How to pickle volushka mushrooms for the winter in a cold and hot way correctly: the best recipes, tips, secrets. How to deliciously marinate volushki in jars: a recipe for marinade for volushki for 1 liter of water. How to

Volnushki are classified as conditionally edible mushrooms because they have a bitter taste.
However, these fruiting bodies are great for pickling. Marinated trumpets prepared for the winter are in no way inferior in taste to preparations with mushrooms of edibility categories 2 and 3. We offer recipes for winter pickled mushrooms with photos that will help you visualize the final result of the preparation. After reviewing all the options and choosing the one you like, you can always delight your household with a delicious snack.

However, before you learn how to deliciously pickle mushrooms for storage at home, you must not forget that the mushrooms must be pre-cleaned and soaked.

The forest harvest is sorted out, the wormy ones are discarded, about 1/3 of the stem is cut off and the caps are cleaned of dirt and debris.
Rinse with plenty of water, and heavily soiled areas are additionally cleaned with a soft brush.
Fill with cold water and leave for 2-3 days, changing the liquid to colder twice a day so that the mushrooms do not turn sour.
Large specimens are cut into several pieces, while small ones are left whole. The latter are often marinated separately, because this makes the preparation more attractive and appetizing in appearance. In this regard, it is usually reserved for special events.

Before any method of pickling, the trumpet mushrooms are boiled in salted water for 20-25 minutes, and only after all the procedures have been carried out do they begin further processes.

Is it possible to marinate trumpet mushrooms?

Volnushka is a mushroom belonging to the Russula family. It is found in the north and central Russia. This type of mushroom grows in groups. They can be found near old birch trees. Volnushki are popularly called Volzhanka, Volnukha and Rubella. The specific difference of this variety is the presence of villi on the pink cap, the middle of which is concave.

Volnushki are considered edible only in certain regions of Russia and Finland. For a long time they were called poisonous due to the content of toxic substances. In fact, volnokha are very useful due to their vitamin content. To neutralize negative substances, forest fruits are exposed to heat.

Fried and boiled volushki are eaten extremely rarely. This is due to the presence of bitterness in the taste. Before cooking, it is customary to soak mushrooms thoroughly. To eliminate bitterness, it is necessary to properly marinate the volushki.

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.

How to marinate tremors correctly

Any detail can affect the taste of the finished dish, from picking mushrooms to the composition of the marinade. If you violate the cooking technique, you can cause food poisoning. The marinade for tremors is selected based on personal taste preferences. Spices and salt add piquant notes to the dish. It is believed that it is best to pickle mushrooms in a wooden barrel. If this is not possible, sterilized containers should be used. Before cooking, mushrooms must be soaked.

There are two types of trumpets you can eat – pink and white. Young mushrooms are considered the most juicy and tasty. The collection of rubella begins in July. Abundant rain guarantees an excellent harvest. During collection, it is important not to confuse the mushrooms with other mushrooms. The surface of their cap is shaggy to the touch. The leg is hollow from the inside and does not exceed a few centimeters in length. There should be no traces of worms at the place where the mushroom was cut. It is advisable to use wicker baskets as containers for transportation. Mushrooms rot quickly in plastic buckets.

Attention! Experts advise picking mushrooms away from roads and industrial facilities.

Preparing trumpets for marinating

Before you marinate volushki for the winter, you need to properly prepare them. Initially, the mushrooms are cleaned of dirt and small leaves. It is better to get rid of spoiled waves at this stage. After the cleansing process, the mushrooms are placed in deep containers and covered with water. They should remain in this form for at least two days.

Is it possible to pickle trumpets without soaking?

The process of marinating tremors can be carried out without soaking. But in this case, you need to boil the mushrooms well with the addition of dill and garlic. If you plan to prepare the dish by cold salting, you cannot do without soaking. It will get rid of toxins and remove bitterness in the taste.

Methods for marinating tremors

There are two main ways to marinate tremors – hot and cold. The first option is the most preferable, since under the influence of high temperature the toxic substances present in the mushrooms disappear. Therefore, the risk of food poisoning is reduced. The cold method is less safe. But it does not affect the taste of the finished dish.

Is it possible to marinate red mushrooms with boletus, saffron milk caps, and boletus?

Assorted mushrooms are considered one of the most delicious appetizers for the holiday table. Before preparing it, it is important to determine which mushrooms can be combined with each other and which are strictly prohibited. It is not recommended to marinate boletus mushrooms together with boletus, saffron milk caps and boletus. These mushrooms are more suitable for frying and pickling. In addition, they have different cooking requirements. Experts advise marinating Volzhanka together with milk mushrooms.

Cooking features

Do not forget that volushushki are classified as conditionally edible mushrooms. This means that the cooking technology must be followed.

First of all, the worms should be sorted out, throwing away the wormy ones. Large and old mushrooms are also not suitable for pickling. When sorting, you need to cut off the stems of all mushrooms by a third. Clean the caps from adhering debris and rub the most contaminated areas with a soft brush. At the same stage, the waves are sorted by size.
After cleaning and sorting, the trumpets should be soaked in cold water. The water must be changed three times a day. After two days, the mushrooms should be washed, the water should be drained, and large specimens should be cut into 2–4 pieces.
Before you start marinating, the volushki must be boiled until tender. They are considered ready when they sink to the bottom. Small ones will cook faster, larger ones will take longer. Considering that the mushrooms have already been cut into equal pieces, you can boil them all together, but it is better to boil the small ones in a separate pan in order to make an especially beautiful and tasty preparation for the winter - for the holiday table.

All other actions will depend on the selected recipe. They do not differ much: preparing the jars, preparing the marinade, putting the mushrooms in the jars and rolling them up. Provided that the jars have been sterilized and sealed with metal lids, pickled trumpets can be stored all winter at a temperature just below room temperature. If you close the jars with nylon lids, then you need to eat the mushrooms within three months, and they can only be stored in a cold place (refrigerator, cellar).

How to marinate trumpets according to the classic recipe

Most often, housewives use the simplest recipe for making pickled trumpets. Cooking will not take much time and effort. To prepare the snack you will need the following:

2 kg of volushki;
100 ml acetic acid;
600 ml water;
30 g granulated sugar;
5 g peppercorns;
four bay leaves;
15 g salt;
10 pieces. carnations.

Cooking process:

The mushrooms are thoroughly cleaned in cold water and soaked for a couple of days.
After soaking, remove excess moisture using a colander.
Within half an hour, the main ingredient is brought to readiness in salted water.
Glass jars are sterilized in a water bath or in the oven.
All ingredients are added to the container with mushrooms, excluding vinegar.
After 14 minutes of cooking, remove the pan from the heat and add vinegar to it.
Volzhanka is distributed into jars and filled with marinade to the very top.
Banks are rolled up in the standard way.

Step-by-step recipe for pickled trumpets

An unusual recipe for mustard and garlic lovers. Moreover, this is also a canonical recipe for preparing canned food - with sterilization in jars. Neither you nor your guests will be able to leave such a snack unattended!

We will need:

1.5 kilograms of volushki
0.5 liters of water;
50 milliliters of apple cider vinegar;
20 grams of salt;
2 teaspoons sugar;
5 grams of white mustard seeds;
6-8 cloves of garlic;
2-3 dill umbrellas.

Pickled volushki step-by-step recipe with pictures:

We clean freshly picked mushrooms and place them in cold water for 15-20 hours. After this we rinse.
Cook the soaked volushki for about 20 minutes. We finish cooking when the mushrooms have dropped and the broth becomes clear. Drain the water, wash the mushrooms again and leave in a sieve to allow the water to drain.
We sterilize the jars (you can also keep them in a preheated oven), boil the lids. For the specified amount of products you will need three jars of 0.5 liters or two jars of 0.75 liters each.
Peel the garlic, wash it, cut it into thin slices.
We distribute dill umbrellas, slices of garlic and mustard seeds into jars, and fill them with boiled mushrooms.
Make the marinade: stir salt and sugar in water and heat. Boil without much boiling for 5 minutes, then pour in vinegar and turn off.
Pour the hot marinade into the jars so that it covers the mushrooms. Cover with lids.
Place several layers of cotton fabric in a wide pan. Place the jars filled with frills on a cloth, pour in warm water (if you fill it with cold water, they may burst) so that it is even with the hangers. Slowly bring to a boil and sterilize for 20 minutes.
Carefully remove the jars and seal them tightly with the same lids.
Place the jars with their lids down and cover warm until they cool completely.

How to quickly marinate trumpets with vinegar

The following recipe for marinating trumpets is considered to be as simple as possible. The snack turns out very tasty and aromatic.

Components:

3 kg of mushrooms;
7 pcs. peppercorns;
five bay leaves;
150 ml vinegar;
a bunch of dill;
10 g dry tarragon;
6 liters of water.

Cooking process:

Pre-washed and soaked volushki are carefully placed in a deep pan. They are covered with bay leaves on top.
The ingredients are poured with water, salted and placed on the stove.
After boiling, it is necessary to remove the mushroom foam, as it contains toxic substances.
In total, cook the mushrooms for half an hour.
Peppercorns and herbs are placed at the bottom of sterilized jars. Each mushroom is carefully transferred to jars, trying not to damage its structure.
Pour salt into a jar and pour in 2 tbsp. l. acetic acid. The remaining space is filled with hot water.
The jars are closed with a metal lid, turned over and put in a dark place.

Cold salting

The recipe below makes very tasty mushrooms. You can prepare only the mushrooms in this way, or you can add other mushrooms. The aroma and taste are obtained by adding the following ingredients:

10 kg of tremors;
5-7 oak leaves;
a bunch of dill;
3-4 buds of cloves;
10 g allspice;
0.5 kg salt.

The salting process step by step:

The mushrooms are washed, cleaned and damaged areas are trimmed. Wormy specimens are not suitable for salting. It is necessary to select mushrooms of approximately the same size, and cut large specimens.
For salting, you will need a container in which it will be convenient to install pressure. These can be wooden barrels, enamel pans or glass jars.
After the container is prepared, half of the proposed spices, except salt, are laid out on the bottom. The leaves, washed under running water, are pre-dried.
Now it's the turn of the mushrooms. They are laid in layers of 5-6 cm, which are sprinkled with salt. This is how you need to use all the mushrooms, placing them with their caps down if they are whole.
The rest of the spices and a little salt are laid out on top.
Cover with gauze, place a plate and press down on top to press the mushrooms down well.
As the mushrooms settle, you can add fresh ones, sprinkling them with salt.
The pickles will be ready 30-40 days after the last batch of mushrooms was added.

How to pickle mushrooms for the winter with garlic and mint

Real gourmets can try making pickled trumpets using an unusual recipe that involves adding mint and garlic.

Components:

1 tbsp. cherry juice;
1 kg of volushki;
one bay leaf;
40 g salt;
two bunches of dill;
6-7 mint leaves;
three cloves of garlic;
6 pcs. carnations;
five black peppercorns;
25 g granulated sugar.

Cooking steps:

The mushrooms are washed, soaked for two days and cooked until fully cooked.
The jars are thoroughly washed and sterilized.
To prepare the filling, cherry juice is mixed with sugar and salt. The resulting composition is brought to a boil.
Place herbs and spices at the bottom of glass jars. Mushrooms are placed on top.
You need to pour hot cherry juice into each jar. The lids are sealed in the usual way, after which the jars are put away in a secluded place.

Very important!

The first stage of preparing volushki is soaking in cold water to remove bitterness.
The duration of soaking is two to three days. Water must be changed at least 4 times a day.
Be sure to boil the mushrooms until they are completely cooked (until they sink to the bottom). It is impossible to marinate undercooked trumpets; they can cause intestinal disorders and even poisoning.
Sterilization rules must be strictly followed. You can prepare safe canned mushrooms at home only if the hermetically sealed jars are sterilized.
Duration of sterilization at 100 C: 30 min. for 500 g cans, for liter cans – 45 min.
Homemade mushroom preparations should be stored in a dry and cool place. The optimal shelf life of canned mushrooms is no more than 1 year.
If everything is done correctly, an excellent result is guaranteed. In our article we will tell you how to marinate trumpets at home.

How to marinate volushki with mustard and dill in jars for the winter

Pickled volushka mushrooms can be prepared for the winter in a cold way. By adding mustard seeds to the marinade, you can get a more piquant and unusual dish.

Ingredients:

2 kg rubella;
700 ml water;
70 ml 9% acetic acid;
4-5 cloves of garlic;
1 tbsp. l. mustard seeds;
½ tsp. dill seeds;
1.5 tbsp. l. salt;
3 tsp. granulated sugar.

Cooking algorithm:

Pre-soaked mushrooms are placed in a pan and boiled for 25 minutes.
Water is poured into a small saucepan and put on fire. The required amount of salt and sugar is dissolved in it. After boiling, add vinegar to the container. After this, the marinade is cooked for another three minutes.
Garlic, herbs, seasonings are placed at the bottom of sterilized jars, and mushrooms are placed on top.
The marinade is poured into jars, after which they are sealed.

How to salt volushki and milk mushrooms together in a cold way: recipe

Products:

1 kg of assorted mushrooms (volnushki and milk mushrooms)
liter of water
1 tablespoon salt (heaped)
citric acid 2/3 dessert spoon
seasonings - optional

Cooking process:

Cut the milk mushrooms and pre-soaked milk mushrooms into pieces.
Pour the entire portion of water into the pan, add salt and spices here.
Place the mushrooms in an enamel container or wooden barrel. Sprinkle salt and seasonings on top. Cover with a clean towel and place the weight.
After a few days, fill the container with mushrooms to the very top and send it to a cool place for a month or even two. Add brine as needed (it may begin to evaporate).
If the mushrooms become covered with mold during this time, then the top layer must be removed and washed with hot water. After this, the washed mushrooms are again sent to a common container.

Volnushki marinated with onions and carrots

Some recipes for pickled mushrooms for the winter contain vegetables. Onions and carrots are especially often added. Thanks to the bright color of carrots, the finished dish will become a real decoration for a festive dinner.

Components:

1.5 tbsp. l. salt;
three bay leaves;
one onion;
two cloves of garlic;
1 liter of water;
four black peppercorns;
1 kg Volzhanka;
25 g granulated sugar;
four carnation inflorescences;
1 tbsp. l. acetic acid 9%;
one carrot.

Recipe:

The mushrooms are washed, soaked, and then excess juice is removed from them.
Add salt to a container of water at the rate of: 1 tbsp. l. for 1 liter of water. The brine is heated over low heat until it boils.
Mushrooms are dipped in the resulting brine and cooked for 20 minutes.
Vegetables are cut into large slices. The garlic cloves are divided into two parts.
To make the marinade, add salt, sugar, seasonings and pre-prepared vegetables to the water. After boiling, pour in vinegar and carefully lower the mushrooms.
After 13 minutes of cooking, the vegetables and Volzhanka are placed in steamed jars. Then they are poured with marinade.
The jars are twisted and put in a cold place for one month.

Advice! Improperly prepared pickled rubella can cause diarrhea, so it is important to follow the recipe.

Is it necessary to cook the volushki and for how long before salting them until they are ready?

To get rid of the bitter taste, the volushki are kept in water for at least 2 days. But to prevent them from causing poisoning, the mushrooms are boiled.
This is done in two salted waters for 5-10 minutes. You can boil mushrooms differently: put a pan with mushrooms on the stove.
When the liquid boils, reduce the heat. Pour salt into the pan at the rate of 1 tablespoon per 1 liter and cook for 20 minutes. Pour the boiled mushrooms into a colander to drain excess liquid.

How to boil volushki before cooking

Volnushki, marinated without sterilization

Pickled mushrooms can be prepared without resorting to preservation. The only drawback of the dish is the short shelf life. It is only four days.

Ingredients:

1.5 liters of water;
three cloves of garlic;
two branches of dill;
1 tbsp. l. acetic acid;
2 tbsp. l. salt;
1 kg of volushki;
15 g sugar.

Cooking process:

Mushrooms are soaked in water for two days. The next step is to boil them for 40 minutes in salted water.
Sugar and salt are added to the water. The solution is brought to a boil.
Mushrooms are placed in any container and garlic and spices are added to them. Top the ingredients with marinade. Vinegar is added at the end.
After the liquid has cooled completely, put the container with mushrooms in the refrigerator. After just a day of infusion, you can enjoy the finished dish.

Is it necessary and for how long to soak the volushki before salting?

After cleaning the mushrooms, it is necessary to carry out their further processing and only after that it will be possible to begin preparing mushroom dishes.
After updating the cut on the mushroom stem, you can notice that the cut is filled with milky juice. This juice spoils the taste of the mushroom. But this is not the danger of Volzhanka juice getting into a dish with mushrooms.
The pale, corrosive liquid can cause severe poisoning. To neutralize the negative effects, the mushrooms should be soaked or boiled before cooking.

How to soak volushka mushrooms?

How to soak volnushki

If the stage of cleaning the mushrooms from debris and cleaning them with a brush is already behind us, then proceed to the next stage:

Pour the mushrooms into a large container and fill with clean water. But remember that the body of the fungus quickly absorbs liquid. Therefore, we reduce the time for washing mushrooms under running water as much as possible. Place the mushrooms in a colander.
Prepare the following solution: add 10 grams of salt and 2 grams of citric acid to a container with cold water (this amount of salt is calculated for 1 liter; if the volume of the container is larger, then the amount of ingredients for the solution increases accordingly). Make sure the mushrooms are completely covered with liquid.
Leave the waves in this solution for two days. We replace the water with fresh portions every 5 hours. Thanks to such repeated manipulations, you will get rid of the bitterness and unpleasant aftertaste of the gifts from the forest. However, in order for the volushki to fully reveal their unique taste, they should be kept in water for three days or even longer.
If you do not change the water during soaking, then you risk getting soured mushrooms, which will turn into real poison!
We repeat the step of cleaning the waves with a brush again. Place in a colander and wait for excess liquid to drain.

How to marinate trumpets under a nylon lid

If you do not plan to prepare snacks for the winter, you can marinate the volushki according to a tasty and simple recipe under a nylon lid. To do this you will need the following ingredients:

600 ml water;
lemon zest - to taste;
four bay leaves;
eight cloves of garlic;
a few black peppercorns;
two sprigs of dill;
2 kg Volzhanka;
1 tbsp. l. salt;
2 tsp. Sahara.

Cooking process:

Place chopped zest and dill on the bottom of pre-sterilized jars.
The mushrooms are thoroughly cleaned and then soaked. After two days, they are boiled until fully cooked for 50 minutes.
The required amount of water is poured into the pan and spices, sugar and salt are added to it. After boiling, the marinade is put aside.
The mushrooms are sorted into jars, after which they are filled with hot marinade. The jars are sealed with nylon lids.
The jars should be placed in the refrigerator only after they have cooled completely.

Hot salting

The hot method has the following advantages:

reducing the risk of poisoning;
simple storage conditions;
You can take a sample in a couple of weeks.

Hot salting
Before salting, the volanberries are placed in cold water and, after boiling, boiled for 20-30 minutes. A layer of greens is placed at the bottom of the container. For this you can use dill, cloves, horseradish and currant leaves, grape leaves. A few peas of allspice are also placed there. Then lay out the mushroom layer. It should be about 5-8 cm. The mushrooms are generously sprinkled with salt on top. If desired, you can mix it with ground black pepper or chopped garlic.

There can be as many layers as the dishes allow. The container is covered with gauze and a weight is installed. The pickling is taken out into the cold and left for 2 days. After this time, the contents are transferred to jars for further storage or left in the container until ready. These mushrooms can be salted hot with a variety of seasonings. Everyone chooses the appropriate ingredients themselves, focusing on their own taste preferences.

How to pickle mushrooms for the winter with lemon

To prepare pickled trumpets, acetic acid does not necessarily have to be present among the ingredients. Instead, you can use lemon juice. It allows you to preserve the taste and beneficial properties of mushrooms longer.

Components:

300 ml water;
1 kg Volzhanka;
5 pieces. carnations;
20 ml lemon juice;
10 peppercorns;
10 g salt;
two bay leaves.

Cooking steps:

All ingredients, except mushrooms, are placed in water and brought to a boil.
Pre-soaked mushrooms are added to the resulting composition.
They should be cooked for 20 minutes.
Ready Volzhanka are sorted into sterilized jars and covered with the prepared solution.
The containers are rolled up in any convenient way.

Features of waves and how they are useful

Many believe that Volzhanka have a unique composition. They contain a lot of vitamin A, which has a positive effect on the functioning of the digestive system. Mushrooms also contain vitamin C, which has a positive effect on testosterone production and hair growth. The calorie content of volnushki is small and equal to 20 kilocalories. It is because of this that some nutritionists advise adding dishes made from such mushrooms to your diet.

The main advantage of Volzhanka is that they contain many useful amino acids. Thanks to this, mushroom dishes are digested much faster than foods that contain protein. However, such mushrooms can not only benefit the body, but also harm it.

Therefore, some doctors do not advise eating a lot of mushroom snacks for people who suffer from the following pathologies:

slow production of gastric juice;
cholecystitis;
aggravated form of pancreatitis.

Also, people who have problems with the functioning of the digestive system will have to avoid pickled volushki. Mycologists from European countries do not advise anyone to eat such mushrooms, since, in their opinion, they are poisonous. Western experts claim that mushrooms contain toxic components that cause digestive problems. However, domestic and Finnish mushroom pickers deny the toxicity of mushrooms and consider them absolutely safe for humans.

How to pickle mushrooms with apple cider vinegar

If you want to make the snack even more flavorful, you can add apple cider vinegar to it. The recipe is completely simple, but the result will exceed any expectations.

Ingredients:

400 g mushrooms;
two cloves of garlic;
1 tbsp. l. salt;
four bay leaves;
100 ml apple cider vinegar.

Recipe:

To prepare the marinade for tremors, you will need 400 g of mushrooms per 1 liter of water. But before that, they need to be soaked in lightly salted water.
After soaking, the main ingredient is boiled for 20 minutes.
Preparing the marinade involves boiling water with the addition of garlic, bay leaf and salt. After boiling, vinegar is poured into it.
Mushrooms are placed in jars and filled with marinade. Then the container is sealed, cooled and put in the refrigerator.

Pickled volushki simple recipe

If the traditional taste of pickled volushki is somewhat boring, you can try preparing volushki in wine. In this recipe, wine replaces vinegar. It not only acts as a preservative, but also adds unusual shades to the familiar taste.

Ingredients:

kilogram of volushki;
dry white wine – 500 g;
juice of 1 lemon;
purified water – 1 glass;
vegetable oil – 150 gr.;
onion – 100 gr.;
black pepper – 7-8 pcs.;
20 gr. salt
bay leaf – 3 pcs.

How to marinate white trumpet:

Rinse the prepared (soaked for 3 days and boiled) volushki, dry on a paper towel, sprinkle with lemon juice;
Cut the onion into rings.
Mix wine with oil and water, add salt, bay leaf and pepper. Let it boil, add mushrooms.
Boil for 5 minutes.
Place the mushrooms and onions in jars in layers.
Pour in the marinade. Close tightly.
Sterilize for 40 minutes.
Remove, turn over, wrap, leave until cool.
These canned foods should be stored in the refrigerator.

How to pickle volushki at home with cinnamon and currant leaves

Pickled trumpets will be even tastier if you add cinnamon and currant leaves during their preparation. This unusual recipe is very popular.

Recipe:

7 clove buds;
2 tbsp. l. Sahara;
1 liter of water;
dill umbrella;
3 kg Volzhanka;
four currant leaves;
1.5 tbsp. l. salt;
70 ml vinegar;
½ tsp. cinnamon.

Cooking algorithm:

The soaked volushki are poured with water and put on fire. After boiling, cook them for at least 20 minutes.
Add salt and sugar to a saucepan with water. It is placed on the fire and brought to a boil. After this, add the rest of the spices and currant leaves.
The marinade must be cooked for 10 minutes.
Then add mushrooms to the pan and cook for another 20 minutes.
Five minutes before cooking, pour vinegar into the pan.
The mushrooms are placed in sterilized jars and sealed tightly.

Comment! In total, pickled mushrooms can be stored for 1.5 years.

How to pickle mushrooms with apples for the winter

Ingredients:

five apples;
2 kg rubella;
100 ml 9% vinegar;
2 tbsp. l. Sahara;
1 tsp. caraway;
1.5 tbsp. l. salt;
three buds of cloves;
two bay leaves.

Recipe:

Pre-soaked mushrooms are simmered over low heat for 20 minutes. It is important to periodically remove the resulting foam.
Water is combined with sugar and salt in a separate container. The resulting solution is boiled for five minutes.
Add spices to the pan and cook the marinade for another 10 minutes.
Five minutes before cooking, add vinegar to the marinade.
Place several apple slices and boiled mushrooms on the bottom of glass jars. The whole thing is poured with marinade on top.
The jars are twisted and put away in a secluded place.

Important! Pickled rubella is not recommended for people with low stomach acidity.

How to marinate trumpets with horseradish, currant and cherry leaves

Components:

two leaves of horseradish;
5 kg Volzhanka;
150 g salt;
five currant leaves;
20 g cherry leaves;
50 g fresh dill;
2 liters of water;
two heads of garlic.

Recipe:

Dissolve salt in water and bring to a boil.
The soaked flakes are dipped into boiling water. Cooking time – 10 minutes.
Place a layer of prepared mushrooms in a separate pan. They are sprinkled with salt, chopped garlic, cherry and horseradish leaves on top. Then lay out the next layer of Volzhanka and spices. After laying the last layer, the appetizer is sprinkled with dill.
Cover the top of the dish with clean gauze. They put pressure on it. The container is placed in the refrigerator for three weeks.

How to deliciously marinate trumpets with Korean seasoning

Ingredients:

2 tbsp. l. Korean seasoning;
1.5 tbsp. l. Sahara;
2 kg wave;
1 tbsp. l. salt;
eight cloves of garlic;
two sprigs of dill;
100 ml vinegar.

Cooking process:

The volnushki are boiled in salted water for half an hour.
The finished mushrooms are chopped and mixed with spices, herbs and garlic.
Within three hours they should be soaked in spices.
Place the mushroom mixture and the water in which the mushrooms were boiled in sterilized jars.
The jars are placed in a water bath.
Vinegar is added to each jar before sealing.