Marinating the waves is a simple process if you follow the step-by-step instructions. The mushrooms are crispy and incredibly tasty. There are several ways to marinate the waves.
Hot marinated waves - recipe with photo
Detailed step-by-step instructions with a photo.
Ingredients:
- A kilogram of waves;
- 150 grams of onions;
- 100 grams of carrots;
- 3 cloves of garlic;
- Table vinegar (9%) - a tablespoon;
- 2 tablespoons of non-iodized salt:
- A tablespoon of sugar;
- 4 carnation buds;
- 7 peas of black pepper;
- 2 bay leaves.
How to cook homemade pickled waves step by step:
Go through mushrooms, remove debris, cut and peel the legs of large mushrooms. Leave the legs at the small mushrooms. For preservation, use only waves with a cap diameter of 3 to 5 centimeters. You need to peel the skin of the mushroom cap from the edges to the center. Soak the waves in plenty of cold water for 2 days, changing the water every 8 hours. This will help remove the bitterness.
Drain the mushrooms and place in a large saucepan. Cover with salted water. A tablespoon of non-iodized salt per liter of water. Cook for about 20 minutes, skimming off the foam. When the mushrooms have completely sunk to the bottom, they are ready. Never turn off before. Place the waves in a colander and rinse. Leave to drain completely. In the meantime, sterilize the cans.
Thoroughly rinse the jars with a new foam sponge with laundry soap and baking soda, rinse thoroughly, dry, and then place in the oven upside down. Take cans with a volume of 0.5-0.7 liters. Sterilize at 120 degrees for 15 minutes. Wash the lids with a sponge and laundry soap, rinse and sterilize in boiling water for 7 minutes.
Peel the onions and carrots. Cut into rings and circles. Peel the garlic and cut each clove in half.
Boil a liter of water and add onions, carrots, peppers, bay leaves, sugar, salt and cloves.
When the marinade boils, pour in the vinegar and add the mushrooms to the colander. Cook for 15 minutes.
Arrange the ready-made mushrooms in jars along with vegetables and spices so that the marinade slightly covers the mushrooms on top.
Cover with lids and sterilize for 45 minutes. Then roll up and turn upside down. Cover the jars with a blanket and cool at room temperature. After a day, transfer the completely cooled mushrooms to the pantry.
Read the general guidelines first. They are the same for every recipe. You can marinate only ready-made waves.
How to pickle waves - general recommendations
One of the main conditions for pickling is the timely processing of mushrooms. After cutting, the waves need to be processed within 6 hours. If you don’t have time, it’s better to peel and freeze them.
For pickling, sort out the mushrooms. And prepare those whose caps are no more than 4 centimeters in diameter. Cut off the legs, peel and cut. Leave the hats intact.
Wormy mushrooms will not work for pickling.
So that the mushrooms are not bitter, they must be soaked in cold water. It will take 2 days to soak. Change the water every 8 hours.
When you cook mushrooms, be sure to wait until they are fully cooked. When cooking, all the waves should sink to the bottom. It is forbidden to pickle undercooked mushrooms! You can poison them. Be sure to skim off the foam while cooking.
Pickled waves should be closed only in sterile jars. Don't neglect this.
Store pickled waves in a dry, cool, dark place for no more than a year if they are tightly closed.
Mushrooms, closed in glass jars under plastic lids, are stored for no more than 5 months in the refrigerator.
When placing the mushrooms in the jars, be sure to check that they are half a centimeter covered with brine.
It is better to close the mushrooms in small jars, since open mushrooms can be stored in the refrigerator for no more than 5 days at a temperature of +1 to +4 degrees.
How to sterilize jars correctly
First of all, check that there are no chips or cracks on the jars.
Use only new covers. When purchasing, check that the metal screw caps are perfectly straight and free from scratches or damage. Covers for seamers should also be perfectly flat and with elastic bands.
First, wash the laundry soap cans with a new foam sponge. Then wash them with baking soda and rinse thoroughly under running water. After that, you can proceed to sterilization.
Sterilizing cans in the microwave
When choosing this sterilization method, the lids will need to be boiled separately in a saucepan for 7 minutes.
Fill clean cans with water one and a half centimeters, set to maximum power and set the timer for 5 minutes. If the microwave power is less than 800 W, increase the time.
The maximum volume of cans is 0.7 liters.
Sterilizing cans in the oven
A great way for those who have an oven with a working thermostat! Jars come out of the oven dry, they do not need to be dried. This method is only suitable for screw caps, as the plastic caps will simply melt and the rubber caps become unusable as the rubber bands dry out.
Preheat the oven to 120 degrees.
Place the washed jars with their neck down on the wire rack if they are dry. Place wet jars with the neck up.
Sterilize cans up to 0.7 liters for 15 minutes. Sterilize liter jars for 20 minutes. Three-liter - 25 minutes.
This method is ideal when you need a lot of cans at once.
Steam can sterilization
An ideal way to sterilize a small number of cans. Pour water into the bottom of the pot and place the lids. Place the colander or strainer so that it does not touch the surface of the water. Place the jars with the neck down on a sieve. Sterilize cans up to a liter within 10 minutes after boiling water.
Sterilizing cans in water
Place a cotton napkin on the bottom of a large basin or pot. Place the jars with the neck up. Pour some water into the jars and saucepan at the same level. Bring water to a boil and simmer for 7 minutes in one-liter jars.
Carefully remove the boiled jars, pour out the water and turn upside down on a sterile towel.
Sterilization of pickled waves in jars
When you fill sterile jars with mushrooms and brine, be sure to sterilize them.
To be sure to kill all microorganisms, we will resort to a very interesting way of raising the boiling point of water. At a temperature of 110 degrees, it takes 45 minutes to sterilize mushrooms in jars with a volume of 0.5 - 0.7 liters.
To raise the boiling point of water, add 478 grams of salt per liter of water.
You can sterilize the workpieces in the oven. But the covers should not be plastic or with rubber bands. Pour 3 centimeters of water onto a baking sheet, put jars. When the oven heats up to 130 degrees, count 50 minutes. This time is enough for cans with a volume of 0.5 to 0.7 liters.
Immediately after the end of sterilization, roll up the jars or close them tightly with plastic lids.
Pickled cherries
The mushrooms are very beautiful in color. If you put such mushrooms on a festive table, guests will surely be surprised.
Ingredients:
- A kilogram of waves;
- 5 mint leaves;
- A sprig of dill;
- 5 small bay leaves;
- 2 cloves of garlic;
- 5 black peppercorns;
- 5 carnation buds;
- A glass of sugar-free cherry juice;
- 20 grams of sugar;
- 50 grams of non-iodized salt.
How to pickle cherry waves:
Put the spices in 200 gram jars: mint, dill, garlic, pepper, cloves. Rinse the waves prepared for pickling and place them tightly in the spice jars. Add sugar and salt to the cherry juice, boil and pour over the mushrooms. Sterilize, roll up and cool slowly.
A simple recipe for pickled waves for the winter
The ingredients are given for 1 kilogram of mushrooms. Increase depending on the number of waves.
Ingredients:
- 1 kilogram of waves;
- Liter of filtered water;
- Bay leaf - 3 pcs.;
- 10 black peppercorns;
- 5 peas of allspice;
- 5 carnations;
- A tablespoon of non-iodized salt;
- 2 teaspoons of sugar
- A teaspoon of vinegar essence.
How to cook waves:
Prepare the mushrooms, rinse them thoroughly after boiling.
For the marinade, boil water, add all the spices, salt and sugar. Boil for 3 minutes and add vinegar. Remove marinade from heat immediately.
Put the mushrooms with a slotted spoon in the marinade, wait until it boils. Reduce heat to low, simmer for 5 minutes.
Arrange the mushrooms in the jars so that the marinade covers the mushrooms, and about 7 millimeters remain to the top of the jar.
Sterilize, roll up and cool upside down. You need to cool slowly, so do not put the jars in the cold and cover them with a blanket.
Pickled garlic and mustard bunnies
A simple recipe for one and a half kilograms of mushrooms.
Ingredients:
- 1, 5 kilograms of waves;
- 0.5 liters of purified water;
- A tablespoon of salt with a slide;
- A tablespoon of sugar;
- Apple cider vinegar - 50 ml;
- Head of garlic;
- A flat tablespoon of white mustard seeds;
- 3 dill umbrellas.
How to cook delicious pickled waves:
Peel the garlic and cut into thin slices. The specified amount of ingredients is enough for three half-liter cans. Place an umbrella of dill, mustard and garlic in each jar. Place the cooked and washed waves so as to fill the cans tightly.
Prepare the marinade: boil water in a saucepan, add sugar, salt and simmer for 5 minutes. Then pour in the apple cider vinegar. Remove marinade from heat immediately. Pour into jars and cover with lids.
Sterilize for 45 minutes, then roll up and cool. According to this recipe, you can close the jars with plastic lids, and store the mushrooms in the refrigerator for 3 months. No longer worth it. Only remove completely cooled pickled mushrooms in the refrigerator.
Marinated waves in tomato sauce
The workpiece is ready for use in a day. Roll up only under nylon lids and store in the refrigerator for no more than 3 months.
Ingredients:
- 2 kilograms of waves;
- A tablespoon of salt; 3 tablespoons of sugar;
- 2 bay leaves;
- 2 tablespoons vinegar 9%
- A kilogram of tomato;
- 4 tablespoons of refined vegetable oil.
How to marinate volnushki in tomato sauce:
Prepare mushrooms, boil and rinse. Throw in a colander. It is desirable that it is not aluminum.
Pour vegetable oil into the pan, heat and add the mushrooms, from which the liquid is already drained. Wait until the boiling process begins, then stir the mushrooms, cover, reduce the gas and simmer for 15 minutes. During this time, stir three times.
Wash the tomatoes thoroughly, make a cross-shaped incision on each and dip them in boiling water on a slotted spoon. Timed half a minute and get it out. This will help to easily peel the skin off the tomatoes. Puree the tomatoes with a blender, add the vinegar and pour the tomato puree into a saucepan. Simmer for 10 minutes with bay leaves, salt and sugar.
Arrange the finished waves in jars and fill with tomato sauce. Sterilize for 45 minutes, then close tightly with nylon caps and leave at room temperature. After a day, you can serve it to the table, or put it in the refrigerator for storage. Garlic can be added if desired. One clove for a half-liter jar.
