Easily found in the mixed forest. These mushrooms are most often found in hilly areas. It is very difficult to collect volnushki, as they most often hide in the grass or disguise themselves among the fallen leaves. These mushrooms grow in whole families. Suitable for eating are those that are no larger than a five-kopeck coin, with a pink fringe wrapped under a hat. Of course, finding a clean wave is not easy. After all, these mushrooms relished the worms. But if you find a product suitable for food, you need to cook it correctly. There are several ways. In this article, we will look at how to properly salt the waves.

Edible or poisonous?

Many mushroom pickers are wondering if it is worth picking up the mushrooms and salting them. According to foreign scientists, it is not worth eating such products. For example, Gerard Udu writes in his book that the Volzhanka, or, in other words, the pink wave, is poisonous. Eating this mushroom leads to all sorts of disorders of the digestive system. As for our scientists, they claim the opposite. That is why in many parts of our country, salty flakes are considered quite edible.

Raw mushrooms have a bitter taste. This is due to the fact that they contain milky juice. Because of this, the product needs to be pre-treated before cooking, since there is no point in salting the flakes immediately after harvesting. They will still retain bitterness.

Training

As already mentioned, before salting the waves, they must be processed. This process takes a lot of time, but the result is worth it. The whole procedure is as follows:

1. First of all, separate the white waves from the pink ones. They must be cooked separately. Before cooking, mushrooms must be thoroughly cleaned of traces of spoilage and earth. In this case, 2/3 of the legs should be removed. If the knife does not allow you to completely clean the wave, you can use a small brush with soft bristles.
2. Since it is impossible to salt the waves immediately after cleaning, they should be soaked. To do this, place the mushrooms in a deep container and pour cold water. Leave for a few days. Of course, the water needs to be changed regularly, preferably every five hours. This will keep the mushrooms from sour and draw all the bitterness out of them.
3. After two days, the mushrooms can be thrown into a colander, cleaned and rinsed again. Let the water drain completely before cooking.

Cold method of salting the waves: preparation

Consider how to salt the waves in a cold way. In this case, they should be soaked a little differently. Place the cleaned volnushki in a barrel with a slatted double bottom and a special hole through which water is drained. Prepare a wooden circle and a clean canvas in advance. Pour the mushrooms with cold water and cover them with prepared items. This will prevent the waves from rising. As a load, you can use washed clean stones. A barrel of mushrooms should be placed in a cold place. It is recommended to change the fluid up to three times a day. Since it is a little more difficult to salt the waves in a cold way, we will pay special attention to this issue. Mushrooms should be soaked for 3 to 5 days. The procedure should be stopped at the moment when the caps will bend, but not break. This is the first sign that the flakes are ready to be salted.

Cooking process. Recipe #1

Prepared mushrooms should be put in a container with caps down. The thickness of the layer should be approximately six centimeters. Each layer must be sprinkled with salt and all the spices that are indicated in the recipe you have chosen. It is worth remembering that the bottom of the barrel and the topmost row of mushrooms must be well salted. When the container is full, it must be closed with a wooden circle and put oppression on top. A few days later, another batch of mushrooms is put into the barrel and again everything is sprinkled with salt. The procedure is repeated until the barrel is full. After that, you should prepare a 6% salt solution and fill it with waves. After that, the container is sealed.

Cold method of salting the waves: recipe number 2

In this case, the waves can be soaked for five hours, and the mushrooms only need to be cleaned. From the dishes you need to prepare a glass container or enamel pan. Hats down, mushrooms are laid out in a container, on the bottom of which you should pour salt in advance and put spices: dill stalks, horseradish leaves, currants and cherries. Sprinkle each layer of waves with bay leaves, garlic and pepper. Do not forget about salt.

At the end of the salting, it is worth putting dill stalks, currant and cherry leaves, a clean linen, a circle of wood and stones as oppression on top of the mushrooms. Approximately 40 to 50 grams of salt is required per kilogram of waves. After a few days, the mushrooms should give juice. If it is not enough, then it is worth increasing the severity of oppression. If signs of mold appear, then it is better to replace the canvas, and wash the circle and load. Volnushki will be ready in 40 days. You need to store them in a cold place. Now you know how to salt volnushki mushrooms using the cold method.

Salting with preliminary blanching

Since it is more difficult to salt the flakes in hot weather, it is recommended to use the pre-blanching method. This does not allow them to turn sour when soaking. Mushrooms are placed in a colander, and then dipped in boiling water for five minutes. If desired, they can be boiled several times. However, remember that after boiling water, the product must be immediately placed in cold water. After that, the mushrooms are salted as indicated in the previous method. Volnushki will be ready for use in 10 days. This is the most fast way pickles.

A little about the hot method

Since salting the waves for the winter in a cold way for a long time, many choose hot method. Most often, they resort to it if it is not possible to soak the mushrooms, for example, it costs too much hot weather or the process of their preparation needs to be accelerated. Volnushki are simply boiled before salting. In principle, any mushroom can be processed this way. However, those that are conditionally edible become much tastier, because when boiled, all the bitterness is drawn out of them, and the hats become elastic. Below we will consider how to salt the waves in a hot way.

salting recipe

So, how to salt the waves in a hot way? To begin with, peeled mushrooms should be boiled in lightly salted water. If there are a lot of waves, then do not expose heat treatment the whole mass at once. Better share. Also, do not boil all the mushrooms in one water: they will taste bitter and darken.

The waves should be boiled for 30 minutes, after which they must be washed in cold water throwing them in a colander. After that, the mushrooms are placed in a container, salted and seasoned with various spices to taste, for example, horseradish leaves, currants, tarragon or dill. A load must be laid on top. As for the proportions, one kilogram of mushrooms accounts for 50 grams of salt. Place the container with the waves in a cold place. You can try in a week. Now you know how to salt the waves in a hot way.

Finally

Before salting the mushrooms, they should be prepared. They depend on the soaking process taste qualities. Besides this species mushrooms are considered conditionally edible. So, they should be cooked, observing all the rules. Otherwise, the snack from the waves will have an unpleasant taste.

Mushrooms

Description

Ingredients

Steps

First of all, you need to stock up on waves in required quantity. Many mushroom pickers claim that such mushrooms can only be found in birch forests, however, you can also meet volushki in mixed forests. Usually the season of such mushrooms falls on August and ends in October, after the first frost. It is almost impossible to confuse ordinary pink waves with any other mushrooms, since they do not have false twins. However, if the waves you found are in doubt, then it is better to seek help from experienced mushroom pickers.



Soak the mushrooms brought from the forest for a while in warm water. This must be done so that part of the forest litter can separate from the mushrooms on its own, which will greatly simplify the further process of cleaning them.



Clean the rest of the leaves and branches from the waves by hand. Gently scrape the fringe underneath with a knife. mushroom caps. Try to process each wave in this way, because one unpeeled mushroom can ruin the entire future workpiece.



When all the mushrooms are cleaned and washed, place them in a container of boiling salted water. Boil the waves for twenty minutes, then put them in a colander and rinse with running water. During the cooking process, do not forget to remove the resulting foam on the surface of the mushrooms..



Next, take that deep container in which you plan to salt the waves, and cover its bottom with horseradish and cherry leaves. If you don’t have these components, it’s okay, in our case you can easily do without them. Next, send the mushrooms to the container with the legs down. Sprinkle each mushroom layer with garlic cloves and sprinkle over ground pepper and also salt. If the waves are prepared for the winter, then they should be laid out in sterile jars in the same sequence..



formed mushroom preparation press down with a load as shown in the photo below. In this form, put the mushrooms in any cool room for thirty days. Note! Throughout this time, the waves should be in salty brine, so try to check them regularly for its presence. In the event that the amount of brine decreases, supplement it with boiled salted water.



After the specified time, the waves can be safely eaten. However, as previously mentioned, it is recommended that mushrooms be thoroughly rinsed or soaked for one hour in cold water before use. Hot salting of the waves at home is completed.



Enjoy your meal!

In the mushroom season in the forest you can meet great amount different mushrooms. Someone prefers to take only porcini and boletus, but most willingly collect all edible options, including milk mushrooms and volnushki. These mushrooms are good for salting for the winter, but the housewives have a reasonable question: how should the pickles be salted so that all the bitterness of this mushroom is gone?

Salting waves for the winter is a simple and troublesome business, if you follow all the rules of both the procedure itself and the preparatory measures. In addition, this variety of mushrooms does not require thorough cleaning and cutting: it is enough to thoroughly rinse and soak the waves.

Wave mushrooms are pink and white flowers. Experts pay attention to the fact that they should be salted separately, therefore, before proceeding with the matter, the mushrooms should be sorted. In addition, it is recommended to cut large specimens in half so that they do not differ much in size from small ones.

Before salting mushrooms, they should be properly prepared. Compliance with technology pre-treatment is considered the main condition for the success of the subsequent salting:

1. The mushrooms themselves are usually not very dirty - they just need to be cleaned of blades of grass, forest debris, leaves. Experienced housewives it is recommended to do this with a toothbrush and very carefully, since this variety is fragile and easily breaks and crumbles.
2. In order to remove bitterness (this mushroom is different in that it contains enough bitter juice) traps should be soaked in cold water. Soaked for several days, the mushroom completely gives off bitterness, which significantly improves its taste. Prepared waves should be soaked in cold water in such a way as to cover them completely, and set aside in a cool place for a couple of days.
3. Water is recommended to be changed at least five times a day, otherwise mold will form on the surface. How long it takes to soak the mushrooms before salting depends on the readiness of the mushrooms for processing. Around the third day, the caps become plastic, losing their original fragility - this is the signal that you can start salting the waves.

The subsequent salting of the volnushki in a cold way involves soaking them in water before salting with the addition of table salt or citric acid, and possibly both.

Cold waves

You can salt the waves different ways. The cold salting method is considered popular. It has long been practiced by our ancestors in villages and settlements, where they harvested a lot of mushrooms to last the whole winter. Therefore, the presence of a cellar and wooden tubs is considered the main condition for the successful cold salting of the waves. Initially, you need to prepare the ingredients in the following proportion:

• volnushki mushrooms - 3.5 kg .;
• table salt - 100 gr.;
• citric acid - 6 gr.;
• cumin - 10 gr.;
• dill seed - 25 gr.;
• cabbage leaf - a couple of pieces.

Recipe for salting "cold" waves:

1. Peeled and prepared mushrooms should be soaked in sour-salt water for three days.
2. Salt is mixed with cumin and dill seeds.
3. The water is drained, the mushrooms are placed in the prepared tub with their hats down, sprinkling each layer with a mixture of salt and seasonings.
4. Top layers cover cabbage leaves laying down a wooden press.
5. They take the tubs to the cellar, where they leave them for a couple of months. After this period, the mushrooms are ready to eat.

Before serving, the volushki are soaked in clean water, otherwise they will be oversalted.

Hot pickling methods

Ways delicious salting waves are not limited to the cold method in barrels. You can salt the volnushki for the winter in jars using the hot or cold method.

Preservation of volnushki in a hot way is done in jars. Initially, you should prepare the ingredients:

• one and a half kilograms of waves;
• a pair of currant leaves;
• a couple of carnations;
• a few cloves of garlic;
• three bay leaves;
• 2 pcs. peppercorns and allspice;
• liter of water;
• 30 gr. salt.

Hot salting of mushrooms is carried out according to the canning method and in compliance with the following sequence of actions:

1. Washed and cleaned waves are soaked for a couple of days.
2. After removing the liquid from the mushrooms, they are poured with a liter clean water, bring to a boil and boil for a quarter of an hour.
3. Then strain through a colander, put in a clean enamel bowl, cover with currant and bay leaves.
4. Sprinkle with a mixture of salt, pepper and cloves and spread the chopped garlic cloves.
5. The broth, in which the mushrooms were prepared, is brought to a boil again, the waves are poured, oppression is established.
6. After cooling, put in the refrigerator for a day.
7. Clean and sterilized hot jars are filled with mushrooms and corked.

At home, it is easy to store such mushrooms: it is enough to ensure the temperature is not higher than 18 degrees, and the pickled product will remain fresh, crispy and fragrant for many days.

Cold method in jars

You can salt the waves in jars without prior hot processing. Mushrooms turn out to be just as tasty as if hot pickling is used.

The ingredients should be prepared based on:

• a couple of kilograms of waves;
• 40 gr. salt;
• horseradish leaf and a couple of bay leaves;
• a glass of vegetable oil.

How to pickle such waves:

1. Pre-soaked mushrooms are placed in prepared sterilized jars, sprinkling each layer with salt, horseradish leaves and bay leaves.
2. Vegetable oil is brought to a boil and poured into jars. Covered with hot plastic lids and put the finished salted mushrooms in the refrigerator.

They are just as tasty as hot-salted volnushki. But at the same time, the product will not darken as a result of heat treatment, retaining not only the taste, but also the color.

frozen mushroom

In order to stock up on waves for the winter, you can freeze them. The quantity does not matter if the owners have enough space to store frozen blanks.

1. Before proceeding with freezing, the mushrooms should be soaked for several days in saline-acidic water.
2. The prepared material is filtered and sent to containers for freezing, spreading out in a narrow layer. After the mushrooms can be completely frozen, they are sent for permanent storage in the freezer.
3. You can store such waves all winter, before eating they should be thawed in vivo, for example, on the bottom shelf of the refrigerator.

To prepare food from such mushrooms, they should be boiled. You can simply fry in vegetable oil with onions or add to other dishes.

Each hostess prefers her own proven method of salting fritters for the winter, which is most to the taste of households and friends.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests. They have a furry and wavy hat. They are also called wolves. Such a mushroom does not need long heat treatment. Salting waves has a variety of recipes.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests.

To salt the waves for the winter according to the recipe described below, you will need the following ingredients:

• Wave mushrooms - 2 kilograms.
• Water - 2.5 liters.
• Coarse salt - 60 grams.
• Citric acid - 3 grams.
• Add spices as desired.

After all the ingredients are prepared, let's get to work:

1. When the mushrooms are soaked, add citric acid. In this case, citric acid is used to kill harmful bacteria, mold, deposits, and microorganisms.
2. After the volzhanki go through the soaking procedure, they need to be thrown into a colander and given excess water drain.
3. Then the waves are tightly placed in a jar (the jars need to be sterilized), after sprinkling each wave with salt and spices.
4. We cover the mushrooms with a flat plate and put a load on top.

It is recommended to store mushrooms prepared according to this recipe in a dark and cool place.

The above recipe can be slightly modified. can be in an enamel bowl and after three days transfer to jars (sterilize the jars). Store at least a month in a dark place.

Salting waves (video)

hot way

At hot salting volnushki undergo heat treatment (they are boiled). As a result of hot processing, they completely lose their bitterness.

For salting you will need:

• Mushrooms volnushki - 1 kilogram.
• Coarse salt - 50 grams.
• A few bay leaves.
• Horseradish and currant leaves.
• Garlic - 3 cloves.
• Dill - 3 umbrellas.
• Horseradish root - 10 grams.
• A few peas of allspice.

Salting is the most popular and common way of harvesting waves. salty mushrooms eaten up in the winter. And now I will tell you how to properly and tasty pickle volnushki at home so that they are crispy and fragrant.

Salt volnushki can be in two ways - cold or hot. I prefer hot salting - this method is faster and does not require certain conditions.

Suitable for salting following mushrooms: volnushki (they are also called volzhanka), bitters and milk mushrooms.

There are many options for harvesting mushrooms for the winter: they are boiled, dried, pickled mushrooms are prepared, but it takes much more time to pickle mushrooms, but it's worth it - salty waves are crispy, appetizing and very tasty.

How to salt volnushki in a hot way.

Since it takes quite a long time to salt the frills for the winter in the cold way, many choose the hot method to speed up the process of preparing salted frills. It is very easy to salt the volnushki in a hot way.

For 1 kg. waves we need:

2 dill umbrellas

10 black currant leaves

3-4 garlic cloves

3 tablespoons of coarse rock salt (without iodine)

Bay leaf, cloves, allspice and black peppercorns - optional

1). For salting, both large waves and small ones are suitable. Volnushki need to be sorted out - cleaned of dirt, leaves and other debris. We do this carefully, because they are fragile and can crumble in your hands. We throw out spoiled and wormy specimens.

2). Unlike other mushrooms, cleaning the mushrooms does not take much time, so you can immediately start cutting them - we cut off the legs (if we cut them in half if they are too long), cut the caps of large mushrooms into 4 parts, medium ones into 2, and small hats can be left untouched .

3). Then thoroughly wash the mushrooms from the remaining dirt. Then, in order for the waves not to be bitter, they need to be soaked in cold water for two days. This must be done before salting the waves!

We put a plate of smaller diameter on top and some kind of load on it to prevent the waves from floating up. Mushrooms must be completely covered with water. During the soaking period, you need to change the water at least twice a day, otherwise the mushrooms will start to turn sour. If possible, leave them in a cool place, if this is not possible, then change the water more often.

4). After two days, we drain all the water. Then we boil them in lightly salted water for 20 minutes over low heat, removing the foam with a slotted spoon and stirring occasionally. Be careful not to let the mushrooms stick to the bottom. If there are a lot of mushrooms, we do it in several steps. We throw back the waves in a colander.

5) . Next, we proceed directly to the salting of the waves. Laying on the bottom enamelware currant leaves and dill cut into pieces (you can also take cherry, horseradish or oak leaves) and lay out cloves and peppers to your liking.

Next is a layer of waves (the thickness of the layer is about 5-8 cm) - lay it with the hats down and fall asleep with about one tablespoon of salt and cut the garlic into slices there.

We put under oppression and clean in a cool place for 2-3 days. During this time, a brine will appear, which will cover the waves. As salting mushrooms will decrease in volume.

Of course, you can also immediately lay layers on glass jars, but I usually wait a couple of days until they sit down and until the brine appears. Next, pack tightly regular banks with screw caps. Salted mushrooms in this way can be eaten in a month.

The recipe for salting volnushki in a hot way is the most common. Such waves are stored in a cool place.

Salting the waves in a cold way

1 kg. fresh waves

rock salt - 40-50 g.

horseradish leaves, cherries and currants - to taste

garlic - to taste

citric acid - 2 g.

peppercorns, allspice- optional

The principle of salting the waves in a cold way is simple to the point of banality. Unlike hot salting, they do not need to be boiled. Soak the cleaned and washed waves in salt water for 2-3 days to remove the milky juice that gives the mushrooms bitterness. We put 10 grams of salt per liter of water and add another 2 grams of citric acid.

We change the water several times a day. Then, on the third day, mushrooms and greens are tightly placed in the selected container (bucket or basin) with their hats down. First, a horseradish leaf, currant leaves, dill stalks, peppercorns, allspice are placed at the bottom, and then we put a layer of waves and sprinkle everything with salt. per kg. approximately 40 years of the stone iodized salt. So we continue until then layer by layer.

We put the waves under oppression (we put the load necessarily) so that the mushrooms are later covered with brine. After a couple of days, the mushrooms will secrete juice and sit down. After that, we remove them in a cold place (the recommended temperature should be from 0-10 degrees). We leave there to salt for 1.5 -2 months. Then we put the pickles in jars and roll them up. Some still, before laying in layers, pour over the waves with boiling water, but this is not necessary.

Ready-made salty flakes are washed in clean water before serving.

According to what recipe to salt the waves, it's up to you. If the salting technology has not been violated, then there is no danger of poisoning with waves.

How to salt volnushki at home - all the ways, Proven recipes

How to salt waves

These mushrooms are slightly poisonous and can cause irritation of the mucous membranes, so their preparation requires pre-cooking and blanching. As for salting, it is possible to use volushki only for 45 days.

The simplest and most common way of salting the waves

• Volushki mushrooms - 600 gr.;
• Bay leaf - 4 pcs.;
• Carnation - 2 - 3 pcs.;
• Blackcurrant leaf - 3 - 4 pcs.;
• Black peppercorns - 5 pcs.;
• Garlic - 2 - 3 cloves;
• Salt - 1.5 tbsp. for 1 liter of water.

1. Put a pot of water on the fire, bring to a boil, then add salt and place the mushrooms there. As well as the following spices: peppercorns, cloves, currant leaves. It is necessary to boil the waves in this composition for at least 15 minutes.
2. After the specified time, remove the waves from the brine, put them in a colander, then rinse well under running water. After that, transfer them to the dishes prepared earlier, add pepper, garlic, bay leaf to them and pour over the brine, where the mushrooms were cooked before. In order for the brine to completely cover the mushrooms, the container with them is covered with a napkin, and a circle is placed on top, then it is imperative that no matter how heavy it is as a press.
3. Mushrooms under pressure withstand 3-4 days, after which they are laid out in jars and rolled up.

How to salt the waves in a cold way

1. We put a layer of mushrooms on the bottom of the dishes, then pour it abundantly with salt, there is no need to be afraid that you do not need to oversalt. On top we lay another layer of waves and also cover it with salt, and on its surface, in one layer, we put clean sheets of horseradish.
2. In the same way we lay all subsequent layers, but the final step should be horseradish leaves. We cover the container with a napkin, then we put oppression of 4 - 5 kg.
3. It is necessary to withstand the waves for three days, only after that they can be decomposed according to glass container together with horseradish, then pour in brine and close with a plastic lid.

How to salt the waves in a cold way - option two

• Mushrooms volnushki - 1kg .;
• Water - 1 liter;
• Citric acid - 2 gr.;
• Spices and seasonings (put to taste);
• Salt - 50 gr.

How to salt waves

How to salt waves at home

Volnushki are included in the category of conditionally edible mushrooms. In some countries of the world they are not used, but not in Russia. In our country, many fans of quiet hunting like to salt volnushki at home for the winter.

Practice shows that it is impossible to eat everything that Mother Nature has awarded the mushroom pickers for the season. Therefore, caring hostesses are thinking about salting butter, chanterelles, saffron milk mushrooms and volushki, so that with the onset of the autumn-winter season, they will delight the family with the taste of a fragrant delicacy.

Many store blanks in freezer, but the delicacy from the jar surpasses the frozen product in taste many times over. The secret of canned salting lies in the use of a mixture consisting of salt and spices. The result is a tasty and healthy dish.

Waves have salient feature- when cut, they emit white juice having a bitter taste. Eliminating the deficiency comes down to proper cooking marinade.

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

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

Classic salting recipe

Consideration of recipes for salting waves at home I will start with the "classics". The fact is that classical technology cooking helps the hostess gain experience and paves the way for further research and experimentation.

• Volnushki - 1 kg.
• Water - 1 liter.
• Citric acid - 2 grams.
• Salt - 50 grams.
• Seasonings and spices - to taste.

1. After cleaning and washing the waves, soak in salt water. Add citric acid to it. Prepare a deep container in which you will salt or marinate. An enamel basin or a wooden barrel will do.
2. After draining the water, place the mushrooms in the dish with the hats down. Do everything in layers, not forgetting to sprinkle with salt and spices. After laying out all the ingredients, put a weight on top to press down well.
3. Leave for 2 days in a cool place. Mushrooms will release juice and decrease in volume. If you have collected more waves, add to the rest, sprinkling with salt.
4. Having done all this, leave in a cold place for 1-2 months until ready.

As you can see, pickle the waves by classic recipe very easy and simple. Such mushrooms can be used as a snack or an ingredient for preparing any other dish. I advise you to use them as a filling for pancakes with milk.

How to salt volnushki for the winter in jars

Best for salting are pink volnushki, which are marinated, preserved and salted in a hot or cold way. I propose to consider the last 2 harvesting methods so that you can choose the best option.

cold way

The cold method is time consuming, but the result is worth it. Since the products are not subjected to heat treatment, the limit of the amount useful substances. And this is good, because the waves strengthen blood vessels and normalize the work of the heart.

• Volnushki - 1 kg.
• Hell leaves.
• Cherry leaves.
• Currant leaves.
• Bay leaf and peppercorns.
• Salt - 50 g.

1. Clean and wash the mushrooms. For this salting method, it is better to select young waves of the same size. Separate the cap from the stem and soak in water for 2 days to get rid of the bitterness. Change the water periodically.
2. Drain the water and start salting. Take a capacious basin or bucket. Put leaves of horseradish, cherries, currants on the bottom. Send laurel, peppercorns there.
3. Spread the waves in layers, not forgetting to salt. Be sure to use only rock salt, because iodized or sea will lead to fermentation, which will preserve the shelf life of canned food.
4. After laying out the last layer, cover with a saucer and press down with a load. On the second day, the waves will release juice. Leave for a week, then transfer to jars and roll up the lids.

Salty waves - great dish. Add chopped onion and vegetable oil and bring to the table. The best appetizer under alcoholic drinks just can't be found.

hot way

One of the disadvantages of the cold salting method is considered long time cooking. Therefore, if you want to quickly get salted mushrooms, use hot technology cooking.

• Volnushki - 1 kg.
• Dill - 2 umbrellas.
• Blackcurrant - 10 leaves.
• Garlic - 3-4 cloves.
• Rock salt - 3 tablespoons.
• Bay leaf, cloves, allspice and black peppercorns.

1. Mushrooms of different sizes are suitable for salting, which need to be cleaned and inspected for the presence of worms. Since frills are fragile, like russula, do it carefully.
2. Separate the caps from the legs. Cut very large hats into 4 parts, medium ones into 2 parts, and leave small ones as a whole.
3. Wash the workpiece well and soak in ice water for 48 hours to get rid of bitterness. The main thing is that the waves are completely covered with water. Do not forget to change the water 3 times a day, putting it in a cold place so as not to acidify.
4. Drain the water and put the mushrooms on the fire in salted water. Stir regularly and skim off foam. Boil for 20 minutes, and then drain the water with a colander.
5. Start sunbathing. At the bottom of the prepared container, put currant leaves, dill and cloves with pepper. Then a mushroom layer 5-8 cm thick. Sprinkle salt and chopped garlic clove on top. In the future, lay out everything in layers: currant leaves, dill, cloves, mushrooms. Salt each layer, add garlic.
6. Place the pickle in a cold place for 48 hours. As a result, a brine will appear, and the waves will decrease in volume. Transfer them to jars, cover with currant leaves, roll up the lids.

The hot cooking method is considered the most common among housewives. canned mushrooms stored for a long time in a cool place. So even at the end of the winter season, a wonderful delicacy will appear on the table. I also advise you to try the recipes for salted milk mushrooms. They are also good.

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

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

Thanks to these simple advice you will easily get at your disposal raw materials for the preparation of the final dish. Be sure to pass preparatory stage, then proceed to salting the mushrooms in any of the ways described above. This is the secret of incredible taste.

How to salt volnushki for the winter in a hot and cold way