Cold salting of tremors. How to pickle volushki coldly in a saucepan? Pre-processing rules

Mushrooms are nature's most unpredictable creations and appear differently every year. There are periods when there are no white milk 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 mushrooms and moths. To properly preserve mushrooms until winter, they are salted, pickled or dried. The recipe for pickling mushrooms for the winter will be relevant for mushroom lovers.

How and where to collect

There are two types of waves. Both of these species are edible:

When collecting, it is correct to place the mushrooms with the cap down, if possible, separately from heavier mushrooms. They are usually found in birch and alder forests.

Only collected mushrooms are not stored for a long time and can spoil, so it is necessary to process them. If for some reason this is delayed, the mushrooms in an enamel pan can be refrigerated, but not longer than a day.

How to salt

Cleansing and soaking

How to soak properly : It is important to change the water in which the mushrooms are located several times to completely remove the bitter taste from them. Leaving mushrooms for a long time without changing the water will lead to their souring in the released juice, and if the water does not completely cover them, there is a possibility of mold formation.

First way

To pickle volushki in a cold way, you do not need to boil them. After processing and soaking, put a little of any spices into 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, several pieces of pepper and cloves . Each of these spices performs its own function:

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

Over time, the salted mushrooms will settle; a new batch of mushrooms, salt and spices can be added to the free space. Volnushki salted using this method must be kept for 40 days, only then can they be eaten.

Second option

Hot pickling can be done differently: remove the boiled mushrooms with a slotted spoon and cool in a saucepan. Fill jars or wooden barrels with mushrooms and brine. The advantage of this method is that within a few days the mushrooms will be ready to eat.

Interestingly, salting recipes also differ depending on the area. For example, the Belarusian method: mushrooms are salted only raw, but before that they must be soaked, depending on the type, from several days to several hours. Volzhsky method - in this case, soaking is not used, it is believed that 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 pickle volushki 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 higher temperatures, the pickles may sour.

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

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

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

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

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

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

Cold waves

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

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

Recipe for salting “cold” trumpets:

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

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

Hot salting methods

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

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

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

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

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

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

Cold method in jars

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

The ingredients should be prepared based on:

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

How to pickle such volushki:

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

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

frozen mushroom

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

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

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

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

Salting is the most popular and widespread method of preparing trumpets. Salted mushrooms are eaten instantly in winter. And now I’ll tell you how to properly and tasty pickle volushki at home so that they are crispy and aromatic.

There are two ways to salt volushki – cold or hot. I prefer hot salting - this method is faster and does not require certain conditions.

The following mushrooms are suitable for pickling: volushki (also called Volzhanka), bitter mushrooms and milk mushrooms.

There are many options for preparing mushrooms for the winter: they are boiled, dried, cooked, but pickling mushrooms takes much more time, but it’s worth it - salty waves They turn out crispy, appetizing and very tasty.

Since salting volushki for the winter using the cold method takes quite a long time, many people choose the hot method to speed up the process of preparing salted volushki. It is very easy to pickle volushki using a hot method.

For 1 kg. we need waves:

2 dill umbrellas

10 blackcurrant leaves

3-4 cloves of garlic

3 tablespoons coarse rock salt (without iodine)

bay leaf, cloves, allspice and black peppercorns - optional

Preparing mushrooms:

1). Both large and small ones are suitable for pickling. The volnushki need to be sorted out - cleaned of dirt, leaves and other debris. We do this carefully, as they are fragile and can crumble in your hands. We throw away spoiled and wormy specimens.

2). Unlike other mushrooms, cleaning the mushrooms does not take much time, so you can immediately start cutting them - cut off the stems (if they are too long, cut them in half), cut the caps of large mushrooms into 4 parts, medium ones into 2, and small caps can be left untouched .

3). Then we thoroughly wash the mushrooms to remove any remaining dirt. Then, in order for the volushki not to taste bitter, they need to be soaked in cold water for two days. This must be done before salting the trumpets!

We place a plate of smaller diameter on top and some weight on it to prevent the waves from floating up. The mushrooms should be completely covered with water. During the soaking period, you need to change the water at least twice a day, otherwise the mushrooms will begin to sour. If possible, leave them in a cool place; if this is not possible, then change the water more often.

4). After two days, drain all the water. Then we boil them in lightly salted water for 20 minutes over low heat, removing the foam with a slotted spoon and stirring occasionally. Make sure that the mushrooms do not stick to the bottom. If there are a lot of mushrooms, we do this in several stages. We throw the waves into a colander.

5) . Next, we move directly to salting the tremors. Place on the bottom enamel cookware currant leaves and dill cut into pieces (you can also take cherry, horseradish or oak leaves) and add cloves and pepper to your taste.

Next is a layer of frills (layer thickness is about 5-8 cm) - place them caps down and add about one tablespoon of salt and cut the garlic into slices.

We put it under pressure and put it in a cool place for 2-3 days. During this time, a brine will appear that will cover the waves. As the mushrooms are salted, they will decrease in volume.

You can, of course, also immediately lay them in layers glass jars, but I usually wait a couple of days for them to settle and for the brine to appear. Next, place tightly in regular banks with screw caps. Salted mushrooms can be eaten in this way within a month.

The recipe for salting volushkas using the hot method is the most common. Such volnushki are stored in a cool place.

Cold salting of volushki

Ingredients:

1 kg. fresh waves

rock salt – 40-50 g.

horseradish, cherry and currant leaves - to taste

dill stems

garlic - to taste

citric acid – 2 g.

peppercorns, allspice - optional

Preparation:

The principle of salting volushki in a cold way is simple to the point of banality. Unlike hot salting, there is no need to boil them. We soak the cleaned and washed mushrooms in salt water for 2-3 days to remove the milky juice, which gives the mushrooms bitterness. Put 10 grams of salt per liter of water and add another 2 grams of citric acid.

We change the water several times a day. Then, on the third day, we place the mushrooms and herbs tightly in the selected container (bucket or basin) with the caps down. First put a leaf of horseradish, currant leaves, dill stems, peppercorns, allspice on the bottom and then put a layer of frills and sprinkle everything with salt. Per kg. Approximately 40 g of non-iodized rock salt. We continue like this layer by layer until then.

We put the mushrooms under pressure (we must put a weight on them) so that the mushrooms are subsequently covered with brine. After a couple of days, the mushrooms will release juice and settle down. After this, we put them in a cold place (the recommended temperature should be from 0-10 degrees). We leave it there to salt for 1.5 -2 months. Then we put the pickles in jars and roll them up. Some also pour boiling water over the waves before laying them in layers, but this is not necessary.

Before serving, rinse the finished salted volushki in clean water.

It’s up to you to decide which recipe to use for salting the volushki. If the salting technology has not been violated, then there is no risk of poisoning.

Volnushki are included in the category of conditionally edible mushrooms. In some countries of the world they are not used, but not in Russia. Many of our fans of quiet hunting like to salt trout fish at home for the winter.

Practice shows that it is impossible to eat everything that Mother Nature has awarded mushroom pickers during the season. Therefore, caring housewives are thinking about pickling boletus, chanterelles, saffron milk caps and red mushrooms, so that with the onset of autumn, winter season Delight your family with the taste of a fragrant delicacy.

Many people store blanks in freezer, but the delicacy from a jar surpasses the frozen product in taste many times over. The secret of jar pickles lies in the use of a mixture consisting of salt and spices. The result is tasty and healthy dish.

Volnushki have a characteristic feature - when cut, they emit white juice having a bitter aftertaste. Eliminating the deficiency comes down to proper preparation marinade

After salting, the volnushki change color. If in fresh they are white or pink, after contact with salt and other ingredients they turn grayish. But there is no reason to panic, because the change in color does not affect the taste.

Below we look at the most delicious and popular recipes pickling. Be sure to take note of them if you want to pamper your household or surprise guests with a previously unknown delicacy.

Classic pickling recipe

I’ll start looking at recipes for salting volushkas at home with the “classics”. The fact is that classical technology cooking helps the housewife gain experience and opens the way to further research and experiments.

Ingredients:

Volnushki – 1 kg.
Water – 1 liter.
Citric acid – 2 grams.
Salt – 50 grams.
Seasonings and spices - to taste.

Preparation:

After cleaning and washing the waves, soak them in salt water. Add citric acid there. Prepare a deep container in which you will salt or marinate. An enamel basin or wooden barrel.
After draining the water, place the mushrooms in the bowl with their caps down. Do everything in layers, not forgetting to sprinkle with salt and spices. After laying out all the ingredients, place a weight on top to press down well.
Leave for 2 days in a cool place. The mushrooms will release juice and decrease in volume. If you have collected more trumpets, add them to the rest, sprinkling them with salt.
Having done all this, leave it in a cold place for 1-2 months until ready.

Video recipe

As you can see, pickle the volushki according to classic recipe very easy and simple. These mushrooms can be eaten as a snack or an ingredient for any other dish. I recommend using them as a filling for pancakes with milk.

How to salt volushki for the winter in jars

The best ones for pickling are pink trumpets, which are pickled, preserved and salted hot or cold. I suggest considering the last 2 methods of preparation so that you can choose the best option.

Cold way

Cold way time-consuming, but the result is worth it. Since the products are not heat-treated, the maximum quantity is maintained. useful substances. And this is good, because waves strengthen blood vessels and normalize heart function.

Ingredients:

Volnushki – 1 kg.
Horseradish leaves.
Cherry leaves.
Currant leaves.
Bay leaf and peppercorns.
Salt – 50 g.

Preparation:

Clean and wash the mushrooms. For this method of salting, it is better to select young mushrooms of the same size. Separate the cap from the stem and soak in water for 2 days to get rid of bitterness. Change the water periodically.
Drain the water and start salting. Take a spacious basin or bucket. Place leaves of horseradish, cherries, and currants on the bottom. Send laurel and peppercorns there too.
Lay out the volushki in layers, not forgetting to salt. Be sure to use only rock salt, because iodized or marine will lead to fermentation, which will preserve the shelf life of canned food.
Having laid out the last layer, cover it with a saucer and press down with a weight. On the second day, the volushki will release juice. Leave for a week, then transfer to jars and seal with lids.

Video cooking

Salty waves - excellent dish. Add chopped onion and vegetable oil to them and serve. Best snack under alcoholic drinks just can't be found.

Hot way

One of the disadvantages of the cold salting method is long time cooking. Therefore, if you want to quickly get salted mushrooms, use hot cooking technology.

Ingredients:

Volnushki – 1 kg.
Dill - 2 umbrellas.
Black currant – 10 leaves.
Garlic – 3-4 cloves.
Rock salt – 3 tablespoons.
Bay leaf, cloves, allspice and black peppercorns.

Preparation:

For pickling, mushrooms of different sizes are suitable, which need to be cleaned and inspected for the presence of worms. Since volushki are fragile, like russula, do this carefully.
Separate the caps from the stems. Cut very large caps into 4 parts, medium ones into 2 parts, and leave small ones whole.
Wash the workpiece well and soak in ice water for 48 hours to get rid of bitterness. The main thing is that the waves are completely covered with water. Don't forget to change the water 3 times a day, putting it in a cold place to prevent it from souring.
Drain the water and put the mushrooms on the fire in salted water. Stir regularly and skim off foam. Cook for 20 minutes, and then use a colander to drain the water.
Start salting. Place currant leaves, dill and cloves with pepper at the bottom of the prepared container. Then a mushroom layer 5-8 cm thick. Sprinkle salt and chopped garlic clove on top. Then lay everything out in layers: currant leaves, dill, cloves, mushrooms. Salt each layer and add garlic.
Place the pickles in a cool place for 48 hours. As a result, a brine will appear, and the waves will decrease in volume. Place them in jars, cover with currant leaves, and roll up the lids.

Hot way cooking is considered the most common among housewives. Canned mushrooms stored for a long time in a cool place. So even at the end of the winter season, a wonderful delicacy will appear on the table. I also recommend trying recipes for salted milk mushrooms. They are also good.

Real mushroom eaters know that final result largely depends on proper preparation mushrooms before salting. Therefore, I will share secrets that will help you prepare excellent pickles for the winter.

Separate the white ones from the pink ones; they are usually salted or preserved separately. Select leaves and dirt carefully. Cut off the stem, leaving a stump of half a centimeter.
After going through the caps, soak them in water for two to three hours to remove fine dirt from the cap. Then use a brush to clean it completely, rinsing it in clean water.
Cover the peeled mushrooms with water and leave for 2 days. This technique will help get rid of the bitter taste and make the fragile body more dense. Be sure to change the water three times a day.
The waves must be completely immersed in liquid. Therefore, be sure to place a plate on top and press down with a weight. After two days, drain the water and rinse the mushrooms well.

Thanks to these simple tips you will easily have the raw materials at your disposal to prepare the final dish. Be sure to go preparatory stage, then proceed to pickle the mushrooms using any of the methods described above. This is the secret of incredible taste.

There are also delicacies among mushrooms. At least that's what connoisseurs of this product say. In Russia, salted trumpets are considered a mushroom delicacy. Abroad, they would be surprised by this fact: in many countries, volnushki are considered inedible. And all because of the milky juice, which gives a characteristic bitter taste. But domestic housewives know how to salt volushki at home so that they do not taste bitter.

Medium difficulty

Volnushki belong to the Syroezhkov family. Their close “relatives” are milk mushrooms, saffron milk caps, and russula. Volnushki have other names - Volnyanki, Volzhanka. These mushrooms grow in forests under old trees and like to “settle” under birch trees. There are several types of volushki, but only white and pink ones are suitable for cooking. Feature gifts of the forest - bitter milky sap, which, if improperly prepared, causes serious stomach upsets. Raw Volzhanka have a beautiful pinkish or white tint, but when cooked they turn gray. You shouldn’t be afraid of such metamorphoses: although the color of the mushrooms may not be “noble” enough, the taste can pleasantly surprise gourmets.

Why are they useful...

In Russia, volnushkas are assigned the category “conditionally edible”. This means that you can eat them, but it is important to follow a special cooking technology. Only through this will it be possible to reduce all risks to a minimum. Domestic housewives have long mastered the methods of preparing mushrooms and successfully prepare these mushrooms for future use. It turns out healthy, tasty and low calorie snack, which often becomes the “star” of the holiday table.

Even children know that mushrooms are healthy. Volnushki are no exception. Their vitamin and mineral composition is impressive. Volzhanka helps fight viruses, promotes restoration of strength, improves vision and even preserves beauty.

Source of protein. In terms of the amount of protein, mushrooms can compete with meat products, it’s not for nothing that they are called “forest meat”. Protein is the main “building material” of the body: it takes part in cell regeneration.
Useful amino acids. The whitefish protein is enriched with 18 amino acids. They have a general strengthening effect, increase immunity, and help organs and systems function normally.
Minimum calories. Volushki contain a minimum of calories: 22 kcal per 100 g. It is recommended to include mushrooms in the diet: the nutrition will be complete, and no centimeters will be added to the waist.
Vitamin “bomb”. You can get more B vitamins from mushrooms than from vegetables and cereals. Mushrooms are also rich in vitamins D, C, E, PP. This composition helps strengthen the protective function of the body, has beneficial influence on nervous system. Vitamins guard beauty: thanks to them, the skin looks healthy, nails become strong, and hair becomes lush and shiny.
A storehouse of minerals. Volnushki provide the body with necessary minerals: phosphorus, potassium, sulfur, copper, and other important elements. Minerals strengthen bones, normalize metabolism, and slow down the aging process. Macronutrients are important for normal heart function.

During research, a unique substance was identified in mushrooms - beta-glucan. It activates the immune system so much that as a result the body can overcome even serious diseases. After its discovery, the substance began to be synthesized in laboratory conditions, used to combat cancer.

...and who shouldn't eat them?

Although the volnushki contain a large number of beneficial substances, mushrooms can also be harmful. Improperly prepared forest products pose a threat to the body, so it is imperative to master culinary technology, allowing you to make the product safe. This type of mushroom is not advisable to give to children under seven years of age. You should avoid this mushroom delicacy during pregnancy and breastfeeding.

Volzhanka is contraindicated for:

cholecystitis;
reduced acidity of gastric juice;
pancreatitis;
removal of the gallbladder.

Mushrooms contain a lot of chitin, which is difficult to digest. With an excess of the substance, gastritis and other stomach diseases develop. But chitin is useful in small amounts. It plays the role of a sorbent and removes toxins. To get the required portion of chitin, it is enough small quantity mushrooms, but it is better to eat them with the stems: the substance is concentrated there.

4 stages of raw material preparation

Before salting the trumpets, they need to be prepared. The taste and safety of pickles depend on this stage. Soaking the raw materials for pickling will take at least two days: this is the only way to remove the bitter milky juice. Preparing volnushki for salting consists of four stages.

Sorting. The collected mushrooms need to be sorted. White and pink ones should be salted separately. Size must also be taken into account. Small, young, Volzhanka are considered optimal for salting. “Forest dwellers” with large caps are overripe. They are not suitable as raw materials for pickling: the taste is not the same.
Cleaning. Mushrooms need to be cleaned of all excess. Two-thirds of the stem is cut off. Using a knife and a brush (you can use a new toothbrush), remove traces of soil, sand, grass, and cut out damaged areas. You need to act carefully so as not to break the caps. The volnushki are thoroughly washed: the water should finally remove all the debris.
Soaking. This is one of the main stages of preparation for pickling: without soaking it is impossible to remove the bitterness. It will take a long time to soak - at least two days. The mushrooms should be placed in an enamel container and filled with filtered water. You will need a lot of liquid - 5 cm above the caps. The soaking water must be salted. If cold salting is planned in the future, the water must also be acidified. Per liter of liquid you will need 10 g of salt and 2 g of lemon juice. To prevent the mushrooms from souring, you need to change the water often: up to five to six times a day. The container with the waves, covered with gauze, should be kept in a cool place.
Control wash. After soaking, the mushrooms must be thoroughly rinsed. cold water. Clean volnushki are thrown into a colander, allowing excess liquid to drain. Afterwards you can start salting according to the chosen recipe.

You can determine that Volzhanka are ready for salting “by touch.” Remove the mushroom from the container where it is soaking and gently press on the cap. It bends gently, but does not break - the mushrooms are soaked properly. If the mushrooms become moldy in a container with water, then they are not suitable for subsequent pickling, even if you rinse them well.

How to salt volushki in a cold way

Most housewives prefer to salt volushki for the winter in a cold way. Mostly dry salting is chosen, that is, no liquid is added. The brine is formed during the cooking process: the caps release juice. The mushrooms are soaked, then placed in a container, sprinkled with seasonings and wait until they are ready. Perfect option containers for pickling - oak barrel. However, in the absence of such containers, you can use a saucepan, an enamel bucket, and even jars. It is strictly forbidden to pickle mushrooms in clay and plastic containers or galvanized buckets.

The cold method has many advantages. Mushrooms are salted without cooking, which means the product retains the maximum amount of nutrients. Thanks to the lack heat treatment The fritters turn out dense, crispy, and aromatic. The only disadvantage of this method is that you have to wait one and a half to two months to take a sample from the pickles.

For pickling mushrooms, use only ordinary table salt. It's better to take a large one. Marine and iodized ones provoke fermentation processes, which is why the preparations quickly turn sour.

In a saucepan

Description . The simplest recipe for salted trumpets. It's better to take only hats. They are pre-soaked in salty-acidic water. Special technology allows you to enjoy the natural taste and aroma of vodka.

Required:

waves (hats) - 2.5 kg;
rock salt - 125 g.

Stages

Place the caps in the pan. Sprinkle each layer generously with salt.
Cover the mushrooms with gauze. Place a flat plate on top and press on it. It may be small, but it is important that the mushrooms are well compacted.
Place the container in a cool place where the temperature does not exceed 6°C.
Periodically look at the workpiece. If the gauze shows signs of mold, change it.
After two months you can try.

There is another interpretation of this recipe. According to it, it takes six days to salt the volushki under pressure in a saucepan. During this time, a large amount of brine will be released: the mushrooms should be covered with it. After the allotted period, the caps with brine are transferred to sterile jars and closed. nylon covers and sent out into the cold. After two months, a sample is taken.

In a barrel

Description. Many generations of housewives preferred to salt volushki coldly in oak barrels. “Grandma’s” method can be repeated if the household has the appropriate container. Barrel mushrooms will turn out to be especially tasty, crispy, and will not lose their shape.

Required:

Volzhanka - 7 kg;
“lemon” - for soaking;
salt - 200 g;
cumin - 15 g;
dill seeds (dried) - 40 g;
cabbage leaves - the width of the pan.

Stages

Soak the waves in acidified and salted water. Drain in a colander.
Mix salt, cumin and dill seeds.
Place the mushrooms in the barrel with the caps down. The layer should be approximately 8 cm. Add seasonings. Then again a layer of mushrooms. Repeat until container is full.
Cover up cabbage leaves- they will protect against mold.
Place a wooden circle or plate on the mushrooms. On top is the load.
Place the barrel in a room where the temperature does not exceed 10°C and does not fall below 0°C. The pickles will be ready in two months.

Mushrooms cooked according to cold technology, may be over-salted. Before serving, it is recommended to rinse them thoroughly with cold filtered water - the taste will become balanced.

In banks

Description. Salted volushki in jars are prepared with the addition of heated vegetable oil. It blocks the access of air to the container: this way the taste of the mushrooms is preserved and you don’t have to worry about souring. Volnushki prepared according to this recipe do not darken.

Required:

wavelets - 2.5 kg;
coarse rock salt - 45 g;
vegetable oil - one glass;
laurel - six leaves;
horseradish leaves - four pieces.

Stages

Soak the mushrooms in the traditional way.
Sterilize the jars using any method (steam, boiling water or oven).
Place the waves in glass containers. Sprinkle the mushrooms with salt, add horseradish and bay leaves
Heat the oil. Fill it with Volzhanka.
Close the jars with plastic lids. Put it in the refrigerator.
Try what happened in two months.

Due to improper soaking and violation of salting technology, the frills can become moldy. You will have to throw away the mushrooms, because eating them can lead to serious poisoning.

Hot method...

Description. The hot salting method reduces the risk of mushroom poisoning. To salt the volushki using the hot method, you must first soak them, and then boil and preserve them. The hot technology has a number of advantages: the mushrooms will be ready much faster than “cold” ones - after two weeks you can try them. The blanks will last all winter and will not deteriorate. They are easy to store: seaming can withstand temperatures up to 16°C. The mushrooms are less crispy than with the cold method. But if you know the intricacies of preparation, then the elasticity and crunch can be preserved even after heat treatment.

Required:

small size waves - 1.5 kg;
salt - 30 g;
filtered water - 1 l;
garlic - four cloves;
cloves - five buds;
currant leaves - four pieces;
laurel - six pieces;
allspice (peas) - five pieces.

Stages

Soak the mushrooms.
Place the prepared volushki in a saucepan, add a liter of water, and place on the stove. After boiling, simmer for another 15 minutes.
Place the mushrooms in a colander and let the water drain. Do not pour out the broth in which the trumpets were cooked.
Place the boiled Volzhanka in enamel pan. Place washed currant leaves and bay leaves on the mushrooms.
Add all the spices, top with thin slices of garlic.
Boil the broth in which the mushrooms were previously boiled. Pour it into the pan with the trumpets.
Cover the raw material with a plate and put pressure on it. Wait for the mushrooms to cool, put the pan in the refrigerator for a day.
A day later, place the Volzhanka into pre-sterilized jars.
Fill the workpiece with brine from the pan. Screw the jars tightly.

If you want to pack mushrooms for the winter, make sure that the sterilized glass container is hot but dry when you add the raw materials. Compliance with this condition is a guarantee that the seals will last a long time. Mushrooms covered with metal lids are suitable for consumption for ten months.

... and combined

Description. Hot and cold methods Picklings can be combined to create delicious, crispy mushrooms. To properly pickle the volushki, they must first be soaked. From the hot method, the combined method took over the heat treatment of raw materials, allowing for a reduction in cooking time. Heat treatment makes mushrooms safe and helps increase the shelf life of the product. As in the cold method, salting should occur in own juice- the fritters turn out crispy. There is, of course, one drawback: when combined method you will have to do the salting in a large saucepan. It will take up an entire shelf in the refrigerator, but the mushroom delicacy is worth the inconvenience.

Required:

waves (hats) - 5 kg;
coarse rock salt - 150 g;
currant leaf - five pieces;
laurel - five leaves;
horseradish leaves - two pieces;
fresh dill - half a bunch;
garlic - one head;
filtered water - 2 l.

Stages

Soak the waves in a known manner.
Place a pot of water on the stove. Add half the amount of salt indicated in the recipe. Wait for it to boil.
Throw the trumpets into boiling water. Boil the mushrooms for ten minutes. Don't forget to stir and skim off foam.
Remove the Volzhanka using a slotted spoon. Rinse them with cold running water.
Place a small layer of fritters in an enamel pan. Sprinkle with salt, place garlic cloves on the mushrooms, currant leaves, horseradish and laurel leaves. Repeat the layout.
Sprinkle the last layer of volushki with salt and place dill branches on it.
Cover the mushrooms with clean gauze. Install the press.
Store the pan in the refrigerator, regularly check the gauze for mold, and change if necessary. After three weeks, the mushrooms will be salted in their own juice and will be ready for use.

When serving, salted trumpets are seasoned vegetable oil. Shredded mushrooms are added onion. Some housewives use sour cream as a dressing: unusual, but the taste is harmonious.

If you want to receive delicious snack, the recipe for salted trumpets must be proven. Don't be afraid to experiment with seasonings. When preparing volushki in any way, housewives add coriander, cardamom, mustard seeds, and dried oregano. Thanks to the seasonings, the pickles will acquire new flavor notes.

Reviews: “Soak in water for three days”

How they salt the mushrooms in our north: the mushrooms are soaked in water for three days (the water is changed three to four times a day). Cold salted. Dry currant leaves, dry dill and dried garlic are added. Ready in 40 days. Pickling these mushrooms is also practiced. But it is used only by the local indigenous population (Komi, Nenets). A European person might just get sick of such mushrooms. I never noticed any bitterness. It is the main pickling mushroom in our region.
Igor Dementyev, http://forum.toadstool.ru/index.php?/topic/1664-%D0%B2%D0%BE%D0%BB%D0%BD%D1%83%D1%88%D0%BA%D0% B8-%D1%80%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D1%8B/

I never boil mushrooms for pickling, they turn dark. I usually soak it for 3 days, changing the water and washing it 2 times a day. I sprinkle it with salt for the 4th day (without water) and put it in sterilized jars, topping it with herbs and black pepper (peas). All our relatives (excellent cooks) have never eaten anything tastier! The main thing is not to overdo it with salt, but too little leads to mold in the jars.
Olga, http://russianfood.com/recipes/recipe.php?rid=7323