Volnushki - sound mushrooms of white or light pink color with a wavy edge at the hat. They can be found in mixed or birch forests from late July to October. They grow in huge families, if you find such a place, then you definitely will not be left with empty baskets. The flakes have a bitter taste, so they are not eaten fried or boiled. They are suitable only for pickling and pickling.
Pick your recipe
In different regions of immense Russia, fungus mushrooms are found under different names: bagpipe, rubella, whelp and volzhanka. Although these mushrooms are considered conditionally edible, but not one feast among mushroom pickers can do without pickled threes. Not only in Russia they love such an appetizer, in Finland they also can not do without crispy, fragrant and moderately pungent mushrooms. Volnushki are a valuable food product, they include vitamin D, which is not lost during heat treatment and pickling. Mushrooms also contain B1 and B2 elements necessary for the body, carbohydrates (1.6%), fats (0.5%) and proteins (2.5%).
General rules for picking threes
- Sort and remove the mushrooms damaged by pests. Only fresh traps are suitable for pickling; their storage in raw form should not exceed 6 hours. old and large pickles are not suitable.
- For canning, select small mushrooms (the diameter of the hat should not be more than 5 cm). Clean whole mushrooms from debris and dirt.
- Cut the legs of the mushrooms, stepping back from the hat 0.5 centimeters. The remaining leg should be peeled and cut into slices.
- Rinse the mushrooms thoroughly.
It's important to know:
- Soak the mushrooms in cold water to remove bitterness. This process takes a very long 2-3 days. Change the water 3-4 times a day.
- Boil the mushrooms until cooked, this is determined visually (when the product sinks to the bottom of the pan). Undercooked throats can lead to poisoning or intestinal upset.
- Follow the rule of sterilizing containers for workpieces. Duration of heat treatment at 100 degrees: 0.5 liter containers - 30 minutes, for liter cans - 45 minutes.
- Store workpieces in a cool, dry place. Shelf life should not exceed 12 months.
An easy way to pickle threes with a step by step recipe
Mushrooms prepared in this way retain their aroma and natural taste. The right proportion of spices gives the desired sharpness. Before serving the appetizer to the table, sprinkle the dish with onion rings, dill and pour over vegetable oil.
Ingredients:
- Volnushki - 1 kg;
- water - 1 liter;
- bay leaf - 3 pieces;
- hot black pepper - 10 peas;
- allspice - 5 peas;
- cloves - 5 pieces;
- granulated sugar - 2 tsp;
- salt - 1 tbsp;
- vinegar essence - 1 tsp
Cooking:
- Rinse pre-soaked traps.
- Pour mushrooms with water, cook in salted water until tender over low heat. Remove the resulting foam.
- Drain the prepared mushrooms and rinse them.
- Preparation of the marinade: add spices, sugar, salt to boiling water and boil for 3 minutes. Add vinegar.
- Transfer the mushrooms to the marinade and let them boil. Reduce heat and cook for 5 minutes.
- Place the pickled traps in sterilized jars and tightly close the lids. The time and rule for preparing cans is given above.
An interesting way to marinate throttles at home
Ingredients:
- Volnushki - 1 kg;
- dill, mint - 1-2 branches;
- bay leaf - 1 piece;
- garlic - 2-3 cloves;
- cloves - 5 pieces;
- black pepper peas - 5 pieces.
To fill:
- Cherry juice - 1 cup;
- sugar - 20 grams;
- salt - 50 grams.
Cooking:
- Wash, pour over boiling water and dry the jars.
- Put spices on the bottom of the jar.
- Rinse the mushrooms soaked and boiled until tender, rinse again, put in jars.
- Prepare the fill: mix cherry juice with sugar and salt. Boil and pour into the mushrooms.
- Close the jars and sterilize them in a water bath for 40 minutes by placing a towel on the bottom of the pan.
The usual hot pickle recipe
A good combination of garlic and mustard seeds adds sharpness and additional flavor to the workpiece. The spicy taste of the marinade will not leave indifferent any lover of mushrooms.
Ingredients:
- Wrinkles - 1.5 kg;
- water - 2 glasses;
- garlic - 1 medium head;
- white mustard seeds - 1 tsp;
- dill umbrella - 2 pcs.;
- granulated sugar - 3 tsp;
- salt - 1 tbsp;
- apple cider vinegar - 50 g.
Cooking:
- Cook the soaked traps until fully cooked, rinse well.
- Peel and chop the garlic into thin slices.
- Take two dry and clean 750 ml jars. Put spices and mushrooms in them.
- Bring the water to a boil by adding salt and sugar. Let it boil for 5 minutes and add vinegar.
- Pour the hot marinade into the jars of mushrooms and roll them up.
- Sterilize the finished snacks for 40 minutes.
- Remove from the water, turn over the cans and cover.