How to pickle mushrooms and volnushki for the winter in a cold and hot way

Salting is one of the home canning methods, when adding a lot of salt prevents the development of bacteria and fungi, helping to preserve food. Mushrooms prepared in this way are one of the traditional recipes. You can salt the waves and mushrooms together, observing the basic proportions and rules.

Is it possible to salt volnushki with mushrooms

The preparation of pickles and marinades is associated with the characteristics of mushroom species. Volnushki belong to the conditionally edible group. Before cooking, they are soaked for at least a day, and then boiled. Ryzhiki, on the contrary, with an abundance of water, become watery, their caps and fruiting bodies darken, lose their original structure. Despite the differences, volnushki and saffron milk caps can be salted together.

How to salt mushrooms and volushki together

In order to properly pickle mushrooms of such different varieties as volushki and mushrooms, it is necessary to take into account the characteristics of each variety. Delicious preparations are obtained from carefully prepared raw materials.

Before salting the product, the mushroom mass is sorted:

• exclude wormy, damaged, rotten raw materials;
• preference is given to mushrooms of the same size, because they are salted evenly;
• the lower part of the cut on the leg is additionally cut by 2 – 3 mm.

In the processing of mushrooms, a minimum of water is used. The caps and the surface of the legs are cleaned with a fine brush; a damp cloth is used to remove serious dirt.

Volnushki are soaked to remove the bitterness that the milky juice that stands out on the cut of the pulp has. If this variety is not subjected to daily soaking, then it is useless to salt the product – the workpiece will be spoiled. After soaking, the mushroom mass is additionally washed, then boiled for 20-30 minutes.

After preparing each variety, you can begin to salt the waves along with mushrooms. This can be done hot or cold. Both options have their advantages. According to the reviews of mushroom pickers, hot preparations resemble marinades, and the use of cold salting gives the classic taste of mushrooms.

In order to tasty salt mushrooms and volnushki, they take coarse sea salt. The structure of its crystals contributes to more efficient salting of hats and legs.

Methods for salting mushrooms and volnushki

For the preparation of salted saffron milk caps and flakes, one of the following methods is used:

1. Hot. In this method, the brine is prepared by boiling with additional ingredients. In a boiling liquid, hats with legs are boiled for 20 minutes. Then cool, lay out in banks.
2. Cold. A method in which caps and legs are layered, components are added to improve the overall taste, a load is set for 1-2 days, closed with lids, and stored.
3. In tubs. This option of salting “in its own juice” requires the use of oppression. Layers are repeated, laying out additional ingredients, covered with cabbage leaves on top and weighted. After settling under oppression, the addition of a fresh portion of mushrooms is allowed. This method involves the use of real wooden tubs designed for food. The salting process takes place at a temperature not exceeding +10 °

Important! In Our Country, it was customary to salt mushrooms in 20-liter barrels, and heavy stones were used as oppression.

How to salt mushrooms and volnushki in a cold way

Salting saffron milk caps along with cold waves involves the use of suitable glass containers. Banks are selected taking into account that the neck allows you to firmly install the load after unfolding the mass.

Necessary ingredients:

• mushrooms with a total weight – 1 kg;
• 6 – 8 cloves of garlic;
• 3 sprigs of dill, parsley to taste;
• a third of a glass of coarse salt without additives.

Hats, legs are cleaned, boiled, then cooled. A layer of salt is poured at the bottom of the jar, then mushrooms, garlic, dill, parsley are laid out. Each layer is evenly salted with the expectation that the total amount is enough for the entire mass. The top is covered with a saucer, a load is placed on it. You can use a container filled with water. Salting is left for 48 hours, then the oppression is removed, covered with a lid, and removed for further storage.

How to salt volnushki and mushrooms in a hot way

Volnushki for cooking assorted salting are hot boiled not for 30, but for 15 minutes. Ryzhik cleaned of dirt.

The brine is prepared from the calculation:

• 3 kg of mushrooms;
• 1 L of water;
• 3 art. l. large salt crystals;
• 3 bay leaf.

The liquid is heated to a boil, the prepared raw materials are poured out of the hats and legs, boiled for 15 minutes. Then the mushroom mass is removed under the load. It can be decomposed into glass jars and put away for storage after 24-48 hours.

How to pickle volnushki and mushrooms in a cold way with currant leaves

Fragrant currant leaves are one of the most important ingredients in homemade preparations. This component improves the taste of pickles, and also prevents the development of bacteria, due to its unique properties.

In order for the salting of mushrooms to be successful, they take 10-12 currant leaves per 2 kg of mushrooms and mushrooms. For 1 liter of water for brine, 3/4 tbsp. l. salt, a few cloves, black pepper.

Mushrooms are boiled, cooled. Currant leaves are overlapped at the bottom of the salting container, then the mushrooms are laid out. The last layer will again be currant leaves. They put oppression on them. After salting, before storage, the top layer of leaves is discarded.

How to salt mushrooms and volnushki with dill and horseradish leaves for the winter

Horseradish leaves, dill umbrellas are often used for pickling products. The taste of greens is combined with unusual shades of mushrooms of different varieties. To prepare according to one of the recipes for salting volnushki and saffron mushrooms using the hot method, even, intact horseradish leaves are taken, as well as the upper part of the dill stem with umbrellas. For 1 kg of mushroom mass, you will need 4 leaves of horseradish, 2 dill umbrellas, 5-6 cloves of garlic.

Storage Rules

Mushrooms and volnushki can be successfully harvested together, pickles and marinades are stored while maintaining a stable temperature regime of no higher than + 8 ° C. In doing so, follow the basic rules:

1. Dark basements, cellars with additional ventilation are suitable for storage. Humidity indoors is maintained at an average level.
2. Do not store the product near working electrical appliances.
3. During the storage period, freezing and re-defrosting of pickles are excluded.

Conclusion

Salt waves and mushrooms can be together. The main condition for supplementing each other in home-made preparations with these types is separate pre-treatment. Volnushki are additionally soaked and boiled. Ryzhik enough simple cleaning of dirt. Despite the fact that the preparation of mushrooms takes a lot of time and effort, preparations are in demand because of the unique taste, mushroom aroma.