Pickled champignons at home: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This article provides several recipes for pickled champignons at home, tested by different people: quick pickling, harvesting for the winter and with various spices to enhance the taste. One of the recipes will definitely appeal to you, as they are all quite simple and undemanding to prepare, and ready-made mushrooms are elastic and incredibly tasty.

Traditional recipe

Each experienced housewife who loves to make preparations must have her own marinade recipe not only for vegetables, but also for mushrooms. By and large, they are all similar and differ only in the proportions of spices, because this is quite subjective and depends on personal taste.

The most common and time-tested recipe for pickled champignons looks like this:

• one kg of mushrooms;
• one st. l. s alt and sugar;
• large onion;
• five bay leaves;
• a pinch of black peppercorns;
• six large cloves of garlic;
• 1, 2 liters of water;
• 1\2 teaspoons of clove florets and the same amount of coriander;
• one hundred ml of vinegar.

Step by step

To cook pickled champignons according to this recipe, you should perform the following manipulations step by step:

Select small mushrooms, no more than three centimeters in diameter of the cap, then the dish will be aesthetic in appearance, convenient in cooking dishes based on pickled mushrooms, and the mushrooms themselves will quickly reach the desired flavor

• Rinse them under running water to remove any kind of dirt.
• Prepare marinade: boil water with all herbs and spices (except garlic and onion).
• Place prepared champignons in a boiling marinade and boil in it for ten minutes over medium heat, preferably under a lid. There is no need to worry that there is not enough water: during the heat treatment, the mushrooms will begin to release their juice, which will completely cover them in just two minutes.
• Cut the onion into thin strips, chop the garlic in a press, mix. Add to pot with mushrooms, turn off stove and set aside.

When the liquid has completely cooled, transfer the mushrooms to jars or plastic containers, pour over the marinade and place in the refrigerator. The product will be ready to eat in twenty hours.

Important to know

Given that it is convenient to pickle champignons so quickly, it should be remembered that mushroom products of this kind should be stored in the refrigerator for no more than ten days, otherwise therethe possibility of contracting botulism. In no case should you leave cooked mushroom dishes in the free air, as they spoil very quickly and can cause poisoning. If you need long-term storage of pickled champignons, for example, preparations for the winter, then you can use the recipe for winter preparations, in which jars of mushrooms are rolled up with airtight lids and undergo more thorough heat treatment.

Korean recipe

Asian cuisine is considered one of the best in pickled foods, be it meat, vegetables or mushrooms. At the same time, its specificity is the minimum time spent plus the amazing taste of the finished dish.

To pickle champignons according to the recipe of Korean chefs, you must observe the following proportions:

• half a kilo of mushrooms;
• five art. spoons of vinegar and soy sauce;
• five cloves of garlic;
• liter of water;
• 10 grams of s alt;
• 80 ml vegetable oil;
• 1\3 teaspoons of allspice;
• three bay leaves.

Cooking

To prepare marinated champignons in Korean style, you must immediately prepare the mushrooms: clean them from dirt, if necessary, rinse under running water, and cut each mushroom into four parts (crosswise). It is worth recalling that for pickling, you should take small champignons, tight and without overgrown hats. Boil water with spices and spices, pour it over mushrooms in a bowl in which there will bemarinate, close the lid and place in a cool place. The mushrooms are ready to eat the next day, just drain the liquid and add some oil and herbs for a vibrant color.

These champignons are very good as an appetizer or addition to the main course (potatoes, vegetables), and are also ideal for frying, which lasts no more than five minutes, and without adding oil. Fried mushrooms from the marinade are much tastier than usual, and a short heat treatment is on hand for those who cannot devote the required amount of time to this process.

How to cook marinated champignons quickly?

At home, sometimes a portion of pickled mushrooms is urgently needed, but it is not available, and waiting for a day is completely unacceptable. In such cases, an express recipe saves, according to which the champignons will be ready immediately after cooling after heat treatment. For cooking, we take 1/2 kg of mushrooms, wash and, if necessary, cut into two halves. We put them in a saucepan, send 50 grams of sugar, 15 grams of s alt, several cloves and 1/3 teaspoon of black pepper there. Peel, chop and add three cloves of garlic to the mushrooms along with 60 grams of vegetable oil and three tablespoons of vinegar. Cut two onions into thin slices and send to the total mass. Thoroughly mix the contents with your hands (so as not to damage the tender champignons) and put on fire.

The lack of water should not be embarrassing, it will appear literallyafter a couple of minutes of heating, provided that the dishes are closed with a lid. When there is enough liquid, reduce the heat and continue the heat treatment for another ten minutes. Then turn off the stove and leave the mushrooms to cool directly in the marinade. When it has completely cooled, the mushrooms are ready to eat: for salads, frying or baking.

For long term storage

Cooking pickled champignons for the winter is somewhat different from the basic recipe in the proportions of ingredients, as well as better heat treatment. Also, this type of pickling takes time for the mushrooms to “ripen with taste”, so they are eaten no earlier than three weeks after cooking:

• three kg of mushrooms;
• two liters of water;
• two glasses of vegetable oil;
• 300 ml vinegar;
• 4-6 bay leaves;
• 50 grams of garlic;
• 40 grams of s alt and the same amount of sugar;
• 1 teaspoon black peppercorns;
• 1\4 tsp cloves or coriander.

Harvesting pickled champignons for the winter begins with their cleaning and removal of all types of pollution under running water. At the same time, remember that mushrooms absorb moisture very well, so you should not keep them in water for a long time, so as not to make them too watery.

How to roll mushrooms for the winter?

Next, boil the champignons in water (take the required amount so that the liquid covers all the mushrooms two fingers higher) for twenty minutes, in the process removing the resulting foam with a slotted spoon, and then discard them oncolander or sieve to glass water. In a separate saucepan, boil water (amount according to the recipe) with spices, add oil, vinegar and boil the liquid for about three minutes. It is best to pickle mushrooms in jars with a capacity of one liter or even half a liter: this is convenient for domestic use. Sterilize jars and tin lids with boiling water, put spices and chopped garlic in equal proportions at the bottom of each, place mushrooms there, pressing them lightly with a spoon, and then pour boiling marinade to the top.

Roll up jars with lids using a special machine, turn the lid down and wrap with a blanket for a day. Then transfer them to the pantry or cellar for long-term storage. It is important not to forget that such blanks should be stored for no more than six months at a stable temperature not higher than 18 degrees, so as not to provoke the development of botulism and other dangerous diseases in canned food.

Mushrooms with mustard and herbs

Instant marinated champignons can be cooked spicy, making them a welcome snack at every feast. To do this, you can use mustard, and fresh herbs as an additional, bright color in the appetizer. For one kilogram of mushrooms you should take:

• a small bunch of dill and parsley;
• five cloves of garlic;
• 60ml vegetable oil;
• three art. l. prepared mustard (not powder);
• 8 grams of s alt;
• 30 ml apple cider vinegar.

Slightly fry the washed mushrooms in a dry frying pan untiluntil excess moisture is completely evaporated from them, and then transfer them to a container for marinating. Pass the garlic through a press and mix with mustard, add oil and vinegar, as well as s alt. Finely chop the greens and combine with a sharp mass, which we carefully mix with mushrooms. Cover the dish with a snack with a lid or cling film and leave in a cool place for eight hours. After that, you can eat marinated champignons for food, enjoying their unusual spicy taste.