Salting volushki hot and cold. How to salt volushki at home

21.10.2019

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

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

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

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

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

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

Cold waves

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

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

Recipe for salting “cold” trumpets:

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

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

Hot salting methods

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

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

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

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

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

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

Cold method in jars

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

The ingredients should be prepared based on:

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

How to pickle such volushki:

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

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

frozen mushroom

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

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

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

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

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

In Russian forests there are two varieties of moths growing, differing in the color of their caps. Coloring does not affect the preparation of raw materials, and the first step is always pre-cleaning harvested and soaking.

Cleaning is necessary to remove excess garbage, forest insects and leaves. Experienced mushroom pickers advise using a regular toothbrush with stiff bristles to get a clean cap. During the washing process, do not press too hard on the mushroom cap. The volnushki are quite fragile and with excessive force they break and crumble in your hands.

use the trumpets for preparations immediately after collection;
Mushrooms for pickling cannot be stored for more than 6 hours;
For preservation purposes, mushrooms up to 4 cm in size are taken whole;
the stem is cut 0.5 cm from the level of the lower surface of the cap.

Mushrooms with white and pink shades The caps must be salted separately, so the material is sorted during the washing process. It is recommended to lay out the mushrooms in accordance with their dimensional characteristics; in the future, this will allow for uniform salting. At large size For caps, 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 volushki without soaking in water will become bitter in the future, which will ruin the taste of the winter preparation. To do this, use a lemon-salt solution, placing the waves in the liquid for 48 hours. Total time soaking time in the debitter solution may increase depending on the method used in the recipe.

Using cold technology salting it can last up to 4 days.

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

Prepare all the necessary ingredients

When soaking, it is important to monitor the water level; the liquid should cover upper layer mushrooms The degree of readiness of the trumpets for salting can be easily determined 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 liquid, place the mushrooms in a colander and wait for it to drain, after which they do a couple of “control” rinses with cool water. Can be used for pickling various containers, but banks are most often used for such purposes.

At large quantities For mushroom mass, it is permissible to use barrels, galvanized buckets or enameled containers.

All recipe ingredients must be prepared in advance so that the pickling 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 jars, the containers are thoroughly washed with soda and the sterilization procedure is carried out with any of possible ways. For these purposes, processing in the oven or prolonged boiling in water is often used.

When cooking winter preparations use regular salt, which contains no additional components. Product based sea salt and with the addition of iodine is not suitable for canning, since if it is present in the preparation, fermentation of the product occurs.

Making preparations for the winter

At home, salting today is carried out using cold or hot processing. Lovers of crunchy mushrooms are advised to avoid heat treatment of the mushrooms and choose the first option. Thermal effect allows you to obtain the finished workpiece in more short time and reduces the risk of poisoning due to improper preparation. To avoid excessive softness, it is not recommended to subject the volushki to prolonged boiling.

Hot method: recipes

Hot technology involves thermal exposure, which ensures long-term storage of pickles. Today there are many recipes using different ingredients, so try a few of them existing options, you can choose the one that will be “ideal”.

Salting tremors for the winter with onions

The advantage of pickling according to this recipe is that you get an appetizer that can be served immediately after opening the product. For the recipe you will need:

wavelets - 3 kg;
carrots - 400 g;
turnip onion - 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 slices, 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 chopped vegetables in it and cook for 15 minutes;
Vinegar and mushroom mass are added to the solution and kept on fire for 15 minutes.

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

With ginger

Pickling with ginger will please fans unusual dishes. The recipe uses grated ginger root. Root crops for harvesting are chosen to be of high quality, without signs of rot or defects. To prepare you will need:

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

Line the bottom of the container with an umbrella of dill and currant leaves, add ginger and a couple of peppercorns. Sprinkle a small amount of salt on top of the layer. The boiled volushki are carefully laid out and sprinkled with salt and spices. A press is placed on top and mushroom preparation sent to storage. If during the cooking process the juice released 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 preparation a unique piquant spiciness. To do this you will need:

wavelets - 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.

The mushrooms are boiled until they are ready, at which point the mushroom mass begins to sink to the bottom. Place at the bottom of a sterilized jar:

dill;
mustard;
garlic;
mushrooms.

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

With apples

Adding green apples when salting gives elasticity to the volushki, and the snack turns out crispy. For preparation you need:

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

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

Cold method: recipes

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

With garlic

Garlic for mushrooms is considered one of the best companion products used for pickling. The cloves give them a rich flavor and aroma. For preparation you need:

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

Place clean currant leaves on the bottom of the container, place 2 dill umbrellas and a small amount of garlic, cut into thin slices. Boiled mushrooms are carefully placed in layers, placing the mushrooms with their 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;
laurel - 8 pcs.;
horseradish leaves - 4 pcs.;
vegetable oil - 0.4 l.

Pre-soaked and washed mushrooms are placed in jars treated by sterilization, each layer is sprinkled with salt and lined with horseradish leaves and bay leaves. Mushrooms are poured with hot oil and the container is closed with a lid. The plant product limits the access of oxygen to the product, thereby ensuring long-term preservation.

Waves in jars

For pickling, 3 liter glass jars 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 pickling in jars, he recommends using volnushkas with caps 3-4 cm. 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 flakes, evenly sprinkled with salt and pepper. The latter is well salted and gauze is placed on top of the layer.

Classic simple recipe

The volnushki are soaked in a lemon-salt solution for 3 days, changing it every 5 hours. The classic recipe for cooking involves using a wooden barrel, but if it is not available, 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.

Mushrooms soaked in 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. The process is repeated until the raw materials are placed in the container in full. Lay cabbage leaves on top so that they cover the entire surface. The mushrooms are pressed down with a weight and, if necessary, the weight is increased using a jar or pan of water. The barrel must be stored at a temperature from 0 to +10 C for 1.5 months. At a lower setting, the mushrooms will crumble; exceeding the indicator threatens the product souring.

Pickled mushrooms recipe

The recipe involves pre-boiling the mushrooms. Mushrooms ready for pickling should completely sink to the bottom; the foam formed during the process must be removed. To prepare you will need:

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

Step by step recipe:

pour the mushroom mass with water, add salt and boil for 20 minutes;
the liquid is drained, the waves are washed;
put the water on the fire, at the moment of boiling add salt, granulated sugar and spices, after 3 minutes add vinegar;
The trumpets 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.

After heat treatment, the jars are turned over and placed to cool slowly under a warm shelter.

Mushroom caviar from tremors

The advantage of mushroom caviar is the ability to use the product as an independent snack and as a filling for making pies and other baked goods. As raw materials, you can use the caps of the flukes of any size and the stems.

For the recipe you will need:

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

The volnushki are boiled 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. Using a meat grinder, vegetables and fried vegetables are brought to a homogeneous consistency, salt is added and vegetable oil. The mixture is simmered for 30 minutes, after which it is laid out and rolled up.

I love volushki very much, I deliberately collect them to preserve them for the winter. I like pickled mushrooms less than salted ones, but trumpet mushrooms are more suitable for last method conservation.

I like volushki for their wonderful taste (there are some nuances in preparation). But in general, I love collecting them in the forest - little pink heels, almost always not rotten, neat, growing in clearings, it’s very pleasant and convenient to collect them. This weekend I had such pleasure, deliberately collecting volushki, so that later I could prepare them for the winter. There are 2 ways to preserve volnushki: hot (which I’ll write about now) and cold.
Here it is my bucket with volnushki, literally from the forest.
First of all, we disassemble the mushrooms, clean them of dirt and leaves. This is not a difficult task, if the mushrooms are dry - everything is very simple. I collect volnushki up to medium size, I don’t take large ones - they are fragile.
Most main point in salting volnushki - soaking. They need to be soaked overnight so that later in the preparation they do not become bitter. Don’t forget and don’t be lazy - otherwise all your hard work will be in vain, and it will be difficult to appease the bitter taste. So we clean it from dirt, soak it, and then wash it. I wash each wave under the water tap - it’s a painstaking task, but I like everything to be clean.

After this, throw the volushki into boiling, slightly salted water to cook for 10-15 minutes. We remove the foam.

After boiling for 10-15 minutes, drain the frills in a colander and rinse with cold running water, let it drain.

Place in a bowl, pour water so that it covers the mushrooms by 2-3 cm. Add per 1 kg of mushrooms (the weight of fresh mushrooms):
- 2 bay leaves;
- 30 grams of dill (umbrellas);
- 15 grams of chopped garlic;
-10 blackcurrant leaves (I didn’t have that many - I put 5 pieces);
- 1.5 tablespoons of salt (I put 2 tablespoons, in any case, try the brine, it should be salty);
- peppercorns - to taste, you don't have to put them in.

Cook for another 15 minutes. We don't put vinegar!!! Skim off any foam if it forms; I stirred occasionally to make the brine homogeneous.

We transfer the finished mushrooms into clean, sterilized jars, fill them with brine (in which the mushrooms were boiled), seal them, wrap them in newspaper and under a fur coat. Keep it there until the jars cool down.

I leave it overnight, and after the jars have cooled, I take them to the cellar, or if there is room in the refrigerator, I put them there.

Bon appetit!

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

Unlike russula, russula are not so fragile and do not get so dirty from grass and leaves. If you carefully cut them from the root, then you just need to sort them out, shaking out the forest debris that got into the basket during collection.

Popularly, the mushroom has several names - volushka, Volzhanka, rubella and others. It has many varieties and can be 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 in their raw form they can be poisoned. And in order to cook any of them or store them for the winter, they require special preparation.

The worms are sorted, sorted, and the wormy ones are removed. If the mushrooms are too large, bottom part the legs are removed, it is tough. They are then soaked in water with salt and citric acid. For 1 liter of water you need approximately 10 g of salt and 2 g of acid.

The volnushki are soaked for at least two days until all the poisonous bitterness comes out of them. Every 5-6 hours the liquid needs to be changed by lightly squeezing the mushrooms. If you soak them 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 clean water and begin further processing.

Prepare all the necessary ingredients

To pickle volushki you need very little. Salt and spices are used for this. They are chosen according to desire and taste:

The salt should be rock salt. Iodized water is not suitable for pickles; it softens the food.
Horseradish. You can use leaves and root. It makes the mushrooms crispy and elastic.
Fresh dill. If it’s dry, it’s better to use the stems; they don’t clog up the pickling as much as seeds and leaves, which rub a lot when dry. Gives a subtle aroma to the product.
Parsley is not for everyone. The mushrooms are aromatic, but not everyone likes parsley.
Blackcurrant leaves give pickles a unique aroma.
Oak leaves make the mushrooms elastic, and cherry leaves add a delicate flavor.
Garlic. In small quantities it is not superfluous in any pickling recipe. You can make salted trumpets with garlic, but this is also not for everyone. Peel the garlic and add whole cloves to the pickling mixture. When preparing garlic, the garlic is chopped.
Volzhanka with onions, ginger or mustard are good. The amount of spices is prepared according to the recipes.

Seasonings can be added together or separately, whole or crushed.

Making preparations for the winter

Volnushki are salted in two ways: cold and hot. Salted Volzhanka retains its shape well and is good as a separate snack or as an addition to other dishes.

At home, you can add various additives to mushrooms, salt them yourself or together with apples or cabbage.

Hot method: recipes

Hot-salted Volzhanka quickly becomes edible and the dishes are filled with them immediately. When boiling, the mushrooms are boiled down and with further salting they no longer shrink. In addition, such preparation is safer, harmful substances from the mushroom when cooked they go into the water.

In order to apply hot way pickling, you need to put the soaked mushrooms in a bowl and put it on the 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 fritters. Otherwise, the mushrooms will remain bitter and tasteless.

Foam will form during cooking and must be skimmed off. When the mushrooms settle to the bottom, you need to take them out, pour in a fresh portion of water and boil again.

Volnushki for such preparations are not boiled until fully cooked, but only boiled for 15 minutes several times. They are then washed and salted as usual.

You can salt them in a barrel, enamel bowl or in a jar. The bottom is lined with spice leaves, then a layer of salted mushrooms, then spices again. The top is covered with leaves and applied with pressure.

After some time, the mushrooms should release their juice. If it turns out to be not enough, you need to add a little boiled salted water so that the Volzhanka are completely covered, otherwise they will become moldy and spoiled.

Ingredients for the easiest pickling method:

Volzhanka - 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 tremors for the winter with onions

From Volzhanka you can prepare a preparation for the winter with big amount pickled onions. To do this, boil the soaked mushrooms a little for about 20 minutes, skimming off the foam. Then filter and wash. After this, 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 onions cut into rings are placed in sterilized jars in rows, poured with boiling marinade and covered with sterile lids.

The finished jars are placed in a sterilizer and sterilized:

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

The jars are removed and screwed. The result is a ready-made snack, which in winter you just need to open and put on a plate. If desired, you can season with sunflower oil.

With ginger

Gourmets will love salting volushkas with ginger. It is added grated to boiled mushrooms.

Mushrooms, spices and ginger are placed in layers in a bowl. Each layer is salted. Filled jars are tied with gauze and stored in a cool, dark place.

For 2 kg Volzhanka take:

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

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

With mustard

You can also salt the volushka with mustard. It gives mushrooms a good taste and smell, and also protects them from mold.

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

With apples

For those who like something unusual, a recipe for salted trumpets with apples is suitable. It is better to take sweet and sour varieties. Apples must be cored and cut into slices. As for spices, cumin works well.

Ingredients:

wavelets - 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 method: recipes

This method of salting does not require heat treatment, but it does take more time to fill the dishes. If the mushroom season drags on and you can add fresh mushrooms after each trip to the forest, this method is justified.

Mushrooms are soaked as described above. Then the water is drained and placed in the used dishes in layers, layered with spices. Large volnushki are laid with their caps down, small ones are simply poured on. Each layer is well salted. You don’t have to skimp on the salt; before eating, the volushki are soaked again to remove excess salt.

When the mushrooms are well laid out, they are applied with a load and put away in the pantry. In a day they should be covered own juice and decrease in volume. After this, you can add more dishes to the top.

To salt the trumpets without heat treatment need to take:

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

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

With garlic

Volushki are good if you add a lot of garlic to the pickling. Salting together, they acquire a sharp, spicy taste and smell. The garlic is finely chopped with a blender or put through a garlic press. For this recipe, Volzhanka is well soaked for at least 3 days.

Ingredients:

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

The volnushki are laid in layers with their caps down. Salt the top and sprinkle with crushed spices. Do this several layers until the mushrooms run out. Then cover with a clean cloth, press down with a weight and put in a dark, cool place. The cellar is best suited for this.

These fritters are served without soaking. They are removed from the brine and seasoned with sunflower oil.

With horseradish

Salting with grated horseradish gives the volnushkas a special taste. The cold method is used for its preparation. The mushrooms are prepared, washed and filtered. Then they are laid in layers on the bottom of the dish, as usual, salted well, sprinkled with spices and grated horseradish.

Ingredients:

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

Thanks to horseradish, Volzhanka become elastic and crispy.

Waves in jars

Volzhanka is well preserved and easily salted in jars. In such cases, it is better to chop 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 placed on the bottom, then a layer of mushrooms, then salt and spices again. And so on until the jar is full. Cover with a nylon lid and leave for a couple of days. When the mushrooms have set, add the next portion. Excess juice must be drained.

Ingredients for a three-liter jar:

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

When the waves stop setting 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 in fried sunflower oil instead.

Classic simple recipe

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

The barrels are usually filled in ten liter sizes. For salting, use a simple classic recipe. 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.

Place the mushrooms with their caps down, sprinkle with salt and arrange them with leaves. The filled barrel is covered with a cloth and pressure is placed. When the mushrooms release their juice and settle, add more until the barrel is full. These mushrooms can be consumed after 2 months.

Pickled mushrooms recipe

If there are a lot of mushrooms, you can not only salt them, but also marinate them. Here step by step recipe, how to do it:

Place the prepared Volzhanka in a saucepan and add water. Maybe not completely - when heated, they will release their juice, and there will be enough liquid.
Add a little salt and vinegar.
Bring to a boil and simmer until the mushrooms settle to the bottom and the water runs clear. At the same time, constantly remove the foam.
Remove the mushrooms, strain and rinse, discard the water.
Place the fritters back into the pan and add water until they are completely covered. At the same time, measure the water.
Add 2 tbsp to 1 liter of water. l. salt and 2 tbsp. l. Sahara.
Bring everything to a boil, boil for 5 minutes and add 1 cup of 6% vinegar 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 roll up immediately.
Place under a blanket with the lids down for a day.
Take the seams to the basement or storage room.

Pickling volushki is no more difficult than salting them, but this way they can last much longer.

Mushroom caviar from tremors

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

Ingredients for 1 kg of prepared mushrooms:

100 ml sunflower oil;
60 ml vinegar;
2 onions;
garlic, pepper to taste.

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

After how many days can you eat salted trumpets?

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

Pickling mushrooms- one of the common ways to prolong the taste of microorganisms. With the help of simple steps, mushrooms are tasty, crispy and suitable for any table. And we will talk about how to properly pickle, what needs to be observed and what ways you can achieve success below in the article.

The main thing in the article

How to salt volushki at home: basic methods and principles

Volnushki- conditionally edible mushrooms that must be cooked before consumption. In its raw form, the spore contains toxic substances. In Europe it is considered a poisonous mushroom that should not be eaten. But in Russia this variety The microorganism is very popular among mushroom pickers. It is consumed mainly in pickled and salted form.

There are 4 main ways of salting tremors:

Cold;
Hot;
Combined;
In banks.

Basic principles of cooking:

It is necessary to place caps down and in layers, first the mushrooms, and then the seasonings.
The temperature must be strictly from 0 to + 10°C. Otherwise, they will either freeze or sour.
The optimal period of salting is 2 months.
Before serving cold-cooked volushki, they need to be soaked in clean water for several hours.
Salting in classic version must be done in wooden barrel, this is how mushrooms will retain their original taste.
Before hot salting, soaking should be done for two days in cold plain water.
In hot salting, it is necessary to use sterilized vessels.
Mushrooms cooked hot can be stored at a temperature of +18-16°C, as well as in the refrigerator.
The hot cooking method allows you to enjoy the taste of volushki after 3 weeks.
Salt is used only coarsely ground and must not contain iodine.
Utensils for pickling must be perfectly clean and disinfected.
The foam formed during the cooking process must be removed.

How to prepare volushki for salting?

Before work, you need to prepare the products. Namely, it is good to clean the organisms from dirt and grass that has stuck during the germination process. It is worth noting that this must be done carefully, since even with gentle pressure the mushroom begins to fall apart into small pieces. Can help clean mushrooms Toothbrush soft hardness.
Before serving mushrooms for washing, they must be sorted by color and shape. This will make it easier further work and preserves the perfect taste of the dish.
Before preparing the volushki, you need to soak them in water for 2 days. This is necessary so that they are not bitter. Periodically you need to change the water in the container, at least every 2 hours. Otherwise, they will sour and spoil.
The water must completely cover the microorganisms so that the bitterness comes out everywhere. In addition, if they peek out, they will most likely become covered with mold, and it is very, very difficult to remove. Even if you wash it, the taste and smell may still remain.
If the volushki are going to be salted, then it is better to soak them in sour-salt water for 3 days. This will remove bitterness and add a piquant taste. Once every 2 hours you need to drain the water and fill the container with mushrooms with a new one. To do this, add 50 g to 1 liter of water. salt and 2 g citric acid.

How to properly salt raw volushki?

Required:

Procedure:

Prepare the microorganisms by first soaking them for 3 days in sour-salt water.
Prepare only the caps, wash the leaves and peel the garlic.
Throw the caps into the container, cover with layers of salt, leaves and garlic.
Cover the container with a lid and place a weight to form juice.
After 7 days, the contents are transferred to vessels and salted for another 2 months in the cellar.

If little juice is released, then you can increase the weight of the load.

How to salt volushki in a cold way: recipe with photo

Need to:

Process progress:

How to salt volnushki using the hot method

Required:

Volnushki - 5 kg;
Horseradish leaves - 10 pcs;
Garlic - 3 cloves;
Rock salt - 30 g;
Water - 1 l.

Process:

Prepare the ingredients and soak the mushrooms in advance.
Place water and salt in a container and transfer to the fire.
Sort microorganisms by size.
When the water starts to boil, place the horseradish leaves inside and then the mushrooms for 15 minutes.
Catch the fish, leaving the brine intact, and rinse under running water.
Pour the brine into the container prepared for pickling, add the garlic and mushrooms.
Cover with a smaller lid and a weight to prevent the contents from floating.
Place the pickling in the refrigerator for 3 days.
Then place in disinfected vessels and secure with nylon lids.
After a day you can serve it.

Mushrooms prepared in this way should not be stored for more than 2 months. It is best to consume them after they are fully cooked.

How to salt volushki for the winter in jars

Prepare:

Actions:

Prepare the ingredients in advance and soak the microorganisms before salting for 2-3 days, periodically changing the water 4-6 times a day.
Sterilize and dry the vessels.
Layer mushrooms with salt.
Place the oil on the fire and bring it to a hot state.
Pour hot vegetable oil into the vessels.
Secure the vessels with lids and place in the refrigerator.
After 2 months they can be served.

How to deliciously pickle white mushrooms?

Before you get to work, you need to know that when salting whitefish:

The legs are not used;
Only mature species are suitable, and old and unripe ones are not used;
Soaking lasts from 2 to 4 hours when cooking hot and from 3 to 4 hours when cooking cold.

Required:

Process for cold method:

Prepare all salting ingredients.
Place a mixture of salt, spices and plants at the bottom of the container.
Place mushrooms in layers, sprinkling salt on top.
Cover the contents of the container with gauze and a lid of a smaller diameter, then place a heavy weight.
After 1.5 months, the mushrooms will be ready and can be consumed.

Steps for the hot method:

Combine water with salt, 50 g per 1 liter.
Pour over the whites and transfer to high heat.
When signs of boiling appear, reduce heat to medium burner and continue cooking for 10 minutes.
When foam appears, it must be removed, and the mushrooms must be stirred all the time.
Remove microorganisms and dry.
Place spices and herbs in a separate container, add salt water in a ratio of 200 grams per 1 liter.
Place the brine on the fire and bring to a boil.
Pour the brine over the mushrooms, submerging them completely under the liquid.
Secure with a lid of a smaller diameter and place a weight on top, in a month the whites will be ready.

Is it possible to salt milk mushrooms and trumpets together: recipe

Prepare:

Actions:

Pre-prepare the ingredients, especially the mushrooms. Sort, soak and drain excess liquid.
Combine water with salt and place an assortment of microorganisms inside.
Place the container on the fire and keep them there for 30 minutes.
Then place the mushrooms in a colander.
Perform the process of pasteurization of assorted vessels.
Place the ingredients in the vessel in this order: mushrooms, brine, spices and herbs.
Should be stored in a cool place for several weeks.

For the cold method you will need:

Actions:

Mushrooms are soaked, sorted and cut in advance.
Water combines with the components from the list.
Mushrooms are placed inside the liquid.
The container is fixed with a lid of a smaller diameter, and pressure is placed on it.
Cooking of mushrooms is completed after 2 months.

How to pickle volushki and russula together?

Required:

Process:

Soak the microorganisms 3 days in advance and prepare them and other components for pickling.
Place spices and herbs in a container, fill with water and place assorted mushrooms inside.
Cover the container with a lid and place the load.
After 12 hours you can serve the dish.

For the hot method you will need:

Process:

Prepare the main components in advance.
Place the assorted microorganisms in a container and fill with water.
Transfer to the heat until it boils.
Then reduce the heat to low, add spices and herbs.
After 30 minutes, turn off the heat.
Sort the assortment into vessels, fill with brine and secure with lids.
Store in a cool basement or refrigerator.

How to pickle volushki correctly?

There is no particular difference in the methods of salting and marinating volushki. This method is similar to hot pickling, but still has a number of differences. Let's look at the main principles of preparing pickled trumpets:

Cleaning and sorting of microorganisms must be carried out without fail.
Large ones are chopped into quarters or six pieces, medium ones are cut in half, and small ones remain in their original size.
The legs are separated from the caps and chopped into several parts, depending on the size.
After sorting and cleaning, the mushrooms can be soaked for several days.
During soaking, the water is changed every 2-3 hours.
After this, the mushrooms are subjected to heat treatment by boiling until fully cooked.
Those mushrooms that sank to the bottom during the cooking process are considered ready.

Classic recipe for pickled trumpets with photos

Need to:

Procedure:

Recipe for trumpets marinated with vegetables

Necessary:

Process progress:

Prepare in advance main component marinating.
Prepare and chop the vegetables into rings.
Place the container with water and spices on the fire, then throw in the vegetables and keep them there for 25 minutes.
Pour mushrooms into the liquid and add vinegar, leave for another 25 minutes.
First sort the microorganisms into vessels, and then pour in the marinade.
Secure with a lid and leave to cool in a cool place.

Volnushki marinated with garlic, vinegar and mustard

Prepare:

Actions:

Before marinating, do the necessary steps for the mushrooms.
Prepare other ingredients.
Place a container of water, sugar and salt on the fire, add garlic, mustard and dill.
After 5 minutes, add vinegar and turn off the burner.
Place the mushrooms in containers, pour marinade over them and cover with lids.
Place the vessels in a large container, and transfer it to the fire for 20 minutes.
Remove the vessels special devices and roll it up.
Turn over, cover with a warm blanket and let cool in a warm room.
After this, they can be placed in the pantry cabinet.

How to salt volnushki at home: video

Pickles and marinating have been loved by many gourmets since ancient times. Mushrooms are beneficial for the human body; they contain vitamins and proteins. Therefore for balanced nutrition spores should also be on the list of consumed products. And our recipes will help you prepare them deliciously and preserve them for a long time.