Pickled volnushki in a hot way: recipes for cooking for the winter

Volnushki are mushrooms with a lamellar cap, the pulp of which contains a thick oily juice. This variety grows everywhere, but prefers birch forests. Its representatives appear on the forest edges, starting from mid-summer, and ripen before the onset of frost. Recipes for hot pickling of volnushki can be found in the piggy bank of every housewife. Pickled mushrooms are distinguished by unusual flavors. They can be served as an appetizer or as an addition to main courses.

How to pickle volushki in a hot way

Marinating is one of the methods of preservation, which is based on the action of the product and salt on the acid. The ingredients suppress the vital activity of microorganisms, and the addition of various herbs, oils, onions, garlic enhances the effect and makes the preparations extraordinarily tasty. In addition to spices and spices, honey or sugar is added. The hot pickling method is the basis of the recipe, which is often used to prepare fritters for the winter.

Hot and cold pickling methods differ in marinade preparation technologies. Hot pickling 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 blanks, not only in terms of taste, but also because of the structural features: the fruit body, which is distinguished by its elasticity, is cut into several parts, and small specimens are marinated completely.

Rules for the selection and preparation of ingredients

After harvesting, the mushrooms are sorted for further processing. Do not use wormy or rotten specimens. The fibrous leg is cut off by 2 – 3 cm. Heavily polluted hats are cleaned of dirt with a stiff brush.

An important condition for preparing mushrooms for pickling is pre-soaking in cold water for several days. This type of processing helps to get rid of the bitterness that the milky juice that stands out from the cap gives.

Immediately after soaking and drying the mushrooms, the pickling process begins, since the legs and some of the caps can darken and deteriorate without a quick processing of the product after soaking.

The classic hot pickling recipe

Housewives prefer to use only the hot pickling method for canning traps. It completely eliminates the possibility of insufficient preparation of the elements of the fruiting body and the cap. The classic recipe for pickling waves using the hot method of pouring for the winter does not imply a separate preparation of the marinade. Ingredients:

• mushrooms – 1 kg;
• bay, currant (lingonberry) leaf – by the piece;
• dill – several umbrellas;
• garlic 6 – 8 cloves;
• salt – about 100 g;
• pepper – 2 – 4 peas.

Hats and legs are sorted out, washed, cleaned, soaked for at least 24 hours. Then boiled and dried in a colander. The mushrooms are washed again and boiled in clean water over high heat with the rest of the ingredients for 15 minutes. Mushroom raw materials are laid out in prepared sterilized glass jars, poured with brine obtained after cooking. Cover with lids, turn to 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. L), any greens to taste.

Prepared mushrooms are laid out in containers, poured with hot marinade from the listed ingredients.

How to marinate fritters in a hot way: a recipe with carrots

Volnushki go well with carrots and onions. For a recipe for 1 kg of mushroom raw materials take:

• 1 st. l. salt, sugar, vinegar;
• 400 ml of water;
• bay leaf, black pepper – to taste,
• 1 pc. carrots and onions.

Vegetables are peeled, washed, fried in a pan. Boiled mushrooms are mixed with a fried mass, poured with prepared brine. The mixture is boiled for 20 minutes until boiling, then laid out in jars. The voids are poured with hot brine obtained after boiling.

Recipe for hot pickling with vinegar

For the preparation of pickled preservation in a hot way, according to the basic recipe with vinegar, an apple look is taken. To prepare in this way you will need:

• 2 kg of mushrooms;
• 120 g salt;
• 50 grams of sugar;
• 100 ml apple cider vinegar;
• 3 garlic cloves;
• black pepper;
• 2 laurel leaves;
• carnations.

Mushrooms are boiled in marinade for 15 minutes. At the last stage, carefully pour apple cider vinegar around the edge of the pan. The mixture is allowed to boil for about 10 minutes, then poured into treated sterile jars.

Preservation of volushki in a hot way with double sterilization

When canning mushrooms, the double sterilization method is often used. This means that the jars are processed before the blanks are placed, and also boiled after the lids are rolled up. This method allows you to preserve canned food for a long time, completely eliminating the possibility of penetration of microorganisms. Prepared according to the classic recipe, the workpiece is laid out in pre-sterilized jars, rolled up with a lid and placed at the bottom of a pot 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 blanks are turned over, left for a day, and then put away for storage.

How to pickle volnushki for the winter in a hot way with lemon juice

Lemon juice is used as acid instead of vinegar. It fully preserves the taste characteristics of mushrooms.

1 kg of waves are boiled. At the same time, 300 g of coarse salt and 10 g of granulated sugar, 15 ml of lemon juice, 20 peppercorns, 10 cloves, 5 bay leaves are added to 2 ml of water. Mushrooms are dipped in the prepared marinade, boiled for 10 minutes. Then the mixture is laid out in jars, the resulting brine is added, closed with sterile lids.

Storage Rules

Pickled mushrooms can be stored for several years. The processing method using pre-sterilization of the jars completely eliminates the souring of the marinade or the appearance of mold inside the fruiting body or cap.

In addition, the shelf life depends on the amount of acid used. The high temperature at which the marinade is prepared completely eliminates the harmful microorganisms that inhabit the fruiting bodies, and helps to increase the shelf life. The shelf life depends on the uncorking of the finished product:

1. Closed jars with pickled mushrooms are stored for 1 – 2 years at a temperature of + 8 to +10 ^оC.
2. Open jars with pickled volnushki do not store more than 2 days.

What matters is the material from which the lid is made. Polyethylene lids are used for blanks 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 from 500 ml to 3 liters. During storage exclude:

• exposure to sunlight;
• being close to heating devices;
• repeated freezing and thawing of blanks.

Conclusion

The hot pickling recipes are based on the classic method. For hot pickling, only sterilized jars are used, treated with steam or additional boiling of the container. Proper preparation preserves the mushroom smell, makes the flakes extraordinarily tasty. Home marinating allows you to control the amount of ingredients used, making marinades more spicy, sour or sweet.