Pickled trumpets

Marinated trumpets with garlic

This option of preparing using the hot method can be classified as traditional and reliable seaming. It is important to ensure that when marinating the mushrooms are completely immersed in the brine.

Pickled trumpets for the winter

You can marinate volushki using both cool and hot methods. The first of them is simpler and less troublesome; the mushrooms are not cooked, they turn out dense and slightly crispy.

Pickled milk mushrooms and fried milk mushrooms in jars

Milk and milk mushrooms can taste bitter, but with proper processing this can easily be avoided. Following this recipe, you will get very tasty pickled mushrooms, which also have an excellent shelf life all winter.

Hot marinated volnushki

Even those new to mushroom preparations can handle the usual recipe for pickling mushrooms. The appetizer comes out fragrant and pleasant to taste; it can complement almost all hot dishes.

How to pickle trumpet mushrooms for the winter

Marinated trumpets are a simply delicious dish! The mushrooms turn out juicy, with a rich taste and smell. They will be an appetizing addition to potatoes, meat products and salads.

Pickled volnushki without sterilization

Volnushki are indescribably tasty and fragrant mushrooms. Almost all housewives consider them bitter, but this is not true if you cook them correctly! And pickled trumpets have practically no equal! This is simply delicious!

Crispy pickled trumpets for the winter

Those who like to prepare mushrooms for the winter probably have a couple of favorite recipes in stock, according to which they can roll up the sacred containers and be sure of the end result. But it never hurts to try something new in order to vary both the culinary process itself and the final result. Using the method described below, the volushki turn out to be very crispy and fragrant: it’s all a matter of the proportion of herbs, salt, sugar and vinegar essence. If you haven’t already had such a recipe in your arsenal of preparations, it’s definitely worth trying.

Marinated trumpets with onions for the winter

This recipe will appeal to those who love mushrooms in a spicy, spice-rich marinade. Such a snack can perfectly awaken a dormant appetite. And as a side dish, crispy fritters profitably highlight the taste of the main dish, be it meat, poultry or regular potatoes.

Marinated trumpets with citric acid

Not everyone loves using vinegar in preserves. Naturally, it ensures successful, non-hazardous storage of the product. But acetic acid may be contraindicated in certain health dilemmas. A good candidate is citric acid. It also forms an acidic environment, which reduces the risk of the development of unsafe microbes in the product, but in relation to the digestive system, “lemon” is the most piquant component. A detailed recipe and clear proportions are outlined in the recipe.

Marinated trumpets with 9% vinegar

Almost all housewives will like this method of marinating tremors. The hassle is minimal, the manufacturing process is simple and clear. The only thing that will require a huge amount of time is soaking the mushrooms. But this won’t be too difficult: they filled the waves with water and left them in storage for a couple of days. The recipe is designed to use table vinegar - this will ensure long-term storage and protect the product from the occurrence of unsafe microbes.

Step-by-step recipe with pictures - pickled trumpets with vinegar, together with saffron milk caps and without soaking

Lovers of “quiet hunting” can enjoy dishes made from fragrant, hearty Volushka mushrooms at least twice a year. It is not difficult to recognize forest gifts in the forests of our region. Usually, a remarkable mushroom with a pink cap lives in groups under birch trees.

Mushroom pickers know that these mushrooms are a real delicacy if they are properly prepared for the winter. The most popular method of preserving fruits is pickled volushki. The desired snack will find admirers at any feast, be it a gala banquet or a daily dinner.

There are a huge number of video recipes on the Internet on how to pickle mushrooms at home. The most popular and tested ones can be found on our website. A step-by-step recipe with pictures will help housewives. Following it, you can prepare a winter delicacy simply and simply.

Fundamentally : after washing the volushki, you need to soak them for at least two days in lightly salted water. Change the fluid three times a day.

Marinating trumpets for the winter: recipe with photos

Any mushroom must be cleaned individually with a toothbrush or hard sponge. It is not recommended to put it in one container and rinse it in this way, as forest gifts can be damaged and spoiled.

wavelets 3 kg
dark peppercorns 7-9 pcs.
aromatic peppercorns 7-9 pcs.
bay leaf 4-5 pcs.
salt to taste
dill sprigs 5-6 pcs.
dry tarragon 10 g
table vinegar 100-150 ml
water 7 l

You will be able to try the delicacy in 50 days. If you follow the storage rules, the seaming will last for at least 9 months.

Recipe for pickled mushrooms and saffron milk caps for the winter

Volnushki are tasty and satisfying mushrooms. Prepared for the winter together with saffron milk caps, they acquire an even more striking and pronounced taste. Try to create a blank, our photo and video tips will come to your aid.

Energy value of the product

calorie content – 42.1 kcal;
proteins – 5 g;
fats – 0.8 g;
carbohydrates – 3.1 g.

Ingredients

wavelets – 1.5 kg;
saffron milk caps – 1.5 kg;
bay leaf – 5-6 pcs.;
salt - to taste;
garlic – 5-6 cloves;
dark peppercorns – 8-9 pcs.;
currant leaves – 6 pcs.;
vegetable oil – 70 ml;
vinegar – 2 tbsp;
sugar – 1 tsp;
dill - several sprigs.

Step-by-step production

The mushrooms and saffron milk caps need to be washed and cleared of sand, dirt and soil.
Place the mushrooms in a comfortable deep pan. Add some salt. Fill with water so that they float freely in the container. Place the container on the fire and cook for half an hour after boiling.
At this time, sterilize the jars and prepare a fragrant brine. For this you will need a separate pan. Pour 3 liters of water into it, add peppercorns, add sugar and salt. Pour in vinegar and vegetable oil. Thoroughly stir the contents of the pan. Continue cooking over medium heat for 10 minutes.
Discard the boiled mushrooms in a colander. Let them cool. Cut large fruits in half; small ones can be left whole.
Place garlic cloves, chopped dill sprigs, and currant leaves at the bottom of sterilized jars. Place frills and saffron milk caps on top. Fill the jar halfway.
Then add salt and repeat the layer of garlic, currant leaves and dill. Next, fill the jar to the brim with mushrooms. Add more salt.
Pour the bubbling marinade over the future delicacy and cover with metal lids. Roll it up.
Move the twist under a warm blanket. After two days, move the jars to the basement or cellar. Try the treat after 2 months.

Almost all housewives are interested in how to marinate volushki without soaking. At a theoretical level, this may be true, but this particular process allows you to get rid of bitterness and forest debris. Otherwise, you risk getting a bad seal that will explode in a couple of days.

If you dare to quickly create a twist for the winter with vinegar, then it is recommended to boil the mushrooms longer than usual. Leave the mushrooms in the pan on the fire for 50-60 minutes. Only after this proceed to conservation. Bon appetit!

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How to properly pickle volushki in jars, recipes for making them for the winter

One of the representatives of the Syroezhkov family is the mushroom, which is very much adored in Russia. They are not only tasty, but also incredibly healthy.

1 Individuality of the waves and how they are useful
2 How to clean and prepare volnushki
3 How to pickle mushrooms
- 3.1 Traditional recipe
- 3.2 Hot marinated
- 3.3 Cool method with mustard added
- 3.4 With apple cider vinegar
- 3.5 With garlic
- 3.6 With cinnamon
- 3.7 With herbs
- 3.8 With Korean seasoning
- 3.9 The usual recipe with vinegar essence in jars
- 3.10 With vegetables
4 How to store workpieces

Properly prepared mushrooms are a delicacy, and collecting them is an interesting game of chance. The taste properties depend on both the type and how to marinate the trumpets for the winter. When choosing a recipe, you need to be guided by personal preferences.

Individuality of volnushki and how they are useful

Having encountered an unfamiliar specimen, mushroom pickers wonder if it can be eaten. Volnushka has its own personality.

If you turn to foreign reference books, you can read that the moth is poisonous. The most severe consequence of exposure is considered to be stomach upset.

In Russia the attitude towards him is completely different. This is the favorite mushroom of almost all mushroom pickers, which looks like a milk mushroom, but is small in size.

The mushroom contains a huge amount of necessary substances for the human body.

have an anti-inflammatory effect;
relieve pain;
fight rheumatoid pain;
bactericidal characteristics;
strengthening the immune system;
promote recovery after various overwork;
beneficial effects on the visual apparatus;
improve the condition of hair, nails and skin.

How to clean and prepare volushki

Mushrooms are a perishable product, so cleaning must be done immediately after collection. Immediately after cutting, it is important to remove blades of grass, leaves and other large contaminants; this will save time during main cleaning.

At home, you need to move on to sorting, because in a cramped basket the mushrooms begin to darken and spoil.

If there are different types of wavefish in the basket, then you need to separate them by type into separate containers.

They do not require painstaking cleaning; the main thing is to reject wormy and damaged specimens. The volnushka has a bulky fibrous stem; it needs to be cut off by ⅔ of its length. In case of heavy contamination, treat the volnushki with a hard brush.

The taste of mushrooms depends on proper preparation. The presence of milky juice can give a slight bitterness. Soaking and cooking will help get rid of it.

Fill the sorted volushki with water and wash well. After this, wash using a colander and refill with water. Add 5 grams of salt and 1 gram of acid to 500 ml of water. Soak the frills for at least 48 hours. In this case, renew the water every 7 hours.

After this, you can further brush and remove the liquid.

How to pickle mushrooms

The most delicious volnushki are obtained by salting, the recipes for which are below.

Traditional recipe

This is the basic recipe for making volushkas for the winter.

Hot marinated

wavelets - 1 kg;
salt - 1 tbsp. l.;
horseradish and currant leaves;
vinegar - 50 ml;
garlic - 1 head;
sugar - 1 tbsp. l.;
peppercorns - 10 pieces.

Prepare the fritters and soak for three days. The water needs to be changed from time to time.
In a large container, create a salt solution in which to dip the mushrooms. Cook for 30 minutes.
Remove foam as it forms.
The readiness is easy to find - the cooked trumpets sink to the bottom. Once everything has sank, remove from heat and strain off the liquid. Wash with water.
Wood or enamel containers are suitable for pickles; clay and glass are also suitable. Place the leaves on the bottom and place the mushrooms with the stems down.
Add garlic layer by layer.
Boil water with sugar and salt, add vinegar and add brine.
Cover the container with a disk of wood or glass and place a weight. You should not use brick, because this will lead to a reaction and the release of harmful substances into the brine. If there is no weight, you can use a three-liter jar of water.
Place in a cold, dark space for two weeks.
The sample can be taken after 30 days.
Can be distributed into containers for the most convenient storage. The workpiece must be covered with brine.

Cool method with mustard added

The recipe is simple and frisky.

wavelets - 2 kg;
mustard seeds - 1 tbsp;
salt - 100 g;
peppercorns - 10 pcs.;
currant leaves - 10 pcs.

Cook the mushrooms - peel and soak.
Place berry leaves in a container.
Dump out the salt and spread into a thin layer.
Next comes a series of waves, they need to be placed on the caps.
Next comes mustard and pepper.
So alternate until the end.
Lightly compact, fill to the top with water and cover with plastic lids.
Store in a cellar or refrigerator.
Can be stored for up to 10 months. The sample should be removed only after two months.

With apple cider vinegar

This is a beautiful snack option with which you can amaze your guests.

mushrooms - 2 kg;
salt - 2 tbsp. l.;
sugar - 1.5 tbsp. l.;
apple vinegar - 100 ml;
seasonings to taste.

Pour the processed mushrooms with water, you can cut them.
Boil and add salt. Boil for half an hour.
Drain and wash.
Prepare the marinade for pouring. To do this, dissolve salt and sugar in boiling water.
Add spices and herbs to taste.
Add the volushki and boil for 10 minutes over low heat.
Stirring constantly, add vinegar in a slow stream.
Boil again and distribute among containers.
Seal and wrap tightly.
After cooling completely, send it to the cellar for storage.

With garlic

It turns out delicious if you marinate the trumpets with garlic.

wavelets - 2.5 kg;
salt - 100 g;
garlic - 10 cloves;
no matter what kind of spicy greens;
beloved spices.

Soak the peeled mushrooms and boil for 20 minutes.
A deep, wide container is useful for pickling.
First, distribute the herbs and chopped garlic.
Lay a layer of waves with the legs up.
Sprinkle with salt, garlic and spices.
Distribute all the mushrooms and spices according to this principle.
Add 100 grams of boiled water, cover with a wooden disk and place the weight. Cover the top with a linen towel.
Take it to a black, cold space or to a refrigerator.
Shake the container every three days to evenly distribute the brine.

Pickled trumpets for the winter

Volnushki are beautiful pink or snow-white mushrooms with a funnel-shaped cap. They can be found in the forest from July to October in huge families, so it won’t be difficult to fill a huge basket of them. But they are not eaten fried or boiled - they are classified as conditionally edible mushrooms and have a bitter aftertaste. They are only suitable for canning. But it’s worth preparing salted or pickled mushrooms for the winter - in this form they are tastier than almost all other mushrooms.

Individual manufacturing

First, the worms should be sorted out, discarding the wormy ones. Huge and old mushrooms are also not suitable for pickling. When sorting, you need to cut off the stems of all mushrooms by a third. Clean the caps from adhering debris and rub the dirtier areas with a soft brush. At the same step, the waves are sorted by size.
After cleaning and sorting, the wavefish should be soaked in cool water. The water needs to be changed three times a day. After two days, the mushrooms should be washed, drained, and large specimens should be cut into 2–4 pieces.
Before you start marinating, the volushki must be boiled until tender. They are considered ready when they sink to the bottom. Small ones will cook faster, larger ones will take longer. Taking into account that the mushrooms have already been cut into equal pieces, you can boil them all together, but it is better to boil the small ones in a separate pan in order to create from them a particularly beautiful and tasty preparation for the winter - for the festive table.

All other actions will depend on the chosen recipe. They are not very different: preparing the jars, preparing the marinade, putting the mushrooms in the jars and rolling them up. Provided that the jars have been sterilized and sealed with metal lids, pickled trumpets can be stored all winter at a temperature slightly below room temperature. If you close the jars with nylon lids, then you need to eat the mushrooms within 3 months, and you can only store them in a cool place (refrigerator, cellar).

Traditional recipe for pickled trumpets

Compound:

wavelets – 1 kg;
water – 0.3 l;
large salt – 10 g;
sweet sand – 15 g;
vinegar essence (70%) – 5 ml;
dark pepper (peas) – 10 pcs.;
cloves – 5-6 pcs.;
bay leaf – 2 pcs.;
caraway seeds, dill (optional) – 2–3 g.

Prepare the mushrooms and boil until tender, drain in a colander to drain.
Sterilize the jars. The amount of ingredients in the recipe is given for two half-liter jars or one liter. Boil the lids that will be used (polyethylene or iron). Screw-shaped lids can also be used - they are not inferior in their features to ordinary iron lids created for seaming.
Boil water, dissolve salt, sugar in it, add laurel leaves, cloves and pepper, boil for 2 minutes.
Place mushrooms in the marinade and cook for 10 minutes after boiling.
Place the mushrooms in jars, pour half a teaspoon of vinegar essence into each. If the jar is a liter, then the essence is poured into it in an amount of 5 ml - exactly how much fits in a regular-sized teaspoon.
Seal with a clean stainless steel spoon and pour in the marinade.
Close the lids and insulate them: if the mushrooms cool slowly, they will be better salted and will be stored longer.

It is necessary to store the marinated mushrooms according to this recipe in the refrigerator or pantry, depending on what kind of lids were used.

Not a bad recipe 1

Volnushki marinated with vegetables

Compound:

wavelets – 1 kg;
water – 0.5 l;
carrots – 0.2 kg;
onions – 0.1 kg;
rock salt – 40 g;
sweet sand – 10 g;
apple cider vinegar (6%) – 20 ml;
allspice (peas) – 10 pcs.;
cloves – 5 pcs.;
bay leaf – 2 pcs.

Boil the sorted, cleaned and cut volushki for 20 minutes, take them out, wash them, and let the water drain.
Peel the vegetables. Cut the onion into thin half rings. Cut the carrots into thin slices (small carrot slices will look great).
Prepare jars with a total capacity of 2 liters and sterilize them.
Boil 0.5 liters of water, dissolve salt and sweet sand, spices in it. Place vegetables in the marinade and boil them for a quarter of an hour.
Add mushrooms and vinegar to the marinade and cook for the same amount.
Place the mushrooms and vegetables in jars, fill the jars with marinade, and cover with boiled lids.

This recipe allows you to prepare a ready-made appetizer: in winter, all you have to do is open the jar and put the fried eggs with vegetables in a salad bowl.

Volnushki marinated with garlic and mustard (in jars)

Compound:

volnushki – 1.5 kg;
water – 0.5 l;
salt – 20 g;
sugar – 15 g;
apple cider vinegar – 50 ml;
garlic – 1 head;
snow-white mustard seeds – 5 g;
dill - 2-3 umbrellas.

Boil the pre-cleaned and soaked volushki until tender, drain the water from them, wash them, and let the water drain.
Peel the garlic, cut thinly.
Sterilize three half-liter or two 750-ml jars.
Place an umbrella of dill, mustard seeds, and garlic in each jar. Place waves on them.
Prepare a marinade from water, salt and sugar. After boiling, wait 5 minutes, add vinegar and turn off the heat.
Pour the marinade over the marinade and cover the jars with lids.
Place the jars in a pan of water and sterilize them for 20 minutes. Using special tongs, remove the jars and close the lids tightly (roll up).
Turn it over, cover it with something warm, let it cool slowly, in a warm place.

After this, the containers with mushrooms can be stored in the pantry. The volushki marinated using this method can be stored all winter, even at room temperature.