Instant pickled mushrooms at home - 12 recipes with photos

We prepare the necessary ingredients

In order to get a tasty meal, it is important to prepare properly. Only whole vegetables should be used for pickling. Make sure they are not wormy, dry or damaged.

Now you need to cut off the ends at the legs and wash the mushrooms completely. Remove dirt, gnats and dried leaves. Wash food as many times as necessary. As a result, you should have clean fruits.

The preparation of blanks necessarily contains the stage of heat treatment - cooking. If you are using artificially grown mushrooms, such as champignons, they are kept in boiling water for only a few minutes. Forest mushrooms are boiled longer, and the procedure is repeated twice, having previously replaced the water.

Video "Marinated champignons in 5 minutes"

This video presents a master class on cooking a delicious and aromatic snack.

Recipes for pickling champignons at home

The finished dish can be purchased in the store, or you can do it yourself. Homemade mushrooms will turn out to be more aromatic and tasty, and the recipes for their preparation are quite simple.

Classic recipe

You will need a kilogram of champignons, a couple of bay leaves, a spoonful of sugar and salt, a few grains of black pepper, half a glass of vinegar, and a liter of water.

Remove the wormholes from the raw materials, hold them under cold water and dry them on a paper towel. Fill a container with water and add the remaining ingredients. When the water starts to boil, turn off the hotplate. Boil the mushrooms in a separate saucepan for about fifteen minutes. Add them to the hot liquid and let it boil. Then put the container on low heat and keep the mixture for another half hour.

Turn off the hotplate and wait for the mixture to cool down. Place it in jars, roll up the containers and keep in a dark place. Use small mushrooms to cook them completely. If the fruits are large, they need to be cut into several pieces so that they boil.

In korean

Prepare a kilogram of mushrooms, ten cloves of garlic, a liter of water, five tablespoons of soy sauce, half a glass of sunflower oil, salt and pepper to taste.

Rinse the raw materials thoroughly, put in an aluminum container filled with water and put on a small fire. Cook for about half an hour. Chop the garlic finely, add soy sauce and pepper to it. Dilute the resulting mixture with oil and leave to warm for a couple of minutes. Mix it with the mushrooms and wait until the mass has cooled. After that, roll the dish into the jars.

Another way to store it is in the refrigerator.To do this, place the dish in plastic containers, cover with lids and store for a month.

In cans without water

The mushrooms prepared in this way have a special taste, because there is not a drop of water in the marinade. It turns out that the mushrooms are boiled in their own juice. You will need a kilogram of raw materials, a glass of sunflower oil, five tablespoons of vinegar, a few bay leaves, a large onion, salt, five tablespoons of sugar, pepper.

Combine bay leaf, vinegar, salt, allspice, sugar and oil. Place the washed and dried mushrooms in a skillet and cover them with the oil mixture. Fry the mass over low heat for fifteen minutes. Now add the onion. Hold the mixture for a while until the first bubbles appear. Wait for the dish to cool. It can be rolled up in banks, or it can be immediately served to guests.

In wine

You will need a kilogram of champignons, a glass of sunflower oil, a few bay leaves, a glass of white wine, five tablespoons of vinegar, salt and allspice.

Slice the washed mushrooms if large. Mix vinegar, oil and wine separately. Boil this liquid. Add the remaining ingredients and cook for about forty minutes. Remove the pan from heat, cover and wait for the contents to cool. Roll up the resulting delicacy or eat it ready-made.

Mushrooms are prepared very quickly, but you can taste them only a few days after cooking. This is necessary so that they have time to soak in the juice and acquire a pleasant taste.

In a hot oily marinade

For quick preparation of such champignons, you will need a kilogram of mushrooms, ten tablespoons of sunflower oil, five tablespoons of vinegar, salt and pepper, and your favorite seasonings.

Cut the mushrooms into thin slices. Put them on a plate, add chopped peppers. Salt the mixture, add vinegar. Heat oil in a frying pan, add mushroom mass there. Fry it for about half an hour, stirring constantly. The dish is ready. Leave it covered for an hour to soak. Despite the fact that the appetizer is prepared quickly, it turns out to be delicious. You can keep it in the refrigerator for no longer than a week.

In a spicy marinade with onions

You will need a kilogram of mushrooms, three tablespoons of vinegar, half a glass of sunflower oil, a little salt, sugar and pepper, a couple of bay leaves and cloves of garlic, an onion, and a few chili peppers.

Prepare the mushrooms and save them in the skillet for a few minutes. Do not use oils as vegetables will drain their juice. In a separate bowl, stir together all ingredients except the garlic and onion. Mix them separately - finely chop the onion, and squeeze the garlic with a garlic press. Mix all products with vegetables, do not forget to cover the pan with a lid, and leave for ten minutes over low heat. Remove the pan from the heat, let it cool down and enjoy a delicious meal.

With carrots

Take a kilogram of mushrooms, carrots, garlic, a couple of bay leaves, two onions, five tablespoons of vinegar, a liter of water, half a glass of sunflower oil, a spoonful of sugar and salt.

Prepare the mushrooms for cooking, put them in water along with sugar and salt, put on low heat. Grate carrots, chop onion and garlic. Add chopped foods to vegetables and cook for half an hour. After that, cover the container with a lid and wait half an hour for the mixture to infuse. You can roll them up for the winter, or you can eat right away. In this case, you need to store the mushrooms in the refrigerator.

With mustard seeds

In order to prepare such a marinated dish, you must follow the classic recipe. While boiling the mushrooms, add the mustard seeds to the pot. As a result, you will have a dish with a spicy taste. Spread it out in jars or eat it right away.

With garlic

Prepare a kilogram of mushrooms, an onion, garlic, two tablespoons of vinegar, half a glass of oil, a glass of water, a spoonful of sugar and salt, a little clove and pepper to taste. Chop onion and garlic, send to a container filled with water. Add all the other components there. Leave to simmer until the liquid boils. Then boil the mixture for another ten minutes. Remove the container with the dish and leave to cool. After a few hours, you can eat it.

With apple cider vinegar

Prepare a kilogram of mushrooms, half a cup of refined oil and vinegar, garlic, an onion, two tablespoons of sugar and a pinch of salt, pepper and bay leaf.

Add all the ingredients to an aluminum container, put on a small fire. Wait for the mass to boil. After that, keep the mixture on fire for another ten minutes. When the mushrooms have cooled, transfer them to jars.

With citric acid

For the preparation according to the classical method, you do not need to pour the vinegar. It will be replaced by citric acid, which will add spicy notes to the dish. For cooking, you need a spoonful of acid per kilogram of raw material.

With tomato juice

You will need a kilogram of mushrooms, three glasses of tomato juice, a spoonful of granulated sugar and salt, half a glass of vinegar, five cloves of garlic, allspice, a spoonful of sunflower oil.

Prepare the mushrooms for boiling and keep them in water until boiling. Add salt, reduce heat to an acceptable minimum, wait another ten minutes. In another container, boil the juice and pour it into a saucepan. Add remaining ingredients and simmer for another twenty minutes.

Before you taste the dish, it must stand for several hours. If you preserve it in containers, wait until it cools.

Methods for storing pickled mushrooms

There are two ways to store a healthy and flavorful snack:

• in the refrigerator compartment;
• in the form of seams.

In the first case, cook a small amount of the dish so that it does not have time to disappear. You can store it for no longer than a week, provided that the dish is in the refrigerator. If you are closing under a hard lid, store in a cool place away from light.

As you can see, preparing such a dish is not difficult at all. Be sure to try all the recipes to pick your favorite.