Salty waves. Cold-salted volnushki - step-by-step recipe with photos of preparing salted mushrooms

Volnushki are included in the category of conditionally edible mushrooms. In some countries of the world they are not used, but not in Russia. Many of our fans of quiet hunting like to salt trout fish at home for the winter.

Practice shows that it is impossible to eat everything that Mother Nature has awarded mushroom pickers during the season. Therefore, caring housewives are thinking about pickling boletus, chanterelles, saffron milk caps and red mushrooms, so that with the onset of the autumn-winter season they can delight their family with the taste of this aromatic delicacy.

Many people store the preparations in the freezer, but the delicacy from a jar surpasses the frozen product in taste many times over. The secret of jar pickles lies in the use of a mixture consisting of salt and spices. The result is a tasty and healthy dish.

Volushki have a characteristic feature - when cut, they secrete white juice that has a bitter aftertaste. Eliminating the deficiency comes down to proper preparation of the marinade.

After salting, the volnushki change color. If in fresh they are white or pink, after contact with salt and other ingredients they turn grayish. But there is no reason to panic, because the change in color does not affect the taste.

Below we will look at the most delicious and popular pickling recipes. Be sure to take note of them if you want to pamper your household or surprise guests with a previously unknown delicacy.

Classic pickling recipe

I’ll start looking at recipes for salting volushkas at home with the “classics”. The fact is that classical technology cooking helps the housewife gain experience and opens the way to further research and experiments.

Ingredients

Servings: 15

waves 1 kg
water 1 l
lemon acid 2 g
salt 50 g
seasonings, spices taste

Per serving

Calories: 25 kcal

Proteins: 2.5 g

Fats: 0.7 g

Carbohydrates: 1.7 g

1 hour. 10 min. Video recipe Print

After cleaning and washing the waves, soak them in salt water. Add citric acid there. Prepare a deep container in which you will salt or marinate. An enamel basin or wooden barrel will do.

After draining the water, place the mushrooms in the bowl with their caps down. Do everything in layers, not forgetting to sprinkle with salt and spices. After laying out all the ingredients, place a weight on top to press down well.

Leave for 2 days in a cool place. The mushrooms will release juice and decrease in volume. If you have collected more trumpets, add them to the rest, sprinkling them with salt.

Having done all this, leave it in a cold place for 1-2 months until ready.

As you can see, pickle the volushki according to classic recipe very easy and simple. These mushrooms can be eaten as a snack or an ingredient for any other dish. I recommend using them as a filling for pancakes with milk.

How to salt volushki for the winter in jars

The best ones for pickling are pink trumpets, which are pickled, preserved and salted hot or cold. I suggest considering the last 2 harvesting methods so that you can choose the best option.

Cold way

The cold method is time-consuming, but the result is worth it. Since the products are not subjected to heat treatment, the maximum amount of nutrients is preserved. And this is good, because waves strengthen blood vessels and normalize heart function.

Ingredients:

Volnushki – 1 kg.
Horseradish leaves.
Cherry leaves.
Currant leaves.
Bay leaf and peppercorns.
Salt – 50 g.

How to cook:

Clean and wash the mushrooms. For this method of salting, it is better to select young mushrooms of the same size. Separate the cap from the stem and soak in water for 2 days to get rid of bitterness. Change the water periodically.
Drain the water and start salting. Take a spacious basin or bucket. Place leaves of horseradish, cherries, and currants on the bottom. Send laurel and peppercorns there too.
Lay out the volushki in layers, not forgetting to salt. Be sure to use only rock salt because iodized or sea salt will cause fermentation, which will preserve the shelf life of your canned food.
Having laid out the last layer, cover it with a saucer and press down with a weight. On the second day, the volushki will release juice. Leave for a week, then transfer to jars and seal with lids.

Video cooking

Salted trumpets are an excellent dish. Add chopped onion and vegetable oil to them and serve. You simply cannot find a better snack for alcoholic drinks.

Hot way

One of the disadvantages of the cold salting method is the long cooking time. Therefore, if you want to quickly get salted mushrooms, use hot cooking technology.

Ingredients:

Volnushki – 1 kg.
Dill - 2 umbrellas.
Black currant – 10 leaves.
Garlic – 3-4 cloves.
Rock salt – 3 tablespoons.
Bay leaf, cloves, allspice and black peppercorns.

Preparation:

For pickling, mushrooms of different sizes are suitable, which need to be cleaned and inspected for the presence of worms. Since volushki are fragile, like russula, do this carefully.
Separate the caps from the stems. Cut very large caps into 4 parts, medium ones into 2 parts, and leave small ones whole.
Wash the workpiece well and soak in ice water for 48 hours to get rid of bitterness. The main thing is that the waves are completely covered with water. Don't forget to change the water 3 times a day, putting it in a cold place to prevent it from souring.
Drain the water and put the mushrooms on the fire in salted water. Stir regularly and skim off foam. Cook for 20 minutes, and then use a colander to drain the water.
Start salting. Place currant leaves, dill and cloves with pepper at the bottom of the prepared container. Then a mushroom layer 5-8 cm thick. Sprinkle salt and chopped garlic clove on top. Then lay everything out in layers: currant leaves, dill, cloves, mushrooms. Salt each layer and add garlic.
Place the pickles in a cool place for 48 hours. As a result, a brine will appear, and the waves will decrease in volume. Place them in jars, cover with currant leaves, and roll up the lids.

The hot cooking method is considered the most common among housewives. Canned mushrooms are stored for a long time in a cool place. So even at the end of the winter season, a wonderful delicacy will appear on the table. I also recommend trying recipes for salted milk mushrooms. They are also good.

Real mushroom eaters know that the final result largely depends on the correct preparation of mushrooms before salting. Therefore, I will share secrets that will help you prepare excellent pickles for the winter.

Separate the white ones from the pink ones; they are usually salted or preserved separately. Select leaves and dirt carefully. Cut off the stem, leaving a stump of half a centimeter.
After going through the caps, soak them in water for two to three hours to remove fine dirt from the cap. Then use a brush to clean it completely, rinsing in clean water.
Cover the peeled mushrooms with water and leave for 2 days. This technique will help get rid of the bitter taste and make the fragile body more dense. Be sure to change the water three times a day.
The waves must be completely immersed in liquid. Therefore, be sure to place a plate on top and press down with a weight. After two days, drain the water and rinse the mushrooms well.

Thanks to these simple tips you will easily have the raw materials at your disposal to prepare the final dish. Be sure to go through the preparatory stage, and then start pickling mushrooms using any of the methods described above. This is the secret of incredible taste.

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, which are well suited for pickling and salting. 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 dried 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 begin to sort 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 pinch of citric acid to the water, 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 you need 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 in 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 toxic 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.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests. They have a shaggy and wavy cap. They are also called Volzhanka. This mushroom does not require long heat treatment. There are various recipes for salting volushki.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests.

To pickle volushkas for the winter according to the recipe described below, you will need the following ingredients:

Volushka mushrooms - 2 kilograms.
Water - 2.5 liters.
Coarse salt - 60 grams.
Citric acid - 3 grams.
Add spices as desired.

After all the ingredients are prepared, let's get to work:

When the mushrooms are soaked, add citric acid. In this case, citric acid is used to kill harmful bacteria, mold, deposits and microorganisms.
After the Volzhanka go through the soaking procedure, they need to be thrown into a colander and allowed to drain excess water.
Then the wavelets are placed tightly in a jar (the jars must be sterilized), having first sprinkled each wavelet with salt and spices.
Cover the mushrooms with a flat plate and place a weight on top.

It is recommended to store mushrooms prepared according to this recipe in a dark and cool place.

The above recipe can be slightly modified. You can salt the mushrooms in an enamel bowl and after three days transfer them to jars (sterilize the jars). Store for at least a month in a dark place.

Salting tremors (video)

Hot way

At hot pickling waves pass heat treatment(they are boiled). As a result of hot processing, they completely lose their bitterness.

For salting you will need:

Volushka mushrooms - 1 kilogram.
Coarse salt - 50 grams.
Several pieces of bay leaf.
Horseradish and currant leaves.
Garlic - 3 cloves.
Dill - 3 umbrellas.
Horseradish root - 10 grams.
A few peas of allspice.

Salty trumpets are a great treat for your guests. These mushrooms are widely used to prepare a variety of traditional dishes Russian cuisine. The recipe for hot salting of volushkas is used in the absence of suitable conditions for soaking, in hot weather, and also if there is a desire to speed up their processing. Volushka mushrooms prepared in this way quickly lose their bitterness and gain elasticity.

How is hot pickling done? Step-by-step instruction:

Hot salting of volushki - recipe No. 1

To pickle hot mushrooms, wash and peel them, boil them in lightly salted water. If you need to cook mushrooms in several portions, you should not cook the mushrooms in the same salt solution, as they will begin to darken and the bitterness will not be completely removed from them.
In order to salt the volnushki using the hot method, boil them for 20-30 minutes, rinse them in cold water, and place them on a sieve.
Next, we place the mushrooms for pickling in a container, sprinkling them with salt: for 1 kg of mushrooms, 40-50 g of salt. Season with onion, garlic, dill, horseradish, tarragon. We put a load on top. Store in the cold (refrigerator, cellar). Volushka mushrooms are ready in 6-8 days and are recommended to be consumed cold.

Hot salting of volushki - recipe No. 2

The hot pickling method is suitable for pickling large quantities of mushrooms. Volnushki for hot salting are immersed in mesh blanching containers made of stainless steel, or in willow baskets stripped of bark and boiled for 15-20 minutes in salted (2-3% salt) water.
The volnushki are blanched for 5-8 minutes. In this case, it is necessary to remove the foam. After blanching, in order to pickle the mushrooms using a hot method, they are thrown onto a sieve to drain the water.
After 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. Salted vodnushki are kept in barrels for at least a month so that they have time to undergo the process of lactic acid fermentation.
Consumption for 10 kg of salted mushrooms: salt - 650g, black peppercorns - 1 gram, bay leaf - 2 grams, dill - 50 grams, cloves - 20-30 pieces, black currant leaves - 25-30 pieces.

Preparation of semi-finished mushroom products

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

Porcini mushrooms, boletus mushrooms, aspen mushrooms, oak mushrooms, moss mushrooms, honey mushrooms, and butter mushrooms are best suited for preparing the semi-finished product. Boil the mushrooms for 10-20 minutes until tender (for 1 kg of mushrooms - 45-60 g of salt and 1 glass of water), place in pre-sterilized jars, pour in hot boiled vegetable oil, wrap in 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 and soups.

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

Cold salting of volushki - recipe No. 1

Cold canning is longer than hot canning: 1.5-2 months; in this case, the volnushki turn out to be hard and crunch pleasantly when chewed; they are stored for quite a long time. You can remove bitterness from mushrooms by soaking them in clean water, changing it several times. The volushki should be soaked in a cool place. The volnushki are soaked for 5 hours to 24 hours.
Cold salting of volushkas can be carried out in glass and enamel containers with a “neck” so wide that you can place a circle with a load in it. But the ideal option for salting tremors would be to use barrels or tubs made of spruce or deciduous trees.
The barrels in which the volushki were salted in a cold way are washed in warm water with 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 volushki are soaked. To do this, pre-prepared trumpets are placed in barrels with a hole for draining water and a double lattice bottom. Fill the volnushki for cold salting and cold water, cover with a clean towel and press 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 the 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, stop soaking: the mushrooms are ready for salting.
Soaked mushrooms for cold salting are laid out caps down in layers of 5-6 cm, each layer of mushrooms is sprinkled with spices and salt (salt - 50 grams 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 (don’t be afraid to over-salt). The top of the filled barrel is covered with a wooden circle, on which oppression is placed. After 2-3 days, a new batch of waves is added, and this operation is repeated until the mass stops settling and the container is filled to the maximum possible extent. Then it is topped up with 6% saline solution and sealed.

Salting volushki in a cold way - recipe No. 2

Another recipe for cold salted volushki.

In order to pickle mushrooms using the cold method, you need to keep them in cold water for 5-6 hours. After this, the mushrooms are placed in rows in glass or enamel containers with their caps down. First, pour a layer of salt on the bottom of the dish, add cherry leaves, black currants, horseradish leaves, and dill stems. Sprinkle all layers of mushrooms with spices (pepper, garlic, bay leaf) and salt to taste.

For 1 kg of volushki – 40-50g of salt. After salting, the volnushki are covered with cherry leaves, black currants, dill stems, a clean cloth and a wooden circle are placed and pressure is placed on it. After 1-2 days, the volushki will give juice and settle. If there is not enough brine, increase the load. If mold suddenly appears, the fabric needs to be changed and the load washed. Salting the tremors will be ready in 30-40 days. Cold-salted volushki should be stored in a cold place.

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

In Rus', unlike Western countries, trumpets are considered edible mushrooms and are happily collected for preservation and pickling. 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 processed correctly, can cause serious poisoning. However, if you know the recipe for salting volushki in jars, then all the health risks, as well as the burning taste of volushki, will disappear after salting and preservation.

Salted mushrooms are a ready-made snack, and can also be widely used in fillings, soups, salads, etc. Before use, they are washed or soaked. If the volushki are well soaked, you can even fry them. We invite you to learn how to pickle volushki for the winter, and then you will have a wonderful appetizer on your table.

In order to pickle mushrooms in jars and then preserve them, you should choose fresh, not wormy, not overripe, strong, not wrinkled, mushrooms of approximately the same size. In order to salt the volnushki in jars, put them in a colander and wash them by dipping it in cool water, without 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 leaves and other contaminants and be sure to cut off the lower part of the stem.
Then the prepared volushki, in order to be salted in jars, are immersed in boiling water for 15 minutes. Spices must be added to the water (usually currant leaves, cloves, allspice). This method of processing volushki is called blanching (for volushki, replacing blanching with soaking is not applicable). After blanching, the volushki are poured back into a colander and washed under cold running water.
Now you need to know that there are two ways of preserving mushrooms: hot and cold. And if the preliminary stage described above is the same for the two options, then the subsequent methods differ.

How to hot pickle mushrooms for the winter

Salting volushki 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 hot pickle mushrooms for the winter. To prepare a couple of jars of this delicious preparation, we will need: tremulous mushrooms – 0.7 kilograms; black currant leaves - two leaves; cloves – 3 buds; garlic - two cloves; bay leaf – 3 leaves; spices, salt - to taste.

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

How to pickle volnushka mushrooms for the winter in a cold way - recipe No. 1

In order to salt the volushki in jars, place the mushrooms in a saucepan, pour in the brine in which they were boiled and add black peppercorns, bay leaves, salt (1/2 tablespoon per 1 liter of liquid) and garlic cut into slices. Now we need to create oppression. This can be done by placing a convenient weight on a plate submerged in the pan. The volnushki should be covered with brine.
Then the pan with pressure should be placed in the refrigerator. After cooling, they should be placed in pre-sterilized jars, filled with brine, and rolled up. The lack of brine (it should cover the mushrooms in the jar) can be replaced with salted water by adding a tablespoon of salt per liter.
A distinctive feature of the hot method of salting the mushrooms is that after the preparatory stage described above, the mushrooms are boiled in water with salt.
As in the cold method, in order to salt the volushki in jars, place them in a saucepan and fill them with prepared brine. Brine: 20g per 1 liter of water. salt for 5 kg of mushrooms. Then place 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 has boiled, in order to salt the mushrooms in jars, place them in hot jars, which are sterilized at this 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. If it is not enough, you can add salt water with the same amount of salt as for the cold method.

How to pickle volnushka mushrooms for the winter in a cold way - recipe No. 2

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

In order to pickle volushka mushrooms you will need:

trumpet mushrooms;
salt;
water;
container for pickling.

In order to salt, we take the mushrooms, place them in a large plastic bowl, wash them very well, and sort them thoroughly.
Prepared for salting, the mushrooms need to be soaked in cold tap water for three days, during these days you need to change the water frequently, about 3-4 a day, but at least twice, or your mushrooms will turn sour.
In order to pickle the soaked volushka mushrooms, you can begin to pickle them:
In order to salt the volushka mushrooms, put a layer of mushrooms in a wide plastic container, and then sprinkle it generously with a continuous layer of salt, don’t worry about over-salting.
Place the next layer of mushrooms on the first layer of mushrooms with salt and also cover with salt. Place clean horseradish leaves in one layer on the salt of the second layer. Next, we repeat the layers as the first and second. We finish filling the container with a layer of horseradish leaves.
We place a load (oppression) of about 3-5 kilograms on the prepared mushrooms.
The mushrooms are kept in this form for three days, after which they can be tightly placed in glass jars along with horseradish leaves and brine, then the jars can be closed with plastic or glass lids.
Next, place the volushka mushrooms in jars and store them in a cold place - a refrigerator or cellar, but avoid freezing.
You can eat mushrooms after 30-40 days. Before serving the mushrooms, we recommend rinsing them in cold running water to remove excess salt.
With sour cream, such mushrooms are simply an unforgettable delicacy.

How to pickle volnushka mushrooms for the winter in a cold way - recipe No. 3

It lies in the fact that: in order to salt the volushki in a cold way, you should soak them in salted water with the addition of citric acid.
Next, the volushki should be placed in a barrel with their caps down, generously sprinkling each layer with spices and salt.
We place a heavy load 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 volushki and sprinkle them with salt again. Then you should take the volushki to a cold place and leave there to salt until fully cooked. On average, this takes about 1.5 months.

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

Note:

At no stage when you are salting mushrooms, should you use metal or even enameled utensils. Because oxidation will occur.

Remember, mushrooms are a difficult product to digest, so you shouldn’t overuse them.

In forests and forest plantations in the middle zone, volushki grow from early summer to October. The main harvest occurs at the end of summer - the first days of autumn, when the mushroom gains strength and is distinguished by its special taste qualities. Volnushki can be distinguished by their special cap - the edges of the cap are shaggy and woolly. Those who prefer “quiet hunting” know that such a mushroom is conditionally edible, and before eating the mushroom, it must be well thermally treated. Many housewives prefer to pickle volnushki. So, how to salt volushki correctly? There is nothing complicated about this, just follow the recommendations and you will succeed.

In order to properly salt the volushki you will need:

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

In order to properly salt, select young volushkas with a cap diameter of up to four centimeters. Mushrooms should be strong, with edges turned inward (“curls”). Please note that white and pink varieties must be cooked separately.
After collecting or purchasing volnushki, be sure to clean them dry with a brush with stiff bristles and the edge of a knife; leave 13 parts from the legs. Volnushki, and especially young ones, are very rarely affected by worms, but still carefully examine them. Throw away the affected voles.
Fill the raw waves with cool water and leave to soak for 48 hours. Every 4-5 hours you need to change the water - then the volushki will not turn sour, and also excess bitterness will come out of them. After the waves have soaked, drain the water and thoroughly clean the waves again with a brush, and then dry on a sieve.
Layer layers of volnushki 5-7 centimeters each with dry branches or tops of dill with seeds.
While laying the mushrooms 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 volushki, pour a layer of salt 1.5-2 centimeters thick into the container, cover with a clean and dried cabbage leaf and place in a cool, dark place for 40-50 days.
Before serving the volushki, it is better to soak them in cold water throughout the day. You can season the volnushki with either vegetable oil or some 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 resist such an abundance of species of mushrooms, among which there are, of course, tremors. The principle of salting them is not too different from others, but specifics never hurt. Therefore, let's get acquainted with several ways to salt tremors.

Pink volnushka or volnyanka is one of the most common mushrooms in middle lane Russia. It is very convenient to prepare it in large quantities using the salting method. Then you can store them all long winter. How to salt volushki, the recipe is divided into two main categories: cold and hot methods.

How to salt volushki for the winter in a cold way - recipe No. 1

The first method is how to salt tremors. 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 placed in cold water with salt and left alone for 24-48 hours. Salt for salting tremors can be replaced 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 during the day. After the mushrooms have been soaked, they need to be rinsed under running water and dried.
We take a container to salt the volushki and pour salt on the bottom. Place the mushrooms on top, the layer should be approximately 7 cm. Don’t forget that the mushrooms need to be laid with their caps down. Sprinkle the top of the volushka with salt and spices. So we alternate mushrooms and salt until the container is full (or the mushrooms run out).
We cover the volnushki with a clean cloth or gauze, and on top - a wooden circle. It is also necessary to put a small load. In 1.5-2 months the waves will be ready.

How to salt volushki for the winter in a cold way - recipe No. 2

Since the mushrooms are conditionally edible, using the cold method, in order to salt them according to the recipe, you need to soak them in advance. To do this, place the sorted and washed mushrooms on the bottom of a plastic bowl and fill with regular running water. The soaking will last for three days, during this entire time it is necessary to change the water at least 3 times a day to prevent souring.
In order to pickle volushki according to the recipe using the cold method, place a layer of mushrooms on the bottom of a plastic barrel or wooden tub. Sprinkle it generously with salt. Place the next layer of mushrooms on the layer of salt and sprinkle with salt again, but now add another layer of washed horseradish leaves on top of the salt. And so we repeat laying the mushrooms in layers until the barrel is completely filled. We complete the installation with a layer of horseradish leaves.
In order to salt the volushki according to the recipe using the cold method, we place a pressure weighing from 3 to 5 kilograms. If you don't have a suitable weight, a three-liter jar of water will do.
We keep the waves under pressure for three days.
Place the mushrooms in jars along with horseradish leaves and fill with brine. Cover with glass or plastic lids.

How to salt volushki for the winter using the hot method - recipe No. 1

This method of salting does not require soaking the mushrooms; they need to be boiled. If you decide to cook mushrooms hot, 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 pickle the mushrooms, first sort, peel and wash the mushrooms under running water.
Boil salted water and put the waves in it. Put all the spices there and cook for about a quarter of an hour. When the fritters are cooked, rinse them under cold running water.
Place the fritters in a bowl in which they will be salted. Add the bay leaf and pour out the brine in which the mushrooms were cooked. Add some salt. Calculate the amount of salt as follows: 1.5 tbsp. l. for 1 l. water.
Peel the garlic and cut into thin slices, add to the fritters.
Cover the top of the wave with a cloth and place a wooden circle, press it down with a weight. It is very important to ensure that the brine completely covers the mushrooms.
When the volushki have cooled, place them in the refrigerator. A day later, the volushki are ready for the winter and it’s time to put them in jars.

How to salt volushki for the winter using the hot method - recipe No. 2

Using the hot salting method according to the recipe, the volushki must first be boiled. Place the mushrooms prepared for pickling in an enamel bowl, pour in salted water and place on the stove. You cannot stir the volushki until they boil, otherwise you may break them. Wait for the water to boil, then carefully skim off the foam and stir in the mushrooms.
Then the volushki are blanched (boiled) - the volushki for 6-8 minutes.
After boiling, the mushrooms are thrown into a sieve or colander, allowed to drain, then placed caps down in layers about 5-6 cm thick in a clean barrel or enamel pan, sprinkling each layer with salt at the rate of 25-30 g of salt per 1 kg of mushrooms.
In order to salt according to the recipe, spices are placed on the top and bottom of the dishes and horns: bay leaf, currant leaves, garlic, dill, cloves and others, the mushrooms are covered with a clean cloth, a wooden circle is placed on top, and pressure is applied to it.

How to salt volushki: recipe and tips

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

In order to pickle for the winter according to the recipe, large specimens of volushkas are cut into pieces along the diameter so that the maximum length of each piece does not exceed 4-6 cm. The most favorable temperature for storing salted volushkas is from 0 to 4 degrees. The recommended amount of salt is 3.5-4.5% by weight of mushrooms. It is also possible to further process salted mushrooms into pickled ones.

Fans of “silent hunting” and subsequent processing may think about how to pickle volnushka mushrooms deliciously. Volnushki are considered the cutest mushrooms, which are so called because of their velvety cap and pattern in the form of ripples on the water. Volnushki are easy to find near birch trees, as well as in deciduous forests. Working with them is also quite simple. It is marinated and fried, as it is the purest, softest and most delicious.

Despite the fact that the flesh of the mushroom is loose and brittle, it is perfect for pickling.

Some people prefer to pickle mushrooms after drying, but it is important to do this process correctly to avoid poisoning.

Drying naturally begins with cleaning, and there are many opinions as to whether the product should be washed before further processing. In fact, you should not wash the mushrooms before drying, but it is much better to use a soft, damp cloth to remove all dirt. It is worth noting that in this process, minimal humidity is important to prevent rotting.

Large mushrooms without serious defects are suitable for drying, but it is best to avoid soft and wormy types. If you need to dry large mushrooms, then you need to sort all the available mushrooms by height. This process allows you to dry the product as efficiently as possible and without harm to health.

Direct drying can be done in different ways:

There are several ways to dry the wool: in the sun, in the oven, in the microwave and in the oven.

in the sun;
in the oven;
in the microwave;
in a Russian oven.

Mushrooms for drying can be strung on knitting needles or skewers with a small thickness. As an option, it is possible to use a wire rack, but the mushrooms should lie with their caps down.

Previously, they used a method of laying mushrooms on straw. The product should be laid out at a temperature of 60°C, and no more and no less, since at low temperatures they will begin to rot, and at high temperatures, on the contrary, they will burn.

Drying mushrooms in the open air is considered the easiest, since no action needs to be taken, but in fact there is a danger that if the humidity increases, the mushrooms may begin to rot. If softness and lethargy appear, you should immediately remove the hair, as it can cause not only harm, but also cause poisoning and even death. If you choose this method, it is important to make sure that flies and other insects do not land on the product, and this can be done by covering the waves with gauze.

The best option for drying is an oven, since it is important to maintain the temperature regime in it, which was mentioned earlier, but at 60°C you should turn it on gradually, otherwise you may encounter darkening of the product. In order for the mushrooms to dry exactly as needed and not burn, you should use parchment to place under the mushrooms.

Hot method of salting volushki

Before salting, the volushki must be soaked in water for 2-3 days.

Before you learn how to pickle mushrooms, it is important to properly collect and process the product. It is worth noting that some countries recognize the mushroom as a poisonous mushroom and do not use it for consumption. In fact, it all lies in cooking, through which it is important to remove the milky juice from the mushroom, which has a bitter taste. Any mushrooms are not edible unless they are peeled and boiled, as they can lead to poisoning and death.

Pickling mushrooms at home always begins with soaking in cold water for at least 48 hours, and the water must be salted or diluted with citric acid. During settling, do not forget about changing the water, as you need to remove liquid filled with harmful components.

Soaked mushrooms need to be boiled for 40 minutes in a salty broth, and then fried and eaten.

There are more nice way prepare volushki, for example, pickle them for the winter using the hot method. To do this you will need:

1 kg of mushrooms;
4 cloves of garlic;
leaves of cherry, currant, oak, laurel;
cloves and peppercorns.

After soaking the mushrooms for 24 hours, clean them, remove the stems and cook for about 15 minutes in salted water. Then they cool, lay out in an enamel pan, and at the same time arrange them with leaves. This mixture should be pressed down with a weight and refrigerated for 2 days. After this period, the volushki can be placed in jars, filled with pre-prepared brine and rolled up for the winter.

Such jars should be stored in a cool, dark place for ripening.