In the summer-autumn period, nature pampers us big amount mushrooms suitable for pickling, pickling and cooking fresh. Some mushrooms can be fried and boiled, some can be pickled, and there are also those that are tasty only when salted. One of these include waves.

The volnushki are similar in appearance to saffron milk caps - with the same cap shape and shaggy surface, but Pink colour(However, after soaking they acquire a reddish tint). The taste is very similar to milk mushrooms, and the latter are considered the best mushrooms, suitable for pickling.

Many housewives have their own recipes for pickling mushrooms: some salt them cold, some salt them hot. I prefer to salt it hot, i.e. boil the mushrooms, because I think that mushrooms should be heat treated in any case.

So, to pickle the tremors I used:

Ingredients:

700-800g of tremors;

7-10 peas of allspice;

5-6 bay leaves;

3-4 cloves of garlic;

Salt, dill to taste.

How to prepare salted trumpets:

Recipe:

To prevent the mushrooms from becoming bitter, they must be soaked first. I soak dirty ones for 2-3 hours. Many people soak for up to 1 day. I think that this is completely useless, since a couple of hours is quite enough to get rid of bitterness (tested by experience), and if there is at least one worm, all the worms can become rotten within a day.

After the mushrooms have soaked, they must be washed well. I wash with a previously unused dishwashing sponge, so this process doesn't take me long.

If desired, you can sort the mushrooms into large and small ones to make one jar of royal mushrooms, i.e. With small mushrooms, which are on festive table will become one of the main highlights.

Then drain the water and rinse the mushrooms with running water. Pour in again, add salt (I add a little salt) and add peppercorns. When it boils, cook for 5 minutes.

Peel the garlic and cut into slices.

At this time, put the jars to sterilize. Boil in small saucepan water, place an iron sieve or colander inside, and place clean jars upside down. Place the lids into a pan of boiling water. I used jars with screw-on lids, but you can use jars with canning lids.

Place a couple of bay leaves and a little garlic on the bottom of a sterilized jar.

Using a slotted spoon, place the volushki in a small layer. Using a spoon, carefully compact the mushrooms tightly without breaking them. Add bay leaves and garlic again, add mushrooms and compact. And so on until the jar is full. Then pour in a ladle hot pickle, in which the trumpets were cooked. Shake the jar lightly to allow the liquid to seep out until the day. The mushrooms should lie very tightly to the very top, but the brine should cover the mushrooms completely.

Close the jar tightly with a lid or roll it up. The salted trumpets will be ready in a week. Should be stored in the refrigerator.

When serving, rinse the volushki, add vegetable oil, a little table vinegar, add cut into half rings onion. Bon appetit!

Result:

Many people don’t know how to salt volushki, although this is one of the most popular snacks traditional Russian cuisine. Mushrooms have a slight bitter taste, but if cooked correctly, they will delight your taste buds.

Eating salted volushkas helps strengthen of cardio-vascular system and prevents the deposition of harmful cholesterol, and the high content of vitamins and microelements supports the normal functioning of the body. If you prefer healthy and delicious food, you will definitely need knowledge on how to salt volushki at home.

Preparation

Clean the mushrooms from forest debris and soil with a soft brush, being careful not to damage the caps - these mushrooms are fragile. If you have collected white and pink waves, do not salt them together, it is better to sort them by color. To get rid of bitter milky juice, soak mushrooms for 48 hours in cold water. The water should be changed up to 5 times a day - if this is not done, the volushki will turn sour and will be unsuitable for consumption. Be sure to ensure that the soaked mushrooms are completely covered with water, as they are prone to molding when exposed to air.

The most popular recipes with photos

It is recommended to salt volnushki mushrooms using cold, hot or combined methods. The main thing is not to violate the technology and strictly follow the canning rules in order to prevent food poisoning. At cold pickling mushrooms should be soaked in water with the addition of a small amount of citric acid and rock salt. If you follow all the rules, you can pickle the volushki so that they are crispy, aromatic, tasty and healthy.

Cooking delicious volushki with salt and spices is a popular “grandmother’s” recipe for an appetizer that goes perfectly with “smoking” boiled potatoes. Having a jar of salted mushrooms on hand, you can easily and quickly prepare a tasty and nutritious treat for guests or your family.

Number of servings/volume: 4-5 l

Ingredients:

• fresh volushki – 6 kg;
• rock salt coarse grind– 350 g;
• citric acid – 12 g;
• dill (dry seeds) – 50 g;
• cumin – 20 g;
• black pepper, sweet peas – 2 tbsp. l.;
• cabbage leaf – 3 pcs.

Preparation:

1. Preparation begins with soaking - dilute salt and citric acid in cold water (per 1 liter of water: 10 g of salt and 2 g of acid). Soak the cleaned, washed mushrooms in brine and leave for a day.
2. Drain the water, dry the volushki slightly and lay them out in layers in a large enamel container, placing the caps down. Sprinkle each layer of mushrooms generously with coarse salt, peppercorns, aromatic cumin and dill seeds.
3. Cover the top layer of waves cabbage leaves and press down the contents of the pan with a wide lid or plate, placing a jar of water on it.
4. Place the pan in a cold place (with a temperature from 0 to + ℃), where the volushki will be salted for 1-2 months.

This kind of pickling is not sealed: it is not protected from botulism, and it is dangerous to seal it hermetically, so just keep it in the cold until you eat it (you can do it in the same container in which you salted it). If it is more convenient for you to transfer it to jars, you can transfer it (along with the brine), but do not close it tightly.

Bon appetit!

Juicy and tender volushki, hot-salted in jars, acquire spicy taste thanks to heat treatment, spices and seasonings. This hearty dish, which can be served without a side dish.

Number of servings/volume: 1.5 l

Ingredients:

• fresh volushki – 1.5 kg;
• rock salt – 75 g;
• black currant leaf – 6-8 pcs.;
• dry cloves – 5 pcs.;
• garlic – 4 cloves;
• bay leaf – 6 pcs.;
• black pepper in peas – 10 pcs.;
• black pepper and sweet peas – 5 pcs.

Preparation:

1. Soak the free-from-contaminants in cold salted water for several days to remove the bitterness (don’t forget to change the water).
2. Place the soaked mushrooms in a saucepan with water (it should completely cover the mushrooms). When the contents of the pan begin to boil, continue cooking the volushki for another 15 minutes, stirring them continuously and skimming off the foam with a slotted spoon.
3. Transfer the boiled mushrooms to a wide enamel container and mix them with salt. Add black and allspice, cloves, bay leaf and garlic, broken into thin slices.
4. Pack this mixture tightly into pre-sterilized jars. Upper layer Cover the mushrooms with currant leaves.
5. Boil water and pour the jars under the necks.
6. Pasteurize jars of mushrooms in a pan of boiling water or in the oven for at least 10 minutes (for 0.8-1 liter jars) and immediately close them tightly with lids. Turn the jars over onto their lids and leave until completely cool. After 1.5-2 months, delicious volushki will be ready to serve.

It is customary to salt volushki using a hot method for the winter. After sterilization of jars and pasteurization finished workpiece You can store it not in the refrigerator, but in kitchen cabinet or pantry.

The combined method is excellent suitable for those who appreciate the naturalness of the product, but are afraid of poisoning and prefer mandatory heat treatment of mushrooms before harvesting. The main difference between this method and hot salting is that heat treatment happens faster, and the volushki remain elastic and crispy, salting in their juice. Mushrooms prepared this way popular recipe, good as an additional side dish for dishes made from meat, vegetables and cereals, but it turns out especially tasty mushroom soup with salty flakes.

Number of servings/volume: 3-4 l

Ingredients:

• fresh volushki – 5 kg;
• coarse rock salt – 250 g;
• bay leaf – 6 pcs.;
• black currant leaf – 6 pcs.;
• horseradish leaf 3 pcs.;
• fresh/dry dill – 50 g;
• garlic - 2 large heads.

Preparation:

1. Clean the trumpets and soak them in cold salted water for 2 days, changing the water periodically.
2. Bring 2 liters of salted water (50 g salt is enough) to a boil in a large saucepan. Place the prepared mushrooms in boiling water and boil for 20-25 minutes, stirring them constantly and skimming off the foam with a slotted spoon.
3. Rinse the boiled mushrooms in a colander under cool water and place in layers in an enamel container. Top the first layer of volushki with salt, horseradish leaves and garlic cloves, cut in half. Cover the next layer with laurel and currant leaves, garlic and salt. Last layer top with dill, remaining salt and garlic.
4. Cover the contents of the pan with clean gauze, place a wide plate on top and press it down with pressure. Place the pan with salted trumpets on bottom shelf refrigerator. Delicious mushroom appetizer will be ready in 3 weeks.

This preparation should be stored in the cold in any convenient container along with brine (do not seal it in jars).

Bon appetit!

Video

How else can you salt volushki - recipes can be seen in the following videos:

Freelancer with diverse interests and hobbies. Likes to be close to nature, eat delicious food and philosophize about the eternal. For so long he has been writing articles on the most different topics, which is already erudite in the most unexpected areas. Loves forests, flowering gardens, space and fried potatoes with smoked ribs. He doesn’t like to stand at the stove, but he has a few among his friends. professional chefs who always feed and share delicious food cool recipes. Pathologically optimistic.

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Just the thought of salting mushrooms makes many people panic. For some reason this process seems incredibly difficult. But this is absolutely not true; even a beginner in the culinary business can cope with this idea. Absolutely everyone can use this recipe, which will help you prepare an incredible, crispy snack.

Products:

• 0.75 kg of mushrooms;
• 12 gr. black currant leaves;
• 6 gr. carnations;
• 25 gr. garlic;
• 4 gr. bay leaf;
• 15 gr. salt;
• 12 gr. pepper

Preparation:

1. Rinse the horns and clean them well.
2. Pour water into a saucepan and boil.
3. Place pepper, currant leaves and spices, and the mushrooms themselves.
4. Cook the products in this composition for only 15 minutes.
5. Drain everything in a colander and pour the liquid into a saucepan.
6. Place the mushrooms in a suitable container, add finely chopped garlic, and sprinkle with salt.
7. After this, pour brine into the container.
8. Place a press on top.
9. Place in the refrigerator overnight.

All mushrooms are subsequently stored in a jar. They need to be packed tightly, and then rolled up in the container.

How to pickle milk mushrooms and milk mushrooms (video)

How to pickle volushki for the winter in a cold way

This process is not at all difficult, but it requires some patience. It's so hard to wait. When will you be able to try these crispy mushrooms? Although the wait seems unbearable, it is possible to overcome it. After all, the result will be an amazing snack.

Products:

• 6.5 kg of tremors;
• 0.25 kg salt;
• 14 gr. citric acid;
• 18 gr. caraway;
• 12 gr. dill;
• 75 gr. cabbage

Preparation:

1. Peel the volnushki and place in a bowl, fill with salted water with the addition of citric acid.
2. Soak them in this liquid for 3 days. The water must be changed at least three times a day.
3. Mix salt with cumin and dill.
4. Drain the mushrooms and place them in a barrel, alternating with a mixture of salt and seasonings.
5. Cover the top with cabbage leaves.
6. Place a board on the sheets and place a weight.
7. Place the barrel in a cool place.
8. Wait 45 days.

Important! Mushrooms should be salted at a temperature of at least 1 degree and no more than 10. If too high temperature they will turn sour, and low temperatures will lead to crumbling of the waves.

Greenberries for the winter: recipe in jars

Greenfinches are the last gifts of autumn. This is the last opportunity for the season to prepare fragrant mushrooms. It is not at all necessary to use bulky barrels or pans for this.

Products:

• 1.4 kg of greenfinches;
• 16 gr. salt;
• 12 gr. dill;
• 13 gr. peppercorns;
• 11 gr. allspice;
• 6 gr. carnations;
• 5 gr. cinnamon;
• 25 ml vinegar.

Preparation:

1. Soak mushrooms in water. Rinse well.
2. After this, place in a saucepan, add water and cook for 35 minutes.
3. Prepare the marinade in a second pan. To do this, add salt to the water, add spices and boil.
4. Place green berries in jars and add vinegar.
5. Fill the container with hot marinade.

Cover with nylon lids and place in the refrigerator after cooling.

Cooking Volzhanka at home for the winter

Despite the fact that it has a bitter taste, it is also prepared for the winter. You don't need to cook for this complex marinades. Simply soak them in water and you can start salting.

Products:

• 9 kg Volzhanka;
• 0.4 kg salt;
• 45 gr. dill;
• 5 gr. bay leaf;
• 12 gr. peppercorns;
• 55 gr. garlic

Preparation:

1. Wash Volzhanka and place in a deep container, pour cold water and soak for 4 days. Be sure to change the water every 5 hours.
2. Then put them in a saucepan, boil, adding bay leaf and pepper.
3. Place the boiled Volzhanka in a colander.
4. Then put them in a container for pickling, periodically sprinkling them with salt, dill and garlic.
5. Cover the container with gauze and place pressure on top.

Keep in a cool place for at least 25 days.

Salting volushki with juniper

It seemed like such a small thing as a few drops of juniper, but the result was a completely new, surprisingly aromatic snack. Preparing it turns out to be as easy as shelling pears. The taste will pleasantly surprise you and exceed even your wildest expectations.

Products:

• 1.2 kg of volushki;
• 35 gr. salt;
• 6 gr. peppercorns;
• 6 gr. allspice;
• 3 gr. bay leaf;
• 3 gr. carnations;
• 35 gr. juniper berries.

Preparation:

1. Peel the mushrooms, rinse, drain in a colander and dry.
2. Place in a saucepan and add water.
3. Add salt and add spices.
4. Add salt and cook for 10 minutes.
5. After this, strain the brine and place them in a container suitable for pickling.
6. Sprinkle them with herbs, salt, juniper and chopped garlic.
7. Cover the mushrooms with a double layer of gauze.
8. Put them under oppression.
9. Wash the gauze every three days to prevent mold from forming.

Insist for at least 35 days.

How to properly prepare trumpet mushrooms for salting

These mushrooms require preliminary preparation. This is due to both the unfavorable environment and characteristic features the waves themselves. Before starting salting, they must go through several preparatory stages:

• they need to be sorted;
• clean thoroughly;
• rinse well;
• soak.

First of all, you need to put pink and white waves into separate containers. Immediately remove all debris, remove areas affected by worms, and shorten the legs a little. At the next stage, the mushrooms need to be soaked. This process takes up to 5 days. During this time, it will be possible to get rid of the bitterness that is characteristic of them.

It is worth considering that during these five days the water in the container with the waves needs to be changed regularly. At least 5 times a day. Otherwise, fermentation will begin and all the mushrooms will be spoiled. It is advisable to add a little salt to the water, this will speed up the process of not only soaking, but also subsequent salting. Stop soaking when the mushrooms become soft.

Hot waves (video)

All volnushki, regardless of their variety, can be salted different ways. Each recipe can rightfully be called special, successful and original. The mushrooms turn out pleasantly crispy, moderately salty, spicy, even a little piquant. They are stored both in classic barrels and in pans and glass jars. Regardless of the chosen storage option for these pickles, they will be able to reach the most New Year's holidays. The main thing is to follow all the rules both when preparing products and during salting. Exact adherence to the recipe is the key to ensuring that the snack will be tasty and safe.

Waves refer to conditionally edible mushrooms. There are several varieties of these mushrooms - pink, or, as it is also called, Volzhanka, rubella, decoction. This mushroom can be recognized by its pink cap. The white mushroom has a color corresponding to its name, and the pale milkweed also belongs to a variety of these mushrooms. Salting of volushki usually begins in early July and continues until the first frost.

Useful properties and contraindications

Volnushki have a number of advantages over other mushrooms due to the presence of many essential vitamins and microelements. Eating them helps improve the condition of the body:

• The presence of vitamin C helps fight various anti-inflammatory diseases.
• Vitamin A in the product improves vision.
• The pulp of the mushroom has an analgesic effect.
• Helps strengthen the immune system.
• Restores the body after overwork.
• Improves brain activity.
• By including this product in your menu, you can improve the condition of your nail plates, hair and skin.

Despite a large number of useful qualities of this mushroom, its use is undesirable in some cases:

• For any diseases of the liver, stomach and intestines.
• Pregnant women and nursing mothers, since mushrooms are a difficult product for the body.
• Children's age up to 5 years.
• Prone to allergies to this product.

Pre-processing rules

Before using the mushrooms for food, they must be carefully processed. Since all milkweeds have bitter juice that needs to be gotten rid of, you first need to:

Only after all these manipulations can you pickle the volushki for the winter. They turn out elastic and crispy. Great snack to any table!

Use in cooking

But one kilogram of prepared mushrooms will be needed:

• Coarse rock salt - 45 g.
• Garlic - 1 head.
• Leaves of currant, cherry, horseradish.
• Stems green dill with umbrellas.
• If there are oak leaves, you can add them. They will prevent mold from forming.

Line the bottom of the selected container with leaves, lightly add salt, and add garlic. Place mushroom caps and add salt. Layer with leaves. Salt the top layer well, add spices, and cover with leaves. Cover everything with cotton cloth and apply pressure. Containers prepared in this way should be stored in a cool place for three days. During this time, a lot of brine will be released, and the tremors will begin to ferment. If there is not enough liquid, you can add boiled water With salt.

Properly salted mushrooms will be ready no earlier than in a month. Then they can be transferred to jars and poured vegetable oil. Store at a temperature of +1 to + 5 degrees in a dark, cool place.

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 nice smell. They are used to prepare various dishes and are prepared 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. They are then 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 clean water and begin further processing.

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 everyone. 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 quantity 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. At garlic preparation 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, such preparation is safer, harmful substances from the mushroom when cooked they go into the water.

In order to apply hot way pickling, 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 cooked until full readiness, but only boil 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 spices again. 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. It turns out ready-made snack, which in winter is enough 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. She gives mushrooms good taste and odor, and also protects against 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 lovers of something unusual the recipe will do salted trumpets with apples. 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 the same way as in 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. In a day they should be covered own juice and decrease in volume. After this, you can add more dishes to the top.

To salt the trumpets without heat treatment 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 spicy 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. For its preparation it is used cold method. 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 nylon cover 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. Such 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 salting, use a simple classic recipe. 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 step by step recipe, 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 for cooking mushroom caviar. For this purpose, salted wavefish are better suited. in the classic way, without various additives. 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.