How to pickle mushrooms. How to salt volushki correctly using hot and cold methods

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 white juice with a bitter aftertaste. But if you cook them correctly, salted trumpets do not have this drawback.

Mushrooms also change color after salting - instead of a beautiful pinkish or white tint, 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, pre-treatment 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 salting of tremors can be easily done at home by first taking a few simple steps:

sorting;
cleaning;
washing;
soaking.

Before cleaning, white and pink waves need to be separated, and further processing should be 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 with 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 salting. 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. The ideal option is an oak barrel, but not every owner has such a container, and it is difficult to collect the required amount of mushrooms even for a container with a minimum displacement. So don't be afraid to use glass jars or enamelware.

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

Cold pickling of mushrooms for the winter is necessary in compliance with the main rule: mold should not appear on the surface of the mushrooms. It is prohibited to eat such mushrooms as this can 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, the recommended temperature range is 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 mushrooms, you should pay attention to the size and appearance of the mushrooms. It is better to discard too large, overripe “forest inhabitants”, as well as those with a large area of damage. Experienced housewives 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 a 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. At the bottom of the dish place a bay leaf (you can use 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 use 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. The oak barrel is thoroughly washed in warm water without adding chemicals, brushed, then immersed 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 first encountered this method of preparation. 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.

There are also delicacies among mushrooms. At least that's what connoisseurs of this product say. In Russia, salted trumpets are considered a mushroom delicacy. Abroad, they would be surprised by this fact: in many countries, volnushki are considered inedible. And all because of the milky juice, which gives a characteristic bitter taste. But domestic housewives know how to salt volushki at home so that they do not taste bitter.

Medium difficulty

Volnushki belong to the Syroezhkov family. Their close “relatives” are milk mushrooms, saffron milk caps, and russula. Volnushki have other names - Volnyanki, Volzhanka. These mushrooms grow in forests under old trees and like to “settle” under birch trees. There are several types of volushki, but only white and pink ones are suitable for cooking. A characteristic feature of the gifts of the forest is the bitter milky sap, which, if improperly prepared, causes serious stomach upsets. Raw Volzhanka have a beautiful pinkish or white tint, but when cooked they turn gray. You shouldn’t be afraid of such metamorphoses: although the color of the mushrooms may not be “noble” enough, the taste can pleasantly surprise gourmets.

Why are they useful...

In Russia, volnushkas are assigned the category “conditionally edible”. This means that you can eat them, but it is important to follow a special cooking technology. Only through this will it be possible to reduce all risks to a minimum. Domestic housewives have long mastered the methods of preparing mushrooms and successfully prepare these mushrooms for future use. The result is a healthy, tasty and low-calorie snack, which often becomes the “star” of the holiday table.

Even children know that mushrooms are healthy. Volnushki are no exception. Their vitamin and mineral composition is impressive. Volzhanka helps fight viruses, promotes restoration of strength, improves vision and even preserves beauty.

Source of protein. In terms of the amount of protein, mushrooms can compete with meat products; it is not for nothing that they are called “forest meat.” Protein is the main “building material” of the body: it takes part in cell regeneration.
Useful amino acids. The whitefish protein is enriched with 18 amino acids. They have a general strengthening effect, increase immunity, and help organs and systems function normally.
Minimum calories. Volushki contain a minimum of calories: 22 kcal per 100 g. It is recommended to include mushrooms in the diet: the nutrition will be complete, and no centimeters will be added to the waist.
Vitamin “bomb”. You can get more B vitamins from mushrooms than from vegetables and cereals. Mushrooms are also rich in vitamins D, C, E, PP. This composition helps strengthen the protective function of the body and has a beneficial effect on the nervous system. Vitamins guard beauty: thanks to them, the skin looks healthy, nails become strong, and hair becomes lush and shiny.
A storehouse of minerals. Volnushki provide the body with necessary minerals: phosphorus, potassium, sulfur, copper, and other important elements. Minerals strengthen bones, normalize metabolism, and slow down the aging process. Macronutrients are important for normal heart function.

During research, a unique substance was identified in mushrooms - beta-glucan. It activates the immune system so much that as a result the body can overcome even serious diseases. After its discovery, the substance began to be synthesized in the laboratory and used to combat cancer.

...and who shouldn't eat them?

Although mushrooms contain a large amount of useful substances, mushrooms can also be harmful. Improperly prepared forest products pose a threat to the body, so it is imperative to master culinary technology to make the product safe. This type of mushroom is not advisable to give to children under seven years of age. You should avoid this mushroom delicacy during pregnancy and breastfeeding.

Volzhanka is contraindicated for:

cholecystitis;
reduced acidity of gastric juice;
pancreatitis;
removal of the gallbladder.

Mushrooms contain a lot of chitin, which is difficult to digest. With an excess of the substance, gastritis and other stomach diseases develop. But chitin is useful in small amounts. It plays the role of a sorbent and removes toxins. To get the required portion of chitin, a small amount of mushrooms is enough, but it is better to eat them with the stems: the substance is concentrated there.

4 stages of raw material preparation

Before salting the trumpets, they need to be prepared. The taste and safety of pickles depend on this stage. Soaking the raw materials for pickling will take at least two days: this is the only way to remove the bitter milky juice. Preparing volnushki for salting consists of four stages.

Sorting. The collected mushrooms need to be sorted. White and pink ones should be salted separately. Size must also be taken into account. Small, young, Volzhanka are considered optimal for salting. “Forest dwellers” with large caps are overripe. They are not suitable as raw materials for pickling: the taste is not the same.
Cleaning. Mushrooms need to be cleaned of all excess. Two-thirds of the stem is cut off. Using a knife and a brush (you can use a new toothbrush), remove traces of soil, sand, grass, and cut out damaged areas. You need to act carefully so as not to break the caps. The volnushki are thoroughly washed: the water should finally remove all the debris.
Soaking. This is one of the main stages of preparation for pickling: without soaking it is impossible to remove the bitterness. It will take a long time to soak - at least two days. The mushrooms should be placed in an enamel container and filled with filtered water. You will need a lot of liquid - 5 cm above the caps. The soaking water must be salted. If cold salting is planned in the future, the water must also be acidified. Per liter of liquid you will need 10 g of salt and 2 g of lemon juice. To prevent the mushrooms from souring, you need to change the water often: up to five to six times a day. The container with the waves, covered with gauze, should be kept in a cool place.
Control wash. After soaking, the mushrooms should be thoroughly rinsed with cold water. Clean volnushki are thrown into a colander, allowing excess liquid to drain. Afterwards you can start salting according to the chosen recipe.

You can determine that Volzhanka are ready for salting “by touch.” Remove the mushroom from the container where it is soaking and gently press on the cap. It bends gently, but does not break - the mushrooms are soaked properly. If the mushrooms become moldy in a container with water, then they are not suitable for subsequent pickling, even if you rinse them well.

How to salt volushki in a cold way

Most housewives prefer to salt volushki for the winter in a cold way. Mostly dry salting is chosen, that is, no liquid is added. The brine is formed during the cooking process: the caps release juice. The mushrooms are soaked, then placed in a container, sprinkled with seasonings and wait until they are ready. The ideal container for pickling is an oak barrel. However, in the absence of such containers, you can use a saucepan, an enamel bucket, and even jars. It is strictly forbidden to pickle mushrooms in clay and plastic containers or galvanized buckets.

The cold method has many advantages. Mushrooms are salted without cooking, which means the product retains the maximum amount of nutrients. Due to the absence of heat treatment, the volushki are dense, crispy, and aromatic. The only disadvantage of this method is that you have to wait one and a half to two months to take a sample from the pickles.

To pickle mushrooms, use only regular table salt. It's better to take a large one. Marine and iodized ones provoke fermentation processes, which is why the preparations quickly turn sour.

In a saucepan

Description . The simplest recipe for salted trumpets. It's better to take only hats. They are pre-soaked in salty-acidic water. A special technology allows you to enjoy the natural taste and aroma of vodka.

Required:

waves (hats) - 2.5 kg;
rock salt - 125 g.

Stages

Place the caps in the pan. Sprinkle each layer generously with salt.
Cover the mushrooms with gauze. Place a flat plate on top and press on it. It may be small, but it is important that the mushrooms are well compacted.
Place the container in a cool place where the temperature does not exceed 6°C.
Periodically look at the workpiece. If the gauze shows signs of mold, change it.
After two months you can try.

There is another interpretation of this recipe. According to it, it takes six days to salt the volushki under pressure in a saucepan. During this time, a large amount of brine will be released: the mushrooms should be covered with it. After the allotted period, the caps with brine are transferred to sterile jars, covered with nylon lids and sent into the cold. After two months, a sample is taken.

In a barrel

Description. Many generations of housewives preferred to salt volushki coldly in oak barrels. “Grandma’s” method can be repeated if the household has the appropriate container. Barrel mushrooms will turn out to be especially tasty, crispy, and will not lose their shape.

Required:

Volzhanka - 7 kg;
“lemon” - for soaking;
salt - 200 g;
cumin - 15 g;
dill seeds (dried) - 40 g;
cabbage leaves - the width of the pan.

Stages

Soak the waves in acidified and salted water. Drain in a colander.
Mix salt, cumin and dill seeds.
Place the mushrooms in the barrel with the caps down. The layer should be approximately 8 cm. Add seasonings. Then again a layer of mushrooms. Repeat until container is full.
Cover with cabbage leaves - they will protect against mold.
Place a wooden circle or plate on the mushrooms. On top is the load.
Place the barrel in a room where the temperature does not exceed 10°C and does not fall below 0°C. The pickles will be ready in two months.

Mushrooms cooked using cold technology may be over-salted. Before serving, it is recommended to rinse them thoroughly with cold filtered water - the taste will become balanced.

In banks

Description. Salted volushki in jars are prepared with the addition of heated vegetable oil. It blocks the access of air to the container: this way the taste of the mushrooms is preserved and you don’t have to worry about souring. Volnushki prepared according to this recipe do not darken.

Required:

wavelets - 2.5 kg;
coarse rock salt - 45 g;
vegetable oil - one glass;
laurel - six leaves;
horseradish leaves - four pieces.

Stages

Soak the mushrooms in the traditional way.
Sterilize the jars using any method (steam, boiling water or oven).
Place the waves in a glass container. Sprinkle the mushrooms with salt, add horseradish and bay leaves
Heat the oil. Fill it with Volzhanka.
Seal the jars with plastic lids. Put it in the refrigerator.
Try what happened in two months.

Due to improper soaking and violation of salting technology, the frills can become moldy. You will have to throw away the mushrooms, because eating them can lead to serious poisoning.

Hot method...

Description. The hot salting method reduces the risk of mushroom poisoning. To salt the volushki using the hot method, you must first soak them, and then boil and preserve them. The hot technology has a number of advantages: the mushrooms will be ready much faster than “cold” ones - after two weeks you can try them. The blanks will last all winter and will not deteriorate. They are easy to store: seaming can withstand temperatures up to 16°C. The mushrooms are less crispy than with the cold method. But if you know the intricacies of preparation, then the elasticity and crunch can be preserved even after heat treatment.

Required:

small size waves - 1.5 kg;
salt - 30 g;
filtered water - 1 l;
garlic - four cloves;
cloves - five buds;
currant leaves - four pieces;
laurel - six pieces;
allspice (peas) - five pieces.

Stages

Soak the mushrooms.
Place the prepared volushki in a saucepan, add a liter of water, and place on the stove. After boiling, simmer for another 15 minutes.
Place the mushrooms in a colander and let the water drain. Do not pour out the broth in which the trumpets were cooked.
Place the boiled Volzhanka in an enamel pan. Place washed currant leaves and bay leaves on the mushrooms.
Add all the spices, top with thin slices of garlic.
Boil the broth in which the mushrooms were previously boiled. Pour it into the pan with the trumpets.
Cover the raw material with a plate and put pressure on it. Wait for the mushrooms to cool, put the pan in the refrigerator for a day.
A day later, place the Volzhanka into pre-sterilized jars.
Fill the workpiece with brine from the pan. Screw the jars tightly.

If you want to pack mushrooms for the winter, make sure that the sterilized glass container is hot but dry when you add the raw materials. Compliance with this condition is a guarantee that the seals will last a long time. Mushrooms covered with metal lids are suitable for consumption for ten months.

... and combined

Description. Hot and cold pickling methods can be combined to create delicious, crispy mushrooms. To properly pickle the volushki, they must first be soaked. From the hot method, the combined method took over the heat treatment of raw materials, allowing for a reduction in cooking time. Heat treatment makes mushrooms safe and helps increase the shelf life of the product. As in the cold method, salting should take place in its own juice - the fritters turn out crispy. There is, of course, one drawback: with the combined method you will have to do the salting in a large saucepan. It will take up an entire shelf in the refrigerator, but the mushroom delicacy is worth the inconvenience.

Required:

waves (hats) - 5 kg;
coarse rock salt - 150 g;
currant leaf - five pieces;
laurel - five leaves;
horseradish leaves - two pieces;
fresh dill - half a bunch;
garlic - one head;
filtered water - 2 l.

Stages

Soak the waves in a known manner.
Place a pot of water on the stove. Add half the amount of salt indicated in the recipe. Wait for it to boil.
Throw the trumpets into boiling water. Boil the mushrooms for ten minutes. Don't forget to stir and skim off foam.
Remove the Volzhanka using a slotted spoon. Rinse them with cold running water.
Place a small layer of fritters in an enamel pan. Sprinkle with salt, place garlic cloves, currant leaves, horseradish and bay leaves on the mushrooms. Repeat the layout.
Sprinkle the last layer of volushki with salt and place dill branches on it.
Cover the mushrooms with clean gauze. Install the press.
Store the pan in the refrigerator, regularly check the gauze for mold, and change if necessary. After three weeks, the mushrooms will be salted in their own juice and will be ready for use.

When serving, salted volushki are seasoned with vegetable oil. Add chopped onions to the mushrooms. Some housewives use sour cream as a dressing: unusual, but the taste is harmonious.

If you want to get a tasty snack, the recipe for salted trumpets must be proven. Don't be afraid to experiment with seasonings. When preparing volushki in any way, housewives add coriander, cardamom, mustard seeds, and dried oregano. Thanks to the seasonings, the pickles will acquire new flavor notes.

Reviews: “Soak in water for three days”

How they salt the mushrooms in our north: the mushrooms are soaked in water for three days (the water is changed three to four times a day). Cold salted. Dry currant leaves, dry dill and dried garlic are added. Ready in 40 days. Pickling these mushrooms is also practiced. But it is used only by the local indigenous population (Komi, Nenets). A European person might just get sick of such mushrooms. I never noticed any bitterness. It is the main pickling mushroom in our region.
Igor Dementyev, http://forum.toadstool.ru/index.php?/topic/1664-%D0%B2%D0%BE%D0%BB%D0%BD%D1%83%D1%88%D0%BA%D0% B8-%D1%80%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D1%8B/

I never boil mushrooms for pickling, they turn dark. I usually soak it for 3 days, changing the water and washing it 2 times a day. I sprinkle it with salt for the 4th day (without water) and put it in sterilized jars, topping it with herbs and black pepper (peas). All our relatives (excellent cooks) have never eaten anything tastier! The main thing is not to overdo it with salt, but too little leads to mold in the jars.
Olga, http://russianfood.com/recipes/recipe.php?rid=7323

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

How and where to collect

There are two types of waves. Both of these species are edible:

When collecting, it is correct to place the mushrooms with the cap down, if possible, separately from heavier mushrooms. They are usually found in birch and alder forests.

Only collected mushrooms are not stored for a long time and can spoil, so it is necessary to process them. If for some reason this is delayed, the mushrooms in an enamel pan can be refrigerated, but not longer than a day.

How to salt

Cleansing and soaking

How to soak properly : It is important to change the water in which the mushrooms are located several times to completely remove the bitter taste from them. Leaving mushrooms for a long time without changing the water will lead to their souring in the released juice, and if the water does not completely cover them, there is a possibility of mold formation.

First way

To pickle volushki in a cold way, you do not need to boil them. After processing and soaking, put a little of any spices into the prepared container (for 10 kg of mushrooms you will need allspice - 1 g, bay leaf - 2 g), dill umbrellas, cherry, oak leaves, horseradish root and leaves, several pieces of pepper and cloves . Each of these spices performs its own function:

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

Over time, the salted mushrooms will settle; a new batch of mushrooms, salt and spices can be added to the free space. Volnushki salted using this method must be kept for 40 days, only then can they be eaten.

Second option

Hot pickling can be done differently: remove the boiled mushrooms with a slotted spoon and cool in a saucepan. Fill jars or wooden barrels with mushrooms and brine. The advantage of this method is that within a few days the mushrooms will be ready to eat.

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

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

The Russula family has a huge number of useful edible mushrooms, and one of them is the mushroom. 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 prepare them at home, so that in winter you can be satisfied with the excellent taste of the snack. 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 method. In the first case, the fritters turn out crispy, however, if the processing rules are not followed, you can get poisoned. With hot technology, this risk is much lower.

Another advantage of the heat treatment is that the 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 exposure to high temperatures, due 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 of 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:

Cook the volnushki until fully cooked.
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 trumpets 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 a 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 of 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.
Pour it all over with the prepared 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 more nutrients and 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 cabbage leaves on top of the last layer of spices. 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 a 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 pickle mushrooms, you can prepare a delicious preparation for the winter from mushrooms, which differ from their other relatives in aroma and taste.

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 the latter method of preservation.

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.
The most important point in salting volnushki is 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, put the fritters in a colander, rinse with cold running water, and let 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!