How to salt waves. The easiest way

In the summer-autumn period, nature spoils us with a large number of mushrooms suitable for pickling, pickling and fresh cooking. Some mushrooms can be fried and boiled, some can be pickled, and there are some that are tasty only when salted. Waves are one of these.

Volnushki outwardly look like mushrooms - with the same hat shape and shaggy surface, but pink in color (however, after soaking they acquire a reddish tint). They taste very similar to milk mushrooms, and the latter are considered the best mushrooms suitable for salting.

Many housewives have their own recipes for salting mushrooms: someone salts in a cold way, and someone in a hot way. I prefer to salt hot, ie. boil mushrooms, because I think that mushrooms in any case should undergo heat treatment.

So, for salting the waves, I used:

Ingredients:

700-800g of waves;

7-10 peas of allspice;

5-6 bay leaves;

3-4 cloves of garlic;

Salt, dill to taste.

How to cook salty fritters:

Recipe:

In order for the mushrooms not to be bitter, they must first be soaked. I soak dirty for 2-3 hours. Many soak for up to 1 day. I think that this is completely useless, since a couple of hours are enough to get rid of bitterness (tested by experience), and if there is at least one worm, all the waves can become rotten in a day.

After the mushrooms are soaked, they must be washed well. I wash with a previously unused dishwashing sponge, so this process does not take me much time.

If desired, you can sort the mushrooms into large and small ones to make one jar of royal waves, i.e. with small mushrooms, which will become one of the main highlights on the festive table.

Then drain the water, rinse the mushrooms with running water. Pour again, salt (I add a little salt) and add peppercorns. When it boils, cook for 5 minutes.

Peel the garlic and cut into slices.

At this time, put the jars to be sterilized. Boil water in a small saucepan, put an iron sieve or colander inside, put clean jars upside down. Throw the lids into a pot of boiling water. I used jars with screw-on lids, but you can use jars with lids for canning.

Put a couple of bay leaves and a little garlic in the bottom of a sterilized jar.

Lay the waves with a slotted spoon in a small layer. With a spoon, carefully, without breaking the mushrooms, tamp tightly. Put the bay leaf and garlic again, put the mushrooms, tamp. And so on until the jar is full. Then, with a ladle, pour the hot brine in which the flakes were boiled. Gently shake the jar so that the liquid seeps out until the very day. The mushrooms should lie very tightly to the very top, but the brine should cover the mushrooms completely.

Close the jar tightly with a lid or roll up. Salty volnushki will be ready in a week. Should be stored in the refrigerator.

When serving, wash the flakes, add vegetable oil, a little table vinegar, add onion cut into half rings. Bon appetit!

Result:

Just from the mere thought that you need to pickle mushrooms, many people start to panic. For some reason, this process seems incredibly complicated. But this is absolutely not the case, and a novice in the culinary business will cope with this idea. This recipe will be within the power of absolutely everyone, with the help of which it will be possible to prepare an incredible, crispy snack.

Products:

• 0.75 kg of mushrooms;
• 12 gr. blackcurrant sheets;
• 6 gr. cloves;
• 25 gr. garlic;
• 4 gr. bay leaf;
• 15 gr. salt;
• 12 gr. pepper.

Cooking:

1. Rinse the waves, clean well.
2. Pour water into a saucepan, boil.
3. Put pepper, currant leaves and spices there, the waves themselves.
4. Cook in this composition for only 15 minutes.
5. Throw everything in a colander, drain the liquid into a saucepan.
6. Put the mushrooms in a suitable container, add finely chopped garlic, cover with salt.
7. After that, pour the brine into the container.
8. Place a press on top.
9. Place in the refrigerator for a day.

All mushrooms are further stored in a bank. They need to be tightly laid, and then roll up the container.

How to pickle milk mushrooms and waves (video)

How to pickle volnushki for the winter in a cold way

This process is quite simple, but requires a certain endurance. It's so hard to wait. When will you be able to try these crunchy mushrooms. While the wait seems unbearable, it can be overcome. After all, the result will be an amazing snack.

Products:

• 6.5 kg of waves;
• 0.25 kg of salt;
• 14 gr. citric acid;
• 18 gr. cumin;
• 12 gr. dill;
• 75 gr. cabbage.

Cooking:

1. Peel the volnushki and put in a bowl, pour salted water with the addition of citric acid.
2. Soak them in this liquid for 3 days. Water should be changed at least three times a day.
3. Mix salt with cumin and dill.
4. Drain the water from the mushrooms and put them in a barrel, alternating with a mixture of salt and seasonings.
5. Cover the top with cabbage leaves.
6. Put the board on the sheets and set the load.
7. Place the barrel in a cold place.
8. Wait 45 days.

Important! Mushrooms should be salted at a temperature of at least 1 degree and not more than 10. At too high a temperature, they will turn sour, while a low one will lead to crumbling of the waves.

Zelenushki for the winter: a recipe in jars

Zelenushki are the last autumn gifts. This is the last opportunity for the season to prepare fragrant mushrooms. It is not at all necessary to use bulky barrels or pans for this.

Products:

• 1.4 kg of greenfinches;
• 16 gr. salt;
• 12 gr. dill;
• 13 gr. peppercorns;
• 11 gr. allspice;
• 6 gr. cloves;
• 5 gr. cinnamon;
• 25 ml of vinegar.

Cooking:

1. Soak mushrooms in water. Rinse well.
2. After that, put in a saucepan, pour water and cook for 35 minutes.
3. In the second pan, prepare the marinade. To do this, pour salt into the water, add spices and boil.
4. Put greenfinches in jars and add vinegar.
5. Fill the container with hot marinade.

Cover with nylon lids and after cooling put in the refrigerator.

Cooking Volzhanka at home for the winter

Despite the fact that they have a bitter taste, they are also harvested for the winter. For this, it is not at all necessary to prepare complex marinades. It is enough just to soak them in water and you can start salting.

Products:

• 9 kg Volzhanka;
• 0.4 kg of salt;
• 45 gr. dill;
• 5 gr. bay leaf;
• 12 gr. peppercorns;
• 55 gr. garlic.

Cooking:

1. Rinse the Volzhanka and put it in a deep container, pour cold water over it and soak for 4 days. Be sure to change the water every 5 hours.
2. Then put them in a saucepan, boil, adding bay leaf and pepper.
3. Throw boiled volzhanki in a colander.
4. Then put them in a container for salting, periodically sprinkling with salt, dill and garlic.
5. Cover the container with gauze, put oppression on top.

Keep in a cool place for at least 25 days.

Salting volnushek with juniper

It seemed such a trifle as a few drops of juniper, but it turns out a completely new, surprisingly fragrant snack. It turns out to be easy to prepare. The taste will pleasantly surprise, surpass even the most daring expectations.

Products:

• 1.2 kg of waves;
• 35 gr. salt;
• 6 gr. peppercorns;
• 6 gr. allspice;
• 3 gr. bay leaf;
• 3 gr. cloves;
• 35 gr. juniper berries.

Cooking:

1. Mushrooms clean, rinse, put in a colander and dry.
2. Place in a saucepan and fill with water.
3. Salt is poured there, spices are added.
4. Add salt and cook for 10 minutes.
5. After that, drain the brine and put them in a container suitable for salting.
6. Sprinkle them with herbs, salt, juniper and chopped garlic.
7. Cover the mushrooms with a double layer of gauze.
8. Put them under pressure.
9. Wash gauze every three days to prevent mold.

Insist at least 35 days.

How to properly prepare the waves for salting

These mushrooms require preliminary preparation. This is due to both unfavorable ecology and the characteristic features of the waves themselves. Before the start of salting, they must go through several preparatory stages:

• they need to be sorted;
• clean thoroughly;
• rinse well;
• soak.

First of all, you need to decompose pink and white waves into separate containers. Immediately remove all debris, remove places affected by worms, shorten the legs a little. At the next stage, the mushrooms already need to be soaked. This process takes up to 5 days. During this time, it will be possible to get rid of the bitterness that is characteristic of them.

It should be borne in mind that during these five days the water in the tank with waves must be changed regularly. At least 5 times a day. Otherwise, fermentation will begin and all the mushrooms will be spoiled. It is advisable to add a little salt to the water, this will speed up the process of not only soaking, but also subsequent salting. It is necessary to stop soaking when the mushrooms become soft.

Hot waves (video)

All waves, regardless of their variety, can be salted in different ways. Each recipe can rightly be called special, successful and original. Mushrooms are pleasantly crispy, moderately salty, spicy, even a little spicy. They are stored both in classic barrels and in pots and glass jars. Regardless of the chosen storage option for these pickles, they can last until the New Year holidays. The main thing is to follow all the rules both in the preparation of products and during their salting. Accurate adherence to the recipe is a guarantee that the snack will be tasty and safe.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests. They have a furry and wavy hat. They are also called wolves. Such a mushroom does not need long heat treatment. Salting waves has a variety of recipes.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests.

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

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

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

1. When the mushrooms are soaked, add citric acid. In this case, citric acid is used to kill harmful bacteria, mold, deposits, and microorganisms.
2. After the volzhanki go through the soaking procedure, they need to be thrown into a colander and allowed to drain excess water.
3. Then the waves are tightly placed in a jar (the jars need to be sterilized), after sprinkling each wave with salt and spices.
4. We cover the mushrooms with a flat plate and put a load on top.

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

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

Salting waves (video)

hot way

With hot salting, the waves undergo heat treatment (they are boiled). As a result of hot processing, they completely lose their bitterness.

For salting you will need:

• Mushrooms volnushki - 1 kilogram.
• Coarse salt - 50 grams.
• A few bay leaves.
• Horseradish and currant leaves.
• Garlic - 3 cloves.
• Dill - 3 umbrellas.
• Horseradish root - 10 grams.
• A few peas of allspice.

Volnushki are conditionally edible mushrooms. There are several varieties of these mushrooms - pink, or, as it is also called, volzhanka, rubella, decoction. This mushroom can be recognized by its pink hat. The white wave has a color corresponding to the name, the faded lactic also belongs to a variety of these mushrooms. Salting volnushek usually begins in early July and continues until the first frost.

Useful properties and contraindications

Volnushki have a number of advantages over other mushrooms due to the presence of many essential vitamins and minerals. Eating them in food helps to improve the condition of the body:

• The presence of vitamin C helps fight various anti-inflammatory diseases.
• Vitamin A in the composition of the product improves vision.
• The pulp of the mushroom has an analgesic effect.
• Helps strengthen immunity.
• Restores the body after overwork.
• Improves brain activity.
• By including this product in your menu, you can improve the condition of the nail plates, hair and skin.

Despite the large number of useful qualities of this mushroom, its use is undesirable in some cases:

• For any diseases of the liver, stomach and intestines.
• Pregnant women and nursing mothers, as mushrooms are a heavy product for the body.
• Children's age up to 5 years.
• Prone to allergies to this product.

Preprocessing Rules

Before using the flakes for food, they must be carefully processed. Since all milkers have a bitter juice that needs to be disposed of, you first need to:

Only after all these manipulations can you salt the waves for the winter. They turn out elastic, crispy. A great appetizer for any table!

Application in cooking

But one kilogram of prepared mushrooms will need:

• Coarse rock salt - 45 g.
• Garlic - 1 head.
• Leaves of currant, cherry, horseradish.
• Stems of green dill with umbrellas.
• If there are oak leaves, you can add them. They will not allow mold to form.

Put the bottom of the selected container with leaves, lightly salt, add garlic. Put mushroom caps, salt. Layer with leaves. Salt the top layer well, add spices, lay out with leaves. Cover everything with cotton cloth, put oppression. Containers prepared in this way should be stored in a cold place for three days. During this time, a lot of brine will stand out, the waves will begin to ferment. If there is little liquid, you can add boiled water with salt.

Properly salted mushrooms will be ready no earlier than a month later. Then they can be transferred to jars and poured with vegetable oil. Store at a temperature of +1 to + 5 degrees in a dark, cold place.

How to salt volnushki at home for the winter in a cold and hot way, if there is a certain bitterness in their taste? Everything is very simple, before salting, they must first be soaked, during which all the bitterness will come out. How to do it right, as well as the best recipes for salting the waves, we will present in this article.

They are conditionally edible mushrooms. Most often, this type of mushroom is salted in a cold or hot way, the difference in which is the time the snack is ready after the start of salting the product.

Preparation in 4 steps

Before proceeding to salting, it is necessary to prepare the mushrooms. This happens in 4 stages. The taste and safety of the finished product will depend on the quality of the preparation. It is necessary to soak the waves for at least 48 hours so that all the bitter milky juice comes out. Let's take a closer look:

Sorting. Collected mushrooms must be divided by type and size. White and pink are salted separately.

It is better to select young fruits - volzhanka, which have a pleasant taste. Old and overripe mushrooms are no longer the same, they do not have such a taste.

cleaning. First, carefully so as not to damage the caps, with a toothbrush and a knife, you should clean the mushrooms from debris and cut off 2/3 of the legs. Rinse well afterwards to remove any remaining debris.

Soaking. This is a key step. Without it, the pickle will not be tasty. This process will take at least 2 days. In an enameled container, mushrooms are poured with water so that the water level is 5 cm higher. The ode must be salted. If in the future the mushrooms are salted in a cold way, then citric acid must be added in the following proportion: for 1 liter of water, 2 g of citric acid and 10 g of salt. It is necessary to change the water 5-6 times a day so that the mushrooms do not turn sour. The container with waves is covered with a piece of gauze, and left in a cool place.

control wash. Mushrooms after soaking must be thoroughly rinsed using cold water.

Then discard the fruit in a colander to drain excess liquid. After these manipulations, you can proceed to salting.

Important! You can understand that mushrooms can be salted “by touch”. Remove one copy from the container and gently press the hat. In well-soaked volzhanka, it should bend gently, but not break. If mold has appeared in the container, then the mushrooms are spoiled. Even after thorough washing, they should not be salted.

Cold salting

According to the recipe below, very tasty mushrooms are obtained. It is possible to prepare only waves in this way, or you can add other mushrooms. The aroma and taste is obtained by adding the following ingredients:

• 10 kg of waves;
• 5-7 oak leaves;
• a bunch of dill;
• 3-4 cloves;
• 10 g of allspice;
• 0.5 kg of salt.

Salting process step by step:

Hot salting

Only dense and fresh mushroom caps are used in this recipe. The advantage of this recipe is that the fruits will be ready fast, compared to the cold method, as boiled mushrooms are used. Here's what's required:

• 5 kg of waves;
• 5-7 currant leaves;
• 3-5 garlic cloves;
• 1.5 st. spoons of salt;
• 1 liter of water.

Salting process:

Watch the video! How to salt the waves in a hot way

Combined salting option

This method is perfect for salting mushrooms. Thanks to the leaves, they are fragrant and very tasty. At the same time, the cooking time is reduced, and the crunch of the mushrooms is completely preserved.

For cooking you need:

• 5-6 kg of mushrooms;
• 2 liters of filtered water;
• 2 heads of garlic;
• 160 g of salt;
• 6-8 currant leaves;
• lavrushka;
• a bunch of dill and horseradish leaves.

Cooking:

How to salt the waves for the winter in banks

Required:

• 2 kg of waves;
• 40 g of salt;
• 2 sheets of horseradish;
• 4 things. bay leaf;
• 200 ml vegetable oil.

Step by step preparation:

1. All ingredients must be prepared in advance, soak the mushrooms for 2-3 days, not forgetting to change the water every 4-6 hours.
2. Sterilize and dry the jars in advance.
3. Spread the mushrooms with salt in layers.
4. Bring the oil to a hot state.
5. Pour into jars, on mushrooms laid out with salt.
6. Cover with a lid and place in the refrigerator.
7. The pickle will be ready in 2 months.

Watch the video! How to salt the waves for the winter

How to pickle waves?

There are practically no differences between salting and pickling waves. The pickling process is especially similar to hot pickling. Here recipe.

Required:

• 1 kg of mushrooms;
• 0.3 l of water;
• 1 st. a spoonful of vinegar essence 70%;
• 15 g of sugar;
• 10 g of salt;
• 3 pcs. bay leaf;
• 2 g of cumin and dill;
• 7 pcs. carnation;
• 10 black peppercorns.

Step by step preparation:

1. Prepare the ingredients and soak the mushrooms.
2. Put a container with water on fire for 2 minutes, add herbs and spices.
3. Add mushrooms and boil for 10 minutes.
4. Distribute the finished product to banks, add vinegar at the rate of 5 ml per 1 liter of the finished product.
5. Pour the marinade in which the mushrooms were boiled.
6. Cover with lids and store in the refrigerator or cellar.

Watch the video! Pickled volnushki

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