Eating tasty and healthy mushrooms at any time of the year is not so easy. You need to know how to cook them for a long time. Volnushki are one of the most popular mushrooms in domestic open spaces.
There are many ways to harvest them. It is important to do everything right, as conditionally edible mushrooms can present certain surprises if they are not cooked correctly. Volnushki taste great, which means that it is worth learning a couple of secrets of their salting, and then any meal with them will be a joy.
How to salt the waves at home
Before preparing salted mushrooms, you need to decide for yourself which method will be used in the process. The correct recipe and all steps provide a win-win result. In addition, it is worth remembering that it is the right hike that determines well-being in the future. You should not miss the beauty of the dish, which can be easily taken care of by additional ingredients.
Before salting the waves, you need to know about the following:
- Proper and meticulous handling. It is important to remove all unnecessary and unnecessary, rinse well and remove the roots. Most housewives prefer to clean the product using a toothbrush. In this case, carefully processing each little thing, you can get a really decent result. We must not forget that these mushrooms are very fragile and can easily break during the purification process.
- Volnushki must be carefully sorted. This refers to the color of mushrooms: pink and white. Do not forget about the size: large and small separate.
- Incorrectly processed waves are very bitter. Before salting, it is recommended to soak them in salt water for at least two days. Frequent water changes will prevent souring and further bitterness.
- Water poured during soaking should be present in excess. It is worth covering the mushrooms at least 5 centimeters above the hats. Such foresight prevents the appearance of mold and other unpleasant moments.
- If you want to cook frills in a cold way, it is recommended to soak them using citric acid and salt, 2 and 50 grams per liter, respectively.
Cold salting
A simple and at the same time interesting way to cook mushrooms and give them a special taste and aroma due to the spices used.
Ingredients:
- Waves - 8 kilograms.
- Citric acid - a pack.
- Salt rock - a glass.
- Cumin - 2 tablespoons.
- Dill seeds - 50 grams.
- Cabbage leaves - 5 pieces.
Cooking process:
1. Clean the waves first. Soak in water with the addition of salt and citric acid. Every 4-5 hours it is necessary to change the salted liquid.
2. Mix cumin seeds, dill and salt.
3.Pour out all the liquid. Wait until it drains completely. Spread the volnushki with a hat to the bottom. Sprinkle layers 7-8 centimeters wide with a mixture of spices and herbs.
4. Once all the layers are laid and sprinkled, put several rows of cabbage leaves on top.
5. Place an extensive oppression over the sheets. It is good if it covers the entire surface of the container.
6. It is important to choose the right place for storage. The temperature regime should be in the range from 0 to 10 degrees. If the temperature is lower, then the product will crumble, and at a higher temperature, it will turn sour. Thus, the waves will be prepared for at least a month. For best results, wait a couple of months.
Ready-made salty flakes must be thoroughly soaked so that their taste does not seem excessively salty. They can be sprinkled with various herbs and onions on top. Such a recipe has been known since ancient times, but now there are few places where you can find oak barrels and a decent storage cellar. But it is on this that the main taste characteristics of the dish depend.
hot way
A faster, but no less tasty, salting method. It does not require special storage places, convenient and practical.
Ingredients:
- Volnushki - one and a half kilograms.
- Laurel.
- Currant leaves - 5-7 pieces.
- Garlic - 5 teeth.
- Salt - 3 tablespoons.
- Allspice peppers, and peas - 5 peas each.
- Carnation inflorescences - 4 pieces.
- Filtered water - liter.
Cooking process:
1. Well prepare the waves: rinse, clean, soak. During 2 days of soaking, the water is changed at least 9 times.
2. Drain the liquid. Let the mushrooms drain. Place in a saucepan and pour in filtered water. Cook, stirring occasionally for at least 15 minutes. Using a colander, let the water drain.
3. Put the prepared product on the bottom of the cooking container.
4. Top with laurel and currant leaves.
5. Also add all the spices mixed with salt.
6. Garlic cloves are well peeled and cut into thin slices. Spread evenly over the top.
7. The remaining liquid, in which the waves were previously boiled, must be boiled. Pour into a container with prepared products.
8. Place an extensive oppression on top. When room temperature is reached, you can move the workpiece to a cool place or refrigerator for about 24 hours.
9. Sterilize half-liter glass jars with lids.
10. In dry, but at the same time hot sterilized jars, shift the salty waves. Screw on the lid tightly.
Amazing in taste and simple in recipe, volnushki can delight all lovers of forest products. And the crunch preserved in the mushrooms, despite the processing, adds spice to the dish.
Combined salting method
Those who like to find a compromise, the proposed option will be to their liking. Thanks to him, an excellent result is obtained and many prefer this particular method of preparation.
Ingredients:
- Volnushki - 5-6 kilograms.
- Garlic - a couple of heads.
- Laurel.
- Salt rock - 160 grams.
- Fuck casting.
- Currant leaves - 6-8 pieces.
- Dill - a bunch.
- Filtered water - two liters.
Cooking process:
1. Pour filtered water into a large saucepan and add 60 grams of salt. Boil.
2. Process and soak well in advance. Gradually add in small portions to boiling water. After all the mushrooms have been placed in boiling water, it is worth boiling them for at least 10 minutes more. It is necessary to stir frequently and constantly remove the resulting foam. Otherwise, the product may burn. Transfer the boiled mushrooms to a colander and rinse well.
3.Clean and cut the garlic cloves.
4. Transfer the first layer of waves into a deep container. Sprinkle with salt, garlic and cover with horseradish leaves.
5. Spread on top of the next layer of mushrooms. Add salt and currant leaves with laurel and garlic.
6. Distribute the remaining mushrooms well. Pour salt, dill and remaining garlic on top.
7. Spread several layers of sterile gauze over the dill. Lay out volumetric oppression. Move the container to the refrigerator, if there is a cellar. Three weeks later, excellent mushrooms are ready.
An unusual method allows you to protect yourself and loved ones from unpleasant surprises. At the same time, the crunch of the waves is completely preserved, which makes their consumption even more pleasant. Soaked in the juice of various leaves, they acquire a truly good and special taste.
Cold method in jars
You can always experiment. In this case, using jars, you can create a long-forgotten recipe at home and enjoy great taste if necessary.
Ingredients:
- Volnushki - 2.5 kilograms.
- Salt rock - 45 grams.
- Laurel.
- Hell leaves.
- Vegetable oil - a glass.
Cooking process:
1. Clear each fungus from everything superfluous. Soak in water with citric acid and salt for 2 days. It should be changed at least 4 times a day.
2. Carefully sterilize jars with lids.
3. Gently arrange the mushrooms in layers in jars, sprinkling them with salt and laurel leaves with horseradish.
4. Heat the vegetable oil thoroughly. Pour heated oil into each jar.
5.Close the jars and move to the refrigerator or cellar. Thanks to vegetable oil, it turns out to prevent air access. This helps to preserve the taste and color characteristics. In two months, an excellent dish will be ready to serve.
A very simple and at the same time interesting way to cook these mushrooms. The result is excellent. The main thing is that the jars in the refrigerator do not take up much space.
Salty volnushki is an excellent choice for lovers of forest values. They go well with many dishes, are an unsurpassed snack and can be used as a filling for pies. The main thing is to decide on the method of preparation, and time will tell the rest.
One of the most delicious and suitable for salting mushrooms are pink volushki. It is possible to cook these mushrooms by pickling, salting hot or cold. The most delicious and crispy are the waves prepared according to the last option.
How to salt volnushki in a cold way - write down the recipe.
Ingredients for Salted Mushrooms:
- 1 kg of fresh waves,
- horseradish leaves,
- cherry leaves,
- currant leaves,
- Bay leaf,
- peppercorns,
- 40-50 g rock salt.
Recipe with photo step by step:
Fresh mushrooms must first be thoroughly cleaned of wormholes and inspected for the presence of worms. Ideally for salting in a cold way, strong young waves of approximately the same size are suitable. When cleaning, separate the leg from the hat. To get rid of bitterness, soaking in water is necessary. Put clean mushrooms in a large basin and fill with cold water for 2 days. Water should be changed twice a day, on the third day the waves will be ready for salting. 
For salting, we will select a suitable container, it is convenient to salt in a large plastic bucket or basin. At the bottom of the container we place the leaves of horseradish, cherries, currants, bay leaves, peppercorns. Leaves can not be crushed, but we will serve mushrooms without leaves. 
We spread a layer of waves on the leaves and spices and sprinkle with coarse salt.
Keep doing this until you run out of mushrooms. For one kilogram of mushrooms, 40-50 grams of coarse table salt is used. Take only rock salt for salting. The use of iodized or sea salt can lead to unpleasant consequences - the jars will not be able to stand for a long time. Irreversible fermentation processes will begin in them. 
Lay out all the mushrooms layer by layer, not forgetting to add leaves and salt. We close the last layer with a wooden round or a lid of a suitable diameter. You can also use a suitable flat plate. For cargo on top, put a jar of water, a pack of cereals or a brick - something heavy that is at hand. 
On the second day, the mushrooms give juice and they can be left to salt for another 20-30 days, or put into jars on the fifth day of salting. Roll up the lid.
Mushrooms will reach readiness right in the jars. 
Cold-salted volnushki is a very good snack for any holiday. Add thinly sliced onion, a little green onion, unrefined vegetable oil - and a wonderful snack for vodka is ready.
If your "silent hunt" was very successful, look at
Volnushki, salty, delicious mushrooms, especially if they are properly salted. And the fringe on the hats of salty waves is their hallmark. On the one hand, there are cold and hot methods of salting the waves. On the other hand, volnushki in Europe are considered poisonous mushrooms, and in our country volnushki are considered conditionally poisonous mushrooms in many (not all) smart mushroom encyclopedias. In order to be safe and preserve the true taste of the wave, 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. Citric acid is a good preservative, even when the apartment is hot, it will not allow mushrooms to "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 of 0.25-0.4 l), lay out the 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.
By its appearance, the wave resembles two mushrooms at once. In shape, it is similar to a young mushroom, and in color - with a saffron milk cap. Having a delicate pleasant aroma, it is underestimated by mushroom pickers and culinary specialists due to its inherent bitterness. Yes, the collection and processing is troublesome, but the salting of volushki is still popular - it is enough to know their original and unique taste to become their loyal fan.
Because of the low legs, it seems that young waves just lie on the ground. The leg of the correct cylindrical shape, hollow, brittle and smooth, almost merges in color with the cap. The hat is convex at first, becomes funnel-shaped with time, has even, strongly lowered edges, wrapped inward. Concentric zones-waves are clearly visible on it. The dense and brittle pulp of white or yellowish color is noticeable for its white and acrid milky juice with a resinous odor.
Fruiting from the end of summer to October, the wave necessarily requires soaking and boiling. It is wonderful in salty form, with spices, in spicy salads or mushroom sauces. It is salted and fried. Frozen storage is allowed.
Processing and preparation
Over the years of eating volnushki for food, people have developed rules for their processing and preparation. Compliance with them does not require special energy costs, but it will protect you from possible health problems.
It is necessary to clean the waves with a sharp stainless steel knife. Soaking them should be long to get rid of the pungent taste. This process usually takes about 4-5 days. After that, they should be washed with cold water and folded on a sieve to drain water. Peeled, washed and soaked mushrooms should not be stored for a long time, it is necessary to proceed to their preparation as soon as possible.
Since these mushrooms contain a burning milky juice, improper pre-treatment can cause poisoning even when pickled or salted mushrooms are consumed.
Eating raw waves is strictly prohibited. Drying is also not for them. Whatever the method of preparation, storing ready-made mushrooms requires a place protected from direct sunlight, heat and freezing.
canning
The preparation of conditionally edible mushrooms, which include volushki, involves pre-boiling them in a large amount of water. Volnushki are usually salted (cold, less often hot) or marinated.
In order to extend the shelf life of salty flakes, they are preserved. The recipe is simple. Salted mushrooms are carefully laid out in a colander, removing crumpled or damaged individuals. The brine is allowed to drain, the mushrooms are washed with cold clean water (boiled or spring) and the excess liquid is allowed to drain again. Putting in half-liter glass jars, add a few peas of pepper (allspice and black) and one bay leaf each. The brine used to ripen the mushrooms is boiled, filtered and poured into jars with the addition of 2 tbsp. l. vinegar (5%) so that the brine does not reach 1.5 cm to the top of the neck. If there is not enough brine, it is supplemented with hot boiled water with the addition of salt (20 g per liter).
Having covered the jars with lids, they are placed in a container with hot (40 degrees) water and sterilized at a low boil for 40 minutes. After that, the jars are hermetically sealed, checking the quality of the blockage, and set to cool. 
Salting
Salting the mushrooms is a great way to ensure not only their long-term storage, but also allowing you to enjoy the unique taste of mushrooms even in winter. This is traditionally a favorite dish of Russians. Knowing a good recipe, you can please your family and friends with delicious and healthy salted mushrooms.
Volnushki seem to be made for salting, and there are two ways to salt them: hot and cold. The first includes pre-boiling. In the second, they are soaked in cold water for a certain amount of time. Hot salting allows you to taste them after a few days and has the advantage of speed of preparation. And since the boiled mushrooms decrease immediately, they fill the container tightly, without shrinkage. The disadvantage is that hot-salted waves become very soft and brittle.
Only the freshest and strongest mushrooms are suitable for salting. They should not be overripe or have wormholes.
Mushrooms are sorted by size, variety and type, with obligatory trimming of the legs. Sorted, cleaned and washed, they are dipped in boiling, slightly salted water and boiled for 15 minutes. You can add allspice, currant leaves and cloves.
After boiling, the waves should be removed and discarded in a colander, then rinsed well under running water. After that, the mushrooms are transferred to another bowl, bay leaves, black peppercorns and garlic, cut into circles, are added, and poured with the brine used for cooking. Salt is added from a proportion of 1.5 tbsp. l. for 1 liter of water. A napkin and a press are placed on top of the dishes so that the brine closes the waves “with the head”. The mushrooms that have cooled in this way are placed in the refrigerator and, after complete cooling, they are laid out in jars and rolled up. Such preparation will allow you to use mushrooms after a day.
Cold-salted volnushki will be ready only in a couple of months. An important plus of this method is that such salting of mushrooms makes them hard, crispy and excellent for long-term storage.
Easily found in the mixed forest. These mushrooms are most often found in hilly areas. It is very difficult to collect volnushki, as they most often hide in the grass or disguise themselves among the fallen leaves. These mushrooms grow in whole families. Suitable for eating are those that are no larger than a five-kopeck coin, with a pink fringe wrapped under a hat. Of course, finding a clean wave is not easy. After all, these mushrooms relished the worms. But if you find a product suitable for food, you need to cook it correctly. There are several ways. In this article, we will look at how to properly salt the waves.
Edible or poisonous?
Many mushroom pickers are wondering if it is worth picking up the mushrooms and salting them. According to foreign scientists, it is not worth eating such products. For example, Gerard Udu writes in his book that the Volzhanka, or, in other words, the pink wave, is poisonous. Eating this mushroom leads to all sorts of disorders of the digestive system. As for our scientists, they claim the opposite. That is why in many parts of our country, salty flakes are considered quite edible.
Raw mushrooms have a bitter taste. This is due to the fact that they contain milky juice. Because of this, the product needs to be pre-treated before cooking, since there is no point in salting the flakes immediately after harvesting. They will still retain bitterness.
Preparation
As already mentioned, before salting the waves, they must be processed. This process takes a lot of time, but the result is worth it. The whole procedure is as follows:
- First of all, separate the white waves from the pink ones. They must be cooked separately. Before cooking, mushrooms must be thoroughly cleaned of traces of spoilage and earth. In this case, 2/3 of the legs should be removed. If the knife does not allow you to completely clean the wave, you can use a small brush with soft bristles.
- Since it is impossible to salt the waves immediately after cleaning, they should be soaked. To do this, place the mushrooms in a deep container and fill with cold water. Leave for a few days. Of course, the water needs to be changed regularly, preferably every five hours. This will keep the mushrooms from sour and draw out all the bitterness from them.
- After two days, the mushrooms can be thrown into a colander, cleaned and rinsed again. Let the water drain completely before cooking.
Cold method of salting the waves: preparation
Consider how to salt the waves in a cold way. In this case, they should be soaked a little differently. Place the cleaned volnushki in a barrel with a slatted double bottom and a special hole through which water is drained. Prepare a wooden circle and a clean canvas in advance. Pour the mushrooms with cold water and cover them with prepared items. This will prevent the waves from rising. As a load, you can use washed clean stones. A barrel of mushrooms should be placed in a cold place. It is recommended to change the fluid up to three times a day. Since it is a little more difficult to salt the waves in a cold way, we will pay special attention to this issue. Mushrooms should be soaked for 3 to 5 days. The procedure should be stopped at the moment when the caps will bend, but not break. This is the first sign that the flakes are ready to be salted.
Cooking process. Recipe #1
Prepared mushrooms should be put in a container with caps down. The thickness of the layer should be approximately six centimeters. Each layer must be sprinkled with salt and all the spices that are indicated in the recipe you have chosen. It is worth remembering that the bottom of the barrel and the topmost row of mushrooms must be well salted. When the container is full, it must be closed with a wooden circle and put oppression on top. A few days later, another batch of mushrooms is put into the barrel and again everything is sprinkled with salt. The procedure is repeated until the barrel is full. After that, you should prepare a 6% salt solution and fill it with waves. After that, the container is sealed.
Cold method of salting the waves: recipe number 2
In this case, the waves can be soaked for five hours, and the mushrooms only need to be cleaned. From the dishes you need to prepare a glass container or an enameled pan. Hats down, mushrooms are laid out in a container, on the bottom of which you should pour salt in advance and put spices: dill stalks, horseradish leaves, currants and cherries. Sprinkle each layer of waves with bay leaves, garlic and pepper. Do not forget about salt.
At the end of the salting, it is worth putting dill stalks, currant and cherry leaves, a clean linen, a circle of wood and stones as oppression on top of the mushrooms. Approximately 40 to 50 grams of salt is required per kilogram of waves. After a few days, the mushrooms should give juice. If it is not enough, then it is worth increasing the severity of oppression. If signs of mold appear, then it is better to replace the canvas, and wash the circle and load. Volnushki will be ready in 40 days. You need to store them in a cold place. Now you know how to salt volnushki mushrooms using the cold method.
Salting with preliminary blanching
Since it is more difficult to salt the flakes in hot weather, it is recommended to use the pre-blanching method. This does not allow them to turn sour when soaking. Mushrooms are placed in a colander, and then dipped in boiling water for five minutes. If desired, they can be boiled several times. However, remember that after boiling water, the product must be immediately placed in cold water. After that, the mushrooms are salted as indicated in the previous method. Volnushki will be ready for use in 10 days. This is the fastest way to salt.
A little about the hot method
Since salting the waves for the winter in the cold way is long enough, many choose the hot method. Most often, they resort to it if it is not possible to soak the mushrooms, for example, the weather is too hot or the process of their preparation needs to be accelerated. Volnushki are simply boiled before salting. In principle, any mushroom can be processed this way. However, those that are conditionally edible become much tastier, because when boiled, all the bitterness is drawn out of them, and the hats become elastic. Below we will consider how to salt the waves in a hot way.
salting recipe
So, how to salt the waves in a hot way? To begin with, peeled mushrooms should be boiled in lightly salted water. If there are a lot of waves, then do not heat treat the entire mass at once. Better share. Also, do not boil all the mushrooms in one water: they will taste bitter and darken.
The waves should be boiled for about 30 minutes, after which they should be washed in cold water, throwing them into a colander. After that, the mushrooms are placed in a container, salted and seasoned with various spices to taste, for example, horseradish leaves, currants, tarragon or dill. A load must be laid on top. As for the proportions, one kilogram of mushrooms accounts for 50 grams of salt. Place the container with the waves in a cold place. You can try in a week. Now you know how to salt the waves in a hot way.
Finally
Before salting the mushrooms, they should be prepared. Their taste qualities depend on the soaking process. In addition, this type of mushroom is considered conditionally edible. So, they should be cooked, observing all the rules. Otherwise, the snack from the waves will have an unpleasant taste.
