home Drugs A recipe for delicious salted trumpets for the winter. Salting the waves. A few simple recipes

A recipe for delicious salted trumpets for the winter. 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

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, place 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!

Volnushka is often found in birch and mixed forests in central and northern Russia. Mushroom pickers harvest volushka twice per season: the first time at the end of July and the second time - from the beginning of September to the end of October.

Volnushki usually grow in groups; they can especially often be found under old birch trees. They have many names, in different places they are called volnukha, rubella, volnyanka, volzhanka. You can recognize a wavelet by the concentric circles of thick fibers on the cap. The hat is pink, with the edges curved inwards. When touched, dark spots appear on the cap. When cut, a thick acrid juice is released from it.

Volnushki are conditionally edible mushrooms. They are considered poisonous and are not eaten in central Europe, but are very popular in Finland and Russia. Very often we are asked the question: “Is it possible to marinate trumpets?” In the northern regions of our country, volnushki are the second most popular (after milk mushrooms) mushrooms harvested for the winter.

This is a very valuable food product. Among plant organisms, only mushrooms contain vitamin D, and it does not lose its properties during cooking. Volushki contain vitamins B1 and B2, proteins (2.5%), fats (0:5%), carbohydrates (1.7%).

Strong, crispy, aromatic and spicy pickled trumpets are a welcome appetizer on any table, both on holidays and on weekdays. What do you need to know before you start preparing them?

Mushrooms must be fresh. Before processing, mushrooms can be stored for no more than 6 hours.
For canning, select young (cap diameter up to 4 cm), healthy, whole mushrooms, without wormholes, with trimmed roots, without debris and other contaminants.
The stems of the mushrooms need to be cut off, stepping back half a centimeter from the cap. Peel and cut the remaining part of the leg.
Rinse the mushrooms well.

Very important!

The first stage of preparing volushki is soaking in cold water to remove bitterness.
The duration of soaking is two to three days. Water must be changed at least 4 times a day.
Be sure to boil the mushrooms until they are completely cooked (until they sink to the bottom). It is impossible to marinate undercooked trumpets; they can cause intestinal disorders and even poisoning.
Sterilization rules must be strictly followed. You can prepare safe canned mushrooms at home only if the hermetically sealed jars are sterilized.
Duration of sterilization at 100 C: 30 min. for 500 g cans, for liter cans – 45 min.
Homemade mushroom preparations should be stored in a dry and cool place. The optimal shelf life of canned mushrooms is no more than 1 year.
If everything is done correctly, an excellent result is guaranteed. In our article we will tell you how to marinate trumpets at home.

How to pickle trumpets for the winter

The volushki marinated in this way retain their natural taste and aroma. Spices add the necessary heat. Before serving, you can drizzle with sunflower oil, sprinkle with dill and onion rings.

Ingredients:

1 kg. waves;
1 liter of purified water;
three bay leaves;
pepper – 10 pcs. black and 5 pcs. allspice;
five buds of cloves;
salt – 1 tablespoon;
sugar – 2 teaspoons;
a teaspoon of vinegar essence.

How to pickle volushki recipe:

Rinse the pre-soaked fibers thoroughly.
Pour the mushrooms with water, add salt, cook for 20 minutes over low heat until fully cooked (until they sink to the bottom of the pan). Remove any foam that forms.
Drain the finished mushrooms and rinse thoroughly.
Prepare the marinade: boil water, add spices, salt and sugar, simmer for two to three minutes. Then pour in the vinegar.
Add mushrooms to the marinade, let it boil, reduce heat and cook for another 5 minutes.
Place into clean jars and seal tightly.
Depending on the volume, sterilize closed jars for 30-45 minutes. To do this, put them in a pan with hot water (put a towel on the bottom), bring to a boil and boil. Add water as it boils. Then remove the jars from the water, turn them over and wrap them up. They should cool slowly.

Pickled trumpets for the winter

Using this recipe you can prepare a real delicacy. Thanks to the bright coloring, the mushrooms look very elegant when served. The taste is subtle and unusual.

Ingredients:

kilogram of volushki;
a sprig of dill and mint;
Bay leaf;
garlic 1-2 cloves;
5 peas each of black pepper and cloves.

For filling:

1 glass of ripe cherry juice;
20 gr. Sahara;
50 gr. salt.

How to pickle mushrooms for the winter in jars:

Wash well, rinse with boiling water and dry the jars.
Place spices on the bottom.
Rinse the pre-soaked and boiled trumpets again and place them in jars with spices.
Prepare the filling. Mix cherry juice with salt and sugar. Boil and immediately pour into mushrooms.
Close the jars tightly and sterilize for 30-45 minutes.
At the end of sterilization, remove from the water, turn over, wrap and let cool.
You can prepare a very beautiful holiday dish from these canned foods. Place the fritters in a jellied form and pour the marinade into another bowl. Soak the gelatin in water until it swells. Heat, stirring constantly, until completely dissolved. Combine with marinade (proportion 1:1), heat again without bringing to a boil. Then cool slightly and pour over the mushrooms. Place in the refrigerator. Before serving, dip the pan in boiling water for a few seconds, cover with a plate and turn over. Cut with a wavy knife.

Marinate the trumpet mushrooms in a hot way

Mustard seeds and garlic add extra flavor and pungency to the mushrooms. The transparent marinade has a pleasant and piquant taste.

Ingredients:

Cook the soaked volushki until fully cooked, rinse well.
Peel and cut the garlic into thin slices.
Take clean and dry jars (the components of this recipe are designed for two 750 g jars).
In each place put an umbrella of dill, mustard, garlic, and volushki.
Mix the water with sugar and salt thoroughly and heat it to a boil. Let it simmer for five minutes, then pour in the vinegar and remove from the heat.
Pour the hot marinade into jars with volnushki, close.
Sterilize for 35 minutes.
Then remove from the water, turn over, cover.

Marinate hot mushrooms for the winter with vegetables

This wonderful appetizer is already completely ready to serve - all that remains is to put it in a salad bowl.

Ingredients:

Hot marinated trumpets:

Rinse the pre-soaked and boiled volushki several times.
Peel and cut the vegetables: carrots into thin disks, onions into half rings.
Prepare jars (4 half-liter or 2 liter).
Boil water with sugar, salt and spices. Add chopped vegetables, simmer for 15 minutes
After adding mushrooms and vinegar, cook over low heat for another 15 minutes.
Without letting it cool, put it in jars, seal, and sterilize for 35-40 minutes.
Cool by turning over and covering with a towel.

Volnushki marinated recipes

Volnushki prepared in this way have a natural taste. They can be used as an independent snack, seasoned with oil, onions and spices to taste. You can make julienne, mushroom caviar, and pie filling from sterilized trumpets. They can be fried with potatoes or with an omelette.

Ingredients:

Volnushki 1 kg;
Wine vinegar 10 ml;
Salt 10 gr.

How to pickle trumpet mushrooms at home:

Soak the fritters, rinse, cook until tender, rinse again.
Boil water with salt.
Place mushrooms in dry, clean jars, pour in brine (for 500 g of mushrooms - 350 g of brine).
Sterilize at 100 C-45 minutes, then leave for 2 days.
On the 3rd day, repeat sterilization.

Pickled volushki simple recipe

If the traditional taste of pickled volushki is somewhat boring, you can try preparing volushki in wine. In this recipe, wine replaces vinegar. It not only acts as a preservative, but also adds unusual shades to the familiar taste.

Ingredients:

How to marinate white trumpet:

Rinse the prepared (soaked for 3 days and boiled) volushki, dry on a paper towel, sprinkle with lemon juice;
Cut the onion into rings.
Mix wine with oil and water, add salt, bay leaf and pepper. Let it boil, add mushrooms.
Boil for 5 minutes.
Place the mushrooms and onions in jars in layers.
Pour in the marinade. Close tightly.
Sterilize for 40 minutes.
Remove, turn over, wrap, leave until cool.
These canned foods should be stored in the refrigerator.

Step-by-step recipe for pickled trumpets

An unusual recipe for mustard and garlic lovers. Moreover, this is also a canonical recipe for preparing canned food - with sterilization in jars. Neither you nor your guests will be able to leave such a snack unattended!

We will need:

Pickled volushki step-by-step recipe with pictures:

We clean freshly picked mushrooms and place them in cold water for 15-20 hours. After this we rinse.
Cook the soaked volushki for about 20 minutes. We finish cooking when the mushrooms have dropped and the broth becomes clear. Drain the water, wash the mushrooms again and leave in a sieve to allow the water to drain.
We sterilize the jars (you can also keep them in a preheated oven), boil the lids. For the specified amount of products you will need three jars of 0.5 liters or two jars of 0.75 liters each.
Peel the garlic, wash it, cut it into thin slices.
We distribute dill umbrellas, slices of garlic and mustard seeds into jars, and fill them with boiled mushrooms.
Make the marinade: stir salt and sugar in water and heat. Boil without much boiling for 5 minutes, then pour in vinegar and turn off.
Pour the hot marinade into the jars so that it covers the mushrooms. Cover with lids.
Place several layers of cotton fabric in a wide pan. Place the jars filled with frills on a cloth, pour in warm water (if you fill it with cold water, they may burst) so that it is even with the hangers. Slowly bring to a boil and sterilize for 20 minutes.
Carefully remove the jars and seal them tightly with the same lids.
Place the jars with their lids down and cover warm until they cool completely.

Pickled trumpets recipe for the winter

To pickle mushrooms for the winter, you don’t need any special skills. And it’s even easier if you use a completely simple recipe for this, which only requires the most common products. This snack is kept cold, and after a month you can treat it to guests.

Required:

Cooking steps:

Since the mushrooms are only conditionally edible, they need to be properly prepared for pickling. First we wash them, and then soak them for a day. During this time, the water must be changed three or four times, adding a little salt each time.
We wash the soaked mushrooms and then boil them in clean water for about 20 minutes. If foam appears, remove it. We leave the cooked volushki on a sieve to allow the broth to drain.
Heat the marinating water and add salt and sugar. When they dissolve, filter the liquid, since the salt may not be very pure.
Add clove buds, bay leaves, and pepper. Pour the marinade into the marinade and cook for 20 minutes.
Add vinegar essence and turn it off.
We fill sterilized jars with marinade and marinade. We seal it hermetically.

How to marinate hot mushrooms recipe

Prepared according to this recipe, volushki become an independent second course. They can be consumed 10 hours after marinating. Tomato gives the mushrooms an unusual smell and additional sourness.

Necessary:

To prepare the volushki:

We clean the fresh mushrooms, wash them, and remove the wavy “hair.” To remove the milky juice, leave it in cool water for a day.
We wash the soaked mushrooms and cut them into small pieces.
Boil the mushrooms for about 20 minutes in salted water (so that the mushrooms are well covered).
At the end of cooking, place in a colander. When the water has completely drained, put the mushrooms in heated sunflower oil and simmer for a quarter of an hour.
Prepare the marinade. It will not be quite ordinary - it will be made from tomato. To do this, blanch the tomatoes (to separate the skin), peel them, then rub them through a sieve. Boil the resulting tomato for 10 minutes with the addition of vinegar.
We sterilize the jars and boil the lids. Lay out the boiled trumpet mushrooms and pour boiling tomato over them.
We seal the jars hermetically, turn them upside down, and let them cool.

Volnushki with onions and carrots

The disadvantage of pickling mushrooms is that the beautiful reddish fresh mushroom becomes gray and completely ordinary when finished. However, this can be corrected by marinating the trumpets with carrots. The mushrooms, of course, will remain grayish, but interspersed with bright carrots will make the dish very appetizing!

Ingredients:

To prepare the volushki:

We carefully clean the mushrooms, wash them, and soak them for several hours to remove the juice. It is advisable to marinate large specimens without legs, only caps.
While the trumpets are soaking, prepare the brine for boiling. Add salt to the water (1 tablespoon is enough per liter of water) and heat over low heat until it boils.
After soaking, wash the mushrooms, carefully lower them into the brine and cook for 20 minutes. Strain and then leave to drain.
Cut the vegetables: onion into rings, carrots into cubes, garlic cloves in half (we leave the ones that are too small as is).
Let's start preparing the marinade: add salt, black peppercorns, sugar, cloves, bay leaves, as well as prepared vegetables into the water and heat it up. When it boils, add vinegar and mushrooms.
Cook the mixture for about a quarter of an hour. Place the hot mushrooms and vegetables in prepared jars, pour in the marinade and seal tightly.
Keep canned food refrigerated. The volnushki will marinate after 30-35 days.

Layered salad of onions and fritters

An original preparation for those who love not only mushrooms, but also pickled onions. The onion will “work” twice here: first it will add flavor to the mushroom marinade, and then it will become an excellent addition to a variety of salads or salted fish.

For preparation you need:

To prepare the volushki:

We clean the collected mushrooms with a brush, wash them and soak them for 22-24 hours to remove the bitter milky juice. During this time, the water must be changed three or four times. After soaking, rinse.
Cook the soaked mushrooms in slightly salted water for 15 minutes. Remove from heat when they sink. After cooking, rinse under the tap and allow excess water to drain.
Peel the onion, rinse it, cut it into half rings.
Prepare the marinade in a deep container. Dissolve salt and sugar in boiling water, add pepper, bay leaf and dill.
Boil for 5-7 minutes, then strain. Pour mushrooms into the strained broth and add vinegar. Heat again to 100 degrees and remove from heat.
We sterilize the washed jars and lids. Fill the prepared jars with onions and mushrooms, laying them out in layers, with the mushrooms on top.
Fill the jars with marinade, adding 1-1.5 cm to the neck.
We sterilize volnushki: jars of 0.5 liters - 30 minutes, 1 liter - 40-45 minutes. Remove from the water, roll up the hot lids and cool.

Volnushki in spicy marinade

There are no comrades for taste and color, as they say. We all have different taste preferences. So this recipe is for gourmets: various spices make the marinade especially aromatic, with many shades.

Compound:

To prepare the volushki:

We prepare the mushrooms: we clean them of debris and dirt, wash them and soak them in water for a day to get rid of the bitterness. During this time we change it several times.
Boil the soaked mushrooms for 20 minutes, removing the foam from time to time. We strain the finished ones.
Make the marinade: dissolve salt and sugar in water, then add cloves, peppercorns, and bay leaf with cinnamon. Heat to 100 degrees.
Throw dill umbrellas and currant leaves into the boiling marinade. Boil for 5-7 minutes over low flame. Carefully pour in the vinegar, then turn off.
We fill the prepared jars tightly with mushrooms, then fill them with marinade and seal them (it is not necessary to seal them hermetically). To prevent spoilage, keep it in the refrigerator.

Pickled mushrooms are homemade, healthy in all respects. Unexpected guests? Need to quickly prepare something for the table? Nothing could be simpler. We open the mushrooms, put them in a beautiful bowl, season with oil and onions - the appetizer is ready. Or drain the brine, fry mushrooms with onions and sour cream, add a side dish - and the second course is on the table. Pickled trumpet mushrooms are good when boiled in cabbage soup or in hodgepodge.

These wonderful, tasty mushrooms have a worthy place in our national cuisine. They're worth making!

Externally, volnushki are a “hybrid” of milk mushrooms and saffron milk caps, something like red milk mushrooms. Because of their bright, specific smell and bitter milky juice, they have long been considered inedible, and in European countries they are not eaten even now.

Salted or pickled volnushki, which is safer? Although we also do not recommend drying these mushrooms, frying them or boiling soup, but after pre-treatment, salted or pickled trumpet mushrooms are even okay! Of course, salting has long been popular, but now it is being replaced by pickling: it’s faster and no less tasty.

Whatever recipe you prepare for the volushki, do not forget: they must be stored in a dark and cool place (refrigerator or cellar). If the lid is swollen, do not eat it under any circumstances! And then a hearty winter snack will only bring pleasure.

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:

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.

In search of recipes for hot pickling, 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.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests. They have a shaggy and wavy cap. They are also called Volzhanka. This mushroom does not require long heat treatment. There are various recipes for salting volushki.

Volnushki are unpretentious mushrooms that mainly grow in mixed forests.

To pickle volushkas for the winter according to the recipe described below, you will need the following ingredients:

Volushka mushrooms - 2 kilograms.
Water - 2.5 liters.
Coarse salt - 60 grams.
Citric acid - 3 grams.
Add spices as desired.

After all the ingredients are prepared, let's get to work:

When the mushrooms are soaked, add citric acid. In this case, citric acid is used to kill harmful bacteria, mold, deposits and microorganisms.
After the Volzhanka go through the soaking procedure, they need to be thrown into a colander and allowed to drain excess water.
Then the wavelets are placed tightly in a jar (the jars must be sterilized), having first sprinkled each wavelet with salt and spices.
Cover the mushrooms with a flat plate and place a weight on top.

It is recommended to store mushrooms prepared according to this recipe in a dark and cool place.

The above recipe can be slightly modified. can be in an enamel bowl and after three days transferred to jars (sterilize the jars). Store for at least a month in a dark place.

Salting tremors (video)

Hot way

When hot salting, the volushki undergo heat treatment (they are boiled). As a result of hot processing, they completely lose their bitterness.

For salting you will need:

Volnushki appear in the summer in July. White and pink trumpet mushrooms are classified as conditionally edible mushrooms, so this mushroom is usually salted.

Hot salting is faster and gives you the opportunity to try the product after just a few days. Boiled mushrooms immediately lose volume and fill the container tightly, without shrinking. But hot pickling of volushka mushrooms can make them softer.

Before storing for the winter, trumpet mushrooms and other mushrooms with an abundance of bitter milky juice need to be soaked. For the same reason, drying volnushki is not allowed.

To do this, place them in cold salted water with the addition of citric acid and leave for a day. For a liter of water you need to take 10 g of salt and 2 g of citric acid. The water needs to be changed at least two to three times a day. Afterwards, rinse the waves in running water and dry.

Hot salting is used when preparing many mushrooms for future use, including mushrooms. The stems of mushrooms that have been cleared of debris, soaked in water, and washed are usually cut off (they are salted separately).

Large caps, if they are salted together with small ones, are cut into 2-3 parts. Then salted water (10 g of salt per liter of water) is poured into an enamel bowl and put on fire. There shouldn't be a lot of water.

Hot salting of tremors

After boiling, put the mushrooms in it and cook, stirring so as not to burn. Properly welded volushki remain strong and elastic.

Some mushroom pickers, instead of boiling, pour boiling water over the mushrooms for 10-20 minutes, changing the boiling water 3-4 times after cooling.

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During the boiling process, remove all the foam from the mushrooms with a slotted spoon, after which spices and roots, except bay leaves, are added. They need to be placed directly into the pickling bowl along with chopped garlic cloves.

For 1 kg of prepared mushrooms you usually put:

You can also add cumin and garlic.

The volnushki in the marinade are boiled from the moment of boiling for 10-15 minutes. The mushrooms are considered ready when they settle to the bottom and the brine becomes clear.

Then they are carefully transferred into a wide bowl to cool faster, then into jars, filled with brine, to which you need to add salt - 1.5 tbsp. spoons per liter, add garlic and bay leaf. In this case, the liquid should be no more than 1/5 of the volume of the mushrooms, but they should be completely covered with brine.

A clean napkin is placed on top, and a wooden circle and pressure are placed on it. They are kept in the refrigerator for a day, then the salted volushki are rolled into sterilized jars.

There is a hot method of salting volushki, and it is slightly different. The mushrooms are boiled in salted water without spices, placed in a sieve, washed with cold boiled water and allowed to dry.

Then you can pickle the mushrooms using the hot salting method in the same way as, that is, placing mushrooms, seasonings and salt in layers in a container at the rate of 2-3% by weight of the mushrooms. Pour over the same brine in which it was cooked, put dill umbrellas and garlic on top. It is also recommended to pour a 1 cm layer of vegetable oil on top.

They will be ready in about a month. Such salted mushrooms should be stored in a cold, ventilated area at a temperature from 0 to +3...+4ºС.