Salted champignons: delicious recipes for salting mushrooms for the winter in jars, without vinegar

Salting champignons on your own is a simple task and is within the power of every housewife. Such an appetizer is popular on any holiday table. There are many ways to salt. By adding a variety of ingredients to the brine, you can get unusual flavors of a familiar product.

Is it possible to salt champignons at home

Salty snack is quite easy to prepare.

Salted champignons are not only a delicious snack, but also a vitamin product, this is especially important in winter. They contain a lot of substances necessary for the body – minerals, amino acids and fiber. They also contain vitamins PP, group B, some minerals – zinc, iron, phosphorus, potassium.

The main feature of salting champignons is the ease of cooking at home. They are sprinkled with salt in jars, wooden tubs and even in plastic containers. Connoisseurs of such snacks can experiment with taste and aroma, using various spices and herbs for salting. Dill, tarragon, horseradish, bay leaves, as well as currants and cherries are especially popular, or just use salt. Garlic, pepper and cloves add piquancy to pickles.

Champignons are not forest mushrooms, they are grown in special greenhouses. That is why they are completely safe, rarely wormy and retain their qualities for quite a long time. They are well suited for salting, since the most difficult part of the cooking process is choosing a recipe.

How to deliciously salt champignons at home

You can pickle champignons quickly and tasty at home by selecting the fruits that are most suitable for cooking. It is better to choose small and medium specimens, they have a denser structure. Although many housewives also use large ones, cutting them into small pieces so that they are well salted.

Preparation for salting is carried out in the following ways:

• cleaning fruits from contamination, pruning damaged areas;
• washing under running water;
• soaking in a solution of water with salt and citric acid.

Soaking in this way, the housewives retain the natural shade of the product, its appearance. After the mushrooms are washed, they need to be laid out on a towel so that excess water is drained. If you use large fruits for salting, then they should be divided into 4 parts, after removing the peel from them. It is also recommended to decide in advance on the recipe and prepare all the necessary ingredients, as well as containers suitable for salting.

Mushrooms are grown in special greenhouses

How to pickle champignons according to the classic recipe

This method of salting champignons is a classic. Here, the minimum set of ingredients and the preparation of the snack itself takes a little time.

From the ingredients should be prepared:

• 2 kg of fruit;
• onion – 3 pcs .;
• 2-3 pcs. capsicum;
• garlic – a small head;
• salt – about 100 g;
• any vegetable oil (it is better to take olive oil);
• peppercorns.

Rinse mushrooms thoroughly under running water, peel and dry on a towel. Leave small fruits whole, and cut medium-sized specimens in half lengthwise. Transfer them to a container, cover with salt, mix gently. Finely chop the pepper pod along, onion into rings or half rings, and garlic into plates and mix everything. Next, lay in layers: mushrooms, then a layer of pepper, onion and garlic. At the end, you can add peppercorns and pour in the oil evenly, in a thin stream.

Mushrooms are kept for 30 minutes at room temperature, and then they should be removed in the refrigerator. The appetizer will be ready in a day.

Salting champignons in a cold way

Almost all options for salting champignons are divided into hot and cold methods. The latter is that mushrooms are salted in their own juice without adding brine. For such recipes, various flavors are used, but the main ingredient is salt. She will need 3 tbsp. l. per 1 kg of fruits.

For cooking, a deep container is used, all the ingredients are placed in it in layers and each is generously sprinkled with salt. Then everything needs to be covered with a large plate and pressed down with a load. The container should stand for about a day before the appearance of liquid. Then all the mushrooms can be distributed in pre-prepared jars, pour any vegetable oil to taste and close with lids. Store pickles in the refrigerator or cellar.

Salting champignons at home in a hot way

There are many recipes for preparing salted champignons using the hot method and they are as simple as for the cold one. For salting, young currant and cherry leaves, bay leaves, umbrellas and dill, pepper and other aromatic additives are usually used.

There are many ways to prepare pickles.

Salt is dissolved in a deep saucepan with water: 100 g of water and 1 tablespoon of salt. Then put mushrooms in it and cook for 10 minutes. Spices are added to the broth when the fruits begin to sink. After that, they need to be taken out, doused with cold water and left in a colander. Next, the champignons are distributed in jars, sprinkled with salt, placed under oppression and put in the refrigerator until the brine appears. Pickles will be ready in a few days.

Recipe for salted champignons without vinegar

Salted champignons without vinegar are prepared from mushrooms, the cap diameter of which is 4-5 cm. After washing, the champignons are boiled in slightly salted water and citric acid is added. When the mushrooms begin to sink, you need to drain the liquid from the pan, filter and cool slightly. At this time, you can put the champignons in jars, pour over the brine. Then they are kept in a water bath, then tightly twisted with lids, turned over and left to cool completely.

As a rule, housewives use 700 g of champignons for one liter jar, about 10 g of salt, a glass of water, citric acid – 1 g. Dill, spices, currant leaves – to taste.

A simple recipe for salted champignons

A simple, it is also the fastest way to cook salted champignons will take no more than 15 minutes at home. The same amount of time will be spent on sunbathing.

For this salting method, you will need medium-sized mushrooms, a little dill, garlic, onions, coarse salt, sugar, lemon juice and vegetable oil.

Mushrooms need to be cut into thin slices, rather finely onion, and garlic and dill can be chopped a little larger. Then put them in a container, sprinkle with salt, mix and add dill, garlic, onion, sugar, lemon juice, pour vegetable (better to use olive) oil, mix again and leave for 15 minutes.

Preparing pickles for a long time

How to pickle champignons for the winter in jars

This cooking option for the winter allows you to pickle mushrooms as quickly as possible. For cooking, you will need 2 kg of mushrooms, a medium head of garlic, peppercorns, a little cloves, bay leaves to taste, salt, dill, parsley and 1 tablespoon of 70% vinegar.

Cook peeled and washed mushrooms over low heat for no more than 15 minutes.

To prepare the brine, pour all the spices into boiling salted water and cook for 5-7 minutes. Drain the mushrooms into a colander. Then put them in cold water and cook for another 5 minutes. Arrange a little greenery to taste, garlic, mushrooms in jars and pour over brine. Add a teaspoon of vinegar to the jars. After that, close the jars and leave to cool, and then move them to a cold place. Full salting of champignons will occur in 2 months.

Recipe for salted champignons in a wooden barrel

Salting champignons in a barrel is a convenient option if there are a large number of mushrooms and it is possible to store such a large container in a cold place.

A clean tub must be doused with boiling water and dried. Mushrooms are pre-blanched and begin to lay the fruits with their legs up. Before that, they are cooled, and the bottom of the barrel is sprinkled with salt.

Sprinkle each layer with salt (1 dessert spoon per 1 kg of champignons). The layer of fruits should not exceed 6-7 cm. After the barrel is filled, it must be covered with a clean cotton cloth, something flat should be placed on top and a press should be placed.

After a couple of days, when the contents of the barrel are significantly compacted, you can add the next batch of champignons

This can be done until the fruits are compacted as much as possible. At the end of the process, the barrel is removed to a cool place. Periodically check the liquid level in the tank. If it has become lower than it should be, the brine is prepared and added to the barrel. To prepare the brine, you need to use a spoonful of salt per 1 liter of boiled water.

How delicious to pickle champignons with garlic

Quick pickle option

The recipe with the addition of garlic and vinegar to salted champignons allows you to pickle the mushrooms very quickly and you can use them on the same day. For cooking you will need the following products:

• fruits of medium size – 2 kg;
• 9% vinegar – 200 g;
• garlic to taste;
• vegetable oil – 2 tbsp.;
• black pepper – up to 30 pcs.;
• bay leaf – about 15 pieces;
• coarse salt – 4 tbsp. l.

First you need to prepare the mushrooms for salting: peel, rinse, dry on a towel. Grind the garlic on a fine grater, mix with mushrooms, salt, add the rest of the ingredients. Then the resulting mass must be placed in a deep bowl and simmer under a lid over low heat for 5-7 minutes. The cooled mass is placed in glass jars and covered with lids. After a few hours, salted mushrooms can already be tasted.

How to salt champignons for the winter with dill and currant leaves

This method of salting champignons is well suited for the winter. It allows you to prepare conservation for a long time. For 1 kg of fruit you will need: salt – 2 tablespoons, 2 leaves of currant, laurel, 3-4 peppercorns, 3 cloves and 2 dill umbrellas.

For salting, small specimens are better suited. They should be washed and dried. Water is poured into the pan, salted, champignons are lowered and brought to a boil, periodically removing the foam. After the fruits drop, you can add the rest of the ingredients. After boiling for a few more minutes, they need to be removed and cooled. Next, the champignons are laid out in sterile jars, filled to the top with brine and rolled up with lids.

Such blanks are stored for quite a long time.

Salted champignons with juniper

Pickles with mustard

A fragrant salty snack is obtained by adding juniper twigs to the brine. For cooking, you should take 5 kg of medium-sized fruits, 1 kg of coarse salt, 6-7 small branches of young juniper and several leaves of horseradish and oak.

For salting, it is better to use a wooden tub. Lower the juniper to its bottom and pour boiling water over it. Next, drain the liquid, spread the rest of the leaves, then a layer of mushrooms and a layer of salt. When the entire container is full, cover it with gauze and pour the remaining salt on top. Cover with a lid smaller in diameter than the container and put the press. In this state, the mushrooms should be about 2 months, then they can be decomposed into jars.

How to pickle champignons with oak and horseradish leaves

Wash mushrooms and dry on a towel. Boil in salt water for no longer than 20 minutes, then allow excess moisture to drain and cool the fruits. Put them in a saucepan, mixing with salt and laying with garlic cloves, pepper, oak leaves and horseradish. For about a month, champignons should be kept under oppression, then removed, then decomposed into glass jars and poured with vegetable oil. Snacks should be kept refrigerated.

How to salt champignon mushrooms with cherry and currant leaves

To prepare salted champignons according to this recipe, you will need the following ingredients:

• mushrooms – 1 kg (small or medium);
• coarse salt;
• several cloves of garlic;
• greens of dill;
• 2-3 leaves of currant and the same number of cherries;
• a small piece of horseradish root;
• peppercorns.

For brine, you need to prepare a liter of boiled water and 3 tablespoons of coarse non-iodized salt. Rinse the mushrooms and leaves, cut the horseradish root into thin plates. Distribute all the spices at the bottom of the jar, and place the fruits on top. Next, you need to prepare the brine, cool it and carefully pour it into jars, close the lid and leave in the refrigerator for three days.

When serving, you can add oil and herbs

How to pickle champignons at home: a recipe with mustard seeds

Salting with mustard seeds is an unusual recipe. Champignons are more fragrant and with a rich taste. For 2 kg of fruits, you need to take salt about 1,5 cups, 5 heads of sweet onions, 1,5 tbsp. l. mustard seeds, laurel leaves, 7-10 peppercorns.

Hot salting method

During salting, the following sequence should be followed:

• wash and dry the mushrooms;
• put in a saucepan with water, salt and cook for 5 minutes;
• put in a colander;
• put the onion, spices and bay leaf into sterilized jars;
• distribute in jars, sprinkle with spices;
• pour boiling water and tightly roll up with metal lids.

Remove jars of pickles immediately after cooling in a cold place.

Recipe for Salted Mushrooms with Parsley and Garlic

For salting, you should pick up specimens with a small hat. Prepare a brine in a saucepan: in boiling water (600 ml), you should throw a bay leaf, a little salt, peppercorns and garlic cloves. Boil over low heat for no more than 2-3 minutes. Then add the rest of the salt, sugar to taste, mix and pour vinegar 9% – 2 tablespoons and 50 ml of vegetable oil. Lower the mushrooms and cook for another 5 minutes. After cooling, pour the mushrooms and brine into jars and leave in the refrigerator for 5-6 hours.

Serve with fresh chopped parsley

How to pickle champignons with onions

The recipe for salting champignons with onions is quite simple. For cooking you will need:

• 250-300 g of champignons;
• onions – 1-2 small heads;
• 3 cloves of garlic;
• boiled water – 200-250 g;
• coarse salt – 1 tbsp. l .;
• sugar – 1 tsp;
• 9% vinegar – 1 tbsp. l.;
• vegetable oil to taste;
• bay leaf and coriander beans.

Boil the mushrooms for no longer than 7 minutes, then put them in a colander. Put salt, sugar, all spices, water, pour vinegar into the pan. Bring the brine to a boil and lower the chopped onion, garlic, pour in the oil and add the mushrooms, cool. Then put everything in the refrigerator for 10 hours. You can put everything in a glass dish and pour brine.

How to cook salted champignons with oil

For salting, you will need 1 kg of small fruits, 200 g of any vegetable oil, 100 g of apple cider vinegar, 2 tsp. coarse salt and 4 tbsp. l. sugar, add to taste peppercorns, bay leaf, cloves and other spices as desired.

Make a mixture of salt, sugar, vinegar and oil, add pepper. Stew the mixture with mushrooms for about a quarter of an hour, then add pepper and cloves to your liking. Transfer to a dish and set aside.

Salty appetizer for the holiday table

Storage Rules

Regardless of the salting method, such an appetizer should be stored:

• in a dark place;
• with low humidity;
• in a cool place, the temperature should not exceed 6 °C.

You should not store salty preservation at sub-zero temperatures – mushrooms will freeze, lose their aroma and taste.

Conclusion

Salting champignons is a simple task, since even a novice hostess can give the will for experiments. They are not difficult to prepare and it is almost impossible to spoil such an appetizer. They can be pickled, salted, harvested for the winter and for a quick dinner. In any case, salted mushrooms are juicy, crispy and fragrant.