Recipe for making Volzhanka. Salty volushki for the winter

Volnushki belong to the Syroezhkov family. Their close “relatives” are milk mushrooms, saffron milk caps, and russula. Volnushki have other names - Volnyanki, Volzhanka. These mushrooms grow in forests under old trees and like to “settle” under birch trees. There are several types of volushki, but only white and pink ones are suitable for cooking. A characteristic feature of the gifts of the forest is the bitter milky sap, which, if improperly prepared, causes serious stomach upsets. Raw Volzhanka have a beautiful pinkish or white tint, but when cooked they turn gray. You shouldn’t be afraid of such metamorphoses: although the color of the mushrooms may not be “noble” enough, the taste can pleasantly surprise gourmets.

Why are they useful...

In Russia, volnushkas are assigned the category “conditionally edible”. This means that you can eat them, but it is important to follow a special cooking technology. Only through this will it be possible to reduce all risks to a minimum. Domestic housewives have long mastered the methods of preparing mushrooms and successfully prepare these mushrooms for future use. The result is a healthy, tasty and low-calorie snack, which often becomes the “star” of the holiday table.

Even children know that mushrooms are healthy. Volnushki are no exception. Their vitamin and mineral composition is impressive. Volzhanka helps fight viruses, promotes restoration of strength, improves vision and even preserves beauty.

• Source of protein. In terms of the amount of protein, mushrooms can compete with meat products; it is not for nothing that they are called “forest meat.” Protein is the main “building material” of the body: it takes part in cell regeneration.
• Useful amino acids. The whitefish protein is enriched with 18 amino acids. They have a general strengthening effect, increase immunity, and help organs and systems function normally.
• Minimum calories. Volushki contain a minimum of calories: 22 kcal per 100 g. It is recommended to include mushrooms in the diet: the nutrition will be complete, and no centimeters will be added to the waist.
• Vitamin “bomb”. You can get more B vitamins from mushrooms than from vegetables and cereals. Mushrooms are also rich in vitamins D, C, E, PP. This composition helps strengthen the protective function of the body and has a beneficial effect on the nervous system. Vitamins guard beauty: thanks to them, the skin looks healthy, nails become strong, and hair becomes lush and shiny.
• A storehouse of minerals. Volnushki provide the body with necessary minerals: phosphorus, potassium, sulfur, copper, and other important elements. Minerals strengthen bones, normalize metabolism, and slow down the aging process. Macronutrients are important for normal heart function.

During research, a unique substance was identified in mushrooms - beta-glucan. It activates the immune system so much that as a result the body can overcome even serious diseases. After its discovery, the substance began to be synthesized in the laboratory and used to combat cancer.

...and who shouldn't eat them?

Although mushrooms contain a large amount of useful substances, mushrooms can also be harmful. Improperly prepared forest products pose a threat to the body, so it is imperative to master culinary technology to make the product safe. This type of mushroom is not advisable to give to children under seven years of age. You should avoid this mushroom delicacy during pregnancy and breastfeeding.

Volzhanka is contraindicated for:

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

Mushrooms contain a lot of chitin, which is difficult to digest. With an excess of the substance, gastritis and other stomach diseases develop. But chitin is useful in small amounts. It plays the role of a sorbent and removes toxins. To get the required portion of chitin, a small amount of mushrooms is enough, but it is better to eat them with the stems: the substance is concentrated there.

4 stages of raw material preparation

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

1. Sorting. The collected mushrooms need to be sorted. White and pink ones should be salted separately. Size must also be taken into account. Small, young, Volzhanka are considered optimal for salting. “Forest dwellers” with large caps are overripe. They are not suitable as raw materials for pickling: the taste is not the same.
2. Cleaning. Mushrooms need to be cleaned of all excess. Two-thirds of the stem is cut off. Using a knife and a brush (you can use a new toothbrush), remove traces of soil, sand, grass, and cut out damaged areas. You need to act carefully so as not to break the caps. The volnushki are thoroughly washed: the water should finally remove all the debris.
3. Soaking. This is one of the main stages of preparation for pickling: without soaking it is impossible to remove the bitterness. It will take a long time to soak - at least two days. The mushrooms should be placed in an enamel container and filled with filtered water. You will need a lot of liquid - 5 cm above the caps. The soaking water must be salted. If cold salting is planned in the future, the water must also be acidified. Per liter of liquid you will need 10 g of salt and 2 g of lemon juice. To prevent the mushrooms from souring, you need to change the water often: up to five to six times a day. The container with the waves, covered with gauze, should be kept in a cool place.
4. Control wash. After soaking, the mushrooms should be thoroughly rinsed with cold water. Clean volnushki are thrown into a colander, allowing excess liquid to drain. Afterwards you can start salting according to the chosen recipe.

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

How to salt volushki in a cold way

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

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

To pickle mushrooms, use only regular table salt. It's better to take a large one. Marine and iodized ones provoke fermentation processes, which is why the preparations quickly turn sour.

In a saucepan

Description . The simplest recipe for salted trumpets. It's better to take only hats. They are pre-soaked in salty-acidic water. A special technology allows you to enjoy the natural taste and aroma of vodka.

Required:

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

Stages

1. Place the caps in the pan. Sprinkle each layer generously with salt.
2. Cover the mushrooms with gauze. Place a flat plate on top and press on it. It may be small, but it is important that the mushrooms are well compacted.
3. Place the container in a cool place where the temperature does not exceed 6°C.
4. Periodically look at the workpiece. If the gauze shows signs of mold, change it.
5. After two months you can try.

There is another interpretation of this recipe. According to it, it takes six days to salt the volushki under pressure in a saucepan. During this time, a large amount of brine will be released: the mushrooms should be covered with it. After the allotted period, the caps with brine are transferred to sterile jars, covered with nylon lids and sent into the cold. After two months, a sample is taken.

In a barrel

Description. Many generations of housewives preferred to salt volushki coldly in oak barrels. “Grandma’s” method can be repeated if the household has the appropriate container. Barrel mushrooms will turn out to be especially tasty, crispy, and will not lose their shape.

Required:

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

Stages

1. Soak the waves in acidified and salted water. Drain in a colander.
2. Mix salt, cumin and dill seeds.
3. Place the mushrooms in the barrel with the caps down. The layer should be approximately 8 cm. Add seasonings. Then again a layer of mushrooms. Repeat until container is full.
4. Cover with cabbage leaves - they will protect against mold.
5. Place a wooden circle or plate on the mushrooms. On top is the load.
6. Place the barrel in a room where the temperature does not exceed 10°C and does not fall below 0°C. The pickles will be ready in two months.

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

In banks

Description. Salted volushki in jars are prepared with the addition of heated vegetable oil. It blocks the access of air to the container: this way the taste of the mushrooms is preserved and you don’t have to worry about souring. Volnushki prepared according to this recipe do not darken.

Required:

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

Stages

1. Soak the mushrooms in the traditional way.
2. Sterilize the jars using any method (steam, boiling water or oven).
3. Place the waves in a glass container. Sprinkle the mushrooms with salt, add horseradish and bay leaves
4. Heat the oil. Fill it with Volzhanka.
5. Close the jars with plastic lids. Put it in the refrigerator.
6. Try what happened in two months.

Due to improper soaking and violation of salting technology, the frills can become moldy. You will have to throw away the mushrooms, because eating them can lead to serious poisoning.

Hot method...

Description. The hot salting method reduces the risk of mushroom poisoning. To salt the volushki using the hot method, you must first soak them, and then boil and preserve them. The hot technology has a number of advantages: the mushrooms will be ready much faster than “cold” ones - after two weeks you can try them. The blanks will last all winter and will not deteriorate. They are easy to store: seaming can withstand temperatures up to 16°C. The mushrooms are less crispy than with the cold method. But if you know the intricacies of preparation, then the elasticity and crunch can be preserved even after heat treatment.

Required:

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

Stages

1. Soak the mushrooms.
2. Place the prepared volushki in a saucepan, add a liter of water, and place on the stove. After boiling, simmer for another 15 minutes.
3. Place the mushrooms in a colander and let the water drain. Do not pour out the broth in which the trumpets were cooked.
4. Place the boiled Volzhanka in an enamel pan. Place washed currant leaves and bay leaves on the mushrooms.
5. Add all the spices, top with thin slices of garlic.
6. Boil the broth in which the mushrooms were previously boiled. Pour it into the pan with the trumpets.
7. Cover the raw material with a plate and put pressure on it. Wait for the mushrooms to cool, put the pan in the refrigerator for a day.
8. A day later, place the Volzhanka into pre-sterilized jars.
9. Fill the workpiece with brine from the pan. Screw the jars tightly.

If you want to pack mushrooms for the winter, make sure that the sterilized glass container is hot but dry when you add the raw materials. Compliance with this condition is a guarantee that the seals will last a long time. Mushrooms covered with metal lids are suitable for consumption for ten months.

... and combined

Description. Hot and cold pickling methods can be combined to create delicious, crispy mushrooms. To properly pickle the volushki, they must first be soaked. From the hot method, the combined method took over the heat treatment of raw materials, allowing for a reduction in cooking time. Heat treatment makes mushrooms safe and helps increase the shelf life of the product. As in the cold method, salting should take place in its own juice - the fritters turn out crispy. There is, of course, one drawback: with the combined method you will have to do the salting in a large saucepan. It will take up an entire shelf in the refrigerator, but the mushroom delicacy is worth the inconvenience.

Required:

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

Stages

1. Soak the waves in a known manner.
2. Place a pot of water on the stove. Add half the amount of salt indicated in the recipe. Wait for it to boil.
3. Throw the trumpets into boiling water. Boil the mushrooms for ten minutes. Don't forget to stir and skim off foam.
4. Remove the Volzhanka using a slotted spoon. Rinse them with cold running water.
5. Place a small layer of fritters in an enamel pan. Sprinkle with salt, place garlic cloves, currant leaves, horseradish and bay leaves on the mushrooms. Repeat the layout.
6. Sprinkle the last layer of volushki with salt and place dill branches on it.
7. Cover the mushrooms with clean gauze. Install the press.
8. Store the pan in the refrigerator, regularly check the gauze for mold, and change if necessary. After three weeks, the mushrooms will be salted in their own juice and will be ready for use.

When serving, salted volushki are seasoned with vegetable oil. Add chopped onions to the mushrooms. Some housewives use sour cream as a dressing: unusual, but the taste is harmonious.

If you want to get a tasty snack, the recipe for salted trumpets must be proven. Don't be afraid to experiment with seasonings. When preparing volushki in any way, housewives add coriander, cardamom, mustard seeds, and dried oregano. Thanks to the seasonings, the pickles will acquire new flavor notes.

Reviews: “Soak in water for three days”

How they salt the mushrooms in our north: the mushrooms are soaked in water for three days (the water is changed three to four times a day). Cold salted. Dry currant leaves, dry dill and dried garlic are added. Ready in 40 days. Pickling these mushrooms is also practiced. But it is used only by the local indigenous population (Komi, Nenets). A European person might just get sick of such mushrooms. I never noticed any bitterness. It is the main pickling mushroom in our region.

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

I never boil mushrooms for pickling, they turn dark. I usually soak it for 3 days, changing the water and washing it 2 times a day. I sprinkle it with salt for the 4th day (without water) and put it in sterilized jars, topping it with herbs and black pepper (peas). All our relatives (excellent cooks) have never eaten anything tastier! The main thing is not to overdo it with salt, but too little leads to mold in the jars.

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

Volnushki belong to the conditionally edible species of the 4th (lowest) category of nutritional value, but many mushroom pickers willingly take them for harvesting. Pickled trumpets are especially good for the winter - there are more than one recipe for making them.

These are lamellar mushrooms of salmon pink or white color. The color of the surface of the caps is heterogeneous: alternation of light and darker shades in the form of concentric rings is characteristic. The caps of adult moths have a funnel-shaped depression in the center and “shaggy” edges.

In autumn there are many such mushroom families in the forest, it is easy to collect more than one basket. But when boiled or fried, volushki taste bitter, so it is preferable to salt them, or even better, cook them in a marinade. This preparation can then be stored in winter in jars and ceramic barrels.

Preparation

Since tremors contain a lot of caustic milky juice, preliminary preparation should be taken seriously. Mushrooms collected in the forest need to be washed and sorted, and cleared of debris. Without any pity, get rid of damaged and old specimens - they are not suitable for pickling. Then the selected mushrooms must be placed in a convenient container and pour cold water for 1-2 days. The water will have to be changed three times a day.

When washing and sorting mushrooms, it is necessary to trim the stem of each mushroom by about a third.

After soaking, the water should be drained and the mushrooms should be inspected again for missing unsuitable ones. Cut large specimens into 2-4 pieces.

Then comes the turn the next stage of preparation - boiling. They should be cooked in salted water until fully cooked. You can find out about its degree by the “behavior” of the waves - when they are ready, they sink to the bottom of the pan. All that remains is to drain the broth and start marinating the volushka mushrooms.

To ensure the safety of conservation, it is necessary to carefully wash and sterilize empty jars– it’s most convenient to do this in a microwave oven, but you can also do it in the oven, over steam, or simply by putting it in boiling water. For storage during the season, they should be sealed with metal lids - such preparations can be placed in the pantry of the apartment. Options with nylon lids must be kept in the refrigerator or cellar and it is advisable to eat them within 2-3 months.

Recipes

There are several ways to prepare trumpets in marinade. All of them are based on standard technology, including preparing the marinade, placing mushrooms and spices in jars, pouring, sterilizing and rolling up the lids. Sometimes volushki are additionally boiled in the marinade. Let's move on to step-by-step recipes that are most often used to marinate tremors at home in a tasty and quick way.

This simple recipe will preserve the most natural taste of mushrooms. They turn out soft and elastic at the same time, the spices emphasize the piquancy of the marinade, and if you make several jars of small mushrooms separately, you can’t think of a better decoration for the holiday table.

Number of servings/volume: 3 l

Ingredients:

• fresh volushki – 4 kg;
• water – 1 l;
• coarse rock salt – 40 g;
• granulated sugar – 40 g;
• vinegar essence (70%) – 10 ml;
• black peppercorns – 12-15 pcs.;
• cloves – 5-7 pcs.;
• bay leaf – 6 pcs.

Preparation:

1. Prepare and boil the mushrooms until they sink to the bottom, place in a colander to drain.
2. Sterilize jars and lids in any convenient way.
3. Boil water and prepare the marinade: add sugar, salt, spices.
4. Dip the volnushki into the marinade and cook for 10-15 minutes after boiling.
5. Place the mushrooms in jars, compacting them as much as possible.
6. Pour vinegar essence into each jar at the rate of 1 teaspoon (5 ml) per liter jar.
7. Roll up or cover with nylon lids and leave at room temperature until completely cooled.
8. Put it away for storage, choosing the right place for it - depending on the type of lid.

Bon appetit!

Instead of ordinary jars with metal lids, you can use screw ones (twist-off).

In this recipe, not only the mushrooms themselves are delicious, but also the vegetables that end up in the jar with them. It makes a beautiful appetizer for a holiday table and an excellent addition to side dishes for a family dinner. To enhance the effect, you can play with the colors of sweet peppers - buy vegetables in bright, rich red and yellow colors.

Number of servings/volume: 3 l

Ingredients:

• fresh volushki – 3 kg;
• carrots – 700 g;
• onion – 500 g;
• sweet pepper – 1 kg;
• rock salt – 100 g;
• sugar – 50 g;
• apple cider vinegar (6%) – 60 ml;
• black peppercorns – 10-12 pcs.;
• water – at least 1.5 l;
• bay leaf – 5-6 pcs.

Preparation:

1. Prepare the volnushki (clean, soak, cut) and boil for 20 minutes. Set aside to drain.
2. Peel and cut the vegetables. It is better to cut onions into half rings, carrots into slices, and peppers into thin slices.
3. Sterilize jars and lids.
4. Make the marinade: dissolve salt and sugar in boiling water, add spices.
5. Immerse vegetables in it and boil them for 10 minutes.
6. Add mushrooms and vinegar and simmer for another 15 minutes.
7. Place the vegetable-mushroom mixture into jars, sealing it, and pour in the marinade.
8. Sterilize the workpiece in a water bath for 15-30 minutes, depending on the volume of the jars.
9. Roll up the lids and leave to cool.

Carrots will look more impressive if you cut them with special attachments in the form of different figures - stars, hearts, and so on.

This preparation is perfect for alcoholic drinks. The piquant notes that garlic gives in a duet with mustard make the mushrooms very tasty. Crispy and elastic – hot marinated volushki with vinegar for the winter will be an excellent alternative to meat during the fasting period, a real find for connoisseurs of mushroom appetizers.

Number of servings/volume: 3 l

Ingredients:

• fresh volushki – 4 kg;
• water – 1.5 l;
• rock salt – 50 g;
• sugar – 40 g;
• apple cider vinegar – 120 ml;
• garlic – 2 medium-sized heads;
• mustard seeds – 15 g;
• dill - 5-6 umbrellas.

Preparation:

1. Boil the soaked volushki until fully cooked, place on a sieve to drain excess liquid.
2. Peel the garlic and cut into thin slices.
3. Sterilize jars with lids.
4. Place approximately the same amount of mustard, garlic and dill into each jar.
5. Prepare the marinade: add sugar and salt to boiling water, and after 5-7 minutes add vinegar and turn off the oven.
6. Place the volnushki in jars, pour in the marinade, cover with lids and place to sterilize in a large saucepan with boiling water for 20-25 minutes.
7. Remove the jars from the pan and roll up the lids.
8. Turn over, wrap and let cool naturally.

Such mushrooms can be stored even at room temperature. Bon appetit!

Video

We invite you to watch some more popular recipes for preparing pickled trumpets for the winter in the following videos:

He has been involved in gardening work, especially harvesting and preserving crops, since childhood. Excellent knowledge of the Russian language helps you share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He enjoys experimenting in the garden - the field for them is located right behind the house. Therefore, I am ready to try new recipes for canning and pickling, as well as original dishes from my own harvest, and share them with you.

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Volnushki must be prepared correctly; they contain milky juice. If they were salted incorrectly, then you can get a low-quality mixture and be poisoned by it. Therefore, when preparing, they use a cold salting method and keep them for a long time. You can also cook or, the recipes for which we have published especially for you.

Volnushki, delicious mushrooms that are well suited for pickling and pickling. It is the salted trumpets, the recipe for which is given below, that turn out more tasty and interesting. These mushrooms can be harvested together with other types of plants or only them. But in any case, the preparation turns out tasty and very aromatic, which is obtained thanks to oak leaves, pepper, cloves and dill.

Required ingredients:

• Volnushki – 10 kilograms;
• Oak leaves – 5-7 pieces;
• Dill – 1 bunch;
• Allspice – 10 grams;
• Cloves – 3-4 pieces;
• Salt – 500 gr.

How to pickle volushki in a cold way:

1. Wash the mushrooms well, peel them, cut off damaged areas, inspect the plant for worms, such mushrooms cannot be salted. It is also worth choosing pieces of the same size; large parts can be cut. It is better to use pieces of the same size;
2. Now it’s time to prepare the container for pickling; it must be washed thoroughly. You can wash it using soda; it perfectly cleans and disinfects the surface. For pickling, you can use wooden containers, glass jars, enamel pans; they should be large and it should be convenient to place pressure on the mixture;
3. After thoroughly preparing the container, half of all the spices, except salt, should be placed on its bottom. The leaves are washed under running water and dried thoroughly;
4. Now you should start laying out the chopped pieces, you need to lay a layer of 5-6 centimeters, sprinkle the layer with salt, then lay out the pieces again. So it is necessary to layer the entire mixture. If the whole plant is salted, then it should be positioned with the caps down;
5. Place the remaining spices on the surface of the mixture and sprinkle with a small amount of salt;
   Now you should cover the surface of the mass with clean gauze, put a flat plate or lid, and then apply pressure. It must have sufficient weight;
6. When the plant begins to settle, you can add a small amount of fresh pulp mixed with salt;
7. The workpiece will be completely ready 30-40 days after the last batch is added.

How to hot pickle volushki

To prepare salted volushki, only the caps are used. Moreover, the caps should be very dense and fresh; such a preparation will turn out more tasty and dense, since the recipe uses boiled mushrooms. Very tender and damaged parts may become soft and unpalatable.

Required ingredients:

• Volnushki – 5 kilograms;
• Currant leaves – 5-7 pieces;
• Garlic – 3-5 cloves;
• Salt – 1.5 tbsp. spoons;
• Water - 1 l.

How to pickle volushka mushrooms in a hot way:

1. First you should prepare the spices, measure out the required amount, and rinse well. The garlic needs to be peeled and cut into several parts; if the cloves are small, you can cut them into two parts;
2. Now you can put a large pan on the stove, pour water into it and add salt. If this amount of liquid seems small, you can increase the amount of water and salt;
3. While the water is boiling, you can begin to sort through the mushrooms, cutting the large caps into large pieces. You can leave the caps whole. Wash and peel the pulp;
4. First put the currant leaves into boiling water, and then the prepared plants. The mushrooms are cooked for about 15 minutes, but you need to be careful not to overcook the plant;
5. After this, transfer the mixture to a colander, and leave the brine for later use;
6. After the caps have cooled a little and got rid of excess moisture, you need to thoroughly rinse the caps in running water;
7. The workpiece is transferred to a large saucepan, garlic is added, and brine is poured over it. It is necessary to place a slight pressure on top, only so that the caps do not float up, but are completely immersed in the brine;
8. The mixture is put in the refrigerator for several days;
9. During this time, you can prepare the jars, wash them, and sterilize them;
10. The mass is transferred to prepared jars and closed with tight nylon lids. The mass can be consumed within a day, but it is not worth storing them for more than 2-3 months.

How to salt volushki at home

To rid mushrooms of unpleasant bitterness, they should be properly prepared before pickling. Volnushki must be soaked in cold water. The minimum soaking time is at least 24 hours. In this case, every 5-6 hours it is necessary to replace the water in which the mushrooms are stored with fresh water. You can add a pinch of citric acid to the water, but this is not necessary.

Required ingredients:

• Volnushki – 5 kg;
• Salt – 250 gr.

How to pickle volushki recipe:

1. The pulp must be washed and soaked, there should be a lot of water. Then the pulp should be rinsed well with clean running water and the pulp should be transferred to a colander;
2. After this, it is necessary to prepare a large container; it should be convenient to install pressure in it;
3. Place the mass into the prepared pan; only the caps are used; they need to be placed in dense rows. Be sure to sprinkle each row of the plant with salt;
4. Place gauze on the surface of the mass and put pressure on top. The pressure can be slight, only so that the pulp is well compacted and the juice is released;
5. If during the salting process, which usually takes 5-6 days, the mass becomes moldy, then you need to replace the gauze with clean one. After this time, a salt brine should form and completely cover the pulp. The mass should be kept in a cool temperature for 1.5-2 months, after which it can be tasted;
6. You can store the mass directly in the pan, or you can transfer it to sterilized jars and add a little saline solution.

Hot salting of volushki

This recipe suggests preparing volushki using the hot method. This method is well suited for pickling these particular mushrooms. In this case, the pulp turns out to be more competently prepared and the toxic milky juice is released better, which means the risk of poisoning is reduced.

Required ingredients:

• Volnushki - 1.4 kilograms;
• Cloves – 5 pieces;
• Currant leaves - 3-4 pieces;
• Garlic – 4 cloves;
• Lavrushka – 6 pieces;
• Black pepper – 4 peas;
• Allspice – 5 pieces;
• Salt – 30 grams;
• Water – 1 liter.

Hot salting of volushki:

1. Mushrooms are washed, thoroughly cleaned and soaked in clean cold water. The pulp should be soaked for about two minutes;
2. Then the pulp must be dipped into boiling water, cooked for no more than 15 minutes, then the mass is thrown into a colander;
3. The mixture is transferred to an enamel pan of a suitable size, currant leaves, bay leaves, pepper, cloves are placed on top, salt is distributed well, and garlic cut into thin slices should be placed on top;
4. Now once again boil the broth in which the trumpets were previously boiled;
5. It is necessary to pour the prepared hot brine into the pulp and place pressure on top of the mass. The mass should cool in the room, and after that it should be put in the refrigerator for 24 hours. Only after this can the mass be transferred into sterile jars and sealed with lids. The jars can be sterilized in the oven for 10 minutes, and the lids can simply be boiled for 15 minutes. Be sure to put the mixture into hot and dry jars.

How to salt volushki correctly

Salting mushrooms according to this recipe will take a lot of time, but this will only make the pulp tastier. And such a preparation will be stored much longer and despite this it will not lose its useful qualities at all. The salt may be heavily absorbed, but you can soak the pulp in cold, clean water before using.

Required ingredients:

• Volnushki – 1 kilogram;
• Salt – 50 grams;
• Water – 5 liters.

How to properly pickle volushki:

1. Freshly harvested plants must be washed and large dirt and leaves removed. Prepare a large container and place the pulp in it. You can add a small amount of salt to the water. Mushrooms need to be soaked for 3 days;
2. Then you should rinse the plant under water, peel off the peel and cut off the stems. This recipe uses only the caps;
3. If you use spices in the form of leaves, then wash them well; too large leaves can be cut into two parts;
4. Place the pulp in the pickling container, periodically mixing the caps with the prepared leaves and coarse salt. The salt must be coarse, rock salt, not iodized;
5. Pressure is placed on the surface of the mixture. After 1-2 days, the caps should release such an amount of brine that they are completely hidden. If there is not enough brine, then the pressure can be set more heavily so that the plant is compacted even more and releases more juice. Only a workpiece completely covered with brine will be properly salted and get rid of bitterness;
6. The mass should be kept under pressure for about 7 days. After this, you can transfer the pulp into separate small jars, add a little saline solution and roll up the lids. Now the preparations should be stored in a cold room for 50-60 days, during which time the mass will ripen and be completely salted.

Volnushki are quite common mushrooms and are often collected in large quantities. But despite the large harvest, they should be prepared quickly. It’s convenient to sit down and sort out mushrooms with the whole family, this makes it faster and easier to prepare large quantities. But of course, you can prepare mushrooms in small portions so as not to bother with them for a long time.

Or they will also decorate your table and replenish the lack of vitamins during the cold season.

Edible or not? That is the question.

Volnushka grows in mixed and birch forests, belongs to the Russula family and comes in two types: white and pink. At first glance, it very much resembles two mushrooms: milk mushroom and saffron milk cap.

They can be distinguished from the above-mentioned mushrooms by their small stem, which gives the impression that it is simply lying on the ground. The stem is shaped like a cylinder, it is smooth, breaks easily and has an almost identical color to the cap.

They also have characteristic caps, they are either convex or funnel-shaped with strongly drooping edges that wrap inside the cap. The wavy concentric zones stand out strongly.

Collecting them is quite a troublesome task. It tastes quite bitter and for this reason is considered poisonous in most countries. However, with proper preparation, you can appreciate their unique, incomparable taste, which justifies all the effort expended.

First of all, I would like to note that most people are concerned with the question: “How long should you soak them before you start salting, pickling or freezing the products at home, and how to do it correctly” - there is no exact answer to this question, since every recipe carries its own data.

Volnushki, as a rule, are stored for the winter due to their late appearance. They begin to grow from the end of June and end closer to October. In addition to pickling, they can also be fried.

They fry very quickly, only a quarter of an hour, but before putting them in the frying pan, you need to soak them in water for two days, then cook for half an hour in salted water and only after that you can start frying.

Pickling

They taste best when salted. However, not everyone knows how to properly and tasty pickle volushki. There are several ways to pickle them for the winter: you can do it hot or cold. These methods of pickling differ little from the methods of salting other mushrooms. They are considered conditionally edible, so recipes for their preparation must be carefully followed.

"Cold" method

Salting volushkas for the winter using a cold method is a very labor-intensive and lengthy process.

To prepare them in this way, you must first let them soak thoroughly in cold salt water for one and a half to two days. It is necessary to salt the water at the rate of 50 grams of salt per kilogram of volushki.

You can also replace the salt with citric acid, but instead of 50 grams add 2. The water for soaking must be changed at least three times a day. After the required soaking time, the mushrooms are washed and dried.

In a specially designated container for pickling, mushrooms, spices and spices are placed layer by layer as follows: A layer of salt, a layer of fritters (about 7 centimeters), caps down, a layer of salt with cumin, dill, garlic.

After the waves are over, the mushrooms are covered with a clean rag, a wooden circle doused with hot water is placed on it, and lastly, oppression is placed. After two months, the volushki will have reached the required salting and can be eaten.

"Hot" method

Hot pickling is a much faster way to prepare mushrooms for the winter.

This method does not require such a long procedure as soaking mushrooms. This is a much faster way. To begin with, the volushki are boiled and then salted in the same water.

To pickle volushki in a hot way, you will need the following ingredients: volushki, peppercorns, cloves, bay leaves, garlic, currants and, of course, salt.

First point of preparation: sorting the mushrooms. It is necessary to leave only good, undamaged mushrooms. They should be cleaned and then rinsed thoroughly under running water.

The volnushki should be immersed in boiling, barely salted water, then add four peppercorns, three cloves and four currant leaves. Keep on fire for fifteen minutes, then rinse in a colander under running water.

They are transferred to a container specially designated for salting, four bay leaves are added and filled with hot brine, followed by salt in the proportions of one and a half large spoons per liter of water. Garlic, pre-cut into thin slices, is added last.

Sterilization is carried out as follows: the jars must be thoroughly washed and wiped, the oven must be heated to a temperature of 180 degrees Celsius, the container must be inserted and held for 3-4 minutes. Mushrooms are rolled into hot jars.

Nuances

Salting volushki for the winter at home for the winter is quite simple and does not require much effort. The main thing is to follow the sequence of actions and carefully monitor the time. Changing the water when salting in a cold way is very important for several reasons: as the tremors remain in the water, the excess and rather unpleasant bitterness disappears from them.

If you do not change the water in time, they will begin to sour in their own juice. It is very important that the water completely covers the mushrooms, otherwise mold may appear on them. Of course, it is quite easy to remove it by rinsing it with lightly salted water, but there is always the possibility that some of the mold remains in the water and then you will have to go through the entire procedure of preparing for salting again.

Recipes for preparing different mushrooms are very similar to each other, and it is quite easy to get confused in the small nuances of well-known recipes. Each type requires special treatment in terms of cleaning, washing, pre-harvesting before marinating.

Usually it is enough to rinse the Volzhanka thoroughly to remove dirt, leaves and bugs; it is most convenient to do this with some kind of toothbrush. As a rule, they do not have a film, so the cleaning process does not cause much trouble. However, you should remember that you need to handle these mushrooms with extreme care, because they break very easily.

When washing Volzhanka (Volnushka in common parlance), you should follow the standard procedure: you need to wash them in cool running water, since if you wash a whole bunch of mushrooms in some container, there will be almost nothing left of them and a trip to the forest will be wasted time and effort .

Description

Cold-salted volnushki– a wonderful appetizer dish of Russian cuisine. True, the peculiarity of volnushki is that they are somewhat bitter, but this problem can be dealt with by regular soaking. Gradually, the milky juice will come out of the mushrooms, and they will stop being bitter. And soaked waves are much easier to clean.

We will salt the mushrooms in a cold way, that is, without boiling, in order to preserve the maximum of nutrients and vitamins in them. After all, volnushki are a very useful mushroom. Their beneficial effect, first of all, affects the cardiovascular system, since the microelements contained in volnushki strengthen blood vessels and prevent the deposition of cholesterol. So pampering yourself with these wonderful mushrooms is not only tasty, but also healthy for the body.

Our step-by-step recipe with photos will help you prepare cold-salted volushki at home. The dish is not difficult to prepare, but it takes a long time, because in order To properly salt the mushrooms, it takes at least a month. But then you can fully enjoy a wonderful snack. By the way, if you decide to pickle saffron milk caps, milk mushrooms, and scallops in the same way, it will turn out no worse.

Ingredients

• 
  (250 g)
• 
  (2 tsp)
• 
  (2 pcs.)
• 
  (2 pcs.)
• 
  (2 pcs.)
• 
  (1-2 stems)
• 
  (1-2 cloves)
• 
  (5 pieces.)
• 
  (2 pcs.)

Cooking steps

Cooking

How to pickle volnushki - mushrooms that are recognized only by educated avid mushroom pickers.

While some believe that there are almost no mushrooms in this forest, others will always find something to bring home. The time for collecting tremors is from mid-summer to October.

In its culinary properties, this mushroom is very similar to milk mushrooms, and along with milk mushrooms, it is perhaps one of the main species suitable for pickling. Young mushrooms are very valuable not only for pickling, but also for pickling; by the way, after these procedures the mushroom turns from pink to yellow.
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

Ingredients:

• 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.

Preparation:

Before using the recipe that tells you how to pickle the mushrooms, you need to carefully sort the mushrooms, cut off the wormy ones or throw them away altogether, clean them of forest debris and fringes, and then rinse them in water several times.

1. 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.
2. 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.
3. The mushrooms are kept under pressure for 3-4 days, after which they are put into jars and rolled up.

Volushki salted in this way for the winter are excellent for potato dishes prepared in various ways.

How to salt volushki in a cold way

Option one:

We sort out the freshly picked mushrooms and wash them thoroughly. Then we put them in a plastic container (it is not recommended to use metal containers) and soak them for three days. During this time, we often change the water (3-4 times a day), otherwise the mushrooms will simply sour.

Salting of soaked mushrooms is carried out using a plastic container:

1. 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.
2. 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.
3. 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.

You can eat salted volushki in this way after 30 - 40 days; during this time they should be stored in a cool place. Before serving, wash off excess salt from the mushrooms and soak if necessary.

How to salt volushki in a cold way - option two

We will need:

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

At the first stage, the mushrooms are soaked using salted water with citric acid added to it (this takes 1 - 2 days). After the mushrooms have been soaked, they are placed in layers in a wooden or plastic container with the caps down, each layer is sprinkled with salt and spices. A press is placed on their surface. After a few days, the mushrooms will release juice and shrink. Add more layers of soaked mushrooms to the freed space and sprinkle with salt and spices.

Until ready, the volushki should be kept in a cool place. You can eat them after 1.5 months, removing excess salt.

Pickling mushrooms- one of the common ways to prolong the taste of microorganisms. With the help of simple steps, mushrooms are tasty, crispy and suitable for any table. And we will talk about how to properly pickle, what needs to be observed and what ways you can achieve success below in the article.

The main thing in the article

How to salt volushki at home: basic methods and principles

Volnushki- conditionally edible mushrooms that must be cooked before consumption. In its raw form, the spore contains toxic substances. In Europe it is considered a poisonous mushroom that should not be eaten. But in Russia, this type of microorganism is very popular among mushroom pickers. It is consumed mainly in pickled and salted form.

There are 4 main ways of salting tremors:

• Cold;
• Hot;
• Combined;
• In banks.

Basic principles of cooking:

• It is necessary to place caps down and in layers, first the mushrooms, and then the seasonings.
• The temperature must be strictly from 0 to + 10°C. Otherwise, they will either freeze or sour.
• The optimal period of salting is 2 months.
• Before serving cold-cooked volushki, they need to be soaked in clean water for several hours.
• Salting in the classic version must be done in a wooden barrel, this is how the mushrooms will retain their original taste.
• Before hot salting, soaking should be done for two days in cold plain water.
• In hot salting, it is necessary to use sterilized vessels.
• Mushrooms cooked hot can be stored at a temperature of +18-16°C, as well as in the refrigerator.
• The hot cooking method allows you to enjoy the taste of volushki after 3 weeks.
• Salt is used only coarsely ground and must not contain iodine.
• Utensils for pickling must be perfectly clean and disinfected.
• The foam formed during the cooking process must be removed.

How to prepare trumpet mushrooms for pickling?

• Before work, you need to prepare the products. Namely, it is good to clean the organisms from dirt and grass that has stuck during the germination process. It is worth noting that this must be done carefully, since even with gentle pressure the mushroom begins to fall apart into small pieces. A soft toothbrush can help clean the mushroom.
• Before serving mushrooms for washing, they must be sorted by color and shape. This will make further work easier and preserve the ideal taste of the dish.
• Before preparing the volushki, you need to soak them in water for 2 days. This is necessary so that they are not bitter. Periodically you need to change the water in the container, at least every 2 hours. Otherwise, they will sour and spoil.
• The water must completely cover the microorganisms so that the bitterness comes out everywhere. In addition, if they peek out, they will most likely become covered with mold, and it is very, very difficult to remove. Even if you wash it, the taste and smell may still remain.
• If the volushki are going to be salted, then it is better to soak them in sour-salt water for 3 days. This will remove bitterness and add a piquant taste. Once every 2 hours you need to drain the water and fill the container with mushrooms with a new one. To do this, add 50 g to 1 liter of water. salt and 2 g citric acid.

How to properly salt raw volushki?

Required:

Procedure:

1. Prepare the microorganisms by first soaking them for 3 days in sour-salt water.
2. Prepare only the caps, wash the leaves and peel the garlic.
3. Throw the caps into the container, cover with layers of salt, leaves and garlic.
4. Cover the container with a lid and place a weight to form juice.
5. After 7 days, the contents are transferred to vessels and salted for another 2 months in the cellar.

If little juice is released, then you can increase the weight of the load.

How to salt volushki in a cold way: recipe with photo

Need to:

Process progress:

How to salt volnushki using the hot method

Required:

• Volnushki - 5 kg;
• Horseradish leaves - 10 pcs;
• Garlic - 3 cloves;
• Rock salt - 30 g;
• Water - 1 l.

Process:

1. Prepare the ingredients and soak the mushrooms in advance.
2. Place water and salt in a container and transfer to the fire.
3. Sort microorganisms by size.
4. When the water starts to boil, place the horseradish leaves inside and then the mushrooms for 15 minutes.
5. Catch the fish, leaving the brine intact, and rinse under running water.
6. Pour the brine into the container prepared for pickling, add the garlic and mushrooms.
7. Cover with a smaller lid and a weight to prevent the contents from floating.
8. Place the pickling in the refrigerator for 3 days.
9. Then place in disinfected vessels and secure with nylon lids.
10. After a day you can serve it.

Mushrooms prepared in this way should not be stored for more than 2 months. It is best to consume them after they are fully cooked.

How to salt volushki for the winter in jars

Prepare:

Actions:

1. Prepare the ingredients in advance and soak the microorganisms before salting for 2-3 days, periodically changing the water 4-6 times a day.
2. Sterilize and dry the vessels.
3. Layer mushrooms with salt.
4. Place the oil on the fire and bring it to a hot state.
5. Pour hot vegetable oil into the vessels.
6. Secure the vessels with lids and place in the refrigerator.
7. After 2 months they can be served.

How to deliciously pickle white mushrooms?

Before you get to work, you need to know that when salting whitefish:

• The legs are not used;
• Only mature species are suitable, and old and unripe ones are not used;
• Soaking lasts from 2 to 4 hours when cooking hot and from 3 to 4 hours when cooking cold.

Required:

Process for cold method:

1. Prepare all salting ingredients.
2. Place a mixture of salt, spices and plants at the bottom of the container.
3. Place mushrooms in layers, sprinkling salt on top.
4. Cover the contents of the container with gauze and a lid of a smaller diameter, then place a heavy weight.
5. After 1.5 months, the mushrooms will be ready and can be consumed.

Steps for the hot method:

1. Combine water with salt, 50 g per 1 liter.
2. Pour over the whites and transfer to high heat.
3. When signs of boiling appear, reduce heat to medium burner and continue cooking for 10 minutes.
4. When foam appears, it must be removed, and the mushrooms must be stirred all the time.
5. Remove microorganisms and dry.
6. Place spices and herbs in a separate container, add salt water in a ratio of 200 grams per 1 liter.
7. Place the brine on the fire and bring to a boil.
8. Pour the brine over the mushrooms, submerging them completely under the liquid.
9. Secure with a lid of a smaller diameter and place a weight on top, in a month the whites will be ready.

Is it possible to salt milk mushrooms and trumpets together: recipe

Prepare:

Actions:

1. Pre-prepare the ingredients, especially the mushrooms. Sort, soak and drain excess liquid.
2. Combine water with salt and place an assortment of microorganisms inside.
3. Place the container on the fire and keep them there for 30 minutes.
4. Then place the mushrooms in a colander.
5. Perform the process of pasteurization of assorted vessels.
6. Place the ingredients in the vessel in this order: mushrooms, brine, spices and herbs.
7. Should be stored in a cool place for several weeks.

For the cold method you will need:

Actions:

1. Mushrooms are soaked, sorted and cut in advance.
2. Water combines with the components from the list.
3. Mushrooms are placed inside the liquid.
4. The container is fixed with a lid of a smaller diameter, and pressure is placed on it.
5. Cooking of mushrooms is completed after 2 months.

How to pickle volushki and russula together?

Required:

Process:

1. Soak the microorganisms 3 days in advance and prepare them and other components for pickling.
2. Place spices and herbs in a container, fill with water and place assorted mushrooms inside.
3. Cover the container with a lid and place the load.
4. After 12 hours you can serve the dish.

For the hot method you will need:

Process:

1. Prepare the main components in advance.
2. Place the assorted microorganisms in a container and fill with water.
3. Transfer to the heat until it boils.
4. Then reduce the heat to low, add spices and herbs.
5. After 30 minutes, turn off the heat.
6. Sort the assortment into vessels, fill with brine and secure with lids.
7. Store in a cool basement or refrigerator.

How to pickle volushki correctly?

There is no particular difference in the methods of salting and marinating volushki. This method is similar to hot salting, but still has a number of differences. Let's look at the main principles of preparing pickled trumpets:

• Cleaning and sorting of microorganisms must be carried out without fail.
• Large ones are chopped into quarters or six pieces, medium ones are cut in half, and small ones remain in their original size.
• The legs are separated from the caps and chopped into several parts, depending on the size.
• After sorting and cleaning, the mushrooms can be soaked for several days.
• During soaking, the water is changed every 2-3 hours.
• After this, the mushrooms are subjected to heat treatment by boiling until fully cooked.
• Those mushrooms that sank to the bottom during the cooking process are considered ready.

Classic recipe for pickled trumpets with photos

Need to:

Procedure:

Recipe for trumpets marinated with vegetables

Necessary:

Process progress:

1. Prepare the main marinating component in advance.
2. Prepare and chop the vegetables into rings.
3. Place the container with water and spices on the fire, then throw in the vegetables and keep them there for 25 minutes.
4. Pour mushrooms into the liquid and add vinegar, leave for another 25 minutes.
5. First sort the microorganisms into vessels, and then pour in the marinade.
6. Secure with a lid and leave to cool in a cool place.

Volnushki marinated with garlic, vinegar and mustard

Prepare:

Actions:

1. Before marinating, do the necessary steps for the mushrooms.
2. Prepare other ingredients.
3. Place a container of water, sugar and salt on the fire, add garlic, mustard and dill.
4. After 5 minutes, add vinegar and turn off the burner.
5. Place the mushrooms in containers, pour marinade over them and cover with lids.
6. Place the vessels in a large container, and transfer it to the fire for 20 minutes.
7. Use special tools to remove the vessels and roll them up.
8. Turn over, cover with a warm blanket and let cool in a warm room.
9. After this, they can be placed in the pantry cabinet.

How to salt volnushki at home: video

Pickles and marinating have been loved by many gourmets since ancient times. Mushrooms are beneficial for the human body; they contain vitamins and proteins. Therefore, for a balanced diet, spores should also be on the list of consumed foods. And our recipes will help you prepare them deliciously and preserve them for a long time.

With the onset of summer, the forest attracts with an abundance of mushrooms. Therefore, mushroom pickers are faced with the task of what to do with them, how to prepare more and tastier ones for the winter. Volnushki are very popular among residents of Siberia. They are valued for their taste and pleasant smell. Various dishes are prepared from them and stored in large quantities for the winter. Salted volushki are good, skillfully prepared; they have a crispy taste and delicate aroma. There are several ways and many recipes on how to properly salt volushki.

Unlike russula, russula are not so fragile and do not get so dirty from grass and leaves. If you carefully cut them from the root, then you just need to sort them out, shaking out the forest debris that got into the basket during collection.

Popularly, the mushroom has several names - volushka, Volzhanka, rubella and others. It has many varieties and can be of different colors - white, pink, orange. It is better to cook them each variety separately, as their taste is slightly different.

Volnushki are considered conditionally inedible, so in their raw form they can be poisoned. And in order to cook any of them or store them for the winter, they require special preparation.

The worms are sorted, sorted, and the wormy ones are removed. If the mushrooms are too large, the lower part of the stem is removed; it is tough. Then they are soaked in water with salt and citric acid. For 1 liter of water you need approximately 10 g of salt and 2 g of acid.

The volnushki are soaked for at least two days until all the poisonous bitterness comes out of them. Every 5-6 hours the liquid needs to be changed by lightly squeezing the mushrooms. If you soak them longer, they will only benefit from it.

But you need to make sure that they do not constantly float above the water. To do this, they are applied with a load. After soaking, the Volzhanka is washed with clean water and further processing begins.

Prepare all the necessary ingredients

To pickle volushki you need very little. Salt and spices are used for this. They are chosen according to desire and taste:

1. The salt should be rock salt. Iodized water is not suitable for pickles; it softens the food.
2. Horseradish. You can use leaves and root. It makes the mushrooms crispy and elastic.
3. Fresh dill. If it’s dry, it’s better to use the stems; they don’t clog up the pickling as much as seeds and leaves, which rub a lot when dry. Gives a subtle aroma to the product.
4. Parsley is not for everybody. The mushrooms are aromatic, but not everyone likes parsley.
5. Blackcurrant leaves give pickles a unique aroma.
6. Oak leaves make the mushrooms elastic, and cherry leaves add a delicate flavor.
7. Garlic. In small quantities it is not superfluous in any pickling recipe. You can make salted trumpets with garlic, but this is also not for everyone. Peel the garlic and add whole cloves to the pickling mixture. When preparing garlic, the garlic is chopped.
8. Volzhanka with onions, ginger or mustard are good. The amount of spices is prepared according to the recipes.

Seasonings can be added together or separately, whole or crushed.

Making preparations for the winter

Volnushki are salted in two ways: cold and hot. Salted Volzhanka retains its shape well and is good as a separate snack or as an addition to other dishes.

At home, you can add various additives to mushrooms, salt them yourself or together with apples or cabbage.

Hot method: recipes

Hot-salted Volzhanka quickly becomes edible and the dishes are filled with them immediately. When boiling, the mushrooms are boiled down and with further salting they no longer shrink. In addition, this preparation is safer; harmful substances from the mushroom go into the water during cooking.

In order to use the hot pickling method, you need to put the soaked mushrooms in a bowl and put it on the fire. For this method, it is not necessary to soak the mushrooms for so long - one day is enough. But in this case, it will be necessary to change the liquid more times during cooking and rinse the flasks. Otherwise, the mushrooms will remain bitter and tasteless.

Foam will form during cooking and must be skimmed off. When the mushrooms settle to the bottom, you need to take them out, pour in a fresh portion of water and boil again.

Volnushki for such preparations are not boiled until fully cooked, but only boiled for 15 minutes several times. They are then washed and salted as usual.

You can salt them in a barrel, enamel bowl or in a jar. The bottom is lined with spice leaves, then a layer of salted mushrooms, then more spices. The top is covered with leaves and applied with pressure.

After some time, the mushrooms should release their juice. If it turns out to be not enough, you need to add a little boiled salted water so that the Volzhanka are completely covered, otherwise they will become moldy and spoiled.

Ingredients for the easiest pickling method:

• Volzhanka - 3 kg;
• salt - 100 g;
• garlic - 1 head;
• horseradish - 5-6 medium leaves;
• peppercorns - 10 peas;
• bay leaf - 2 leaves.

If desired, the set of spices can be increased or decreased.

Salting tremors for the winter with onions

Volzhanka can be prepared for the winter with a large amount of pickled onions. To do this, boil the soaked mushrooms a little for about 20 minutes, skimming off the foam. Then filter and wash. After this, they are sent to the marinade and boiled again.

For the marinade take:

• water - 1 l;
• salt - 50 g;
• sugar - 75 g;
• vinegar 6% - 100 ml;
• bay leaf - 2 pieces;
• peppercorns - 5 peas;
• dill - 1 medium bunch.

This marinade is enough for 2 kg of mushrooms and 5-6 small onions.

Mushrooms and onions cut into rings are placed in sterilized jars in rows, poured with boiling marinade and covered with sterile lids.

The finished jars are placed in a sterilizer and sterilized:

• Half liter - 30 minutes.
• Liter - 40-50 minutes.

The jars are removed and screwed. The result is a ready-made snack, which in winter you just need to open and put on a plate. If desired, you can season with sunflower oil.

With ginger

Gourmets will love salting trumpets with ginger. It is added grated to boiled mushrooms.

Mushrooms, spices and ginger are placed in layers in a bowl. Each layer is salted. Filled jars are tied with gauze and stored in a cool, dark place.

For 2 kg Volzhanka take:

• 1 tbsp. l. grated ginger;
• 100 g salt;
• spices are chosen to taste.

In winter, this preparation is good as a separate snack.

With mustard

You can also salt the volushka with mustard. It gives mushrooms a good taste and smell, and also protects them from mold.

Everything is done as in the recipe with onions, only they are replaced with mustard seeds. You need 1 tbsp per recipe. l. without top.

With apples

For those who like something unusual, a recipe for salted trumpets with apples is suitable. It is better to take sweet and sour varieties. Apples must be cored and cut into slices. As for spices, cumin works well.

Ingredients:

1. wavelets - 2 kg;
2. medium-sized apples - 4 pieces;
3. salt - 100 g;
4. cumin - 1 tsp;
5. vinegar 9% - 100 ml;
6. spices to taste.

Everything is done in the same way as in the previous recipe. Mushrooms and apples are laid out in layers.

Cold method: recipes

This salting method does not require heat treatment, but it does take more time to fill the container. If the mushroom season drags on and you can add fresh mushrooms after each trip to the forest, this method is justified.

Mushrooms are soaked as described above. Then the water is drained and placed in the used dishes in layers, layered with spices. Large volnushki are laid with their caps down, small ones are simply poured on. Each layer is well salted. You don’t have to skimp on the salt; before eating, the volushki are soaked again to remove excess salt.

When the mushrooms are well laid out, they are applied with a load and put away in the pantry. After a day, they should be covered with their own juice and decrease in volume. After this, you can add more dishes to the top.

To salt the volushki without heat treatment you need to take:

• mushrooms - 5 kg;
• salt - 200 g;
• horseradish - 5-6 medium leaves;
• dill - 100 g;
• garlic - 1-2 heads;
• bay leaf - 3 leaves;
• cloves - 5 grains;
• black pepper - 30 g.

Salted Volzhanka is used as a separate snack or prepared from them in salads, soups and other dishes.

With garlic

Volushki are good if you add a lot of garlic to the pickling. Salting together, they acquire a sharp, spicy taste and smell. The garlic is finely chopped with a blender or put through a garlic press. For this recipe, Volzhanka is well soaked for at least 3 days.

Ingredients:

• wavelets - 5 kg;
• salt - 150 g;
• garlic - 200 g;
• chopped dill and parsley - 100 g;
• peppercorns - 10 g.

The volnushki are laid in layers with their caps down. Salt the top and sprinkle with crushed spices. Do this several layers until the mushrooms run out. Then cover with a clean cloth, press down with a weight and put in a dark, cool place. The cellar is best suited for this.

These fritters are served without soaking. They are removed from the brine and seasoned with sunflower oil.

With horseradish

Salting with grated horseradish gives the volnushkas a special taste. The cold method is used for its preparation. The mushrooms are prepared, washed and filtered. Then they are laid in layers on the bottom of the dish, as usual, salted well, sprinkled with spices and grated horseradish.

Ingredients:

• wavelets - 2 kg;
• rock salt - 100 g;
• horseradish root - 2-3 tbsp. l.;
• spices to taste: pepper, garlic, dill, parsley, currant leaves.

Thanks to horseradish, Volzhanka become elastic and crispy.

Waves in jars

Volzhanka is well preserved and easily salted in jars. In such cases, it is better to chop the spices and take small mushrooms so that more can fit in the jar. If the mushrooms are large, it is better to cut them.

Spices are placed on the bottom, then a layer of mushrooms, then salt and spices again. And so on until the jar is full. Cover with a nylon lid and leave for a couple of days. When the mushrooms have set, add the next portion. Excess juice must be drained.

Ingredients for a three-liter jar:

• wavelets - 3 kg;
• salt - 100 g;
• garlic - 3 cloves;
• horseradish, cherry, oak and currant leaves -100 g;
• parsley and dill - 50 g.

When the waves stop setting and the jar is full, cover it with a nylon lid and put it in the cellar. You can drain all the juice and pour in fried sunflower oil instead.

Classic simple recipe

In the old days, volushki were salted in wooden barrels. These mushrooms had their own unique taste. In villages, such traditions have been preserved to this day.

The barrels are usually filled in ten liter sizes. For pickling, a simple classic recipe is used. For 10 kg of mushrooms take:

• salt - 400 g;
• horseradish leaves - 10-15 medium leaves;
• oak leaves - 15 pieces;
• allspice - 30 g;
• cherry and currant leaves.

Place the mushrooms with their caps down, sprinkle with salt and arrange them with leaves. The filled barrel is covered with a cloth and pressure is placed. When the mushrooms release their juice and settle, add more until the barrel is full. These mushrooms can be consumed after 2 months.

Pickled mushrooms recipe

If there are a lot of mushrooms, you can not only salt them, but also marinate them. Here's a step-by-step recipe on how to do it:

1. Place the prepared Volzhanka in a saucepan and add water. Maybe not completely - when heated, they will release their juice, and there will be enough liquid.
2. Add a little salt and vinegar.
3. Bring to a boil and simmer until the mushrooms settle to the bottom and the water runs clear. At the same time, constantly remove the foam.
4. Remove the mushrooms, strain and rinse, discard the water.
5. Place the fritters back into the pan and add water until they are completely covered. At the same time, measure the water.
6. Add 2 tbsp to 1 liter of water. l. salt and 2 tbsp. l. Sahara.
7. Bring everything to a boil, boil for 5 minutes and add 1 cup of 6% vinegar per liter of water.
8. Remove the mushrooms from the pan along with the boiling marinade and pour into sterilized jars.
9. Close the filled jars with sterile lids and roll up immediately.
10. Place under a blanket with the lids down for a day.
11. Take the seams to the basement or storage room.

Pickling volushki is no more difficult than salting them, but this way they can last much longer.

Mushroom caviar from tremors

Salted Volzhanka can be used to prepare mushroom caviar. For this purpose, tremors salted in the classical way, without various additives, are better suited. Spices can be added directly to the caviar.

Ingredients for 1 kg of prepared mushrooms:

• 100 ml sunflower oil;
• 60 ml vinegar;
• 2 onions;
• garlic, pepper to taste.

Fry the onion in oil, add Volzhanka ground in a meat grinder, simmer and season with vinegar and pepper.

After how many days can you eat salted trumpets?

When you can eat salted mushrooms depends on how they were prepared. When it’s cold, you can eat it no sooner than two months later. When hot - depending on how long they were cooked. But usually, after three weeks they are ready.

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