The top 10 most delicious recipes for quickly preparing marinated mushrooms for the winter at home

Preserving marinated champignons is a fun and relatively simple process. These aromatic mushrooms are sure to become a favorite appetizer. Stored in sterile containers, they will have a long shelf life. The marinated product will be crispy and firm, making it a perfect accompaniment to grilled meats or baked fish.

Useful properties of mushrooms

Well-known wild mushrooms, and especially champignons, are a surprising and valuable product. Due to their high protein content, these caps are called the "meat of the plant kingdom." The nutritional content of these forest dwellers is higher than that of some vegetables.

In addition, they contain a rich supply of vitamins, minerals, and amino acids. Equally important is the presence of iron, potassium, zinc, and B vitamins, as well as vitamin C, PP, and D, which are essential for immune defense.

Regular consumption lowers blood sugar levels and provides folate. This low-calorie and nutritious product also acts as a diuretic.

While the legs contain a lot of fiber, this can complicate digestion. The amino acids lysine and cysteine ​​promote improved brain function, memory, and recovery from stress. Phosphorus and other compounds directly influence the nervous system and also perform a crucial function: regulating bad cholesterol levels in the blood.

Prepare the necessary ingredients

Proper preparation of the necessary ingredients for winter preservation guarantees a delicious, flavorful, and nutritious pickled snack. Harvested wild mushrooms should be inspected for worms and spoilage. Only whole, firm mushrooms should be selected for preservation. Any dark spots or brown discolouration should be trimmed off. Smaller mushrooms can be preserved whole. Larger champignons typically require the cap and stem to be separated.

All necessary spices and herbs should be rinsed, and some should even be rinsed with boiling water. To help remove various impurities, it's recommended to soak the mushrooms in salt water and then use a stiff sponge. However, don't do this for too long, as they easily absorb excess moisture. It's best to choose unscented vinegar to avoid overpowering the mushrooms' natural flavor.

If you're unsure how long to cook the product, don't worry too much: the mushrooms will cook in the hot marinade.

It's recommended to boil coarse salt and refined sugar before adding them to canned foods. This is because they often contain impurities that can significantly reduce the shelf life of the preserves. It's also worth noting that wild mushrooms are much dirtier than those grown in greenhouses. Therefore, they require boiling, which removes even the hard-to-reach impurities in the gills. Vinegar is the main preservative in this preserve, so precise amounts must be used.

Delicious recipes for marinating mushrooms at home

Recipes for making pickled appetizers at home are popular year after year. Preserving methods vary depending on the marinade and various aromatic seasonings. Pre-slicing large wild mushrooms allows them to soak up the marinade better. The key is to avoid overdoing the spices, as they can easily overpower the natural flavors of these wild bounty.

Preparations based on tomato juice turn out interesting.

Classic recipe

The easiest and fastest way to preserve a delicious snack for the winter. All ingredients are designed for a two-liter jar, which will keep for a long time in the refrigerator. The spices should be added to the marinade after it has boiled.

Necessary components:

• kilogram of forest product;
• 2 bay leaves;
• fragrant seasoning;
• 80 grams of table vinegar;
• a liter of water;
• a full spoon of refined sugar and salt;
• a couple of cloves of garlic.

Directions: Pour water into a cooking vessel and turn on the heat. Meanwhile, thoroughly rinse the main ingredient and cut up any large mushrooms. Once boiling, add the peeled mushrooms and simmer for 10 minutes, skimming off any foam regularly. Add all the necessary spices, reduce the heat, and simmer for half an hour. Let the marinade cool, then transfer to sterile containers.

Refrigerate for 24 hours. Glass, enamel, or ceramic containers are suitable for canning. However, avoid plastic or metal containers, as they will react chemically with the acid.

Marinated in wine

This method is considered a recipe for quickly preparing a delicious snack for the winter. The required ingredients are calculated for a one-liter jar for canning mushrooms. Wine is often added to winter preserves. If you use white wine, the preserves will retain their color for a long time.

What you need:

• 500 grams of champignons;
• a glass of water;
• half a lemon;
• a quarter cup of olive oil;
• dessert spoon of refined sugar;
• a tablespoon of salt;
• bay leaf;
• a glass of wine.

How to make: Clean and prepare the main ingredient. Add the main ingredient and lemon juice to a saucepan with water. Bring the mixture to a boil and simmer, covered, for another 5 minutes. Transfer the mushrooms to a colander to drain and continue preparing the flavorful marinade. Add the remaining ingredients to the water. Place the mushrooms in sterile containers and pour the hot brine over them. Store in a suitable place or area.

Recipe with carrots in jars

Preserving forest fruits in combination with vegetables creates a vibrant and beautiful preserve. The main ingredient will acquire a sweet flavor.

What is required:

• 2 kilograms of main product;
• 4 carrots;
• 3 tablespoons of salt;
• 6 tablespoons of sugar;
• 4 large spoons of vinegar;
• bay leaf.

Directions: Cut the carrots into small cubes, and peel and wash the mushrooms. Combine sugar, vinegar, and salt in a saucepan. Add the allspice. Place the main ingredient and carrots in sterile containers and pour the marinade over them. Let sit for half an hour. Then roll up the carrots and store in a cool place. Allow the marinade to soak for a week, after which the delicious preparation is ready to eat.

With mustard seeds

Canned goods with mustard seeds look so appetizing that they're unlikely to last long in the refrigerator. The resulting appetizer is spicy and dense. The mustard seeds impart a unique aroma to the main product.

Ingredients:

• a kilogram of mushrooms;
• 4 small spoons of mustard seeds;
• liter of liquid;
• 70 milliliters of vinegar;
• black pepper;
• 3 bay leaves;
• refined sugar – to taste.

Directions: Boil the mushrooms for 5 minutes. Then drain the cooking liquid. Place the boiled mushrooms in another container, add the specified amount of water and all the remaining ingredients listed. Bring to a boil and simmer. Transfer the mushrooms to sterile containers, cover with the aromatic brine, and seal. Store for later.

Glass jars should be sterilized in the oven, and the lids should be rinsed with boiling water. To do this, place the jars in a preheated oven and wait 10 minutes.

Mushrooms with garlic

You can make excellent preserves with wild ingredients using garlic cloves. This ingredient adds a piquant flavor and will delight those who enjoy spicy winter preserves.

What to take:

• 500 grams of champignons;
• half a glass of tomato juice;
• 20 milliliters of regular vinegar;
• a teaspoon of sugar and salt;
• fresh herbs;
• 4 garlic cloves.

Instructions: In a separate bowl, combine tomato juice, salt, and sugar. Bring to a boil and pour in the specified amount of vinegar. Bring to a boil again and add fresh herbs (parsley or dill) and chopped garlic cloves. Cook the prepared mushrooms in a separate bowl. Drain any excess liquid. Place the cooked mushrooms in the tomato mixture and simmer for a few minutes.

The preserves can be consumed immediately or canned and stored until winter. Also, remember to heat the canning jars, which is done in the oven. The lids should also be rinsed with boiling water beforehand.

With apple cider vinegar

Marinating champignons with apple cider vinegar is a smart solution and a guaranteed flavorful winter snack. For a delicious and healthy result, follow the recipe precisely. All ingredients are calculated for a two-liter container.

What you will need:

• 800 grams of mushrooms;
• 160 milliliters of vinegar;
• filtered water;
• 2 cloves of garlic;
• 20 grams of salt;
• 3 bay leaves;
• pepper.

Recipe instructions: Prepare the main ingredient. Place it in a separate cooking pot and cover with water. Bring the wildflowers to a boil and simmer over low heat for 15 minutes. Remove from the pot and allow to dry. Meanwhile, combine the salt and sugar in the pot and simmer for a while. Add the specified amount of apple cider vinegar and simmer for another 2 minutes.

Place the mushrooms in the brine, bring to a boil, and simmer for 5 minutes. Bake the jars in the oven. Pack the spices and garlic tightly into sterile containers. Fill the jars with the main ingredient and store for later use.

Marinate in Korean style

This preparation is far superior to store-bought pickled products. And the preserving time is very short. Once you make this incredibly flavorful snack, it will become a firm favorite.

What is required:

• 700 grams of champignons;
• 120 milliliters of vegetable oil;
• 70 milliliters of vinegar;
• 40 grams of refined sugar and salt;
• ground black pepper;
• a pinch of red pepper;
• 4 bay leaves.

Directions: Place the prepared wild mushrooms in a saucepan and simmer with bay leaves for at least 10 minutes. Drain the initial liquid. Layer the cooked mushrooms in a separate wide bowl and sprinkle with spices and seasonings. Then pour in the heated oil, ensuring it coats all the spices. Add sugar and salt. Pour in the specified amount of vinegar. Mix all ingredients thoroughly. Transfer the main ingredient to glass containers, pour the marinade over it, and refrigerate. The preserves are ready to eat after 24 hours.

A quick method for marinating in hot oil

This recipe will help you quickly prepare a flavorful mushroom appetizer. This delicious forest product is ready to eat within one hour. This method of preservation involves heat treatment of the mushrooms in a hot marinade with the addition of oil.

What you need for cooking:

• 800 grams of champignons;
• 20 grams of salt;
• 30 grams of sugar;
• 130 milliliters of vegetable oil;
• 70 milliliters of vinegar;
• 5 heads of garlic;
• fresh herbs (dill or parsley);
• black pepper (peas).

How to prepare: Prepare the main forest product as described in the instructions above. Allow the prepared ingredients to dry completely. In a separate deep saucepan, combine the specified amounts of vegetable oil and vinegar. Add the desired amount of salt and sugar. Add the chopped garlic and all the remaining spices. Add the dried forest mushrooms to the saucepan and stir with a wooden utensil to help the mushrooms absorb the oil.

Bring the contents of the pan to a boil and simmer over low heat for 15 minutes. This will allow the natural juices to release. Allow to cool, then transfer to treated containers and store in a cool place.

With citric acid

Winter preparations made with citric acid can withstand long-term storage, as this ingredient is an excellent preservative. The acid doesn't affect the flavor in any way; on the contrary, the marinade turns out light and retains its color for a long time.

Ingredients:

• kilogram of raw material;
• 2 glasses of water;
• a small spoon of citric acid;
• a large spoon of salt and sugar;
• 5 tablespoons of vinegar;
• a few spoons of vegetable oil;
• 3 heads of garlic;
• 2 bay leaves;
• carnation.

How to prepare: Citric acid will help preserve forest produce with a light marinade. This will also ensure the main product remains white and won't darken during the lengthy preparation process. In a separate bowl, mix citric acid with water. Place washed and peeled mushrooms in this liquid. Bring the main product to a boil and simmer for another 5 minutes. Drain the first brine, and let the forest product cool.

Stir all remaining ingredients and mushrooms into cold water. Simmer over low heat for 10 minutes. Heat the glass containers in the oven. Pour into sterile containers and pour hot brine over them. Store the preserves for long-term storage.

Methods for storing pickled mushrooms

Salted champignons – This is a wonderful treat and appetizer for various dishes, but if stored improperly, it can pose a serious risk. To prevent botulism, it is recommended not to store pickled mushrooms under metal lids.

The marinated product must be stored in a cool place, where the temperature does not rise above 10 degrees Celsius. The optimal room temperature is considered to be 8 degrees Celsius. This snack has a shelf life of one year.