How to pickle champignons quickly and tasty at home: recipes with photos for the winter and for every day

Mushrooms have a high nutritional value, are suitable for all processing methods, they are included in a one-time menu and harvested for the winter. Pickling champignons at home in a quick way is the best option for long-term storage and use for every day. Edible appearance with a delicate pulp structure does not require hot processing and pre-soaking.

How to quickly pickle champignons at home

Greenhouse and naturally grown champignons are suitable for salting. For winter harvesting, forest specimens are more often used, because they differ in a pronounced smell and taste.

With prolonged hot processing, the nutritional value of fruiting bodies decreases. The easiest and fastest way is salting with a hot or cold method.

Before cooking, mushrooms are processed:

1. The crop is sorted by size and age, young specimens will go completely for salting, the leg is cut off from mature mushrooms, its structure becomes rigid with age.
2. A film is removed from the cap of adult mushrooms; for young ones, this measure is irrelevant. The protective layer is not hard, but as it grows, bitterness appears in the taste, which can only be removed by boiling. Salting does not provide for heat treatment.
3. The base of the stem is cut off in a thin layer; in adult mushrooms, the stem is separated from the cap.
4. The workpiece is washed and dried.

To exclude the presence of insects in forest champignons, you can lower them for a short period of time in a weak solution of salt and citric acid, then rinse the mushrooms.

For salting use enameled, glass and wooden utensils. Aluminum, copper or tin products are not suitable for this purpose, because the metal oxidizes, and the workpiece becomes unusable. First, the dishes are washed with soda and water, then poured over with boiling water. Glass jars are sterilized.

Small hats are not touched, large specimens are separated, in this form they will be better salted and will lie more densely in the container. Spices are used to taste. So that the spicy smell does not interrupt the taste of mushrooms, take a small amount of dill seeds or inflorescences.

Before serving, mushrooms can be decorated with a sprig of greens.

How to quickly pickle champignons using the cold method

There are quite a few quick recipes for salted champignons. But the most popular way is the classic recipe of cuisine. A set of spices is designed for 1 kg of fruiting bodies, you can increase or decrease as desired, the main requirement is to respect the proportions relative to salt.

In all quick recipes of cold processing, the set of spices is the same. Other components may be present in the composition, but the preparation technology is practically the same.

Components:

• Salt – 1,5 tbsp l .;
• parsley – 50 g (1 bunch);
• horseradish – 1 root or 2-3 leaves;
• currant leaves, cherries – 8 pcs.;
• dill inflorescences – 1 pc.

Technology:

1. Salting begins with the leaves.
2. Mushrooms, chopped parsley are placed on them with hats down.
3. Sprinkle with salt.
4. Finish filling the container with the same set as you started.

Salted champignons completely retain their shape after processing

Load is placed on top. After a few days, the mushrooms will release juice. After a week, the workpiece can be used on the menu. Mushrooms quickly absorb salt and reach readiness. If the container is large, it is placed in a cool place or the workpiece is laid out in jars and covered with nylon lids. The top layer must be in brine.

Quick salted champignons with onions and chili peppers

According to the recipe, the time to readiness is about three hours. This is a quick snack option. For 3 kg of champignons take:

• chili pepper – 3 pc.;

  

• salt – 200 g;
• onion – 4 pcs .;
• dill – you can use seeds or herbs;
• garlic – 1 head;
• sugar – 1 tsp

Quick Snack Technology:

1. The processed fruit bodies are sprinkled with salt and left to marinate for 1 hour, periodically shake the mass.
2. All vegetables and dill are finely chopped.
3. They take out the mushroom preparation from the salt, place it in a wide cup, pour vegetables and sugar, mix everything and leave for 15 minutes.
4. Packed in jars along with spices, tightly stacked hats and put in the refrigerator.

After an hour and a half, they serve it on the table, you can pour the appetizer with sunflower oil on top and sprinkle with herbs

A quick recipe for salted champignons with oil and vinegar for the winter

You can add a bunch of dill and garlic to the preparation, but these products are not essential.

The components of the marinade for 0,7 kg of champignons:

• bay leaf – 2-3 pcs .;
• peppercorns – 7-10 pcs.;
• salt – 1 tbsp. l;
• sugar – 1 st. l .;
• vegetable oil – 70 g;
• apple cider vinegar – 100 ml.

Algorithm of actions:

1. Fruit bodies are cut into 4 parts.
2. Boil for 5 minutes in a weak saline solution.
3. Take out of the container, allow excess liquid to drain.
4. They are laid out in banks.
5. A marinade is made from 0,5 l of water, all ingredients are added, boiled for 3 minutes and the workpiece is poured.

If the mushrooms are intended as a winter harvest, they are rolled up. Salting at home with a quick method will allow you to use champignons in a day.

Before serving, the dish is decorated with chopped parsley or dill.

Quick salting of champignon mushrooms with soy sauce

You can quickly prepare mushrooms for one-time use or winter harvesting according to a recipe with the following set of components:

• mushroom caps – 1 kg;
• a mixture of peppers to taste;
• oil – 50 ml;
• mustard (seeds) – ½ tbsp. l.;
• water – 500 ml;
• vinegar, salt and sugar – 1 tsp each;
• soy sauce – 70 ml.

Sequence:

1. Hats are divided into 4 parts.
2. Combine all ingredients with water.
3. Before boiling the marinade, parts of the mushroom billet are introduced.
4. Stew in a covered container over low heat for 10 minutes.

Method of processing with the addition of mustard

If the goal is harvesting for the winter, they immediately pour it into jars along with the liquid and clog it.

If the snack is prepared for quick use, it is allowed to cool, put in any convenient dish, put in the refrigerator.

Quick salting of champignons with sugar

Among housewives, the method of quick preparation of salted champignons with sugar at home is popular.

Components of blanks for 400 g of champignons:

• apple cider vinegar – 100 ml;
• sugar – 2 st. l .;
• laurel, pepper, cloves – to taste;
• salt – 2 tsp;
• water – ½ l.

Fast Cooking Sequence:

1. Hats are left intact.
2. Mushrooms and all components except the preservative are put into the water, boiled for 7 minutes.
3. Vinegar is introduced and kept on fire for the same amount of time.

If the product is prepared for the winter, it is immediately rolled up; if it is on the table, it is allowed to cool and used.

How to quickly pickle champignons with garlic and green onions

For salting 1 kg of champignons, you will need the following components:

• green onions – 1 bunch;
• vegetable oil – 2 st. l .;
• allspice – 1 pinch;
• salt – 1 Art. l .;
• garlic – 1 head;
• water – 250 ml;
• bay leaf – 2-3 pcs.

Sequence of preparation:

1. Mushroom preparation is cut into several parts.
2. Pour water into the container and add salt.
3. Boil mushrooms in brine for 7 minutes.
4. The mushroom mass is taken out of the water.
5. Laurel and spices are added to the preparation.
6. Onions and garlic are crushed, poured into mushrooms, poured with oil.

A load is placed on top and sent to the refrigerator for 10 hours. The snack is ready.

How to salt champignons at home quickly, in a day

In order for the product to be ready in a short time, champignons are salted in a quick way with a set of spices:

• Korean spices – 3 tbsp. l.;
• mushroom preparation – 1 kg;
• apple preservative – 3 tbsp. l.;
• oil – 3 tablespoon;
• sugar – 2 st. l .;
• salt – 1 Art. l .;
• water – 0,5 l.

There is no specific sequence. All spices and pieces of mushroom preparation are mixed and boiled for 20 minutes, then packaged and cleaned in a cold place with a temperature not higher than +4 ⁰C. The next day, the dish can be included in the menu.

How to quickly salt champignons with lemon juice

To pickle champignons at home with a quick method, you will need the following components:

• mushrooms – 400 g;
• sea ​​salt – 2 tsp;
• lemon juice – 2 tsp;
• garlic, dill (green) – to taste;
• vegetable oil – 1 tbsp. l.

Quick salting:

1. Fruiting bodies are cut into narrow plates.
2. Crush the garlic in any convenient way.
3. Dill is crushed.
4. Put the mushroom blank in a bowl and sprinkle with salt.
5. Insist champignons until liquid is released.
6. Add the rest of the ingredients.

After 30 minutes, the snack is ready.

How to quickly salt champignons with spices at home

To process 1 kg of fruiting bodies, the following spices will be required:

• paprika – 4 tsp;
• ground mixture of peppers – 3 tsp;
• mustard seeds – 3 tsp;
• salt – 2 tsp;
• cilantro, dill, basil – 15 g each;
• vinegar, mustard oil – 100 ml each;
• garlic and laurel to taste.

Technology sequence:

1. Processed fruit bodies are divided into large parts.
2. Garlic is sauteed in oil.
3. Chop up fresh herbs.
4. Add the fried component along with the rest of the recipe ingredients to the fruiting bodies.

They put the load and put it in the refrigerator, the next day you can serve it on the table. This is an appetizer for every day, it is not used for winter harvesting.

Preparation with herbs

Salted instant champignons with citric acid

A set of spices for quick salting 1 kg of champignons:

• water – 0,5 l;
• salt – 1 Art. l .;
• citric acid – 0,5 tsp;
• sugar – 1 tsp;
• pepper, dill (seeds) – to taste.

Fast salting technology:

1. Processed raw materials are cut into large cubes, if the fruiting bodies are small, you can use them whole.
2. Prepare the filling from all components (except citric acid).
3. The workpiece is lowered into the boiling liquid, kept for 7 minutes, acid is introduced.

The product is packaged in containers, hermetically rolled up

How to quickly salt champignons at home with sterilization

Ingredients for 1 kg of champignons:

• currant leaves – 8-10 pieces;

  

• cloves – 5-6 pcs.;
• salt – 1 Art. l .;
• pepper to taste;
• laurel – 3-4 pieces;
• vinegar – 80 ml;
• water – 2 glass;
• sugar – 1,5 st. l.

Quick salting sequence:

1. Mushrooms are cut into large pieces, blanched, compactly placed in storage containers.
2. Add laurel, currant, cloves, pepper.
3. A marinade is made from salt, sugar and water, which should be boiled for 10 minutes.
4. Vinegar is introduced before removing from the stove.

The workpiece is poured with hot marinade, covered with lids, sterilized for 20 minutes, rolled up.

Storage Rules

Preparing salted champignons according to the quick standard method allows you to store the product at home along with the rest of the stocks for the winter. In the basement or storage room at a maximum temperature of +8 ⁰C. The sterilized blank has a usable life of 12 months. Snacks without vinegar are kept in the refrigerator for no more than 48 hours, with acid – within 7 days.

Conclusion

Pickling champignons at home in a quick way is suitable for long-term storage and use in a one-time diet. This method of processing is more rational, because mushrooms of this species do not respond well to prolonged heat treatment. The shelf life depends on the technology of preparation.