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Marinated Champignons for Winter Without Sterilization
Instructions
I choose small or medium champignons 2–4 cm across – mushrooms of exactly this size look attractive in the jar and are easy to eat whole. Larger ones I cut in half or into quarters. Be sure to inspect every mushroom: any that are dark, soft or spotted I throw away, as only perfect ones go into the marinade.
I wash the mushrooms quickly under cold water and put them straight into a saucepan with water and citric acid. The acid is the key ingredient: it locks in the white colour of the mushrooms and prevents oxidation. Boil for 5 minutes over medium heat after the water comes to the boil. Do not boil any longer – the mushrooms will lose their shape and crispness in the finished marinade.
I tip the cooked mushrooms into a colander and let them drain and cool for 10 minutes. Do not rinse with cold water – a sudden change in temperature makes the mushrooms "rubbery". Cooling naturally keeps the right texture and prepares the mushrooms for marinating.
I prepare the marinade: in a clean saucepan I bring 500 ml of water to the boil with the salt and sugar, stirring until they dissolve completely. The sugar balances the vinegar and makes the marinade milder in taste – do not leave it out, or the result will be too sharply sour. Always dissolve the salt and sugar fully in the hot water.
I add the vegetable oil, vinegar and all the spices to the boiling marinade – black pepper and allspice, cloves, bay leaf, mustard seeds and dill seeds. The generous mix of different spices creates a layered aroma, and that is exactly why I love this recipe. I add the garlic right at the end, or straight into the jar, so it does not lose its aroma.
I lower the boiled mushrooms into the boiling fragrant marinade and cook for 10 minutes over low heat. During this time the mushrooms soak up the flavour of the marinade from all sides. Do not cook any longer – over-boiled champignons lose their firmness and turn "spongy".
I pack the hot mushrooms together with the marinade into sterilised 0.5 l jars (I sterilise them for 15 minutes in the oven at 120 °C). On the bottom of each jar I put fresh garlic, sliced thinly, for extra aroma. I fill them with marinade right to the brim and seal at once with sterile metal lids.
The marinated champignons are ready! I turn the jars upside down to check the seal and wrap them in a blanket until completely cool – this creates an extra vacuum. I serve them with finely chopped onion, a spoonful of olive oil and fresh herbs.
Tips
- 1
Citric acid added during boiling keeps the mushrooms white – do not leave it out, otherwise the champignons will turn grey and unappealing.
- 2
For quick eating (without canning), let the mushrooms cool in the marinade and put them in the fridge for a day – they will be ready to serve the next day.
- 3
Serve with finely chopped onion, olive oil and fresh dill or parsley. I marinate honey mushrooms for winter on a similar principle.
- 4
Store in a cool dark place for up to a year – a temperature of 5–15 °C is ideal for the long keeping of preserved mushrooms.
FAQ
How long do marinated champignons keep without canning? +
In the fridge at a temperature up to +6 °C, in a tightly closed glass jar, they keep for up to 3 days. This is the "quick" option for eating straight away, not for long storage. If you plan to use them within a week, add an extra tablespoon of vinegar to the marinade – it will boost the preserving effect. For longer storage, only the classic canning method with proper sterilisation of jars and lids will do. Once a sealed jar has been opened, refrigeration is essential.
Can champignons be marinated without vinegar? +
Yes, replace the vinegar with freshly squeezed lemon juice in the same proportion (5 tablespoons for this recipe) – it gives a milder acidity and a pleasant citrus note. However, the shelf life will be shorter: up to 1–2 weeks in the fridge at most. Without vinegar or another acid, long storage is impossible – the mushrooms will quickly start to ferment. For people who cannot tolerate vinegar, lemon juice is the best alternative, but only for short-term eating.
What spices can be added to the marinade for variety? +
The basic recipe can be supplemented with ground coriander (an eastern accent), caraway (a German character), rosemary (Mediterranean chic), dried basil (an Italian note) or khmeli-suneli (a Georgian touch). Each spice adds its own character to the marinade. Do not use more than 2–3 extra spices at once – they will drown each other out and overpower the basic flavour of the mushrooms. If you like heat, add fresh or dried chilli to each jar.
Can other mushrooms be marinated using this recipe? +
Yes, the recipe is universal for most mushrooms: oyster mushrooms (boil for 7 minutes), porcini (boil for 15–20 minutes until done), honey mushrooms (10–12 minutes), boletus (12–15 minutes after cleaning). For forest mushrooms the boiling time increases because of their denser structure. Clean forest mushrooms of debris first, and remove the skin from the caps of boletus. Champignons are the most convenient – they need no lengthy preparation and are available in the shops all year round.
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