Volnushki belong to conditionally edible mushrooms of the russula family. Mushrooms are of two types. Before cooking them for food, long heat treatment is allowed to be avoided. It is necessary to salt the waves for the winter according to a certain technology, following the recipe. Then the dish will turn out delicious, and the mushrooms - crispy and juicy.

The appearance of the wave

A common mushroom, often found in forest thickets and clearings. Waves are growing big families 10-15 pieces in one place. The cap of the mushroom becomes flat as it grows, with a dimple in the center. Hat big mushroom in diameter does not exceed 15 centimeters. Has a pinkish tint.

The leg in height can reach up to 4 centimeters. The big wave inside the legs is empty.

White volnushka grows in well-lit glades, pink - in dark and damp places. The growth period is from mid-July to the end of August.

Volnushki are very fragile mushrooms, they are easy to damage when harvested.

Basic rules for salting

Volnushki mushrooms can be salted different ways. In case of gross violation of the rules severe poisoning does not threaten, but the disorder of the gastrointestinal tract is provided. When cooking, it is important to follow the rules:

Volnushki, salty, delicious mushrooms, especially if they are properly salted. And the fringe on the hats of salty waves is their calling card. On the one hand, there are cold and hot methods salting waves. On the other hand, waves in Europe are considered poisonous mushrooms, and we have waves in many (not all) smart mushroom encyclopedias that are considered conditionally poisonous mushrooms. To play it safe and save true taste we choose the golden mean in the matter of pickling mushrooms. We soak more and boil less (than with the classic hot salting method).

What you need to pickle mushrooms in a hot way:

Mushrooms fresh volnushki pink or volnushki white - 700 gr.;

Salt - 4 tablespoons per two liters of brine (water);

Carnation - 1-2 pcs.;

Black peppercorns - 8-10 pcs.;

Bay leaf - 3-4 pieces;

Garlic - 3-4 cloves;

Recipe for salting volnushek mushrooms in a hot way:

We clean the volnushki from forest litter, rinse under running water, transfer to a separate container.

Fill the volnushki with cold slightly salted water. We leave for 5-6 hours.

A couple of times during this time we change the water of the mushrooms. If you are afraid to forget to change the water (or have a bad experience), add a pinch of citric acid to the water. Lemon acid - good preservative, even when it is hot in the apartment, it will not let the mushrooms "ferment" and the mushrooms will not darken during the soaking process. As soon as the mushrooms are soaked for the prescribed time, pour out the water where the mushrooms were. The soaking process will allow you to rid the waves of bitterness and all sorts of muck. Pour clean water into a saucepan and put on fire. As soon as the water boils, pour out the salt, add pepper and half of the existing cloves. We boil for a couple of minutes. Add waves to the brine. Cook them over medium heat for 15 minutes.

After the time is up, remove the mushrooms.

At the same time, we do not pour out the resulting fragrant mushroom brine, but filter it through a fine sieve.

In a sterilized jar (preferably small sizes 0.25-0.4 l) we spread Bay leaf, cloves and garlic.

We spread the boiled waves tightly in a jar. Bring the mushroom brine to a boil and pour the brine to the brim. We close the jar with a lid scalded with boiling water. Turn the jar upside down. We leave for the night. Then we put it in a cool place. After 1-1.5 months salty waves will be ready.

Volnushki (volzhanka, volnyanka, volvenki) - conditionally edible mushrooms, but with proper cooking they become a delicacy, overshadowing foreign pickles by festive table. And if you are lucky enough to pick up a bucket of these pink mushrooms with shaggy hats in early autumn in a birch copse, be sure to salt them in a cold way, providing yourself with an excellent snack.

How to salt the waves in a cold way - preparation

Harvesting volnushki at home is quite simple, the main thing is to do it according to the rules.

• Sort the mushrooms, clearing them of twigs, sand, debris.
• Rinse each in running water and clean with a toothbrush or nylon washcloth.
• In a pouring pan or basin, fold clean wolnyanka and pour cold water, taking 1 liter of water - 0.5 tbsp. l. salt. The solution should cover the mushrooms from the head.

Soak volzhanki for two days, changing the water every six hours. After the time has passed, rinse the mushrooms from mucus under the tap one by one.

How to salt volnushki in a cold way in a barrel

It is better to salt the mushrooms in small oak tubs or barrels, since tannin, a natural antibacterial substance contained in oak, will prevent mold from forming. Steam a barrel with juniper twigs for an hour - and you can salt. This option is suitable for a village house, when the blanks are stored in the cellar.

For 1 kg of mushrooms you will need - 2 tbsp. l. coarse salt. Spices - 10 peas of black pepper, dill, oak leaves, cherries, currants - a handful.

• Lay the waves with their hats down in the tub in layers. Sprinkle each layer with spices and salt. Do this to the top of the container.
• After salting, cover the mushrooms with horseradish leaves, then with a piece of linen cloth, tucking it tightly along the walls of the tub. Place the wooden circle and the weight. As oppression, take a washed-up stone or three-liter jar with water. Cover this structure with gauze from above and place in a cool place.
• After two days, check - the mushrooms should give juice and settle. Remove the load. To avoid mold, remove, rinse in water, re-lay a rag and put oppression.

After a month and a half, the pickle is ready. Submit it to meat dishes, boiled pasta, use as a filling for dumplings and potato casseroles.

How to salt volnushki in a cold way in jars

If you live in the city, then pickle the soaked volzhanki in a saucepan, and then preserve them in jars and store them on the balcony or in the refrigerator.

You need: a saucepan of salty waves, half-liter clean, dry jars, spices, iron lids.

• In each jar filled with volvenki, put three pieces of allspice.
• Boil the pickle from the mushrooms, and fill them with waves, add 0.5 tsp. vinegar.
• cover the jars metal lids, put in a container of water, sterilize for a quarter of an hour. Then remove, cork, turn over and leave to cool.

These mushrooms are delicious in soup. beef broth, vegetable salad, solyanka or simply fried in vegetable oil.

How to salt the waves in a cold way - an alternative

Volnushki are very tasty in salted and pickled form, but after undergoing such processing, they become gray. Add carrots to mushrooms when canning, bell pepper, red onion, and these bright blotches will give delicious mushrooms appetizing color.

For 1 kg of waves - 1 liter of water, 1 tbsp. l. sugar and vinegar, 2 tbsp. l. salt. Carrots, onions, peppers - one each. Seasonings - cloves, pepper, garlic - to taste. We will make a reservation right away that we are preparing soaked volzhanki.

Pour water into the pan, add salt, spices, boil for three minutes. Put chopped vegetables and flakes. Cook for 15 minutes on low heat, pour in the vinegar. Remove, spread the mushrooms along with the liquid in jars on the shoulders, close tightly. Take a sample after 30 days.

Prepare the waves for the winter - and unexpected guests are not afraid of you, you just have to open a jar of mushrooms, put them in a bright bowl, pour oil - and the appetizer is ready.

Volnushka is often found in birch and mixed forests. middle lane and northern Russia. Mushroom pickers harvest volnushki twice a season: the first time at the end of July and the second time from the beginning of September to the end of October.

Volnushki usually grow in groups, especially often they can be found under old birches. They have many names, in different places they are called volukhi, rubella, volnyanka, volzhanka. You can recognize the wavelet by concentric circles of thick villi on the hat. The hat is pink, with the edges bent inward. Dark spots appear on the hat from touching. When cut, a thick caustic juice is released from it.

Volnushki are conditionally edible mushrooms. They are considered poisonous and are not eaten in central Europe, but they are very fond of in Finland and Russia. Very often we are asked the question: “Is it possible to marinate the waves?” In the northern regions of our country, volushki are the second most popular (after milk mushrooms) mushrooms harvested for the winter.

This is very valuable product nutrition. Among plant organisms only mushrooms contain vitamin D, and it does not lose its properties when cooking. The waves contain vitamins B1 and B2, proteins (2.5%), fats (0:5%), carbohydrates (1.7%).

Strong, crispy, fragrant and spicy marinated waves - welcome snack on any table both on holidays and on weekdays. What you need to know before you start cooking them?

• Mushrooms must be fresh. Before processing, mushrooms can be stored for no more than 6 hours.
• For canning, young (cap diameter up to 4 cm), healthy, whole mushrooms, without wormholes, with cut roots, without debris and other contaminants, are selected.
• The legs of the mushrooms need to be cut off, stepping back from the cap by half a centimeter. Remove the skin from the rest of the leg and chop.
• Wash the mushrooms well.

Very important!

1. The first step in the preparation of volnushki is soaking in cold water to remove bitterness.
2. The duration of soaking is two to three days. Water must be changed at least 4 times a day.
3. Be sure to boil the mushrooms fully prepared(until they sink to the bottom). It is impossible to pickle undercooked flakes, they can provoke intestinal disorders and even poisoning.
4. Sterilization rules must be strictly observed. Cook safe canned mushrooms at home, it is possible only if hermetically sealed jars are sterilized.
5. Sterilization time at 100 C: 30 min. for cans of 500 gr., for liter - 45 min.
6. Store homemade mushroom preparations in a dry and cool place. Optimal time storage canned mushrooms- no more than 1 year.
7. If everything is done correctly, a great result is guaranteed. In our article, we will tell you how to pickle volushki at home.

How to pickle waves for the winter

Pickled in this way, the flakes retain their natural taste and aroma. Spices give the necessary sharpness. Before serving, you can pour sunflower oil, sprinkle with dill and onion rings.

Ingredients:

• 1 kg. waves;
• 1 liter of purified water;
• three bay leaves;
• pepper - 10 pieces of black and 5 pieces of allspice;
• five cloves;
• salt - 1 tablespoon;
• sugar - 2 teaspoons;
• a teaspoon of vinegar essence.

How to pickle flakes recipe:

1. Rinse the pre-soaked waves thoroughly.
2. Mushrooms pour water, salt, cook for 20 minutes over low heat until fully cooked (until they sink to the bottom of the pan). Remove the resulting foam.
3. Drain cooked mushrooms and rinse thoroughly.
4. Prepare the marinade: boil water, add spices, salt and sugar, boil for two to three minutes. Then pour in the vinegar.
5. Transfer the mushrooms to the marinade, let it boil, reduce the heat and cook for another 5 minutes.
6. Arrange in clean jars, seal tightly.
7. Depending on the volume closed banks sterilize 30-45 minutes. To do this, put them in a saucepan with hot water(put a towel at the bottom), bring to a boil and boil. Add water as it boils. Then pull the jars out of the water, turn over and wrap. They should cool down slowly.

Marinated volnushki for the winter

This recipe can be made real delicacy. Thanks to the bright filling, the mushrooms look very elegant when served. The taste is subtle and unusual.

Ingredients:

• kilogram of waves;
• on a sprig of dill and mint;
• Bay leaf;
• garlic 1-2 teeth;
• 5 peas of black pepper and cloves.

For filling:

• 1 glass of ripe cherry juice;
• 20 gr. Sahara;
• 50 gr. salt.

How to pickle volnushki for the winter in jars:

1. Wash well, pour boiling water over and dry the jars.
2. Put spices on the bottom.
3. Rinse the pre-soaked and boiled flakes again and put them in jars with spices.
4. Prepare filling. mix Cherry juice with salt and sugar. Boil and immediately pour over the mushrooms.
   Close jars tightly and sterilize for 30-45 minutes.
5. At the end of sterilization, remove from water, turn over, wrap and allow to cool.
6. From these canned food you can make very beautiful holiday dish. Put the waves in the jellied form, pour the marinade into another bowl. Soak gelatin in water until it swells. Heat, stirring constantly, until completely dissolved. Combine with marinade (proportion 1: 1), again, without bringing to a boil, warm up. Then cool a little and pour over the mushrooms. Remove to refrigerator. Before serving, dip the mold in boiling water for a few seconds, cover with a plate and turn over. Cut with a wavy knife.

Pickle flakes in a hot way

Mustard seeds and garlic add extra flavor and pungency to the mushrooms. The transparent marinade has a pleasant and piquant taste.

Ingredients:

• one and a half kilograms of waves;
• 2 glasses of purified water;
• a whole head of garlic;
• a teaspoon of white mustard seeds;
• dill umbrellas - 2 pcs.;
• salt - one tablespoon;
• sugar - 3 teaspoons;
• 50 gr. apple cider vinegar.

1. Boil the soaked volnushki until fully cooked, rinse well.
2. Peel and cut the garlic into thin slices.
3. Take clean and dry jars (components this recipe designed for two cans of 750 gr).
4. In each put an umbrella of dill, mustard, garlic, flakes.
5. Water with sugar and salt, mix thoroughly, heat to a boil. Let it boil for five minutes, then pour in the vinegar and remove from heat.
6. spill hot marinade on banks with waves, close.
7. Sterilize 35 minutes.
8. Then get out of the water, turn over, cover.

We marinate volnushki for the winter in a hot way with vegetables

This lovely snack already completely ready for serving - it remains only to put it in a salad bowl.

Ingredients:

• kilogram of waves;
• two hundred grams of carrots;
• onion - 100 gr.;
• allspice - 10 peas;
• cloves - five pieces;
• apple cider vinegar - two tablespoons;
• half a liter of purified water;
• salt - 2 tablespoons;
• sugar - 2 teaspoons;
• two bay leaves.

Pickled volnushki in a hot way:

1. Rinse pre-soaked and boiled flakes several times.
2. Peel and cut vegetables: carrots - thin disks, onions - half rings.
3. Prepare jars (4 half-liter or 2 liter).
4. Boil water with sugar, salt and spices. Pour chopped vegetables, boil for 15 minutes
5. After adding mushrooms and vinegar, keep on low heat for another 15 minutes.
6. Without allowing to cool, arrange in jars, cork, sterilize for 35-40 minutes.
7. Cool by turning over and covering with a towel.

Volnushki marinated cooking recipes

Volnushki prepared in this way have natural taste. They can be used as an independent snack, seasoned with oil, onions and spices to taste. From sterilized waves you can cook julienne, mushroom caviar, stuffing for pies. They can be fried with potatoes or scrambled eggs.

Ingredients:

• Volnushki 1 kg;
• Wine vinegar 10 ml;
• Salt 10 gr.

How to pickle volushki at home:

1. Soak the waves, rinse, cook until tender, rinse again.
2. Boil water with salt.
3. In dry clean jars lay the mushrooms, pour in the brine (for 500 g of mushrooms - 350 g of brine).
4. Sterilize at 100 C-45 minutes, then leave for 2 days.
5. Repeat sterilization on the 3rd day.

Marinated fritters a simple recipe

If a traditional taste I got a little bored with marinated volnushki, you can try to cook volnushki in wine. In this recipe, wine replaces vinegar. It acts not only as a preservative, but also adds unusual shades to a familiar taste.

Ingredients:

• kilogram of waves;
• white dry wine- 500 gr.;
• juice of 1 lemon;
• purified water - 1 glass;
• vegetable oil - 150 gr.;
• onion - 100 gr.;
• black pepper - 7-8 pcs.;
• 20 gr. salt
• bay leaf - 3 pcs.

White wave how to pickle:

1. Rinse prepared (soaked for 3 days and boiled) flakes, dry for paper towel, sprinkle with lemon juice;
2. Onion cut into rings.
3. Mix wine with oil and water, salt, put bay leaf and pepper. Let it boil, add mushrooms.
4. Boil 5 minutes.
5. Put volnushki and onions in jars in layers.
6. Pour in the marinade. Close hermetically.
7. Sterilize 40 minutes.
8. Pull out, turn over, wrap, leave to cool.
9. Store these preserves in the refrigerator.

Recipe for pickled waves step by step

An unusual recipe for lovers of mustard and garlic. Moreover, it is also a canonical recipe for canned food - with sterilization in jars. Neither you nor your guests will be able to leave such an appetizer unattended!

We will need:

• 1.5 kilograms of waves
• 0.5 liters of water;
• 50 milliliters of apple cider vinegar;
• 20 grams of salt;
• 2 teaspoons of sugar;
• 5 grams of white mustard seeds;
• 6-8 cloves of garlic;
• 2-3 dill umbrellas.

Pickled waves step by step recipe with pictures:

1. Freshly picked mushrooms are cleaned and placed in cold water for 15-20 hours. After that, we wash.
2. Soaked volnushki cook for about 20 minutes. We finish cooking when the mushrooms sink and the broth becomes transparent. Drain the water, wash the mushrooms again and leave in a sieve so that the water drains.
3. We sterilize the jars (you can also hold them in a preheated oven), boil the lids. For the specified number of products, you will need three cans of 0.5 liters each or two - 0.75 liters each.
4. Peel the garlic, wash, cut into thin slices.
5. We distribute dill umbrellas, slices of garlic and mustard seeds among jars, fill with boiled mushrooms.
6. We make the marinade: stir salt, sugar in water, heat. Boil without strong seething for 5 minutes, then pour in the vinegar and turn it off.
7. Pour the hot marinade into jars so as to cover the mushrooms. Cover with lids.
8. In a wide pan we lay several layers of cotton fabric. Banks filled with waves, put on the fabric, pour warm water(if poured cold, they may burst) so that it is equal to the coat hanger. Slowly bring to a boil and sterilize for 20 minutes.
9. Carefully remove the jars and seal hermetically with the same lids.
10. We put the jars down with lids and cover with warm until they cool completely.

Pickled volnushki recipe for the winter

To pickle mushrooms for the winter, special skills are not needed. And it’s even easier if you use a completely simple recipe for this, in which you need only the most regular products. They keep such an appetizer in the cold, and after a month you can treat guests.

Would need:

• 2 kilograms of waves;
• 1 liter of water;
• 1 tablespoon of salt;
• 15 grams of sugar;
• 4 cloves;
• 9 black peppercorns;
• 2 bay leaves;
• 1 tablespoon of 70% vinegar essence.

Cooking steps:

1. Since the waves are edible only conditionally, they must be properly prepared for pickling. First we wash them, and then soak them for a day. During this time, the water must be changed three or four times, adding a little salt each time.
2. We wash the soaked mushrooms, and then boil in clean water about 20 minutes. If foam appears, remove it. We leave the welded waves on a sieve so that the broth drains.
3. We heat the water for marinating, throw salt and sugar there. When they dissolve, we filter the liquid, as the salt may not be very clean.
4. We put the buds of cloves, parsley, pepper. Pour the waves into the marinade and cook for 20 minutes.
5. Enter vinegar essence and turn off.
6. We fill the sterilized jars with waves and marinade. Seal hermetically.

How to pickle fritters in a hot way recipe

Cooked according to this recipe, volnushki become an independent second course. They can be consumed 10 hours after pickling. Tomato gives mushrooms an unusual smell and additional sourness.

Necessary:

• 2 kilograms of waves;
• 1 kilogram of tomatoes;
• 30 milliliters of vinegar 9%;
• 50 grams of sugar;
• 20 grams of salt;
• 2 bay leaves.

To prepare fluffs:

1. We clean fresh mushrooms, wash them, remove the wavy “hair”. To remove the milky juice, leave in cool water for a day.
2. Wash the soaked mushrooms and cut into small pieces.
3. Boil the waves for about 20 minutes in salt water (to cover the mushrooms well).
4. At the end of cooking, we recline in a colander. When the water has completely drained, put the mushrooms in a heated sunflower oil and simmer for a quarter of an hour.
5. We are preparing the marinade. It will not be quite ordinary - from a tomato. To do this, blanch the tomatoes (to separate the skin), peel, then wipe through a sieve. Boil the resulting tomato for 10 minutes with the addition of vinegar.
6. We sterilize the jars, boil the lids. We lay out the boiled waves, pour boiling tomato.
7. We seal the jars hermetically, turn the lid down, let cool.

Volnushki with onions and carrots

The disadvantage of pickling waves is that a beautiful reddish fresh mushroom becomes gray and completely normal in ready-made. However, this can be corrected by marinating the carrots with carrots. Mushrooms, of course, will remain grayish, but interspersed with bright carrots will make the dish very appetizing!

Ingredients:

• 1 kilogram of waves;
• 1 liter of water;
• 1 tablespoon of vinegar 9%;
• 25 grams of sugar;
• 1 onion;
• 2 tablespoons of salt;
• 1 carrot root;
• 7 black peppercorns;
• 4 cloves;
• 3 cloves of garlic;
• 2 bay leaves.

To prepare fluffs:

1. We carefully clean the mushrooms, rinse, soak for several hours to remove the juice. It is advisable to pickle large specimens without legs, only hats.
2. While the waves are soaking, prepare the brine for boiling. We throw salt into the water (1 tablespoon is enough for a liter of water) and heat over low heat until boiling.
3. After soaking, wash the mushrooms, carefully lower them into the brine and cook for 20 minutes. Strain, then leave to drain.
4. We cut the vegetables: onions - into rings, carrots - into cubes, garlic cloves - in half (leave too small ones as they are).
5. We start cooking the marinade: we throw salt, black peppercorns, sugar, cloves, bay leaves, as well as prepared vegetables into the water, heat it. When it boils, add vinegar and mushrooms.
6. Cook the mixture for about a quarter of an hour. We lay out hot mushrooms and vegetables in prepared jars, pour the marinade and roll it up hermetically.
7. Keep canned food cold. Volnushki will be marinated after 30-35 days.

Layered salad of onions and flakes

An original preparation for those who love not only mushrooms, but also pickled onions. The onion will “work” twice here: first it will add flavor to the mushroom marinade, and then it will become an excellent addition to variety of salads or salted fish.

For cooking you need:

• 2 kilograms of waves;
• 1 liter of water;
• 100 milliliters of vinegar 5%;
• 2-3 pieces of onion;
• 50 grams of salt;
• 75 grams of sugar;
• 2 bay leaves;
• 3 dill umbrellas;
• 6 black peppercorns.

To prepare fluffs:

1. We clean the collected mushrooms with a brush, wash and soak for 22-24 hours so that the bitter milky juice leaves. Water should be changed three or four times during this time. Rinse after soaking.
2. Cook the soaked mushrooms in lightly salted water for 15 minutes. We remove from the fire when they go down. After cooking, rinse under a tap and let excess water drain.
3. Peel the onion, rinse, cut into half rings.
4. In a deep container, prepare the marinade. Dissolve salt and sugar in boiling water, throw pepper, parsley and dill.
5. Boil for 5-7 minutes, then filter. Pour the mushrooms into the strained broth, pour in the vinegar. Heat again to 100 degrees and remove from heat.
6. Sterilize washed jars and lids. We fill the prepared jars with onions and mushrooms, laying them out in layers, and mushrooms should be on top.
7. Fill the jars with marinade, not adding 1-1.5 cm to the neck.
8. We sterilize the waves: jars of 0.5 liters - 30 minutes, 1 liter - 40-45 minutes. We take it out of the water, roll it up with hot lids and cool.

Volnushki in a spicy marinade

For taste and color, as they say, there are no comrades. We all have different taste preferences. So this recipe is for gourmets: various spices make the marinade especially fragrant, with many shades.

Compound:

• 2 kilograms of waves;
• 1 liter of water;
• 250 milliliters of vinegar 9%;
• 40 grams of salt;
• 2 bay leaves;
• 3 cloves;
• 6 currant leaves;
• 2 tablespoons of sugar;
• 3 dill umbrellas;
• cinnamon on the tip of a knife;
• 6 peas of allspice.

To prepare fluffs:

1. We prepare the mushrooms: we clean them from debris and dirt, wash them and fill them with water for a day to get rid of bitterness. During this time, we change it several times.
2. Boil the soaked mushrooms for 20 minutes, remove the foam from time to time. Ready to filter.
3. We make a marinade: we dissolve salt and sugar in water, then we put cloves, peppercorns, and bay leaf with cinnamon. We heat up to 100 degrees.
4. We throw dill umbrellas and currant leaves into the boiling marinade. Boil for 5-7 minutes on a small flame. Carefully pour in the vinegar, then turn it off.
5. We fill the prepared jars tightly with mushrooms, then fill them with marinade and cork (it is not necessary to roll up hermetically). To keep from spoiling, keep in the refrigerator.

Marinated mushrooms - homemade useful in every way. Unexpected guests? Need to get something ready for the table quickly? There is nothing easier. We open the mushrooms, put them in a beautiful dish, season with oil and onions - the appetizer is ready. Or we drain the brine, fry the mushrooms with onions and sour cream, add a side dish - and the second dish is on the table. Pickled volnushki, added during cooking to cabbage soup or hodgepodge, are good.

This wonderful tasty mushrooms given a worthy place in our national cuisine. They are worth cooking!

Outwardly, the volnushki are a “hybrid” of milk mushrooms and camelina, something like red mushrooms. Due to the bright specific smell and bitter milky juice, they were considered inedible for a long time, and in European countries they are not eaten even now.

Volnushki salted or pickled which is safer? Although we also do not recommend drying these mushrooms, frying or cooking soup, but after pre-treatment salted or pickled volnushki is even nothing! From time immemorial, of course, salting has been popular, but now it is being replaced by pickling: it’s faster and no less tasty.

According to whatever recipe you prepare volushki, do not forget: you need to store them in a dark and cool place (refrigerator or cellar). If the lid is swollen, do not eat! And then satisfying winter snack will only bring you pleasure.

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 pink waves from whites. 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;
• 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.