How to salt volushki in jars at home using cold and hot methods

With the onset of summer, the forest attracts with an abundance of mushrooms. Therefore, mushroom pickers are faced with the task of what to do with them, how to prepare more and tastier ones for the winter. Volnushki are very popular among residents of Siberia. They are valued for their taste and pleasant smell. Various dishes are prepared from them and stored in large quantities for the winter. Salted volushki are good, skillfully prepared; they have a crispy taste and delicate aroma. There are several ways and many recipes on how to properly salt volushki.

Cleaning and soaking the waves

Unlike russula, russula are not so fragile and do not get so dirty from grass and leaves. If you carefully cut them from the root, then you just need to sort them out, shaking out the forest debris that got into the basket during collection.

Popularly, the mushroom has several names - Volushka, 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 in their raw form they can be poisoned. And in order to cook any of them or store them for the winter, they require special preparation.

The worms are sorted, sorted, and the wormy ones are removed. If the mushrooms are too large, the lower part of the stem is removed; it is tough. Then they are soaked in water with salt and citric acid. For 1 liter of water you need approximately 10 g of salt and 2 g of acid.

The volnushki are soaked for at least two days until all the poisonous bitterness comes out of them. Every 5-6 hours the liquid needs to be changed by lightly squeezing the mushrooms. If you soak them 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 Volzhanka is washed with clean water and further processing begins.

Prepare all the necessary ingredients

To pickle volushki you need very little. Salt and spices are used for this. They are chosen according to desire and taste:

1. The salt should be rock salt. Iodized water is not suitable for pickles; it softens the food.
2. Horseradish. You can use leaves and root. It makes the mushrooms crispy and elastic.
3. Fresh dill. If it’s dry, it’s better to use the stems; they don’t clog up the pickling as much as seeds and leaves, which rub a lot when dry. Gives a subtle aroma to the product.
4. Parsley is not for everyone. The mushrooms are aromatic, but not everyone likes parsley.
5. Blackcurrant leaves give pickles a unique aroma.
6. Oak leaves make the mushrooms elastic, and cherry leaves add a delicate flavor.
7. Garlic. In small quantities it is not superfluous in any pickling recipe. You can make salted trumpets with garlic, but this is also not for everyone. Peel the garlic and add whole cloves to the pickling mixture. When preparing garlic, the garlic is chopped.
8. Volzhanka with onions, ginger or mustard are good. The amount of spices is prepared according to the recipes.

Seasonings can be added together or separately, whole or crushed.

Making preparations for the winter

Volnushki are salted in two ways: cold and hot. Salted Volzhanka retains its shape well and is good as a separate snack or as an addition to other dishes.

At home, you can add various additives to mushrooms, salt them yourself or together with apples or cabbage.

It is not recommended to salt volushki together with other mushrooms. If there are not many mushrooms, it is better to use small dishes, but make them separately. This is the only way to truly appreciate this mushroom.

Hot method: recipes

Hot-salted Volzhanka quickly becomes edible and the dishes are filled with them immediately. When boiling, the mushrooms are boiled down and with further salting they no longer shrink. In addition, this preparation is safer; harmful substances from the mushroom go into the water during cooking.

In order to use the hot pickling method, you need to put the soaked mushrooms in a bowl and put it on the 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 flasks. Otherwise, the mushrooms will remain bitter and tasteless.

Foam will form during cooking and must be skimmed off. When the mushrooms settle to the bottom, you need to take them out, pour in a fresh portion of water and boil again.

Volnushki for such preparations are not boiled until fully cooked, but only boiled for 15 minutes several times. They are then washed and salted as usual.

You can salt them in a barrel, enamel bowl or in a jar. The bottom is lined with spice leaves, then a layer salted mushrooms, then spices again. The top is covered with leaves and applied with pressure.

After some time, the mushrooms should release their juice. If it turns out to be not enough, you need to add a little boiled salted water so that the Volzhanka are completely covered, otherwise they will become moldy and spoiled.

Ingredients for the easiest pickling method:

• Volzhanka - 3 kg;
• salt - 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.

Salting tremors for the winter with onions

Volzhanka can be prepared for the winter with a large amount of pickled onions. To do this, boil the soaked mushrooms a little for about 20 minutes, skimming off the foam. Then filter and wash. After this, they are sent to the marinade and boiled again.

For the marinade take:

• water - 1 l;
• salt - 50 g;
• sugar - 75 g;
• 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.

Mushrooms and onions cut into rings are placed in sterilized jars in rows, poured with boiling marinade and covered with sterile lids.

The finished jars are placed in a sterilizer and sterilized:

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

The jars are removed and screwed. The result is a ready-made snack, which in winter you just need to open and put on a plate. If desired, you can season with sunflower oil.

With ginger

Gourmets will love salting trumpets with ginger. It is added grated to boiled mushrooms.

Mushrooms, spices and ginger are placed in layers in a bowl. Each layer is salted. Filled jars are tied with gauze and stored in a cool, dark place.

For 2 kg Volzhanka take:

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

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

With mustard

You can also salt the volushka with mustard. It gives mushrooms a good taste and smell, and also protects them from mold.

Everything is done as in the recipe with onions, only they are replaced with mustard seeds. You need 1 tbsp per recipe. l. without top.

With apples

For those who like something unusual, a recipe for salted trumpets with apples is suitable. It is better to take sweet and sour varieties. Apples must be cored and cut into slices. As for spices, cumin works well.

Ingredients:

1. wavelets - 2 kg;
2. medium-sized apples - 4 pieces;
3. salt - 100 g;
4. cumin - 1 tsp;
5. vinegar 9% - 100 ml;
6. spices to taste.

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

Cold method: recipes

This salting method does not require heat treatment, but it does take more time to fill the container. If the mushroom season drags on and you can add fresh mushrooms after each trip to the forest, this method is justified.

Mushrooms are soaked as described above. Then the water is drained and placed in the used dishes in layers, layered with spices. Large volnushki are laid with their caps down, small ones are simply poured on. Each layer is well salted. You don’t have to skimp on the salt; before eating, the volushki are soaked again to remove excess salt.

When the mushrooms are well laid out, 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 this, you can add more dishes to the top.

To salt the volushki without heat treatment you need to take:

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

Salted Volzhanka is used as a separate snack or prepared from them in salads, soups and other dishes.

With garlic

Volushki are good if you add a lot of garlic to the pickling. Salting together, they acquire a sharp, spicy taste and smell. The garlic is finely chopped with a blender or put through a garlic press. For this recipe, Volzhanka is well soaked for at least 3 days.

Ingredients:

• wavelets - 5 kg;
• salt - 150 g;
• garlic - 200 g;
• chopped dill and parsley - 100 g;
• peppercorns - 10 g.

The volnushki are laid in layers with their caps down. Salt the top and sprinkle with crushed spices. Do this several layers until the mushrooms run out.Then cover with a clean cloth, press down with a weight and put in a dark, cool place. The cellar is best suited for this.

These fritters are served without soaking. They are removed from the brine and seasoned with sunflower oil.

With horseradish

Salting with grated horseradish gives the volnushkas a special taste. The cold method is used for its preparation. The mushrooms are prepared, washed and filtered. Then they are laid in layers on the bottom of the dish, as usual, salted well, sprinkled with spices and grated horseradish.

Ingredients:

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

Thanks to horseradish, Volzhanka become elastic and crispy.

Waves in jars

Volzhanka is well preserved and easily salted in jars. In such cases, it is better to chop 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 at the bottom, then a layer of mushrooms, then salt and more spices. And so on until the jar is full. Cover with a nylon lid and leave for a couple of days. When the mushrooms have set, add the next portion. Excess juice must be drained.

Ingredients for a three-liter jar:

• wavelets - 3 kg;
• salt - 100 g;
• garlic - 3 cloves;
• horseradish, cherry, oak and currant leaves -100 g;
• parsley and dill - 50 g.

When the waves stop setting 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 in fried sunflower oil instead.

Classic simple recipe

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

The barrels are usually filled in ten liter sizes. For pickling, a simple classic recipe is used. For 10 kg of mushrooms take:

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

Place the mushrooms with their caps down, sprinkle with salt and arrange them with leaves. The filled barrel is covered with a cloth and pressure is placed. When the mushrooms release their juice and settle, add more until the barrel is full. These mushrooms can be consumed after 2 months.

Pickled mushrooms recipe

If there are a lot of mushrooms, you can not only salt them, but also marinate them. Here's a step-by-step recipe on how to do it:

1. Place the prepared Volzhanka in a saucepan and add water. Maybe not completely - when heated, they will release their juice, and there will be enough liquid.
2. Add a little salt and vinegar.
3. Bring to a boil and simmer until the mushrooms settle to the bottom and the water runs clear. At the same time, constantly remove the foam.
4. Remove the mushrooms, strain and rinse, discard the water.
5. Place the fritters back into the pan and add water until they are completely covered. At the same time, measure the water.
6. Add 2 tbsp to 1 liter of water. l. salt and 2 tbsp. l. Sahara.
7. Bring everything to a boil, boil for 5 minutes and add 1 cup of 6% vinegar per liter of water.
8. Remove the mushrooms from the pan along with the boiling marinade and pour into sterilized jars.
9. Close the filled jars with sterile lids and roll up immediately.
10. Place under a blanket with the lids down for a day.
11. Take the seams to the basement or storage room.

Marinate the trumpets no more difficult than salting, but they can last much longer this way.

Mushroom caviar from tremors

Salted Volzhanka can be used to prepare mushroom caviar.For this purpose, tremors salted in the classical way, without various additives, are better suited. Spices can be added directly to the caviar.

Ingredients for 1 kg of prepared mushrooms:

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

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

After how many days can you eat salted trumpets?

When you can eat salted mushrooms depends on how they were prepared. When it’s cold, you can eat it no sooner than two months later. When hot - depending on how long they were cooked. But usually, after three weeks they are ready.

Eating salted mushrooms ahead of time is strictly prohibited, as this can lead to severe poisoning.

Salting volushki is not at all difficult, but it is necessary to follow the rules of preparation and storage. Otherwise, a harmless-looking mushroom will cause a lot of problems not only for the mushroom picker, but also for the whole family.