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Recipes for making canned champignons for the winter provide an opportunity to participate in the exciting process of creating wonderful delicacies that will appear on the table throughout the year and pamper lovers of mushroom dishes.

Harvesting usually begins in August. For a long time, two methods of harvesting have been used - drying and salting. Then, other methods were added to these methods - pickling, canning under the influence of high temperatures and, with the advent of modern household refrigerators, deep freezing. As a result of canning, the chemical composition of the mushrooms changes, the product acquires new taste properties.

How to preserve champignons for the winter: basic rules

Various recipes for preserving champignons for the winter help to choose the best dishes that will delight the whole family all year round. But to get quality canned mushrooms with a high nutrient content, you must adhere to the basic rules.

1. Champignons for the winter should be harvested on fine days and in the first half of the day (before noon), otherwise their shelf life is noticeably reduced, and canned food prepared from such mushrooms does not have such a pleasant and specific taste.
2. When collecting, it must be remembered that mushrooms very actively accumulate radionuclides and salts of heavy metals, which are a great danger to human health.

Therefore, it is impossible to pick mushrooms in places of radioactive fallout, in the area of ​​operation of industrial enterprises, as well as along roads and railways.

In mushrooms collected in unfavorable industrial zones and along roads, the content of heavy metals exceeds the norm by many times: lead - 5 times, copper - 12 times, cadmium - 8 times, mercury - 37 times.

1. It is necessary to process them on the day of collection in order to avoid the formation of poisonous compounds in the mushrooms.
2. It is best to pick mushrooms in wide baskets with their caps facing up. In this position, they retain their shape better, do not wrinkle or crumble.
3. For blanks, it is best to collect young mushrooms.
4. To prevent the peeled mushrooms from turning black, they must be immediately immersed in cold salted or acidified water.
5. After preliminary mechanical treatment, porcini mushrooms are doused with boiling water 2-3 times, and the rest are boiled for 4-5 minutes. After such heat treatment, the mushrooms become soft and elastic and do not crumble.
6. To preserve nutrients and flavoring substances in mushrooms, they must be cooked with low heating, the temperature should not exceed 95–97 degrees, that is, the broth should only boil slightly. When cooked, finely chopped mushrooms reach readiness in 10-15 minutes, larger ones - in 20-25 minutes. The beginning of cooking and stewing should be considered the moment when the liquid boils.
7. You need to boil mushrooms for pickling separately, since the cooking time for each type of mushroom is different.
8. Mushrooms should not be flavored with particularly hot spices and seasonings, they should only slightly emphasize the pleasant taste and delicate natural aroma of the mushrooms.

You will learn about the different ways of preparing homemade champignon preparations for the winter on this page.

How to cook salted champignons for the winter (with video)

Recipes for cooking champignon mushrooms for the winter can be very different, contain all sorts of additional components, but there are certain rules for their preparation.

There are two ways of pickling mushrooms - cold and hot, in which lactic acid fermentation occurs with the formation of lactic acid. Lactic acid and table salt are powerful preservatives that prevent mushroom spoilage.

Each variety of mushrooms is salted separately, while the size of the mushrooms should be the same as possible - small mushrooms can be salted whole, and large ones can be cut into appropriate pieces. For salting mushrooms, it is better to use wooden barrels, called tubs, you can use glass jars or enameled dishes. With the cold method of salting, the mushrooms are put in a dish in layers and with a hat facing up, sprinkling each layer with salt and shifting with spices and herbs. Usually, for 1 kg of mushrooms, you need to take 40–45 g of salt. Cover the mushrooms with a cotton napkin, put a wooden circle and a load. The mushrooms should be completely submerged in the brine. As the mushrooms settle, the dishes are supplemented with a new portion of the mushrooms until the dishes are completely filled. Mushrooms are topped up with brine prepared from the same calculation - 40–45 g of salt per 1 liter of water. Make sure that the mushrooms are immersed in the brine and remove to a cold room. After 15–20 days, the mushrooms can be consumed. If mold suddenly appears, clean the napkin, circle and cargo from mold, rinse with running water and scald with boiling water.

With the hot method of salting, process the mushrooms in the same way as the cold method, then blanch for 4–5 minutes in boiling salted water, and the legs must be blanched a little longer than the caps - 6–7 minutes. Throw the blanched mushrooms on a sieve and let the water drain, then lay them in layers in a salting dish, sprinkle with salt and spices, and proceed as in the cold method.

The readiness of the mushrooms is also achieved after 15–20 days.

To preserve salted mushrooms for a longer time, they can be preserved.

If mushrooms are salted, their taste can be improved by boiling for 5-6 minutes in water.

How to cook champignons for the winter, you can watch the video above, which tells in detail about the various methods of harvesting mushrooms and all kinds of subtleties of this process.

Delicious preparation for the winter from salted champignons

Ingredients

• boiled champignons - 5 kg
• dill greens - 50 g
• bay leaf -8-10 pcs.
• peppercorns - 30 g
• black currant leaves - 150 g
• salt - 500 g

1. How to cook champignons for the winter, so that it is easy even for a beginner and at the same time, so that it is delicious? This is exactly what this recipe is about.
2. Peel the freshly picked mushrooms, rinse and boil in slightly salted water until tender.
3. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent.
4. The broth must be drained, the mushrooms must be put in a linen bag and placed under the load in order to completely remove the liquid.
5. Put the squeezed mushrooms in layers in a bowl for salting, sprinkling each layer with salt and shifting with spices.
6. Put the remaining blackcurrant leaves on top, then a clean linen napkin, on it - a wooden circle and a load.
7. To prevent the top layer from becoming moldy, it must be poured with cold brine.
8. Keep the resulting mushroom harvesting for the winter for 2-3 days at room temperature, and then take it out into a cold room.
9. After about a month and a half, the mushrooms will be ready to eat.

Salting champignons for the winter

Ingredients

• champignons - 1 bucket
• salt - 2 cups
• allspice peas - 5-10 g
• dill - 2 bunches

The recipe for harvesting champignons for the winter presented below is as simple as possible and contains all the ingredients that are always at hand, you just need to stock up on the indicated mushrooms.

Peel the champignons from the top.

Cut large mushrooms into pieces.

Boil the prepared champignons until tender, discard in a colander, drain the broth and cool under running water.

Then put the mushrooms in layers in a bowl for pickling, sprinkle each layer with salt and spices. Put a wooden circle on top and place the load.

Keep mushrooms in a cool place. The juice should be 2 fingers higher than the mushrooms.

You can pour a thin layer of vegetable oil over the mug to prevent mold.

Such salting is proof that delicious mushroom preparations for the winter do not require special skills and expensive products.

How to roll up champignons with citric acid for the winter

Ingredients

• fresh champignons
• for boiling mushrooms per 1 liter of water - salt - 20 g
• citric acid - 5 g

Peel and rinse freshly picked mushrooms. Cut large mushrooms into several pieces and boil in salted and acidified water until tender. Transfer the boiled mushrooms to sterile jars, pour the strained hot broth, cover with sterile lids and sterilize half-liter jars in boiling water for 1 hour 10 minutes, liter jars - 1 hour 30 minutes.

Champignons, canned for the winter in jars, after sterilization, immediately roll up, turn upside down and cool under a blanket. Store in a dark and cool place.

Canned mushrooms with vegetables at home for the winter

Ingredients per liter jar

• champignons - 500 g
• carrots - 300 g
• onions - 50 g
• parsley roots - 100 g
• tomatoes - 400 g
• garlic - 1 clove
• parsley and celery - 1 small bunch each
• bay leaf -1-2 pcs.
• allspice - 4-5 peas
• salt - 30 g
• sugar - 10 g

Homemade canned mushrooms with vegetables for the winter is a pleasant opportunity to take out a jar of delicious snacks from the cellar in the cold season and serve it to the table for a side dish with a hot dish.

For champignons, separate the caps from the legs. Peel the legs from the ground, put everything in a saucepan and boil until tender. During cooking, add peeled carrots, onions and parsley root to the mushrooms. Cut the boiled mushrooms with vegetables into pieces and mix with the chopped tomatoes. Strain the mushroom broth, add salt and sugar to it, heat to a boil and boil, as a rule, almost half.

Put chopped greens, bay leaves, a clove of garlic and peppercorns at the bottom of sterile jars. Then put the boiled mushrooms with vegetables and pour over the mushroom broth.

Before rolling mushrooms with vegetables for the winter, cover the jars with sterile lids and sterilize half-liter jars in boiling water - 25 minutes, liter ones - 40 minutes. Then roll up, turn upside down and stand under a blanket until completely cooled. Store in a dark, cool place.

Recipe for preserving fried champignons for the winter with tomato paste

Ingredients

• fried champignons - 2 kg
• onions - 250 g
• carrots - 250 g
• tomato paste - 200 g
• flour - 2 tablespoons
• vegetable oil - 0.5 cups
• bay leaf - 4–5 pcs.
• salt to taste

This recipe describes how to cook fried mushrooms for the winter with vegetables in tomato paste, so that you get a delicious mushroom preparation for creating various dishes.

1. Peel the freshly picked mushrooms, rinse, chop and fry in vegetable oil until tender.
2. Peel the onions and carrots, chop and fry in oil, then add tomato paste, salt to the fried vegetables, mix and fry for 5-6 minutes, carefully add flour diluted in half a glass of water, mix and heat for another 3-4 minutes.
3. Pour mushrooms with prepared tomato sauce, mix.
4. Then put the hot mass in sterile jars, on the bottom of which you first put spices.
5. Before preserving champignons for the winter with vegetables and tomato paste, the jars should be covered with sterile lids and sterilized in boiling water half-liter - 40 minutes, liter - 55-60 minutes.
6. Then, as usual, roll up, turn upside down and stand under a blanket.
7. Store in a dark and cool place.

Recipe on how to close champignon caviar for the winter

Ingredients for a half-liter jar

• champignons - 5 kg
• onions - 0.5 kg
• vegetable oil - 1 glass
• salt - 220 g
• water - 0.8 l
• table vinegar - 1 tablespoon
• finely chopped dill and parsley - 1 tablespoon each

This recipe advises how to close the mushrooms for the winter, if the planned harvest - mushroom caviar - is the most popular preservation among mushroom lovers.

1. Peel the mushrooms, rinse and boil until tender in a brine of 0.8 liters of water and 220 g of salt. Throw the boiled mushrooms in a colander and drain the liquid.
2. Peel the onion, chop and fry in vegetable oil until golden brown.
3. Then mince the mushrooms and onions, add vinegar and chopped herbs to the minced meat, pour in the remaining vegetable oil, salt to taste and mix. Put the prepared mushroom mass in sterile half-liter jars, cover with sterile lids.
4. Sterilize caviar from champignons for the winter in jars in boiling water for 45 minutes, then roll up the jars, turn them upside down and cool under a blanket. Store in a dark and cool place.

The recipe for how to quickly preserve champignons for the winter

It is more convenient to use jars with glass lids and clamps in this recipe, since canned food is double sterilized.

Ingredients

• peeled champignons - 1 kg
• sunflower oil - 1.5 cups
• onions - 150 g
• bay leaf - 4–5 pcs.
• allspice - 7-8 peas
• table vinegar - 1 tablespoon per jar
• salt to taste

Many recipes help to preserve champignons for the winter quickly and easily, which is very helpful in those cases when the hostess does not yet have enough experience to prepare complex compositions or does not have a large margin of time.

Peel the mushrooms, rinse, chop and boil in salted water for 4-5 minutes. After this time, drain the water, discard the mushrooms in a colander and let the water drain. Then put the mushrooms in boiling vegetable oil and lightly fry them, then simmer under the lid for 10-15 minutes. Then add finely chopped onion, salt and spices to the mushrooms and simmer until tender for about an hour over low heat. Add vinegar to the mushrooms before stewing. Put the hot mushroom mass in half-liter sterile jars, cover with sterile lids and sterilize in boiling water for 2 hours. Then roll up and cool under the covers. After 2 days, sterilize again in boiling water for 40 minutes. Store in a dark and cool place.

The recipe for harvesting champignons for the winter with the presented photo greatly simplifies the task, clearly demonstrating how to do this work correctly.

Recipe for cooking champignon mushrooms with mustard for the winter

Ingredients

• for 1 kg of champignons - 200 g of water
• 10 g salt
• 4 g citric acid

For refueling

• 100 g vegetable oil
• 20 g mustard mixed with 100 g 5% vinegar
• salt and ground pepper to taste

Champignons for the winter with mustard will appeal to lovers of spicy dishes with a rich taste and spicy aroma. Such an appetizer will come in handy in the cold season!

Sort freshly picked mushrooms, peel, separate the legs from the caps, rinse thoroughly. Pour water into an enamel pot, add salt and citric acid, bring to a boil. Add mushrooms and cook over low heat until tender, stirring gently and removing foam, mushrooms are ready if they sink to the bottom. Throw in a colander, rinse with cold water and let it drain.

Finely chop the mushrooms or mince, season according to the recipe, mix and pack in clean dry jars.

Before closing the champignons for the winter, cover the jars with lids and place in a pot of water heated to 40 ° C for sterilization (at 100 ° C): half-liter - 45 minutes, liter - 55 minutes.

Champignons, canned with spices

Ingredients (for 1 kg of mushrooms)

Fill:

• water - 350 ml
• 8% vinegar - 150 ml
• salt - 2 tbsp. spoons)
• sugar - 30 g (1.5 tablespoons)

Spices and additives (for a liter can):

• 1 bay leaf
• 1 teaspoon yellow mustard seeds
• allspice
• 3-4 black peppercorns
• onions, horseradish, carrots to taste

Another recipe for canning champignons for the winter will delight connoisseurs of mushroom dishes and snacks and help diversify the dining table.

1. Mushrooms are sterilized no later than 24 hours after collection. Mushrooms, which should be cleaned while still in the forest, are washed at home several times in cold water.
2. Small mushrooms are left intact, only the legs are trimmed, and large ones are cut into 2 or 4 pieces.
3. Cooked mushrooms are boiled for 5-7 minutes (depending on their hardness) in boiling salted and acidified water (for 1 liter of water, 20 g of salt and 1 teaspoon of citric acid or 8% vinegar to make the mushrooms turn white), then they are immersed in cold water, cooled and, after drying, placed in clean jars.
4. The mushrooms are shifted with spices and additives and poured with hot pouring (water with sugar and salt is heated to a boil, vinegar is added and brought to a boil again; the pouring with vinegar is not boiled so that the vinegar does not evaporate) so that all mushrooms are completely flooded.
5. The cans are immediately closed, placed in a hot water sterilization tank and sterilized.
6. Sterilization is carried out at a temperature of 95 ° C: 0.7-1 liter cans - 40 minutes, 0.5 liter cans - 30 minutes.
7. At the end of sterilization, the jars are immediately cooled.

Champignons, canned with citric acid

Ingredients (for 1 kg of mushrooms):

• water - 1 l
• citric acid - 2 g
• salt - 10 g
• Bay leaf
• allspice
• black pepper
• nutmeg to taste

Many recipes for making champignons for the winter help to replenish stocks of delicious snacks in the cellar with minimal financial costs. The recipe below is just that.

Fresh dense peeled mushrooms are washed (large ones are cut into 2 or 4 parts) and boiled in water with a small addition of salt and a pinch of citric acid. Then it is strained, rinsed with cold water and well-dried, laid out in jars to a height of 1.5 cm below the edge.

Pour with brine (for 1 liter of water 1 tablespoon of salt without a top), close with lids and sterilize. Sterilization at 100 ° C for 90 minutes. At the end of sterilization, the jars are immediately cooled. After two days, the mushrooms are sterilized again (60 minutes at 100 ° C).

For long-term storage, sterilization should be repeated after another two days under the same conditions. The mushrooms are stored in a cool place.

The most delicious recipe for champignons for the winter with currant leaves

Ingredients

• champignons - 10 kg
• black currant leaves - 200 g
• dill - 100 g
• parsley - 200 g
• horseradish root - 200 g
• 5 cloves of garlic
• salt - 400 g, sugar - 150 g
• serum - 200 ml

Many housewives are interested in what is the most delicious champignon recipe for the winter, so that the whole family will like it, because children do not always like pickles and canned foods. The following recipe for sauerkraut mushrooms has a spicy, sour taste that will be appreciated by all household members.

Peel the mushrooms, rinse in cold running water, pour in salted boiled water and leave for a day; change the water after 20 hours. Put the prepared mushrooms in a wooden barrel, head down, shifting each layer with seasonings and sprinkle with salt. Cover with a lid on top, put under a press. After a few days, the mushrooms should be covered with the resulting brine. If there is not enough liquid, add cold boiled salted water. The mushrooms will be ready in 35-50 days. At the same time, bitterness and raw taste should disappear from the mushrooms. Sugar and whey can be added to speed up the fermentation. The brine should always cover the mushrooms to avoid mold. If necessary, add cold salted boiled water (for 1 liter of water - 50 g of salt). If mold appears, the lid should be washed in a soda solution and scalded with boiling water.

Young champignons marinated for the winter: a quick recipe with a photo

Ingredients

• 1 liter of water
• 2 teaspoons of salt
• 0.5 g citric acid
• young mushrooms

If you need to prepare pickled champignons for the winter, a quick recipe will help you do this work without much effort and time consuming.

For pickling, young mushrooms with unopened caps are selected and the legs are cut off at the very edges of the caps. The mushrooms are thoroughly washed, then blanched by immersing them in a colander for 5 minutes in boiling water, rinsed with cold water and thrown onto a sieve to glass the water. After blanching, they are dipped in a pot of boiling water. You need to put salt and citric acid in the water.

Mushrooms are boiled until tender, stirring and skimming. The finished mushrooms begin to sink to the bottom, and the marinade becomes transparent. Before the end of cooking, 8% vinegar is added to the marinade - 2 tablespoons per 1 kg of fresh mushrooms - bay leaf, allspice and cloves. Cooked mushrooms are quickly cooled, transferred to jars, poured with chilled marinade in which they were cooked, and covered with lids.

To make it easier to cook champignons marinated for the winter, the recipe is supplemented with a photo, this will help young, inexperienced housewives better understand the tricks of the preparation, and see the final result.

Hot pepper with champignons for the winter

Ingredients

• Champignons - to taste

For the marinade for 1 liter of water:

• 1 tbsp. a spoonful of 25% vinegar (in each half-liter jar)
• dill, black peppercorns, garlic, bay leaf, hot chilli - to taste
• 1 1/2 tbsp. tablespoons of salt

Pepper with champignons is a spicy snack for the winter, which is prepared quickly and easily and always takes pride of place on the dinner table.

1. For pickling, select only fresh, strong and whole mushrooms, if there are darkening on the caps, cut them off.
2. Put the peeled and prepared mushrooms in an enamel pan, add spices, pour in boiling water (1 glass - for 1 kg of mushrooms) and cook for 20 minutes. During the cooking process, the water will evaporate, the mushrooms will release the juice. Add salt at the end of cooking. Throw the prepared mushrooms in a colander and let the water drain.
3. Put dill, black pepper, garlic, bay leaf (1 leaf in a jar) and hot paprika in sterilized jars. Pour 1 tbsp into each one and a half liter jar. spoon of 25% vinegar.
4. Arrange the mushrooms in prepared jars, pour hot brine and pour 1 teaspoon of boiled hot sunflower oil on top. Roll up the cans, turn them upside down, and cover. For the marinade, boil water and add salt to it.

Recipe for mushroom hodgepodge with tomatoes for the winter

Ingredients

• 1 kg of boiled mushrooms
• 1 kg of cabbage
• 500 g carrots
• 500 g onions
• 1 kg of tomatoes
• 1/2 can of non-acidic tomato sauce
• vegetable oil, sugar and salt - to taste

Recipes for mushroom hodgepodge for the winter always remain relevant for most housewives, because such a preparation helps out in the cold season, when there are no fresh mushrooms and vegetables, to prepare a delicious, nutritious dish saturated with valuable substances. One of them is described below.

Chop cabbage, carrots, onions and fry in vegetable oil. Put the resulting mass in a saucepan, add the boiled mushrooms and mix. Then add the diced tomatoes, tomato sauce and simmer for 2 hours. Put the finished hodgepodge in sterilized jars and roll up.

The recipe for a prefabricated mushroom mushroom salad 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

The prefabricated champignon mushroom salad for the winter turns out to be not only very tasty, but also beautiful, thanks to the multicolored components. It has a pleasant spicy, sweet and sour taste and amazing aroma.

Peel, wash and boil small mushrooms with round caps and the same size in their own juice or water. Wash cucumbers and tomatoes, peel the rest of the vegetables and boil in steam or in salted water.

To prepare the marinade, combine all the ingredients, bring to a boil and cook for 5 minutes.

Put prepared mushrooms and vegetables in layers in jars, pour hot marinade and, after cooling, close with lids.

Using in her arsenal recipes for salads with champignons for the winter, the hostess provides herself and her family with ready-made dishes with excellent taste and aroma, which will periodically appear on the dinner or festive table all year round.

Eggplant with mushrooms and garlic for the winter

Ingredients

• 2 kg eggplant
• 1 kg of champignons
• 1 head of garlic
• 0.1 l vinegar
• 0.1 l of vegetable oil
• 10 sweet peppers
• 2 onions
• 5 tbsp. l. Sahara
• salt to taste

1. Cut the pepper into strips, the onion into cubes, chop the garlic. Stew everything in butter with sugar and vinegar.
2. Fry eggplant slices with chopped mushrooms and put in a jar, alternating with vegetables.
3. Sterilize the cans for at least 30 minutes, then roll up.

Eggplant with champignons for the winter is a real gourmet snack that mushroom lovers will appreciate.