Quick recipe for pickling champignons. How to pickle champignons at home

Marinated champignons have long won universal recognition, so they do not need additional advertising. There are quite a lot of variations of instant cooking; mushrooms can be eaten after 15-60 minutes. We have put together a golden collection of homemade recipes for you, all you have to do is choose the most delicious option!

Marinated champignons: “Classics of the genre”

vinegar (preferably wine or apple) - 0.1 l.
carrot - 1 pc.
granulated sugar - 20 gr.
salt - 8 gr.
onion - 0.25 kg.
clean water - 260 ml.
small champignons - 1 kg.
mustard seeds - 2 tbsp. l.
carnation buds - 5 pcs.
allspice peas - 10 pcs.

Marinated champignons according to the traditional recipe are quite easy to prepare at home. Fast and tasty!

1. Rinse the mushrooms, cut off the weathered edge of the stem. If the specimens are too large, cut them in half lengthwise.

2. Make a mixture for pickling: pour water into a saucepan, add granulated sugar with vinegar, salt, all the spices according to the recipe (except mustard) and whole carrots.

3. Let the marinade simmer for 2 minutes, add finely chopped onions, mustard seeds and the mushrooms themselves. Time it for another 3 minutes and turn it off.

4. Leave the mushrooms in a cool place for at least 3 hours. After this time, the filling can be drained. However, the snack will turn out tastier if you keep it for about 8-12 hours.

Instant marinated champignons (20 minutes)

lemon - ¼ part
mushrooms - 0.5 kg.
granulated sugar - 7 gr.
salt - 7 gr.
garlic cloves - 3 pcs.
vegetable oil - 75 ml.
onion - 1 pc.
peppercorns (allspice and black) - 5 pcs.
tomato - ½ part
vinegar - 50 ml.
parsley - to your taste

You can make quick-cooking “Spicy” marinated champignons in literally 20-30 minutes at home.

1. Remove the tomato from the stalk and chop into cubes. Chop the onion very finely. Chop the parsley along with the stems.

2. Rinse the mushrooms, cut off the tip of the stem if this part is weathered. Chop randomly or into 2-4 pieces lengthwise.

3. Fry tomatoes, onions, and parsley in oil. When it is almost ready, add the chopped mushrooms and lightly simmer them (literally 3 minutes).

4. Now make the marinade. Combine vinegar with vegetable oil in the amount according to the recipe, add lemon juice, chopped garlic, salt, all spices, granulated sugar.

5. Stir the mixture from the pan into the marinade. Sterilize the jar, transfer the contents into it and seal with a nylon lid. Shelf life when kept in cold conditions is up to 10 days. You can taste it after 20-30 minutes.

Champignons marinated with bell pepper

garlic cloves - 3 pcs.
citric acid - 2 gr.
filtered water - in fact
lemon - 0.5 pcs.
bell pepper (yellow and red) - 2 pcs.
mushrooms - 0.5 kg.
salt - 8 gr.
granulated sugar - 40 gr.
dill, parsley - to your taste

Marinated champignons with the addition of sweet pepper turn out very delicious. This recipe is not quick-cooking; aging at home is carried out for 12-24 hours.

1. So, pour filtered water into the pan. Add lemon juice and let the granules dissolve. Add the prepared mushrooms and simmer for 10 minutes at medium power.

2. During this time, chop the sweet pepper very thinly and fry the strips in oil until they become soft.

3. Make the marinade: combine the juice squeezed from the lemon with salt and crushed garlic cloves. Add granulated sugar and chopped greenberries.

4. Combine mushrooms with fried peppers and filling. Leave in the jar in the refrigerator for at least 12 hours. It is better to let the mushrooms sit for a day.

Champignons in wine marinade

garlic clove - 1 pc.
vegetable oil - 0.1 l.
white wine - 0.2 l.
allspice peas - 10 pcs.
mushrooms - 0.5 kg.
bay leaves - 3 pcs.
vinegar - 0.1 l.
salt - 7 gr.
ground pepper, black - 1 gr.

1. Before pickling champignons, they must be washed, drained in a colander and dried. At home, it is advisable to quickly cut off the tip of the stem if this part is weathered.

2. Prepare a saucepan. Pour wine with vinegar and oil into it. Add chopped garlic and all the spices, add salt.

3. Let the filling simmer. After boiling, add the mushrooms and set aside for a third of an hour. Then immediately transfer the contents into the jar along with the marinade. Cover with nylon.

4. Marinated champignons according to this recipe are not instant. At home, they are infused for at least two days. But you can taste it earlier.

Korean spicy champignons marinated in soy sauce

vegetable oil - 140-150 ml.
chili pepper (capsicum) - 1 pc.
champignons - 1 kg.
salt - 5 gr.
vinegar (apple or wine) - 0.1 l.
soy sauce - 3 tbsp. l.
garlic cloves - 6 pcs.
coriander beans - 1 tsp.
dill and cilantro - 0.5 bunch each
paprika - 1 tsp.
ground black pepper - 3 pinches
granulated sugar - 1-2 pinches

1. Rinse and dry the mushrooms. Chop coarsely into equal pieces. If the specimens are small, cut them lengthwise.

2. Pour water into the pan, do not add anything. Throw in the champignons and simmer for 5 minutes after they start bubbling.

3. Transfer the mushrooms to a sieve and let drain. Then place in a dry jar, sprinkle with granulated sugar and salt, and stir.

4. Remove the seeds from the capsicum and chop (work with gloves). Pass the garlic through a crusher. Combine these ingredients with chopped herbs, add all the spices.

5. Pour oil into a saucepan and heat it. Add the spicy mixture into it. Stir and simmer over low heat for 2 minutes.

6. Now pour this Korean mixture over the mushrooms in a jar, shake and leave for 30 minutes (preferably longer).

Marinated champignons with garlic

peppercorns - 8 pcs.
mushrooms - 1 kg.
salt - 25 gr.
laurel leaves - 4 pcs.
sugar - 15 gr.
vegetable oil - 120 ml.
garlic cloves - 4 pcs.
wine vinegar - 120 ml.
ground black pepper - 1 gr.
dill, parsley - 30 gr.

Instant marinated champignons with garlic are piquant at home.

1. Prepare the mushrooms and fry them in a frying pan with butter. Set the burner to minimum power. Add all ingredients to mushrooms. Save the greens and garlic for last.

2. The dish should be simmered under the lid for about a quarter of an hour. Finely chop the herbs and garlic. Add to the mushrooms and simmer for another 4-6 minutes.

3. Turn off the stove and leave the mushrooms for a while. After cooling, they will be soaked in the marinade. You can taste it or put it in a jar and put it in the refrigerator.

Champignons marinated with honey and mustard

honey - 20 gr.
mushrooms - 500-550 gr.
grain mustard - 3 gr.
salt - 7 gr.
table mustard - 35 gr.
vinegar 6% - 40 ml.
vegetable oil - 40 ml.
garlic cloves - 3 pcs.
cloves (in buds) - 2 pcs.
peppercorns - 6 pcs.
laurel - 1 pc.
parsley - 15 gr.

Consider this recipe to always know how to marinate champignons with honey quickly and tasty.

1. In a convenient container, mix salt, 2 types of mustard, vinegar and honey. Chop the parsley and add to the ingredients. Pour oil here, add finely chopped garlic. Mix everything thoroughly.

2. Fill the pan with water. Place peppercorns, bay leaves and cloves in it. Boil the mushrooms in this mixture, chopping them into slices. Add a little salt to your taste. After 15 minutes of cooking, drain the champignons in a colander.

3. Mix mushrooms with marinade in a glass jar. Close the lid and place in the refrigerator. Shake the snack occasionally. After a day, start tasting.

Marinated champignons with soy sauce and honey

honey - 55 gr.
allspice - 10 peas
mushrooms - 0.9-1 kg.
marjoram - 5 gr.
soy sauce - 220 ml.
filtered water - 125 ml.

Marinated champignons with instant soy sauce are quite unusual at home.

1. Cut the mushrooms into 2 or 4 parts. Start preparing the marinade: mix all the ingredients presented in the recipe, except for the champignons and honey.

2. Boil the marinade for several minutes. Wait for the composition to cool to about 50 degrees.

3. Add honey and stir. Place the mushrooms in the marinade and leave in the refrigerator overnight.

Champignons marinated with dill

mushrooms - 0.5 kg.
water - 90 ml.
vinegar 6% - 80 ml.
garlic cloves - 5 pcs.
vegetable oil - 130 ml.
cloves (in buds) - 4 pcs.
peppercorns - 10 pcs.
salt, granulated sugar - 10 g each.
dill (in bunches) - 1 pc.

1. Prepare the mushrooms in the classic way and cut them into 4 parts. Pass the garlic cloves through a special press. Finely chop the dill.

2. Place the mushrooms in a saucepan and add the recipe ingredients. Simmer the ingredients over low heat after boiling for about 10 minutes.

3. Pack the finished snack in glass containers (sterilize) along with the filling. Close and refrigerate. Leave for several hours.

Marinated champignons for the winter

salt - 20 gr.
peppercorns - 12 pcs.
mushrooms - 0.9-1 kg.
laurel - 6 pcs.
sugar - 20 gr.
vinegar 9% - 50 ml.
water - 0.9-1 l.

Marinated champignons for the winter are not instant cooking options. However, some people will find this technology useful at home.

1. Dissolve salt and sugar in water and bring to a boil on the stove. When the first bubbles appear, pour in the vinegar and set the marinade aside.

2. Prepare the mushrooms; you can leave them whole. Boil in boiling water for about a third of an hour. Then package in sterile containers.

3. Fill the container 3/4 full. Place 2 bay leaves and 3-4 peppercorns on top of the mushrooms. Pour in the hot marinade.

4. Roll up the lids and place the container upside down. Wrap in a blanket. Once cooled, transfer to a place intended for long-term storage.

Using different types of marinades, you can make delicious mushrooms. Consider the most popular recipes and choose the option you like. In any case, the mushrooms will turn out excellent.

I use these quick-cooking marinated champignons for salads, and just as a wonderful appetizer. Of course, it’s easier to buy them in a store, but the taste is incomparable. Even the marinade in home-pickled champignons is delicious, not to mention the mushrooms themselves - crispy and aromatic.

If you want to prepare just an appetizer for the holiday, 500 g of champignons will be enough, but if you plan to prepare something else, a salad, for example, take 1 kg of mushrooms, like I did in today’s recipe.

Ingredients:

1 kg small champignons
30 g coarse salt (small tablespoon)
30 g sugar
10-15 pcs. black or allspice corns
4-5 bay leaves
6-8 pcs. carnations
6-8 medium garlic cloves
1 tsp. without a heap of ground coriander
1 onion (100-120 g)
100 ml 6% wine or apple cider vinegar

You can also use regular table vinegar 9%, but then you need to take less of it, about 70 ml, otherwise the prepared mushrooms will be sour.
There were two 800-gram jars of ready-made marinated champignons.

Preparation:

Cut the peeled onion into quarter rings and pour in the vinegar prepared for the marinade.

We wash the champignons with water, each mushroom separately, being careful not to damage the top layer of the cap. If you are unable to buy small champignons, you can cut the mushrooms into 2 or 4 parts.

Now let's prepare the marinade. Bring one liter of water to a boil, lower all the seasonings except onion, vinegar and garlic. We wait until the salt and sugar dissolve. We taste the marinade, maybe someone lacks salt or sugar.

Dip the mushrooms into the marinade, cover with a lid, bring to a boil and simmer over low heat for 10 minutes.

At first it seems that there is very little water, but the mushrooms quickly release juice and there is enough liquid so that the champignons are completely in the marinade.

While the mushrooms are cooking, peel the garlic and cut it into slices.

Add the onion along with vinegar and chopped garlic to the prepared champignons.

Stir, immediately turn off the stove, close the lid and leave to cool. Along with garlic and onions, you can add a couple of whole sprigs of dill, it will be even tastier. For those who like it spicy, you can also add a little chili pepper.
Place the cooled champignons along with the marinade into jars and put them in the refrigerator overnight.

And in the morning we have a wonderful appetizer ready - homemade marinated champignons! With butter it’s simply delicious!

Of course, you can’t close the champignons for the winter using this recipe, but they keep well in the refrigerator for a couple of weeks. Therefore, you can safely prepare them in advance.
Try cooking with these champignons or I think you will like it.

That's all for today. Have a good day and good mood everyone!

Always have fun cooking!

Smile! 🙂

Jealousy...

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 to prepare first and second courses, salads and appetizers.

Marinated champignons homemade- 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
Lemon 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 the 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.

Mushrooms are an affordable product for every person that can be eaten almost daily. Marinated champignons are one of the most popular dishes. It is so common that not a single holiday is complete without it. These mushrooms can be distinguished from others by their appearance, and they do not contain poison.

Common champignons can be found in food markets. They are white in color and have a fleshy texture. In young mushrooms, the cap is bent inward and pressed against the short stem. It is smooth on top, and the inside of the cap is lamellar. When sliced, champignons give off a pleasant mushroom aroma.

For pickling, you can use not only purchased ones, but also wild ones. They grow in coniferous and mixed forests. Champignons actively appear above the ground in mid-summer and bear fruit until frost. New specimens appear every 12 days, so you can reap a rich harvest during the season.

The difference between wild and artificial champignons lies in the cap. In the first case it is much larger. When young, the mushrooms are ovoid in shape. As it develops, the cap straightens and takes the shape of a plate. The surface of the cap is fibrous and brown in color.

Both forest and artificially grown champignons can be eaten. They have a lot of advantages. Tasty and aromatic can reduce blood cholesterol levels. Thanks to their structure, they quickly eliminate hunger, and the feeling of fullness remains for a long time after eating them.

Champignons have a high protein content, the level of which is higher than in eggs and meat products. Despite this fact, it is easily absorbed by the body. Champignons are a source of amino acids, vitamins, phosphorus and other useful substances. Potassium supports the circulatory system in the body and also improves metabolic processes.

Prepare the necessary ingredients

To obtain good dish excellent quality, mushrooms need to be prepared. The procedure is as follows:

Selection of raw materials. Whole mushrooms are selected for pickling. Wormy, broken, dry or old specimens are not used.
Cleaning and washing. The ends of the legs are always cut off before washing. Hats are cleaned of dirt, sand, dry leaves and midges. The product is then washed in water and, if necessary, repeated twice.
Heat treatment. Preparation of preparations always includes this stage of preparation of mushrooms.

Mushrooms grown under artificial conditions do not require long cooking. Just a few minutes in boiling water will soften them. Wild mushrooms must be boiled twice. At the same time, change the water after each cooking.

Delicious recipes for marinating champignons at home

Pickled mushrooms can be bought at the supermarket in the preservation section. But, unfortunately, their taste leaves much to be desired. So why not cook your own champignons at home? Moreover, this is done very easily. The cooking recipe is so simple that even a beginner can handle it.

Required components:

1 kg of raw materials;
bay leaf (one large or 2 small);
5 grains of black pepper;
2 tsp. Sahara;
2 tsp. salt;
0.5 cups vinegar;
1 liter of water.

Cooking steps:

Prepared mushrooms are washed under water. After this, you need to lay them out on a paper towel to remove any remaining moisture.
Place the ingredients of the dish, except mushrooms, into the pan and bring until bubbles appear. This creates a marinade.
The champignons are boiled in water for 10-15 minutes. Then they are taken out of the water.
Soft mushrooms are added to the marinade and wait for everything to boil.
Cook the champignons over low heat for at least 30 minutes.
After this time, remove the pan from the heat and leave until it cools completely.
As soon as the liquid has cooled, the mushrooms are placed in jars and the marinade is poured on top. Cover each container with a lid and place in a cool place.

For pickling, try to use small or medium-sized mushrooms. Large specimens are recommended to be cut into 2-4 parts. This must be done so that the product is completely cooked. Some housewives prefer to cut champignons regardless of size.

This classic recipe used by most housewives. Despite the simplicity of preparation, the mushrooms are tasty and aromatic. From the given amount of ingredients, 4 0.5 liter jars are obtained. The ingredients in the marinade prevent the mushrooms from browning, and they can be stored in the refrigerator for 2 to 3 weeks.

Marinated champignons can be eaten separately from other foods or used as ingredients in a dish.

Marinated in wine

Recipe Ingredients:

0.5 kg champignons;
100 ml sunflower oil;
laurel - 2 pcs.;
allspice - 3 pcs.;
200 ml white wine;
2 tbsp. l. vinegar;
salt.

Cooking process:

The first thing to start with is washing the mushrooms and, if necessary, cutting them.
Then they move on to preparing the marinade.
Vinegar, wine and sunflower oil are mixed in one container and brought to a boil.
After this, turn off the stove and add the remaining ingredients. At the end, mix everything thoroughly.
Place the pan with the marinade on the fire and bring it to a boil again. Pour mushrooms into the liquid and cook for 40 minutes.
The dishes are removed from the stove, covered with a lid and left to infuse.

It is not necessary to place the mushrooms in jars; they can be left in the pan. And after cooking, fill jars or any other containers.

Mushrooms are prepared very quickly according to this recipe. But they can be eaten only after 3 days. During this time, the champignons will soak in the marinade and become saturated with the flavors of other ingredients. The result is a dish that can be served with any side dish.

Recipe with carrots in jars

Marinated canned mushrooms according to this recipe are not only attractive appearance, but also amazing taste. The cooking process is simple, but requires compliance with some features. Ingredients for the dish:

500 g fresh champignons;
100 g carrots;
5 cloves of garlic;
1.5 bay leaves;
2 medium sized onions;
3 tbsp. l. vinegar;
1.5 glasses of water;
a bunch of any greenery;
half a glass of vegetable oil;
1 tbsp. l. Sahara;
1 tsp. salt.

Preparation of pickled mushrooms with carrots:

The champignons are cleaned of dirt and washed.
Boil water in a saucepan along with sugar and salt.
Mushrooms are added to the hot liquid and left to cook.
The carrots are grated on a coarse grater, and the onions are cut into strips.
Cut the garlic into slices and chop a bunch of fresh herbs.
All crushed ingredients are sent to the pan with mushrooms and continue to cook.
At the end of cooking, add the remaining ingredients to the mixture, remove from heat and leave the container covered with a lid until it cools completely.

The resulting mushrooms can be placed in trays and sent to the refrigerator or rolled up for the winter. When choosing the second option, the champignons are not removed from the heat and, during the cooking process, the required amount is poured into a jar and rolled up with a key. The savory mushrooms require no further processing after opening the jar and are suitable for consumption.

Low temperature conditions help preserve taste qualities for a long time.

With mustard seeds

The cooking recipe resembles the classic one, with the exception of some nuances. An additional ingredient is mustard, or more precisely, its seeds. They are added along with other ingredients and cooked in a pan with mushrooms. The taste is delicate with spicy spicy notes of mustard.

The finished mushrooms are placed in jars after cooling and placed in a cold place for storage. They can also be sealed in jars and left as a snack until cold weather sets in to enjoy delicious champignons. The vinegar in the composition will help extend the storage time. At the same time, you don’t need to worry that the mushrooms will lose their juiciness, they will be just as elastic and become tastier.

Mushrooms with garlic

Using something as simple as garlic can also add variety to the flavor of the dish. In order to prepare pickled champignons, you will need the following ingredients:

500 g champignons;
onion - 1 pc.;
4 garlic cloves;
1 tbsp. l. vinegar;
80 ml vegetable oil;
150 ml water;
1 tsp. Sahara;
0.5 tsp. salt;
10 black peppercorns;
3 cloves.

Step by step recipe:

To prepare the marinade, cut the onion into half rings and slice the garlic.
The ingredients are poured into a pan, adding salt, spices, peppercorns, vinegar, water and vegetable oil.
Whole or chopped mushrooms are poured into the pan with the marinade and placed over medium heat.
The champignons are cooked exclusively under a closed lid until bubbles appear.
After the mixture boils, you need to count 10 minutes, making sure that the liquid does not boil away.
After this, they are removed from the stove and left to cool.

It is convenient to cook mushrooms in the evening. Since they will have time to brew overnight and cool down. In the morning, they can be put into jars and placed in a suitable place for further storage. If mushrooms are being prepared for a big holiday, there is no point in putting them in jars. They are kept in a large pan in the refrigerator and taken as needed.

With apple cider vinegar

Mushrooms with apple cider vinegar as a marinade are no less tasty. For the recipe take the following ingredients:

0.5 kg of mushrooms;
130 ml oil (vegetable);
85 ml apple cider vinegar;
3 cloves of garlic;
1 tbsp. l. Sahara;
0.5 tbsp. l. salt;
bay leaf and black peppercorns to taste.

How to prepare the dish:

All ingredients are prepared and mixed in any large container. This could be a saucepan or deep frying pan.
Then the container is placed on the fire and boiled.
During cooking, add chopped mushrooms and leave until the mixture begins to boil.
After this, the mushrooms should boil for at least 7 minutes.
Once they have cooled, they can be placed in jars and taken to the cellar.

If you marinate mushrooms according to this recipe, you can enjoy the dish after 4 hours. To keep champignons on hand, they are stored in the refrigerator. Too large a batch should be taken out to the basement and taken as needed. The recipe for pickled mushrooms deserves the attention of housewives.

Marinate in Korean

Another option for creating aromatic and tasty mushroom preparations for the winter. Ingredients for the dish:

0.5 kg of fresh champignons;
5 cloves of garlic;
1 tbsp. l. vinegar;
650 ml water;
20 g sesame seeds;
3 tbsp. l. soy sauce;
hot peppers;
Bay leaf;
55 ml vegetable oil;
a bunch of fresh parsley;
salt to taste;
a pinch of ground black pepper.

Steps for preparing pickled mushrooms in Korean:

After preparation, they are filled with water, salted and put on fire.
Add bay leaf to the mixture and cook for 20 minutes.
Peel the garlic and cut each clove in half.
The greens are washed and finely chopped.
The crushed ingredients are placed in a suitable container.
Soy sauce, ground pepper, vinegar and several rings of hot pepper are added to the garlic and herbs.
Sesame seeds are lightly fried in a frying pan and added to the mixture along with vegetable oil.
Mushrooms are added to the prepared marinade immediately after cooking. Stir everything until the ingredients are combined.

The container with mushrooms is left on the table so that they cool completely. During this time, the mass is stirred several times so that the champignons are saturated with the marinade. After the dish has cooled, it can be placed in the refrigerator. To make it more convenient, you can put it in plastic containers or jars.

A quick way to marinate in a hot oil marinade

To quickly cook mushrooms you will need:

500 g champignons;
6 tbsp. l. vegetable oil;
a bunch of dill;
3 cloves of garlic;
0.5 tsp. salt;
a pinch of ground black pepper;
3 tbsp. l. vinegar.

Preparation:

Each mushroom is cut in half and chopped into slices. At the same time, make sure that they are thin.
They are placed in a large bowl and covered with chopped herbs.
Chopped garlic and ground pepper are also added to the champignons.
Salt the mixture and pour in the vinegar, stirring thoroughly.
Heat vegetable oil in a frying pan and add it hot to the mushrooms. At this stage, it is important to stir the mixture quickly so that the oil coats each piece.

Mushrooms are ready to eat. But to make them even tastier, they are left to soak for an hour. Despite the simplicity of preparation, the appetizer turns out tasty and contains savory notes. The dish is stored for 5 days, so it needs to be eaten as quickly as possible so that it does not spoil.

With citric acid

You can prepare mushrooms in another way without using vinegar. Without this component, the taste is not as rich. If for one reason or another the housewife cannot use it, it is recommended to try replacing vinegar with citric acid. The dish is prepared quickly, after which it can be eaten immediately.

The preparation steps completely coincide with the classic recipe. But instead of vinegar add 1 tsp. citric acid. After the mushrooms are boiled, they are seasoned with oil and placed on the table. Garlic is also added to taste. Champignons can be prepared in small quantities to be used as an ingredient in other dishes.

Methods for storing pickled mushrooms

Preparing pickled champignons is possible for quick consumption or for future use. In the first case, there are not so many mushrooms, the amount of which is calculated for consumption up to 5 days. The second case involves canning under a hard lid. At the same time, they try to make as many preparations as possible in order to enjoy champignons in the winter.

Making marinated champignons at home is very simple and affordable. They will turn out to be several times cheaper than store-bought ones, and you can make them taste whatever you want. If tomorrow you are planning a salad with mushrooms or want to put an appetizer on the table, then start preparing champignons today.

Choose the size of the mushrooms depending on the purpose for which they are being prepared. Small mushrooms look more interesting as a snack, but large ones can also be used. They're perfect for salads - you still need to cut them. To prepare the champignons, you can wash them and dry them with a towel, or you can simply peel them with a knife.

Ingredients

Water – 100 ml;
Champignons – 500 g;
Salt – 1 tsp;
Sugar – 1.5 tsp;
Coriander – 1 tsp;
Vinegar 9% – 40 ml;
Peppercorns – 6-8 pcs.;
Garlic – 2 cloves;
Bay leaf – 2 pcs.

How to cook marinated champignons at home

Let's start by preparing the marinade. To do this, you need to take a small saucepan that can hold half a kilogram of mushrooms. Pour in all the ingredients for the marinade. You don’t have to chop the garlic, but simply crush it with a knife.

Pour 100 ml of water and vinegar.

Place on the fire and bring this mixture to a boil.

Since my champignons are large, I cut them into 4 parts. Leave the small ones whole.

Place the prepared mushrooms in a saucepan with boiling marinade. I ended up with a full saucepan, but after a few minutes the mushrooms will settle.

Cover with a lid. Cook for 5 minutes. You can stir once or twice.

Remove the marinated mushrooms from the heat and let them cool completely.

Then transfer it to a container convenient for you. A glass jar with a volume of 0.5-0.6 liters is best suited, in my opinion. Screw the lid on tightly and place the half-cooked champignons in the refrigerator. They will stay there for a day. After which you can consider the snack completely ready. During this time, the mushrooms will marinate well and will be very tasty.

This recipe for pickled champignons will come in handy many times. After all, it is not always possible to buy mushrooms in the store, especially if you need a lot of mushrooms at once. Therefore, dear housewives, take note of this recipe.

Marinated champignons with garlic are ideal for preparing various salads. They are also a good decoration for the holiday table. Add mushrooms with onions and vegetable oil, garnish with herbs and watch how quickly this delicious appetizer disappears from the table.

Marinated mushrooms with onions

The main advantage of this recipe is that the marinated champignons with onions will be ready in just 30 minutes. They will turn out very aromatic with a pronounced taste. These mushrooms can be served as an appetizer or as a vegetarian main dish (for example, along with potatoes).

The recipe indicates table vinegar, but according to your taste you can replace it with white wine or apple, or a mixture of both. The taste of the marinade will become much softer.

Ingredients:

Champignons – 500 g;
Onion – 1 medium onion;
Table vinegar 9% - 2 tbsp;
Vegetable oil – 2 tbsp;
Sugar – 1 tsp;
Salt – 0.5 tsp.

Preparation:

Select fresh mushrooms. It is better to use those that are not damaged and have a uniform white color. Of course, darkened champignons will also make an appetizer, but its aesthetic qualities will suffer.
Now the selected mushrooms need to be thoroughly washed and the bases of their legs trimmed, if necessary. Cut large champignons as you like. Very small ones can be left whole.
Bring salted water to a boil and boil the prepared mushrooms in it for 3-5 minutes. Then we place them in a large sieve or colander and leave to stand until all the water drains out.
Peel the onion and cut into thin half rings. You can use regular onion or experiment with different salad varieties.
Mix salt, sugar, oil and vinegar thoroughly. If desired, you can add spices to the marinade - coriander, cloves, nutmeg, black and allspice will perfectly complement the taste of the future snack. Be sure to try the prepared marinade. You may want to add more sugar, salt or a few drops of lemon juice.
Place the mushrooms and chopped onions in a deep bowl or glass jar, pour in the marinade adjusted to taste and leave to stand for at least half an hour. This time will be enough for the champignons to soak thoroughly. But, if time permits, it is better to leave them to stand longer - overnight or for the whole day. Then the taste will be more intense.
Store the finished snack covered in the refrigerator.

How to marinate champignons with bell peppers

Marinated champignons with bell peppers are not just a very tasty appetizer. This is a unique aroma and a bright decoration on any table. It is best to use peppers different colors– red, yellow, orange. But if this is not possible, then one type will suffice. The appetizer will still make a splash at the table.

Ingredients:

Champignons – 1 kg;
Bell peppers – 4 pcs.;
Garlic – 5 cloves;
Lemon – 1 pc.;
Sugar – 4 tbsp;
Salt – 2 tsp;
Citric acid – 1 tsp;
Vegetable oil – 4-5 tbsp;
Greenery.

Preparation:

Wash the peppers, peel them and finely chop the flesh. Choose the shape you want - thin straws, squares or half rings. Fry them in a little oil until soft (about 5-6 minutes).
Select champignons suitable for marinating. Wash them, trim the stems and clean them if necessary. Cut large mushrooms in half or quarters. Small ones can be left whole. Boil them for 10 minutes in water, to which you first add salt and citric acid. Then place the champignons in a colander and let the water drain.
Prepare the marinade: squeeze the juice from one large lemon, chop the garlic using a special press, finely chop the greens. Combine everything together in a jar or deep bowl, add sugar and salt there, mix.
Place the boiled mushrooms and sautéed peppers into the bowl with the marinade and mix everything very thoroughly. Cover the dish and place it in the cold for a day (more is possible).
Serve the mushrooms along with the pepper - it will also marinate and become very tasty.

Spicy champignons with French mustard

Spicy lovers will definitely like these mushrooms, as the mustard taste will be clearly felt in the appetizer. French mustard has a piquant aroma and also looks beautiful due to its grainy texture. It is these multi-colored mustard seeds that will give the mushrooms a pleasant appearance. But if you want a spicier snack or you simply don’t have French mustard, you can replace it with any other one. Then adjust its quantity to your own taste.

Ingredients:

Champignons – 0.5 kg;
Garlic – 2-3 cloves;
Vegetable oil – 3 tbsp. + a little for frying;
French mustard – 2-3 tbsp;
Vinegar – 1 tsp;
Greenery;
A pinch of salt.

Preparation:

Wash the mushrooms thoroughly, peel and, if necessary, cut. Small champignons can be left whole. Fry them for several minutes over high heat until the liquid evaporates. It is best to do this in a dry frying pan or with a very small amount of oil.
While the mushrooms are frying, finely chop the garlic and herbs. Dill or parsley are suitable, as well as more piquant types - cilantro, basil, celery greens.
Place fried champignons and herbs with garlic in a deep bowl, salt everything.
Make the marinade: mix mustard with vinegar and vegetable oil using a whisk or regular fork. Pour this marinade over the mushrooms and mix all the ingredients thoroughly. Leave in a cool place for 6-7 hours. Then take a sample. If necessary, add more salt and serve.

Using these recipes you can prepare not only champignons, but also oyster mushrooms or honey mushrooms. Boil honey mushrooms in two waters for 1.5 hours.
When boiling mushrooms for pickling, add a few bay leaves or a sprig of rosemary to them if desired. They will impart their aroma to the product.
Ready marinated champignons can be stored in the refrigerator for several days. To extend their shelf life, pour a spoonful of boiling sunflower oil into a jar with uneaten mushrooms and seal it tightly. Then its contents will remain in the refrigerator a little longer.