How to close the trumpets for the winter. How to salt volnushki: cold and hot method

Tips for pickling mushrooms

How to pickle mushrooms correctly

Even an inexperienced housewife can properly salt the mushrooms at home, since the process of preparing mushrooms does not require much effort.

When salting, you must follow the sequence of actions and carefully monitor the time.

Another point is that the water must completely cover the mushrooms to prevent the formation of mold. If it does appear, it will be easy to get rid of it. Just rinse the mushrooms with salted water.

Important! When washing the mushrooms, you need to handle the mushrooms carefully, because they break very easily. The cleaning process is carried out using a toothbrush, this allows you to remove dirt from hard-to-reach places.

Wash the mushrooms in cool water one at a time, since if you wash the mushrooms in a whole bunch, there will be nothing left of them.

Hot pickled mushroom recipe

Hot pickling of the mushrooms is considered the most popular recipe for preparing these mushrooms. Let's consider a method of marinating trumpets for tasting.

Required Products:

volushki – 700 grams;
peppercorns – 10 pieces;
bay leaf – 4-5 pieces;
garlic – 3-4 cloves;
salt – 2 tbsp. l.;
greenery.

Preparation:

1. Due to the fact that volushki have a bitter taste, they must be pre-treated before cooking. Take cold water and put the mushrooms there for 3-4 hours. After that, the waves are thoroughly washed with a new dishwashing sponge.

2. Place clean mushrooms in a saucepan, add water and put on fire. After 30 minutes, the liquid is drained, the mushrooms are filled with new water and boiled again.

When the liquid begins to bubble, add salt and pepper. Boil the waves for another 20 minutes.

3. Meanwhile, sterilize the jars by pouring boiling water over each one. And the lids are thrown into boiling water.

4. Then put chopped garlic, bay leaf and chopped herbs on the bottom of the jar. Next, the mushrooms are laid out and filled with brine. After which the jar can be rolled up and put away out of reach of light.

After a month, you can taste the pickled trumpets.

The final taste of pickled mushrooms will depend on the preparation of the mushrooms before salting. Therefore, you should follow the tips to prepare delicious preparations for the winter.

1. It is necessary to separate porcini mushrooms from pink ones. It is advisable to marinate them according to color. The stem should be cut off, leaving only a stump 0.5 cm in size.
2. After the volushki have been sorted, they need to be soaked in cold water to get rid of the bitterness.
3. Mushrooms should be completely immersed in water, so place a plate on top and press down with a weight. After 2 days, the water is drained and the waves are washed.

For preparations, you need to select mushrooms whose cap diameter is no more than 4 cm. You can also take large mushrooms, but they will need to be divided into parts so that they can be completely salted. It should be borne in mind that larger waves will not be as tasty as young and small mushrooms. For cooking, you should take elastic and tight mushrooms, without mold or wormholes.

The legs of the flukes are cut one and a half centimeters below the cap. Remove the skin from the remaining leg. It is very important to be able to properly prepare mushrooms for cooking. It is necessary to soak the mushrooms in cold water to rid the mushrooms of bitterness. Usually, for this purpose, the mushrooms are kept in water for two days. The water in the container must be changed at least four times a day.

Mushrooms must be boiled until fully cooked. Uncooked volushki can cause digestive problems and even lead to poisoning. It is very important to properly prepare not only the mushrooms, but also the containers in which they will be stored. Half-liter jars need to be sterilized at 100°C for half an hour, and liter jars for 45 minutes.

Pickled trumpets for the winter

Product composition:

• 1 kg of volushki;
• a couple of teaspoons of granulated sugar;
• five clove buds;
• a tablespoon of salt;
• five laurel leaves;
• seven to eight peas of allspice and black pepper;
• five blackcurrant leaves;
• half a teaspoon of dry cumin and coriander seeds;
• liter of water;
• a teaspoon of vinegar essence.

Preparation progress:

1. Wash and then soak them in cold water for a couple of days. Be sure to change the water at least four times a day.
2. We divide cleaned large-sized volushki into several parts; small ones can be cooked whole. We wash the mushrooms one more time, pour water into them and cook after boiling for twenty minutes. Next, place the mushrooms in a colander and leave them to drain.
3. Place in pre-sterilized containers. Along with the mushrooms, we immediately put dry spices into jars. You can also add garlic cloves and onion rings to the mushrooms.
4. Add salt, sugar, currant leaves to the water (you can also add cherry or raspberry leaves, dill umbrellas). Let the marinade boil, then pour it over the mushrooms in the jars. Cover the containers with lids and leave to stand for twenty minutes.
5. Pour the marinade back into the pan, boil it, and then pour it back into the fritters. Add vinegar essence to each jar. Next, we roll up the jars, turn them over on their necks and wrap them up.

It is recommended to open the product with pickled volushki no earlier than two to three weeks after preparation.

Salting volushki for the winter

Product composition:

• 1 kg of volushki;
• 40 g non-iodized salt;
• dill umbrellas;
• , raspberries, horseradish and cherries;
• coriander and fennel seeds.

Preparation progress:

1. Washed and sorted volnushki should be soaked in cold water for a couple of days, changing the water at least four times every day. Place the washed mushrooms in a saucepan and pour boiling water over them. Leave in this state for ten minutes, then drain the water. Repeat the procedure twice, then drain the frills in a colander.
2. Place mushrooms in prepared sterile jars, sprinkling each layer with salt and spices, currant leaves and dill umbrellas. Do not fill the jar to the very top; leave a little free space at the top. Cover the mushrooms with horseradish leaves, gently press the mushrooms so that they are completely covered with brine.
3. We close the jar with a double layer of gauze and place it in a cold place (temperature range from zero to three degrees Celsius). The volushki will be salted for at least six weeks.

There are so-called conditionally edible mushrooms, among which the most famous in Russia are white and pink mushrooms. They are called conditionally edible because they require special processing before cooking. As a rule, volushki are prepared for the winter using the hot method, although the cold version is also used. We have prepared several salting recipes for you, each of which contains its own secrets, but we are guaranteed: each of the prepared dishes has excellent taste and aroma.

Pink volnushka is also known as decoction, rubella, and Volzhanka. It has a pink cap. It is covered with a slightly slimy skin. White volnushka is extremely rare. Its peculiarity is the white color of the cap, for which this subspecies received its name.

Mushrooms are classified as conditionally edible due to the fact that when broken or cut, a white juice is released abundantly from them, which has a very bitter taste. If it enters the human body, it can cause intestinal disorders and irritation of the mucous membranes. That is why volushki contain two common points - soaking in lightly salted water with regular changes of liquid, as well as boiling.

You can cook mushrooms correctly and tasty by salting and marinating. It is because of the bitterness that mushrooms should not be consumed raw or dried. Another important note is that the ambassador should last at least 45-50 days.

Marinating mushrooms

There are several ways to prepare trumpets for use in winter. Let's look at a step-by-step recipe for pickling mushrooms. This cooking option is extremely simple, and the volushki themselves are saturated with marinade and acquire an extraordinary taste. They are served chilled with the obligatory addition of available herbs.

To prepare you will need:

• 1 kg of mushrooms;
• 2 tsp. granulated sugar;
• 1 tbsp. l. salt;
• 2 tsp. 70% vinegar essence;
• bay leaf, peppercorns, cloves;
• 1 liter of water.

Preparation will take about one hour, not counting the time of preliminary preparation.

The mushrooms are pre-sorted (preference should be given to small ones), cleaned of debris, and filled with water. Soak for at least 12 hours, changing the liquid regularly. After this, place in lightly salted water, boil for 20 minutes and discard in a colander.

How is the marinade prepared? The water is brought to a boil, then salt, bay leaf, pepper, sugar, cloves, and the mushrooms themselves are added. Everything is kept on low heat for at least 20 minutes. While still hot, the mushrooms are placed in sterilized jars, filled with hot marinade and a small amount of essence. The containers are rolled up with lids, turned upside down and wrapped in a warm blanket. As soon as they cool down, they are taken out to a cool place for a period of at least 40 days.

To add a special taste to the marinade, you can add dill inflorescences, raspberry, cherry and currant leaves. In addition, experienced housewives recommend increasing the soaking time if pink waves are used.

Pickling mushrooms

Salted volushki are very popular as a snack and an ingredient for salad. Like pickling, this method guarantees not only excellent taste, but also long storage.

Hot salting of volnushki requires mandatory pre-soaking in cold water. This method significantly reduces the cooking time - up to several weeks (some housewives risk trying on the fifth or sixth day), and allows you to fit significantly more mushrooms into one container. The only negative is that the waves become brittle due to their acquired softness.

Before pickling mushrooms, they should be sorted according to several parameters:

This will allow you to get a truly tasty product. As noted, it is better to cook pink and white volushki separately due to the different concentrations of bitter liquid. Additionally, sorting by size will ensure that all mushrooms are cooked equally. It is also recommended to separate the caps from the stems. You can sometimes find recipes for salting volushki using the hot method in parts. This is done, as a rule, solely for aesthetic reasons.

One of the cooking options

Peeled and sorted mushrooms are washed and then boiled in boiling water for 15 minutes. You can add pepper, currant leaves, cloves. After the specified period of time, the mushrooms are discarded in a colander to get rid of excess moisture.

Direct salting of volushki in a hot way for the winter takes place in another pan. The laid out mushrooms are poured with the brine in which they were boiled. Add garlic, pepper, bay leaf and salt (1.5 tablespoons of salt per 1 liter of water). To prevent the floats from floating up, they are covered with a plate and pressed down with a press. When the brine has cooled, place the container in the refrigerator and wait until it cools completely. Then they are laid out in jars (necessarily hot), filled with liquid and rolled up with lids.

While searching for recipes on how to pickle volushki using a hot method, housewives come across a similar method, only without canning. The preparation procedure is identical, only the container is not sealed with a lid using a special machine, but is simply covered and stored in a cold place. Ripening will be 40-45 days (as with the cold method). This method is also reliable. Its roots most likely come from antiquity - our grandmothers did not have metal lids and seaming machines to prepare seaming.

White volnushka: how to pickle

Due to different degrees of bitterness, different types of volushki are prepared separately, and in some cases even in different ways. Here is an example of how to salt white volnushka to quickly get a tasty starting product.

Mushrooms (peeled and washed) are soaked for 10 hours in two waters, then boiled for 15-20 minutes (also changing the liquid twice). After the product is cooked, it is discarded in a colander. Freed from excess moisture, the volushki are placed in small portions in any container with a wide neck. Sprinkle salt on top (proportion 400-500 g of salt per 10 kg of original product) and cover with mushrooms. Layers repeat. At the end add garlic, pepper, cloves.

Cover the neck with a clean cloth (it will then need to be washed regularly in salt water), then press down on a wooden circle or plate. Everything is placed in a cool place for 30-40 days.

Pickling pink trumpet

How to salt pink trumpets? Basically, any of the above methods will do. It is important not to forget about the characteristics of this type and, therefore, soak with more water (change more often) and for much longer.

Here is a recipe for how to make pink volushka. Small mushrooms, preferably the same size, are washed and filled with water and citric acid (about 1 tsp for each liter of water). Be sure to cover the container with a plate and set pressure. The water is changed regularly for three days, not forgetting to add a new portion of acid each time.

Boil the soaked mushrooms for 15 minutes in clean water, discard in a colander and rinse with cold water. Add bay leaf, garlic, dill, salt (2 tablespoons per 1 kg of mushrooms) to the liquid that was used to boil the mushrooms, bring to a boil and pour in the mushrooms laid out in sterilized jars. The containers should be rolled up immediately and placed under a blanket to cool. Then move to a cool place for 40 days for complete ripening.

Mushroom pickers are very familiar with such a mushroom as the trumpet. It is valued for its excellent taste and attractive appearance. These mushrooms are best suited for harvesting for the winter. If you decide to cook pickled trumpets using the hot method, then first of all you need to choose the most suitable recipe.

Inexperienced mushroom pickers may confuse the mushrooms with young milk mushrooms or saffron milk caps. But in fact, this species has a number of distinctive features.

The cap of the moth has a pinkish-red color. Concentric circles of a lighter shade are clearly visible on it. The surface of the mushroom is slightly fleecy to the touch. The edges of the cap are curved inward. In young specimens the cap may be almost flat. But over time it takes on a funnel shape. Its diameter, as a rule, does not exceed 15 cm.

At the bottom of the cap you can see thin plates. They may have a yellowish or pink tint. The hollow leg of a young trumpet is fluffy. In adult mushrooms, the stem is even and smooth.

Most often, volnushki can be found in birch trees. But they are also found in mixed and coniferous-deciduous forests. The best time to collect such mushrooms is considered to be from mid-July to early October.

How to prepare mushrooms?

Before preparing pickled or salted trumpets, they must be carefully prepared. After you have brought mushrooms from the forest, you should carefully inspect and sort them out. Throw away all wormy and rotten specimens. Rinse the mushrooms in clean water.

It is best to use a sharp metal knife. But before that they need to be soaked in water. In order to completely get rid of the bitter taste, you will have to keep the mushrooms in clean water for at least four days.

Remember that washed and peeled mushrooms cannot be stored. It is best to start processing them on the same day. Eating these mushrooms raw can be hazardous to your health. You can't dry them either. Therefore, it is best to give preference to marinating. Moreover, it is best to do this using the hot method. And for this you should choose the most suitable recipe.

The simplest recipe

In order to prepare a tasty and healthy hot snack quickly enough, it is best to use a simple recipe. For it, in addition to 700 grams of the waves themselves, you will need:

• 4 tablespoons salt
• 2 clove buds
• 8 black peppercorns
• 3 laurel leaves
• 4 cloves garlic

Pour clean water into the pan. Bring it to a boil and add a small amount of salt, pepper and half of all the prepared cloves. Boil the resulting mixture for several minutes. After this, you can put the trumpets into it and cook. Remove the mushrooms. Filter the remaining liquid using a clean piece of gauze folded in several layers.

Place bay leaf, garlic cloves, bay leaves and cloves into sterilized jars. Send mushrooms there too. Boil the prepared marinade and pour it into the jars to the brim. Seal the jars with plastic lids. This hot-prepared appetizer must be stored in the refrigerator. Salty waves will surely appeal to all your loved ones and guests.

Original recipe

If you want hot-cooked mushrooms to have a unique original taste and refined aroma, then a recipe with the addition of horseradish leaves is best for you. With its help, you will quickly prepare a dish that will not remain forgotten even on the most sophisticated table. To process one kilogram of mushrooms you will need:

• 3 laurel leaves
• 2 dill umbrellas
• A few currant and cherry leaves
• Horseradish leaf
• 10 black peppercorns
• 3 tablespoons salt

First of all, you need to boil the volushki in lightly salted water. This must be done for at least 20 minutes. Foam will form during cooking. It must be removed. After this, drain the liquid and rinse the mushrooms in cool water.

Volnushki are included in the category of conditionally edible mushrooms. In some countries of the world they are not used, but not in Russia. Many of our fans of quiet hunting like to salt trout fish at home for the winter.

Practice shows that it is impossible to eat everything that Mother Nature has awarded mushroom pickers during the season. Therefore, caring housewives are thinking about pickling boletus, chanterelles, saffron milk caps and red mushrooms, so that with the onset of the autumn-winter season they can delight their family with the taste of this aromatic delicacy.

Many people store the preparations in the freezer, but the delicacy from a jar surpasses the frozen product in taste many times over. The secret of jar pickles lies in the use of a mixture consisting of salt and spices. The result is a tasty and healthy dish.

Volushki have a characteristic feature - when cut, they secrete white juice that has a bitter aftertaste. Eliminating the deficiency comes down to proper preparation of the marinade.

After salting, the volnushki change color. If they are white or pink when fresh, they turn grayish after contact with salt and other ingredients. But there is no reason to panic, because the change in color does not affect the taste.

Below we will look at the most delicious and popular pickling recipes. Be sure to take note of them if you want to pamper your household or surprise guests with a previously unknown delicacy.

Classic pickling recipe

I’ll start looking at recipes for salting volushkas at home with the “classics”. The fact is that classical cooking technology helps the housewife gain experience and opens the way to further research and experiments.

Ingredients:

• Volnushki – 1 kg.
• Water – 1 liter.
• Citric acid – 2 grams.
• Salt – 50 grams.
• Seasonings and spices - to taste.

Preparation:

1. After cleaning and washing the waves, soak them in salt water. Add citric acid there. Prepare a deep container in which you will salt or marinate. An enamel basin or wooden barrel will do.
2. After draining the water, place the mushrooms in the bowl with their caps down. Do everything in layers, not forgetting to sprinkle with salt and spices. After laying out all the ingredients, place a weight on top to press down well.
3. Leave for 2 days in a cool place. The mushrooms will release juice and decrease in volume. If you have collected more trumpets, add them to the rest, sprinkling them with salt.
4. Having done all this, leave it in a cold place for 1-2 months until ready.

Video recipe

As you can see, pickling volushki according to the classic recipe is very easy and simple. These mushrooms can be eaten as a snack or an ingredient for any other dish. I recommend using them as a filling for pancakes with milk.

How to salt volushki for the winter in jars

The best ones for pickling are pink trumpets, which are pickled, preserved and salted hot or cold. I suggest considering the last 2 harvesting methods so that you can choose the best option.

Cold way

The cold method is time-consuming, but the result is worth it. Since the products are not subjected to heat treatment, the maximum amount of nutrients is preserved. And this is good, because waves strengthen blood vessels and normalize heart function.

Ingredients:

• Volnushki – 1 kg.
• Horseradish leaves.
• Cherry leaves.
• Currant leaves.
• Bay leaf and peppercorns.
• Salt – 50 g.

Preparation:

1. Clean and wash the mushrooms. For this method of salting, it is better to select young mushrooms of the same size. Separate the cap from the stem and soak in water for 2 days to get rid of bitterness. Change the water periodically.
2. Drain the water and start salting. Take a spacious basin or bucket. Place leaves of horseradish, cherries, and currants on the bottom. Send laurel and peppercorns there too.
3. Lay out the volushki in layers, not forgetting to salt. Be sure to use only rock salt because iodized or sea salt will cause fermentation, which will preserve the shelf life of your canned food.
4. Having laid out the last layer, cover it with a saucer and press down with a weight. On the second day, the volushki will release juice. Leave for a week, then transfer to jars and seal with lids.

Video cooking

Salted trumpets are an excellent dish. Add chopped onion and vegetable oil to them and serve. You simply cannot find a better snack for alcoholic drinks.

Hot way

One of the disadvantages of the cold salting method is the long cooking time. Therefore, if you want to quickly get salted mushrooms, use hot cooking technology.

Ingredients:

• Volnushki – 1 kg.
• Dill - 2 umbrellas.
• Black currant – 10 leaves.
• Garlic – 3-4 cloves.
• Rock salt – 3 tablespoons.
• Bay leaf, cloves, allspice and black peppercorns.

Preparation:

1. For pickling, mushrooms of different sizes are suitable, which need to be cleaned and inspected for the presence of worms. Since volushki are fragile, like russula, do this carefully.
2. Separate the caps from the stems. Cut very large caps into 4 parts, medium ones into 2 parts, and leave small ones whole.
3. Wash the workpiece well and soak in ice water for 48 hours to get rid of bitterness. The main thing is that the waves are completely covered with water. Don't forget to change the water 3 times a day, putting it in a cold place to prevent it from souring.
4. Drain the water and put the mushrooms on the fire in salted water. Stir regularly and skim off foam. Cook for 20 minutes, and then use a colander to drain the water.
5. Start salting. Place currant leaves, dill and cloves with pepper at the bottom of the prepared container. Then a mushroom layer 5-8 cm thick. Sprinkle salt and chopped garlic clove on top. Then lay everything out in layers: currant leaves, dill, cloves, mushrooms. Salt each layer and add garlic.
6. Place the pickles in a cool place for 48 hours. As a result, a brine will appear, and the waves will decrease in volume. Place them in jars, cover with currant leaves, and roll up the lids.

The hot cooking method is considered the most common among housewives. Canned mushrooms are stored for a long time in a cool place. So even at the end of the winter season, a wonderful delicacy will appear on the table. I also recommend trying recipes for salted milk mushrooms. They are also good.

Real mushroom eaters know that the final result largely depends on the correct preparation of mushrooms before salting. Therefore, I will share secrets that will help you prepare excellent pickles for the winter.

1. Separate the white ones from the pink ones; they are usually salted or preserved separately. Select leaves and dirt carefully. Cut off the stem, leaving a stump of half a centimeter.
2. After going through the caps, soak them in water for two to three hours to remove fine dirt from the cap. Then use a brush to clean it completely, rinsing it in clean water.
3. Cover the peeled mushrooms with water and leave for 2 days. This technique will help get rid of the bitter taste and make the fragile body more dense. Be sure to change the water three times a day.
4. The waves must be completely immersed in liquid. Therefore, be sure to place a plate on top and press down with a weight. After two days, drain the water and rinse the mushrooms well.

Thanks to these simple tips, you will easily have the raw materials at your disposal to prepare the final dish. Be sure to go through the preparatory stage, and then start pickling mushrooms using any of the methods described above. This is the secret of incredible taste.

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