Pickled trumpets for the winter: a simple and crispy recipe, hot in jars

Despite the abundance of noble mushrooms, many lovers of quiet hunting do not refuse conditionally edible gifts of the forest, known not only for their taste and delicate aroma, but also for their beneficial properties. For many years, the list of fruits popular among mushroom pickers has remained the trumpet mushroom, which grows in deciduous and mixed forests in the central and northern parts of Russia. A distinctive feature of this mushroom is its seasonality. The harvest can be harvested not only in autumn, but also in summer, as soon as the date on the calendar falls in mid-July.

You can find ripples in birch plantings, less often - in clearings and mixed parts of the forest. The advantages of these mushrooms include several advantages:

1) size (compared to honey mushrooms and hydrophores, collecting trumpets is pure pleasure); 2) germination in groups (if a person finds one mushroom, then there are several more mushrooms around, both adults and children); 3) a distinctive feature that helps to identify a conditionally edible mushroom from a poisonous one (when the stem is cut off and the cap is pressed, the flesh of the fruit darkens); 4) vitamin D (the pulp of a natural mushroom product contains a lot of vitamin D, which does not disappear even after heat treatment, frying, canning and freezing); 5) minerals, macro- and microelements, vitamins are found in mushrooms no less than in edible mushrooms (we are talking about B vitamins, carbohydrates, proteins and fats). 6) cooking (there are many recipes for volushki. Russian cuisine offers not only pickling, salting and frying, but also freezing, followed by preparation of first and second courses, baked goods and even vegetable salads).

Those who are afraid to prepare pickled mushrooms for the winter because of their “conditional” status should know that mushrooms received this status because of the central part of Europe. There it is generally accepted that the fruits are poisonous and hazardous to health. But in Russian cities and cold Finland, volushki are popular and are prepared annually during the period of quiet forest hunting.

Preparing pickled trumpet mushrooms is not difficult. Today, quite a few interesting recipes have been invented that promise to get crispy and tasty mushrooms from just the collected product, prepared using a simple, hot or cold pickling method. The most important thing is to follow the step-by-step recipe, choosing the most interesting option that meets the individual taste of all household members.

Below are many simple recipes for hot mushrooms marinated for the winter with vinegar in jars. All that remains is to choose which option is worthy of attention first...

Volushka mushroom, basic rules for marinating

1) Only fresh mushrooms are suitable for pickling. No more than 7 hours should pass from collection to primary processing.

2) Only high-quality fruits should be selected for preservation. The forbidden list includes: wormy, old and wilted mushrooms.

3) You can collect trumpets only on clean, unpolluted soil. Places located nearby should be avoided: roadways, highways, factories, cemeteries, burial grounds of pets and landfills.

4) Mushrooms should be peeled from the stem. First, the edge of the stem is cut off with a knife, then the skin is peeled off, the mushroom is washed under running water, and then cut into equal parts.

5) After cleaning, the mushrooms are soaked for several days, not forgetting to change the water from time to time. This process is necessary to remove bitterness and give the mushrooms a slight crunch, similar to pickled cucumbers.

6) Primary boiling and draining of water is required. If this rule is excluded, mushrooms can cause gastrointestinal disorders, pain, vomiting and even serious poisoning.

7) As soon as the mushrooms are boiled, the broth is poured into the sink, and the marinating process begins, in combination with sterilization of jars and lids.

You can store the finished products in a dry, dark and, most importantly, cool place, after they have cooled completely.

How to properly prepare trumpet mushrooms for salting

These mushrooms require preliminary preparation. This is due to both the unfavorable ecology and the characteristic features of the waves themselves. Before starting salting, they must go through several preparatory stages:

they need to be sorted;
clean thoroughly;
rinse well;
soak.

First of all, you need to put pink and white waves into separate containers. Immediately remove all debris, remove areas affected by worms, and shorten the legs a little. At the next stage, the mushrooms need to be soaked. This process takes up to 5 days. During this time, it will be possible to get rid of the bitterness that is characteristic of them.

It is worth considering that during these five days the water in the container with the waves needs to be changed regularly. At least 5 times a day. Otherwise, fermentation will begin and all the mushrooms will be spoiled. It is advisable to add a little salt to the water, this will speed up the process of not only soaking, but also subsequent salting. Stop soaking when the mushrooms become soft.

Pickled trumpets, a classic recipe for the winter

The traditional recipe suggests preserving volushkas with a minimum amount of ingredients. This approach allows you to preserve the natural taste of mushrooms and their delicate aroma. The mixture of peppers gives the fruits a sharpness and richness, just like in my grandmother’s recipe.

Products:

2.5 kg of tremors;
2 liters of mineral water without gas (can be replaced with boiled water, purified with a filter and cooled to room temperature);
7-8 bay leaves;
25 black peppercorns;
10 allspice peas;
12-15 clove inflorescences;
3 table. l. table salt;
5 table. l. granulated sugar;
40-50 ml of vinegar essence.

Step by step recipe:

1) As soon as the mushrooms have undergone heat treatment and the boiling process, rinse the fruits under running water. 2) Place them back into the pan, add all the spices and bay leaves, and cover with water. 3) Place over medium heat and bring to a boil. 4) Reduce the temperature to low, add vinegar and leave on the stove for another 7 minutes. 5) After the mushrooms are ready, place them in sterilized jars so that they fit tightly in a glass container. 6) Pour in the marinade and close with the twist lids. 7) Turn the jars upside down, cover with a warm blanket, and leave to cool. Store the finished products in the cellar or refrigerator for no more than 7-8 months.

Features of the species, useful properties and photos

Volnushki, or Volyanka, Volzhanka are mushrooms from the Russula family. They are called conditionally edible because in their raw form they are mildly poisonous. In some countries, it is not customary to eat Volyanka, but in Russia they are considered a delicacy.

The hat is a little slippery. Initially it has a convex shape, but over time it becomes flat with a pronounced depression in the middle. The hat is mounted on a solid cylindrical leg.

Only white and pink species are suitable for pickling. There are 3 ways of salting:

cold;
hot;
marinating

Each of them has its own characteristics and recipe. The taste and appearance of mushrooms prepared in different ways differ.

Marinated volushki, crispy recipe for the winter

To prepare delicious crispy mushrooms, just follow a simple step-by-step recipe that includes fresh dill and fragrant mint leaves.

Grocery list:

3 kg of tremors;
4 sprigs of dill and the same number of mint leaves;
1/2 head of garlic;
15 peas of allspice;
inflorescences and bay leaves - to taste;
3 glasses of cherry, natural juice, made with your own hands;
100 g granulated sugar;
150 g medium salt.

Simple recipe:

1) Mushrooms treated from dirt, soaked in running water and boiled once, rinse and dry. 2) Take a pan of suitable size, place spices, fresh herbs, garlic, pepper, salt and sugar on the bottom. 3) Place the mushrooms, pour cherry juice on top. 4) Sterilize jars and lids in a water bath. 5) Turn on the stove and bring the forest gifts to a boil. 6) After the mushrooms are ready, place the preparation in jars and fill with marinade. 7) Close the lids, cool and place in the refrigerator. Ready mushrooms can be served one to two weeks after closing.

Hot marinated volnushki

You can prepare delicious volushki according to a simple recipe, using a hot method by adding mustard seeds and garlic cloves to the marinade. They will give the mushrooms additional sharpness and piquancy.

Ingredients:

1) 4 kg of waves; 2) 1 liter of water, preferably cooled after boiling; 3) 2 heads of garlic; 4) 1 table. l. white mustard seeds with a slide; 5) 6 dill umbrellas; 6) 2 table. l. table salt (maybe with a slide); 7) 6-7 table. l. granulated sugar; 120 ml apple cider vinegar.

Pickled trumpets, simple recipe step by step:

1) Finely chop the garlic, sterilize the jars and lids, and drain; 2) Boil the mushrooms in water, adding all the ingredients except vinegar; 3) As soon as the water boils, pour in the last ingredient, stir well, and leave on the burner for another 8-10 minutes. 4) Pour the mushrooms with the marinade into jars and close the lids. 5) Turn the jars over, cover and leave until completely cool. 6) Store in a dry, dark place with moderate temperature.

Marinated trumpets with vinegar and vegetables for the winter

You can marinate mushrooms not only with spices, but also with vegetables. Onions and grated carrots can not only complement the taste value of the vodka, but also transform it, adding special tenderness and aroma.

List of required ingredients:

1.7 kg of tremors;
350 g fresh carrots;
250 g onions;
25 black peppercorns;
10 clove inflorescences;
5 table. l. wine vinegar;
2 liters of water;
3 table. l. sugar and the same amount of salt;
5 bay leaves.

1) Grate the carrots and chop the onion into thin half rings. 2) Wash the mushrooms, sterilize the jars and lids. 3) Boil the marinade, adding all the ingredients from the recipe, except vinegar. 4) As soon as the water on the burner boils, add vinegar. 5) After a few minutes, remove the pan from the stove, and pour the mushrooms with the marinade into jars. 6) Cover the workpieces with plastic lids, cool and store in a cool place.

Preparation in 4 stages

Before you start pickling, you need to prepare the mushrooms. This happens in 4 stages. The taste and safety of the finished product will depend on the quality of preparation. It is necessary to soak the volushki for at least 48 hours so that all the bitter milky juice comes out. Let's take a closer look:

Sorting . The collected mushrooms must be divided by type and size. White and pink ones are salted separately.

It is better to select young fruits - Volzhanka, which have a pleasant taste. Old and overripe mushrooms are no longer the same, they don’t have the same taste.

Cleaning . First, carefully, so as not to damage the caps, using a toothbrush and knife, you should clean the mushrooms from debris and cut off 2/3 of the stems. After this, rinse well to remove any remaining debris.

Soaking. This is a key stage. Without it, the pickle will not be tasty. This process will take at least 2 days. In an enamel container, fill the mushrooms with water so that the water level is 5 cm higher. Oda should be salted. If in the future the mushrooms will be cold-pickled, then you need to add citric acid in the following proportion: per 1 liter of water, 2 g of citric acid and 10 g of salt. It is necessary to change the water 5-6 times a day so that the mushrooms do not turn sour. The container with the waves is covered with a piece of gauze and left in a cool place.

Control wash. After soaking, mushrooms must be thoroughly rinsed using cold water.

Then discard the fruits in a colander to drain excess liquid. After these manipulations, you can proceed to salting.

Important! You can understand that mushrooms can be salted “by touch.” Take one copy out of the container and carefully press on the cap. For well-soaked Volzhanka, it should bend gently, but not break. If mold appears in the container, then the mushrooms are spoiled. Even after thorough washing, they should not be salted.

Pickled volushki in jars, recipe

If you want to make a universal preparation that is suitable as an appetizer for many dishes, you should choose this recipe. Fragrant and crispy mushrooms will be a good addition to fresh salad onions and crispy potatoes, vegetable salad seasoned with sunflower oil and even a side dish in the form of cereals.

You will need:

2 kg of volushki;
30 ml apple cider vinegar;
salt and pepper - to taste.

Simple recipe step by step:

1) Peel the mushrooms, soak for several days, boil, rinse under running water and drain.

2) Place the mushrooms in jars, leaving room for the marinade.

3) Pour in the brine and seal the workpieces with lids.

4) Cool and store in the refrigerator.

Prepare all the necessary ingredients

To pickle volushki you need very little. Salt and spices are used for this. They are chosen according to desire and taste:

The salt should be rock salt. Iodized water is not suitable for pickles; it softens the food.
Horseradish. You can use leaves and root. It makes the mushrooms crispy and elastic.
Fresh dill. If it’s dry, it’s better to use the stems; they don’t clog up the pickling as much as seeds and leaves, which rub a lot when dry. Gives a subtle aroma to the product.
Parsley is not for everybody. The mushrooms are aromatic, but not everyone likes parsley.
Blackcurrant leaves give pickles a unique aroma.
Oak leaves make the mushrooms elastic, and cherry leaves add a delicate flavor.
Garlic. In small quantities it is not superfluous in any pickling recipe. You can make salted trumpets with garlic, but this is also not for everyone. Peel the garlic and add whole cloves to the pickling mixture. When preparing garlic, the garlic is chopped.
Volzhanka with onions, ginger or mustard are good. The amount of spices is prepared according to the recipes.

Seasonings can be added together or separately, whole or crushed.

Marinated volushki, crispy according to a simple recipe

If the housewife is bored with the classic or, as it is also called, traditional recipe, it is worth trying volnushki with a marinade of white table wine, vegetable oil and lemon juice. After soaking in this brine, the mushrooms will become tender, aromatic, with a light aftertaste.

A simple marinating recipe:

1) After boiling, put 1 kg of mushrooms back into the pan. 2) Add onion, 200 ml of vegetable oil, 100 ml of lemon juice, 120 g of vegetable oil (can be replaced with olive oil), salt, bay leaf and pepper. 3) Place on the burner, setting the optimal temperature for cooking. 4) Remembering to skim off the foam, bring the marinade to a boil. 5) Turn on the heat and remove the pan from the heat. 6) Place the finished product in glass containers and fill with marinade. 7) Close the lids. Turn over and cool to optimal temperature. 9) Place in the pantry for storage.

Marinating trumpets with tomato for the winter, photo

Making mushrooms in tomato sauce is easy! If you follow the step-by-step instructions, you can prepare a delicious marinade in 1 hour, taking care of washing, soaking and boiling in advance.

Products:

2.5 kg of mushrooms;
800 g red or onion;
250 ml water;
450 ml tomato juice;
sunflower oil to taste;
2 half tablespoons of salt;
1 table. l. granulated sugar;
80 ml table 9% vinegar;
dry garlic, pepper and bay leaf - to taste.

Simple recipe step by step:

1) As in previous recipes, preparing this marinade is not difficult. To repeat it, just boil the mushrooms again, adding not only the mushrooms, but also the other ingredients to the water.

2) At the end of cooking, add vinegar.

3) Fill sterilized jars with mushrooms with a rich marinade, screw on the lids, turn over and cool.

4) Store in a cool place until use.

What other ingredients can you use to marinate volushki? List of ingredients:

dry mustard;
Korean seasoning;
cinnamon;
green apples;
honey, to replace sugar;
dry garlic;
zucchini;
eggplants (products with this ingredient can be stored for no longer than 1 month);
leaves of fruit trees (cherry, currant, apple);
oak leaves are suitable for additional crunch;
horseradish or ginger root;
caraway.

Some useful tips

1) To find out that the mushrooms are ready, you should take a closer look at the mushrooms. If the fruits sink to the bottom, then they are ready.

2) If you want to preserve the mushrooms for a long time, you should pay special attention to sterilizing jars and lids, processing mushrooms and preparing the marinade. If the recipe is not followed, bombing or mold may form.

3) The marinade should be poured taking into account the deduction of 1 cm from the neck.

4) Any ingredients listed above can be used as additives. The most important thing is that they combine with each other, forming a full-fledged taste.

Video recipe for pickled trumpets, detailed master class

Even a beginner who decides to stock up on tasty and, most importantly, healthy preparations for the winter can prepare pickled mushrooms. Having collected one or several buckets, the cook will be able to prepare preserves according to both simple and complex recipes, adding various ingredients at his discretion.

Bon appetit!