How to cook waves in a hot, cold way. How to fry, salt, recipes for the winter

Volnushki belong to the category of conditionally edible mushrooms. In some countries of the world they are not used, but not in Russia. We have many fans of quiet hunting like to salt the waves at home for the winter.

Practice shows that it is impossible to eat everything that Mother Nature has awarded mushroom pickers for the season. Therefore, caring hostesses think about salting butter, chanterelles, saffron milk caps and waffles, so that with the onset of the autumn-winter season, please the family with the taste of a fragrant delicacy.

Many people store workpieces in the freezer, but a delicacy from a can surpasses a frozen product in taste many times over. The secret of canned pickles lies in the use of a mixture of salt and spices. The result is a delicious and healthy dish.

Waves have a characteristic feature - when cut, they emit white juice that has a bitter taste. Elimination of the disadvantage comes down to the correct preparation of the marinade.

After salting, the waves change color. If fresh they are white or pink, they turn grayish after contact with salt and other ingredients. But there is no reason for panic, because the color change does not affect the taste.

Below we will consider the most delicious and popular salting recipes. Be sure to take note of them if you want to pamper your household or surprise guests with a previously unknown delicacy.

Classic recipe

Volnushki (cooking methods are divided into hot and cold, as well as by the presence of additional components), it is recommended to learn how to salt for the winter from the classic recipe.

Ingredients composition

For the preparation of waves for the winter using the salting method according to the classic recipe, the following products are required:

It is recommended to use a special wooden barrel for salting the waves. It will preserve the strength of the mushrooms and allow them to be well saturated with the aroma of herbs.

Step by step cooking process

The classic version of salting volushki is easy to prepare and consists of the following steps:

1. Mushrooms must be thoroughly rinsed under cool water to remove fine dirt.
2. Dissolve 10 g of sodium chloride and 2 g of citric acid in water.
3. Place the waves in the water for about 6 hours.It is recommended to use light oppression so that the mushrooms do not float, but there is air access.
4. After 6 hours, the water must be drained.
5. Next, the mushrooms are poured with fresh water with salt and citric acid.
6. Repeat the procedure for 2 days every 6 hours.
7. On the 3rd day, the mushrooms must be removed from the water. Rinse and drain with water.
8. Next, sprinkle about 20 g of salt on the bottom of the keg.
9. On top of the salt, it is required to lay out waves with a pattern down. The thickness of the mushroom layer should not exceed 3 cm.
10. Sprinkle the mushrooms with salt, put a horseradish leaf, 5 currant leaves and a sprig of dill.
11. Repeat the layer with mushrooms and salt. Use the horseradish leaf, 5 currant leaves and the dill "umbrella" again.
12. At the end, lay out the last layer of mushrooms, which is covered with salt and the remains of horseradish, currant leaves and dill.
13. Cover the mushrooms with a plate on top and place oppression on it (you can use a 3-liter jar filled with water).
14. After 2-3 days, the mushrooms will begin to juice and settle. Therefore, you can add fresh soaked mushrooms to them. This will also require salt and herbs.

You can eat the waves in 40-60 days, after the last replenishment of the mushrooms. With this salting, they have a pronounced mushroom aroma and sour taste.

What can be added

You can diversify the recipe by adding peeled garlic cloves, bay leaves and peppercorns. But as a result, the mushroom aroma of ready-made waves will be interrupted by the aroma of added spices.

How to serve a dish

The classic salted waffles are ideally combined with fresh boiled potatoes. Mushrooms can also be used for making salads, as fillings for pancakes or pies. In addition, they will significantly improve the taste of fresh mushroom pickles, if you put 50 g of this salting into it 10 minutes before the soup is ready.

Video on how to salt mushrooms for the winter:

It is important to follow the technology of salting mushrooms in order to avoid unpleasant consequences. In the article, we will consider several ways to make waves, this can be done cold or thermally.

But you can choose one of the methods presented below. In any case, if everything is done correctly, they will turn out to be very tasty, and the spices will give the necessary aroma.

Before salting, you need to decide on the method described above. The main thing is to do everything according to the recipe, and not violate the technology. If necessary, spices and spices can be replaced or supplemented at your discretion. It is also important to know some of the nuances of cooking salty waves.

• Mushrooms must be thoroughly cleaned of dirt. This must be done carefully, as they are quite fragile. While cleaning, check the waves for worms.
• It is also important to sort correctly by color and size.
• So that the mushrooms do not taste bitter, they must be soaked for at least two days, while regularly changing the water.

Therefore, there is nothing difficult in salting waves, the main thing is to do everything right. Since the waves can cause food poisoning, it is not recommended to buy them in the store or in the market. Now you can salt them yourself.

Volnushki belong to the conditionally edible species of the 4th (lowest) category of nutritional value, but many mushroom pickers willingly take them for harvesting. Pickled waves are especially good for the winter - there are more than one cooking recipes.

These are lamellar mushrooms of salmon-pink or white color. The color of the surface of the caps is heterogeneous: the alternation of light and darker shades in the form of concentric rings is characteristic. The caps of adult waves have a funnel-shaped depression along the edge.

In autumn, there are many such mushroom families in the forest, it is easy to collect more than one basket. But in boiled or fried form, the waves taste bitter, so it is preferable to salt them, and even better - cook them in a marinade.Such a blank can then be stored in jars and ceramic barrels in the winter.

Look for the secrets and recipes for salting waves in this article on our website.

Cold salting at home

Cold salting is popular, since mushrooms fully retain their nutritional value and can be stored for a long time (subject to temperature conditions).

Ingredients composition

The basic recipe for making waves at home includes:

How to cook waves in a hot, cold way? There are simple recipes.

For salting, you need a deep and wide saucepan, as well as a plate and oppression.

Step by step cooking process

For salting the waves you will need:

1. Cover the bottom of a dry saucepan with a layer of salt about 1 cm high.
2. Put mushrooms on top of the salt, the layer thickness is no more than 5 cm.
3. Sprinkle the mushrooms with salt. Put 1-2 laurel leaves and 2-4 peppercorns on top (the number of components depends on the number of mushroom layers).
4. Items 2 and 3 are repeated until the waves and spices run out.
5. On top of the final layer, you need to place a plate and oppression.

Maintain the waves at a temperature of 2-6 ° C for about 30-45 days. After that, they can be eaten or placed in sterilized jars. Keep cold.

It is not recommended to use additional components in this salting, as they can kill the mushroom aroma. You can use ready-made waves in the same way as with the classic cooking method.

Features of preparing waves for cooking

In terms of its external characteristics, this mushroom may well resemble a toadstool, it is pinkish or white in color, has a terry on the cap, and, when cut, emits a milky liquid.

Also, the taste is bitter. But if you cook it correctly, it will turn into a very tasty product. There are many ways to prepare dishes based on this product. These mushrooms are especially tasty when salted!

It is important to know how to achieve maximum results. To do this, follow the guidelines below.

First of all, it is necessary to thoroughly clean the mushrooms from forest debris and adhered soil. The fringe is also removed from the hats. This is done simply: pry off the edge with a knife and stretch to the center.

Before cooking according to the recipe, do not forget to look at the mushroom for worminess, very often insects are located in a hollow leg, which, in turn, must be cut off from the cap.

Advice:

in order to get rid of the bitterness of Volzhanka or Volnyanka, as they are also called, they are soaked for a long time. On average, this process takes from two to three to 5 days.

The florets are filled with enough water so that all the mushrooms are covered with it. It is optimal to use enameled containers.

Since mushrooms are lighter than water, they will rise to the surface and, as a result, soak will be uneven. To avoid this, cover the waves on top with a dish that is suitable in size.

The water must be changed at least once a day to avoid acidification of the environment. You may need to do this more often if you smell an unpleasant odor and the liquid becomes cloudy.

You can check the readiness of the waves by taking the mushroom out of the water. If it has become elastic and does not break, the mushrooms can be drained.

There are several methods to salt the waves at home. You can choose either cold or hot method at your discretion.

Crispy waves with oak leaves

Volnushki (the methods of preparing mushrooms can change, in some cases, only by varying the ingredients and the exposure time) keep the crunch fresh if there are oak leaves among the components, which extend the shelf life of the workpiece. The basis of this recipe is the classic cold salting method.

Ingredients composition

This recipe can also be used to prepare russula, mushrooms and honey agarics for the winter. When choosing these mushrooms, they are used fresh, without soaking.

For salting the waves you will need:

Waves prepared according to this recipe in a barrel are more aromatic and crispy.

Step by step cooking process

The process of salting mushrooms differs from the classic only by changing additional components and consists of the following stages:

1. At the bottom of the barrel you need to put 5 oak leaves and sprinkle with salt.
2. Put soaked waves, salt, peppercorns, and garlic cloves on top.
3. Lay the layers until the mushrooms run out.
4. The final layer is the remaining 4 oak leaves.

Waves need to be pressed down with oppression and kept at 2-4 ° C. The mushrooms are ready to eat in 45 days. If the waves are stored in a barrel all winter, then they must be periodically checked for mold. Also, mushrooms can be placed in sterilized jars after 2 months after the start of salting.

How the waves are pickled under a nylon cover

If you do not plan to prepare snacks for the winter, you can marinate the waves according to a delicious and simple recipe under a nylon lid. This will require the following ingredients:

• 600 ml of water;
• lemon zest - to taste;
• four bay leaves;
• eight cloves of garlic;
• a few peas of black pepper;
• two sprigs of dill;
• 2 kg volzhanok;
• 1 tbsp. l. salt;
• 2 tsp Sahara.

Cooking process:

1. At the bottom of pre-sterilized jars, spread the crushed zest and dill.
2. The mushrooms are thoroughly cleaned and then soaked. After two days, they are boiled until fully cooked for 50 minutes.
3. The required amount of water is poured into a saucepan and spices, sugar and salt are added to it. After boiling, the marinade is removed to the side.
4. Mushrooms are sorted into jars, after which they are poured with hot marinade. Banks are sealed with nylon caps.
5. The jars must be removed to the refrigerator only after they have cooled completely.

Volnushki "Like grandmother's" with dill and cloves

Mushrooms are also prepared using the cold method. For long-term storage, it is recommended to immediately put them in prepared jars.

Ingredients composition

This recipe does not allow the use of other additional components (only those indicated in the recipe).

Before starting salting, it is necessary to pre-sterilize cans with a volume of 0.5-1 liters.

Step by step cooking process

The cooking process takes no more than 30 minutes:

1. Place all ingredients in a saucepan of suitable size and mix thoroughly by hand. The salt should be evenly distributed.
2. Place the pan with mushrooms in the cold for about 4 hours.

After 4 hours, the mushrooms need to be put in jars. It is important to regularly apply them with a spoon to eliminate excess air. Close with screw caps. Put away in a cool and dark place.

How to deal with excess salt

If, after opening a jar of pickles, you realize that you have oversalted the waves, do not despair. It is quite possible to cook fried or stewed potatoes with them without adding salt during the cooking process. Or you can rinse the mushrooms in boiled chilled water, season with olive oil, sprinkle with onions and dill and boldly serve.

Having prepared mushrooms in the fall, you will be able to provide your family with such tasty, and at the same time simple, meals for the entire winter period, and also save your financial resources.

Gorgeous! Need to fix

Volnushki belong to a variety of russula mushrooms that do not require prolonged heat exposure, which makes them the best option for making pickles for the winter. In some countries, they are considered inedible due to the discharge after cutting of thick juice with a burning pungent taste. To obtain a suitable product, it is important to know how the waves are salted and what processing technologies exist today.

In Russian forests, there are two varieties of waves that differ in the color of their hats. Coloring does not affect the preparation of the raw material, and the first step is always preliminary cleaning of the harvested crop and soaking.

Cleaning is necessary to remove excess debris, forest insects and leaves. Experienced mushroom pickers advise using a regular toothbrush with stiff bristles to get a clean hat. Do not press hard on the mushroom cap while washing. The waves are quite fragile and, with excessive effort, break and crumble in the hands.

• use waves for blanks immediately after collection;
• store mushrooms for salting operations for more than 6 hours;
• for preservation, mushrooms up to 4 cm in size are taken whole;
• the leg is cut off 0.5 cm from the level of the lower surface of the cap.

Mushrooms with white and pink shades of caps must be salted separately, therefore, during the washing process, the material is sorted. It is recommended to lay out the waves in accordance with the dimensional characteristics, in the future this will allow to achieve uniformity of salting. With a large size of the caps, you need to cut them into several parts, or use such raw materials for the preparation of mushroom caviar.

Soaking is considered a mandatory procedure, since the waves without aging in water will continue to taste bitter in the future, which will ruin the taste of winter harvesting. To do this, use a lemon-salt solution, placing the waves in the liquid for 48 hours. The total holding time in the stripping solution may increase depending on the method used in the recipe.

When using cold salting technology, it can be up to 4 days.

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

Cold billet

Cold cooking in cans is used if there is no large keg or saucepan. In this case, the holding time of the mushrooms is increased, for the complete salting of the waves.

Ingredients composition

For pickling in jars, it is better to use only young waves or cut caps of overgrown mushrooms.

To prepare the blank you will need:

It is better to put mushrooms in one-liter jars with screw caps. They must be sterilized in advance.

Step by step cooking process

The process of harvesting waves in cans (2 of them will be required) consists of the following stages:

1. Put 3 currant leaves and 10 g of salt at the bottom of the cans.
2. Next, spread the mushrooms, salt, and garlic cloves.
3. A liter jar holds about 4-5 layers of mushroom. It is important to rub each layer with a spoon to remove excess air.
4. At the end, spread 4 currant leaves and a sprig of dill.
5. Next, the jar is covered with a clean cloth, and a suitable oppression is placed on top of it.

In jars, mushrooms are salted for about 3 months. They can then be eaten or capped and kept cold. It is recommended to use volushki as an ingredient for making salads.

General information

Volnushki belong to the family of russula mushrooms, or more precisely, to the genus Millechnik. Waves develop quickly enough and in a few days they grow up to fifteen centimeters.

Volnushki are part of the order of conditionally edible mushrooms. This means that before cooking (pickling, salting, etc.), they must be soaked in water for a long time.

There are several types of waves. The most common are as follows:

• White wave or whitewash. The mushroom got this name because it has a white convex cap without a pattern. As it grows, the cap turns from a convex one into a funnel, and the middle darkens.
• The pink volzhanka or volzhanka is distinguished by a large pink hat (up to twelve centimeters in diameter). Also, like in a whitewash, young mushrooms have a convex cap, as it ripens, it deepens in the center, and its edges are tucked up.

The hats of the waves have an attractive coloring of delicate rings, a bit reminiscent of waves. When it rains, the waves secrete mucus and become slippery. Mushrooms grow to an adult in three to four days. By their composition, the waves are very dense, do not break, do not crumble, which facilitates their transportation.

Attention! It is very important to remember what an edible mushroom looks like, in particular a wave, so as not to be confused with false mushrooms, in particular with the so-called false flowers. At the same time, you can pick mushrooms in your basket only when you are one hundred percent confident in their edibility. If there is even the slightest doubt about whether the mushroom is edible in front of you, it is better to leave it in the forest, do not risk your health.

Cold salting with ginger root

Ginger allows you to give the waves a kind of bitterness and enhances the mushroom aroma.

Ingredients composition

For salting, the following components are required:

It is better to use a wooden barrel to prepare the blank.

Step by step cooking process

Salting volushki consists of the following stages:

1. At the bottom of the barrel, you need to put cherry leaves (10 pcs.), Dill umbrellas (2 pcs.) And ginger (30 g).
2. After that comes a layer of salt and peppercorns.
3. Next, spread the mushrooms, salt and pepper in layers.
4. The final layer is laid out the remnants of cherry leaves, ginger and dill umbrellas.

Cover the mushrooms with a plate suitable in diameter, place oppression on it. Salt for about 30-45 days.

Cold harvesting of waves in brine

Volnushki (cold cooking methods are popular because of the simplicity and safety of cooking) salted faster and more evenly in brine, in contrast to the classic workpiece.

Ingredients composition

In the process of making waves in brine, the following are used:

You will also need a liter jar for cooking.

Step by step cooking process

Salting the waves with this method consists of 3 main stages:

1. Put a currant leaf on the bottom of a sterilized jar. Then there are 4 layers of mushrooms, between which you want to place on a currant leaf.
2. Place salt, pepper and cloves in boiling water. Simmer for about 3-5 minutes. Remove from heat.
3. Pour the cooled brine into a jar with waves. It should completely cover the mushrooms. Therefore, it is recommended to twist the jar after 3-5 minutes, during which time the brine will be distributed in the jar. If necessary, you need to top it up so that the mushrooms are completely covered with brine.

Close the jar with a screw cap. Keep cold.

Cold-salted mustard cutworms

Mustard seeds allow you to preserve the strength of the waves for a long time and give a unique flavor.

Ingredients composition

Mushrooms are salted immediately in jars, so it is important to carefully prepare each ingredient.

To prepare the workpiece, it is necessary to sterilize 3 liter cans.

Step by step cooking process

Mustard bunnies are prepared in compliance with the following points:

1. At the bottom of the cans, you need to put salt (10 g), mustard (5 pcs.) And a laurel leaf.
2. Further, mushrooms, salt and cloves are laid out in layers.
3. Thoroughly crush the mushrooms with a spoon. Close with screw cap.

The workpiece must be stored at a temperature of 2 to 6 ° C. You can use the waves after 14 days.

Salted waves with cabbage leaf

With this method of salting, volnushki can be used as an independent dish with boiled potatoes, added to soups and salads.

Ingredients composition

To prepare crispy salty waves you will need:

Salting is recommended to be made in a wooden barrel.

Step by step cooking process

Fresh mushrooms are used for harvesting.

Therefore, the cooking process includes a soaking procedure and consists of the following stages:

1. Dissolve citric acid and 60 g of sodium chloride in water. Place the mushrooms in the water for a day.
2. Remove the mushrooms and drain off the water.
3. Place the salt on the bottom of the keg. On top of which you want to lay out waves (preferably with hats up). The layer of mushrooms should not exceed 5 cm.
4. Sprinkle salt, caraway seeds with dill and pepper on top of the mushrooms. Alternate layers until finished ingredients.
5. Cover the last layer with cabbage leaves. Next, a plate with oppression is placed.

After 3 weeks, the waves must be placed in sterilized jars, the cabbage is also placed on top of the mushrooms. You can use the workpiece after it has been in the jars for at least 4 weeks.

Reviews: "Soak in water for three days"

How the waves are salted in our north: mushrooms are soaked in water for three days (the water is changed three to four times a day). Salted in a cold way. Dry currant leaves, dry dill and dried garlic are added. Ready in 40 days. Fermentation of these mushrooms is also practiced. But it is used only by the local indigenous population (Komi, Nenets). A European person can simply be bent over by such mushrooms. I never noticed any bitterness. It is the main salting mushroom in our region.

I never boil mushrooms for salting, they darken. I usually soak it for 3 days, changing the water and rinsing it 2 times a day. I sprinkle it with salt for 4 days (without water) and put it in sterilized jars, shifting it with herbs and black pepper (peas). All our relatives (excellent cooks) did not eat anything tastier! The main thing is not to overdo it with salt, but the lack also leads to mold in the jars.

Olga, https://enn.imadeself.com/recipes/recipe.php?rid=7323

Waves in hot salting

Volnushki (methods of cooking with a hot method are distinguished by a more complex salting process and quick readiness of mushrooms) in hot salting, mainly young are used. Overgrown can lose shape and make the dish look unappetizing.

Ingredients composition

The following components are used for hot salting:

Mushrooms are salted in liter jars. They need to be prepared and sterilized immediately.

Step by step cooking process

Hot salting of the waves consists of the following steps:

1. Boil the mushrooms in a deep saucepan in 2-3 waters for about 5 minutes. If you doubt that all the bile has come out, you can test the water in which the mushrooms are boiled for taste. If it is still bitter, then you need to change the water again and boil the mushrooms.
2. Remove the mushrooms from the pan and drain.
3. Put the mushrooms in a deep enamel pan and pour them with cold water and salt (7 g of salt is taken for 1 liter of water). Add half of all the spices to the container.
4. Cook the mushrooms for about 10-12 minutes. After that, they need to be rinsed.
5. Put the mushrooms in jars (preferably with the caps facing up).
6. Then all the spices are laid out, garlic is put in the final layer.
7. Press down the mushrooms with a suitable pressure and leave to salt in the cold for not 7-10 days.

It is recommended to serve mushrooms with chopped onions and drenched in fragrant sunflower oil. If the mushrooms are slightly bitter or come out slightly salty, they can be soaked in cold water.

Helpful hints before cooking

Real mushroom eaters know that the end result largely depends on the correct preparation of the mushrooms before salting. Therefore, I will share the secrets that will help you prepare excellent pickles for the winter.

1. Separate the white ones from the pink ones, they are usually salted or canned separately.Choose leaves and dirt carefully. Cut off the leg, leaving a stump of half a centimeter.
2. After going through the waves, soak them for two to three hours in water so that the fine dirt is removed from the cap. Then, with a brush, clean completely, rinsing in clean water.
3. Cover the peeled mushrooms with water and leave for 2 days. This technique will help get rid of the bitter taste and make the fragile body denser. Be sure to change the water three times a day.
4. The waves should be completely submerged in the liquid. Therefore, be sure to put a plate on top and press down with a load. After two days, drain the water and rinse the mushrooms well.

Fried volnushki

Fried waves can be consumed immediately after cooking or placed in sterilized jars and used for winter cooking.

Ingredients composition

It is important to use only fresh products for cooking:

When storing mushrooms for the winter, you will need sterilized jars with a volume of 0.5 liters.

Step by step cooking process

To prepare fried waves you will need:

1. Cut the mushroom caps into medium size and soak in cold water for 6 hours.
2. The water needs to be changed every 60 minutes.
3. Rinse the caps, place them in a deep enamel saucepan and cover with water. Salt and boil for 10 minutes. Repeat the procedure 3-4 times.
4. After that, the waves need to be rinsed and slightly dried.
5. Cut the onion into half rings, grate the carrots.
6. If the caps have boiled down poorly, they can also be cut into smaller pieces.
7. Pour oil into a frying pan, heat and place carrots and onions in it. Continue the frying process for about 3-5 minutes.
8. Add mushrooms to frying. Continue browning for another 10 minutes.
9. Add salt and pepper to frying. After that, fry the contents of the pan for another 2 minutes.
10. If the mushrooms are prepared for the winter, then at this stage they need to be put in prepared jars, closed with a lid. When the workpiece has cooled, it must be placed in the cold.
11. If the mushroom is prepared for consumption immediately, then sour cream must be added to them and stewed for about 3 minutes more.

Sprinkle with fresh dill before serving. It is recommended to use boiled potatoes for garnish. When using the preparation in the winter, it can be added to fried potatoes, or reheated with the addition of sour cream.

Storage features

Preparing the spins is only half the battle, so that pickles will delight you with aroma and exquisite taste in the long winter, you will need to create certain storage conditions for them. A dry and cool place, protected from direct sunlight, is best for this. Most often, a vegetable store, a glazed balcony or an insulated basement is used for this.

Did you know? The Kingdom of Mushrooms is considered one of the most unexplored. Today, about 100 thousand of its representatives are known, while according to the calculations of scientists, their number is at least 2 million of all kinds.

Waves are not often found in the basket of a mushroom picker. However, this is a rather tasty and incredibly aromatic mushroom that, if properly prepared, can become an alternative to common mushrooms, oyster mushrooms, etc. This requires just a few simple culinary processes and a fairly simple set of additional ingredients available in almost any kitchen.

Pickled waves

Volnushki are rarely pickled, since if the mushrooms are improperly prepared, the dish will taste bitter.

Ingredients composition

To marinate the waves, you need to purchase:

Prepare 0.5 liter jars in advance, sterilize.

Step by step cooking process

The process of marinating the waves consists of the following stages:

1. Dilute 20 g of salt in 1 liter of water. Place the mushrooms in a container and boil for about 20 minutes. Be sure to remove any foam that appears.
2. After that, you need to put the waves in a colander and wait until all the liquid drains.
3. Cut onions, carrots and garlic in a semicircle.
4. Pour water (about 0.5 l) into a suitable container and dissolve the sugar and salt in it.
5. Put the pan on the fire, after boiling the water, you need to put all the ingredients in it, except for mushrooms and vinegar. Cook for about 1-2 minutes.
6. Next, you need to put mushrooms in the container. Cook for about 15 minutes more.
7. Add vinegar to the mushrooms 1-2 minutes before turning off the heat.

Arrange hot mushrooms in sterilized jars, pour over the rest of the marinade. Close the lid. Consume after 4 weeks.

We prepare all the necessary ingredients

When soaking, it is important to monitor the water level, the liquid should cover the top layer of the mushrooms. The degree of readiness of the caps for salting is easy to determine by the appearance and behavior of the cap when trying to break it. If there is no characteristic crunch when breaking and it bends easily, then the soaking water can be drained. To remove the liquid, the mushrooms are placed in a colander and wait for it to drain, after which they make a couple of "control" rinses with cool water. Various containers can be used for salting, but cans are most often used for such purposes.

With a large amount of mushroom mass, it is permissible to use barrels, galvanized buckets or enameled containers.

All the ingredients of the recipe must be prepared in advance so that the salting process goes as quickly as possible. When using cold salting technology, they often add as additional components:

• currant leaves;
• dill;
• cloves of garlic;
• black and allspice pepper;
• cloves;
• horseradish.

The choice of specific ingredients is determined by the recipe and the personal preferences of the hostess. When using cans, the containers are thoroughly washed with soda and the sterilization procedure is carried out in any of the possible ways. For these purposes, processing in the oven or prolonged boiling in water is often used.

When preparing winter preparations, ordinary salt is used, in which there are no additional components. A product based on sea salt and with the addition of iodine is not suitable for preservation, since if it is included in the composition of the workpiece, the product ferments.

Volnushki, salted with milk mushrooms and russula

Mushroom platter is popular when a small number of different types of mushrooms are collected. And also the preparation has an increased nutritional value and a pronounced mushroom taste.

Ingredients composition

For combined salting of waves you will need:

Prepare and sterilize jars with a capacity of 0.5 or 1 liter.

Step by step cooking process

Combined salting consists of the following stages:

1. Place the mushrooms in a pot of water and boil until the water is clear (russula can change the color of the water). To do this, you will need to change the water at least 3 times.
2. After that, it is required to test boiling water for bitterness. If it is still available, then you need to change the water and boil the mushrooms further.
3. For further salting, you need to pour water into a saucepan, dissolve salt in it and add half of the spices. Put on fire.
4. When the brine boils, add the mushrooms and cook for another 10 minutes.
5. Spread the remaining spices on the bottom of the jars, put the mushrooms on top and pour the rest of the broth. Screw on the lid.

Next, you need to leave the jars to cool, then place them in the cold. Mushrooms can be eaten after 2-3 months.

Volnushki are conditionally edible mushrooms, so they can be eaten only after the obligatory soaking and boiling in several waters. The prepared preservation will be stored for a long time if there is no excess air in the jars and the temperature regime is observed.

Also, mushrooms can be prepared for the winter by freezing (for this, the waves need to be soaked and boiled in salt water). Then they can be used for any cooking method.

Preparation

Since the volnushki contain a lot of caustic milky juice, preliminary preparation should be taken seriously. Mushrooms collected in the forest must be washed and sorted out, cleaned of litter. Get rid of spoiled and old specimens without any pity - they are not suitable for pickling. Then the selected mushrooms must be placed in a convenient dish and pour cold water for 1-2 days... The water will have to be changed three times a day.

When washing and sorting the waves, it is necessary to cut the stem of each mushroom by about a third.

After soaking, the water must be drained, and the mushrooms must be inspected again for missed unsuitable ones. Cut large specimens into 2-4 parts.

Then comes the turn the next stage of preparation - boiling... Cook them in salted water until cooked. You can find out about its degree by the "behavior" of the waves - the finished ones sink to the bottom of the pan. It remains only to drain the broth and start pickling the mushrooms.

To ensure the safety of preservation, it is necessary to carefully wash and sterilize empty jars - it is most convenient to do this in a microwave oven, but it can also be done in an oven, over steam, or simply dipping it into boiling water. For storage during the season, they should be closed hermetically with metal lids - such blanks can be put in the pantry of the apartment. Variants with nylon lids must be kept in the refrigerator or cellar and it is advisable to eat them in 2-3 months.