TOP 10 recipes for making pickled waves in jars for the winter
People who live near mixed or birch forests often go to collect waves. Such mushrooms are harvested twice a year - in July and at the end of October. The collected mushrooms are used by many in cooking and they are used to prepare delicious pickled snacks. Before you start preparing such dishes, you need to figure out how to properly marinate the waves.
Features of waves, and how they are useful
Many people believe that Volzhanki have a unique composition. They contain a lot of vitamin A, which has a positive effect on the functioning of the digestive system. The mushrooms also contain vitamin C, which has a positive effect on testosterone production and hair growth. The calorie content of the waves is small and equal to 20 kilocalories. It is because of this that some nutritionists advise adding dishes made from such mushrooms to the diet.
The main advantage of Volzhanki is that they contain many useful amino acids. Thanks to this, mushroom dishes are absorbed much faster than foods that contain protein. However, such fungi can not only benefit the body, but also harm it.
Therefore, some doctors do not advise people who suffer from the following pathologies to eat a lot of mushroom snacks:
- delayed production of gastric juice;
- cholecystitis;
- aggravated form of pancreatitis.
Also, pickled waves will have to be abandoned for people who have disturbances in the functioning of the digestive system. Mycologists from European countries do not advise anyone to eat such mushrooms, since, in their opinion, they are poisonous. Western experts claim that the fungi contain toxic components, which cause digestive problems. However, domestic and Finnish mushroom pickers deny the toxicity of the waves and consider them absolutely safe for humans.
How to clean and prepare waves
Volnushki, like other varieties of mushrooms, quickly deteriorate. Therefore, they are cleaned immediately after collection. First, each mushroom is carefully cleaned of grass, soil and other debris that could adhere to them. The washed Volzhanki should not be left in a cramped container, as they will begin to darken and deteriorate. After rinsing, it is recommended to spread them out on a flat surface and sort them. Mushrooms with pink surfaces are sorted from whites as they are prepared separately.
Mushrooms with white heads are poorly pickled, and therefore they are used only for pickling. Only pink volzhanki are selected for pickling.
Also, during sorting, attention is paid to the general condition of each mushroom. Spoiled, wormy and rotten specimens are disposed of immediately, since they cannot be eaten.
Having finished sorting, they start cleaning the products. For this, a thin film is carefully removed from the head. Then cut off the bottom half of the mushroom leg, as it is rough and tasteless. The cut leg begins to secrete an unpleasant taste of juice, from which the mushrooms must be cleaned. To do this, they are placed in a shallow container and filled with clean water. Then they are washed and re-soaked in water for about 20-30 minutes.
How to pickle mushrooms
There are many recipes for pickling Volzhanka. People who plan to engage in the preparation of mushroom snacks should familiarize themselves with them in advance.
Classic recipe
When preparing Volzhanoks for the winter, they often use the classic recipe. For this, 450 grams of peeled and washed mushrooms are boiled in a saucepan and poured into a bowl so that they dry out. Then they sterilize the jars into which the finished snack will be rolled. Seaming lids are boiled for 10 minutes over low heat, after which the container is sterilized over boiling water.
After processing the jars with lids, a brine is prepared for pickling the waves. To do this, mix five liters of water, 60 grams of salt, two bay leaves and black pepper in a saucepan. The mixture is placed on a gas stove and boiled for 25 minutes. Then boiled mushrooms are added to the liquid, boiled for another 15 minutes and poured into sterilized containers.
Hot marinated
The hot method of pickling mushrooms is popular with experienced housewives. When using this method of preparing snacks, all the mushrooms are laid out in a saucepan, poured with 4-5 liters of water and boiled for half an hour. During boiling, the waves are periodically mixed and the foam is removed from the surface. Then the cooked food is poured into a colander to drain the liquid.
After that, a hot marinade is prepared, with which the waves will be poured. To do this, mix a bunch of dill, black pepper, sugar and salt in five liters of water. The brine is boiled, after which mushrooms are poured into it and boiled for 30-40 minutes. Boiled foods are placed in jars and poured with hot brine.
Cold method with the addition of mustard
To prepare a snack using the cold method, all the mushrooms are soaked in cold water for about three days. Then the seaming lids and jars are sterilized for a couple, in which the snack will be marinated. After soaking, the volzhanki are laid out in each jar, sprinkled with mustard, salted and mixed with chopped horseradish leaves. Then vegetable oil and vinegar are added to all containers.
The workpieces are placed in the refrigerator or transferred to a cool storage room. Such a snack is not eaten immediately, but only 30-40 days after spinning.
With apple cider vinegar
To make the mushroom snack more flavorful, add a little apple cider vinegar to it. Preparing pickled mushrooms using this recipe is quite simple. To do this, 400 grams of mushrooms are soaked, cut into two equal parts, put in a saucepan and boiled for 15-20 minutes. During the entire time, the ingredients are periodically mixed.
When creating a pickling liquid, add two chopped heads of garlic, a laurel leaf and salt to the water. The brine is boiled for twenty minutes, after which the boiled waves are poured into it. Then pour 100 milliliters of apple cider vinegar into the boiling brine. The prepared mixture is poured into jars, rolled up with lids and transferred to the refrigerator for storage.
With garlic
Some housewives try to make the snack tastier by adding garlic to it. This ingredient gives mushroom dishes a spicy and unforgettable taste.
To create an appetizer according to this recipe, pre-prepared volzhanki are placed in a pot of water and boiled. Then the brine is prepared in a second saucepan. To do this, boil a liter of water and add cloves, two heads of garlic, pepper and salt to it. When the mushrooms are ready, they are carefully placed in jars for further canning. After that, vinegar with vegetable oil and two laurel leaves are added to the container. After placing all the ingredients in jars, they are poured with hot marinade and closed with seaming lids.
Cinnamon
Cinnamon, which some housewives add to mushroom dishes, will help to add a unique flavor to the appetizer. Before preparing the dish, the mushrooms are peeled and soaked for two hours in cold water. Then they are poured into a bowl, poured with water and boiled for 40-45 minutes. The cooked waves are laid out on a plate to dry.
To make a mixture for pickling mushrooms in jars, fill a five-liter saucepan halfway with water. Then it is boiled for 10 minutes, after which cloves, cinnamon, several bunches of dill and sugar and salt are added to the liquid. After 15 minutes, the mushrooms are poured into the container and boiled for half an hour. Marinade with mushrooms is poured into jars and placed in the refrigerator.
With herbs
To make an appetizer with herbs, boil the waves in a small container. After that, the boiled mushrooms are laid out in an empty bowl and the marinade is prepared. To create it, 80 grams of Provencal herbs, 50 grams of salt, 15 grams of spices and 85 milliliters of vinegar are added to a saucepan of water. The brine is boiled for half an hour, after which it is poured into jars of mushrooms. All cans with snacks are placed in a cellar, where they can be stored for no longer than six months.
With Korean seasoning
Korean seasoning is often added to dishes to make them spicy. The process of making Korean waves is practically no different from the recipes discussed.
First, mushrooms are boiled in salted water, cut into several pieces and placed in jars. Then the Korean seasoning with dill and garlic is poured into the container. All ingredients are mixed and left to infuse. After 2-3 hours, each jar is filled with boiled water and closed with lids.
A simple recipe with vinegar essence in jars
Some housewives use vinegar essence instead of regular vinegar, as it is better suited for canning. To prepare an appetizer according to this recipe, 400 grams of mushrooms are peeled, chopped and boiled for 20 minutes. After that, they are busy preparing the brine. To do this, boil half a liter of water, to which vinegar essence, pepper, laurel leaf and a little sugar are added. All ingredients are mixed and boiled for half an hour. The boiled waves are distributed in jars and poured with hot marinade.
With vegetables
Some people prefer to cook mushroom dishes with vegetables such as carrots, cabbage, or beets. During the preparation of snacks, the heads of the waves are cleaned from the film, separated from the legs and boiled on a gas stove. Then the vegetables are cut and boiled for about 20 minutes. When the ingredients are ready, they begin to create the brine. To do this, boil water and mix it with spices, sugar, vinegar and salt. The boiled ingredients and marinade are placed in jars and rolled up with sterile lids.
How to store blanks
The cellar is considered an ideal place for storing preserves. However, not everyone has it, and therefore many have to store blanks in the apartment. For this, the safest places are chosen so as not to accidentally damage the banks.
For long-term storage of workpieces, a refrigerator is great, since the snack will not spoil in it for about two years. At room temperature, the shelf life of preserves is significantly reduced.
Conclusion
Many mushroom pickers and housewives prepare delicious dishes and winter preparations from the waves. To prepare such mushroom snacks, it is better to familiarize yourself with the recipes for marinating waves at home.
