Harvesting mushrooms for the winter, champignon recipes. The most delicious recipe for pickled champignons for the winter in jars

16.02.2024 Pancakes, cheesecakes

Marinated champignons, prepared for the winter, are fragrant and tasty; pickling champignons at home is simple and quick. How to marinate champignons correctly so that they remain white, turn out tasty and last a long time? Fans of mushroom appetizers often ask these questions.

How to marinate champignons for barbecue, how to marinate champignon mushrooms for barbecue, for? In any case, it is better to use proven, safe marinating methods.

It is more convenient to prepare mushrooms for the winter directly in jars; in winter, champignons sealed in a jar can be stored for a long time. These champignons are very tasty, with a spicy aroma, firm and crispy. They deliciously complement fried meat and baked fish. They are used to prepare salads and improve the taste of various dishes.

Advice from the Wonder Chef. For pickling, if possible, choose small mushrooms; they are beautiful in the finished dish and have an excellent taste. jars will help out the housewife when she needs to quickly serve a cold appetizer on the table, but there is little time to prepare a snack dish.

So, how to make pickled champignons at home, what quick and easy recipes are best to use for preparing homemade mushroom preparations for the winter in jars? What to cook mushrooms with?

Marinated champignons at home for the winter

Recipes for making pickled mushrooms are popular among housewives every year. Marinating mushrooms at home differs in the methods and composition of the marinade ingredients. Champignons are recognized as the most affordable mushrooms; they can be easily bought in a store or for free along with forest gifts in the forest.

It is fresh champignons that are often pickled at home for the winter in order to stock up on tasty ingredients for a long time for preparing salads and many dishes. In winter and at any time of the year, they are cooked from them, filled with them, homemade with a piquant taste.

Mushrooms are known to be a source of plant protein and are low in calories and nutritious. Raw champignons are usually used for barbecue, but pre-marinated mushrooms are baked on the grill.

How to pickle champignons for the winter in jars

It is important to understand how to choose the right mushrooms so that after marinating the champignons remain white and retain their natural white color and transparent marinade throughout the winter.

Mushrooms should be white and firm. They should be solid at the bottom, with small round caps. Large unfurled caps on champignons indicate an expired product.
Forest champignons are carefully cleaned of soil and leaves, unlike store-bought ones. The surface of the caps and legs is cleaned with a sharp knife, after which the harvest collected in the forest must be washed under running water.
Greenhouse champignons, as a rule, just need to be wiped with a damp cloth.
Small mushrooms with small caps are pickled whole; large specimens should be cut into pieces.
Homemade winter recipes call for boiling raw champignons, but in addition to traditional recipes, there are options for pickling without cooking.
It is not recommended to cook champignons for a long time, otherwise they will lose their crispness and density.
It is difficult to get poisoned by raw champignons, but remember: eating spoiled mushrooms is prohibited.
Follow the recipe instructions when pickling champignon mushrooms for the winter. The guarantor of the safety of the workpiece for a long period of time is (table or apple), vinegar essence, acetic acid and citric acid.
When preparing canned food for the winter with your own hands, try to use natural preservatives, marinate mushrooms with vinegar, citric acid, salt and sugar so that the champignons do not darken, are strong and safe for consumption after home preparation with or without sterilization.

Recipes for marinated champignons

By closing the champignons in jars for the winter, you can quickly and without much hassle prepare your favorite foods at home, which are tastier and safer than store-bought preserves in glass and metal jars.

Stocking up on tasty preparations at home for future use is good for health and cheaper for the family budget. A festive salad is easy and simple to make for yourself and your guests by opening a jar of canned mushrooms.

Recipes for pickled champignons are different, but they are united by one important rule - they are needed for preparing mushroom preserves. To do this, empty glass containers must be thoroughly washed and be sterilized in any convenient way.

Quick cooking method

A classic recipe for marinating instant champignons without oil, without garlic, without adding onions.

Ingredients:

fresh champignons – 1 kg;
water (for marinade) – 0.5 l;
granulated sugar – 20 g;
salt – 50 g;
table vinegar 9% – 120 ml;
allspice black pepper – 20 peas;
bay leaf – 4 pcs.

Step-by-step cooking recipe.

Fill the prepared mushrooms with water and place the pan on the stove. Once the water boils, cook the champignons for 10 minutes over low heat. We drain the water to the caps and let the legs cool.
Pour 500 ml of water into a separate small container and let it boil. Add sugar, salt and wait until the products dissolve.
Add vinegar, pepper, bay leaf to the marinade. When the marinade boils again, remove it from the heat. Cool to room temperature.
We distribute the mushrooms into clean jars and fill them with marinade to the top. Cover tightly and store in the refrigerator.

Instant marinated champignons with bell pepper

Ingredients for the recipe: fresh champignons – 700 g; bell pepper – 2 pcs.; salt – 1 tbsp; water – 1.5 liters; fresh dill – 2 sprigs; garlic – 5 cloves; hot chili pepper - to taste; celery greens - to taste; onion – 1 head.

Ingredients of the marinade: water – 1 liter; ordinary vinegar 9 percent - 100 ml; salt – 2 tsp; granulated sugar – 2 tbsp; sunflower oil – 2 tbsp; dried basil – 1 tsp; bay leaf – 1 leaf; black peppercorns – 8 pcs.

Recipe step by step. We clean the champignons and rinse them under running water. Bring 1.5 liters of water to a boil, add. Boil the champignons for 5 minutes. Place in a colander and let the water drain. Cut the peppers and onions into large pieces, the garlic into smaller pieces. Layer the greens in a glass jar, add mushrooms and bell peppers on top of the greens. The top layer is garlic and hot chili pepper.

To prepare the marinade, boil water with salt, sugar, peppercorns and basil and bay. Remove from heat, add vinegar and oil. Pour over the mushrooms. Cover the jar with a lid and leave the snack on the kitchen table. After cooling, place in the refrigerator. You can eat right away.

Recipe for pickled champignons with onions for the winter

You will need: fresh champignons – 1 kg; onion – 1 head; sweet bell pepper – 1 pc.; garlic – 4 cloves; hot chili pepper – 1 pc.; water – 1 liter; table vinegar 9% – 80 ml; bay leaf – 4 pcs.; ground black pepper – 1 tsp; granulated sugar – 1 tbsp; salt – 15 g; vegetable oil – 1 tbsp.

How to pickle champignons in jars for the winter. To prepare mushrooms before marinating for the winter, wash the champignons in running water at room temperature. Place the mushrooms in a pan of water and place on the stove. Add some salt to the water. After the start of boiling, boil the mushrooms for 5 minutes, stir to ensure even cooking. Place in a colander and let the water drain.

To prepare the marinade, pour the required amount of water according to the recipe into a saucepan. Add bay leaf and black pepper. Boil for 2 minutes. Add salt and sugar. Reduce heat and heat the brine for 1-2 minutes. Remove the pan from the heat and pour in vinegar and vegetable oil. Cut bell peppers and onions into cubes. Chop the garlic and hot pepper into small pieces.

Mix vegetables. Place the mushrooms in a jar with vegetables. We sterilize jars and lids at home. Pour the hot marinade into the mushroom-vegetable mixture in a jar and cover the mixture with a lid. We wrap the homemade canned food in a blanket, turning it upside down, and leave it until it cools completely.

A jar of pickled champignons can be stored at home; in the cold season, the preservation is used for cooking with mushrooms, quick, for dishes from.

How to pickle wild mushrooms

How to marinate champignons at home, collected from the forest, how to prepare a marinade for champignon mushrooms? The question of preparing snacks for the winter becomes relevant when the mushroom picker returns from the forest with a full mushroom basket.

You will need: wild mushrooms – 2.5 kg; salt – 1 tbsp; water – 1 liter; vinegar 9% – 500 ml; bay leaf – 4 pcs; ground nutmeg – 0.5 tbsp; black peppercorns – 15 pcs.

We marinate forest champignons. Boil the peeled mushrooms for 5 minutes and pour into a colander along with water. Pour 1 liter of clean water into a separate saucepan. Let it boil, add mushrooms and marinade ingredients. Cook the champignons in the marinade for another 5 minutes.

We sterilize the jars, place them in them and pour in the marinade. Cover with nylon lids. We put the cooled preparations - pickled champignons for the winter - in the cellar or put them in the refrigerator.

Champignons marinated with wine: recipe

The recipe for pickling champignons is designed for a 1-liter jar for sealing mushroom preparations for the winter. Wine, as you know, is used as a drink and for meat, but, in addition to marinating meat dishes, it is added to home preserves. Mushrooms are usually marinated in wine for long-term storage of canned food. In wine, pickled champignons retain their white color and are stored for a long time.

Ingredients: fresh mushrooms – 0.5 kg; water – 1 glass; wine – 1 glass; lemon – half a fruit; olive oil – a quarter cup; sugar – 2 tsp; salt – 1 tbsp; cloves - 2 buds; allspice peas – 4 pcs.; bay leaf – 1 leaf.

We marinate the champignons. We prepare mushrooms for pickling by clearing natural gifts from soil and debris. Fill the prepared champignons with water with the addition of lemon juice so that they remain white and do not darken during processing. Transfer to a saucepan with water.

Place on the fire and bring to a boil. Cook for 5 minutes. Place in a colander. Cook the marinade from the remaining ingredients. Place the champignons in jars and fill with marinade. Sterilize mushrooms for 30 minutes. Close with lids and cool. We put it away for storage in the cellar.

Note!

Champignons marinated for the winter with apple cider vinegar

Based on 2 liters: fresh champignons – 1.5 kg; apple cider vinegar 6% – 150 ml; vegetable oil – 25 ml; water – 1 liter (without cooking mushrooms); garlic – 3 cloves; salt – 20 g; bay leaf – 3 pcs.; black allspice peas – 10 pcs.

How to marinate. Wash the champignons, leave the small ones whole, cut the large mushrooms into several parts. Place in a saucepan and fill with water. Bring to a boil, simmer for 15 minutes. Place the champignons on a sieve to remove excess moisture. Stir salt and sugar in hot water and boil for a couple of minutes. Add apple cider vinegar and oil and cook for another 2 minutes.

Dip the mushrooms into the marinade and boil them for 3 minutes from the moment they boil. Place equal amounts of seasonings and garlic into sterilized jars. Fill the jars with pickled champignons, screw them on and turn them down onto the lid. Leave the pieces wrapped in warmth to cool for a day. We store cooled canned champignons prepared according to this recipe for the winter at home at a temperature not exceeding 15 degrees.

The recipe for canned champignons with cloves is very tasty.

Mushrooms marinated according to this recipe have excellent taste, are easy to prepare, and can be preserved without sterilization.

List of products for canning champignons without sterilization: fresh champignons (small) – 1 kg; garlic – 5 cloves; table vinegar 9% – 90 ml; allspice and black pepper – 5 pcs.; cloves – 2 pcs.; salt – 1.5 tbsp; granulated sugar – 1 tbsp; bay leaf – 2 pcs.

Step-by-step cooking recipe. Mushrooms for pickling need to be elastic, small and uniform in size. We wash the champignons under running water. Place the saucepan on the stove and boil water. Place the champignons in boiling water for 5 minutes with the addition of 1 tbsp. vinegar. Place the mushrooms in a colander. Separately prepare the marinade. To 1 liter of water add peppercorns, bay leaves, peeled garlic, salt, sugar and clove buds. Let the marinade boil. Place the champignons in the pan and cook them for 20 minutes. Pour in the rest of the vinegar and heat the mushrooms in the brine for another five minutes.

Sterilize jars and lids. We put the mushrooms in jars, fill them with hot marinade and roll them with metal lids. We put the finished marinated champignons without sterilization, cooled to room temperature, in a cool, dark place for the winter.

Marinated champignons with citric acid

List of ingredients for marinade for 1 kg of mushrooms: cold water - 2 cups, citric acid - 1 tsp; coarse salt – 1 tbsp; granulated sugar – 1 tbsp; table vinegar (9 percent) – 5 tbsp; vegetable oil – 7 tbsp; onion – 1 head; garlic cloves – 4 pcs.; bay leaf – 3 pcs.; black peppercorns – 5 pcs.; cloves – 2 buds.

How to pickle champignons so that they remain white. To prevent the mushrooms from darkening, immerse them in water. Boil for 5 minutes from the moment of boiling. Drain the water and cool the mushrooms.

Add all the ingredients and mushrooms to cold water and simmer for another 10 minutes. We distribute the champignons into sterilized jars, fill them with marinade and roll them with metal lids. Turn it upside down and leave to cool. We store mushroom preparations in the cellar or put them in the refrigerator.

Marinated champignons for the winter with mustard seeds

With mustard, pickled champignons turn out tasty, firm and spicy. Mustard seed added to the marinade adds a special taste. A mushroom appetizer made from whole mushrooms on the festive table will whet the appetite of guests and become a favorite holiday dish.

Ingredients: whole mushrooms – 1 kg; mustard seed – 4 tsp; water for marinade – 1 liter; vinegar 9% – 120 ml; black peppercorns – 20 pcs; bay leaf – 3 pcs.; salt – 2 tbsp; sugar – 1 tbsp.

Preparing pickled champignons for the winter. The recipe calls for boiling the mushrooms for 5 minutes. After cooking, drain the broth. Place the mushrooms in a clean pan and add a liter of water and the ingredients for preparing the marinade. Cook the contents of the pan for 4 minutes from the moment of boiling.

We sterilize jars with lids, put champignons in each and fill them with marinade with spices. Close the jars and put them in a cool place.

Recipe for pickling champignon mushrooms with garlic

Ingredients: fresh champignons – 500 g; tomato juice – 0.3 l; table vinegar (9 percent) – 20 ml; salt and sugar - 1 tsp each; dill – 1 bunch; garlic – 2 cloves; allspice – 10 peas; vegetable oil – 1 tbsp.

Recipe. Add salt and sugar to tomato juice. Bring the juice to a boil and add oil and vinegar. Let's boil. Add chopped dill and garlic. Boil the washed champignons in a separate bowl for 10 minutes. Drain the water into the sink. If you plan to fry champignons on the grill in the future, there is no need to boil the mushrooms.

Place the mushrooms in and cook for 2 minutes. Serve the appetizer of boiled champignons immediately to the table. Raw mushrooms, after removing from the marinade, can be strung on skewers and fried over coals for 5 minutes. To prepare the champignons for the winter, place them in jars and cover them with polyethylene lids. We take it to the cellar.

Champignons marinated with carrots

With carrots, pickled champignons acquire a sweet taste; try preparing mushrooms in combination with vegetables - a delicious winter snack - following the recipe.

You will need: small mushrooms – 2 kg; carrots – 4 pcs.; salt – 4 tbsp; granulated sugar – 6 tbsp; apple cider vinegar (can be wine) – 4 tbsp; olive oil – 5 tbsp; black pepper – 3 peas.

Recipe: homemade marinated champignons with carrots. We clean and rinse the mushrooms with running water. Chop carrots into cubes. When preparing the marinade, stir sugar, salt and wine vinegar in hot water. Add pepper. Place mushrooms and carrots in jars, add marinade to the neck. We sterilize the workpieces for a quarter of an hour. We roll up the jars and put them in the refrigerator or cellar for storage. The mushrooms will be soaked in the marinade, and after 5 days they can be eaten.

Marinated champignons are deservedly recognized as a delicious folk snack and low-calorie dish. Mushrooms have a delicate taste and are used in culinary recipes, as an appetizer and a delicious crunchy ingredient for various dishes. We are confident that recipes on how to pickle champignons in jars for the winter will take pride of place in the culinary collection of zealous housewives.

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

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

Ingredients:

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

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

Always have fun cooking!

Smile! 🙂

Jealousy...

Mushroom preparations are the most favorite for many. This is evidenced by empty store shelves before the holidays. Find out how to pickle champignons for the winter in jars yourself. This will make it possible to cook mushrooms exactly the way you want - using high-quality raw materials and spices.

A simple recipe will make it easy to prepare pickled champignons at home for the winter. In addition to this, we offer other interesting options that will help you make everything tasty and fast.

Hot marinated champignons without sterilization

Select mushrooms of the same size - this way they will marinate evenly. It is advisable to purchase small copies.

Ingredients

Servings: – + 10

Champignon 1 kg
garlic 4 cloves
black peppercorns 4 things.
allspice peas 4 things.
bay leaf 2 pcs.
carnation 2 pcs.
salt 1/2 tbsp. l.
sugar 1 tbsp. l.
vinegar 3 tbsp. l.

Per serving

Calories: 37 kcal

Proteins: 3.88 g

Fats: 0.89 g

Carbohydrates: 2.97 g

40 min. Video recipe Print

Wash canning containers. Pour boiling water over metal lids.

Rinse the mushrooms. The most convenient way to do this is in a colander under a running stream.

While the champignons are draining, let the water warm up. When it boils, place the mushrooms in it. Add 1 tbsp. vinegar. After 5 minutes, drain the broth.

In another container, heat another 1 liter of water for the marinade. Peel the garlic and throw it into the pan. Add the rest of the spices there too. Boil the liquid.

Boil the champignons for 25 minutes. Then add 2 tbsp. vinegar and keep on the stove for another 5 minutes.

Remove the mushrooms with a slotted spoon and place in jars. Pour hot marinade so that the spices also fall into the containers. Roll up the blanks. Turn over and place in the refrigerator after cooling.

Advice: Choose the mushrooms to marinate carefully. They should be elastic, without dark spots, with a cap that fits well to the stem.

Cold preparation of champignons

Mushrooms for the winter can not only be pickled or canned. They turn out delicious if you salt them. It is very simple and does not require effort, so you can take double the amount of raw materials.

Cooking time: 30 minutes

Number of servings: 50

Energy value

calorie content – 26.39 kcal;
proteins – 4.14 g;
fats – 0.96 g;
carbohydrates – 0.22 g.

Ingredients

champignons – 5 kg;
salt – 200 g;
garlic – 5 cloves;
horseradish leaves - to taste;
currant or cherry leaves - to taste;
black peppercorns – 10-12 pcs.;
bay leaf – 4-5 pcs.

Step-by-step preparation

Heat water and dissolve salt in it. Leave to cool.
Wash and sort the mushrooms, remove spoiled ones, cut large ones.
Take a clean enamel pan, pour a little salt on the bottom. Next, lay out the champignons in layers, sprinkling them with salt.
Cover with a wide saucer on top and place the weight. On the first day it should be lighter, and then it should be heavier.
Fill the workpiece with cold brine. If crystals precipitate, first stir the liquid until they dissolve.
Loosely cover the container with pickles and put it in a dark, cool room. After 3-4 days, you can try the mushrooms by soaking them in clean water before serving.

Advice: to understand whether the brine is strong enough, do an egg test. Dip it into the liquid - if it does not sink, then the brine is prepared correctly.

Champignons marinated in Korean for the winter

These mushrooms are an excellent appetizer and ingredient for various salads. You can add carrots as desired.

Cooking time: 40

Number of servings: 70

Energy value

calorie content – 73.74 kcal;
proteins – 2.87 g;
fats – 5.32 g;
carbohydrates – 3.48 g.

Ingredients

champignons – 4 kg;
onions – 1.5 kg;
carrots – 1 kg;
garlic – 1 head;
sunflower oil – 350 ml;
vinegar – 200 ml;
hot chilli pepper – 2 pcs.;
Korean vegetable seasoning – 2 packs;
salt – 9 tsp;
sugar – 7 tbsp.

Step-by-step preparation

Put the water to boil. Sort through the mushrooms. Cut large ones in half. Throw into boiling water and cook for 5-10 minutes. Place on a sieve.
While the mushrooms are draining, peel the carrots and onions. Grate the carrots. Cut the onion into pieces convenient for you.
Place the mushrooms in a large enamel-lined bowl. Combine with carrots and Korean seasoning, salt and sugar. Mix thoroughly.
Heat a frying pan with oil. Fry the onion until light golden brown.
Cut the hot pepper into quarters and carefully remove the seeds. Crush the garlic. Add everything to the mushrooms. Pour the contents of the frying pan there, right with the oil. Stir in vinegar.
Wash out the baking soda jars. Sterilize on a sieve over a boiling pan for 10 minutes.
Divide the mushroom mixture into jars and cover them with metal lids. Place a towel on the bottom of a pan of warm water. Place the containers with the workpiece and boil for half an hour. Then twist.
When the jars have cooled, transfer them to a cool place for storage.

Fried champignons for the winter

This recipe has a minimum of ingredients, the flavor comes mainly from mushrooms. It is advisable to take forest champignons, they are juicier and richer.

Cooking time: 30 minutes

Number of servings: 10

Energy value

calorie content – 234.47 kcal;
proteins – 3.02 g;
fats – 24.49 g;
carbohydrates – 0.20 g.

Ingredients

champignons – 1 kg;
sunflower oil – 300 ml;
butter – 50 g;
vinegar – 50 ml;
salt – 3 tsp.

Step-by-step preparation

Sterilize small jars pre-washed with soda over hot steam on a sieve for 10 minutes. Boil the metal lids.
Sort through the champignons. Wash and drain in a colander.
Chop the mushrooms into slices. Pour 2/3 of the oil into the frying pan, add the slices, add salt and fry covered for 1 hour over low heat.
Remove the lid to allow the mushroom juice to evaporate. Add butter, stir. When the liquid has gone, remove the pan from the heat.
Place the mushrooms in containers for seaming. Pour in the hot oil mixture until it covers by at least 1 cm. Add vinegar. Tighten the jars and after cooling, take them to a cool place.

Important: no matter what recipe you choose for the winter, if you close the mushrooms without first thoroughly washing them and the container, there is a risk of contracting botulism. Be careful and do not eat food from swollen and cloudy jars.

These snacks can be stored for 10-12 months, but they usually sell out much faster. They are put in soups, salads, pizza and other dishes.

It’s easy to prepare pickled champignons for the winter at home. A recipe with a photo will help you figure it out; step by step you will do all the work very quickly and you won’t even notice how the mushrooms are ready.

Did you like the recipe? Save it to your Pinterest! Hover over the image and click “Save.”

You may ask, why prepare champignons for the winter if they are sold all year round, you can always pickle a small portion and use them in the next couple of days? Why bother with canning? Firstly, it’s convenient to have a jar on hand in case guests suddenly arrive. Open it and the snack is ready. Secondly, you will always have your own semi-finished product ready to prepare all kinds of salads with mushrooms. And in the end, you will be able to save money, because champignons will probably cost more in winter. Perhaps the last argument is the main one for understanding why the recipe for champignons marinated for the winter is worth keeping in your cookbook.

To make the preservation tasty and safe, do not violate the cooking technology. For pickling, try to choose champignons with a cap that has not yet opened (it should fit tightly to the stem), white, without dents or damage. Then they will be dense, creamy beige, and the marinade will remain transparent. The yield from 1 kg of champignons is 2 jars of 0.5 liters each.

Total cooking time: 60 minutes
Cooking time: 30 minutes
Yield: 1 l

Ingredients

champignons – 1 kg
water – 300 ml
9% vinegar – 60 ml
sugar – 1 tbsp. l. no slide
salt – 1 tbsp. l. with a slide
bay leaf – 2 pcs.
allspice – 2 pcs.
black pepper – 6 pcs.
garlic - 3 teeth.

Description

Marinated champignons, closed for the winter, have long been one of the favorite dishes of many people around the world. Prepared according to our recipe at home, they cannot but captivate with their exquisite taste and spicy aroma. The beauty of such mushrooms is that they can be stored for quite a long time, although this is unlikely, because the champignons are so tasty that they are eaten in the very first week after pickling, and often there is nothing left to leave for the winter.

The calorie content of this product is quite low, although this often depends on the amount of spices and seasonings you add. In general, one hundred grams of pickled mushrooms contain only 41 kcal. Therefore, this dish is ideal for those who dream of a slim figure and carefully plan their diet.

Marinated champignon mushrooms go well with meat and fish, they can easily be added to all kinds of salads, either whole or in slices, and they can also be eaten on their own, seasoned with fresh herbs and vegetable oil.

This dish has been very popular for quite a long time. Today, on the shelves of shops and supermarkets you can find hundreds of different mushrooms, sealed in large glass jars or small tin ones (or vice versa). The range of pickled and canned mushrooms is more than large. But here everyone understands that champignons marinated according to a home recipe for the winter are much tastier and healthier! In addition, you may come across expired goods in stores, and consuming them can cause a lot of undesirable consequences. Therefore, preparing such a delicious dish at home is much safer and cheaper. And having closed the champignons for the winter, you will know that at any time you can open a jar of fragrant mushrooms and conquer your guests with them. Making such winter preparations is not at all difficult. Just carefully read the recommendations of our recipe with step-by-step photos - and preparing unsurpassed pickled champignons will no longer be a mystery for you!