Volnushka is not the most common mushroom on our tables. Partly due to taste or too much prevalence, the rare summer is meager on them. Even experienced mushroom pickers neglect them because they do not know how to cook and how much to cook volushki. Especially if the summer is mushroom, then they completely remain on the sidelines. This is due primarily to their ambiguous taste. With inept and improper processing, they retain a bitter taste and lose any culinary "appeal". Therefore, for proper cooking, you need to know how and how long to cook the waves in order to get rid of bitterness. fresh mushrooms have an amazing aroma that makes them related to mushrooms and milk mushrooms. And even if this is not the “greatest” prey in the process of “silent hunting”, but the most accessible and proper preparation very tasty!

In general, two types of waves are common in our forests: pink and white. The season of these mushrooms starts from mid-June and lasts until September. Volnushki are agaric mushrooms, their characteristic feature is the presence of concentric circles on the cap. She, in turn, is always, as it were, tucked down and has pubescent edges.

pink wave

Pink wave is conditional edible mushroom and therefore requires careful handling. The hat has a light pink tint and can reach a diameter of 10 centimeters, and a leg - up to 2 cm in thickness. The pulp is snow-white in color, dense in structure. These mushrooms lend themselves very well to transportation, do not break and do not darken on cuts. Inexperienced mushroom pickers can confuse a pink wave with a ginger, but there is a similarity only at first glance. When the pulp is broken, it is clear that it is white, and not bright orange, like in mushrooms, and appears white color milky juice.

white wave

The white wave is also conditionally edible, it grows large groups in clearings near birch plantations. It has a densely pubescent hat and stalk. Strong white pulp it has, like the pink variety, a taste of bitterness. Therefore, it is important to know how much to soak and how much to cook the flakes in order to maintain the right balance when the bitterness has already disappeared, but the natural taste of the mushroom will remain.

Soaking waves

You can choose any method of processing mushrooms: salting, eating boiled or fried. But beforehand, the waves, like the milk mushrooms related to them, must be soaked in water. Put the mushrooms in a large container, pour them with cold clean water and leave for 4-5 days. Water during this time should be changed 3-4 times. Sometimes a saline solution is used for soaking.

Cold way of pickling waves

The question of how much to cook the waves most often arises when they are salted. cold way salting does not require cooking mushrooms. This traditional way, which was used in the old days in Russia. For many, it does not inspire confidence, and it is completely in vain - with cold salting, mushrooms retain maximum amount useful substances And great taste. After soaking, the water must be drained from the waves. Rinse and clean them well. Prepare jars or small wooden tubs. At the bottom you can put cherries or currants - to taste. Lay the waves in the tub in even layers, sprinkle each layer with salt. You need to lay the hats down. Do not be afraid to salt the mushrooms, they will take in as much salt as they need. It is also not worth cooking the waves for the reason that they lose their elasticity, and when cold pickled, they retain their characteristic crunch. From above it is necessary to put oppression. If use cold salting, then the waves will be ready for use in 30-40 days. You need to put the container or tub indoors, and the finished ones

Hot way of salting waves

In particular, every housewife should know about the waves. For hot salting, they are first soaked for as long as necessary. It makes no sense to cook volnushki for too long, it will be enough just to blanch slightly in boiling water for 10-15 minutes.

After that, they must be laid out in jars and poured with a pre-prepared marinade. Vinegar is added to the jar, a little vegetable oil is poured on top to create a film effect on the surface.

From salty waves, you can prepare the filling for pies and pies, add to salads or just pour sour cream, add onions and serve with boiled or fried potatoes.

If you use salted mushrooms for filling in pies, then they must first be soaked in water.

How much to cook volnushki for direct consumption?

Boiled or fried waves are a rarity. As a rule, they retain their bitterness, and therefore this method of consumption is not very common. But mostly it's a matter of taste. How much to cook mushrooms or any other mushrooms also depends on their size, large ones take longer to cook. In this case, it makes sense to cut large specimens. You need to boil after soaking, until half cooked - half an hour or 40 minutes. The water should not boil too much, spices can be added to the broth: black peppercorns, Bay leaf, allspice. But after cooking, the water is drained and not used in the future. Next, you need to add boiled potatoes to the potatoes and fry until fully cooked.

Boiled mushrooms can be scrolled in a meat grinder and made caviar or used as a filling for pies.

It is difficult to confuse volnushki with any other poisonous ones, since they do not have poisonous analogues, such as honey mushrooms. They have a characteristic sharp and pronounced nice smell, like gruzdey. But if you are not sure, and there is no experienced mushroom picker nearby, then it’s better not to risk it, leave them in the forest.

Volnushki (volvenki, volzhanki, volnyanki) - mushrooms, which in a number of countries are recognized as inedible, they are not eaten in any form. Residents of Russia, on the contrary, this variety is highly valued for its taste qualities. There are mainly two varieties - pink and white waves. It is practically unrealistic to eat everything that the nature of the mushroom picker so generously endowed during the season. The question arises: how to salt volnushki in order to feast on a fragrant delicacy on cold autumn evenings or frosty winters.

Many people practice freezing vegetables, but mushrooms from a jar taste much better than such a product. The secret lies in the addition of salt and spices, in which the volushkas stand for more than one day. The main priorities of every housewife - to make it tasty and healthy - are fully achieved.

This variety of mushrooms has a characteristic characteristic only for them - when cut, it secretes white juice with a bitter aftertaste. But if you cook them correctly, salty waves do not have this drawback.

Also, mushrooms change color after salting - instead of a beautiful pinkish or white hue, grayness appears. Do not be afraid - such metamorphoses do not affect the taste. How to salt volnushki mushrooms, every hostess should know, seeking to surprise her guests or pamper her household.

The specifics of preparing mushrooms for salting

Regardless of whether this category is edible or conditionally edible, Preliminary processing must be present. It should be borne in mind that unfavorable ecology, picking mushrooms near highways adversely affects human health. cold or hot salting waves can be easily made at home by following a few simple steps first:

• sorting;
• cleaning;
• washing;
• soaking.

Before cleaning, white and pink waves needs to be divided and further processing produce in different capacities. Then, with a knife, carefully remove traces of sand or soil affected by worms or other pests of the area, and also cut off 2/3 of the legs. For this purpose, use a brush with stiff bristles - without the use of liquid, it cleans dirt well. Salt mushrooms of different colors also need to be separately.

Soaking: removing the bitter taste

Many are interested in how much to soak the waves. On this issue, mushroom pickers disagree a little: some say that at least 4-5 days, others say that 2-3 days are enough.

After thorough cleaning, the waves are poured cold water(preferably filtered or settled), then put in a cool place for about two days. This is done to remove excess bitterness.

The waves are placed in a large enameled container so that the water completely covers the mushrooms. During soaking, the liquid is changed at least 2-3 times. If it becomes cloudy, then more often. Experienced mushroom pickers add salt at the rate of 5% of the total mass of mushrooms.

You can determine that the soaking has come to an end by the state of the wave: you need to remove it from the brine and put a little pressure on the cap. If she doesn't break with characteristic crunch, but bends gently - it is necessary to drain the water. After doing a “control” washing, put the mushrooms in a colander and let the excess liquid drain. Now you can take on the salting of the waves at home. First you need to choose a recipe of interest that fully meets taste preferences families.

Advantages of the cold method

Many prefer cold salting. Why is it often chosen? One of the significant drawbacks from is the excessive softness of the mushrooms. This option is not suitable for those who prefer a crispy snack.

It will not be possible to quickly pickle mushrooms with a cold method, but the efforts are worth it. The lion's share of the time is occupied by the preparation of waves and soaking.

There are restrictions regarding the materials of the dishes in which the salty waves will be stored for the winter. Perfect option- an oak barrel, but not every owner has such a container, and even dial right amount mushrooms even on a container with a minimum displacement is difficult. So don't be afraid to use glass jars or enamelware.

• clay jugs;
• polyethylene or plastic barrels / canisters;
• galvanized buckets.

It is necessary to do salting of the waves in a cold way for the winter in compliance with the main rule: mold should not appear on the surface of the mushrooms. It is forbidden to eat such waves - this can cause severe poisoning. Salting volushki in jars or other types of containers to keep them fresh and safe should not be accompanied by hermetic clogging of the neck. It is covered with gauze, folded several times, and a load is placed on top. The brine should completely cover the mushrooms.

Store salty waves in a dark, dry place, recommended temperature regime– from 0 to +3°C. With an increase in these indicators, the brine becomes cloudy, there is a risk of mold.

Salt the waves in jars

The recipe for salting volnushki in a cold way can contain not only salt and water, but also other ingredients, the combination of flavors of which is liked by the hostess and her guests. As seasonings you can use:

• black currant leaves;
• dried or fresh dill;
• garlic;
• allspice and black pepper;
• cloves;
• horseradish leaves.

Before soaking the waves, you should pay attention to the size and appearance mushrooms. It is better to refuse too large, overripe "forest dwellers", as well as those with big square damage. Experienced housewives prefer young mushrooms of small size, they are called "curls". It is necessary to navigate by the hat - its diameter should be no more than 3-4 cm.

Banks before salting are thoroughly washed, sterilized and dried. When the container is prepared and the mushrooms are soaked, you can choose step by step recipe and follow it. You can make your own variations, but observe the proportions of water and salt very carefully so that the mushrooms stand for a long time, do not deteriorate and do not lose their taste. The above recipes for salting the waves do not require large financial costs, and the taste will exceed all expectations.

Recipe #1

For a small amount of pickles you will need:

• 1-1.5 kg of young waves;
• 2-2.5 liters of cold water;
• 50-60 g of table salt;
• 2-3 g of citric acid;
• any spices.

Salting waves for the winter in jars according to this recipe does not take much time. Citric acid is added during soaking. It is an effective and harmless natural preservative that can kill harmful microorganisms and bacteria, mold and fungal deposits that can appear if the mushrooms are not cleaned perfectly.

The volnushki are thrown into a colander (some are wondering if they should be washed - the chefs answer that they are optional), allowing the excess liquid to drain. After that, they are stacked in layers in a jar, each of them generously sprinkling with a mixture of spices and salt. The load is placed on top. Salts should be stored in a dark place.

Another variation of this recipe is that at first the mushrooms are salted in an enamel bowl for several days, then they are carefully transferred to jars and closed with a tight lid. They are placed in a dark place for about a month, after which you can safely eat.

Recipe #2

Ingredients can be taken from the previous recipe. Laurel leaves are placed at the bottom of the dishes (you can take ground or whole), currant and horseradish leaves (fresh), allspice and cloves. On this spicy pillow, the waves are laid with hats down. The layers are sprinkled with salt (it is better to take ordinary table salt, since it is difficult to guess the calculation of fine vacuum; you also cannot take iodized salt- pickles will quickly turn sour from iodine).

Oppression is placed on top. After a few days, the excess brine is drained, and a layer of fresh waves is added to the vacated space. This must be done until the mushrooms are completely settled, until the container is filled to the top. After that, the delicacy is placed again in a dark, cool place for 5-7 days. Periodically, the container needs to be shaken - so the brine is distributed evenly, and flaws in excellent taste there will be no treats. At the end of the period, the mushrooms are transferred to jars and closed with a lid, but not rolled up.

Recipe #3

This will require:

• 10 kg of waves;
• 300 g of table salt;
• cherry and currant leaves;
• allspice.

The preparation of such a dish traditionally begins with the preparation of containers. The oak barrel is thoroughly washed in warm water without adding chemicals, brushed, then immersed in cold water and soaked for two weeks. Fluid should be changed every three days. The final stage is steaming the tree with juniper. The barrel should have a hole for draining water and a slatted bottom.

When the mushrooms are stacked in layers and filled with brine, a layer of gauze or cotton fabric and a stone or wooden circle are placed on top so that they do not float, but are salted evenly.

How much to salt the waves in a barrel is a question of interest to those who first encountered this cooking method. Nothing non-standard - about 1.5-2 months, as well as traditional method in the bank.

Knowing how to pickle volushki mushrooms for the winter, you will get rid of the need to buy store delicacies. They are not only expensive, but also not as tasty as homemade mushrooms.

Mushrooms also have delicacies. At least that's what connoisseurs of this product say. In Russia, salted volnushki are considered mushroom delicacies. Abroad, this fact would be surprised: in many countries, flakes are considered inedible. And all because of the milky juice, which gives a characteristic bitter taste. But domestic housewives know how to salt volushki at home so that they do not taste bitter.

Medium difficulty

Volnushki belong to the Syroezhkov family. Their close "relatives" are milk mushrooms, mushrooms, russula. Waves have other names - volnyanka, volzhanka. These mushrooms grow in forests under old trees, they like to "settle" under birch trees. There are several types of waves, but only white and pink ones are suitable for cooking. Feature The gifts of the forest are a bitter milky juice that causes serious indigestion if cooked improperly. Raw volzhanki have a beautiful pinkish or white hue, but when cooked they turn gray. You should not be afraid of such metamorphoses: even if the color of the mushrooms is not “noble” enough, the taste can pleasantly surprise gourmets.

What are useful…

In Russia, volnushkas are assigned the category "conditionally edible". This means that you can eat them, but it is important to follow a special cooking technology. Only thanks to this will it be possible to reduce all risks to a minimum. Domestic housewives have long mastered the methods of preparing volnushki, they successfully harvest these mushrooms for future use. It turns out useful, tasty and low calorie snack, which often becomes the "star" of the festive table.

Even children know that mushrooms are useful. Waves are no exception. Their vitamin and mineral composition is impressive. Volzhanki help fight viruses, help restore strength, improve eyesight and even preserve beauty.

• Protein source. In terms of protein content, mushrooms can compete with meat products No wonder they are called "forest meat". Protein is the main "building material" of the body: it takes part in cell regeneration.
• Useful amino acids. Wave protein is enriched with 18 amino acids. They have a general strengthening effect, increase immunity, help organs and systems to function normally.
• Minimum calories. The waves contain a minimum of calories: 22 kcal per 100 g. Mushrooms are recommended to be included in dietary ration: the food will be complete, and the centimeters at the waist will not increase.
• Vitamin bomb. From the waves you can get more B vitamins than from vegetables and cereals. Mushrooms are also rich in vitamins D, C, E, PP. This composition helps to strengthen the protective function of the body, has beneficial effect on the nervous system. Vitamins stand guard over beauty: thanks to them, the skin looks healthy, the nails become strong, and the hair becomes lush and shiny.
• A treasure trove of minerals. Volnushki provide the body with essential minerals: phosphorus, potassium, sulfur, copper, and others. important elements. Minerals strengthen bones, normalize metabolism, and slow down the aging process. Macronutrients are important for normal operation hearts.

In the course of research, a unique substance, beta-glucan, was revealed in mushrooms. It activates the immune system so much that as a result the body itself can overcome even serious diseases. After the discovery, the substance began to be synthesized in laboratory conditions to be used to combat oncological diseases.

... and who should not eat them

Although the waves contain a large number of useful substances, mushrooms can be harmful. The threat to the body is posed by improperly prepared gifts of the forest, so you must definitely master culinary technology to make the product safe. This type of mushroom is undesirable for children under seven years of age. Mushroom delicacy should be discarded during pregnancy and breastfeeding.

Volzhanki are contraindicated in:

• cholecystitis;
• reduced acidity of gastric juice;
• pancreatitis;
• removal of the gallbladder.

Mushrooms contain a lot of chitin, which is poorly digested. With an excess of the substance, gastritis and other diseases of the stomach develop. But in a small amount, chitin is useful. He plays the role of a sorbent, removes toxins. To obtain the right portion chitin, a small amount of mushrooms is enough, but it is better to use them with legs: the substance is concentrated there.

4 stages of raw material preparation

Before salting the waves, they need to be prepared. The taste and safety of pickles depend on this stage. Soaking raw materials for salting will take at least two days: this is the only way to remove the bitter milky juice. Preparation of waves for salting consists of four stages.

1. Sorting. harvested mushrooms needs to be sorted. Salt white and pink should be separately. Size must also be taken into account. Small - young - Volzhanka are considered optimal for salting. "Forest dwellers" with large hats are overripe. They are not suitable as raw materials for salting: the taste is not the same.
2. Cleaning. Mushrooms need to be cleaned of everything superfluous. Two-thirds of the legs are cut off. With the help of a knife and a brush (you can take a new toothbrush), traces of earth, sand, grass are removed, and places of damage are cut out. You have to be careful not to break the caps. The waves are thoroughly washed: the water should finally remove all the rubbish.
3. Soaking. This is one of the main stages of preparation for salting: without soaking, it is impossible to remove bitterness. It will take a long time to soak - at least two days. Mushrooms need to be folded into an enameled container, pour filtered water. You will need a lot of liquid - 5 cm above the caps. Water for soaking must be salted. If cold salting is planned in the future, then the water must also be acidified. For a liter of liquid, 10 g of salt and 2 g of "lemon" will be required. So that the mushrooms do not sour, you need to change the water often: up to five to six times a day. The container with the waves covered with gauze should stand in a cool place.
4. control wash. After soaking the mushrooms, rinse thoroughly with cold water. Clean waves are thrown into a colander, allowing excess liquid to drain. After that, you can start salting according to the selected recipe.

You can determine that the Volzhanki are ready for salting, you can “by touch”. Remove the mushroom from the container where it is soaked, gently press the hat. It bends gently, but does not break - the mushrooms are soaked properly. If the waves are moldy in a container of water, then they are not suitable for subsequent salting, even if you rinse them well.

How to salt the waves in a cold way

Most housewives prefer to salt traps for the winter in a cold way. Dry salting is mainly chosen, that is, no liquid is added. The brine is formed during the cooking process: the caps release juice. Mushrooms are soaked, then put in a container, sprinkled with seasonings and wait until they are ready. An ideal container for salting is an oak barrel. However, in the absence of such a container, you can use a saucepan, an enameled bucket, and even jars. It is strictly forbidden to salt mushrooms in clay and plastic containers, galvanized buckets.

The cold method has many advantages. Mushrooms are salted without cooking, which means that the product retains the maximum amount of nutrients. Thanks to the absence heat treatment waves are dense, crispy, fragrant. The only disadvantage of this method is that in order to take a sample from pickles, you will have to wait one and a half to two months.

For salting mushrooms use only the usual table salt. It is better to take a large one. Sea and iodized provoke fermentation processes, due to which the blanks quickly turn sour.

in a saucepan

Description . The easiest recipe for salty waves. It is better to take only hats. They are pre-soaked in saline-sour water. Special technology allows you to enjoy natural taste and the scent of waves.

Would need:

• waves (hats) - 2.5 kg;
• rock salt - 125 g.

Stages

1. Place the hats in a bowl. Sprinkle each layer generously with salt.
2. Cover the mushrooms with gauze. Put a flat plate on top, oppression is on it. It may be small, but it is important that the mushrooms are well packed.
3. Place the container in a cold place where the temperature does not exceed 6°C.
4. Periodically look at the workpiece. If the gauze shows signs of mold, change it.
5. You can try after two months.

There is another interpretation of this recipe. According to her, it takes six days to salt the waves under oppression in a saucepan. During this time, a large amount of brine will stand out: the mushrooms must be covered with it. At the end of the allotted time, the caps with brine are transferred to sterile jars, closed nylon lids and sent to the cold. After two months, a sample is taken.

in a barrel

Description. Many generations of housewives preferred to salt traps in a cold way in oak barrels. The "grandmother's" method can be repeated if there is an appropriate container on the farm. Barrel mushrooms will turn out to be especially tasty, crispy, and will not lose their shape.

Would need:

• volzhanki - 7 kg;
• "lemon" - for soaking;
• salt - 200 g;
• cumin - 15 g;
• dill seeds (dried) - 40 g;
• cabbage leaves - the width of the pan.

Stages

1. Soak the waves in acidified and salted water. Throw it in a colander.
2. Mix salt, cumin and dill seeds.
3. Put the waves in the barrel with the hats down. The layer should be approximately 8 cm. Sprinkle seasonings. Then another layer of mushrooms. Repeat until the container is full.
4. cover up cabbage leaves- They will protect against mold.
5. Place a wooden circle or plate on the mushrooms. Above is the load.
6. Place the barrel in a room where the temperature does not exceed 10°C and does not fall below 0°C. Pickles will be ready in two months.

Mushrooms cooked according to cold technology, may be oversalted. Before serving, it is recommended to rinse them thoroughly with cold filtered water - the taste will become balanced.

in banks

Description. Salty waves in jars are prepared with the addition of heated vegetable oil. It blocks the access of air to the container: this way the taste qualities of the mushrooms are preserved and you can not be afraid of souring. Volnushki prepared according to this recipe do not darken.

Would need:

• waves - 2.5 kg;
• stone coarse salt- 45 g;
• vegetable oil - one glass;
• laurel - six sheets;
• horseradish leaves - four pieces.

Stages

1. Soak the mushrooms in the traditional way.
2. Sterilize the jars by any method (steam, boiling water or in the oven).
3. Fold the waves into glass containers. Sprinkle mushrooms with salt, shift with horseradish and laurel leaves
4. Warm up the oil. Fill them with Volzhanki.
5. Close the jars with plastic lids. Remove to refrigerator.
6. Try what happened after two months.

From improper soaking and violation of the salting technology, the waves can become moldy. Mushrooms will have to be thrown away, because their use is fraught with serious poisoning.

hot method...

Description. hot method salting reduces the risk of mushroom poisoning. To salt volnushki in a hot way, they must first be soaked, and then boiled and preserved. At hot technology there are a number of advantages: mushrooms will be ready much faster than “cold” mushrooms - after two weeks you can try. The blanks will stand all winter and will not deteriorate. They are easy to store: seams can withstand temperatures up to 16°C. Mushrooms are less crispy than the cold method. But if you know the subtleties of cooking, then elasticity and crunch can be preserved even after heat treatment.

Would need:

• waves of small size - 1.5 kg;
• salt - 30 g;
• filtered water - 1 l;
• garlic - four cloves;
• carnation - five buds;
• currant leaves - four pieces;
• laurel - six pieces;
• allspice (peas) - five pieces.

Stages

1. Soak the mushrooms.
2. Fold the prepared waves into a saucepan, pour a liter of water, put on the stove. After boiling, boil for another 15 minutes.
3. Put the mushrooms in a colander, let the water drain. Do not pour out the broth in which the waves were boiled.
4. Fold boiled volzhanki in enamel pan. Put the washed currant leaves, laurel on the mushrooms.
5. Add all the spices, on top - thin plates of garlic.
6. Boil the broth in which the mushrooms were previously cooked. Pour it into the pan to the waves.
7. Cover the raw material with a plate, put oppression. Wait for the mushrooms to cool, put the pan in the refrigerator for a day.
8. After a day, lay out the Volzhanki in pre-sterilized jars.
9. Fill the workpiece with brine from the pan. Seal the jars tightly.

If you want to roll mushrooms for the winter, make sure that at the time of laying the raw materials, the sterilized glass container is hot but dry. Compliance with this condition is a guarantee that seaming will last a long time. twisted metal lids mushrooms are usable for ten months.

… and combined

Description. hot and cold methods pickles can be combined to make delicious, crunchy mushrooms. In order to properly salt the waves, they must first be soaked. From the hot method, the combined took the heat treatment of raw materials, allowing to reduce the cooking time. Heat treatment makes mushrooms safe, helps to increase the shelf life of the workpiece. As in the cold method, salting should take place in own juice- the waves are crispy. There is, of course, one drawback: with the combined method, you will have to do salting in large saucepan. It will take up an entire shelf in the refrigerator, but for the sake of a mushroom delicacy, it is worth suffering inconvenience.

Would need:

• waves (hats) - 5 kg;
• coarse rock salt - 150 g;
• currant leaf - five pieces;
• laurel - five leaves;
• horseradish leaves - two pieces;
• fresh dill - half a bunch;
• garlic - one head;
• filtered water - 2 l.

Stages

1. Soak the waves in a known way.
2. Place a pot of water on the stove. Add half of the amount of salt indicated in the recipe. Wait until it boils.
3. Throw the waves into the boiling water. Boil the mushrooms for ten minutes. Do not forget to stir, remove the foam.
4. Remove the wedges with a slotted spoon. Rinse them with cold running water.
5. Put a small layer of waves in an enamel pan. Sprinkle with salt, place garlic cloves on the mushrooms, currant leaves, leaves of horseradish and laurel. Repeat layout.
6. Sprinkle the last layer of waves with salt, put dill branches on it.
7. Cover mushrooms with clean gauze. Set the press.
8. Store the pan in the refrigerator, regularly check the cheesecloth for mold, change if necessary. After three weeks, the mushrooms will be salted in their own juice, ready to eat.

Salty waves are seasoned when served vegetable oil. Chopped mushrooms are added onion. Some housewives use sour cream as a dressing: unusual, but the taste is harmonious.

If you want to receive delicious snack, the recipe for salty waves should be tested. Don't be afraid to experiment with seasonings. When preparing the waves in any way, the housewives add coriander, cardamom, mustard seeds, dried oregano. Thanks to seasonings, pickles will acquire new flavor notes.

Reviews: "Soaked in water for three days"

How salty volnushki is in our north: mushrooms are soaked in water for three days (the water is changed three to four times a day). Salted cold. Dry currant leaves, dry dill and dried garlic are added. Ready in 40 days. Pickling of these mushrooms is also practiced. But it is used only by the local indigenous population (Komi, Nenets). A European person can simply die from such mushrooms. Never noticed any bitterness. It is the main salting fungus in our region.

Igor Dementiev, http://forum.toadstool.ru/index.php?/topic/1664-%D0%B2%D0%BE%D0%BB%D0%BD%D1%83%D1%88%D0%BA%D0% B8-%D1%80%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D1%8B/

I never boil mushrooms for pickling, they darken. I usually soak for 3 days, changing the water and rinsing 2 times a day. I sprinkle with salt for 4 days (without water) and put it in sterilized jars, shifting with herbs and black pepper (peas). All our relatives excellent chefs) did not eat anything tastier! The main thing is not to overdo it with salt, but the lack leads to mold in the banks.

Olga, http://russianfood.com/recipes/recipe.php?rid=7323

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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. Don't rip 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

hot way 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;
• put the waves in large saucepan or another 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 do excellent workpiece for the winter.

Fans of “silent hunting” and subsequent processing may think about how to salt the mushrooms deliciously. Volnushki are considered the cutest mushrooms, which are so called because of their velvety cap and ripple pattern on the water. Waves are easy to find near birches, as well as in deciduous forests. Working with them is also quite easy. It is marinated and fried, as it is the purest, softest and most delicious.

Despite the fact that the pulp of the fungus mushroom is loose and brittle, it is perfect for salting.

Some people prefer to salt mushrooms after drying, but it is important to do this process correctly to avoid poisoning.

Drying naturally begins with cleaning, and there are many opinions as to whether or not to wash the product before further processing. In fact, mushrooms should not be washed before drying, but it is much better to use a soft, damp cloth to remove all dirt. It is worth noting that in this process, the minimum humidity is important to prevent rotting.

Large mushrooms without serious defects are suitable for drying, but it is best to refuse soft and wormy species. If you want to dry large waves, then you need to sort all the available mushrooms by growth. This process allows you to dry the product with the highest quality and without harm to health.

Direct drying can be carried out in different ways:

You can dry the wave in several ways: in the sun, in the oven, in the microwave and in the oven.

• in the sun;
• in the oven;
• in the microwave;
• in a Russian oven.

Mushrooms for drying can be strung on knitting needles or skewers with a small thickness. Alternatively, the use of a lattice is not ruled out, but the mushrooms should lie with their caps down.

Previously, they used the technique of laying mushrooms on straw. It is worth laying out the product at a temperature of 60 ° C, and no more and no less, since at a low temperature they will begin to rot, and at a high temperature, on the contrary, they will burn.

Drying mushrooms outdoors is considered the easiest, since no action is needed, but in fact there is a danger that when the humidity rises, the mushrooms may begin to rot. With the appearance of softness and lethargy, it is worth immediately removing the wave, as it can bring not only harm, but cause poisoning and even death. If you choose this method, then it is important to ensure that flies and other insects do not land on the product, and this can be done by covering the waves with gauze.

The best option for drying is an oven, since it is important to observe the temperature regime mentioned earlier in it, but you should turn it on gradually at 60 ° C, otherwise you may encounter a darkening of the product. In order for the mushrooms to dry exactly as they should and not burn, it is worth using parchment to put them under the waves.

Hot way of salting flakes

Before salting, the waves must be soaked in water for 2-3 days.

Before you learn how to salt volushki mushrooms, it is important to properly collect and process the product. It is worth noting that some countries recognize wavelets poisonous mushroom and are not used. In fact, it all lies in the preparation, through which it is important to remove the milky juice from the mushroom, which has a bitter taste. Any mushrooms are not edible unless they are peeled and boiled, as they can lead to poisoning and death.

Salting mushrooms at home always begins with soaking in cold water at least 48 hours, and the water must be salted or diluted citric acid. During settling, do not forget about changing the water, as you need to remove the liquid filled with harmful components.

Soaked mushrooms should be boiled for 40 minutes in a salty broth, and then fried and eaten.

There is a more pleasant way to cook volnushki, for example, salting them for the winter using the hot method. This will require:

• 1 kg of mushrooms;
• 4 cloves of garlic;
• cherry, currant, oak, laurel leaves;
• cloves and peppercorns.

After soaking the mushrooms for a day, they are cleaned, the legs are removed and boiled for about 15 minutes in salt water. Then they are cooled, laid out in an enamel pan, parallel to the foliage. This mixture should be pressed down with a load and put in the cold for 2 days. After this period, the waves can be laid out in jars, poured with pre-prepared brine and rolled up for the winter.

Store such jars in a cool, dark place for ripening.