I love volnushki very much, I collect them deliberately for conservation for the winter. I like pickled mushrooms less than salted ones, however, flakes are more suitable for the latter method of preservation.

I like volnushki for their great taste (there are some nuances in cooking). But in general, I love to collect them in the forest - small pink heels, almost always not rotten, neat, grow in clearings, it is very pleasant and convenient to collect them. This weekend I had such a pleasure, deliberately collecting flakes, so that later I could cook them for the winter. There are 2 ways to preserve the waves: hot (which I will write about now) and cold.
Here it is my bucket of waves, literally from the forest.
First of all, we disassemble the mushrooms, clean them of dirt and leaves. This is not a difficult task if the mushrooms are dry - everything is very simple. I collect waves to medium size, I don’t take large ones, fragile ones.
The most important moment in salting the waves is soaking. They must be soaked overnight so that they do not become bitter later in the workpiece. Do not forget and do not be lazy - otherwise all the work will be in vain, then it is difficult to appease the bitter taste. So we clean from dirt, soak, then wash. I wash every wave under the water taps - a painstaking task, but I like everything to be clean.

After that, we throw the waves into boiling slightly salted water for cooking for 10-15 minutes. We remove the foam.

After 10-15 boiling, throw the waves into a colander, rinse with cold running water, let drain.

We put it in a bowl, pour water in such a way that it covers the waves by 2-3 cm. Add 1 kg of waves (for the weight of fresh mushrooms):
- 2 bay leaves;
- 30 grams of dill (umbrellas);
- 15 grams of chopped garlic;
-10 sheets of blackcurrant (I didn’t have so many - I put 5 pieces);
- 1.5 tablespoons of salt (I put 2 tablespoons, in any case, try the brine, it should be salty);
- peppercorns - to taste, you can not put.

Cook for another 15 minutes. We do not put vinegar! We remove the foam, if it forms, I sometimes stirred it so that the brine turned out to be homogeneous.

We transfer the finished mushrooms to clean, sterilized jars, pour in brine (in which the mushrooms were cooked), cork, wrap in a newspaper and under a fur coat. Keep in it until the jars cool down.

I leave it overnight, after cooling the jars I take them to the cellar, or if there is room in the refrigerator, I put them there.

Bon Appetit!

In the middle of summer, the harvest of low-calorie waves begins. Mushrooms will delight mushroom pickers until late autumn. Mistresses prefer hot salting of the waves. Mushrooms will come out crispy and fragrant, and it takes less time to cook when compared to cold pickling.

Let's 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 processing waves at home:

• separate the pink waves from the white ones. Cook each type separately;
• carefully clean the mushrooms from the ground and small branches;
• cut off the lower part of the stem of the mushrooms with a knife. For pickles, usually one dense and fresh hats are chosen. Large caps cut into pieces or leave whole if desired;
• Rinse the waves under running water and transfer to a separate bowl for a while.

Let's prepare the ingredients for hot salting of the waves

Prepare:

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

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

We salt the waves in a hot way

The hot method does not require long-term soaking of mushrooms so that bitterness comes out of them. Soaking replaces boiling in salted water. If there are a lot of mushrooms, divide and boil in turn. Do not boil all the volnushki in one water, they will darken and start to taste bitter. Start sunbathing:

• put a pot of water on the fire and wait for it to boil;
• put bay leaves, pepper and cherry leaves with currants in lightly salted boiling water. Do not add all the salt indicated in the recipe to the water;
• lower the waves after the spices into a pot of water;
• boil the waves for 15-25 minutes. Be sure to remove the scale;
• transfer the boiled mushrooms to a colander. They will drain excess fluid. Do not throw out the brine, it is needed for further use. Pour it into another bowl. Thus, process all the waves, if there are a lot of them;
• rinse the cooled mushrooms under running water;
• transfer the wedges to a large saucepan or other container for pickles. Add garlic, dill, the rest of the salt and pour over the hot brine in which the mushrooms were boiled. Put a leaf of horseradish on top;
• put a little oppression on the mushrooms. See that the caps do not float out of the brine, but are completely immersed in it. Cover the dish with a clean cloth, a wooden circle, put a load on top;
• put the bowl with the cooled waves in the refrigerator or cold cellar. After a week, try delicious fragrant mushrooms.

We roll hot-salted waves into jars

Do you want to roll up jars of salted mushrooms with lids and store them in the cellar in winter? This can be done, but do not store the flakes for more than two months, because they are considered conditionally edible. Remove the mushrooms salted in the above way from the pan in a day and you can roll the blanks into glass jars. Do not try the mushrooms, they are not completely salted yet!

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

Volnushki grow under fallen leaves or hide in the grass. Finding them is difficult. But if you managed to find these mushrooms, you will make an excellent preparation for the winter.

We again turn our attention to the mushroom business. In addition to growing mushrooms, which we wrote about in the articles "", "", "", etc., picking, salting and selling mushrooms is a profitable business. 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.

Volnushka pink is one of the types of conditionally edible mushrooms, which is widely used as a salted food product.

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 volnushka is white in color, it is quite strong and dense, it has a pungent 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

The favorite places for pink waves are birch groves, mixed forests with the presence of birches in the species structure, less often grow 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 the pink wave, has a lighter cap (almost white) and is smaller in diameter.

The nutritional value

As noted earlier, the pink wave is a conditionally edible mushroom. Despite this, the mushroom is of fairly good quality. It is mainly used for pickling and marinating, less often they are included in fresh main dishes. 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 prepare it for the winter period. For comparison, in terms of popularity, this mushroom is not inferior to the mushroom.

Toxicity

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

Below we consider several recipes for the correct salting of the 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.

It 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 hats. 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 first need to put 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. A prerequisite for pickling mushrooms is that the brine level should always be above the top layer of mushrooms.

Now consider the cold method, 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 with common 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 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 for salted mushrooms vary greatly depending on the location, time of year (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.

Waves are red and white. They do not need to be processed for long periods of time. Many mushroom lovers like them salted. As a result, they can be enjoyed at any time of the year.

It is important to note that the flakes contain a small amount of poison, which can lead to irritation of the gastric mucosa. Therefore, they are classified as conditionally edible mushrooms. To avoid poisoning, it is necessary to strictly observe the salting technology.

You can salt them according to several recipes. You need to know a few nuances so that the waves turn out tasty and safe. As a result, you will have the opportunity to cook various dishes with salted mushrooms.

There are several recipes for cooking mushrooms for the winter. Among them, it is impossible not to note the combined method, that is, we will use both cold and hot harvesting methods. The result will delight all households and guests.

Ingredients:

• 5 kg of freckles.
• Bay leaf.
• 2 heads of garlic.
• 160 gr of edible salt.
• 1 bunch of dill.
• Leaves of currant and horseradish.
• Water 2 l.

salting process

1. Prepare a container. For this, a basin or a large saucepan is better suited. Add two liters of filtered water and 60 grams of table salt to it. Put on the stove and bring to a boil.
2. Mushrooms must first be cleaned, washed under water, and also soaked for 2 days. When the water boils, you need to carefully add waves to it. Cook for 10-15 minutes, stirring occasionally. If foam appears, then it must be removed. Strain the mushrooms with a colander and rinse.
3. Divide the garlic into cloves and chop.
4. Put a layer, about 5-7 cm, of cooked mushrooms into the prepared container, sprinkle with garlic, salt and add horseradish leaves.
5. Cover the second layer with bay and currant leaves, garlic and salt.
6. When all the waves are laid out, salt on top, add garlic and dill.
7. Cover with sterile gauze on top and lay out oppression. Put the container in the refrigerator or a cool place. Mushrooms will be ready in 3-4 weeks.

Thanks to this method, no poison will remain in the waves, so they will be safe to use. And thanks to various spices, they are fragrant and tasty.

We salt the mushrooms for the winter in a cold way immediately in jars

You can use another salting method, immediately in glass jars. This recipe was ungratefully forgotten. Grandmothers of all used just this method of salting.

Ingredients:

• 2.5 kg of waves of different sizes.
• Hell leaves.
• Bay leaves.
• 45 gr of edible salt.
• 1 glass of vegetable oil.

salting process

1. Peel the mushrooms, rinse under running water. Then add to a container with water, in which dilute salt and citric acid. You need to soak for 2 days, periodically changing the liquid.
2. Sterilize glass jars. Lids also need to be processed.
3. When the waves are soaked, you need to completely drain the water. Put the mushrooms in layers on the bottom of the glass jars. Each layer must be salted and covered with horseradish and bay leaf.
4. Heat vegetable oil and pour it into a container with mushrooms.
5. Banks preserve and put in a cool place. The added oil closes the air. This allows the taste to be preserved. It will be possible to eat mushrooms in a couple of months.

If everything is done correctly, then the waves will be fragrant, tasty and crispy.

How to cook volnushki for the winter in a cold way (recipe for cooking without cooking)

In most cases, this method of preparing salty waves is used. Mushrooms are crispy and tasty. In addition, this method allows you to save all the nutritional value and vitamins. Thanks to the addition of spices, they are fragrant.

Ingredients:

• 8 kg of freckles.
• 1 glass of salt.
• 1 pack of citric acid.
• 50 gr dill seeds.
• 2 tablespoons cumin.
• 5 pieces of cabbage leaves.

salting process

1. Volnushki are slightly bitter, so they need to be soaked before cooking. To do this, you need to sort out the mushrooms, then pour cold water so that it completely covers the waves. If desired, you can add citric acid. Leave the container for 3 days in a dark and cool place. Change the water three times a day, otherwise the mushrooms may ferment.
2. In a separate container, add table salt, dill seeds, cumin and mix thoroughly.
3. After three days, drain all the water from the basin with waves. The liquid must drain completely. Then lay the mushrooms upside down. Sprinkle each layer with the prepared spice mixture. You can add some herbs if you like.
4. Put cabbage leaves on top of all layers.
5. The next layer will be oppression.
6. Put the glass jar in a cool place for at least 1.5 months. To avoid the process of decay, you can add hot vegetable oil.

Before use, salted mushrooms are recommended to be washed under running water, otherwise they will be very salty. They can be served separately as an appetizer with greens or cooked from them in different dishes. If there is such an opportunity, then it is better to salt the mushrooms in oak barrels, in which case their taste will be much better and more aromatic.

Volnushki for the winter in a hot way. How to salt and cook mushrooms

The first recipe is distinguished by a long cooking period for mushrooms. But if you want to soon, then you can boil them to significantly shorten the whole process.

Ingredients:

• 1.5 kg of waves, can be of different sizes.
• Several currant leaves.
• Bay leaf.
• 3 tbsp food salt.
• 5 cloves of garlic.
• Carnation inflorescences.
• Peppercorns.
• 1 liter of water.

salting process

1. First of all, the waves need to be cleaned well, check them carefully for the presence of worms. It's best to cut off the legs. If the caps are too large, then they can be cut into several pieces.
2. Rinse the mushrooms under running water, then soak for 2 days, if this is not done, then they will be bitter. Every day, the water must be changed several times, otherwise they may simply turn sour.
3. After 48 hours, you need to completely drain the liquid, fill the waves with filtered water. Put on the stove and cook for 15-20 minutes, stirring regularly. When they are ready, drain the water with a colander.
4. Now you can proceed directly to salting. Prepare a container, put prepared mushrooms on the bottom. Sprinkle with spices every 5 cm. Season with salt and sprinkle garlic cloves on top.
5. Add a small amount of water in which the mushrooms were boiled to the jar.
6. Put oppression on top. Wait for the jar to cool down and put it in a cool place for 1-2 days.
7. After that, the waves can be rolled into sterilized jars.

This method of salting is used most often. Mushrooms can be stored for a long time in the refrigerator or other cool place.

Video on how to salt volnushki mushrooms for the winter:

It is important to follow the mushroom pickling technology in order to avoid unpleasant consequences. In the article, we will consider several ways to prepare waves, this can be done in a cold or thermal way.

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

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

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

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

Mushrooms are the most unpredictable creation of nature, and appear differently every year. There are periods 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 chanterelles, honey mushrooms, boletus and volnushka. To properly preserve mushrooms until winter, they are salted, pickled or dried. The recipe for salting volnushki for the winter will be relevant for mushroom lovers.

How and where to collect

Waves are of two types. Both of these species are edible:

When harvesting, it is correct to put the volnushki with a hat down, if possible, separately from heavier mushrooms. They are usually found in birch and alder forests.

Only the collected mushrooms are not stored for a long time and can deteriorate, so it is necessary to deal with their processing. If for some reason this is delayed, mushrooms in an enameled pan can be put in the refrigerator, but not longer than a day.

How to salt

Cleansing and soaking

How to soak : it is important to change the water in which the mushrooms are located several times to completely remove the bitter taste from them. A long stay of mushrooms without a change of water will lead to their sourness in the released juice, and if the water does not completely cover them, there is a possibility of mold formation.

First way

For salting volnushki in a cold way, they do not need to be boiled. After processing and soaking, put some 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, horseradish root and leaves, a few pieces of pepper and cloves . Each of these spices has its own function:

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

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

Second option

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

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

In addition to the question of how to salt the waves 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, pickles can turn sour.