Description

Cold-salted volnushki– a wonderful appetizer dish of Russian cuisine. True, the peculiarity of volnushki is that they are somewhat bitter, but this problem can be dealt with by regular soaking. Gradually, the milky juice will come out of the mushrooms, and they will stop being bitter. And soaked waves are much easier to clean.

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

Our team will help you prepare cold-salted volushki at home. step by step recipe with photo. The dish is not difficult to prepare, but it takes a long time, because in order To properly salt the mushrooms, it takes at least a month. But then you can fully enjoy a wonderful snack. By the way, if you decide to pickle saffron milk caps, milk mushrooms, and scallops in the same way, it will turn out no worse.

Ingredients

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

Cooking steps

Soak the waves in cold water for 12 hours. We change the water every 2 hours to remove impurities and milky juice, which gives the mushrooms bitterness.



Now that the mushrooms have been cleaned, put on the table all the ingredients necessary for pickling them.



We cut off the stems of the mushrooms right down to the cap.



Cut the garlic cloves/teeth into slices.



We take a container for pickling (even an ordinary glass jar will do), sprinkle its bottom with coarse salt and lay out some of the leaves of horseradish, cherries and currants, as well as dill stems. Place half the mushrooms on top. Salt and pepper them to taste, add garlic and bay leaf. Then – the remaining mushrooms and spices.



At the very top we cover everything with currant, cherry, horseradish, and dill leaves.



After this, we put the mushroom pickling under pressure. For this purpose we use a glass jar of water, but you can use something of your own, but just don’t take metal, because under the influence of brine it will oxidize and ruin everything for you.



Within two or three days, the volushki will release juice and settle. After this, they should be placed in the refrigerator for a month (preferably along with oppression). If mold appears on top during salting, do not worry and do not remove it, because the leaves on top of the mushrooms are excellent protection.



In a month, the cold-salted volushki will be completely ready. They have a dense texture, but at the same time they literally melt in your mouth.



Bon appetit!

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 they are white or pink when fresh, they turn grayish after contact with salt and other ingredients. 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 cooking technology 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:

1. Peel 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.
2. 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.
3. Lay out the fritters in layers, not forgetting to add salt. Be sure to only use rock salt because iodized or sea salt will cause fermentation, which will preserve the shelf life of your canned food.
4. 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:

1. 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.
2. Separate the caps from the stems. Cut very large caps into 4 parts, medium ones into 2 parts, and leave small ones whole.
3. 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.
4. 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.
5. 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. Next, lay everything out in layers: currant leaves, dill, cloves, mushrooms. Salt each layer and add garlic.
6. 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 proper preparation of mushrooms before salting. Therefore, I will share secrets that will help you prepare excellent pickles for the winter.

1. 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.
2. 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 it in clean water.
3. 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.
4. 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 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 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, volnushki 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 in fair quantities on the mushrooms. 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 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.

Salty trumpets are a great treat for your guests. These mushrooms are widely used to prepare many traditional Russian dishes. 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

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.
2. To pickle the volnushki using the hot method, boil them for 20-30 minutes, rinse them in cold water, and place them on a sieve.
3. Next, place the mushrooms for pickling in a container, sprinkling with salt: 40-50 g of salt per 1 kg of mushrooms. 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

1. 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.
2. 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.
3. 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.
4. 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 on the holiday 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

1. Cold canning is longer than hot canning: 1.5-2 months; in this case, the volushki 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.
2. 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.
3. 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).
4. 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 volushki to salt using the cold method 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.
5. 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 onto the bottom of the dish, add cherry leaves, black currant leaves, 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.

1. 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.
2. 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.
3. 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.

1. The correct recipe for hot salting volushki for the winter is as follows:
2. We wash and clean the mushrooms. Place them in boiling water, add currant leaves, pepper, cloves and boil for about 15 minutes.
3. 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.
4. The calorie content of such volushki is 18 kcal / 100 g.
5. But still, the most popular among most housewives is the recipe for cold pickling mushrooms for the winter.
6. 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

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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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 cold pickle mushrooms for the winter - 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.

1. In order to salt, we take the mushrooms, place them in a large plastic bowl, wash them very well, and sort them thoroughly.
2. When 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.
3. In order to pickle the soaked volushka mushrooms, you can begin to pickle them:
4. 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.
5. Place the next layer of mushrooms on the first layer of mushrooms with salt and also cover with salt. Place the second layer on the salt clean leaves horseradish in one layer. Next, we repeat the layers as the first and second. We finish filling the container with a layer of horseradish leaves.
6. We place a load (oppression) of about 3-5 kilograms on the prepared mushrooms.
7. 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.
8. Next, place the volushka mushrooms in jars and store them in a cold place - a refrigerator or cellar, but avoid freezing.
9. You can eat mushrooms after 30-40 days. Before serving the mushrooms, we recommend rinsing them in cold running water to remove excess salt.
10. 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

1. 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.
2. Next, the volushki should be placed in a barrel with their caps down, generously sprinkling each layer with spices and salt.
3. 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.
4. 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 has a special taste. 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:

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

1. 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.
2. After collecting or purchasing the wolves, 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.
3. 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.
4. Layer layers of volnushki 5-7 centimeters each with dry branches or tops of dill with seeds.
5. While laying the mushrooms in layers, sprinkle them and dill with table salt at the rate of 200 grams per 5 liters of mushrooms.
6. 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.
7. Before serving the fritters, 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 types 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 central Russia. It is very convenient to prepare it in large quantities using the salting method. Then you can store them throughout the long winter. How to salt volushki, the recipe is divided into two main categories: cold and hot way s.

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

The first method is how to salt tremors. Since waves are conditional edible mushrooms, then it is advisable to soak them before cooking. For this we need:

• mushrooms – 1 kg
• salt – 50 g
• cumin, dill
• garlic

1. 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.
2. 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).
3. 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

1. 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.
2. 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 put 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.
3. 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.
4. We keep the waves under pressure for three days.
5. 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.

1. In order to pickle the mushrooms, first sort, peel and wash the mushrooms under running water.
2. 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.
3. 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.
4. Peel the garlic and cut into thin slices, add to the fritters.
5. 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.
6. 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

1. 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.
2. Then the volushki are blanched (boiled) - the volushki for 6-8 minutes.
3. 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.
4. 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 placed on 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.

One of the options for processing mushrooms is pickling. This is the simplest method and does not require much effort. However, there are also secrets and rules here. First of all, you need to know which one you are going to cook. Each type has its own nuances that need to be taken into account. Let's talk about what salting of tremors is and how it works.

Particular attention should be paid to their quality. It is better to throw away wormy, rotten and old specimens immediately. This rule applies to any harvesting method. Collected or purchased mushrooms are sorted and the stems are cut off a little. They also need to be cleaned of debris, leaves and sand by rinsing with running water. It is desirable that the mushrooms are approximately the same size.

Salting of volnushki is carried out after their preliminary soaking. These mushrooms are placed in water for a day, but no more, otherwise they will be unsuitable for further use.

If you add a little salt to the water, the bitterness that these mushrooms have will go away.

This is also how milk mushrooms, russula, saffron milk caps and some others are salted. You need to change the water twice a day.

If you don’t have time for long soaking, you can simply pour boiling water over the mushrooms for one hour. Then you need to cool them in cold water.

Salting volushki in a cold way does not require much effort. The mushrooms are placed in layers in a prepared container (preferably a barrel). Each layer must be sprinkled with salt. For one kilogram of volushki you need to take 50 grams of table salt. We also layer cherry and currant leaves, dill sprigs, caraway seeds, horseradish and garlic, cut into pieces. The volnushki need to be laid out with their caps down. Each layer should not exceed 6 centimeters.

You need to put a clean cloth and pressure on top. Mushrooms are stored at room temperature for 1-2 days and then taken out into the cold. As they salt, the volnushki will decrease in volume. Then you can put new layers in the barrel. Once the barrel is full, brine should appear within 5-6 days. If this does not happen, then put pressure bigger size. Salting of volushki lasts about 1-1.5 months.

This type of mushroom can also be salted hot. To do this, prepare the mushrooms in the same way as in the previous recipe. Then put a pan of water on the fire (0.5 liters of liquid per kilogram of mushrooms). Also add salt. When the water boils, add mushrooms to it. When the liquid boils again, you need to put spices and any seasonings into it. Foam that may appear during the cooking process must be removed. Volnushki are cooked for 15 minutes from the moment of boiling.

If the mushrooms settle to the bottom, they are ready. The brine will become transparent. Then the mushrooms are taken out of the pan and placed in a container intended for pickling. After this, they are filled with brine (two tablespoons per liter of liquid). There shouldn't be too much of it. Place the mushrooms in jars and cover with lids. After 1.5 months they can be eaten.

Salting can be done in either of these two ways. Prepared mushrooms should be stored in a cool and not very humid place.