Mushrooms are the most unpredictable creation of nature, and appear every year in different ways. There are times when there are no white mushrooms or mushrooms, mushrooms of the first category, but there can be a lot of mushrooms of the second and third categories. These include chanterelle mushrooms, honey mushrooms, birch bark and throat. To properly preserve mushrooms, they are salted, pickled or dried until winter. The recipe for salting threesomes for the winter will be relevant for mushroom lovers.

How and where to collect

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

When collecting the flakes, put the hat down correctly, if possible, separately from heavier mushrooms. They are usually found in birch and alder.

Only the collected mushrooms are not stored for a long time and can deteriorate, so you need to deal with their processing. 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

Peeling and soaking

How to soak correctly : it is important to change the water in which the mushrooms are located several timesto completely remove the bitter taste from them. A long stay of mushrooms without changing the water will lead to their souring in the excreted juice, and if the water will cover them not completely there is a chance of mold formation.

First way

For salting thawing in a cold way, they do not need to be boiled. After processing and soaking, put a little any spices in the prepared container (for 10 kg of mushrooms you will need allspice - 1 g, bay leaf - 2 g) dill umbrellas, cherry, oak leaves, root and horseradish leaves, a few pieces of pepper and cloves . Each of these spices performs its function:

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

Over time, salted mushrooms will settle, a new batch of mushrooms, salt and spices can be added to the vacant place. The flakes salted with this method must be kept for 40 days, only then can they be eaten.

Second option

Hot salting can be done differently: boiled mushrooms are pulled out with a slotted spoon and cooled in a saucepan. Fill mushrooms and pickle jars or a wooden barrel. The advantage of this method is that within a few days the mushrooms will be ready for use.

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

In addition to the question of how to salt salvages 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 a higher temperature, salting can become acidic.

With the onset of summer, the forest attracts an abundance of mushrooms. Therefore, the mushroom pickers face the challenge of what to do with them, how to prepare them for the winter more and more tasty. Volnushki are very popular among residents of Siberia. They are appreciated for their taste and pleasant smell. Various dishes are prepared from them and prepared in large quantities for the winter. Good thrills are salty, skillfully prepared, they have a crispy taste and delicate aroma. There are several ways and many recipes on how to salt the thrush.

Unlike the russula, the threshing floor is not so fragile and is not so polluted by grass and leaves. If carefully cut from the root, then it is enough to sort them out, shaking out the forest litter from them, which fell into the basket during collection.

Among the people, the mushroom has several names - tremushka, volzhanka, rubella, and others. It has many varieties and can be of different colors - white, pink, orange. It is better to cook them each grade separately, as their taste is slightly different.

Volnushki are considered conditionally inedible, therefore, in their raw form, they can be poisoned. And in order to prepare or prepare some of them for the winter, they require special preparation.

The flakes are sorted, sorted, worms are removed. If the mushrooms are too large, the lower part of the stalk is removed, it is stiff. Then they are soaked in water with salt and citric acid. About 1 g of salt and 2 g of acid are needed per 1 liter of water.

The flakes are soaked for at least two days, until all the poisonous bitterness comes out of them. Every 5-6 hours, the fluid must be changed, slightly squeezing the mushrooms. If they are soaked for longer, they will only benefit from this.

But you need to make sure that they do not constantly float above the water. To do this, they are applied with a load. After soaking, the volzhanka is washed with clean water and proceed to further processing.

We prepare all the necessary ingredients

For salting, the thunderfish need very little. To do this, use salt and spices. They are chosen according to desire and taste:

1. Salt must be rock. Iodized for pickles is not suitable, from her products soften.
2. Horseradish. You can use leaves and root. It makes mushrooms crispy and resilient.
3. Fresh dill. If dry, it is better to use the stems, they do not clog the pickling as seeds and leaves, which in the dry form, rub heavily. Gives a delicate aroma to the product.
4. Parsley is an amateur. Mushrooms are fragrant, but not everyone likes parsley.
5. Blackcurrant leaves give pickles a unique flavor.
6. Oak leaves make mushrooms resilient, while cherry leaves give a delicate flavor.
7. Garlic. In a small amount, it is not superfluous in any salting recipe. It is possible to make salted garbage rolls with garlic, but this is also not for everybody. Garlic is peeled and whole cloves are added to the pickling. When garlic is harvested, the garlic is ground.
8. Good Volzhanka with onions, ginger or mustard. The number of spices is prepared according to recipes.

Seasonings can be added all together or separately, in whole or in crushed form.

We make preparations for the winter

There are two ways to add salt flakes: cold and hot. Salted Volzhanka keep their shape well and are good as a separate snack, and as an additive to other dishes.

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

Hot Way: Recipes

Lupus erythematosus, salted in a hot way, quickly become fit for food and the dishes are filled immediately with them. When boiling, the mushrooms are boiled and with further salting no longer sit. In addition, this preparation is safer, harmful substances from the fungus during cooking go into the water.

In order to apply the hot method of salting, you need to put soaked mushrooms in a bowl and put it on fire. For this method, it is not necessary to soak the mushrooms for so long - one day is enough. But in this case, it will be necessary to change the liquid more than once during cooking and rinse the traps. Otherwise, the mushrooms will remain bitter and tasteless.

During cooking, foam will form, it must be removed. When the mushrooms sit on the bottom, you need to remove them, pour in a fresh portion of water and boil again.

The flakes for such blanks are not boiled until fully cooked, but only boiled for 15 minutes several times. Then they are washed and salted as usual.

You can salt them in a barrel, enameled glassware or in a jar. Spice leaves are lined at the bottom, then a layer of salted mushrooms, then spices again. Cover the top with leaves and apply oppression.

After a while, the mushrooms should let their juice run. If it is not enough, you need to add a little boiled salt water so that the Volzhanka are completely covered, otherwise they will be covered with mold and deteriorate.

Ingredients for the easiest salting method:

• volzhanka - 3 kg;
• salt - 100 g;
• garlic - 1 head;
• horseradish - 5-6 medium leaves;
• peppercorns - 10 peas;
• bay leaf - 2 leaves.

If desired, the set of spices can be increased or decreased.

Salting throttles for the winter with onions

Volzhanka can be prepared for winter with a large amount of pickled onions. For this, the soaked mushrooms are boiled a little, for about 20 minutes, removing the foam. Then filtered and washed. After that, they are sent to the marinade and boiled again.

For marinade take:

• water - 1 l;
• salt - 50 g;
• sugar - 75 g;
• vinegar 6% - 100 ml;
• bay leaf - 2 pieces;
• peppercorns - 5 peas;
• dill - 1 medium bunch.

This marinade is enough for 2 kg of mushrooms and 5-6 small onions.

Mushrooms and onion sliced \u200b\u200bin rings are stacked in rows in sterilized jars, poured with boiling marinade and covered with sterile lids.

Ready cans are placed in a sterilizer and sterilized:

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

Cans are taken out and spun. It turns out a finished snack, which in winter is enough to open and put in a plate. If desired, you can season with sunflower oil.

With ginger

Gourmets will like the salting of throttles with ginger. It is added in grated form to boiled mushrooms.

Mushrooms, spices and ginger are layered in the dishes. Each layer is salted. Filled cans are tied with gauze and cleaned in a cold, dark place.

For 2 kg of Volzhanka take:

• 1 tbsp. l grated ginger;
• 100 g of salt;
• spices to taste.

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

With mustard

You can also salt salmon with mustard. It gives mushrooms good taste and smell, and also protects against mold.

Everyone does, as in the recipe with onions, only it is replaced with mustard seeds. They need 1 tbsp for the recipe. l without top.

With apples

For lovers of something unusual, a recipe for salty waves with apples is suitable. Varieties are better to take sweet and sour. Apples must be peeled and cut into slices. Of spices, cumin is good.

Ingredients:

1. trawls - 2 kg;
2. medium-sized apples - 4 pieces;
3. salt - 100 g;
4. caraway seeds - 1 tsp;
5. vinegar 9% - 100 ml;
6. spices to taste.

Everything is done in the same way as in the previous recipe. Mushrooms and apples are laid out in layers.

Cold Way: Recipes

With this method of salting, heat treatment is not required, but it takes more time to fill the dishes. If the mushroom season is delayed and fresh waves can be added after each trip to the forest, this method is justified.

Mushrooms are soaked as described above. Then the water is drained and laid in used dishes in layers, shifting with spices. Large threshers are laid with their hats down, small ones are simply poured. Each layer is well salted. Salt can not be regretted, before use, the traps are again soaked to remove excess salt.

When the mushrooms are well laid, they are applied with a load and put away in the pantry. After a day, they should be covered with their own juice and decrease in volume. After that, you can still add utensils to the brim.

To salt the traps without heat treatment, you need to take:

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

Salted Volzhanka are used as a separate snack or prepare salads, soups and other dishes from them.

With garlic

Thrills are good if a lot of garlic is added to the pickle. When salted together, they acquire a sharp spicy taste and smell. At the same time, garlic is finely chopped with a blender or skipped on a garlic press. For this recipe, Volzhanka is well soaked for at least 3 days.

Ingredients:

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

The tops are laid in layers with the caps down. Top salted and sprinkled with chopped spices. So do several layers until the mushrooms run out. Then cover with a clean cloth, press with a load and clean in a dark cold place. The cellar is best suited for this.

Serve such waves without soaking. They are removed from the brine and seasoned with sunflower oil.

With horseradish

Salmon with grated horseradish gives a special taste to the thrills. For its preparation, the cold method is used. Mushrooms are prepared, washed and filtered. Then lay in layers on the bottom of the dishes, as usual, well salted, sprinkled with spices and grated horseradish.

Ingredients:

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

Thanks to horseradish, Volzhanka become elastic and crispy.

Banks in the jars

Volzhanka are well preserved and conveniently salted in banks. In such cases, it is better to grind the spices, and take small mushrooms to fit more in the jar. If the mushrooms are large, it is better to cut them.

Spices are laid at the bottom, then a layer of mushrooms, then salt and spices again. And so to the top, until the bank is full. Cover with a nylon cover and leave for a couple of days. When the mushrooms sit, add the next portion. Excess juice must be drained.

Ingredients for a three-liter jar:

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

When the waves cease to sit down and the jar is full, cover it with a nylon cover and put it into the cellar. You can drain all the juice and fill in the roasted sunflower oil instead.

Classic simple recipe

In the old days, thrills were salted in wooden barrels. Such mushrooms had their own unique taste. In the villages, such traditions have survived to this day.

Barrels are usually filled with ten-liter barrels. For salting, a simple classic recipe is used. For 10 kg of mushrooms take:

• salt - 400 g;
• horseradish leaves - 10-15 medium sheets;
• oak leaves - 15 pieces;
• allspice - 30 g;
• leaves of cherry and currant.

Mushrooms are stacked with their hats down, sprinkled with salt, and shifted with leaves. The filled barrel is covered with a cloth and put oppression. When the mushrooms let the juice and settle, add more until the barrel is full. You can use such mushrooms after 2 months.

Pickled Mushroom Recipe

If there are a lot of mushrooms, they can not only be salted, but also marinated. Here's a step-by-step recipe on how to do this:

1. Put prepared volzhanka in a pan and pour water. You can not completely - when heated, they will let their juice, and there will be enough liquid.
2. Add some salt and vinegar.
3. Bring to a boil and boil until the mushrooms sit on the bottom and the water becomes clear. In this case, constantly remove the foam.
4. Remove the mushrooms, strain and rinse, pour out the water.
5. Fold the traps back into the pan and pour water so that they are completely covered. In this case, measure the water.
6. Add to 1 liter of water 2 tbsp. l salt and 2 tbsp. l Sahara.
7. Bring everything to a boil, boil for 5 minutes and add 1 cup of vinegar 6% per liter of water.
8. Remove the mushrooms from the pan with boiling marinade and pour into sterilized jars.
9. Close filled jars with sterile lids and roll up immediately.
10. Fold under the covers with the covers down for a day.
11. Take the seaming into the basement or closet.

Pickling traps is no more difficult than pickling, but that way they can stand much longer.

Mushroom caviar

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

Ingredients per 1 kg of prepared mushrooms:

• 100 ml of sunflower oil;
• 60 ml of vinegar;
• 2 onion heads;
• garlic, pepper to taste.

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

After how many days can I eat salty traps

When you can eat salted mushrooms depends on how they were prepared. With a cold wave you can eat no earlier than two months. When hot - depending on how long they cooked. But usually, after three weeks they are ready.

Many do not know how to salt the thrills, although this is one of the most popular snacks of traditional Russian cuisine. Mushrooms have a small bitterness, but if cooked properly, they will delight your taste buds.

The use of salt waves in food helps to strengthen the cardiovascular system and prevents the deposition of bad cholesterol, and a high content of vitamins and minerals supports the normal functioning of the body. If you prefer healthy and tasty food, you will definitely need knowledge on how to salt thrills at home.

Training

Clean mushrooms from forest debris and earth with a soft brush, taking care not to damage the hats - these mushrooms are fragile. If you collected white and pink waves, do not salt them together, it is better to sort them by color. To get rid of the bitter milky juice, soak the mushrooms for 48 hours in cold water. Water should be changed up to 5 times a day - if this is not done, the waves will become sour and will be unusable. Be sure to ensure that the soaked mushrooms are completely covered with water, as they are prone to mold when in contact with air.

The most popular recipes with photos

Salt mushrooms are recommended cold, hot or combined methods. The main thing is not to violate the technology and strictly follow the rules of canning in order to prevent food poisoning. In cold salting, mushrooms should be soaked in water with the addition of a small amount of citric acid and rock salt. If you follow all the rules, you can pickle the threshing so that it is crispy, fragrant, tasty and healthy.

Cooking delicious appetizers with salt and spices is a popular "grandmother" recipe for an appetizer that goes well with "steaming" boiled potatoes. With a jar of salted mushrooms on hand, you can quickly and easily prepare tasty and nutritious treats for guests or your family.

Servings Per Container: 4-5 l

Ingredients:

• fresh waves - 6 kg;
• coarse rock salt - 350 g;
• citric acid - 12 g;
• dill (dry seeds) - 50 g;
• caraway seeds - 20 g;
• black sweet peas - 2 tbsp. l .;
• cabbage leaf - 3 pcs.

Cooking:

1. Cooking begins with soaking - dilute salt and citric acid in cold water (per 1 liter of water: 10 g of salt and 2 g of acid). Soak in a brine, cleaned from garbage, washed mushrooms and leave for a day.
2. Drain the water, dry the threshing pan slightly and lay them in layers in a large enameled container, placing the hats down. Sprinkle each layer of mushrooms generously with coarse salt, peppercorns, fragrant caraway seeds and dill seeds.
3. Cover the top layer of the waves with cabbage leaves and squeeze the contents of the pan with a wide lid or plate, placing a jar of water on it.
4. Place the pan in a cold place (with a temperature of 0 to + ℃), where the traps will salted for 1-2 months.

They don’t roll up such a salting: it is not protected from botulism, and it is dangerous to seal it tightly, which means that you just keep it in the cold until you eat it (you can in the same dish in which it was salted). If it is more convenient for you to transfer it to banks - you can transfer it (along with the brine), but do not close it tightly.

Enjoy your meal!

Juicy and tender thrills, hot salted in jars, acquire a piquant taste due to heat treatment, spices and spices. This is a hearty dish that can be served without a side dish.

Servings Per Container:1,5 l

Ingredients:

• fresh waves - 1.5 kg;
• rock salt - 75 g;
• blackcurrant leaf - 6-8 pcs.;
• dry clove - 5 pcs.;
• garlic - 4 cloves;
• bay leaf - 6 pcs.;
• black pepper in peas - 10 pcs.;
• black sweet peas - 5 amount

Cooking:

1. Soak the cleaners removed from contamination in cold salted water for several days to remove the bitterness (do not forget to change the water).
2. Put the soaked mushrooms in a pot of water (it should completely cover the mushrooms). When the contents of the pan begin to boil, continue to cook the traps for another 15 minutes, continuously stirring them and removing the foam with a slotted spoon.
3. Transfer the boiled mushrooms into a wide enameled bowl and mix them with salt. Add black and allspice, cloves, bay leaves and garlic, broken into thin slices.
4. Place this mixture tightly in pre-sterilized jars. Cover the top layer of mushrooms with currant leaves.
5. Boil water and pour jars under the neck.
6. Pasteurize the jars of mushrooms in a pot of boiling water or in the oven for at least 10 minutes (for cans of 0.8-1 l) and immediately close them tightly with lids. Turn the cans over onto the lids and leave to cool completely. After 1.5-2 months, delicious thrills will be ready for serving.

In a hot way, it is customary to salt the traps for the winter. After sterilization of the cans and pasteurization of the finished workpiece, it can be stored not in the refrigerator, but in a kitchen cabinet or pantry.

The combined method is perfect for those who appreciate the naturalness of the product, but are afraid of poisoning and prefer mandatory heat treatment of mushrooms before harvesting. The main difference between this method and hot salting is that the heat treatment is faster and the traps remain elastic and crispy, salting in their juice. Mushrooms cooked according to this popular recipe are good as an additional side dish to dishes of meat, vegetables and cereals, but mushroom soup with salted throttles is especially tasty.

Servings Per Container:3-4 l

Ingredients:

• fresh waves - 5 kg;
• coarse stone salt - 250 g;
• bay leaf - 6 pcs.;
• blackcurrant leaf - 6 pcs.;
• horseradish leaf 3 pcs.;
• fresh / dry dill - 50 g;
• garlic - 2 large heads.

Cooking:

1. Clean the traps and soak them in cold salted water for 2 days, periodically changing the water.
2. Bring 2 l of salted water (50 g of salt enough) to a boil in a large saucepan. Put prepared mushrooms in boiling water and boil for 20-25 minutes, constantly stirring them and removing foam with a slotted spoon.
3. Rinse boiled mushrooms in a colander under cool water and lay in layers in an enameled container. Shift the first layer of waves with salt, horseradish leaves and garlic cloves, cut in half. Cover the next layer with laurel and currant leaves, garlic and salt. Transfer the last layer with dill umbrellas, the remains of salt and garlic.
4. Cover the contents of the pan with clean gauze, put a wide plate on top and crush it with oppression. Place a pot of salted threes on the bottom shelf of the refrigerator. A delicious mushroom snack will be ready in 3 weeks.

It is necessary to store such a blank in the cold in any convenient container along with brine (do not tightly roll it into jars).

Enjoy your meal!

Video

How else can you salt the throttles - recipes can be found in the following videos:

Freelancer with diverse interests and hobbies. Likes to be closer to nature, eat deliciously and philosophize about the eternal. She has been writing articles on a wide variety of topics for so long that she is already erudite in the most unexpected areas. He loves forests, flowering gardens, space and fried potatoes with smoked ribs. She doesn’t like to stand by the stove, but among friends there are several professional chefs who always feed tasty and share cool recipes. Pathologically optimistic.

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These beautiful mushrooms with fleecy white or pink hats in the West are considered poisonous due to caustic milky juice. In Russia, it has long been known how to salt salmon to make a tasty, crispy, low-calorie workpiece without the slightest sign of bitterness. Let us consider in more detail the main methods of salting these lacteans at home for the winter.

Not all thrills are suitable for high quality pickles. The best preparations are obtained from mushrooms, in which the hat with the edges turned down has a diameter of 4 cm or less. Large specimens will have to be cut into pieces so that they are completely salted. At the same time, the taste of salting changes for the worse.

Fruit bodies without dents or injuries should be resilient and dense. Only such mushrooms need to be put in a basket in order to cook the most delicious salty crackers from them at home.

Preparing mushrooms for salting

Knowledgeable mushroom pickers recommend salting the white thaw separately from the pink. Therefore, sorting out the brought mushrooms, they are sorted by color, freed from forest litter and especially carefully - from lumps of soil. The leg is cut off, leaving a “stump” no more than half a centimeter.

After this initial cleaning, the fruiting bodies are poured with clean water and soaked for several hours in order to more easily free the fluffy surface of the cap from small impurities. Then finally cleaned with a brush or household sponge and washed.

The peeled washed traps are soaked for 2-3 days to get rid of caustic milky juice and make the brittle flesh more dense. At the same time, every 4-5 hours, the water is replaced with fresh water, while it should completely cover all the mushrooms, for this you can lay a plate on top.

At the end of the soaking, the mushrooms are thoroughly washed in running water. Then the salting of the thunderbolts for the winter follows, either cold or hot.

Cold salting method

To pickle mushrooms for reliable storage without heat treatment, it is necessary to create a sufficient concentration of salt in the workpiece and protect the fruiting bodies from direct contact with air. Spices, seasonings, foliage of cherries, currants, oak, horseradish ennoble the taste and aroma of mushroom salting, give the pulp a pleasant crunch and additionally protect the workpiece from mold.

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

The flakes can be stacked both with their caps down and up with 5 cm thick layers, alternating each with salt at the rate of 50 g (2 tablespoons) for each kilogram of fruiting bodies. Bookmarking spicy seasonings and herbs are two main ways.

In the first version, the bottom of the pickling container is slightly sprinkled with coarsely ground salt, the prepared traps are tightly distributed over the layer to a height of 5 cm. Then they are salted and seasoned with spices, i.e. cloves, peas of black and allspice, bay leaf, garlic, mixed with currant leaves, cherries, oak, dill umbrellas, fresh or dried. Then spread a new layer of mushrooms, seasonings and foliage with salt. The process is repeated until the prepared traps are over. They cover everything with a double layer of gauze, place on top a wooden circle or a plate of a suitable size and crown the workpiece with oppression. It can be a can filled with water or granite cobblestone. Limestone and bricks cannot be used, since under the action of brine they dissolve.

Attention! If you have few mushrooms, then each laid layer of mushrooms wakes up with salt and spices.

The described method of bookmarking is especially suitable if the container is supplemented with new portions of thunderworms - having removed the oppression and gauze, they simply are laid in the same layers, interspersed with leaves, sprinkled with salt and spices. Sometimes a layer of calcined vegetable oil is poured over a brine in a completely filled container to reduce the contact of salting with air.

The second version of the bookmark begins with the fact that the bottom of the container is lined with leaves, so as to completely cover it and add some spices and salt. Then comes a layer of waves with a height of 5 cm, salt, waves again - and so on, with the salted top layer sprinkled with spices and covered with a sheet of horseradish and other greens, so that a kind of “lid” is created, which will serve as a protective barrier between mushrooms and air and protect them from mold. Then, as usual, a plate or a wooden circle with oppression follows.

Attention! If you put pickles in a cellar, do not forget to cover it with clean gauze folded in two layers to protect it from dust. In this case, every time you need to make sure that the fruiting bodies under oppression are completely covered with brine. If it is not enough, you need to dissolve a tablespoon of salt in a liter of cooled boiled water and add the required amount of this solution to the workpiece.

Cold salting of throttles requires especially thorough soaking and washing of mushroom raw materials - this is the only way to completely get rid of the slightest trace of caustic aftertaste. The shelf life of such salting with any bookmark option is one and a half months.

Hot salting method

The hot way is to pickle the waves with preliminary boiling. As a result, mushrooms finally lose their bitterness, and their flesh becomes even denser. This option is good for harvesting for the winter in banks.

An exemplary recipe for salting threesomes:

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

Cooking:

1. Pour water into the pan, add traps, add bay leaf, bring to a boil and cook for 10-15 minutes over low heat until the mushrooms sink to the bottom of the pan.
2. Remove from heat, cool, put the thrills in a colander with a slotted spoon;
3. Boil the mushroom broth, blanch greens, garlic and horseradish in it, removing them with a slotted spoon a few seconds after lowering in a liquid.
4. At the bottom of a sterilized enameled salting container, lay currant leaves, a few slices of garlic, a piece of leaf and horseradish root, black pepper, a dill umbrella and sprinkle everything with salt.
5. Place the threshing plates up or down with hats with a layer 2–3 cm high, sprinkle with salt, shift them with herbs and thus, alternating mushrooms with salt, spices and seasonings, continue to the top layer of the threes.
6. Salt the prepared workpiece with the remaining salt, add currant foliage, completely cover the surface with horseradish leaves, put a plate with oppression on top and place the entire structure in the refrigerator. The next day, make sure that the protruding brine completely covers the fruiting bodies. If there is not enough liquid, the workpiece must be added with the remaining mushroom broth - for this purpose it also needs to be stored in the refrigerator.

The salting of the waves by the hot method is characterized by early maturity: such mushrooms can be tasted in 2 days.

For long-term storage, they are placed in jars as densely as possible, filled with brine, a horseradish leaf is placed on top and the salting is closed with plastic lids.

Storage rules for salted mushrooms

With any cooking method, salted thawers must be stored correctly - in a dark place with good ventilation and a temperature not exceeding 6 ºC, that is, in the cellar, lower compartment of the refrigerator. In a warmer environment, pickles quickly deteriorate, and at temperatures below zero they freeze so that the mushrooms begin to crumble.

Despite the caustic milky juice, the flakes are mushrooms of the second food category. With careful soaking and proper salting, they are not only harmless, but also tasty, not without reason in the USSR they were harvested centrally, according to GOST.

In the middle of summer, a harvest of low-calorie wales begins. Mushrooms will please mushroom pickers until late autumn. Mistresses prefer the hot pickling of the waves. The mushrooms will come out crispy and fragrant, and the cooking time is less, when compared with cold pickling.

  We will prepare the waves for salting in a hot way

Collect fresh, not overripe mushrooms of approximately the same size. Do not pick worm mushrooms. After a walk in nature, start at home to process the waves:

• separate the pink waves from the white ones. Prepare each type separately;
• thoroughly clean the mushrooms from the ground and small branches;
• cut the bottom of the leg with a knife for mushrooms. For pickles, usually one dense and fresh hat is chosen. Cut large hats into pieces or leave whole as desired;
• rinse the traps under running water and temporarily transfer to a separate bowl.

  We will prepare the ingredients for the hot salting of the crackers

Prepare:

• 1 kg of waves;
• 3 pcs. bay leaves;
• 2 pcs. dill umbrellas;
• currant and cherry leaves;
• a large leaf of horseradish;
• 2 large cloves of garlic;
• 10 peas of black pepper;
• 3 tbsp. tablespoons of salt (not iodized).

Use cloves, caraway, sweet peas as desired. Prepare jars or a special container for pickles.

  Salt the hot water

The hot method does not require prolonged soaking of the mushrooms so that bitterness leaves them. Soaking replaces boiling in salted water. If there are a lot of mushrooms - divide and boil in turn. Do not boil all the traps in one water, they will darken and begin to bitter. Proceed to salting:

• put a pot of water on the fire and wait for it to boil;
• put in a slightly salted boiling water bay leaf, pepper and cherry leaves with currants. Do not put all the salt indicated in the recipe into water;
• follow the spices with the threshing pan in a pot of water;
• boil the threshing pan for 15-25 minutes. Be sure to descale;
• transfer the boiled mushrooms to a colander. Excess fluid will come off them. Do not pour the brine, it is needed for future use. Pour it into another pan. Thus, process all the traps, if there are many;
• rinse the cooled mushrooms under running water;
• transfer the traps to a large pot or other pickle bowl. Add garlic, dill, the rest of the salt and pour hot brine in which the mushrooms were cooked. Put a leaf of horseradish on top;
• put a little oppression on the mushrooms. See that the hats do not emerge from the brine, but are completely immersed in it. Cover the dish with a clean cloth, a wooden circle, put the load on top;
• put the dishes with the cooling waves in the refrigerator or cold cellar. After a week, try delicious fragrant mushrooms.

  We roll hot salted jerks on the banks

Do you want to roll jars of pickled mushrooms with their lids and store them in the cellar in winter? This can be done, but don’t store the thrush for more than two months, because they are considered conditionally edible. Remove the mushrooms salted in the above way after a day from the pan and you can roll the blanks in glass jars. Do not try mushrooms, they have not yet fully salted!

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

Volnushki grow under fallen leaves or hide in the grass. It's hard to find them. But if you managed to find these mushrooms, you will make an excellent harvest for the winter.