Salted champignons at home: instant recipes for the winter with photos and videos

The most cultivated and widespread mushrooms in the world are champignons. These mushrooms are delicious, nutritious, wonderful smelling, and completely harmless. Many people consider salted champignons to be their favorite dish, which are often served on the festive table.

Cooking salted champignons is a completely uncomplicated process. It will depend on you which cooking technology to use, which size of mushrooms to choose, which spices and herbs to use.

Salting at home allows you to preserve all the nutrients and useful substances in the mushrooms, especially since acetic acid is not used during the process.

We offer recipes for salting champignons for the winter with a detailed description. You can add garlic, currant, cherry, horseradish and oak leaves, dill seeds, mustard seeds, black pepper, allspice and white pepper, as well as other spices and herbs to mushrooms.

The recipe for how to salt champignons with onions in jars at home for the winter

Very often, mushrooms are salted for the winter in jars. This is the best option, however, to make the mushrooms tasty, you need to follow the recipe.

2 kg of champignons;
3 heads of onions;
70 g salt;
1.5 tbsp. l. pink mustard seeds;
4 things. laurel leaves;
6 peas of black and allspice.

How to properly salt champignons in jars for the winter is described below.

Mushrooms are cleaned of dirt, the top film is removed.

They are laid out in a saucepan with cold water, 1 tsp is added. salt.

After boiling, the mushrooms are boiled for 5 minutes, laid out in a colander and left to drain.

The onion is peeled, cut into thin half rings and placed in sterilized jars.

The mushrooms that have dripped from the liquid are laid out in layers in jars, sprinkled with salt, peppercorns, bay leaves and mustard seeds.

Pressed by hands so that they do not break, they are poured with boiling water and rolled up.

They are turned over with the lids down, covered with a blanket from above and left to cool in this position.

Banks are placed in the refrigerator or taken out into a cool room (you can even have a balcony if it is glazed).

Recipe for quick salting of champignon mushrooms at home with soy sauce

We offer you to make instant salted mushrooms at home. Soy sauce will help with this, which will give the mushrooms an amazing taste, from which your taste buds will be delighted.

2 kg of champignons;
4 heads of onions;
70 ml of vegetable oil;
200 ml soy sauce;
½ tsp ground black pepper;
10 allspice peas;
5 cloves of garlic;
1 bay leaf;
1/3 tsp ground cloves.

Quick salting of champignons is carried out at home as follows:

Peel the mushrooms, remove the foil from the caps, rinse, put on a kitchen towel, after 15 minutes. cut into slices.
Put in an enamel saucepan, pour over the sauce, mix gently.
Peel the onion, cut in half, then cut into half rings and place on the mushrooms.
Peel the garlic, pass through a press and spread over the surface of the onion.
Break the peppercorns in a mortar, sprinkle with garlic.
Sprinkle garlic with cloves and ground black pepper, add bay leaf.
Let the vegetable oil boil and pour over the mushrooms, mix thoroughly, without exerting effort, so as not to get porridge.
Put in sterilized jars or leave in a saucepan.
Cover with a lid, put in a cool place: refrigerator, cellar or glazed balcony. The mushrooms will be ready to eat after 3-4 hours.

How to quickly pickle mushrooms with garlic at home

Quick salting of champignons at home allows you to use the mushrooms for their intended purpose after 12 hours.This option for cooking mushrooms will be just the way if the arrival of guests is expected.

2 kg of champignons;
5 onions;
10 cloves of garlic (medium);
½ tbsp. olive or vegetable oil;
2 chili peppers (small);
10 black peppercorns;
1 tbsp. l. salt.

Using the step-by-step description, you can find out how to quickly pickle mushrooms at home.

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

How to pickle mushrooms with instant onions

How to pickle instant mushrooms so that after a few hours you can put the dish on the table? In this case, add dried dill seeds and a few hot pepper pods to the snack.

3 kg of champignons;
4 onion heads;
3 hot pepper pods;
200 g of salt;
1 tbsp. l. dill seeds;
100 ml of vegetable oil;
1 tsp Sahara;
4 cloves of garlic.

A step-by-step description of the recipe will help novice housewives how to quickly pickle mushrooms.

Mushrooms are selected only of a small size, peeled from the film (you do not need to peel, the taste will not suffer), washed in water.
They are laid out in a plastic bowl, covered with salt, mixed and left for 1-1.5 hours. The bowl is covered and the mushrooms are periodically shaken to melt the salt.
The onion is peeled and cut into thin half rings, the pepper is peeled and diced.

At the bottom of sterilized jars, dill, onions, peppers and garlic cloves, cut into cubes (all in small quantities) are laid out.

The brine is drained from the mushrooms, and the fruiting bodies are distributed in jars, caps down.
Each layer of mushrooms is sprinkled with spices, the oil is heated to a hot state, sugar is added and mixed.
Poured into mushrooms on top and closed with tight lids.
Several times it is required to gently turn the cans over, holding the lid with your hands.
Banks are placed in the refrigerator and after 2-3 hours a sample can be taken. It is worth saying that it is not recommended to store such a blank for more than 6 days, since it contains onions.

Salting champignon mushrooms at home without adding vinegar

The recipe for salting champignons at home without adding vinegar will be a decoration for any festive feast.

For 1 liter can you should take:

700 g of champignons;
250 ml of water;
8-10 g of salt;
1 g citric acid;
Black currant leaves;
Dill sprigs.

Salting of champignon mushrooms is made at home according to a recipe that should be followed.

Rinse the mushrooms, peel and boil in water for 10 minutes. with the addition of citric acid and all the spices indicated in the recipe.
Place in a strainer or colander and drain.
Strain the brine through cheesecloth and let cool to 60 ° C.
Arrange the mushrooms in sterilized jars, pour up to the "coat hanger", cover with metal lids and put sterilized in hot water for 20 minutes.
Roll up the lids, turn it upside down, insulate and wait until it cools completely, then take it out to a cool place.

Cold salted mushrooms with garlic

Cold-salted champignons are an excellent party snack or side dish on the daily menu.

3 kg of champignons;
150 g of salt;
10 peas of black and allspice;
Parsley;
7 cloves of garlic.

Mushrooms cooked with cold salting can always decorate a festive table and delight your guests with taste.

Boil water in an enamel saucepan and boil the peeled mushrooms for about 15 minutes.
Allow the water to drain by placing the mushrooms on a sieve or in a colander.
Put a “pillow” of chopped parsley at the bottom of sterilized jars, add some peppercorns and diced garlic.
Then put the mushrooms, sprinkling with salt and spices, press down with oppression and put in a cool room.
After a week, the mushrooms will be ready to eat, but you need to make sure that the brine completely covers the contents of the jar.

How to pickle mushrooms with sea salt: a recipe with a video

Another recipe for salting champignons in a cold way will be mastered even by those who have never carried out such processes. Its essence lies in the addition of sea salt. Many experienced culinary experts appreciate this preservative.

3 kg of champignons;
6 tbsp. l. coarse sea salt;
Currant and cherry leaves;
Dill sprigs;
4 cloves of garlic;
Vegetable oil;
5 allspice and black peppercorns each.

Watch a video showing how to pickle mushrooms with sea salt.

Peel the mushrooms, boil in salted water for 10 minutes, put in a colander, drain, then spread on a kitchen towel for 20 minutes.
Put clean currant and cherry leaves in a suitable container with a wide neck, sprinkle with a thin layer of sea salt.
Then put the mushrooms, sprinkle each layer with salt, slices of garlic, peppercorns.
Lay the dill twigs with the top layer, cover with a gauze napkin and press down with a load (an inverted flat plate and a jar of water on top).
Leave for 3 days in a cool room, then transfer the mushrooms to jars, press down with your hands and pour the remaining space with brine.
The mushrooms will be ready after a week and you can safely put the dish on the table for the arrival of guests.

Cold salting of champignons with cloves

According to this recipe, even a novice hostess will be able to pickle mushrooms with champignons. The cooking process is quite simple and easy, but the taste is incredible. Cold cooking does not involve heat treatment.

2 kg of champignons;
3 heads of onions;
10 cloves of garlic;
5 tbsp. l. salt;
4 carnation buds;
1 tsp ground red pepper;
10 black peppercorns;
100 ml of vegetable oil.

A step-by-step recipe will tell you how to salt mushrooms at home.

After cleaning and rinsing, lay the fruit bodies on a dry kitchen towel and leave to dry.
If the mushrooms are of different sizes, then cut the large ones into pieces, leave the small ones like that.
Put the cooked mushrooms in an enamel pan, sprinkle with salt and stir.
Peel the garlic and onion, cut: the garlic into slices, the onion into thin half rings.
Mix with mushrooms, sprinkle with red pepper, add cloves, black peppercorns, mix.
Put in sterile dry jars, press down a little with your hands and fill with cold calcined oil.
Close the lids, refrigerate for 24 hours. It is better to store such a blank in the refrigerator for 3 months.

Champignons for the winter, home-cooked hot

The recipe for hot salted champignon mushrooms is one of the most common. The workpiece is rolled into glass jars, does not require sterilization and is stored for a long time.

2 kg of champignons;
500 ml of water;
4 tbsp. l. salt;
2 laurel leaves;
6 black peppercorns;
5 carnation buds;
1/3 tsp dill seeds.

Home-cooked salted champignons for the winter will decorate the festive table and perfectly dilute the family's everyday menu.

Mushrooms are cleaned of contamination and cut into 2-3 pieces, washed in water.
A brine is prepared from all the ingredients specified in the recipe.
The brine is boiled for 3 minutes, chopped mushrooms are introduced and boiled until they settle to the bottom of the pan.
The fire turns off, the mushrooms are transferred with a slotted spoon to a wide enamel container to cool down faster.
The cooled champignons are laid out in glass jars, the brine is filtered, poured into the mushrooms to the very top.
Banks are closed with tight nylon lids, tied on top with cotton cloth and taken out to a cool place.

Salted champignons with vegetable oil

Hot salting of champignons at home for the winter with vegetable oil is an excellent option for cooking mushrooms. The taste and aroma of fruit bodies will appeal to everyone who tries them.

For 1 kg of champignons, take 20 g of salt;

Spices for 1 liter jar:

3 laurel leaves;
2 cloves of garlic;
3 peas of black and allspice;
Dill greens;
Vegetable oil.

The recipe for salting champignons at home should be done step by step.

Sort out the mushrooms, rinse and cut off the tips of the legs.
Cut large specimens into pieces, leave small ones intact.
Pour some water into an enamel pot, add salt and add the mushrooms.
Bring mushrooms to a boil over medium heat and cook for 15 minutes.
Remove from heat, leave in a saucepan and cool to room temperature.
Place some of the spices indicated in the recipe on the bottom of the sterilized jars, then sprinkle the mushrooms and each layer with salt and a small amount of spices.
After filling the jars up to their hangers, press the mushrooms with your hands, drain the water and fill it with calcined vegetable oil. The layer should be about 5 mm above the mushrooms.
Close the jars with tight lids, put them in plastic bags if the juice suddenly flows out.
Take to a cool room and store the workpiece until ready for 20 days.

Champignon mushrooms, salted for the winter in a dry way: a recipe with a photo

The dry salting method is so named because the mushrooms are not heat treated and do not come into contact with water during the initial cleaning. In order to successfully carry out dry salting of champignon mushrooms, you will need a plastic or enamel container, a dark cool room and patience, since the readiness of the main product occurs in 40-45 days.

2 kg of champignons;
Garlic and fresh ginger root to taste;
10 black currant and cherry leaves;
4 horseradish leaves;
5 dill umbrellas;
½ tbsp. l. black peppercorns;
150 g of salt;
3 laurel leaves.

The recipe with a photo will help you prepare salted mushrooms for the winter in a dry way.

Rinse the mushrooms, wipe with a paper towel and cut into pieces.
Peel the garlic, crush with the back of a knife, cut the ginger root into thin slices.
Sprinkle the bottom of the prepared container with a layer of salt, lay out all the leaves and one umbrella of dill.
Lay out the mushrooms in layers, sprinkling each with salt, laurel leaves, dill.
Cover with a clean cotton cloth, place an inverted plate on top and press down with a load.
Place the container in a dark and cool room.
Within 4 days, once a day, wash the fabric in warm running water.
As mentioned above, the mushrooms will be ready in 1.5 months.

Recipe for salting champignons with citric acid for the winter at home

The recipe for salting champignons with citric acid makes it possible to taste a delicious and aromatic appetizer. In addition, if health does not allow eating mushrooms with vinegar, citric acid will be a worthy alternative, and the preparation will turn out to be incredibly tasty.

1 kg of champignons;
400 ml of water;
1.5 tbsp. l. salt;
2 g citric acid;
Oak and black currant leaves;
4 cloves of garlic;
Dill sprigs;
6 peas of black and allspice.

How to deliciously pickle mushrooms at home, adhering to the step-by-step description of the preparation?

Pour citric acid into boiling water and put peeled mushrooms.
Boil for 10-15 minutes, over low heat, constantly removing the foam from the surface.
Put the mushrooms in a colander with a slotted spoon and leave to drain.
Add salt and all spices to the brine where the mushrooms were cooked, except for leaves and dill.
Let it boil and boil for 5 minutes, turn off the heat and, without removing the lid, let it brew.
Put currant and oak leaves in sterilized jars, put dill sprigs, and put mushrooms on top.
Pour brine to the very top, close with lids and put in hot water.
Sterilize in boiling water over low heat for 20 minutes.
Allow to cool completely and take out to a dark, cool place until tender, which comes after 14 days.

Having received information from specialists and knowing the description of step-by-step recipes for salting champignons for the winter, you can constantly delight your loved ones with healthy and, most importantly, delicious mushroom dishes and snacks.

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