Quick recipe for marinated champignons
Photo: gribysobiraem.info
Champignons quickly absorb water, so wash them under running water.
You will need:
1 kg of champignons, 2 bay leaves, 4 cloves of garlic, 5 allspice peas, 2 buds of cloves, 5 sprigs of herbs, 2 tbsp.
sugar, 1 tbsp. salt, 100 ml vinegar, 3 tbsp. vegetable oil, 1.2 liters of water. Preparation:
Boil water, add spices, salt and sugar. Add champignons, simmer for 5 minutes and leave until completely cool. Add vinegar, oil, chopped garlic and herbs. Leave in the refrigerator for 3 hours.
Tips for pickling mushrooms at home
It is best to introduce spices, garlic and herbs into the marinade only after it has boiled and descaled. Salt and sugar must be boiled directly in the marinade to avoid unwanted microflora, which can reduce the shelf life of the mushroom preparation. If you use field champignons, be sure to boil them, washed and peeled in clean water, to free the mushrooms from sand and soil particles.
Champignon caps contain less coarse fiber than stems, and for this reason, people suffering from gastrointestinal diseases should not eat these stems.
When preparing pickled champignons at home, special attention should be paid to the sterility of the process and the sufficiency of the preservative: the container must be sterile and dry, there must be an acceptable amount of vinegar, and storage for longer than 1 year is not recommended.
Marinated champignons with lemon
Photo: povkusu.com
Experiment, try replacing lemon with lime.
You will need:
1 kg of champignons, 1 lemon, 5 cloves of garlic, 2 bay leaves, 3 buds of cloves, 10 g of parsley, 3 tbsp.
vegetable oil, 1 tbsp. sugar, 1 tbsp. salt, 1200 ml water. Preparation:
Boil the champignons in salted water until tender, drain in a colander and cool. Squeeze lemon juice into a separate container, add butter, sugar, salt, spices, finely chopped garlic and herbs. Mix the champignons with the marinade, cover with a lid and put in the refrigerator for 5 hours.
Delicious and aromatic marinated champignons
An easy instant recipe that will help you prepare the dish quickly and tasty.
Ingredients:
- Garlic - 6 cloves
- Fresh mushrooms – 4 kg
- Cloves - 16 pcs.
- Wine vinegar - 1 l
- Salt - 135 g
- Bay leaf - 8 pcs.
Preparation:
Boil the mushrooms until tender.
Mix hot champignons with spices and vinegar. Leave to marinate overnight.
Serve with chopped herbs.
Champignons marinated with onions
Photo: pivaldi.ru
Onions can be pre-pickled.
You will need:
1 kg of champignons, 2 onions, half a bunch of dill, 4 cloves of garlic, 5 black peppercorns, 1 tbsp.
salt, 3 tbsp. vinegar, 40 g sugar, 50 ml vegetable oil, water. Preparation:
Boil the champignons in salted water and cool. Cut the onion into thick half rings, chop the dill and garlic. Mix mushrooms, onions, garlic and herbs. Add spices, oil, vinegar, salt and sugar. Stir, cover and refrigerate for 3 hours.
How to pickle champignons with onions at home?
In this recipe, onions are cut into half rings and soaked in vinegar. This way it remains crispy but sweet at the same time. Sweet bell pepper is also used here, which gives the pickled mushrooms a pleasant aroma and taste.
Cooking time: 30 min.
Cooking time: 15 min.
Servings – 5.
Ingredients:
- Champignons – 500 gr.
- Water – 500 ml.
- Salt – 1.5 tbsp.
- Sugar – 0.5 tbsp.
- Onion – 1 pc.
- Vinegar 9% – 50 ml.
- Bay leaf – 2 pcs.
- Allspice peas – 5 pcs.
- Coriander seeds – 0.5 tsp.
- Bell pepper – 0.5 pcs.
Cooking process:
Step 1. First, we begin to pickle the onions. First, we clean it and cut it into half rings. Move it to a separate container and pour vinegar on top.
Step 2. Wash the champignons thoroughly under water to get rid of all the dirt. We also cut off the ends on the stems of the mushrooms. Next, take a suitable pan, pour water into it and add a tablespoon of salt. Place on the fire and wait for the water to boil. Then add the mushrooms and cook for about 10 minutes. Place the finished champignons in a colander and pour out the brine. Transfer the mushrooms to a separate container.
Step 3. Let's start preparing the marinade. Pour water into the pan and send it to the fire. As soon as the water boils, add sugar, salt, bay leaf, pepper and coriander. Mix everything.
Step 4. Add champignons to the marinade. We take out the seeds from the bell pepper and cut it into strips. We send it to the champignons. Cover with a lid and bring to a boil. Remove the pan from the heat.
Step 5. Now add the onions pickled in vinegar to the mushrooms and mix. Then cover with a lid and let the contents cool completely. Next, you can put the champignons into jars and put them in the refrigerator.
Step 6. Leave the mushrooms to marinate in the cold overnight. The appetizer is ready. Bon appetit!
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Korean marinated champignons
Photo: dachasezon.ru
If desired, add red pepper or ginger to the champignons.
You will need:
500 g champignons, 5 cloves of garlic, 2 bay leaves, 0.5 tsp.
ground coriander, half a bunch of parsley, 2 tbsp. soy sauce, 1 tbsp. vinegar, 5 g salt, 1 tsp. sugar, 50 ml vegetable oil, 2 tbsp. sesame seeds, 3 glasses of water. Preparation:
Wash the mushrooms, boil in salted water and cool. Mix chopped garlic, parsley, sauce, vinegar, oil, salt, sugar and spices. Pour the marinade into the champignons, add the sesame seeds dried in a frying pan and mix gently. Cover with a lid and marinate for 10 hours in the refrigerator.
Step-by-step recipe for making marinated champignons in oil
This recipe uses olive oil, as it not only has many beneficial properties, but also a wonderful taste that is ideal for marinade. Also added to it are tarragon, lemon, paprika, garlic, black pepper, salt and sugar.
Cooking time: 20 min.
Cooking time: 10 min.
Servings – 5.
Ingredients:
- Olive oil – 1.5 tbsp.
- Tarragon - 1 bunch.
- Ground sweet paprika – 2 tsp.
- Garlic – 6 cloves.
- Ground black pepper – 1 tsp.
- Sugar - to taste.
- Lemon – 1 pc.
- Parsley – 1 bunch.
- Sea salt – 2 tsp.
- Champignons – 500 gr.
Cooking process:
Step 1. Peel the garlic cloves and cut them lengthwise into 2 parts.
Step 2. Pour boiling water over the lemon and remove the zest from it using a fine grater. Then squeeze the juice out of it.
Step 3. For this recipe, it is better to use small mushrooms. We wash the mushrooms well under water and let them dry.
Step 4. Heat all the olive oil in a frying pan and add salt, garlic, and lemon zest to it. Warm over low heat for about 3 minutes, stirring occasionally.
Step 5. Now add the champignons to the frying pan. Stir and let simmer in oil for 2 minutes. Then turn off the heat and leave the mushrooms until completely cool. When everything has cooled, transfer it to a container with a lid. Add black pepper, paprika and lemon juice. Mix everything well. Take tarragon leaves and parsley stems. We knead them with our fingers, secure them with thread and send them to the marinade.
Step 6. Finely chop the tarragon and parsley leaves and add to the champignons. Mix. Close the container tightly with a lid and place it in the refrigerator for at least a day. Better for 2-3 days. During this time, turn the container upside down several times.
Step 7. The marinated champignons are ready. The remaining marinade can be used as a dressing for salads or in other dishes. Bon appetit!
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Marinated champignons with carrots
Photo: ideireceptov.ru
Do not use plastic containers for storage; glass or ceramics are preferable.
You will need:
500 g of champignons, 2 carrots, 3 cloves of garlic, 0.5 tsp.
coriander beans, 0.5 tsp. red pepper flakes, 5 g salt, 1 tsp. sugar, 1 tbsp. vinegar, 50 ml vegetable oil. Preparation:
Boil the prepared champignons in salted water. Grate the carrots and drizzle with hot oil. Mix mushrooms, carrots, spices, salt, sugar and vinegar. Squeeze the garlic through a press, mix and put in the refrigerator for 5 hours.
Salad with crab sticks and rice: 15 delicious recipes
Sweet and sour pickled mushrooms
A tasty and savory snack in honey dressing will surprise you with a variety of flavors and aromas.
Ingredients:
- Champignons – 600 g
Marinade:
- Dried chili pepper - 3 pcs.
- Rice - 5-7 tbsp.
- Garlic - 3 cloves
- Black pepper - to taste
- Chili pepper - 1 pc.
- Thyme - 5 sprigs
- Olive oil – 50 g
- Honey - 30 g
- Salt - 1 tsp.
- Parsley - bunch
Preparation:
Mix all the ingredients of the marinade. Dip mushrooms into mixture.
Boil the champignons until soft and leave in the marinade until cool.
Let the appetizer brew for several hours, after which it can be served.
Marinated champignons for the winter
Photo: vosadu-li-vogorode.ru
Prepare several jars of delicious pickled champignons for future use.
You will need:
1 kg of champignons, 2 bay leaves, 5 peas each of black and allspice, 1 tbsp.
sugar, 1 tbsp. salt, 60 ml vinegar, 1 liter of water. Preparation:
Rinse the champignons thoroughly. Boil water with sugar, salt and spices, boil for 5 minutes, add mushrooms and continue cooking for another 7 minutes after boiling. Place the mushrooms along with the boiling marinade into sterilized jars, pour in the vinegar and roll up.
We prepare champignons for future use (for the winter) in jars with marinade (without sterilization)
Dish components:
- white champignons (preferably smaller ones, with rounded caps) – 1 kg;
- vinegar (9%) – 50 ml;
- regular rock salt, granulated sugar - 1 tbsp. l.;
- laurel leaf – 1 pc.;
- black pepper – 5-6 pcs.;
- allspice – 3-4 pcs.;
- cloves – 2-3 pcs.
Cooking Instructions:
- Wash the mushrooms under the tap. If the caps with legs are not very dirty, the remaining soil can be cleaned off with the hard side of a clean (new) sponge. It is better to cut large champignons into halves or even quarters. Place the prepared mushrooms in a saucepan, add water so that it completely covers them, and set to cook. Cook over moderate heat for 10 minutes after boiling.
- In the meantime, you can safely start preparing the marinade. Measure out a liter of water and pour it into a saucepan (saucepan). Send all the remaining ingredients there, except vinegar. After waiting for the marinade to boil, pour vinegar into it, stir and remove from the burner.
- Drain the mushrooms in a colander, and when the “broth” has drained, put them into clean jars. Pour hot marinade and seal.
- Turn the canned food over to check if the seal is secure. If there is no leak, turn it back over, wrap it in a thick cloth and leave it for a day. Then you can put it in the cellar or pantry for storage until winter.
Champignons marinated in wine vinegar
Photo: pro-orehi.ru
Moderately sour, moderately salty marinated champignons!
You will need:
1 kg of champignons, 1 tbsp.
dry mustard seeds, 2 bay leaves, 4 cloves of garlic, 2 cloves, 3 tbsp. vegetable oil, 50 ml wine vinegar, 1 tbsp. salt, 1 tbsp. sugar, 1.2 liters of water. Preparation:
Rinse the champignons thoroughly, boil for 5 minutes in salted water, drain in a colander and cool. Add spices, salt, sugar, squeeze garlic through a press. Add vinegar, oil, stir and cover with a lid. In 3 hours the mushrooms will be ready.
Champignons marinated with bell pepper
Photo: vfl.ru
There is no need to clean the champignons, just rinse them.
You will need:
1 kg of champignons, 500 g of bell pepper, 5 cloves of garlic, 1 tbsp.
dry mustard seeds, 5 peas each of black and allspice, 0.5 tsp. coriander beans, 2 bay leaves, 30 g salt, 30 g sugar, 100 ml vinegar, 3 tbsp. vegetable oil, 1 liter of water. Preparation:
Prepare the champignons and boil for 5 minutes in salted water and drain. Add chopped bell pepper, salt, sugar, spices, oil and vinegar. Squeeze the garlic through a press, mix and put in the refrigerator for 10 hours.
Marinated champignons with balsamic and green onions
Photo: koolinar.ru
To make the champignons juicy, throw them into boiling water.
You will need:
1 kg of champignons, 5 stalks of green onions, 4 cloves of garlic, 5 allspice peas, 2 tbsp.
sugar, 1 tbsp. salt, 100 ml vinegar, 3 tbsp. vegetable oil, water. Preparation:
Boil the champignons for 5 minutes in salted water and drain. Add spices, salt, sugar, vinegar, oil, finely chopped onion and garlic. Stir, cover and leave for 4 hours.
Features of preparing fried mushrooms for the winter
You can cook fried champignons for the winter in a slow cooker or in a frying pan. In fact, there won’t be much difference in the taste of the final dish. But it will be easier to fry in a slow cooker, since the smart device independently regulates the temperature. You just need to turn on the “Frying” or “Baking” mode. Moreover, if you decide to pre-cook the mushrooms, you can also do this in a slow cooker (the main advantage in this case is that you will have to wash less dishes afterwards).
In the step-by-step recipe in this article, we will only use salt. You can add spices to your taste. This could be 9% classic vinegar (apple or any other), chopped garlic cloves, herbs, peppercorns, and so on. But do not forget that not all spices should be combined with each other, as this can spoil the taste of the dish. Usually 2-3 flavor enhancers are enough, including salt. By the way, if you watch your calories, then spices and seasonings can increase the energy value of the dish. The article above provides the calorie content for the recipe below.
Requirements for main ingredients
Mushrooms can be fresh or frozen; both can be used to prepare this dish. If you use fresh ones, then simply follow the step-by-step recipe discussed in the article above. If you use frozen champignons, then it all depends on whether you will boil them or not. If the answer is yes, then the mushrooms can be thrown into water and cooked without prior preparation. And if you decide not to boil, then pre-frozen champignons must be thawed under natural conditions, that is, at room temperature.
It is equally important to know which champignons are fresh and which ones have spoiled and need to be disposed of. There is a detailed large article about this on this site. Recommended reading. In short, the mushrooms should be free of any strange spots and not dark. There must be a mushroom or anise smell, and there must be no mucus on the cap. If the champignons pass all these tests, then they can be used in further cooking.
Marinated champignons with cinnamon and lemon
Photo: gotovim-doma.ru
Minimum effort, maximum result!
You will need:
1 kg of champignons, 1 tsp.
ground cinnamon, 2 buds of cloves, 2 bay leaves, 5 allspice peas, 1 tbsp. sugar, 1 tbsp. salt, juice of half a lemon, 1 liter of water. Preparation:
Wash the champignons, cut them and boil in salted water for 5 minutes. Drain, cool, add salt, sugar, lemon juice, bay leaf, cloves and cinnamon. Crush the allspice with the handle of a knife and pour into the mushrooms. Cover with a lid and place in the refrigerator for 5 hours.
Mushroom champignon soup: 8 delicious recipes (step by step)
Champignons marinated with ginger and honey
Photo: niftyrecipe.com
Spicy champignons with oriental notes.
You will need:
1 kg of champignons, 50 g of ginger root, 4 cloves of garlic, 2 cloves, 2 tbsp.
liquid honey, 3 tbsp. vegetable oil, 50 ml apple cider vinegar, 1 tbsp. salt, water. Preparation:
Prepare the mushrooms and boil in salted water for 5 minutes. Peel the ginger root and chop it finely. Separately mix honey, oil, vinegar, salt, chopped garlic and cloves. Pour the marinade into the cooled champignons, stir and place in a cool place for 3 hours.
How to cook pickled champignons - 15 varieties
- Classic marinated champignons with spices
- Spicy champignons with tarragon
- Spicy champignons with bell pepper
- Spicy marinated champignons with fennel
- Spicy mushrooms with aromatic onion dressing
- Marinated champignons in mustard marinade
- Spicy champignons with garlic
- Marinated mushrooms with dill
- Korean marinated champignons
- Delicious and aromatic marinated champignons
- Sweet and sour pickled mushrooms
- Spicy champignons with sweet paprika
- Marinated champignons from Gordon Ramsay
- Mustard pickled champignons
- Marinated mushrooms with dill grains
Marinated champignons with tarragon and lemon zest
Photo: spmguild.ru
Periodically remove the champignons from the refrigerator and stir.
You will need:
1 kg of champignons, a bunch of tarragon, 1 tsp.
lemon zest, 1 tsp. coriander beans, 1 bay leaf, 5 cloves of garlic, 2 tbsp. lemon juice, 1 tbsp. salt, 1 tbsp. sugar, 50 ml olive oil. Preparation:
Boil the champignons in salted water until tender, drain and cool. Add zest, sugar, salt, spices and finely chopped garlic. Rub the tarragon leaves between your fingers and also add to the mushrooms. Pour in lemon juice, oil, mix and marinate in the refrigerator for 3 hours.
Spicy champignons with tarragon
An original appetizer with an unusual taste will ideally complement salads and classic side dishes.
Ingredients:
- Olive oil - 2 cups
- Freshly ground black pepper - 1 tsp.
- Fresh champignons – 500 g
- Italian chopped parsley - 6 tbsp.
- Chopped tarragon leaves - 2 tbsp.
- Lemon juice - 0.3 cups
- Garlic - 6 cloves
- Coarse salt - 2 tsp.
Preparation:
Boil the mushrooms until soft for 10-15 minutes.
Mix hot mushrooms with oil, garlic, lemon juice, salt to taste and herbs.
Leave to cool completely at room temperature, then place in the refrigerator.
Serve the appetizer chilled.
Cold marinated champignons
Photo: pinterest.ru
To make the appetizer faster, champignons should be finely chopped.
You will need:
500 g of small champignons, 3 stalks of green onions, 3 cloves of garlic, 1 bay leaf, 5 black peppercorns, 0.5 tsp.
salt, 1 tsp. sugar, 30 ml vinegar, 30 ml vegetable oil. Preparation:
Rinse the champignons under running water. Add spices, salt, sugar, chopped onion and garlic. Add oil, vinegar, mix well, cover with cling film and refrigerate overnight. Periodically remove the mushrooms from the refrigerator and shake.
Marinated champignons from Gordon Ramsay
Delicious marinated champignons from a famous chef to your table!
Ingredients:
- Shallots - 3 pcs.
- White wine vinegar - to taste
- Tarragon - small bunch
- Mushrooms – 500 g
- Olive oil - 6 tbsp.
Preparation:
Boil the mushrooms.
Heat oil with spices and add vinegar. Pour over the mushrooms.
Add onion and chopped herbs to the mixture.
Let the appetizer brew for at least half a day.
Marinated champignons with juniper
Photo: mychampignons.ru
Delicious champignons with a pleasant pine aroma.
You will need:
1 kg of champignons, 1 tbsp.
juniper berries, 3 bay leaves, 3 black peppercorns, 1 tbsp. salt, 1 tbsp. sugar, 2 tbsp. apple cider vinegar, 30 ml vegetable oil, water. Preparation:
Pour the champignons into boiling water, boil for 5 minutes, drain and cool. Separately, boil fresh water with salt, sugar, spices and juniper berries. Pour the marinade into the mushrooms, add oil and vinegar. Cover with a lid and set aside for 10 hours.
Spicy champignons with sweet paprika
A savory appetizer with an interesting aroma will perfectly diversify the festive menu.
Ingredients:
- Salt - 3 tsp.
- Champignons – 50 g
- Dried onions - 2 tsp.
- Red wine vinegar - 60 ml.
- Garlic - 2 cloves
- Vegetable oil - 2 tbsp.
- Lemon zest - 1 pc.
- Dried garlic - 1 tsp.
- Dried marjoram - 1 tsp.
- Black pepper - 1 tsp.
- Brown sugar - 1 tbsp.
- Chopped parsley - 1 tsp.
- Sweet paprika - 2 tsp.
Preparation:
Mix all ingredients for spicy sauce.
Boil the champignons and place in the prepared dressing.
Leave the mushrooms in the spice mixture to marinate overnight.
Champignons marinated with vegetables
Photo: patee.ru
The vegetables turn out just as tasty as the champignons.
You will need:
600 g of champignons, 1 large carrot, 2 bell peppers, 2 onions, 4 cloves of garlic, 1 tbsp.
dry mustard seeds, 1 bay leaf, 25 g salt, 20 g sugar, 2 tbsp. vinegar, 1.2 liters of water. Preparation:
Boil the champignons for 5 minutes in salted water. Grate the carrots, finely chop the onion, pepper and garlic. Mix everything, add spices, salt, sugar and vinegar. Stir, cover and refrigerate overnight.
Salad with crab sticks and tomatoes: 15 delicious recipes
Marinated mushrooms with dill
A juicy appetizer with a spicy aroma that will complement any side dishes and meat dishes.
Ingredients:
- Onion - 1 head
- Ground black pepper - ½ tsp.
- Champignon mushrooms – 24 pcs.
- Sea salt
- Olive oil - 600 ml.
- Mustard seeds - 1 tsp.
- Garlic - 4 cloves
- Lemon juice - 2 tbsp.
- Dill - 2 tbsp.
Preparation:
Chop the onion and herbs.
Boil the mushrooms.
Mix oil with vinegar, onion, herbs and spices.
Add mushrooms to the dressing.
Leave overnight, then serve.
Champignons marinated with wine and fennel
Photo: zen.yandex.ru
An incredibly mouth-watering combination of flavors!
You will need:
1 kg of champignons, half a glass of finely chopped fennel, 2 cloves of garlic, 1 bay leaf, 50 ml of lemon juice, ground black pepper, 100 ml of white wine, 2 tbsp.
vegetable oil, 1 tbsp. salt, 1 tbsp. Sahara. Preparation:
Rinse the champignons and boil until tender in salted water. Grind the spices in a mortar, add lemon juice, wine, butter, salt and sugar. Mix the marinade with mushrooms, add fennel and chopped garlic. Cover with cling film and place in the refrigerator for 5 hours.
Spicy champignons marinated with vodka
Photo: mychampignons.ru
Serve this spicy appetizer with meat and mashed potatoes.
You will need:
1 kg of champignons, half a bunch of parsley, 1 tsp.
ground coriander, 3 cloves of garlic, 5 peas each of black and allspice, 0.5 tsp. red pepper flakes, 1 tbsp. vodka, 1 tbsp. salt, 1 tbsp. sugar, 80 ml vegetable oil, 50 ml apple cider vinegar. Preparation:
Boil the champignons for 5 minutes in salted water, drain and cool. Add spices, salt, sugar, chopped parsley and garlic. Pour in vinegar, oil, vodka, mix and put in the refrigerator to marinate. The mushrooms will be ready in 5 hours.
Use in cooking
Canned champignons are used in cooking both in finished form (that is, canned) and fried or stewed. The product can act as an independent snack or be used as one of the ingredients of a more complex dish.
Is it possible to fry and stew?
Canned mushrooms (especially not pickled, but simply sterilized) can be stewed and fried.
Before frying, they must be rinsed with water and then placed in a frying pan. The champignons are fried in regular vegetable oil. If desired, you can add chopped onions. The product is also allowed to be salted, peppered or sprinkled with your favorite spices, if there were not enough or none at all in the canned food.
Cook the mushrooms over low heat, stirring constantly. Frying time is 10 minutes. As soon as the surface of the mushrooms is covered with a golden crust, the dish is ready and can be served immediately. Fried champignons can be used as an appetizer, or they can be added to a dish, such as a salad.
Also, after frying, canned champignons can be stewed with sour cream. It is enough to add a couple of tablespoons of dairy product. Stew the fried mushrooms for one minute until the sour cream reaches a liquid consistency.
Stewed mushrooms are eaten hot. Fried or boiled potatoes are suitable as a side dish.
What can you cook?
Mostly canned champignons are included in salads, both meat and vegetable. In addition, the product can be added to hot soups, pastas and sauces and baked together with meat in the oven. Canned champignons will add an incomparable taste to pizza.
If mushrooms serve as an independent dish, then it is best to prepare spaghetti or other pasta, buckwheat porridge, and mashed potatoes as a side dish.
Mushrooms go well with crab sticks, onions, hard cheese, tomatoes, squid, rice, canned pineapple, ham, chicken fillet, pork, boiled eggs, beans and cucumbers. Similar products, for example, can be combined in a salad.
Spicy champignons in mustard marinade
Photo: pinterest.ru
Champignons will be beautiful if you add a little citric acid to the water during cooking.
You will need:
1 kg of champignons, half a bunch of dill, 1 tbsp.
Dijon mustard, 2 tbsp. sweet mustard, 2 tbsp. vegetable oil, 1 tbsp. salt, 1 tbsp. honey, a pinch of citric acid. Preparation:
Rinse the champignons, throw them into boiling water, boil for 5 minutes and cool. Add chopped herbs, both types of mustard, oil, honey, salt and citric acid. Stir, cover with cling film and refrigerate for 3 hours.
How to pickle champignons: homemade recipes
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Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.
Humus is rotted manure or bird droppings. It is prepared like this: the manure is piled up in a heap or pile, layered with sawdust, peat and garden soil. The pile is covered with film to stabilize temperature and humidity (this is necessary to increase the activity of microorganisms). The fertilizer “ripens” within 2-5 years, depending on external conditions and the composition of the feedstock. The output is a loose, homogeneous mass with a pleasant smell of fresh earth.
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“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.
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You need to collect medicinal flowers and inflorescences at the very beginning of the flowering period, when the content of nutrients in them is highest. Flowers are supposed to be picked by hand, tearing off the rough stalks. Dry the collected flowers and herbs, scattered in a thin layer, in a cool room at natural temperature without access to direct sunlight.
In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.
Both humus and compost are rightfully the basis of organic farming. Their presence in the soil significantly increases the yield and improves the taste of vegetables and fruits. They are very similar in properties and appearance, but they should not be confused. Humus is rotted manure or bird droppings. Compost is rotted organic remains of various origins (spoiled food from the kitchen, tops, weeds, thin twigs). Humus is considered a higher quality fertilizer; compost is more accessible.
Natural toxins are found in many plants; Those grown in gardens and vegetable gardens are no exception. Thus, the seeds of apples, apricots, and peaches contain hydrocyanic acid, and the tops and peels of unripe nightshades (potatoes, eggplants, tomatoes) contain solanine. But do not be afraid: their number is too small.
Champignons marinated with thyme in rice vinegar
Photo: pro-orehi.ru
Such original pickled champignons can even be placed on a festive table.
You will need:
1 kg of champignons, 5 sprigs of parsley, half a hot pepper, 5 sprigs of thyme, 5 allspice peas, 2 cloves of garlic, 1 tbsp.
honey, 80 ml rice vinegar, 1 tsp. salt, 5 tbsp. olive oil. Preparation:
Boil the champignons until tender, drain the water and cool. Add salt, allspice, chopped garlic, thyme, hot pepper and parsley. Pour in honey, oil, vinegar, mix and marinate for 3 hours.
Marinated champignons with shallots and dill seeds
Photo: pro-orehi.ru
Semi-sweet onions enrich the champignons with appetizing notes.
You will need:
1 kg of champignons, 2 shallots, 1 hot pepper, 1 tbsp.
dill seeds, 5 sprigs of parsley, 2 cloves of garlic, 2 tbsp. wine vinegar, 50 ml vegetable oil, 1 tbsp. sugar, 1 tbsp. salt. Preparation:
Boil the champignons in salted water until tender. Chop the onion, pepper, parsley and garlic. Mix everything, add dill seeds, salt, sugar, oil and vinegar. Cover tightly with a lid and place in the refrigerator for 5 hours.
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