Pickled volnushki is a delicious winter snack. In order for canned mushrooms to be safe for health, it is very important to strictly observe the cooking technology. Choose only fresh young volnushki for preservation, without flaws and worminess.
Ingredients
- Forest mushrooms (volnushki) – 1 kg
- Water - 1 l
- Salt - 1 tbsp.l .
- Sugar - 2 tsp.
- Bay leaf - 3 pcs.
- Carnation - 5 pcs.
- Black Pepper (with peas) – 10 pcs.
- Allspice (with peas) – 5 pcs.
- Vinegar - 40 ml
Step-by-step cooking recipe
Go through the mushrooms, cut off the legs, moving away from the cap by 0.5 cm, peel the rest of the skin and cut. Pre-soak the waves in cold water so that the bitterness goes away. This may take from 1 to 3 days, and the water must be changed at least 4 times a day.
Wash the soaked waves well, put them in a saucepan, pour water, add salt and cook over low heat until tender (about 20-25 minutes). The finished mushrooms should sink to the bottom of the pan. Do not forget to remove the foam. When the volnushki are completely cooked, drain the water and rinse the mushrooms under running water.
Prepare the marinade. To do this, boil water, add salt, sugar, bay leaf and spices, boil for 2-3 minutes, then add vinegar.
Put the mushrooms in the marinade, bring to a boil and boil over low heat for 5 minutes.
Arrange the mushrooms in pre-sterilized jars, pour the remaining hot marinade, seal tightly.
Put a towel on the bottom of a large saucepan, put cans of canned volnushki, pour water into the pan over the shoulders of the cans, bring to a boil and sterilize over medium heat for 30 minutes (0.5 l cans) or 45 minutes (1 l cans). Add water to the pot as needed.
After the specified sterilization time, remove the jars of mushrooms from the pan, turn upside down, wrap with a blanket and leave to cool completely. Store canned mushrooms for no more than 1 year in a cool, dry place.
Pickled in this way volnushki preserve the natural taste and aroma, and spices add spice and spice to the snack. Before serving, pour vegetable oil over the pickled waves, add onion rings and garnish with herbs.
