During the mushroom season, you can find such wonderful mushrooms in the forest as trumpet mushrooms. Despite the fact that they are not considered noble, they can be used to prepare a very tasty and aromatic snack. We offer you five options for preparing these mushrooms at home.
How to pickle volushki coldly for the winter?
The washed mushrooms are placed in a jar in layers along with salt, blackcurrant leaves, dill umbrellas, bay leaves, garlic and allspice. Then everything is put under pressure and after three days it is put in a cold place for salting. After a month, you get a very tasty snack.
- Volnushki 500 (grams)
- Salt 2 (tablespoons)
- Black currant leaves taste
- Dill umbrellas taste
- Bay leaf 2 (things)
- Garlic 3 (parts)
- Allspice 5 (things)
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How to salt volushki at home for the winter in jars? To begin with, we carefully sort through the mushrooms, getting rid of debris and spoiled mushrooms. Next, we rinse them, transfer them to a separate container and fill them with cold water. Leave it in this way for at least 12 hours, changing the water every 2 hours to remove the bitterness from the mushrooms. -
After the required time, we place the waves in a colander and let all the excess liquid drain. -
Now we prepare the greens with spices. Peel the garlic and cut into thin slices. Wash the dill, blackcurrant leaves and bay leaves well under running water. Now take a clean jar and pour a small amount of salt on the bottom. Place some of the washed greens on top. Next, we send the mushrooms there, salt them thoroughly, add a couple of allspice peas and chopped garlic. Alternate greens with mushrooms in the jar until the ingredients run out. The top layer must be greens. -
Place a layer of gauze on top and apply pressure. We leave it this way for 3 days, until the tremors settle and release juice. Next we send it to the refrigerator or cellar for salting. -
Rinse the gauze if necessary. After a month, the volushki will be cold-salted. We serve the finished appetizer to the table with the main course. It turns out very tasty and aromatic. Bon appetit!
Hot salted volushki at home
Peeled mushrooms are boiled in salted water for 20 minutes, after which they are placed in a suitable container in layers with salt, garlic and pepper. Next, everything is put under pressure and sent to a cool place for a month. The result is a fragrant and tasty snack.
Cooking time: 1 month.
Cooking time: 1 hour.
Portions – 10.
Ingredients:
- Volnushki – 1 kg.
- Salt – 50 gr. + 1 tbsp.
- Garlic – 1 head.
- Ground black pepper - to taste.
- Allspice peas – 10 pcs.
- Drinking water – 1 l.
Cooking process:
Step 1. Transfer all the mushrooms into a deep container and fill them with water. This will make it easier to remove any remaining debris from them.
Step 2.Next, we clean the frills along with the fringe under the cap.
Step 3. Pour drinking water into a suitable container, place it on the fire and bring to a boil. Add a tablespoon of salt and add all the peeled mushrooms. Cook them for 20 minutes. During the cooking process, skim off any foam that forms. When the waves settle to the bottom, throw them into a colander and rinse well under running water.
Step 4. Now we take a suitable container in which we will salt the mushrooms, and place a small portion of the mushrooms on the bottom. Sprinkle them with salt, ground black pepper and add a couple of cloves of garlic along with allspice peas. Lay everything out in layers until you run out of ingredients.
Step 5. Next, we put pressure on the mushrooms and send them to the refrigerator or cellar for a month. After this time, the volushki will be ready for use. We serve a delicious appetizer to the table along with your favorite hot dish. Bon appetit!
A simple and delicious recipe for salted trumpets with garlic
Salt is added to well-washed mushrooms, and they are left under pressure for at least 5 days. After this time, the mushrooms are placed in a jar along with horseradish leaves, chopped garlic and sent to the refrigerator for a month. The result is an incredibly aromatic and tasty snack.
Cooking time: 1 month.
Cooking time: 20 minutes.
Portions – 10.
Ingredients:
- Volnushki – 1 kg.
- Garlic – 1 head.
- Salt - to taste.
- Horseradish leaves - to taste.
- Dill - to taste.
Cooking process:
Step 1. First, carefully sort out the waves, then transfer them to a deep container and fill them with cold water. Leave it this way for 2-3 days, remembering to change the water every 5-6 hours.
Step 2. After the required time, rinse the mushrooms well under running water.
Step 3.Now we take a container in which we will salt the waves and lightly sprinkle the bottom with salt.
Step 4. Place some of the mushrooms on top and sprinkle them with salt. We lay out the waves in layers, sprinkle each of them with salt.
Step 5. When the mushrooms run out, put a lid or board on them, and install a press on top. Let the volnushki stand in this way for 5 days.
Step 6. After this time, transfer the mushrooms in layers into a jar along with horseradish leaves, chopped garlic and dill.
Step 7. Close the jar with a lid and put the volushki in the refrigerator for a month. Season the finished appetizer with vegetable oil, onion rings and serve along with the main dish. Bon appetit!
How to pickle volushki without cooking for the winter?
Horseradish leaves, currants, chopped garlic, salt and volushki are placed in a deep container in layers. Next, everything is put under pressure and sent to the refrigerator. Next, the mushrooms are placed in jars, filled with the resulting brine and covered with lids.
Cooking time: 12 days.
Cooking time: 25 min.
Portions – 30.
Ingredients:
- Volnushki – 3 kg.
- Salt – 5 tbsp.
- Horseradish leaves – 3 pcs.
- Black currant leaves – 10 pcs.
- Black peppercorns – 10 pcs.
- Garlic – 6 cloves.
- Dill umbrellas – 6 pcs.
- Bay leaf – 3 pcs.
Cooking process:
Step 1. Take a container in which we will salt the mushrooms and put a horseradish leaf, finely chopped garlic and a couple of currant leaves on the bottom. Sprinkle everything with a little salt.
Step 2. Place a layer of pre-soaked waves on top, caps down. Make a layer no more than 6 centimeters thick.
Step 3. Sprinkle the mushrooms with salt and place horseradish leaves, currants, chopped garlic and dill umbrellas on top.
Step 4.Thus, put all the ingredients into the container.
Step 5. Place the last layer of horseradish leaves and cover everything with a flat plate.
Step 6. We install the oppression on top and send the container with the waves to the refrigerator or cellar. After about 4 days, the mushrooms will give a large amount of juice, so we increase the weight of the load so that the mushrooms are completely covered with brine.
Step 7. After 9-10 days, the mushrooms are ready. We put them in clean jars and fill them with the resulting brine. We close everything with nylon lids and store it in the refrigerator or cellar. We serve the finished appetizer to the table along with the main course. Bon appetit!
How to deliciously pickle mushrooms and milk mushrooms together?
The soaked mushrooms are transferred to a pan with water, salt is added to them and everything is cooked for 30 minutes. Then horseradish leaves, currants, garlic are laid out at the bottom of the jar, everything is sprinkled with salt and mushrooms are laid out on top. The appetizer is placed in the refrigerator overnight and served.
Cooking time: 45 minutes.
Cooking time: 15 minutes.
Portions – 8.
Ingredients:
- Volnushki – 400 gr.
- Milk mushrooms – 400 gr.
- Salt – 2 tbsp.
- Horseradish leaves - to taste.
- Black currant leaves - to taste.
- Garlic – 2 cloves.
- Drinking water – 1 l.
Cooking process:
Step 1. Before starting cooking, we sort out the mushrooms, then place them in a deep container, fill them with cold water and leave them this way for a week, changing the water every day.
Step 2. Transfer the milk mushrooms with milk mushrooms into a suitable pan, fill with drinking water and add a little less than two tablespoons of salt. Place on the fire, bring to a boil and cook for 30 minutes. During the cooking process, do not forget to remove the resulting foam.
Step 3.Now take a clean jar and put horseradish leaves, currants and half of the chopped garlic on its bottom. Sprinkle everything with a little salt.
Step 4. Next, lay out half the mushrooms, put the remaining garlic in the center and add a little salt again. We put the remaining milk mushrooms with the mushrooms into the jar and close everything with a lid.
Step 5. Place in the refrigerator overnight and serve the next day. It turns out to be a very tasty and easy-to-prepare appetizer that is ideal for any main course. Bon appetit!
