How to s alt volnushki at home in a cold and hot way: recipes for the winter

With the onset of summer, the forest beckons with an abundance of mushrooms. Therefore, mushroom pickers are faced with the task of what to do with them, how to prepare them for the winter more and tastier. Volnushki are very popular among the inhabitants of Siberia. They are valued for their taste and pleasant smell. Various dishes are prepared from them and harvested in large quantities for the winter. S alty volnushki are good, skillfully cooked, they have a crispy taste and a delicate aroma. There are several ways and many recipes on how to properly s alt volushki.

Clean and soak the waves

Unlike russula, volushki are not as fragile and do not get so dirty from grass and leaves. If carefully cut from the root, then it is enough to sort them out, shaking out the forest rubbish from them that fell into the basket during collection.

In the people, the mushroom has several names - volnushka, 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 they can be poisoned when raw. And in order to cook or prepare some of them for the winter, they require special training.

Volnushki are sorted, sorted out, wormy ones are removed. If the mushrooms are too large, the lower part of the leg is removed, it is tough. Then they are soaked in water with s alt and citric acid. For 1 liter of water, you need about 10 g of s alt and 2 g of acid.

Volnushki are soaked for at least two days, until all the poisonous bitterness comes out of them. Every 5-6 hours, the liquid must be changed by slightly squeezing the mushrooms. If they are soaked 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 volzhanki are washed with clean water and proceed to further processing.

Preparing all the necessary ingredients

You need very little for s alting the waves. To do this, use s alt and spices. They are chosen according to desire and taste:

1. S alt should be rock. Iodized for pickles is not suitable, it softens the products.
2. Fuck. Leaves and roots can be used. It makes mushrooms crunchy and springy.
3. Fresh dill. If dry, it is better to use the stems, they do not clog the s alting as much as seeds and leaves, which rub heavily when dry. Gives a subtle flavor to the product.
4. Parsley - not for everyone. Mushrooms are fragrant, but not everyone likes parsley.
5. Blackcurrant leaves give the pickles a unique flavor.
6. Oak leaves make the mushrooms firm, and cherry leaves give a delicate taste.
7. Garlic. In a small amount, it is not superfluous in any s alting recipe. You can make s alty flakes with garlic, but this is also not for everyone. The garlic is peeled and whole cloves are added to the s alting. When garlic harvesting, garlic is crushed.
8. Volzhanki are good with onions, ginger or mustard. The amount of spices is prepared according to recipes.

Seasonings can be added all together or separately, whole or chopped.

Make preparations for the winter

Volnushki are s alted in two ways: cold and hot. S alted volzhanki keep their shape well and are good as a separate snack, and as an addition to other dishes.

At home, you can add various additives to mushrooms, s alt them on their own or with apples or cabbage.

S alting volnushki is not recommended along with other mushrooms. If there are few mushrooms, it is better to use a small dish, but make them separately. This is the only way to appreciate this mushroom.

Hot way: recipes

Volzhanka, hot-s alted, become edible faster and the dishes are filled with them immediately. When boiling, the mushrooms are boiled down and, with further s alting, they no longer sit down. In addition, such preparation is safer, harmful substances from the fungus go into the water during cooking.

In order to apply the hot s alting method, you need to put the soaked mushrooms in a bowl and put it on 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 waves. Otherwise, the mushrooms will remain bitter and tasteless.

When cooking, foam will form, it must be removed. When the mushrooms sit on the bottom, you need to take them out, pour in a fresh portion of water and boil again.

Waves for such blanks are not cooked until fully cooked, but only boiled for 15 minutes several times. Then they are washed and s alted as usual.

You can s alt them in a barrel, enamelware or in a jar. Spice leaves are lined at the bottom, then a layer of s alted mushrooms, then spices again. The top is covered with leaves and applied with oppression.

After a while, the mushrooms should release their juice. If it is not enough, you need to add a little boiled s alt water so that the volzhanki are completely covered, otherwise they will become covered with mold and deteriorate.

Ingredients for the easiest s alting method:

• volzhanki - 3 kg;
• s alt - 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.

S alting volushek for the winter with onions

From Volzhanka you can cook a blank for the winter with a lot of pickled onions. To do this, the soaked mushrooms are boiled a little, for about 20 minutes, removing the foam. Then strain and wash. After that, they are sent to the marinade and boiled again.

For marinade take:

• water - 1 l;
• s alt - 50 g;
• sugar - 75g;
• 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.

Stir rows of mushrooms and sliced onions into sterilized jars, pour boiling marinade and cover with sterile lids.

Ready-made jars are placed in a sterilizer and sterilized:

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

Banks are taken out and twisted. It turns out a 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 the s alting of ginger wedges. It is added grated to boiled mushrooms.

Mushrooms, spices and ginger are placed in layers in a dish. Each layer is s alted. Filled jars are tied with gauze and put away in a cold dark place.

For 2 kg Volzhanka take:

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

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

With mustard

You can also s alt the wave with mustard. It gives mushrooms a good taste and smell, and also protects against mold.

Everything is done as in the recipe with onions, only they are replaced with mustard seeds. They need 1 tbsp per recipe. l. no top.

With apples

For lovers of something unusual, a recipe for s alty apples will do. Varieties are better to take sweet and sour. Apples must be peeled and cut into slices. From spices, cumin works well.

Ingredients:

1. waves - 2 kg;
2. medium-sized apples - 4 pieces;
3. s alt - 100 g;
4. cumin - 1 tsp;
5. vinegar 9% - 100 ml;
6. spice to taste.

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

Cold way recipes

This s alting method does not require heat treatment, but it takes more time to fill the dishes. If the mushroom season drags on and you can add fresh mushrooms after each trip to the forest, this method pays off.

Mushrooms are soaked as described above. Then the water is drained and placed in the dishes used in layers, shifting with spices. Large waves are laid with hats down, small ones are simply poured. Each layer is well s alted.S alt can not be spared, before use, the flakes are soaked again to remove excess s alt.

When the mushrooms are well packed, 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 that, you can still add dishes to the top.

To s alt the frills without heat treatment, you need to take:

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

S alted volzhanki are used as a separate snack or prepared from them in salads, soups and other dishes.

With garlic

Good waves if you add a lot of garlic to the s alting. S alted together, they acquire a sharp spicy taste and smell. At the same time, garlic is finely chopped with a blender or passed through a garlic press. For this recipe, Volzhanka is well soaked for at least 3 days.

Ingredients:

• waves - 5 kg;
• s alt - 150 g;
• garlic - 200 g;
• chopped dill and parsley - 100 g;
• peppercorns - 10g

Volnushki are laid in layers with hats down. Top with s alt and sprinkle with chopped spices. So do several layers until the mushrooms run out. Then cover with a clean cloth, press down with a load and put away in a dark, cold place. The cellar is best suited for this.

Serve such waves without soaking. They are taken out of the brine and seasoned with sunflower oil.

With horseradish

The s alting with grated horseradish gives a special taste to volnushki. For its preparation, a cold method is used. Mushrooms are prepared, washed and filtered. Then they are laid in layers on the bottom of the dishes, as usual, s alted well, sprinkled with spices and grated horseradish.

Ingredients:

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

Thanks to horseradish, Volzhanki become elastic and crispy.

Wrinkles in jars

Volzhanka are well preserved and conveniently s alted in jars. In such cases, it is better to grind 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 s alt and spices again. And so to the top, until the bank is full. Cover with a nylon lid and leave for a couple of days. When the mushrooms sit down, add the next portion. Excess juice must be drained.

Ingredients for a three-liter jar:

• waves - 3 kg;
• s alt - 100 g;
• garlic - 3 cloves;
• leaves of horseradish, cherry, oak and currant -100 g;
• parsley and dill - 50g

When the waves stop settling 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 roasted sunflower oil instead.

Classic Easy Recipe

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

Kegs are usually filled with ten liters. For s alting, a simple classic recipe is used. For 10 kg of mushrooms take:

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

Mushrooms are placed with their caps down, sprinkled with s alt and shifted with leaves. The filled barrel is covered with a cloth and put oppression. When the mushrooms start juice and settle, add more until the barrel is full. You can use such mushrooms after 2 months.

Recipe for pickled mushrooms

If there are a lot of mushrooms, they can not only be s alted, but also marinated. Here is a step by step recipe on how to do it:

1. Put prepared volzhanki in a saucepan and pour water over it. You can not completely - when heated, they will release their juice, and there will be enough liquid.
2. Add some s alt and vinegar.
3. Bring to a boil and boil until the mushrooms sit on the bottom and the water runs clear. At the same time, constantly remove the foam.
4. Take out the mushrooms, strain and rinse, pour out the water.
5. Put the flakes back into the pot and fill with water so that they are completely covered. At the same time, measure the water.
6. Add to 1 liter of water 2 tbsp. l. s alt and 2 tbsp. l. sugar.
7. Bring everything to a boil, boil for 5 minutes and add 1 cup of vinegar 6% to a liter of water.
8. Remove the mushrooms from the pan along with the boiling marinade and pour into sterilized jars.
9. Filled jars close with sterile lids and immediately roll up.
10. Fold under the covers with the covers down for a day.
11. Take the seamings to the basement or pantry.

Marinating fritters is no more difficult than s alting, but they can stand much longer this way.

Mushroom caviar from volushki

S alted Volzhanka can be used to make mushroom caviar. For this, volnushkas, s alted in the classical way, without various additives, are better suited. Spices can be added directly to the caviar.

Ingredients for 1 kg of cooked mushrooms:

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

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

After how many days you can eat s alty flakes

When you can eat s alted mushrooms depends on how they were cooked. With cold waves, you can eat no earlier than two months later. When hot - depending on how long they were cooked. But usually, after three weeks they are ready.

Eating s alted mushrooms ahead of time is strictly prohibited, it can lead to severe poisoning.

It is not at all difficult to s alt the flakes, but it is necessary to follow the rules for harvesting and storage. Otherwise, a seemingly harmless mushroom will cause many problems not only for the mushroom picker, but for the whole family.

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