Waves in the forests middle zone usually grow from June to October. That is, all summer and half of autumn you can safely collect them and store them for the winter, although the main harvest still occurs in the second half of August and early September. It is then that the mushroom comes into its own and has a high taste.
It is not difficult to distinguish tremors from other mushrooms. They have a characteristic cap that cannot be confused with any other mushroom. Along the edges it is shaggy and woolly. Fans of “silent hunting” for mushrooms know very well that the mushroom is considered a conditionally edible mushroom. That is why before use it must be thermally treated for a long time and very carefully.
Actually, our article today will be devoted to this issue. In most cases, volushki are salted in a variety of ways. We will tell you about the most delicious recipes, thanks to which the volushki acquire a special taste and aroma. They go well with almost any side dish, just with bread or in salads with onions and sour cream. Lunch!
General principles for salting tremors
In fact, there are a great many ways to pickle mushrooms. According to some mushroom pickers, mushrooms must be soaked in cold water before salting. Others pour boiling water over them, others boil them altogether, and still others consider this all unnecessary. As for spices, opinions diverge even more, although all hosts and hostesses are right in their own way. In fact, you can salt not only trumpet mushrooms, but also any other mushrooms, with the exception of russula, morels and strings. In salting, russula never loses its bitterness, but morels become loose and lose their taste qualities.
It is recommended to salt volushki in wooden barrels and tubs. Meanwhile, if you do not live in a rural area, this is unlikely to be possible. Where can I get a wooden tub in a city apartment? So if you live in the city and don’t have wooden utensils at hand, use glass or enamel utensils to pickle the fried eggs. The enamel should not be damaged. Salting mushrooms in galvanized tin dishes is unacceptable - as well as in clay pots. You can find such recommendations in many cookbooks, but they have no objective basis. The fact is that during the fermentation process salts and acids can form, which destroy the glaze covering the pottery. Since the glaze contains lead, it dissolves and can cause severe poisoning.
Before salting, glassware is washed well with washing powder or any other detergent. This is done until all foreign odors are removed. Then the dishes are rinsed several times hot and cold water, scald with boiling water, dry in the oven.
How to salt volushki using the cold salting method (with soaking)?
First, we will learn how to salt volushki in cold and salted water. By the way, milk mushrooms, serushki, some types of russula, and other mushrooms are usually salted using the same method.
So, you will need to clean the mushrooms from debris, soil and sand, which are present on the mushrooms in fair quantities. Rinse them thoroughly and fill them with salted cold water at the rate of 0.5 tablespoon of salt per liter of water. It is recommended to change the water about 2-3 times a day, and best of all every 4-5 hours, so that the mushrooms do not sour. Volnushki are usually soaked for 1-2 days. For comparison, mushrooms such as valui can be soaked for 5 or even 6 days.
After soaking, you will need to clean the mushrooms again with a brush or nylon cloth. They are placed in the required dishes with caps down in layers of about 5-7 cm each, sprinkled with coarse salt (necessarily not iodized). Do not skimp on salt - take about 30 grams for every kilogram of mushrooms. Why can't you use iodized salt? It causes rapid souring of the waves.
Now let's go over the spices. The following spices are placed on top of the mushrooms and on the bottom of the dish: 2 grams of bay leaf, gram of allspice per 10 kg of mushrooms. You can also use cloves, blackcurrant and horseradish leaves, cherries, etc. to your taste. If you salted the volushki in a wooden bowl, then it is covered with a wooden lid or circle that fits freely into the bowl. Some kind of pressure is placed on top of it. For comparison, if you salt volushki in a 50-liter barrel, the weight of the oppression should be at least 8 kg. Be sure to wash the lid and bend before salting.
The brine usually forms within 2-3 days. Then the mushrooms begin to settle. You drain off the excess brine and add a new portion of mushrooms that have gone through all the processing described above. If after 3-4 days the brine does not appear, your pressure is too weak and you need to increase its mass. Also make sure that the top layer of the waves is constantly covered with brine.
How to salt volushki using the cold salting method (without soaking)?
You clean the mushrooms of debris in the same way, rinse them twice in cold water - preferably salted or acidified. Mushrooms are placed in layers in a container at the rate of 1 kilogram of mushrooms per 30-40 grams of table non-iodized salt. With this type of salting you do not need to use any spices. As for the timing of mushroom readiness (the so-called fermentation period), they are the same as in the first case. True, the preliminary soaking of the waves lasts 40 days. It is noteworthy that some mushrooms (for example, saffron milk caps, russula) are salted without soaking. Mushroom pickers limit themselves to just washing them in salt water. Salts are added to 5% of the total mass of fresh mushrooms. That is, about 50 grams of salt are taken per kilogram of mushrooms.
How to salt tremors using the method hot salting?
If you don't want to wait delicious mushrooms for weeks, if you just don’t have time, you can try hot pickling of mushrooms. Within a day or two after hot salting, you will be able to eat russula. As for the waves, you will have to wait 6-7 days. But it’s still much faster than cold salting.
Volnushki are scalded with boiling water, but not boiled, but simply kept in hot water about half an hour. Then the boiled mushrooms are placed in a colander, allowed to drain, washed in cold water and salted in the same sequence as for cold salting. It is extremely important that all pickled mushrooms are stored exclusively in a cool place at a temperature not below zero and not above 10 degrees. Thus, storing mushrooms at elevated temperatures will invariably lead to souring of the mushrooms. If mold appears on the brine, do not be alarmed. Just remove it and rinse the oppression with the circle thoroughly in boiling water. If the temperature is below zero, the mushrooms will simply freeze and begin to crumble, which is also not good.
What can be prepared from salted trumpets?
From the volushki, salted and chopped together with onions, you can prepare delicious salad, delicious mushroom sauce or filling for pies. You can also cook mushroom soup, prepare hodgepodge or mushroom pickle. If you wash the salted mushrooms in several waters, boil them in milk or water, then they will taste like fresh ones. After this treatment, the mushrooms are fried and then used to prepare both first and second courses.
How to store salted trumpets?
Mushrooms such as tremors are stored in a cool and well-ventilated area at a temperature of 5-6 degrees, but not below zero. Make sure that your mushrooms are constantly in the brine. If it evaporates and does not cover the mushrooms, it is advisable to add cooled water to the bowl. boiled water. If mold appears, wash the fabric and circle in hot, slightly salted water. Mold that has appeared on the walls of the dishes is wiped off with a clean cloth soaked in hot water.
Please note that mushrooms are not completely preserved in a salt solution, since in such an environment the activity of microorganisms is limited, but it does not stop. The thicker the brine, the better the mushrooms will be preserved. Meanwhile, in this case, the mushrooms become so over-salted that they completely lose their value.
Another important point. If you do not want mold to appear on the surface of the mushrooms, place them in hermetically sealed containers and be sure to store them in a dry and cool place. Under no circumstances is it recommended to cover jars with cellophane or parchment paper. In a damp, warm room, the water in the jars will begin to evaporate, causing the mushrooms to simply become moldy.
Volnushki must be prepared correctly; they contain milky juice. If they were salted incorrectly, then you can get a low-quality mixture and be poisoned by it. Therefore, when preparing they use cold method pickling and keeping them for a long time. You can also cook or, the recipes for which we have published especially for you.
Volnushki, delicious mushrooms that are well suited for pickling and pickling. It is the salted trumpets, the recipe for which is given below, that turn out more tasty and interesting. These mushrooms can be harvested together with other types of plants or only them. But in any case, the preparation turns out tasty and very aromatic, which is obtained thanks to oak leaves, pepper, cloves and dill.
Required ingredients:
- Volnushki – 10 kilograms;
- Oak leaves – 5-7 pieces;
- Dill – 1 bunch;
- Allspice – 10 grams;
- Cloves – 3-4 pieces;
- Salt – 500 gr.
How to pickle volushki in a cold way:
- Wash the mushrooms well, peel them, cut off damaged areas, inspect the plant for worms, such mushrooms cannot be salted. It is also worth choosing pieces of the same size; large parts can be cut. It is better to use pieces of the same size;
- Now it’s time to prepare the container for pickling; it must be washed thoroughly. You can wash it using soda; it perfectly cleans and disinfects the surface. For pickling, you can use wooden containers, glass jars, enamel pans; they should be large and it should be convenient to place pressure on the mixture;
- After thoroughly preparing the container, half of all the spices, except salt, should be placed on its bottom. The leaves are washed under running water and dry thoroughly;
- Now you should start laying out the chopped pieces, you need to lay a layer of 5-6 centimeters, sprinkle the layer with salt, then lay out the pieces again. So it is necessary to layer the entire mixture. If the whole plant is salted, then it should be positioned with the caps down;
- Place the remaining spices on the surface of the mixture and sprinkle with a small amount of salt;
Now you should cover the surface of the mass with clean gauze, put a flat plate or lid, and then apply pressure. It must have sufficient weight; - When the plant begins to settle, you can add a small amount of fresh pulp mixed with salt;
- The workpiece will be completely ready 30-40 days after the last batch is added.
How to hot pickle volushki
To prepare salted volushki, only the caps are used. Moreover, the caps should be very dense and fresh; such a preparation will turn out more tasty and dense, since the recipe uses boiled mushrooms. Very tender and damaged parts may become soft and unpalatable.
Required ingredients:
- Volnushki – 5 kilograms;
- Currant leaves - 5-7 pieces;
- Garlic – 3-5 cloves;
- Salt – 1.5 tbsp. spoons;
- Water - 1 l.
How to pickle volushka mushrooms in a hot way:
- First you should prepare the spices, measure out the required amount, and rinse well. The garlic needs to be peeled and cut into several parts; if the cloves are small, you can cut them into two parts;
- Now you can put a large pan on the stove, pour water into it and add salt. If this amount of liquid seems small, you can increase the amount of water and salt;
- While the water is boiling, you can start sorting through the mushrooms, cutting the large caps into large pieces. You can leave the caps whole. Wash and peel the pulp;
- First put the currant leaves into boiling water, and then the prepared plants. The mushrooms are cooked for about 15 minutes, but you need to be careful not to overcook the plant;
- After this, transfer the mixture to a colander, and leave the brine for later use;
- After the caps have cooled a little and got rid of excess moisture, you need to thoroughly rinse the caps in running water;
- The workpiece is transferred to a large saucepan, garlic is added, and brine is poured over it. It is necessary to place a slight pressure on top, only so that the caps do not float up, but are completely immersed in the brine;
- The mixture is put in the refrigerator for several days;
- During this time, you can prepare the jars, wash them, and sterilize them;
- The mass is transferred to prepared jars and closed with tight nylon lids. The mass can be consumed within a day, but it is not worth storing them for more than 2-3 months.
How to salt volushki at home
To rid mushrooms of unpleasant bitterness, they should be properly prepared before pickling. Volnushki must be soaked in cold water. The minimum soaking time is at least 24 hours. In this case, every 5-6 hours it is necessary to replace the water in which the mushrooms are stored with fresh water. You can add a sliver to the water citric acid, but this is not necessary.
Required ingredients:
- Volnushki – 5 kg;
- Salt – 250 gr.
How to pickle volushki recipe:
- The pulp must be washed and soaked, there should be a lot of water. Then the pulp should be rinsed well with clean running water and the pulp should be transferred to a colander;
- After this, it is necessary to prepare a large container; it should be convenient to install pressure in it;
- Place the mass into the prepared pan; only the caps are used; they need to be placed in dense rows. Be sure to sprinkle each row of the plant with salt;
- Place gauze on the surface of the mass and put pressure on top. The pressure can be slight, only so that the pulp is well compacted and the juice is released;
- If during the salting process, which usually takes 5-6 days, the mass becomes moldy, then it is necessary to replace the gauze with clean one. After this time, a salt brine should form and completely cover the pulp. The mass should be kept at a cool temperature for 1.5-2 months, after which it can be tasted;
- You can store the mass directly in the pan, or you can transfer it to sterilized jars and add a little saline solution.
Hot salting of volushki
This recipe suggests preparing volushki using the hot method. This method is well suited for pickling these particular mushrooms. In this case, the pulp turns out to be more competently prepared and the poisonous milky juice is released better, which means the risk of poisoning is reduced.
Required ingredients:
- Volnushki - 1.4 kilograms;
- Cloves – 5 pieces;
- Currant leaves - 3-4 pieces;
- Garlic – 4 cloves;
- Lavrushka – 6 pieces;
- Black pepper – 4 peas;
- Allspice – 5 pieces;
- Salt – 30 grams;
- Water – 1 liter.
Hot salting of volushki:
- Mushrooms are washed, thoroughly cleaned and soaked in clean cold water. The pulp should be soaked for about two minutes;
- Then the pulp must be dipped into boiling water, cooked for no more than 15 minutes, then the mass is thrown into a colander;
- The mixture is transferred to an enamel pan of a suitable size, currant leaves, bay leaves, pepper, cloves are placed on top, salt is distributed well, and garlic cut into thin slices should be placed on top;
- Now once again boil the broth in which the trumpets were previously boiled;
- It is necessary to pour the prepared hot brine into the pulp and place pressure on top of the mass. The mass should cool in the room, and after that it should be put in the refrigerator for 24 hours. Only after this can the mass be transferred into sterile jars and sealed with lids. The jars can be sterilized in the oven for 10 minutes, and the lids can simply be boiled for 15 minutes. Be sure to put the mixture into hot and dry jars.
How to salt volushki correctly
Salting mushrooms according to this recipe will take a lot of time, but this will only make the pulp tastier. And such a preparation will be stored much longer and despite this it will not lose its useful qualities at all. The salt may be heavily absorbed, but you can soak the pulp in cold, clean water before using.
Required ingredients:
- Volnushki – 1 kilogram;
- Salt – 50 grams;
- Water – 5 liters.
How to properly pickle volushki:
- Freshly harvested plants must be washed and large dirt and leaves removed. Prepare a large container and place the pulp in it. You can add a small amount of salt to the water. Mushrooms need to be soaked for 3 days;
- Then you should rinse the plant under water, peel off the peel and cut off the stems. This recipe uses only the caps;
- If you use spices in the form of leaves, then wash them well; too large leaves can be cut into two parts;
- Place the pulp in the pickling container, periodically mixing the caps with the prepared leaves and coarse salt. The salt must be coarse, rock salt, not iodized;
- Pressure is placed on the surface of the mixture. After 1-2 days, the caps should release such an amount of brine that they are completely hidden. If there is not enough brine, then the pressure can be set more heavily so that the plant is compacted even more and releases more juice. Only a workpiece completely covered with brine will be properly salted and get rid of bitterness;
- The mass should be kept under pressure for about 7 days. After this, you can transfer the pulp into separate small jars, add a little saline solution and roll up the lids. Now the preparations should be stored in a cold room for 50-60 days, during which time the mass will ripen and be completely salted.
Volnushki are quite common mushrooms and are often collected in large quantities. But despite big harvest they should be prepared quickly. It’s convenient to sit down and sort out mushrooms with the whole family, this makes it faster and easier to prepare large quantities. But of course, you can prepare mushrooms in small portions so as not to bother with them for a long time.
Or they will also decorate your table and replenish the lack of vitamins during the cold season.
In mid-summer, the harvest of low-calorie tremors begins. Mushrooms will delight mushroom pickers until late autumn. Housewives prefer hot salting of volushki. The mushrooms will come out crispy and aromatic, and less cooking time is required compared to cold pickling.
Let's prepare the trumpets for hot salting
Collect fresh, not overripe mushrooms of approximately the same size. Do not pick wormy mushrooms. After a walk in nature, start processing the waves at home:
- separate the pink waves from the white ones. Cook each type separately;
- carefully clean the mushrooms from soil and small branches;
- Use a knife to cut off the bottom of the mushroom stem. For pickles, usually only dense and fresh caps are chosen. Cut large caps into pieces or leave whole as desired;
- Rinse the volushki under running water and place them in a separate bowl for a while.
Let's prepare the ingredients for hot pickling of volushki
Prepare:
- 1 kg of volushki;
- 3 pcs. bay leaves;
- 2 pcs. dill umbrellas;
- currant and cherry leaves;
- a large leaf of horseradish;
- 2 large cloves of garlic;
- 10 black peppercorns;
- 3 tbsp. spoons of salt (not iodized).
Cloves, cumin, pepper sweet pea use as desired. Prepare jars or a special container for pickles.
Hot salting of volushki
The hot method does not require long soaking of mushrooms to remove the bitterness. Soaking replaces boiling in salted water. If there are a lot of mushrooms, divide and boil one by one. Do not cook all the volushki in one water, they will darken and begin to taste bitter. Start salting:
- put a pan of water on the fire and wait for it to boil;
- Place bay leaf, pepper and cherry and currant leaves into lightly salted boiling water. Do not add all the salt specified in the recipe to the water;
- follow the spices with the spices and place them in a pan of water;
- Boil the volushki for 15-25 minutes. Be sure to remove scale;
- Place the cooked mushrooms in a colander. Excess liquid will drain from them. Do not pour out the brine; it is needed for further use. Pour it into another pan. Thus, treat all the waves, if there are many of them;
- rinse the cooled mushrooms under running water;
- transfer the volushki to a large saucepan or other container for pickling. Add garlic, dill, the rest of the salt and pour in the hot brine in which the mushrooms were boiled. Place a horseradish leaf on top;
- put a little pressure on the mushrooms. Make sure that the caps do not float out of the brine, but are completely immersed in it. Cover the vessel with a clean cloth, a wooden circle, and place a weight on top;
- put the vessel with the cooled trumpets in the refrigerator or cold cellar. After a week, try the delicious aromatic mushrooms.
Roll hot-salted volushki into jars
Do you want to put lids on jars of pickled mushrooms and store them in the cellar in winter? This can be done, but do not store the mushrooms for more than two months, because they are considered conditionally edible. Remove the mushrooms salted using the above method from the pan after 24 hours and you can roll the preparations into glass jars. Don’t try the mushrooms; they haven’t been completely salted yet!
Place washed and dry jars in the oven for 3 minutes. Take them out, immediately place the mushrooms in a hot bowl, pour in the brine in which they are salted, and roll up the lids. Turn the jars upside down, place them in a designated place and cover them with a warm thing or blanket. After a day, take it to the cellar and after two weeks treat your family and friends with fragrant mushrooms.
Volnushki grow under fallen leaves or hide in the grass. Finding them is difficult. But if you managed to find these mushrooms, you will make an excellent preparation for the winter.
We are once again turning our attention to the mushroom business. In addition to growing mushrooms, which we wrote about in the articles "", "", "", etc., a profitable business is collecting, salting and selling mushrooms. In particular, this is a seasonal business that does not require initial investment, since the product itself is grown by nature for us, we only need to collect it and properly salt it.
Volushka mushrooms
The pink fungus is a representative of eukaryotes, the kingdom Mushrooms, the subkingdom Higher Fungi, the department Basidiomycota, the class Agaricomycetes, the family Russula.
Pink volnushka is one of the types of conditionally edible mushrooms, which is widely used as a food product in salted form.
Popularly, pink volnushka is called volnyanka, volzhanka, volvenka, volvyanitsa, volminka, volnukha, rubella, krasulya, decoction.
The diameter of the cap is 4 to 2 cm. It is convex at the base. Closer to the edge, the cap becomes more and more flat; in its center there is a deep umbilical depression. The edges of the cap are rolled up and lowered to the bottom. The villi of the skin are thick and rough, they are arranged unevenly in the form of concentric circles. The skin is not very slimy, it has a pale, gray-pink color; in dry weather the color fades, that is, the skin becomes pale pink. If you touch it, the skin becomes darker at the point of contact.
The pulp of the volushka is white, it is quite strong and dense, and has a pungent taste. The milky juice is characterized by abundance and pungency. The color of the milky juice is white; it does not change under the influence of sunlight.
The height of the leg of the mushroom is from 3 to 6 cm with its diameter from 1 to 2 cm. Its shape resembles a cylinder, the color is pale pink, it is somewhat narrowed at the base of the mushroom, it is strong and hard. A young moth has a solid leg, later a hollow one. There is a fluff on the surface of the leg, and occasionally small pits can be observed on it.
The frequent plates are white, small in width, and descend along the stalk.
The color of the spore powder is white, sometimes has a creamy tint.
Variability
The color scheme of the cap is characterized by pronounced variability. In particular, its color can be yellow, orange, light walnut, and so on. The number of fibers on the hat also varies, depending on the age of the mushroom. Color variability is also characteristic of plates. In particular, in a young wave, the plates have a light pink color, but after time they turn yellow.
Growth of the volumina
Favorite places for pink moths are birch groves, mixed forests with the presence of birches in the species structure, and less often grow in areas with high humidity. These mushrooms form mycorrhizae with birch trees, as a rule, this is typical for old trees. The mushroom is mainly distributed in the north of the forest zone.
The season lasts about 3 months - late June-early October.
This family includes the white volna, which, in comparison with the pink volna, has a lighter cap (almost white) and a smaller diameter.
Nutritional value
As noted earlier, pink trumpet is a conditionally edible mushroom. Despite this, the mushroom is quite different good quality. Mainly used for pickling and pickling, less often included in main courses in fresh. For pickling, younger mushrooms are preferred, the diameter of the cap of which does not exceed 4 cm. Mushrooms at this age are often called “curls.” Preparing volushki involves pre-soaking and blanching them. In preparations, the color of the mushroom changes - it becomes yellow. The pink trumpet has gained the greatest popularity among the population of the northern part of the country, who prepare it for the winter. For comparison, this mushroom is not inferior in popularity to milk mushrooms.
Toxicity
If the pink mushroom is not sufficiently boiled, then it has an effect characteristic of a mildly poisonous mushroom. At the same time, toxins from the toxin can lead to irritation of the mucous membranes and intestinal upset.
Below we will look at several recipes for properly salting volushki, in particular the cold and hot methods.
Cold salting of mushrooms
Salting these mushrooms is the most popular way of preparing them. Previously, we noted that young volushkas are better suited for pickling, since they are characterized by higher tightness and density. Before directly salting mushrooms, they must be soaked. For this purpose, salted water is used (about 20 g of salt per 1 liter of water). The purpose of pre-soaking is to remove bitterness. Before salting, it is advisable to separate the stems from the caps. If the latter have large diameter, then cut them. Soaking is completed when the mushroom caps acquire elasticity, that is, the ability to bend. The cap of insufficiently soaked mushrooms will break.
The cold method of pickling these mushrooms is the most used. Varieties of the cold method:
No pre-soaking;
With pre-soaking.
This is interesting: scroll through our sections "" and "" - they are all about starting your own business. We recommend reading to mushroom pickers - ““.
The cold method of salting with pre-soaking is applicable not only for fried mushrooms, but also for milk mushrooms, serushkas, and some types of russula. According to the recipe, the trumpets must first be cleared of debris (needles, sand leaves), and then washed. At the next stage, the volushki must be filled with cold water, which must first be salted - add 0.5 tbsp to one liter of water. l. table salt. The frequency of water changes per day should not be less than 2 times. According to numerous recommendations, it is advisable to do this every 5-6 hours. This practical approach will prevent mushrooms from souring. The soaking period is 1-2 days. So, the mushrooms are soaked. Now we need to clean them again. A brush or a nylon cloth can be used for this purpose. The method of placing mushrooms in a container is with caps. The thickness of each layer is from 5 to 7 cm. In the process of laying mushrooms, they need to be salted. For this purpose, you should use table salt that does not contain iodine (this chemical element may cause mushrooms to sour quickly). In this case, per 1 kg of volushki there should be 30 g of salt. Before laying the first layer, you first need to place spices on the bottom of the container (for 10 kg of mushrooms: bay leaf - 2 g, unground allspice - 1 g). Spices are also placed on top of the last layer of mushrooms. Cloves, black currants, and so on are also added as spices. Ideally, the container for pickling mushrooms should be wooden. If this is not available, enamel cookware can be used (but we do not recommend it). In any case, the lid (wooden, round) should fit freely into the container. A weight (weight) is placed on top of the lid. If the volume of the container, for example, a barrel, is 50 liters, then the weight of the oppression should be at least 8 kg, preferably 10 kg. Important: the lid and flex must be washed thoroughly. After 2-3 days, the brine will ripen, and at the same time the mushrooms will precipitate. Excess brine must be removed; new layers of mushrooms will be added as previous batches settle. In the absence of brine, the mass of oppression should be increased. A prerequisite for pickling mushrooms is that the brine level should always be above the top layer of mushrooms.
Now let's look at the cold method, which does not require pre-soaking. The volnushki must be freed from debris and rinsed twice with cold water (it is better to salt or acidify the water). Mushrooms should be placed in layers in a pickling container. In parallel with laying, salting with table salt should be carried out - on average 35 g (+/- 5 g) per kilogram of volushki. According to this recipe, the use of spices is excluded. The degree of readiness of the fritters and the duration of the fermentation period are similar as in the case of cold salting with preliminary soaking - 40 days.
Cooking trumpet mushrooms using the hot method
As for the hot method, it allows you to shorten the ripening time of the frills. Mushrooms must be cleared of debris, soaked (at least 1 day), and rinsed with cold water. If there is no provision for sorting mushrooms by size, then large caps should be chopped. Pour water into an enamel bowl at the rate of half a glass per kilogram of volushki. The water must be salted first. Next, bring the water to a boil and add mushrooms to it. During the cooking process, constant stirring is required to prevent the mushrooms from burning. The foam is removed using a slotted spoon. The next step is to add spices. For this purpose you will need (per kilogram of boiled mushrooms):
Salt – 2 tbsp. l.;
Bay leaf – 2-3 pcs.;
Black currant leaves – 2-3 pcs.;
Cherry leaves – 4-5 pcs.;
Unground (peas) black pepper;
Clove - bud;
Dill – 5 g.
After boiling, the cooking time should be from 10 to 15 minutes. Readiness is determined by the moment the mushrooms settle and the transparency of the brine.
After cooling, boiled mushrooms and brine are placed in a barrel, jars and closed. The ratio of the masses of brine and volushki is 1: 5. It will take at least 40 days for the mushrooms to fully ripen.
Prices for salted mushrooms vary greatly depending on the area, time of year (when to sell them) and yield, but in any case this business will be profitable, since it does not require any investment and is a business from scratch.
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