Marinated champignons at home — a delicacy of their own cooking
The shelves of all the supermarkets are simply filled with pickled champignons, but they are all prepared according to the same recipe, just by different companies.
But what if you don’t buy mushrooms in jars, because it’s expensive and nothing new, if you open such a blank, you’ll still find there?
You can marinate the champignons in their own way, giving them piquancy and originality.
And the budget is good — buying fresh mushrooms will be cheaper.
The main criterion forcing attention is the closeness and elasticity of the champignon.
The closed cap indicates the youth of the vegetable, elasticity — its freshness.
Tiny mushrooms are good for pickling — they do not darken in the pot and are snow-white and very appetizing.
You can not take withered, dried up copies, wormy.
Caution is not superfluous, especially when it comes to mushrooms.
When choosing, also pay attention to the damage to the vegetable and the color of the cut of the leg — it should be white.
- When you wash the mushrooms, do not be too lazy to remove the top film from the cap, it is very easy to «wipe» it with your fingers.
- Further be guided by the size: what to cut, and what to leave whole.
- Chopped garlic and vegetables put in a saucepan and pour warm water, here add all the ingredients except lemon juice.
- From the moment they boil, they are boiled for five minutes under a lid. Juice is added when the pan is removed from the heat.
- The term marinating snacks — 4 days.
Components per kilogram of fresh champignons:
- bay leaf — 4-5 pcs .;
- pepper peas — 4 pcs .;
- 1 tsp mustard beans;
- sugar and salt — 0.5 tsp;
- vinegar — 3 tbsp. l .;
- chili pepper, dill, celery, half onion.
We proceed directly to cooking.
Wash the champignons thoroughly, put them in a saucepan and add water to cover them.
Salt, add pepper (except chili) and bay leaf.
Cooking time — 30 minutes with the mandatory collection of foam.
Mushrooms taken out of the broth, cool and pack them in clean jars, put on top of a spoon of mustard and sugar, add greens and chili in jars.
Pour the cooled marinade, you can not roll, and do nylon covers.
Components for 1 kg of mushrooms:
- 6 tbsp. l vegetable oil;
- as much vinegar;
- 2 tsp sugar;
- 3 tsp. salts;
- from spices: garlic, pepper peas, dill and parsley.
Rinse each mushroom well, checking to see if there is land left on it and whether it is damaged.
Heat the oil in the pan in the “small fire” mode, put vegetables, spices, pour wine vinegar and simmer under the lid for 15 minutes without adding fire.
Chopped herbs and garlic put in a pan a few minutes before the appetizers are ready.
Leave the dish to cool for a few hours and sate in the marinade, then spread on the jars.
This recipe is described in the video attached below.
For 500 g of fresh mushrooms you will need to take 2 large peppers.
- juice of half a lemon;
- 3 cloves of garlic;
- greens, spices and some sugar — to taste.
Marinade in this case will be raw — just mix the ingredients and let stand.
Boil mushrooms with a small amount of citric acid, it will give them a little more sour in the finished form.
Peppers chop julienne and lightly fry.
After the peppers and mushrooms have cooled, mix them, place in jars and pour marinade.
Components for 1 kg of mushrooms:
- half a glass of water;
- a third cup of vinegar;
- 1 tsp sugar;
- 1 tsp salts;
- from spices: bay leaf, peppercorns, cloves.
Immerse cleaned and washed champignons in boiling marinade: water + salt + sugar + vinegar + spices.
After the boiling phase, boil the mushrooms for 20-25 minutes, removing the foam and stirring.
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The next task is rapid cooling.
Pot with vegetables dip in ice water.
So the mushrooms will also be elastic.
Put the cooled snack with marinade in a glass bowl and place in the refrigerator.
At home, these pickled champignons are good because they can be served almost immediately to the table.
This is a fast food snack that can be “built” before the arrival of guests.
See the video recipe for this preparation below:
- Of all the champignons, small ones are the most delicious, so put only small mushrooms in the marinade;
- they do not need to be soaked before pickling — just wash;
- if you are marinating for the winter, boil the vegetables in salted water for 20 minutes;
- snacks are not stored for more than a year;
- Do not use metal covers, replace them with dense nylon.
Marinated champignons are good as a snack and as an ingredient for salads.
For whatever you marinated these vegetables, they will justify your labors.
Although the process of marinating, as you can see for yourself, is completely easy.
Do you think these are all recipes?
We are pleased to present you one more, and very tasty: