Content
- 1 Is it possible to salt champignons at home
- 2 How to deliciously salt champignons at home
- 3 How to pickle mushrooms according to the classic recipe
- 4 Cold salting of champignons
- 5 Hot salting of champignons at home
- 6 Recipe for salted champignons without vinegar
- 7 A simple recipe for salting champignons
- 8 How to pickle champignons for the winter in jars
- 9 Recipe for salting champignons in a wooden barrel
- 10 How to deliciously pickle mushrooms with garlic
- 11 How to salt champignons for the winter with dill and currant leaves
- 12 Salted mushrooms with juniper
- 13 How to pickle mushrooms with oak and horseradish leaves
- 14 How to salt mushrooms champignons with cherry and currant leaves
- 15 How to pickle mushrooms at home: recipe with mustard seeds
- 16 Salted mushroom recipe with parsley and garlic
- 17 How can you pickle mushrooms with onions
- 18 How to cook salted champignons with the addition of oil
- 19 Storage rules
- 20 Conclusion
Salting champignons on your own is an easy task and every housewife can do it. This appetizer is popular on any festive table. There are quite a few salting methods. By adding a variety of ingredients to the brine, you can get unusual flavors of a familiar product.
Is it possible to salt champignons at home
The salty snack is pretty easy to prepare.
Salted champignons are not only a tasty snack, but also a vitamin product, this is especially important in winter. They contain many substances necessary for the body - minerals, amino acids and fiber. They also contain vitamins PP, group B, some minerals - zinc, iron, phosphorus, potassium.
The main feature of mushroom pickling is the ease of cooking at home. They are sprinkled with salt in jars, wooden tubs and even plastic containers. Connoisseurs of such snacks can experiment with taste and aroma, using different spices and herbs for pickling. The most popular are dill, tarragon, horseradish, bay leaves, as well as currants and cherries, or just use salt. Garlic, pepper and cloves add piquancy to pickles.
Champignons are not forest mushrooms, they are grown in special greenhouses. That is why they are completely safe, rarely wormy and retain their qualities for a long time. They work well for pickling, since the hardest part of the cooking process is choosing a recipe.
How to deliciously salt champignons at home
You can quickly and tasty salt mushrooms at home by selecting the fruits that are most suitable for cooking. It is better to choose small and medium-sized specimens, they have a denser structure. Although many housewives use large ones, cutting them into small pieces so that they are well salted.
Preparation for salting is carried out in the following ways:
- cleaning fruits from dirt, pruning damaged areas;
- rinsing under running water;
- soaking in a solution of water with salt and citric acid.
Soaking in this way, the housewives retain the natural shade of the product, its appearance. After the mushrooms are washed, they need to be laid out on a towel so that the glass will have excess water. If you use large fruits for salting, then they should be divided into 4 parts, after removing the peel from them.It is also recommended to decide in advance on the recipe and prepare all the necessary ingredients, as well as a container suitable for salting.
Mushrooms are grown in special greenhouses
How to pickle mushrooms according to the classic recipe
This method of mushroom pickling is classic. Here, the minimum set of ingredients and the preparation of the snack itself takes a little time.
The ingredients should be prepared:
- 2 kg of fruits;
- onions - 3 pcs.;
- 2-3 pcs. capsicum;
- garlic - a small head;
- salt - about 100 g;
- any vegetable oil (it is better to take olive oil);
- pepper in the form of peas.
Rinse the mushrooms thoroughly under running water, peel and dry on a towel. Leave small fruits intact, and cut medium specimens in half lengthwise. Transfer them to a container, cover with salt, mix gently. Chop the pepper pod finely lengthwise, the onion into rings or half rings, and the garlic into plates and mix everything. Next, lay in layers: mushrooms, then a layer of pepper, onion and garlic. At the end, you can add peppercorns and pour in the oil evenly, in a thin stream.
The champignons are kept at room temperature for 30 minutes, and then they should be refrigerated. The appetizer will be ready completely after a day.
Cold salting of champignons
Almost all options for salting champignons are divided into hot and cold methods. The latter is that the mushrooms are salted in their own juice without the addition of brine. Various flavors are used for these recipes, but the main ingredient is salt. It will need 3 tbsp. l. for 1 kg of fruit.
For cooking, use a deep container, put all the ingredients in it in layers and sprinkle each generously with salt. Then everything needs to be covered with a large plate and pressed down with a load. The container should stand for about a day before the liquid appears. Further, all the mushrooms can be distributed in pre-prepared jars, filled with any vegetable oil to taste and closed with lids. You need to store pickles in the refrigerator or cellar.
Hot salting of champignons at home
There are many recipes for preparing salted champignons using the hot method and they are as simple as for the cold one. For pickling, young leaves of currants and cherries, bay leaves, umbrellas and dill greens, peppers and other aromatic additives are usually used.
There are quite a few ways to prepare pickles.
Dissolve salt and water in a deep saucepan: 100 g of water and 1 tablespoon of salt. Then put the mushrooms in it and cook for 10 minutes. Spices are added to the broth when the fruits begin to sink. After that, they need to be removed, rinsed with cold water and left in a colander. Next, the champignons are distributed over the jars, sprinkled with salt, placed under oppression and put into the refrigerator until the brine appears. Pickles will be ready in a few days.
Recipe for salted champignons without vinegar
Salted champignons without vinegar are prepared from mushrooms, the diameter of the cap of which is 4-5 cm. After washing, the mushrooms are boiled in slightly salted water and citric acid is added. When the mushrooms begin to descend, you need to drain the liquid from the pan, filter and cool slightly. At this time, you can arrange the mushrooms in jars, pour with brine. Then they are kept in a water bath, then they are tightly screwed with lids, turned over and left until completely cooled.
As a rule, housewives use 700 g of champignons for one liter jar, about 10 g of salt, a glass of water, citric acid - 1 g. Dill, spices, currant leaves - to taste.
A simple recipe for salting champignons
A simple, it is also the fastest way to prepare salted champignons will take no more than 15 minutes at home. The same amount of time will be spent on salting.
For this method of salting, you will need medium-sized mushrooms, a little dill, garlic, onions, coarse salt, sugar, lemon juice and vegetable oil.
Mushrooms need to be cut into thin slices, onions are quite fine, and garlic and dill can be chopped a little larger. Then put them in a container, sprinkle with salt, mix and add dill, garlic, onion, sugar, lemon juice, pour over vegetable (preferably olive oil) oil, mix again and leave for 15 minutes.
Cooking pickles for a long time
How to pickle champignons for the winter in jars
This cooking option for the winter allows you to pickle mushrooms as quickly as possible. For cooking, you will need 2 kg of mushrooms, a medium head of garlic, peppercorns, a little cloves, bay leaves to taste, salt, dill, parsley and 1 spoon of 70% vinegar.
Cook the peeled and washed mushrooms over low heat for no more than 15 minutes
To prepare the brine, pour all the spices into boiling salted water and cook for 5-7 minutes. Pour the champignons into a colander. Then put them in cold water and cook for another 5 minutes. Put some greens to taste, garlic, mushrooms in jars and pour with brine. You need to add a teaspoon of vinegar to the jars. After that, close the jars and leave to cool, and then move them to a cold place. The mushrooms will be fully salted in 2 months.
Recipe for salting champignons in a wooden barrel
Salting champignons in a barrel is a convenient option if there are a lot of mushrooms and it is possible to store such a large container in a cold place.
A clean tub must be doused with boiling water and dried. The champignons are pre-blanched and begin to lay the fruits upside down. Before that, they are cooled, and the bottom of the barrel is sprinkled with salt.
Sprinkle each layer with salt (1 dessert spoon for 1 kg of mushrooms). The layer of fruits should not exceed 6-7 cm. After the barrel is full, cover it with a clean cotton cloth, place something flat on top and put a press.
After a couple of days, when the contents of the barrel are significantly compacted, you can add the next batch of mushrooms
This can be done until the fruits are as dense as possible. At the end of the process, the barrel is removed to a cool place. Check the liquid level in the container periodically. If it has become lower than expected, the brine is prepared and poured into the barrel. To prepare the brine, you need to use a spoonful of salt for 1 liter of boiled water.
How to deliciously pickle mushrooms with garlic
The option of making pickles "in a hurry"
The recipe with garlic and vinegar added to salted mushrooms allows you to pickle mushrooms very quickly and you can use them on the same day. For cooking, you will need the following products:
- medium-sized fruits - 2 kg;
- 9% vinegar - 200 g;
- garlic to taste;
- vegetable oil - 2 tbsp.;
- black pepper - up to 30 pcs.;
- bay leaf - about 15 pcs.;
- coarse salt - 4 tbsp. l.
First you need to prepare the mushrooms for pickling: peel, rinse, dry on a towel. Chop the garlic on a fine grater, mix with mushrooms, salt, add the rest of the ingredients. Then the resulting mass must be placed in a deep bowl and simmer under a lid over low heat for 5-7 minutes. The cooled mass is placed in glass jars and covered with lids. After a few hours, you can already taste the salted mushrooms.
How to salt champignons for the winter with dill and currant leaves
This method of salting champignons is well suited for the winter. It allows you to prepare conservation for a long time. For 1 kg of fruit you will need: salt - 2 tablespoons, 2 currant leaves, laurel, 3-4 peppercorns, 3 cloves and 2 dill umbrellas.
Small specimens are better suited for salting. They should be rinsed and dried. Water is poured into a saucepan, salted, the mushrooms are lowered and brought to a boil, periodically removing the foam. After the fruits are lowered, you can add the rest of the ingredients. After boiling for a few more minutes, they need to be taken out and cooled. Next, the mushrooms are laid out in sterile jars, filled with brine to the top and rolled up with lids.
Such blanks are stored for quite a long time.
Salted mushrooms with juniper
Pickles with mustard
A fragrant salty snack is obtained by adding juniper twigs to the brine. For cooking, you should take 5 kg of medium-sized fruits, 1 kg of coarse salt, 6-7 small branches of young juniper and a few leaves of horseradish and oak.
For salting, it is better to use a wooden tub. Lower the juniper to its bottom and pour boiling water over it. Next, drain the liquid, spread out the rest of the leaves, then a layer of mushrooms and a layer of salt. When the entire container is full, cover it with gauze and pour the remaining salt on top. Cover with a lid smaller in diameter than the container and put on the press. The mushrooms should be in this state for about 2 months, then they can be put in jars.
How to pickle mushrooms with oak and horseradish leaves
Rinse the mushrooms and dry on a towel. Boil in salted water for no longer than 20 minutes, then drain off excess moisture and cool the fruits. Place them in a saucepan, stirring with salt and laying with cloves of garlic, pepper, oak leaves and horseradish. For about a month, the mushrooms need to be kept under oppression, then remove it, then put it in glass jars and pour over with vegetable oil. You need to keep the snack cold.
How to salt mushrooms champignons with cherry and currant leaves
To prepare salted champignons according to this recipe, you will need the following ingredients:
- mushrooms - 1 kg (small or medium);
- coarse salt;
- a few cloves of garlic;
- dill greens;
- 2-3 currant leaves and the same amount of cherry leaves;
- a small piece of horseradish root;
- peppercorns.
For the brine, you need to prepare a liter of boiled water and 3 tablespoons of coarse non-iodized salt. Rinse the mushrooms and leaves, cut the horseradish root into thin slices. Distribute all the spices at the bottom of the jar, and place the fruits on top. Next, you need to prepare the brine, cool it and carefully pour it into the jars, close the lid and leave in the refrigerator for three days.
When serving, you can add oil and herbs
How to pickle mushrooms at home: recipe with mustard seeds
Salting with mustard seeds is an unusual recipe. Champignons are more aromatic and with a rich taste. For 2 kg of fruit, you need to take about 1.5 cups of salt, 5 heads of sweet onions, 1.5 tbsp. l. mustard seeds, laurel leaves, 7-10 peppercorns.
Hot salting
During salting, you should adhere to the sequence:
- rinse and dry mushrooms;
- put in a saucepan with water, salt and cook for 5 minutes;
- transfer to a colander;
- put onions, spices and bay leaves cut into rings in sterilized jars;
- distribute to jars, sprinkle with spices;
- pour boiling water over and roll up tightly with metal lids.
Put jars of pickles in a cold place immediately after cooling.
Salted mushroom recipe with parsley and garlic
For salting, you should pick up specimens with a small cap. Prepare the brine in a saucepan: put bay leaf, a little salt, peppercorns and garlic cloves into boiling water (600 ml). Boil over low heat for no more than 2-3 minutes. Then add the rest of the salt, sugar to taste, mix and pour vinegar 9% - 2 tablespoons and 50 ml of vegetable oil. Dip the mushrooms and cook for another 5 minutes. After cooling, pour the mushrooms and brine into jars and leave in the refrigerator for 5-6 hours.
Serve with fresh chopped parsley
How can you pickle mushrooms with onions
The recipe for salting champignons with onions is quite simple. For cooking you will need:
- 250-300 g of champignons;
- onions - 1-2 small heads;
- 3 cloves of garlic;
- boiled water - 200-250 g;
- coarse salt - 1 tbsp. l .;
- sugar - 1 tsp;
- 9% vinegar - 1 tbsp. l .;
- vegetable oil to taste;
- bay leaf and coriander beans.
Boil the mushrooms for no longer than 7 minutes, then put them in a colander. Put salt, sugar, all spices, water in a saucepan, pour in vinegar. Bring the brine to a boil and put chopped onion, garlic there, pour in oil and add champignons, cool. Then put everything in the refrigerator for 10 hours. You can put everything in a glass dish and fill it with brine.
How to cook salted champignons with the addition of oil
For salting, you will need 1 kg of small fruits, 200 g of any vegetable oil, 100 g of apple cider vinegar, 2 tsp. coarse salt and 4 tbsp. l. sugar, add peppercorns, bay leaves, cloves and other spices to taste as desired.
Make a mixture of salt, sugar, vinegar and oil, add pepper. Simmer the mixture with mushrooms for about a quarter of an hour, then add pepper and cloves to your liking. Transfer to a dish and cool.
Salty appetizer for the festive table
Storage rules
Regardless of the method of salting, such a snack should be stored:
- in a dark place;
- at low humidity;
- in a cool place, the temperature should not exceed 6 ° C.
Do not store salted preserves at sub-zero temperatures - the mushrooms will freeze, lose their aroma and taste.
Conclusion
Salting champignons is an easy task, since even a novice housewife can give the will to experiment. They are not difficult to prepare and it is almost impossible to spoil such a snack. They can be pickled, salted, harvested for the winter and for a quick dinner. In any case, salted mushrooms are juicy, crispy and aromatic.
