How to properly marinate milk mushrooms in jars, recipes for winter preparation

The volnushka mushroom, a member of the Russulaceae family, is a favorite in Russia. They are not only delicious but also incredibly healthy.

Properly prepared mushrooms are a delicacy, and picking them is a thrilling and exciting game. Flavor characteristics depend both on the type and on how the mushrooms are marinated for the winter. When choosing a recipe, it's important to be guided by personal preference.

Features of volnushki mushrooms and their benefits

When encountering an unfamiliar mushroom, pickers wonder if it's edible. The Volnushka mushroom has its own unique characteristics.

If you consult foreign reference books, you'll read that the milky way is poisonous. The most serious side effect is considered to be an upset stomach.

In Russia, it's treated quite differently. It's a favorite among many mushroom pickers, similar in appearance to the milk mushroom, but smaller.

The mushroom contains a large number of substances useful for the human body.

Properties of volnushki:

• have an anti-inflammatory effect;
• relieve pain;
• fight rheumatoid pain;
• antibacterial properties;
• strengthening the immune system;
• promote recovery after various types of fatigue;
• beneficial effect on the visual apparatus;
• improve the condition of hair, nails and skin.

How to clean and prepare milk mushrooms

Mushrooms are perishable, so cleaning them should be done immediately after harvesting. It's important to remove blades of grass, leaves, and other large debris immediately after cutting; this will save time during the main cleaning.

At home, you need to start sorting them, as in a cramped basket the mushrooms begin to darken and spoil.

If there are different types of milk mushrooms in the basket, then they need to be sorted into separate containers.

They don't require thorough cleaning; the main thing is to discard any wormy or spoiled specimens. The milk cap has a thick, fibrous stem; it should be trimmed by two-thirds of its length. If the milk cap is heavily soiled, clean it with a stiff brush.

The taste of mushrooms depends on proper preparation. The presence of milky juice can impart a slight bitterness. Soaking and boiling will help eliminate this.

Sort the milk cap mushrooms, cover them with water, and rinse thoroughly. Then rinse them in a colander and cover them with water again. Add 5 grams of salt and 1 gram of acid to 500 ml of water. Soak the milk cap mushrooms for at least 48 hours, changing the water every 7 hours.

After this, you can further brush and remove the liquid.

How to marinate mushrooms

The most delicious volnushki mushrooms are obtained by salting, the recipes for which are below.

Classic recipe

This is a basic recipe for making volnushki mushrooms for the winter.

List of ingredients:

• volnushki - 2 kg;
• water - 600 ml;
• table salt - 20 g;
• sugar - 30 g;
• vinegar essence - 10 ml;
• peppercorns - 20 pcs.;
• cloves - 10 pcs.;
• bay leaf - 4 pcs.;
• You can add caraway and dill seeds.

Preparation method:

1. The mushrooms must first be sorted, grass blades and small debris removed, washed thoroughly, and soaked for two days. The water must be changed periodically.
2. Drain the remaining liquid using a sieve.
3. Cook for thirty minutes, drain the liquid using a sieve.
4. The container must be sterilized: with steam, by roasting in the oven, microwave, or by boiling in water.
5. The products listed are for two liter jars or four half-liter jars.
6. Add all the listed ingredients, except the vinegar, to boiling water. Place the mushrooms in the brine and cook.
7. Divide among the jars. Pour in the preservative. For liter jars, use two teaspoons; for half-liter jars, one teaspoon. Using a spoon, lightly pack the mushrooms down and fill to the top with brine.
8. Seal tightly and cover with a warm blanket. The preserves will cool slowly and be thoroughly salted.

Hot marinated

List of ingredients:

• volnushki - 1 kg;
• salt - 1 tbsp;
• horseradish and currant leaves;
• vinegar - 50 ml;
• garlic - 1 head;
• sugar - 1 tbsp;
• peppercorns - 10 pieces.

Preparation method:

1. Prepare the milk mushrooms and soak them for three days. Change the water periodically.
2. In a large container, make a brine solution and dip the mushrooms in it. Cook for 30 minutes.
3. Remove foam as it forms.
4. It's easy to tell when the mushrooms are ready—they'll sink to the bottom. Once they've all sunk, remove from heat and strain off the liquid. Rinse with water.
5. Wooden or enamel containers are suitable for pickling, but ceramic and glass containers are also suitable. Place the leaves on the bottom and arrange the mushrooms, stems down.
6. Add garlic layer by layer.
7. Boil water with sugar and salt, add vinegar and pour in brine.
8. Cover the container with a wooden or glass disk and add a weight. Avoid using a brick, as this will cause a reaction and introduce harmful substances into the brine. If you don't have a weight, you can use a three-liter jar filled with water.
9. Place in a cool, dark place for two weeks.
10. The sample can be taken after 30 days.
11. You can divide the mixture into containers for easier storage. The mixture should be covered with brine.

Cold method with the addition of mustard

The recipe is simple and quick.

List of ingredients:

• volnushki - 2 kg;
• mustard seeds - 1 tbsp;
• salt - 100 g;
• peppercorns - 10 pcs.;
• currant leaves - 10 pcs.

Preparation method:

1. Prepare the mushrooms: clean and soak.
2. Place berry leaves in a container.
3. Pour in salt and spread into a thin layer.
4. Next comes a row of volnushki mushrooms, they need to be placed on the caps.
5. Next comes mustard and pepper.
6. Continue alternating until finished.
7. Tamp lightly, fill to the top with water and cover with plastic lids.
8. Store in a cellar or refrigerator.
9. Can be stored for up to 10 months. Sample only after two months.

With apple cider vinegar

This is a great appetizer option to surprise your guests with.

List of ingredients:

• mushrooms - 2 kg;
• salt - 2 tbsp;
• sugar - 1.5 tbsp;
• apple vinegar - 100 ml;
• seasonings to taste.

Cooking instructions:

1. Cover the processed mushrooms with water and cut them into pieces.
2. Bring to a boil and add salt. Boil for half an hour.
3. Drain the liquid and rinse.
4. Prepare the marinade. Dissolve salt and sugar in boiling water.
5. Add spices and herbs to taste.
6. Add the volnushki mushrooms and cook for ten minutes over low heat.
7. While stirring constantly, slowly add vinegar.
8. Bring to a boil again and distribute into containers.
9. Seal and wrap tightly.
10. After complete cooling, store in the cellar.

With garlic

It turns out delicious if you marinate the volnushki with garlic.

Products:

• wavelets - 2.5 kg;
• salt - 100 g;
• garlic - 10 cloves;
• any spicy herbs;
• favorite spices.

Execution method:

1. Soak the peeled mushrooms and boil for twenty minutes.
2. For salting you will need a deep, wide container.
3. First, distribute the herbs and chopped garlic.
4. Place a layer of volnushki mushrooms with their legs facing up.
5. Sprinkle with salt, garlic and spices.
6. Distribute all the mushrooms and spices according to this principle.
7. Add 100 grams of boiled water, cover with a wooden disk, and place a weight on top. Cover with a linen towel.
8. Place in a cool, dark place or in the refrigerator.
9. Every three days, shake the container to distribute the brine evenly.

With cinnamon

You can prepare volnushki with cinnamon, it gives the dish an incredible aroma.

Ingredients:

• mushrooms - 1.5 kg;
• salt - 1 tbsp;
• cinnamon - 0.5 tsp;
• sugar - 1 tbsp;
• vinegar - 70 ml;
• dill - 1 pc.;
• pepper - 5 pcs.

Preparation method:

1. Soak the prepared mushrooms and boil them in water with a small amount of salt.
2. Prepare the brine by mixing salt, sugar and one liter of water.
3. Add the spices and simmer over low heat. Then add the mushrooms and cook for half an hour.
4. The very last ingredient is vinegar. The mixture should simmer for five minutes.
5. Seal tightly and let cool slowly.

With herbs

A variety of herbs will help make the mushrooms piquant.

Ingredients:

• volnushki - 1 kg;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• vinegar - 1 tbsp;
• horseradish leaves, cherry, dill, currant and Provencal herbs.

Preparation method:

1. Place the soaked mushrooms in a bowl, add salt and cook for 40 minutes.
2. Place in a colander and rinse.
3. Prepare the marinating liquid: sugar and salt solution. Once dissolved, add the mushrooms and simmer for 15 minutes.
4. Add vinegar 5 minutes before the end.
5. Lay out the greens. Distribute and seal tightly.

With Korean seasoning

Spicy mushrooms are an ideal appetizer for a feast.

Products:

• volnushki - 1 kg;
• seasoning - 1 tbsp;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• vinegar - 50 ml;
• garlic and dill to taste.

Step-by-step instructions:

1. Boil the product for twenty minutes.
2. Remove excess liquid and dry.
3. Add the remaining ingredients and leave to marinate for 4 hours.
4. The mixture must be stirred every hour.
5. Place into jars.
6. If there is little liquid in the jars, fill them with water.
7. Cover with metal lids and sterilize in a saucepan for 40 minutes.
8. Roll up.

A simple recipe with vinegar essence in jars

Vinegar essence is the best preservative for pickling. The preparations can even be stored at home.

Ingredients:

• mushrooms - 1 kg;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• water - 500 ml;
• favorite spices.

Preparation method:

1. Boil the mushrooms and discard the liquid.
2. Add half a liter of water, salt, sugar and boil again.
3. Add spices and bring to a boil.
4. Distribute into half-liter containers and pour in half a teaspoon of essence.
5. Fill the containers to the top with marinade and cover with nylon lids.

With vegetables

You can cook mushrooms with various vegetables: carrots, onions,

List of ingredients:

• mushrooms - 2 kg;
• water - 1l;
• carrots - 400 g;
• onion - 200 g;
• salt - 100 g;
• sugar - 20 g;
• vinegar - 40 ml;
• cloves, bay leaf to taste, allspice.

Methodology:

1. Pre-boil.
2. Peel the vegetables and cut into rings.
3. Make a marinade from water, salt and sugar and boil it.
4. Add vegetables and cook until vegetables are soft.
5. Add mushrooms and vinegar and boil again.
6. Distribute into glass containers and roll up.

How to store blanks

Pickled preparations, sealed in accordance with all the rules, can be stored at room temperature in pantries. The main condition is - together, remoteohm from heating devices.

It is not recommended to store on balconies, as they often freeze and the prepared products may spoil.

The ideal place to store hermetically sealed preserves is a cellar or basement. Pickled mushrooms are also stored here under a nylon lid. If you don't have a cellar, you can store them in the refrigerator.

The shelf life of canned goods is 2 years. Products stored under nylon lids can be stored for up to 10 months.