Pickled instant champignons at home: 12 step-by-step recipes + ways to store blanks

Preparing the necessary ingredients

In order to get a delicious dish, it is important to properly prepare. For pickling, use only whole vegetables. Make sure they are not wormy, dry or damaged.

Now you need to cut off the tips at the legs and wash the mushrooms completely. Remove dirt, midges and dried leaves. Wash food as many times as needed. As a result, you should get clean fruits.

The preparation of blanks necessarily contains a stage of heat treatment – cooking. If you use mushrooms that are grown under artificial conditions, such as champignons, they are kept in boiling water for only a few minutes. Forest mushrooms are boiled longer, and the procedure is repeated twice, after replacing the water.

Video “Marinated champignons in 5 minutes”

This video shows a master class in preparing a delicious and fragrant snack.

Recipes for marinating champignons at home

The finished dish can be purchased at the store, or you can make it yourself. Homemade mushrooms will turn out more fragrant and tastier, besides, the recipes for their preparation are quite simple.

Classic recipe

You will need a kilogram of champignons, a couple of bay leaves, a spoonful of sugar and salt, a few grains of black pepper, half a glass of vinegar, a liter of water.

Remove the wormholes from the raw material, hold it under cold water and dry it on a paper towel. Fill a container with water and put the remaining ingredients in it. When the water starts to boil, turn off the burner. In a separate saucepan, boil the mushrooms for fifteen minutes. Add them to the hot liquid and wait until it boils. Then put the container on minimum heat and keep the mixture for another half hour.

Turn off the burner and wait for the mixture to cool down. Arrange it in jars, roll up containers and keep in a dark place. Use small mushrooms so that they are fully cooked. If the fruits are large, they need to be cut into several pieces so that they boil.

In korean

Prepare a kilogram of mushrooms, ten cloves of garlic, a liter of water, five tablespoons of soy sauce, half a glass of sunflower oil, salt and pepper to taste.

Rinse the raw materials thoroughly, put in an aluminum container filled with water and put on a small fire. Boil for about half an hour. Finely chop the garlic, add soy sauce, pepper to it. Dilute the resulting mixture with oil and leave to bask for a couple more minutes. Mix it with champignons and wait until the mass has cooled. After that, roll the dish into jars.

Another way to store is in the refrigerator. To do this, place the dish in plastic containers, cover with lids and store for a month.

In jars without water

Mushrooms prepared in this way have a special taste, because there is not a drop of water in the marinade. It turns out that champignons are boiled in their own juice. You will need a kilogram of raw materials, a glass of sunflower oil, five tablespoons of vinegar, a few bay leaves, a large onion, salt, five tablespoons of sugar, pepper.

Mix bay leaf, vinegar, salt, allspice, sugar and oil. Put the washed and dried mushrooms in the pan, pour them with the oil mixture. Fry the mass on low heat for fifteen minutes. Now add the onion. Hold the mixture for some more time until the first bubbles appear. Wait for the food to cool down. It can be rolled up in banks, or you can immediately serve it to guests.

In wine

You will need a kilogram of champignons, a glass of sunflower oil, a few bay leaves, a glass of white wine, five tablespoons of vinegar, salt and allspice.

Cut the washed mushrooms if they are large. Separately mix vinegar, oil and wine. Boil this liquid. Add the remaining ingredients and cook for about forty minutes. Remove the pan from the heat, cover with a lid and wait until the contents have cooled. Roll up the resulting treat or eat it ready-made.

Mushrooms are prepared very quickly, but you can only taste them a few days after cooking. This is necessary so that they have time to soak in the juice and acquire a pleasant taste.

In a hot oil marinade

For quick preparation of such champignons, you will need a kilogram of mushrooms, ten tablespoons of sunflower oil, five tablespoons of vinegar, salt and pepper, and your favorite seasonings.

Cut the mushrooms into thin slices. Put them on a plate, add chopped pepper. Salt the mixture, add vinegar. Heat the oil in a frying pan, add the mushroom mass there. Fry it for about half an hour, stirring constantly. The dish is ready. Leave it covered for an hour to soak. Despite the fact that the appetizer is prepared quickly, it turns out delicious. You can keep it in the refrigerator for no longer than a week.

In a spicy marinade with onions

You will need a kilogram of mushrooms, three tablespoons of vinegar, half a glass of sunflower oil, a little salt, sugar and pepper, a couple of bay leaves and garlic cloves, an onion, a few grains of chili pepper.

Prepare the mushrooms and saute them in the pan for a few minutes. Don’t use oils as the vegetables will release their juices. In a separate bowl, mix all the ingredients except garlic and onion. Mix them separately – finely chop the onion, and squeeze the garlic with a garlic press. Mix all the products with vegetables, do not forget to cover the pan with a lid, and leave for ten minutes on low heat. Remove the pan from the heat, wait until it cools down and enjoy a delicious dish.

With carrot

Take a kilogram of champignons, carrots, garlic, a couple of bay leaves, two onions, five tablespoons of vinegar, a liter of water, half a glass of sunflower oil, a spoonful of sugar and salt.

Prepare the mushrooms for cooking, put them in water along with sugar and salt, put on a small fire. Grate carrots, chop onion and garlic. Add chopped vegetables to vegetables and cook for half an hour. After that, cover the container with a lid and wait half an hour for the mixture to infuse. You can roll them up for the winter, or you can eat them right away. In this case, mushrooms should be stored in the refrigerator.

With mustard seeds

In order to prepare such a marinated dish, you must follow the classic recipe. While the mushrooms are cooking, add the mustard seeds to the pot. As a result, you will get a dish with a spicy taste. Spread it in jars or eat it right away.

With garlic

Prepare a kilogram of champignons, an onion, garlic, two tablespoons of vinegar, half a glass of oil, a glass of water, a spoonful of sugar and salt, a little cloves and pepper to taste. Chop the onion and garlic, send to a container filled with water. Add all other ingredients there. Leave to cook until the liquid boils. After that, boil the mixture for another ten minutes. Remove the container with the dish and leave to cool. You can eat it after a few hours.

With apple cider vinegar

Prepare a kilogram of champignons, half a glass of refined oil and vinegar, garlic, onion, two tablespoons of sugar and a pinch of salt, pepper and bay leaf.

Add all the ingredients to an aluminum container, put on a small fire. Wait until the mass boils. After that, keep the mixture on fire for another ten minutes. When the mushrooms have cooled, transfer them to jars.

With citric acid

For harvesting according to the classical method, you can not pour vinegar. It will be replaced by citric acid, which will give the dish piquant notes. For cooking, you need a spoonful of acid per kilogram of raw materials.

With tomato juice

You will need a kilogram of champignons, three glasses of tomato juice, a spoonful of sugar and salt, half a glass of vinegar, five cloves of garlic, allspice, a spoonful of sunflower oil.

Prepare mushrooms for cooking and keep them in water until boiling. Pour salt, reduce heat to an acceptable minimum, wait another ten minutes. Boil the juice in another container and pour it into the pan. Put the remaining ingredients and boil for another twenty minutes.

Before tasting the dish, it must stand for several hours. If you will preserve it in containers, wait until it cools.

Methods for storing pickled mushrooms

You can store a healthy and fragrant snack in two ways:

• in the refrigerator;
• in the form of sunsets.

In the first case, cook a small amount of the dish so that it does not have time to disappear. You can store it for no longer than a week, provided that the dish is in the refrigerator. If you close under a hard lid, you need to store in a cool place, protected from light.

As you can see, preparing such a dish is not difficult at all. Be sure to try all the recipes to choose your favorite.