Salting the waves. A few simple recipes

Description

Hot salting of volushki- one of the most popular recipes for preparing these mushrooms. Moreover, you can pickle the volushki in this way for the winter, just in this case you will have to roll them hot into sterilized jars and close them with sterilized lids.

But we won’t preserve the mushrooms, we’ll just wait until they are salted (at home this will take about a month), and then we’ll immediately start tasting. If you pickle more mushrooms than you can handle at one time, don't worry. You don’t have to throw away the leftovers, since hot-salted volnushkas along with the brine can be placed in glass jars, hermetically sealed on top with lids (preferably double polyethylene, previously doused with boiling water) and placed in the refrigerator or cellar, where the temperature is kept around +3 - +5 degrees. They will stay there just fine for another couple of months. Only be sure to check from time to time that all the mushrooms are in the brine. If it evaporates, add the required amount of salted boiled water to the jars, but in no case hot. However, keep in mind that the thicker the brine, the tastier the volushki.

Now you are fully instructed and can go to the kitchen to hot pickle the volushki according to our step-by-step recipe with photos. By the way, you can pickle saffron milk caps, milk mushrooms or semolina in the same way. It won't turn out any worse.

Ingredients

(1 kg)
(50 g + 1 tbsp.)
(1 head)
(taste)
(10 pieces.)
(1 l)
(2 pcs.)
(2 pcs.)
(2 pcs.)

Cooking steps

First, you need to get some trumpets somewhere, ideally, collect them in the forest yourself. It is advisable that the mushrooms be small: in this case they will not have to be cut, which will make them look prettier.

We immerse the mushrooms in water and let them soak to make them easier to clean.

We clean the waves from dirt, moss, leaves and other debris. Don't forget to clean (as much as possible) the fringe underneath their caps.

In the meantime, put water on the stove, bring to a boil, dissolve a tablespoon of coarse rock salt and dip the mushrooms into the salty solution. Boil them for 20 minutes. At some point, the water will become covered with foam, which must be removed with a slotted spoon or a tablespoon. The fact that the mushrooms are ready will be indicated by their sinking to the bottom. After this, they should be placed in a colander and washed under running water.

We take a container in which the fritters will be salted (a clay, ceramic or wooden bowl is best for this), and line its bottom with horseradish, currant, and cherry leaves (2 pieces each of those you have). If there are no leaves at hand, we do without them. Place the first layer of mushrooms (preferably with the caps on top) and season it to taste with salt, ground pepper and garlic cloves. We continue to lay out mushrooms and spices until the products run out.

After this, we cover the waves with a plate or bowl of suitable diameter, put a weight on top and send them to a cool place to salt. In this form, the mushroom pickling should last about a month.

It's time to start tasting. However, before placing hot-salted volushki on the dining table, it is advisable to soak them for an hour in cold boiled water to draw out excess salt.

Bon appetit!

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.

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.
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.
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:

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.
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.
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.

Volnushki are classified as 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 the large number of beneficial 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. An excellent appetizer for 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 of green dill with umbrellas.
If you have 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 filled with vegetable oil. Store at a temperature of +1 to + 5 degrees in a dark, cool place.

We are once again turning our attention to the mushroom business. In addition to growing mushrooms, which we wrote about in the articles "", "", "", etc., a profitable business is collecting, salting and selling mushrooms. In particular, this is a seasonal business that does not require initial investment, since the product itself is grown by nature for us, we only need to collect it and properly salt it.

Volushka mushrooms

The pink fungus is a representative of eukaryotes, the kingdom Mushrooms, the subkingdom Higher Fungi, the department Basidiomycota, the class Agaricomycetes, the family Russula.

Pink mushroom is one of the types of conditionally edible mushrooms, which is widely used as a food product in salted form.

Popularly, pink volnushka is called volnyanka, volzhanka, volvenka, volvyanitsa, volminka, volnukha, rubella, krasulya, decoction.

The diameter of the cap is 4 to 2 cm. It is convex at the base. Closer to the edge, the cap becomes more and more flat; in its center there is a deep umbilical depression. The edges of the cap are rolled up and lowered to the bottom. The villi of the skin are thick and rough, they are arranged unevenly in the form of concentric circles. The skin is not very slimy, it has a pale, gray-pink color; in dry weather the color fades, that is, the skin becomes pale pink. If you touch it, the skin becomes darker at the point of contact.

The pulp of the volushka is white, it is quite strong and dense, and has a pungent taste. The milky juice is characterized by abundance and pungency. The color of the milky juice is white; it does not change under the influence of sunlight.

The height of the leg of the mushroom is from 3 to 6 cm with its diameter from 1 to 2 cm. Its shape resembles a cylinder, the color is pale pink, it is somewhat narrowed at the base of the mushroom, it is strong and hard. A young moth has a solid leg, later a hollow one. There is fluff on the surface of the leg, and occasionally small pits can be observed on it.

The frequent plates are white, small in width, and descend along the stalk.

The color of the spore powder is white, sometimes has a creamy tint.

Variability

The color scheme of the cap is characterized by pronounced variability. In particular, its color can be yellow, orange, light walnut, and so on. The number of fibers on the hat also varies, depending on the age of the mushroom. Color variability is also characteristic of plates. In particular, in a young wave, the plates have a light pink color, but after time they turn yellow.

Growth of the volumina

Favorite places for pink moths are birch groves, mixed forests with the presence of birches in the species structure, and less often grow in areas with high humidity. These mushrooms form mycorrhizae with birch trees, as a rule, this is typical for old trees. The mushroom is mainly distributed in the north of the forest zone.

The season lasts about 3 months - late June-early October.

This family includes the white volna, which, in comparison with the pink volna, has a lighter cap (almost white) and a smaller diameter.

The nutritional value

As noted earlier, pink trumpet is a conditionally edible mushroom. Despite this, the mushroom is of fairly good quality. Mainly used for pickling and pickling, less often included in fresh main courses. For pickling, younger mushrooms are preferred, the diameter of the cap of which does not exceed 4 cm. Mushrooms at this age are often called “curls.” Preparing volushki involves pre-soaking and blanching them. In preparations, the color of the mushroom changes - it becomes yellow. The pink trumpet has gained the greatest popularity among the population of the northern part of the country, who prepare it for the winter. For comparison, this mushroom is not inferior in popularity to milk mushrooms.

Toxicity

If the pink mushroom is not sufficiently boiled, then it has an effect characteristic of a mildly poisonous mushroom. At the same time, toxins from the toxin can lead to irritation of the mucous membranes and intestinal upset.

Below we will look at several recipes for properly salting volushkas, in particular the cold and hot methods.

Cold salting of mushrooms

Salting these mushrooms is the most popular way of preparing them. Previously, we noted that young volushkas are better suited for pickling, since they are characterized by higher tightness and density. Before directly salting mushrooms, they must be soaked. For this purpose, salted water is used (about 20 g of salt per 1 liter of water). The purpose of pre-soaking is to remove bitterness. Before salting, it is advisable to separate the stems from the caps. If the latter have a large diameter, then cut them. Soaking is completed when the mushroom caps acquire elasticity, that is, the ability to bend. The cap of insufficiently soaked mushrooms will break.

The cold method of pickling these mushrooms is the most used. Varieties of the cold method:

No pre-soaking;

With pre-soaking.

This is interesting: scroll through our sections "" and "" - they are all about starting your own business. We recommend reading to mushroom pickers - ““.

The cold method of salting with pre-soaking is applicable not only for fried mushrooms, but also for milk mushrooms, serushkas, and some types of russula. According to the recipe, the trumpets must first be cleared of debris (needles, sand leaves), and then washed. At the next stage, the volushki must be filled with cold water, which must first be salted - add 0.5 tbsp to one liter of water. l. table salt. The frequency of water changes per day should not be less than 2 times. According to numerous recommendations, it is advisable to do this every 5-6 hours. This practical approach will prevent mushrooms from souring. The soaking period is 1-2 days. So, the mushrooms are soaked. Now we need to clean them again. A brush or a nylon cloth can be used for this purpose. The method of placing mushrooms in a container is with caps. The thickness of each layer is from 5 to 7 cm. In the process of laying mushrooms, they need to be salted. For this purpose, you should use table salt that does not contain iodine (this chemical element can cause mushrooms to quickly sour). In this case, per 1 kg of volushki there should be 30 g of salt. Before laying the first layer, you first need to place spices on the bottom of the container (for 10 kg of mushrooms: bay leaf - 2 g, unground allspice - 1 g). Spices are also placed on top of the last layer of mushrooms. Cloves, black currants, and so on are also added as spices. Ideally, the container for pickling mushrooms should be wooden. If this is not available, enamel cookware can be used (but we do not recommend it). In any case, the lid (wooden, round) should fit freely into the container. A weight (weight) is placed on top of the lid. If the volume of the container, for example, a barrel, is 50 liters, then the weight of the oppression should be at least 8 kg, preferably 10 kg. Important: the lid and flex must be washed thoroughly. After 2-3 days, the brine will ripen, and at the same time the mushrooms will precipitate. Excess brine must be removed; new layers of mushrooms will be added as previous batches settle. In the absence of brine, the mass of oppression should be increased. A prerequisite for pickling mushrooms is that the brine level should always be above the top layer of mushrooms.

Now let's look at the cold method, which does not require pre-soaking. The volnushki must be freed from debris and rinsed twice with cold water (it is better to salt or acidify the water). Mushrooms should be placed in layers in a pickling container. At the same time as laying, salting with table salt should be carried out - on average 35 g (+/- 5 g) per kilogram of volushki. According to this recipe, the use of spices is excluded. The degree of readiness of the volushki and the duration of the fermentation period are the same as in the case of cold salting with preliminary soaking - 40 days.

Cooking trumpet mushrooms using the hot method

As for the hot method, it allows you to shorten the ripening time of the frills. Mushrooms must be cleared of debris, soaked (at least 1 day), and rinsed with cold water. If there is no provision for sorting mushrooms by size, then large caps should be chopped. Pour water into an enamel bowl at the rate of half a glass per kilogram of volushki. The water must be salted first. Next, bring the water to a boil and add mushrooms to it. During the cooking process, constant stirring is required to prevent the mushrooms from burning. The foam is removed using a slotted spoon. The next step is to add spices. For this purpose you will need (per kilogram of boiled mushrooms):

Salt – 2 tbsp. l.;

Bay leaf – 2-3 pcs.;

Black currant leaves – 2-3 pcs.;

Cherry leaves – 4-5 pcs.;

Unground (peas) black pepper;

Clove - bud;

Dill – 5 g.

After boiling, the cooking time should be from 10 to 15 minutes. Readiness is determined by the moment the mushrooms settle and the transparency of the brine.

After cooling, boiled mushrooms and brine are placed in a barrel, jars and closed. The ratio of the masses of brine and volushki is 1: 5. It will take at least 40 days for the mushrooms to fully ripen.

Prices for salted mushrooms vary greatly depending on the area, time of year (when to sell them) and yield, but in any case, this business will be profitable, since it does not require any investment and is a business from scratch.

Volnushki can be salted using a variety of methods, including the cold method. If you like to eat salted trumpets, you can safely eat them, if you do not violate the salting technology and recipe, there will be no poisoning, but if the rules are not followed, anything can happen. Therefore, be sure to follow the cooking technology. In addition, in order for the snack to please you with its extraordinary taste and appetizing appearance, you need to study some points.

This plant in appearance resembles a toadstool mushroom, it is pink or white in color, its cap is terry, and when an incision is made, a liquid similar to milk appears. The mushroom also has a bitter taste, but if you prepare the volushki correctly, you will get a tasty snack.

Before starting pickling, the mushrooms are cleaned, forest debris and adhering soil are removed. It is also necessary to remove the fringe from the hats. This process is quite simple: you need to take a knife, pry the edge and pull it towards the center.

Be sure to check the mushrooms to ensure there are no worms. If there are worms, then cut off this part or discard the mushroom altogether. In order to remove bitterness, mushrooms are soaked. Since the waves are light, they will always be on the surface, which means the soaking may be uneven. To prevent this from happening, cover the top of the mushrooms with a large dish. Whether the waves are ready or not can only be determined by taking them out of the water. If the mushroom is elastic and does not break, then the liquid is drained.

Volushki are salted using two methods. But today we will talk specifically about the cold salting method.

Cold salting of volushki

Volnushki are delicious mushrooms that are ideal for pickling and salting. It is this type of mushroom, the recipes for which you will learn below, that will win your heart with its interesting taste qualities. These mushrooms can be combined with different plants. In general, in any case, this appetizer will surprise you with its aroma, which will be released by oak leaves, pepper, cloves and dill (greens).

Ingredients:

wavelets – 10 kg;
oak leaves – 7 pieces;
dill – 1 bunch;
allspice – 1 kg;
cloves – 4 pcs.;
salt – 500 g.

Preparation:

1. So, immediately wash the mushrooms thoroughly, remove the skin, areas that have been damaged, be sure to cut them off. Check the traps and make sure there are no worms. If the presence of worms is confirmed, then such a mushroom should be thrown away. Also, select pieces that are the same size, cut most of them (but it’s better to use the same pieces).

2. Next, take out the container in which you will salt the mushrooms and rinse it thoroughly. When washing, be sure to use baking soda; it will quickly help you clean the surface.

3. In order to pickle the eggs, you can take containers made of wood, as well as glass jars and pans (enameled). The containers must be large in size so that pressure can be conveniently placed on the products.

4. After you have thoroughly prepared the container, put all the spices (only some) in the bottom, in addition to the salt.

5. Wash the leaves under running water and dry thoroughly.

6. At this stage, place the mushrooms cut into pieces. The layer should be 5-6 cm thick, sprinkle with salt, and then lay out the mushroom pieces again. Thus, salt the entire mixture.

7. If you salt the plant as a whole, then arrange the mushrooms so that the caps are at the bottom. Place the remaining spices on top of the mixture and also sprinkle with salt (a small amount).

8. Cover the container with the possessed using clean gauze, place a plate (flat) on top, and then install a pressure that has a good weight.

Once the plant has settled, add fresh pulp mixed with salt (a little). You can try the preparation after 40 days.

Salting volushki using the cold method in jars

This preparation will definitely surprise you, especially if you love savory mushroom snacks. In order to prepare this preparation you will need containers in the form of glass jars. The workpiece is stored even in the apartment, only in a cool place.

Ingredients:

mushrooms – 2 kg;
grated ginger root - 1 tbsp;
cherry leaves;
black and allspice – 10 pcs.;
dill - 2 umbrellas;
salt – 120 g.

Preparation:

1. So, before you start pickling, you should definitely send the jars to be sterilized. Containers can be 2 and 3 liters.

2. Place cherry leaves (pre-washed and dried) in prepared jars. An umbrella of dill (part) and other spices (ginger and pepper mixture).

3. Add salt here in the form of a thin layer, lay out the waves, which you soak in water in advance.

5. Sprinkle all mushroom layers with salt, as well as the spices indicated in the ingredients. Stock up on food until you run out.

7. Now you need to move the jars with volnushki to the basement; the temperature in the room should not exceed +8 degrees. If the temperature is 0 degrees, then the mushrooms may freeze and become brittle, and if the temperature exceeds +10 degrees, then get ready for the pickling to become sour.

Shake the jars several times every seven days. If you notice that there is not enough liquid, add boiled but cooled water to the container.

How to deal with excess salt

If you have opened jars of mushrooms and realize that the mushrooms are over-salted, do not despair. You can use mushrooms to make fried or stewed potatoes (just do not add salt). You can also soak the mushrooms in cool but boiled water, and then pour in oil (olive), sprinkle with onions, fresh dill and you will get an amazing appetizer.

1. Like most other types of mushrooms, before you pickle the mushrooms, you need to thoroughly clean them and remove all debris. Insects, adhering blades of grass, and leaves are also removed. This procedure can be done using a regular toothbrush. Mushrooms do not have a film, which makes the preparation for pickling easier, but in the process of cleaning and washing the mushrooms, housewives may encounter another difficulty: the mushrooms are quite fragile and if you press them down a little, they will crumble right in your hands.
2. Mushroom pickers who already have extensive experience recommend pickling white and pink mushrooms in separate containers. This means that when you sort through the mushrooms and clear out the garbage, be sure to also sort them. During the sorting process, take into account the size of the mushrooms: put larger mushrooms in another pile or cut them into several parts.
3. Volnushki have a bitter taste. If you don’t soak them in cool water with added salt before cooking, the bitterness will remain and you won’t want to eat salted mushrooms. The mushrooms are soaked for two days (minimum), the water must be changed every four hours, otherwise the mushrooms will sour.
4. When soaking mushrooms, be sure to keep an eye on the water. It must completely cover them, otherwise mold will form on top and even after you wash them thoroughly, there is no guarantee that you will completely remove the mold.
5. If you want to pickle the volushki in a cold way, then soak them in cool water with salt (50 g per liter of liquid), and also add citric acid (2 g).

Well, if you listen to the advice described above, believe me, you will succeed. You will quickly cope with the preparation, just do not forget about the preparatory stage, and then you can pickle the mushrooms using the methods described above.

And every housewife, even a beginner, can show her imagination, use recipes and experiment a little, adding her own spice, then you will get salty trumpets with incredible taste and aroma.

Believe me, your family and guests will simply be amazed by your culinary skills, and your friends will ask you about the recipes for these delicious mushrooms!