Mushrooms are a real storehouse of vitamins and minerals, so many housewives are happy to prepare them for the winter. Knowing how to pickle champignons in different ways, you can delight your family with delicious and healthy mushroom dishes all year round.
Quick salting method
To quickly prepare salted champignons, it is better to take small specimens. Large ones are also suitable, but first they need to be cut into several parts.
Product set:
- fresh champignons - 2 kg;
- white onion - 500 g;
- hot pepper - 4 pods;
- coarse salt - 0.5 cups;
- garlic - 1.5 large heads;
- olive or sunflower oil - 0.5 cups;
- Jamaican pepper (peas) - 12 - 14 pcs.
First, the mushrooms are washed and the skin is peeled off. The products are placed on cotton fabric, which will absorb moisture.
After 25 minutes, large specimens are cut to form neat pieces and placed together with small ones in a deep bowl. Pour in salt and mix gently or shake several times.
The seed nest is removed from fresh pepper fruits, the pods are cut lengthwise, the onion is chopped into rings or half rings, the garlic is cut into strips or slices. Mushrooms and spices are packed in a plastic container or bucket in layers: a layer of champignons, a layer of a mixture of garlic, onions and peppers, then champignons again, and so fill the entire container. Pour in the oil in a thin stream, trying to distribute it evenly over the entire surface.
The dishes are kept indoors at room temperature for half an hour, then taken out into the cold. In a day the preservation is ready. It is better to store quick-cooking salted champignons in the refrigerator.
Blanching recipe
You can pickle champignons at home using the cold method, which involves blanching. This option takes a little longer than the previous one, but preservation can be stored for several months. In winter, it is recommended to use it as a ready-made dish or as a seasoning for soup.
Preparing mushrooms comes down to cleaning them from contaminants, washing them in several waters and removing the skin. Pour more than half of the water (about 5 liters) into a 7-liter saucepan, add 0.5 cups of salt, let it boil and put the mushrooms in it. The water should cover them completely.After 5 minutes, the products are placed in a colander, washed under running water and allowed to cool.
Place a layer of champignons with the legs facing up in a wooden barrel or glass container and sprinkle with salt. Lay out the next layer of mushrooms, salt again, and so on until the dishes are filled. Salt consumption per 2 kg of product - 0.5 cups. A clean piece of fabric and a wooden circle are placed on top and pressed down with a stone or other heavy object. This is necessary so that the champignon mushrooms do not float.
After 2 days, the products will settle, then a new portion is prepared as described above and also added to the container. When it is clear that the mushrooms have completely settled and there is no need to add new ones, the dishes are taken to the basement or to the balcony. After a month and a half, the pickles are ready to eat.
Pickles with vinegar and garlic
Hot pickling with garlic and vinegar allows you to quickly cook mushrooms so you can eat them the same day. In the same way you can prepare champignons for the winter.
Product set:
- medium-sized champignons - 2 kg;
- vinegar 9% - 200 g;
- vegetable oil - 2 cups;
- allspice (Jamaican) - 40 peas;
- rock salt - 4 dessert spoons;
- laurel - 16 pcs.
Mushrooms are washed in running water, peeled, and dried on a cotton towel. The garlic is crushed on the finest grater, mixed with champignons, the remaining ingredients are added and the mass is placed in a deep frying pan or casserole dish. Simmer covered for 7 minutes.
The dishes are cooled, the mass is packaged in glass jars, covered with plastic lids or parchment paper. After 3 - 4 hours, the pickled mushrooms can be placed on a plate and eaten or used for cooking. The product should be stored on the bottom shelf of the refrigerator.
Recipe with citric acid
The need to pickle mushrooms with citric acid instead of vinegar is dictated by concern for children. Their stomachs are too delicate, so you should not give them foods that contain vinegar. Preservation using citric acid tastes just as good and stores just as well. How to pickle champignons with citric acid is described below. Before giving mushroom pickles to a child, you should consult your pediatrician.
To pickle young champignons with citric acid you will need the following products:
- 250 ml water;
- 700 g mushrooms;
- 6 – 7 g salt;
- 1 g citric acid;
- cherry and currant leaves;
- spices;
- dill greens.
Mushrooms are sorted, selecting only those whose caps have a diameter of no more than 5 cm. Large and old ones are rarely pickled - they do not turn out as beautiful. They are immersed in water, washed, removed and dried.
You can simplify the process of washing store-bought mushrooms by simply dipping them in cold water - all debris, if any, will sink to the bottom.
Add citric acid and salt to the water, add forest products and cook until they sink to the bottom. The brine is poured into a clean bowl, and the mushrooms are placed in a colander to drain all the liquid. Then the marinade is filtered and cooled to approximately 65 - 70 degrees. Meanwhile, the boiled mushrooms are packed into containers so that they fill the space up to the shoulders.
At home, salted champignons are usually prepared without adhering to strict proportions, so the amount of products can be varied slightly. You can calculate the number of jars as follows: 100–150 ml of marinade and 370–380 g of mushrooms are consumed per 0.5 liter.The filled containers are filled with marinade so that it does not reach 2 cm to the top, covered with metal lids on top and placed for sterilization. This process involves boiling the jars in a pan of water with a cloth or wooden stand placed on the bottom (to prevent the glass from breaking).
Sealed pickled mushrooms lids, cool as usual, upside down under a blanket, and then put in the basement.
In a tub
The original recipe for salted champignons is in a wooden tub. The champignons are first washed and trimmed, then soaked in brine: for 10 g of salt - 2 g of citric acid and 1 liter of water.
It is enough to hold it for a few minutes. Then the raw materials are dried and blanched for 5 minutes in boiling water, after which the dishes with mushrooms are removed from the stove, but the champignons are not removed. Let them soak in hot water for 50 minutes. After the specified time, the mushrooms are transferred to cold water, cooled and placed on a sieve. Now you can salt it.
Preparing the barrel
The inside of the tub is doused with boiling water several times and then dried. Salt is poured onto the bottom, a 6-centimeter layer of mushrooms is placed on top of it, turning them with their legs up. Salt is again poured evenly on top, and so on until the very top. After some time, the champignons will settle, then you need to add a new portion, sprinkling the mushrooms with salt in the same way. This is done until the shrinkage is completed. As a result, the tub will be filled, and there will be 2–3 cm of brine on top.
All this time, the mushrooms must remain under pressure. It is done like this: a clean rag is placed on the surface, a wooden circle is placed on it, and a smooth stone is placed on top.
The tub of pickles should be in the cellar at a temperature of +1 to +7 degrees. Mushrooms should not be allowed to remain on the surface: contact with oxygen will cause them to deteriorate.If there is not enough brine, add a saline solution prepared from 1 liter of water and 1 tbsp. spoons of salt.
Now housewives have at their disposal several excellent recipes for pickling champignons at home. You can choose any method or try everything.
