Pickled volnushki recipe. How to pickle waves for the winter: simple and tasty recipes with photos

People who live near mixed or birch forests often go to collect twigs. Such mushrooms are harvested twice a year - in July and at the end of October. Collected mushrooms are used by many in cooking and are used to make delicious pickled snacks. Before you start cooking such dishes, you need to figure out how to pickle the waves correctly.

Many believe that Volzhanki 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 the waves is small and equal to 20 kilocalories. It is because of this that some nutritionists advise adding dishes made from such mushrooms to the 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 people who suffer from the following pathologies to eat a lot of mushroom snacks:

slow production of gastric juice;
cholecystitis;
acute form of pancreatitis.

Also, people who have violations in the work of the digestive organs will have to refuse pickled waves. 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, which cause digestive problems. However, domestic and Finnish mushroom pickers deny the poisonousness of the mushrooms and consider them absolutely safe for humans.

How to clean and prepare twigs

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 volzhanki should not be left in a cramped container, as they 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 out from white ones, as they are cooked separately.

Mushrooms with white heads are poorly pickled, and therefore they are used only for pickling. For pickling, only pink volzhanki are selected.

Also, during sorting, attention is paid to the general condition of each mushroom. Spoiled, wormy and rotten specimens are disposed of immediately, since they cannot be eaten.
Having finished with sorting, proceed to cleaning the products. To do this, carefully remove a thin film from the head. Then cut off the lower half of the mushroom leg, as it is rough and tasteless. The cut leg begins to secrete 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. Then they are washed and re-soaked in water for about 20-30 minutes.
How to pickle mushrooms
There are many recipes for marinating volzhanka. People who plan to cook mushroom snacks should familiarize themselves with them in advance.
Classic recipe
When preparing volzhanka for the winter, they often use the classic recipe. To do this, 450 grams of peeled and washed mushrooms are boiled in a saucepan and poured into a bowl to dry. Then they sterilize the jars into which they will roll the finished snack. The 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, a brine is prepared for pickling the waves. To do this, five liters of water, 60 grams of salt, two bay leaves and black pepper are mixed in a saucepan. The mixture is put 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 pickled
The hot method of pickling mushrooms is popular among experienced housewives. When using this method of preparing snacks, all mushrooms are laid out in a saucepan, poured with 4-5 liters of water and boiled for half an hour. During boiling, the waves are periodically mixed and the foam is removed from the surface. Then the cooked products are poured into a colander to drain the liquid from them.
After that, a hot marinade is prepared, which will be poured over the waves. To do this, a bunch of dill, black pepper, sugar and salt are mixed in five liters of water. The brine is boiled, after which mushrooms are poured into it and boiled for 30-40 minutes. Boiled products are laid out in jars and poured with hot brine.
Cold method with mustard
To prepare a snack using the cold method, all mushrooms are soaked in cold water for about three days. Then, seaming lids and jars are sterilized for a couple, in which the snack will be pickled. After soaking, volzhanka is laid out in each jar, sprinkled with mustard, salted and mixed with chopped horseradish leaves. Then vegetable oil and vinegar are added to all containers.
The blanks are placed in the refrigerator or transferred to a cool storage room. Such an appetizer is not eaten immediately, but only 30-40 days after spinning.
With apple cider vinegar
To make the mushroom appetizer more fragrant, add a little apple cider vinegar to it. Preparing pickled mushrooms according to this recipe is quite simple. To do this, 400 grams of mushrooms are soaked, cut into two equal parts, put in a saucepan and boiled for 15-20 minutes. During the whole time, the ingredients are periodically mixed.
When creating a pickling liquid, two chopped heads of garlic, a bay leaf and salt are added to the water. The brine is boiled for twenty minutes, after which boiled waves are poured into it. Then 100 milliliters of apple cider vinegar is poured into the boiling brine. The prepared mixture is poured into jars, rolled up with lids and transferred to the refrigerator for storage.
with garlic
Some housewives try to make the snack more delicious by adding garlic to it. This ingredient gives mushroom dishes a piquant and unforgettable taste.
To create an appetizer according to this recipe, pre-prepared volzhanki are placed in a pot of water and boiled. Then the brine is prepared in the second saucepan. To do this, boil a liter of water and add cloves, two heads of garlic, pepper and salt to it. When the mushrooms are ready, they are carefully laid out in jars for further preservation. After that, vinegar is added to the container with vegetable oil and two laurel leaves. Having placed all the ingredients in jars, they are poured with hot marinade and closed with seaming lids.
Cinnamon
Cinnamon, which some housewives add to mushroom dishes, will help to give the appetizer a unique flavor. Before preparing the dish, the mushrooms are peeled and soaked for two hours in cold water. Then they are poured into a bowl, poured with water and boiled for 40-45 minutes. Spread the boiled waves on a plate to dry.
To make a mixture for marinating mushrooms in jars, a five-liter saucepan is half filled 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, mushrooms are poured into the container and boiled for half an hour. Marinade with mushrooms is poured into jars and placed in the refrigerator.
with herbs
To make an appetizer with herbs, flakes are boiled in a small container. After that, boiled mushrooms are laid out in an empty bowl and proceed to the preparation of the marinade. To create it, 80 grams of Provence herbs, 50 grams of salt, 15 grams of spices and 85 milliliters of vinegar are added to a saucepan with water. The brine is boiled for half an hour, after which it is poured into jars with mushrooms. All snack jars 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 wolnushek in Korean is practically no different from the recipes considered.
First, mushrooms are boiled in salt 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 ordinary 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, cut and boiled for 20 minutes. After that, 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 waves are distributed in 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 snacks, the heads of the waves are cleaned from the film, separated from the legs and cooked on a gas stove. Then cut 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. Boiled ingredients and marinade are placed in jars and rolled up with sterile lids.
How to store blanks
The cellar is considered an ideal place to store canned goods. 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 banks.

Description

Pickled volnushki are considered an amateur appetizer. The fact is that these mushrooms have a peculiar taste, and even before use they require careful processing. It is because of the last point that many housewives bypass the waves. However, if these forest fruits are properly processed, then pretty good snacks come out of them. Pickled mushrooms are especially tasty.
So, in order to use the waves in cooking, it is first recommended to soak them in cold water for at least two days. This procedure allows you to remove all the bitterness from the mushrooms. Before canning, these mushrooms must pass heat treatment. Otherwise, they can harm the body.
It is recommended to pickle volnushki at home only in a hot way, since this method allows the mushrooms to be soaked with spices with high quality and provides the possibility of long-term storage. If you cook these mushrooms not for the winter, but for every day, then pickling is also suitable cold way. In any case, you need to store the workpiece in glass jars and always in the refrigerator.
In order to properly pickle the waves for the winter, we recommend that you carefully read the simple recipe below with step by step photos. Having carefully studied it, you will understand that there is nothing difficult in preparing this snack!

Ingredients

Pickled volnushki - recipe

When the harvested mushroom crop is at your place, pour it immediately into a large basin. Then start processing it. First, clean the mushrooms from branches, dirt, leaves and other forest debris, then rinse thoroughly and soak in cold water for two days. Change the water periodically during this time..

After the specified time, rinse the waves with water and place in boiling brine for boiling. To prepare the brine, it is enough to boil water in a container and add salt. Mushrooms should cook for fifteen to twenty minutes..

Meanwhile, boil the marinade. To do this, fill a separate pan with water and add salt, granulated sugar, bay leaf, cherry and raspberry leaves. Send dill umbrellas and allspice peas there. Boil the resulting liquid and boil for twenty minutes, and when the marinade is ready, pour vinegar essence into it.

Now prepare the jars: wash and sterilize thoroughly. When the container is sterilized, cover its bottom with hot brine as suggested in the photo below.

Volnushki - beautiful pink or pink mushrooms white color with a funnel hat. In the forest they can be found from July to October in huge families, so picking up a large basket of them is not difficult. But they are not eaten fried and boiled - they are conditionally edible mushrooms and have a bitter taste. They are suitable only for sunbathing. But it’s worth preparing salted or pickled volnushki for the winter - in this form they are tastier than many other mushrooms.

Cooking features

Do not forget that the mushrooms are conditionally edible mushrooms. So, the technology of their preparation must be observed.

First of all, the waves should be sorted out, throwing out the worms. Large and old mushrooms are also not suitable for pickling. Going through, all the mushrooms need to cut off the legs by a third. Clean the hats from adhering litter, rub the most polluted places with a soft brush. At the same stage, the waves are sorted by size.
After cleaning and sorting, the tangles should be soaked in cold water. Water should be changed three times a day. After two days, the mushrooms should be washed, let the water drain, large specimens cut into 2-4 parts.
Before you start pickling, the flakes must be boiled until tender. They are considered ready when they sink to the bottom. Small ones cook faster, larger ones take longer. Considering that the waves have already been cut into equal pieces, you can boil them all together, but it’s better to boil small ones in a separate pan to make them a particularly beautiful and tasty preparation for the winter - for the festive table.

All other actions will depend on the selected recipe. They do not differ much: preparation of jars, preparation of the marinade, laying mushrooms in jars and rolling. Provided that the jars have been sterilized and rolled up with metal lids, pickled volushki can be stored all winter at a temperature just below room temperature. If you close the jars with nylon lids, then you need to eat the mushrooms within three months, and you can store them only in a cold place (refrigerator, cellar).

The classic recipe for pickled waves

waves - 1 kg;
water - 0.3 l;
coarse salt - 10 g;
granulated sugar - 15 g;
vinegar essence (70%) - 5 ml;
black pepper (peas) - 10 pcs.;
cloves - 5-6 pcs.;
bay leaf - 2 pcs.;
cumin seeds, dill (optional) - 2-3 g.

Cooking method:

Prepare the mushrooms and boil until tender, drain in a colander to drain the water from them.
Sterilize jars. The amount of ingredients in the recipe is given based on two half-liter jars or one liter. Boil the lids to be used (polyethylene or metal). Screw caps can also be used - they are not inferior in their characteristics to traditional metal caps intended for seaming.
Boil water, dissolve salt, sugar in it, add bay leaves, cloves and pepper, boil for 2 minutes.
Put the mushrooms in the marinade, cook them for 10 minutes after boiling.
Arrange the mushrooms in jars, pour half a teaspoon of vinegar essence into each. If the jar is liter, then the essence is poured into it in an amount of 5 ml - that is how much is placed in a standard-sized teaspoon.
Firm with a clean stainless steel spoon and pour over the marinade.
Close the lids, insulate: if the mushrooms cool slowly, they will be better salted and will be stored longer.

Festive video recipe:

You need to store pickles marinated according to this recipe in the refrigerator or pantry, depending on which lids were used.

Volnushki marinated with vegetables

waves - 1 kg;
water - 0.5 l;
carrots - 0.2 kg;
onion - 0.1 kg;
rock salt - 40 g;
granulated sugar - 10 g;
apple cider vinegar (6%) - 20 ml;
allspice (peas) - 10 pcs.;
cloves - 5 pcs.;
bay leaf - 2 pcs.

Cooking method:

Boil the sorted, peeled and chopped waves for 20 minutes, remove them, rinse, let the water drain.
Clean your vegetables. Cut the onion into thin half rings. Cut the carrots into thin circles (carrot circles of small diameter will look beautiful).
Prepare jars with a total capacity of 2 liters, sterilize them.
Boil 0.5 liters of water, dissolve salt and granulated sugar, spices in it. Put vegetables in the marinade, boil them for a quarter of an hour.
Add mushrooms and vinegar to the marinade, boil the same amount more.
Arrange mushrooms with vegetables in jars, fill jars with marinade, close with boiled lids.

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

Volnushki marinated with garlic and mustard (in jars)

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

Cooking method:

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

After that, jars of mushrooms can be stored in the pantry. Pickled in this way, the waves can be stored all winter even at room temperature.

Pickled volnushki are considered a good snack, and during fasting they will replace meat on the table. Whichever recipe is chosen, the mushrooms will turn out tasty and crispy.

In order to choose the right recipe for pickling volushki, they must be correctly distinguished from other types, for example, milk mushrooms. You can do this by carefully examining the hats. On them you will notice concentric circles. The caps are pinkish red. To the touch, their surface is shaggy-woolly.

The plates of the fungus are quite thin and are painted in light yellow or pink. The leg is hollow inside. In height, it usually does not exceed a few centimeters.

Only by correctly distinguishing this type of mushroom from milk mushrooms will you be able to choose the appropriate cooking recipe for pickling waves.

Getting ready to marinate

Many people are concerned about the question of whether the pickles are marinated, because most often salting is used for these mushrooms at home. In fact, pickled volnushki is a very tasty and satisfying snack. But before starting its preparation for the winter, it is necessary to carefully prepare the mushrooms.

To do this, you must adhere to the following recommendations:

Thoroughly clean the mushrooms from forest debris and earth. If you notice traces of worminess or rot, then it is better to remove such specimens. The legs must be cut from below by two thirds of their length. You can also use a soft brush for cleaning.
Soak the cleaned mushrooms in water. In this state, they should lie for a couple of days. At the same time, change the water regularly. So you can get rid of the bitterness that can appear when pickling the waves.
At the last stage, the mushrooms must be thrown into a colander and rinsed again with clean water and dried. Then you can proceed to the direct pickling of the waves.

Preparation description:

For marinating volushki, I advise you to select young volushki with a cap diameter of 3-5 cm. It is better to choose volushki with curls wrapped inside. Look closely at the mushrooms. Those that are affected by worms - do not pickle in any case.

Purpose:
For lunch / For dinner / For a festive table
Main Ingredient:
Mushrooms / Volnushki
Dish:
Preparations / Pickling

Ingredients:

Mushrooms volnushki - 1 Kilogram
Onion - 1 piece
Carrot - 1 piece
Garlic - 2-3 Cloves
Vinegar - 1 Art. a spoon
Salt - 2 Art. spoons
Sugar - 1 Art. a spoon
Carnation buds - 4 pieces
Black peppercorns - 7 Pieces
Bay leaf - 2 Pieces

Servings: 4-5

Classic way

At home, it is quite simple to prepare pickled volnushki for the winter. This is best done with a simple classic recipe cooking.

You will need the following amount of ingredients:

Liter of water.
2 teaspoons of sugar.
Tablespoon of salt.
A teaspoon of dill seeds.
4 cloves.
5 peas of black pepper.
A teaspoon of vinegar essence.
2 bay leaves.

Marinating the waves begins with cooking. Put the prepared mushrooms in a saucepan and fill with water. We put it on the fire and boil for 20 minutes. After that, it will be possible to throw the mushrooms into a colander. Let the moisture drain completely.

At this time, you can start preparing the marinade for the waves. Place salt, dill seeds, sugar, pepper, lavender leaves and cloves in a saucepan with water. Bring the resulting mixture to a boil.

Place the boiled mushrooms in the prepared marinade. Boil for 20 minutes. At this time, you can do the sterilization of cans.

Arrange the mushrooms in the prepared jars, fill them with the marinade for the waves and pour in the vinegar. It is necessary to use a teaspoon of essence per liter jar. To complete the pickling of the waves, all that remains is to tightly seal the jars and leave them to cool. Store such an appetizer for the winter should be in a cool place. It can be served on the table a month after preparation.

Volnushki marinated with garlic and mustard (in jars)

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

Cooking method:

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

After that, jars of mushrooms can be stored in the pantry. Pickled in this way, the waves can be stored all winter even at room temperature.

Pickled volnushki are considered a good snack, and during fasting they will replace meat on the table. Whichever recipe is chosen, the mushrooms will turn out tasty and crispy.

The classic recipe for pickled waves

waves - 1 kg;
water - 0.3 l;
coarse salt - 10 g;
granulated sugar - 15 g;
vinegar essence (70%) - 5 ml;
black pepper (peas) - 10 pcs.;
cloves - 5-6 pcs.;
bay leaf - 2 pcs.;
cumin seeds, dill (optional) - 2-3 g.

Cooking method:

Prepare the mushrooms and boil until tender, drain in a colander to drain the water from them.
Sterilize jars. The amount of ingredients in the recipe is given based on two half-liter jars or one liter. Boil the lids to be used (polyethylene or metal). Screw caps can also be used - they are not inferior in their characteristics to traditional metal caps intended for seaming.
Boil water, dissolve salt, sugar in it, add bay leaves, cloves and pepper, boil for 2 minutes.
Put the mushrooms in the marinade, cook them for 10 minutes after boiling.
Arrange the mushrooms in jars, pour half a teaspoon of vinegar essence into each. If the jar is liter, then the essence is poured into it in an amount of 5 ml - that is how much is placed in a standard-sized teaspoon.
Firm with a clean stainless steel spoon and pour over the marinade.
Close the lids, insulate: if the mushrooms cool slowly, they will be better salted and will be stored longer.

You need to store pickles marinated according to this recipe in the refrigerator or pantry, depending on which lids were used.

How to clean and prepare twigs

Mushrooms are a perishable product, so cleaning should be done immediately after harvest. Immediately after the cut, it is important to remove blades of grass, leaves and other large contaminants, this will save time for the main cleaning.

At home, it is necessary to proceed to sorting, as mushrooms begin to darken and deteriorate in a cramped basket.

If in the cart different types waves, it is necessary to decompose by type into separate containers.

They do not require thorough cleaning, the main thing is to reject wormy and damaged specimens. The volnushka has a massive fibrous leg, it must be cut to ⅔ of the length. In case of heavy contamination, the waves should be treated with a stiff brush.

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

Pour over the sorted waves with water and rinse well. After that, rinse using a colander and refill with water. For 500 ml of water, add 5 grams of salt and 1 gram of acid. Soak the waves for at least 48 hours. At the same time, the water should be renewed after 7 hours.

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

Recipe with vegetables

You can pickle mushrooms for the winter along with vegetables. So you get a wonderful dish that can be put on the festive table. Having tried such an appetizer once, you will never again wonder if the waves are marinated. In addition, the recipe is extremely simple.

First of all, for pickling the waves, it is necessary to prepare the following ingredients per 1 kilogram of mushrooms:

1 bulb.
1 carrot.
2 tablespoons of salt.
3 cloves of garlic.
Tablespoon of vinegar.
Tablespoon of sugar.
4 cloves.
7 peas of black pepper.
2 leaves of lavrushka.

This recipe, like all the others, primarily involves the preparation of mushrooms. If you come across large specimens, then it is better to cut them. Small ones can be put whole.

Pickling volnushki begins with their cooking. Pour water into a suitable saucepan and boil it with the addition of a tablespoon of salt. After the water boils, you can lower the mushrooms into it.

They should be cooked for 20 minutes. Do not forget to constantly remove the resulting foam. Drain the mushrooms in a colander and let the moisture drain completely.

At the next stage of pickling the waves, you need to prepare the vegetables. Onions should be peeled and cut into thin rings. Peeled carrots cut into slices of small thickness. Garlic should also be peeled. If the cloves are not large, then they can be left whole. Otherwise, it's best to cut them in half.

You can do marinade for waves. Add all of the above spices to the water. We also send onions and carrots there. Bring the resulting mixture to a boil. While the marinade for the waves is boiling, put the mushrooms in it and add the vinegar.

Arrange the mushrooms in sterilized jars. It remains only to fill them with a marinade for waves and tightly seal the jars.

Marinating waves for the winter is a simple process, but still it takes time and effort. In addition, you must strictly follow the recipe. But as a result, you will get a snack that will amaze your family and guests with incredible taste. Now you will no longer worry about the question of whether the pickles are marinated.

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How to pickle mushrooms

The most delicious waves are obtained by salting, the recipes of which are below.

Classic recipe

This is a basic recipe for making waves for the winter.

List of ingredients:

waves - 2 kg;
water - 600 ml;
table salt - 20 g;
sugar - 30 g;
vinegar essence - 10 ml;
peppercorns - 20 pcs.;
carnation -10 pcs.;
bay leaf - 4 pcs.;
you can add cumin and dill seeds.

Hot pickled

List of ingredients:

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

Cooking method:

Prepare volnushki and soak for three days. Water must be changed periodically.
Make in a large container saline solution in which to dip the mushrooms. Cook for 30 minutes.
Remove the foam as it forms.
Readiness is easy to determine - the welded waves sink to the bottom. Once everything has gone down, remove from heat and drain the liquid. Rinse with water.
Wooden or enameled containers are suitable for pickles, ceramic and glass are also suitable. Put the leaves on the bottom and lay the mushrooms with the legs down.
Add garlic in layers.
Boil water with sugar and salt, add vinegar and pour brine.
Cover the container with a disk of wood or glass and place the load. You should not use a brick, as this will lead to a reaction and the ingress of harmful substances into the brine. If there is no load, you can use a three-liter jar of water.
Put in a cool, dark place for two weeks.
The sample can be removed after 30 days.
Can be distributed into containers for more convenient storage. The workpiece must be covered with brine.

With apple cider vinegar

This is a great snack option with which you can surprise guests.

List of ingredients:

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

Cooking scheme:

Pour the processed mushrooms with water, you can cut.
Boil and add salt. Boil for half an hour.
Drain liquid and rinse.
Prepare marinade for pouring. To do this, dissolve salt and sugar in boiling water.
Add spices and spices taste.
Pour in the waves and boil for ten minutes over low heat.
Whisking constantly, add the vinegar in a slow stream.
Boil again and distribute among the containers.
Seal and seal tightly.
After complete cooling, send for storage in the cellar.

with garlic

It turns out delicious if marinated volnushki with garlic.

Products:

waves - 2.5 kg;
salt - 100 g;
garlic - 10 cloves;
any spicy greens;
favorite spices.

Execution Method:

Soak the peeled mushrooms and boil for twenty minutes.
For salting, you need a deep wide container.
First of all, distribute the greens and chopped garlic.
Lay a layer of waves with legs.
Sprinkle with salt, garlic and spices.
According to this principle, distribute all the mushrooms and spices.
Add 100 grams boiled water cover with a wooden disk and place the load. Top with a linen towel.
Take to a dark cool place or refrigerator.
Shake the container every three days to uniform distribution brine.

Cinnamon

You can cook cinnamon waves, it gives the dish an incredible flavor.

Ingredients:

mushrooms - 1.5 kg;
salt - 1 tbsp. l.;
cinnamon - 0.5 tsp;
sugar - 1 tbsp. l.;
vinegar - 70 ml;
dill - 1 pc.;
pepper - 5 pcs.

Cooking method:

Soak the prepared mushrooms and boil in water with a little salt.
Prepare the brine - mix salt, sugar and one liter of water.
Add spices and boil over low heat. Then add mushrooms and cook for half an hour.
The last ingredient is vinegar. The mass should boil for five minutes.
Seal tightly and let cool slowly.

with herbs

A variety of herbs will help make the mushrooms spicy.

Ingredients:

waves - 1 kg;
salt - 2 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar - 1 tbsp. l.;
leaves of horseradish, cherries, dill, currants and Provence herbs.

With Korean seasoning

Spicy mushrooms are the perfect snack option for a feast.

Products:

waves - 1 kg;
seasoning - 1 tbsp;
salt - 1 tbsp;
sugar - 1 tbsp;
vinegar - 50 ml;
garlic and dill to taste.

Step-by-step instruction:

Boil the product for twenty minutes.
Remove excess liquid and dry.
Add remaining ingredients and leave to marinate for 4 hours.
Every hour the mass must be stirred.
Distribute to banks.
If the jars are low on liquid, fill them with water.
Cover with metal lids and sterilize in a saucepan for 40 minutes.
Roll up.

A simple recipe with vinegar essence in jars

Vinegar essence is the best preservative for pickling. Blanks can be stored even at home.

Ingredients:

mushrooms - 1 kg;
salt - 1 tbsp;
sugar - 1 tbsp;
water - 500 ml;
favorite spices.

Cooking method:

Boil the mushrooms and get rid of the liquid.
Add half a liter of water, salt, sugar and boil again.
Add spices and boil.
Distribute in half-liter containers and pour in half a teaspoon of essence.
Fill containers to the top with marinade and cover with capron lids.

With vegetables

You can cook mushrooms with various vegetables: carrots, onions,

List of ingredients:

mushrooms - 2 kg;
water - 1l;
carrots - 400 g;
onion - 200 g;
salt - 100 g;
sugar - 20 g;
vinegar - 40 ml;
cloves, bay leaf to taste, allspice.

Methodology:

Pre-boil.
Peel vegetables and cut into rings.
Make a marinade of water, salt and sugar and boil it.
Add vegetables and cook until vegetables are soft.
Add mushrooms and vinegar and boil again.
Divide into glass containers and roll up.

Sources

http://gribnichki.ru/zagotovka-i-hranenie/marinovanie-gribov/kak-pravilno-marinovat-volnushki.html
https://povar.ru/recipes/volnushki_marinovannye-21164.html
http://OnWomen.ru/kak-marinovat-volnushki.html
https://MoeFermerstvo.ru/retsepty/marinovanie/volnushki

Volnushki are classified as conditionally edible mushrooms, because they have a bitter taste. However, these fruiting bodies are great for pickling. Pickled volnushki, prepared for the winter, are in no way inferior in taste to preparations with mushrooms of 2 and 3 categories of edibility.

We offer recipes for winter pickled waves with photos that will help visualize the final result of the harvest. After reviewing all the options and choosing the one you like, you can always delight your household with a delicious snack.

However, before you learn how to marinate delicious pickles for storage at home, you must not forget that the mushrooms must be pre-cleaned and soaked.

The forest harvest is sorted out, the worms are rejected, about 1/3 of the stem is cut off and the hats are cleaned of dirt and debris.
Rinse in plenty of water, and heavily soiled areas are additionally cleaned with a soft brush.
Pour cold water and leave for 2-3 days, 2 times a day changing the liquid to a colder one so that the mushrooms do not turn sour.
Large specimens are cut into several pieces, and small ones are left whole. The latter are often pickled separately, because this makes the workpiece more attractive and appetizing in appearance. In this regard, it is usually kept for solemn events.

Before any method of marinating, the waves are boiled in salted water for 20-25 minutes, and only after all the procedures carried out, they proceed to further processes.

All housewives love this simple recipe for pickled fritters. The delicate aroma of mushrooms with spices in the classic version will appeal to you too, try it.

Main product - 2 kg;
Water - 600 ml;
Salt - 2 tbsp. l.;
Sugar - 1.5 tbsp. l.;
Vinegar 9% - 80 ml;
Bay leaf - 4 pcs.;
Dill.

A recipe explaining how to pickle fritters in a hot way should be prepared in stages, adhering to the detailed description.

Boiled for 20 minutes in salted water put the waves on a sieve and let drain.

Boil water from the recipe, dissolve salt and sugar, add dill and bay leaf.

Put the mushrooms in the marinade, boil for 15 minutes and pour in the vinegar.

Let the mushrooms boil for another 15 minutes and distribute into sterilized jars.

Pour the marinade on top, roll up the lids, warm with a blanket so that the mushrooms cool slowly.

Such a blank will be well stored not only in the basement, but also in the dark pantry of a city apartment.

How to quickly and tasty marinate volnushki for the winter in a hot way

This simple way of marinating the waves for the winter will help every young housewife start her culinary "career".

Main product - 2 kg;
Water 800 ml;
Salt - 1 tbsp. l.;
Sugar - ½ tbsp. l.;
Dill seeds - 2 tsp;
Vinegar 9%;
Pepper black and white - 5 peas each;
Bay leaf - 3 pcs.

How to pickle fritters will show a simple recipe and its step-by-step description.

Place the waves prepared for boiling in an enamel pan and pour water over them.
Put on the stove and cook for 25 minutes, constantly removing the foam from the surface of the mushrooms.
Throw on a sieve and leave for 15 minutes to drain.
Dissolve salt and sugar in water and bring to a boil.
Add peppercorns, bay leaf and dill seeds, boil for 5 minutes.
Place the mushrooms in the marinade and cook for 25 minutes over low heat.
Arrange the mushrooms in sterilized jars with a capacity of 0.5 liters, pour in 1.5 tbsp. l. vinegar in each.
Pour the hot marinade all the way to the top and roll up the lids.
Cover with a blanket and leave in this position to cool completely, which will take no more than 2 days.
Take it to the shelves in the basement and after 20 days the appetizer will be ready for tasting.

As you can see, it’s quite possible to quickly marinate the waves, and for this, the most common ingredients that are in every kitchen are used. As a result, the preparation is fragrant and very appetizing.

Marinated fritters with apple cider vinegar

Pickled volnushki with apple vinegar is a wonderful and fragrant dish that can surprise your guests with its taste. Having made such a preparation for the winter just once, you will never ask yourself the question: with what preservative to process the mushroom crop?

Main product - 2 kg;
Salt - 2 tbsp. l.;
Sugar - 1.5 tbsp. l.;
Apple cider vinegar - 100 ml;
Garlic - 3 cloves;
Black pepper - 10 pcs.;
Bay leaf - 4 pcs.;
Carnation - 3 buds.

Learn how to marinate delicious pickles with apple cider vinegar at home, learn from the detailed description of the recipe.

The soaked waves are cut into pieces and poured with cold water.
Add 1 tbsp. l. salt and boil over low heat for 20-25 minutes, removing the foam.
They are thrown back on a sieve, washed with hot water and allowed to soak in a colander for 20 minutes to drain completely.
Prepare the marinade: pour salt and sugar into the water indicated in the recipe, stir and let it boil.
Add cloves, bay leaf, peppercorns and garlic cloves cut into slices.
Boil for 4-7 minutes and pour the boiled waves.
Boil the mushrooms in the marinade for 15 minutes and pour in a thin stream of apple cider vinegar.
Let it boil for 10 minutes over low heat and pour it together with the marinade into sterilized jars.
Roll up the lids, turn over, cover with an old coat and leave to cool completely.
Take out to the cellar or leave for storage in the refrigerator.

Pickled volnushki for the winter in a hot way: a step-by-step recipe with a photo

The recipe for hot-pickled fritters will appeal to all housewives. Such an appetizer will look great on the festive table, as an independent dish.

Main product - 2 kg;
Water - 700 ml;
Onion - 700 g;
Salt - 80 g;
Sugar - 30 g;
Vinegar 9% - 80 ml;
Bay leaf - 4 pcs.;
Allspice - 6-8 peas.

How to pickle volnushki using the hot method to diversify the daily menu?

Soaked for 2 days, boil the waves in salted water for 20-25 minutes.
We take out, rinse under the tap and put on a sieve to drain.
Peel the onion, wash and cut into thin half rings.
In the indicated amount of water, dissolve the salt and sugar, let it boil.
We introduce all the spices, except for vinegar, mushrooms and cook over low heat for 15 minutes.
We spread the chopped onion in the flasks, pour in the vinegar and continue to cook for 10 minutes.
We distribute the mushrooms with onions in prepared sterile jars and pour the marinade to the very top.
We roll it up with sterilized lids, warm it with a thick cloth on top and leave it for 2 days.
After cooling, we take out the cans of snacks to the shelves in the cellar, where they can be stored for up to 12 months.

Marinating volnushek with garlic for the winter at home

With this variant of marinating waves for the winter, carried out at home, garlic is added to give the appetizer a special piquancy. Her recipe is easy to handle even for a novice cook. Everyone who gathered at the table will eat such a delicious snack and praise the hostess for her skill.

Main product - 1 kg;
Garlic - 10 cloves;
Black pepper - 7 peas;
Carnation - 2 buds;
Salt - 1 tbsp. l.;
Sugar - ½ tbsp. l.;
Bay leaf - 3 pcs.
Vinegar 9% - 2 tbsp. l.

Learn how to pickle volnushki at home with the addition of garlic, learn from the description of the recipe.

Pour the prepared volnushki with cold water, let it boil and cook for 30 minutes, removing the foam.
Put on a sieve and let drain excess liquid.
Pour 800 ml of water into a saucepan, bring to a boil, add salt, sugar, half black pepper and clove buds.
Boil the marinade for 15 minutes, immerse the mushrooms in it and continue cooking for another 10 minutes.
Put the mushrooms in sterilized jars, and add chopped garlic, bay leaf, remaining black pepper to the marinade and pour in the vinegar.
Cook over low heat for 10 minutes, strain and pour hot into the mushrooms.
Close with capron lids, let cool at room temperature and refrigerate. Such a blank is stored for no more than 4 months.

How to deliciously pickle wedges with apples at home

Pickled volnushki for the winter in jars with the addition of sweet and sour apples and cumin will especially appeal to gourmets. The combination of spice and fruit is a great option for winter preparations. This appetizer will be enthusiastically met on the festive table and even apples are eaten.

Main product - 2 kg;
Chopped slices of 5 apples;
Salt - 1.5 tbsp. l.
Sugar - 2 tbsp. l.;
Vinegar 9% - 100 ml;
Cumin - 1 tsp;
Carnation - 3 buds;
Bay leaf - 2 pcs.

How delicious to marinate volnushki for the winter with such interesting ingredients?

Soaked volnushki pour water, let it boil, pour 1 tbsp. l. salt and continue to cook for 20 minutes, constantly removing the foam.
Put in a colander, rinse with hot water and let drain well.
Combine sugar and salt in 1 liter of water, let boil for 3-6 minutes.
Pour cumin, bay leaf, cloves and cook for 10 minutes over low heat.
Pour in the vinegar, let it boil for 5 minutes and strain the marinade through cheesecloth.
In sterilized jars, place chopped apple slices on the bottom.
Put boiled mushrooms on top and pour strained marinade.
Cover with lids and put in hot water for further sterilization.
Sterilize over low heat for 30 minutes, roll up with metal lids.
Turn upside down, cover with an old blanket and leave for 2 days until the jars are completely cold.
You can put it on the shelves in the cellar, or you can put it in the refrigerator.

How to cook pickled volnushki mushrooms for the winter with cinnamon

The recipe for marinating volnushek mushrooms for the winter with cinnamon and cloves will delight you with an amazing taste and aroma. The incredibly crunchy texture of mushrooms is especially appreciated in this variant.

Main product - 3 kg;
Water - 1 l;
Carnation - 7 buds;
Cinnamon - ½ tsp;
Salt - 1.5 tbsp. l.;
Sugar - 2 tbsp. l.;
Vinegar - 70 ml;
Dill umbrellas - 1 pc.;
Allspice and black pepper - 5 peas each.

How to cook pickled volnushki mushrooms for the winter with these spices? Take advantage detailed description recipe and you're good to go!

Pre-prepared waves are filled with water, boiled for 20 minutes and leaned back on a sieve to drain.
Sugar and salt are added to the water, mixed until the crystals dissolve.
All spices are introduced: a mixture of peppers, dill, cinnamon and cloves.
The marinade is cooked over low heat for 10 minutes with constant stirring.
Mushrooms are immersed in a boiling marinade and boiled for 20 minutes.
Vinegar is poured in, everything boils for another 5 minutes and is laid out in sterilized jars.
It is topped up with marinade, rolled up with lids and insulated with an old blanket until it cools completely.

Banks can be stored not only in the basement, but also in the dark pantry of a city apartment.

How to deliciously marinate volnushki mushrooms with herbs at home

Information on how to pickle volnushki for the winter in jars with the addition of Provencal herbs will be relevant for every housewife.

Main product - 2 kg;
Cherry and currant leaves;
Provence herbs - 1 tbsp. l.;
Horseradish leaves - 2 pcs.;
Water - 800 ml;
Salt - 4 tbsp. l.;
Vinegar - 100 ml;
Dill - 2 umbrellas.

The recipe for marinating waves for the winter in jars will help you create an amazingly tasty snack for any celebration.

Boil pre-soaked volushki in salted water for 20-25 minutes.
Drain the water, rinse the mushrooms and put in an enamel pan.
Pour the water indicated in the recipe, pour out all the spices along with green leaves.
Bring to a boil and simmer for 20 minutes over low heat.
Distribute everything in sterilized jars, carefully pour hot marinade over and roll up the lids.
Turn over, cover with a blanket and leave to cool completely.
Refrigerate and store up to 4 months.

How to pickle volnushki for the winter in jars with Korean seasoning

If you know how to marinate fritters in jars with Korean seasoning for the winter, you can make a great appetizer for special occasions.

Main product - 2 kg;
Korean seasoning - 2 tbsp. l.;
Salt - 1 tbsp. l.;
Sugar - 1.5 tbsp. l.;
Vinegar - 100 ml;
Garlic - 8 cloves;
Dill umbrellas - 2 pcs.

The recipe for Korean marinated waves for the winter follows the following description.

Boil prepared and soaked volnushki in salted water for 20-30 minutes and put on a sieve.
Cut the mushrooms into pieces, mix in a large bowl with all the spices and spices (grind the garlic on a garlic maker).
Stir and leave for 3 hours, stirring occasionally with your hands.
Arrange mushrooms with seasonings in sterilized jars, add boiled cold water and cover with metal lids.
Put a kitchen towel on the bottom of the pan, pour water and put the jars (the water should not reach the top of the jars).
Turn on the stove on a slow fire and sterilize the jars for 40 minutes.
Roll up, turn over and wrap in thick clothes until cool.
Remove to a cool room and store at a temperature not exceeding +10°C.

A method for pickling waves with vinegar essence: a simple recipe

This step by step recipe pickled waves is a recipe with a great advantage, because vinegar essence, as a preservative, is much better than simple table vinegar. Such a blank can be stored even in a dark pantry.

Main product - 1 kg;
Vinegar essence - 1 tsp;
Salt - ½ tbsp. l.;
Water - 500 ml;
Sugar - 1 tbsp. l.;
Allspice - 7 peas;
Red ground pepper - 1 tsp;
Bay leaf - 3 pcs.

How to pickle volnushki mushrooms at home, see the step-by-step description.

After soaking, boil the mushrooms in salted water for 20 minutes and put in a colander to drain.
Pour water in an amount of 500 ml, add salt and sugar, boil and boil for 10 minutes.
Add bay leaf, red and allspice, mix and cook for 15 minutes over low heat.
Distribute the waves into jars, pour in ½ tsp. essences and pour hot marinade (from 1 kg of mushrooms, 2 cans of 0.5 l are obtained).
Close with tight nylon lids, let cool and put on the shelves in the cellar.

Recipe for hot pickling with citric acid

In this version, we also pickle flakes for the winter in a hot way, but we add citric acid as a preservative.

Main product - 2 kg;
Citric acid -1 tsp. (without top);
Salt and sugar - 1.5 tbsp. l.;
Carnation - 4 buds;
Garlic - 3 cloves;
Bay leaf - 2 pcs.

A recipe showing how to pickle volushki mushrooms for the winter is described below step by step.

Prepared volnushki pour 1 liter of water and cook for 15 minutes.
Pour salt and sugar, cloves, bay leaf and sliced garlic.
Boil the mushrooms in the marinade for 15 minutes and add citric acid.
Stir and continue to cook over low heat for 10 minutes.
Pour the mushrooms together with the marinade into jars, roll up the lids and warm them.
After cooling, put in the refrigerator or take out to the cellar.

How to pickle volnushki with mustard in a cold way

Is it possible to pickle volnushki in a cold way and how to do it? Try preserving by adding mustard seeds and see how your relatives will crush the snack on both cheeks.

Main product - 2 kg;
Water - 700 ml;
Salt - 1.5 tbsp. l.;
Sugar - 3 tsp;
Mustard seeds - 1 tbsp. l. (without top);
Vinegar 9% - 70 ml;
Garlic - 5 cloves;
Dill (seeds) - ½ tsp

The recipe for volnushki marinated for the winter in jars with mustard is prepared as follows:

Soaked mushrooms are boiled for 20-25 minutes, drained, spread on a kitchen towel to cool and drain.
In sterilized jars, crushed garlic cloves, mustard seeds, dill are laid out on the bottom and mushrooms are distributed on top.
Sugar and salt are combined in water, allowed to boil and vinegar is poured in.
Boil for 3 minutes and pour mushrooms with marinade.
Put in a saucepan with hot water and sterilize for 25-30 minutes over low heat.
Roll up with lids, cover with a blanket and let cool in the heat.
Wave jars can be stored in the pantry all winter.

Recipe for pickling fritters in a tomato hot way

If you like culinary experiments, cook volnushki mushrooms marinated in tomato. This simple and affordable appetizer recipe in tomato marinade can be prepared for the winter. It will be a great addition to soups or vegetable stews.

Main product - 3 kg;
Onion - 1 kg;
Water - 1 tbsp.;
Tomato sauce - 500 ml;
Vegetable oil;
Salt - 2 tbsp. l.;
Sugar - 1 tbsp. l.;
Vinegar 9% - 100 ml;
Ground black pepper - 2 tsp;
Ground dry garlic - 1 tsp;
Bay leaf - 4 pcs.

Volnushki mushrooms marinated for the winter in tomato sauce are prepared according to the following description:

After soaking, mushrooms are boiled in salted water for 25 minutes and laid out on a sieve to drain.
Onions are peeled and cut into cubes, poured into a pan with vegetable oil and fried until golden color stirring constantly with a wooden or silicone spatula.
Chopped waves are introduced and fried over low heat for another 15-20 minutes, also stirring so that there is no burning.
Pour salt and sugar, ground pepper and dry garlic, mix and simmer for 7-10 minutes.
Pour in tomato sauce, 1 tbsp. water, mix, add bay leaf and pour in vinegar.
Stew under a closed lid for 15 minutes, add bay leaf, mix.
Pour into sterilized jars, cover with lids and put in hot water.
Sterilize for 30 minutes over low heat, take out, roll up, turn over and cover with a warm blanket.
Mushrooms are left warm until completely cooled and only then they are taken out to a cool room.