Mushrooms

Description

Salting the waves in a cold way- the simplest and fast way cooking delicious salted mushrooms for the winter. You do not need any skills and abilities to cook this amazing delicious treat with your own hands at home, and as a result of your efforts, you will get amazingly tasty and tender, crunchy mushrooms that just melt in your mouth. Believe me, these mouth-watering mushrooms will always have a place of honor on your table.

Cooking these mushrooms will not be difficult for the housewives. They are prepared without boiling, and after salting they can be stored by putting them in jars for a long time, and without fear that they will lose their taste and density.

With cold-cooked salty fritters, you can make a great fragrant sauce to baked potatoes; you can add them to a salad by mixing with onions And fat sour cream or fragrant homemade sunflower oil. Too salty, in your opinion, you can soak the waves before serving in cold water during the hour: their taste will not deteriorate from this, but on the contrary, it will become more pleasant.

Volnushka is a mushroom with a slightly specific taste, because it has some bitterness. How to get rid of it during the cooking process, we will tell in the steps of this recipe. understandable and detailed recipe preparation of salty waves in a cold way with step by step photos, clearly showing the entire cooking process from start to finish, will allow you to cook this appetizer without special efforts and nerves. To prepare delicious salty fritters, follow the rules described in the recipe.

Ingredients

Steps

In order for the result of the work done to please you, clearly adhere to all the recommendations of the preparation. Sort the mushrooms, discard all those specimens that have visible damage, wormholes or rot. Separate the pink and white waves, because you need to salt them separately. Large mushrooms should be set aside in separate dishes and salt separately to exclude varying degrees salting finished product. Clean all mushrooms from blades of grass, remnants of foliage, cobwebs and other forest debris. Then rinse them in in large numbers water, and then soak in a new portion pure water. It is recommended to leave the waves like this for a day to allow all the bitterness that is present in them to come out.



After this time, each mushroom should be thoroughly cleaned of seals of the outer layer, which look like a kind of fringe. It is very clearly visible in the photo.



The peeled waves will be as beautiful as the mushrooms in the photo.



Rinse in warm water with addition baking soda ceramic container of a suitable volume (bowl or barrel), and then rinse it well in running water and air dry. Peel the garlic, pre-dipping it for fifteen minutes cold water from the tap. This will make the peeling process easier because the husk will not stick to your hands and the knife. At the bottom of a dry dish, pour a generous handful of table salt and put a few pieces of peeled garlic cut into thin slices. Lay down raw waves hats up, as shown in the photo, and then sprinkle a little salt over them. Alternate layers, shifting them with slices of garlic. The top layer should be salt.



In order for the mushrooms to be salted evenly, be sure to place a weight on top of them. Filled with cold water can act as oppression clean jar. Before full cooking mushrooms from the moment of laying should take about a month. All this time, the mushrooms should be in a moderately cold room and be reliably protected from debris getting into the salting. Best conditions for this will create a refrigerator.



Ready-made volnushki, salted in a cold way, will change their original color and become the same as the mushrooms in the photo. They will taste tender, crispy and salty. Mushrooms that have reached this condition for further storage should be decomposed, well compacted, in clean, dry jars, cover nylon lids and take out to a cool place, protected from odors and dampness. Use mushrooms as needed after rinsing or soaking.



Serve chilled at the table. The best dressing fat sour cream will become salty cold waves.



Bon Appetit!

In the season of mass harvesting, many mushroom pickers are wondering how to prepare mushrooms for the winter. There are many options for this product. Mushrooms can be fried and boiled. But some types are only suitable for a certain harvesting method. These include waves. They contain milky juice, which gives them bitterness and, if processed incorrectly, can cause poisoning. Therefore, let's talk about how to salt the waves.

Usually they are salted in a cold way or pickled. The cooking process takes a little longer than some other types of mushrooms. However, the result is worth the wait.

Volnushki should be carefully sorted out, removing old and damaged specimens. Then they are washed using running water. After that, the mushrooms are soaked in slightly salted water. This process takes about 3-5 days. To soak them, you need to take enamelware or Mushrooms must be placed in a prepared container and put a load on top to prevent them from floating up. Change the water at least twice a day during the soaking period. Keep the container with mushrooms in a cool place.

After soaking in the waves, bitterness disappears, and the hat becomes soft and not brittle. Therefore, this process must be carried out before salting the waves.

The most optimal for the preparation of waves is salting in a cold way. Soaked mushrooms are laid out in a prepared container (except for aluminum) with caps down, forming layers. Every two layers should be sprinkled with salt and shifted with spices. They need to be prepared before salting the waves. Usually they take black peppercorns, dill (it goes very well with mushrooms), Bay leaf and leaves of some plants as desired (currant, cherry, etc.)

For one kilogram of mushrooms we take about 50 grams of salt.

When all the mushrooms are laid, they must be covered on top with clean gauze (in several layers) or a cloth. Then we lay a wooden circle, and put a small load on top. We leave the waves for a few days. Usually after 5-6 days a brine appears. Mushrooms become dense. If this does not happen, then the mass of the cargo should be increased, and the container should be covered with a film. Mushrooms should be kept in a cold place.

During the salting process, mold can form on top. In this case, it is necessary to thoroughly rinse the wooden circle and change the rag. Can be deleted upper layer mushrooms on which mold has formed. As salting mushrooms will decrease in volume. You can add new layers, also sprinkling them with salt and shifting with spices.

After 1.5-2 months, you can already eat without much hassle.

You can also preserve salted mushrooms. To do this, we take clean glass jars with a volume of 0.5 liters and put in each of them several peas of pepper (allspice) and one bay leaf. Throw the mushrooms in a colander and rinse. Put them in jars.

Next, you need the brine, in which the waves were salted, boil and strain. Pour two tablespoons of vinegar (5%) into jars with mushrooms. Then add brine to them. If the brine is not enough, then replace it with freshly prepared. To do this, we breed in hot boiled water(1 liter) 20 grams of salt.

After that, you should cover the banks metal lids(But do not roll up!) And sterilize them for 40 minutes. Next, the lids are sealed tightly and the jars are left to cool completely. Here's how to cold-salt flakes and keep them for a long time.

It can be served as an appetizer to any dishes and side dishes.

We again turn our attention to the mushroom business. In addition to growing mushrooms, which we wrote about in the articles "", "", "", etc., profitable business is the collection, salting and sale of mushrooms. In particular, this is a seasonal business that does not require initial investments, since nature itself grows the product for us, we only need to collect it and salt it properly.

Mushrooms volnushki

The pink volnushka is a representative of eukaryotes, the kingdom of fungi, the subkingdom of Higher fungi, the department of Basidiomycota, the class Agaricomycetes, the Russula family.

The pink wave is one of the types of conditionally edible mushrooms, which has found wide application as a food product in salt form.

In the people, the pink wave is called volnyanka, volzhanka, volvenka, volnyanitsa, volminka, volnukha, rubella, krasulya, decoction.

The diameter of the wave cap varies from 4 to 2 cm. It is convex at the base. Closer to the edge, the cap becomes more and more flat, in its center there is a deep umbilical depression. The edges of the hat are wrapped and lowered to the bottom. The villi of the skin are thick and rough, they are unevenly arranged in the form of concentric circles. The skin is not very slimy, has a pale, gray-pink color, in dry weather the color fades, that is, the skin becomes pale pink. If you touch it, then at the point of contact the skin becomes darker.

The pulp of the wave has White color, it is quite strong and dense, has spicy taste. Milky juice is characterized by abundance, sharpness. The color of the milky juice is white, it does not change under the influence of sunlight.

The height of the stem of the wave is from 3 to 6 cm with a diameter of 1 to 2 cm. It resembles a cylinder in shape, the color is pale pink, it is somewhat narrowed at the base of the fungus, it is strong and firm. A young wave has a solid leg, later - a hollow one. There is fluff on the surface of the leg, occasionally small pits can be observed on it.

Frequent plates are white, their width is small, they are descending along the stem.

The color of the spore powder is white, sometimes it has a creamy tint.

Variability

The color scheme of the cap is characterized by pronounced variability. In particular, its color can be yellow, orange, light hazel, and so on. The number of hairs on the hat also varies, depending on the age of the fungus. Color variability is also characteristic of the plates. In particular, in a young wave, the plates have a light pink color, after a while they turn yellow.

Wave growth

Favorite places for pink waves are birch groves, mixed forests with the presence of birches in the species structure, grow less often in areas with high humidity. These fungi form mycorrhiza with birches, as a rule, this is typical for old trees. Basically, the fungus is distributed in the north of the forest zone.

The duration of the season is about 3 months - the end of June-beginning of October.

This family belongs to the white wave, which, in comparison with pink wave has a lighter hat (almost white) and smaller in diameter.

The nutritional value

As noted earlier, the pink wave is a conditionally edible mushroom. Despite this, the fungus is quite different good quality. It is mainly used for pickling and marinating, less often included in main dishes in fresh. For salting, younger twigs are preferred, the diameter of which does not exceed 4 cm. Mushrooms at this age are often called "curls". Cooking volnushki provides for their preliminary soaking and blanching. In blanks, the color of the fungus changes - it becomes yellow. The pink wave has gained the greatest popularity among the population of the northern part of the country, who harvest it on winter period. For comparison, in terms of popularity, this mushroom is not inferior to the mushroom.

Toxicity

If it is not enough to boil the pink wave, then it has an effect characteristic of weak poisonous mushroom. At the same time, the toxins of the wave can lead to irritation of the mucous membranes, intestinal upset.

Below are a few recipes. proper salting waves, in particular cold and hot methods.

Salting volnushek mushrooms in a cold way

Salting these mushrooms is the most popular way to harvest them. Earlier, we noted that young flakes are better suited for salting, since they are characterized by higher tightness and density. Before direct salting of mushrooms, they must be soaked. For this purpose, salted water is used (about 20 g of salt should fall on 1 liter of water). The purpose of pre-soaking is to remove bitterness. Before salting, it is desirable to separate the legs from the hats. If the latter have a large diameter, then cut them. Soaking is completed when the mushroom caps acquire elasticity, that is, the ability to bend. The cap of insufficiently soaked mushrooms will break.

The cold method of salting these mushrooms is the most used. Varieties of the cold method:

Without pre-soaking;

With pre-soak.

This is interesting: scroll through our sections "" and "" - they are all about starting your own business. We recommend mushroom pickers to read - "".

The cold method of salting with pre-soaking is applicable not only for volushki, but also for milk mushrooms, serushki, and some types of russula. According to the recipe, the waves must first be cleaned of litter (needles, sand leaves), then rinse them. At the next stage, the waves must be filled with cold water, which must first be salted - add 0.5 tbsp to one liter of water. l. table salt. The frequency of water changes per day should not be less than 2 times. According to numerous recommendations, it is desirable to carry out this after every 5-6 hours. Such a practical approach will eliminate the souring of mushrooms. The duration of the soaking period is 1-2 days. So, the mushrooms are soaked. Now we need to re-clean them. For this purpose, a brush, a nylon cloth is applicable. The method of laying mushrooms in a container is with caps. The thickness of each layer is from 5 to 7 cm. In the process of laying mushrooms, they must be salted. For this purpose, table salt should be used, which does not contain iodine (this chemical element can cause mushrooms to souring quickly). At the same time, 30 g of salt should fall on 1 kg of waves. Before laying the first layer, you must first place spices on the bottom of the container (for 10 kg of mushrooms: bay leaf - 2 g, unground allspice- 1 g). Spices are stacked on top of the last layer of mushrooms. As spices, cloves, black currants, and so on are also added. Ideally, the container for pickling mushrooms should be wooden. In the absence of such, enamelware can be used (but we do not recommend it). In any case, the lid (wooden, round) should freely enter the container. On top of the cover is placed oppression (load). If the volume of the container, for example, a barrel is 50 liters, then the weight of the oppression should be at least 8 kg, preferably 10 kg. Important: cover, oppression must be well washed. After 2-3 days, the brine will ripen, at the same time mushrooms will precipitate. Excess brine must be removed, as previous batches settle, new layers of mushrooms will be added. In the absence of brine, the mass of oppression must be increased. Required condition when salting mushrooms - the brine level should always be above the top layer of mushrooms.

Now consider cold way which does not require pre-soaking. Volnushki should be freed from debris, rinsed twice with cold water (it is better to salt or acidify the water). Mushrooms should be placed in a container for salting in layers. In parallel with laying, salting should be carried out table salt- an average of 35 g (+/- 5 g) per kilogram of waves. According to this recipe, the use of spices is excluded. The degree of readiness of volnushki and the duration of the fermentation period are similar, as in the case of cold salting with preliminary soaking - 40 days.

Hot cooking mushrooms

As for the hot method, it allows you to shorten the maturation period of the waves. Mushrooms must be cleaned of debris, soaked (at least 1 day), rinsed with cold water. If mushrooms are not sorted by size, then large hats should be crushed. Pour water into enameled dishes at the rate of half a glass per kilogram of waves. Water must be salted first. Next, the water must be brought to a boil and add mushrooms to it. During the cooking process, constant stirring is necessary, which will prevent the mushrooms from burning. The foam is removed with a slotted spoon. The next step is to add spices. For this purpose, you will need (per kilogram of boiled mushrooms):

Salt - 2 tbsp. l.;

Bay leaf - 2-3 pieces;

Blackcurrant leaves - 2-3 pieces;

Cherry leaves - 4-5 pieces;

Unground (peas) black pepper;

Carnation - bud;

Dill - 5 g.

After boiling, the duration of cooking should be from 10 to 15 minutes. Readiness is determined by the moment of sedimentation of mushrooms and the transparency of the brine.

Boiled mushrooms and brine after cooling are placed in a barrel, jars and closed. The ratio of the masses of brine and waves is 1: 5. It will take at least 40 days for the mushrooms to fully ripen.

Prices on salted mushrooms vary greatly depending on the area, season (when to sell them) and yield, but in any case, this business will be profitable, since it does not require any investments and is a business from scratch.

Volnushki - mushrooms of the russula family, which have bright taste and near healing properties. The most delicious such mushrooms are obtained in a salty form. However, before you start harvesting, you need to carefully prepare the mushrooms, because in many countries they are considered inedible for their bitter taste and milky juice, which can turn any dish into an unusable mixture. But if you know how to properly salt the waves for the winter, you can enjoy delicious mushrooms, which surpass even the famous porcini mushrooms in taste and nutritional value.

Training

The preparatory stage is the most important in the process of salting the waves, it must be taken seriously. Young mushrooms are most suitable for salting. dense structure which hold their shape better. However, these mushrooms are very fragile and brittle, so you should act carefully.

Selected specimens carefully process:

• clear of debris, leaves, and dried twigs;
• sort the mushrooms, dividing them into pink and white, they are prepared separately;
• rinse the mushrooms, cut large ones into several pieces, cut off the lower part of the legs and pour cold water.

Volnushki have a bitter taste. To get rid of it, mushrooms are soaked for at least 36 hours, while every 4-6 hours you need to change the water to avoid souring. Be sure to keep all the mushrooms under water, otherwise they will become moldy.

Salt is also added to the water (20-50 grams per liter of liquid). For properly soaked mushrooms, the caps will not break when pressed, but bend.

You can begin to choose the method of salting.

Methods for salting waves

Salt volnushki in several ways - hot, cold and combined. It is necessary to strictly adhere to the recipe and technology in order to avoid poisoning and eventually get beautiful, mouth-watering mushrooms that can be eaten as a snack or added to salads and other dishes. In urban conditions, without a basement, it is not recommended to harvest a lot of waves, because they will have to be stored in the refrigerator, otherwise the mushrooms will become covered with mold and will not be suitable for consumption.

cold way

This is the most popular way to harvest waves for the winter.

1. Prepared and soaked mushrooms are laid out on the bottom of a specially prepared container in advance on a layer of salt 1 cm thick. The layer of mushrooms should be about 5 cm.
2. In this way, several layers are laid out, each of which must be sprinkled with salt (60 grams per 1 kg of waves) and spices. The last layer should be from salt.
3. A plate is placed on top, on which oppression is installed, under its pressure the mushrooms will secrete juice and settle.
4. If the juice is not enough, brine is added to the container - 20 grams of salt is dissolved in 1 liter of water.
5. As it settles, new mushrooms are added.
6. Periodically pour calcined into the container vegetable oil to avoid mold.

After 40-45 days, the mushrooms will be ready. Such mushrooms retain their indescribable aroma and have a crispy texture.

The method can be changed, based on it, there are many recipes cold salting mushrooms. Here is one of them.

You will need:

• 1 kg of waves;
• 160 grams of salt;
• 4 grams of citric acid;
• garlic;
• vegetable oil;
• currant leaves, horseradish, dill.

Cooking sequence:

1. Volnushki prepare, clean, rinse and soak for a day in saline solution with the addition of citric acid, taking 50 grams of salt and 2 grams of citric acid.
2. After a day, pour out the water and pour in a new solution, press down on top with a press and leave for another day.
3. Pour the solution, pour over the mushrooms with boiling water, place in jars, sprinkle with the remaining salt, then put the leaves of horseradish, currant, garlic and dill.
4. Pour in hot oil so that its layer above the mushrooms is 10 mm thick, it will not allow oxygen to reach the mushrooms.
5. Set oppression from above, put in a cool place with a temperature of no more than 10 degrees, but not less than 0 degrees.
6. Salty volnushki will be ready in 30-40 days.

hot way

This method means heat treatment waves before salting. He has earned popularity for the fact that sealed cans can be stored at a temperature of 16-18 degrees, which can also be provided in apartment conditions.

Ingredients:

• 1 kg of mushroom caps;
• 20 grams of garlic;
• Bay leaf;
• currant leaf;
• 30 grams of dill "umbrellas";
• 2 large spoons of salt;
• a few peas of allspice.

Cooking:

1. Soak peeled, washed and sliced ​​\u200b\u200bwaves for 36 hours in salt water.
2. Boil the mushrooms for 15 minutes, removing the foam.
3. Drain the liquid and rinse the mushrooms with running water.
4. Pour all the spices with new water and boil for 12 minutes.
5. Transfer the mushrooms to a saucepan, pour over the brine and press down with a press.
6. Put the cooled product in the refrigerator for 24 hours.
7. Arrange mushrooms and brine in jars and cover with nylon sterile lids.

Combined method

This method combines all the advantages of hot and cold methods. Due to heat treatment, the shelf life of mushrooms and the safety of their consumption are increased, and due to the fact that the cooking time is reduced and the mushrooms are cooked in their juice, they remain crispy, as in the cold method. But they store such mushrooms in the refrigerator, which creates inconvenience.

• 4.5 kg of mushrooms;
• 140 grams of salt;
• bay and currant leaves;
• 50 grams of dill;
• 2 liters of water;
• 1.5 heads of garlic;
• 60 grams of salt;
• horseradish leaves.

Cooking method:

1. Soak the waves.
2. Pour salt into a bowl and pour water, boil.
3. Put the mushrooms in the water, cook for 10 minutes, be sure to remove the foam.
4. Drain in a sieve or colander and rinse.
5. Peel the garlic, cut large cloves in half.
6. Put a layer of mushrooms in a clean pan, sprinkle with salt, put some horseradish and garlic.
7. Put the next mushroom layer, salt, add leaves, garlic.
8. Dig the third layer of mushrooms with salt, garlic and dill.
9. Cover with gauze and put oppression.
10. Place in refrigerator.
11. Mushrooms will be ready in 21 days.

Storage conditions

Mushrooms prepared in a combined or cold way should be stored at a temperature of 0 to 10 degrees. If you leave them in the cold, the mushrooms will crumble, under warmer conditions they will become moldy and sour.

As a container, glass or enameled dishes are usually used. Although the oak barrel is considered the most successful container for salting.

Be sure to ensure that the salty waves are completely in brine.

Store mushrooms for 2-3 months.

Such mushrooms are served at the table as an appetizer, addition to salads and side dishes.

The Secrets of Delicious Salty Waves

Experienced mushroom pickers use important secrets to pickle the waves tasty and right. After all, this mushroom is quite capricious.

• For salting, you need to choose mushrooms of the same size, cut too large.
• The salt container must be clean, you can wash it with water with the addition of soda, which disinfects the surface.
• Whole mushrooms are stacked caps down.
• Only caps are used to prepare the frills in a hot way, more tender legs can soften during cooking and become inedible.
• If little juice is released during salting in a cold way, you may need to increase the weight of the oppression.
• Before serving, be sure to soak the waves in cold water, otherwise the dish will be oversalted.

Volnushki can be salted using a variety of methods, including the cold method. If you like to eat salty waves, you can safely eat them, if you do not violate the salting technology and the recipe, there will be no poisoning, but if the rules are not followed, anything can happen. Therefore, be sure to follow the cooking technology. In addition, so that the snack will delight you with extraordinary palatability and mouth-watering views, some points need to be explored.

This plant is appearance resembles a toadstool mushroom, it has a pink or white color, its cap is terry, and when an incision is made, a milk-like liquid appears. And the mushroom has bitterness, but if you cook the waves correctly, it will turn out tasty snack.

Before proceeding with salting, the mushrooms are cleaned, forest debris and adhering soil are removed. It is also necessary to remove the fringe from the hats. This process is quite simple: you need to take a knife, pry off the edge and pull towards the center.

Be sure to look at the mushrooms so that there are no worms. If there are worms, then cut off this part or discard the mushroom altogether. In order to remove the bitterness, the mushrooms are soaked. Since the waves are light, they will always be on the surface, which means that the soaking may be uneven. To prevent this from happening, cover the mushrooms from above large dish. Volukhi are ready or not, you can understand only by taking them out of the water. If the mushroom is elastic and does not break, then the liquid drains.

Waves are salted in two ways. But today we will talk specifically about the cold method of salting.

Salting the waves in a cold way

Waves are delicious mushrooms, which are ideal for marinating and salting them. Exactly this species mushrooms, the recipes of which you will learn below, will win your heart with their interesting taste qualities. These mushrooms can be combined with different plants. In general, in any case, this appetizer will surprise you with its aroma, which will be highlighted by oak leaves, pepper, cloves and dill (herbs).

Ingredients:

waves - 10 kg;
oak leaves - 7 pieces;
dill - 1 bunch;
allspice - 1 kg;
cloves - 4 pcs.;
salt - 500 g.

Cooking:

1. So, immediately rinse the mushrooms thoroughly, remove the skin, be sure to cut off the areas that have been damaged. Look through the waves, make sure there are no worms. If the presence of worms is confirmed, then such a mushroom should be thrown away. And also pick up pieces that are the same size, cut most of them (but it is better to use the same pieces).

2. Next, remove the container in which you will salt the mushrooms, rinse it thoroughly. During the washing process without fail use baking soda, it will quickly help you clean the surface.

3. In order to salt the waves, you can take containers made of wood, as well as glass jars, pans (enamelled). Containers should be large so that oppression is conveniently installed on the products.

4. After you have carefully prepared the container, put all the spices (only a part) on the bottom, in addition to salt.

5. Wash the leaves under running water and dry well.

6. And at this stage, lay the mushrooms cut into pieces. The layer should be 5-6 cm, sprinkle with salt, and then spread the mushroom pieces again. Thus, salt the entire mixture.

7. If you salt the plant as a whole, then position the mushrooms so that the caps are at the bottom. Put the remaining spices on top of the mixture and also sprinkle with salt (a small amount).

8. Cover the container with the possessed using clean gauze, place a plate (flat) on top, and then set a yoke that has a good weight.

As soon as the plant settles, add fresh pulp mixed with salt (a little). You can try the blank after 40 days.

Salting volnushek cold method in jars

This blank is sure to surprise you, especially if you adore savory snacks from mushrooms. In order to prepare this blank, you will need a container in the form glass jars. The workpiece is stored even in the apartment, only in a cool place.

Ingredients:

mushrooms - 2 kg;
grated ginger root - 1 tbsp;
cherry leaves;
black and allspice - 10 pcs.;
dill - 2 umbrellas;
salt - 120 g.

Cooking:

1. So, before you start salting, be sure to send jars to be sterilized. Tanks can be 2 and 3 liters.

2. Place cherry leaves (pre-washed and dried) in prepared jars. Umbrella dill (part) and other spices (ginger and pepper mixture).

3. Pour salt here in the form of a thin layer, lay out the waves, which you soak in water in advance.

5. Sprinkle all mushroom layers with salt, as well as spices that are indicated in the ingredients. Stack food until it runs out.

7. Now you need to transfer the jars of waves to the basement, the temperature in the room should not exceed +8 degrees. If the temperature is 0 degrees, then the mushrooms can freeze and become brittle, and if the temperature exceeds +10 degrees, then get ready for the pickling to become sour.

Shake the jars several times every seven days without fail. If you notice that there is little liquid, add boiled but chilled water to the containers.

How to deal with excess salt

If you have opened jars of flakes and realize that the mushrooms are too salty, do not despair. You can use mushrooms to cook fried or stewed potatoes(just don't add salt). You can also soak the mushrooms in cool, but boiled water, and then pour over with oil (olive), sprinkle with onion, fresh dill and make an amazing snack.

1. Like most other types of mushrooms, before pickling the volushki, you need to thoroughly clean them, remove all debris. Insects, sticking blades of grass, leaves are also removed. This procedure can be carried out using a regular toothbrush. Mushrooms do not have a film, which makes it easier to prepare for salting, but in the process of cleaning and washing the waves, the hostesses may encounter another difficulty: the mushrooms are quite fragile and if you press them down a little, they will crumble right in your hands.
2. Mushroom pickers who already have extensive experience recommend white and Pink colour pickle in separate containers. So, when you sort out the mushrooms and clean the garbage, be sure to sort them too. In the process of sorting, consider the size of the waves: put larger mushrooms in another pile or cut into several pieces.
3. Volnushki have a bitter taste. If you don’t soak them in cool water with salt before cooking, bitterness will remain and you won’t want to eat salted mushrooms. The waves are soaked for two days (at least), the water must change every four hours, otherwise the mushrooms will turn sour.
4. When you soak the mushrooms, be sure to watch the water. It must completely cover them, otherwise mold will form on top and even after you rinse them thoroughly, there is no guarantee that you will completely remove the mold.
5. If you want to salt the flakes in a cold way, then soak them in cool water with salt (50 g per liter of liquid), and add citric acid(2 g).

Well, if you listen to the above tips, believe me, you will succeed. You will quickly cope with the preparation, but without fail, do not forget about preparatory stage, and then you can already salt the mushrooms in the ways described above.

And every hostess, even a beginner, can show her imagination, use recipes and experiment a little by adding her own spice, then you get salty waves with incredible taste and aroma.

Believe me, households and guests will simply admire your culinary skills, and your girlfriends will ask you about the recipes for these delicious mushrooms!