How to pickle wokies

How to pickle wokies

The wolves are beautiful mushrooms of pink or white color with a funnel-shaped hat. In the forest, they can be found from July to October in huge families, so that collecting a large basket is not difficult. But they do not eat fried and boiled - they are conditionally edible mushrooms and have a bitter taste. They are suitable only for salting. But salted or marinated volnushki for the winter is worth cooking - in this form they are tastier than many other mushrooms.

Cooking Features

Do not forget that the wind waves are conditionally edible mushrooms. This means that the preparation technology must be observed.

  • First of all, wind sweets should be sorted, throwing out worms. Large and old mushrooms for pickling are also not suitable. Going over, all the mushrooms need to cut the legs by a third. Clean the caps from sticking litter, rub the most polluted places with a soft brush. At the same stage, waves are sorted by size.
  • After cleaning and sorting, the wipe should be soaked in cold water. Water three times a day must be changed. After two days, the mushrooms should be washed, let the water flow, large specimens cut into 2-4 pieces.
  • Before proceeding with marinating, the waves should be boiled until ready. They are considered ready when they sink to the bottom. Small ones will cook faster, larger time takes more. Considering that the waffles have already been cut into equal pieces, you can boil them all together, but it is better to boil the smaller ones in a separate saucepan to make a particularly beautiful and tasty preparation for the winter - for the festive table.

All other actions will depend on the selected recipe. They do not differ much: preparation of cans, preparation of marinade, unfolding of mushrooms in cans and rolling. Provided the jars have been sterilized and rolled up with metal lids, pickled water can be stored all winter at a temperature slightly below room temperature. If you close the cans with nylon caps, then you need to eat mushrooms for three months, and you can only store them in a cold place (refrigerator, cellar).

Classic recipe for pickled waves


  • volosushki - 1 kg;
  • water - 0, 3 l;
  • salt coarse - 10 g;
  • granulated sugar - 15 g;
  • Acetic essence (70%) - 5 ml;
  • black pepper (pea) - 10 pcs .;
  • cloves - 5-6 pcs .;
  • bay leaf - 2 pcs .;
  • cumin seeds, dill (optional) - 2-3 g.

Method of preparation:

  • Prepare the mushrooms and boil until cooked, fold in a colander to drain the water from them.
  • Sterilize the jars. The number of ingredients in the recipe is given per two half-liter jars or one liter. Boil the lids to be used (polyethylene or metal). Screw caps can also be used - they are not inferior in their characteristics to traditional metal caps designed for seaming.
  • Boil water, dissolve salt, sugar in it, add laurel leaves, cloves and pepper, boil for 2 minutes.
  • Put the mushrooms in the marinade, boil them 10 minutes after boiling.
  • Spread the mushrooms in cans, pour half a teaspoon of vinegar into each. If the jar is liter, then the essence is poured into it in the amount of 5 ml - just as much is placed in a standard-size teaspoon.
  • Seal with a clean stainless steel spoon, pour in marinade.
  • Close the lids, warm up: if the mushrooms cool down slowly, they will get better salt and will be stored longer.

Store waves marinated according to this recipe in the refrigerator or in the closet, depending on the kind of lids used.

Wolves marinated with vegetables


  • volosushki - 1 kg;
  • water - 0, 5 l;
  • carrots - 0, 2 kg;
  • bulb onion - 0, 1 kg;
  • salt of salt - 40 g;
  • granulated sugar - 10 g;
  • apple cider vinegar (6%) - 20 ml;
  • allspice (peas) - 10 pcs .;
  • carnation - 5 pcs .;
  • bay leaf - 2 pcs.

Method of preparation:

  • Enumerated, cleaned and cut volnushki boil for 20 minutes, remove them, rinse, allow to drain water.
  • Peel the vegetables. Onions cut into thin half-rings. Cut carrots into thin slices (small diameter carrot circles will look beautiful).
  • Prepare cans with a total capacity of 2 liters, sterilize them.
  • Boil 0, 5 l of water, dissolve in it salt and granulated sugar, spices. Put the vegetables in the marinade, boil them for a quarter of an hour.
  • Add mushrooms and vinegar to the marinade, boil for the same amount.
  • Spread the mushrooms and vegetables over the jars, fill the jars with marinade, close the boiled lids.

This recipe allows you to prepare a ready-made snack: in winter, all that remains is to open a jar and put some waves with vegetables in a salad bowl.

Wolves marinated with garlic and mustard (in jars)


  • volosushki - 1, 5 kg;
  • water - 0, 5 l;
  • salt - 20 g;
  • sugar - 15 g;
  • apple cider vinegar - 50 ml;
  • garlic - 1 head;
  • white mustard seeds - 5 g;
  • dill - 2-3 umbrellas.

Method of preparation:

  • Pre-cleaned and soaked volnushki boil until ready, drain the water from them, rinse, allow the water to drain.
  • Peel the garlic, cut thinly.
  • Sterilize three half-liter or two 750-ml cans.
  • In each jar, place an umbrella of dill, mustard seeds, and garlic. Spread on them waves.
  • Make marinade out of water, salt and sugar. After boiling, wait 5 minutes, add vinegar and turn off the heat.
  • Pour the marinade over the wind, cover the jars with lids.
  • Place the jars in the pot with water and sterilize them for 20 minutes. Using special tongs, remove the jars and tightly close the lids (roll up).
  • Turn it over, cover it with something warm, let it cool slowly, warm.

After that, jars of mushrooms can be stored for storage in the pantry. Waves marinated in this way can be stored all winter even at room temperature.

Pickled waffles are considered a good snack, and during the fast they will replace meat on the table. Whatever recipe is chosen, the mushrooms will turn out tasty and crispy.

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