Salting the waves. A few simple recipes. How to salt volushki in a cold way.

After another trip to the forest, the question arose of how to salt the trumpets for the winter.

Two baskets of mushrooms were collected in the forest, one of which was completely filled with mushrooms - this is a type of mushroom that, like , appears in forests from mid-summer and grows until autumn frosts; Volushki are tasty and low in calories.

The recipe for pickling mushrooms requires pre-soaking or boiling them, due to the bitterness and mild toxicity contained in the mushrooms.

Advice from the Wonder Chef. Some experienced mushroom pickers They only use soaking before salting the mushrooms, but to be safe, it is worth using both methods: soaking and subsequent boiling of the mushrooms.

Salting volushki for the winter is done in jars, pans and barrels, and volushki are salted hot - nothing else.

Although many recipes for pickles and marinations suggest cooking the caps separately from the legs (since the latter are denser), I believe that this is not at all necessary.

The final salting of the mushrooms occurs only after a month and a half, and during this quite a long time both the stems and caps of the mushrooms “reach” the desired condition.

It is better to choose strong, young ones without wormholes for pickling; overgrown ones are also salted, cut into pieces, but the taste of such mushrooms will differ from whole mushrooms noticeably and for the worse.

Preparation – 5 o'clock

Cooking time – 15 minutes

Calorie content – 25 kcal per 100 g

Ingredients for the hot pickling recipe

cherry, horseradish, currant leaves;
wavelets – 1 kg;
non-iodized salt, coarse – 40 g;
dill umbrellas.

How to salt volushki for the winter

Completely cleaned mushroom stems and caps from leaves, twigs and earth.
Then we put them in a clean wide basin or bucket with enamel and pour cold water.
Then, after 4-5 hours, drain the water and replace it with fresh water, otherwise in the summer during the heat the mushrooms may turn sour. We change the water at least three times a day.
Then we take out the mushrooms and place them in a colander.
In an enamel pan, bring clean water to a boil, add a little salt, and transfer the trumpets into it. Cook the volushki after boiling over medium heat for about 10-15 minutes.
After this, take out the mushrooms and place them in layers, alternating with salt and herbs, in a clean, sterilized glass jar.
We fill the jar not to the very neck, leaving some free space.
Cover the contents on top with a leaf of cabbage or horseradish, press with clean wooden sticks (you can use skewers for kebabs), so that the brine comes to the surface.
We tie the neck of the jar with double gauze and place it in cool place(ideally from 0 to 3 degrees) for at least a month and a half.

Volnushki salted according to this recipe will not cause irritation to the gastric mucosa; they can be served as cold snack for almost all potato dishes: cutlets, baked potatoes.

The hot method of salting volnushki today continues to be one of the most popular in the world. home kitchen. No housewife will ignore simple and delicious recipes similar blanks. With their help you can set a festive table, cook lunch or romantic dinner. Salted trumpets can be used not only as independent snack under a glass of forty-proof, but also as an additional ingredient in salads and dough products. In addition, they are made from delicious first ones dishes, as well as sauces and caviar. Due to such advantages, every housewife, including beginners, will definitely consider the recipes for pickling hot mushrooms prepared for the winter and choose the one she likes.

Preparing trumpets for salting for the winter

Volnushki belong to the conditionally edible category of mushrooms; they contain bitterness, therefore preliminary preparation necessary. The essence of this process lies in three simple steps: cleaning, soaking and boiling. Exactly heat treatment is the main aspect characterizing hot salting. It should be remembered that the correct Preliminary processing will be the key to a quality snack.

So, before you start recipes for preparing salted trumpets for the winter using the hot method, you should prepare the main product in advance.

Use a knife to remove all existing contaminants: soil, sand, adhering leaves, and then cut half the stem from each specimen.
Rinse under the tap, transfer to a non-metallic container filled with a solution based on water and 2 preservatives. For 1 liter of water it is recommended to take 1 tbsp. l. salt and ½ tsp. citric acid.
Leave for 3 days, but at the same time change the water at least 2 times a day.
After soaking, rinse the mushrooms, immerse them in a saucepan and add water until the level completely covers the mushrooms.
Place on the stove and cook, removing foam, for 20-25 minutes.
Place in a colander and allow excess liquid to drain.

These rules must be applied to all recipes for hot salted trumpets, which will be offered below.

A simple recipe for hot pickling mushrooms

If you have not yet decided on the desired option for salting the trumpets, then start with the simplest. IN in this case you only need 2 ingredients and a little patience when you prepare the fruiting bodies in the above way. But in the end it will work out delicious snack, which can be safely served even at the holiday table.

Prepared flakes – 5 kg;
Table salt – 200 g.

We invite you to familiarize yourself with the simplest step-by-step salting volushki, namely by hot salting.

Place a layer of salt on the bottom of the prepared pickling container. The amount of salt for each layer is taken at the rate of 40 g of preservative per 1 kg of the mass of the main product.
Then spread a layer of mushrooms about 5 cm thick, compacting it well.
Repeat the procedure of alternating layers until all ingredients are gone.
Cover the mass with clean gauze and press down on top with a weight.
When the salt crystals dissolve, the mushrooms will begin to secrete juice, along with which the last bitterness of the mushrooms will come out.
At this time, you can add a fresh portion of mushrooms and salt to the container.

After 15 days, the appetizer is ready for the first tasting. As you can see, even a novice cook can pickle volushka mushrooms using a hot method.

How to properly pickle mushrooms using the hot method: recipe with video

The classic version of salting volushki is also used quite often, because it has been tested by time and tastes. Many people love these mushrooms very much, as they turn out to be firm, crispy, and look very appetizing.

Soaked and boiled volnushki – 3 kg;
Black pepper - 10 peas;
Salt – 130 g;
Bay leaf – 3 pcs.;
Cherry and oak leaves;
Cloves – 3-5 buds;
Sprigs of dill.

How to pickle volushki yourself for the winter in a hot way, using a classic recipe?

Place clean and dry oak and cherry leaves, as well as sprigs of dill, on the bottom of an enamel pan; sprinkle a thin layer of salt on top.
Distribute the soaked and boiled mushrooms with their caps down, making a layer no more than 5-6 cm.
Sprinkle with salt, black pepper, bay leaf and cloves.
Sprinkle each layer of mushrooms with salt and spices until the main product is gone.
Cover the top with a gauze napkin and an inverted plate on which to place the load. The load can be 2 liter bottle filled with water.
After 3-4 days, the mushrooms will give juice, and the brine will cover them completely. If there is little liquid and the mushrooms are not covered with brine, the load should be increased.
Salted mushrooms can be put into jars, filled with brine and closed plastic lids. Or you can leave it in the pan, but you should change the gauze napkin twice a week to prevent mold from appearing.

Watch also the video on how to pickle volushki using a hot method:

How to pickle volushki for the winter in jars using the hot method

It is not always possible to find a suitable container for salting volushkas at home. But as you know: “the need for invention is cunning,” which is why many housewives successfully use a recipe that allows them to hot-salt volushki in jars.

Preparing such a snack is not a tricky task, but it is responsible. It will certainly be appreciated at the everyday and festive table.

Prepared flakes – 3 kg;
Water – 6 tbsp.;
Horseradish root (grated) – 2 tbsp. l.;
Salt – 3.5 tbsp. l.;
Black peppercorns – 7-10 pcs.;
Bay leaves – 3 pcs.;
Black currant/cherry/oak leaves.

How to pickle volushki in jars, taking hot way as a basis?

Place the prepared volushki in a saucepan, add all the spices, salt, fill with water from the recipe and let it boil.
Boil for 10 minutes, let cool completely, and place in glass jars, the bottom of which is covered in advance with clean currant leaves.
Fill with brine and cover with boiled nylon lids.
Let it cool and take it to a cold room for long-term storage.

Salting trumpet mushrooms with garlic

Hot salting of volushki at home also includes the addition of other ingredients, in this case garlic. It will give the snack a special piquancy and aroma.

Main product – 2.5 kg;
Salt – 100-120 g;
Garlic – 10 cloves;
Dill – 5 umbrellas;
Currant leaves;
Boiled or filtered water.

A detailed description of the recipe will show how to properly pickle volushki using a hot method.

In a pickling container, place clean currant leaves, an umbrella of dill and 2 cloves of sliced garlic on the bottom.
Next, lay out the soaked and boiled mushrooms, pointing them with their caps down, sprinkle with salt again and add other spices.
Distribute the main product in layers, mixing them with spices and garlic.
Pour 3 tbsp on top. cold boiled water, cover with gauze and press down with a small weight.
Place in a cold room and shake the container with mushrooms 2-3 times a week so that the brine is distributed throughout it. This is necessary to ensure that the fruiting bodies do not dry out.

Volnushki will be ready for tasting within a month after salting.

How to salt volnushki with ginger

Ginger is also added to the preparation of volushkas, hot-salted for the winter, which will certainly please gourmets and admirers of haute cuisine.

Mushrooms – 2 kg;
Cherry and/or currant leaves;
Ginger root (grated) – 1 tbsp. l.;
Black and allspice pepper – 10 peas each;
Dill – 2 umbrellas;
Salt – 80-100 g.

Step-by-step recipe for preparing salted trumpets using the hot method:

In a clean, dry container for pickling, place clean cherry and currant leaves, ¼ of each dill, ginger root, and a mixture of peppercorns.
Sprinkle a thin layer of salt and lay out the soaked and boiled mushrooms.
Sprinkle each layer of mushrooms with the salt and spices specified in the recipe until all the ingredients are gone.
Cover with a clean gauze cloth and press down on top with a weight.
Take it to the basement for further salting.
After a few days, juice will appear in the preparation; it should be enough to cover the mushrooms. If it is not enough, then you need to add boiled cold water to the container.

Volnushki, hot salted for the winter: step-by-step recipe with photos

Cloves and horseradish when salting volushki in a hot way for the winter will add ready-made dish rich and spicy aroma.

Soaked and boiled volushki – 3 kg;
Horseradish root (to taste);
Salt – 120 g;
Cloves – 5 buds;
Black and white pepper – 7 peas each.

The recipe for hot salted volushki with the presented photos is an excellent opportunity to prepare delicious preserves yourself.

In a clean enamel container, place the volushki in layers, with the seasonings and spices specified in the recipe (peel the horseradish root and grate it).

Sprinkle each layer of volushki with salt, place gauze on top, folded several times.

Press down with pressure and take it to the basement so that the mushrooms do not spoil.

After 3 days, check the preparation for the presence of juice, and if it is not enough, then make the load heavier. After a couple of weeks, the mushrooms can be placed on the table as a treat.

Recipe for salting volushki in jars using the hot method with mustard

We offer another way to prepare hot pickled mushrooms - with mustard seeds. In this case, we will carry out the salting process directly in glass jars.

Prepared volnushki – 3 kg;
Mustard seeds – 1.5 tbsp. l.;
Bay leaf and cloves - 4 pcs each;
Salt – 150 g;
Black peppercorns – 10 pcs.

The recipe for hot-salted volushki is divided into stages.

Pour a little salt, mustard, pepper into the jars, add 1 bay leaf and 1 clove bud.
Fill with mushrooms, sprinkle again with spices and herbs, carrying out the procedure to the very top of the jars.
Press down with your hands, pour 1 tbsp. cold boiled water.
We close it with tight plastic lids and take it to the basement.
After 3-4 days, the mushrooms will release their juice well and be completely covered with brine, which will speed up their pickling.

In 15 days salty waves You can already taste it.

How to salt volnushki with apples

How else to pickle volnushki in a hot way, and what additional ingredients use? For example, you can add green apples, which will increase the elasticity of the fruiting bodies.

Mushrooms (boiled) 3 kg;
Salt – 150 g;
Carnation buds – 6 pcs.;
Garlic – 5 cloves;
Oak and cherry leaves;
Bay leaf – 4;
Sour green apple– 10 cloves.

Hot salting of volushki follows a recipe, the steps of which are described below.

Close the bottom of the enamel pan green leaves oak and cherry.
Add a layer of salt, a small portion of chopped garlic and apple slices.
Place a row of mushrooms, caps down, again sprinkle with salt, apples, garlic, bay leaf and cloves.
Sprinkle the last layer of volushki on top with salt, remaining spices and apple slices.
Cover with green leaves, a gauze napkin folded several times, press down with a weight and take it to the basement. You can eat the product after 15-20 days, but do not forget to check it for the presence of juice and mold, which needs to be removed.

Salting volushki for the winter with onions using the hot method

Salting volushki in a hot way will provide you and your family with a delicious snack for the winter.

Volnushki (soak and boil) – 2 kg;
Onion – 1 head;
Salt – 80 g;
Black pepper (peas) – 15-17 pcs.;
Citric acid – ½ tsp;
Cold boiled water – 1 tbsp.;
Bay leaf and clove buds - 2-3 pcs.

Hot salting of volushki occurs as follows:

Prepared mushrooms are sent to a container suitable for pickling and filled with 1 tbsp. water.
Spices and onions cut into rings or half rings are laid out on top, and then the whole mass is carefully mixed with your hands.
The container is covered with gauze and oppression is placed on top.
It is taken to the basement for further salting for 20 days. During this time, the workpiece should be checked for the presence of liquid, which can be supplemented with clean water if necessary.

Our recipes for hot pickling of volushki will come to the aid of all housewives planning to profitably process the mushroom harvest.

As we have already said, waves are conditional edible mushrooms, so it wouldn’t hurt to soak them before salting. To prepare salted trumpets according to this recipe, take:

wavelets - 1 kg
salt - 50 g
dill
garlic

Place the volnushki in cold salted water and soak for 24-48 hours. Instead of salt you can use citric acid at the rate of 2 g per liter of water. The water needs to be changed at least two to three times a day. Then we wash the mushrooms in running water and dry them.

Take a container for pickling (a large one will do) enamel pan, for example), pour a layer of salt on the bottom. Place a layer of mushrooms 6-7 centimeters thick on top (caps down), sprinkle it with salt and spices. So we alternate mushrooms and salt with spices until the waves are gone.

We cover the waves with a clean boiled rag, put a wooden circle scalded with boiling water on top, and put pressure on it. In one and a half to two months, you will have cold-salted volushki ready.

Salting tremors: option 2

Salting the volushki according to this recipe does not require soaking the mushrooms: before you pickle the volushki, you will need to boil them. Then they are salted in the same broth - the so-called hot salting of volushki. If you plan to salt the trumpets this way, you will need:

700 g volushki
4 allspice peas
3-4 buds of cloves
3-4 bay leaves
2-3 cloves of garlic
2 currant leaves

Sort through the mushrooms, leaving only high-quality, undamaged mushrooms, clean them and rinse them in running water. Bring lightly salted water to a boil, place mushrooms in it, add spices (cloves, allspice and currant leaves) and cook for about a quarter of an hour. Remove the finished volushki from the water, place in a colander and rinse well under running water.

Transfer the fritters into a pickling bowl, add Bay leaf and pour in the brine in which the volushki were cooked. Sprinkle the mushrooms with salt at the rate of one and a half tablespoons per liter of brine. Peel the garlic, cut into thin slices or circles and add to the mushrooms. Cover the mushrooms with a napkin, place a wooden circle and pressure on top. Make sure that the brine completely covers the mushrooms.

When the mushrooms have cooled under pressure, place them in the refrigerator. In a day, the volushki will be ready, you can put them in jars and roll them up.

Bon appetit!

In mid-summer, the harvest of low-calorie tremors begins. Mushrooms will delight mushroom pickers late autumn. Housewives prefer hot salting of volushki. The mushrooms will come out crispy and aromatic, and less cooking time is required compared to cold pickling.

Let's prepare the trumpets for hot salting

Collect fresh, not overripe mushrooms of approximately the same size. Don't tear it down wormy mushrooms. After a walk in nature, start processing the waves at home:

separate pink waves from whites. Cook each type separately;
carefully clean the mushrooms from soil and small branches;
Use a knife to cut off the bottom of the mushroom stem. For pickles, usually only dense and fresh caps are chosen. Cut large caps into pieces or leave whole as desired;
Rinse the volushki under running water and place them in a separate bowl for a while.

Let's prepare the ingredients for hot pickling of volushki

Prepare:

1 kg of volushki;
3 pcs. bay leaves;
2 pcs. dill umbrellas;
currant and cherry leaves;
a large leaf of horseradish;
2 large cloves of garlic;
10 black peppercorns;
3 tbsp. spoons of salt (not iodized).

Cloves, cumin, pepper sweet pea use as desired. Prepare jars or a special container for pickles.

Hot salting of volushki

The hot method does not require long soaking of mushrooms to remove the bitterness. Soaking replaces boiling in salted water. If there are a lot of mushrooms, divide and boil one by one. Do not cook all the volushki in one water, they will darken and begin to taste bitter. Start salting:

put a pan of water on the fire and wait for it to boil;
Place bay leaf, pepper and cherry and currant leaves into lightly salted boiling water. Do not add all the salt specified in the recipe to the water;
follow the spices with the spices and place them in a pan of water;
Boil the volushki for 15-25 minutes. Be sure to remove scale;
Place the cooked mushrooms in a colander. Excess liquid will drain from them. Do not pour out the brine; it is needed for further use. Pour it into another pan. Thus, treat all the waves, if there are many of them;
rinse the cooled mushrooms under running water;
transfer the volushki to a large saucepan or other container for pickling. Add garlic, dill, the rest of the salt and pour in the hot brine in which the mushrooms were boiled. Place a horseradish leaf on top;
put a little pressure on the mushrooms. Make sure that the caps do not float out of the brine, but are completely immersed in it. Cover the vessel with a clean cloth, a wooden circle, and place a weight on top;
put the vessel with the cooled trumpets in the refrigerator or cold cellar. After a week, try the delicious aromatic mushrooms.

Roll hot-salted volushki into jars

Do you want to put lids on jars of pickled mushrooms and store them in the cellar in winter? This can be done, but do not store the mushrooms for more than two months, because they are considered conditionally edible. Remove the mushrooms salted using the above method from the pan after 24 hours and you can roll the preparations into glass jars. Don’t try the mushrooms; they haven’t been completely salted yet!

Place washed and dry jars in the oven for 3 minutes. Take them out, immediately place the mushrooms in a hot bowl, pour in the brine in which they are salted, and roll up the lids. Turn the jars upside down, place them in a designated place and cover them with a warm thing or blanket. After a day, take it to the cellar and after two weeks treat your family and friends with fragrant mushrooms.

Volnushki grow under fallen leaves or hide in the grass. Finding them is difficult. But if you managed to find these mushrooms, you will excellent preparation for the winter.

Volnushki (volnyanki, volnyanki, volvenki) are conditionally edible mushrooms, but with proper preparation they become a delicacy, eclipsing foreign pickles in festive table. And if you are lucky enough to pick up a bucket of these pink mushrooms with shaggy caps in a birch forest in early autumn, be sure to pickle them cold, providing yourself with an excellent snack.

How to salt volushki in a cold way - preparation

It’s quite simple to prepare volnushki at home, the main thing is to do it according to the rules.

Sort through the mushrooms, clearing them of twigs, sand, and debris.
Rinse each one in running water and clean with a toothbrush or nylon sponge.
Place clean wolves into a pouring pan or basin and fill with cold water, taking 0.5 tbsp per 1 liter of water. l. salt. The solution should cover the mushrooms completely.

Soak the Volzhanka for two days, changing the water every six hours. After the time has passed, rinse the mucus off the mushrooms individually under the tap.

How to cold-salt volushki in a barrel

It is better to salt mushrooms in small oak tubs or barrels, since tannin, a natural antibacterial substance contained in oak, will prevent mold from forming. Steam a barrel with juniper branches for an hour - and you can add salt. This option is suitable for village house when the workpieces are stored in the cellar.

For 1 kg of mushrooms you will need - 2 tbsp. l. coarse salt. Spices - 10 black peppercorns, dill, oak leaves, cherries, currants - a handful each.

Place the volcanoes, caps down, in a tub in layers. Sprinkle each layer with spices and salt. Do this until the top of the container.
After salting, cover the mushrooms with horseradish leaves, then with a piece of linen cloth, tucking it tightly along the walls of the tub. Place a wooden circle and a weight. For oppression, take a washed pebble or three liter jar with water. Cover this structure with gauze on top and place it in a cool place.
After two days, check - the mushrooms should give juice and settle. Remove the load. To avoid mold, remove, rinse in water, put a rag on again and put pressure on it.

After a month and a half, the pickle is ready. Serve it to meat dishes, boiled pasta, use as a filling for dumplings and potato casseroles.

How to salt volushki coldly in jars

If you live in the city, then pickle the soaked Volzhanka in a saucepan, and then preserve them in jars and store them on the balcony or in the refrigerator.

You need: a pan of salted volushki, half-liter clean, dry jars, spices, iron lids.

Place three allspice into each jar filled with volvenka.
Boil the mushroom brine and pour it over the mushrooms, add 0.5 tsp. vinegar.
Cover the jars with metal lids, place in a container with water, and sterilize for a quarter of an hour. Then remove, seal, turn over and leave to cool.

These mushrooms are delicious in soup beef broth, vegetable salad, solyanka or simply fried in vegetable oil.

How to salt volushki in a cold way - an alternative option

Volnushki are very tasty when salted and pickled, but after undergoing this treatment they turn gray. When canning mushrooms, add carrots, bell pepper, red onion, and these bright splashes will give delicious mushrooms appetizing color.

For 1 kg of volushki – 1 liter of water, 1 tbsp. l. sugar and vinegar, 2 tbsp. l. salt. Carrots, onions, peppers - one each. Seasonings - cloves, pepper, garlic - to taste. Let’s make it clear right away that we are preparing soaked Volzhanka.

Pour water into the pan, add salt and spices, and boil for three minutes. Add chopped vegetables and fritters. Cook for 15 minutes low heat, pour in vinegar. Remove, place the mushrooms along with the liquid into hanger-deep jars, and seal tightly. After 30 days, take a sample.

Prepare little mushrooms for the winter - and you won’t be afraid of unexpected guests, you just have to open a jar of mushrooms, put them in a bright bowl, pour over oil - and the appetizer is ready.