Is it possible to salt tremors in a plastic bucket? Cold-salted volnushki - step-by-step recipe with photos of preparing salted mushrooms

In mid-summer, the harvest of low-calorie tremors begins. Mushrooms will delight mushroom pickers until late autumn. Housewives prefer hot salting of volushki. The mushrooms will come out crispy and aromatic, and less cooking time is required compared to cold pickling.

Let's prepare the trumpets for hot salting

Collect fresh, not overripe mushrooms of approximately the same size. Do not pick wormy mushrooms. After a walk in nature, start processing the waves at home:

separate the pink waves from the white ones. Cook each type separately;
carefully clean the mushrooms from soil and small branches;
Use a knife to cut off the bottom of the mushroom stem. For pickles, usually only dense and fresh caps are chosen. Cut large caps into pieces or leave whole as desired;
Rinse the volushki under running water and place them in a separate bowl for a while.

Let's prepare the ingredients for hot salting of volushki

Prepare:

1 kg of volushki;
3 pcs. bay leaves;
2 pcs. dill umbrellas;
currant and cherry leaves;
a large leaf of horseradish;
2 large cloves of garlic;
10 black peppercorns;
3 tbsp. spoons of salt (not iodized).

Use cloves, cumin, and allspice as desired. Prepare jars or a special container for pickles.

Hot salting of volushki

The hot method does not require long soaking of mushrooms to remove the bitterness. Soaking replaces boiling in salted water. If there are a lot of mushrooms, divide and boil one by one. Do not cook all the volushki in one water, they will darken and begin to taste bitter. Start salting:

put a pan of water on the fire and wait for it to boil;
Place bay leaf, pepper and cherry and currant leaves into lightly salted boiling water. Do not add all the salt specified in the recipe to the water;
follow the spices with the spices and place them in a pan of water;
Boil the volushki for 15-25 minutes. Be sure to remove scale;
Place the cooked mushrooms in a colander. Excess liquid will drain from them. Do not pour out the brine; it is needed for further use. Pour it into another pan. Thus, treat all the waves, if there are many of them;
rinse the cooled mushrooms under running water;
transfer the volushki to a large saucepan or other container for pickling. Add garlic, dill, the rest of the salt and pour in the hot brine in which the mushrooms were boiled. Place a horseradish leaf on top;
put a little pressure on the mushrooms. Make sure that the caps do not float out of the brine, but are completely immersed in it. Cover the vessel with a clean cloth, a wooden circle, and place a weight on top;
put the vessel with the cooled trumpets in the refrigerator or cold cellar. After a week, try the delicious aromatic mushrooms.

Roll hot-salted volushki into jars

Do you want to put lids on jars of pickled mushrooms and store them in the cellar in winter? This can be done, but do not store the volushki for more than two months, because they are considered conditionally edible. Remove the mushrooms salted using the above method from the pan after 24 hours and you can roll the preparations into glass jars. Don’t try the mushrooms; they haven’t been completely salted yet!

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

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

Volnushki are beautiful fruiting bodies of white or pink color with a cap that looks like a funnel. They grow in large groups from late July to late October. Harvesting a good harvest of these mushrooms is not at all a burdensome task.

Volnushki are conditionally edible mushrooms that have a bitter taste, so it is best to make a pickled or salty snack from them. How to quickly prepare volushki using these two methods to make the preservation tasty and nutritious? First of all, you should follow the technology for preparing these fruiting bodies, paying special attention to pre-processing.

For example, before quickly salting or marinating the mushrooms, it is necessary to remove soil and herb residues. Then, from each specimen, most of the stem and all places spoiled by worms are cut off.
Soak in cold water for 2-3 days, changing it 3-4 times a day. This process will help rid the mushrooms of the bitter taste during further processing.

We offer several recipes on how to quickly marinate and pickle volushki for the winter.

How to quickly prepare volushki in the traditional way

Volnushki marinated in the traditional way is a tasty and aromatic winter snack.

2 kg of volushki;
600 ml water;
1.5 tbsp. l. salt;
2 tbsp. l. Sahara;
Vinegar essence 70%;
5 peas each of black and allspice;
2 pcs. cloves and bay leaves;
¼ tsp. cumin.

How to quickly prepare vodnushki so that in a few days you can treat your invited guests to them?

The prepared volushki are placed in boiling water and cooked for 20 minutes.

Place on a sieve to drain and prepare the marinade.

Mix salt and sugar in water, stir until the crystals disappear, and let it boil.

Add clove buds, a mixture of peppercorns, bay leaves and cumin.

Boil for 3 minutes and add mushrooms, boil for 15 minutes.

Distribute the volushki into jars and pour in ½ tsp. vinegar essence.

Seal the mushrooms in the jars with a spoon and pour in the hot marinade.

Roll up the lids, cover with old thick clothes or a blanket and leave to cool.

Blanks closed in this way can be stored in a dark pantry.

Quick recipe for trumpets marinated with vegetables

Try a quick recipe for volushki marinated with vegetables and you will have a great appetizer for any celebration.

2 kg of volushki;
2 pcs. onions and carrots;
3 tbsp. l. salt;
5 cloves of garlic;
1.5 tbsp. l. Sahara;
3 tbsp. l. vinegar;
4 pcs. cloves and black pepper;
3 pcs. bay leaf.

Once you try instant mushrooms, you will never wonder how to process your next mushroom harvest.

Pre-soaked volushki are cut into pieces if they are large.
Fill with water, put on fire and cook for 20-25 minutes after boiling.
Place on a sieve, allow to drain and in the meantime prepare the vegetables.
The onion is peeled, washed and cut into thin half rings.
The carrots are peeled, washed and cut into thin slices.
Peel the garlic and cut it into several pieces.
Add salt and sugar to the water, stir and let it boil.
Add all the other spices and chopped vegetables and boil for 15 minutes.
Add the trumpets, cook over low heat for 15 minutes and add vinegar.
Cook for another 10 minutes and place the entire mixture in sterilized jars.
Top up with marinade, roll up the lids, turn over and insulate with thick cloth for 2 days, until the jars have cooled completely.
Take it to the basement or put it in the refrigerator for storage.

A quick way to pickle mushrooms with garlic

How to pickle volushki quickly and tasty in a practical and convenient way, so that the preparation does not require special storage conditions?

2 kg of volushki;
4 tbsp. l. salt;
10 cloves of garlic;
3 pcs. bay leaf;
10 pieces. currant leaves;
4 pcs. cloves, black and allspice;
1 liter of water.

A quick way to pickle mushrooms with garlic is as follows:

Place the prepared volushki in the water specified in the recipe and boil for 15 minutes.
Using a colander, remove the mushrooms and let them drain (do not pour out the water).
In a separate container, mix mushrooms, all spices, except currant leaves (chop garlic into cubes), mix.
Place currant leaves on the bottom of the jars, then mushrooms with spices.
Cover the top with currant leaves and press down with a spoon.
Boil the water in which the mushrooms were cooked and fill the jars to the very top.
Close with lids, let cool and place in a cool room.

The snack, despite the heat treatment, turns out crispy, with spicy garlic notes.

How to salt volnushki: quick hot salting

This option, which shows how to quickly salt tremors, is one of the most common. This aromatic and crispy mushroom appetizer is eaten in a jiffy.

2 kg of volushki;
6 dill umbrellas;
Black currant leaves;
3 cloves of garlic;
3 tbsp. l. salt;
5 peas each of black and white pepper;
2 buds of cloves.

A step-by-step description of the recipe will show you how to quickly pickle volushki using a hot method.

Boil the soaked volushki in salted water for 25-30 minutes, constantly skimming off the foam.
Remove and place the mushrooms in a colander and let drain a little.
Place currant leaves, a thin layer of salt and part of the dill on the bottom of an enamel pan.
The next layer is a layer of fritters, which must be sprinkled with salt and all other spices.
Lay out all the mushrooms in this way, sprinkling them with salt and topping them with currant leaves, as well as all other spices.
Cover with an inverted plate, press down with a weight and take it to the basement for 3 days.
Place the volushki in jars, press down so that there are no “empty” pockets from the air.
Pour the juice that has released from the mushrooms into the pan and close with tight lids. If there is not enough brine, add cold boiled water to the jars. This snack can be consumed after 25-30 days.

How to quickly salt volushki for the winter in a cold way

How to quickly salt volushki for the winter in a cold way, without putting in much effort?

2 kg of volushki;
100 g salt;
5 g citric acid;
Horseradish and black currant leaves;
10 cloves of garlic;
Sprigs of dill;
10 peas of allspice.

Cold quick-salted volnushki are prepared according to the following recipe:

In this version, the volushki are not boiled, but when soaking, citric acid is added to the water. With each subsequent change, acid is added to the water again.
The volushki soaked in this way are placed in an enamel container with the caps down and sprinkled with salt, horseradish and currant leaves, as well as dill, pepper and chopped garlic.
Layer by layer all the main product and spices are distributed.
Press down on top with a weight and place in a cold room for 30 days.
Distribute into sterilized jars, fill with brine and close with tight plastic lids.

Quick-salted volnushki with cabbage

How to properly salt volnushki in a quick way so that the snack delights not only with its aroma, but also with its taste? Find out a couple of secrets, and any lunch or dinner with these mushrooms will certainly please you!

4 kg of volushki;
15+8+4 g citric acid;
5 tbsp. l. salt;
1 tbsp. l. dill and caraway seeds;
4 cabbage leaves.

Quick salting of volushki with this recipe includes soaking with the addition of citric acid.

After cleaning, pour the mushrooms with cold water, add citric acid, mix and leave for 3 days. At the same time, they change the water daily with new water, each time adding citric acid, but half less than the amount that was the previous time, that is, first 15 g, then 8 g and 4 g.
Mix dill seeds, caraway seeds and salt, stir in the drained flakes after soaking.
Distribute into sterilized jars and press down well with your hands so that the mushrooms settle.
Cover with cabbage leaves on top and close with tight lids.
They are taken to the basement for 20 days for further pickling of mushrooms.

A quick way to pickle apples with apples

A quick way to pickle apples with apples is a great option to give the appetizer a special flavor. If you follow all the recommendations and salt the mushrooms correctly, then they will turn out very tasty and crispy.

3 kg of soaked mushrooms;
150 g salt;
7 clove buds;
5 cloves of garlic;
1 tsp. Provençal herbs;
Oak and cherry leaves;
4 bay leaves;
10 slices of sweet and sour apple.

Cover the bottom of the enamel pan with green oak and cherry leaves.
Add a layer of salt, a small portion of chopped garlic and apple slices (apples will give the mushrooms a special taste and aroma).
Place a row of mushrooms, caps down, again sprinkle with salt, apples, garlic, Provençal herbs, bay leaf and cloves.
Sprinkle the last layer of truffles with salt, all the suggested spices and apple slices.
Cover with green leaves, a gauze napkin folded several times, press down with a weight and take it to the basement for 3 days.
Place the salted mushrooms along with all the ingredients from the pan into sterilized jars.
Pour 4 tbsp on top. l. boiled vegetable oil and close with plastic lids. You can eat mushrooms after 15-20 days.

Volnushka is often found in birch and mixed forests in the north of Russia. Mushroom pickers harvest volushka twice per 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; they can especially often be found under old birch trees. They have many names, in different places they are called volnukha, rubella, volnyanka, volzhanka. You can recognize a wavelet by the concentric circles of thick fibers on the cap. The hat is pink, with the edges curved inward. When touched, dark spots appear on the cap. When cut, a thick acrid juice is released from it.

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

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

Strong, crispy, aromatic and spicy pickled trumpets are a welcome appetizer on any table, both on holidays and on weekdays. What do you need to know before you start preparing them?

Mushrooms must be fresh. Before processing, mushrooms can be stored for no more than 6 hours.
For canning, select young (cap diameter up to 4 cm), healthy, whole mushrooms, without wormholes, with trimmed roots, without debris and other contaminants.
The stems of the mushrooms need to be cut off, stepping back half a centimeter from the cap. Peel and cut the remaining part of the leg.
Rinse the mushrooms well.

Very important!

The first stage of preparing volushki is soaking in cold water to remove bitterness.
The duration of soaking is two to three days. Water must be changed at least 4 times a day.
Be sure to boil the mushrooms until they are completely cooked (until they sink to the bottom). It is impossible to marinate undercooked trumpets; they can cause intestinal disorders and even poisoning.
Sterilization rules must be strictly followed. You can prepare safe canned mushrooms at home only if the hermetically sealed jars are sterilized.
Duration of sterilization at 100 C: 30 min. for 500 g cans, for liter cans – 45 min.
Homemade mushroom preparations should be stored in a dry and cool place. The optimal shelf life of canned mushrooms is no more than 1 year.
If everything is done correctly, an excellent result is guaranteed. In our article we will tell you how to marinate trumpets at home.

How to pickle trumpets for the winter

The volushki marinated in this way retain their natural taste and aroma. Spices add the necessary heat. Before serving, you can drizzle with sunflower oil, sprinkle with dill and onion rings.

Ingredients:

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

How to pickle volushki recipe:

Rinse the pre-soaked fibers thoroughly.
Pour the mushrooms with water, add salt, cook for 20 minutes over low heat until fully cooked (until they sink to the bottom of the pan). Remove any foam that forms.
Drain the finished mushrooms and rinse thoroughly.
Prepare the marinade: boil water, add spices, salt and sugar, simmer for two to three minutes. Then pour in the vinegar.
Add mushrooms to the marinade, let it boil, reduce heat and cook for another 5 minutes.
Place into clean jars and seal tightly.
Depending on the volume, sterilize closed jars for 30-45 minutes. To do this, put them in a pan with hot water (put a towel on the bottom), bring to a boil and boil. Add water as it boils. Then remove the jars from the water, turn them over and wrap them up. They should cool slowly.

Pickled trumpets for the winter

Using this recipe you can prepare a real delicacy. Thanks to the bright coloring, the mushrooms look very elegant when served. The taste is subtle and unusual.

Ingredients:

kilogram of volushki;
a sprig of dill and mint;
Bay leaf;
garlic 1-2 cloves;
5 peas each of black pepper and cloves.

For filling:

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

How to pickle volushki for the winter in jars:

Wash well, rinse with boiling water and dry the jars.
Place spices on the bottom.
Rinse the pre-soaked and boiled trumpets again and place them in jars with spices.
Prepare the filling. Mix cherry juice with salt and sugar. Boil and immediately pour into mushrooms.
Close the jars tightly and sterilize for 30-45 minutes.
At the end of sterilization, remove from the water, turn over, wrap and let cool.
You can prepare a very beautiful holiday dish from these canned foods. Place the fritters in a jellied form and pour the marinade into another bowl. Soak the gelatin in water until it swells. Heat, stirring constantly, until completely dissolved. Combine with marinade (proportion 1:1), heat again without bringing to a boil. Then cool slightly and pour over the mushrooms. Place in the refrigerator. Before serving, dip the pan in boiling water for a few seconds, cover with a plate and turn over. Cut with a wavy knife.

Marinate the trumpet mushrooms 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 volushki;
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.

Cook the soaked volushki until fully cooked, rinse well.
Peel and cut the garlic into thin slices.
Take clean and dry jars (the components of this recipe are designed for two 750 g jars).
In each one put an umbrella of dill, mustard, garlic, and volushki.
Mix the water with sugar and salt thoroughly and heat it to a boil. Let it simmer for five minutes, then pour in the vinegar and remove from the heat.
Pour the hot marinade into jars with volnushki, close.
Sterilize for 35 minutes.
Then remove from the water, turn over, cover.

Marinate hot mushrooms for the winter with vegetables

This wonderful appetizer is already completely ready to serve - all that remains is to put it in a salad bowl.

Ingredients:

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

Hot marinated trumpets:

Rinse the pre-soaked and boiled volushki several times.
Peel and cut the vegetables: carrots into thin disks, onions into half rings.
Prepare jars (4 half-liter or 2 liter).
Boil water with sugar, salt and spices. Add chopped vegetables, simmer for 15 minutes
After adding mushrooms and vinegar, cook over low heat for another 15 minutes.
Without letting it cool, put it in jars, seal, and sterilize for 35-40 minutes.
Cool by turning over and covering with a towel.

Volnushki marinated recipes

Volnushki prepared in this way have a natural taste. They can be used as an independent snack, seasoned with oil, onions and spices to taste. You can make julienne, mushroom caviar, and pie filling from sterilized trumpets. They can be fried with potatoes or with an omelette.

Ingredients:

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

How to pickle trumpet mushrooms at home:

Soak the fritters, rinse, cook until tender, rinse again.
Boil water with salt.
Place mushrooms in dry, clean jars, pour in brine (for 500 g of mushrooms - 350 g of brine).
Sterilize at 100 C-45 minutes, then leave for 2 days.
On the 3rd day, repeat sterilization.

Pickled volushki simple recipe

If the traditional taste of pickled volushki is somewhat boring, you can try preparing volushki in wine. In this recipe, wine replaces vinegar. It not only acts as a preservative, but also adds unusual shades to the familiar taste.

Ingredients:

kilogram of volushki;
dry white 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.

How to marinate white trumpet:

Rinse the prepared (soaked for 3 days and boiled) volushki, dry on a paper towel, sprinkle with lemon juice;
Cut the onion into rings.
Mix wine with oil and water, add salt, bay leaf and pepper. Let it boil, add mushrooms.
Boil for 5 minutes.
Place the mushrooms and onions in jars in layers.
Pour in the marinade. Close tightly.
Sterilize for 40 minutes.
Remove, turn over, wrap, leave until cool.
These canned foods should be stored in the refrigerator.

Step-by-step recipe for pickled trumpets

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

We will need:

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

Pickled volushki step-by-step recipe with pictures:

We clean freshly picked mushrooms and place them in cold water for 15-20 hours. After this we rinse.
Cook the soaked volushki for about 20 minutes. We finish cooking when the mushrooms have dropped and the broth becomes clear. Drain the water, wash the mushrooms again and leave them in a sieve to allow the water to drain.
We sterilize the jars (you can also keep them in a preheated oven), boil the lids. For the specified amount of products you will need three jars of 0.5 liters or two jars of 0.75 liters each.
Peel the garlic, wash it, cut it into thin slices.
We distribute dill umbrellas, slices of garlic and mustard seeds into jars, and fill them with boiled mushrooms.
Make the marinade: stir salt and sugar in water and heat. Boil without much boiling for 5 minutes, then pour in vinegar and turn off.
Pour the hot marinade into the jars so that it covers the mushrooms. Cover with lids.
Place several layers of cotton fabric in a wide pan. Place the jars filled with frills on a cloth, pour in warm water (if you fill it with cold water, they may burst) so that it is even with the hangers. Slowly bring to a boil and sterilize for 20 minutes.
Carefully remove the jars and seal them tightly with the same lids.
Place the jars with their lids down and cover warm until they cool completely.

Pickled trumpets recipe for the winter

To pickle mushrooms for the winter, you don’t need any special skills. And it’s even easier if you use a completely simple recipe for this, which only requires the most common products. This snack is kept cold, and after a month you can treat it to guests.

Required:

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

Cooking steps:

Since the mushrooms are only conditionally edible, they need to 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.
We wash the soaked mushrooms and then boil them in clean water for about 20 minutes. If foam appears, remove it. We leave the cooked volushki on a sieve to allow the broth to drain.
Heat the marinating water and add salt and sugar. When they dissolve, filter the liquid, since the salt may not be very pure.
Add clove buds, bay leaves, and pepper. Pour the marinade into the marinade and cook for 20 minutes.
Add vinegar essence and turn it off.
We fill sterilized jars with marinade and marinade. We seal it hermetically.

How to marinate hot mushrooms recipe

Prepared according to this recipe, volushki become an independent second course. They can be consumed 10 hours after marinating. Tomato gives the mushrooms an unusual smell and additional sourness.

Necessary:

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

To prepare the volushki:

We clean the fresh mushrooms, wash them, and remove the wavy “hair.” To remove the milky juice, leave it in cool water for a day.
We wash the soaked mushrooms and cut them into small pieces.
Boil the mushrooms for about 20 minutes in salted water (so that the mushrooms are well covered).
At the end of cooking, place in a colander. When the water has completely drained, put the mushrooms in heated sunflower oil and simmer for a quarter of an hour.
Prepare the marinade. It will not be quite ordinary - it will be made from tomato. To do this, blanch the tomatoes (to separate the skin), peel them, then rub them through a sieve. Boil the resulting tomato for 10 minutes with the addition of vinegar.
We sterilize the jars and boil the lids. Lay out the boiled trumpet mushrooms and pour boiling tomato over them.
We seal the jars hermetically, turn them upside down, and let them cool.

Volnushki with onions and carrots

The disadvantage of pickling mushrooms is that the beautiful reddish fresh mushroom becomes gray and completely ordinary when finished. However, this can be corrected by marinating the trumpets with carrots. The mushrooms, of course, will remain grayish, but interspersed with bright carrots will make the dish very appetizing!

Ingredients:

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

To prepare the volushki:

We carefully clean the mushrooms, wash them, and soak them for several hours to remove the juice. It is advisable to marinate large specimens without legs, only caps.
While the trumpets are soaking, prepare the brine for boiling. Add salt to the water (1 tablespoon is enough per liter of water) and heat over low heat until it boils.
After soaking, wash the mushrooms, carefully lower them into the brine and cook for 20 minutes. Strain and then leave to drain.
Cut the vegetables: onion into rings, carrots into cubes, garlic cloves in half (we leave the ones that are too small as is).
Let's start preparing the marinade: add salt, black peppercorns, sugar, cloves, bay leaves, as well as prepared vegetables into the water and heat it up. When it boils, add vinegar and mushrooms.
Cook the mixture for about a quarter of an hour. Place the hot mushrooms and vegetables in prepared jars, pour in the marinade and seal tightly.
Keep canned food refrigerated. The volnushki will marinate after 30-35 days.

Layered salad of onions and fritters

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 a variety of salads or salted fish.

For preparation you need:

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

To prepare the volushki:

We clean the collected mushrooms with a brush, wash them and soak them for 22-24 hours to remove the bitter milky juice. During this time, the water must be changed three or four times. After soaking, rinse.
Cook the soaked mushrooms in slightly salted water for 15 minutes. Remove from heat when they sink. After cooking, rinse under the tap and allow excess water to drain.
Peel the onion, rinse it, cut it into half rings.
Prepare the marinade in a deep container. Dissolve salt and sugar in boiling water, add pepper, bay leaf and dill.
Boil for 5-7 minutes, then strain. Pour mushrooms into the strained broth and add vinegar. Heat again to 100 degrees and remove from heat.
We sterilize the washed jars and lids. Fill the prepared jars with onions and mushrooms, laying them out in layers, with the mushrooms on top.
Fill the jars with marinade, adding 1-1.5 cm to the neck.
We sterilize volnushki: jars of 0.5 liters - 30 minutes, 1 liter - 40-45 minutes. Remove from the water, roll up the hot lids and cool.

Volnushki in spicy marinade

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

Compound:

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

To prepare the volushki:

We prepare the mushrooms: we clean them of debris and dirt, wash them and soak them in water for a day to get rid of the bitterness. During this time we change it several times.
Boil the soaked mushrooms for 20 minutes, removing the foam from time to time. We strain the finished ones.
Make the marinade: dissolve salt and sugar in water, then add cloves, peppercorns, and bay leaf with cinnamon. Heat to 100 degrees.
Throw dill umbrellas and currant leaves into the boiling marinade. Boil for 5-7 minutes over low flame. Carefully pour in the vinegar, then turn off.
We fill the prepared jars tightly with mushrooms, then fill them with marinade and seal them (it is not necessary to seal them hermetically). To prevent spoilage, keep it in the refrigerator.

Pickled mushrooms are homemade, healthy in all respects. Unexpected guests? Need to quickly prepare something for the table? Nothing could be simpler. We open the mushrooms, put them in a beautiful bowl, season with oil and onions - the appetizer is ready. Or drain the brine, fry mushrooms with onions and sour cream, add a side dish - and the second course is on the table. Pickled trumpet mushrooms are good when boiled in cabbage soup or in hodgepodge.

These wonderful, tasty mushrooms have a worthy place in our national cuisine. They're worth making!

Externally, volnushki are a “hybrid” of milk mushrooms and saffron milk caps, something like red milk mushrooms. Because of their bright, specific smell and bitter milky juice, they have long been considered inedible, and in European countries they are not eaten even now.

Salted or pickled volnushki, which is safer? Although we also do not recommend drying these mushrooms, frying them or boiling soup, but after pre-treatment, salted or pickled trumpet mushrooms are even okay! Of course, salting has long been popular, but now it is being replaced by pickling: it’s faster and no less tasty.

Whatever recipe you prepare for the volushki, do not forget: they must be stored in a dark and cool place (refrigerator or cellar). If the lid is swollen, do not eat it under any circumstances! And then a hearty winter snack will only bring pleasure.

If you are faced with the question of how to pickle volushki for the winter, then you should know that this can be done in at least two ways: cold and hot. In this part of the article, we will talk specifically about the first method of preparation, since it is much simpler than the hot method, and the fritters turn out much tastier.

Volnushki are very cute and elastic mushrooms that can be found in forests from approximately mid-July to November. By the way, they should not be consumed by people with certain diseases of the digestive system, so if in doubt, consult your doctor.

It is important to know that the mushrooms must be soaked before any preparation, especially before cold salting, since the mushroom is a so-called conditionally edible mushroom and contains caustic juice. There are many varieties of this mushroom.

For cold pickling at home, you can use any convenient container (jars, pans, tubs). The container for the preparation must be sterilized in advance so that harmful microorganisms do not multiply in it.

Utensils made of clay, aluminum, galvanized or polyethylene are not suitable for cold salting for the winter. Oxidation reactions and mold development are possible. It is optimal to use wooden (oak) tubs, enamel or glass containers.

The amount of these ingredients must be increased proportionally depending on the number of waves.

Ingredients:

For soaking:

1 liter of water
20 g salt
0.5 tsp citric acid

For boiling:

2 tbsp. salt for boiling
a pinch of allspice
2-3 bay leaves
2 pcs cloves

For cold pickling:

1 kg of volushki
40-50 g coarse salt (not iodized)
5-7 currant leaves
2-3 leaves of horseradish
1 dill umbrella
10-14 cloves of garlic

If there are no fresh herbs in late autumn, you can add horseradish root or dried herbs. Small and dense frills are ideal for cold salting; large ones can be cut in half or into 4 parts.

Step-by-step instructions on how to cold pickle volushki

Before you start salting, the volnushki must be soaked.

Clean them thoroughly from spruce needles, sand and other debris, the legs can be trimmed a little, and put in a large basin. Fill with cold water and leave for 2-3 days, changing the water to fresh approximately every 3-5 hours. Then fold it back and dry. The longer the volushki are soaked in cold water, the more bitterness comes out of them. Well-soaked mushrooms will not taste bitter! It is believed that the caps are ready for further processing when their caps bend easily without breaking.

Some mushroom pickers believe that the cold pickling method does not involve pre-boiling, and skip the first point described below. But be careful! Additional heat treatment of mushrooms reduces the chances of getting an eating disorder, even if you are sure of the place of collection and the cleanliness of the environment!

Place the soaked mushrooms in a convenient cooking pan, add clean cold water, adding salt, allspice, bay leaf and cloves (optional, since the spice is very spicy), and bring to a boil. Cook over low heat for 20-25 minutes, discard in a colander, and remove the bay leaf. After this, it is advisable to spread the mushrooms on a clean cloth so that excess liquid is absorbed as much as possible.
Peel the garlic and cut each clove in half lengthwise.
Place a few washed dry leaves and an umbrella of dill at the bottom of the barrel (or pan, jar). Then lay out the fritters in layers, sprinkling them with salt and garlic.
Cover with horseradish (or cabbage) and press with a wooden circle (you can use a hot plate, a small clean board, etc.). You can cover it with a flat plate of small diameter.
Cover with gauze, tying it around the neck of the vessel, and place pressure on top of the gauze (a clean stone, a jar of water) and place in the basement for about 1.5-2 months for pickling. The first sample can be taken no earlier than after 45-50 days.

Before use, the mushrooms are washed from salt and lightly dried. After which you can add a little vegetable oil and a few drops of vinegar - the simplest salad of trumpets is ready! But in the third part of our article you will find several salads and appetizers with the addition of salted tremors.

Good luck with your preparations and bon appetit!

Veronica I spoke about how to cold pickle volushki at home.

After another trip to the forest, the question arose of how to salt the trumpets for the winter.

Two baskets of mushrooms were collected in the forest, one of which was completely filled with mushrooms - this is a type of mushroom that, like mushrooms, appears in forests from mid-summer and grows until autumn frosts; Volushki are tasty and low in calories.

The recipe for pickling mushrooms requires pre-soaking or boiling them, due to the bitterness and mild toxicity contained in the mushrooms.

Advice from the Wonder Chef. Some experienced mushroom pickers only use soaking before salting the mushrooms, but to be safe, it is worth using both methods: soaking and then boiling the mushrooms.

Salting volushki for the winter is done in jars, pans and barrels, and volushki are salted hot - nothing else.

Although many recipes for pickles and marinations suggest cooking the caps separately from the legs (since the latter are denser), I believe that this is not at all necessary.

The final salting of the mushrooms occurs only after a month and a half, and during this quite a long time both the stems and caps of the mushrooms “reach” the desired condition.

It is better to choose strong, young ones without wormholes for pickling; overgrown ones are also salted, cut into pieces, but the taste of such mushrooms will differ from whole mushrooms noticeably and for the worse.

Preparation – 5 hours

Cooking time – 15 minutes

Calorie content – 25 kcal per 100 g

Ingredients for the hot pickling recipe

cherry, horseradish, currant leaves;
wavelets – 1 kg;
non-iodized salt, coarse – 40 g;
dill umbrellas.

How to salt volushki for the winter

We completely clean the mushroom stems and caps from leaves, twigs and soil.
Then we put them in a clean wide basin or bucket with enamel and fill it with cold water.
Then, after 4-5 hours, drain the water and replace it with fresh water, otherwise in the summer during the heat the mushrooms may turn sour. We change the water at least three times a day.
Then we take out the mushrooms and place them in a colander.
In an enamel saucepan, bring clean water to a boil, add a little salt, and transfer the trumpets into it. Cook the volushki after boiling over medium heat for about 10-15 minutes.
After this, take out the mushrooms and place them in layers, alternating with salt and herbs, in a clean, sterilized glass jar.
We fill the jar not to the very neck, leaving some free space.
Cover the contents on top with a leaf of cabbage or horseradish, press with clean wooden sticks (you can use skewers for kebabs), so that the brine comes to the surface.
We tie the neck of the jar with double gauze and place it in a cool place (ideally from 0 to 3 degrees) for at least a month and a half.

Volnushki, salted according to this recipe, will not cause irritation to the gastric mucosa; they can be served as a cold appetizer with almost all potato dishes: cutlets, baked potatoes.

Salting is the most popular and widespread method of preparing trumpets. Salted mushrooms are eaten instantly in winter. And now I’ll tell you how to properly and tasty pickle volushki at home so that they are crispy and aromatic.

There are two ways to salt volushki – cold or hot. I prefer hot salting - this method is faster and does not require certain conditions.

The following mushrooms are suitable for pickling: volushki (also called Volzhanka), bitter mushrooms and milk mushrooms.

There are many options for preparing mushrooms for the winter: they are boiled, dried, pickled mushrooms are prepared, but pickling mushrooms takes much more time, but it is worth it - the salted mushrooms turn out crispy, appetizing and very tasty.

How to salt volushki using the hot method.

Since salting volushki for the winter using the cold method takes quite a long time, many people choose the hot method to speed up the process of preparing salted volushki. It is very easy to pickle volushki using a hot method.

For 1 kg. we need waves:

2 dill umbrellas

10 blackcurrant leaves

3-4 cloves of garlic

3 tablespoons coarse rock salt (without iodine)

bay leaf, cloves, allspice and black peppercorns - optional

1). Both large and small ones are suitable for pickling. The volnushki need to be sorted out - cleaned of dirt, leaves and other debris. We do this carefully, as they are fragile and can crumble in your hands. We throw away spoiled and wormy specimens.

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

3). Then we thoroughly wash the mushrooms to remove any remaining dirt. Then, in order for the volushki not to taste bitter, they need to be soaked in cold water for two days. This must be done before salting the trumpets!

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

4). After two days, 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. Make sure that the mushrooms do not stick to the bottom. If there are a lot of mushrooms, we do this in several stages. We throw the waves into a colander.

5) . Next, we move directly to salting the tremors. Place currant leaves and dill cut into pieces on the bottom of an enamel bowl (you can also take cherry, horseradish or oak leaves) and add cloves and pepper to your taste.

Next is a layer of frills (layer thickness is about 5-8 cm) - place them caps down and add about one tablespoon of salt and cut the garlic into slices.

We put it under pressure and put it in a cool place for 2-3 days. During this time, a brine will appear that will cover the waves. As the mushrooms are salted, they will decrease in volume.

You can, of course, also immediately lay them in layers in glass jars, but I usually wait a couple of days until they settle and until the brine appears. Next, place tightly in regular jars with screw-on lids. Salted mushrooms can be eaten in this way within a month.

The recipe for salting volushkas using the hot method is the most common. Such volnushki are stored in a cool place.

Cold salting of volushki

1 kg. fresh waves

rock salt – 40-50 g.

horseradish, cherry and currant leaves - to taste

garlic - to taste

citric acid – 2 g.

peppercorns, allspice - optional

The principle of salting volushki in a cold way is simple to the point of banality. Unlike hot salting, there is no need to boil them. We soak the cleaned and washed mushrooms in salt water for 2-3 days to remove the milky juice, which gives the mushrooms bitterness. 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, we place the mushrooms and herbs tightly in the selected container (bucket or basin) with the caps down. First put a leaf of horseradish, currant leaves, dill stems, peppercorns, allspice on the bottom and then put a layer of frills and sprinkle everything with salt. Per kg. Approximately 40 g of non-iodized rock salt. We continue like this layer by layer until then.

We put the mushrooms under pressure (we must put a weight on them) so that the mushrooms are subsequently covered with brine. After a couple of days, the mushrooms will release juice and settle down. After this, we put them in a cold place (the recommended temperature should be from 0-10 degrees). We leave it there to salt for 1.5 -2 months. Then we put the pickles in jars and roll them up. Some also pour boiling water over the waves before laying them in layers, but this is not necessary.

Before serving, rinse the finished salted volushki in clean water.

It’s up to you to decide which recipe to use for salting the volushki. If the salting technology has not been violated, then there is no risk of poisoning.

How to salt volushki at home - all methods, proven recipes

In this article I will tell you how to salt volushki at home.

How to salt volnushki

These mushrooms are mildly poisonous and can cause irritation to the mucous membranes, so their preparation requires pre-cooking and blanching. As for pickling, you can only use volushki on the 45th day.

The simplest and most common method of salting tremors

Volushka mushrooms – 600 gr.;
Bay leaf – 4 pcs.;
Cloves – 2 – 3 pcs.;
Black currant leaf – 3 – 4 pcs.;
Black peppercorns – 5 pcs.;
Garlic – 2 – 3 cloves;
Salt – 1.5 tbsp. for 1 liter of water.

Place a pan of water on the fire, bring to a boil, then add salt and place the mushrooms there. And also the following spices: peppercorns, cloves, currant leaves. It is necessary to boil the volushki in this composition for at least 15 minutes.
After the specified time has elapsed, remove the volushki from the brine, drain in a colander, then rinse thoroughly under running water. After this, transfer them to the previously prepared container, add pepper, garlic, bay leaf and pour in the brine where the mushrooms were previously boiled. In order for the brine to completely cover the mushrooms, cover the container with them with a napkin, and place a circle on top, then be sure to use something heavy as a press.
The mushrooms are kept under pressure for 3-4 days, after which they are put into jars and rolled up.

How to salt volushki in a cold way

Place a layer of mushrooms on the bottom of the dish, then sprinkle it generously with salt; there is no need to be afraid of over-salting. We place another layer of volushki on top and also cover it with salt, and on its surface, in one layer, we place clean sheets of horseradish.
We lay all subsequent layers in the same way, but the final stage should be horseradish leaves. Cover the container with a napkin, then set the pressure to 4–5 kg.
It is necessary to keep the volushki for three days, only after that they can be placed in a glass container along with the horseradish, then filled with brine and closed with a plastic lid.

How to salt volushki in a cold way - option two

Volushka mushrooms – 1 kg;
Water – 1 liter;
Citric acid – 2 g;
Spices and seasonings (add to taste);
Salt – 50 gr.

How to salt volnushki

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How to salt volushki 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. Many of our fans of quiet hunting like to salt trout fish at home for the winter.

Practice shows that it is impossible to eat everything that Mother Nature has awarded mushroom pickers during the season. Therefore, caring housewives are thinking about pickling boletus, chanterelles, saffron milk caps and red mushrooms, so that with the onset of the autumn-winter season they can delight their family with the taste of this aromatic delicacy.

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

Volushki have a characteristic feature - when cut, they secrete white juice that has a bitter aftertaste. Eliminating the deficiency comes down to proper preparation of the marinade.

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

Below we will look at the most delicious and popular pickling recipes. Be sure to take note of them if you want to pamper your household or surprise guests with a previously unknown delicacy.

Classic pickling recipe

I’ll start looking at recipes for salting volushkas at home with the “classics”. The fact is that classical cooking technology helps the housewife gain experience and opens the way to further research and experiments.

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

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

As you can see, pickling volushki according to the classic recipe is very easy and simple. These mushrooms can be eaten as a snack or an ingredient for any other dish. I recommend using them as a filling for pancakes with milk.

How to salt volushki for the winter in jars

The best ones for pickling are pink trumpets, which are pickled, preserved and salted hot or cold. I suggest considering 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 maximum amount of nutrients is preserved. And this is good, because waves strengthen blood vessels and normalize heart function.

Volnushki – 1 kg.
Horseradish leaves.
Cherry leaves.
Currant leaves.
Bay leaf and peppercorns.
Salt – 50 g.

Clean and wash the mushrooms. For this method of salting, it is better to select young mushrooms of the same size. Separate the cap from the stem and soak in water for 2 days to get rid of bitterness. Change the water periodically.
Drain the water and start salting. Take a spacious basin or bucket. Place leaves of horseradish, cherries, and currants on the bottom. Send laurel and peppercorns there too.
Lay out the volushki in layers, not forgetting to salt. Be sure to use only rock salt because iodized or sea salt will cause fermentation, which will preserve the shelf life of your canned food.
Having laid out the last layer, cover it with a saucer and press down with a weight. On the second day, the volushki will release juice. Leave for a week, then transfer to jars and seal with lids.

Salted trumpets are an excellent dish. Add chopped onion and vegetable oil to them and serve. You simply cannot find a better snack for alcoholic drinks.

Hot way

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

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

For pickling, mushrooms of different sizes are suitable, which need to be cleaned and inspected for the presence of worms. Since volushki are fragile, like russula, do this carefully.
Separate the caps from the stems. Cut very large caps into 4 parts, medium ones into 2 parts, and leave small ones whole.
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. Don't forget to change the water 3 times a day, putting it in a cold place to prevent it from souring.
Drain the water and put the mushrooms on the fire in salted water. Stir regularly and skim off foam. Cook for 20 minutes, and then use a colander to drain the water.
Start salting. Place currant leaves, dill and cloves with pepper at the bottom of the prepared container. Then a mushroom layer 5-8 cm thick. Sprinkle salt and chopped garlic clove on top. Then lay everything out in layers: currant leaves, dill, cloves, mushrooms. Salt each layer and add garlic.
Place the pickles in a cool place for 48 hours. As a result, a brine will appear, and the waves will decrease in volume. Place them in jars, cover with currant leaves, and roll up the lids.

The hot cooking method is considered the most common among housewives. Canned mushrooms are 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 recommend trying recipes for salted milk mushrooms. They are also good.

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

Separate the white ones from the pink ones; they are usually salted or preserved separately. Select leaves and dirt carefully. Cut off the stem, leaving a stump of half a centimeter.
After going through the caps, soak them in water for two to three hours to remove fine dirt from the cap. Then use a brush to clean it completely, rinsing it in clean water.
Cover the peeled 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.
The waves must be completely immersed in liquid. Therefore, be sure to place a plate on top and press down with a weight. After two days, drain the water and rinse the mushrooms well.

Thanks to these simple tips, you will easily have the raw materials at your disposal to prepare the final dish. Be sure to go through the preparatory stage, and then start pickling mushrooms using any of the methods described above. This is the secret of incredible taste.

How to salt volushki for the winter using hot and cold methods

A wide variety of mushrooms are suitable for pickling, including trumpet mushrooms. Let's look at how to salt volushki for the winter to make a real delicacy.

Every mushroom picker knows about the beautiful and appetizing volnushki, which have other names: volzhanka or volvenka. In Russian forests you can find 2 types of moths: whitefish (white), redfish (pink).

These are russula mushrooms; they do not require long-term heat treatment, but lovers of this forest delicacy should know how to pickle volushka mushrooms.

Methods for pickling Volzhanka

To get a tasty and pleasant-looking snack, you need clarity of action, dexterity and a little creativity. There are several ways to properly salt volushki at home.

It is important not to violate the technology and recipe, then it will be impossible to get poisoned by pickled or salted delicacies. Salting for the winter must be done, observing all the rules for preparing raw materials and containers.

Preparing for pickling

Tip: Before salting the mushrooms, clean them with an unnecessary toothbrush; it is convenient for removing sticky leaves, debris, and insects from the mushrooms. To avoid damaging the fragile texture of the mushrooms, they should be peeled and washed carefully, without pressing. Otherwise the product will crumble.

Different containers are prepared for white and pink species. During preparation, products are sorted by type and size. If there are large specimens, they are cut in half or into quarters. To prevent the raw material from becoming bitter, it is soaked for a couple or three days in salt water, which is changed 5 times a day so that the mushrooms do not sour. The volnushki must be completely immersed in liquid so as not to mold.

Cold can method

To salt the mushroom, for 2 kilograms of mushrooms take 40 grams of iodized salt, 4 bay leaves and 2 horseradish leaves, a glass of vegetable oil.

Volnushki are salted by soaking in a solution of salt and citric acid. Mushrooms are placed in pasteurized jars so that each layer is sprinkled with salt and arranged with horseradish and bay leaves. Hot vegetable oil is poured on top. The preparations are closed with tight lids and stored for the winter in the refrigerator for a couple of months. Thanks to the oil, air will not penetrate to the product, and since the mushrooms were not cooked, they are not in danger of darkening.

Combination method

Experienced cooks are familiar with how to salt volushki using a combined technique. Water and salt at the rate of 2 liters to 60 grams are boiled in a saucepan. Prepared mushrooms are placed there in portions. At the same time, the broth with mushrooms is stirred. Cook the volushki for 10 minutes, removing the foam. You need to remove them using a colander or slotted spoon. The raw materials are washed in running water.

The garlic is peeled, but not cut; only large cloves are allowed to be halved. Take a clean saucepan, into which the frills are added layer by layer. On the first one you need to pour salt, horseradish and garlic. For the second layer you will need to salt the mushrooms, add bay leaves and leaves from the currant bush and 3 garlic cloves. The third layer is covered with a mixture of salt and dill, and the last garlic is added.

A clean cloth is taken, which is used to cover the product, and pressure is applied on top. The saucepan with the fritters is placed for storage on a strong shelf of the refrigerator. This is the best winter method. The combination of the advantages of the two methods allows you to store mushrooms longer than usual. Heat treatment makes winter snacks safer to eat. But the hot cooking time for salted mushrooms is reduced; their own juice helps salt the mushrooms, so they are crispy.

Hot method

For one and a half kilos of volushki you will need salt in the amount of less than a full glass, 4 currant leaves, five cloves, 4 garlic cloves, 6 bay leaves, 4 peppercorns, 5 g of allspice, a liter of water, iodized salt in the amount of 30 grams.

You need to salt the volushki by first adding water and bringing to a boil. After boiling, cook them, stirring, for 15 minutes. After draining the water through a colander, the boiled products are placed in an enamel pan. Place currant and laurel leaves on top. Mix salt with pepper and cloves and sprinkle on top. It is better to place thin slices of garlic on top of the salt layer.

The broth in which the trumpets were cooked boils again. They are poured with raw materials, which should be covered with a plate on top and pressure placed on it. The cooled products are left in the refrigerator overnight.

4 half-liter jars are sterilized in the oven for 10 minutes. The lids are boiling. The volnushki are laid out in jars, and brine is poured on top. Products are sealed in hot and dry jars. Store salted crispy preparations for the winter at 16 or 18 degrees Celsius.

Cold salting method

Salting volushki in a cold way is necessary by specifically preparing the raw materials. For this method, soaking should be done with the addition of 50 grams of salt per liter of liquid and 2 grams of lemon to the water. The mushrooms are kept in a solution for three days, which is changed every 5 hours.

200 g of salt are mixed with 50 g of dry dill seeds and 20 g of caraway seeds. After the water has been drained, 7 kilograms of mushrooms are laid in eight-centimeter layers so that the caps are facing down. A mixture of salt and seasonings is sprinkled on each layer. A cabbage leaf is placed on top; if the container is a barrel, you can use several leaves. There should be a plate with a weight on top of the product.

Mushroom preparations for the winter are stored in a room with a temperature of 0 to 10 positive degrees. It takes a month or two to salt the volushki using this method.

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

They are conditionally edible mushrooms. Most often, this type of mushroom is salted cold or hot, the difference being the time the snack is ready after the product begins to be salted.

Preparation in 4 stages

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

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

It is better to select young fruits - Volzhanka, which have a pleasant taste. Old and overripe mushrooms are no longer the same, they don’t have the same taste.

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

Soaking. This is a key stage. Without it, the pickle will not be tasty. This process will take at least 2 days. In an enamel container, fill the mushrooms with water so that the water level is 5 cm higher. Oda must be salted. If in the future the mushrooms will be cold-pickled, then you need to add citric acid in the following proportion: per 1 liter of water, 2 g of citric acid and 10 g of salt. It is necessary to change the water 5-6 times a day so that the mushrooms do not turn sour. The container with the waves is covered with a piece of gauze and left in a cool place.

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

Then discard the fruits in a colander to drain excess liquid. After these manipulations, you can proceed to salting.

Important! You can understand that mushrooms can be salted “by touch.” Take one copy out of the container and carefully press on the cap. For well-soaked Volzhanka, it should bend gently, but not break. If mold appears in the container, then the mushrooms are spoiled. Even after thorough washing, they should not be salted.

Cold salting

The recipe below makes very tasty mushrooms. You can prepare only the mushrooms in this way, or you can add other mushrooms. The aroma and taste are obtained by adding the following ingredients:

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

The salting process step by step:

Hot salting

Only firm and fresh mushroom caps are used in this recipe. The advantage of this recipe is that the fruits will be ready fast, compared to the cold method, since boiled mushrooms are used. Here's what you'll need:

5 kg of tremors;
5-7 currant leaves;
3-5 cloves of garlic;
1.5 tbsp. spoons of salt;
1 liter of water.

Salting process:

Watch the video! How to salt volnushki using the hot method

Combined salting option

This method is perfect for pickling mushrooms. The leaves make them aromatic and very tasty. At the same time, the cooking time is reduced, and the crunch of the mushrooms is completely preserved.

To prepare you need:

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

Preparation:

How to salt volushki for the winter in banks

Required:

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

Step-by-step preparation:

All ingredients must be prepared in advance, soak the mushrooms for 2-3 days, remembering to change the water every 4-6 hours.
Sterilize and dry jars in advance.
Arrange mushrooms with salt in layers.
Bring the oil to a hot state.
Pour into jars, onto mushrooms laid out with salt.
Cover with a lid and place in the refrigerator.
The pickle will be ready in 2 months.

Watch the video! How to pickle volushki for the winter

How to pickle volushki?

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

Required:

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

Step-by-step preparation:

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

Watch the video! Pickled trumpets

In contact with

Volnushki belong to the conditionally edible mushrooms of the Russula family. There are two types of mushrooms. Before preparing them for food, long heat treatment can be avoided. It is necessary to salt volushki for the winter using a certain technology, following the recipe. Then the dish will turn out delicious, and the mushrooms will be crispy and juicy.

Appearance of the wave

A common mushroom, often found in forest thickets and clearings. Volnushki grow in large families of 10-15 pieces in one place. As the mushroom grows, the cap becomes flat, with a dimple in the center. The cap of a large mushroom does not exceed 15 centimeters in diameter. Has a pinkish tint.

The height of the leg can reach 4 centimeters. The big wave has an empty leg inside.

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

Volnushki are very fragile mushrooms and can be easily damaged when harvested.

Basic rules for salting

Volushka mushrooms can be salted in different ways. In case of gross violation of the rules, severe poisoning does not threaten, but gastrointestinal upset is guaranteed. When cooking, it is important to adhere to the following rules: