Volzhanka recipe. Harvesting Volzhanka mushrooms for the winter recipes. Salting volnushek in a hot way. The simplest and most common way of salting the waves

26.11.2019

Edible or not? That's the question.

Volnushka grows in mixed and birch forests, belongs to the russula family and is of two types: white and pink. At first glance, it is very reminiscent of two mushrooms: milk mushroom and camelina.

You can distinguish them from the aforementioned mushrooms by a small stem, giving the impression that it just lies on the ground. The stem resembles a cylinder in shape, it is smooth, breaks easily and has an almost identical color with the hat.

They also have characteristic caps, they are either convex or funnel-shaped with strongly lowered edges that wrap inside the cap. Wavy concentric zones stand out strongly.

Collecting them is quite a hassle. It tastes quite bitter and for this reason it is considered poisonous in most countries. However, with proper preparation, you can appreciate their unique, incomparable taste, which justifies all the effort expended.

First of all, I would like to note that most people are concerned about the question: “How long do you need to soak them before you start salting, marinating or freezing products at home, and how to do it right” - there is no exact answer to this question, since each recipe carries its data.

Volnushki, as a rule, are harvested for the winter due to their late appearance. They begin to grow from the end of June, and end closer to October. In addition to salting, they can also be fried.

They are fried very quickly, only a quarter of an hour, but before you lower them into the pan, you need to soak them in water for two days, then boil for half an hour in salted water, and only after that you can start frying.

salting

They taste best when salted. However, not everyone knows how to properly and tasty pickle volushki. There are several ways to salt them for the winter: you can do it hot and cold. These methods of salting differ little from the methods of salting other mushrooms. They are considered conditionally edible, so the recipes for their preparation must be carefully followed.

"Cold" way

Salting volnushek for the winter in a cold way is a very laborious and lengthy process.

To prepare them in this way, it is first necessary to let them soak well in cold salty water for one and a half to two days. Salt water is necessary at the rate of 50 grams of salt per kilogram of waves.

You can also replace the salt with citric acid, but instead of 50 grams, add 2. The water for soaking must be changed at least three times a day. After the prescribed soaking time, the mushrooms are washed and dried.

Mushrooms, spices and spices are placed layer by layer in a specially designated dish for salting as follows: A layer of salt, a layer of waves (about 7 centimeters), caps down, a layer of salt with cumin, dill, garlic.

After the waves are over, the mushrooms are covered with a clean rag, a wooden circle soaked in hot water is placed on it and, last but not least, oppression. After two months, the flakes will reach the required salting and they can be eaten.

"hot" way

Hot salting is a much faster way to harvest mushrooms for the winter.

This method does not require such a long procedure as soaking mushrooms. This is a much faster way. To begin with, the waves are boiled, and then salted in the same water.

For hot pickling of volnushki, the following ingredients will be required: volnushki, peppercorns, cloves, bay leaf, garlic, currants and, of course, salt.

The first point of preparation: sorting mushrooms. Only good, undamaged mushrooms should be left. They should be cleaned and then rinsed thoroughly under running water.

Volnushki should be lowered into boiling, barely salted water, then add four peppercorns, three cloves and four currant leaves. Keep on fire for fifteen minutes, then rinse in a colander in running water.

They are transferred to a container specially designated for salting, four bay leaves are added and poured with hot brine, then salt is added in proportions of one and a half large spoons per liter of water. Garlic, pre-cut into thin slices, is added last.

Sterilization is carried out as follows: the jars must be thoroughly washed and wiped, the oven heated to a temperature of 180 degrees Celsius, put the container in there and hold for 3-4 minutes. Mushrooms are rolled into hot jars.

Nuances

Salting volnushki for the winter at home for the winter is quite simple and does not require much effort. The main thing is to follow the sequence of actions and carefully monitor the time. A change of water, if salted in a cold way, is very important for several reasons: as the waves are in the water, excessive and rather unpleasant bitter taste leaves them.

If you do not change into water in time, they will begin to turn sour in their own juice. It is very important that the water completely covers the mushrooms, otherwise mold may appear on them. Of course, it is quite easy to remove it by washing it with lightly salted water, but there is always the possibility that some of the mold has remained in the water and then you will have to do the entire procedure for preparing for salting again.

Recipes for cooking different mushrooms are very similar to each other, and it is quite easy to get confused in the small nuances of well-known recipes. Each type requires a special attitude towards itself in terms of cleaning, washing, pre-harvesting before marinating.

Usually, it is enough to thoroughly rinse the Volzhanka from dirt, leaves and bugs, it is most convenient to do this with some kind of toothbrush. They, as a rule, do not have films, therefore, the cleaning process does not cause much trouble. However, it should be remembered that these mushrooms must be handled with extreme care, because they break very easily.

With washing the volzhanka (the wave in the common people), you should follow the standard procedure: you need to wash them in cool running water, because if you wash the mushrooms in a container with a whole bunch, there will be almost nothing left of them and a trip to the forest will become a waste of time and effort .

Description

Cold-salted volnushki- a wonderful snack dish of Russian cuisine. True, a feature of the waves is that they are somewhat bitter, but this problem can be dealt with with the help of ordinary soaking. Gradually, the milky juice from the mushrooms will come out, and they will stop being bitter. Yes, and soaked waves are much easier to clean.

We will salt the mushrooms in a cold way, that is, without boiling, in order to preserve the maximum of useful substances and vitamins in them. After all, volnushki is a very useful mushroom. Their beneficial effect, first of all, affects the cardiovascular system, since the microelements contained in the waves strengthen blood vessels and prevent the deposition of cholesterol. So treat yourself to these wonderful mushrooms not only tasty, but also good for the body.

Our step-by-step recipe with a photo will help you prepare cold-salted waves at home. The dish is prepared easily, but for a long time, because in order to to salt well, mushrooms need at least a month. But then you can fully enjoy a wonderful snack. By the way, if you decide to pickle mushrooms, milk mushrooms, and serushki in the same way, it will turn out no worse.

Ingredients

(250 g)
(2 tsp)
(2 pcs.)
(2 pcs.)
(2 pcs.)
(1-2 stems)
(1-2 cloves)
(5 pieces.)
(2 pcs.)

Cooking steps

cooking

How to salt volnushki - mushrooms that only educated avid mushroom pickers recognize.

While some believe that there are almost no mushrooms in this forest, others will always find something to bring home. The time for collecting waves is from mid-summer to October.

In terms of its culinary properties, this mushroom is very similar to a mushroom, and along with a mushroom, it is perhaps one of the main types suitable for pickling. Young volnushki are very much appreciated not only for salting, but also for pickling, by the way, after these procedures, the mushroom turns from pink to yellow.
These mushrooms are slightly poisonous and can cause irritation of the mucous membranes, so their preparation requires pre-cooking and blanching. As for salting, it is possible to use volushki only for 45 days.

The simplest and most common way of salting the waves

Ingredients:

Volushki mushrooms - 600 gr.;
Bay leaf - 4 pcs.;
Carnation - 2 - 3 pcs.;
Blackcurrant leaf - 3 - 4 pieces;
Black peppercorns - 5 pcs.;
Garlic - 2 - 3 cloves;
Salt - 1.5 tbsp. for 1 liter of water.

Cooking:

Before using the recipe that tells how to salt the waves, the mushrooms must be carefully sorted out, the worms cut off or thrown away, cleaned of forest debris, fringe, then rinsed several times in water.

Put a pot of water on the fire, bring to a boil, then add salt and place the mushrooms there. As well as the following spices: peppercorns, cloves, currant leaves. It is necessary to boil the waves in this composition for at least 15 minutes.
After the specified time, remove the waves from the brine, put them in a colander, then rinse well under running water. After that, transfer them to the previously prepared dishes, add pepper, garlic, bay leaf to them and pour over the brine, where the mushrooms were cooked before. In order for the brine to completely cover the mushrooms, the container with them is covered with a napkin, and a circle is placed on top, then it is imperative that no matter how heavy it is as a press.
Mushrooms under pressure withstand 3-4 days, after which they are laid out in jars and rolled up.

Salted in a similar way for the winter, volushki are excellent for potato dishes cooked in various ways.

How to salt the waves in a cold way

Option one:

We sort out freshly picked mushrooms, carefully wash them. Then we put them in a plastic container (it is not recommended to use metal utensils), soak them for three days. During this time, we often change the water (3-4 times a day), otherwise the mushrooms will simply turn sour.

Salting of soaked mushrooms is carried out using a plastic container:

We put a layer of mushrooms on the bottom of the dishes, then pour it abundantly with salt, there is no need to be afraid that you do not need to oversalt. On top we lay another layer of waves and also cover it with salt, and on its surface, in one layer, we put clean sheets of horseradish.
In the same way we lay all subsequent layers, but the final step should be horseradish leaves. We cover the container with a napkin, then we put oppression of 4 - 5 kg.
It is necessary to withstand the waves for three days, only after that they can be laid out in a glass container along with horseradish, then poured with brine and closed with a plastic lid.

You can eat salted volnushki in this way after 30-40 days, all this time they should be stored in a cool place. Before serving, excess salt is washed off the mushrooms, if necessary, soaked.

How to salt the waves in a cold way - option two

We will need:

Mushrooms volnushki - 1kg.;
Water - 1 liter;
Citric acid - 2 gr.;
Spices and seasonings (put to taste);
Salt - 50 gr.

At the first stage, the mushrooms are soaked using salted water with citric acid added to it (this takes 1-2 days). After the mushrooms are soaked, they are laid in layers in a wooden or plastic container with their hats down, each layer is sprinkled with salt and spices. A press is placed on their surface. After a few days, the mushrooms will release juice and sit down. More layers of soaked mushrooms are added to the vacated space, sprinkled with salt and spices.

Until ready, the waves should be in a cool place. You can eat them after 1.5 months, getting rid of excess salt.

Salting mushrooms- one of the common ways to prolong the taste of microorganisms. With the help of simple actions, mushrooms turn out delicious, crispy and will suit any table. And about how to pickle correctly, what needs to be observed and in what ways you can succeed, we will describe below in the article.

The main thing in the article

How to salt waves at home: basic methods and principles

Volnushki- conditionally edible mushrooms, which must be cooked before use. In its raw form, the spore contains toxic substances. In Europe, it is considered a poisonous mushroom that should not be eaten. But in Russia, this type of microorganism is very fond of mushroom pickers. It is used mainly in pickled and salted form.

There are 4 main ways to salt the waves:

Cold;
Hot;
Combined;
In banks.

Basic principles of cooking:

It is necessary to lay with hats down and in layers, first mushrooms, and then seasonings.
The temperature must be strictly from 0 to + 10°C. Otherwise, they will either freeze or turn sour.
The optimal salting period is 2 months.
Before serving cold-cooked volushki, they must be soaked in clean water for several hours.
Salting in the classic version must be done in a wooden barrel, this is how the mushrooms retain their original taste.
Before hot pickling, soaking should be done for two days in cold, plain water.
In hot salting it is necessary to use sterilized vessels.
Hot-cooked mushrooms can be stored at a temperature of +18-16°C, as well as in the refrigerator.
The hot cooking method allows you to enjoy the taste of volnushki already after 3 weeks.
Salt is used only coarse grinding and always without iodine content.
Salting utensils must be perfectly clean and disinfected.
The foam formed during the cooking process must be removed.

How to cook volnushki for salting?

Before work, you need to prepare products. Namely, it is good to clean the organisms from dirt and grass adhering during germination. It is worth noting that this must be done carefully, since even with a slight pressure, the mushroom begins to fall apart into small pieces. A soft toothbrush can help clean the fungus.
Before serving mushrooms for washing, they must be sorted by color and shape. This will facilitate further work and preserve the perfect taste of the dish.
Before cooking, the volnushki should be soaked in water for 2 days. This is necessary so that they are not bitter. Periodically, you need to change the water in the container, at least every 2 hours. Otherwise, they will sour and spoil.
Water must completely cover the microorganisms so that bitterness comes out everywhere. In addition, if they peek out, they are likely to become moldy, and it is very, very difficult to remove. Even if washed, the taste and smell may still remain.
If the waves are salted, then soaking is best done in sour-salt water for 3 days. This will remove the bitterness and give a spicy taste. Once every 2 hours, you need to drain the water and fill the container with new mushrooms. To do this, it is thrown into 1 liter of water - 50 gr salt and 2 gr citric acid.

How to salt raw volnushki?

Required:

Course of action:

Prepare the microorganisms by soaking them for 3 days in acid-salt water.
Prepare only the caps, wash the leaves and peel the garlic.
Throw hats into the container, cover with salt, leaves and garlic in layers.
Cover the container with a lid and place a load to form juice.
After 7 days, the contents are transferred to vessels and salted for another 2 months in the cellar.

If little juice is released, then you can increase the weight of the load.

How to salt the waves in a cold way: a recipe with a photo

Need:

Process flow:

How to salt the waves in a hot way

Would need:

Volnushki - 5 kg;
Horseradish leaves - 10 pcs;
Garlic - 3 teeth;
Salt rock - 30 gr;
Water - 1 l.

Process:

Prepare the ingredients, and soak the mushrooms in advance.
Place water and salt in a container, transfer to fire.
Sort the microorganisms by size.
When the water begins to boil, put the horseradish leaves inside, and then the mushrooms for 15 minutes.
Fish out the waves, leaving the brine intact, and rinse under running water.
Pour the brine into the container prepared for salting, throw in the garlic and mushrooms.
Cover with a smaller lid and weight to keep the contents from floating.
Move the salt to the refrigerator for 3 days.
Then place in disinfected vessels and fix with nylon lids.
A day later, you can serve it to the table.

It is not worth storing mushrooms prepared in this way for more than 2 months. It is better to use after they are fully prepared.

How to salt volnushki for the winter in jars

Prepare:

Actions:

Prepare the ingredients in advance, and soak the microorganisms before salting for 2-3 days, periodically changing the water 4-6 times a day.
Sterilize and dry the vessels.
Layer the mushrooms with salt.
Place the oil on the fire and bring to a hot state.
Pour hot vegetable oil into the vessels.
Secure the jars with lids and place in the refrigerator.
After 2 months, they can be served on the table.

How delicious to pickle the whites of the whites?

Before you get to work, you need to know that when pickling whites:

Legs are not used;
Only mature species are suitable, and old and unripe ones are not used;
Soaking lasts from 2 to 4 hours when hot cooking and from 3 to 4 when cold.

Would need:

Process for cold method:

Prepare all the ingredients for the pickle.
At the bottom of the container, complete the mixture of salt, spices and plants.
Spread the mushrooms in layers, sprinkling salt on top.
Cover the contents of the container with gauze and a lid of a smaller diameter, then place a weighty load.
After 1.5 months, the fungus will be ready and can be consumed.

Actions for hot method:

Combine water with salt, 50 g per 1 liter.
Pour the whites and transfer to a strong fire.
When signs of boiling appear, lower the heat to the middle position of the burner and continue to cook for 10 minutes.
When foam appears, it must be removed, and the mushrooms must be stirred all the time.
Remove microorganisms and pat dry.
Place spices and herbs in a separate container, fill with salt water in the proportion of 200 grams per 1 liter.
Place the brine on the fire and bring to a boil.
Pour the mushrooms with brine, completely lowering them under the liquid.
Fix with a lid of a smaller diameter and place a load on top, after a month the whites will be ready.

Is it possible to salt milk mushrooms and waves together: a recipe

Prepare:

Actions:

Pre-prepare the ingredients, especially the mushrooms. Sort, soak and drain excess liquid.
Combine water with salt and place assorted microorganisms inside.
Place the container on the fire and keep them there for 30 minutes.
Then place the mushrooms in a colander.
Complete the process of pasteurization of assorted jars.
Place the components in the vessel in this order: mushrooms, brine, spices and herbs.
Store in a cool place for several weeks.

For the cold method, you will need:

Actions:

Mushrooms are pre-soaked, sorted and cut.
Water combines with the components from the list.
Mushrooms are placed inside the liquid.
The container is fixed with a lid of a smaller diameter, and oppression is placed on it.
Mushroom preparation is completed after 2 months.

How to pickle volushki and russula together?

Would need:

Process:

Soak the microorganisms for 3 days in advance, prepare them and other components for salting.
Place spices and herbs in a container, fill with water and place assorted mushrooms inside.
Cover the container with a lid and place the load.
After 12 hours, you can serve the dish to the table.

For the hot method you will need:

Process:

Prepare the main ingredients first.
Place the assorted microorganisms in a container and fill with water.
Transfer to the fire until it boils.
Then reduce the heat to a weak state, add spices and herbs.
Turn off the fire after 30 minutes.
Sort the assorted jars, fill with brine and fix with lids.
Store in a cool basement or refrigerator.

How to pickle volushki?

There is no particular difference in the methods of salting and pickling waves. This method is similar to hot salting, but still has a number of differences. Let's analyze the main principles of making pickled waves:

Cleaning and sorting of microorganisms should be carried out without fail.
Large ones are cut into quarters or six parts, medium ones are cut in half, and small ones remain in their original size.
The legs are separated from the caps and cut into several pieces, depending on the size.
After sorting and cleaning actions, mushrooms can be soaked for several days.
During soaking, the water changes at intervals of 2-3 hours.
After that, the mushrooms are subjected to heat treatment, by boiling until fully cooked.
Ready are those mushrooms that have sunk to the bottom during the cooking process.

The classic recipe for pickled waves with a photo

Need:

Course of action:

Recipe for fritters marinated with vegetables

Necessary:

Process flow:

Prepare the main pickling component in advance.
Prepare and chop the vegetables into rings.
Place the container of water and spices on the fire, then toss in the vegetables and keep them there for 25 minutes.
Pour the mushrooms into the liquid and pour in the vinegar, leave for another 25 minutes.
Sort the microorganisms into vessels first, and then pour in the marinade.
Fix with a lid and leave to cool in a cool place.

Volnushki marinated with garlic, vinegar and mustard

Prepare:

Actions:

Before marinating, do the necessary steps for mushrooms.
Prepare other ingredients.
Place a container with water, sugar and salt on the fire, add garlic, mustard and dill.
After 5 minutes, pour vinegar, and turn off the burner.
Complete the mushrooms in vessels, pour in the marinade and cover with lids.
Place the vessels in a large container, and transfer it to the fire for 20 minutes.
Remove the vessels with special tools and roll up.
Turn over, cover with a warm blanket and let cool in a warm room.
After that, they can be placed in a pantry closet.

How to salt waves at home: video

Pickles and pickling have long been loved by many gourmets. Mushrooms are useful for the human body, they contain vitamins and proteins. Therefore, for a balanced diet, spores should also be on the list of consumed foods. And our recipes will help to cook them tasty and keep for a long time.

With the onset of summer, the forest beckons with an abundance of mushrooms. Therefore, mushroom pickers are faced with the task of what to do with them, how to prepare them for the winter more and tastier. Volnushki are very popular among the inhabitants of Siberia. They are valued for their taste and pleasant smell. Various dishes are prepared from them and harvested in large quantities for the winter. Salty volnushki are good, skillfully cooked, they have a crispy taste and a delicate aroma. There are several ways and many recipes on how to properly salt the flakes.

Unlike russula, volushki are not as fragile and do not get so dirty from grass and leaves. If carefully cut from the root, then it is enough to sort them out, shaking out the forest rubbish from them that fell into the basket during collection.

Among the people, the mushroom has several names - volnushka, volzhanka, rubella and others. It has many varieties and can be of different colors - white, pink, orange. It is better to cook them each variety separately, as their taste is slightly different.

Volnushki are considered conditionally inedible, so they can be poisoned when raw. And in order to cook or prepare some of them for the winter, they require special training.

Volnushki are sorted, sorted out, wormy ones are removed. If the mushrooms are too large, the lower part of the leg is removed, it is tough. Then they are soaked in water with salt and citric acid. For 1 liter of water, you need about 10 g of salt and 2 g of acid.

Volnushki are soaked for at least two days, until all the poisonous bitterness comes out of them. Every 5-6 hours, the liquid must be changed by slightly squeezing the mushrooms. If they are soaked longer, they will only benefit from it.

But you need to make sure that they do not constantly float above the water. To do this, they are applied with a load. After soaking, the volzhanka is washed with clean water and proceed to further processing.

We prepare all the necessary ingredients

Very little is needed for salting the waves. To do this, use salt and spices. They are chosen according to desire and taste:

Salt must be rock. Iodized for pickles is not suitable, it softens the products.
Horseradish. Leaves and roots can be used. It makes mushrooms crispy and elastic.
Dill fresh. If dry, it is better to use the stems, they do not clog the salting as much as seeds and leaves, which rub heavily when dry. Gives a subtle flavor to the product.
Parsley greens - for an amateur. Mushrooms are fragrant, but not everyone likes parsley.
Blackcurrant leaves give the pickles a unique flavor.
Oak leaves make mushrooms elastic, and cherry leaves give a delicate taste.
Garlic. In a small amount, it is not superfluous in any salting recipe. You can make salty flakes with garlic, but this is also not for everyone. The garlic is peeled and whole cloves are added to the salting. When making garlic, mince the garlic.
Volzhanki with onions, ginger or mustard are good. The amount of spices is prepared according to recipes.

Seasonings can be added all together or separately, whole or ground.

We make preparations for the winter

Volnushki salt in two ways: cold and hot. Salted volzhanka retain their shape well and are good as a separate snack, and as an addition to other dishes.

At home, you can add various additives to mushrooms, salt them on their own or with apples or cabbage.

Hot Way: Recipes

Hot-salted Volzhanka become edible faster and the dishes are filled with them immediately. When boiling, the mushrooms are boiled down and, with further salting, they no longer sit down. In addition, such a preparation is safer, harmful substances from the fungus go into the water during cooking.

In order to apply the hot salting method, you need to put the soaked mushrooms in a bowl and put it on fire. For this method, it is not necessary to soak the mushrooms for so long - one day is enough. But in this case, it will be necessary to change the liquid more times during cooking and rinse the waves. Otherwise, the mushrooms will remain bitter and tasteless.

During cooking, foam will form, it must be removed. When the mushrooms sit on the bottom, you need to take them out, pour in a fresh portion of water and boil again.

Volnushki for such blanks are not cooked until fully cooked, but only boiled for 15 minutes several times. Then they are washed and salted as usual.

You can salt them in a barrel, enamelware or in a jar. Spice leaves are lined at the bottom, then a layer of salted mushrooms, then spices again. The top is covered with leaves and applied with oppression.

After a while, the mushrooms should release their juice. If it is not enough, you need to add a little boiled salt water so that the volzhanki are completely covered, otherwise they will become covered with mold and deteriorate.

Ingredients for the easiest pickling method:

volzhanki - 3 kg;
salt - 100 g;
garlic - 1 head;
horseradish - 5-6 medium leaves;
peppercorns - 10 peas;
bay leaf - 2 leaves.

If desired, the set of spices can be increased or decreased.

Salting volnushek for the winter with onions

From Volzhanka, you can prepare a blank for the winter with a large amount of pickled onions. To do this, the soaked mushrooms are boiled a little, for about 20 minutes, removing the foam. Then strain and wash. After that, they are sent to the marinade and boiled again.

For the marinade take:

water - 1 l;
salt - 50 g;
sugar - 75 g;
vinegar 6% - 100 ml;
bay leaf - 2 pieces;
peppercorns - 5 peas;
dill - 1 medium bunch.

This marinade is enough for 2 kg of mushrooms and 5-6 small onions.

Mushrooms and onion cut into rings are placed in sterilized jars, poured with boiling marinade and covered with sterile lids.

Ready jars are placed in a sterilizer and sterilized:

Half-liter - 30 minutes.
Liter - 40-50 minutes.

Banks are taken out and twisted. It turns out a ready-made snack, which in winter is enough to open and put on a plate. If desired, you can season with sunflower oil.

with ginger

Gourmets will love salting ginger flakes. It is added in grated form to boiled mushrooms.

Layers of mushrooms, spices and ginger are placed in the dishes. Each layer is salted. Filled jars are tied with gauze and cleaned in a cold dark place.

For 2 kg Volzhanka take:

1 st. l. grated ginger;
100 g of salt;
spices are chosen to taste.

In winter, such a preparation is good as a separate snack.

with mustard

You can also salt the wave with mustard. It gives mushrooms a good taste and smell, and also protects against mold.

Everything is done, as in the recipe with onions, only it is replaced with mustard seeds. They need 1 tbsp per recipe. l. without top.

with apples

For lovers of something unusual, a recipe for salty waves with apples is suitable. Varieties are better to take sweet and sour. Apples must be peeled and cut into slices. From spices, cumin works well.

Ingredients:

waves - 2 kg;
medium-sized apples - 4 pieces;
salt - 100 g;
cumin - 1 tsp;
vinegar 9% - 100 ml;
spices to taste.

Everything is done in the same way as in the previous recipe. Mushrooms and apples are laid out in layers.

Cold way: recipes

With this salting method, no heat treatment is required, but more time is needed to fill the dishes. If the mushroom season drags on and you can add fresh waves after each trip to the forest, this method justifies itself.

Mushrooms are soaked as described above. Then the water is drained and placed in the dishes used in layers, shifting with spices. Large waves are laid with hats down, small ones are simply poured. Each layer is well salted. Salt can not be spared, before use, the waves are soaked again to remove excess salt.

When the mushrooms are well packed, they are applied with a load and put away in the pantry. After a day, they should be covered with their own juice and decrease in volume. After that, you can still add dishes to the top.

To salt the waves without heat treatment, you need to take:

mushrooms - 5 kg;
salt - 200 g;
horseradish - 5-6 medium leaves;
dill - 100 g;
garlic - 1-2 heads;
bay leaf - 3 sheets;
cloves - 5 grains;
black pepper - 30 g.

Salted volzhanki are used as a separate snack or prepared from them in salads, soups and other dishes.

with garlic

Waves are good if you add a lot of garlic to the salting. Salted together, they acquire a sharp spicy taste and smell. At the same time, garlic is finely chopped with a blender or passed through a garlic press. For this recipe, volzhanka is well soaked for at least 3 days.

Ingredients:

waves - 5 kg;
salt - 150 g;
garlic - 200 g;
chopped dill and parsley - 100 g;
peppercorns - 10 g.

Volnushki are laid in layers with hats down. Top with salt and sprinkle with chopped spices. So do several layers until the mushrooms run out. Then cover with a clean cloth, press down with a load and put away in a dark, cold place. For this, the cellar is best suited.

Serve such waves without soaking. They are taken out of the brine and seasoned with sunflower oil.

With horseradish

Pickling with grated horseradish gives a special taste to volnushki. For its preparation, a cold method is used. Mushrooms are prepared, washed and filtered. Then they are laid in layers on the bottom of the dishes, as usual, salted well, sprinkled with spices and grated horseradish.

Ingredients:

waves - 2 kg;
rock salt - 100 g;
horseradish root - 2-3 tbsp. l.;
spices to taste: pepper, garlic, dill, parsley, currant leaves.

Thanks to horseradish, Volzhanki become elastic and crispy.

Waves in banks

Volzhanka in jars are well preserved and conveniently salted. In such cases, it is better to grind the spices, and take small mushrooms so that more can fit in the jar. If the mushrooms are large, it is better to cut them.

Spices are laid at the bottom, then a layer of mushrooms, then salt and spices again. And so to the top, until the bank is full. Cover with a nylon lid and leave for a couple of days. When the mushrooms sit down, add the next portion. Excess juice must be drained.

Ingredients for a three-liter jar:

waves - 3 kg;
salt - 100 g;
garlic - 3 cloves;
leaves of horseradish, cherry, oak and currant -100 g;
parsley and dill - 50 g.

When the waves stop settling and the jar is full, cover it with a nylon lid and put it in the cellar. You can drain all the juice and pour roasted sunflower oil instead.

Classic easy recipe

In the old days, volnushki was salted in wooden barrels. Such mushrooms had their own unique taste. In the villages, such traditions have been preserved to this day.

Kegs are usually filled with ten liters. For salting, a simple classic recipe is used. For 10 kg of mushrooms take:

salt - 400 g;
horseradish leaves - 10-15 medium leaves;
oak leaves - 15 pieces;
allspice - 30 g;
cherry and currant leaves.

Mushrooms are placed with caps down, sprinkled with salt and shifted with leaves. The filled barrel is covered with a cloth and put oppression. When the mushrooms start juice and settle, add more until the barrel is full. You can use such mushrooms after 2 months.

pickled mushroom recipe

If there are a lot of mushrooms, they can not only be salted, but also pickled. Here is a step by step recipe on how to do it:

Put prepared volzhanki in a saucepan and pour water. You can not completely - when heated, they will release their juice, and there will be enough liquid.
Add some salt and vinegar.
Bring to a boil and simmer until the mushrooms sit on the bottom and the water runs clear. At the same time constantly remove the foam.
Remove the mushrooms, strain and rinse, pour out the water.
Put the wedges back into the saucepan and fill with water so that they are completely covered. At the same time, freeze the water.
Add to 1 liter of water 2 tbsp. l. salt and 2 tbsp. l. Sahara.
Bring everything to a boil, boil for 5 minutes and add 1 cup of vinegar 6% per liter of water.
Remove the mushrooms from the pan along with the boiling marinade and pour into sterilized jars.
Close the filled jars with sterile lids and immediately roll up.
Fold under the covers with the covers down for a day.
Take the seamings to the basement or pantry.

Marinating volushki is no more difficult than salting, but this way they can stand much longer.

Mushroom caviar from volushki

Salted volzhanki can be used to prepare mushroom caviar. For this, volnushkas, salted in the classical way, without various additives, are better suited. Spices can be added directly to the caviar.

Ingredients for 1 kg of cooked mushrooms:

100 ml of sunflower oil;
60 ml of vinegar;
2 onion heads;
garlic, pepper to taste.

Fry the onion in oil, add the volzhanki ground in a meat grinder, stew and season with vinegar and pepper.

After how many days can you eat salty flakes

When you can eat salted mushrooms depends on how they were prepared. With cold waves, you can eat no earlier than two months later. When hot - depending on how long they were cooked. But usually, after three weeks they are ready.

Cooking sweet pilaf with dried fruits

Sweet pilaf is no longer just a meal, it is a real delicacy. They can decorate not only the festive table for adults, but also to please children ...

Volnushki belong to the Syroezhkov family. Their close "relatives" are milk mushrooms, mushrooms, russula. Waves have other names - volnyanka, volzhanka. These mushrooms grow in forests under old trees, they like to "settle" under birch trees. There are several types of waves, but only white and pink ones are suitable for cooking. A characteristic feature of the gifts of the forest is a bitter milky juice, which causes serious indigestion if cooked incorrectly. Raw volzhanki have a beautiful pinkish or white hue, but when cooked they turn gray. You should not be afraid of such metamorphoses: even if the color of the mushrooms is not “noble” enough, the taste can pleasantly surprise gourmets.

What are useful…

In Russia, volnushkas are assigned the category "conditionally edible". This means that you can eat them, but it is important to follow a special cooking technology. Only thanks to this will it be possible to reduce all risks to a minimum. Domestic housewives have long mastered the methods of preparing volnushki, they successfully harvest these mushrooms for future use. It turns out a healthy, tasty and low-calorie snack, which often becomes the "star" of the festive table.

Even children know that mushrooms are useful. Waves are no exception. Their vitamin and mineral composition is impressive. Volzhanki help fight viruses, help restore strength, improve eyesight and even preserve beauty.

Protein source. In terms of the amount of protein, mushrooms can compete with meat products; it is not for nothing that they are called “forest meat”. Protein is the main "building material" of the body: it takes part in cell regeneration.
Useful amino acids. Wave protein is enriched with 18 amino acids. They have a general strengthening effect, increase immunity, help organs and systems to function normally.
Minimum calories. The waves contain a minimum of calories: 22 kcal per 100 g. Mushrooms are recommended to be included in the diet: the food will be complete, and the centimeters at the waist will not increase.
Vitamin bomb. From the waves you can get more B vitamins than from vegetables and cereals. Mushrooms are also rich in vitamins D, C, E, PP. This composition helps to strengthen the protective function of the body, has a beneficial effect on the nervous system. Vitamins stand guard over beauty: thanks to them, the skin looks healthy, the nails become strong, and the hair becomes lush and shiny.
A treasure trove of minerals. Volnushki provide the body with the necessary minerals: phosphorus, potassium, sulfur, copper, and other important elements. Minerals strengthen bones, normalize metabolism, and slow down the aging process. Macronutrients are important for the normal functioning of the heart.

In the course of research, a unique substance, beta-glucan, was revealed in mushrooms. It activates the immune system so much that as a result the body itself can overcome even serious diseases. After the discovery, the substance began to be synthesized in the laboratory, used to combat cancer.

... and who should not eat them

Although volushki contains a large amount of useful substances, mushrooms can be harmful. The threat to the body is posed by improperly prepared gifts of the forest, so it is imperative to master the culinary technology to make the product safe. This type of mushroom is undesirable for children under seven years of age. Mushroom delicacy should be discarded during pregnancy and breastfeeding.

Volzhanki are contraindicated in:

cholecystitis;
reduced acidity of gastric juice;
pancreatitis;
removal of the gallbladder.

Mushrooms contain a lot of chitin, which is poorly digested. With an excess of the substance, gastritis and other diseases of the stomach develop. But in a small amount, chitin is useful. He plays the role of a sorbent, removes toxins. To get the right portion of chitin, a small amount of mushrooms is enough, but it is better to use them with legs: the substance is concentrated there.

4 stages of raw material preparation

Before salting the waves, they need to be prepared. The taste and safety of pickles depend on this stage. Soaking raw materials for salting will take at least two days: this is the only way to remove the bitter milky juice. Preparation of waves for salting consists of four stages.

Sorting. Collected mushrooms must be sorted. Salt white and pink should be separately. Size must also be taken into account. Small - young - Volzhanka are considered optimal for salting. "Forest dwellers" with large hats are overripe. They are not suitable as raw materials for salting: the taste is not the same.
Cleaning. Mushrooms need to be cleaned of everything superfluous. Two-thirds of the legs are cut off. With the help of a knife and a brush (you can take a new toothbrush), traces of earth, sand, grass are removed, and places of damage are cut out. You have to be careful not to break the caps. The waves are thoroughly washed: the water should finally remove all the rubbish.
Soaking. This is one of the main stages of preparation for salting: without soaking, it is impossible to remove bitterness. It will take a long time to soak - at least two days. Mushrooms need to be folded into an enameled container, pour filtered water. You will need a lot of liquid - 5 cm above the caps. Water for soaking must be salted. If cold salting is planned in the future, then the water must also be acidified. For a liter of liquid, 10 g of salt and 2 g of "lemon" will be required. So that the mushrooms do not sour, you need to change the water often: up to five to six times a day. The container with the waves covered with gauze should stand in a cool place.
control wash. After soaking the mushrooms, rinse thoroughly with cold water. Clean waves are thrown into a colander, allowing excess liquid to drain. After that, you can start salting according to the selected recipe.

You can determine that the Volzhanki are ready for salting, you can “by touch”. Remove the mushroom from the container where it is soaked, gently press the hat. It bends gently, but does not break - the mushrooms are soaked properly. If the waves are moldy in a container of water, then they are not suitable for subsequent salting, even if you rinse them well.

How to salt the waves in a cold way

Most housewives prefer to salt traps for the winter in a cold way. Dry salting is mainly chosen, that is, no liquid is added. The brine is formed during the cooking process: the hats release juice. Mushrooms are soaked, then put in a container, sprinkled with seasonings and wait until they are ready. An ideal container for salting is an oak barrel. However, in the absence of such a container, you can use a saucepan, an enameled bucket, and even jars. It is strictly forbidden to salt mushrooms in clay and plastic containers, galvanized buckets.

The cold method has many advantages. Mushrooms are salted without cooking, which means that the product retains the maximum amount of nutrients. Due to the absence of heat treatment, the waves are dense, crispy, fragrant. The only disadvantage of this method is that in order to take a sample from pickles, you will have to wait one and a half to two months.

For salting mushrooms, only ordinary table salt is used. It is better to take a large one. Sea and iodized provoke fermentation processes, due to which the blanks quickly turn sour.

in a saucepan

Description . The easiest recipe for salty waves. It is better to take only hats. They are pre-soaked in saline-sour water. A special technology allows you to enjoy the natural taste and aroma of volushki.

Would need:

waves (hats) - 2.5 kg;
rock salt - 125 g.

Stages

Place the hats in a bowl. Sprinkle each layer generously with salt.
Cover the mushrooms with gauze. Put a flat plate on top, oppression is on it. It may be small, but it is important that the mushrooms are well packed.
Place the container in a cold place where the temperature does not exceed 6°C.
Periodically look at the workpiece. If the gauze shows signs of mold, change it.
You can try after two months.

There is another interpretation of this recipe. According to her, it takes six days to salt the waves under oppression in a saucepan. During this time, a large amount of brine will stand out: the mushrooms must be covered with it. At the end of the allotted time, the hats with brine are transferred to sterile jars, closed with nylon lids and sent to the cold. After two months, a sample is taken.

in a barrel

Description. Many generations of housewives preferred to salt volnushki cold in oak barrels. The "grandmother's" method can be repeated if there is an appropriate container on the farm. Barrel mushrooms will turn out to be especially tasty, crispy, and will not lose their shape.

Would need:

volzhanki - 7 kg;
"lemon" - for soaking;
salt - 200 g;
cumin - 15 g;
dill seeds (dried) - 40 g;
cabbage leaves - the width of the pan.

Stages

Soak the waves in acidified and salted water. Throw it in a colander.
Mix salt, cumin and dill seeds.
Put the waves in the barrel with the hats down. The layer should be approximately 8 cm. Sprinkle seasonings. Then another layer of mushrooms. Repeat until the container is full.
Cover with cabbage leaves - they will protect against mold.
Place a wooden circle or plate on the mushrooms. Above is the load.
Place the barrel in a room where the temperature does not exceed 10°C and does not fall below 0°C. Pickles will be ready in two months.

Mushrooms cooked using cold technology may be over-salted. Before serving, it is recommended to rinse them thoroughly with cold filtered water - the taste will become balanced.

in banks

Description. Salty waves in jars are prepared with the addition of heated vegetable oil. It blocks the access of air to the container: this way the taste qualities of the mushrooms are preserved and you can not be afraid of souring. Volnushki prepared according to this recipe do not darken.

Would need:

waves - 2.5 kg;
coarse rock salt - 45 g;
vegetable oil - one glass;
laurel - six sheets;
horseradish leaves - four pieces.

Stages

Soak the mushrooms in the traditional way.
Sterilize the jars by any method (steam, boiling water or in the oven).
Fold the waves in a glass container. Sprinkle mushrooms with salt, shift with horseradish and laurel leaves
Warm up the oil. Fill them with Volzhanki.
Close the jars with plastic lids. Remove to refrigerator.
Try what happened after two months.

From improper soaking and violation of the salting technology, the waves can become moldy. Mushrooms will have to be thrown away, because their use is fraught with serious poisoning.

hot method...

Description. The hot salting method reduces the risk of mushroom poisoning. To salt volnushki in a hot way, they must first be soaked, and then boiled and preserved. The hot technology has a number of advantages: the mushrooms will be ready much faster than the "cold" ones - after two weeks you can try. The blanks will stand all winter and will not deteriorate. They are easy to store: seams can withstand temperatures up to 16°C. Mushrooms are less crispy than the cold method. But if you know the subtleties of cooking, then elasticity and crunch can be preserved even after heat treatment.

Would need:

waves of small size - 1.5 kg;
salt - 30 g;
filtered water - 1 l;
garlic - four cloves;
carnation - five buds;
currant leaves - four pieces;
laurel - six pieces;
allspice (peas) - five pieces.

Stages

Soak the mushrooms.
Fold the prepared waves into a saucepan, pour a liter of water, put on the stove. After boiling, boil for another 15 minutes.
Put the mushrooms in a colander, let the water drain. Do not pour out the broth in which the waves were boiled.
Put the boiled volzhanki in an enamel pan. Put the washed currant leaves, laurel on the mushrooms.
Add all the spices, on top - thin plates of garlic.
Boil the broth in which the mushrooms were previously cooked. Pour it into the pan to the waves.
Cover the raw material with a plate, put oppression. Wait for the mushrooms to cool, put the pan in the refrigerator for a day.
After a day, lay out the Volzhanki in pre-sterilized jars.
Fill the workpiece with brine from the pan. Seal the jars tightly.

If you want to roll mushrooms for the winter, make sure that at the time of laying the raw materials, the sterilized glass container is hot but dry. Compliance with this condition is a guarantee that seaming will last a long time. Mushrooms wrapped in metal lids are good for ten months.

… and combined

Description. Hot and cold pickling methods can be combined to make delicious, crunchy mushrooms. In order to properly salt the waves, they must first be soaked. From the hot method, the combined took the heat treatment of raw materials, allowing to reduce the cooking time. Heat treatment makes mushrooms safe, helps to increase the shelf life of the workpiece. As in the cold method, salting should take place in its own juice - the waves turn out crispy. There is, of course, one drawback: with the combined method, you will have to do salting in a large saucepan. It will take up an entire shelf in the refrigerator, but for the sake of a mushroom delicacy, it is worth suffering inconvenience.

Would need:

waves (hats) - 5 kg;
coarse rock salt - 150 g;
currant leaf - five pieces;
laurel - five leaves;
horseradish leaves - two pieces;
fresh dill - half a bunch;
garlic - one head;
filtered water - 2 l.

Stages

Soak the waves in a known way.
Place a pot of water on the stove. Add half of the amount of salt indicated in the recipe. Wait until it boils.
Throw the waves into the boiling water. Boil the mushrooms for ten minutes. Do not forget to stir, remove the foam.
Remove the wedges with a slotted spoon. Rinse them with cold running water.
Put a small layer of waves in an enamel pan. Sprinkle with salt, place garlic cloves, currant leaves, horseradish and bay leaves on the mushrooms. Repeat layout.
Sprinkle the last layer of waves with salt, put dill branches on it.
Cover mushrooms with clean gauze. Set the press.
Store the pan in the refrigerator, regularly check the cheesecloth for mold, change if necessary. After three weeks, the mushrooms will be salted in their own juice, ready to eat.

Salty volnushki are seasoned with vegetable oil when served. Chopped onions are added to the mushrooms. Some housewives use sour cream as a dressing: unusual, but the taste is harmonious.

If you want to get a delicious snack, the recipe for salty fritters must be tested. Don't be afraid to experiment with seasonings. When preparing the waves in any way, the housewives add coriander, cardamom, mustard seeds, dried oregano. Thanks to seasonings, pickles will acquire new flavor notes.

Reviews: "Soaked in water for three days"

How salty volnushki is in our north: mushrooms are soaked in water for three days (the water is changed three to four times a day). Salted cold. Dry currant leaves, dry dill and dried garlic are added. Ready in 40 days. Pickling of these mushrooms is also practiced. But it is used only by the local indigenous population (Komi, Nenets). A European person can simply die from such mushrooms. Never noticed any bitterness. It is the main salting fungus in our region.

Igor Dementiev, http://forum.toadstool.ru/index.php?/topic/1664-%D0%B2%D0%BE%D0%BB%D0%BD%D1%83%D1%88%D0%BA%D0% B8-%D1%80%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D1%8B/

I never boil mushrooms for pickling, they darken. I usually soak for 3 days, changing the water and rinsing 2 times a day. I sprinkle with salt for 4 days (without water) and put it in sterilized jars, shifting with herbs and black pepper (peas). All our relatives (excellent cooks) did not eat anything tastier! The main thing is not to overdo it with salt, but the lack leads to mold in the banks.

Olga, http://russianfood.com/recipes/recipe.php?rid=7323

Mushrooms from the russula family, popularly referred to as volnushki, although they are classified as conditionally edible, are very often harvested for the winter. Salting of volnushek can be done both cold and hot. These mushrooms do not have to be subjected to prolonged heat treatment. Whatever recipe is chosen, the preparation turns out to be insanely tasty.

Salting volnushek for the winter in a hot way

Just from the mere thought of what is needed, many begin to panic. For some reason, this process seems incredibly complicated. But this is absolutely not the case, and a novice in the culinary business will cope with this idea. This recipe will be within the power of absolutely everyone, with the help of which it will be possible to prepare an incredible, crispy snack.

Products:

0.75 kg of mushrooms;
12 gr. blackcurrant sheets;
6 gr. cloves;
25 gr. garlic;
4 gr. bay leaf;
15 gr. salt;
12 gr. pepper.

Cooking:

Rinse the waves, clean well.
Pour water into a saucepan, boil.
Put pepper, currant leaves and spices there, the waves themselves.
Cook in this composition for only 15 minutes.
Throw everything in a colander, drain the liquid into a saucepan.
Put the mushrooms in a suitable container, add finely chopped garlic, cover with salt.
After that, pour the brine into the container.
Place a press on top.
Place in the refrigerator for a day.

All mushrooms are further stored in a bank. They need to be tightly laid, and then roll up the container.

How to pickle milk mushrooms and waves (video)

How to pickle volnushki for the winter in a cold way

This process is quite simple, but requires a certain endurance. It's so hard to wait. When will you be able to try these crunchy mushrooms. While the wait seems unbearable, it can be overcome. After all, the result will be an amazing snack.

Products:

6.5 kg of waves;
0.25 kg of salt;
14 gr. citric acid;
18 gr. cumin;
12 gr. dill;
75 gr. cabbage.

Cooking:

Peel the volnushki and put in a bowl, pour salted water with the addition of citric acid.
Soak them in this liquid for 3 days. Water should be changed at least three times a day.
Mix salt with cumin and dill.
Drain the water from the mushrooms and put them in a barrel, alternating with a mixture of salt and seasonings.
Cover the top with cabbage leaves.
Put the board on the sheets and set the load.
Place the barrel in a cold place.
Wait 45 days.

Important! Mushrooms should be salted at a temperature of at least 1 degree and not more than 10. At too high a temperature, they will turn sour, while a low one will lead to crumbling of the waves.

Zelenushki for the winter: a recipe in jars

Zelenushki are the last autumn gifts. This is the last opportunity for the season to prepare fragrant mushrooms. It is not at all necessary to use bulky barrels or pans for this.

Products:

1.4 kg of greenfinches;
16 gr. salt;
12 gr. dill;
13 gr. peppercorns;
11 gr. allspice;
6 gr. cloves;
5 gr. cinnamon;
25 ml of vinegar.

Cooking:

Soak mushrooms in water. Rinse well.
After that, put in a saucepan, pour water and cook for 35 minutes.
In the second pan, prepare the marinade. To do this, pour salt into the water, add spices and boil.
Put greenfinches in jars and add vinegar.
Fill the container with hot marinade.

Cover with nylon lids and after cooling put in the refrigerator.

Cooking Volzhanka at home for the winter

Despite the fact that they have a bitter taste, they are also harvested for the winter. For this, it is not at all necessary to prepare complex marinades. It is enough just to soak them in water and you can start salting.

Products:

9 kg Volzhanka;
0.4 kg of salt;
45 gr. dill;
5 gr. bay leaf;
12 gr. peppercorns;
55 gr. garlic.

Cooking:

Rinse the Volzhanka and put it in a deep container, pour cold water over it and soak for 4 days. Be sure to change the water every 5 hours.
Then put them in a saucepan, boil, adding bay leaf and pepper.
Throw boiled volzhanki in a colander.
Then put them in a container for salting, periodically sprinkling with salt, dill and garlic.
Cover the container with gauze, put oppression on top.

Keep in a cool place for at least 25 days.

Salting volnushek with juniper

It seemed such a trifle as a few drops of juniper, but it turns out a completely new, surprisingly fragrant snack. It turns out to be easy to prepare. The taste will pleasantly surprise, surpass even the most daring expectations.

Products:

1.2 kg of waves;
35 gr. salt;
6 gr. peppercorns;
6 gr. allspice;
3 gr. bay leaf;
3 gr. cloves;
35 gr. juniper berries.

Cooking:

Mushrooms clean, rinse, put in a colander and dry.
Place in a saucepan and fill with water.
Salt is poured there, spices are added.
Add salt and cook for 10 minutes.
After that, drain the brine and put them in a container suitable for salting.
Sprinkle them with herbs, salt, juniper and chopped garlic.
Cover the mushrooms with a double layer of gauze.
Put them under pressure.
Wash gauze every three days to prevent mold.

Insist at least 35 days.

How to properly prepare the waves for salting

These mushrooms require preliminary preparation. This is due to both unfavorable ecology and the characteristic features of the waves themselves. Before the start of salting, they must go through several preparatory stages:

they need to be sorted;
clean thoroughly;
rinse well;
soak.

First of all, you need to decompose pink and white waves into separate containers. Immediately remove all debris, remove places affected by worms, shorten the legs a little. At the next stage, the mushrooms already need to be soaked. This process takes up to 5 days. During this time, it will be possible to get rid of the bitterness that is characteristic of them.

It should be borne in mind that during these five days the water in the tank with waves must be changed regularly. At least 5 times a day. Otherwise, fermentation will begin and all the mushrooms will be spoiled. It is advisable to add a little salt to the water, this will speed up the process of not only soaking, but also subsequent salting. It is necessary to stop soaking when the mushrooms become soft.

Hot waves (video)

All waves, regardless of their variety, can be salted in different ways. Each recipe can rightly be called special, successful and original. Mushrooms are pleasantly crispy, moderately salty, spicy, even a little spicy. They are stored both in classic barrels and in pots and glass jars. Regardless of the chosen storage option for these pickles, they can last until the New Year holidays. The main thing is to follow all the rules both in the preparation of products and during their salting. Accurate adherence to the recipe is a guarantee that the snack will be tasty and safe.

Volnushki, which are also called volzhanka and volvenki, are of two types: white (whites) and pink (krasuli, rubella). All of them belong to the family of russula mushrooms and do not require long-term heat treatment before eating. At the same time, they are considered conditionally edible mushrooms, so it is extremely important to know how to salt the flakes for the winter correctly.

How to salt the waves

You can salt the waves in different ways, including cold ones. If the salting technology and the recipe are not violated, lovers of salty waves are not threatened with poisoning, otherwise the result may be different. Therefore, it is necessary to follow the technology. In addition, in order for an appetizer for the winter to turn out beautiful, tasty and appetizing, a number of points must be taken into account.

Like all other mushrooms, before salting, the twigs need to be well cleaned of debris, insects, adhering blades of grass, and leaves. It is convenient to do this with a toothbrush. They do not have a film, which facilitates the process of preparing for salting, however, when cleaning and washing the waves, the hostesses expect another difficulty: the waves are fragile, and if you press on them, not even hard, they begin to crumble in your hands.
Experienced mushroom pickers advise salting pink and white waves separately, therefore, sorting through the mushrooms and cleaning them of debris, they must also be sorted. When sorting, the size of the waves is also taken into account: large ones are laid in another pile or cut into 2-4 parts.
The waves are burning. If they are not soaked in cold water with salt before cooking, bitterness will persist and you will not want to eat salted mushrooms. Soak the waves for at least two days, periodically changing the water. This should be done at least 5 times a day. Otherwise, the mushrooms will start to turn sour.
When soaking, you need to make sure that the water completely covers the mushrooms, otherwise they will become moldy, and even if they are washed well after, there will be no guarantee that it was possible to completely get rid of the mold.
If the waves are supposed to be salted in a cold way, then they are soaked not just in cold water, but with the addition of salt (50 g per liter) and citric acid (2 g per liter) to it.

The rest of the steps will already depend on the selected recipe.

Salting the waves in a cold way

waves - 7 kg;
salt - 0.2 kg;
citric acid - 12 g;
dill seeds - 50 g;
cumin - 20 g;
cabbage leaf - 1-3 (along the width of the barrel).

Cooking method:

Soak the cleaned volnushki in salted and acidified water for three days. Change the water every 4-5 hours.
Mix salt with dry dill seeds and cumin.
Drain the water and lay the waves in layers of 6-8 cm, sprinkling each layer with salt mixed with seasonings. Mushrooms should be placed with the caps down.
Place a cabbage leaf or several leaves on top if the area is large.
Place a wooden disc or plate on top, placing a weight on top of it.
Send to a cold room (0-10 degrees). Mushrooms should be salted there for at least a month, ideally two. If the waves are frozen, they will begin to crumble, and being in a room for a long time at temperatures above 10 degrees, they can turn sour.

Before serving cold-salted waves on the table, they should be soaked in clean water, otherwise they will be salty. This is a classic recipe - earlier mushrooms were salted for the winter in this way. Now, not every house has suitable conditions for this, and not everyone has wooden barrels. However, a true gourmet will surely appreciate the classic taste of mushrooms pickled according to the "grandmother's" recipe.

Volnushki, salted in a hot way

waves - 1.4 kg;
currant leaves - 4 pcs.;
cloves - 5 pcs.;
garlic - 4 cloves;
bay leaf - 6 pcs.;
peppercorns - 4 pcs.;
allspice - 5 pcs.;
water - 1 l;
rock salt - 30 g.

Cooking method:

Wash and clean the mushrooms, soak in cold water for two days.
Pour the volnushki with 1 liter of water, boil, stirring, for 15 minutes after boiling, fold in a colander.
Put the boiled mushrooms on the bottom of the enamel pan.
Cover the mushrooms with clean currant and bay leaves.
Sprinkle with salt, add cloves, pepper.
Cut the peeled garlic cloves into thin plates, pour over the salt.
Bring the decoction from under the waves to a boil and pour over the mushrooms.
Cover with a large plate, set oppression. When the mushrooms have cooled to room temperature, put them in the refrigerator for a day.
Prepare 4 half-liter jars. They need to be sterilized in the oven for 10 minutes or in any other way. Lids are also sterilized by boiling.
Arrange the waves in sterile jars, fill with brine, seal tightly. At the time of spinning, the jars should be hot and dry.

Most of the townspeople prefer to salt volnushki for the winter according to this recipe, since it is easy to do, and they are stored in sterilized and hermetically sealed jars at a temperature slightly below room temperature (16-18 degrees). It is not difficult to create such conditions in winter. In addition, the mushrooms according to this recipe are crispy, despite the heat treatment.

Salting waves in a combined way

waves - 5 kg;
salt - 150 g;
bay leaf - 5 pcs.;
currant leaf - 5 pcs.;
horseradish leaf - 2 pcs.;
fresh dill - 50 g;
water - 2 l;
garlic - 2 heads.

Cooking method:

Pour 2 liters of water into the pan, pour 60 g of salt into it, bring to a boil.
Spread the soaked in advance waves in small portions in a pot of boiling water, stirring. Boil for another 10 minutes after lowering the last portion of mushrooms into the water. Remove foam while cooking. Take out the mushrooms with a colander or slotted spoon, rinse with running water.
Peel the garlic, do not chop, but if the cloves are too large, then you can cut them in half.
Put a layer of waves in a saucepan, sprinkle with salt, put horseradish leaves, a few cloves of garlic.
Put the second layer of mushrooms, salt, put currant leaves and bay leaves, 3 cloves of garlic.
Cover the next layer of mushrooms with salt, dill and the remaining garlic.
Cover with a clean cloth, set oppression. Store the pot of mushrooms in the refrigerator. You can eat them 3 weeks after salting.

This method of salting mushrooms for the winter is popular due to the fact that it combines the advantages of cold and hot methods. Mushrooms undergo heat treatment, which increases the safety of the snack and the period after which it can be eaten. On the other hand, the cooking time is reduced, the mushrooms are salted in their own juice, which allows them to remain crispy. The only drawback is that the pot with volnushki takes up an entire shelf in the refrigerator. When there is only one such unit in the house, this creates certain inconveniences.

Salting volnushek cold method in jars

waves - 2 kg;
salt - 40 g;
bay leaf - 4 pcs.;
horseradish leaves - 2 pcs.;
vegetable oil - 0.2 l.

Cooking method:

Soak the prepared waves in salted and acidified water for three days, changing it 2-3 times a day.
Sterilize jars. Prepare lids for them.
Place the waves in jars, sprinkling each layer with salt and shifting with horseradish and laurel leaves.
Pour in hot vegetable oil.
Close tightly and put in the refrigerator. It will be possible to eat mushrooms in 2 months. The oil will block the access of air to the mushrooms and ensure their safety. In addition, they will not darken, since they did not have to be boiled.

Anyone can try the cold way of salting the waves for the winter according to this recipe. The main task is to find a place in the refrigerator to store cans.

For a gourmet, it matters what recipe the mushrooms are pickled, but any method has the right to life. To compare the taste, you can try several options and choose the one that you and your household liked more.

Salty volnushki is a great treat for your guests. These mushrooms are widely used in the preparation of many traditional Russian dishes. The recipe for hot pickling of volnushki is used in the absence of suitable conditions for soaking, hot weather, and also, if desired, to speed up their processing. Mushrooms prepared in this way lose their bitterness faster and gain elasticity.

How is hot salting of the waves carried out? Step-by-step instruction:

Salting volnushek in a hot way - recipe number 1

Washed and peeled volnushki mushrooms in order to salt in a hot way, boil in lightly salted water. If you need to cook mushrooms in several portions, you should not boil the flakes in the same saline solution, they will begin to darken and the bitterness will not be completely removed from them.
Volnushki in order to salt in a hot way, boil for 20-30 minutes, rinse in cold water, recline on a sieve.
Next, we put the pickles for salting, in a container, pouring salt: for 1 kg of mushrooms, 40-50 g of salt. Season with onion, garlic, dill, horseradish, tarragon. I put a load on top. We store in the cold (refrigerator, cellar). Volnushki mushrooms are ready in 6-8 days and it is recommended to use them cold.

Salting volnushek in a hot way - recipe number 2

The hot salting method is suitable for salting a large number of mushrooms. Hot pickling flasks are immersed in stainless steel mesh blanching containers, or in willow baskets stripped of bark and boiled for 15-20 minutes in salted (2-3% salt) water.
Volnushki blanched for 5-8 minutes. In this case, it is necessary to remove the foam. After blanching, the volushki mushrooms are thrown onto a sieve to drain water in order to pickle them in a hot way.
Following this, the mushrooms are salted in the same way as with the cold method, adding 6% salt from the total weight of the prepared mushrooms. Salty volnushki in barrels are kept for at least a month, so that they can go through the process of lactic acid fermentation.
Consumption per 10 kg of salted mushrooms: salt - 650g, black peppercorns - 1g, bay leaf - and 2g, dill - 50g, cloves - 20-30 pieces, blackcurrant leaves - 25-30 pieces.

Preparation of semi-finished products from mushrooms

You can also prepare a semi-finished product from the waves for later use.

Porcini mushrooms, boletus mushrooms, aspen mushrooms, oak trees, mossiness mushrooms, mushrooms, butter mushrooms are best suited for preparing a semi-finished product. Boil the mushrooms for 10-20 minutes until cooked (for 1 kg of mushrooms - 45-60 g of salt and 1 glass of water), put in pre-sterilized jars, pour hot boiled vegetable oil, wrap with paper and store in the refrigerator. In the future, these mushrooms can not only be salted, but also fried or used for pickling mushrooms, as well as for fillings, soups.

Salted mushrooms are extraordinarily tasty and therefore deservedly enjoy great respect on the festive table. But, before you start salting the waves, it is very important to familiarize yourself with the basic recipes for salting mushrooms. There are two main ways of salting mushrooms: hot and cold. We invite you to learn more about how the salting of the waves is carried out in a cold way.

Salting volnushek in a cold way - recipe number 1

Cold canning is longer than hot canning: 1.5-2 months; in this case, the waves turn out to be hard, and when chewed, they crunch pleasantly; they keep for quite a long time. You can remove bitterness from mushrooms by soaking in clean water, changing it several times. Waves should be soaked in a cool place. Volnushki are soaked from 5 hours to a day.
Cold salting of the waves can be carried out in a glass and enameled container with such a wide “throat” that a circle with a load can be placed in it. But the ideal option for salting the waves would be to use barrels or tubs made of spruce or hardwood trees.
The barrels in which the volushki were salted in a cold way are washed in warm water with the help of brushes, then soaked for 10-15 days in cold clean water, changing the water every 3 days, and then steamed with juniper or soda ash (50 g per 10 l water).
To remove bitterness during cold salting, the waves are soaked. To do this, pre-prepared waves are placed in barrels with a hole for draining water and a double slatted bottom. The waves are poured in to salt in a cold way and with cold water, covered with a clean towel and pressed down with a wooden circle so that they do not float up. As oppression, you can use washed stones from very strong flint rocks that will not dissolve in the juice of salted mushrooms. Then the barrels with waves are placed in a cool place and the water is changed at least 2-3 times a day. When the mushroom caps bend and do not break, the soaking is stopped: the mushrooms are ready for salting.
Soaked volnushki, in order to salt in a cold way, are laid down with hats in layers of 5-6 cm, each layer of mushrooms is sprinkled with spices and salt (salt - 50 g per kilo of mushrooms, spices to taste). A large layer of salt is poured onto the bottom of the vessel and onto the top layer of the waves (do not be afraid to oversalt). From above, the filled barrel is covered with a wooden circle, on which oppression is laid. After 2-3 days, a new batch of waves is added, and this operation is repeated until the mass subsidence stops and the container is filled as much as possible. Then it is topped up with 6% brine and sealed.

Salting volnushek in a cold way - recipe number 2

Another recipe for cold salted volnushki.

Volnushki mushrooms in order to salt in a cold way, you need to hold for 5-6 hours in cold water. After that, the waves are placed in rows in a glass or enameled container with the hats down. Pre-pour a layer of salt on the bottom of the dishes, put cherry leaves, blackcurrant, horseradish leaves, dill stalks. Sprinkle all layers of mushrooms to taste with spices (pepper, garlic, bay leaf) and salt.

For 1 kg of waves - 40-50g of salt. After salting, the waves are covered with cherry leaves, black currant, dill stalks, a clean linen is placed, a wooden circle and oppression is put on it. After 1-2 days, the waves will give juice and settle. If there is not enough brine, increase the load. If mold suddenly appears, then the canvas needs to be changed and the load washed. Salting volnushek will be ready in 30-40 days. Cold-salted volnushki should be stored in a cold place.

Everyone knows that in summer and autumn a lot of people like to go to the forest for mushrooms. Volnushki are mushrooms that are especially popular among mushroom pickers. Volnushki are pink and white, they belong to the genus Mlechnik, the russula family.

In Russia, unlike Western countries, volnushki are considered edible mushrooms and they are collected with pleasure for conservation and salting. It is known that these mushrooms cannot be consumed in any other form, since they contain the so-called “milky” juice, which, if the mushrooms are not properly processed, can cause serious poisoning. However, if you know the recipe for how to salt volnushki in jars, then all health risks, as well as the burning taste of volnushki, will disappear after salting and preservation.

Salted mushrooms are a ready-made snack, and can also be widely used in fillings, soups, salads, etc. They are washed or soaked before use. If the waves are well soaked, they can even be fried. We invite you to learn how to salt the waves for the winter, and then a wonderful snack will flaunt on your table.

In order to salt volnushki in jars with subsequent preservation, you should choose fresh, not wormy, not overripe, strong, not wrinkled, mushrooms of approximately the same size. Volnushki in order to salt in jars, put in a colander and wash, lowering it into cool water, while not leaving it in the water for a long time. Then let the water drain. Next, they begin to clean the mushrooms: carefully remove the adhering remains of foliage and other contaminants and be sure to cut off the lower part of the leg.
Then prepared volnushki, in order to salt in jars, are dipped in boiling water for 15 minutes. Spices must be added to the water (as a rule, it is a currant leaf, cloves, allspice). This method of processing wafers is called blanching (for wafers, replacement of blanching by soaking is not applicable). After blanching, the flakes are poured back into a colander and washed under cold running water.
Now you need to know that there are two ways to preserve mushrooms: hot and cold. And if the preliminary stage described above is the same for the two options, then the methods differ further.

How to salt volnushki mushrooms for the winter in a hot way

Salting traps for the winter can be done in two ways - hot and cold. Let's look at these methods in more detail.

First of all, we will learn how to salt volnushki mushrooms for the winter in a hot way. To prepare a couple of jars of delicious preparations, we need: mushrooms - 0.7 kilograms; blackcurrant leaves - two leaves; cloves - 3 buds; garlic - two cloves; bay leaf - 3 leaves; spices, salt - to taste.

The correct recipe for salting flakes for the winter in a hot way is as follows:
We wash the mushrooms and clean them. We lower them into boiling water, into which we add currant leaves, pepper, cloves and boil for about 15 minutes.
In order to salt the waves for the winter, drain the excess water with a colander and put the waves in a separate bowl. To them we add finely chopped garlic, bay leaf, black peppercorns, salt and pour all this with the brine in which our mushrooms were cooked. We put a press on them and leave them in the refrigerator for a day. The next day, we put the waves in sterilized jars and roll them up.
The calorie content of such waves is 18 kcal / 100 g.
But still, the most popular among most hostesses is the recipe for pickling mushrooms for the winter in a cold way.
Such salting of volushki mushrooms for the winter implies the presence of such ingredients as: volushki mushrooms - 1 kilogram; water - 1 liter; citric acid - 2 grams; salt - 50 grams; spices and seasoning - to taste.

How to salt volnushki mushrooms for the winter in a cold way - recipe number 1

In a saucepan, in order to salt the waves in jars, they shift the mushrooms, pour the brine in which they were boiled and add black peppercorns, bay leaf, salt (1/2 tablespoon per 1 liter of liquid) and chopped garlic. Now we need to create oppression. This can be done by placing a convenient weight on a plate immersed in the pan. Wavelets should be covered with brine.
Then the pan with oppression must be put in the refrigerator. After cooling, they should be laid out in pre-sterilized jars, poured with brine, rolled up. The lack of brine (it should cover the mushrooms in the jar) can be replaced with salt water by adding a tablespoon of salt per liter.
A distinctive moment of the hot method of salting the waves is that after the preparatory stage described above, the mushrooms are boiled in water with salt.
As in the cold method, flakes for salting in jars are laid out in a saucepan and poured with prepared brine. Brine: for 1 liter of water 20g. salt for 5 kg of mushrooms. Then put the pan on the stove and bring to a boil. Stir the mushrooms periodically so that they do not burn to the walls of the container.
As soon as the brine with mushrooms boils, the flakes for salting in jars are laid out in hot jars, which are sterilized at that moment in boiling water, and leave them in this state for 15-20 minutes (for jars with a capacity of ½ liter and liter, respectively). Next, add seasonings to the jar and roll up.
The amount of brine should be about a quarter of the mass of mushrooms. In case it is not enough, you can top it up with salt water with the same amount of salt as for the cold method.

How to salt volnushki mushrooms for the winter in a cold way - recipe number 2

There are many options on how to cook volushki mushrooms deliciously. They can be marinated, fried, and dried to make various soups. Today we will talk about how to pickle volnushki mushrooms. Very simple.

In order to pickle the mushrooms you will need:

wave mushrooms;
salt;
water;
salting container.

In order to salt, we take the mushrooms, put them in a large plastic basin, wash them very well, and carefully sort them out.
Prepared to be salted, volnushki mushrooms need to be soaked in cold tap water for three days, during these days it is necessary to change the water often, about 3-4 per day, but at least twice, or your mushrooms will turn sour.
Soaked volnushki mushrooms in order to salt, you can start salting:
In a wide plastic container, in order to salt the mushrooms, we put a layer of mushrooms, and then sprinkle it generously with a continuous layer of salt, do not worry about oversalting.
On the first layer of fungus mushrooms with salt, lay the next layer of mushrooms and also cover with salt. On the salt of the second layer, lay out clean horseradish leaves in one layer. Next, repeat the layers as the first and second. We complete the filling of the container with a layer of horseradish leaves.
We put a load (oppression) of about 3-5 kilograms on the prepared mushrooms.
Mushrooms in this form are aged for three days, after which they can be tightly laid out in glass jars along with horseradish leaves and brine, then close the jars with plastic or glass lids.
Further, the volnushki mushrooms laid out in jars and stored in a cold place - a refrigerator or a cellar, however, avoid freezing.
Mushrooms can be eaten in 30-40 days. Before serving the mushrooms, we advise you to rinse them in cold running water in order to get rid of excess salt.
With sour cream, such mushrooms are simply an unforgettable delicacy.

How to salt volnushki mushrooms for the winter in a cold way - recipe number 3

It lies in the fact that: in order to salt in a cold way, the flakes should be soaked in salt water, with the addition of citric acid.
Next, the waves should be placed in a barrel with their hats down, generously sprinkling each layer with spices and salt.
We put a heavy weight on top of the barrel. After 2-3 days, the mushrooms should release a sufficient amount of juice and thicken.
As soon as this happens, you should add more waves and sprinkle them with salt again. Then you should take the waves to a cold place and leave there to salt until fully cooked. On average, it takes about 1.5 months.

The calorie content of waves prepared in this way will be 16 kcal / 100 g.

Note:

It is impossible at any stage, when you salt the mushrooms, to use metal utensils and even enameled ones. Because oxidation will occur.

Remember mushrooms are a difficult product to digest, so you should not abuse them.

In the forests and forest plantations of the middle zone, the waves grow from the beginning of summer to October. The main harvest occurs at the end of summer - the first days of autumn, when the mushroom is gaining strength and has a special taste. Volnushki can be distinguished by a special hat - the hat is shaggy and woolly along the edges. Those who prefer “quiet hunting” know that such a mushroom is conditionally edible, and before using the twigs, they must be well thermally processed. Many housewives prefer to salt the waves. So, how to salt the waves? There is nothing complicated in this, just follow the recommendations and you will succeed.

In order to properly pickle the waves, you will need:

one bucket of waves;
two hundred grams of coarse salt;
one cabbage leaf;
spices for waves to taste (dill, allspice, cherry, bay leaf, black currant and others).

Select in order to properly salt, young flakes with a cap diameter of up to four centimeters. Mushrooms should be strong, with edges wrapped inward ("curls"). Please note that white and pink species must be prepared separately.
After collecting or buying the waves, be sure to clean them dry with a brush with stiff bristles and a knife edge; leave the 13th part from the legs. Volnushki, and even more so young ones, are very rarely affected by worms, but still carefully look at them. Throw away the affected waves.
Pour the raw flakes with cool water and leave to soak for 48 hours. Every 4-5 hours you need to change the water - then the waves will not turn sour, and excess bitterness will come out of them. After the waves are soaked, drain the water and once again brush the waves well with a brush, and then dry on a sieve.
Shift layers of waves 5-7 centimeters each with dry branches or tops of dill with seeds.
While laying the waves in layers, sprinkle them, and dill with table salt at the rate of 200 grams per 5 liters of mushrooms.
Next, in order to properly salt the waves, pour a salt layer 1.5-2 centimeters thick, cover with a clean and dried cabbage leaf and put in a cool dark place for 40-50 days.
Before serving the waves on the table, it is better to soak them in cold water throughout the day. You can season the waves either with vegetable oil or with some kind of sauce (to your taste).

Mushrooms are a traditional product for the Slavic peoples, which we all love very much. What could be better than salted mushrooms in winter? It is difficult to stay in such an abundance of mushroom species, among which there are, of course, waves. The principle of salting them is not too different from others, but the specifics never hurt. Therefore, let's get acquainted with several ways to salt the waves.

Volnushka pink or volnyanka is one of the most common mushrooms in central Russia. Harvesting it in large quantities is very convenient way of salting. Then you can store them all through the long winter. How to salt volnushki, the recipe is divided into two main categories: cold and hot methods.

How to salt volnushki for the winter in a cold way - recipe number 1

The first way is how to salt the waves. Since volushki are conditionally edible mushrooms, it is advisable to soak them before cooking. For this we need:

mushrooms - 1 kg
salt - 50 g
cumin, dill
garlic

To soak the waves, they need to be put in cold water with salt and left alone for 24-48 hours. Salt in order to salt the waves can be replaced with citric acid. Its quantity is calculated as follows: 2g per liter of water. It is very important to change the water at least two or three times a day. After the mushrooms are soaked, they must be washed under running water and dried.
We take a container in order to salt the waves, and pour salt on the bottom. Spread the mushrooms on top, the layer should be approximately 7 cm. Do not forget that the mushrooms need to be laid out with their hats down. Sprinkle the top with salt and spices. So we alternate the mushrooms and salt until the container is full (or the mushrooms run out).
We cover the waves with a clean cloth or gauze, and on top - a wooden circle. It is also necessary to put a small load. After 1.5-2 months, the waves will be ready.

How to salt volnushki for the winter in a cold way - recipe number 2

Since the mushrooms are conditionally edible, using the cold method, in order to salt them according to the recipe, it is necessary to soak them in advance. To do this, put the sorted and washed mushrooms on the bottom of a plastic bowl and fill it with ordinary running water. Soaking will last for three days, during all this time it is necessary to change the water at least 3 times a day so that souring does not begin.
In order to salt the volnushki according to the recipe in a cold way, put a layer of mushrooms in a plastic barrel or wooden tub at the bottom. Sprinkle generously with salt. We spread the next layer of mushrooms on a layer of salt and sprinkle with salt again, but now we put another layer of washed horseradish leaves on top of the salt. And so we repeat the laying of mushrooms in layers until the barrel is completely filled. We finish the laying with a layer of horseradish leaves.
In order to salt the volnushki according to the recipe in a cold way, we put oppression weighing from 3 to 5 kilograms. If you do not have a suitable weight, then a three-liter jar of water will do.
We withstand the waves under the yoke for three days.
Mushrooms are laid out in jars along with horseradish leaves and poured with brine. We close the lids made of glass or polyethylene lids.

How to salt volnushki for the winter in a hot way - recipe number 1

This method of salting does not require soaking the waves, they need to be boiled. If you decide to cook mushrooms in a hot way, you will need:

mushrooms - 700 g
allspice - 4-5 peas
cloves - 4
bay leaf - 4
garlic - 4 cloves
currant leaves - 2 pcs.

In order to salt the waves, first sort, clean and wash the mushrooms under running water.
Boil salted water and put flakes in it. Put all the spices there and cook for about a quarter of an hour. When the waves are boiled, rinse them under cold running water.
Put the waves in a bowl in which they will be salted. Add bay leaf and pour out the brine in which the mushrooms were boiled. Salt. Calculate the amount of salt like this: 1.5 tbsp. l. per 1 liter water.
Peel the garlic and cut into thin slices, add to the waves.
Cover the top of the waves with a cloth and put a wooden circle, press down with a load. It is very important to ensure that the brine completely covers the mushrooms.
When the waves have cooled, move them to the refrigerator. A day later, the waves are ready for the winter and it's time to put them in banks.

How to salt volnushki for the winter in a hot way - recipe number 2

Using the hot salting method according to the recipe, the flakes must first be boiled. Place the mushrooms prepared for salting in an enamel bowl, pour salted water and put on the stove. It is impossible to stir the waves until they boil, otherwise you can break them. Wait for the water to boil, then carefully remove the foam and stir in the mushrooms.
Then the waves are blanched (boiled) - the waves for 6-8 minutes.
After boiling, the mushrooms are thrown into a sieve or colander, allowed to drain, then placed with hats down in layers about 5-6 cm thick in a clean barrel or enameled pan, each layer is sprinkled with salt at the rate of 1 kg of mushrooms 25-30 g of salt.
Spices are placed on top and on the bottom of dishes and flasks to salt according to the recipe: bay leaf, currant leaves, garlic, dill, cloves and others, cover the mushrooms with a clean cloth, put a wooden circle on top, and oppress it.

How to salt volnushki: recipe and tips

Before salting the volnushki according to the recipe, you should thoroughly wash them in cold clean running water in tubs, vats, low wide legs, bathtubs. In case of severe contamination, mushrooms must be soaked for 3-4 hours in a 2-3% saline solution.

Large specimens of volnushki in order to salt for the winter according to the recipe are cut in diameter into pieces so that the maximum length of each piece does not exceed 4-6 cm. For storage of salty waves, the most favorable temperature is from 0 to 4 degrees. The recommended amount of salt is from 3.5-4.5% by weight of mushrooms. Further processing of salted mushrooms into pickled ones is also possible.

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"Cold" way

"hot" way

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Description

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