Salty tremors (for the winter)

Salted flakes are a beautiful preparation for the winter to vary your table in winter and spring. Volnushki can be a delicious snack; you can cook soup with them or create a filling for pies.

Products (for 10 servings)
Volushka mushrooms – 1 kg
Salt – 75 g
Black currant leaves – 4 pcs.
Horseradish leaf – 1 pc.
Garlic – 1 head
Black peppercorns – 8 pcs.
Water – 500 ml

Clean and sort the mushrooms. You can cut off the legs or throw them away, as I did.

Wash the mushrooms from sand and dirt.
Place the volushki in a deep container and fill with cool water.
Soak the waves for 3 days. Be sure to change the water once a day to get rid of bitterness. Then drain the water and wash the mushrooms.

Place the mushrooms in a saucepan, cover with cool water, add salt and bring to a boil.
Cook over medium heat for 30 minutes. Then drain the mushrooms in a colander, rinse with cool water and let the water drain one hundred percent.

Prepare all the necessary ingredients for salting volushki.
Wash currant and horseradish leaves well and dry. You can use dried leaves if you don't have new ones.

Place some of the horseradish and currant leaves in one layer on the bottom of the pan.

Then add a thin layer of salt.

Place some of the boiled volushkas in one dense layer with the legs facing up.

Peel the garlic and cut into slices.
Sprinkle the mushrooms with salt, add some dark peppercorns and some chopped garlic.

Place another layer of fritters, add salt, peppercorns and garlic.

So lay out all the boiled volushki in layers. Top the mushrooms with the remaining leaves.

Boil water and pour into the pan with mushrooms.

Cover the mushrooms with a suitable sized bowl and place a weight on top (I just poured water into the bowl). Place in a cool, dark space for 12 hours.

Wash the jars thoroughly with hot water and baking soda and rinse well. Pour water into the jars to about 2 centimeters from the bottom. Place in the microwave and sterilize on full power for 4 minutes.

Remove the jars from the microwave and drain the water. Pack the jars tightly into the jars and fill them with brine to the very top.

Place currant and horseradish leaves from the pan on top.

Wash the nylon lids thoroughly and place them in boiling water for 10 seconds. Immediately close the jars with hot lids. Store in a cool, dark space for 14 days.

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How to salt volushki for the winter at home using the hot and cool method. How to pickle mushrooms correctly

How to salt volushki at home for the winter using a cool and hot method, if their taste has a certain bitterness? It’s all very simple; before salting, you need to soak them first, during which all the bitterness will come out. We will present how to do this correctly, and we will also present the best recipes for salting volushki in this article.

Volnushki are conditionally edible mushrooms. Most often, this type of mushroom is salted using a cool or hot method, the difference between which is the time the snack is ready after the product begins to be salted.

Preparation in 4 steps

Before moving on to pickling, you need to cook the mushrooms. This happens in 4 steps. The taste and safety of the finished product will depend on the properties of the preparation. You need 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. Snow-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 . At first, carefully so as not to destroy the caps, using a toothbrush and a knife, you should clean the mushrooms of debris and trim off 2/3 of the stems. After this, rinse well to remove any remaining debris.

Soaking. This is the main step. 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 you are going to pickle mushrooms using the cold method in the future, 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. You need to change the water 5-6 times a day so that the mushrooms do not turn sour. The container with the frills is covered with a piece of gauze and left in a cool place.

Control wash. After soaking, the mushrooms must be thoroughly washed using cool water.

Then place the fruits in a colander to drain off excess liquid. After these manipulations, you can move on to salting.

Fundamentally! You can realize that mushrooms can be salted “by touch.” Take one copy out of the container and carefully press on the cap. In perfectly soaked Volzhanka, it should bend gently, but not break. If mold has appeared in the container, then the mushrooms are spoiled. Even after painstaking washing, they should not be salted.

Cool salting

The recipe below makes very tasty mushrooms. You can prepare only the mushrooms in this way, or you can add other mushrooms. The smell and taste comes from the addition of the following ingredients:

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

The salting process step by step:

The mushrooms are washed, cleaned and warped areas are trimmed. Wormy specimens are not suitable for salting. You need to choose mushrooms of approximately 1 size, and cut huge specimens.
For salting, you will need a container in which it will be comfortable to install pressure. These can be wooden barrels, enamel pans or glass jars.
After the container is prepared, half of the proposed spices are laid out on the bottom, not counting the salt. The leaves, washed under running water, are dried beforehand.
Now it's the turn of the mushrooms. They are laid in layers of 5-6 cm, which are sprinkled with salt. So it is necessary to eat all mushrooms, placing them with their caps down if they are whole.
Other spices and little salt are laid out on top.
Cover with gauze, place a plate and press on top to press the mushrooms perfectly.
As the mushrooms settle, you can add the freshest ones, sprinkling them with salt.
The pickles will be ready 30-40 days after the last batch of mushrooms is added.

Hot salting

Only the firmest and freshest mushroom caps are used in this recipe. The advantage of this recipe is that the fruits will be ready quickly, compared to the cool method, because they use boiled mushrooms. Here's what you'll need:

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

First prepare the necessary spices. Select them in a suitable quantity and wash them. Peel the garlic and cut into 2-4 pieces.
Pour water into a saucepan, add salt and let it heat. You can add water and salt if it seems like there is not enough.
Sort the mushrooms, separate the caps, cut large ones, remove debris and wash.
When the water boils, add currant leaves and mushrooms. Cook for about 15 minutes. It is necessary to watch so that they are not overcooked.
Place the mushrooms in a colander to allow them to cool and remove excess liquid.
After cooling, the caps are washed with running water.
Place the volushki in a huge saucepan, add garlic and add brine. Place pressure on top so that the mushrooms are one hundred percent immersed in the brine.
The container with the preparation goes into the refrigerator for several days.
Place pickles in clean, sterilized jars and cover with nylon lids. The mushrooms are ready in 24 hours.
The product can be stored for 2-3 months.

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

Combined salting option

This method is perfect for pickling mushrooms. The leaves make them fragrant and very tasty. At the same time, the production time is miniaturized, and the crunch of the mushrooms is one hundred percent preserved.

To make it 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.

Pour water into a large container, add 60 g of salt, put on fire and bring to a boil.
Place prepared and soaked mushrooms evenly in boiling water, stir and skim off the foam. Boil each batch for 10 minutes, then drain in a colander and wash.
Peel and cut the garlic cloves.
Place the first layer of mushrooms in a deep container, sprinkle salt on top, add garlic and horseradish leaves.
Place a second layer of mushrooms, sprinkle with salt, add garlic, currant leaves and bay leaves.
Distribute other mushrooms in a third layer, add garlic, salt and dill on top.
Everything is covered with clean gauze and placed under pressure. Store the container in the refrigerator or cellar. The pickle is ready in 21 days!

How to salt volushki for the winter in jars

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

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.
Heat the oil until hot.
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 virtually no differences between salting and pickling volushki. In particular, the process of marinating with hot salting is identical. Here is the prescription.

You will need:

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 dark peppercorns.

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.
Place the finished product in jars , 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

Volnushki, salted for the winter at home - frisky and savory recipes

What’s curious is that in almost all countries, trumpet mushrooms are considered poisonous, but in our country they are pickled for the winter at home, and are praised for their good taste. And all because they can properly handle the mushroom, soak it, pickle it or pickle it. We even cook delicious dishes from volushki It cannot be said that the preparation is done quickly, since a lot of time is spent soaking the mushrooms, but I guarantee the taste! Experienced mushroom pickers use two methods of pickling mushrooms - hot and cool.

Volnushka is a mushroom of the Russula family; there are two types of it: pink and snow-white. Both are ready. In appearance, volnushki resemble other mushrooms - saffron milk caps and milk mushrooms. Therefore, they are often collected and salted together.

How to pickle volushki at home for the winter

Sort through the mushrooms, sort out old, rotten, broken specimens. Remove debris, cut off the mycelium on the stem. Divide large Volzhanka into caps and legs. Remove the film from the caps and cut the huge ones into pieces.

Prepare a pickling container. This could be a large enamel pan, a wooden casserole. Or glass jars, if the hot salting method is chosen. Then choose the salting method.

The first question that arises for inexperienced mushroom pickers is whether it is necessary to soak the mushrooms, and how long it will take.

How long to soak the waves

Snow-white or pink Volzhanka must be soaked without fail. The distinctive feature of the mushroom is the whitish juice released when cut. Its bitterness can spoil the product. Soaking the waves for a certain number of days will help get rid of this.

Fill the collected mixture with cool water and leave at room temperature. The duration of the process is at least 2-3 days. It is better to change the water frequently (4-6 times a day), adding the freshest portion so that it does not ferment. If the water becomes cloudy, change it more often. Salt the liquid by adding salt at the rate of 5% of the total weight of mushrooms (50 grams of salt per 10 kg of mushrooms).

How to understand that mushrooms are ready for upcoming processing? The hats become soft, do not crumble, but bend when bent. Drain the liquid, then wash the waves in several waters. Discard so that the water is one hundred percent glass.

How to deliciously pickle volushki using the cool method

Keep the usual option for salting tremors, without preparatory boiling. The mushrooms come out fragrant, crispy and incomparably tasty.

Volnushki – 10 kg.
Salt – 0.5 kg.
Peppercorns – 20-30 pcs.
Oak and currant leaves – 10-20 pcs.
Dill - a bunch.
Cloves – 4-6 pcs.
Cumin - to taste.
Garlic – 1-2 heads.

From the proposed spices, you can select your favorite ones and exclude others. You don’t have to put in cloves, peppers, or garlic, which turn blue when salted in a cool way.

Soak the mushrooms as described above. Take a wide volumetric container - a saucepan, a tub.
Place a pad of leaves on the bottom of the pan, add some pepper, dill, and cloves.
Place the frills, caps down, in an even layer. Do not make a thick layer, 5-6 cm is enough.
Sprinkle the mushrooms with salt and add chopped garlic if you decide to use it. Sprinkle with dill and add pepper.
Place the next layer, sprinkle it again with salt, add seasonings.
When the mushrooms are finished, cover them with dill sprigs and throw in the remaining salt.
Cover the pan with a double layer of gauze. Place a plate or wood circle. Press down on the plate so that the mushrooms lie tightly.
Move the container to a cold space. Volushki will be salted after 30-60 days. During the process, look at the mushrooms and inspect whether mold has formed on the surface. If this happens, rinse the plate with cool water.

Volnushki, salted for the winter using the hot method

Usually, hot salting is done immediately in jars, but if desired, you can salt the volushki in a saucepan and then transfer it to a glass container.

I advise you to use only caps for preservation.

Mushrooms – 5 kg.
Water - liter.
Currant leaves – 5-7 pcs.
Garlic cloves – 3-5 pcs.
Peppercorns – 10 pcs.
Salt – 1.5 huge spoons.

Cut the garlic cloves into slices, measure out the required amount of seasonings and spices.
Pour water into a saucepan, add salt, boil. When the salt crystals dissolve, add the prepared Volzhanka. Next, send the currant leaves.
Boil mushrooms for 15 minutes. Afterwards, remove them with a slotted spoon, do not pour out the brine.
It is better to wash the boiled volushki with cool water, then place them in a pickling container. Add chopped garlic, pour hot brine.
Press down with pressure so that the mushrooms do not float up. Keep refrigerated. After a week, you can try the preparation.

How to salt volushki in jars using the hot method

Volnushki – 1.5 kg.
Water - liter.
Bay leaf – 6 pcs.
Currant leaves – 4 pcs.
Fragrant peas – 5 pcs.
Dark pepper – 4 pcs.
Garlic – 4 cloves.
Cloves – 5 buds.
Salt – 30 gr.

Soak the mushrooms, then boil in salted water for about 15 minutes. Drain in a colander and remove all liquid.
Place the seasonings listed in the recipe in a saucepan and place the boiled mushrooms on top.
Boil the brine again, pour it into the pan, press down the waves with a plate, and place pressure on top.
Keep at room temperature until the workpiece has cooled. Then take it out into the cold for a day.
Only then can the mushrooms be distributed into hot sterile jars and rolled up. Don't forget to boil the lids. Store canned food in an unheated pantry or cellar.

How to pickle mushrooms and milk mushrooms together - a quick recipe

Is it possible to salt milk mushrooms and white mushrooms together? Mushrooms are united not only by the time of collection. Both types require soaking, as they contain bitter milky juice. The cooking and salting times also coincide. How to properly soak mushrooms from bitterness, read the articles first. The recipe is given for 1 kg. mushrooms, hence the amount of other ingredients is calculated. Salting will be done using the cool method. Similarly, you can prepare trumpet mushrooms with saffron milk caps.

Assorted white mushrooms and milk mushrooms – 1 kg.
Salt – 50 gr.
Water - liter.
Citric acid – 2 kg.

Seasonings: bay leaf, peppercorns, dark currant leaves, horseradish, garlic. If milk mushrooms predominate, then you can add coarsely chopped onions.

Place leafy greens and other selected seasonings in a pickling container.
Place chopped mushrooms on top (place small ones completely).
Dissolve salt and citric acid in water, pour in the contents, press down with a heavier weight so that the mushrooms do not float up.
After a couple of days, the mushrooms will have settled, and the pan can be replenished with a new batch of mushrooms. Then put the workpiece in a cool space for 1-2 months. During this period, do not leave salting unattended. If the brine does not cover the mushrooms one hundred percent, add it by adding 2 grams to any liter of water. citric acid. If mold appears, remove and rinse the circle.

Video recipe for delicious pickling of volushkas

In winter, or for any festive event, it’s nice to open a jar of your pickles, delighting everyone with delicious snacks. Successful preparations for you!

Cool waves for the winter

How to salt volushki using the cool method

Salting tremors is not a difficult task. But it is important to follow the rules for preparing these mushrooms and be sure to soak them in salted water. To make it, it is better to use one type of volushka: either snow-white or pink, because they have different degrees of bitterness.

How to pickle volushki without cooking

When salting mushrooms without heat treatment, it is very important to follow the manufacturing technology so that the mushrooms are not only tasty, but also do not cause negative consequences for the body. To get rid of the bitterness of their milky juice and avoid the unpleasant consequences after consuming these gifts of the forest, the trumpets need to be thoroughly soaked.

How to salt volushki without cooking

There are several ways to pickle volushkas for the winter. This recipe suggests that you pickle them without cooking and using a cool method, as a result of which the volushki will be crispy and fragrant. These mushrooms require preparatory soaking for 2–3 days, changing the water every 6 hours. Soaking removes the bitterness of the mushrooms and makes them firmer. This recipe is more popular these days.

Pickled trumpets for the winter

You can marinate volushki using both cool and hot methods. The first of them is simpler and less troublesome; the mushrooms are not cooked, they turn out dense and slightly crispy.

Salted volushki in glass jars using the cool method

The most important thing for salting tremors using the cool method is proper preparation. This means that, first of all, the mushrooms should be completely washed and then thoroughly soaked in water. This way the volushki will not taste bitter. It is permissible to create pickling in ordinary glass jars. You will be able to enjoy the finished product no earlier than in a month - the volushkas need a lot of time to be perfectly salted. They turn out dense and crispy - the result is definitely worth the effort.

Salted volushki in jars for winter storage

Salty trumpets are a very tasty snack. Such mushrooms are noticeably different from pickled ones both in the absence of vinegar and in their very special, juicy-dense texture. If you want to pickle vodka at home, but there is no suitable container for pickling, you can use ordinary jars with success. As a base, we take a recipe for pickling mushrooms using the hot method. The details and details are clearly outlined below.

Salting tremors using the cool method

Volnushki can be considered conditionally edible mushrooms. And all because they have a natural bitter taste. If you cook them without preparatory soaking, the bitterness remains. But if you follow all the rules for processing these mushrooms, you can create true delicacies from them. For example, pickle using the cool method. The volnushki turn out crispy, dense, fragrant - just a perfect snack!