the pan and wait to dry. Meanwhile, mix salt and sugar in a saucepan and simmer for a while. Add the specified amount of apple cider vinegar and simmer for another 2 minutes.

Throw the champignons into the brine, boil and simmer for 5 minutes. Carry out the procedure for heat treatment of jars in the oven. Pack spices and garlic tightly into sterile containers. Fill the jars with the main product and store them away.

Marinate in Korean

This preparation is in many ways superior to store-bought pickled products. And it takes very little time to preserve. If you cook this snack with an incredible aroma once, it will firmly enter your list of favorite preparations.

What is needed:

• 700 grams of champignons;
• 120 milliliters of vegetable oil;
• 70 milliliters of vinegar;
• 40 grams of refined sugar and salt;
• ground black pepper;
• a pinch of red pepper;
• 4 lavrushki.

How to cook: place the prepared forest products in a saucepan and boil with bay leaves for at least 10 minutes. The first liquid needs to be drained. In a separate wide bowl, place the boiled champignons in a tier, sprinkle with spices and seasonings. Then pour in the heated oil so that it gets on all the spices. Add sugar and salt. Pour in the specified amount of table vinegar. Mix all components thoroughly. Place the main ingredient in glass containers, add marinade and store in a cool place. After a day, the preservation can be consumed.

A quick way to marinate in a hot oil marinade

This recipe will help you quickly prepare a flavorful mushroom appetizer. The tasty forest product can be eaten after one hour. This method of preservation involves heat treatment of the raw material in a hot marinade with the addition of oil.

What you need for preparation:

• 800 grams of champignons;
• 20 grams of salt;
• 30 grams of sugar;
• 130 milliliters of vegetable oil;
• 70 milliliters of vinegar;
• 5 garlic heads;
• fresh herbs (dill sprigs or parsley);
• black pepper (peas).

How to prepare: prepare the main forest product as indicated in the instructions above. Wait for the prepared raw materials to dry completely. In a separate deep saucepan, mix the specified amount of vegetable oil and vinegar. Add the desired ratio of salt and sugar. Place the chopped garlic and add all the other spices. Place the dried wild mushrooms into the pan and stir with a wooden utensil so that the mushrooms absorb the oil better.

Pickled mushrooms are delicious on their own; just sprinkle them with butter, season with onions or garlic - and they can be served as a cold appetizer. They are also used to prepare other dishes: sauces, pizza, fillings for pies, roast meat. For vegetarian kebab, it is also recommended to marinate mushrooms first - this gives them a piquant taste. The most accessible of this type of product is champignons. You can buy them fresh throughout the year, and pick them yourself during the mushroom season - then they will be free. Marinated champignons are used in the same way as wild mushrooms, only they can be prepared much faster, even if we are talking about harvesting for the winter. The taste of the snack will depend on the chosen recipe.

Cooking features

Marinating champignons is a simple and short process. It is only important to know a few subtleties so that the result lives up to expectations.

• If you are preparing pickled champignons for the winter, the jars under them and the lids must not only be washed clean, but also sterilized.
• Be sure to wash and clean the mushrooms before cooking. If you want to avoid digestive problems, remove the stems - they are harder to digest than the caps.
• Do not cook the mushrooms for too long so that they retain their shape and remain elastic. Even if you slightly undercook them, it doesn’t matter, they will finish in the marinade: you can only get poisoned by raw champignons if they are spoiled.
• When pickling mushrooms for the winter, do not reduce the amount of vinegar, citric acid, salt, sugar - they are natural preservatives that ensure the preservation of the snack for a long period. If you are preparing mushrooms to eat them soon, you can omit the vinegar in favor of fruit or vegetable juice, and adjust the amount of sugar and salt to taste.

Marinated champignons can be very different. The recipe is selected taking into account the further use of mushrooms. When preparing canned food for the winter, one technology is used, for subsequent frying of mushrooms on the grill - another, for obtaining a savory snack - a third.

A quick way to prepare marinated champignons

• champignons (small) – 0.4 kg;
• vegetable oil – 120 ml;
• table vinegar (9 percent) – 150 ml;
• allspice peas – 5 pcs.;
• bay leaf – 2 pcs.;
• coriander – 2 g;
• ground black pepper – 2 g;
• salt – 3 g;
• garlic – 2 cloves;
• fresh dill – 20 g;
• water – 100 ml.

Cooking method:

• Prepare the mushrooms by washing them, removing any dirt, and drying them with paper towels. For this recipe you need to use small mushrooms with caps that have not yet opened. If you come across larger specimens, cut them into several pieces.
• Pour water into the pan and bring to a boil.
• Add oil and vinegar, salt and spices.
• When the marinade boils again, add the mushrooms. Cover the pan with a lid. Simmer the champignons in the marinade for 7 minutes.
• During this time, chop the dill, peel the garlic cloves and pass them through a press.
• After the specified time has passed, add garlic and dill to the mushrooms and stir. Cover again and continue cooking for another minute.
• Place the mushrooms in a bowl, pour over the remaining marinade in the pan and put in a cool place.

There are champignons marinated in a quick way, you can immediately after they have cooled, but they will taste better if they have been left for an hour.

Classic recipe for marinated champignons

• fresh champignons – 1 kg;
• water – 0.5 l;
• salt – 50 g;
• sugar – 20 g;
• table vinegar (9 percent) – 120 ml;
• allspice – 20 pcs.;
• bay leaf – 4 pcs.

Cooking method:

• Wash the mushrooms, add water and place on the stove. After the water boils, cook the champignons for 10 minutes over low heat, then drain the water and leave them to cool to room temperature. The water used to cook the mushrooms is not included in the recipe; it can be added in any quantity.
• Pour half a liter of water into a small saucepan and bring to a boil.
• Add sugar and salt, wait for them to dissolve.
• Add pepper and bay leaf to the marinade, pour in vinegar, stir.
• When the marinade returns to a boil, remove it from the heat. Wait for it to cool down.
• Place the mushrooms in clean jars, filling them approximately to the hangers, and fill them to the top with marinade.
• Close tightly and place in the refrigerator.

Mushrooms prepared according to the traditional recipe can be eaten every other day. Their shelf life depends on whether you have previously sterilized the jars. They last 4 weeks in sterilized containers. If you just wash the jars well, the pickled champignons will not spoil within a week.

Marinated champignons for the winter

Composition (per 2 l):

• fresh champignons – 1.5 kg;
• refined vegetable oil – 0.25 l;
• apple cider vinegar (6 percent) – 150 ml;
• water – 1 liter (not counting the consumption for cooking mushrooms);
• salt – 20 g;
• garlic – 4 cloves;
• bay leaf – 4 pcs.;
• black peppercorns – 8 pcs.;
• allspice peas – 12 pcs.

Cooking method:

• Wash the champignons. Cut large mushrooms into 4 parts.
• Place in a saucepan, fill with water. Bring to a boil and cook, skimming off foam, for 15–20 minutes.
• Place the champignons in a colander and let the water drain.
• Boil water, dissolve salt and sugar in it, boil for a minute.
• Add oil and vinegar, cook for another 2 minutes.
• Dip mushrooms into the marinade and cook for 3 minutes after boiling.
• Place spices and garlic in prepared jars.
• Fill the jars with marinated champignons, twist and turn over.
• Wrap it up and leave it for a day.

Cooled jars can be stored in the pantry or other place where canned goods are stored in your home, closed for the winter. It is better that the temperature here does not rise above 18 degrees. Then the champignons prepared according to this recipe will stand quietly for at least a year.

Korean marinated champignons

• champignons – 0.5 kg;
• carrots – 100 g;
• onions – 100 g;
• sweet pepper – 100 g;
• garlic – 2 cloves;
• vegetable oil – 80 ml;
• sugar – 5 g;
• salt – 5 g;
• water – 100 ml;
• soy sauce – 60 ml;
• Korean seasoning mixture – 5 g;
• table vinegar (9 percent) – 30 ml;
• lemon – 0.5 pcs.;
• allspice – 4 pcs.

Cooking method:

• Wash the mushrooms, dry them, cut them into small pieces or slices.
• Boil water in a saucepan and place the champignons in it. After 10 minutes, add the peppercorns and let the mushrooms simmer a little more.
• Place the champignons in a colander to drain the water.
• Wash and peel the vegetables. Cut the onion into thin half rings, the pepper into strips. Grind the carrots on a grater specially designed for Korean salads.
• Fry vegetables in vegetable oil until soft.
• Add garlic cut into thin slices, vinegar and soy sauce diluted in water, sugar and salt.
• Wait until the mixture boils, add Korean seasonings and stir. After a minute, remove from heat.
• Place the mushrooms in the form in which they will be marinated. It's best to use a flat container, but a jar will also work.
• Cut the lemon into thin circles or semicircles and place them on the mushrooms.
• Pour hot marinade over everything.
• When the mushrooms have cooled to room temperature, place them in the refrigerator for at least an hour.

Champignons marinated in Korean have a piquant taste. Fans of savory snacks will love them.

Champignons marinated in tomato juice

• champignons – 0.5 kg;
• tomato juice – 0.3 l;
• table vinegar (9 percent) – 20 ml;
• salt - a pinch;
• sugar - a pinch;
• dill – 20 g;
• garlic – 2 cloves;
• vegetable oil – 20 ml;
• allspice - to taste.

Cooking method:

• Salt and sweeten the tomato juice. Bring to a boil and stir in oil and vinegar.
• Boil for a minute, add chopped dill and chopped garlic into small pieces. You can add a few peas of allspice.
• Wash the champignons.
• Boil them for 10 minutes, drain the water. If you subsequently intend to fry the champignons on the grill, you do not need to boil them first.
• Immerse the mushrooms in the marinade and cook for 2-3 minutes.

If the champignons have been boiled, then the appetizer can be served immediately. Otherwise, the mushrooms are skewered and grilled over coals for 5 to 7 minutes, turning frequently.

Marinated champignons are a tasty and satisfying snack that is not high in calories. They are delicious on their own, but can be used as an addition to other dishes.

Who would refuse salted or pickled mushrooms, displayed on the table in the place of honor? There are few such people. Russians' love for this forest snack is limitless. Here is the process itself: “go and collect” and the sacred ceremony after the “quiet hunt” in the kitchen with the contents of the basket. Many housewives try to prepare champignons for the winter because they are easier both in terms of collection and in the canning process itself. It’s worth listening to the advice of experienced mushroom pickers and seeing how to properly and tasty stock up on champignons for the winter.

Many housewives try to prepare champignons for the winter because they are easier both in terms of harvesting and in the canning process itself.

Champignons for the winter: how to deliciously salt them at home without much effort

The technology for preparing champignons has been perfected by culinary masters for many days. Therefore, amateur performance is of no use here. There is a recipe - and you need to follow it to get a result worthy of your work at home.

Recipe:

• mushrooms - 1 kg;
• garlic - 0.04 kg;
• salt - 0.09 kg;
• chili pepper - 0.05 kg;
• black peppercorns - 0.003 kg;
• "Oleina" - 0.12 l.

Technology:

1. Process the champignons: wash thoroughly with flour, dry. Leave small ones whole, cut large ones into halves or quarters.
2. Place the prepared mushrooms in a large saucepan. Add salt. Mix.
3. Process the onion: wash. Peel off the husks. Cut into half strips.
4. Process garlic and pepper and wash. Cut into half strips.
5. Place the prepared ingredients in layers in a pre-prepared, well-washed plastic bucket with a lid: first the champignons, then the onions, garlic and peppers. And so on until the components come to an end.
6. Lightly compact the stored products with your hand. Sprinkle pepper on top. Pour in vegetable oil.
7. Seal the filled bucket with a lid. Place in the refrigerator for 24 hours. Let the workpiece stand for a day.

This is how you quickly and deliciously pickle your favorite winter snack.

Marinated champignons for the winter (video)

Instant champignons for the winter: a step-by-step recipe for gourmets

Here is another interesting recipe, which also takes a minimum amount of time from the housewife who needs to quickly salt the mushrooms.

Recipe:

• champignons - 1 kg;
• water - 0.5 l;
• salt - 0.05 kg;
• sugar - 0.03 kg;
• vinegar - 0.12 l;
• Jamaican peppercorns - 0.01 kg;
• bay leaf - 0.002 kg.

The recipe is suitable for those housewives who want to pickle mushrooms as quickly as possible

Technology:

1. Initially, the filling is prepared: place a container of water on the fire. Add salt, sugar, pepper, bay leaf. Boil. Add vinegar. Mix. Remove from stove, cool.
2. Rinse the champignons thoroughly (preferably with flour). Clean if necessary. Transfer the prepared mushrooms to a suitable container. Pour in water. Bring to a boil and keep for a quarter of an hour. Remove from heat. Drain the liquid. Cool the mushrooms a little.
3. The day before, fill sterilized containers with mushrooms. Fill with filling and seal. Cool and refrigerate. After 24 hours, mushrooms canned in this way can be eaten.

Washing mushrooms with flour gives a greater cleanliness effect than regular washing with water. Flour, as a light abrasive, will remove small particles of dirt that simply water will not remove.

How to pickle champignons in jars for the winter for the whole family

Champignons perfectly absorb the aroma of spices, so to marinate them, you don’t need a large set of third-party additives. The only thing that gives a very interesting and unusual taste is cinnamon and juniper berry.

Recipe:

• champignons - 1 kg;
• water - 1 l;
• sugar - 0.06 kg;
• garlic - 0.015 kg;
• salt - 0.06 kg;
• cinnamon - 0.001 kg;
• juniper berry - 0.003 kg;
• bay leaf - 0.001 kg;
• vinegar - 0.05 l.

Champignons perfectly absorb the aroma of spices, so to marinate them, you don’t need a large set of third-party additives

Technology:

1. Rinse mushrooms in running water. If the mushrooms are greenhouse, then treating them with a wet sponge will be enough. It is better to wash forest ones more thoroughly. There is no need to cut small mushrooms - leave them whole. Larger ones must be cut into quarters or halves.
2. Pour 3 liters of water into a prepared deep saucepan. Boil it.
3. Place champignons in boiling water. Keep on moderate heat without closing the lid for a quarter of an hour.
4. After this, transfer the mushrooms to a colander so that the liquid drains completely.
5. Place thinly sliced ​​garlic into washed and sterilized jars.
6. Preparation of the filling: add sugar, bay leaf, and peppercorns to a liter of water. Add salt and boil.
7. After boiling, transfer the prepared champignons to the marinade. Boil at a minimum boil for a quarter of an hour. There is no need to remove the foam during cooking - it will “go away” in a few minutes.
8. Remove the finished mushrooms with a slotted spoon. Transfer them to previously prepared sterilized containers, on the bottom of which garlic cloves are pre-laid.
9. After all the champignons are placed in the jars, add the marinade and a dose of vinegar (under the lid).
10. Seal the jars with sterilized lids. Place it upside down. Wrap in a warm cloth so that the workpiece cools slowly.

The cooking process does not take much time, as can be seen from the technology. Salting mushrooms in this way is simple, and the result will delight you with its piquant taste with a slight hint of juniper.

If you follow the tips for successful pickling, the mushroom dish will be incredibly tasty.

• for pickling, it is better to choose mushrooms of the same size (medium or small) so that they are salted at the same time and the aesthetic component is not compromised;
• do not shift or overuse spices: champignons, like mushrooms in general, absorb third-party flavors instantly, losing their unique aroma;
• It is not necessary to boil the mushrooms for a long time: just keep them in boiling water for five minutes, remove from the heat and leave in the same water under the lid for an hour;
• If oil appears somewhere in the recipe, then never use unrefined oil - it will spoil the taste.

Champignons for the winter: cold canning of mushrooms

You don’t always want to bother with the stove, preparing a marinade, but you need to pickle the mushrooms. Excellent salted mushrooms are obtained by salting them cold.

Recipe:

• champignons - 0.5 kg;
• - 0.15 kg;
• garlic - 0.02 kg;
• salt - 0.045 kg;
• chili pepper flakes - 0.003 kg;
• vegetable oil - 0.06 l.

Excellent salted mushrooms are obtained if you salt them cold

Technology:

1. Wash the mushrooms, place on a kitchen towel and dry. Cut large mushrooms into halves or quarters, leave small and medium ones whole. Do not separate the knives.
2. Place the prepared champignons into a large container. Sprinkle with salt.
3. Wash the onion and remove the peel. Chop into thin half rings.
4. Process the garlic, cut the cloves thinly across.
5. Salting is best done in a plastic bucket or container with high walls. Place all the ingredients in a selected container in layers: mushrooms, onions on the surface of the mushrooms, then garlic, sprinkled with chili flakes.
6. Lightly press the mushroom mass with your hands and continue laying out the ingredients in layers until they run out. Press each layer a little with your hands.
7. Once the container is filled, close it tightly with the lid. Leave at kitchen temperature for an hour. Then open the container and drain the excess brine. Place the champignons in jars in the refrigerator for a day.

After a day, the mushrooms can be eaten.

When salting, each layer of ingredients placed in a container can be sprinkled with a small amount of refined oil - this will make the mushrooms tastier and more tender.

Champignons marinated for the winter (savory)

Mushrooms prepared according to this recipe will not only be a self-sufficient tasty appetizer, but also an excellent component for many salads.

Recipe:

• champignons - 1 kg;
• rock salt - 0.06 kg;
• blackcurrant leaves - 0.005 kg;
• black peppercorns - 0.002 kg;
• clove buds - 0.001 kg;
• bay leaf - 0.001 kg;
• umbrella dill - 2 inflorescences.

Technology:

1. For pickling, you should choose mushrooms of the same size. Small ones will be ideal.
2. Take a large enamel pan and pour water into it. Water calculation: for 1 kg of product - 0.125 liters of water + 0.06 kg of salt. Boil water with salt. Place champignons in water. Cook for a quarter of an hour. Stir occasionally and skim off the foam.
3. After the mushrooms sink to the bottom of the container, add spices to the filling. After preparing the brine, use a slotted spoon to transfer the mushrooms into a wide enamel bowl so that the champignons cool faster. Do not pour out the liquid.
4. When the mushrooms have cooled, pack them into sterilized containers (0.5 liter jars are ideal), pressing lightly. Pour the filling into the jars so that it completely covers the contents. Roll up the jars and refrigerate.

In order for the mushrooms to be salted perfectly, you need to keep them for at least 50 days. Storage: cellar, basement, refrigerator.

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Recipes for preparing canned champignons for the winter provide an opportunity to participate in the exciting process of creating wonderful delicacies that will appear on the table throughout the year and pamper lovers of mushroom dishes.

Harvesting usually begins in August. Since ancient times, two methods of preparation have been used - drying and salting. Then others were added to these methods - pickling, canning at high temperatures and, with the advent of modern household refrigerators, deep freezing. As a result of canning, the chemical composition of mushrooms changes and the product acquires new taste properties.

A variety of recipes for preserving champignons for the winter help you choose the best dishes that will delight the whole family all year round. But in order to get high-quality canned mushrooms with a high content of nutrients, you must adhere to the basic rules.

1. Champignons for the winter should be collected on fine days and in the first half of the day (before noon), otherwise their shelf life is noticeably reduced, and canned food prepared from such mushrooms does not have such a pleasant and specific taste.
2. When collecting, you need to remember that mushrooms very actively accumulate radionuclides and heavy metal salts, which pose a great danger to human health.

Therefore, you should not collect mushrooms in areas of radioactive fallout, in the area of ​​industrial enterprises, as well as along roads and railways.

In mushrooms collected in unfavorable industrial zones and along roads, the content of heavy metals exceeds the norm many times: lead - 5 times, copper - 12 times, cadmium - 8 times, mercury - 37 times.

1. They must be processed on the day of collection to avoid the formation of toxic compounds in the mushrooms.
2. It is best to collect mushrooms in wide baskets, placing them with their caps facing up. In this position, they retain their shape better and do not wrinkle or crumble.
3. For preparations, it is best to collect young mushrooms.
4. To prevent peeled mushrooms from turning black, they must be immediately immersed in cold salted or acidified water.
5. After preliminary mechanical processing, porcini mushrooms are doused with boiling water 2–3 times, and the rest are boiled for 4–5 minutes. After this heat treatment, the mushrooms become soft and elastic and do not crumble.
6. To preserve nutrients and flavoring substances in mushrooms, they must be cooked at low heat, the temperature should not exceed 95–97 degrees, i.e. the broth should only simmer gently. When cooked, finely chopped mushrooms reach readiness in 10–15 minutes, larger ones in 20–25 minutes. The beginning of cooking and stewing should be considered the moment the liquid boils.
7. You need to boil mushrooms for pickling separately, since the cooking time for each type of mushroom is different.
8. Mushrooms should not be flavored with particularly hot spices and seasonings; they should only slightly emphasize the pleasant taste and delicate natural aroma of mushrooms.

You will learn about different ways to prepare homemade champignon preparations for the winter on this page.

How to cook salted champignons for the winter (with video)

Recipes for preparing champignon mushrooms for the winter can be very different and contain all kinds of additional components, but there are certain rules for preparing them.

There are two ways to pickle mushrooms - cold and hot, in which lactic acid fermentation occurs with the formation of lactic acid. Lactic acid and table salt are powerful preservatives that prevent spoilage of mushrooms.

Each type of mushroom is salted separately, and the sizes of the mushrooms should be as similar as possible - small mushrooms can be salted whole, and large ones can be cut into appropriate pieces. To pickle mushrooms, it is better to use wooden barrels called tubs; you can use glass jars or enamel dishes. With the cold method of pickling, mushrooms are placed in a bowl in layers with the cap facing up, each layer sprinkled with salt and arranging with spices and herbs. Typically, for 1 kg of mushrooms you need to take 40–45 g of salt. Cover the mushrooms with a cotton napkin, place a wooden circle and a weight. Mushrooms should be completely immersed in brine. As the mushrooms settle, the dishes are replenished with a new portion of mushrooms until the dishes are completely filled. The mushrooms are topped up with brine prepared at the same rate - 40–45 g of salt per 1 liter of water. Make sure that the mushrooms are immersed in the brine and take them to a cold room. After 15–20 days, the mushrooms will be ready to eat. If mold suddenly appears, clean the napkin, circle and weight from mold, rinse with running water and scald with boiling water.

When using the hot salting method, process the mushrooms in the same way as the cold method, then blanch for 4–5 minutes in boiling salted water, and the stems need to be blanched slightly longer than the caps – 6–7 minutes. Place the blanched mushrooms on a sieve and let the water drain, then place them in layers in a pickling bowl, sprinkling them with salt and spices, and then proceed as with the cold method.

The readiness of the mushrooms is also achieved after 15–20 days.

If the mushrooms are over-salted, their taste can be corrected by boiling for 5-6 minutes in water.

You can watch how to prepare champignons for the winter in the video presented above, which describes in detail the various methods of preparing mushrooms and all the various intricacies of this process.

Delicious preparation for the winter from salted champignons

Ingredients

• boiled champignons – 5 kg
• dill greens – 50 g
• bay leaf -8-10 pcs.
• peppercorns – 30 g
• black currant leaves – 150 g
• salt – 500 g

1. How to cook champignons for the winter so that it is simple even for a beginner and at the same time delicious? This is exactly what this recipe is about.
2. Peel, rinse and boil freshly picked mushrooms in lightly salted water until tender.
3. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent.
4. The broth must be drained, the mushrooms placed in a linen bag and placed under a weight to completely remove the liquid.
5. Place the squeezed mushrooms in layers in a pickling bowl, sprinkling each layer with salt and arranging with spices.
6. Place the remaining blackcurrant leaves on top, then a clean linen napkin, a wooden circle and a weight on it.
7. To prevent the top layer from becoming moldy, it must be filled with cold brine.
8. Keep the resulting preparation of champignons for the winter for 2-3 days at room temperature, and then take it out to a cold room.
9. In about a month and a half, the mushrooms will be ready to eat.

Pickling champignons for the winter

Ingredients

• champignons – 1 bucket
• salt – 2 cups
• allspice peas – 5-10 g
• dill – 2 bunches

The recipe presented below for preparing champignons for the winter is as simple as possible and contains all the components that are always on hand; you just need to stock up on the specified mushrooms.

Peel the champignons from the outer skin.

Cut large mushrooms into pieces.

Boil the prepared champignons until tender, drain in a colander, let the broth drain and cool under running water.

Then place the champignons in layers in a pickling bowl, sprinkling each layer with salt and spices. Place a wooden circle on top and place a weight.

Keep mushrooms in a cool place. The juice should be 2 fingers above the mushrooms.

To prevent mold from forming, you can pour a thin layer of vegetable oil on top of the mug.

This pickling is proof that delicious champignon preparations for the winter do not require special skills or expensive products.

How to roll up champignons with citric acid for the winter

Ingredients

• fresh champignons
• for boiling mushrooms per 1 liter of water - salt - 20 g
• citric acid – 5 g

Peel and rinse freshly picked mushrooms. Cut large mushrooms into several parts and boil in salted and acidified water until tender. Transfer the boiled mushrooms into sterile jars, pour in the strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars for 1 hour 30 minutes.

After sterilization, immediately roll up champignons preserved in jars for the winter, turn them upside down and cool under a blanket. Store in a dark and cool place.

Canned champignons with vegetables at home for the winter

Ingredients for a liter jar

• champignons – 500 g
• carrots – 300 g
• onion – 50 g
• parsley roots – 100 g
• tomatoes – 400 g
• garlic – 1 clove
• parsley and celery - 1 small bunch each
• bay leaf - 1-2 pcs.
• allspice – 4–5 peas
• salt – 30 g
• sugar – 10 g

Canned champignons with vegetables, prepared at home for the winter, are a pleasant opportunity during the cold season to take a jar of delicious appetizer out of the cellar and serve it to the table as a side dish with a hot dish.

Separate the caps from the stems of the champignons. Clean the legs from the soil, put everything in a saucepan and boil until tender. While cooking, add peeled carrots, onions and parsley root to the mushrooms. Cut the boiled mushrooms and vegetables into pieces and mix with chopped tomatoes. Strain the mushroom broth, add salt and sugar, heat to a boil and boil, usually by almost half.

Place chopped herbs, bay leaves, a clove of garlic and peppercorns at the bottom of sterile jars. Then put the boiled mushrooms with vegetables and pour over the mushroom broth.

Before you roll up champignons with vegetables for the winter, you need to cover the jars with sterile lids and sterilize half-liter jars in boiling water for 25 minutes, liter jars for 40 minutes. Then roll it up, turn it upside down and keep it under a blanket until completely cooled. Store in a dark, cool place.

Recipe for preserving fried champignons for the winter with tomato paste

Ingredients

• fried champignons – 2 kg
• onion – 250 g
• carrots – 250 g
• tomato paste – 200 g
• flour – 2 tablespoons
• vegetable oil – 0.5 cups
• bay leaf – 4–5 pcs.
• salt - to taste

This recipe describes how to cook fried champignons for the winter with vegetables in tomato paste to create a delicious mushroom preparation for creating various dishes.

1. Peel, rinse, chop and fry freshly picked mushrooms in vegetable oil until tender.
2. Peel the onions and carrots, chop and fry in oil, then add tomato paste and salt to the fried vegetables, stir and fry for 5-6 minutes, carefully add flour diluted in half a glass of water, stir and heat for another 3-4 minutes.
3. Pour the prepared tomato sauce over the mushrooms and stir.
4. Then put the hot mass into sterile jars, on the bottom of which you first put spices.
5. Before preserving champignons for the winter with vegetables and tomato paste, cover jars with sterile lids and sterilize half-liter jars in boiling water for 40 minutes, liter jars for 55–60 minutes.
6. Next, as usual, roll it up, turn it upside down and keep it under the blanket.
7. Store in a dark and cool place.

Recipe for how to seal champignon mushroom caviar for the winter

Ingredients for a half-liter jar

• champignons – 5 kg
• onions – 0.5 kg
• vegetable oil – 1 cup
• salt – 220 g
• water – 0.8 l
• table vinegar – 1 tablespoon
• finely chopped dill and parsley - 1 tablespoon each

This recipe advises how to seal champignons for the winter if the planned preparation is mushroom caviar - the most popular preservation among mushroom lovers.

1. Peel the mushrooms, rinse and boil until tender in a brine of 0.8 liters of water and 220 g of salt. Place the boiled mushrooms in a colander and let the liquid drain.
2. Peel the onion, chop and fry in vegetable oil until golden brown.
3. Then mince the mushrooms and onions, add vinegar and chopped herbs to the minced meat, pour in the remaining vegetable oil, add salt to taste and stir. Place the prepared mushroom mass into sterile half-liter jars and cover with sterile lids.
4. Sterilize champignon caviar in jars for the winter in boiling water for 45 minutes, then roll up the jars, turn them upside down and cool under a blanket. Store in a dark and cool place.

Recipe for how to quickly preserve champignons for the winter

In this recipe, it is more convenient to use jars with glass lids and clamps, since the canned food is double sterilized.

Ingredients

• peeled champignons – 1 kg
• sunflower oil – 1.5 cups
• onion – 150 g
• bay leaf – 4–5 pcs.
• allspice – 7–8 peas
• table vinegar - 1 tablespoon per jar
• salt - to taste

Many recipes help to preserve champignons for the winter quickly and easily, which is very helpful in cases where the housewife does not yet have enough experience in preparing complex compositions or does not have a lot of time.

Peel, rinse, chop and boil the mushrooms in salted water for 4-5 minutes. After this time, drain the water, place the mushrooms in a colander and let the water drain. Then put the mushrooms in boiling vegetable oil and lightly fry them, then simmer under the lid for 10-15 minutes. Then add finely chopped onion, salt and spices to the mushrooms and simmer until tender for about an hour over low heat. Before finishing stewing, add vinegar to the mushrooms. Place the hot mushroom mass into half-liter sterile jars, cover with sterile lids and sterilize in boiling water for 2 hours. Then roll up and cool under a blanket. After 2 days, sterilize again in boiling water for 40 minutes. Store in a dark and cool place.

The recipe for preparing champignons for the winter with the presented photo greatly simplifies the task, clearly demonstrating how to do this job correctly.

Recipe for preparing champignon mushrooms with mustard for the winter

Ingredients

• for 1 kg of champignons – 200 g of water
• 10 g salt
• 4 g citric acid

For refueling

• 100 g vegetable oil
• 20 g mustard diluted in 100 g 5% vinegar
• salt and ground pepper to taste

Winter champignons with mustard will appeal to lovers of spicy dishes with a rich taste and spicy aroma. This snack will come in handy during the cold season!

Sort freshly picked mushrooms, peel them, separate the stems from the caps, and rinse thoroughly. Pour water into an enamel pan, add salt and citric acid, bring to a boil. Add the mushrooms and cook over low heat until tender, stirring gently and removing any foam; the mushrooms are ready when they sink to the bottom. Drain in a colander, rinse with cold water and let drain.

Finely chop the mushrooms or mince them, season according to the recipe, mix and pack into clean, dry jars.

Before closing the champignon mushrooms for the winter, cover the jars with lids and place them in a saucepan with water heated to 40 °C for sterilization (at 100 °C): half-liter - 45 minutes, liter - 55 minutes.

Champignons, canned with spices

Ingredients (for 1 kg of mushrooms)

Fill:

• water – 350 ml
• 8% vinegar – 150 ml
• salt – 2 tbsp. spoons)
• sugar – 30 g (1.5 tablespoons)

Spices and additives (for a liter jar):

• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3–4 black peppercorns
• onion, horseradish, carrots to taste

Another recipe for canning champignons for the winter will delight connoisseurs of mushroom dishes and snacks and will help diversify the dinner table.

1. Mushrooms are sterilized no later than 24 hours after collection. Mushrooms that should be cleaned in the forest are washed several times at home in cold water.
2. Small mushrooms are left whole, only the stems are trimmed, and large ones are cut into 2 or 4 parts.
3. Cooked mushrooms are boiled for 5–7 minutes (depending on their hardness) in boiling salted and acidified water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid or 8% vinegar, so that the mushrooms turn white), then They are immersed in cold water, cooled and, after drying, placed in clean jars.
4. The mushrooms are topped with spices and additives and filled with hot pouring (water with sugar and salt is heated to a boil, vinegar is added and brought to a boil again; the filling with vinegar is not boiled so that the vinegar does not evaporate) so that all the mushrooms are completely submerged.
5. The jars are immediately closed, placed in a sterilization tank with hot water and sterilized.
6. Sterilization is carried out at a temperature of 95 °C: jars with a volume of 0.7–1 l - 40 minutes, jars with a volume of 0.5 l - 30 minutes.
7. Upon completion of sterilization, the jars are immediately cooled.

Champignons, canned with citric acid

Ingredients (per 1 kg of mushrooms):

• water -1 l
• citric acid – 2 g
• salt – 10 g
• Bay leaf
• allspice
• black pepper
• nutmeg to taste

Many recipes for preparing champignons for the winter help replenish the stock of delicious snacks in the cellar with minimal financial outlay. The recipe presented below is just that.

Fresh, dense, peeled mushrooms are washed (large ones are cut into 2 or 4 parts) and boiled in water with a small addition of salt and a pinch of citric acid. Then strain, rinse with cold water and, well dried, place in jars to a height of 1.5 cm below the rim.

Fill with brine (1 tablespoon of salt per 1 liter of water), cover with lids and sterilize. Sterilization at 100 °C for 90 minutes. Upon completion of sterilization, the jars are immediately cooled. After two days, the mushrooms are sterilized again (60 minutes at 100 °C).

For long-term storage, sterilization should be repeated after another two days under the same conditions. Mushrooms are stored in a cool place.

The most delicious recipe for winter champignons with currant leaves

Ingredients

• champignons – 10 kg
• black currant leaves – 200 g
• dill – 100 g
• parsley – 200 g
• horseradish root – 200 g
• 5 cloves garlic
• salt – 400 g, sugar – 150 g
• serum – 200 ml

Many housewives are interested in what is the most delicious recipe for champignons for the winter, so that the whole family will like it, because children do not always like pickles and preserves. The following recipe for pickled champignons has a spicy, sour taste that everyone in the household will appreciate.

Peel the mushrooms, rinse in cold running water, add salted boiled water and leave for a day; after 20 hours change the water. Place the prepared mushrooms in a wooden barrel, cap down, layering each layer with seasonings and sprinkling with salt. Cover the top with a lid and place under a press. After a few days, the mushrooms should be covered with the resulting brine. If there is not enough liquid, add cold boiled salted water. The mushrooms will be ready in 35–50 days. At the same time, the bitterness and raw taste should disappear from the mushrooms. To speed up fermentation, you can add sugar and whey. The brine should always cover the mushrooms to avoid mold. If necessary, add cold salted boiled water (50 g of salt per 1 liter of water). If mold appears, the lid should be washed in a soda solution and scalded with boiling water.

Young champignons marinated for the winter: a quick recipe with photos

Ingredients

• 1 liter of water
• 2 teaspoons salt
• 0.5 g citric acid
• young champignons

If you need to prepare marinated champignons for the winter, a quick recipe will help you get the job done without much effort and time.

For pickling, select young champignons with unopened caps and trim the stems to the very edges of the caps. The mushrooms are thoroughly washed, then blanched, immersing them in a colander for 5 minutes in boiling water, rinsed with cold water and placed on a sieve to drain. After blanching, they are placed in a pan of boiling water. You need to add salt and citric acid to the water.

Cook the mushrooms until tender, stirring and skimming off the foam. The finished mushrooms begin to sink to the bottom, and the marinade becomes transparent. Before the end of cooking, add 8% vinegar to the marinade - 2 tablespoons per 1 kg of fresh mushrooms - bay leaf, allspice and cloves. The cooked mushrooms are quickly cooled, transferred to jars, poured with the chilled marinade in which they were cooked, and closed with lids.

To make it easier to prepare champignons marinated for the winter, the recipe has been supplemented with a photo; this will help young, inexperienced housewives to better understand the tricks of preparation and see the end result.

Hot peppers with champignons for the winter

Ingredients

• Champignons - to taste

For marinade per 1 liter of water:

• 1 tbsp. a spoonful of 25% vinegar (in each half-liter jar)
• dill, black peppercorns, garlic, bay leaf, hot pepper - to taste
• 1 1/2 tbsp. spoons of salt

Peppers with champignons are a spicy winter appetizer that is quick and easy to prepare and always takes pride of place on the dinner table.

1. For pickling, select only fresh, strong and whole mushrooms; if there are any dark spots on the caps, cut them off.
2. Be sure to place the peeled and prepared mushrooms in an enamel pan, add spices, pour in boiling water (1 cup per 1 kg of mushrooms) and cook for 20 minutes. During the cooking process, the water will evaporate and the mushrooms will release juice. Add salt at the end of cooking. Place the prepared mushrooms in a colander and let the water drain.
3. Place dill, black pepper, garlic, bay leaf (1 leaf per jar) and hot capsicum into sterilized jars. Pour 1 tbsp into each one and a half liter jar. spoon of 25% vinegar.
4. Place the mushrooms in prepared jars, fill with hot brine and pour 1 teaspoon of boiled hot sunflower oil on top. Roll up the jars, turn them upside down and cover. For the marinade, boil water and add salt.

Recipe for hodgepodge of champignons and tomatoes for the winter

Ingredients

• 1 kg boiled champignons
• 1 kg cabbage
• 500 g carrots
• 500 g onion
• 1 kg tomatoes
• 1/2 can of sour tomato sauce
• vegetable oil, sugar and salt - to taste

Recipes for champignon solyanka for the winter always remain relevant for most housewives, because such a preparation helps out in the cold season, when there are no fresh mushrooms and vegetables, to prepare a tasty, nutritious dish rich in valuable substances. One of them is described below.

Chop the cabbage, carrots, and onions and fry in vegetable oil. Place the resulting mass in a saucepan, add boiled mushrooms and stir. Then add diced tomatoes, tomato sauce and simmer for 2 hours. Place the prepared hodgepodge into sterilized jars and roll up.

Recipe for mixed champignon mushroom salad for the winter

Ingredients

• 400 g small champignons
• 400–500 g small cucumbers
• 5–6 small tomatoes
• 1 head of cauliflower
• 300 g beans
• 2 cups split peas (or whole pea pods)
• 200 g small carrots (karoteli)

For the marinade:

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

A mixed salad of champignon mushrooms for the winter is not only very tasty, but also beautiful, thanks to the multi-colored components. It has a pleasant spicy, sweet and sour taste and amazing aroma.

Peel small mushrooms, with round caps and the same size, wash and boil in their own juice or water. Wash the cucumbers and tomatoes, peel the remaining vegetables and boil them in steam or in salted water.

To prepare the marinade, combine all ingredients, bring to a boil and cook for 5 minutes.

Place prepared mushrooms and vegetables in layers in jars, pour hot marinade and, after cooling, close with lids.

Using champignon salad recipes for the winter in her arsenal, the housewife provides herself and her family with ready-made dishes with excellent taste and aroma, which will periodically appear on the dinner or holiday table all year round.

Eggplants with champignons and garlic for the winter

Ingredients

• 2 kg eggplants
• 1 kg champignons
• 1 head of garlic
• 0.1 l vinegar
• 0.1 l vegetable oil
• 10 sweet peppers
• 2 onions
• 5 tbsp. l. Sahara
• salt to taste

1. Cut the pepper into strips, dice the onion, chop the garlic. Stew everything in oil with sugar and vinegar.
2. Fry eggplant slices with chopped champignons and place in a jar, alternating with vegetables.
3. Sterilize the jars for at least 30 minutes, then roll up.

Eggplants with champignons for the winter are a real delicious appetizer that mushroom lovers will appreciate.