How to pickle volnushki in a cold way. Salting waves

Volnushki are mushrooms of the russula family, which have a bright taste and a number of healing properties. The most delicious such mushrooms are obtained in a salty form. However, before you start harvesting, you need to carefully prepare the mushrooms, because in many countries they are considered inedible for their bitter taste and milky juice, which can turn any dish into an unusable mixture. But if you know how to properly salt volnushki for the winter, you can enjoy delicious mushrooms that surpass even the famous porcini mushrooms in taste and nutritional value.

Preparation

The preparatory stage is the most important in the process of salting the waves, it must be taken seriously. For salting, young mushrooms with a dense structure are most suitable, which keep their shape better. However, these mushrooms are very fragile and brittle, so you should act carefully.

Selected specimens carefully process:

• clear of debris, leaves, and dried twigs;
• sort the mushrooms, dividing them into pink and white, they are prepared separately;
• rinse the mushrooms, cut large ones into several pieces, cut off the lower part of the legs and pour cold water.

Volnushki have a bitter taste. To get rid of it, mushrooms are soaked for at least 36 hours, while every 4-6 hours you need to change the water to avoid souring. Be sure to keep all the mushrooms under water, otherwise they will become moldy.

Salt is also added to the water (20-50 grams per liter of liquid). For properly soaked mushrooms, the caps will not break when pressed, but bend.

You can begin to choose the method of salting.

Methods for salting waves

Salt volnushki in several ways - hot, cold and combined. It is necessary to strictly adhere to the recipe and technology in order to avoid poisoning and eventually get beautiful, mouth-watering mushrooms that can be eaten as a snack or added to salads and other dishes. In urban conditions, without a basement, it is not recommended to harvest a lot of waves, because they will have to be stored in the refrigerator, otherwise the mushrooms will become covered with mold and will not be suitable for consumption.

cold way

This is the most popular way to harvest waves for the winter.

1. Prepared and soaked mushrooms are laid out on the bottom of a specially prepared container in advance on a layer of salt 1 cm thick. The layer of mushrooms should be about 5 cm.
2. In this way, several layers are laid out, each of which must be sprinkled with salt (60 grams per 1 kg of waves) and spices. The last layer should be from salt.
3. A plate is placed on top, on which oppression is installed, under its pressure the mushrooms will secrete juice and settle.
4. If the juice is not enough, brine is added to the container - 20 grams of salt is dissolved in 1 liter of water.
5. As it settles, new mushrooms are added.
6. Periodically pour calcined vegetable oil into the container to avoid mold.

After 40-45 days, the mushrooms will be ready. Such mushrooms retain their indescribable aroma and have a crispy texture.

The method can be changed; on its basis, there are many recipes for cold pickling of mushrooms. Here is one of them.

You will need:

• 1 kg of waves;
• 160 grams of salt;
• 4 grams of citric acid;
• garlic;
• vegetable oil;
• currant leaves, horseradish, dill.

Cooking sequence:

1. Prepare, clean, rinse and soak the volnushki for a day in a saline solution with the addition of citric acid, taking 50 grams of salt and 2 grams of citric acid.
2. After a day, pour out the water and pour in a new solution, press down on top with a press and leave for another day.
3. Pour the solution, pour over the mushrooms with boiling water, place in jars, sprinkle with the remaining salt, then put the leaves of horseradish, currant, garlic and dill.
4. Pour in hot oil so that its layer above the mushrooms is 10 mm thick, it will not allow oxygen to reach the mushrooms.
5. Set oppression from above, put in a cool place with a temperature of no more than 10 degrees, but not less than 0 degrees.
6. Salty volnushki will be ready in 30-40 days.

hot way

This method involves heat treatment of the waves before salting. He has earned popularity for the fact that sealed cans can be stored at a temperature of 16-18 degrees, which can also be provided in apartment conditions.

Ingredients:

• 1 kg of mushroom caps;
• 20 grams of garlic;
• Bay leaf;
• currant leaf;
• 30 grams of dill "umbrellas";
• 2 large spoons of salt;
• a few peas of allspice.

Cooking:

1. Soak peeled, washed and sliced ​​\u200b\u200bwaves for 36 hours in salt water.
2. Boil the mushrooms for 15 minutes, removing the foam.
3. Drain the liquid and rinse the mushrooms with running water.
4. Pour all the spices with new water and boil for 12 minutes.
5. Transfer the mushrooms to a saucepan, pour over the brine and press down with a press.
6. Put the cooled product in the refrigerator for 24 hours.
7. Arrange mushrooms and brine in jars and cover with nylon sterile lids.

Combined method

This method combines all the advantages of hot and cold methods. Due to heat treatment, the shelf life of mushrooms and the safety of their consumption are increased, and due to the fact that the cooking time is reduced and the mushrooms are cooked in their juice, they remain crispy, as in the cold method. But they store such mushrooms in the refrigerator, which creates inconvenience.

• 4.5 kg of mushrooms;
• 140 grams of salt;
• bay and currant leaves;
• 50 grams of dill;
• 2 liters of water;
• 1.5 heads of garlic;
• 60 grams of salt;
• horseradish leaves.

Cooking method:

1. Soak the waves.
2. Pour salt into a bowl and pour water, boil.
3. Put the mushrooms in the water, cook for 10 minutes, be sure to remove the foam.
4. Drain in a sieve or colander and rinse.
5. Peel the garlic, cut large cloves in half.
6. Put a layer of mushrooms in a clean pan, sprinkle with salt, put some horseradish and garlic.
7. Put the next mushroom layer, salt, add leaves, garlic.
8. Dig the third layer of mushrooms with salt, garlic and dill.
9. Cover with gauze and put oppression.
10. Place in refrigerator.
11. Mushrooms will be ready in 21 days.

Storage conditions

Mushrooms prepared in a combined or cold way should be stored at a temperature of 0 to 10 degrees. If you leave them in the cold, the mushrooms will crumble, under warmer conditions they will become moldy and sour.

As a container, glass or enameled dishes are usually used. Although the oak barrel is considered the most successful container for salting.

Be sure to ensure that the salty waves are completely in brine.

Store mushrooms for 2-3 months.

Such mushrooms are served at the table as an appetizer, addition to salads and side dishes.

The Secrets of Delicious Salty Waves

Experienced mushroom pickers use important secrets to pickle the pickles deliciously and correctly. After all, this mushroom is quite capricious.

• For salting, you need to choose mushrooms of the same size, cut too large.
• The salt container must be clean, you can wash it with water with the addition of soda, which disinfects the surface.
• Whole mushrooms are stacked caps down.
• Only caps are used to prepare the frills in a hot way, more tender legs can soften during cooking and become inedible.
• If little juice is released during salting in a cold way, you may need to increase the weight of the oppression.
• Before serving, be sure to soak the waves in cold water, otherwise the dish will be oversalted.

Volnushki (volvenki, volzhanki, volnyanki) - mushrooms, which in a number of countries are recognized as inedible, they are not eaten in any form. Residents of Russia, on the contrary, highly appreciate this variety for its taste. There are mainly two varieties - pink and white waves. It is practically unrealistic to eat everything that the nature of the mushroom picker so generously endowed during the season. The question arises: how to salt volnushki in order to feast on a fragrant delicacy on cold autumn evenings or frosty winters.

Many people practice freezing vegetables, but mushrooms from a jar taste much better than such a product. The secret lies in the addition of salt and spices, in which the volushkas stand for more than one day. The main priorities of every housewife - to make it tasty and healthy - are fully achieved.

This variety of mushrooms has a characteristic characteristic only for them - when cut, it secretes white juice with a bitter aftertaste. But if you cook them correctly, salty waves do not have this drawback.

Also, mushrooms change color after salting - instead of a beautiful pinkish or white hue, grayness appears. Do not be afraid - such metamorphoses do not affect the taste. How to salt volnushki mushrooms, every hostess should know, seeking to surprise her guests or pamper her household.

The specifics of preparing mushrooms for salting

Regardless of whether this category is edible or conditionally edible, pre-treatment must be present. It should be borne in mind that unfavorable ecology, picking mushrooms near highways adversely affects human health. Cold or hot salting of the waves can be easily done at home by following a few simple steps first:

• sorting;
• cleaning;
• washing;
• soaking.

Before cleaning, white and pink waves must be separated, and further processing should be carried out in different containers. Then, with a knife, carefully remove traces of sand or soil affected by worms or other pests of the area, and also cut off 2/3 of the legs. For this purpose, use a brush with stiff bristles - without the use of liquid, it cleans dirt well. Salt mushrooms of different colors also need to be separately.

Soaking: removing the bitter taste

Many are interested in how much to soak the waves. On this issue, mushroom pickers disagree a little: some say that at least 4-5 days, others say that 2-3 days are enough.

After thorough cleaning, the waves are filled with cold water (preferably filtered or settled), then placed in a cool place for about two days. This is done to remove excess bitterness.

The waves are placed in a large enameled container so that the water completely covers the mushrooms. During soaking, the liquid is changed at least 2-3 times. If it becomes cloudy, then more often. Experienced mushroom pickers add salt at the rate of 5% of the total mass of mushrooms.

You can determine that the soaking has come to an end by the state of the wave: you need to remove it from the brine and put a little pressure on the cap. If it does not break with a characteristic crunch, but bends gently, it is necessary to drain the water. After doing a “control” washing, put the mushrooms in a colander and let the excess liquid drain. Now you can take on the salting of the waves at home. First you need to choose the recipe of interest that fully meets the taste preferences of the family.

Advantages of the cold method

Many prefer cold salting. Why is it often chosen? One of the significant drawbacks from is the excessive softness of the mushrooms. This option is not suitable for those who prefer a crispy snack.

It will not be possible to quickly pickle mushrooms with a cold method, but the efforts are worth it. The lion's share of the time is occupied by the preparation of waves and soaking.

There are restrictions regarding the materials of the dishes in which the salty waves will be stored for the winter. The ideal option is an oak barrel, but not every owner has such a container, and it is difficult to get the right amount of mushrooms even for a container with a minimum displacement. Therefore, do not be afraid to use glass jars or enamelware.

• clay jugs;
• polyethylene or plastic barrels / canisters;
• galvanized buckets.

It is necessary to do salting of the waves in a cold way for the winter in compliance with the main rule: mold should not appear on the surface of the mushrooms. It is forbidden to eat such waves - this can cause severe poisoning. Salting volushki in jars or other types of containers to keep them fresh and safe should not be accompanied by hermetic clogging of the neck. It is covered with gauze, folded several times, and a load is placed on top. The brine should completely cover the mushrooms.

Salty volnushki are stored in a dark, dry place, the recommended temperature regime is from 0 to + 3 ° C. With an increase in these indicators, the brine becomes cloudy, there is a risk of mold.

Salt the waves in jars

The recipe for salting volnushki in a cold way can contain not only salt and water, but also other ingredients, the combination of flavors of which is liked by the hostess and her guests. As seasonings you can use:

• black currant leaves;
• dried or fresh dill;
• garlic;
• allspice and black pepper;
• cloves;
• horseradish leaves.

Before soaking the waves, you should pay attention to the size and appearance of the mushrooms. It is better to refuse too large, overripe "forest dwellers", as well as those with a large area of ​​​​damage. Experienced housewives prefer young small mushrooms, they are called "curls". It is necessary to navigate by the hat - its diameter should be no more than 3-4 cm.

Banks before salting are thoroughly washed, sterilized and dried. When the container is prepared and the mushrooms are soaked, you can choose a step-by-step recipe and follow it. You can make your own variations, but observe the proportions of water and salt very carefully so that the mushrooms stand for a long time, do not deteriorate and do not lose their taste. The above recipes for salting the waves do not require large financial costs, and the taste will exceed all expectations.

Recipe #1

For a small amount of pickles you will need:

• 1-1.5 kg of young waves;
• 2-2.5 liters of cold water;
• 50-60 g of table salt;
• 2-3 g of citric acid;
• any spices.

Salting waves for the winter in jars according to this recipe does not take much time. Citric acid is added during soaking. It is an effective and harmless natural preservative capable of killing harmful microorganisms and bacteria, mold and fungal deposits that can appear if the mushrooms are not cleaned perfectly.

The volnushki are thrown into a colander (some are wondering if they should be washed - the chefs answer that they are optional), allowing the excess liquid to drain. After that, they are stacked in layers in a jar, each of them generously sprinkling with a mixture of spices and salt. The load is placed on top. Salts should be stored in a dark place.

Another variation of this recipe is that at first the mushrooms are salted in an enamel bowl for several days, then they are carefully transferred to jars and closed with a tight lid. They are placed in a dark place for about a month, after which you can safely eat.

Recipe #2

Ingredients can be taken from the previous recipe. Laurel leaves are placed at the bottom of the dishes (you can take ground or whole), currant and horseradish leaves (fresh), allspice and cloves. On this spicy pillow, the waves are laid with hats down. The layers are sprinkled with salt (it is better to take ordinary table salt, since it is difficult to guess the calculation of fine vacuum; you also cannot take iodized salt - pickles will quickly turn sour from iodine).

Oppression is placed on top. After a few days, the excess brine is drained, and a layer of fresh waves is added to the vacated space. This must be done until the mushrooms are completely settled, until the container is filled to the top. After that, the delicacy is placed again in a dark, cool place for 5-7 days. Periodically, the container needs to be shaken - so the brine is distributed evenly, and there will be no flaws in the excellent taste of the delicacy. At the end of the period, the mushrooms are transferred to jars and closed with a lid, but not rolled up.

Recipe #3

This will require:

• 10 kg of waves;
• 300 g of table salt;
• cherry and currant leaves;
• allspice.

The preparation of such a dish traditionally begins with the preparation of containers. The oak barrel is thoroughly washed in warm water without the addition of chemicals, cleaned with a brush, then immersed in cold water and soaked for two weeks. Fluid should be changed every three days. The final stage is steaming the tree with juniper. The barrel should have a hole for draining water and a slatted bottom.

When the mushrooms are stacked in layers and filled with brine, a layer of gauze or cotton fabric and a stone or wooden circle are placed on top so that they do not float, but are salted evenly.

How much to salt the waves in a barrel is a question of interest to those who first encountered this cooking method. Nothing unusual - about 1.5-2 months, like the traditional method in the bank.

Knowing how to pickle volushki mushrooms for the winter, you will get rid of the need to buy store delicacies. They are not only expensive, but also not as tasty as homemade mushrooms.

Mushrooms are the most unpredictable creation of nature, and appear differently every year. There are periods when there are no white mushrooms or mushrooms, mushrooms of the first category, but there can be a lot of mushrooms of the second and third categories. These include chanterelles, honey mushrooms, boletus and volnushka. To properly preserve mushrooms until winter, they are salted, pickled or dried. The recipe for salting volnushki for the winter will be relevant for mushroom lovers.

How and where to collect

Waves are of two types. Both of these species are edible:

When harvesting, it is correct to put the volnushki with a hat down, if possible, separately from heavier mushrooms. They are usually found in birch and alder forests.

Only the collected mushrooms are not stored for a long time and can deteriorate, so it is necessary to deal with their processing. If for some reason this is delayed, mushrooms in an enameled pan can be put in the refrigerator, but not longer than a day.

How to salt

Cleansing and soaking

How to soak : it is important to change the water in which the mushrooms are located several times to completely remove the bitter taste from them. A long stay of mushrooms without a change of water will lead to their sourness in the released juice, and if the water does not completely cover them, there is a possibility of mold formation.

First way

For salting volnushki in a cold way, they do not need to be boiled. After processing and soaking, put some spices in the prepared container (for 10 kg of mushrooms, you will need allspice - 1 g, bay leaf - 2 g) dill umbrellas, cherry, oak leaves, horseradish root and leaves, a few pieces of pepper and cloves . Each of these spices has its own function:

Mushrooms 5-8 cm thick are laid on the spices, salt is poured (50 g of salt is required for 1 kg of mushrooms). The topmost is a layer of spices. Then close the container with a loose lid and put a small weight that will not dissolve in the brine.

Over time, the salted mushrooms will settle, and you can add a new batch of mushrooms, salt and spices to the vacant place. Volnushki, salted by this method, must be kept for 40 days, only then they can be eaten.

Second option

Hot salting can be done differently: boiled mushrooms are taken out with a slotted spoon and cooled in a saucepan. Fill jars or a wooden barrel with mushrooms and brine. The advantage of this method is that within a few days the mushrooms will be ready to eat.

Interestingly, depending on the area, salting recipes also differ. For example, the Belarusian way: mushrooms are salted only raw, but before that they must be soaked, depending on the type, from several days to several hours. Volga method - in this case, soaking is not used, it is believed that in this way they lose their aroma and taste. Orlovsky - raw mushrooms are not salted at all, they must be boiled so that they become tender in taste.

In addition to the question of how to salt the waves for the winter, it is important to think about their safety at home. The storage room should be cool and well ventilated, with an air temperature of 5-6 degrees; at a higher temperature, pickles can turn sour.

How to salt waves

Waves in the forests of the middle belt usually grow from June to October. That is, all summer and half of autumn you can safely collect them and harvest them for the winter, although the main harvest still falls on the second half of August and the beginning of September. It was then that the mushroom comes into force, it has a high taste.

It is not difficult to distinguish volnushki from other mushrooms. They have a characteristic hat that cannot be confused with any other mushroom. On the edges it is shaggy and woolly. Fans of the "quiet hunt" for mushrooms are well aware that the wave is considered a conditionally edible mushroom. That is why, before use, it must be thermally processed for a long time and very carefully.

Actually, our article today will be devoted to this issue. In most cases, the waves are salted in a variety of ways. We will tell you about the most delicious recipes, thanks to which the waves 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. Overeat!

General principles of salting waves

In fact, there are a great many ways to pickle mushrooms. According to some mushroom pickers, it is necessary to soak the mushrooms in cold water before salting. Others pour boiling water over them, others boil them altogether, and others consider all this to be superfluous. As for spices, opinions differ even more here, although all the owners and hostesses are right in their own way. In fact, you can salt not only volushki, but also any other mushrooms, with the exception of russula, morels and stitches. In salting, russula never loses its bitterness, and morels become loose and lose their taste.

It is recommended to salt volnushki in wooden barrels and tubs. Meanwhile, if you do not live in a rural area, this is unlikely to be possible. Where to get a wooden tub in a city apartment? So if you live in a city and there is no wooden utensils at hand, use glass or enameled utensils to salt the waves. The enamel must not be damaged. Salting mushrooms in tin galvanized dishes is unacceptable - as well as in clay pots. In many cookbooks you can find such recommendations, but they have no objective basis. The fact is that in the process of fermentation, 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. Do this until all foreign odors are removed. Then the dishes are rinsed several times with hot and cold water, scalded with boiling water, dried in the oven.

How to salt volnushki by cold salting (with soaking)?

First, we will learn how to salt the waves in cold and salted water. By the way, milk mushrooms, serushki, some types of russula, and other mushrooms are usually salted in the same way.

So, you will need to clean the waves from debris, earth and sand, which are present on the mushrooms in a fair amount. Rinse them thoroughly and pour 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 brush the mushrooms again with a brush or nylon cloth. They are placed in the right dish with hats down in layers of about 5-7 cm each, sprinkled with coarse salt (necessarily not iodized). Do not spare salt - take about 30 grams for each kilogram of mushrooms. Why not 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 at the bottom of the dishes: 2 grams of bay leaf, a gram of allspice per 10 kg of mushrooms. You can also use cloves, blackcurrant and horseradish leaves, cherries, etc., to your liking. If you salted the flakes in a wooden dish, then it is covered with a wooden lid or a circle that freely enters the dish. Some oppression is placed on top of it. For comparison, if you salt the waves in a 50-liter barrel, the weight of oppression should be at least 8 kg. Be sure to wash the lid and oppression before salting.

The brine usually forms in 2-3 days. Then the mushrooms begin to settle. You drain the excess brine, add a new batch of mushrooms that have gone through all the processing described above. If after 3-4 days the brine does not appear, your oppression 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 volnushki by cold salting (without soaking)?

You clean the mushrooms of debris in the same way, wash them twice in cold water - best salted or acidified. Mushrooms are stacked in layers in a container at the rate of 1 kilogram of mushrooms per 30-40 grams of non-iodized table salt. With this type of salting, you do not need to use any spices. As for the terms of readiness of mushrooms (the so-called fermentation period), they are the same as in the first case. True, the preliminary soaking of the waves lasts 40 days. It is noteworthy that some mushrooms (for example, mushrooms, russula) are salted without soaking. Mushroom pickers are limited only by washing them in salt water. At the same time, salts put 5% of the total mass of fresh mushrooms. That is, about 50 grams of salt are taken per kilogram of mushrooms.

How to salt volnushki using hot salting?

If you don't want to wait weeks for delicious mushrooms, if you simply don't have time, you can try hot pickled mushrooms. Within a day or two after hot salting, you can eat russula. As for the waves, you have to wait 6-7 days. But still it is much faster than with 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 thrown into a colander, allowed to drain, washed in cold water and salted in the same sequence as with cold salting. It is extremely important that all pickled mushrooms be stored exclusively in a cool place at a temperature not lower than zero and not higher than 10 degrees. So, storing mushrooms at elevated temperatures will invariably lead to souring of mushrooms. If mold appears on the brine, do not be alarmed. Just remove it, and thoroughly rinse the oppression with a circle 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 cooked from salty waves?

From volnushki, salted and chopped with onions, you can cook a delicious salad, mouth-watering mushroom gravy or filling for pies. You can also cook mushroom soup, cook hodgepodge or mushroom soup. If you wash the salted mushrooms in several waters, boil them in milk or water, then they will taste like fresh ones. After such processing, the mushrooms are fried, and then used for cooking both first and second courses.

How to store salty flakes?

Mushrooms such as volnushki are stored in a cool and well-ventilated room 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, the cloth and circle are washed in hot, slightly salted water. The mold that has appeared on the walls of the dishes is wiped with a clean cloth that has been dipped 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 survive. Meanwhile, in this case, the mushrooms become so oversalted that they completely lose their value.

Another important point. If you do not want mold to appear on the surface of the mushrooms, put them in a hermetically sealed dish, be sure to store them in a dry and cold room. In no case is it recommended to cover the jars with cellophane or parchment paper. In a damp, warm room, the water in the jars will begin to evaporate, as a result of which the mushrooms will simply become moldy.

The russula family has a huge number of useful edible mushrooms, and one of them is volushki. You can pickle them easily and quickly, which is important for winter harvesting. In some countries, the mushrooms are considered inedible, because the fungus exudes juice with a pungent taste on the cut.

It is necessary to learn how to properly process and cook them at home in order to be satisfied with the excellent taste of snacks in winter. And recipes with photos will help you cook quickly and efficiently.

Harvesting waves for the winter

To date, there are two types of processing: cold method and hot. In the first case, the waves turn out to be crispy, however, if the processing rules are not followed, you can get poisoned. With hot technology, this risk is much lower.

Another advantage of heat exposure is that salted ones are ready to eat much sooner than cold processed ones. Do not boil the flakes for too long, as they will turn out to be too soft.

Hot processing: recipes

Many housewives do not yet know how to properly salt volushki mushrooms at home in a hot way, because it is not so easy. It is worth knowing some of the nuances to make the appetizer tasty and healthy. The hot processing method is characterized by exposure to high temperatures, so that products can be stored for a long time.

Each housewife will be able to cook hot salted mushrooms in accordance with her taste preferences, because today there are a huge number of recipes with various components.

Winter harvesting of waves with onions

Mushrooms prepared in this way can be consumed immediately after opening the jar.

Ingredients:

• 3 kg of waves;
• liter of water;
• 400 grams of carrots;
• 200 grams of onions;
• 5 cloves;
• 20 peppercorns (allspice);
• 60 ml apple cider vinegar;
• 120 grams of salt;
• 100 grams of sugar;
• 4 leaves of laurel.

Step by step preparation:

1. Boil volnushki until fully cooked.
2. Rinse them with running water.
3. Chop the onion into half rings, and the carrots into thin slices.
4. Pour salt, sugar and into the water for the marinade. After boiling, add chopped onions and carrots. Keep on fire for a quarter of an hour.
5. Now it remains to add only flakes and vinegar. Cook for another 15 minutes.
6. Pour salted mushrooms into jars and sterilize in a saucepan with water for half an hour.

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Salted wedges with ginger

Even true gourmets will like this preparation. For its preparation, it is necessary to carefully choose the ginger root - it must be free of damage and rotten areas.

To pickle mushrooms according to this recipe for 4 kilograms of waves, you need to take the following amount of products.

Ingredients:

• 2 tablespoons of grated ginger;
• 20 black peppercorns;
• 4 umbrellas of dill;
• 200 grams of salt;
• currant leaves.

How to cook:

1. While the mushrooms are cooking, it is necessary to prepare a container for their further storage.
2. To do this, cover the bottom of the container with currant leaves, dill umbrellas and grated ginger. Sprinkle a little salt and peppercorns on top.
3. Then you need to put a layer of boiled mushrooms and sprinkle them with salt and seasonings. Repeat procedure.
4. A press is placed on the last layer of mushrooms and lowered into the cellar for storage.
5. During cooking, so much juice should stand out so that it completely covers the mushrooms, if it is not enough, you can simply add a little boiling water.

Mushrooms with mustard

Volnushki, salted according to this recipe, acquire a piquant point and a unique taste. For 3 kilograms of mushrooms, the following components will be required.

Ingredients:

• liter of water;
• 2 heads of garlic;
• 2 dill umbrellas;
• 2 teaspoons mustard seeds (white);
• 60 grams of salt;
• 150 grams of granulated sugar;
• 50 ml apple cider vinegar.

Step by step preparation:

• Mushrooms must be boiled. The readiness of the waves is indicated by their lowering to the bottom of the pan.

• At this time, it is necessary to sterilize the container for their subsequent storage.
• Put dill umbrellas, mustard seeds, garlic and boiled mushrooms on the bottom of the jars.
• Pour it all with ready-made marinade. To prepare it, add sugar, salt to boiling water and keep on fire for five minutes. After turning off the stove, pour vinegar into the marinade.

• Sterilize jars in a pot of water for 35 minutes.

Waves with apples

Thanks to apples, mushrooms are elastic and crispy. The number of products is indicated for 6 kilograms of waves.

Ingredients:

• 300 grams of salt;
• 20 slices of green apples;
• 10 cloves of garlic;
• 12 cloves;
• 8 leaves of laurel;
• oak and cherry leaves.

How to cook:

• First, you need to lay the leaves on the bottom of the container and sprinkle them with salt.
• Put on them two slices of apples and garlic.
• The next layer will be mushrooms. They need to be laid out upside down. Cover each layer of waves with salt, apples, cloves and bay leaves.
• On the last layer of mushrooms and spices, you need to lay out currant leaves and gauze, which should be folded in several layers.

After 20 days, the blank is ready for use.

Cold processing: recipes

Knowing how to properly salt volushki mushrooms at home in a cold way, you can cook a snack quickly and without much hassle. This method of processing reduces the preparation time, since the fruits do not need to be boiled.

However, salted mushrooms are ready for use by the cold method much later than pre-boiled ones. But more nutrients and microelements are stored in such pickles.

Classic recipe

For 3.5 kilograms of waves, take:

• 100 grams of salt;
• 25 grams of dill seeds;
• 10 grams of citric acid;
• 10 grams of cumin;
• cabbage leaves.

Cooking process:

1. After the soaking process is completed, the waves must be rinsed with running water.
2. Fold the mushrooms upside down in a barrel, each layer should be about 6 cm.
3. Mix spices and salt. Sprinkle the resulting seasoning on each mushroom layer.
4. Lay cabbage leaves on top of the last layer of spices. They should completely cover the mushrooms.
5. Place a press on top. If its weight is not enough, you can put a pot filled with water on it.

A barrel of mushrooms is stored for 45 days at a temperature of 0 - +10 degrees. In a warmer room, the mushrooms will turn sour, and in a cooler room they will crumble.

Volnushki with garlic

An indispensable component for mushrooms is, because thanks to it, the flakes acquire a special taste and aroma.

For 5 kilograms of mushrooms you will need:

• 1.5 liters of water;
• 400 grams of salt;
• 10 dill umbrellas;
• 20 cloves of garlic;
• currant leaves.

Cooking process step by step:

1. Boil mushrooms until fully cooked.
2. Cover the bottom of the container for salting the waves with currant leaves. Put a couple of dill umbrellas and a little garlic on them. The latter must be cut into thin slices.
3. This is followed by a layer of mushrooms, folded upside down with their legs, you need to sprinkle them with salt, dill and chopped garlic. Repeat the process until the entire container is filled.
4. Pour the mushrooms with water and place a press on top.

While the waves are salting, it is necessary to control their top layer - it should not dry out. It is also recommended to shake the barrel every three days.

Waves in the bank

Most often, mushrooms are salted in three-liter jars, as they are the most convenient and practical. The blanks are eaten without spoiling. And it is better to choose mushrooms with hats with a diameter of 3-4 centimeters.

For 2 kilograms of waves you will need:

• 100 grams of salt;
• currant, cherry and horseradish leaves;
• bay leaf and black pepper.

Cooking:

1. Mushrooms must be pre-treated and soaked.
2. Lay leaves on the bottom of the jars, and put the mushrooms upside down on them.
3. Each layer of waves must be salted and peppered.
4. Sprinkle the uppermost mushrooms generously with salt and cover with gauze folded in several layers.

Pickled volnushki

For pickling, you must first boil the mushrooms until fully cooked, as will be indicated by their lowering to the bottom. For the entire time of boiling, you need to remove the foam. The number of ingredients for 3 kilograms of waves.

Ingredients:

• 3 liters of water;
• 30 black peppercorns and 15 allspice peas;
• 9 laurel leaves;
• 15 cloves;
• 90 grams of salt;
• 60 grams of sugar;
• 1 tsp essences.

Cooking:

1. Boil the mushrooms in salt water, after which they must be washed well with running water.
2. To prepare the marinade, add salt, sugar and seasonings to boiling water. Wait a few minutes and pour in the essence.
3. Now you need to put the boiled mushrooms into the marinade and keep the container on fire for about five minutes.
4. Arrange pickled volnushki in jars and twist them.
5. Sterilize the blanks in a pot of water. The time of this process depends on the size of the cans - for three-liter cans it is about 45 minutes.

After sterilization, the jars are placed upside down under a warm blanket.

Knowing how to properly salt volnushki, you can cook a delicious preparation of mushrooms for the winter, which differ from their other relatives in aroma and taste.