Pickled champignons - 10 best recipes

Champignons are part of low-calorie diets (only 22.4 kcal per 100 g), they contain enough useful microelements, and there are no sugar and fats. For the preparation of pickled champignons, you should choose miniature mushrooms. Medium and large specimens will also work, but they need to be crushed.

Buy young mushrooms, focusing on the light color of the plates under the cap... It is even better if the plates are covered with foil. Choose mushrooms without cracks and spots.

How to pickle? The best recipes

There are a lot of pickling methods - personally, I have already memorized 4, since I constantly use them, - fast, in Korean, for preparation for the winter, and preliminary before frying... But in a book with recipes, in which I write only the best and proven ones, I wrote out a few more - the mushrooms turn out to be very tasty.

Before starting with the recipes themselves, here are some tips:

  1. in champignons, the tip of the leg is necessarily cut off, the darkening is scraped off. Mushroom pickers have no consensus about removing the top film and removing the under-hat plates, I leave it as it is;
  2. before pickling the mushrooms should be boiled;
  3. you don't need a lot of water to boil mushrooms - they secrete their own juice. The water should cover them by about a finger;
  4. champignons in a spicy preservative, prepared for short storage (until the next feast), are not hermetically closed. They are kept in the cold in a container covered with foil;
  5. if we marinate not in jars, but in some containers, then see that it is not metal, it is oxidized. Ceramics, clay, glass, wood - such material is allowed.

Mushroom marinades (long-term blanks) are tightly sealed with lids, additionally sterilized, then preservation can be stored simply in a kitchen cabinet.

Instant pickled mushrooms

At home, in an ordinary city apartment or summer cottage, this recipe is simply irreplaceable.

A little effort and delicious mushrooms from the jar are ready!

You will need:

  • 1 kg of champignons
  • bulb
  • 2 tbsp. l. salt
  • 2 tsp Sahara
  • 5 black peppercorns
  • 2 cloves
  • laurel leaf
  • a glass of vinegar (9%)
  • 3 garlic cloves
  • half glasses of vegetable oil.

Cooking process:

  1. Wash the mushrooms. Fill with a little water, bring to a boil. Get rid of the foam.
  2. Put the peeled onion and simmer over moderate heat for a quarter of an hour.
  3. Drain the water.
  4. Combine vinegar, oil, and other ingredients. "Drown" the mushrooms in the marinade, boil for 5 minutes.
  5. Place in jars. Cork, send to the refrigerator.

Pickled champignons for the winter

In our area there is a real mushroom paradise - fields where mushrooms are always in season. After such trips, I always close the "catch" in the banks. In winter, crispy spicy mushrooms practically fly away.

Products:

  • mushrooms - 1 kg
  • 1 glass of water
  • 2.5 tbsp. l. salt
  • 0.5 g citric acid
  • 100 g vinegar (9%)
  • 3 laurel leaves
  • 7 peas of allspice and bitter pepper.

How to cook:

  1. Boil mushrooms over moderate heat, removing scale.
  2. When the broth becomes transparent, add salt, add spices, acid and vinegar. Finish the process when the mushrooms sink to the bottom.
  3. Arrange the marinated mushrooms in jars, cover with lids, sterilize, seal.

Korean recipe with bell pepper

Adding bell peppers to mushrooms gives a special flavor. This is a very successful combination.

Get a real Korean grater before you start cooking Asian dishes. This is a kind of culinary knife for the finest cutting of hard vegetables. Only in Korean it turns out the opposite - they cut not with a knife, but against him.

Ingredients:

  • 0.5 kg of champignons
  • bulb
  • carrot
  • Bell pepper
  • 5 garlic cloves
  • 1 tbsp. l. vinegar (9%)
  • 1 tbsp. l. Sahara
  • 100 ml soy sauce
  • half lemon
  • 1 tsp salt
  • 6 black peppercorns
  • a pinch of ground black pepper
  • 50 ml vegetable oil
  • laurel leaf.

How to do:

  1. If the champignons are small, then you can leave them whole, cut medium and large into several parts. Wash, pour over with boiling water.
  2. Cut the pepper, remove the seeds.
  3. Rub all vegetables with a Korean grater.
  4. Salt onions and carrots in oil.
  5. Make lemon juice, grate the zest.
  6. Combine oil, soy sauce, vinegar, sugar, lemon zest and juice, chopped garlic, pepper, salt in a saucepan. Pour in half a glass of water.
  7. Boil the marinade and immediately reduce the heat. Boil, stirring occasionally, for a few minutes.
  8. Put mushrooms, vegetables and spices in a hot spicy preservative. Send for storage. You can eat after 18 hours.

Pickled mushrooms in Polish

It is not difficult to marinate mushrooms in Polish - the principle of preparation is similar to all others. The taste turns out to be somehow especially refined, refined and at the same time piquant.


I have this recipe connected with a memory: I bought mushrooms for him in the supermarket, and right at the entrance to the store, a woman was selling a whole bag of different mushrooms. When asked what kind of mushrooms, I received a surprisingly honest answer, which simply knocked me down: “I don’t know myself, everything I found in the forest”. To be honest, I'm not sure if there were only edibles. Therefore, I strongly advise! If you are not versed in mushrooms, do not buy from hands! Only in the store!

Recipe Information

  • Cuisine: Polish
  • Type of dish: appetizer
  • Cooking method: cooking, pickling

Ingredients:

  • fresh champignons - 300 g
  • medium-sized onions - ½ pieces (about 30 g)
  • mustard seeds - ½ teaspoon
marinade:
  • water - 500 ml
  • vinegar 9% - 2 tablespoons
  • dill seeds - ½ teaspoon
  • black pepper - peas - 5-6 pieces
  • small bay leaf - 1 piece
  • cloves - 1 piece
  • salt - 1 teaspoon.

Preparation:

Peel the onions, rinse with cold water and cut into thin half rings.

Put onion cut into half rings in a clean jar, sprinkle with mustard grains.

Wash the champignons well.

For pickled champignons to look more beautiful on the table, they must be the same size.

Pour water into a saucepan, pour vinegar, add all the spices for the marinade: dill seeds, black peppercorns, bay leaves, cloves, salt. Be sure to try the marinade, if it seems bland, unsalted or not sour enough to you, then add the missing ingredients: salt or vinegar.

Bring the marinade to a boil, add the washed mushrooms and cook for 10 minutes from the moment of boiling.

Place the mushrooms in a jar with onion chopped into half rings and mustard seeds. Pour the marinade over to the top and close with a clean plastic lid. Cool down.

Put a jar with cooled pickled mushrooms in the refrigerator for a day.

Remove the pickled mushrooms in Polish from the jar onto a platter and serve. Bon Appetit!


The author of this recipe and photos Lorchen.

Champignons marinated with carrots

This is an option when delicious mushrooms are needed for tomorrow.

Components:

  • 1.5 kg of champignons
  • 700 -800 g carrots;
  • head of garlic
  • half a pod of hot pepper
  • liter of water
  • juice of 1 lemon
  • 2 tbsp. l. Sahara
  • 1 tbsp. l. salt
  • 200-250 ml of vegetable oil
  • laurel leaf
  • 1 teaspoon coriander (grain)
  • a pair of carnations
  • 6 peas of black and allspice.

Cooking method:

  1. Boil the mushrooms for 10 minutes. Drain the water.
  2. Grate the carrots, finely chop the garlic.
  3. Put garlic and hot pepper on the bottom of a three-liter jar. Place mushrooms and carrots in “levels”.
  4. Pour water into the container, adding salt, sugar, laurel leaf, coriander, cloves, pepper. Boil.
  5. Add oil, lemon juice, boil for an additional 5 minutes.
  6. Fill the "mushroom" jar with hot marinade. Cover with a lid, let cool. Send it to the refrigerator. The savory food will be ready tomorrow.

Old recipe

I recommend this method to those who like sourness in pickled mushrooms.

You will need:

  • a kilo of champignons
  • half a glass of vinegar
  • 2 tbsp. l. salt
  • 1 bay leaf
  • allspice - to taste

How to cook:

  1. Peel the champignons and boil for 10 minutes in a small amount of water
  2. Boil the vinegar in a bowl, adding half the salt. "Drown" the mushrooms in it and boil for 5 minutes. Transfer the mixture immediately to a ceramic bowl. Cover with a cloth, set aside for a day to stand in the cellar.
  3. Drain the vinegar, and put the mushrooms in jars.
  4. Boil the vinegar again, adding the remaining salt, pepper, and laurel leaf.
  5. Pour over the mushrooms. Pour in the oil.
  6. Tie the necks of the cans with plastic wrap. Keep cool.

Champignons in a spicy preservative with preliminary salting

A bright taste is obtained if you first salt the mushrooms, and then marinate. True, you have to tinker a little - it takes 4 days to prepare!

What we need:

  • 2 kg of mushrooms
  • 200 + 400 ml water
  • 100 g salt
  • 35 ml vinegar (9%)
  • 2 laurel leaves;
  • 7-8 peas of allspice;
  • a pair of carnations.

How to cook:

  1. Boil the champignons (water - 200 ml) until tender. Cool directly in liquid.
  2. Place the mushrooms in a keg or any other suitable container, shifting the spices and sprinkle with salt.
  3. Leave in the cold for 3 days. After removing, rinse.
  4. Place in a deep container.
  5. Make a marinade: combine 400 ml of water and 30 ml of vinegar. Boil and cool.
  6. Fill them with mushrooms and return to cool. After a day, the appetizer is ready.

Champignons in oil

This dish should not be cooked in large portions - it is meant for one dinner.

You will need:

  • a pound of mushrooms
  • vegetable oil
  • juice of half a lemon
  • bulb
  • dill greens
  • salt (to taste)

Preparation:

  1. Peel the champignons. Leave the miniature specimens intact, chop the larger ones. Boil for 3-4 minutes, drain the water.
  2. Cut the onion into rings, add to the mushrooms.
  3. Heat oil, salt, spices in a frying pan and immediately pour over the mushrooms. After 5 minutes, add lemon juice, stir, cover.
  4. Try it after 10 hours!

Marinate for frying

This recipe was a real discovery for me a few years ago!

Its essence is to prepare mushrooms for frying, ideally on the grill.

Our country gatherings now do not pass without such a treat! For example, when we are cooking.

But even in the apartment, I got used to cooking them, draining the liquid and sprinkling them in one layer on a baking sheet.

15-20 minutes of maximum temperature is enough, and a treat that is in no way inferior to the best grill menu recipes in a restaurant is ready!

What do you need:

  • medium mushrooms - 1.5 kg
  • soy sauce - 100 ml
  • vegetable oil - 100 ml
  • apple cider vinegar or lemon juice - 2-3 tablespoons
  • paprika - 1 tablespoon
  • hot red pepper - on the tip of a knife

Cooking process:

  1. Rinse the mushrooms quickly under running water, lay them out on a towel to dry out.
  2. We send all the other components into a three-liter jar, shake a couple of times so that everything is mixed.
  3. We put mushrooms in a jar - you should get an almost full capacity. Cover with a lid and set aside for 2-3 hours.
  4. Shake the jar a little every 20 minutes.
  5. Then we drain the marinade and fry.

Mistresses on a note

  1. Excellent first and second courses are created with pickled champignons: hodgepodge, julienne, stew.
  2. They are also good as filling for pies, pies, zraz.
  3. Even sterilized mushrooms should not be stored for more than a year. Short-term, not "strategic" stocks of pickled mushrooms, not sealed tightly, are stored for a maximum of a month.
  4. In urban conditions, it is better to keep jars in the refrigerator.

Useful video

One of the classic options - champignons, which will be ready today - is shown in this video:

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