Volzhanki salty recipe. Volnushki, salted in a hot way

We again turn our attention to the mushroom business. In addition to growing mushrooms, which we wrote about in the articles "", "", "", etc., picking, salting and selling mushrooms is a profitable business. In particular, this is a seasonal business that does not require initial investments, since nature itself grows the product for us, we only need to collect it and salt it properly.

Mushrooms volnushki

The pink volnushka is a representative of eukaryotes, the kingdom of fungi, the subkingdom of Higher fungi, the department of Basidiomycota, the class Agaricomycetes, the Russula family.

Volnushka pink is one of the types of conditionally edible mushrooms, which is widely used as a salted food product.

In the people, the pink wave is called volnyanka, volzhanka, volvenka, volnyanitsa, volminka, volnukha, rubella, krasulya, decoction.

The diameter of the wave cap varies from 4 to 2 cm. It is convex at the base. Closer to the edge, the cap becomes more and more flat, in its center there is a deep umbilical depression. The edges of the hat are wrapped and lowered to the bottom. The villi of the skin are thick and rough, they are unevenly arranged in the form of concentric circles. The skin is not very slimy, has a pale, gray-pink color, in dry weather the color fades, that is, the skin becomes pale pink. If you touch it, then at the point of contact the skin becomes darker.

The pulp of the volnushka is white in color, it is quite strong and dense, it has a pungent taste. Milky juice is characterized by abundance, sharpness. The color of the milky juice is white, it does not change under the influence of sunlight.

The height of the stem of the wave is from 3 to 6 cm with a diameter of 1 to 2 cm. It resembles a cylinder in shape, the color is pale pink, it is somewhat narrowed at the base of the fungus, it is strong and firm. A young wave has a solid leg, later - a hollow one. There is fluff on the surface of the leg, occasionally small pits can be observed on it.

Frequent plates are white, their width is small, they are descending along the stem.

The color of the spore powder is white, sometimes it has a creamy tint.

Variability

The color scheme of the cap is characterized by pronounced variability. In particular, its color can be yellow, orange, light hazel, and so on. The number of hairs on the hat also varies, depending on the age of the fungus. Color variability is also characteristic of the plates. In particular, in a young wave, the plates have a light pink color, after a while they turn yellow.

Wave growth

The favorite places for pink waves are birch groves, mixed forests with the presence of birches in the species structure, less often grow in areas with high humidity. These fungi form mycorrhiza with birches, as a rule, this is typical for old trees. Basically, the fungus is distributed in the north of the forest zone.

The duration of the season is about 3 months - the end of June-beginning of October.

This family belongs to the white wave, which, in comparison with the pink wave, has a lighter cap (almost white) and is smaller in diameter.

The nutritional value

As noted earlier, the pink wave is a conditionally edible mushroom. Despite this, the mushroom is of fairly good quality. It is mainly used for pickling and marinating, less often they are included in fresh main dishes. For salting, younger twigs are preferred, the diameter of which does not exceed 4 cm. Mushrooms at this age are often called "curls". Cooking volnushki provides for their preliminary soaking and blanching. In blanks, the color of the fungus changes - it becomes yellow. The pink wave has gained the greatest popularity among the population of the northern part of the country, who prepare it for the winter period. For comparison, in terms of popularity, this mushroom is not inferior to the mushroom.

Toxicity

If the pink wave is not boiled enough, then it has an effect characteristic of a slightly poisonous mushroom. At the same time, the toxins of the wave can lead to irritation of the mucous membranes, intestinal upset.

Below we consider several recipes for the correct salting of the waves, in particular cold and hot methods.

Salting volnushek mushrooms in a cold way

Salting these mushrooms is the most popular way to harvest them. Earlier, we noted that young flakes are better suited for salting, since they are characterized by higher tightness and density. Before direct salting of mushrooms, they must be soaked. For this purpose, salted water is used (about 20 g of salt should fall on 1 liter of water). The purpose of pre-soaking is to remove bitterness. Before salting, it is desirable to separate the legs from the hats. If the latter have a large diameter, then cut them. Soaking is completed when the mushroom caps acquire elasticity, that is, the ability to bend. The cap of insufficiently soaked mushrooms will break.

The cold method of salting these mushrooms is the most used. Varieties of the cold method:

Without pre-soaking;

With pre-soak.

It is interesting: scroll through our sections "" and "" - they are all about starting your own business. We recommend mushroom pickers to read - "".

The cold method of salting with pre-soaking is applicable not only for volushki, but also for milk mushrooms, serushki, and some types of russula. According to the recipe, the waves must first be cleaned of litter (needles, sand leaves), then rinse them. At the next stage, the waves must be filled with cold water, which must first be salted - add 0.5 tbsp to one liter of water. l. table salt. The frequency of water changes per day should not be less than 2 times. According to numerous recommendations, it is desirable to carry out this after every 5-6 hours. Such a practical approach will eliminate the souring of mushrooms. The duration of the soaking period is 1-2 days. So, the mushrooms are soaked. Now we need to re-clean them. For this purpose, a brush, a nylon cloth is applicable. The method of laying mushrooms in a container is with caps. The thickness of each layer is from 5 to 7 cm. In the process of laying mushrooms, they must be salted. For this purpose, table salt should be used, which does not contain iodine (this chemical element can cause mushrooms to souring quickly). At the same time, 30 g of salt should fall on 1 kg of waves. Before laying the first layer, you first need to put spices on the bottom of the container (for 10 kg of mushrooms: bay leaf - 2 g, unground allspice - 1 g). Spices are stacked on top of the last layer of mushrooms. As spices, cloves, black currants, and so on are also added. Ideally, the container for pickling mushrooms should be wooden. In the absence of such, enamelware can be used (but we do not recommend it). In any case, the lid (wooden, round) should freely enter the container. On top of the cover is placed oppression (load). If the volume of the container, for example, a barrel is 50 liters, then the weight of the oppression should be at least 8 kg, preferably 10 kg. Important: cover, oppression must be well washed. After 2-3 days, the brine will ripen, at the same time mushrooms will precipitate. Excess brine must be removed, as previous batches settle, new layers of mushrooms will be added. In the absence of brine, the mass of oppression must be increased. A prerequisite for pickling mushrooms is that the brine level should always be above the top layer of mushrooms.

Now consider the cold method, which does not require pre-soaking. Volnushki should be freed from debris, rinsed twice with cold water (it is better to salt or acidify the water). Mushrooms should be placed in a container for salting in layers. In parallel with laying, salting with common salt should be carried out - an average of 35 g (+/- 5 g) per kilogram of waves. According to this recipe, the use of spices is excluded. The degree of readiness of volnushki and the duration of the fermentation period are similar, as in the case of cold salting with preliminary soaking - 40 days.

Hot cooking mushrooms

As for the hot method, it allows you to shorten the maturation period of the waves. Mushrooms must be cleaned of debris, soaked (at least 1 day), rinsed with cold water. If mushrooms are not sorted by size, then large hats should be crushed. Pour water into enameled dishes at the rate of half a glass per kilogram of waves. Water must be salted first. Next, the water must be brought to a boil and add mushrooms to it. During the cooking process, constant stirring is necessary, which will prevent the mushrooms from burning. The foam is removed with a slotted spoon. The next step is to add spices. For this purpose, you will need (per kilogram of boiled mushrooms):

Salt - 2 tbsp. l.;

Bay leaf - 2-3 pieces;

Blackcurrant leaves - 2-3 pieces;

Cherry leaves - 4-5 pieces;

Unground (peas) black pepper;

Carnation - bud;

Dill - 5 g.

After boiling, the duration of cooking should be from 10 to 15 minutes. Readiness is determined by the moment of sedimentation of mushrooms and the transparency of the brine.

Boiled mushrooms and brine after cooling are placed in a barrel, jars and closed. The ratio of the masses of brine and waves is 1: 5. It will take at least 40 days for the mushrooms to fully ripen.

Prices for salted mushrooms vary greatly depending on the location, time of year (when to sell them) and yield, but in any case, this business will be profitable, since it does not require any investments and is a business from scratch.

Waves are red and white. They do not need to be processed for long periods of time. Many mushroom lovers like them salted. As a result, they can be enjoyed at any time of the year.

It is important to note that the flakes contain a small amount of poison, which can lead to irritation of the gastric mucosa. Therefore, they are classified as conditionally edible mushrooms. To avoid poisoning, it is necessary to strictly observe the salting technology.

You can salt them according to several recipes. You need to know a few nuances so that the waves turn out tasty and safe. As a result, you will have the opportunity to cook various dishes with salted mushrooms.

There are several recipes for cooking mushrooms for the winter. Among them, it is impossible not to note the combined method, that is, we will use both cold and hot harvesting methods. The result will delight all households and guests.

Ingredients:

5 kg of freckles.
Bay leaf.
2 heads of garlic.
160 gr of edible salt.
1 bunch of dill.
Leaves of currant and horseradish.
Water 2 l.

salting process

Prepare a container. For this, a basin or a large saucepan is better suited. Add two liters of filtered water and 60 grams of table salt to it. Put on the stove and bring to a boil.
Mushrooms must first be cleaned, washed under water, and also soaked for 2 days. When the water boils, you need to carefully add waves to it. Cook for 10-15 minutes, stirring occasionally. If foam appears, then it must be removed. Strain the mushrooms with a colander and rinse.
Divide the garlic into cloves and chop.
Put a layer, about 5-7 cm, of cooked mushrooms into the prepared container, sprinkle with garlic, salt and add horseradish leaves.
Cover the second layer with bay and currant leaves, garlic and salt.
When all the waves are laid out, salt on top, add garlic and dill.
Cover with sterile gauze on top and lay out oppression. Put the container in the refrigerator or a cool place. Mushrooms will be ready in 3-4 weeks.

Thanks to this method, no poison will remain in the waves, so they will be safe to use. And thanks to various spices, they are fragrant and tasty.

We salt the mushrooms for the winter in a cold way immediately in jars

You can use another salting method, immediately in glass jars. This recipe was ungratefully forgotten. Grandmothers of all used just this method of salting.

Ingredients:

2.5 kg of waves of different sizes.
Hell leaves.
Bay leaves.
45 gr of edible salt.
1 glass of vegetable oil.

salting process

Peel the mushrooms, rinse under running water. Then add to a container with water, in which dilute salt and citric acid. You need to soak for 2 days, periodically changing the liquid.
Sterilize glass jars. Lids also need to be processed.
When the waves are soaked, you need to completely drain the water. Put the mushrooms in layers on the bottom of the glass jars. Each layer must be salted and covered with horseradish and bay leaf.
Heat vegetable oil and pour it into a container with mushrooms.
Banks preserve and put in a cool place. The added oil closes the air. This allows the taste to be preserved. It will be possible to eat mushrooms in a couple of months.

If everything is done correctly, then the waves will be fragrant, tasty and crispy.

How to cook volnushki for the winter in a cold way (recipe for cooking without cooking)

In most cases, this method of preparing salty waves is used. Mushrooms are crispy and tasty. In addition, this method allows you to save all the nutritional value and vitamins. Thanks to the addition of spices, they are fragrant.

Ingredients:

8 kg of freckles.
1 glass of salt.
1 pack of citric acid.
50 gr dill seeds.
2 tablespoons cumin.
5 pieces of cabbage leaves.

salting process

Volnushki are slightly bitter, so they need to be soaked before cooking. To do this, you need to sort out the mushrooms, then pour cold water so that it completely covers the waves. If desired, you can add citric acid. Leave the container for 3 days in a dark and cool place. Change the water three times a day, otherwise the mushrooms may ferment.
In a separate container, add table salt, dill seeds, cumin and mix thoroughly.
After three days, drain all the water from the basin with waves. The liquid must drain completely. Then lay the mushrooms upside down. Sprinkle each layer with the prepared spice mixture. You can add some herbs if you like.
Put cabbage leaves on top of all layers.
The next layer will be oppression.
Put the glass jar in a cool place for at least 1.5 months. To avoid the process of decay, you can add hot vegetable oil.

Before use, salted mushrooms are recommended to be washed under running water, otherwise they will be very salty. They can be served separately as an appetizer with greens or cooked from them in different dishes. If there is such an opportunity, then it is better to salt the mushrooms in oak barrels, in which case their taste will be much better and more aromatic.

Volnushki for the winter in a hot way. How to salt and cook mushrooms

The first recipe is distinguished by a long cooking period for mushrooms. But if you want to soon, then you can boil them to significantly shorten the whole process.

Ingredients:

1.5 kg of waves, can be of different sizes.
Several currant leaves.
Bay leaf.
3 tbsp food salt.
5 cloves of garlic.
Carnation inflorescences.
Peppercorns.
1 liter of water.

salting process

First of all, the waves need to be cleaned well, check them carefully for the presence of worms. It's best to cut off the legs. If the caps are too large, then they can be cut into several pieces.
Rinse the mushrooms under running water, then soak for 2 days, if this is not done, then they will be bitter. Every day, the water must be changed several times, otherwise they may simply turn sour.
After 48 hours, you need to completely drain the liquid, fill the waves with filtered water. Put on the stove and cook for 15-20 minutes, stirring regularly. When they are ready, drain the water with a colander.
Now you can proceed directly to salting. Prepare a container, put prepared mushrooms on the bottom. Sprinkle with spices every 5 cm. Season with salt and sprinkle garlic cloves on top.
Add a small amount of water in which the mushrooms were boiled to the jar.
Put oppression on top. Wait for the jar to cool down and put it in a cool place for 1-2 days.
After that, the waves can be rolled into sterilized jars.

This method of salting is used most often. Mushrooms can be stored for a long time in the refrigerator or other cool place.

Video on how to salt volnushki mushrooms for the winter:

It is important to follow the mushroom pickling technology in order to avoid unpleasant consequences. In the article, we will consider several ways to prepare waves, this can be done in a cold or thermal way.

But you can choose one of the methods below. In any case, if everything is done correctly, they will turn out very tasty, and the spices will give the necessary flavor.

Before salting, it is necessary to decide on the method described above. The main thing is to do everything according to the recipe, and not violate the technology. If necessary, spices and spices can be replaced or supplemented at your discretion. It is also important to know some of the nuances of preparing salty waves.

Mushrooms must be thoroughly cleaned of dirt. This must be done carefully, as they are quite fragile. While brushing, check the waves for worms.
It is also important to correctly sort by color and size.
So that the mushrooms do not taste bitter, they must be soaked for at least two days, while regularly changing the water.

Therefore, there is nothing complicated in salting waves, the main thing is to do everything right. Since volushki can cause food poisoning, it is not recommended to buy them in a store or on the market. Now you can pickle them yourself.

With the onset of summer, the forest beckons with an abundance of mushrooms. Therefore, mushroom pickers are faced with the task of what to do with them, how to prepare them for the winter more and tastier. Volnushki are very popular among the inhabitants of Siberia. They are valued for their taste and pleasant smell. Various dishes are prepared from them and harvested in large quantities for the winter. Salty volnushki are good, skillfully cooked, they have a crispy taste and a delicate aroma. There are several ways and many recipes on how to properly salt the flakes.

Unlike russula, volushki are not as fragile and do not get so dirty from grass and leaves. If carefully cut from the root, then it is enough to sort them out, shaking out the forest rubbish from them that fell into the basket during collection.

Among the people, the mushroom has several names - volnushka, volzhanka, rubella and others. It has many varieties and can be of different colors - white, pink, orange. It is better to cook them each variety separately, as their taste is slightly different.

Volnushki are considered conditionally inedible, so they can be poisoned when raw. And in order to cook or prepare some of them for the winter, they require special training.

Volnushki are sorted, sorted out, wormy ones are removed. If the mushrooms are too large, the lower part of the leg is removed, it is tough. Then they are soaked in water with salt and citric acid. For 1 liter of water, you need about 10 g of salt and 2 g of acid.

Volnushki are soaked for at least two days, until all the poisonous bitterness comes out of them. Every 5-6 hours, the liquid must be changed by slightly squeezing the mushrooms. If they are soaked longer, they will only benefit from it.

But you need to make sure that they do not constantly float above the water. To do this, they are applied with a load. After soaking, the volzhanka is washed with clean water and proceed to further processing.

We prepare all the necessary ingredients

Very little is needed for salting the waves. To do this, use salt and spices. They are chosen according to desire and taste:

Salt must be rock. Iodized for pickles is not suitable, it softens the products.
Horseradish. Leaves and roots can be used. It makes mushrooms crispy and elastic.
Dill fresh. If dry, it is better to use the stems, they do not clog the salting as much as seeds and leaves, which rub heavily when dry. Gives a subtle flavor to the product.
Parsley greens - for an amateur. Mushrooms are fragrant, but not everyone likes parsley.
Blackcurrant leaves give the pickles a unique flavor.
Oak leaves make mushrooms elastic, and cherry leaves give a delicate taste.
Garlic. In a small amount, it is not superfluous in any salting recipe. You can make salty flakes with garlic, but this is also not for everybody. The garlic is peeled and whole cloves are added to the salting. When making garlic, mince the garlic.
Volzhanki with onions, ginger or mustard are good. The amount of spices is prepared according to recipes.

Seasonings can be added all together or separately, whole or ground.

We make preparations for the winter

Volnushki salt in two ways: cold and hot. Salted volzhanka retain their shape well and are good as a separate snack, and as an addition to other dishes.

At home, you can add various additives to mushrooms, salt them on their own or with apples or cabbage.

Hot Way: Recipes

Hot-salted Volzhanka become edible faster and the dishes are filled with them immediately. When boiling, the mushrooms are boiled down and, with further salting, they no longer sit down. In addition, such a preparation is safer, harmful substances from the fungus go into the water during cooking.

In order to apply the hot salting method, you need to put the soaked mushrooms in a bowl and put it on fire. For this method, it is not necessary to soak the mushrooms for so long - one day is enough. But in this case, it will be necessary to change the liquid more times during cooking and rinse the waves. Otherwise, the mushrooms will remain bitter and tasteless.

During cooking, foam will form, it must be removed. When the mushrooms sit on the bottom, you need to take them out, pour in a fresh portion of water and boil again.

Volnushki for such blanks are not cooked until fully cooked, but only boiled for 15 minutes several times. Then they are washed and salted as usual.

You can salt them in a barrel, enamelware or in a jar. Spice leaves are lined at the bottom, then a layer of salted mushrooms, then spices again. The top is covered with leaves and applied with oppression.

After a while, the mushrooms should release their juice. If it turns out to be not enough, you need to add a little boiled salt water so that the volzhanki are completely covered, otherwise they will become covered with mold and deteriorate.

Ingredients for the easiest pickling method:

volzhanki - 3 kg;
salt - 100 g;
garlic - 1 head;
horseradish - 5-6 medium leaves;
peppercorns - 10 peas;
bay leaf - 2 leaves.

If desired, the set of spices can be increased or decreased.

Salting volnushek for the winter with onions

From Volzhanka, you can prepare a blank for the winter with a large amount of pickled onions. To do this, the soaked mushrooms are boiled a little, for about 20 minutes, removing the foam. Then strain and wash. After that, they are sent to the marinade and boiled again.

For the marinade take:

water - 1 l;
salt - 50 g;
sugar - 75 g;
vinegar 6% - 100 ml;
bay leaf - 2 pieces;
peppercorns - 5 peas;
dill - 1 medium bunch.

This marinade is enough for 2 kg of mushrooms and 5-6 small onions.

Mushrooms and onion cut into rings are placed in sterilized jars, poured with boiling marinade and covered with sterile lids.

Ready jars are placed in a sterilizer and sterilized:

Half-liter - 30 minutes.
Liter - 40-50 minutes.

Banks are taken out and twisted. It turns out a ready-made snack, which in winter is enough to open and put on a plate. If desired, you can season with sunflower oil.

with ginger

Gourmets will love salting ginger flakes. It is added in grated form to boiled mushrooms.

Layers of mushrooms, spices and ginger are placed in the dishes. Each layer is salted. Filled jars are tied with gauze and cleaned in a cold dark place.

For 2 kg Volzhanka take:

1 st. l. grated ginger;
100 g of salt;
spices are chosen to taste.

In winter, such a preparation is good as a separate snack.

with mustard

You can also salt the wave with mustard. It gives mushrooms a good taste and smell, and also protects against mold.

Everything is done, as in the recipe with onions, only it is replaced with mustard seeds. They need 1 tbsp per recipe. l. without top.

with apples

For lovers of something unusual, a recipe for salty waves with apples is suitable. Varieties are better to take sweet and sour. Apples must be peeled and cut into slices. From spices, cumin works well.

Ingredients:

waves - 2 kg;
medium-sized apples - 4 pieces;
salt - 100 g;
cumin - 1 tsp;
vinegar 9% - 100 ml;
spices to taste.

Everything is done in the same way as in the previous recipe. Mushrooms and apples are laid out in layers.

Cold way: recipes

With this salting method, no heat treatment is required, but more time is needed to fill the dishes. If the mushroom season drags on and you can add fresh waves after each trip to the forest, this method justifies itself.

Mushrooms are soaked as described above. Then the water is drained and placed in the dishes used in layers, shifting with spices. Large waves are laid with hats down, small ones are simply poured. Each layer is well salted. Salt can not be spared, before use, the waves are soaked again to remove excess salt.

When the mushrooms are well packed, they are applied with a load and put away in the pantry. After a day, they should be covered with their own juice and decrease in volume. After that, you can still add dishes to the top.

To salt the waves without heat treatment, you need to take:

mushrooms - 5 kg;
salt - 200 g;
horseradish - 5-6 medium leaves;
dill - 100 g;
garlic - 1-2 heads;
bay leaf - 3 sheets;
cloves - 5 grains;
black pepper - 30 g.

Salted volzhanki are used as a separate snack or prepared from them in salads, soups and other dishes.

with garlic

Waves are good if you add a lot of garlic to the salting. Salted together, they acquire a sharp spicy taste and smell. At the same time, garlic is finely chopped with a blender or passed through a garlic press. For this recipe, volzhanka is well soaked for at least 3 days.

Ingredients:

waves - 5 kg;
salt - 150 g;
garlic - 200 g;
chopped dill and parsley - 100 g;
peppercorns - 10 g.

Volnushki are laid in layers with hats down. Top with salt and sprinkle with chopped spices. So do several layers until the mushrooms run out. Then cover with a clean cloth, press down with a load and put away in a dark, cold place. For this, the cellar is best suited.

Serve such waves without soaking. They are taken out of the brine and seasoned with sunflower oil.

With horseradish

Pickling with grated horseradish gives a special taste to volnushki. For its preparation, a cold method is used. Mushrooms are prepared, washed and filtered. Then they are laid in layers on the bottom of the dishes, as usual, salted well, sprinkled with spices and grated horseradish.

Ingredients:

waves - 2 kg;
rock salt - 100 g;
horseradish root - 2-3 tbsp. l.;
spices to taste: pepper, garlic, dill, parsley, currant leaves.

Thanks to horseradish, Volzhanki become elastic and crispy.

Waves in banks

Volzhanka in jars are well preserved and conveniently salted. In such cases, it is better to grind the spices, and take small mushrooms so that more can fit in the jar. If the mushrooms are large, it is better to cut them.

Spices are laid at the bottom, then a layer of mushrooms, then salt and spices again. And so to the top, until the bank is full. Cover with a nylon lid and leave for a couple of days. When the mushrooms sit down, add the next portion. Excess juice must be drained.

Ingredients for a three-liter jar:

waves - 3 kg;
salt - 100 g;
garlic - 3 cloves;
leaves of horseradish, cherry, oak and currant -100 g;
parsley and dill - 50 g.

When the waves stop settling and the jar is full, cover it with a nylon lid and put it in the cellar. You can drain all the juice and pour roasted sunflower oil instead.

Classic easy recipe

In the old days, volnushki was salted in wooden barrels. Such mushrooms had their own unique taste. In the villages, such traditions have been preserved to this day.

Kegs are usually filled with ten liters. For salting, a simple classic recipe is used. For 10 kg of mushrooms take:

salt - 400 g;
horseradish leaves - 10-15 medium leaves;
oak leaves - 15 pieces;
allspice - 30 g;
cherry and currant leaves.

Mushrooms are placed with caps down, sprinkled with salt and shifted with leaves. The filled barrel is covered with a cloth and put oppression. When the mushrooms start juice and settle, add more until the barrel is full. You can use such mushrooms after 2 months.

pickled mushroom recipe

If there are a lot of mushrooms, they can not only be salted, but also pickled. Here is a step by step recipe on how to do it:

Put prepared volzhanki in a saucepan and pour water. You can not completely - when heated, they will release their juice, and there will be enough liquid.
Add some salt and vinegar.
Bring to a boil and simmer until the mushrooms sink to the bottom and the water runs clear. At the same time constantly remove the foam.
Remove the mushrooms, strain and rinse, pour out the water.
Put the wedges back into the saucepan and fill with water so that they are completely covered. At the same time, freeze the water.
Add to 1 liter of water 2 tbsp. l. salt and 2 tbsp. l. Sahara.
Bring everything to a boil, boil for 5 minutes and add 1 cup of vinegar 6% per liter of water.
Remove the mushrooms from the pan along with the boiling marinade and pour into sterilized jars.
Close the filled jars with sterile lids and immediately roll up.
Fold under the covers with the covers down for a day.
Take the seamings to the basement or pantry.

Marinating volushki is no more difficult than salting, but this way they can stand much longer.

Mushroom caviar from volushki

Salted volzhanki can be used to prepare mushroom caviar. For this, volnushkas, salted in the classical way, without various additives, are better suited. Spices can be added directly to the caviar.

Ingredients for 1 kg of cooked mushrooms:

100 ml of sunflower oil;
60 ml of vinegar;
2 onion heads;
garlic, pepper to taste.

Fry the onion in oil, add the volzhanki ground in a meat grinder, stew and season with vinegar and pepper.

After how many days can you eat salty flakes

When you can eat salted mushrooms depends on how they were prepared. With cold waves, you can eat no earlier than two months later. When hot - depending on how long they were cooked. But usually, after three weeks they are ready.

Volnushki belong to a variety of russula mushrooms that do not require prolonged thermal exposure, which makes them the best option for preparing pickles for the winter. In a number of countries, they are considered inedible due to the release of thick juice with a burning pungent taste after cutting. To obtain a suitable product, it is important to know how the flakes are salted and what processing technologies exist today.

In Russian forests, two types of volushki grow, differing in the color of their hats. Coloring does not affect the preparation of raw materials, and the first step is always pre-cleaning the harvested crop and soaking.

Cleaning is necessary to remove excess debris, forest insects and leaves. Experienced mushroom pickers advise using an ordinary hard-bristled toothbrush to get a clean hat. In the process of washing, do not press hard on the mushroom cap. Volnushki are quite fragile and, with excessive effort, break and crumble in the hands.

use the waves for blanks immediately after collection;
store mushrooms for pickling work can not be more than 6 hours;
for the purpose of preservation in a whole form, mushrooms up to 4 cm in size are taken;
the leg is cut off 0.5 cm from the level of the lower surface of the cap.

Mushrooms with white and pink shades of caps must be salted separately, therefore, during the washing process, the material is sorted. It is recommended to lay out the waves in accordance with the dimensional characteristics, in the future this will achieve uniform salting. With a large size of hats, you need to cut them into several parts, or use such raw materials to prepare mushroom caviar.

Soaking is considered a mandatory procedure, since the waves without soaking in water will continue to be bitter, which will spoil the taste of the winter harvest. To do this, use a lemon-salt solution, placing the waves in the liquid for 48 hours. The total soak time in the debitter solution may increase depending on the method used in the recipe.

When using cold salting technology, it can reach 4 days.

When preparing a solution for each liter, there should be 50 g of salt and 2 g of citric acid. Experienced housewives calculate the required amount of salt as 5% by weight of the raw materials used during the work. Every 5 hours, it is required to replace the aqueous solution, otherwise the workpiece will most likely begin to turn sour even after a thorough cleaning and washing of the mushrooms.

We prepare all the necessary ingredients

When soaking, it is important to monitor the water level, the liquid should cover the top layer of mushrooms. The degree of readiness of the waves for salting is easy to determine by the appearance and behavior of the cap when trying to break it. If there is no characteristic crunch when breaking and it bends easily, then the soaking water can be drained. To remove the liquid, the mushrooms are placed in a colander and wait for it to drain, after which they make a couple of “control” rinses with cool water. Various containers can be used for salting, but jars are most often used for such purposes.

With a large amount of mushroom mass, it is permissible to use barrels, galvanized buckets or enameled containers.

All the ingredients of the recipe must be prepared in advance so that the salting process goes as quickly as possible. When using cold salting technology, the following are often added as additional components:

currant leaves;
Dill;
garlic cloves;
black and allspice pepper;
cloves;
horseradish.

The choice of specific ingredients is determined by the recipe and personal preferences of the hostess. When using cans, the containers are thoroughly washed with soda and the sterilization procedure is carried out in any of the possible ways. For these purposes, oven treatment or long-term boiling in water is often used.

When preparing winter preparations, ordinary salt is used, which does not contain additional components. A product based on sea salt and with the addition of iodine is not suitable for conservation, since if it is present in the preparation, the product ferments.

We make preparations for the winter

At home, salting today is produced using cold or hot processing. Fans of crunchy mushrooms are advised to abandon the heat treatment of the waves and choose the first option. Thermal exposure allows you to get the finished workpiece in a shorter time and reduces the risk of poisoning due to improper preparation. To exclude excessive softness of the wave, it is not recommended to subject it to prolonged boiling.

Hot Way: Recipes

Hot technology involves thermal exposure, due to which the duration of storage of pickles is ensured. Today there are many recipes with the addition of various ingredients, so by trying a few of the existing options, you can choose the one that will be “perfect”.

Salting volnushek for the winter with onions

The advantage of salting according to this recipe is to get a snack that can be served on the table immediately after opening the workpiece. For the recipe you will need:

waves - 3 kg;
carrots - 400 g;
onion turnip - 200 g;
allspice - 20 pcs.;
clove buds - 5 pcs.;
apple cider vinegar - 4 tbsp. l.;
water - 1 l;
salt and sugar - 4 tbsp. l.;
bay leaf - 4 pcs.

Sequencing:

the mushroom base is boiled until tender, then washed;
carrots are cut into plates, onions in the form of half rings;
prepare the marinade by adding spices, granulated sugar, salt to the water and bringing the solution to a boil, put vegetable slices in it and cook for 15 minutes;
vinegar and mushroom mass are added to the solution, kept on fire for 15 minutes.

The mixture after unfolding is placed in water for the sterilization process for 35 minutes.

with ginger

Salting with ginger will appeal to lovers of unusual dishes. The recipe uses grated ginger root. The root crop for blanks is chosen of high quality, without signs of rot and defects. For cooking you will need:

waves - 4 kg;
leaves of a currant bush;
ginger - 2 tbsp. l.;
black and allspice pepper - 20 pcs.;
dill umbrellas - 4 pcs.;
salt - 200 g.

The bottom of the container is laid out with an umbrella of dill and currant leaves, put ginger and a couple of peppercorns. A small amount of salt is poured over the layer. Boiled volnushki are carefully laid out, sprinkled with salt and spices. A press is placed on top, and the mushroom blank is sent to a storage place. If during the cooking process the secreted juice does not cover the waves, then boiled water must be added until the required level is reached.

with mustard

You can salt the mushrooms with mustard seasoning and garlic, which will give the workpiece a unique piquant spiciness. This will require:

waves - 3 kg;
water - 4 glasses;
garlic head - 2 pcs.;
white mustard - 2 tsp seeds;
dill umbrellas - 2 pcs.;
salt - 2 tbsp. l.;
granulated sugar - 6 tbsp. l.;
apple cider vinegar - 50 g.

Volnushki are boiled until ready, at which the mushroom mass begins to sink to the bottom. At the bottom of the sterilized jar is placed:

Dill;
mustard;
garlic;
mushrooms.

A marinade is prepared on fire from water, granulated sugar and salt. After boiling, the pan is held for 5 minutes and vinegar solution is added, after which it is poured into containers with mushroom mass. Banks are sterilized for 35 minutes, turned over and put under a warm blanket.

with apples

The addition of green apples during salting gives the waves elasticity, and the snack turns out to be crispy. For cooking you need:

waves - 6 kg;
salt - 300 g;
carnation - 12 buds;
garlic - 10 cloves;
oak and cherry leaves;
lavrushka - 8 pcs.;
apples - 20 slices.

The bottom of the salt container is laid out with leaves, sprinkled with a thin layer of salt, garlic slices, and a couple of apple slices are placed. Volnushki are laid out in layers, placing the mushrooms with their hats down. Salt, apples, clove buds and parsley are evenly distributed on top of each. The last layer is covered with currant sheets and gauze folded in layers. The recommended salting time is 20 days.

Cold way: recipes

The cold method allows you to save more valuable elements contained in mushrooms. Its advantage is that there is no need to spend time on heat treatment, but it will take more time to get the finished workpiece, compared to the hot method.

with garlic

Mushroom garlic is considered one of the best companion foods used in pickling. The cloves give them a rich flavor and aroma. For cooking you need:

waves - 5 kg;
salt - 400 g;
garlic cloves - 20 pcs.;
dill umbrella - 10 pcs.;
currant leaves;
water - 6 glasses.

Pure currant leaves are laid out on the bottom of the container, 2 dill umbrellas and a small amount of garlic, cut into thin plates, are placed. Boiled mushrooms are carefully placed in layers, laying the waves with caps down. Each of them is evenly sprinkled with salt, chopped cloves and dill umbrellas. After filling, water is added to the container, and a press is placed on top of the waves.

With horseradish

Horseradish leaves give the mushrooms a special piquant taste, and the combination with bay leaves allows the mushrooms to acquire a spicy aroma.

The recipe includes:

mushrooms - 4 kg;
salt - 80 g;
lavrushka - 8 pcs.;
horseradish leaves - 4 pcs.;
vegetable oil - 0.4 l.

Pre-soaked and washed mushrooms are laid out in the jars processed by the sterilization method, each layer is sprinkled with salt and laid with horseradish leaf plates and lavrushka. Mushrooms are poured with hot oil, and the container is closed with a lid. The plant product restricts the access of oxygen to the workpiece, thereby ensuring long-term preservation.

Waves in banks

For salting, glass jars with a volume of 3 liters are most often used. Such dishes are convenient for preparing preserves, and a small amount of mushrooms allows you to consume the product in a short time and prevent it from spoiling. For salting in jars, it is recommended to use caps with 3-4 cm caps. For the recipe you will need:

mushrooms - 2 kg;
horseradish leaves, currant or cherry;
Bay leaf;
black pepper;
salt - 100 g.

The bottom of the jar is laid out with sheet plates and layers are successively formed from processed and soaked waves, evenly sprinkled with salt and pepper. The latter is well salted and gauze is placed on top of the layer.

Classic easy recipe

Volnushki are soaked in lemon-salt solution for 3 days, changing it every 5 hours. The classic recipe for cooking involves the use of a wooden barrel, but in its absence, take any other container. For the recipe you will need:

mushrooms - 3.5 kg;
salt - 100 g;
acid - 6 g;
dill seeds - 25 g;
cumin - 10 g;
cabbage leaves.

The mushrooms soaked in a saline solution are washed with a cold stream of water and laid out in layers of 6 cm, they must be laid with their caps down. Salt is mixed with seasonings and sprinkled with the resulting mixture of waves. The process is repeated until the raw material is placed in the container in full. Leaves of cabbage are laid on top so that they cover the entire surface. Mushrooms are pressed down with a load and, if necessary, weighted with a jar or pot of water. It is required to store the barrel at a temperature from 0 to +10 C for 1.5 months. With a lower mode, the mushrooms will crumble, exceeding the indicator threatens to soure the product.

pickled mushroom recipe

The recipe involves pre-boiling the waves. Mushrooms ready for pickling should completely sink to the bottom, and the foam formed during the process must be removed. For cooking you will need:

waves - 3 kg;
water - 3 l;
bay leaf - 9 pcs.;
black pepper - 30 pcs.;
allspice - 15 pcs.;
carnation - 15 pcs.;
salt - 3 tbsp. l.;
granulated sugar - 6 tsp;
vinegar essence - 1 tsp

Step by step recipe:

the mushroom mass is poured with water, salt is added and boiled for 20 minutes;
the liquid is drained, the waves are washed;
water is put on fire, at the moment of boiling salt, granulated sugar and spices are added, after 3 minutes vinegar is poured;
the waves are placed in the marinade and boiled for 5 minutes;
the mushroom base is laid out in sterilized containers and rolled up;
jars are sterilized depending on the volume for 45 minutes.

Banks after heat treatment are turned over and placed for slow cooling under a warm cover.

Mushroom caviar from volushki

The advantage of mushroom caviar is the possibility of using the product as an independent snack and as a filling for making pies and other pastry products. As raw materials, you can use caps of waves of any size and legs.

For the recipe you will need:

mushrooms - 2 kg;
tomatoes - 2 kg;
salt - 3 tbsp. l.;
vegetable oil - 100 ml;
onion turnip - 2 kg.

Volnushki boil in salted water for 20 minutes. Next, the liquid is drained, a new one is added and kept on fire for another 20 minutes. Onions and tomatoes are cut into large pieces. Vegetables and volnushki with the help of a meat grinder are brought to a homogeneous consistency, salt and vegetable oil are added. The mixture is stewed for 30 minutes, after which it is laid out and rolled up.

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

How and where to collect

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

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

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

How to salt

Cleansing and soaking

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

First way

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

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

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

Second option

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

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

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