emmabrewda.com

Many people consider canned mushrooms to be one of the most delicious winter preparations. The taste of these mushrooms will appeal to everyone who is familiar with them. However, it must be borne in mind that the dish will be delicious if only young and unspoiled mushrooms are preserved.

The proposed recipes are quite simple, the main thing is to observe all the nuances. It is worth saying that not only pickling and salting is related to canning. You can preserve fried, boiled mushrooms, mushroom caviar and even mushrooms with vegetables. We preserve champignons for the winter at home, adhering to the step-by-step description, and your blanks will delight everyone who tries them!

Canned mushrooms with rosemary and thyme

The recipe described below with a photo of canned champignons will help the hostess prepare a delicious treat for the festive table for the winter.

• Mushrooms - 2 kg;
• Water - 2.5 tbsp.;
• Salt - 1 tbsp l .;
• Sugar - 1.5 tbsp. l .;
• Lemon acid;
• Allspice and white pepper - 7 peas each;
• Carnation - 8 buds;
• A pinch of rosemary and thyme.

The preparation of mushrooms canned for the winter is scheduled in stages, following which you will get fragrant and mouth-watering pickled mushrooms.

The first stage is to boil the mushrooms in salted water with the addition of a pinch of citric acid until cooked (until they completely settle to the bottom of the pan). In this case, regularly remove the foam from the surface.

Put the mushrooms in a colander and leave to drain from excess liquid.

Put in sterilized jars, press down a little with your hands so that the air comes out.

Prepare the marinade: dissolve sugar and salt in water, add rosemary and thyme, cloves and peppercorns.

Boil the marinade for 10 minutes. over low heat, add citric acid (on the tip of a knife), mix and immediately pour gently into the jars in a thin stream.

Close with tight lids, insulate and put in a dark closet only after complete cooling.

How to properly preserve champignons at home with cinnamon

Use a simple recipe for making canned mushrooms at home with cinnamon cloves. Fruit bodies impregnated with such spices are spicy and aromatic.

• Champignons - 3 kg;
• Water - 1 L;
• Cinnamon - 1 g;
• Carnation - 5 buds;
• Bay leaf - 2 pcs.;
• Salt - 1.5 tbsp l .;
• Sugar - 1 tbsp. l. without top;
• Citric acid - 2 g;
• Black and allspice pepper - 5 peas each.

How to properly preserve champignons at home, will tell you a detailed description of the process.

1. The mushrooms are carefully sorted out and washed in water, cut into pieces.
2. Pour in water and cook over medium heat for 15 minutes, while the foam is removed.
3. All spices and herbs are added, except citric acid and cooked for 10 minutes. on minimal heat.
4. Citric acid is poured in, mixed and boiled for 2 minutes.
5. It is immediately distributed together with the marinade into jars and rolled up with lids.
6. The jars are completely cooled (not insulated) and only after that they are taken out to a dark and cool place.

Recipe for canning champignon mushrooms at home with horseradish root

Any festive meal is never complete without pickled mushrooms. Therefore, we offer a recipe for canning mushrooms at home with the addition of grated horseradish root. Such an ingredient will make the appetizer spicy and spicy.

• Champignons - 1 kg;
• Vegetable oil - 100 ml;
• 3 tbsp. l. grated horseradish;
• Water - 150 ml;
• Vinegar 9% - 3 tbsp l .;
• Sugar and salt - 2 tsp each;
• Black pepper - 8 peas;
• White pepper - 6 peas;
• Bay leaf - 1 pc .;
• Garlic - 3 wedges.

Canning champignons for the winter is divided into stages, which will help to properly prepare the appetizer.

1. Peel the mushrooms, remove the film (you don't need to remove it, it doesn't affect the taste).
2. Mix all the ingredients in water (cut the garlic into slices), stir to dissolve the sugar and salt and let it boil for 3 minutes.
3. Put the mushrooms in a saucepan, cover with hot marinade and boil over low heat with constant stirring for 7-10 minutes.
4. Remove from heat and marinade until cool.
5. Transfer to jars, top up with cold marinade, close the lids and place on the bottom shelf of the refrigerator. Such a blank is stored for no more than 3 months, although it is eaten in the first few days.

Canning mushrooms at home with garlic

Preserving champignons at home using the method of salting with garlic will allow you to eat mushrooms in 12 hours. This option for cooking mushrooms will come in handy if you are expecting guests the other day.

• Champignons - 2 kg;
• Onions - 3 pcs;
• Garlic - 15 cloves;
• Olive or vegetable oil - ½ tbsp.;
• Chili pepper - 1 pod;
• Black pepper - 10 pcs.;
• Salt - 2 tbsp. l.

Using the step-by-step description, you can learn how to properly preserve champignons.

1. Remove the skin from the mushroom caps, cut off the tips of the legs, rinse in water.
2. Put the mushrooms on a kitchen towel, leave to dry for 30 minutes.
3. Cut into pieces, put in an enamel bowl and sprinkle with salt.
4. Cut onion into half rings, cut pepper into noodles, garlic slices.
5. Add everything to the mushrooms, stir and place in a food grade plastic bucket.
6. Sprinkle with peppercorns, heat the oil and pour over the contents of the container.
7. Leave the bucket on the kitchen table for 60 minutes, then drain the water, cover and place in a cool place.

Recipe for preserving champignons for the winter with dill seeds

How to properly preserve champignons so that after a few hours you can put the dish on the table and treat relatives and friends?

• Champignons - 3 kg;
• Onions - 3 heads;
• Hot pepper - ½ pod;
• Salt - 150 g;
• Dill - 2 tbsp. l. seeds;
• Vegetable oil - 100 ml;
• Sugar - 1 tsp;
• Garlic - 3 cloves.

A step-by-step recipe for preserving champignons for the winter will help novice housewives quickly and correctly pickle mushrooms.

1. Choose a small mushroom, peel off the foil, rinse in water.
2. Put in a plastic bowl, cover with salt, stir and leave for 1-1.5 hours. At the same time, cover the container, and shake the mushrooms periodically so that the salt melts.
3. Peel the onion, cut into thin half rings, peel the seeds and cut into cubes.

Place dill seeds, onions, peppers and garlic cloves, cut into cubes (all in small quantities) at the bottom of sterilized jars.

4. Drain the brine from the mushrooms, and distribute the fruit bodies in jars, putting them caps down.
5. Sprinkle each layer of mushrooms with spices, heat the oil until hot, add sugar and stir.
6. Pour the mushrooms on top and close with tight lids.
7. Turn the cans over several times, holding the lid with your hands.
8. Put the jars in the refrigerator and after 2-3 hours you can take a sample.

How to preserve champignon mushrooms for the winter in tomato sauce

Try to cook mushrooms in a tomato for your household. Canning champignon mushrooms in tomato sauce won't take you long, but the result will be amazing.

• Champignons - 2.5 kg;
• Onions - 1 kg;
• Tomato sauce - 500 ml;
• Vegetable oil;
• Salt - 1.5 tbsp l .;
• Ground black pepper and dry ground garlic - ½ tbsp each. l .;
• Vinegar 9% - 3 tbsp l .;
• Bay leaf - 2 pcs.

How to properly preserve champignons for the winter, a step-by-step description of the process will show.

1. Peel and cut onions into thin half rings.
2. Pour oil into a deep saucepan so that its height is no more than 1 cm.
3. Heat oil until hot, put onion and fry until pleasant golden brown.
4. Add chopped boiled mushrooms, stir and continue to fry for another 15 minutes. over medium heat.
5. Add salt, pepper and garlic, stir and pour over the tomato sauce.
6. Stir, turn the heat to high and let it boil.
7. Reduce heat to low and simmer for 40 minutes, stirring regularly.
8. Pour in vinegar, add bay leaf, stir and simmer for another 20 minutes.
9. Put mushrooms in sterilized jars together with tomato sauce, close with tight lids and turn over.
10. Wrap it up with a warm blanket so that the conservation cools down in this position.
11. After cooling, take it to the closet or send it to the basement.

Preservation of fried champignons at home: a recipe with a video

Home canning fried mushrooms with the addition of onions is one of the best options for preparing mushrooms for the winter. Such a blank, rolled up in jars, is stored even without vinegar for a long time.

• Champignons - 3 kg;
• Onions - 1 kg;
• Garlic - 5 cloves;
• Salt and black pepper to taste;
• Vegetable oil.

We suggest using watching a video of how to prepare mushroom preservation at home.

1. After preliminary cleaning, boil the champignons in salted water for 15 minutes. over low heat.
2. Put in a colander, drain and, after cooling, cut into pieces.
3. Put in a dry frying pan, fry over low heat until the liquid has completely evaporated.
4. Pour in 200 ml of vegetable oil and continue to fry for another 20 minutes.
5. Peel the onions, rinse and cut into cubes.
6. Put in mushrooms (if not enough oil - add) and fry the whole mass for another 10 minutes.
7. Pour in ground pepper and salt to taste, mix, fry for 10 minutes. over low heat.
8. Then put in sterilized jars, pour oil on top and close with tight nylon lids.
9. Allow to cool and take to a dark and well-ventilated basement.

Champignon caviar for the winter

Another delicious recipe for preserving champignon mushrooms for the winter is caviar. It can be used as a filling for pies, as a sandwich mass, or as a stand-alone snack.

• Champignons - 1.5 kg;
• Onions and carrots - 300 g each;
• Garlic - 7 cloves;
• Acetic essence - ½ tsp;
• Vegetable oil - 100 ml;
• Salt to taste;
• Allspice - 4 peas;
• Bay leaf - 2 pcs.

The recipe for preserving champignons in the form of caviar is described in stages.

1. Pour the peeled champignons with cold water, boil for 15 minutes, drain the water, put the mushrooms on a wire rack or sieve so that they are well drained.
2. Peel, rinse and chop onions and carrots as for frying.
3. Pour oil into a deep frying pan, heat well and add vegetables.
4. Simmer the onions and carrots over low heat until soft and add the diced mushrooms.
5. Season with salt and pepper, add pepper, vinegar, bay leaf and chopped garlic.
6. Stir and simmer over low heat for 40-50 minutes until all the liquid has evaporated.
7. Spread hot caviar in prepared jars, roll up, let cool and take to the basement.

Canning champignon mushrooms for the winter in jars with vegetables

Preservation of champignon mushrooms at home in the form of caviar with vegetables will diversify the daily diet of your family and will help out at the moment when guests unexpectedly come.

• Champignons - 1.5 kg;
• Tomatoes and onions - 500 g each;
• Carrots and bell peppers - 300 each;
• Refined vegetable oil - 200 ml;
• Salt -1.5 tbsp. l .;
• Sugar - 1 tbsp. l .;
• Allspice 4 peas;
• Bay leaf - 2 pcs.;
• A bunch of green parsley.

The recipe for the correct canning of champignons at home is described below, the main rule is to follow it and observe all the nuances.

1. Peel and rinse the mushrooms, boil in water with a little salt added for 15 minutes.
2. Throw in a colander, leave to drain, and after cooling, grind using a blender.
3. Peel, rinse and chop sweet peppers, onions and carrots.
4. Wash the tomatoes, pour over with boiling water, remove the skin, remove the stalk and cut into pieces.
5. First fry the onions in oil, then add the carrots and fry until tender, then the peppers and tomatoes.
6. Put out 15 minutes. over low heat, put mushrooms, stir, simmer for 40 minutes. with regular stirring.
7. Add salt, sugar, all the proposed spices (you can choose the spices to your taste), chopped parsley, mix.
8. Simmer the caviar over low heat for 15 minutes, put in sterilized jars.
9. Cover with lids and place in hot water for sterilization for 20 minutes.
10. Roll up, turn over, wrap up and leave until the cans cool completely.
11. Take out to a dark and cool place and store up to 10 months.

Canned mushroom solyanka

If you have champignons, then making a hodgepodge is an excellent option for canning champignons in jars for the winter. This appetizer goes well with boiled potatoes and can act as an independent dish.

• Champignons - 1 kg;
• White cabbage - 700 g;
• Carrots and bell peppers - 3 pcs.;
• Onions - 300 g;
• Tomato juice - 500 ml;
• Garlic - 3 cloves;
• Salt to taste;
• Sugar - 2 tbsp. l .;
• Vinegar 9% - 3 tbsp l .;
• Vegetable oil.

The recipe for canning champignons for the winter as a hodgepodge is painted in stages for the convenience of novice housewives.

1. Mushrooms, peppers, onions, peel, wash and cut into cubes, peel and grate the carrots.
2. Chop the cabbage with a knife into thin strips or use a special grater knife.
3. All vegetables and mushrooms should be fried separately in oil until tender (add oil as needed).
4. Stir in one deep bowl, add diced garlic, stir and place in an enamel saucepan.
5. Pour in tomato juice, add sugar and salt, mix, pour in vinegar and add chopped greens.
6. Stir, simmer over low heat under a closed lid for 30 minutes.
7. Open the lid, simmer for 15 minutes, immediately put in sterilized jars.
8. Cover with lids and put in hot water, sterilize for 20 minutes.
9. Roll up or close with tight lids, after cooling, take out to a cool place.

Option for quick canning of champignons

This option for quick canning of champignons will appeal to everyone who immediately wants to try a delicious snack, and not wait for winter.

• Champignons - 1 kg;
• Red and yellow bell peppers - 1 pc .;
• Sugar - 1.5 tbsp. l .;
• Water - 1 tbsp.;
• Salt - 3 tbsp. l .;
• Lemon - ½ part;
• Citric acid - 1 dec. l .;
• Garlic - 5 cloves;
• Vegetable oil.

The recipe for canning champignon mushrooms is described simply and affordable, which will be a good help for novice cooks, regardless of age.

1. Peel the mushrooms, rinse and boil for 15 minutes. with the addition of citric acid and salt.
2. Throw in a colander and drain off excess water.
3. Peel the pepper, rinse, remove the seeds and cut into thin strips.
4. In a small amount of oil, fry the peppers until golden brown so as not to turn into porridge, and remove from the stove.
5. Prepare the marinade: 1 tbsp. combine water with half squeezed lemon juice, salt, sugar and crushed garlic.
6. Put the boiled mushrooms in sterilized jars, mixed with fried pepper.
7. Pour the marinade over the mushrooms and leave in a dark room for 24 hours.