How to salt volnushki in a cold way. Features of preparing waves for cooking

Mushroom Pickling Tips

How to pickle mushrooms

Even an inexperienced housewife will be able to properly salt the volnushki at home, since the process of preparing mushrooms does not require much effort.

When salting, be sure to follow the sequence of actions and carefully monitor the time.

Another point - the water should completely cover the mushrooms to prevent the formation of mold. If she did appear, then getting rid of her will be easy. It is enough just to rinse the mushrooms with salted water.

Important! Mushrooms must be handled with care when rinsing, as they break very easily. The cleaning process is carried out with a toothbrush, this allows you to remove dirt from hard-to-reach places.

Wash the mushrooms in cool water one at a time, because if you wash the waves in a whole bunch, nothing will remain of them.

Recipe for salted mushrooms in a hot way

Hot salting of the waves is considered the most popular recipe cooking these mushrooms. Consider the method of marinating flakes for tasting.

Required products:

waves - 700 grams;
peppercorns - 10 pieces;
Bay leaf- 4-5 pieces;
garlic - 3-4 cloves;
salt - 2 tbsp. l.;
greenery.

Cooking:

1. Due to the fact that the flakes have a bitter taste, they must be pre-treated before cooking. take cold water and lower the mushrooms there for 3-4 hours. After that, the waves are thoroughly washed with a new sponge for washing dishes.

2. Place clean mushrooms in a saucepan, fill with water and put on fire. After 30 minutes, the liquid is drained, the mushrooms are poured with new water and boiled again.

When the liquid starts bubbling, add salt and pepper. Boil the waves for another 20 minutes.

3. In the meantime, the jars are sterilized by dousing each with boiling water. And the lids are thrown into boiling water.

4. Then, chopped garlic, bay leaf and chopped greens are laid out at the bottom of the jar. Next, mushrooms are laid out and poured with brine. After that, the jar can be rolled up and put away in a place inaccessible to light.

After a month, pickled volnushki can be tasted.

The final taste of pickled mushrooms will depend on the preparation of the waves before salting. Therefore, it is worth following the tips to prepare delicious preparations for the winter.

1. It is necessary to separate white mushrooms from pink ones. It is advisable to marinate them by color. The leg should be cut off, leaving only a 0.5 cm stump.
2. After the waves have been sorted out, they must be soaked in cold water to get rid of bitterness.
3. Mushrooms should be completely dipped in water, so a plate is placed on top and pressed down with a load. After 2 days, the water is drained and the traps are washed.

Thanks to these simple advice you can quickly prepare the mushrooms from which they are made delicious preparations. Only after passing the preparatory stage, you can start pickling mushrooms. This is the secret of marinating waves.

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:

When the mushrooms are soaked, add citric acid. In this case, citric acid is used to kill harmful bacteria, mold, deposits, and microorganisms.
After the volzhanki go through the soaking procedure, they need to be thrown into a colander and allowed to drain excess water.
Then the waves are tightly placed in a jar (the jars need to be sterilized), after sprinkling each wave with salt and spices.
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. possible in enamelware and after three days transfer to jars (sterilize jars). Store at least a month in a dark place.

Salting waves (video)

hot way

At hot salting waves pass heat treatment(they are cooked). As a result 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.

If you are faced with the question of how to salt the waves for the winter, then you should know that this can be done in at least two ways: cold and hot. In this part of the article, we will talk specifically about the first method of harvesting, since it is much simpler than the hot method, and the waves are much tastier.

Volnushki are very cute and resilient mushrooms that can be found in the forests from about mid-July to November. By the way, they should not be used by people with certain diseases of the digestive system, so if in doubt, it is better to consult with your doctor.

It is important to know that the volnushki must be soaked before any preparation, especially before cold salting, since the mushroom belongs to the so-called conditionally edible, contains caustic juice. There are many varieties of this mushroom.

For salting in a cold way at home, you can use any convenient container(jars, pots, tubs). The container for harvesting must be sterilized in advance so that harmful microorganisms do not multiply in it.

Waves for cold salting for the winter, dishes made of clay, aluminum, galvanized and the use of polyethylene are not suitable. Oxidation reactions, mold development are possible. It is optimal to use wooden (oak) tubs, enameled or glass containers.

The number of these ingredients must be increased proportionally depending on the number of waves.

Ingredients:

For soaking:

1 liter of water
20 g salt
0.5 tsp citric acid

For boiling:

2 tbsp salt for boiling
a pinch of allspice
2-3 bay leaves
2 cloves

For cold pickling:

1 kg of waves
40-50 g coarse salt (not iodized)
5-7 currant sheets
2-3 sheets of horseradish
1 dill umbrella
10-14 garlic cloves

If there is no fresh herbs in late autumn, you can add horseradish root, dried herbs. Small and dense waves are ideal for cold pickling, while large ones can be cut in half or into 4 parts.

Step-by-step instructions on how to pickle the waves in a cold way

Before you start salting, the waves must be soaked.

Thoroughly clean them from spruce needles, sand and other debris, while the legs can be cut a little and put in a large basin. Pour cold water and leave for 2-3 days, changing the water to fresh about every 3-5 hours. Then lay back and dry. The longer the waves are soaked in cold water, the more bitterness comes out of them. Well-soaked mushrooms will not taste bitter! It is believed that the waves are ready for further processing when their caps are easily bent without breaking.

Some mushroom pickers believe that cold way salting does not provide for pre-boiling, and skip the first paragraph, described below. But be careful! Additional heat treatment mushrooms reduces the chances of getting an eating disorder, even if you are sure of the place of collection and the cleanliness of the environment!

Put the soaked mushrooms in a convenient cooking pot, pour clean cold water, add salt, allspice, bay leaf and cloves (optional, as the spice is very spicy), and bring to a boil. Cook over low heat for 20-25 minutes, discard in a colander, remove the bay leaf. After that, it is advisable to spread the mushrooms on a clean cloth so that excess liquid is absorbed as much as possible.
Peel the garlic and cut each clove in half lengthwise.
At the bottom of the barrel (or pots, jars) put a few washed dry leaves and an umbrella of dill. Then lay out the waves in layers, sprinkling them with salt and shifting with garlic.
Cover with horseradish (or cabbage) and press with a wooden circle (you can use a hot stand, a small clean board, etc.). Can be covered with a flat plate of small diameter.
Cover with gauze, tying it around the neck of the dish, and put oppression on top of the gauze (a clean stone, a jar of water) and put it in the basement for about 1.5-2 months for salting. You can take the first sample no earlier than after 45-50 days.

Before use, the mushrooms are washed from salt and slightly dried. Then you can add a little vegetable oil,

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:

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

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

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

cover up 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:

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.
Then put them in a saucepan, boil, adding bay leaf and pepper.
Throw boiled volzhanki in a colander.
Then put them in a container for salting, periodically sprinkling with salt, dill and garlic.
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:

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

Insist at least 35 days.

How to properly prepare the waves for salting

These mushrooms require pre-training. This is due to the unfavorable environment and characteristic features 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 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 pans and glass jars. Regardless of the chosen storage option for these pickles, they will be able to reach the very 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.

Volnushka is often found in birch and mixed forests of central and northern Russia. Mushroom pickers harvest volnushki twice a season: the first time at the end of July and the second time from the beginning of September to the end of October.

Volnushki usually grow in groups, especially often they can be found under old birches. They have many names, in different places they are called volukhi, rubella, volnyanka, volzhanka. You can recognize the wavelet by concentric circles of thick villi on the hat. The hat is pink, with the edges bent inward. Dark spots appear on the hat from touching. When cut, a thick caustic juice is released from it.

Volnushki are conditionally edible mushrooms. They are considered poisonous and are not eaten in central Europe, but they are very fond of in Finland and Russia. Very often we are asked the question: “Is it possible to marinate the waves?” In the northern regions of our country, volushki are the second most popular (after milk mushrooms) mushrooms harvested for the winter.

This is very valuable product nutrition. Among plant organisms only mushrooms contain vitamin D, and it does not lose its properties when cooking. The waves contain vitamins B1 and B2, proteins (2.5%), fats (0:5%), carbohydrates (1.7%).

Strong, crispy, fragrant and spicy pickled volnushki are a welcome snack on any table both on holidays and on weekdays. What you need to know before you start cooking them?

Mushrooms must be fresh. Before processing, mushrooms can be stored for no more than 6 hours.
For canning, young (cap diameter up to 4 cm), healthy, whole mushrooms, without wormholes, with cut roots, without debris and other contaminants, are selected.
The legs of the mushrooms need to be cut off, stepping back from the cap by half a centimeter. Remove the skin from the rest of the leg and chop.
Wash the mushrooms well.

Very important!

The first step in the preparation of volnushki is soaking in cold water to remove bitterness.
The duration of soaking is two to three days. Water must be changed at least 4 times a day.
Be sure to boil the mushrooms until fully cooked (until they sink to the bottom). It is impossible to pickle undercooked flakes, they can provoke intestinal disorders and even poisoning.
Sterilization rules must be strictly observed. Cook safe canned mushrooms at home, it is possible only if hermetically sealed cans are sterilized.
Sterilization time at 100 C: 30 min. for cans of 500 gr., for liter - 45 min.
Store homemade mushroom preparations in a dry and cool place. Optimal shelf life canned mushrooms- no more than 1 year.
If everything is done correctly, a great result is guaranteed. In our article, we will tell you how to pickle volushki at home.

How to pickle waves for the winter

Pickled in this way, the flakes retain their natural taste and aroma. Spices give the necessary sharpness. Before serving, you can pour sunflower oil, sprinkle with dill and onion rings.

Ingredients:

1 kg. waves;
1 liter of purified water;
three bay leaves;
pepper - 10 pieces of black and 5 pieces of allspice;
five cloves;
salt - 1 tablespoon;
sugar - 2 teaspoons;
a teaspoon of vinegar essence.

How to pickle flakes recipe:

Rinse the pre-soaked waves thoroughly.
Mushrooms pour water, salt, cook for 20 minutes over low heat until fully cooked (until they sink to the bottom of the pan). Remove the resulting foam.
Drain cooked mushrooms and rinse thoroughly.
Prepare the marinade: boil water, add spices, salt and sugar, boil for two to three minutes. Then pour in the vinegar.
Transfer the mushrooms to the marinade, let it boil, reduce the heat and cook for another 5 minutes.
Arrange in clean jars, seal tightly.
Depending on the volume closed banks sterilize 30-45 minutes. To do this, put them in a saucepan with hot water(put a towel at the bottom), bring to a boil and boil. Add water as it boils. Then pull the jars out of the water, turn over and wrap. They should cool down slowly.

Marinated volnushki for the winter

This recipe is a real delicacy. Thanks to the bright filling, the mushrooms look very elegant when served. The taste is subtle and unusual.

Ingredients:

kilogram of waves;
on a sprig of dill and mint;
Bay leaf;
garlic 1-2 teeth;
5 peas of black pepper and cloves.

For filling:

1 glass of ripe cherry juice;
20 gr. Sahara;
50 gr. salt.

How to pickle volnushki for the winter in jars:

Wash well, pour boiling water over and dry the jars.
Put spices on the bottom.
Rinse the pre-soaked and boiled flakes again and put them in jars with spices.
Prepare filling. Mix cherry juice with salt and sugar. Boil and immediately pour over the mushrooms.
Close jars tightly and sterilize for 30-45 minutes.
At the end of sterilization, remove from water, turn over, wrap and allow to cool.
From these canned food you can make very beautiful holiday dish. Put the waves in the jellied form, pour the marinade into another bowl. Soak gelatin in water until it swells. Heat, stirring constantly, until completely dissolved. Combine with marinade (proportion 1: 1), again, without bringing to a boil, warm up. Then cool a little and pour over the mushrooms. Remove to refrigerator. Before serving, dip the mold in boiling water for a few seconds, cover with a plate and turn over. Cut with a wavy knife.

Pickle flakes in a hot way

Mustard seeds and garlic add extra flavor and pungency to the mushrooms. The transparent marinade has a pleasant and piquant taste.

Ingredients:

one and a half kilograms of waves;
2 glasses of purified water;
a whole head of garlic;
a teaspoon of white mustard seeds;
dill umbrellas - 2 pcs.;
salt - one tablespoon;
sugar - 3 teaspoons;
50 gr. apple cider vinegar.

Boil the soaked volnushki until fully cooked, rinse well.
Peel and cut the garlic into thin slices.
Take clean and dry jars (the components of this recipe are designed for two jars of 750 g each).
In each put an umbrella of dill, mustard, garlic, flakes.
Water with sugar and salt, mix thoroughly, heat to a boil. Let it boil for five minutes, then pour in the vinegar and remove from heat.
spill hot marinade on banks with waves, close.
Sterilize 35 minutes.
Then get out of the water, turn over, cover.

We marinate volnushki for the winter in a hot way with vegetables

This wonderful appetizer is already completely ready for serving - it remains only to put it in a salad bowl.

Ingredients:

kilogram of waves;
two hundred grams of carrots;
onion - 100 gr.;
allspice - 10 peas;
cloves - five pieces;
apple cider vinegar - two tablespoons;
half a liter of purified water;
salt - 2 tablespoons;
sugar - 2 teaspoons;
two bay leaves.

Pickled volnushki in a hot way:

Rinse pre-soaked and boiled flakes several times.
Peel and cut vegetables: carrots - thin disks, onions - half rings.
Prepare jars (4 half-liter or 2 liter).
Boil water with sugar, salt and spices. Pour chopped vegetables, boil for 15 minutes
After adding mushrooms and vinegar, keep on low heat for another 15 minutes.
Without allowing to cool, arrange in jars, cork, sterilize for 35-40 minutes.
Cool by turning over and covering with a towel.

Volnushki marinated cooking recipes

Volnushki prepared in this way have a natural taste. They can be used as an independent snack, seasoned with oil, onions and spices to taste. From sterilized waves you can cook julienne, mushroom caviar, stuffing for pies. They can be fried with potatoes or scrambled eggs.

Ingredients:

Volnushki 1 kg;
Wine vinegar 10 ml;
Salt 10 gr.

How to pickle volushki at home:

Soak the waves, rinse, cook until tender, rinse again.
Boil water with salt.
Put the mushrooms in dry, clean jars, pour in the brine (for 500 g of mushrooms - 350 g of brine).
Sterilize at 100 C-45 minutes, then leave for 2 days.
Repeat sterilization on the 3rd day.

Marinated fritters a simple recipe

If the traditional taste of pickled volnushki is somewhat boring, you can try making volnushki in wine. In this recipe, wine replaces vinegar. It acts not only as a preservative, but also adds unusual shades to a familiar taste.

Ingredients:

kilogram of waves;
white dry wine- 500 gr.;
juice of 1 lemon;
purified water - 1 glass;
vegetable oil - 150 gr.;
onion - 100 gr.;
black pepper - 7-8 pcs.;
20 gr. salt
bay leaf - 3 pcs.

White wave how to pickle:

Rinse prepared (soaked for 3 days and boiled) flakes, dry on a paper towel, sprinkle with lemon juice;
Onion cut into rings.
Mix wine with oil and water, salt, put bay leaf and pepper. Let it boil, add mushrooms.
Boil 5 minutes.
Put volnushki and onions in jars in layers.
Pour in the marinade. Close hermetically.
Sterilize 40 minutes.
Pull out, turn over, wrap, leave to cool.
Store these preserves in the refrigerator.

Recipe for pickled waves step by step

An unusual recipe for lovers of mustard and garlic. Moreover, it is also a canonical recipe for canned food - with sterilization in jars. Neither you nor your guests will be able to leave such an appetizer unattended!

We will need:

1.5 kilograms of waves
0.5 liters of water;
50 milliliters of apple cider vinegar;
20 grams of salt;
2 teaspoons of sugar;
5 grams of white mustard seeds;
6-8 cloves of garlic;
2-3 dill umbrellas.

Pickled waves step by step recipe with pictures:

Freshly picked mushrooms are cleaned and placed in cold water for 15-20 hours. After that, we wash.
Soaked volnushki cook for about 20 minutes. We finish cooking when the mushrooms sink and the broth becomes transparent. Drain the water, wash the mushrooms again and leave in a sieve so that the water drains.
We sterilize the jars (you can also hold them in a preheated oven), boil the lids. For the specified number of products, you will need three cans of 0.5 liters each or two - 0.75 liters each.
Peel the garlic, wash, cut into thin slices.
We distribute dill umbrellas, slices of garlic and mustard seeds among jars, fill with boiled mushrooms.
We make the marinade: stir salt, sugar in water, heat. Boil without strong seething for 5 minutes, then pour in the vinegar and turn it off.
Pour the hot marinade into jars so as to cover the mushrooms. Cover with lids.
In a wide pan we lay several layers of cotton fabric. Banks filled with waves, put on the fabric, pour warm water(if poured cold, they may burst) so that it is equal to the coat hanger. Slowly bring to a boil and sterilize for 20 minutes.
Carefully remove the jars and seal hermetically with the same lids.
We put the jars down with lids and cover with warm until they cool completely.

Pickled volnushki recipe for the winter

To pickle mushrooms for the winter, special skills are not needed. And it’s even easier if you use a completely simple recipe for this, in which you need only the most regular products. They keep such an appetizer in the cold, and after a month you can treat guests.

Required:

2 kilograms of waves;
1 liter of water;
1 tablespoon of salt;
15 grams of sugar;
4 cloves;
9 black peppercorns;
2 bay leaves;
1 tablespoon of 70% vinegar essence.

Cooking steps:

Since the waves are edible only conditionally, they must be properly prepared for pickling. First we wash them, and then soak them for a day. During this time, the water must be changed three or four times, adding a little salt each time.
We wash the soaked mushrooms, and then boil in clean water for about 20 minutes. If foam appears, remove it. We leave the welded waves on a sieve so that the broth drains.
We heat the water for marinating, throw salt and sugar there. When they dissolve, we filter the liquid, as the salt may not be very clean.
We put the buds of cloves, parsley, pepper. Pour the waves into the marinade and cook for 20 minutes.
Enter vinegar essence and turn off.
We fill the sterilized jars with waves and marinade. Seal hermetically.

How to pickle fritters in a hot way recipe

Cooked according to this recipe, volnushki become an independent second course. They can be consumed 10 hours after pickling. Tomato gives mushrooms an unusual smell and additional sourness.

Necessary:

2 kilograms of waves;
1 kilogram of tomatoes;
30 milliliters of vinegar 9%;
50 grams of sugar;
20 grams of salt;
2 bay leaves.

To prepare fluffs:

We clean fresh mushrooms, wash them, remove the wavy “hair”. To remove the milky juice, leave in cool water for a day.
Wash the soaked mushrooms and cut into small pieces.
Boil the waves for about 20 minutes in salt water (to cover the mushrooms well).
At the end of cooking, we recline in a colander. When the water has completely drained, put the mushrooms in a heated sunflower oil and simmer for a quarter of an hour.
We are preparing the marinade. It will not be quite ordinary - from a tomato. To do this, blanch the tomatoes (to separate the skin), peel, then wipe through a sieve. Boil the resulting tomato for 10 minutes with the addition of vinegar.
We sterilize the jars, boil the lids. We lay out the boiled waves, pour boiling tomato.
We seal the jars hermetically, turn the lid down, let cool.

Volnushki with onions and carrots

The disadvantage of pickling waves is that a beautiful reddish fresh mushroom becomes gray and quite ordinary when finished. However, this can be corrected by marinating the carrots with carrots. Mushrooms, of course, will remain grayish, but interspersed with bright carrots will make the dish very appetizing!

Ingredients:

1 kilogram of waves;
1 liter of water;
1 tablespoon of vinegar 9%;
25 grams of sugar;
1 onion;
2 tablespoons of salt;
1 carrot root;
7 black peppercorns;
4 cloves;
3 cloves of garlic;
2 bay leaves.

To prepare fluffs:

We carefully clean the mushrooms, rinse, soak for several hours to remove the juice. It is advisable to pickle large specimens without legs, only hats.
While the waves are soaking, prepare the brine for boiling. We throw salt into the water (1 tablespoon is enough for a liter of water) and heat over low heat until boiling.
After soaking, wash the mushrooms, carefully lower them into the brine and cook for 20 minutes. Strain, then leave to drain.
We cut the vegetables: onions - into rings, carrots - into cubes, garlic cloves - in half (leave too small ones as they are).
We start cooking the marinade: we throw salt, black peppercorns, sugar, cloves, bay leaves, as well as prepared vegetables into the water, heat it up. When it boils, add vinegar and mushrooms.
Cook the mixture for about a quarter of an hour. We lay out hot mushrooms and vegetables in prepared jars, pour the marinade and roll it up hermetically.
Keep canned food cold. Volnushki will be marinated after 30-35 days.

Layered salad of onions and flakes

An original preparation for those who love not only mushrooms, but also pickled onions. The onion will “work” twice here: first it will add flavor to the mushroom marinade, and then it will become an excellent addition to variety of salads or salted fish.

For cooking you need:

2 kilograms of waves;
1 liter of water;
100 milliliters of vinegar 5%;
2-3 pieces of onion;
50 grams of salt;
75 grams of sugar;
2 bay leaves;
3 dill umbrellas;
6 black peppercorns.

To prepare fluffs:

We clean the collected mushrooms with a brush, wash and soak for 22-24 hours so that the bitter milky juice leaves. Water should be changed three or four times during this time. Rinse after soaking.
Cook the soaked mushrooms in lightly salted water for 15 minutes. We remove from the fire when they go down. After cooking, rinse under a tap and let excess water drain.
Peel the onion, rinse, cut into half rings.
In a deep container, prepare the marinade. Dissolve salt and sugar in boiling water, throw pepper, parsley and dill.
Boil for 5-7 minutes, then filter. Pour the mushrooms into the strained broth, pour in the vinegar. Heat again to 100 degrees and remove from heat.
Sterilize washed jars and lids. We fill the prepared jars with onions and mushrooms, laying them out in layers, and mushrooms should be on top.
Fill the jars with marinade, not adding 1-1.5 cm to the neck.
We sterilize the waves: jars of 0.5 liters - 30 minutes, 1 liter - 40-45 minutes. We take it out of the water, roll it up with hot lids and cool.

Volnushki in a spicy marinade

For taste and color, as they say, there are no comrades. We all have different taste preferences. So this recipe is for gourmets: various spices make the marinade especially fragrant, with many shades.

Compound:

2 kilograms of waves;
1 liter of water;
250 milliliters of vinegar 9%;
40 grams of salt;
2 bay leaves;
3 cloves;
6 currant leaves;
2 tablespoons of sugar;
3 dill umbrellas;
cinnamon on the tip of a knife;
6 peas of allspice.

To prepare fluffs:

We prepare the mushrooms: we clean them from debris and dirt, wash them and fill them with water for a day to get rid of bitterness. During this time, we change it several times.
Boil the soaked mushrooms for 20 minutes, remove the foam from time to time. Ready to filter.
We make a marinade: we dissolve salt and sugar in water, then we put cloves, peppercorns, and bay leaf with cinnamon. We heat up to 100 degrees.
We throw dill umbrellas and currant leaves into the boiling marinade. Boil for 5-7 minutes on a small flame. Carefully pour in the vinegar, then turn it off.
We fill the prepared jars tightly with mushrooms, then fill them with marinade and cork (it is not necessary to roll up hermetically). To keep from spoiling, keep in the refrigerator.

Marinated mushrooms - homemade useful in every way. Unexpected guests? Need to get something ready for the table quickly? There is nothing easier. We open the mushrooms, put them in a beautiful dish, season with oil and onions - the appetizer is ready. Or we drain the brine, fry the mushrooms with onions and sour cream, add a side dish - and the second dish is on the table. Pickled volnushki, added during cooking to cabbage soup or hodgepodge, are good.

This wonderful tasty mushrooms given a worthy place in our national cuisine. They are worth cooking!

Outwardly, the volnushki are a “hybrid” of milk mushrooms and camelina, something like red mushrooms. Due to the bright specific smell and bitter milky juice, they were considered inedible for a long time, and in European countries they are not eaten even now.

Volnushki salted or pickled which is safer? Although we also do not recommend drying these mushrooms, frying or cooking soup, but after pre-treatment salted or pickled volnushki is even nothing! From time immemorial, of course, salting has been popular, but now it is being replaced by pickling: it’s faster and no less tasty.

According to whatever recipe you prepare volnushki, do not forget: they must be stored in a dark and cool place (refrigerator or cellar). If the lid is swollen, do not eat! And then satisfying winter snack will only bring you pleasure.