How to marinate mushrooms for the winter at home (+24 photos)

Preparations for the winter

Supermarket shelves are now filled with jars of pickled mushrooms, including champignons. Manufacturers use a variety of pickling recipes, but champignons are much tastier. marinated at homeThese mushrooms cook very quickly, so the process won't take long. Marinated champignons are a great addition to both festive and everyday meals, as they have an exquisite flavor and are completely safe.

Features of the species and useful properties

The mushroom is usually small in size—3-5 cm—but larger varieties, up to 25 cm, also exist. The massive cap is rounded when young. As it matures, it flattens. The cap's color ranges from pure white to brown.

The stem is cylindrical, smooth, and often hollow. A ring forms on the stem, which can be single- or double-layered. The free gills are white when initially growing, but as they mature, they turn pink and then dark brown. The white flesh takes on a yellow or reddish tint when broken.

The fruiting body contains fats, carbohydrates, minerals, vitamins, and organic acids. All these beneficial substances are easily absorbed by the human body and contribute to its proper functioning. Consuming this product helps prevent heart attacks and atherosclerosis.

Traditional recipes for pickling champignons for the winter

There are many recipes for marinating mushrooms for the winter, so every housewife is sure to find the most suitable one for herself.

Preparing champignons for marinating

Before pickling, wild fruits need to be prepared. Young and small fruiting bodies are chosen, as they not only look beautiful but also cook faster. First, the fruits are sorted and, if necessary, cut into several pieces.

When sorting, discard any wormy specimens and trim away any damaged areas. Wipe away any debris with a soft cloth and rinse thoroughly under running water. Do not peel the caps before cooking, as this will cause them to darken.

The stems should be trimmed off and used for other dishes, as the caps cook much faster. Before storing, it's important to ensure the containers in which the mushrooms will be stored are sterile.

Recipe with onions

After prepping, boil 1 kg of mushrooms for five minutes after they come to a boil. While they cool, prepare the following ingredients:

one onion;
one bell pepper;
4 cloves of garlic;
one fresh hot pepper;
1 liter of water;
80 ml 9% vinegar;
4 bay leaves;
1 tsp ground black pepper;
1 tbsp. sugar;
15 g salt;
1 tbsp. sunflower oil.

Pour 1 liter of water into a saucepan, add black pepper and bay leaves. Bring the marinade to a boil for about two minutes, then add sugar and salt. Simmer for 2 minutes, then remove from the heat and add the oil and vinegar. Dice the onion and bell pepper, and finely chop the hot pepper and garlic cloves.

Mix all the vegetables thoroughly and place them in jars along with the mushrooms. Pour boiling marinade over the mixture and seal. Turn the jars upside down and keep them insulated until completely cool.

With citric acid

This recipe is used when you want to make white pickled mushrooms, as the citric acid preserves their natural color. For 1 kg of fresh champignons, use the following ingredients:

two glasses of cold water;
a teaspoon of citric acid;
1 tbsp each of coarse salt and sugar;
5 tbsp. 9% vinegar;
7 tbsp. vegetable oil;
one onion;
5 pieces each of black peppercorns and garlic cloves;
2 pcs. cloves;
3 bay leaves.

Fresh mushrooms are placed in water with citric acid and boiled for five minutes. The mushrooms are drained in a colander and left to cool for a while. All ingredients (including the boiled mushrooms) are added to the water and, once boiled, boiled for 10 minutes. The mushroom mixture is distributed among sterilized containers, covered with the marinade, and sealed with metal lids.

With apple cider vinegar

This apple cider vinegar recipe is simple and delicious. To make 2 liters of marinated mushrooms, prepare the following ingredients:

1.5 kg of champignons;
150 ml 6% apple cider vinegar;
1 liter of water (for marinade);
25 ml sunflower or olive oil;
3 bay leaves and garlic cloves;
20 g of table salt;
10 allspice peas.

Marinated mushrooms with apple cider vinegar

Wash the mushrooms thoroughly. Large ones are cut into 2-4 pieces, while smaller ones are left whole. Place them in a saucepan, cover with water, and boil for 15 minutes. Place the finished mixture in a colander to drain off excess water. In a separate saucepan, boil the water for a few minutes with sugar and salt. Then add the oil and vinegar and simmer for another two minutes.

Add the mushrooms to the boiling marinade and cook for three minutes after it comes to a boil. Add equal amounts of seasonings and garlic slices to sterilized jars. Fill the jars with the hot mushroom mixture and marinade. Screw the lids on the jars and turn them upside down.

With garlic

This recipe is suitable for storage both in the cellar and in the refrigerator.

For 600 g of mushrooms you will need:

170 ml of water;
4 cloves of garlic;
a bunch of fresh dill;
80 ml table vinegar;
30 ml vegetable oil;
2 teaspoons each of salt and sugar;
two bay leaves;
4 cloves;
10 allspice peas.

Large fruits are cut into several pieces, while small ones are left whole. The garlic is pressed, and the dill is washed and finely chopped. Combine all the necessary ingredients in a saucepan and, after boiling, simmer over low heat for 5 minutes.

This dish can be served immediately. The mushroom mixture can be placed in a jar, poured with the marinade, sealed tightly, and stored in the refrigerator.

Unusual pickling methods

If the mushroom season has been more than successful, it's time to think about preserving them for the winter. For a delicious and unusual pickled mushroom, try these unusual recipes.

In Korean

Korean-style mushrooms will be a true delight for lovers of spicy dishes. For 1 kg of champignons you will need:

2 liters of water;
100 ml sunflower oil;
a tablespoon of salt;
2 tbsp. sugar;
100 ml rice vinegar;
1 teaspoon each of ground coriander, black and red pepper;
4 bay leaves;
turmeric – to taste.

Add the mushrooms and bay leaf to 2 liters of boiling water. Simmer for 10 minutes over low heat. Drain and discard the bay leaves. Sprinkle the mushroom mixture with red and black pepper, coriander, and a little turmeric for a yellow color.

Heat oil in a frying pan and drizzle it over the dry spices on the mushrooms. Add salt, sugar, and vinegar to the mushroom mixture and mix thoroughly. Place the mixture in a jar and pour the same marinade over it. Enjoy the dish after 24 hours or preserve it for the winter in sterilized jars.

In Italian

This preparation pairs perfectly with both meat and potato dishes. This aromatic appetizer is made from the following ingredients:

500 g mushrooms;
50 ml apple cider vinegar;
small onion;
1 teaspoon each of salt and ground mustard;
3 tbsp. l. olive oil;
a few sprigs of fresh parsley;
tablespoon of sugar;
1 tsp grainy mustard;
two cloves of garlic;
1 tsp Italian herb mix;
bay leaf.

https://www.youtube.com/watch?v=pNErgibgqhI

Boil the prepared mushrooms in salted water for about 7 minutes. Cut the onion into small cubes and the garlic into rings. Add sugar, a pinch of salt, and vinegar to the pan and let it sit for a while until the sugar dissolves.

The remaining ingredients are also added to this pan, except for the mushroom mixture and oil. Let the mixture sit for about 10 minutes, then add the hot mushrooms and oil. Mix thoroughly and, once cooled, place in a jar. Refrigerate the marinade overnight, after which the dish is ready to serve.

With mustard

This mustard marinade has an incredible aroma. For 800 g of fresh fruit, you'll need the following ingredients:

2 tbsp. Bavarian mustard (not spicy);
1 tbsp each of liquid honey and vinegar;
salt, dill and parsley – to taste;
3 cloves of garlic;
50 ml sunflower oil.

The prepared mushrooms are fried in a frying pan until all the liquid has evaporated. For the marinade, combine honey, vinegar, pressed garlic, oil, mustard, and salt. Wash the herbs, finely chop them, and add them to the marinade. Pour the mixture over the hot mushrooms. Once cooled, stir thoroughly and refrigerate. Enjoy the appetizer after 1-2 days.

Without vinegar

There are also recipes without vinegar. To prepare, you will need:

500 g mushrooms;
1 tsp sugar;
1-2 teaspoons of table salt;
60 ml lemon juice;
200 ml of water;
bay leaf;
dill seeds;
3 cloves of garlic;
10 black peppercorns.

For this recipe, it's best to choose young, closed-capped mushrooms. When washing them, remove the outer layer of skin by hand. Finely chop the garlic with a knife. Pour water into a bowl and add all ingredients except lemon juice.

Boil the mushrooms for about 5 minutes, then remove from the heat and add the juice. Cover the pan and place in a cool place for 4-5 hours. Remove the mushrooms from the marinade, mix with the pickled onions, and add some sunflower oil. The dish is ready to eat.

In soy sauce

Soy sauce adds a special piquant flavor to the dish. This recipe includes the following ingredients:

500 g mushrooms;
½ teaspoon each of salt and ground pepper;
3 tbsp soy sauce;
1 teaspoon each of sugar and dry garlic;
1 tbsp each of 9% vinegar and vegetable oil;
3 cloves of garlic;
two tablespoons of Korean carrot seasoning.

Boil the main product for 20 minutes in salted water and let it cool. Add all the ingredients (finely chop the garlic) to the cooled fruit and mix thoroughly. Refrigerate the marinade for 12 hours.

Answers to frequently asked questions

How many calories are in 100 g of the finished product?

Pickled fruits contain 23.8 kcal. Nutritionists recommend consuming no more than 125 g per day.

How long can pickled mushrooms be stored?

Homemade preserves, if sealed with tin lids, will stay good for about a year. Remember to maintain an optimal temperature of up to 8°C. If the marinade is in a saucepan, it can be stored in the refrigerator for up to three days.

Can you pickle frozen mushrooms?

Mushrooms are suitable for pickling fresh, boiled, fried, and even frozen. Frozen mushrooms should be defrosted first, then cooked according to the chosen recipe. If you plan to cook the mushrooms, there's no need to defrost them.

Marinated mushrooms are a perfect addition to both a simple family dinner and a festive table. That's why it's worth learning about marinating recipes, because no one will forget the delicious flavor of this aromatic appetizer.