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Mushroom blanks for the winter. Recipe for salting volnushki in a cold way at home. A simple recipe with vinegar essence in jars

Volnushki is a very beautiful type of mushroom. They can be pink or white. In the forests can be found from mid-summer until October. Often germinate in large groups, so their collection is carried out very quickly. It is worth noting that this plant should not be consumed boiled or fried, as they will be bitter. Such a plant is suitable only for pickling and salting. Therefore, in the article we will talk about how to prepare waves for the winter.

Cooking features

Since mushrooms are conditionally edible, you need to know and follow certain rules when preparing them:

1. After harvesting, the mushrooms must be carefully sorted out and wormy specimens removed. Old waves are also not suitable for further cooking. All suitable mushrooms will need to cut the legs by a third, remove all debris and dirt, you can use brushes for this. Then sort the plants by size.
2. Next, the plant should be left to soak in cold water. During the day, the water needs to be changed three times, and after a couple of days the waves are washed, and large specimens are cut into pieces.
3. Before you start marinating them, you need to boil them a little. Readiness is determined when the mushroom falls to the bottom of the pan.

The remaining steps depend on the selected cooking recipe. There are no significant differences in the preparation methods. Initially, jars, marinade should be prepared, and after unfolding the product, the jars are closed with lids. Such seaming can be maintained throughout the winter, but only if the cover is iron. If the jars are closed with nylon lids, then you will need to use the pickled product for 3 months, and storage is done only in a refrigerator.

Classical preparation of waves

For pickling the classic method, you will need to prepare all the necessary ingredients:

1. Volnushki - 1 kg.
2. Water - 300 ml.
3. Salt - 1 tbsp.
4. Sugar 1 tbsp
5. Acetic essence 70% - ½ tsp
6. Black peppercorns - 10 pcs.
7. Carnation - 5 pcs.
8. Bay leaf - 2 pcs.
9. Spices to taste

Recipe:

1. Prepared mushrooms must be boiled until fully cooked and sent to a colander to drain water.
2. Banks need to be sterilized, according to the presented amount of ingredients, 2 cans, 0.5 l in volume, will be required. Lids are boiled in water.
3. Next, prepare the marinade. To do this, water is poured into the pan, which is brought to a boil, after which salt and sugar are placed. When they are dissolved, bay leaf, pepper, cloves and other spices are added. You need to boil the ingredients for a couple of minutes.
4. Then mushrooms are lowered into the marinade, brought to a boil and boiled for 10 minutes.
5. Now you can put the mushrooms in jars and pour the essence into each jar.
6. The contents of the jars need to be compacted with a false one and add the marinade, then close the container with a lid and put the jars in a warm place.

It is recommended to wrap the jars with a warm blanket, this will allow them to cool more slowly, and therefore better soaked in the marinade. This will increase the shelf life. Pickled volnushki are ready and can be stored in the refrigerator if nylon lids are used or in a pantry cabinet if iron lids are used.

Pickling with vegetables

For a spicy taste, it is recommended to use other recipes for preparing mushrooms for the winter, to which vegetables, tomato sauce and other ingredients will be added. This recipe describes pickling with vegetables. For cooking, you need the following ingredients:

1. Volnushki - 1 kg.
2. Water - 500 ml.
3. Carrot - 1 pc.
4. Onion - 1 pc.
5. Salt - 2 tbsp.
6. Sugar - 1 tsp
7. Apple cider vinegar - 2 tsp
8. Allspice - 10 pcs.
9. Carnation - 5 pcs.
10. Bay leaf - 2 pcs.

Cooking method:

1. Prepared mushrooms should be boiled for 20 minutes, then put them in a colander and leave to drain the water.
2. Next, the vegetables are peeled and cut into half rings.
3. Banks need to be sterilized and for such a quantity of products, 4 containers with a volume of 0.5 liters will be required.
4. A saucepan is put on the fire and water is poured, after boiling, you need to pour spices, salt and sugar and completely dissolve the ingredients. After that, carrots and onions are added to the marinade and left to cook for 15 minutes.
5. Next, mushrooms, vinegar are added and boiled for another 15 minutes.
6. Now the mushrooms can be placed in jars and pour the marinade. Then screw the jars with processed lids.

Pickled volnushki are ready, they can be served as a separate appetizer, ready-made.

Marinated with garlic and mustard

For cooking, you need to prepare the following products:

1. Volnushki - 1.5 kg.
2. Water - 500 ml.
3. Salt - 1 tbsp.
4. Sugar - 1 tbsp.
5. Apple cider vinegar - 3 tbsp.
6. Garlic - 1 goal.
7. White mustard (seeds) - 1 tsp
8. Dill umbrellas - 3 pcs.

Cooking method:

1. Mushrooms are boiled until fully cooked, then the water is drained and each wave is washed.
2. Peel the head of garlic and cut into thin strips.
3. Banks are sterilized, you will need 3 cans of 0.5 liters.
4. A dill umbrella is placed in all jars, mustard and garlic are added. After that, the mushrooms are laid out.
5. Now you need to prepare the marinade. To do this, water is boiled and salt and sugar are added. After boiling, let it boil for 5 minutes and add vinegar. Then the fire is turned off.
6. Ready brine is poured into prepared containers and closed with lids.
7. Now you need to put the jars in a container of water, turn on the fire and cook for 20 minutes. After the time has elapsed, the jars are taken out and the lids are tightly twisted.

Sunset for the winter is ready. After twisting the lids, you need to put the jars on the lids and wrap them with a blanket. In this state, they will cool down. When they are completely cool, they can be stored in the pantry throughout the winter.

Marinating in tomato sauce

This recipe is more suitable not as an appetizer, but as a second dish. To prepare it you need:

1. Volnushki - 2 kg.
2. Salt - 1 tbsp.
3. Sugar - 3 tablespoons
4. Bay leaf - 2 pcs.
5. Vinegar - 2 tbsp.
6. Tomatoes - 1 kg.

Recipe:

1. Mushrooms are boiled in salt water for about 20 minutes. When water drains from them, you need to start extinguishing them. To do this, vegetable oil is poured into the pan, and mushrooms are added. You need to simmer for 15 minutes.
2. While the waves are being cooked, the tomatoes need to be wiped and sterilized with vinegar for 10 minutes.
3. Waves are placed in prepared jars and tomatoes are added. Next, you need to twist the containers, turn over and leave to cool.

This is how you can pickle the waves, moving away from the classical methods. A day later, such a roll can already be consumed. Mushrooms will be marinated enough and ready to eat.

Volnushki with celery

Celery can tone down the pungency of many spices and is a great complement to mushrooms. This recipe can be used as a separate appetizer. For cooking you need:

1. Volnushki - 5 kg.
2. Water - 1 l.
3. Salt - 200 gr.
4. Celery.
5. Sugar - 1 tsp
6. Ground allspice - 3 tsp
7. Acetic essence - ½ tsp

Cooking method:

1. Prepared mushrooms do not need to be cooked. You can immediately prepare the marinade. To do this, water is mixed with all the ingredients, not put on fire, but mushrooms are immediately poured.
2. Next, the pan is sent to the fire and after boiling, the ingredients are cooked for 30 minutes.
3. After 20 minutes, you need to put chopped celery, to taste and if necessary, you can add salt, sugar and other spices.
4. The contents of the hot pot should be poured into prepared jars and rolled up immediately.

The described recipes will be a great addition to the table in the winter, when you want to eat something unusual and tasty.

In birch forests, you can often find a mushroom with the funny name volushka. It grows on the edges and small clearings. Mistresses have long fallen in love with it for its bright, slightly bitter taste and delicate aroma. Therefore, many are interested in the question of how to pickle these mushrooms correctly.

In order to choose the right recipe for pickling volushki, they must be correctly distinguished from other types, for example, milk mushrooms. You can do this by carefully examining the hats. On them you will notice concentric circles. The caps are pinkish red. To the touch, their surface is shaggy-woolly.

The plates of the fungus are quite thin and are painted in light yellow or pink. The leg is hollow inside. In height, it usually does not exceed a few centimeters.

Only by correctly distinguishing this type of mushroom from milk mushrooms will you be able to choose the appropriate cooking recipe for pickling waves.

Getting ready to marinate

Many people are concerned about the question of whether the pickles are marinated, because most often salting is used for these mushrooms at home. In fact, pickled volnushki is a very tasty and satisfying snack. But before starting its preparation for the winter, it is necessary to carefully prepare the mushrooms.

To do this, you must adhere to the following recommendations:

1. Thoroughly clean the mushrooms from forest debris and earth. If you notice traces of worminess or rot, then it is better to remove such specimens. The legs must be cut from below by two thirds of their length. You can also use a soft brush for cleaning.
2. Soak the cleaned mushrooms in water. In this state, they should lie for a couple of days. At the same time, change the water regularly. So you can get rid of the bitterness that can appear when pickling the waves.
3. At the last stage, the mushrooms must be thrown into a colander and rinsed again with clean water and dried. Then you can proceed to the direct pickling of the waves.

Classic way

At home, it is quite simple to prepare pickled volnushki for the winter. For this, a simple classic recipe is best suited.

You will need the following amount of ingredients:

• Liter of water.
• 2 teaspoons of sugar.
• Tablespoon of salt.
• A teaspoon of dill seeds.
• 4 cloves.
• 5 peas of black pepper.
• A teaspoon of vinegar essence.
• 2 bay leaves.

Marinating the waves begins with cooking. Put the prepared mushrooms in a saucepan and fill with water. We put it on the fire and boil for 20 minutes. After that, it will be possible to throw the mushrooms into a colander. Let the moisture drain completely.

At this time, you can start preparing the marinade for the waves. Place salt, dill seeds, sugar, pepper, lavender leaves and cloves in a saucepan with water. Bring the resulting mixture to a boil.

Place the boiled mushrooms in the prepared marinade. Boil for 20 minutes. At this time, you can do the sterilization of cans.

Arrange the mushrooms in the prepared jars, fill them with the marinade for the waves and pour in the vinegar. It is necessary to use a teaspoon of essence per liter jar. To complete the pickling of the waves, all that remains is to tightly seal the jars and leave them to cool. Store such an appetizer for the winter should be in a cool place. It can be served on the table a month after preparation.

Recipe with vegetables

You can pickle mushrooms for the winter along with vegetables. So you get a wonderful dish that can be put on the festive table. Having tried such an appetizer once, you will never again wonder if the waves are marinated. In addition, the recipe is extremely simple.

First of all, for pickling the waves, it is necessary to prepare the following ingredients per 1 kilogram of mushrooms:

• 1 bulb.
• 1 carrot.
• 2 tablespoons of salt.
• 3 cloves of garlic.
• Tablespoon of vinegar.
• Tablespoon of sugar.
• 4 cloves.
• 7 peas of black pepper.
• 2 leaves of lavrushka.

This recipe, like all the others, primarily involves the preparation of mushrooms. If you come across large specimens, then it is better to cut them. Small ones can be put whole.

Pickling volnushki begins with their cooking. Pour water into a suitable saucepan and boil it with the addition of a tablespoon of salt. After the water boils, you can lower the mushrooms into it.

They should be cooked for 20 minutes. Do not forget to constantly remove the resulting foam. Drain the mushrooms in a colander and let the moisture drain completely.

At the next stage of pickling the waves, you need to prepare the vegetables. Onions should be peeled and cut into thin rings. Peeled carrots cut into slices of small thickness. Garlic should also be peeled. If the cloves are not large, then they can be left whole. Otherwise, it's best to cut them in half.

You can do marinade for waves. Add all of the above spices to the water. We also send onions and carrots there. Bring the resulting mixture to a boil. While the marinade for the waves is boiling, put the mushrooms in it and add the vinegar.

Arrange the mushrooms in sterilized jars. It remains only to fill them with a marinade for the waves and tightly seal the jars.

Marinating waves for the winter is a simple process, but still it takes time and effort. In addition, you must strictly follow the recipe. But as a result, you will get a snack that will amaze your family and guests with incredible taste. Now you will no longer worry about the question of whether the pickles are marinated.

One of the representatives of the Syroezhkov family is the volnushka mushroom, it is very loved in Russia. They are not only tasty, but also incredibly useful.

Properly cooked mushrooms are a delicacy, and picking them is a gamble. Taste characteristics depend both on the type and on how to pickle the waves for the winter. When choosing a recipe, you must be guided by personal preferences.

Features of waves and how they are useful

Having met an unfamiliar specimen, mushroom pickers think about whether it is possible to eat it. The wave has its own characteristics.

If you turn to foreign reference books, you can read that the wave is poisonous. The most serious consequence of the influence is an upset stomach.

In Russia, there is a completely different attitude towards him. This is a favorite mushroom of many mushroom pickers, which looks like a mushroom, but small in size.

The mushroom contains a large number of useful substances for the human body.

Waves properties:

• have an anti-inflammatory effect;
• anesthetize;
• fight rheumatoid pain;
• antibacterial properties;
• strengthening immunity;
• promote recovery after various overwork;
• beneficial effect on the visual apparatus;
• improve the condition of hair, nails and skin.

How to clean and prepare twigs

Mushrooms are a perishable product, so cleaning should be done immediately after harvest. Immediately after the cut, it is important to remove blades of grass, leaves and other large contaminants, this will save time for the main cleaning.

At home, it is necessary to proceed to sorting, as mushrooms begin to darken and deteriorate in a cramped basket.

If there are different types of waves in the basket, then it is necessary to decompose them into separate containers by type.

They do not require thorough cleaning, the main thing is to reject wormy and damaged specimens. The volnushka has a massive fibrous leg, it must be cut to ⅔ of the length. In case of heavy contamination, the waves should be treated with a stiff brush.

The taste of mushrooms depends on the correct preparation. The presence of milky juice can give a slight bitterness. Soaking and boiling will help get rid of it.

Pour over the sorted waves with water and rinse well. After that, rinse using a colander and refill with water. For 500 ml of water, add 5 grams of salt and 1 gram of acid. Soak the waves for at least 48 hours. At the same time, the water should be renewed after 7 hours.

After that, you can further brush and remove the liquid.

How to pickle mushrooms

The most delicious waves are obtained by salting, the recipes of which are below.

Classic recipe

This is a basic recipe for making waves for the winter.

List of ingredients:

• waves - 2 kg;
• water - 600 ml;
• table salt - 20 g;
• sugar - 30 g;
• vinegar essence - 10 ml;
• peppercorns - 20 pcs.;
• carnation -10 pcs.;
• bay leaf - 4 pcs.;
• you can add cumin and dill seeds.

Cooking method:

1. Fungi must first be sorted out, blades of grass and small debris removed, washed thoroughly and soaked for two days. The water needs to be changed periodically.
2. Drain off the remaining liquid using a sieve.
3. Boil for thirty minutes, drain the liquid with a sieve.
4. The container must be sterilized: by steam, by roasting in the oven, microwave or boiling in water.
5. The above products are designed for two liter jars or four half-liter jars.
6. Add all the listed ingredients to boiling water, except for vinegar essence. Put the mushrooms in the brine and cook.
7. Distribute into containers. Pour in the preservative. If the jars are liter, then two teaspoons, in half-liter - one at a time. Using a spoon, lightly pack the mushrooms and pour the brine to the top.
8. Seal tightly and cover with a warm blanket. The blanks will slowly cool and salt well.

Hot pickled

List of ingredients:

• waves - 1 kg;
• salt - 1 tbsp. l.;
• horseradish and currant leaves;
• vinegar - 50 ml;
• garlic - 1 head;
• sugar - 1 tbsp. l.;
• peppercorns - 10 pieces.

Cooking method:

1. Prepare volnushki and soak for three days. Water must be changed periodically.
2. In a large container, make a saline solution in which to dip the mushrooms. Cook for 30 minutes.
3. Remove the foam as it forms.
4. Readiness is easy to determine - the welded waves sink to the bottom. Once everything has gone down, remove from heat and drain the liquid. Rinse with water.
5. Wooden or enameled containers are suitable for pickles, ceramic and glass are also suitable. Put the leaves on the bottom and lay the mushrooms with the legs down.
6. Add garlic in layers.
7. Boil water with sugar and salt, add vinegar and pour brine.
8. Cover the container with a disk of wood or glass and place the load. You should not use a brick, as this will lead to a reaction and the ingress of harmful substances into the brine. If there is no load, you can use a three-liter jar of water.
9. Put in a cool, dark place for two weeks.
10. The sample can be removed after 30 days.
11. Can be divided into containers for more convenient storage. The workpiece must be covered with brine.

Cold method with mustard

The recipe is simple and fast.

List of ingredients:

• waves - 2 kg;
• mustard seeds - 1 tbsp;
• salt - 100 g;
• peppercorns - 10 pcs.;
• currant leaves - 10 pcs.

Cooking method:

1. Mushrooms prepare - clean and soak.
2. Put berry leaves in a container.
3. Sprinkle with salt and spread in a thin layer.
4. Next comes a series of waves, they must be laid on hats.
5. Next comes mustard and pepper.
6. So alternate until the end.
7. Lightly tamp, fill to the top with water and cover with plastic lids.
8. Store in a cellar or refrigerator.
9. You can store up to 10 months. The test is removed only after two months.

With apple cider vinegar

This is a great snack option with which you can surprise guests.

List of ingredients:

• mushrooms - 2 kg;
• salt - 2 tbsp. l.;
• sugar - 1.5 tbsp. l.;
• apple vinegar - 100 ml;
• seasonings to taste.

Cooking scheme:

1. Pour the processed mushrooms with water, you can cut.
2. Boil and add salt. Boil for half an hour.
3. Drain liquid and rinse.
4. Prepare marinade for pouring. To do this, dissolve salt and sugar in boiling water.
5. Add spices and herbs to taste.
6. Pour in the waves and boil for ten minutes over low heat.
7. Whisking constantly, add the vinegar in a slow stream.
8. Boil again and distribute among the containers.
9. Seal and seal tightly.
10. After complete cooling, send for storage in the cellar.

with garlic

It turns out delicious if marinated volnushki with garlic.

Products:

• waves - 2.5 kg;
• salt - 100 g;
• garlic - 10 cloves;
• any spicy greens;
• favorite spices.

Execution Method:

1. Soak the peeled mushrooms and boil for twenty minutes.
2. For salting, you need a deep wide container.
3. First of all, distribute the greens and chopped garlic.
4. Lay a layer of waves legs up.
5. Sprinkle with salt, garlic and spices.
6. According to this principle, distribute all the mushrooms and spices.
7. Add 100 grams of boiled water, cover with a wooden disk and place the load. Top with a linen towel.
8. Take to a dark cool place or refrigerator.
9. Shake the container every three days to evenly distribute the brine.

Cinnamon

You can cook cinnamon waves, it gives the dish an incredible flavor.

Ingredients:

• mushrooms - 1.5 kg;
• salt - 1 tbsp. l.;
• cinnamon - 0.5 tsp;
• sugar - 1 tbsp. l.;
• vinegar - 70 ml;
• dill - 1 pc.;
• pepper - 5 pcs.

Cooking method:

1. Soak the prepared mushrooms and boil in water with a little salt.
2. Prepare the brine - mix salt, sugar and one liter of water.
3. Add spices and boil over low heat. Then add mushrooms and cook for half an hour.
4. The last ingredient is vinegar. The mass should boil for five minutes.
5. Seal tightly and let cool slowly.

with herbs

A variety of herbs will help make the mushrooms spicy.

Ingredients:

• waves - 1 kg;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar - 1 tbsp. l.;
• leaves of horseradish, cherries, dill, currants and Provence herbs.

Cooking method:

1. Place the soaked mushrooms in a basin, add salt and cook for 40 minutes.
2. Drain in a colander and rinse.
3. Prepare marinating liquid: sugar-salt solution. After dissolving them, add mushrooms and cook for 15 minutes.
4. 5 minutes before the end, add vinegar.
5. Spread out the greens. Distribute and seal tightly.

With Korean seasoning

Spicy mushrooms are the perfect snack option for a feast.

Products:

• waves - 1 kg;
• seasoning - 1 tbsp;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• vinegar - 50 ml;
• garlic and dill to taste.

Step-by-step instruction:

1. Boil the product for twenty minutes.
2. Remove excess liquid and dry.
3. Add remaining ingredients and leave to marinate for 4 hours.
4. Every hour the mass must be stirred.
5. Distribute to banks.
6. If the jars are low on liquid, fill them with water.
7. Cover with metal lids and sterilize in a saucepan for 40 minutes.
8. Roll up.

A simple recipe with vinegar essence in jars

Acetic essence is the best preservative for pickling. Blanks can be stored even at home.

Ingredients:

• mushrooms - 1 kg;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• water - 500 ml;
• favorite spices.

Cooking method:

1. Boil the mushrooms and get rid of the liquid.
2. Add half a liter of water, salt, sugar and boil again.
3. Add spices and boil.
4. Distribute in half-liter containers and pour in half a teaspoon of essence.
5. Fill containers to the top with marinade and cover with capron lids.

With vegetables

You can cook mushrooms with various vegetables: carrots, onions,

List of ingredients:

• mushrooms - 2 kg;
• water - 1l;
• carrots - 400 g;
• onion - 200 g;
• salt - 100 g;
• sugar - 20 g;
• vinegar - 40 ml;
• cloves, bay leaf to taste, allspice.

Methodology:

1. Pre-boil.
2. Peel vegetables and cut into rings.
3. Make a marinade of water, salt and sugar and boil it.
4. Add vegetables and cook until vegetables are soft.
5. Add mushrooms and vinegar and boil again.
6. Divide into glass containers and roll up.

How to store blanks

Pickled blanks, which are closed in compliance with all the rules, can be stored at room temperature in pantries. Main condition -together, distantohm from heating appliances.

An ideal place to store hermetically sealed blanks is a cellar or basement. Also, pickled mushrooms are kept here under a nylon lid. If there is no basement, they can be stored in the refrigerator.

The shelf life of conservation is 2 years. Blanks under nylon covers are stored for up to 10 months.

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

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

Salting volnushek in a hot way - recipe number 1

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

Salting volnushek in a hot way - recipe number 2

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

Preparation of semi-finished products from mushrooms

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

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

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

Salting volnushek in a cold way - recipe number 1

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

Salting volnushek in a cold way - recipe number 2

Another recipe for cold salted volnushki.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

In order to pickle the mushrooms you will need:

• wave mushrooms;
• salt;
• water;
• salting container.

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

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

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

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

Note:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

How to salt volnushki: recipe and tips

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

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

Mushroom pickers are well aware of such a mushroom as a wave. It is valued for its excellent taste and attractive appearance. Best of all, these mushrooms are suitable for harvesting for the winter. If you decide to cook hot pickled waves, then first of all you need to choose the most suitable recipe.

Inexperienced mushroom pickers may confuse the mushrooms with young milk mushrooms or mushrooms. But in fact, this species has a number of distinctive features.

The cap of the wave has a pinkish-red color. Concentric circles of a lighter shade are clearly visible on it. To the touch, the surface of the fungus is slightly fleecy. The edges of the cap are bent inwards. In young specimens, the cap may be almost flat. But over time, it becomes funnel-shaped. Its diameter, as a rule, does not exceed 15 cm.

From the bottom of the cap you can see thin plates. They may have a yellowish or pink tint. The hollow leg of a young wave is fluffy. In adult mushrooms, the stem is even and smooth.

Most often, waves can be found in birch forests. But they are also found in mixed and coniferous-deciduous forests. The best time to collect such mushrooms is the period from mid-July to early October.

How to prepare mushrooms?

Before cooking pickled or salted fritters, they must be carefully prepared. After you brought the mushrooms from the forest, they should be carefully examined and sorted out. Throw away all wormy and rotten specimens. Rinse the mushrooms in clean water.

Best with a sharp metal knife. But before that, they must be soaked in water. In order to completely get rid of the bitter taste, you will have to keep the mushrooms in clean water for at least four days.

Remember that washed and peeled mushrooms cannot be stored. It is best to start processing them on the same day. Eating these mushrooms raw can be hazardous to your health. You can't dry them. Therefore, it is best to give preference to pickling. And it is best to do it in a hot way. And for this you should choose the most suitable recipe.

The easiest recipe

In order to cook a tasty and healthy snack in a hot way quickly enough, it is best to use a simple recipe. For him, in addition to 700 grams of the waves themselves, you will need:

• 4 tablespoons salt
• 2 cloves
• 8 black peppercorns
• 3 bay leaves
• 4 garlic cloves

Pour clean water into a saucepan. Bring it to a boil and add a small amount of salt, pepper and half of all prepared cloves. Boil the resulting mixture for several minutes. After that, it will be possible to lower the waves into it and cook. Take out the mushrooms. Filter the remaining liquid with a clean piece of gauze folded in several layers.

Put the bay leaf, garlic cloves, parsley and cloves in sterilized jars. Send the mushrooms there too. Boil the prepared marinade and pour it into the jars to the brim. Seal jars with plastic lids. Such a hot-cooked snack must be stored in the refrigerator. Salty volnushki will surely please all your relatives and guests.

original recipe

If you want hot-cooked mushrooms to have a unique original taste and refined aroma, then the recipe with the addition of horseradish leaves is best for you. With its help, you will quickly prepare a dish that will not be forgotten even on the most sophisticated table. To process one kilogram of mushrooms, you will need:

• 3 bay leaves
• 2 dill umbrellas
• Several leaves of currant and cherry
• horseradish leaf
• 10 black peppercorns
• 3 tablespoons of salt

First of all, it is necessary to boil the waves in lightly salted water. This must be done for at least 20 minutes. During cooking, foam will form. It definitely needs to be removed. After that, drain the liquid and rinse the mushrooms in cool water.