There are several options for salting volushki, one of them is the hot method. Thanks to it, you get a very tasty and rich snack that will be a great addition to any table. Thus, we offer you 5 options for pickling these mushrooms.
How to hot pickle volushki in jars?
The soaked mushrooms are boiled in salted water for 15-20 minutes, after which they are transferred to a sterilized jar with chopped garlic at the bottom. Everything is filled with brine and vinegar is added there. The jar is screwed on with a lid and left until it cools completely.
- Volnushki 1 (kilograms)
- Salt 2 (tablespoons)
- Garlic 3 (parts)
- Vinegar essence ½ (teaspoons)
- Water 1.5 (liters)
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How to hot pickle volushki in jars? Before starting cooking, sort out the mushrooms and soak them in cold water. We change it every 3-4 hours so that the bitterness goes away from the hornets. -
Place the mushrooms in a suitable saucepan, fill with drinking water and place on the fire. -
Add two heaped tablespoons of salt, bring to a boil and cook for 15-20 minutes. During the cooking process, do not forget to remove any foam that forms. -
Pre-sterilize a half-liter jar in any convenient way. Place chopped garlic on the bottom. -
We transfer the mushrooms into a jar and fill them with the remaining brine in the pan so that the mushrooms are completely covered with it. Add half a teaspoon of acetic acid and close tightly with a sterile lid. Next, cover everything with a blanket or towel and leave until completely cool. We send the finished snack for storage in the cellar or refrigerator. Open in winter and serve with your favorite main dish. Bon appetit!
How to deliciously pickle volushki without soaking for the winter?
The washed mushrooms are boiled in salted water for 40 minutes, then washed under cold water and cooked for another 20 minutes with spices. Next, the volushki are laid out in sterilized jars, vegetable oil is added to them and everything is closed with lids.
Cooking time: 20 days.
Cooking time: 25.
Portions – 20.
Ingredients:
- Volnushki – 2 kg.
- Black peppercorns – 10 pcs.
- Cloves – 3-4 pcs.
- Salt – 100 gr.
- Cherry leaves - to taste.
- Bay leaf – 2-3 pcs.
- Black currant leaves - to taste.
- Sunflower oil – 50-80 ml.
Cooking process:
1. We carefully sort the mushrooms, clean them and rinse them well under running water. Next, transfer them to a suitable pan, fill with water, add a little salt and send to the fire. Bring to a boil and cook for 40 minutes. Don't forget to remove any foam that forms. Then we place the frills in a colander and rinse under cold running water.
2. Place the mushrooms into the pan again, fill them with water, add salt, as well as black peppercorns, cloves, cherry and currant leaves and bay leaves. Bring to a boil and cook for 20 minutes.
3.The jars in which the mushrooms will be stored are thoroughly washed under hot water and sterilized in any convenient way.
4. Using a slotted spoon, place the mushrooms into jars and fill them with brine so that the mushrooms are completely covered with it.
5. Add 1-2 tablespoons of vegetable oil to each jar and close them tightly with sterile lids. Let the mushrooms cool completely, then put them in the refrigerator or cellar. A delicious snack made from tremors will be ready in 20 days. Serve it to the table with your favorite main dish. Bon appetit!
Hot salted trumpets with garlic
The soaked mushrooms are boiled for 25 minutes, after which garlic, allspice, bay leaf and cloves are added. Everything is put into jars along with currant leaves and sterilized. It turns out to be a very tasty and aromatic snack.
Cooking time: 45 min.
Cooking time: 10 min.
Portions – 15.
Ingredients:
- Volnushki – 1.5 kg.
- Salt – 75 gr.
- Black currant leaves - to taste.
- Bay leaf – 5-6 pcs.
- Garlic – ½ head.
- Black peppercorns – 4 pcs.
- White peppercorns – 4 pcs.
- Allspice peas – 4 pcs.
- Dry cloves – 5 pcs.
Cooking process:
1. Before starting cooking, carefully sort out the mushrooms, transfer them to a suitable container and fill with cold water. Soak for three days, changing the water periodically.
2. After the required time, transfer the mushrooms to the pan and, if necessary, cut them into smaller pieces. Fill the waves with water so that they are completely covered with it.
3. Place the pan on the fire, add salt to the mushrooms and bring to a boil. Cook for 25 minutes, periodically removing any foam that forms.Next, use a slotted spoon to transfer the fritters into a colander, and after they have cooled, into a pickling container. We also add bay leaf, chopped garlic, peppercorns, dry cloves and mix everything carefully.
4. The jars in which the mushrooms will be stored are pre-washed and sterilized in a convenient way. We lay out the frills on them, put black currant leaves on top, pour boiling water over everything and cover with nylon lids.
5. Next, boil water in a suitable container, put a waffle towel on the bottom and place the jars on top. Sterilize everything for at least 10 minutes, then close the lids tightly and let cool completely. Store the workpiece in a dark place at room temperature. Serve the fragrant volushki to the table with your favorite main dish. Bon appetit!
How to pickle mushrooms and milk mushrooms together using a hot method?
The soaked mushrooms are boiled for half an hour, after which they are placed in jars, filled with brine and black peppercorns, cloves, bay leaves, garlic and black currant leaves are added to them. Everything is rolled up and stored in a cool place.
Cooking time: 45 min.
Cooking time: 15 minutes.
Portions – 7.
Ingredients:
- Volnushki – 350 gr.
- Milk mushrooms – 350 gr.
- Black currant leaves – 4-6 pcs.
- Black peppercorns – 10 pcs.
- Cloves – 3-5 pcs.
- Bay leaf – 3 pcs.
- Garlic – 3 cloves.
- Salt - to taste.
- Water – 1.5 l.
Cooking process:
1. Before starting cooking, carefully sort out the mushrooms, clean them and place them in a deep container. Fill them with cold water and soak, changing the water every 3-4 hours to wash out all the bitterness.
2.Now we transfer the soaked mushrooms with milk mushrooms into an enamel container, fill them with water, add salt and send to the fire.
3. Bring to a boil and cook for 30 minutes. During the cooking process, periodically remove the resulting foam.
4. Place the cooked mushrooms in a colander and leave until all the liquid has drained. At this time, thoroughly rinse the jars in which the snack will be stored under hot water and sterilize them in any convenient way.
5. Now transfer the mushrooms into sterilized jars, fill them with the remaining brine in the pan so that they are completely covered with it. Top with black peppercorns, cloves, bay leaves, chopped garlic and black currant leaves. We roll everything up with iron lids, let it cool and store it in the cellar or refrigerator. We serve a very tasty and aromatic appetizer to the table along with the main course. Bon appetit!
Salted volushki and saffron milk caps together for the winter
Boiled mushrooms are placed in layers in a jar along with salt, garlic, dill and parsley. Next, everything is put under oppression for 48 hours, after which it is put away for storage in a cool place. The result is an incredibly tasty snack that will delight many.
Cooking time: 48 hours.
Cooking time: 20 minutes.
Portions – 10.
Ingredients:
- Volnushki – 500 gr.
- Saffron milk caps – 500 gr.
- Garlic – 6-8 cloves.
- Dill – 3 branches.
- Parsley - to taste.
- Coarse salt - 1/3 cup.
Cooking process:
1. Before starting cooking, carefully sort the mushrooms, clean them and rinse them thoroughly under running water.
2. Next, transfer the mushrooms with saffron milk caps into a suitable pan, fill them with water, put on the fire and bring to a boil. Cook for 20 minutes, periodically skimming off any foam that forms.Then transfer the mushrooms to a colander and let them cool.
3. Now take a pre-washed and sterilized jar, pour a layer of salt on the bottom, then add some of the mushrooms, chopped garlic, a sprig of dill and parsley. Alternate layers until the ingredients run out.
4. Cover the mushrooms with a saucer and place a weight on top. For example, a container filled with water. We leave the mushrooms with saffron milk caps to pickle for 48 hours.
5. After the required time, remove the oppression, close the lid tightly and store it in the refrigerator or cellar. We serve a delicious mushroom appetizer along with the main course. Bon appetit!
