Volnushki in the forests of the middle zone usually grow from June to October. That is, all summer and half of autumn you can safely collect them and store them for the winter, although the main harvest still occurs in the second half of August and early September. It is then that the mushroom comes into its own and has a high taste.

It is not difficult to distinguish tremors from other mushrooms. They have a characteristic cap that cannot be confused with any other mushroom. Along the edges it is shaggy and woolly. Fans of “silent hunting” for mushrooms know very well that the mushroom is considered a conditionally edible mushroom. That is why before use it must be thermally treated for a long time and very carefully.

Actually, our article today will be devoted to this issue. In most cases, volushki are salted in a variety of ways. We will tell you about the most delicious recipes, thanks to which volushki acquire a special taste and aroma. They go well with almost any side dish, just with bread or in salads with onions and sour cream. Lunch!

General principles for salting tremors

In fact, there are a great many ways to pickle mushrooms. According to some mushroom pickers, mushrooms must be soaked in cold water before salting. Others pour boiling water over them, others boil them altogether, and still others consider this all unnecessary. As for spices, opinions diverge even more, although all hosts and hostesses are right in their own way. In fact, you can salt not only trumpet mushrooms, but also any other mushrooms, with the exception of russula, morels and strings. When salted, russula never loses its bitterness, but morels become loose and lose their taste.

It is recommended to salt volushki in wooden barrels and tubs. Meanwhile, if you do not live in a rural area, this is unlikely to be possible. Where can I get a wooden tub in a city apartment? So if you live in the city and don’t have wooden utensils at hand, use glass or enamel utensils to pickle the fried eggs. The enamel should not be damaged. Salting mushrooms in galvanized tin dishes is unacceptable - as well as in clay pots. You can find such recommendations in many cookbooks, but they have no objective basis. The fact is that during the fermentation process salts and acids can form, which destroy the glaze covering the pottery. Since the glaze contains lead, it dissolves and can cause severe poisoning.

Before salting, glassware is washed well with washing powder or any other detergent. This is done until all foreign odors are removed. Then the dishes are rinsed several times with hot and cold water, scalded with boiling water, and dried in the oven.

How to salt volushki using the cold salting method (with soaking)?

First, we will learn how to salt volushki in cold and salted water. By the way, milk mushrooms, serushki, some types of russula, and other mushrooms are usually salted using the same method.

So, you will need to clean the mushrooms from debris, soil and sand, which are present on the mushrooms in fair quantities. Rinse them thoroughly and fill them with salted cold water at the rate of 0.5 tablespoon of salt per liter of water. It is recommended to change the water about 2-3 times a day, and best of all every 4-5 hours, so that the mushrooms do not sour. Volnushki are usually soaked for 1-2 days. For comparison, mushrooms such as valui can be soaked for 5 or even 6 days.

After soaking, you will need to clean the mushrooms again with a brush or nylon cloth. They are placed in the required dishes with caps down in layers of about 5-7 cm each, sprinkled with coarse salt (necessarily not iodized). Do not skimp on salt - take about 30 grams for every kilogram of mushrooms. Why can't you use iodized salt? It causes rapid souring of the waves.

Now let's go over the spices. The following spices are placed on top of the mushrooms and on the bottom of the dish: 2 grams of bay leaf, gram of allspice per 10 kg of mushrooms. You can also use cloves, blackcurrant and horseradish leaves, cherries, etc. to your taste. If you salted the volushki in a wooden bowl, then cover it with a wooden lid or circle that fits freely into the bowl. Some kind of pressure is placed on top of it. For comparison, if you salt volushki in a 50-liter barrel, the weight of the oppression should be at least 8 kg. Be sure to wash the lid and bend before salting.

The brine usually forms within 2-3 days. Then the mushrooms begin to settle. You drain off the excess brine and add a new portion of mushrooms that have gone through all the processing described above. If after 3-4 days the brine does not appear, your pressure is too weak and you need to increase its mass. Also make sure that the top layer of the waves is constantly covered with brine.

How to salt volushki using the cold salting method (without soaking)?

You clean the mushrooms of debris in the same way, rinse them twice in cold water - preferably salted or acidified. Mushrooms are placed in layers in a container at the rate of 1 kilogram of mushrooms per 30-40 grams of table non-iodized salt. With this type of salting you do not need to use any spices. As for the timing of the readiness of the mushrooms (the so-called fermentation period), they are the same as in the first case. True, the preliminary soaking of the waves lasts 40 days. It is noteworthy that some mushrooms (for example, saffron milk caps, russula) are salted without soaking. Mushroom pickers limit themselves to just washing them in salt water. Salts are added to 5% of the total mass of fresh mushrooms. That is, about 50 grams of salt are taken per kilogram of mushrooms.

How to salt volushki using the hot salting method?

If you don’t want to wait weeks for delicious mushrooms, if you simply don’t have time, you can try hot pickling of mushrooms. Within a day or two after hot salting, you will be able to eat russula. As for the waves, you will have to wait 6-7 days. But it’s still much faster than cold salting.

Volnushki are scalded with boiling water, but not boiled, but simply kept in hot water for about half an hour. Then the boiled mushrooms are placed in a colander, allowed to drain, washed in cold water and salted in the same sequence as for cold salting. It is extremely important that all pickled mushrooms are stored exclusively in a cool place at a temperature not below zero and not above 10 degrees. Thus, storing mushrooms at elevated temperatures will invariably lead to souring of the mushrooms. If mold appears on the brine, do not be alarmed. Just remove it and rinse the oppression with the circle thoroughly in boiling water. If the temperature is below zero, the mushrooms will simply freeze and begin to crumble, which is also not good.

What can be prepared from salted trumpets?

You can make a delicious salad, an appetizing mushroom sauce or a filling for pies from the mushrooms, salted and chopped together with onions. You can also cook mushroom soup, prepare hodgepodge or mushroom pickle. If you wash the salted mushrooms in several waters, boil them in milk or water, then they will taste like fresh ones. After this treatment, the mushrooms are fried and then used to prepare both first and second courses.

How to store salted trumpets?

Mushrooms such as tremors are stored in a cool and well-ventilated area at a temperature of 5-6 degrees, but not below zero. Make sure that your mushrooms are constantly in the brine. If it evaporates and does not cover the mushrooms, it is advisable to add cooled boiled water to the dishes. If mold appears, wash the fabric and circle in hot, slightly salted water. Mold that has appeared on the walls of the dishes is wiped off with a clean cloth soaked in hot water.

Please note that mushrooms are not completely preserved in a salt solution, since in such an environment the activity of microorganisms is limited, but it does not stop. The thicker the brine, the better the mushrooms will be preserved. Meanwhile, in this case, the mushrooms become so over-salted that they completely lose their value.

Another important point. If you do not want mold to appear on the surface of the mushrooms, place them in hermetically sealed containers and be sure to store them in a dry and cool place. Under no circumstances is it recommended to cover jars with cellophane or parchment paper. In a damp, warm room, the water in the jars will begin to evaporate, causing the mushrooms to simply become moldy.

How to deliciously salt volushki for the winter - recipe with photo

For pickling, it is better to select mushrooms of the same size. Rinse them thoroughly, remove leaves and soil. To do this, you can use a colander, which you will hold under running cold water. After washing, cut off the lower part of the legs, or better yet, leave only the caps. Cut the large ones into several pieces, and salt the small ones whole.

Hot salting of volushki, Cold salting of volushki

For soaking, use an enamel bucket or wooden barrel. Place the volnushki in a container and fill it with a strong salt solution. It is not necessary to take boiled water, the main thing is that it is cold. Place some kind of press on top so that the mushrooms do not float to the surface, and put the container in a dark, cool place. The solution must be changed periodically, otherwise the mushrooms will turn sour. After two or three days of soaking, the volushki can be rolled into jars. To do this, you need to wash them from the brine, put dill, other spices and a little salt at the bottom of the jar. Place the mushrooms with their caps down and sprinkle with more salt. Fill the jar with these layers to the very top. Pour boiled water and screw on the lid. After 40 days, mushrooms can be eaten.

1. Type of dish: preparation for the winter
2. Subtype of dish: pickling of tremors.
3. Number of servings out: 6-8 servings.
4. Weight of the finished dish: 500-600 g.
5. Cooking time: .
6. National cuisine to which the dish belongs: Russian.
7. Energy or nutritional value of the dish:

How to salt volushki in a cold way

Ingredients for making salted tremors

• Mushrooms
• Garlic
• Spices
• Currant and cherry leaves

Recipe No. 2 (hot method)

Tip: If you want your mushrooms to become even tastier, add two tablespoons of vinegar to the marinade. And remember: don’t write off opening a jar of mushrooms ahead of schedule. The longer they sit, the tastier they become.

Salting the trumpets

How to salt tremors: video

This video describes in detail the process of salting tremors and explains how easy it is to do it at home.

A simple recipe for salting volushkas at home

One of the most common mushrooms for pickling in our country is volushka (although in many countries this mushroom is not consumed at all). This can be explained by the fact that our people love to collect and cook various mushrooms: porcini, milk mushrooms, chanterelles...

And among the many types of mushrooms, the trumpet has honestly earned its place of honor!

If you were able to collect a decent amount of these mushrooms in the forest, do not be lazy to pickle them. This process is long, but it will pay off for you handsomely. In the winter season, you will always have a wonderful addition to simple potatoes in the form of crispy mushrooms or an excellent appetizer for a feast.

Features of preparing trumpets for cooking

This mushroom, in its external characteristics, may well resemble a toadstool; it is pinkish or white in color, has a terry shape on the cap, and when cut, releases a milky liquid.

The taste is also bitter. But if you prepare the volushka correctly, it will turn into a very tasty product. There are many ways to prepare dishes based on this product. These mushrooms are especially tasty when salted!

It is important to know how to achieve maximum results. To do this, follow the following recommendations.

First of all, it is necessary to thoroughly clean the mushrooms from forest debris and adhering soil. The fringe from the hats is also removed. This is done simply: pry up the edge with a knife and pull it towards the center.

Before preparing according to the recipe, do not forget to inspect the mushroom for worms; very often insects are located in a hollow stem, which, in turn, must be cut off from the cap.

Advice: in order to get rid of the bitterness of Volzhanka or Volnyanka, as they are also called, they are soaked for a long time. On average, this process takes from two to three to 5 days.

The mushrooms are filled with enough water so that all the mushrooms are covered with it. It is optimal to use enamel containers.

Since mushrooms are lighter than water, they will rise to the surface and, as a result, soaking will be uneven. To avoid this, cover the top of the waves with a suitable sized dish.

The water must be changed at least once a day to avoid acidification of the medium. You may have to do this more often if you notice an unpleasant odor or the liquid becomes cloudy.

You can check the readiness of the mushrooms by removing the mushroom from the water. If it becomes elastic and does not break, the mushrooms can be drained.

There are several methods for salting volushki at home. You can choose either the cold or hot method at your discretion.

Cold method of salting Volnyanka in jars

When the mushrooms have passed the preparatory stage, you can proceed directly to salting. In the case of cold salting, volnukha acquires a pleasant crunch, so many people resort to this particular preparation method.

You can limit yourself to just salt, but the product will be much tastier if you add other aromatic ingredients to it.

Ingredients

Servings: – +

• waves 1.5 kg
• rock salt 50 g
• citric acid3 g
• horseradish leaf 1 PC.
• black currant leaves10 pieces.
• dill (umbrella) 2 pcs.
• garlic 2-3 cloves
• pepper (peas) 6 pcs.

Per serving

Calories: 25 kcal

Proteins: 2.5 g

Fats: 0.75 g

Carbohydrates: 1.7 g

30 min. Video recipe Print

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You can put mushrooms salted using this method on the table no earlier than 40 days.

Important: Mushrooms are stored exclusively in a cool place for up to 12 months. No more. Possible poisoning.

How to salt volushki for the winter using the hot method

This method is easier to implement because it does not require soaking the mushrooms for such a long time, a couple of days is enough. The only downside is that the fritters will not be as crispy as in the previous one.

Cooking time: 60 minutes

Number of servings: 8

Energy value of the product

• calories - 35.7;
• proteins - 5.3 g;
• fats - 1.3 g;
• carbohydrates - 0.8 g.

Ingredients

• mushrooms - 1 kg (this quantity is indicated after heat treatment);
• salt;
• currant and cherry leaves;
• laurel;
• dill seeds - 5 g;
• carnation;
• peppercorns;
• vegetable oil.

Cooking method

1. First of all, the mushrooms are boiled. This process may take 15 to 25 minutes. The product will be ready for subsequent use when it settles to the bottom of the container.
2. The following steps are the same as in the case of cold salting. Spices and salt are placed in jars; you can add garlic or cumin, which alternate with mushrooms.
3. The contents of the jars are filled with the remaining mushroom broth, and a small layer of oil is poured in, which will prevent mold from appearing.

How to deal with excess salt

If, upon opening a jar of pickles, you realize that you’ve over-salted the volushki, don’t despair. It is quite possible to cook fried or stewed potatoes with them without adding salt during the cooking process. Or you can rinse the mushrooms in boiled, cooled water, season with olive oil, sprinkle with onions and dill and safely serve.

By preparing mushrooms in the fall, you can provide your family with such tasty, and at the same time simple, dishes for the entire winter period, and also save your financial resources.

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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.

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

Let's prepare the trumpets for hot salting

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

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

Let's prepare the ingredients for hot salting of volushki

Prepare:

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

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

Hot salting of volushki

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

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

Roll hot-salted volushki into jars

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

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

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