One of the options for processing mushrooms is salting. This is the easiest way, it does not require much effort. However, even here there are secrets and rules. First of all, you need to know what you are going to cook. Each type has its own nuances that need to be taken into account. Let's talk about what salting of waves is and how it goes.
With special attention should be paid to their quality. Wormy, rotten and old specimens are best thrown out immediately. This rule applies to any harvesting method. Collected or purchased mushrooms are sorted and the legs are cut off a little. They also need to be cleaned of debris, leaves and sand by rinsing with running water. It is desirable that the mushrooms are about the same size.
The salting of the waves is carried out after their preliminary soaking. These mushrooms are placed in water for a day, but no more, otherwise they will be unsuitable for further use.
If you add a little salt to the water, then the bitterness that these mushrooms have will go away.
In this way, salting of milk mushrooms, russula, mushrooms and some others occurs. You need to change the water twice a day.
If there is no time for a long soak, then you can simply pour boiling water over the mushrooms for one hour. Then you need to cool them in cold water.
Salting the waves in a cold way does not require much effort. In a prepared container (better if it is a barrel), the mushrooms are laid in layers. Sprinkle each layer with salt. For one kilogram of waves, you need to take 50 grams of table salt. We also lay cherry leaves, currants, dill sprigs, cumin, horseradish and garlic, cut into pieces, in layers. Volnushki should be laid out with hats down. Each layer should not exceed 6 centimeters.
From above it is necessary to put a clean rag and oppression. Mushrooms are stored for 1-2 days at room temperature and then taken out to the cold. As salting, the waves will decrease in volume. Then new layers can be laid out in the barrel. After the barrel is full, brine should appear within 5-6 days. If this does not happen, then put the oppression of a larger size. Salting volushek lasts about 1-1.5 months.
This type of mushroom can also be salted hot. To do this, prepare the mushrooms in the same way as in the previous recipe. Then they put a pot of water on the fire (0.5 liters of liquid per kilogram of mushrooms). Also add salt. When the water boils, mushrooms are placed in it. When the liquid boils again, you need to put spices in it, and any seasonings. Foam that may appear during the cooking process must be removed. Volnushki cook for 15 minutes from the moment of boiling.
If the mushrooms settle to the bottom, then they are ready. The brine will become transparent. Then the mushrooms are pulled out of the pan and laid out in a container designed for salting. After that, they are poured with brine (two tablespoons per liter of liquid). It shouldn't be too much. Arrange the mushrooms in jars and cover with lids. After 1.5 months they can be eaten.
Salting can be done in either of these two ways. Keep ready mushrooms should be in a cool and not very humid room.
cooking
How to salt volnushki - mushrooms that only educated avid mushroom pickers recognize.
While some believe that there are almost no mushrooms in this forest, others will always find something to bring home. The time for collecting waves is from mid-summer to October.
In terms of its culinary properties, this mushroom is very similar to a mushroom, and along with a mushroom, it is perhaps one of the main types suitable for pickling. Young volnushki are very much appreciated not only for salting, but also for pickling, by the way, after these procedures, the mushroom turns from pink to yellow.
These mushrooms are slightly poisonous and can cause irritation of the mucous membranes, so their preparation requires pre-cooking and blanching. As for salting, it is possible to use volushki only for 45 days.
The simplest and most common way of salting the waves
Ingredients:- Volushki mushrooms - 600 gr.;
- Bay leaf - 4 pcs.;
- Carnation - 2 - 3 pcs.;
- Blackcurrant leaf - 3 - 4 pieces;
- Black peppercorns - 5 pcs.;
- Garlic - 2 - 3 cloves;
- Salt - 1.5 tbsp. for 1 liter of water.
Before using the recipe that tells how to salt the waves, the mushrooms must be carefully sorted out, the worms cut off or thrown away, cleaned of forest debris, fringe, then rinsed several times in water.
- Put a pot of water on the fire, bring to a boil, then add salt and place the mushrooms there. As well as the following spices: peppercorns, cloves, currant leaves. It is necessary to boil the waves in this composition for at least 15 minutes.
- After the specified time, remove the waves from the brine, put them in a colander, then rinse well under running water. After that, transfer them to the previously prepared dishes, add pepper, garlic, Bay leaf and pour brine, where mushrooms were cooked before. In order for the brine to completely cover the mushrooms, the container with them is covered with a napkin, and a circle is placed on top, then it is imperative that no matter how heavy it is as a press.
- Mushrooms under pressure withstand 3-4 days, after which they are laid out in jars and rolled up.
How to salt the waves in a cold way
Option one:
We sort out freshly picked mushrooms, carefully wash them. Then we put them in a plastic container (it is not recommended to use metal utensils), soak them for three days. During this time, we often change the water (3-4 times a day), otherwise the mushrooms will simply turn sour.
Salting of soaked mushrooms is carried out using a plastic container:
- We put a layer of mushrooms on the bottom of the dishes, then pour it abundantly with salt, there is no need to be afraid that you do not need to oversalt. On top we lay another layer of waves and also cover it with salt, and on its surface, in one layer, we put clean sheets of horseradish.
- In the same way we lay all subsequent layers, but the final step should be horseradish leaves. We cover the container with a napkin, then we put oppression of 4 - 5 kg.
- It is necessary to withstand the waves for three days, only after that they can be decomposed according to glass containers together with horseradish, then pour in brine and close with a plastic lid.
How to salt the waves in a cold way - option two
We will need:- Mushrooms volnushki - 1kg.;
- Water - 1 liter;
- Citric acid - 2 gr.;
- Spices and seasonings (put to taste);
- Salt - 50 gr.
Until ready, the waves should be in a cool place. You can eat them after 1.5 months, getting rid of excess salt.
Volnushki - mushrooms that belong to the second category of edible. They come in 5 types: white, gray, yellow, pink and marsh. Species differ from each other externally, but taste qualities almost identical. All varieties belong to the russula family and do not need a long heat treatment. But, since the mushrooms are conditionally edible, it is important to take into account the fact that the salting of the pickles for the winter and their storage must be carried out according to certain rules.
Volnushki - mushrooms that belong to the second category of edible
Like other types of mushrooms, Volzhanka can be salted hot and cold. Observing all the rules of salting and strictly following the recipe,can be easily avoided food poisoning and don't even worry about it.
Therefore, it is very important to follow the technology of cooking mushrooms at home:
- Training. Before you start cooking, mushrooms must be prepared. To begin with, they are thoroughly cleaned of dirt, leaves and beetles. This is very easy to do with a toothbrush. The waves do not have a film, which significantly reduces the preparation time, but there is a small problem - they are very fragile.
- Sorting. It does not matter how many types of waves you have collected, it is recommended to salt them separately. In the process of cleaning and rinsing, sort them immediately. When sorting, consider not only the color of the mushroom, but also its size. Large ones are cut into several pieces and set aside separately.
- Soaking. Volnushki have a bitter taste, before pickling they must be soaked in salted cold water. Soaking time - 2 days, at the same time it is necessary to change the water at least 6 times a day, otherwise the mushrooms will start to sour. Make sure that the water covers the raw materials from above during soaking.
- If it is planned to salt the waves in a cold way, they are not soaked easily in salted water, but also acidified. Take 50 grams per liter of water. salt and 2 gr. citric acid.
The rest of the steps with mushrooms depend on which recipe you choose to salt.
Salty waves (video)
Salting volnushek for the winter in a hot way
Mushrooms prepared according to this recipe are crispy, despite the hot processing. In addition, they are stored better in a hermetically sealed sterilized jar, and do not disappear at a temperature of +16.
Products:
- 2.8 kg Volzhanka;
- 8 currant leaves;
- 12 laurel;
- 10 carnation flowers;
- 1 head of garlic;
- 11 peas of allspice and bitter peppers;
- 60 gr. rock salt;
- 2 liters of water.
Mushrooms prepared according to this recipe are crispy, despite hot processing.
Salting process:
- We clean, wash, soak raw materials.
- After 2 days after soaking, pour the mushrooms with 2 liters of water. Boil 15 min. after boiling, stirring occasionally. We throw it away in a colander.
- Lay on the bottom of the saucepan boiled mushrooms, on top we cover with currant leaves and laurel, sprinkle with salt, add cloves and peppers.
- We clean the garlic, cut it into thin slices, sprinkle spices on top.
- Let the mushroom broth boil again and pour the mushrooms with spices into it.
- We cover with a plate, set the load on top.
- When the workpiece has completely cooled, we put it in the refrigerator for a day.
- Sterilize clean jars and lids, put mushrooms in them, fill with brine, cork.
At the time of laying the mushrooms, the jars should be dry and hot.
How to cook volnushki for the winter in a cold way
An appetizer prepared according to this recipe is tender, but slightly salty. Therefore, before serving, the waves should be washed in clean cold water.
Products:
- 4 kg of waves;
- 4 sheets of horseradish;
- 4 bay leaves;
- 80 gr. non-iodized salt;
- 400 ml vegetable oil.
An appetizer prepared according to this recipe is tender, but slightly salty.
Salting process:
- We soak the cleaned and washed mushrooms in acid-salt water for 3 days, changing the water up to 5 times a day.
- Wash jars and lids and sterilize.
- We spread the soaked raw materials in jars, sprinkle each layer with salt and shift with laurel with horseradish.
- Pour in hot sunflower oil.
Seal tightly, cool and store in a cold place.
Zelenushki in a jar for the winter at home
Onions and carrots give the mushrooms a pleasant aroma, and spices give a piquant taste. This appetizer goes well with potato dishes and meat.
Products:
- 2 kg of mushrooms;
- 2 carrots;
- 2 onion heads;
- 4 laurels;
- 9 carnation flowers;
- 1.5 tsp peppercorns;
- 30 ml 9% acetic acid;
- 30 gr. Sahara;
- 60 gr. salt;
- 750 ml of water.
This appetizer goes well with potato dishes and meat.
Salting process:
- We clean, wash, mushrooms, soak. Separate the legs from the hats.
- In salted water, cook the hats for a quarter of an hour after boiling, put them in a colander.
- We cook the brine. Pour water into the pan, wait until it boils, put peeled and chopped onions with carrots, spices, salt, sugar. Cook until vegetables are ready.
- Add to brine acetic acid and mushroom caps, cook for another quarter of an hour.
- We lay out the mushrooms with vegetables in pre-prepared containers, fill with brine, close the lids.
After cooling, remove to a cold place.
The recipe for salted volzhanka
The simplest two-component recipe for salting Volzhanka. It can be attributed to the classic, since this is how our grandmothers salted mushrooms, only instead of a pan they used an oak barrel.
Products:
- 2.5 kg of mushrooms;
- 125 gr. salt.
The easiest two-component recipe for pickling volzhanka
Salting process:
- Traditionally, we clean and soak the mushrooms, then rinse again and send them to drain in a colander.
- AT large saucepan we lay mushroom caps tightly on the bottom, without legs, sprinkle each layer with salt.
- We spread gauze on top, put a flat plate and set the load. The load does not have to be large, the main thing is that the hats are well compacted and let the juice flow.
- Salting time 5-6 days. During this time, enough brine should form to cover the top of the mushrooms. If mold appears on the gauze, be sure to rinse it or replace it with a new one.
- Salted mushrooms are transferred to jars, poured with brine, tightly closed with a lid.
Store at a temperature not higher than 1.5-2 degrees.
Pickled for the winter volnushki in cherry juice
An unusual way to pickle mushrooms using berry juice. Volnushki prepared according to this recipe are obtained with a slight sourness and a pleasant cherry aftertaste.
Products:
- 2 kg of waves;
- 2 sprigs of dill and mint;
- 4 laurels;
- ½ head of garlic;
- 5 pcs. peppercorns and cloves;
For marinade:
- 500 ml fresh cherry juice;
- 100 gr. salt;
- 40 gr. Sahara.
Salting process:
- Wash, pour over with boiling water, dry the jars for twisting.
- We put spices on the bottom.
- We clean the volnushki, soak, boil.
- Arrange boiled mushrooms in jars on top of spices.
- We make a marinade. Dissolve salt and sugar in cherry juice. We put it on the stove, wait until it boils and immediately pour it into jars with mushrooms.
- Close tightly, sterilize for 35-40 minutes.
After sterilization of the container, turn over, wrap. When completely cool, put away for storage.
Pickled waves (video)
Marinated volnushki with dry white wine
Great way to harvest mushrooms festive table. Guests will be pleasantly surprised piquant taste with hints of spices.
Products:
- 2 kg of mushrooms;
- 200 gr. Luke;
- 2 lemons;
- 6 bay leaves;
- 14 black peppercorns;
- 1 liter of dry white wine;
- 500 ml of water;
- 300 ml sunflower oil.
Salting process:
- We clean, wash, soak the waves.
- Boil the soaked mushrooms for 20 minutes. after boiling, rinse.
- We extract juice from 2 lemons, pour boiled mushrooms on them.
- Salt the wine, mix with oil and water, add laurel and pepper. We put it on the stove, let it boil for 5 minutes.
- We clean the onion, wash it, cut into rings.
- Prepared mushrooms, along with onions, are placed in layers for twisting.
- Fill with brine, close the lids.
- Sterilize 40 min.
- We turn the jars upside down, wrap them, leave to cool completely. We remove to a cold place.
How to pickle waves for the winter (video)
Description
Cold-salted volnushki- wonderful snack dish Russian cuisine. True, a feature of the waves is that they are somewhat bitter, but this problem can be dealt with with the help of ordinary soaking. Gradually, the milky juice from the mushrooms will come out, and they will stop being bitter. Yes, and soaked waves are much easier to clean.
We will salt the mushrooms in a cold way, that is, without boiling, in order to keep the maximum in them useful substances and vitamins. After all, waves are very useful mushroom. Them beneficial effect, primarily affects cardiovascular system, since the microelements contained in the waves strengthen blood vessels and prevent the deposition of cholesterol. So treat yourself to these wonderful mushrooms not only tasty, but also good for the body.
Ours will help you prepare cold-salted waves at home. step by step recipe with photo. The dish is prepared easily, but for a long time, because in order to to salt well, mushrooms need at least a month. But then you can fully enjoy a wonderful snack. By the way, if you decide to pickle mushrooms, milk mushrooms, and serushki in the same way, it will turn out no worse.
Ingredients
-
(250 g) -
(2 tsp) -
(2 pcs.) -
(2 pcs.) -
(2 pcs.) -
(1-2 stems) -
(1-2 cloves) -
(5 pieces.) -
(2 pcs.)
Cooking steps
Soak the waves in cold water for 12 hours. We change the water every 2 hours so that the pollution and the milky juice that gives the mushrooms bitterness are gone.
Now that the mushrooms have been cleaned, we put on the table all the ingredients necessary for salting them.
We cut off the legs of the mushrooms right up to the hat itself.
Slice the cloves/cloves of garlic.
We take a container for salting (even an ordinary glass jar will do), sprinkle its bottom with coarse salt and lay out some of the leaves of horseradish, cherries and currants, as well as dill stalks. Place half of the mushrooms on top. Salt them and pepper to taste, spread the garlic and bay leaf. Then - the remaining mushrooms and spices.
At the very top, we cover everything with currant, cherry, horseradish, dill leaves.
After that, we put the mushroom salting under oppression. In this capacity, we use glass jar with water, but you can take something of your own, but just don’t take the metal, because under the action of the brine it will oxidize and ruin everything for you.
After two or three days, the waves will release juice and settle. After that, they should be sent to the refrigerator for a month (preferably with oppression). If mold appears on top during salting, do not worry and do not remove it, because the leaves on top of the mushrooms are an excellent protection.
In a month, cold-salted waves will be completely ready. They have a dense texture, but at the same time they literally melt in your mouth.
Enjoy your meal!
Mushrooms are an amazing creation of nature. Scientists still cannot say whether they are plants or animals. But all researchers unambiguously speak about their benefits.
Mushrooms contain a sufficient amount of: proteins, carbohydrates, fiber, vitamins, amino acids and trace elements. Because of this, they are the most valuable nutritional product. But you need to keep in mind that mushrooms are a heavy food. That is why people with stomach ulcers, as well as small children, they are contraindicated. Healthy people can eat no more than a hundred grams a day.
Naturally, this will depend on the method. Let's consider in more detail how to pickle the waves different ways. The fact is that this mushroom is conditionally edible, so you need to be very careful about the cooking process.
How hot way?
Mushrooms are cleaned of earth and grass, washed several times and cut into pieces. Next, boil them, putting in a large number of water, adding spices and salt to it. The most optimal would be to put dill umbrellas, bay leaves, peppercorns, cloves and cinnamon. Salt should be at least half a large spoon per liter of water.
After the mushrooms sink to the bottom, they need to be pulled out with a colander and transferred to a large bowl. Next, you need to let the waves cool down, put them in clean jars and pour the brine. To prepare it, you need a large spoon with the top of salt per liter of water. If you want to cook more salty waves, then two tablespoons of salt can be added. Bring the brine to a boil, pour it into jars and cover with horseradish leaves on top. We seal the containers and send them to a cool place. You need to serve the workpiece on the table by adding vinegar, crushed cloves of garlic to it and pouring it with oil.
How to pickle volnushki in a cold way in a saucepan?
put on the bottom a small amount of various spices. You need to proceed from the following ratio: for ten kilograms of mushrooms you will need a pack of peppercorns, two bay leaves, sprigs of dill and black currant, a little horseradish, pepper and cloves.
For salting, you need to select strong and whole mushrooms, which must be thoroughly cleaned and processed. Put them on the spices with hats down. Each layer must be at least eight centimeters. Next, you need to sprinkle it with salt, based on the ratio of sixty grams per kilogram of mushrooms. The container filled with mushrooms should be sprinkled with a variety of spices, closed with a napkin, then put a circle and press down with a load. Put the saucepan in the refrigerator. After a while, the mushrooms will gradually settle. Therefore, it is recommended to regularly replenish the container with a fresh layer, adding necessarily spices and salt. Salty volnushki will be ready only in forty days, before they are forbidden to use.
But there are often situations when you really want to. Therefore, let's dwell on how to pickle the "Fast" waves. To do this, sort the mushrooms, wash them thoroughly and cut into small pieces. Send to cold water all night. Rinse in the morning and boil for an hour. Then we throw the waves into a colander so that the glass is excess liquid, rinse them cold water. We put the mushrooms in the prepared dishes in layers, sprinkling each with salt and aromatic seasonings. With this method, salty waves will be ready in three days. It is recommended to store them in glass or ceramic dishes.
It turns out very tasty dish, which can be served as a unique snack and addition to any side dish, especially potatoes.
Enjoy your meal!
