Recipe for marinating champignons at home. The most delicious recipes for pickled champignons for the winter

Instant marinated champignons are the most popular appetizer that goes well with all main dishes. They can be added to various salads, combined with sauerkraut or pickled cucumbers.

Of course, you don’t have to worry too much and buy ready-made pickled mushrooms in the store, but they often don’t have the best taste. Therefore, it is important to be able to do them yourself.

Traditional recipe

What ingredients are needed for marinating:

1 kilogram of fresh champignons;
Water – 500 ml;
50 grams of salt;
Granulated sugar - 1 tablespoon without top;
Vinegar – 120 ml;
Allspice – 20 pieces;
Lavrushka – 4 pieces.

Cooking time - 30 minutes and a day for marinating.

How many calories per 100 grams - 37 kcal.

How to make quick-cooking marinated champignons at home:

Marinated champignons in 15 minutes

What ingredients are needed for preparation:

400 grams of small champignons;
Vegetable oil – 120 ml;
Table vinegar 9% - 150 ml;
A little water;
Allspice – 5 pieces;
Ground black pepper - a pinch;
Bay leaf – 2-3 leaves;
½ teaspoon coriander;
Half a teaspoon of granulated sugar;
1 small spoon of salt;
2-3 garlic cloves;
5-6 sprigs of dill.

Cooking time – 15 minutes.

Calorie content per 100 grams – 35 kcal.

Let's start cooking delicious marinated instant champignons:

Marinate mushrooms without vinegar

Ingredients for preparation:

500 grams of mushrooms;
250 ml water;
Salt – 50 grams;
2 teaspoons sugar;
2 garlic cloves;
3 bay leaves;
3-4 peas of allspice;
Lemon juice – 4 large spoons.

Cooking period: 40 minutes.

How to quickly pickle champignon mushrooms without vinegar:

Korean instant mushroom appetizer

Components:

500 grams of champignons;
Carrot – 1 piece;
One onion head;
Sweet pepper – 1 piece;
2 garlic cloves;
Vegetable oil – 4 tablespoons;
Sugar – 1 teaspoon;
1 small spoon of salt (without a slide);
Allspice in peas - 4 pieces;
Korean seasoning mixture – ½ teaspoon;
Vinegar 9% – 30 ml;
Soy sauce – 60 ml;
Half a lemon.

Cooking time – 1 hour.

Nutritional value per 100 grams - 54 kcal.

Recipe for quick-cooking marinated champignons in Korean step by step:

Quick marinating of champignons with tomato

What you need for cooking:

Half a kilogram of champignons;
1 tablespoon 9% table vinegar;
Tomato juice – 300 ml;
Salt - a pinch;
5-6 sprigs of dill;
Garlic – 2 cloves;
Allspice in peas – 5 pieces;
Sugar - a pinch;
Vegetable oil – 1 tbsp.

Cooking period: 40 minutes.

Calorie content per 100 grams – 42 kcal.

How to cook instant champignons with tomatoes at home:

We wash the champignons from dirt, put them in a saucepan and let them boil for 10 minutes;
After this, drain the water and leave the mushrooms to cool;
Meanwhile, pour tomato juice into a container, put allspice peas there, add salt, granulated sugar and add vegetable oil. Place on the stove and bring the mixture to a boil;
After the mixture boils, add the mushrooms to it and leave to cook for 5 minutes;
Then we peel the garlic, cut it into small pieces and place it in a container with all the ingredients;
Remove everything from the stove, leave to stand until completely cooled and serve.

The champignons can be slightly undercooked; they will be ready in the marinade;
Be sure to add spices, they will add additional flavor;
If you have digestive problems, it is better to remove the mushroom stems;
Spices should be added to the marinade after the water boils.

Instant marinated champignons at home are a real find for every housewife. They cook quickly enough and are suitable for any dish. They can even be used to make pies, pizza and other savory baked goods.

Among savory appetizers, pickled mushrooms take pride of place behind almost any one. In addition, mushrooms are often included in other cold dishes served both at home and in restaurants. Mushrooms, and champignons in particular, are very good as a topping for pizza, with pancakes, and in various salads. In this publication we will talk about pickled champignons, present several recipes and you will see for yourself that preparing pickled mushrooms at home is simple and quick.

For marinating, we need high-quality fresh champignons, salt, water, spices, herbs and or citric acid. Some housewives use unsweetened juices, such as tomato juice, as an acidic ingredient for the marinade.

There are two main ways to pickle champignons: either for future use - canning under a hard lid or for quick consumption in small quantities. Salt, sugar, vegetable oil, and herbs (dill, parsley, onion, garlic) are added to the water-based marinade, although sometimes waterless marinating is used by coating the layers: all the same ingredients, except water.

Classic recipe for marinated champignons

This is a simple classic recipe for pickling champignons at home. Using this recipe, you quickly get 2 liters of finished product. Mushrooms in this marinade do not darken and can be stored in the refrigerator for several weeks, and can be perfectly used as a savory snack for both a family dinner and a holiday feast.

Ingredients:

champignons - 1 kilogram;
drinking water - 1 liter;
vinegar - 100 milliliters;
bay leaf - 1 piece;
peppercorns - 4-5 grains;
salt and sugar - 1 tablespoon each.

According to the classic recipe, marinated champignons are prepared at home as follows:

Prepare the champignons, trim off the excess, cut large specimens into four parts and rinse everything under running water. Allow excess moisture to drain.
Bring the entire marinade set to a boil in a saucepan and place the prepared mushrooms in it. If you are in doubt about the whiteness of the mushrooms (field champignons), you should first boil them for 10 minutes, drain them in a colander, and then, according to the recipe, add them to the boiling marinade.
As soon as the champignons boil, reduce the heat and simmer on low for half an hour.

Wait for the mushrooms in the marinade to cool completely, place them in small jars, fill them to the top with marinade and store them in the refrigerator under clean plastic lids. Within a day you can try it, and then use jar after jar in the form in which you prefer.

A quick recipe for marinated champignons at home

This is a really quick recipe - 15 minutes and you're done! True, you can eat champignons marinated according to this recipe only after 10-12 hours. If you do it in the evening, then by lunchtime the next day the mushrooms will be completely ready for use.

Ingredients:

small champignons - 500 grams;
drinking water - 150 milliliters;
vegetable oil - 1/3 cup
fresh garlic - 3 cloves;
fresh onion - 1 head;
table vinegar 9 percent - 20 grams;
granulated sugar - 10 grams;
peppercorns - 10 grains;
cloves - 2 grains.

According to a quick recipe, prepare marinated champignons at home as follows:

Pour water into a suitable saucepan and add garlic cut into circles, onion in half rings and all the spices.
Put it on fire, pour in vinegar and vegetable oil, preferably with a natural scent.
Lastly, place the clean prepared champignons into the pan and cook them covered over low heat.
During the cooking process, the natural juice of the champignons will be added to that small initial volume of liquid and the mushrooms will stew in their almost juice.
Once they boil, let the mushrooms simmer for 7 minutes.

Allow the mushrooms to cool in the pan, then transfer them to a jar under a plastic lid and keep them in the refrigerator from evening to morning, where they can be stored in this form for longer.

Such pickled mushrooms will be attractive both in taste and appearance - the ingredients will give this appetizer the visual appeal, and the cooking process will only be slightly more complicated.

Ingredients:

champignons - 500 grams;
drinking water - 300 milliliters;
table vinegar 9% - 2.5 tablespoons;
fresh carrots - 100 grams;
fresh onions - 100 grams;
fresh garlic - 4 cloves;
greens (combined) - 1 bunch;
table salt - 1 heaped teaspoon;
bay leaf - 1 piece.

At home, marinated champignons with carrots are prepared as follows:

In a suitable saucepan, boil the required volume of water with salt and sugar and remove it from the heat.
Add prepared (washed and peeled) champignons into hot water.
Grate the washed and peeled carrots on a coarse grater, cut the peeled onions into strips, chop the fresh herbs, cut the peeled garlic into slices and put everything into the pan with the mushrooms and close the lid again.
Finish by introducing all the remaining spices, oil and vinegar into the marinated champignons and leave covered until completely cooled.

Place the cooled pickled champignons in jars under a plastic lid, place in a cool place, and after a day they will be in the best tasting condition.

Korean recipe for marinated champignons

The highlight of the Korean recipe for pickling champignons is, of course, its unique aroma, which distinguishes most dishes of Korean cuisine.

Ingredients:

champignons - 500 grams;
fresh carrots, fresh onions, fresh sweet peppers - 1 piece each;
fresh garlic - 2 cloves;
granulated sugar - 1 teaspoon;
table salt - 0.5 teaspoon;
table vinegar - 1 tablespoon;
soy sauce - 2 tablespoons;
vegetable oil - 4 tablespoons;
fresh lemon - 0.5 pieces;
drinking water - 200 milliliters;
Korean seasonings - 0.5 teaspoon.

According to the Korean recipe, prepare marinated champignons as follows:

Sort the mushrooms, wash and boil in water with black peas and bay leaves for 10 minutes, then drain the mushrooms in a colander and let the water drain.
Peel and wash all the necessary vegetables, chop into strips and place in different dishes.
In a hot frying pan, fry the onion in oil for 1 minute, add carrots and peppers, stir and fry until the vegetables are ready.
Towards the end of frying, add salt, sugar, Korean seasonings, chopped garlic and simmer for 1 minute while stirring.
After 1 minute, pour water, vinegar, soy sauce into the stewed vegetables, stir, bring the mixture to a boil and remove from heat;

Place champignons from a colander into a suitable bowl, place lemon slices on them and pour hot vegetable marinade over them. Allow the marinated champignons to cool, covered, and refrigerate. It is enough for the mushrooms to cool and cool so that they can be served as a spicy cold appetizer at the table.

Korean marinated champignons at home

This recipe for Korean pickled champignons differs from the previous version in that it contains much fewer vegetables, which does not deprive it of its pungency or aroma.

Ingredients:

drinking water - 600 milliliters;
soy sauce - 20 milliliters;
sesame - 15 grams;
ground black pepper - to taste;
hot pepper - to taste;
fresh garlic - 4 cloves;
parsley - to taste;
laurel leaf - 1 piece;
table salt - 1/2 tablespoon.

According to a homemade recipe, Korean marinated champignons are prepared as follows:

Boil the prepared, sorted and washed champignons in the specified volume of salted water with a bay leaf for 15 minutes.
Chop the washed fresh herbs and peeled garlic and place them in a suitable container.
Put chopped hot pepper, ground black pepper into it, pour in soy sauce, vinegar and mix everything.
In a hot frying pan with vegetable oil, fry the sesame seeds and add them to the mixed mass and mix again.
By this time, the mushrooms will have already been cooked, which should be drained in a colander and added hot to the aromatic, spicy mass of the marinade. Shake everything under the lid several times so that all ingredients are evenly mixed.

All that remains is to cool the container with the pickled champignons and cool it in the refrigerator for at least 3 hours. Usually from evening to morning.

Original recipe for marinated champignons

The originality of the recipe lies in the fact that fresh tomato juice (or canned tomato juice or diluted tomato paste) is used as a marinade. Using this recipe, you can preserve champignons for future use under a hard lid.

Ingredients:

fresh champignons - 500 grams;
tomato juice - 300 milliliters;
table vinegar 9% - 1 tablespoon;
vegetable oil - 20 milliliters;
fresh garlic - 2 cloves;
table salt - 1 teaspoon;
granulated sugar - 0.5 teaspoon;
peppercorns - 4 grains;
fresh dill - 0.5 teaspoon.

Prepare marinated champignons according to the original recipe at home as follows:

Boil the champignons, sorted and washed, in water without adding spices and salt for 10 minutes, after which drain the mushrooms in a colander.
Pour the amount of tomato juice specified in the recipe into the pan, add salt, sugar, peppercorns, vegetable oil and vinegar. Mix everything, put on fire and bring the marinade to a boil.
As soon as the marinade boils, add the boiled champignons into it and continue to maintain a low simmer for 3 minutes, after which add the chopped garlic and turn off the heat.
Cool the pan under the lid, and after cooling and additional cooling, the marinated champignons in tomato juice are ready to eat.

If you decide to roll up champignons marinated in this way, then after adding the garlic, the whole mass should be boiled for another 3 minutes and then placed hot in sterile jars and sealed tightly under a hard lid.

A simple recipe for marinated champignons for future use

When preparing pickled champignons for future use, the volume of added spices and vegetables is significantly limited, which allows such mushrooms to be used in the future for inclusion in various salads, pies and pizzas, in spicy Korean salads, and so on.

Ingredients:

fresh champignons - 1.5 kilograms;
vegetable oil - 250 milliliters;
apple cider vinegar - 150 milliliters;
table salt - 1 tablespoon;
bay leaf - 3 pieces;
allspice - 10 peas;
fresh garlic - 4 cloves.

According to a simple recipe, marinated champignons are prepared for future use as follows:

Boil the champignons in water for 15 minutes and drain in a colander.
Pour 1 liter of water into a suitable container, add the required amount of salt, peppercorns, peeled whole cloves of garlic and, placing on the fire, bring the marinade to a boil.
As soon as the marinade boils, add vinegar, oil and mushrooms. Continue cooking all this for another 7 minutes after boiling again.

Place the prepared mushrooms while hot in sterile glass containers and seal hermetically under a screw or hard lid. Cool the jars under the fur coat and then store in a cool, dry place for no more than 1 year.

Family recipe for marinated champignons

A distinctive feature of this family recipe for pickling mushrooms is the replacement of vinegar with citric acid, which is preferred by those people who do not like or cannot eat vinegar. In addition, sweet pepper is introduced into its recipe and the pickled champignons receive a particularly pleasant smell. In addition, within a day the mushrooms are ready to eat.

Ingredients:

fresh champignons - 600 grams;
vegetable oil - 50 milliliters;
sweet pepper - 2 pieces;
fresh garlic - 2 cloves;
fresh parsley - several sprigs;
citric acid - 2 grams;
granulated sugar - 1 tablespoon;
table salt - 1 teaspoon.

According to a family recipe, marinated champignons are prepared as follows:

Boil peeled and washed fresh champignons in water for 10 minutes, place them in a colander and drain the water, leaving 40 milliliters.
Cut the washed and cored sweet peppers into strips.
Fry the chopped pepper in a hot frying pan with vegetable oil until tender.
In 40 milliliters of mushroom broth, dilute citric acid, salt, sugar, chopped garlic and parsley. Mix everything.
Place boiled mushrooms, fried peppers, aromatic mixture into a suitable container and mix everything.

All that remains is to put the resulting mixture in a container, compact it with a spoon, cover with a lid and leave in a cool place for 1 day at home.

It is best to introduce spices, garlic and herbs into the marinade only after it has boiled and descaled. Salt and sugar must be boiled directly in the marinade to avoid unwanted microflora, which can reduce the shelf life of the mushroom preparation. If you use field champignons, be sure to boil them, washed and peeled in clean water, to free the mushrooms from sand and soil particles.

Champignon caps have less coarse fiber than stems, and for this reason, people suffering from gastrointestinal diseases should not eat these stems.

When preparing pickled champignons at home, special attention should be paid to the sterility of the process and the sufficiency of the preservative: the container must be sterile and dry, there must be an acceptable amount of vinegar, and storage for longer than 1 year is not recommended.

Marinated champignons, prepared for the winter, are fragrant and tasty; pickling champignons at home is simple and quick. How to marinate champignons correctly so that they remain white, turn out tasty and last a long time? Fans of mushroom appetizers often ask these questions.

How to marinate champignons for barbecue, how to marinate champignon mushrooms for barbecue, for? In any case, it is better to use proven, safe marinating methods.

It is more convenient to prepare mushrooms for the winter directly in jars; in winter, champignons sealed in a jar can be stored for a long time. These champignons are very tasty, with a spicy aroma, firm and crispy. They deliciously complement fried meat and baked fish. They are used to prepare salads and improve the taste of various dishes.

Advice from the Wonder Chef. For pickling, if possible, choose small mushrooms; they are beautiful in the finished dish and have an excellent taste. jars will help out the housewife when she needs to quickly serve a cold appetizer on the table, but there is little time to prepare a snack dish.

So, how to make pickled champignons at home, what quick and easy recipes are best to use for preparing homemade mushroom preparations for the winter in jars? What to cook mushrooms with?

Marinated champignons at home for the winter

Recipes for making pickled mushrooms are popular among housewives every year. Marinating mushrooms at home differs in the methods and composition of the marinade ingredients. Champignons are recognized as the most affordable mushrooms; they can be easily bought in a store or for free along with forest gifts in the forest.

It is fresh champignons that are often pickled at home for the winter in order to stock up on tasty ingredients for a long time for preparing salads and many dishes. In winter and at any time of the year, they are cooked from them, filled with them, homemade with a piquant taste.

Mushrooms are known to be a source of plant protein and are low in calories and nutritious. Raw champignons are usually used for barbecue, but pre-marinated mushrooms are baked on the grill.

How to pickle champignons for the winter in jars

It is important to understand how to choose the right mushrooms so that after marinating the champignons remain white and retain their natural white color and transparent marinade throughout the winter.

Mushrooms should be white and firm. They should be solid at the bottom, with small round caps. Large unfurled caps on champignons indicate an expired product.
Forest champignons are carefully cleaned of soil and leaves, unlike store-bought ones. The surface of the caps and legs is cleaned with a sharp knife, after which the harvest collected in the forest must be washed under running water.
Greenhouse champignons, as a rule, just need to be wiped with a damp cloth.
Small mushrooms with small caps are pickled whole; large specimens should be cut into pieces.
Homemade winter recipes call for boiling raw champignons, but in addition to traditional recipes, there are options for pickling without cooking.
It is not recommended to cook champignons for a long time, otherwise they will lose their crispness and density.
It is difficult to get poisoned by raw champignons, but remember: eating spoiled mushrooms is prohibited.
Follow the recipe instructions when pickling champignon mushrooms for the winter. The guarantor of the safety of the workpiece for a long period of time is (table or apple), vinegar essence, acetic acid and citric acid.
When preparing canned food for the winter with your own hands, try to use natural preservatives, marinate mushrooms with vinegar, citric acid, salt and sugar so that the champignons do not darken, are strong and safe for consumption after home preparation with or without sterilization.

Recipes for marinated champignons

By closing the champignons in jars for the winter, you can quickly and without much hassle prepare your favorite foods at home, which are tastier and safer than store-bought preserves in glass and metal jars.

Stocking up on tasty preparations at home for future use is good for health and cheaper for the family budget. A festive salad is easy and simple to make for yourself and your guests by opening a jar of canned mushrooms.

Recipes for pickled champignons are different, but they are united by one important rule - they are needed for preparing mushroom preserves. To do this, empty glass containers must be thoroughly washed and be sterilized in any convenient way.

Quick cooking method

A classic recipe for marinating instant champignons without oil, without garlic, without adding onions.

Ingredients:

fresh champignons – 1 kg;
water (for marinade) – 0.5 l;
granulated sugar – 20 g;
salt – 50 g;
table vinegar 9% – 120 ml;
allspice black pepper – 20 peas;
bay leaf – 4 pcs.

Step-by-step cooking recipe.

Fill the prepared mushrooms with water and place the pan on the stove. Once the water boils, cook the champignons for 10 minutes over low heat. We drain the water to the caps and let the legs cool.
Pour 500 ml of water into a separate small container and let it boil. Add sugar, salt and wait until the products dissolve.
Add vinegar, pepper, bay leaf to the marinade. When the marinade boils again, remove it from the heat. Cool to room temperature.
We distribute the mushrooms into clean jars and fill them with marinade to the top. Cover tightly and store in the refrigerator.

Instant marinated champignons with bell pepper

Ingredients for the recipe: fresh champignons – 700 g; bell pepper – 2 pcs.; salt – 1 tbsp; water – 1.5 liters; fresh dill – 2 sprigs; garlic – 5 cloves; hot chili pepper - to taste; celery greens - to taste; onion – 1 head.

Ingredients of the marinade: water – 1 liter; ordinary vinegar 9 percent - 100 ml; salt – 2 tsp; granulated sugar – 2 tbsp; sunflower oil – 2 tbsp; dried basil – 1 tsp; bay leaf – 1 leaf; black peppercorns – 8 pcs.

Recipe step by step. We clean the champignons and rinse them under running water. Bring 1.5 liters of water to a boil, add. Boil the champignons for 5 minutes. Place in a colander and let the water drain. Cut the peppers and onions into large pieces, and the garlic into smaller pieces. Layer the greens in a glass jar, add mushrooms and bell peppers on top of the greens. The top layer is garlic and hot chili pepper.

To prepare the marinade, boil water with salt, sugar, peppercorns and basil and bay. Remove from heat, add vinegar and oil. Pour over the mushrooms. Cover the jar with a lid and leave the snack on the kitchen table. After cooling, place in the refrigerator. You can eat right away.

Recipe for pickled champignons with onions for the winter

You will need: fresh champignons – 1 kg; onion – 1 head; sweet bell pepper – 1 pc.; garlic – 4 cloves; hot chili pepper – 1 pc.; water – 1 liter; table vinegar 9% – 80 ml; bay leaf – 4 pcs.; ground black pepper – 1 tsp; granulated sugar – 1 tbsp; salt – 15 g; vegetable oil – 1 tbsp.

How to pickle champignons in jars for the winter. To prepare mushrooms before marinating for the winter, wash the champignons in running water at room temperature. Place the mushrooms in a pan of water and place on the stove. Add some salt to the water. After the start of boiling, boil the mushrooms for 5 minutes, stir to ensure even cooking. Place in a colander and let the water drain.

To prepare the marinade, pour the required amount of water into the saucepan according to the recipe. Add bay leaf and black pepper. Boil for 2 minutes. Add salt and sugar. Reduce heat and heat the brine for 1-2 minutes. Remove the pan from the heat and pour in vinegar and vegetable oil. Cut bell peppers and onions into cubes. Chop the garlic and hot pepper into small pieces.

Mix vegetables. Place the mushrooms in a jar with vegetables. We sterilize jars and lids at home. Pour the hot marinade into the mushroom-vegetable mixture in a jar and cover the mixture with a lid. We wrap the homemade canned food in a blanket, turning it upside down, and leave it until it cools completely.

A jar of pickled champignons can be stored at home; in the cold season, the preservation is used for cooking with mushrooms, quick, for dishes from.

How to pickle wild mushrooms

How to marinate champignons at home, collected from the forest, how to prepare a marinade for champignon mushrooms? The question of preparing snacks for the winter becomes relevant when the mushroom picker returns from the forest with a full mushroom basket.

You will need: wild mushrooms – 2.5 kg; salt – 1 tbsp; water – 1 liter; vinegar 9% – 500 ml; bay leaf – 4 pcs; ground nutmeg – 0.5 tbsp; black peppercorns – 15 pcs.

We marinate forest champignons. Boil the peeled mushrooms for 5 minutes and pour into a colander along with water. Pour 1 liter of clean water into a separate saucepan. Let it boil, add mushrooms and marinade ingredients. Cook the champignons in the marinade for another 5 minutes.

We sterilize the jars, place them in them and pour in the marinade. Cover with nylon lids. We put the cooled preparations - pickled champignons for the winter - in the cellar or put them in the refrigerator.

Champignons marinated with wine: recipe

The recipe for pickling champignons is designed for a 1-liter jar for sealing mushroom preparations for the winter. Wine, as you know, is used as a drink and for meat, but, in addition to marinating meat dishes, it is added to home preserves. Mushrooms are usually marinated in wine for long-term storage of canned food. In wine, pickled champignons retain their white color and are stored for a long time.

Ingredients: fresh mushrooms – 0.5 kg; water – 1 glass; wine – 1 glass; lemon – half a fruit; olive oil – a quarter cup; sugar – 2 tsp; salt – 1 tbsp; cloves - 2 buds; allspice peas – 4 pcs.; bay leaf – 1 leaf.

We marinate the champignons. We prepare mushrooms for pickling by cleansing natural gifts from soil and debris. Fill the prepared champignons with water with the addition of lemon juice so that they remain white and do not darken during processing. Transfer to a saucepan with water.

Place on the fire and bring to a boil. Cook for 5 minutes. Place in a colander. Cook the marinade from the remaining ingredients. Place the champignons in jars and fill with marinade. Sterilize mushrooms for 30 minutes. Close with lids and cool. We put it away for storage in the cellar.

Pay attention!

Champignons marinated for the winter with apple cider vinegar

Based on 2 liters: fresh champignons – 1.5 kg; apple cider vinegar 6% – 150 ml; vegetable oil – 25 ml; water – 1 liter (without cooking mushrooms); garlic – 3 cloves; salt – 20 g; bay leaf – 3 pcs.; black allspice peas – 10 pcs.

How to marinate. Wash the champignons, leave the small ones whole, cut the large mushrooms into several parts. Place in a saucepan and fill with water. Bring to a boil, simmer for 15 minutes. Place the champignons on a sieve to remove excess moisture. Stir salt and sugar in hot water and boil for a couple of minutes. Add apple cider vinegar and oil and cook for another 2 minutes.

Dip the mushrooms into the marinade and boil them for 3 minutes from the moment they boil. Place equal amounts of seasonings and garlic into sterilized jars. Fill the jars with pickled champignons, screw them on and turn them down onto the lid. Leave the pieces wrapped in warmth to cool for a day. We store cooled canned champignons prepared according to this recipe for the winter at home at a temperature not exceeding 15 degrees.

The recipe for canned champignons with cloves is very tasty.

Mushrooms marinated according to this recipe have excellent taste, are easy to prepare, and can be preserved without sterilization.

List of products for canning champignons without sterilization: fresh champignons (small) – 1 kg; garlic – 5 cloves; table vinegar 9% – 90 ml; allspice and black pepper – 5 pcs.; cloves – 2 pcs.; salt – 1.5 tbsp; granulated sugar – 1 tbsp; bay leaf – 2 pcs.

Step-by-step cooking recipe. Mushrooms for pickling need to be elastic, small and uniform in size. We wash the champignons under running water. Place the saucepan on the stove and boil water. Place the champignons in boiling water for 5 minutes with the addition of 1 tbsp. vinegar. Place the mushrooms in a colander. Separately prepare the marinade. To 1 liter of water add peppercorns, bay leaves, peeled garlic, salt, sugar and clove buds. Let the marinade boil. Place the champignons in the pan and cook them for 20 minutes. Pour in the rest of the vinegar and heat the mushrooms in the brine for another five minutes.

Sterilize jars and lids. We put the mushrooms in jars, fill them with hot marinade and roll them with metal lids. We put the finished marinated champignons without sterilization, cooled to room temperature, in a cool, dark place for the winter.

Marinated champignons with citric acid

List of ingredients for marinade for 1 kg of mushrooms: cold water - 2 cups, citric acid - 1 tsp; coarse salt – 1 tbsp; granulated sugar – 1 tbsp; table vinegar (9 percent) – 5 tbsp; vegetable oil – 7 tbsp; onion – 1 head; garlic cloves – 4 pcs.; bay leaf – 3 pcs.; black peppercorns – 5 pcs.; cloves – 2 buds.

How to pickle champignons so that they remain white. To prevent the mushrooms from darkening, immerse them in water. Boil for 5 minutes from the moment of boiling. Drain the water and cool the mushrooms.

Add all the ingredients and mushrooms to cold water and simmer for another 10 minutes. We distribute the champignons into sterilized jars, fill them with marinade and roll them with metal lids. Turn it upside down and leave to cool. We store mushroom preparations in the cellar or put them in the refrigerator.

Marinated champignons for the winter with mustard seeds

With mustard, pickled champignons turn out tasty, firm and spicy. Mustard seed added to the marinade adds a special taste. A mushroom appetizer made from whole mushrooms on the festive table will whet the appetite of guests and become a favorite holiday dish.

Ingredients: whole mushrooms – 1 kg; mustard seed – 4 tsp; water for marinade – 1 liter; vinegar 9% – 120 ml; black peppercorns – 20 pcs; bay leaf – 3 pcs.; salt – 2 tbsp; sugar – 1 tbsp.

Preparing pickled champignons for the winter. The recipe calls for boiling the mushrooms for 5 minutes. After cooking, drain the broth. Place the mushrooms in a clean pan and add a liter of water and the ingredients for preparing the marinade. Cook the contents of the pan for 4 minutes from the moment of boiling.

We sterilize jars with lids, put champignons in each and fill them with marinade with spices. Close the jars and put them in a cool place.

Recipe for pickling champignon mushrooms with garlic

Ingredients: fresh champignons – 500 g; tomato juice – 0.3 l; table vinegar (9 percent) – 20 ml; salt and sugar - 1 tsp each; dill – 1 bunch; garlic – 2 cloves; allspice – 10 peas; vegetable oil – 1 tbsp.

Cooking recipe. Add salt and sugar to tomato juice. Bring the juice to a boil and add oil and vinegar. Let's boil. Add chopped dill and garlic. Boil the washed champignons in a separate bowl for 10 minutes. Drain the water into the sink. If you plan to fry champignons on the grill in the future, there is no need to boil the mushrooms.

Place the mushrooms in and cook for 2 minutes. Serve the appetizer of boiled champignons immediately to the table. Raw mushrooms, after removing from the marinade, can be strung on skewers and fried over coals for 5 minutes. To prepare the champignons for the winter, place them in jars and cover them with polyethylene lids. We take it to the cellar.

Champignons marinated with carrots

With carrots, pickled champignons acquire a sweet taste; try preparing mushrooms in combination with vegetables - a delicious winter snack - following the recipe.

You will need: small mushrooms – 2 kg; carrots – 4 pcs.; salt – 4 tbsp; granulated sugar – 6 tbsp; apple cider vinegar (can be wine) – 4 tbsp; olive oil – 5 tbsp; black pepper – 3 peas.

Recipe: homemade marinated champignons with carrots. We clean and rinse the mushrooms with running water. Chop carrots into cubes. When preparing the marinade, stir sugar, salt and wine vinegar in hot water. Add pepper. Place mushrooms and carrots in jars, add marinade to the neck. We sterilize the workpieces for a quarter of an hour. We roll up the jars and put them in the refrigerator or cellar for storage. The mushrooms will be soaked in the marinade, and after 5 days they can be eaten.

Marinated champignons are deservedly recognized as a delicious folk snack and low-calorie dish. Mushrooms have a delicate taste and are used in culinary recipes, as an appetizer and a delicious crunchy ingredient for various dishes. We are confident that recipes on how to pickle champignons in jars for the winter will take pride of place in the culinary collection of zealous housewives.

The tradition of cultivating champignons originated in France, after which it spread throughout Europe, including Russia. The advantage of cultivated mushrooms is their safety and availability at any time of the year. Champignons are used for preparing first and second courses, salads and appetizers.

Homemade marinated champignons are a great addition to your everyday or holiday menu. Their calorie content is low. Depending on the additives, it ranges from 20 to 25 kcal/100 g.

Marinated champignons at home - step by step photo recipe

We prepare at home a spicy and very tasty appetizer for the holiday - marinated champignons. Pickling mushrooms at home is not difficult. To do this, we carefully follow each step of the recipe, without deviating from the proportions of the given ingredients.

Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

Champignons: 0.5 kg
Citric acid: 1/2 tsp.
Garlic: 1 clove
Water: 250 ml
Salt: 1/2 tbsp. l.
Sugar: 1/2 tbsp. l.
Vegetable oil: 3.5 tbsp. l.
Cloves: 1 pc.
Allspice: 2 pcs.
Black pepper: 5 pcs.
Bay leaf: 1 pc.
Vinegar: 2.5 tbsp. l.
Mustard and dill seeds: 1 tsp.

Cooking instructions

If you are preparing to eat mushrooms right away, then cover the jar with a plastic lid and put it in the refrigerator.

Once saturated with the spicy marinade, they will be ready in a day. When serving the mushroom appetizer with oil, it is no longer necessary to season it.

How to deliciously pickle champignons for the winter

Wild or cultivated champignons can be harvested at home for future use. To do this you need:

fresh unprocessed champignons – 2 kg;
vinegar 9% - 50 ml;
sugar – 40 g;
salt – 20 g;
bay leaf – 3 pcs.;
cloves - 3 buds;
peppercorns – 5 pcs.;
water for marinade – 1.0 l.

What to do:

Sort out the mushrooms. Remove the tips of the legs; they usually contain particles of substrate.
Rinse selected fruiting bodies with water.
Heat two liters of water in a saucepan; when it boils, throw in the champignons.
Wait until it boils, boil the mushrooms for 5 minutes and drain them in a colander.
Pour 1 liter of water into a clean saucepan. Heat it to a boil.
Throw in cloves, laurel leaves, pepper. Add salt and sugar.
Boil the marinade for 2-3 minutes and place the champignons in it.
Cook for 15 minutes.
Add vinegar and continue cooking for another 5 minutes.
Place the hot mushrooms along with the marinade into prepared jars and cover them with lids.
Turn the jars upside down, wrap them well in a warm blanket and keep them there until they cool completely.

After 35-40 days, the champignons are ready to eat.

How to marinate champignons for barbecue

In addition to traditional types of meat kebabs, you can prepare very tasty champignon kebabs. To do this, the mushrooms are pre-marinated in a special composition. For 2 kg of the main product, take:

mayonnaise – 200 g;
tomatoes – 100 g or 2 tbsp. l. ketchup;
vinegar 9% - 20 ml;
salt – 6-7 g;
ground pepper - to taste;
garlic – 2-3 cloves;
mixture of herbs - a pinch;
vegetable oil – 50 ml;
water - about 100 ml.

How to cook:

Grate fresh tomatoes. If they are not there, then you can take ketchup.
Add mayonnaise, ground pepper and herbs to taste to the grated tomatoes, this could be basil, parsley, dill. Pour in the oil and squeeze out the garlic. Mix.
If the marinade seems neither salty nor very sour, add vinegar and salt. If it turns out very thick, add water.
Sort through the champignons. Select even, young and strong fruiting bodies of approximately the same size.
First cut off the ends of the legs. After this, shorten the leg itself so that it only protrudes slightly from under the cap. The cut part can be used for soup.
Dip the prepared mushrooms into the marinade and stir.
It is advisable to keep them in the marinade for about 3-4 hours, and it is better to marinate them in the evening.

You can cook marinated mushrooms on a grill or on skewers.

Tips to help you prepare champignons:

For whole pickling, it is better to select fruiting bodies with a cap diameter of 20-25 ml.
Only fresh and high-quality raw materials are suitable for canning.
For larger and more mature mushrooms, remove the outer skin from the caps.

If you decide to use wild champignons, remember: young mushrooms have pink plates, while mature mushrooms have brown plates. This is how they differ from the poisonous pale grebes. For inspiration, another video recipe.

Description

Marinated champignons, closed for the winter, have long been one of the favorite dishes of many people around the world. Prepared according to our recipe at home, they cannot but captivate with their exquisite taste and spicy aroma. The beauty of such mushrooms is that they can be stored for quite a long time, although this is unlikely, because the champignons are so tasty that they are eaten in the first week after pickling, and often there is nothing left to leave for the winter.

The calorie content of this product is quite low, although this often depends on the amount of spices and seasonings you add. In general, one hundred grams of pickled mushrooms contain only 41 kcal. Therefore, this dish is ideal for those who dream of a slim figure and carefully plan their diet.

Marinated champignon mushrooms go well with meat and fish, they can easily be added to all kinds of salads, either whole or in slices, and they can also be eaten on their own, seasoned with fresh herbs and vegetable oil.

This dish has been very popular for quite a long time. Today, on the shelves of shops and supermarkets you can find hundreds of different mushrooms, sealed in large glass jars or small tin ones (or vice versa). The range of pickled and canned mushrooms is more than large. But here everyone understands that champignons marinated according to a home recipe for the winter are much tastier and healthier! In addition, you may come across expired goods in stores, and consuming them can cause a lot of undesirable consequences. Therefore, preparing such a delicious dish at home is much safer and cheaper. And having closed the champignons for the winter, you will know that at any time you can open a jar of fragrant mushrooms and conquer your guests with them. Making such winter preparations is not at all difficult. Just carefully read the recommendations of our recipe with step-by-step photos - and preparing unsurpassed pickled champignons will no longer be a mystery for you!

Ingredients

(1.5 kg)
(2 l)
(200 ml)
(2 tbsp.)
(2 tbsp.)