Content
- 1 How to pickle hot mushrooms
- 2 Classic recipe for marinating trumpet mushrooms using the hot method
- 3 Volnushki, hot marinated with mustard and garlic
- 4 How to pickle hot mushrooms: recipe with carrots
- 5 Recipe for hot pickling of trumpet mushrooms with vinegar
- 6 Preservation of tremors using the hot method with double sterilization
- 7 How to marinate trumpet mushrooms for the winter using a hot method with lemon juice
- 8 Storage rules
- 9 Conclusion
Volnushki are mushrooms with a lamellar cap, the pulp of which contains thick, oily juice. This variety grows everywhere, but prefers birch forests. Its representatives appear on forest edges starting in mid-summer and mature before the onset of frost. Recipes for hot pickling of trumpets can be found in every housewife's repertoire. Marinated mushrooms have unusual flavor tones. They can be served as an appetizer or as an addition to main courses.
How to pickle hot mushrooms
Pickling is one of the methods of canning, which is based on the effect of acid on the product and table salt. The ingredients suppress the vital activity of microorganisms, and the addition of various herbs, oils, onions, and garlic enhances the effect and makes the preparations unusually tasty.In addition to herbs and spices, honey or sugar is added. The hot marinating method is the basis of the recipe, which is often used to prepare trumpets for the winter.
Hot and cold methods of marinating differ in the technologies used for preparing the marinade. Hot marinating is a method with additional heat treatment; it is used for harvesting mushrooms. Cold marinades are most often poured over vegetables or fried foods.
This species is ideal for preparing pickled preparations not only for its taste characteristics, but also because of its structure: the elastic fruit body is cut into several parts, and small specimens are completely pickled.
Rules for selecting and preparing ingredients
After collection, the mushrooms are sorted for further processing. Do not use wormy or rotten specimens. The fibrous stem is cut off by 2 - 3 cm. Heavily dirty caps are cleaned of dirt with a stiff brush.
An important condition for preparing mushrooms for pickling is pre-soaking them in cold water for several days. This type of processing helps get rid of the bitterness caused by the milky juice released from the cap.
Immediately after soaking and drying the mushrooms, the pickling process begins, since the stems and some of the caps may darken and deteriorate without quickly processing the product after soaking.
Classic recipe for marinating trumpet mushrooms using the hot method
Housewives prefer to use only the hot pickling method for preserving volushki.It completely eliminates the possibility of insufficient preparation of the elements of the fruiting body and cap. The classic recipe for marinating trumpets using the hot pouring method for the winter does not imply separate preparation of the marinade. Ingredients:
- mushrooms - 1 kg;
- bay leaf, currant (lingonberry) leaf - individually;
- dill - several umbrellas;
- garlic 6 - 8 cloves;
- salt - about 100 g;
- pepper - 2 - 4 peas.
The caps and legs are sorted out, washed, cleaned, and soaked for at least 24 hours. Then they are boiled and dried in a colander. The mushrooms are washed again and boiled in clean water over high heat with the remaining ingredients for 15 minutes. Mushroom raw materials are laid out in prepared sterilized glass jars and filled with brine obtained after cooking. Roll up the lids and turn over until cool.
Volnushki, hot marinated with mustard and garlic
For 2 kg of mushroom mass, take 100 g of salt, about 8 cloves of garlic, as well as mustard powder (1 tbsp), any herbs to taste.
Prepared mushrooms are placed in containers and poured with hot marinade from the listed ingredients.
How to pickle hot mushrooms: recipe with carrots
Volnushki go well with carrots and onions. For the recipe for 1 kg of mushroom raw materials take:
- 1 tbsp. l. salt, sugar, vinegar;
- 400 ml water;
- bay leaf, black pepper - to taste,
- 1 piece each carrots and onions.
Vegetables are peeled, washed, and fried in a frying pan. Boiled mushrooms are mixed with the fried mass and poured with prepared brine. Boil the mixture for 20 minutes until it boils, then put it into jars.The voids are filled with hot brine obtained after boiling.
Recipe for hot pickling of trumpet mushrooms with vinegar
To prepare pickled preserves using the hot method according to the basic recipe with vinegar, take the apple variety. To prepare this way you will need:
- 2 kg of mushrooms;
- 120 g salt;
- 50 g sugar;
- 100 ml apple cider vinegar;
- 3 cloves of garlic;
- black pepper;
- 2 laurel leaves;
- carnation.
Mushrooms are boiled in the marinade for 15 minutes. At the last stage, carefully pour apple cider vinegar along the edge of the pan. The mixture is allowed to boil for about 10 minutes, then poured into treated sterile jars.
Preservation of tremors using the hot method with double sterilization
When canning mushrooms, a double sterilization method is often used. This means that the jars are processed before placing the blanks, and also boiled after rolling up the lids. This method allows you to preserve canned food for a long time, completely eliminating the possibility of penetration of microorganisms. The preparation prepared according to the classic recipe is laid out in pre-sterilized jars, rolled up with a lid and placed on the bottom of a pan of water, covered with a thin towel.
Small jars are boiled for 10 minutes, jars of 2 and 3 liters are boiled for 30 minutes. After cooling, the workpieces are turned over, left for a day, and then put away for storage.
How to marinate trumpet mushrooms for the winter using a hot method with lemon juice
Lemon juice is used as acid instead of vinegar. It completely preserves the taste characteristics of mushrooms.
1 kg of volushki is boiled.At the same time, add 10 g of coarse salt and 15 g of granulated sugar, 20 ml of lemon juice, 10 peppercorns, 5 cloves, 2 bay leaves to 300 ml of water. Mushrooms are dipped in the prepared marinade and cooked for 10 minutes. Then the mixture is laid out in jars, the resulting brine is added, and closed with sterile lids.
Storage rules
Pickled mushrooms can be stored for several years. The processing method using pre-sterilization of jars completely eliminates souring of the marinade or the appearance of mold inside the fruiting body or cap.
In addition, shelf life depends on the amount of acid used. The high temperature at which the marinade is prepared completely eliminates harmful microorganisms inhabiting the fruiting bodies and helps to increase shelf life. Shelf life depends on uncorking of the finished product:
- Closed jars of pickled mushrooms are stored for 1 - 2 years at temperatures from + 8 to +10 OWITH.
- Open jars of pickled mushrooms should not be stored for more than 2 days.
The material from which the lid is made matters. Polyethylene lids are used for products that are planned to be stored for no more than 1 year. Metal lids increase shelf life up to 2 years.
Only glass containers are suitable for hot pickling. These can be jars with a volume of 500 ml to 3 liters. During storage exclude:
- exposure to sunlight;
- being near heating devices;
- repeated freezing and defrosting of workpieces.
Conclusion
Recipes for marinating hot mushrooms are based on the classic method. For hot pickling, use only sterilized jars that have been treated with steam or additional boiling of the container.Proper preparation preserves the mushroom smell and makes the mushrooms extraordinarily tasty. Home marinating allows you to control the amount of ingredients used and make marinades more spicy, sour or sweet.
