How to pickle mushrooms for the winter: simple and tasty recipes with photos

Pickled trumpets are a popular dish that can be either an appetizer or a stand-alone option for dinner. If you neglect the rules for preparing the marinade, the mushrooms will develop a characteristic bitterness.Therefore, it is important to know the secrets of making tremors.

Is it possible to marinate trumpet mushrooms?

Volnushka is a mushroom belonging to the Russula family. It is found in the north and central Russia. This type of mushroom grows in groups. They can be found near old birch trees. Volnushki are popularly called Volzhanka, Volnukha and Rubella. The specific difference of this variety is the presence of villi on the pink cap, the middle of which is concave.

Volnushki are considered edible only in certain regions of Russia and Finland. For a long time they were called poisonous due to the content of toxic substances. In fact, volnokha are very useful due to their vitamin content. To neutralize negative substances, forest fruits are exposed to heat.

Fried and boiled volushki are eaten extremely rarely. This is due to the presence of bitterness in the taste. Before cooking, it is customary to soak mushrooms thoroughly. To eliminate bitterness, it is necessary to properly marinate the volushki.

How to marinate tremors correctly

Any detail can affect the taste of the finished dish, from picking mushrooms to the composition of the marinade. If you violate the cooking technique, you can cause food poisoning. The marinade for tremors is selected based on personal taste preferences. Spices and salt add savory notes to the dish. It is believed that it is best to pickle mushrooms in a wooden barrel. If this is not possible, sterilized containers should be used. Before cooking, mushrooms must be soaked.

There are two types of trumpets you can eat – pink and white. Young mushrooms are considered the most juicy and tasty. The collection of rubella begins in July. Abundant rain guarantees an excellent harvest.During collection, it is important not to confuse the mushrooms with other mushrooms. The surface of their cap is shaggy to the touch. The leg is hollow from the inside and does not exceed a few centimeters in length. There should be no traces of worms at the place where the mushroom was cut. It is advisable to use wicker baskets as containers for transportation. Mushrooms rot quickly in plastic buckets.

Preparing trumpets for marinating

Before you marinate volushki for the winter, you need to properly prepare them. Initially, the mushrooms are cleaned of dirt and small leaves. It is better to get rid of spoiled waves at this stage. After the cleansing process, the mushrooms are placed in deep containers and covered with water. They should remain in this form for at least two days.

Is it possible to pickle trumpets without soaking?

The process of marinating tremors can be carried out without soaking. But in this case, you need to boil the mushrooms well with the addition of dill and garlic. If you plan to prepare the dish by cold salting, you cannot do without soaking. It will get rid of toxins and remove bitterness in the taste.

Methods for marinating tremors

There are two main ways to marinate tremors – hot and cold. The first option is the most preferable, since under the influence of high temperature the toxic substances present in the mushrooms disappear. Therefore, the risk of food poisoning is reduced. The cold method is less safe. But it does not affect the taste of the finished dish.

Is it possible to marinate trumpet mushrooms with boletus, saffron milk caps, and boletus?

Assorted mushrooms are considered one of the most delicious appetizers for the holiday table.Before preparing it, it is important to determine which mushrooms can be combined with each other and which are strictly prohibited. It is not recommended to marinate boletus mushrooms together with boletus, saffron milk caps and boletus. These mushrooms are more suitable for frying and pickling. In addition, they have different cooking requirements. Experts advise marinating Volzhanka together with milk mushrooms.

How to marinate trumpets according to the classic recipe

Most often, housewives use the simplest recipe for making pickled trumpets. Cooking will not take much time and effort. To prepare the snack you will need the following:

• 2 kg of volushki;
• 100 ml acetic acid;
• 600 ml water;
• 30 g granulated sugar;
• 5 g peppercorns;
• four bay leaves;
• 15 g salt;
• 10 pieces. carnations.

Cooking process:

1. The mushrooms are thoroughly cleaned in cold water and soaked for a couple of days.
2. After soaking, remove excess moisture using a colander.
3. Within half an hour, the main ingredient is brought to readiness in salted water.
4. Glass jars are sterilized in a water bath or in the oven.
5. Add all ingredients to the container with mushrooms, excluding vinegar.
6. After 14 minutes of cooking, remove the pan from the heat and add vinegar to it.
7. Volzhanka is distributed into jars and filled with marinade to the very top.
8. Banks are rolled up in the standard way.

How to pickle volushki for the winter in jars

There are a huge variety of recipes for making pickled trumpets for the winter. Making a snack according to the given algorithm is far from the most difficult thing - it is equally important to properly sterilize the jars and provide the necessary conditions for their storage.

How to quickly marinate trumpets with vinegar

The following recipe for marinating trumpets is considered to be as simple as possible. The snack turns out very tasty and aromatic.

Components:

• 3 kg of mushrooms;
• 7 pcs. peppercorns;
• five bay leaves;
• 150 ml vinegar;
• a bunch of dill;
• 10 g dry tarragon;
• 6 liters of water.

Cooking process:

1. Pre-washed and soaked volushki are carefully placed in a deep pan. They are covered with bay leaves on top.
2. The ingredients are poured with water, salted and placed on the stove.
3. After boiling, it is necessary to remove the mushroom foam, as it contains toxic substances.
4. In total, cook the mushrooms for half an hour.
5. Peppercorns and herbs are placed at the bottom of sterilized jars. Each mushroom is carefully transferred to jars, trying not to damage its structure.
6. Pour salt into a jar and pour in 2 tbsp. l. acetic acid. The remaining space is filled with hot water.
7. The jars are closed with a metal lid, turned over and put in a dark place.

How to pickle mushrooms for the winter with garlic and mint

Real gourmets can try making pickled trumpets using an unusual recipe that involves adding mint and garlic.

Components:

• 1 tbsp. cherry juice;
• 1 kg of volushki;
• one bay leaf;
• 40 g salt;
• two bunches of dill;
• 6-7 mint leaves;
• three cloves of garlic;
• 6 pcs. carnations;
• five black peppercorns;
• 25 g granulated sugar.

Cooking steps:

1. The mushrooms are washed, soaked for two days and cooked until fully cooked.
2. The jars are thoroughly washed and sterilized.
3. To prepare the filling, cherry juice is mixed with sugar and salt. The resulting composition is brought to a boil.
4. Place herbs and spices at the bottom of glass jars. Mushrooms are placed on top.
5. You need to pour hot cherry juice into each jar. The lids are sealed in the usual way, after which the jars are put away in a secluded place.

How to marinate volushki with mustard and dill in jars for the winter

Pickled volushka mushrooms can be prepared for the winter in a cold way. By adding mustard seeds to the marinade, you can get a more piquant and unusual dish.

Ingredients:

• 2 kg rubella;
• 700 ml water;
• 70 ml 9% acetic acid;
• 4-5 cloves of garlic;
• 1 tbsp. l. mustard seeds;
• ½ tsp. dill seeds;
• 1.5 tbsp. l. salt;
• 3 tsp. granulated sugar.

Cooking algorithm:

1. Pre-soaked mushrooms are placed in a pan and boiled for 25 minutes.
2. Water is poured into a small saucepan and put on fire. The required amount of salt and sugar is dissolved in it. After boiling, add vinegar to the container. After this, the marinade is cooked for another three minutes.
3. Garlic, herbs, seasonings are placed at the bottom of sterilized jars, and mushrooms are placed on top.
4. The marinade is poured into jars, after which they are sealed.

Volnushki marinated with onions and carrots

Some recipes for pickled mushrooms for the winter contain vegetables. Onions and carrots are especially often added. Thanks to the bright color of carrots, the finished dish will become a real decoration for a festive dinner.

Components:

• 1.5 tbsp. l. salt;
• three bay leaves;
• one onion;
• two cloves of garlic;
• 1 liter of water;
• four black peppercorns;
• 1 kg Volzhanka;
• 25 g granulated sugar;
• four carnation inflorescences;
• 1 tbsp. l. acetic acid 9%;
• one carrot.

Recipe:

1. The mushrooms are washed, soaked, and then excess juice is removed from them.
2. Add salt to a container of water at the rate of: 1 tbsp. l. for 1 liter of water. The brine is heated over low heat until it boils.
3. Mushrooms are dipped in the resulting brine and cooked for 20 minutes.
4. Vegetables are cut into large slices. The garlic cloves are divided into two parts.
5. To make the marinade, add salt, sugar, seasonings and pre-prepared vegetables to the water. After boiling, pour in vinegar and carefully lower the mushrooms.
6. After 13 minutes of cooking, the vegetables and Volzhanka are placed in steamed jars. Then they are poured with marinade.
7. The jars are twisted and put in a cold place for one month.

Volnushki, marinated without sterilization

Pickled mushrooms can be prepared without resorting to preservation. The only drawback of the dish is the short shelf life. It is only four days.

Ingredients:

• 1.5 liters of water;
• three cloves of garlic;
• two branches of dill;
• 1 tbsp. l. acetic acid;
• 2 tbsp. l. salt;
• 1 kg of volushki;
• 15 g sugar.

Cooking process:

1. Mushrooms are soaked in water for two days. The next step is to boil them for 40 minutes in salted water.
2. Sugar and salt are added to the water. The solution is brought to a boil.
3. Mushrooms are placed in any container and garlic and spices are added to them. Top the ingredients with marinade. Vinegar is added at the end.
4. After the liquid has cooled completely, put the container with mushrooms in the refrigerator. After just a day of infusion, you can enjoy the finished dish.

How to marinate trumpets under a nylon lid

If you do not plan to prepare snacks for the winter, you can marinate the volushki according to a tasty and simple recipe under a nylon lid. To do this you will need the following ingredients:

• 600 ml water;
• lemon zest - to taste;
• four bay leaves;
• eight cloves of garlic;
• a few black peppercorns;
• two sprigs of dill;
• 2 kg Volzhanka;
• 1 tbsp. l. salt;
• 2 tsp. Sahara.

Cooking process:

1. Place chopped zest and dill on the bottom of pre-sterilized jars.
2. The mushrooms are thoroughly cleaned and then soaked. After two days, they are boiled until fully cooked for 50 minutes.
3. The required amount of water is poured into the pan and spices, sugar and salt are added to it. After boiling, the marinade is put aside.
4. The mushrooms are sorted into jars, after which they are filled with hot marinade. The jars are sealed with nylon lids.
5. The jars should be placed in the refrigerator only after they have cooled completely.

How to pickle mushrooms for the winter with lemon

To prepare pickled trumpets, acetic acid does not necessarily have to be present among the ingredients. Instead, you can use lemon juice. It allows you to preserve the taste and beneficial properties of mushrooms longer.

Components:

• 300 ml water;
• 1 kg Volzhanka;
• 5 pieces. carnations;
• 20 ml lemon juice;
• 10 peppercorns;
• 10 g salt;
• two bay leaves.

Cooking steps:

1. All ingredients, except mushrooms, are placed in water and brought to a boil.
2. Pre-soaked mushrooms are added to the resulting composition.
3. They should be cooked for 20 minutes.
4. Ready Volzhanka are sorted into sterilized jars and covered with the prepared solution.
5. The containers are rolled up in any convenient way.

How to pickle mushrooms with apple cider vinegar

If you want to make the snack even more flavorful, you can add apple cider vinegar to it. The recipe is completely simple, but the result will exceed any expectations.

Ingredients:

• 400 g mushrooms;
• two cloves of garlic;
• 1 tbsp. l. salt;
• four bay leaves;
• 100 ml apple cider vinegar.

Recipe:

1. To prepare the marinade for tremors, you will need 400 g of mushrooms per 1 liter of water. But before that, they need to be soaked in lightly salted water.
2. After soaking, the main ingredient is boiled for 20 minutes.
3. Preparing the marinade involves boiling water with the addition of garlic, bay leaf and salt. After boiling, vinegar is poured into it.
4. Mushrooms are placed in jars and filled with marinade. Then the container is sealed, cooled and put in the refrigerator.

How to pickle volushki at home with cinnamon and currant leaves

Pickled trumpets will be even tastier if you add cinnamon and currant leaves during their preparation. This unusual recipe is very popular.

Recipe:

• 7 clove buds;
• 2 tbsp. l. Sahara;
• 1 liter of water;
• dill umbrella;
• 3 kg Volzhanka;
• four currant leaves;
• 1.5 tbsp. l. salt;
• 70 ml vinegar;
• ½ tsp. cinnamon.

Cooking algorithm:

1. The soaked volushki are poured with water and put on fire. After boiling, cook them for at least 20 minutes.
2. Add salt and sugar to a saucepan with water. It is placed on the fire and brought to a boil. After this, add the rest of the spices and currant leaves.
3. The marinade must be cooked for 10 minutes.
4. Then add mushrooms to the pan and cook for another 20 minutes.
5. Five minutes before cooking, pour vinegar into the pan.
6. The mushrooms are placed in sterilized jars and sealed tightly.

How to marinate caraway mushrooms with cumin for the winter

When caraway is added, the mushroom appetizer acquires a very piquant and slightly spicy taste. Instead, you can also add Provençal herbs to the marinade. The appetizer is prepared according to a classic recipe. Cumin is added to the marinade during the cooking stage.

How to pickle mushrooms with apples for the winter

Ingredients:

• five apples;
• 2 kg rubella;
• 100 ml 9% vinegar;
• 2 tbsp. l. Sahara;
• 1 tsp. caraway;
• 1.5 tbsp. l. salt;
• three buds of cloves;
• two bay leaves.

Recipe:

1. Pre-soaked mushrooms are simmered over low heat for 20 minutes. It is important to periodically remove the resulting foam.
2. Water is combined with sugar and salt in a separate container. The resulting solution is boiled for five minutes.
3. Add spices to the pan and cook the marinade for another 10 minutes.
4. Five minutes before cooking, add vinegar to the marinade.
5. Place several apple slices and boiled mushrooms on the bottom of glass jars. The whole thing is poured with marinade on top.
6. The jars are twisted and put away in a secluded place.

How to marinate trumpets with horseradish, currant and cherry leaves

Components:

• two leaves of horseradish;
• 5 kg Volzhanka;
• 150 g salt;
• five currant leaves;
• 20 g cherry leaves;
• 50 g fresh dill;
• 2 liters of water;
• two heads of garlic.

Recipe:

1. Dissolve salt in water and bring to a boil.
2. The soaked flakes are dipped into boiling water. Cooking time – 10 minutes.
3. Place a layer of prepared mushrooms in a separate pan. They are sprinkled with salt, chopped garlic, cherry and horseradish leaves on top. Then lay out the next layer of Volzhanka and spices. After laying the last layer, the appetizer is sprinkled with dill.
4. Cover the top of the dish with clean gauze. They put pressure on it. The container is placed in the refrigerator for three weeks.

How to deliciously marinate trumpets with Korean seasoning

Ingredients:

• 2 tbsp. l. Korean seasoning;
• 1.5 tbsp. l. Sahara;
• 2 kg wave;
• 1 tbsp. l. salt;
• eight cloves of garlic;
• two sprigs of dill;
• 100 ml vinegar.

Cooking process:

1. The volnushki are boiled in salted water for half an hour.
2. The finished mushrooms are chopped and mixed with spices, herbs and garlic.
3. Within three hours they should be soaked in spices.
4. Place the mushroom mixture and the water in which the mushrooms were boiled in sterilized jars.
5. The jars are placed in a water bath.
6. Vinegar is added to each jar before sealing.

After how many days can you eat pickled trumpets?

The duration of preparation of the snack depends on the recipe it was prepared according to. In most cases, the mushrooms need to sit untouched for a month. If sterilization was not used, you can start eating the dish 1-2 days after preparation.

Storage rules

To prevent the mushroom appetizer from spoiling ahead of time, it must be provided with certain storage conditions. The first days after conservation, the jars stand upside down on the floor under warm blankets. Then they are put away in a cool, dark place. The opened jar can be stored in the refrigerator.

Conclusion

Pickled trumpets turn out crispy and aromatic if you cook them following all the rules. Do not forget that this product is extremely beneficial for human health. But it should be consumed in moderation.

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