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Inexperienced housewives, wanting to make mushroom snacks, are trying to find an answer to the question of how to pickle mushrooms for the winter so that it is tasty and simple. First you need to familiarize yourself with the preparatory process of pickling, after which it will be easier to do this work.

Most often, mushrooms, oyster mushrooms, milk mushrooms and mushrooms are taken for pickling. However, not only classic mushrooms are suitable for harvesting, but also volushki and russula, which must be pre-soaked in cold water for two days to remove bitterness. As with salting, each variety of mushrooms is pickled separately. Mushrooms selected for pickling must be thoroughly rinsed in running water, dried a little, cut into equal pieces and placed in an enamel bowl. Prepare a brine per 1 kg of mushrooms, a glass of water and 40–45 g of salt, pour the brine over the mushrooms and cook until tender over low heat, periodically skimming off the foam. Add spices and 80% vinegar essence to the hot broth with mushrooms, based on 1 kg of mushrooms 1 teaspoon of essence. Then quickly take out the pan with mushrooms in the cold or cool in cold water, pour into a bowl for pickling and store in a cold room. For longer storage of pickled mushrooms, they can be preserved. To remove excess acid from pickled mushrooms, boil them for 5-6 minutes in water.

The following are the best recipes with photos with a detailed description of the preparation of mushrooms, pickled for the winter, by looking at which, you can choose the most acceptable.

A quick recipe for champignons marinated for the winter with garlic and onions

Ingredients

• boiled champignons - 5 kg
• onions - 7-8 pcs.
• table vinegar - 1 l
• water - 1.5 l
• allspice peas - 2 teaspoons
• bay leaf -8-10 pcs.
• garlic - 1 head
• ground cinnamon - 0.5 teaspoon
• salt and sugar - 10 teaspoons each

This is a quick recipe for making champignons marinated for the winter, which will tell you how to make the preparation tasty and without a long stay in the kitchen.

1. Peel the mushrooms, rinse and boil in slightly salted water until tender, then squeeze the mushrooms under load.
2. Peel the onion and chop very finely.
3. Peel the garlic, cut into thin slices.
4. Prepare the marinade: dissolve salt and sugar in hot water, add spices and onions, garlic, bring to a boil.
5. Put mushrooms in boiling brine and boil them for 5-6 minutes, then add vinegar to mushrooms with brine and bring to a boil.
6. Transfer the hot mushrooms to a pickling bowl and cover them with the hot marinade in which they were cooked.
7. Close the dishes tightly, cool at room temperature, and then take out to a cold place.
8. If mold appears on the surface, it must be collected and discarded, and the moldy mushrooms should be washed with boiling water and boiled with marinade for 10 minutes, add a little vinegar, bring to a boil and transfer to a dry, clean dish, pouring hot marinade over the mushrooms. Put in a cold place.

Champignons marinated for the winter with garlic and onions is a spicy, spicy preparation that will take pride of place on any table.

How to pickle mushrooms with vinegar at home for the winter

Ingredients

• young small mushrooms - 5 kg
• vegetable oil - 0.6 l
• table vinegar - 2.5 cups
• ground black pepper -3-4 teaspoons
• bay leaf - 5-6 pcs.
• salt to taste

Marinating champignons at home for the winter is not such a difficult thing as it might seem to beginners, which this recipe will prove.

Peel the mushrooms, rinse thoroughly and dry in the air.

Pour vegetable oil into a saucepan, bring to a boil, put mushrooms in boiling oil and boil for 10 minutes.

Then put the mushrooms in jars, pour them evenly with the oil in which they were cooked, add salt to taste, pour in vinegar, put spices.

Put the jars in a water bath and cook for an hour from the moment the water boils.

After this time, remove the jars, carefully pour the calcined vegetable oil into each jar, so that the oil layer is 1–2 cm.

Cover the necks of the cans with several layers of parchment paper and tie them with twine. Store in a dark, cool place.

Delicious pickled champignons with cloves for the winter

Ingredients

• champignons - 2 kg
• water - 1 glass
• table vinegar - 0.3 cups
• salt and sugar - 2 tablespoons each
• citric acid - 0.25 teaspoon
• allspice - 15-20 peas
• bay leaf - 5-6 pcs.
• cloves - 4-5 buds

Pour salt and sugar into boiling water, put spices and prepared champignons, cook for 15 minutes at a low boil, then add vinegar and boil for another 7-8 minutes. Remove the mushrooms from heat and let stand for 12 hours at room temperature. Then cover the dishes with mushrooms and store in a cool place.

If you follow this simple recipe, delicious pickled champignons for the winter can be made to anyone who wants to, and in the cold season, please yourself with a wonderful delicacy.

Champignons marinated in oil: a recipe with a photo

Ingredients

• small champignons - 2 kg
• table vinegar 6% - 1 l
• vegetable oil - 1.5 l
• bay leaf - 5-6 pcs.
• cloves - 5-6 buds
• salt to taste

1. It is very profitable to cook pickled champignons at home for the winter, because harvesting requires the most affordable components that are always available in the refrigerator.
2. The next recipe is just from the budget category.
3. Pour the peeled mushrooms with vinegar, salt and cook for 10-15 minutes from the moment of boiling.
4. Then drain the broth, put the mushrooms in clean glass jars, on the bottom of which you first put spices, and pour hot vegetable oil over them.
5. Close the jars with lids, cool and put in a dark place in the cold.
6. Shelf life up to 6 months.

Recipe for champignons marinated for the winter with vinegar essence

Ingredients (per liter jar)

• pickled champignons
• bay leaf - 2 pcs.
• allspice - 4-5 peas
• vinegar essence 80% - 1 teaspoon
• salt to taste

Recipes similar to this for making marinated champignons for the winter surprise how easily you can make a delicious mushroom preparation with your own hands.

Remove the pickled mushrooms from the marinade, put on a sieve and drain. Then place the mushrooms tightly in sterile jars, having previously put spices and salt on the bottom of the jars. Pour boiling water over the stacked mushrooms, cover with sterile lids and sterilize half-liter jars in boiling water for 35 minutes, liter jars - 45 minutes. After the sterilization time has elapsed, remove the cans from the water, add a teaspoon of vinegar essence to each and immediately roll up.

Mushrooms marinated for the winter, rolled up in jars, turn upside down and stand under a blanket until they are completely cooled. Store in a dark, cool place.

How to marinate champignons for the winter with spices

Ingredients for 10 kg of fresh mushrooms

• 1.5 l of water
• 400 g table salt
• 3 g citric or tartaric acid
• Bay leaf
• cinnamon, cloves, allspice and other spices
• 100 ml food grade vinegar essence

To pickle the mushrooms, you need to sort out, sort by type and size, cut off the legs, remove the skin from the butter, rinse thoroughly, changing the water several times. Pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, skimming off the foam, until they begin to settle to the bottom and the broth becomes transparent. At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close the lids and sterilize in boiling water: half-liter jars - 25 minutes, liter jars - 30 minutes.At the end of sterilization, quickly roll up and cool the cans.

Knowing how to properly marinate champignons for the winter, you can improvise, change the recipe, supplementing it with other components, because this mushroom appetizer will only benefit.

Harvesting of champignons marinated with carrots and onions for the winter

Ingredients

• 1 kg of champignons
• 1.5-2 cups of water
• 2-3 st. l. 30% acetic acid
• 2-3 tsp salt
• 15 peppercorns
• 2 bay leaves
• 1-2 onions
• 1 carrot

Champignons marinated with carrots and onions for the winter is not only a tasty, aromatic appetizer, but also a great filling for pies, pizza and other dishes.

Discarding the small mushrooms, cut the large ones into pieces, wash the mushrooms, peel them, throw them on a sieve, and let the water drain. Then boil in a little water for 5-10 minutes. boil bitter mushrooms separately by type. Pour water into another dish and boil it for 10 minutes with spices, sliced ​​onions and carrots, add acetic acid to the end of cooking, put the mushrooms in the marinade and cook for 4–5 minutes. Then transfer the mushrooms to clean jars or bottles, pour the marinade so that the mushrooms are covered with it.

Immediately close the blank with pickled mushrooms for the winter, cool and store in a cool, dark place.

How to marinate champignons with cinnamon for the winter in jars

Ingredients

• water - 120 ml
• table vinegar 6% - 1 glass
• champignons - 2 kg
• cinnamon - 1 piece
• carnation - 3 buds
• bay leaf - 3 pcs.
• black peppercorns - 4 pcs.
• granulated sugar - 2 teaspoons
• citric acid on the tip of a knife
• salt - 60 g

This recipe will tell you step by step how to cook pickled champignons for the winter with a pungent, spicy taste and rich aroma. It is impossible to resist such a snack.

1. Sort the mushrooms and process, rinse. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil.
2. Pour mushrooms into boiling liquid and bring it to a boil again. Reduce heat and continue to cook the contents of the pot. Remove foam from time to time.
3. After waiting until the foam stops appearing, add sugar, spices, citric acid.
4. The cooking time will be 20-25 minutes from the moment of boiling. The mushrooms are done if they are soft enough.
5. Before you start marinating champignons in jars for the winter, you need to remove the pan from the heat, put the mushrooms on a dish and cool. After that, distribute them in jars and pour over cooled marinade - broth. Close with ordinary plastic lids.
6. Put the banks in the cellar. Store them for 1 year at a constant temperature of 3-4 ° C.

Store dried mushrooms in a cool place in canvas bags or glass jars with ground-in lids.

Mushrooms with cloves marinated in jars: a recipe for the winter

Ingredients

• 1 kg of champignons
• 70 ml of water
• 30 g sugar
• 10 g salt
• 150 ml 9% vinegar
• 7 peas of allspice
• 1 bay leaf
• Carnation
• 2 g citric acid

Champignons marinated in jars, cooked for the winter, are a wonderful aromatic snack for the everyday table and for a festive feast.

1. Pour some water into a saucepan, add salt, vinegar, heat to a boil and put the mushrooms there.
2. Bring to a boil and simmer over low heat, stirring constantly and skimming. When the water becomes clear, add sugar, spices, citric acid.
3. Finish cooking as soon as the mushrooms have sunk to the bottom and the marinade has brightened.
4. Boil mushroom caps in a boiling marinade for 8-10 minutes, honey mushrooms - 25-30 minutes, and mushroom legs - for 15-20 minutes.
5. Quickly cool the pickled champignons, prepared for the winter, put in jars, pour over the chilled marinade, cover with plastic lids.
6. Sterilize at 70 ° C for 30 minutes.
7. Store in a cool place.

The recipe for a salad of pickled champignon mushrooms for the winter

Ingredients

• 400 g small mushrooms
• 400-500 g of small cucumbers
• 5-6 small tomatoes
• 1 head of cauliflower
• 300 g beans
• 2 cups split peas (or whole pods)
• 200 g small carrots (carrots)

For the marinade:

• 1 liter of water
• 100-120 ml vinegar essence
• 1 tbsp. spoon of salt
• 1 teaspoon peppercorns
• ginger
• nutmeg
• 5-6 carnations
• 1 tsp sugar

Many people love pickled mushrooms, so the champignon recipe for the winter, with an excellent taste and attractive appearance, presented below will be a godsend for mushroom pickers.

1. Peel, wash and boil small mushrooms, with round caps and the same size, in their own juice or in water (depending on the type of mushroom).
2. Wash cucumbers and tomatoes, peel the rest of the vegetables and boil in steam or in salted water.
3. To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.
4. Put prepared mushrooms and vegetables in layers in jars, pour hot marinade and, after cooling, close with lids.

Champignons marinated for the winter with bell pepper and nutmeg

Ingredients

• 500 g champignons
• 500 g of bulgarian yellow and red peppers
• 2 glasses of water
• 50-60 ml vinegar essence
• 10 peppercorns
• 2 bay leaves
• 1-2 teaspoons of salt
• some nutmeg

Champignons marinated with bell pepper for the winter are not only very tasty, but also beautiful, thanks to the bright colors of the components that make up the preparation.

Peel small champignons, rinse in cold water, discard in a colander. Rinse the peppers, core them, cut into thin strips. Pour water into a saucepan, add vinegar essence, spices and bring to a boil.

Cook mushrooms and peppers in lightly salted water for 5 minutes, then remove with a slotted spoon, let the water drain, put in the marinade and cook for a few more minutes. Transfer the hot mass to jars, seal tightly and cool.

Recipe for making pickled champignons for the winter in jars under iron lids

Ingredients

• 1 kg of champignons
• 20 g salt
• 12 peppercorns
• 5 allspice peas
• 2 bay leaves
• some nutmeg
• 60-70 ml vinegar essence
• 1/2 teaspoon sugar
• 1-2 glasses of water
• 1 onion

Such recipes for making pickled champignons for the winter, like this one, are a lifesaver for inexperienced housewives who are just beginning to learn the basics of pickling and preserving mushrooms.

Peel the mushrooms, rinse in cold water, discard in a colander. Leave small mushrooms intact, large ones cut into small pieces. Put the mushrooms in a saucepan with a little water, sprinkle with salt and heat.

Cook the mushrooms in the released juice for 5-10 minutes, then add allspice, onion and cook for a few more minutes.

Boil the marinade from water, sugar and acetic acid, dip the mushrooms and seasonings into it, boil for several minutes. Then transfer the hot mass to jars and seal tightly.

This recipe for pickled champignons for the winter recommends closing the jars with iron lids, as they provide maximum tightness.

Pickled champignons with dill for the winter: a recipe with a video

Ingredients

• 2 kg fresh and not very large mushrooms
• dried dill
• 20 black peppercorns
• 15 carnations
• 4 tbsp. tablespoons of salt
• 2 tbsp. tablespoons of sugar
• 4 tbsp. tablespoons of vinegar

Recipes for marinated champignons for the winter in cans allow you to replenish stocks of mushroom delicacies, which will delight you throughout the year if the hostess uses some of them, for example, the one described below.

1. Rinse the champignons, free them from the main stem, being careful not to leave very long legs. Cut large caps in half lengthwise.
2. Place the mushrooms in a saucepan, add dill, black pepper and cloves. Cover with water and cook. When the water boils, add salt and granulated sugar. Mix. When the brine boils again, pour in the vinegar.
3. Cook over low heat for 30 minutes.
4. Then remove the pan from heat and leave to cool. When the mushrooms have cooled, transfer them to glass jars along with dill and spices, gently softening with a spoon. Pour in the marinade.
5. Close the lids and put away in a cool place.After two days, the mushrooms are ready to eat.

What other ways can you cook pickled champignons for the winter, the following video with recipes, both simple and complex, will tell you.