TOP 10 recipes for preparing pickled trumpets in jars for the winter

People who live near mixed or birch forests often go to collect moths. Such mushrooms are collected twice a year - in July and at the end of October. Many people use the collected mushrooms in cooking and prepare delicious pickled snacks from them. Before you start preparing such dishes, you need to figure out how to properly marinate tremors.

Features of waves and how they are useful

Many believe that Volzhanka have a unique composition. They contain a lot of vitamin A, which has a positive effect on the functioning of the digestive system. Mushrooms also contain vitamin C, which has a positive effect on testosterone production and hair growth. The calorie content of volnushki is small and equal to 20 kilocalories. It is because of this that some nutritionists advise adding dishes made from such mushrooms to your diet.

The main advantage of Volzhanka is that they contain many useful amino acids. Thanks to this, mushroom dishes are digested much faster than foods that contain protein. However, such mushrooms can not only benefit the body, but also harm it.

Therefore, some doctors do not advise eating a lot of mushroom snacks for people who suffer from the following pathologies:

• slow production of gastric juice;
• cholecystitis;
• aggravated form of pancreatitis.

Also, people who have problems with the functioning of the digestive system will have to avoid pickled volushki. Mycologists from European countries do not advise anyone to eat such mushrooms, since, in their opinion, they are poisonous. Western experts claim that mushrooms contain toxic components that cause digestive problems. However, domestic and Finnish mushroom pickers deny the toxicity of mushrooms and consider them absolutely safe for humans.

How to clean and prepare volnushki

Volnushki, like other varieties of mushrooms, quickly deteriorate. Therefore, they are cleaned immediately after collection. First, each mushroom is carefully cleaned of grass, soil and other debris that could stick to them.Washed Volzhanka should not be left in a cramped container, as it will begin to darken and deteriorate. After washing, it is recommended to lay them out on a flat surface and sort them. Mushrooms with a pink surface are sorted from white ones, as they are cooked separately.

Mushrooms with white heads do not pickle well, and therefore they are used only for pickling. Only pink Volzhanka are selected for pickling.

Also during sorting, attention is paid to the general condition of each mushroom. Spoiled, wormy and rotten specimens are disposed of immediately, as they cannot be eaten.

Having finished sorting, they begin to clean the products. To do this, carefully remove the thin film from the head. Then cut off the bottom half of the mushroom stem, as it is rough and tasteless. The cut leg begins to release an unpleasant-tasting juice, from which the mushrooms must be cleaned. To do this, they are placed in a shallow container and filled with clean water. They are then washed and re-soaked in water for about 20-30 minutes.

How to pickle mushrooms

There are many recipes for pickling Volzhanka. People who plan to prepare mushroom snacks should familiarize themselves with them in advance.

Classic recipe

When preparing Volzhanka for the winter, the classic recipe is often used. To do this, boil 450 grams of peeled and washed mushrooms in a saucepan and pour into a bowl to dry. Then they sterilize the jars into which the finished snack will be rolled. Seaming lids are boiled over low heat for 10 minutes, after which the containers are sterilized over boiling water.

After processing the jars with lids, prepare the brine for marinating the trumpets.To do this, mix five liters of water, 60 grams of salt, two bay leaves and black pepper in a saucepan. The mixture is placed on a gas stove and boiled for 25 minutes. Then boiled mushrooms are added to the liquid, boiled for another 15 minutes and poured into sterilized containers.

Hot marinated

The hot method of pickling mushrooms is popular among experienced housewives. When using this method of preparing snacks, put all the mushrooms in a saucepan, add 4-5 liters of water and boil for half an hour. During boiling, the volushki are periodically stirred and the foam is removed from the surface. Then pour the cooked products into a colander to drain the liquid.

After this, a hot marinade is prepared, which will be poured over the waves. To do this, mix a bunch of dill, black pepper, sugar and salt in five liters of water. The brine is boiled, after which mushrooms are poured into it and cooked for 30-40 minutes. Boiled products are placed in jars and filled with hot brine.

Cold method with mustard added

To prepare the appetizer using the cold method, all the mushrooms are soaked in cold water for about three days. Then the sealing lids and jars in which the appetizer will be marinated are sterilized by steam. After soaking, the Volzhanka is placed in each jar, sprinkled with mustard, salted and mixed with chopped horseradish leaves. Then vegetable oil and vinegar are added to all containers.

The preparations are placed in the refrigerator or transferred to a cool storage room. This snack is not eaten immediately, but only 30-40 days after twisting.

With apple cider vinegar

To make the mushroom appetizer more flavorful, add a little apple cider vinegar. Preparing pickled mushrooms according to this recipe is quite simple.To do this, 400 grams of mushrooms are soaked, cut into two equal parts, placed in a pan and cooked for 15-20 minutes. Throughout this time, the ingredients are stirred periodically.

When creating the pickling liquid, add two chopped heads of garlic, a bay leaf and salt to the water. The brine is boiled for twenty minutes, after which the boiled mushrooms are poured into it. Then 100 milliliters of apple cider vinegar are poured into the boiling brine. The prepared mixture is poured into jars, covered with lids and transferred to the refrigerator for storage.

With garlic

Some housewives try to make the snack more tasty by adding garlic to it. This ingredient gives mushroom dishes a spicy and unforgettable taste.

To create an appetizer according to this recipe, pre-prepared Volzhanka are placed in a pan of water and boiled. Then the brine is prepared in a second saucepan. To do this, boil a liter of water and add cloves, two heads of garlic, pepper and salt. When the mushrooms are ready, they are carefully placed in jars for further canning. After this, vinegar with vegetable oil and two laurel leaves are added to the container. Having placed all the ingredients in jars, they are poured with hot marinade and closed with sealing lids.

Cinnamon

Cinnamon, which some housewives add to mushroom dishes, will help give the appetizer a unique aroma. Before preparing the dish, the mushrooms are peeled and soaked for two hours in cold water. Then they are poured into a bowl, filled with water and boiled for 40-45 minutes. Place the cooked fried eggs on a plate to dry.

To make a mixture for pickling mushrooms in jars, fill a five-liter saucepan halfway with water.Then it is boiled for 10 minutes, after which cloves, cinnamon, several bunches of dill and sugar and salt are added to the liquid. After 15 minutes, pour the mushrooms into the container and boil for half an hour. The marinade with mushrooms is poured into jars and placed in the refrigerator.

With herbs

To make an appetizer with herbs, boil the mushrooms in a small container. After this, put the boiled mushrooms in an empty bowl and begin preparing the marinade. To create it, add 80 grams of Provençal herbs, 50 grams of salt, 15 grams of spices and 85 milliliters of vinegar to a saucepan of water. The brine is boiled for half an hour, after which it is poured into jars with mushrooms. All jars of snacks are placed in the cellar, where they can be stored for no longer than six months.

With Korean seasoning

Korean seasoning is often added to dishes to make them spicier. The process of preparing Korean-style fritters is practically no different from the recipes discussed above.

First, mushrooms are boiled in salted water, cut into several pieces and placed in jars. Then Korean seasoning with dill and garlic is poured into the container. All ingredients are mixed and left to infuse. After 2-3 hours, each jar is filled with boiled water and closed with lids.

A simple recipe with vinegar essence in jars

Some housewives, instead of regular vinegar, use vinegar essence, as it is better suited for canning. To prepare an appetizer according to this recipe, 400 grams of mushrooms are cleaned, chopped and boiled for 20 minutes. After this, they prepare the brine. To do this, boil half a liter of water, to which vinegar essence, pepper, bay leaf and a little sugar are added. All ingredients are mixed and boiled for half an hour.Boiled volushki are distributed into jars and poured with hot marinade.

With vegetables

Some people prefer to cook mushroom dishes with vegetables such as carrots, cabbage or beets. During the preparation of the snack, the heads of the volushkas are cleaned from the film, separated from the legs and cooked on a gas stove. Then chop the vegetables and also boil them for about 20 minutes. When the ingredients are ready, start creating the brine. To do this, boil water and mix it with spices, sugar, vinegar and salt. The boiled ingredients and marinade are placed in jars and sealed with sterile lids.

How to store blanks

The cellar is considered the ideal place to store preserves. However, not everyone has it, and therefore many have to store blanks in the apartment. To do this, choose the safest places so as not to accidentally damage the cans.

The refrigerator is perfect for long-term storage of preparations, since the snack will not spoil in it for about two years. At room temperature, the shelf life of preserves is significantly reduced.

Conclusion

Many mushroom pickers and housewives prepare delicious dishes and winter preparations from mushrooms. To prepare such mushroom snacks, it is better to familiarize yourself with recipes for marinating tremors at home.