This article provides several recipes for pickled champignons at home, tested by different people: quick pickling, harvesting for the winter and with various spices to enhance the taste. One of the recipes will definitely appeal to you, as they are all quite simple and undemanding in preparation, and the prepared mushrooms turn out to be elastic and incredibly tasty.
Traditional recipe
Every experienced housewife who loves to make preparations must have their own recipe for marinade, not only for vegetables, but also for mushrooms. By and large, they are all similar and differ only in the proportions of spices, because it is quite subjective and depends on personal taste.
The most common and time-tested, as well as user reviews, recipe for pickled champignons looks like this:
- one kg of mushrooms;
- according to one art. l salt and sugar;
- large onion;
- five bay leaves;
- a pinch of peppercorns of black pepper;
- six large cloves of garlic;
- 1.2 liters of water;
- 1 \ 2 teaspoons of clove inflorescences and as much coriander;
- one hundred ml of vinegar.
Step by Step Actions
To prepare pickled champignons according to this recipe, you should step by step perform the following manipulations:
- Select the small mushrooms, not more than three centimeters in the diameter of the hat, then the dish will be aesthetically pleasing in appearance, convenient in cooking dishes based on pickled mushrooms, and the mushrooms themselves will quickly reach the desired taste.
- Rinse them under running water, removing any kind of dirt.
- Prepare the marinade: boil water with all the spices and spices (except for garlic and onions).
- Place the prepared mushrooms in a boiling marinade and boil in it for ten minutes over medium heat, preferably under a lid. There is no need to worry that there is not enough water: during the heat treatment, the mushrooms will begin to secrete their juice, which will literally completely cover them in two minutes.
- Cut the onions into thin strips, and chop the garlic in the press, mix. Add to the pan with mushrooms, turn off the stove and set aside.
When the liquid has completely cooled, put the champignons in jars or plastic containers, pour the marinade and place in the refrigerator. The product will be ready to be eaten in twenty hours.
It's important to know!
Given that it is convenient to pickle champignons so quickly, it should be remembered that mushroom products of this kind should be stored in the refrigerator for no more than ten days, otherwise there is the possibility of contracting botulism. In no case do not leave cooked mushroom dishes in free air, as they spoil very quickly and can cause poisoning. If you need long-term storage of pickled champignons, for example, preparations for the winter, then you can use the recipe for winter preparations, in which cans of mushrooms are rolled up with airtight lids and undergo a more thorough heat treatment.
Korean recipe
Asian cuisine is considered one of the best in the preparation of pickled products, whether it is meat, vegetables or mushrooms. At the same time, its specificity is the minimum time spent plus the amazing taste of the finished dish.
To pickle mushrooms according to the recipe of Korean cooks, it is necessary to observe the following proportions:
- half a kilogram of mushrooms;
- five tbsp. tablespoons of vinegar and soy sauce;
- five cloves of garlic;
- litere of water;
- 10 grams of salt;
- 80 milliliters of vegetable oil;
- 1 \ 3 tsp of allspice;
- three bay leaves.
Cooking
To prepare pickled champignons in Korean, you must immediately prepare the mushrooms: clean them from contamination, if necessary, rinse under running water, and cut each fungus into four parts (crosswise). It is worth recalling that for pickling, you should take small mushrooms, tight and without overgrown hats. Boil water with spices and spices, pour mushrooms in a bowl in which the pickling will take place, close the lid and place in a cool place. The next day, the mushrooms are ready to eat, you just have to drain the liquid and add a little oil and greens for a bright color.
Such champignons are very good as a snack or addition to the main dish (potatoes, vegetables), and are also ideal for frying, which lasts no more than five minutes, without adding oil. Fried marinade mushrooms turn out to be much tastier than ordinary ones, and a short heat treatment is good for those who can’t devote the necessary amount of time to this process.
How to cook pickled champignons fast?
At home, sometimes a portion of pickled mushrooms is urgently needed, but it is not there, and waiting a day is completely unacceptable. In such cases, the express recipe saves, according to which the mushrooms will be ready immediately after cooling after heat treatment. For cooking, take 1 \ 2 kg of mushrooms, wash and, if necessary, cut into two halves. We put them in a stew-pan, there we send 50 grams of sugar, 15 grams of salt, several clove inflorescences and 1 \ 3 teaspoons of black pepper. Three garlic cloves, peel, chop and add to the mushrooms along with 60 grams of vegetable oil and three tablespoons of vinegar. Two onions cut into thin slices and send to the total mass. Stir the contents thoroughly with your hands (so as not to damage the delicate champignons) and put on fire.
The lack of water should not confuse, it will appear literally after a couple of minutes of heating, provided that the dishes are covered with a lid. When there is enough liquid, reduce the heat and continue the heat treatment for another ten minutes. Then turn off the stove and leave the mushrooms to cool right in the marinade. When it has completely cooled, the mushrooms will be ready for eating: for salads, frying or baking.
For long storage
The preparation of pickled champignons for the winter is somewhat different from the basic recipe with the proportions of the ingredients, as well as better heat treatment. Also, this type of pickling takes time for the mushrooms to “ripen in taste,” so they eat them no earlier than three weeks after cooking:
- three kg of mushrooms;
- two liters of water;
- two glasses of vegetable oil;
- 300 ml of vinegar;
- 4-6 bay leaves;
- 50 grams of garlic;
- 40 grams of salt and as much sugar;
- 1 teaspoon black pepper peas;
- 1 \ 4 tsp cloves or coriander.
Harvesting pickled champignons for the winter begins with their cleaning and removal of all types of contamination under running water. It should be remembered that mushrooms absorb moisture well, so do not hold them in water for a long time, so as not to make them too watery.
How to roll mushrooms for the winter?
Next, boil the champignons in water (take the necessary amount so that the liquid covers all the mushrooms two fingers higher) for twenty minutes, in the process removing the resulting foam with a slotted spoon, and then throw them into a colander or sieve in order to glass the water. In a separate pan, boil water (amount according to the recipe) with spices, add oil, vinegar and boil the liquid for about three minutes. It is best to pickle mushrooms in jars with a capacity of one liter or even in half-liter: it is convenient in domestic use. Sterilize jars and tin lids with boiling water, put spices and chopped garlic in equal proportions on the bottom of each, place the mushrooms there, gently squeezing them with a spoon, and then pour the boiling marinade to the top.
Roll up the cans with lids using a special machine, turn the lid down and wrap it with a blanket for a day. Then transfer them to the pantry or cellar for long-term storage. It is important not to forget that such blanks should be stored for no more than six months at a stable temperature of no higher than 18 degrees, so as not to provoke the development of botulism and other dangerous diseases in canned food.
Mushrooms with mustard and herbs
Pickled instant mushrooms can be cooked spicy, which will make them a welcome snack at every feast. To do this, you can use mustard, and fresh herbs as an additional, bright color in the snack. For one kilogram of mushrooms should be taken:
- a small bunch of dill and parsley;
- five cloves of garlic;
- 60 ml of vegetable oil;
- three tbsp. l finished mustard (not powder);
- 8 grams of salt;
- 30 ml apple cider vinegar.
Slightly fry the washed mushrooms in a dry pan until the excess moisture from them has completely evaporated, and then transfer them to a marinating container. Pass the garlic through a press and mix with mustard, add oil and vinegar, as well as salt. Finely chop the greens and combine with a hot mass, which we mix thoroughly with mushrooms. Cover the dishes with a snack lid or cling film and leave in a cool place for eight hours. After that, you can eat pickled champignons in food, enjoying their unusual spicy taste.