How to salt champignons - the best recipes for all occasions

Salted champignons along with crispy pickles of cucumbers or cabbage are an excellent appetizer that is suitable for a holiday table and for an everyday family meal. These mushrooms can be called universal and the safest of all, since they can be consumed in any form - raw, fried, salted or pickled - and without fear of poisoning. The popularity of the product has increased tenfold in recent decades, which has become a powerful impetus for the development of suburban mushroom farms. Nowadays fresh champignons can be purchased at any supermarket at an affordable price. In our material today, we have collected information on how to salt champignons in different ways, making tasty reserves of this gift of nature for the whole winter.

Features of pickling champignons for the winter

The main feature is the ease of preparation. Any of the preservation methods will not take much time, and the result (if the technology is followed) always remains satisfactory. The only thing you should pay special attention to is the quality of sterilization. Since the pickles will be stored for several months, it is important to completely exclude the penetration of pathogenic microflora, otherwise the entire jar will have to be thrown away. By the way, you can salt not only in jars, but also in tubs and plastic containers (buckets, containers). Depending on the processing method, you can store the workpieces in the refrigerator or in the cellar. This nuance is always indicated in the recipe.

Depending on the recipe chosen, the salting process can last from 2-3 days to 1-2 weeks.

Several excellent recipes: how to pickle champignons

The Italians and the French were the first to cultivate field champignons (in the southern regions of Russia they are often called pecheritsa). Currently, these are the most popular mushrooms for cooking at home.

They contain 90% water, minerals, phosphorus, valuable proteins, carbohydrates. Their calorie content is low, so girls who are always on a diet can easily eat them every day.

Salted champignons are very popular.

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How to quickly pickle champignons

To prepare salted champignons at home for 2 kilograms of mushrooms you will need:

4 large onions,
4 capsicums,
half a glass of salt,
one and a half heads of garlic,
half a glass of olive or sunflower oil,
black peppercorns - 10-12 pieces.

How to quickly pickle champignons? First, the mushrooms are washed, peeled and laid out on a paper or cotton towel to dry for 25 minutes. Large mushrooms are cut frontally (not longitudinally) into 3-4 parts, small ones remain intact. Next, they are placed in a bowl and sprinkled with salt.

The onion is coarsely chopped, the capsicums are cut lengthwise and the seeds are removed from them, and the garlic is cut into slices.

The ingredients are laid out in layers in a plastic bucket. Place champignons at the bottom of the bucket, then onion. Next, the ingredients will need to be pressed down a little. Now add garlic, capsicum and peppercorns.

The process is repeated up to four layers and then everything is watered with vegetable oil. The bucket of champignons is kept on the table for half an hour, then the water is drained and placed in the refrigerator or on the loggia-balcony (if it happens in winter).

After a day, the salted champignons can already be eaten, as this is a quick-cooking recipe.

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How to pickle with preliminary blanching

There are recipes when cold pickling of champignons at home is carried out with preliminary boiling (blanching). The recipe is not designed for quick preparation, but in this way you can provide yourself with salted mushrooms for the whole winter.

Prepared mushrooms (that is, washed and peeled) are placed in boiling salted water (half a glass of salt per five-liter pan) for 5 minutes. Then the mushrooms are placed in a colander, washed and cooled with running water and cooled slightly.

Next, the champignons are salted in glass jars or in a barrel. Mushrooms are placed on the bottom with their caps down. The layers are sprinkled with salt (half a glass of salt per 2 kilograms of mushrooms).

The top of the barrel or jar is covered with a clean rag and not very heavy pressure is placed.

After a couple of days, new prepared mushrooms are added to the barrel (jar). When the mushrooms have finished shrinking, they are transferred to a cold loggia or basement.

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How to pickle with garlic and vinegar

There are recipes for quick preparation of hot pickling. For 2 kilograms of fresh champignons you will need:

a bottle of 6 percent vinegar,
2 cups vegetable (olive or sunflower) oil,
40 allspice peas,
one and a half heads of garlic,
4 dessert spoons of salt,
bunch of dill,
16 bay leaves.

In order to prepare instant champignons, first the mushrooms are washed under the tap and cleaned. Large specimens are cut into smaller pieces. The garlic is passed through the attachment with the finest grater of an electric shredder.

All ingredients are placed in a frying pan and simmered with the lid closed for 6 minutes. Then, for quick cooking, the frying pan is placed in a cold place (for example, in a cellar) and the cooled ingredients are placed in jars. Instant champignons can be eaten within 3-4 hours.

Be sure to store them in the refrigerator or other cold place.

Source: https://ProGrib.ru/shampinon/solenie-shampinonov.html

What mushrooms are suitable?

For pickling, you can use any mushrooms: both greenhouse mushrooms and those grown in natural conditions. The only difference is that the forest specimens are much more aromatic and have a distinct taste and smell, not only when raw, but also when cooked. In all other respects there is no difference. Specimens of any age and size are suitable: small young mushrooms can be used entirely together with the skin (it is thin and tender), older and larger specimens must be cleaned and cut into pieces.

It is important to use only fresh product (it is advisable that the time after collection does not exceed 12 hours). If the products are purchased in a store, pay attention to the appearance: the mushrooms should be white and smooth, the caps should be sealed, the color should be white or pinkish, and the smell should be anise or mushroom. The surface should be free of any damage, stains, or darkening.

If you decide to pickle forest mushrooms, then remember that they should be collected away from highways and industrial enterprises, since mushrooms have the ability to absorb and accumulate many harmful substances. At the same time, be careful not to bring false mushrooms or, even worse, false mushrooms into the house. In this case, the consequences can be very serious. According to statistics, in 99% of cases, when consuming inedible mushrooms or edible but spoiled preserves (if the brine becomes cloudy, strange pieces appear, especially mold), food poisoning occurs.

You can use previously frozen product. Before salting, you will have to defrost it, but this must be done slowly at room temperature. If you defrost under hot water, the mushrooms will lose their taste.

Useful properties of champignons

These mushrooms contain up to 20 amino acids, as well as many mineral salts, vitamins, fiber and carbohydrates.

100 grams of product contains only 27 calories. When salted, this figure becomes smaller.

This variety of mushrooms has a very high content of vitamin PP, which prevents thrombosis and hypertension, dilates blood vessels, accelerates detoxification processes in the body, and controls cholesterol levels in the blood.

The product is especially rich in zinc, iron, phosphorus and potassium. The entire vitamin and mineral complex contained in this product provides the human body with the necessary nutrition for full functioning. The flesh of the mushroom contains all B vitamins, as well as micro- and macroelements, which are necessary to harmonize the water-salt balance and metabolic processes.

The amount of phosphorus in mushrooms is the same as in sea fish. This substance is necessary for humans to stimulate the body’s synthesis of many hormones and enzymes, as well as for the absorption of many vitamin compounds.

When this unique product is salted, the complex of useful substances is practically not destroyed and remains in active form.

Suitable ingredients for pickling

A wide variety of spices are used to preserve champignons: dill, parsley, garlic, basil, tarragon, black pepper, cloves, sweet peas, horseradish, cherry or currant leaves. For those who like spicy snacks, you can add chili pepper. You can also experiment. But at the same time, you need to be sure that the spice is combined with the champignons, otherwise you can ruin the entire jar.

Canned mushrooms without vinegar

The marinade, which is described in this cooking recipe , does not contain sugar, vinegar or rock salt. But this only improves the taste of the dish. In order to make such a snack you need the following products:

Mushrooms - 3 kilograms.
Garlic heads - 1.5 pieces.
Lemon juice - from 3 citrus fruits.
Onion - 5 heads.
Olive oil - 5 tablespoons.
Sea salt - 1 teaspoon.
Ground black pepper - 1 teaspoon.

The process consists of the following stages:

First, you should prepare the main component. To do this, wash them in cold water and place in a colander to drain. You can put them on a kitchen napkin.
After drying, the mushrooms are cut into thin slices and placed in a deep container.
Olive oil must be mixed with lemon juice, sea salt and pepper.
Garlic cloves are peeled, rinsed and passed through a press into the marinade.
The onion is peeled and cut into thin half rings. Mixed with mushrooms.
The onion-mushroom preparation must be filled with marinade and mixed carefully.
Place the container with the food in the refrigerator for 2 hours to soak the mushrooms.
After the time has passed, pack the product into prepared jars and seal it hermetically.

Preservation should be stored in a cool place.

Preparatory work

This stage is mandatory and includes the following steps:

Sorting. Specimens collected from the forest or purchased must be sorted by size and carefully checked for the slightest signs of insects or deterioration. Any substandard condition is not suitable for preservation. This does not mean that you have to throw away the mushrooms: they can be fried or boiled in soup.
The washing up. In fact, mushrooms do not like water: they absorb it strongly and as a result lose their taste. But you still need to wash it, just do it very quickly under cold running water. For the above reasons, champignons are usually not soaked. But if you have any doubts about the presence of insects, you can soak the product for 10 minutes in salt water with the addition of a small amount of citric acid.
Cleaning. While washing, the mushrooms must be cleaned: trim the stem a little, remove the skin from the cap and stem, and remove the ring. You can clean it with a knife, but professional chefs use special brushes. This step can be skipped if you are dealing with very young and small specimens. It is enough to wash them.
Drying. This step is required. The less water, the better the aroma and taste are preserved. It is best to dry the product with paper towels.
Large champignons are usually cut into 4 parts or slices.
Most recipes involve boiling in boiling water for 5-10 minutes or blanching.

Cooking with soy sauce

Everyone is used to seeing soy sauce combined with rice. But it also goes well with mushrooms. Thanks to it, the snack acquires an attractive light taste. For the preparation you will need the following components:

Onions - 6 heads.
Champignons - 3 kilograms.
Soy sauce - 300 milliliters.
Vegetable oil - 12 large spoons.
Ground allspice - 1 teaspoon.
Black peppercorns - 15 pieces.
Laurel leaves - 3 pieces.
Garlic - 1 large head.
Ground cloves - 1 teaspoon.

How to correctly carry out the technological process of preparing for the winter:

We wash the product well, clean the caps, dry them from excess liquid and cut them into slices.
Place the prepared product in a large saucepan and pour in soy sauce.
Remove the peel from the onion and chop it into half rings. Place on mushrooms.
The garlic is also freed from the husk, rinsed and passed through a press. It must be placed on top of the onion half rings.
Crush the black peppercorns using a rolling pin (through paper) or in a mortar. It spills onto the garlic.
Everything is sprinkled with ground pepper and cloves on top, and then a bay leaf is added.
Vegetable oil must be boiled and poured into a container with all the ingredients.
Gently mix the mixture for 5-10 minutes. Make sure you don't end up with a mess.

This preparation is stored in a cool place.

Spiced

To prepare 1 kg of champignons, take:

4 tsp. paprika;
3 tsp each ground mixture of peppers and mustard;
2 tsp. salt;
15 g each of fresh herbs cilantro, dill and basil;
100 ml each of vinegar and mustard oil;
garlic and bay leaf to taste.

Cooking method:

Cut the processed fruit bodies into 4 parts.
Sauté the garlic in oil.
Chop the greens.
Place the mushrooms in an enamel bowl and mix well with garlic, herbs and spices, cover with a lid, press down with a weight and put in the refrigerator for a day. The next day, the mushrooms can be served.

With garlic and chili pepper

This recipe is suitable for lovers of spicy dishes.

Ingredients:

champignons – 800 g;
filtered water – 800 ml;
sugar – 30 g;
coarse salt – 40 g;
table vinegar – 70 ml;
peppercorns – 10-15 pcs.;
allspice – 6 peas;
5-7 bay leaves;
garlic – 1 head;
chili pepper – 1 pod.

How to cook?

Pour cold water over the prepared champignons and leave to soak for 5-10 minutes.
Place the mushrooms in the pan, half the total amount of salt, bay leaf and peppercorns. Fill everything with filtered water and bring to a boil. Then cover with a lid, reduce heat, simmer the contents for 5-7 minutes and remove from heat.
Prepare the marinade in a separate container. To do this, add the second part of the spices to the water, bring the mixture to a boil, reduce the heat and simmer the marinade for 5 minutes. Then remove from heat and add vinegar.
Place finely chopped garlic at the bottom of pre-sterilized jars, then place mushrooms, and chopped chili peppers in the top layer.
Pour the contents of the jar with hot marinade and close with tight lids. Once the jars have cooled, place them in the refrigerator.

With onion

This is another option for champignons in spicy sauce.

You will need:

mushrooms – 0.5 kg;
vinegar essence – 3 ml;
sunflower oil – 60 ml;
sugar, peppercorns, chili pepper - 10 g each;
coarse salt – 7 g;
3 bay leaves;
fresh dill – 20 g;
garlic – 3 cloves;
small onion - about 80 g.

Execution technology:

Fry the prepared champignons in vegetable oil for 7-10 minutes. The liquid should evaporate.
In a separate bowl, mix sugar, salt, essence, peppercorns and chopped chili pepper.
Add marinade to the pan with mushrooms and simmer over low heat for about 7-10 minutes.
Peel the onion and garlic and cut into half rings accordingly and pass through a press.
Transfer the mushrooms to a separate container, add onions, garlic and herbs, mix well and leave to soak for 4-5 hours.
Place the finished champignons in sterilized jars and seal.

How to pickle champignons

Among the newfangled and original snacks of our time, there is always room on the table for truly folk snack dishes.

Salted champignons are rightfully considered such a popular snack, and how to salt them at home, including for the winter, will be discussed in this article.

Homemade preparations are always an expected and excellent result, since we ourselves choose the cooking technology, taste and aroma of our creations.

Pickling champignons has its own specifics! We can use mushrooms of both small and large sizes. And there are much fewer contraindications for eating them than for pickled ones, since no acid (vinegar or citric acid) is used when pickling.

Champignons, whose nutritional value is very high, must be included in the menu, and pickling allows us to always have a jar of a wonderfully tasty product in the refrigerator.

What are the benefits of salted champignons?

Champignon mushrooms are rich in vegetable proteins (up to 20 amino acids!) and carbohydrates, fiber, vitamins and mineral salts.

Their calorie content is low - only 27 calories per 100 g, and when salted it even decreases!

This type of mushroom is especially rich in vitamin PP, which controls cholesterol levels in the blood, accelerates the body’s detoxification processes, dilates blood vessels, preventing hypertension and thrombosis.

The product is especially rich in potassium and phosphorus, iron and zinc. The entire vitamin and mineral complex of this familiar product gives our body the nutrition it needs to function. Firstly, the flesh of champignons contains the entire spectrum of B vitamins, and secondly, a complex of macro- and microelements necessary for harmonizing metabolic processes and water-salt balance.

Imagine that the amount of phosphorus in champignons is identical to the phosphorus content in sea fish! And we need phosphorus to stimulate the body’s synthesis of many enzymes and hormones and the absorption of most vitamin compounds.

The complex of useful substances is preserved in active form when this wonderful product is salted, practically without being destroyed. Let's look at how to pickle champignons in a quick, cold way and how to pickle them for the winter - in tubs or jars.

Salted champignons: cold pickling recipe

This recipe for salted mushrooms is good for everyone: simplicity, speed of preparation, taste and aroma. You can always find the ingredients for this mushroom appetizer in the refrigerator!

Products needed for snacks

500 g champignons;
1 large onion;
3 cloves of garlic;
1.5 tbsp. salt;
1 chili pepper;
Black peppercorns - to taste;
Vegetable oil – 2 tbsp.

Making salted champignons at home

We wash the champignons, place them on a napkin and let the excess moisture drain. If the mushrooms are large, then remove the skin from the caps and cut each mushroom into 4-6 parts (do not separate the stems). Place the slices in a spacious container and sprinkle with salt.
Peel the onion, cut in half and chop into very thin half rings, garlic and capsicum into rings.
For pickling, we use a plastic bucket or container with high sides. Place the ingredients in the container in layers: mushrooms, onion half rings on top, several rings of garlic and 1-2 rings of capsicum.
Lightly tamp the mixture with your hand and repeat laying out the ingredients in the same order. When finished, press down a little again, add peppercorns according to taste, and pour over vegetable oil (olive is a good choice).
Close the container tightly with a lid and set aside for 30-40 minutes for salting in the kitchen.

After 40 minutes, we open the container and see that the mushrooms and vegetables have released their juice, their smells have mixed and it already seems to us that the appetizer can already be served!

But don’t rush... We drain the released brine and put the pickled mushrooms in the refrigerator for about a day. In a day they are ready! Now you can serve it to the table, garnished with herbs and lemon slices!

How to pickle champignons for the winter: the hot method

The most traditional method of pickling mushrooms is in tubs or barrels, and storage is in the cellar. But in city apartments, it is better to roll the mushrooms into glass jars.

This salting method is suitable for canning champignon mushrooms in jars.

Ingredients for 1 kg of champignons

Rock salt – 2 tbsp.
Blackcurrant leaf – 2 leaves
Black peppercorns – 3-4 peas
Cloves – 3 buds
Bay leaf – 1 leaf
Dill – 2 umbrellas

How to cook salted champignons with your own hands

We choose champignons of the same size, preferably small ones. We rinse them under running water, remove dirt or debris, if any, and cut off the damaged areas with a knife. If you purchased mushrooms of different sizes, then cut the large caps, keeping the raw materials to the same size.
Pour water into a large enamel pan and add salt in the following way: for each kilogram of raw materials - 0.5 cups of water and 2 tbsp. salt. We wait for the water to boil and put the mushrooms in it. Cook them for about 10 minutes, stirring gently, and remove any foam that appears with a slotted spoon.
As soon as the mushrooms begin to sink to the bottom of the pan, add spices to the brine. Having finished boiling, remove the product from the brine with a slotted spoon and place it in a wide bowl to cool quickly. Don't drain the brine!
Place the cooled mushrooms in sterile containers (the best volume of jars is 0.5 liters) and fill with brine.
The brine should completely cover the champignons. Therefore, first we lay out the raw materials (with a tamper) into jars, and then distribute the brine over them. If there is not enough brine, then add cold boiled water and roll up.

For high-quality pickling, mushrooms will need about 2 months. We store the jars in a cool place, preferably in the cellar.

If there is no cellar, then it is better to store them in the refrigerator. Storage temperature should range from 1 to 7 degrees Celsius - no more and no less!

Cold pickling of champignons in a tub

Preparation of raw materials

For cold pickling, we take fresh and not overripe strong mushrooms. Before salting champignons for the winter, they need to be processed using pickling technology.

So, we clean the champignons from visible contaminants and mycelium, and cut off the damaged areas of the caps and legs.

We rinse them under running water and immerse them in cold water with salt and citric acid dissolved in it (for 1 liter of water - 2 g of acid and 10 g of salt).

This technique will allow you to preserve the beautiful appearance of the raw material, since in air the product quickly oxidizes and turns black (due to the high iron content).

Next, place all the mushrooms on a flat surface covered with paper towels to absorb moisture.

Before salting, dried raw materials should be blanched in boiling water for about 5-6 minutes, and then left in this water for another 1 hour.

We remove the blanched raw material from the water and fill it again with cold water until it is completely cooled. Place the cooled mushrooms in a colander or sieve and let the water drain. The process of preparing raw materials for salting is complete!

Technology for pickling champignons in a tub

Pour boiling water over the inside of the tub several times, drain it and let it dry.
Sprinkle the bottom of the dry tub with a layer of salt and begin laying the chilled champignons caps down (legs up) in layers of about 6 cm, sprinkling each layer with salt. Calculation of salt – 1.5 tbsp. per 1 kg of raw materials.
Having placed all the champignons in a tub, cover it with a white cotton cloth and place a circle with pressure on top.
Within 2-3 days, the pickles will thicken and release juice, which is a signal for us to add a new portion of champignons prepared using the technology we described above to the tub. Don’t forget to sprinkle the new portion of mushrooms with salt as well. Having laid a new portion, cover it with a clean cloth and again place the circle with pressure.

We add new portions of champignons until all the raw materials are compacted and their shrinkage stops.

The top layer of champignons should be covered with brine to a level of at least 2 cm above the pickles.

Having filled the entire tub, we cover it with cloth, oppression and take it to the cellar or cold basement for storage. The optimal room temperature is 1-7 degrees Celsius.

Periodically check the coverage of the mushroom pickling with brine. Mushrooms must be covered with brine to avoid contact with oxygen!

Attention! If the brine does not cover the mushrooms, then the mushrooms need to be protected with a freshly prepared saline solution - 1 tbsp per 1 liter of boiled water. without a mountain of salt. After pouring fresh brine, the fabric must be washed, and the circle with the oppression must be washed with water and soda.

Now you know how to salt champignons, how to store salted mushrooms, the recipes for which we have reviewed.

As you can see, nothing complicated! Once you have tried these pickling recipes and enjoyed the results, pickling champignons will be included in the list of preparations for a “delicious” winter.

Source: https://tvoi-povarenok.ru/kak-solit-shampinony.html

Rules and periods for storing salted mushrooms

It is not enough to know how to pickle champignons at home; it is important to prevent them from spoiling quickly.
The main rule for preserving mushroom preparations is the cleanliness of the dishes: jars, tubs, plastic buckets, containers, etc. Glass containers must be sterilized in the oven or with hot steam before being filled with the product. The remaining types of dishes are thoroughly washed with water and then doused with boiling water and dried. If pathogenic microflora gets into the container for preparations, then despite all the storage conditions being observed, the preservation will deteriorate. The optimal storage temperature for canned mushrooms is +5…+6 °C. At higher temperatures, the workpieces may turn sour. If the thermometer drops below zero, the body of the fruit will lose its elasticity and turn into a soft mass and, in addition, will lose its taste.

From the above it follows that canned mushrooms can only be stored in the apartment in the refrigerator. The best place is a basement or cellar. If the house has a glazed veranda or loggia, this is also a good option. However, you must constantly monitor the temperature and, if it drops too low, insulate your supplies with blankets. It’s even better if you take care of special storage boxes in advance, which will be insulated from the inside with the same blankets, rags or sawdust.

It is important that the mushrooms are completely covered with brine . The jars should be shaken once a week to prevent the liquid from stagnating. When storing product in tubs, the brine may evaporate over time. To maintain the required liquid level, it is enough to add boiled water.

If mold appears on the surface, it must be removed immediately with a slotted spoon. If there is too much of it, then it is more advisable to drain the brine, rinse the container and mushrooms with cool water, prepare a new brine and pour it over the champignons.

The best containers for storing preserved mushrooms are enamel or glass. The maximum shelf life for pickles using boiling and sterilization is 6 months. With easy salting methods, the delicacy should be stored in the refrigerator for no longer than 1 week.

Recipes for pickling champignons at home

A variety of recipes are used to preserve salted champignons at home. But the preparation of these savory mushrooms is still carried out only in two ways - cold and hot, depending on certain preferences.

Cold salting of the product

This method of preparation has many advantages: good aroma and taste , speed and ease of preparation. Products for quick-cooking salted champignons at home can be found in everyone’s refrigerator:

Onion - 1 large head.
Mushrooms - 500 grams.
Garlic cloves - 3 pieces.
Chili pepper - 1 pod.
Salt - 1.5 tablespoons.
Vegetable oil - 2 tablespoons.
Peppercorns - to taste.

Instant salted champignons include the following steps:

The product is washed well and laid out on a paper towel or napkin to remove excess moisture from the glass.
If the mushroom is large, then it is necessary to peel and cut the fruit into 4 parts.
Place the slices in a deep container and cover with salt.
Remove the peel from the onion head, rinse, cut into 2 halves and chop into very thin half rings.
Capsicums and garlic are rinsed, peeled and cut into rings.
In order to salt mushrooms, you need to use a container with high sides or a plastic bucket. The ingredients are placed in a container in layers: mushrooms, onions, garlic (several rings) and chili pepper (2 rings).
After laying down, lightly compact the products with your hand and repeat the procedure in the same sequence. After the procedure is completed, everything is again well compacted and seasoned. After this, the entire composition is poured with vegetable oil (olive oil is a good option).
The container is tightly closed with a lid and left to infuse for 40 minutes at room temperature.
After the time has passed, you need to remove the lid and drain the released juice from the vegetables.
Place the container with the preparation in the refrigerator for 24 hours. Only after this can the dish be served.

If desired, you can garnish with lemon slices and herbs.

Hot salting method for the winter

The most traditional method of producing salted champignons at home is cooking in barrels or tubs. Such products should be stored in a cool cellar . But in city apartments it is recommended to roll the product into glass jars.

To prepare you will need the following set of products:

Champignons - 1 kilogram.
Dill - 2 umbrellas.
Laurel leaves - 1 piece.
Cloves - 3 buds.
Black peppercorns - 4 pieces.
Black currant leaves - 2 pieces.
Rock salt - 2 tablespoons.

To prepare such a preparation for the winter with your own hands, you need to perform the following manipulations:

Choose mushrooms of the same size (it will be better if they are small). Rinse them well in running water and wash off all the debris. If necessary, remove damaged areas. If you purchased mushrooms of different sizes, then you should cut them so that you get the same ones.
Pour water into a large enamel pan and add salt at the rate of ½ cup of liquid and 2 tablespoons of table salt per 1 kilogram of mushrooms. When the water boils, you need to immerse the mushrooms in it and cook them for 10 minutes. It is worth stirring carefully, and remove the foam that appears periodically with a slotted spoon.
When the raw materials begin to fall to the bottom, you need to add spices to the brine. At the end of the boiling process, you need to remove the product with a slotted spoon and place it on a wide dish to cool quickly.
There is no need to drain the brine.
While the mushrooms are cooking, you should wash and sterilize the glass container, the volume of which is 0.5 liters.
The cooled raw materials should be placed in prepared jars and filled with brine. The mushrooms should be completely covered with brine. It is because of this that the entire product is first packaged and compacted, and then the brine is poured. If suddenly you don’t have enough brine, you can add boiled cold water. The jars with the preparation are sealed with iron lids and stored in the basement.

The mushrooms will be well salted in about 2 months. If you do not have a cellar, then you need to store it in the refrigerator. The temperature during storage should be approximately 1-7 degrees.

Cooking with soy sauce

Onions - 6 heads.
Champignons - 3 kilograms.
Soy sauce - 300 milliliters.
Vegetable oil - 12 large spoons.
Ground allspice - 1 teaspoon.
Black peppercorns - 15 pieces.
Laurel leaves - 3 pieces.
Garlic - 1 large head.
Ground cloves - 1 teaspoon.

How to correctly carry out the technological process of preparing for the winter:

We wash the product well, clean the caps, dry them from excess liquid and cut them into slices.
Place the prepared product in a large saucepan and pour in soy sauce.
Remove the peel from the onion and chop it into half rings. Place on mushrooms.
The garlic is also freed from the husk, rinsed and passed through a press. It must be placed on top of the onion half rings.
Crush the black peppercorns using a rolling pin (through paper) or in a mortar. It spills onto the garlic.
Everything is sprinkled with ground pepper and cloves on top, and then a bay leaf is added.
Vegetable oil must be boiled and poured into a container with all the ingredients.
Gently mix the mixture for 5-10 minutes. Make sure you don't end up with a mess.

This preparation is stored in a cool place.

Canned mushrooms without vinegar

Mushrooms - 3 kilograms.
Garlic heads - 1.5 pieces.
Lemon juice - from 3 citrus fruits.
Onion - 5 heads.
Olive oil - 5 tablespoons.
Sea salt - 1 teaspoon.
Ground black pepper - 1 teaspoon.

The process consists of the following stages:

First, you should prepare the main component. To do this, wash them in cold water and place in a colander to drain. You can put them on a kitchen napkin.
After drying, the mushrooms are cut into thin slices and placed in a deep container.
Olive oil must be mixed with lemon juice, sea salt and pepper.
Garlic cloves are peeled, rinsed and passed through a press into the marinade.
The onion is peeled and cut into thin half rings. Mixed with mushrooms.
The onion-mushroom preparation must be filled with marinade and mixed carefully.
Place the container with the food in the refrigerator for 2 hours to soak the mushrooms.
After the time has passed, pack the product into prepared jars and seal it hermetically.

Preservation should be stored in a cool place.

Instant salted champignons

Ingredients:

fungi – 0.5 kilograms;
granulated sugar – 15 milligrams;
vinegar - 60 milliliters;
butter (vegetable origin) – 2 tablespoons;
garlic – 3 cloves;
peppercorns (peas) – 8 pieces;
bay leaf – 2 pieces;
water – 2 tablespoons;
salt – 15 milligrams.

Method of preparation: pour water into a pan, add spices and mushrooms. All components are cooked for about 5 minutes. Afterwards the mushrooms are allowed to cool. The finished product is laid out in sterilized jars and rolled under the lids.

With juniper

Ingredients:

fungi – 0.5 kilograms;
salt – 1 kilogram;
juniper - 6-7 branches;
horseradish leaf - 3 pieces;
oak leaf - 3 pieces;
currants (leaf) – 15 pieces;
cherry (leaf) – 15 pieces.

Method of preparation: juniper is dipped in a wooden container, poured with hot water and covered with a towel for half an hour. Afterwards, the water is drained and horseradish, currants, and cherries are placed in place of the juniper. Champignons are placed in layers, mixed with herbs.

After filling the container, the tub is covered with gauze in several layers, on top of which salt is poured. The fungi are pressed on top with a lid and pressure. The wooden container is placed in a cool place for 60 days. Afterwards the champignons are packed into jars and covered with lids.

Lightly salted champignons

Cooking time: 15 minutes

Number of servings: 2

Energy value

calories – 36.6;
proteins – 4.1 g;
fats – 1.1 g;
carbohydrates – 2.6 g.

Ingredients

small champignons – 250 g;
basil, dill, parsley - several sprigs each;
ginger root - a piece 3-4 cm long;
bay leaf – 2 pcs.;
black pepper (peas) – 2 pcs.;
garlic – 2 cloves;
salt.

Step-by-step preparation

Boil water in a saucepan, add salt to it and let it cool (for 1 liter of water you need 3 tablespoons of salt).
Scald the jar and lid with boiling water.
Wash the mushrooms and herbs and chop them finely.
Arrange the mushrooms and herbs in this way: at the bottom - most of the herbs and spices, mushrooms, and the rest of the herbs.
Pour the brine over the mushrooms and cover with a lid.
Place the cooled mushrooms in the refrigerator for 2 days - after that they will be ready.

Korean style champignons in soy sauce

The next option is also not that time-consuming; you can eat such mushrooms in half an hour. Although if you have time, then let them stand for 1-12 hours, then it will turn out even better and piquant.

We will need:

Stages:

1. Champignons, it is advisable to take them smaller so as not to crumble them into pieces. So, wash it in water. Cut off the bases of the legs.

2. Then pour water into the pan and lightly salt it. And cook after boiling for 5 minutes. Drain them in a colander and shake to remove all the moisture.

3. Chop your favorite greens finely. Parsley or dill would work great here. Chop the garlic into small pieces, you can put it through a press if you want.

For those who don’t like garlic getting on the clove, use a trick: chop it into slices, you’ll definitely notice them and remove them if anything happens.

Next, pour 60 ml of sunflower vegetable oil into a cup and add herbs and garlic. Plus 2 tbsp soy sauce, 1 tbsp balsamic vinegar (or use apple cider vinegar) + 1 tsp sugar, a pinch of salt, ground black pepper, bay leaf, coriand seeds (ground) and stir this mixture. Add mushrooms and cover with a lid or bag.

4. Put the champignons in the refrigerator for at least half an hour, or better if they stand longer, for example, 10-12 hours. Serve at the holiday table as an excellent appetizer. Bon appetit!

PS This Korean recipe is a classic version; at your discretion, you can add ground red pepper to make the dish spicier.

Here’s another cooking method, I recommend watching this video.

Delicious recipe for champignons marinated with garlic

Another great, super option, it makes the mushrooms crispy. They cook as if in their own juice, isn’t it wonderful? It turns out amazing and delicious!

We will need:

Stages:

1. Rinse the champignons first in running water and place them in a saucepan. Immediately add vinegar, salt and sugar to them and stir. Next comes vegetable oil. You will be surprised, but all the remaining liquid will be released from the mushrooms, which will be enough for them to marinate.

Be sure to cover the mixture with a lid and cook over low heat for 7 minutes.

2. Then add spices and garlic and simmer for another minute. Look at the picture, as you can see, there is plenty of juice released. Remove the pan from the stove.

3. And put it in a cool place. Once the champignons have cooled down, eat them with great pleasure! Happy discoveries!

The simplest recipe for pickling champignons (classic recipe for pickling mushrooms)

Let's look at the composition of the ingredients and the sequence of actions. According to this recipe, for 1 kilogram of champignon mushrooms we will need: • 2 garlic heads; • 2 horseradish leaves and 4 currant and cherry leaves; • dill branch; • 1.5 tbsp. salt; • 2 bunches of parsley.

Standard recipe for salted champignons

Rock salt should be used, without iodine additives, because it can ruin the taste of the product. In order for you to get delicious mushrooms, it is important to follow the sequence of actions. Here I describe in detail how to pickle champignons at home, do everything sequentially and you will get delicious pickled mushrooms:

• wash the mushrooms well, peel and dry. To make the mushrooms dry faster, you can blot them with a paper towel; • pour boiling water over a large saucepan and dry; • chop the leaves of plants used as seasonings, finely chop the garlic; • place a layer of mushrooms in the pan, sprinkle with a mixture of seasonings, place another layer on top, repeat sprinkling. Do this until you run out of mushrooms. Sprinkle the top layer with the remaining spices; • make a bend on top to press down pieces of mushrooms with spices; • in a few weeks the pickles will be ready. You can eat them or place them in pre-sterilized jars, pour boiling water over them and roll up the lids.

The second way to pickle champignons with a twist (add mustard seeds)

There is another way to pickle mushrooms, for those who are interested in how to pickle champignons tasty and quickly but with a special aroma. Here we will add mustard seeds, this will give the mushrooms a special taste and aroma. For this recipe we will need 2 kg of mushrooms and: • 150 g of rock salt; • 5 bulbs; • 1.5 tbsp. mustard seeds; • 5 bay leaves; • 10 peas of allspice.

As you already understand, the highlight of this recipe will be mustard seeds, this is a kind of secret. They give the mushrooms a very good aroma and unusual taste.

This delicious mushroom appetizer will definitely please family members and guests if it is served on a holiday table. When your guests try these mushrooms, they will definitely ask you for the recipe.

Salted champignons - recipe with mustard seeds

Having decided to pickle champignons at home according to this recipe, you need to follow the following sequence of actions: • rinse and peel the mushrooms; • place in a pan with cold water; • add tsp. salt, put the container on the fire; • wait for the water to boil, boil the mushrooms for about 6-7 minutes; • pour the mushrooms into a colander so that the remaining water can drain; • peel the onion, cut into rings; • place onions and spices and washed bay leaves in sterilized jars; • place boiled mushrooms in containers, sprinkling them with spices in layers; • fill the jars with boiling water, roll up the previously boiled lids; • place the jars upside down and cover them with a blanket. Wait until they cool down. Then the preservation can be moved to a cold place or refrigerator.

This is a good idea for those who are interested in how to pickle champignons for the winter. Banks can stand for quite a long time. The main thing is that the containers and lids are well sterilized.

Fast way

The quick salting method is suitable for those who need mushrooms for a specific day, for a feast, receiving guests or other celebration.

To properly and tasty salt, we will need:

· 2 kg of champignons;
· 0.5 tbsp. salt;
· 1.5 heads of garlic;
· 4 onions;
· 4 pods of pepper;
· 0.5 tbsp. vegetable oil;
· 12 black peppercorns.

Place the mushrooms in a deep plate and add some salt. Cut the onion into large pieces, cut the pepper pods into two parts and remove the seeds, chop the garlic into slices. Place everything in layers in a small plastic bucket. At the bottom are champignons and onions. The next layer is capsicum, peppercorns and garlic slices. And so we repeat several layers, pressing each of them a little. Fill everything with vegetable oil and leave for 30 minutes at room temperature. Before putting in the refrigerator, drain off the excess water. After 24 hours, instant champignons can be served.

Canning for the winter

When you want to enjoy the taste of pickled mushrooms all winter, you can use this recipe. It requires some effort, but if you follow the step-by-step instructions, the champignons will retain their special aroma for a long time.

To pickle 2 kg of mushrooms, you need to take:

· 5 cloves of garlic;
· 8-10 black peppercorns;
· 1 tbsp. l. 70% vinegar;
· Bay leaf;
· carnation;
· salt;
· dill or parsley.

Cook the already prepared mushrooms over low heat for about 20 minutes. During this time, prepare the brine. Pour spices into salted boiling water and cook for 5 minutes. Place the boiled champignons in a colander. After draining, place in a saucepan with cold water, cook for another 7 minutes, not forgetting to add salt. Place herbs and garlic cloves in jars in advance. We arrange the mushrooms and fill them with brine. Add half a teaspoon of vinegar to each container. Pickles should be put away in the cold only after the jars have cooled. It should be remembered that you need to salt such a dish completely to your taste. The method is not fast, since to completely pickle the champignons, you will have to wait a period of 1.5-2 months. But you can enjoy your favorite delicacy throughout the winter.

Salting in a tub

Salting champignons at home in this way is convenient when you have harvested a large crop and have the opportunity to store a large container in a cold place.

The tub must be doused with boiling water several times and allowed to dry. Blanch the mushrooms first. Cover the bottom with salt and place the cooled champignons with the legs up. Each layer must be salted at the rate of 1.5 tbsp. l. per 1 kg of mushroom mass. The layer is no more than 6 cm. Having filled the tub, cover it with white cotton cloth, place something flat and a press on top. After three days, when the contents of the container have thickened, you need to add another batch of champignons. We prepare them using the same technology, not forgetting to add salt. This procedure is repeated until all the mushrooms are compacted. When the process is completed, the tub is placed in a cool place for storage. At the same time, periodically checking the brine level, which should not be less than 2 cm.

Advice! If the liquid level becomes lower than expected, you need to prepare new brine and add it.

To prepare the saline solution you will need 1 tbsp. l. salt per 1 liter of boiled water. In this case, the fabric can be changed or washed, and the oppression and stand can be thoroughly washed using soda.

With sugar and bay leaf

Ingredients:

fungi – 1 kilogram;
laurel – 1 leaf;
acetic acid (9%) – 0.5 cups;
pepper (peas) – 1 teaspoon;
water – 2 liters;
sugar and salt - 30 grams each.

Method of preparation: cleaned and washed mushrooms are placed in a saucepan and cooked for about half an hour, constantly skimming off the foam. Afterwards, the water is drained from the fungi and washed. Separately, dissolve sugar and salt in a container of water and add spices. Then the brine is brought to a boil, the fungi are placed there and boiled for about 15 minutes. Then add vinegar and the mushrooms are ready.

Homemade lightly salted champignons in jars

It's not just crispy pickles that a real housewife can boast about. Lightly salted champignons can become a source of pride in front of guests and neighbors.

To prepare you will need simple ingredients:

mushrooms – 0.5 kg;
salt – 1 tbsp. l.;
vegetable oil – 3 tbsp. l.;
bay leaf – 2 pcs.;
black pepper – 8 peas;
garlic – 4 cloves;
a bunch of green onions;
water – 250 ml.

A home-style snack will delight your loved ones at any time of the year.
Step-by-step preparation process:

Boil water in a suitable saucepan, dilute salt, add bay leaf and peppercorns.
Place the prepared champignons into the boiling brine and cook for about 7 minutes.
Drain the water from the pan, chop the garlic and green onions, add vegetable oil and stir.
Place the pan in the refrigerator for 12 hours.
Garnish the finished appetizer with fresh herbs or onion rings.

How to dry pickle champignons

To prepare a dish without brine, you will need almost the same ingredients as for the classic recipe:

champignons – 1 kg;
salt - 3 tbsp. l.;
garlic – 4 cloves;
black peppercorns - to taste;
a bunch of fresh dill.

Dry salting of champignons

To prepare, place all ingredients in a saucepan. The mushrooms must be clean, but it is better to peel them by hand so that the spongy structure of the product does not absorb excess moisture before salting. Finely chop the garlic to release its flavor. Sprinkle the ingredients with salt, put pressure on top of the pan, and put it in the refrigerator for 2 days. Serve this delicious dish, garnished with sprigs of fresh herbs and purple onion half rings.

With citric acid

Ingredients:

water – 1.5 cups;
fungi – 800 grams;
salt – 0.5 teaspoon;
lemon – 1 gram;
cherry, currant (leaves);
spices;
dill

Method of preparation: add lemon, salt, spices to water and cook. The resulting brine is drained, filtered and cooled to approximately 70 degrees. Boiled mushrooms are placed in jars to the very top and poured with the so-called marinade. Sterilize and roll under lids.

With chili pepper

Ingredients:

champignons – 0.5 kilograms;
onion;
salt – 40 grams;
garlic – 3 cloves;
pepper (chili) – 1 piece;
oil – 60 milliliters;
pepper (peas) – 8 pieces.

Method of preparation: cut the onion, pepper and garlic into rings. Fungi, the above thinly sliced ingredients, and hot peppers are placed in the prepared vessel. Cover the container tightly with a lid and set aside for about half an hour. Afterwards, drain the liquid from the champignons and put them in the refrigerator for 24 hours. Then the mushrooms are placed in jars and sealed with lids.

Cold pickling recipes

The cold option involves cooking the dish in its own juice, and it is considered the most acceptable, since almost all the taste qualities are preserved and there is no heat treatment.

Option 1

You will need the following components:

champignons – 1 kg;
dill;
cherry leaves;
currant and oak leaves;
hot peppercorns – 5 pcs.;
allspice peas – 3 pcs.;
garlic – 2 cloves;
a pod of hot pepper – not for everyone;
sunflower oil;
salt – 3 tablespoons.

Take a deep container, put all the ingredients there (except sunflower oil), mix well. Place the oppression on top and leave for 24 hours at room temperature. Once the brine has formed, the container can be placed in a cold place. When preparing a significant amount of mushrooms, you should put them in jars, add 2 tablespoons of sunflower oil to each, cover with nylon lids and put them in the refrigerator or put them in the cellar.

Option 2

The list of ingredients looks like this:

3 cloves of garlic;
1 chili pepper;
5 peas of hot pepper;
3 peas of allspice;
1 large or 2 small onions;
1.5 tbsp. salt;
5 tbsp. l. sunflower oil;
500 g fresh champignons.

The mushrooms are cleaned, washed, cut into pieces if necessary, and dried on a paper towel. If large mushrooms have thick skins, it is recommended to peel them. Garlic and pepper are crushed using a knife, the onions are cut into half rings or rings (at the request of the hostess). The champignons are placed in containers with high edges, each layer is sprinkled with ingredients and salted. The last layer should be mushrooms. The container is covered with a flat plate on which the load is placed. Leave for 12 hours. During this time, the juice should appear. Afterwards the container is placed in the refrigerator. This dish is ready to eat in a week.

Option 3

You must have the following components:

mushrooms – 1000 g;
salt - one and a half tablespoons.

In addition to the above, you need to acquire a wooden tub, which must be thoroughly washed so that no foreign odors remain, then dry well.

A small layer of salt is poured onto the bottom of the tub, then the champignons are placed with their caps down. Each layer should not exceed 6 centimeters. As soon as the laying of the layers is completed, you need to put a cotton rag or gauze on top, on which you place a flat dish and put pressure. After three days, the mushrooms will produce juice. As soon as this happens, you can add more mushrooms to the tub, not forgetting to rearrange their rows with salt. Oppression is required.

The tub is placed in a cool place where the temperature should not exceed 2 - 5 degrees Celsius. It is necessary to ensure that the brine covers the mushrooms by at least 2 centimeters. If there is not enough brine, then add a little salted water to the container (1 tablespoon of salt dissolves in one liter of water).

Conclusions:

Champignons are an ideal raw material for preparing homemade preserves for the winter. They are good for health and cannot be poisoned. When prepared, it is a delicious appetizer or a component for a more complex dish.
Both forest and store-bought mushrooms are suitable for pickling. The main thing is that they are fresh, without the slightest trace of spoilage or the presence of insects.
You can preserve it in any container - jars, buckets, tubs. Glass and enamel containers are considered the best.
The main condition for the safety of the workpiece during the winter is thorough sterilization of dishes and lids, as well as adherence to the temperature regime: it must be stably maintained at a level of +5...+6 °C.
There are dozens of pickling methods using a wide variety of spices. How exactly to salt the champignons depends solely on individual preferences, as well as how much time you are willing to spend on cooking.

Champignons with garlic, cold salted

Cold salted champignons are an excellent holiday appetizer or a side dish on an everyday menu.

3 kg of champignons;
150 g salt;
10 peas each of black and allspice;
Parsley;
7 cloves of garlic.

Cold-salted champignons can always decorate a festive table and delight your guests with their taste.

Boil water in an enamel saucepan and boil the peeled mushrooms for 15 minutes.
Let the water drain and place the mushrooms in a sieve or colander.
Place a “cushion” of chopped parsley on the bottom of sterilized jars, add some peppercorns and diced garlic.
Then place the mushrooms, sprinkle with salt and spices, press down with pressure and put them in a cool room.
After a week, the mushrooms will be ready to eat, but you need to make sure that the brine completely covers the contents of the jar.

Instant salted champignons without vinegar per day

Cooking time: 20 minutes

Number of servings: 3

Energy value

calories - 33.2;
proteins - 4.1 g;
fats - 1 g;
carbohydrates - 2 g.

Ingredients

champignons – 500 g;
salt and sugar - one tsp each;
lemon juice – 60 ml;
water – 200 ml;
garlic – 3 cloves;
bay leaf - 2 pcs.;
black pepper (peas) – 10 pcs.

Step-by-step preparation

Wash the champignons, finely chop the garlic and put it all in a saucepan along with water and all the ingredients (except lemon juice).
After boiling, boil the mushrooms for 5 minutes, turn off the heat and add lemon juice.
Cover the pan with a lid and place in a cool place for 4 hours. Your mushrooms are ready.

Honey mushrooms

Honey mushrooms are agaric mushrooms that grow in large, close families on stumps and trees.

Many mushroom pickers confuse edible and false honey mushrooms. How to distinguish them?

Autumn honey fungus	Appears in August and grows until the first frost. The mushroom cap is round, copper-colored with small scales. Young specimens have a thin film under the cap. The plates are light, the stem is thin and elongated, the pulp is coffee-colored
False honey agaric	Grows in families on birch stumps. False honey fungus is similar to an edible mushroom, but has a rounded flat cap of a dirty lemon color. The plates are greenish-dirty in color. When a leg is broken, colored milky juice is released.

Hot salting method

Ingredients:

honey mushrooms – 3 kilograms;
salt – 9 tbsp. l. ;
bay leaf – 7 pieces;
pepper, bay leaf, horseradish, currant, cherry and oak leaves - to taste;
onion, dill - 60 grams each.

Preparation:

Wash the mushrooms, separate the stems from the caps and boil for half an hour in salted water. When cooked, they begin to darken and to return the original color, you can add lemon juice to the water.

Place the mushrooms in a colander to remove the liquid. After cooling, we proceed to salting.

Place the spices in the prepared container, and then the legs and caps.

We salt each layer, cover the top one with horseradish leaves and clean gauze. We install the wooden disk and the bend.

Leave to pickle for 2-3 weeks.

Salted mushrooms in cucumber brine

Honey mushrooms cooked in brine are very aromatic and crispy.

Products for 1 kg of mushrooms:

cucumber pickle - half a liter;
salt – 1 tbsp. l. with a slide;
bay leaf and dill - 1 piece each;
pepper, cloves - to taste.

Preparation:

Wash the mushrooms and place them in a saucepan. Fill with salted water (use 10 grams of salt per 1 liter). Bring to a boil, drain all the liquid and wash the mushrooms.

Place them in cold water and cook for about half an hour. Next, put it in a colander to get rid of the water.

Place spices and cooled mushrooms on the bottom of the pickling container. Sprinkle each layer with salt and fill with cucumber pickle. We put pressure on it and put it away for a week in a cool place.

After 40 days you can make the first test.

A quick way to pickle honey mushrooms

This method is simple and easy to perform.

Ingredients for 1 kg of honey mushrooms:

white salad onion – 1 head;
cumin – 1 tbsp. l. ;
bay leaf, dill, pepper - to taste;
cloves - 2 pieces;
salt – 2 tbsp. l. without slide;
garlic – 4 cloves.

Cooking method:

We fill the washed honey mushrooms with water, to which cumin, bay leaves, salt and an onion wrapped in gauze have been added.

After the water boils, reduce the heat and leave to simmer for about half an hour, remembering to skim off the foam.

Place the boiled mushrooms in a colander to remove the liquid.

Place garlic, dill, pepper, cloves and bay leaf into the prepared jar. You can also add cherry and currant.

We put the honey mushrooms into jars and fill them with boiling brine up to the shoulders. Roll up the lids and leave for a week to salt.

Cold salting of the product

This preparation method has many advantages: good aroma and taste, quick and easy preparation. Products for quick-cooking salted champignons at home can be found in everyone’s refrigerator:

Onion - 1 large head.
Mushrooms - 500 grams.
Garlic cloves - 3 pieces.
Chili pepper - 1 pod.
Salt - 1.5 tablespoons.
Vegetable oil - 2 tablespoons.
Peppercorns - to taste.

Instant salted champignons include the following steps:

The product is washed well and laid out on a paper towel or napkin to remove excess moisture from the glass.
If the mushroom is large, then it is necessary to peel it and cut the fruit into 4 parts.
Place the slices in a deep container and cover with salt.
Remove the peel from the onion head, rinse, cut into 2 halves and chop into very thin half rings.
Capsicums and garlic are rinsed, peeled and cut into rings.
In order to salt mushrooms, you need to use a container with high sides or a plastic bucket. The ingredients are placed in a container in layers: mushrooms, onions, garlic (several rings) and chili pepper (2 rings).
After laying down, lightly compact the products with your hand and repeat the procedure in the same sequence. After the procedure is completed, everything is again well compacted and seasoned. After this, the entire composition is poured with vegetable oil (olive oil is a good option).
The container is tightly closed with a lid and left to infuse for 40 minutes at room temperature.
After the time has passed, you need to remove the lid and drain the released juice from the vegetables.
Place the container with the preparation in the refrigerator for 24 hours. Only after this can the dish be served.

If desired, you can garnish with lemon slices and herbs.

Tips and tricks

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.

Category: Snacks | |

Milk mushrooms

Milk mushroom is a favorite of many mushroom pickers. There are a considerable number of species in nature, but mushroom pickers prefer white and black ones.

White milk mushrooms belong to the first category, have a hollow stem and a funnel-shaped cap of milky white color. After salting, they are very tasty and aromatic, acquiring a bluish tint.

Black ones grow until frost. The hat is painted black and green, so in common people they are called gypsies or nigellas.

Salted black milk mushrooms

Ingredients for 1 kg of milk mushrooms:

refined oil;
water;
dill;
garlic – 5 cloves;
salt – 2.5 tbsp. l.

Cooking method:

Add oil to the water and add the washed mushrooms. Boil for 7 minutes, place in a colander to remove liquid.

Transfer the mushrooms to a wide container, add dill, chopped garlic, and salt. Mix everything, cover with a towel and set up a press to obtain brine.

After 12 hours, mix again and leave under pressure for 12 hours.

Place the mushrooms in a jar, compact them, add dill and fill with brine so that they are completely covered.

Seal the jar with a lid and put it in the refrigerator for salting. After 30 days you can make the first test.

Cold salted milk mushrooms

We take milk mushrooms into a bucket:

salt – 2 cups;
pepper and bay leaf - per package;
blackcurrant leaves, horseradish and dill umbrellas - to taste;
garlic - 1 head.

Cooking method:

The washed milk mushrooms are placed with the plates up on dill, currant and horseradish leaves. Large specimens are divided into several parts.

Each layer is salted and bay leaf, dill, chopped garlic and pepper are added. The topmost layer is covered with horseradish leaves and dill. Cover with gauze, install a disk and press to obtain brine.

After the juice appears, the mushrooms are removed for a week in a cool room. After a week, they are placed in jars, adding brine and sealing. Store in the refrigerator.

Hot salted milk mushrooms

For 1 kg of milk mushrooms you will need:

laurel;
garlic – 3-5 cloves;
dill and currant leaves;
horseradish root;
salt.

Cooking method:

Remove the stems from washed mushrooms.

Prepare brine at the rate of 2-3 tbsp. l. salt per liter of water. Dip the milk mushrooms into it and boil for half an hour, constantly removing the foam. After 30 minutes, drain the mushrooms into a colander and rinse under the tap.

Place spices and mushroom caps on the bottom of the prepared container. We salt each layer.

Cover the top layer with a towel and install the press. After 2 days, after the brine has formed, remove the container to a cool room. After a month you can do the first test.

Cooking instructions

Before marinating, wash the champignons thoroughly in running water and place them in a plate.
Take a wide container. We pour water into it. Add citric acid and stir until the crystals dissolve. We also transfer clean champignons from the plate here.
To prevent the mushrooms from darkening, but to remain white, cook them for 5 minutes in water with citric acid. After catching it with a slotted spoon, let it cool.
For the marinade, pour clean drinking water into the pan. We send granulated sugar and salt there. Mix and then add the remaining ingredients.
Lastly, pour the champignons into the pan and cook for 10 minutes. Then transfer the hot mushrooms along with the brine into a sterilized jar. We seal it hermetically. Turn the container upside down, cool it and send it to a cool place before the holiday.

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

Crispy mushrooms in a jar

The most spectacular mushrooms from winter preparations are those that crunch. We offer a simple recipe for obtaining crispy lamellar mushrooms:

We clean the raw materials from debris and sort them out.

Chop the assorted mushrooms and place them in boiling water.

In order for the bitterness to come out faster, put a tablespoon of salt in a five-liter saucepan. Salt helps draw out bitterness.
Boil the assorted mushrooms for 10 minutes and drain in a colander, rinse with cold running water.
Heat treatment is also good because the mushrooms take on their final size after it. And we can easily determine what kind of container for pickling is needed. In addition, such mushrooms can be eaten in just a couple of days.
After heat treatment, wash the mushrooms again and let the excess water escape.
After the water has drained, we proceed to the actual salting.

Ingredients for pickling:

Mushroom platter – 4.5 kg
Fresh horseradish leaf
Dill umbrellas,
Garlic – 1 head,
Black and allspice peas – 6 pcs.
Salt 50 gr.
Refined vegetable oil

To speed up the process, you can use 50 ml of brine from last year’s preparations as a starter.
Place mushrooms in prepared jars, interspersed with horseradish leaves and garlic, put dill and spices on top, sprinkle with salt.
We make an oil seal on top - this is a prerequisite. We close it with a nylon lid and lower it into the cellar.

Secrets of champignon preparations

In order to prepare certain dishes, there are some rules and secrets. Using them, you will always please your loved ones:

You can store salted mushrooms for a long time if they have been sterilized or cooked in strong brine.
If vinegar was added to the preparation, this guarantees long-term storage of the product and also gives it an amazing taste.
Garlic goes well with champignons . It gives the dish a good aroma. But it is best to put it before serving, and not in jars.
If you do not trim the stems from large mushrooms, you can ruin the taste of the appetizer, as they are very hard. In order not to throw away the legs, you can make soup or caviar from them.

The container for preservation should have a volume of 0.5 liters. It is very good to serve mushrooms to the table.

With sugar and bay leaf

It is very easy to make marinated champignons at home in a few hours. To make mushrooms according to this recipe you will need the following ingredients:

Champignons - 1 kilogram.
Bay leaf - 1 piece.
Table vinegar 9% - 100 grams.
Black peppercorns - 10 pieces.
Purified water - 2 liters.
Granulated sugar and salt - 1 tablespoon each.

For quick cooking, follow these steps:

Rinse the mushrooms well under running water.
Bring 1 liter of water to a boil and add the prepared product to it.
Foam will appear during cooking; it should be removed using a slotted spoon. Cook the mushrooms for at least 30 minutes.
After the time has passed, drain the water from the mushrooms and rinse them.
In the remaining amount of liquid, you need to dissolve granulated sugar, salt, and then add all the spices specified in the recipe.
Bring the brine to a boil. After this, place the mushrooms in it and cook for 15 minutes.
Vinegar should be added a few minutes before the end of the cooking process.

After cooling, you can serve the prepared mushrooms to the table. If you want to prepare preserves for the winter, then pack them hot into jars and seal them tightly. Store in a cool place.