Salting volnushek in a cold way at home. Spicy marinade

Volnushki belong to a variety of russula mushrooms that do not require prolonged thermal exposure, which makes them the best option for preparing pickles on winter period. In some countries, they are considered inedible due to excretion after cutting. thick juice with a pungent pungent taste. 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 It is advised to use an ordinary toothbrush with hard bristles to get a clean hat. Do not apply too much pressure while washing. mushroom hat. 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 for cooking 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.

Using cold technology salting 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 in the work. Needs to be replaced every 5 hours aqueous solution otherwise, the workpiece will most likely begin to turn sour even after a thorough procedure for cleaning and washing 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 appearance and the nature of the 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 cooking winter preparations use common salt, which does not contain additional components. Product Based sea salt and with the addition of iodine for preservation is not suitable, since if it is present in the preparation, the product ferments.

We make preparations for the winter

At home, salting today is done 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, place in it vegetable cutting 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 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. Pour over the layer Not a large number of salt. 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 you need to add boiled water 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 large quantity 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 waves a special spicy taste, and the combination with bay leaf allows 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. herbal product limits 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- saline solution 3 days, changing it every 5 hours. Classic recipe for cooking involves the use 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 flour 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 cut into large pieces. Vegetables and volnushki with a meat grinder are brought to uniform consistency, add salt and vegetable oil. The mixture is stewed for 30 minutes, after which it is laid out and rolled up.

These beautiful mushrooms with hairy white or pink caps are considered poisonous in the West because of the caustic milky juice. In Russia, it has long been known how to salt volnushki to make a tasty, crispy, low-calorie preparation without the slightest sign of bitterness. Let us consider in more detail the main methods of salting these milkers at home for the winter.

Not all volnushki are suitable for high quality pickles. The best blanks are obtained from mushrooms in which the cap with the edges wrapped down has a diameter of 4 cm or less. Large specimens will have to be cut into pieces so that they are completely salted. At the same time, the taste of salt changes for the worse.

Fruit bodies without dents and damage should be elastic and dense. Only such mushrooms need to be put in a basket in order to cook the most delicious salty volushki from them at home.

Preparing mushrooms for pickling

Knowledgeable mushroom pickers recommend salting white waves separately from pink ones. Therefore, sorting through the brought mushrooms, they are sorted by color, freed from forest litter, and especially carefully - from lumps of soil. The leg is cut off, leaving a "stump" of no more than half a centimeter.

After such a primary cleaning, the fruiting bodies are poured with clean water and soaked for several hours to make it easier to free the fleecy surface of the cap from small contaminants. Then they are finally cleaned with a brush or a household sponge and washed.

Cleaned washed volushki are soaked for 2-3 days to get rid of the caustic milky juice and make the fragile pulp more dense. At the same time, every 4-5 hours the water is replaced with fresh water, while it should completely cover all the mushrooms, for this you can put a plate on top.

After soaking, the mushrooms are thoroughly washed in running water. This is followed by salting the waves for the winter in a cold or hot way.

Cold pickling method

To pickle mushrooms for secure storage without heat treatment, it is necessary to create a sufficient concentration of salt in the workpiece and protect the fruiting bodies from direct contact with air. Spices, seasonings, cherry, currant, oak, horseradish leaves ennoble the taste and aroma of mushroom pickling, give the pulp a pleasant crunch and additionally protect the workpiece from mold.

The container in which the waves are salted also matters. The best container for them is an oak tub. Suitable buckets and pans with enamel coating, glass containers. Polyethylene, clay and galvanized dishes are not suitable.

Volnushki can be laid both with hats down and up in layers 5 cm thick, alternating each with salt at the rate of 50 g (2 tablespoons) for each kilogram of fruiting bodies. The laying of spicy seasonings and herbs is carried out in two main ways.

In the first version, the bottom of the salting container is slightly sprinkled with coarsely ground salt, the prepared waves are densely distributed on top to a layer height of 5 cm. cherry, oak, dill umbels, fresh or dried. Then lay out a new layer of mushrooms, seasonings and foliage with salt. The process is repeated until the prepared waves run out. Everything is covered with a double layer of gauze, a wooden circle or a plate of a suitable size is placed on top and the workpiece is crowned with oppression. It can be a jar filled with water or a granite cobblestone. Limestone and bricks cannot be used, as they dissolve under the action of brine.

Attention! If you don’t have enough mushrooms, then each laid layer of mushrooms wakes up with salt and spices.

The described bookmarking method is especially suitable if the container is supplemented with new portions of waves - after removing the oppression and gauze, they are simply laid in the same layers, interspersed with leaves, sprinkled with salt and spices. Sometimes a layer of calcined vegetable oil to reduce contact of salt with air.

The second version of the bookmark begins with the fact that the bottom of the container is lined with foliage so as to completely cover it and add a little spice and salt. Then comes a layer of waves 5 cm high, salt, again waves - and so on to the top, and the salted top layer is sprinkled with spices and covered with a leaf of horseradish and other greens, so that a kind of “lid” is created that will serve as a protective barrier between mushrooms and air and protect them from mold. Then, as usual, a plate or a wooden circle with oppression follows.

Attention! If you put pickles in the cellar, be sure to cover it with two layers of clean gauze folded to protect it from dust. In this case, every time you need to make sure that the fruiting bodies under the yoke are completely covered with brine. If it is not enough, you need to dissolve a tablespoon of salt in a liter of cooled boiled water and add required amount of this solution into the workpiece.

Salting volnushki in a cold way requires especially thorough soaking and washing of mushroom raw materials - this is the only way to completely get rid of the slightest traces of a caustic aftertaste. The term of readiness of such salting with any type of bookmark is one and a half months.

Hot pickling method

The hot method is the salting of the waves with preliminary boiling. As a result, the mushrooms finally lose their bitterness, and their flesh becomes even denser. This option is good for harvesting for the winter in banks.

An approximate recipe for salting waves:

1 kg of soaked and washed waves;
40-50 g (one and a half to two tablespoons) of non-iodized coarsely ground salt;
bay leaf - 3 pieces;
horseradish leaves;
currant leaves;
garlic - 3 cloves;
horseradish root - 5-10 g;
dry or fresh dill- 2-3 umbrellas;
black and allspice - 3 peas each.

Cooking:

Pour water into the pan, add flakes, add bay leaf, bring to a boil and cook for 10-15 minutes over low heat until the mushrooms begin to sink to the bottom of the pan.
Remove from heat, cool, put the waves in a colander with a slotted spoon;
Boil the mushroom broth, blanch greens, garlic and horseradish in it, removing them with a slotted spoon a few seconds after lowering them into the liquid.
Place currant leaves, a few slices of garlic, a piece of horseradish leaf and root, black pepper, dill umbrella and sprinkle everything with salt on the bottom of a sterilized enamel container for pickling.
Lay the frills down or up with hats in a layer 2-3 cm high, sprinkle with salt, shift with herbs and thus, alternating mushrooms with salt, spices and seasonings, continue to the top layer of frills.
Salt the laid workpiece with the remaining salt, add currant leaves, completely cover the surface with horseradish leaves, put a plate with oppression on top and place the entire structure in the refrigerator. The next day, you should make sure that the protruding brine completely covers the fruiting bodies. If there is little liquid, the workpiece must be topped up with the remaining mushroom broth - for this purpose it must also be stored in the refrigerator.

Salting volnushek in a hot way is distinguished by precocity: such mushrooms can be tasted after 2 days.

For long-term storage they are placed in jars as tightly as possible, poured with brine, a sheet of horseradish is placed on top and salted with plastic lids.

Storage rules for salted mushrooms

With any method of preparation, salted volnushki must be stored correctly - in a dark place with good ventilation and a temperature not exceeding 6 ºC, that is, in the cellar, the lower compartment of the refrigerator. In a warmer environment, pickles quickly deteriorate, and at temperatures below zero they freeze so that the mushrooms begin to crumble.

Volnushki, despite the caustic milky juice, belong to the mushrooms of the second food category. With thorough soaking and proper salting they are not only harmless, but also tasty, not without reason in the USSR they were harvested centrally, according to GOST.

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 by putting them in a large amount 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?

At the bottom put 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 in cold water for the whole 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.

Bon appetit!

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.

Volnushki are pretty mushrooms that got their name because of the wavy hats that resemble the surface of a lake or river, along which ripples from a thrown pebble diverge. They are collected in August-October. Since they live in symbiosis with birch, they grow in birch groves or in deciduous forests mixed with birches. What else is wonderful about volushki mushrooms, how to pickle or pickle them in order to enjoy them in plenty in winter?

hot way

In Europe, waves are considered poisonous everywhere, with the exception of Finland, where, on the contrary, they are adored even more than in Russia. Probably the Finns just know how to cook them. Since they contain acrid bitter milky juice, eat them without proper pre-treatment you can’t - firstly, it’s tasteless, and secondly, you can earn a very strong, although not fatal, poisoning.

That is why they must first be soaked in cold water for at least 1-2 days. At the same time, water is salted (10 g of salt per 1 liter of water) or added citric acid(2 g per 1 liter). The main thing is not to forget to drain and change the water 2-3 times a day. Soaked mushrooms are boiled for 30-40 minutes. and fried (for example, with onions) or put in soups.

But The best way reveal their taste - pickle volnushki mushrooms for the winter with the so-called hot method. For 2 cans of goodies you need:

0.7-0.8 kg of mushrooms;
2-3 garlic cloves;
cherry, currant, oak leaves, bay leaves,
cloves, 4-5 black peppercorns.

Mushrooms are soaked in salt water for 1 day. Then they remove the legs and cook for 15 minutes. in slightly salted water. After they are placed in enamelware with cherry leaves, currants, lavrushka, garlic, spices and pour brine (water after boiling) so that the caps are covered. They press down everything with a load and send it to the refrigerator for 1-2 days.

The next morning you can roll them into sterilized jars. The brine must first be boiled for 3-4 minutes. to avoid poisoning. In the dark and cold, the appetizer will “ripen” for consumption in 2 weeks.

cold way

There is another way of salting - the so-called cold. Mushrooms prepared in this way "ripen" more slowly - in 1-1.5 months. instead of 2 weeks, but also stored much longer. How to salt volnushki mushrooms - step by step guide:

At this method preparation, it is desirable to soak them in acidified or salt water for at least 3 days. They are not boiled. After 3 days, they are washed ice water and remove the legs.
Then, as in the first case, they are sent to enameled dishes with caps down, along with currant leaves and spices. Add salt at the rate of 50 g of salt per 1 kg of flakes. The brine does not need to be topped up.
Keep them under oppression for 7-10 days. After 2-3 days they should let the juice out. Make sure they are constantly covered with this juice.

Spicy marinade

Volnushki can not only be salted, but also marinated, providing yourself with solid reserves for the winter savory snack. How to pickle volnushki mushrooms to make an amazing treat:

1 kg of waves;
1 liter of water;
1 table. l. salt;
2 teaspoons l. Sahara;
dill seeds, clove stars, 4-5 peas of black and allspice;
cherry or currant leaves, 1-2 leaves of parsley;
1 teaspoon l. vinegar essence(for a 1 liter jar).

Mushrooms that have rested for 1 day in cold water should be coarsely chopped and boiled for 20 minutes. Then a marinade is made from water, spices, salt and sugar and the flakes are boiled again in it for another 20 minutes. Lay out in jars, pour the marinade and add (according to the volume of the jar) essence.

Pickled or salted wedges are a savory and refreshing treat, especially in the winter cold.