Salted volushka mushrooms for the winter. Cold processing: recipes

Description

Hot salting of volushki- one of the most popular recipes preparation of these mushrooms. Moreover, you can pickle the volushki in this way for the winter, just in this case you will have to roll them hot into sterilized jars and close them with sterilized lids.

But we won’t preserve the mushrooms, we’ll just wait until they are salted (at home this will take about a month), and then we’ll immediately start tasting. If you pickle more mushrooms than you can handle at one time, don't worry. You don’t have to throw away the leftovers, since hot-salted volnushkas along with the brine can be placed in glass jars, hermetically sealed on top with lids (preferably double polyethylene, previously doused with boiling water) and placed in the refrigerator or cellar, where the temperature is kept around +3 - +5 degrees. They will stay there just fine for another couple of months. Only be sure to check from time to time that all the mushrooms are in the brine. If it evaporates, add it to the jars. required amount salty boiled water, but by no means hot. However, keep in mind that the thicker the brine, the tastier the volushki.

Now you are fully instructed and can go to the kitchen to hot pickle the volushki according to our step-by-step recipe with photos. By the way, you can pickle saffron milk caps, milk mushrooms or semolina in the same way. It won't turn out any worse.

Ingredients

(1 kg)
(50 g + 1 tbsp.)
(1 head)
(taste)
(10 pieces.)
(1 l)
(2 pcs.)
(2 pcs.)
(2 pcs.)

Cooking steps

First, you need to get some trumpets somewhere, ideally, collect them in the forest yourself. It is advisable that the mushrooms be small: in this case, you won’t have to cut them, which will make them look prettier.

We immerse the mushrooms in water and let them soak to make them easier to clean.

We clean the waves from dirt, moss, leaves and other debris. Don't forget to clean (as much as possible) the fringe underneath their caps.

Meanwhile, put water on the stove, bring to a boil, dissolve a tablespoon of coarse rock salt and put it in saline solution mushrooms. Boil them for 20 minutes. At some point, the water will become covered with foam, which must be removed with a slotted spoon or a tablespoon. The fact that the mushrooms are ready will be indicated by their sinking to the bottom. After this, they should be placed in a colander and washed under running water.

We take a container in which the fritters will be salted (a clay, ceramic or wooden bowl is best for this), and line its bottom with horseradish, currant, and cherry leaves (2 pieces each of those you have). If there are no leaves at hand, we do without them. Place the first layer of mushrooms (preferably with the caps on top) and season it with salt to taste, ground pepper and garlic cloves. We continue to lay out mushrooms and spices until the products run out.

After this, we cover the waves with a plate or bowl of suitable diameter, put a load on top and send it to cool place will become salty. In this form, the mushroom pickling should last about a month.

It's time to start tasting. However, before placing the hot-salted volushki on dinner table, it is advisable to soak them for an hour in cold boiled water to draw out excess salt.

Bon appetit!

Volnushki are mushrooms that belong to the second category of edibles. They come in 5 types: white, gray, yellow, pink and marsh. The species differ from each other in appearance, but the taste is almost identical. All varieties belong to the Russula family and do not require long heat treatment. But, since mushrooms are conditionally edible, it is important to take into account the fact that pickling mushrooms for the winter and storing them must be carried out according to certain rules.

Volnushki are mushrooms that belong to the second category of edible

Like other types of mushrooms, Volzhanka can be pickled hot or cold. Observing all the salting rules and strictly following the recipe,can be easily avoided food poisoning and don't even worry about it.

Therefore, it is very important to follow the technology for preparing mushrooms at home:

Preparation. Before you start cooking, the mushrooms need to be prepared. To begin with, they are thoroughly cleaned of dirt, leaves and bugs. This is very convenient to do with a toothbrush. Volushki do not have a film, which significantly reduces the preparation time, but there is a small problem - they are very fragile.
Sorting. It doesn’t matter how many types of trumpets you have collected, it is recommended to salt them separately. During the cleaning and rinsing process, immediately sort them. When sorting, consider not only the color of the mushroom, but also its size. Large ones are cut into several pieces and set aside separately.
Soaking. Volnushki have a bitter taste; before pickling, they must be soaked in salted cold water. Soaking time is 2 days, while the water must be changed at least 6 times per day, otherwise the mushrooms will begin to sour. Make sure that the water covers the top of the raw material during soaking.
If you plan to salt the volushki in a cold way, they are not easily soaked in salted water, but also acidified. Take 50 grams per liter of water. salt and 2 gr. citric acid.

The rest of the steps with mushrooms depend on which recipe you choose for salting.

Salty waves (video)

Hot salting of volushkas for the winter

Mushrooms prepared according to this recipe turn out crispy, despite the hot processing. In addition, they are stored better in a hermetically sealed sterilized jar and do not disappear at a temperature of +16.

Products:

2.8 kg Volzhanka;
8 currant leaves;
12 laurel;
10 carnation flowers;
1 head of garlic;
11 peas each of allspice and bitter pepper;
60 gr. rock salt;
2 liters of water.

Mushrooms prepared according to this recipe turn out crispy, despite the hot processing

Salting process:

We clean, wash and soak the raw materials.
2 days after soaking, fill the mushrooms with 2 liters of water. Boil for 15 minutes. after boiling, stirring occasionally. Place in a colander.
Place on the bottom of the pan boiled mushrooms, cover with currant leaves and laurel on top, sprinkle with salt, add cloves and peppers.
Peel the garlic, cut into thin slices, sprinkle spices on top.
Let the mushroom broth boil again and pour it over the mushrooms with spices.
Cover with a plate and place a weight on top.
When the workpiece has cooled completely, put it in the refrigerator for a day.
We sterilize clean jars and lids, put mushrooms in them, fill them with brine, and seal them.

At the time of adding mushrooms, the jars should be dry and hot.

How to prepare volushki for the winter in a cold way

The appetizer prepared according to this recipe turns out tender, but slightly salty. Therefore, before serving, the volushki should be rinsed in clean cold water.

Products:

4 kg of tremors;
4 leaves of horseradish;
4 bay leaves;
80 gr. non-iodized salt;
400 ml vegetable oil.

The appetizer prepared according to this recipe is tender, but slightly salty.

Salting process:

Soak peeled and washed mushrooms in sour-salted water for 3 days, changing the water up to 5 times a day.
Wash and sterilize jars and lids.
Place the soaked raw materials in jars, sprinkle each layer with salt and top with laurel and horseradish.
Fill with hot sunflower oil.

We seal tightly, freeze and store in a cool place.

Greenfinches in a jar for the winter at home

Onions and carrots give the mushrooms a pleasant aroma, and spices give them a piquant taste. This appetizer goes well with potato and meat dishes.

Products:

2 kg of mushrooms;
2 carrots;
2 onions;
4 laurels;
9 carnation flowers;
1.5 tsp. peppercorns;
30 ml 9% acetic acid;
30 gr. Sahara;
60 gr. salt;
750 ml water.

This appetizer goes well with potato and meat dishes.

Salting process:

We clean, wash, mushrooms, soak. Separate the stems from the caps.
Boil the caps in salted water for a quarter of an hour after boiling, drain in a colander.
Cook the brine. Pour water into the pan, wait until it boils, add peeled and chopped onions and carrots, spices, salt and sugar. Cook until the vegetables are ready.
Add to brine acetic acid And mushroom caps, cook for another quarter of an hour.
Place the mushrooms and vegetables into pre-prepared containers, fill with brine, and cover with lids.

After cooling, put it in a cool place.

Recipe for salted Volzhanka

The simplest two-component recipe for salting Volzhanka. It can be classified as classic, since this is exactly how our grandmothers salted mushrooms, only instead of a pan they used an oak barrel.

Products:

2.5 kg of mushrooms;
125 gr. salt.

The simplest two-component recipe for salting Volzhanka

Salting process:

Traditionally, we clean and soak the mushrooms, then rinse them again and place them in a colander to drain.
In a large saucepan, place mushroom caps tightly on the bottom, without stems, and sprinkle each layer with salt.
We spread gauze on top, place a flat plate and place a weight. The load does not have to be large, the main thing is that the caps are well compacted and release the juice.
Salting time is 5-6 days. During this time, enough brine should form to cover the top of the mushrooms. If mold appears on the gauze, be sure to wash it or replace it with a new one.
We transfer the salted mushrooms into jars, fill them with brine, and close the lid tightly.

Store at a temperature no higher than 1.5-2 degrees.

Marinated trumpet mushrooms in cherry juice for the winter

An unusual way to pickle mushrooms using berry juice. Volnushki prepared according to this recipe are lightly sour and have a pleasant cherry aftertaste.

Products:

2 kg of tremors;
2 sprigs of dill and mint;
4 laurels;
½ head of garlic;
5 pcs. peppercorns and cloves;

For the marinade:

500 ml fresh cherry juice;
100 gr. salt;
40 gr. Sahara.

Salting process:

Wash, pour boiling water over, dry the jars for twisting.
Place spices on the bottom.
We clean the mushrooms, soak them, and boil them.
Place the boiled mushrooms in jars on top of the spices.
Let's make the marinade. Dissolve salt and sugar in cherry juice. We put it on the stove, wait until it boils and immediately pour it into jars with mushrooms.
Close tightly and sterilize for 35-40 minutes.

After sterilization, turn the container over and wrap it. When completely cooled, put it away for storage.

Pickled trumpets (video)

Marinated trumpets with dry white wine

An excellent way to prepare mushrooms for festive table. Guests will be pleasantly surprised spicy taste with hints of spice.

Products:

2 kg of mushrooms;
200 gr. Luke;
2 lemons;
6 bay leaves;
14 black peppercorns;
1 liter of dry white wine;
500 ml water;
300 ml sunflower oil.

Salting process:

We clean, wash, and soak the waves.
Cook the soaked mushrooms for 20 minutes. After boiling, rinse.
We extract juice from 2 lemons and pour it over the boiled mushrooms.
Salt the wine, mix with oil and water, add bay and pepper. Place on the stove and let simmer for 5 minutes.
We clean the onion, wash it, and cut it into rings.
Place the prepared mushrooms along with the onions in layers for twisting.
Fill with brine and close with lids.
Sterilize for 40 minutes.
Turn the jars upside down, wrap them up, and leave until completely cool. We put it in a cold place.

How to pickle volushki for the winter (video)

Volnushki (volvenka, volzhanka, volnyanki) are mushrooms that are considered inedible in a number of countries and are not eaten in any form. Residents of Russia, on the contrary, highly value this variety for its taste. There are mainly two varieties - pink and white wave. It is practically impossible to eat everything that nature has so generously given to the mushroom picker during the season. The question arises: how to salt volushki so that on cold autumn evenings or frosty winters you can enjoy this aromatic delicacy.

Many people practice freezing vegetables, but mushrooms from a jar are many times superior in taste to such a product. The secret lies in the addition of salt and spices, in which the volushki sit for more than one day. The main priorities of every housewife - to make it tasty and healthy - are fully achieved.

This variety of mushrooms has a characteristic characteristic only for them - when cut, it releases juice white with a bitter aftertaste. But if you cook them correctly, salted trumpets do not have this drawback.

Also, mushrooms change color after salting - instead of a beautiful pinkish or white shade grayness appears. Do not be alarmed - such metamorphoses do not affect the taste. Every housewife who wants to surprise her guests or pamper her household should know how to salt volnushka mushrooms.

Specifics of preparing mushrooms for pickling

Regardless of whether this category is edible or conditionally edible, Preliminary processing must be present. It must be taken into account that unfavorable ecology and picking mushrooms near highways have an adverse effect on human health. Cold or hot pickling You can easily make waves at home by first taking a few simple steps:

sorting;
cleaning;
washing;
soaking.

Before cleaning, white and pink waves need to be divided and further processing carried out in different containers. Then carefully use a knife to remove traces of sand or soil affected by worms or other pests from the area, and also trim off 2/3 of the legs. For this purpose, use a brush with stiff bristles - it removes dirt well without the use of liquid. Mushrooms of different colors also need to be salted separately.

Soaking: removing the bitter taste

Many people are interested in how long to soak the trumpets. On this issue, mushroom pickers disagree a little: some say at least 4-5 days, others say 2-3 days is enough.

After thorough cleaning, the waves are filled in cold water(preferably filtered or settled), then placed in a cool place for about two days. This is done to remove excess bitterness.

The mushrooms are placed in a large enamel container with the expectation that the water will completely cover the mushrooms. During soaking, the liquid is changed at least 2-3 times. If it becomes cloudy, then more often. Experienced mushroom pickers add salt at the rate of 5% of the total mass of mushrooms.

You can determine that the soaking has come to an end by the state of the cap: you need to remove it from the brine and put a little pressure on the cap. If it does not break with a characteristic crunch, but bends gently, it is necessary to drain the water. After doing a “control” rinse, drain the mushrooms in a colander and let the excess liquid drain. Now you can get started directly on salting volushkas at home. First you need to select a recipe of interest that fully meets the family’s taste preferences.

Advantages of the cold method

Many people prefer cold pickling. Why is it often chosen? One of the significant disadvantages is the excessive softness of mushrooms. This option is not suitable for those who prefer a crunchy snack.

You won’t be able to quickly pickle mushrooms using the cold method, but the effort is worth it. The lion's share of the time is taken by preparing the waves and soaking.

There are restrictions regarding the materials of the dishes in which salted eggs will be stored for the winter. Perfect option- an oak barrel, but not every owner has such a container, and you can also collect required quantity It’s difficult to grow mushrooms even in a container with a minimum capacity. So don't be afraid to use glass jars or enamel dishes.

clay jugs;
polyethylene or plastic barrels/canisters;
galvanized buckets.

Salting mushrooms in a cold way for the winter must be done in compliance with the main rule: mold should not appear on the surface of the mushrooms. It is prohibited to eat such mushrooms as they may cause severe poisoning. Salting volushki in jars or other types of containers to keep them fresh and safe should not be accompanied by hermetically sealing the neck. It is covered with gauze folded several times, and a weight is placed on top. The brine should completely cover the mushrooms.

Store salted trumpets in a dark, dry place, recommended temperature regime– from 0 to +3°C. When these indicators increase, the brine becomes cloudy, and there is a risk of mold.

Salt the volushki into jars

A recipe for salting volushki in a cold way can contain not only salt and water, but also other ingredients, the combination of flavors of which is liked by the hostess and her guests. As seasonings you can use:

black currant leaves;
dried or fresh dill;
garlic;
allspice and black pepper;
cloves;
horseradish leaves.

Before soaking the waves, you should pay attention to the size and appearance mushrooms It is better to discard too large, overripe “forest inhabitants”, as well as those with a large area of damage. Experienced housewives They prefer small young mushrooms, they are called “curls”. You need to be guided by the cap - its diameter should be no more than 3-4 cm.

Before salting, jars are thoroughly washed, sterilized and dried. When the container is prepared and the mushrooms are soaked, you can choose step by step recipe and follow it. You can make your own variations, but very carefully observe the proportions of water and salt so that the mushrooms last a long time, do not deteriorate and do not lose their taste. The given recipes for pickling volushki do not require large financial expenditures, and the taste will exceed all expectations.

Recipe No. 1

For a small amount of pickles you will need:

1-1.5 kg of young voles;
2-2.5 liters of cold water;
50-60 g table salt;
2-3 g citric acid;
any spices.

Salting volushki for the winter in jars according to this recipe does not take much time. Citric acid is added during soaking. This is an effective and harmless natural preservative that can kill harmful microorganisms and bacteria, mold and fungal deposits that may appear if the mushrooms are not cleaned perfectly.

The volnushki are thrown into a colander (some people ask whether they need to be washed - cooks answer that it is optional), allowing the excess liquid to drain. After this, they are placed in layers in a jar, each of them generously sprinkled with a mixture of spices and salt. The load is placed on top. Pickles should be stored in a dark place.

Another variation of this recipe is to first salt the mushrooms in an enamel bowl for several days, then carefully transfer them into jars and close them with a tight lid. They are placed in a dark place for about a month, after which they can be eaten safely.

Recipe No. 2

Ingredients can be taken from the previous recipe. Place at the bottom of the dish Bay leaf(you can take ground or whole), currant and horseradish leaves (fresh), allspice and cloves. The waves are placed on this spicy pillow with their caps down. The layers are sprinkled with salt (it is better to take regular table salt, since it is difficult to guess the calculation of fine vacuum salt; you should also not use iodized salt– iodine will quickly turn the pickle sour).

Oppression is placed on top. After a few days, the excess brine is drained, and a layer of fresh waves is added to the vacant space. This must be done until the mushrooms have completely settled, until the container is filled to the top. After this, the delicacy is placed again in a dark, cool place for 5-7 days. The container needs to be shaken periodically - this way the brine will be distributed evenly, and there will be no flaws in the excellent taste of the delicacy. At the end of the period, the mushrooms are transferred to jars and closed with a lid, but not rolled up.

Recipe No. 3

To do this you will need:

10 kg of tremors;
300 g table salt;
cherry and currant leaves;
allspice.

The preparation of such a dish traditionally begins with preparing the container. Oak barrel wash thoroughly in warm water without adding chemicals, clean with a brush, and then immerse in cold water and soaked for two weeks. The fluid needs to be changed every three days. The final stage is steaming the wood with juniper. The barrel must have a hole for draining water and a lattice bottom.

When the mushrooms are laid in layers and filled with brine, a layer of gauze or cotton cloth and a stone or wooden circle are placed on top so that they do not float, but are salted evenly.

How much salt to add to a barrel is a question of interest to those who are encountering this cooking method for the first time. Nothing non-standard - about 1.5-2 months, just like the traditional method in a bank.

Knowing how to pickle mushrooms for the winter, you will get rid of the need to buy store-bought delicacies. Not only are they expensive, but they are also not as tasty as homemade mushrooms.

The Russula family includes great amount useful edible mushrooms and one of them is the wave. You can pickle them quickly and easily, which is important for winter preparations. In some countries, mushrooms are considered inedible because when cut, the mushroom exudes juice with a pungent taste.

You need to learn how to properly process and cook them at home in order to be content with excellent food in winter. taste qualities snacks. And recipes with photos will help you prepare quickly and efficiently.

Preparing trumpets for the winter

Today there are two types of processing: cold method and hot. In the first case, the fritters turn out crispy, however, if the processing rules are not followed, you can get poisoned. At hot technology this risk is much lower.

Another advantage of heat treatment is that salted ones are ready to eat much earlier than with cold processing. You should not boil the volushki for too long, as they will turn out too soft.

Hot processing: recipes

Many housewives do not yet know how to properly pickle volushka mushrooms at home using a hot method, because it is not so simple. It’s worth knowing some nuances to make the snack tasty and healthy. The hot processing method is characterized by the impact high temperatures, thanks to which products can be stored for a long time.

Every housewife will be able to cook salted mushrooms in a hot way in accordance with her taste preferences, because today there are a huge number of recipes with various ingredients.

Winter preparation of trumpets with onions

Mushrooms prepared in this way can be consumed immediately after opening the jar.

Ingredients:

3 kg of tremors;
liter of water;
400 grams of carrots;
200 grams onions;
5 buds of cloves;
20 peppercorns (allspice);
60 ml apple cider vinegar;
120 grams of salt;
100 grams of sugar;
4 laurel leaves.

Step-by-step preparation:

Boil the volnushki until full readiness.
Rinse them with running water.
Chop the onion into half rings and the carrots into thin slices.
Add salt, sugar and salt to the water for the marinade. After boiling, add chopped onions and carrots. Keep on fire for a quarter of an hour.
Now all that’s left to do is add the volushki and vinegar. Cook for another 15 minutes.
Pour the salted mushrooms into jars and sterilize in a saucepan with water for half an hour.

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Salted volnushki with ginger

Even real gourmets will like this preparation. To prepare it, you must carefully select the ginger root - it must be without damage or rotten areas.

To pickle mushrooms according to this recipe for 4 kilograms of mushrooms, you need to take the following amount of products.

Ingredients:

2 tablespoons grated ginger;
20 black peppercorns;
4 dill umbrellas;
200 grams of salt;
currant leaves.

How to cook:

While the mushrooms are cooking, it is necessary to prepare a container for their further storage.
To do this, cover the bottom of the container with currant leaves, dill umbrellas and grated ginger. Sprinkle a little salt and peppercorns on top.
Then you need to put a layer of boiled mushrooms and sprinkle them with salt and seasonings. Repeat the procedure.
A press is placed on the last layer of mushrooms and lowered into the cellar for storage.
During cooking, enough juice should be released so that it completely covers the mushrooms; if there is not enough juice, you can simply add a little boiling water.

Mushrooms with mustard

Volnushki, salted according to this recipe, acquire a piquant spice and unique taste. For 3 kilograms of mushrooms you will need the following components.

Ingredients:

liter of water;
2 heads of garlic;
2 dill umbrellas;
2 teaspoons mustard seeds (white);
60 grams of salt;
150 grams granulated sugar;
50 ml apple cider vinegar.

Step-by-step preparation:

The mushrooms must be boiled. The readiness of the fritters is indicated by their lowering to the bottom of the pan.

At this time, it is necessary to sterilize the containers for their subsequent storage.
Place dill umbrellas, mustard seeds, garlic and boiled mushrooms on the bottom of the jars.
Fill it all up ready-made marinade. To prepare it, add sugar and salt to boiling water and simmer for five minutes. After turning off the stove, pour vinegar into the marinade.

Sterilize jars in a saucepan with water for 35 minutes.

Waves with apples

Thanks to apples, the mushrooms are firm and crispy. The quantity of products is indicated for 6 kilograms of volushki.

Ingredients:

300 grams of salt;
20 slices of green apples;
10 cloves of garlic;
12 clove buds;
8 laurel leaves;
oak and cherry leaves.

How to cook:

First, you need to lay leaves on the bottom of the container and sprinkle them with salt.
Place two slices of apples and garlic on them.
The next layer will be mushrooms. They need to be placed upside down. Cover each layer of fritters with salt, apples, cloves and bay leaves.
On the last layer of mushrooms and spices, you need to place currant leaves and gauze, which should be folded in several layers.

After 20 days, the product is ready for use.

Cold processing: recipes

Knowing how to properly pickle volushka mushrooms at home in a cold way, you can prepare an appetizer quickly and without much hassle. This processing method reduces the preparation time, since the fruits do not need to be boiled.

However, salted mushrooms are ready for cold consumption much later than pre-boiled ones. But nutrients and more microelements are retained in such pickles.

Classic recipe

For 3.5 kilograms of volushki take:

100 grams of salt;
25 grams of dill seeds;
10 grams of citric acid;
10 grams of cumin;
cabbage leaves.

Cooking process:

After completing the soaking process, the wavelets must be rinsed with running water.
Place the mushrooms upside down in a barrel, each layer should be about 6 cm.
Mix spices and salt. Sprinkle each mushroom layer with the resulting seasoning.
Place spices on top of the last layer cabbage leaves. They should completely cover the mushrooms.
Place a press on top. If its weight is not enough, you can place a pan filled with water on it.

A barrel of mushrooms is stored for 45 days at a temperature of 0 - +10 degrees. In a warmer room, the mushrooms will sour, and in a cooler room, they will crumble.

Volnushki with garlic

An indispensable component for mushrooms is, because thanks to it, the mushrooms acquire special taste and aroma.

For 5 kilograms of mushrooms you will need:

1.5 liters of water;
400 grams of salt;
10 dill umbrellas;
20 cloves of garlic;
currant leaves.

Cooking process step by step:

Cook the mushrooms until fully cooked.
Cover the bottom of the container for pickling volushki with currant leaves. Place a couple of dill umbrellas and a little garlic on them. The latter must be cut into thin slices.
This is followed by a layer of mushrooms, stacked upside down, sprinkled with salt, dill and chopped garlic. Repeat the process until the entire container is filled.
Pour water over the mushrooms and place a press on top.

While the volushki are salting, it is necessary to control their top layer - it should not dry out. It is also recommended to shake the barrel every three days.

Waves in a jar

Most often, mushrooms are salted in three-liter jars, as they are the most convenient and practical. The preparations are eaten before they spoil. It is better to choose mushrooms with caps with a diameter of 3-4 centimeters.

For 2 kilograms of volushki you will need:

100 grams of salt;
currant, cherry and horseradish leaves;
bay leaf and black pepper.

Cooking:

Mushrooms must be pre-processed and soaked.
Place leaves on the bottom of the jars, and place mushrooms on them upside down.
Each layer of volushki must be salted and peppered.
Sprinkle the topmost mushrooms generously with salt and cover with gauze folded in several layers.

Pickled trumpets

To marinate, you must first boil the mushrooms until they are fully cooked, which will be indicated by their lowering to the bottom. During the entire boiling time, you need to remove the foam. Number of ingredients for 3 kilograms of volushki.

Ingredients:

3 liters of water;
30 black peppercorns and 15 allspice peas;
9 laurel leaves;
15 clove buds;
90 grams of salt;
60 grams of sugar;
1 tsp. essences.

Preparation:

Boil the mushrooms in salted water, after which they should be rinsed well with running water.
To prepare the marinade, add salt, sugar and seasonings to boiling water. Wait a few minutes and pour in the essence.
Now you need to add boiled mushrooms to the marinade and keep the container on the fire for about five minutes.
Place the pickled trumpets into jars and screw them on.
Sterilize the workpieces in a saucepan with water. The time for this process depends on the size of the jars - for three-liter jars it is about 45 minutes.

After sterilization, the jars are placed upside down under a warm blanket.

Knowing how to properly salt volushki, you can prepare it for the winter delicious preparation from mushrooms that differ from their other relatives in aroma and taste.

These beautiful mushrooms with fleecy white or pink caps in the West are considered poisonous due to the caustic milky juice. In Russia, it has long been known how to pickle volnushki to make a tasty, crispy, low-calorie preparation without the slightest sign of bitterness. Let's take a closer look at the main methods of salting these milkweeds at home for the winter.

Not all trumpets are suitable for pickles High Quality. The best blanks are obtained from mushrooms in which the cap with the edges turned 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 pickling changes for the worse.

Fruit bodies without dents or damage should be elastic and dense. Only these mushrooms need to be put in the basket in order to prepare the most delicious salted mushrooms from them at home.

Preparing mushrooms for pickling

Knowledgeable mushroom pickers recommend salting white mushrooms separately from pink ones. Therefore, when 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 initial cleaning, the fruiting bodies are poured clean water and soak for several hours to make it easier to free the fleecy surface of the cap from minor dirt. Then finally clean with a brush or household sponge and rinse.

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

At the end of soaking, the mushrooms are thoroughly washed in running water. This is followed by salting the tremors for the winter using a cold or hot method.

Cold salting method

To pickle mushrooms for safe 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 enhance the taste and aroma mushroom pickling, give the pulp a pleasant crunch and additionally protect the workpiece from mold.

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

The volnushki can be laid either with their caps down or up in layers 5 cm thick, interspersing each with salt at the rate of 50 g (2 tablespoons) per kilogram of fruiting bodies. Bookmark spicy seasonings and greenery lead in two main ways.

In the first option, the bottom of the pickling container is lightly sprinkled with coarsely ground salt, the prepared trumpets are densely distributed on top to a layer height of 5 cm. Then they are salted and seasoned with spices, that is, cloves, black and allspice peppercorns, bay leaves, garlic, interspersed with currant leaves, cherries, oak, dill umbrellas, fresh or dried. Then they lay out a new layer of mushrooms, seasonings and leaves with salt. The process is repeated until the prepared waves are finished. Everything is covered with a double layer of gauze, a wooden circle or 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, since they dissolve under the influence of brine.

Attention! If you have few mushrooms, then add salt and spices to each layer of mushrooms.

The described method of laying is especially suitable if the container is supplemented with new portions of volushki - 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 liquid is poured on top of the brine in a finally filled container. vegetable oil to reduce the salting's contact with air.

The second option for bookmarking begins with the bottom of the container being lined with leaves so as to completely cover it and some spices and salt are added. Then comes a layer of volnushki 5 cm high, salt, again volnushki - and so on to the top, and the salted top layer is sprinkled with spices and covered with a horseradish leaf and other herbs, so that a kind of “lid” is created, which will serve as a protective barrier between the mushrooms and the air and protect them from mold. Then, as usual, there is a plate or a wooden circle with pressure.

Attention! If you place the pickling in the cellar, be sure to cover it with two layers of clean gauze to protect it from dust. In this case, each time you need to ensure that the fruiting bodies under pressure 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 the required amount of this solution to the workpiece.

Cold salting of mushrooms requires especially careful soaking and washing of mushroom raw materials - this is the only way to completely get rid of the slightest trace of a pungent aftertaste. The readiness period for such pickling for any type of bookmark is one and a half months.

Hot salting method

The hot method is salting the trumpets with pre-boiling. As a result, the mushrooms completely lose their bitterness, and their flesh becomes even denser. This option is good for storing in jars for the winter.

An approximate recipe for salting volushki:

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

Preparation:

Pour water into the pan, add the mushrooms, 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, and use a slotted spoon to place the fritters in a colander;
Boil the mushroom broth, blanch the greens, garlic and horseradish in it, removing them with a slotted spoon a few seconds after lowering them into the liquid.
Place on the bottom of a sterilized enamel pickling container currant leaves, a few slices of garlic, a piece of horseradish leaf and root, black pepper, an umbrella of dill and sprinkle everything with salt.
Lay the mushrooms down or up with their caps in a layer 2-3 cm high, sprinkle with salt, add herbs and thus, alternating mushrooms with salt, spices and seasonings, continue until the top layer of the mushrooms.
Salt the laid workpiece with the remaining salt, add currant leaves, completely cover the surface with horseradish leaves, place a plate with pressure on top and place the entire structure in the refrigerator. The next day, make sure that the protruding brine completely covers the fruiting bodies. If there is not enough liquid, the workpiece needs to be topped up with the remaining mushroom broth- for this purpose it also needs to be stored in the refrigerator.

Hot pickling of the mushrooms is characterized by early ripening: such mushrooms can be tasted within 2 days.

For long-term storage They are placed in jars as tightly as possible, filled with brine, a horseradish leaf is placed on top and the pickling is covered with plastic lids.

Rules for storing salted mushrooms

With any method of preparation, salted volushki must be stored correctly - in a dark place with good ventilation and a temperature not higher than 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 much that the mushrooms begin to crumble.

Volnushki, despite the caustic milky juice, belong to the second group of mushrooms. food category. With thorough soaking and proper salting They are not only harmless, but also tasty; it is not for nothing that in the USSR they were prepared centrally, according to GOST.