How to salt the waves at home for the winter in a cold and hot way, if there is a certain bitterness in their taste? Everything is very simple, before salting, they must first be soaked, during which all the bitterness will come out. How to do it correctly, as well as the best recipes for salting volushki, will be presented in this article.

They are conditionally edible mushrooms. Most often, this type of mushroom is salted cold or hot, the difference in which is the time the snack is ready after the start of the salting of the product.

Preparation in 4 steps

Before moving on to salting, you need to prepare the mushrooms. This takes place in 4 stages. The taste and safety of the finished product will depend on the quality of preparation. It is necessary to soak the waves for at least 48 hours so that all the bitter milky juice comes out. Let's take a closer look:

Sorting... The collected mushrooms must be divided according to type and size. White and pink are salted separately.

It is better to select young fruits - Volzhanka, which have a pleasant taste. Old and overripe mushrooms are not the same, they do not taste like that.

Cleaning... First, carefully, so as not to damage the caps, using a toothbrush and a knife, you should clean the mushrooms from debris and cut off 2/3 of the legs. After that, rinse well to remove the remaining debris.

Soaking. This is a key step. Pickles will not be tasty without it. This process will take at least 2 days. In an enameled container, the mushrooms are poured with water so that the water level is 5 cm higher. The ode should be salted. If in the future the mushrooms are salted in a cold way, then citric acid must be added in the following proportion: for 1 liter of water, 2 g of citric acid and 10 g of salt. It is necessary to change the water 5-6 times a day so that the mushrooms do not turn sour. The container with the waves is covered with a piece of gauze and left in a cool place.

Control wash. After soaking, mushrooms must be thoroughly rinsed using cold water.

Then discard the fruits in a colander so that the excess liquid is glass. After these manipulations, you can proceed to salting.

Important! You can understand that mushrooms can be salted "by touch." Remove one copy from the container and gently press the cap. In well-soaked Volzhankas, it should bend gently, but not break. If mold appears in the container, then the mushrooms are spoiled. Even after thorough rinsing, they should not be salted.

Cold salting

The recipe below produces delicious mushrooms. You can only prepare waves in this way, or you can add other mushrooms. The aroma and taste is obtained from the addition of the listed ingredients:

• 10 kg of waves;
• 5-7 oak leaves;
• a bunch of dill;
• 3-4 carnation buds;
• 10 g allspice;
• 0.5 kg of salt.

The salting process in stages:

Hot salting

Only dense and fresh mushroom caps are used in this recipe. The advantage of this recipe is that the fruits will be ready quickly, in comparison with the cold method, since boiled mushrooms are used. Here's what you need:

• 5 kg of waves;
• 5-7 currant leaves;
• 3-5 cloves of garlic;
• 1.5 tbsp. tablespoons of salt;
• 1 liter of water.

Salting process:

Watch the video! How to salt the waves in a hot way

Combined salting option

This method is perfect for pickling mushrooms. Thanks to the leaves, they are fragrant and very tasty. In this case, the cooking time is reduced, and the crunch of the mushrooms is completely preserved.

For cooking you need:

• 5-6 kg of mushrooms;
• 2 liters of filtered water;
• 2 heads of garlic;
• 160 g salt;
• 6-8 currant leaves;
• lavrushka;
• a bunch of dill and horseradish leaves.

Preparation:

How to salt waves for the winter in banks

Would need:

• 2 kg of waves;
• 40 g salt;
• 2 horseradish leaves;
• 4 things. bay leaf;
• 200 ml of vegetable oil.

Step by step cooking:

1. All ingredients must be prepared in advance, soak the mushrooms for 2-3 days, remembering to change the water every 4-6 hours.
2. Sterilize and dry the cans in advance.
3. Layer the mushrooms with salt.
4. Bring the oil to a hot state.
5. Pour into jars, on mushrooms laid out with salt.
6. Cover and refrigerate.
7. Pickles will be ready in 2 months.

Watch the video! How to salt waves for the winter

How to pickle waves?

There are practically no differences between salting and pickling waves. The process of pickling with hot pickling is especially similar. Here recipe.

Would need:

• 1 kg of mushrooms;
• 0.3 l of water;
• 1 tbsp. a spoonful of vinegar essence 70%;
• 15 g sugar;
• 10 g salt;
• 3 pcs. bay leaf;
• 2 g of caraway and dill;
• 7 pcs. carnation;
• 10 black peppercorns.

Step by step cooking:

1. Prepare ingredients and soak mushrooms.
2. Put the container with water on fire for 2 minutes, add herbs and spices.
3. Add mushrooms and boil for 10 minutes.
4. Lay out the finished product to banks, add vinegar at the rate of 5 ml per 1 liter of the finished product.
5. Pour the marinade in which the mushrooms were boiled.
6. Cover and store in a refrigerator or cellar.

Watch the video! Pickled waves

In contact with

The wolfberries can be salted using a variety of methods, as well as the cold method. If you like to eat salty waves, you can safely eat them, if you do not violate the salting technology and 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, in order for the appetizer to delight you with extraordinary taste and appetizing appearance, you need to study some points.

This plant in appearance resembles a toadstool mushroom, it has a pink or white color, its cap is terry, and when an incision is made, a liquid similar to milk appears. And the mushroom also has bitterness, but if you cook the waves correctly, you will get a delicious appetizer.

Before starting salting, the mushrooms are cleaned, forest debris and adhered 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 over 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 constantly be on the surface, which means that the soaking may be uneven. To prevent this from happening, cover the mushrooms on top with a large dish. Whether the waves 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 is drained.

The waves are salted in two ways. But today we will focus on the cold method of salting.

Cold salting of waves

Volnushki are delicious mushrooms that are perfect for pickling and pickling. It is this type of mushroom, about the recipes of which you will learn below, that will win your heart with its 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 give off oak leaves, peppers, cloves and dill (herbs).

Ingredients:

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

Preparation:

1. So, immediately rinse the mushrooms thoroughly, remove the skin, areas that have been damaged, be sure to cut them off. Check the waves, make sure there are no worms. If the presence of worms is confirmed, then such a mushroom must be discarded. Also, pick up pieces that are the same size, cut most of them (but it's better to use the same pieces).

2. Next, take out the container in which you will salt the mushrooms, rinse it thoroughly. In the process of washing, be sure to 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, pots (enameled). The containers should be large so that the oppression can be 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 the salt.

5. Wash the leaves under water (running) and dry thoroughly.

6. And at this stage, place the sliced ​​mushrooms. The layer should be 5-6 cm, sprinkle with salt, and then put the mushroom pieces again. Thus, salt the entire mixture.

7. If you salt the plant as a whole, then place 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 the oppression, which has a good weight.

Once the plant has settled, add fresh pulp mixed with some salt. You can try the workpiece in 40 days.

Cold salting in jars

This piece will surely surprise you, especially if you love savory mushroom snacks. In order to prepare this blank, you will need a container in the form of glass jars. The workpiece is stored even in the apartment, only in a cool place.

Ingredients:

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

Preparation:

1. So, before you start salting, you should definitely send the jars to be sterilized. The containers can be 2 and 3 liters.

2. Put cherry leaves (pre-washed and dried) in prepared jars. Dill umbrella (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 will soak in water in advance.

5. Sprinkle all the mushroom layers with salt and the spices indicated in the ingredients. Stack food until you run out of food.

7. Now it is necessary to transfer the jars with the waves to the basement, the temperature indicators 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 salting to become sour.

Shake the jars several times every seven days. 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 mushrooms and understand that the mushrooms are too salty, you should not despair. You can use mushrooms to make fried or stewed potatoes (just don't add salt). You can also soak the mushrooms in cool, but boiled water, and then pour with oil (olive), sprinkle with onions, fresh dill and you will get an amazing appetizer.

1. Like most other types of mushrooms, before you salt the waves, you need to thoroughly clean them, remove all the debris. Insects, sticky blades, leaves are also removed. This procedure can be done using a regular toothbrush. The mushrooms do not have a film, which makes the preparation for salting easier, but in the process of cleaning and washing the waves, the hostesses may face another difficulty: the mushrooms are rather fragile and if you press them a little, they will crumble right in their hands.
2. Mushroom pickers, who already have a lot of experience, recommend salting white and pink waves in separate containers. This means that when you sort out mushrooms and clean up garbage, be sure to sort them also. In the process of sorting, consider what size the waves are: put larger mushrooms in another pile or cut into several pieces.
3. Volnushki have a bitter taste. If before cooking you do not soak them in cool water with the addition of salt, the bitterness will remain and you will not want to eat salted mushrooms. The waves are soaked for two days (minimum), the water must be changed every four hours, otherwise the mushrooms will sour.
4. When you soak the mushrooms, be sure to watch the water. It must cover them completely, 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 waves in a cold way, then soak them in cool water with salt (50 g per liter of liquid), and also add citric acid (2 g).

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

And every hostess, even a beginner, can show imagination, use recipes and experiment a little, 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 friends will ask you about the recipes for these delicious mushrooms!

Volnushki, which are also called volzhanki and wolves, are of two types: white (white) and pink (krasuli, rubella). All of them belong to the family of russula mushrooms and do not require prolonged heat treatment before eating. At the same time, they are considered conditionally edible mushrooms, so it is extremely important to know how to salt the waves for the winter correctly.

How to salt the waves correctly

You can salt the waves in different ways, including cold. If the salting technology and the recipe are not violated, there is no threat of poisoning to lovers of salt waves, otherwise the result may be different. Therefore, it is necessary to follow the technology. In addition, in order for a snack for the winter to turn out beautiful, tasty and appetizing, you need to take into account a number of points.

• Like all other mushrooms, before salting the waves, it is required to clean well of debris, insects, adhering blades, leaves. It is convenient to do this with a toothbrush. They do not have a film, which facilitates the process of preparing for salting, however, when cleaning and washing the waves of the housewives, another difficulty awaits: the waves are fragile, and if you press on them, not even hard, they begin to crumble in your hands.
• Experienced mushroom pickers advise to salt pink and white waves separately, therefore, sorting out mushrooms and cleaning them from debris, they must also be sorted. When sorting, the size of the waves is also taken into account: large ones are laid in another pile or cut into 2-4 parts.
• The waves are bitter. If they are not soaked in cold water with salt before cooking, the bitterness will persist and you will not want to eat salted mushrooms. The waves are soaked for two days at least, periodically changing the water. This should be done at least 5 times a day. Otherwise, the mushrooms will start to sour.
• When soaking, you need to ensure that the water completely covers the mushrooms, otherwise they will become moldy, and even if you rinse them well afterwards, there will be no guarantee that you have been able to completely get rid of the mold.
• If the waves are supposed to be salted in a cold way, then they are soaked not just in cold water, but with the addition of salt (50 g per liter) and citric acid (2 g per liter).

The rest of the actions will already depend on the selected recipe.

Cold salting of waves

• waves - 7 kg;
• salt - 0.2 kg;
• citric acid - 12 g;
• dill seeds - 50 g;
• cumin - 20 g;
• cabbage leaf - 1-3 (the width of the barrel).

• Soak the cleaned waves in salt and acidified water for three days. Change the water every 4-5 hours.
• Combine salt with dry dill seeds and caraway seeds.
• Drain and lay the waves in 6-8 cm layers, sprinkling each layer with salt mixed with seasonings. Place the mushrooms with their caps down.
• Place a cabbage leaf on top or a few sheets if the area is large.
• Place a wooden disc or plate on top, placing a weight on top of it.
• Send to a cold room (0-10 degrees). There, the mushrooms should be salted for at least a month, ideally two. If the waves are frozen, they will begin to crumble, and if they are in a room for a long time at temperatures above 10 degrees, they can sour.

Before serving cold salted waves on the table, they should be soaked in clean water, otherwise they will be salty. This is a classic recipe - before, mushrooms were salted this way for the winter. Nowadays, not every house has suitable conditions for this, and not everyone has wooden barrels. However, a true gourmet will surely appreciate the classic taste of mushrooms pickled according to the "grandmother's" recipe.

Hot salted waffles

• waves - 1.4 kg;
• currant leaves - 4 pcs.;
• cloves - 5 pcs.;
• garlic - 4 cloves;
• bay leaf - 6 pcs.;
• peppercorns - 4 pcs.;
• allspice - 5 pcs.;
• water - 1 l;
• rock salt - 30 g.

• Wash and peel the mushrooms, soak in cold water for two days.
• Pour 1 liter of water over the waves, boil, stirring, within 15 minutes after boiling, fold in a colander.
• Place the boiled mushrooms in the bottom of an enamel pot.
• Cover the mushrooms with clean currant and bay leaves.
• Sprinkle with salt, add cloves, pepper.
• Cut the peeled cloves of garlic into thin slices, pour over the salt.
• Bring the broth to a boil and pour over the mushrooms.
• Cover with a large plate, set the oppression. When the mushrooms have cooled to room temperature, put them in the refrigerator for a day.
• Prepare 4 half liter jars. They need to be sterilized in the oven for 10 minutes or in any other way. The lids are also sterilized by boiling.
• Spread the waves in sterile jars, fill with brine, seal tightly. The jars must be hot and dry at the time of swirling.

Most of the townspeople prefer to salt the waves for the winter exactly according to this recipe, since it is not difficult to do this, and they are stored in sterilized and hermetically sealed jars at a temperature slightly below room temperature (16-18 degrees). It is not difficult to create such conditions in winter. In addition, the mushrooms according to this recipe are crispy, despite the heat treatment.

Salting the waves in a combined way

• waves - 5 kg;
• salt - 150 g;
• bay leaf - 5 pcs.;
• currant leaf - 5 pcs.;
• horseradish leaf - 2 pcs.;
• fresh dill - 50 g;
• water - 2 l;
• garlic - 2 heads.

• Pour 2 liters of water into a saucepan, add 60 g of salt to it, bring to a boil.
• Put the waves soaked in advance in small portions in a saucepan of boiling water, stirring occasionally. Boil for another 10 minutes after submerging the last serving of mushrooms in the water. Skim off the foam while cooking. Remove the mushrooms with a colander or slotted spoon, rinse with running water.
• Peel the garlic, do not chop, but if the cloves are too large, you can cut them in half.
• Put a layer of wines in a saucepan, sprinkle with salt, put horseradish leaves, a few cloves of garlic.
• Put the second layer of mushrooms, salt, put currant leaves and bay leaves, 3 cloves of garlic.
• Cover the next layer of mushrooms with salt, dill and the remaining garlic.
• Cover with a clean cloth, install the oppression. Store the mushroom pot in the refrigerator. You can eat them 3 weeks after salting.

This method of salting mushrooms for the winter is popular due to the fact that it combines the advantages of cold and hot methods. The mushrooms are cooked to increase the safety of the snack and the time it takes to eat it. On the other hand, the cooking time is shortened, the mushrooms are salted in their own juice, which allows them to remain crispy. The only drawback is that the pan with waves takes up an entire shelf in the refrigerator. When there is only one such unit in the house, this creates certain inconveniences.

Cold salting in jars

• waves - 2 kg;
• salt - 40 g;
• bay leaf - 4 pcs.;
• horseradish leaves - 2 pcs.;
• vegetable oil - 0.2 l.

• Soak the prepared waves in salt and acidified water for three days, changing it 2-3 times a day.
• Sterilize the jars. Prepare covers for them.
• Place the waves in jars, sprinkling each layer with salt and shifting with horseradish and laurel leaves.
• Cover with hot vegetable oil.
• Close tightly and refrigerate. It will be possible to eat mushrooms in 2 months. The oil will cut off air access to the mushrooms and ensure their safety. In addition, they will not darken, since they did not have to be boiled.

Anyone can try the cold way of salting the waves for the winter according to this recipe. The main task is to find a place in the refrigerator to store the cans.

For a gourmet, it matters what recipe the mushrooms are salted, but any method has the right to life. To compare the taste, you can try several options and choose the one that suits you and your household more.

5 responses to “Salty waves for the winter”

Could you please tell me according to the recipe "Hot salted volushki" before putting mushrooms in jars, do they need to be heated or directly from the refrigerator into hot jars? Banks will not burst?

You can also heat it up, or you can put a metal object under the cans, for example, a knife blade - then it will definitely not burst. Although if you apply it gradually, then you can do without these precautions.

And one more question: after what time can you eat them?

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

Mushrooms

The pink bollard is a representative of eukaryotes, the kingdom of mushrooms, the subkingdom of Higher mushrooms, the department of Basidiomycota, the class Agaricomycetes, and the family of russula.

Pink Volnushka is a type of conditionally edible mushroom that is widely used as a salted food product.

The people call the pink volnushka volnyanka, volzhanka, volvenka, volvyanitsa, volvinka, volvukha, rubella, crassula, broth.

The diameter of the cap of the wave ranges 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 cap are rolled up and lowered to the bottom. The villi of the skin are thick and coarse, they are arranged unevenly 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 is white, it is quite strong and dense, has a pungent taste. Milky juice is characterized by abundance, pungency. The color of the milky juice is white; it does not change under the influence of sunlight.

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

Frequent plates are white, small in width, descending along the pedicle.

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

Variability

The color scale 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 the lapse of time - yellow.

Growth of waves

Birch groves, mixed forests with the presence of birches in the species structure, rarely grow in areas with high humidity, are the favorite places for pink waves. These mushrooms with birches form mycorrhiza, as a rule, this is typical for old trees. Basically, the mushroom is distributed in the north of the forest zone.

The season lasts about 3 months - late June-early October.

This family includes a white wave, which, in comparison with a pink wave, has a lighter cap (almost white) and a smaller one in diameter.

The nutritional value

As noted earlier, the pink volnushka is a conditionally edible mushroom. Despite this, the mushroom is of fairly good quality. It is mainly used for salting and pickling, less often it is included in fresh second courses. For salting, younger waves are preferred, the diameter of the cap of which does not exceed 4 cm. Mushrooms at this age are often called "curls". The preparation of the waves provides for their preliminary soaking and blanching. In the blanks, the color of the mushroom changes - it turns yellow. The pink wave has gained the greatest popularity among the population of the northern part of the country, who harvest it for the winter. For comparison, this mushroom is not inferior to the milk mushroom in popularity.

Toxicity

If it is not enough to boil a pink volvushka, then it has an effect characteristic of a slightly poisonous mushroom. In this case, the toxins of the wave can lead to irritation of the mucous membranes, intestinal upset.

Below we will consider several recipes for the correct salting of volushki, in particular, cold and hot methods.

Cold salting of mushrooms

Salting these mushrooms is the most popular way to harvest them. Earlier, we noted that young waves are better suited for salting, since they are characterized by higher stiffness 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 advisable to separate the legs from the caps. 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. Mushrooms that are not soaked enough will break.

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

Without pre-soaking;

With preliminary soaking.

It is interesting: leaf through our sections "" and "" - they are all about starting your business. We recommend reading mushroom pickers - "".

The cold method of salting with pre-soaking is applicable not only for wines, but also for milk mushrooms, gray-haired grains, and some types of russula. According to the recipe, the waves must first be cleaned of debris (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 changing water per day should not be less than 2 times. According to numerous recommendations, it is advisable to carry out this after every 5-6 hours. This practical approach will eliminate mushroom acidification. The duration of the soaking period is 1-2 days. So the mushrooms are soaked. Now you need to re-clean them. For this purpose, a brush, a nylon cloth is applicable. The method of placing mushrooms in a container is with caps. The thickness of each layer is from 5 to 7 cm. In the process of laying the mushrooms, they must be salted. For this purpose, table salt should be used, which does not contain iodine (this chemical element can cause rapid acidification of mushrooms). In this case, 30 g of salt should fall on 1 kg of waves. Before laying the first layer, you first need to place spices on the bottom of the container (for 10 kg of mushrooms: bay leaf - 2 g, unmilled allspice - 1 g). Spices are stacked on top of the last layer of mushrooms. Cloves, black currants and so on are also added as spices. Ideally, the container for salting mushrooms should be wooden. In the absence of such, enamel cookware can be used (but we do not recommend it). In any case, the lid (wooden, round) must fit freely into the container. Bending (load) is laid on top of the lid. If the volume of a container, for example, a keg, is 50 liters, then the weight of the oppression should be at least 8 kg, preferably 10 kg. Important: the lid and oppression must be well washed. After 2-3 days, the brine will ripen, at the same time the mushroom sediment will go. Excess brine must be removed, as the previous batches settle, new layers of mushrooms will be added. In the absence of brine, the weight of the oppression should be increased. A prerequisite for salting mushrooms is that the brine level must always be above the top layer of mushrooms.

Now let's look at the cold method, which does not require pre-soaking. Volnushki must 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. Simultaneously with the laying, salting with table salt should be carried out - 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 the waves and the duration of the fermentation period are the same 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 ripening period of the waves. Mushrooms must be cleaned of debris, soaked (at least 1 day), rinsed with cold water. If sorting of mushrooms by size is not provided, then large caps should be crushed. You need to pour water into enameled dishes at the rate of half a glass per kilogram of waves. The water must first be salted. Next, bring the water to a boil and add mushrooms to it. During the cooking process, constant stirring is required, 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 pcs.;

Black currant leaves - 2-3 pcs.;

Cherry leaves - 4-5 pcs.;

Unmilled (peas) black pepper;

Carnation - bud;

Dill - 5 g.

After boiling, the cooking time should be between 10 and 15 minutes. Readiness is determined by the moment of precipitation of the mushrooms and the transparency of the brine.

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

Prices for 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.

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

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

Waves should be carefully sorted out, removing old and damaged specimens. They are then 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 an enamel dish or the Mushrooms must be placed in a prepared container and put a load on top to prevent them from floating up. During the soaking period, change the water at least twice a day. Keep the container with mushrooms in a cool place.

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

Cold salting is the most optimal for harvesting waves. The soaked mushrooms are laid out in a prepared container (except for aluminum) with the caps down, forming layers. Sprinkle with salt and spice every two layers. They need to be prepared before salting the waves. Usually they take black peppercorns, dill (goes very well with mushrooms), bay leaf and leaves of some plants if desired (currants, cherries, etc.)

We take about 50 grams of salt for one kilogram of mushrooms.

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

In the process of salting, mold can form on top. In this case, it is necessary to thoroughly rinse the wooden circle and change the rag. You can remove the top layer of moldy fungi. As the mushrooms are salted, they will decrease in volume. You can report new layers, also sprinkling them with salt and shifting 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 allspice and one bay leaf. We put the mushrooms in a colander and rinse them. 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 we replace it with freshly prepared one. To do this, dilute 20 grams of salt in hot boiled water (1 liter).

After that, you should cover the cans with metal lids (but do not roll them up!) And sterilize them for about 40 minutes. Then the lids are sealed hermetically and the cans are left to cool completely. Here's how to cold salt the waves and store them for a long time.

Can be served as an appetizer for any dishes and side dishes.