Champignons are very popular all over the world, and this is not surprising - the product has excellent taste, nutritious and dietary qualities. In addition, these mushrooms are quite affordable and do not cause concern when consumed, since they are grown industrially and not harvested in the forest. Such enviable properties of the product made it an excellent raw material for the preparation of various snacks, salads and salting for the winter.
Selection and preparation of ingredients
The most important criterion to be guided by when acquiring mushrooms is their freshness.
When choosing champignons at a retail outlet, try to find those that meet the following standards:
- a hat of uniform, milky white, light gray or creamy shade, moderately dry, but not too much;
- on the surface of the hats should not be even the smallest particles of mucus, darkening and spots;
- all mushrooms of about the same size are medium;
- places of cuts on the legs are fresh, there should not be traces of dryness or wilting on them.
Did you know? The largest number of champignons are grown in such countries (in descending order of production): USA, France, Great Britain. And the unspoken leader in the use of these mushrooms in various dishes is Poland - they are added there almost everywhere, right down to desserts.
Recipes for salting champignons at home for the winter
Below are some simple recipes for preparing champignons for every taste. All of them are distinguished by the simplicity of preparation, as well as the absolute availability and comparative cheapness of the necessary ingredients. In addition, most salting methods are suitable for preparing for the winter, as well as for preparing snacks and salads that can be eaten almost immediately.
Cold way
1 L70 minutes / 24 hours
hot peppers
taste
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
- Rinse the mushrooms, cut and peel large ones, dry them on a kitchen towel or towel.
- Put the product in a wide container and salt, mix.
- Peel the onions, cut into half rings, as finely as possible. Chill hot pepper and garlic with thin rings and plates.
- Put salted champignons, onions, garlic and pepper in layers in a plastic bucket. After laying out one layer, gently crush it with your hand and repeat the procedure again with the rest of the mushrooms and vegetables.
- When the container is full or the ingredients run out, pour the contents of the bucket with oil and close the lid, let it brew at room temperature.
- After 1 hour, drain the liquid formed from the bucket and place the container in a cold place. After a day, the snack is ready to eat.
Important! The legs of large champignons should be removed, otherwise they may adversely affect the taste of the finished snack due to its rigid structure. But you do not need to throw them away - use the legs in the preparation of soups, stews, stews, fried potatoes.
Hot way
700 ml90 minutes / 2 months
dill stalks, laurel and currant leaves
taste
peppercorns and cloves
5 pcs.
Nutritional value per 100 g:
- Prepare the mushrooms for heat treatment, if necessary - peel and cut into pieces.
- Pour water into the cooking tank, based on half a cup per 1 kg of the main raw material, and pour 2 tbsp of mushrooms on such a mass. l salt.
- After boiling, put the mushrooms in a pan, cook them on low heat for a quarter of an hour, stirring occasionally and removing the foam.
- As soon as the mushrooms begin to sink to the bottom, put in the water all the spices. Throw the mushrooms boiled during the indicated time into a colander or catch with a slotted spoon. In any case, do not pour the broth.
- Place the boiled mushrooms in prepared jars (500 or 700 ml in volume), completely fill with the liquid in which they were boiled. Cap containers with salted mushrooms and place in cold storage. Eat the workpiece after 8–9 weeks.
With soy sauce
4 cans of 700 ml75 minutes / 3 days
onions (medium size)
5 pieces.
vegetable oil
180 ml
bay leaf, peppercorns, cloves
taste
Nutritional value per 100 g:
- Chop the peeled and washed champignons with plates, put in a dish of a suitable volume, add the sauce and peeled onions, chopped with feathers.
- Peel, garlic, squeeze, or rub. Pepper and cloves in a mortar, add a sheet of laurel. All of the listed components should be added to the dishes for mushrooms with onions.
- Pour oil into a pan, heat. When it is about to begin to smoke, remove from heat and pour into a container with all the ingredients.
- Mix the appetizer thoroughly but gently, trying not to turn it into a semblance of a homogeneous mass.
- The finished dish should be infused at room temperature for 2-3 hours, after which it should be removed in a cold place. You can eat a snack after three days.
In a quick way
500 ml 1 hour / 24 hours
hot peppers
taste
vegetable oil
3 tbsp. l
Nutritional value per 100 g:
- Sort the mushrooms, wash, clean, if necessary - cut. Place the product in a wide container and sprinkle with salt, leave for half an hour.
- Peel the onion, chop with thin feathers. Hot pepper and garlic cut into rings and plates.
- Put champignon, onion, garlic and hot pepper in layers in a container for making snacks. Put one layer, crush a little with your hand or with a potato masher, then repeat the procedure until the ingredients run out.
- Pour mushrooms with oil, close the lid and leave to infuse at room temperature for an hour and a half.
- After the specified time, drain the resulting juice, put the container in a cold place.
You can add champignons in this way very quickly - in a day you can deliciously feed your loved ones by treating them to a wonderful snack.
With juniper
4 cans of 700 ml each 80 minutes / 8-9 weeks
horseradish, oak, cherry and currant leaves
taste
Nutritional value per 100 g:
- Tear off the greens from the juniper branches and put in a glass jar (best in wooden utensils, but it is almost impossible to find it in modern kitchen sets), pour boiling water and cover with a thick cloth for half an hour. Before pouring hot water into glass containers, it should be rinsed with boiling water so that it does not crack.
- After the specified time, drain the water, get the leaves. Put the rest of the greens in the salting container, pour over boiling water and drain it.
- Spread champignons in layers on greens, pouring them with salt and juniper leaves. Pour the remaining salt onto the top layer of mushrooms, cover with gauze folded in several layers.
- On gauze, put upside down a plate with a diameter slightly smaller than the pan. Set a two-liter glass bottle as cargo on a plate. Fill the jar with water so that it presses the contents of the pan, but does not crush it.
- Salting time is 8–9 weeks in a cold place, after which you can eat a snack. If you want the mushrooms to remain at the same degree of salinity after the indicated time, transfer them to clean glass jars, cover with lids and store in a cool place.
With chili peppers
4 cans of 700 ml 3.5 hours / 7 weeks
horseradish leaves, laurel, currants, pepper
taste
Nutritional value per 100 g:
- Sort the mushrooms, wash under the tap, if necessary - peel and cut into pieces.
- Fill the mushrooms with water and place on the stove. Salt mushrooms should be based on the calculation for each kilogram of weight 2 tbsp. salt. After boiling, cook them over low heat for a quarter of an hour, periodically removing the foam. After the specified time, drain the water, let the mushrooms drain.
- Remove seeds from the pepper pod, cut into slices, garlic into plates.
- Rinse all greens with boiling water, put on the bottom of the tank for salting, sprinkle with salt on top.
- Spread champignons in layers, pouring with salt (you should have half of all the salt specified in the recipe - 4 tbsp. L), spread garlic and chili on top.
- On the top layer, put the rest of the greens, cover with gauze, put a plate with the load turned upside down with a load - a can of water. Place the container with the snack in a cold place, it will be ready for use after 50 days.
Did you know? The amount of phosphorus in champignons is comparable with the content of this mineral in seafood. In addition, aliphatic amino acids arginine and lysine, which are absolutely necessary for normal brain activity, are present in large quantities in this product.
With sugar and bay leaf
2 cans of 700 ml31 hours 30 minutes
sugar and salt
2 tbsp. l
apple vinegar (6%)
1 tbsp.
filtered water
3.5–4 L
Nutritional value per 100 g:
- Process mushrooms, rinse, if necessary - cut. Pour half of the above volume of water, send to the stove to cook.
- Cook on low heat, removing the foam. Half an hour after boiling, drain the water, rinse the product.
- Put the remaining half of the volume of water on the stove, add all the indicated components, except vinegar, bring to a boil.
- Put champignons in boiling marinade, cook for a quarter of an hour. One minute before removing the container containing contents from the fire, introduce vinegar.
- You can decompose the pickled mushrooms in sterile glass containers, pour the marinade to the top, close the lids and put in a cold place. And you can cool the snack and immediately serve it to the table.
No vinegar
4 cans of 700 ml 3.5 hours / 1 month
bow
3 large heads or 5 medium
garlic
2 medium sized heads
Nutritional value per 100 g:
- Chop the prepared champignons with thin slices, pour into a wide bowl.
- Prepare the marinade: squeeze the juice from citrus fruits, add oil, salt and pepper to it. Add crushed garlic there.
- Chop the peeled onions with a thin feather, combine with mushrooms and marinade, mix and place in a cold place.
- After 3 hours, place the appetizer in clean, sterilized jars and place them in a cold place.
Features of storage of blanks
Mushroom preparations should be stored correctly - in a cold, dark place, in a cellar or refrigerator, with a temperature of up to + 5 ° C and moderate humidity. Canned snacks prepared in compliance with all sanitary norms and conditions, in accordance with the recipe, can be eaten for 9-10 months.
Important! The shelf life of mushroom preparations, however, as with any other products, directly depends on the amount of vinegar and salt used in the preservation. If these natural preservatives were used in a rather large volume, you can store homemade preparations for about a year, and not in the coldest cellar.
It is rather simple to prepare champignons, they do not require obligatory preliminary boiling, and their remarkable taste qualities allow making a lot of various snacks and other dishes on their basis. And, of course, the indisputable advantage of this product is that you do not need to go after it to the forest or to the market - you can purchase fresh mushrooms of excellent quality in any supermarket.
