During mushroom season, you can find a huge number of different mushrooms in the forest. Some people prefer to take only White mushroom and boletus, but most willingly collect all edible options, including milk mushrooms and milk mushrooms. These mushrooms are good for pickling for the winter, but housewives have a reasonable question: how should they pickle the mushrooms so that all the bitterness of this mushroom goes away?

Salting volushkas for the winter is a simple and easy task if you follow all the rules of both the procedure itself and the preparatory measures. In addition, this variety of mushrooms does not require thorough cleaning and trimming: just rinse the mushrooms thoroughly and soak them.

Volushka mushrooms come in pink and white flowers. Experts point out that they should be pickled separately, so before getting down to business, the mushrooms should be sorted. In addition, it is recommended to cut large specimens in half so that they do not differ much in size from small ones.

Before pickling mushrooms, they should be properly prepared. Compliance with pre-treatment technology is considered the main condition for the success of subsequent salting:

1. The mushrooms themselves are usually not very dirty - they just need to be cleaned of blades of grass, forest debris, and leaves. Experienced housewives recommend doing this with a toothbrush and very carefully, since this variety is fragile and easily breaks and crumbles.
2. In order to remove the bitterness (this mushroom is distinguished by the fact that it contains a sufficient amount of bitter juice), the mushrooms should be soaked in cold water. A mushroom soaked for several days completely releases its bitterness, which significantly improves its taste. Prepared volushki should be soaked in cold water so as to cover them completely, and set aside in a cool place for a couple of days.
3. It is recommended to change the water at least five times a day, otherwise mold will form on the surface. How long it takes to soak the mushrooms before salting depends on the readiness of the mushrooms for processing. On about the third day, the caps become plastic, losing their original fragility - this is a signal that you can start salting the caps.

Subsequent salting of volushki in a cold way involves soaking them before salting in water with the addition of table salt or citric acid, or both.

Cold waves

You can pickle volnushki in different ways. The cold salting method is considered popular. It has long been practiced by our ancestors in villages and settlements, where they prepared a lot of mushrooms so that they would last throughout the winter. Therefore, the main condition for successful cold salting of volushki is considered to be the presence of a cellar and wooden tubs. Initially, you need to prepare the ingredients in the following proportions:

• trumpet mushrooms – 3.5 kg;
• table salt – 100 gr.;
• citric acid – 6 g;
• cumin – 10 g;
• dill seed – 25 gr.;
• cabbage leaf - a couple of pieces.

Recipe for salting “cold” trumpets:

1. Cleaned and prepared mushrooms should be soaked in sour-salt water for three days.
2. Salt is mixed with cumin and dill seeds.
3. The water is drained, the mushrooms are placed in the prepared tub with their caps down, sprinkling each layer with a mixture of salt and seasonings.
4. The layers are covered on top cabbage leaves, lay a wooden press.
5. They take the tubs to the cellar, where they are left for a couple of months. After this period, the mushrooms are ready for consumption.

Before serving, the volushki are soaked in clean water, otherwise they will be over-salted.

Hot salting methods

Methods for delicious salting of volushki are not limited to the cold method in barrels. You can salt volushki for the winter in jars using the hot or cold method.

Preservation of volushki using the hot method is done in jars. First you need to prepare the ingredients:

• one and a half kilograms of volushki;
• a pair of currant leaves;
• a pair of carnations;
• several cloves of garlic;
• three bay leaves;
• 2 pcs. peppercorns and allspice;
• liter of water;
• 30 gr. salt.

Hot pickling of mushrooms is done using the canning method and following the following sequence of actions:

1. Washed and cleaned volnushki are soaked for a couple of days.
2. After removing the liquid from the mushrooms, pour them with a liter of clean water, bring to a boil and boil for a quarter of an hour.
3. Then strain through a colander, place in a clean enamel bowl, and cover with currant and bay leaves.
4. Cover with a mixture of salt, pepper and cloves and lay out chopped garlic cloves.
5. The broth in which the mushrooms were cooked is brought to a boil again, poured in, and pressure is set.
6. After cooling, put it in the refrigerator for a day.
7. Clean and sterilized hot jars are filled with mushrooms and sealed.

It is easy to store such mushrooms at home: it is enough to ensure the temperature does not exceed 18 degrees, and the salted product will remain fresh, crispy and aromatic for many days.

Cold method in jars

You can salt volushki in jars without preliminary hot processing. The mushrooms turn out to be just as tasty as if you use the hot pickling method.

The ingredients should be prepared based on:

• a couple of kilograms of volushki;
• 40 gr. salt;
• horseradish leaf and a couple of bay leaves;
• a glass of vegetable oil.

How to pickle such volushki:

1. Pre-soaked mushrooms are placed in prepared sterilized jars, sprinkling each layer with salt, horseradish leaves and bay leaves.
2. Vegetable oil is brought to a boil and poured into jars. Cover with hot plastic lids and put the ready-salted mushrooms in the refrigerator.

They are just as tasty as hot-salted volushki. But at the same time, the product will not darken as a result of heat treatment, retaining not only the taste, but also the color.

frozen mushroom

In order to stock up on volnushki for the winter, you can freeze them. The quantity does not matter if the owners have enough space to store frozen products.

1. Before you start freezing, you should soak the mushrooms for several days in salty-acidic water.
2. The prepared material is filtered and sent to containers for freezing, spread out in a thin layer. After the mushrooms have been frozen completely, they are sent for permanent storage in the freezer.
3. You can store such fritters all winter; before eating them, you should defrost them in natural conditions, for example, on the bottom shelf of the refrigerator.

To prepare food from such mushrooms, you should boil them. You can simply fry it in vegetable oil with onions or add it to other dishes.

Each housewife prefers her own proven method of salting volushki for the winter, which is most to the taste of her household and friends.

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).

Use cloves, cumin, and allspice 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 volushki 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.

Volnushki in the forests of the 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 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. When salted, russula never loses its bitterness, but morels become loose and lose their taste.

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 volushki. 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 with hot and cold water, scalded with boiling water, and dried in the oven.

How to salt tremors using the method cold pickling(with soaking)?

First, we will learn how to salt volushki in cold and salted water. By the way, milk mushrooms, serushkas, 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 the readiness of the mushrooms (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 volushki using the hot salting method?

If you don’t want to wait weeks for delicious mushrooms, if you simply 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 for 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 boiled water to the dishes. 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.

Cooking

How to pickle volnushki - mushrooms that are recognized only by educated avid mushroom pickers.

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

In its culinary properties, this mushroom is very similar to milk mushrooms, and along with milk mushrooms, it is perhaps one of the main species suitable for pickling. Young mushrooms are very valuable not only for pickling, but also for pickling; by the way, after these procedures the mushroom turns from pink to yellow.
These mushrooms are mildly poisonous and can cause irritation to the mucous membranes, so their preparation requires pre-cooking and blanching. As for pickling, you can only use volushki on the 45th day.

The simplest and most common method of salting tremors

Ingredients:

• Volushka mushrooms - 600 gr.;
• Bay leaf - 4 pcs.;
• Cloves - 2 - 3 pcs.;
• Black currant leaf - 3 - 4 pcs.;
• Black peppercorns - 5 pcs.;
• Garlic - 2 - 3 cloves;
• Salt - 1.5 tbsp. for 1 liter of water.

Preparation:

Before using the recipe that tells you how to pickle the mushrooms, you need to carefully sort the mushrooms, cut off the wormy ones or throw them away altogether, clean them of forest debris and fringes, and then rinse them in water several times.

1. Place a pan of water on the fire, bring to a boil, then add salt and place the mushrooms there. And also the following spices: peppercorns, cloves, currant leaves. It is necessary to boil the volushki in this composition for at least 15 minutes.
2. After the specified time has elapsed, remove the volushki from the brine, drain in a colander, then rinse thoroughly under running water. After this, transfer them to the previously prepared container, add pepper, garlic, bay leaf and pour in the brine where the mushrooms were previously boiled. In order for the brine to completely cover the mushrooms, cover the container with them with a napkin, and place a circle on top, then be sure to use something heavy as a press.
3. The mushrooms are kept under pressure for 3-4 days, after which they are put into jars and rolled up.

Volushki salted in this way for the winter are excellent for potato dishes prepared in various ways.

How to salt volushki in a cold way

Option one:

We sort out the freshly picked mushrooms and wash them thoroughly. Then we put them in a plastic container (it is not recommended to use metal containers) and 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:

1. Place a layer of mushrooms on the bottom of the dish, then sprinkle it generously with salt; there is no need to be afraid of over-salting. We lay another layer of waves on top and also cover it with salt, and on its surface, in one layer, we place blank sheets horseradish.
2. We lay all subsequent layers in the same way, but the final stage should be horseradish leaves. Cover the container with a napkin, then set the pressure to 4 - 5 kg.
3. It is necessary to keep the volushki for three days, only after that they can be placed in a glass container along with the horseradish, then filled with brine and closed with a plastic lid.

You can eat salted volushki in this way after 30 - 40 days; during this time they should be stored in a cool place. Before serving, wash off excess salt from the mushrooms and soak if necessary.

How to salt volushki in a cold way - option two

We will need:

• Volushka mushrooms - 1 kg;
• Water - 1 liter;
• Citric acid - 2 g;
• Spices and seasonings (add to taste);
• Salt - 50 gr.

At the first stage, the mushrooms are soaked using salted water with added citric acid(this takes 1 - 2 days). After the mushrooms have been soaked, they are placed in layers in a wooden or plastic container with the caps 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 shrink. Add more layers of soaked mushrooms to the freed space and sprinkle with salt and spices.

Until ready, the volushki should be kept in a cool place. You can eat them after 1.5 months, removing excess salt.

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 mushroom 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, 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 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 young wavefish 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.

The 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 fresh main courses. 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 volushkas, 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 a 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.