Marinated champignons at home, fast and for winter

Store shelves are filled with jars of pickled mushrooms. Many housewives prefer mushrooms, because they have become not only a complete snack, but also an addition to a salad or side dish. Most modern producers produce marinated champignons. Most of them use the same marinade recipe. If you want to surprise your household and serve a truly culinary masterpiece, distinguished by its piquancy and unusual taste, try to cook marinated champignons at home. Believe me, this is very easy to do.

Marinated champignons at home - quickly, tasty, healthy

Marinated champignons at home

To cook delicious and healthy mushrooms in the marinade, you need to take into account some of the features, not only when choosing mushrooms, but also in the process of marinating. Experienced housewives and chefs are happy to share their secrets with beginners. If for the first time you want to try yourself in this field, then our advice to you will come in handy:

  • It is best to choose small mushrooms;
  • caps and legs of champignons must be clean and elastic;
  • wormy or dark mushrooms are unsuitable for marinating, especially since they are already spoiled;
  • You can cook the marinade yourself or purchase ready-made spices in any culinary department;
  • mushrooms before marinating must be boiled for 5-7 minutes;
  • for quick marinating, most often the mushrooms are fried;
  • on average, mushrooms marinate 4-5 days;
  • to give piquant taste to mushrooms, you can use any spices to suit your taste preferences;
  • Do not forget about the classic set of seasonings: add pepper, salt, bay leaf;
  • Before serving, pickled mushrooms can be lightly rinsed and seasoned with oil.

Marinated Instant Mushrooms

Many housewives prefer to pickle mushrooms in a fast way. This dish will be an excellent snack of both everyday and festive table. Remember that for long-term storage mushrooms marinated in this way will not work. The deadline for their use does not exceed 48 hours.

Marinated champignons at home

Composition:

  • fresh medium sized mushrooms - 0.5 kg;
  • onion;
  • garlic cloves;
  • bay leaf;
  • a mixture of peppers;
  • purified water - 1 l;
  • salt - 1-2 tsp;
  • sugar - 1 tbsp. l .;
  • Table vinegar with 9% concentration - 80 g

Cooking:

  1. Sort out fresh champignons and rinse thoroughly. Throw away dark and wormy mushrooms, as they are unfit for human consumption.
  2. Put the washed mushrooms in a container (pan or stewpan), cover with water.
  3. Boil the mushrooms for 5 minutes over moderate heat.Marinated champignons at home
  4. Boiled champignons flip out on a colander to glass excess liquid.
  5. Take a separate container for making marinade.
  6. Pour the purified water into a saucepan or stew-pan, add a mixture of peppers (obligatory peas) and bay leaf. Bring the liquid to a boil.
  7. For taste, you can add savory seasonings, for example, anise or cardamom.Marinated champignons at home
  8. After boiling, set aside the container with the marinade from the stove, add sugar, vinegar and salt.
  9. Thoroughly mix the marinade so that all the dry ingredients are completely dissolved.
  10. Chop the onion in half rings or small cubes.
  11. Put boiled champignons and chopped onion in a clay or glass pot. Pour them with marinade.Marinated champignons at home
  12. Mushrooms are pickled for 10-12 hours in the fridge.

We do the preparation for the winter

Mushrooms at home can be marinated for long-term storage. Many housewives make such preparations for the winter. Store them for several months in a cool place, preferably in a cellar or basement. Do not forget to roll the jars tightly so that the air does not penetrate. Otherwise, your marinated mushrooms will spoil and will be unfit for human consumption. Marinated champignons for the winter are crispy and very tasty. You can use them as an independent snack, as well as add to various salads and hot dishes.

Marinated champignons at home for the winter

Composition:

  • fresh champignons - 1 kg;
  • salt - 1 tbsp. l .;
  • purified water - 1 l;
  • Table vinegar with 9% concentration - 1 tbsp. l (based on 1 liter jar);
  • sugar - 1 tbsp. l .;
  • Sunflower oil - 1 tbsp. l .;
  • bay leaf;
  • fragrant black pepper (peas);
  • mustard seeds - 2 tsp;
  • dried cloves - 4-5 pcs.

Cooking:

  1. Fresh champignons should be carefully selected.
  2. Put the mushrooms in a colander, then rinse thoroughly and remove the film from them.Marinated champignons at home for the winter
  3. Pour purified cold water into a separate container and add all seasonings, sunflower oil, granulated sugar and table salt.Marinated champignons at home for the winter
  4. Put the marinade on a moderate heat and boil it.
  5. Now boil the water, put the washed mushrooms and boil them until cooked. A sign of the readiness of mushrooms is their subsidence at the bottom of the pan or stew pan.
  6. Throw the boiled mushrooms in a colander to glass excess liquid.
  7. Meanwhile, sterilize the washed jars. Perform sterilization in any way convenient for you.Marinated champignons at home for the winter
  8. Put boiled champignons in sterilized jars and fill them with boiling marinade mixture. Add the required amount of vinegar to each jar.Marinated champignons at home for the winter
  9. Roll up the cans and turn them upside down. Wrap a warm blanket jars and leave until morning.
  10. Then move the canned pickled mushrooms to a cool place.

Spicy champignons in Korean

If you like dishes with spicy taste and spicy aroma, then pickled mushrooms in Korean will definitely suit. Having tried such mushrooms once, you hardly want to cook another snack.

Marinated champignons at home in Korean

Composition:

  • fresh champignons - 0.5 kg;
  • a mixture of peppers, including red;
  • sunflower oil - 50 g;
  • Table vinegar with 6 or 9% concentration - 2 tbsp. l .;
  • soy sauce - 1 tbsp. l .;
  • purified water - 0.7 l;
  • lava leaf;
  • fresh parsley;
  • sesame seeds - 15-20 g;
  • garlic cloves;
  • salt.

Cooking:

  1. As usual, first pick up the fresh champignons, and then rinse thoroughly, removing the film from the surface of the caps.
  2. Strongly large mushrooms can be cut.
  3. Then boil the mushrooms until cooked.
  4. Boil mushrooms, fold in a colander to glass excess liquid.
  5. In a separate container, mix the sunflower oil, table vinegar and soy sauce.
  6. Put all seasonings, chopped parsley, garlic cloves, previously passed through a press, into this mixture. Add salt if necessary.Marinated champignons at home in Korean
  7. In a dry frying pan without adding oil, fry the sesame seeds to get a brownish tint.Marinated champignons at home in Korean
  8. Add roasted sesame seeds to the marinade and mix everything well.
  9. Boiled champignons put in a container with cooked marinade and mix.
  10. Place the dish with the mushrooms in the fridge and leave to marinate overnight.
  11. In the morning, mushrooms marinated in Korean, can be served.

How to pickle mushrooms in a slow cooker?

Oddly enough, but the achievements of technical progress allow modern hostesses to pickle mushrooms in a matter of minutes. To do this, use the capabilities of the multicooker.

How to pickle mushrooms in a slow cooker?

Composition:

  • fresh champignons - 0.5 kg;
  • purified water - 5 tbsp. l .;
  • garlic cloves;
  • Table vinegar with 9% concentration - 2 tbsp. l .;
  • Bay leaf;
  • a mixture of peppers;
  • sunflower oil - 5 tbsp. l .;
  • salt - 1 tsp;
  • sugar - 1 tsp.

Cooking:

  1. Prepare fresh champignons for pickling, as described in previous recipes.
  2. Pour the purified water into the multicooker container, add vinegar, sunflower oil, chopped garlic cloves and other spices.
  3. Mix all ingredients well.How to pickle mushrooms in a slow cooker?
  4. Put the washed champignons into the multicooker container and mix them with the prepared marinade.
  5. Set the program mode "Cooking" and set the time to 25 minutes.
  6. After giving a sound signal using skimmers, put the champignons in a container (cans can be used).
  7. When the mushrooms have cooled down a little, pour them with marinade.
  8. Capacity with the cooled mushrooms, put in a fridge for 10 hours for pickling.
  9. After this time, the mushrooms marinated in the slow cooker can be served on the table.

If you are reluctant to buy store pickled champignons, then cook them yourself. Having tried many recipes, you will definitely find the best one for you. Cook with pleasure and do not be afraid to experiment. Add various seasonings and taste the mushrooms. Your household will be delighted with such a snack. Enjoy your meal!

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