How to pickle volnushki in a hot way: recipes for cooking for the winter

Salting volnushki at home in a hot way is a popular method of harvesting mushrooms for the winter. The process is quite simple and labor-intensive, and the finished product is incredibly tasty. There are many recipes for salting volnushki for the winter in a hot way with the addition of ingredients such as horseradish, garlic, ginger, cloves, dill, mustard, and even juniper berries. All these components add spice to salted mushrooms and reveal their taste in a new way.

How to pickle the waves in a hot way

Before proceeding with the heat treatment, freshly picked mushrooms must be cleaned of forest debris, scraped with a knife leg, rinsed under running water so that there are no grains of sand left, and sorted out. Pink waves are separated from white ones, spoiled and wormy ones are not suitable for salting – just throw them away. And since these mushrooms have a caustic, bitter juice, then they need to be soaked or boiled so that the unpleasant aftertaste disappears.

The hot salting recipes described below can significantly speed up the processing of harvested mushrooms. In the absence of suitable conditions for long-term soaking (not enough space, hot weather), to get rid of the characteristic taste of milky juice, they are pre-boiled in salted water.

Secrets of pre-preparation:

• a large number of waves should not be boiled in one water. It is better to divide them into small portions and boil them separately, changing the water before each laying;
• when cooking, be sure to remove the protruding foam, so the bitterness will go away faster;
• only hats are used for salting, since the legs are rough and fibrous.

You also need to correctly calculate the amount of preservative (table salt) so that the main product does not deteriorate and is well salted. Usually take 40 g per 1 kg of boiled mushrooms.

How long do you need to soak the waves before salting in a hot way

If there is a large amount of freshly harvested product, it will take a lot of effort to get rid of bitterness by cooking. In this case, it is more expedient to resort to soaking. To do this, the mushrooms are placed in a non-metallic container and poured with a special solution. It is easy to prepare: for 1000 ml of water, add ½ tsp of citric acid and 1 tbsp. l. salt. Then the mushrooms are kept for at least 3 days, pouring a new solution every 6 hours.

How many days to salt the traps in a hot way

Hot salting of the waves in a deep container requires less time than in a conventional jar. Mushrooms, salted in a saucepan, can be eaten in a week. Banks should spend at least two weeks in the cellar in order to be well salted and soaked in the aroma of spices.

 How to salt volnushki in a hot way according to a traditional recipe

Mastering the science of salting mushrooms for the winter is best from a traditional recipe. “Classic” will help you gain experience and not be afraid to experiment with spices and seasonings in the future.

A step-by-step recipe for making hot salty waves using traditional technology. Ingredients:

• 1,5 kg of the main component;
• 75 g salt;
• black currant leaves;
• 5-6 pcs. bay leaf;
• 1/2 head of garlic;
• 4 pcs. black, white and allspice;
• 5 inflorescences of dry cloves.

Step-by-step cooking:

1. Soak the mushrooms in the solution for three days.
2. Place the mushrooms in a saucepan and add enough water to cover them completely.
3. Cook for 25 minutes, skimming off the foam that appears, then transfer to a colander with a slotted spoon. After cooling – in a container for salting.
4. Add the rest of the ingredients, mix gently.
5. Arrange in jars (volume 0,8-1,0 l), lay currant leaves on top, pour boiling water.
6. Place the filled jars in a prepared container of boiling water on a waffle towel (or place in the oven) for at least 10 minutes.
7. After ten minutes, remove and tightly fix the capron caps.

Pickles prepared according to a traditional recipe can be safely stored in a kitchen cabinet.

A simple recipe for salting frizzes in a hot way

There is an easier method on how to salt flakes at home in a hot way, using only three components. Such mushrooms can be eaten in their pure form as an appetizer, or used in the preparation of various salads.

Required ingredients for salting:

• 5 kg of prepared boiled mushrooms;
• water;
• 200 g of preservative.

Step-by-step cooking:

1. Pour a fifth of the salt into the bottom of the container in an even layer, put 1 kg of mushrooms on top. Repeat 4 more times.
2. Cover with a thin cloth and send under oppression.

As soon as the salt is completely dissolved, the mushroom caps will release juice with bitterness residue. On the 14-15th day, pickles can be tasted.

How to salt volnushki in a hot way with oak and cherry leaves

The recipe for hot salty fritters with the addition of oak and cherry leaves is a success with housewives because they are less fragile.

For salting, for 3 kg of the main component, the following spices are needed:

• 140 g salt;
• 10 pieces. black or white pepper;
• 3 laurel leaves;
• 4-5 carnation flowers;
• oak and cherry leaves – a small handful.

Step-by-step cooking:

1. Put the leaves on the bottom of the pan so that it is not visible.
2. Then tightly lay a layer of mushrooms, approximately 6 cm in height.
3. Spread salt and spices evenly.
4. Then, in the same way, lay the remaining products.

 Place under pressure and leave to pickle in a cool place for at least 10 days.

How to salt volnushki hot in jars

The hot method of salting volushki in jars is the most well-known method of harvesting mushrooms for the winter.

Components for salting 3 kg of prepared product:

• 2 Art. l. horseradish (grated);
• 1 g black pepper (about 10 peas);
• 4 pcs. bay and currant leaves;
• 4 Art. l salt.

Step-by-step cooking:

1. Place all ingredients in a saucepan and pour six glasses of cold water.
2. Boil and cook for 10 min.
3. Put currant greens at the bottom of sterile jars, fill with mushrooms and pour boiling brine.
4. While the brine is hot, tightly fix the nylon lids.

Salting according to this recipe will allow you to store blanks for a long time in a cool, dark room.

How to salt volnushki in a hot way with garlic and currant leaves

Garlic will give the dish a special piquancy and add flavor.

For salting 2,5 kg of the main product you will need:

• 120 g of preservative;
• Xnumx cloves of garlic;
• 5 umbrellas of dry dill;
• 10-12 blackcurrant sheets.

Step-by-step cooking:

1. Lay a layer of currant leaves on the bottom of the container, dill on top.
2. From top to bottom, coat the waves evenly with salt, spices and garlic.
3. Add 3 cups of cold purified (boiled) water and send under oppression.

Harvesting for the winter with garlic will be edible in a month.

How to quickly pickle the waves in a hot way

You can quickly and tasty pickle mushrooms in a hot way according to the following, very simple recipe.

For salting you will need:

• 1 kg of the main component;
• 40 g salt;
• 3 laurel leaves;
• horseradish greens;
• currant leaves – a few pieces;
• 3 cloves of garlic;
• 2 sprigs of dry dill;
• 3 pcs. black or white pepper.

Step-by-step cooking:

1. Cook volnushki for about 15 minutes, adding bay leaf and black pepper to the water.
2. Drain, and while they cool, blanch the herbs and garlic in the mushroom broth for a few seconds. Extract with slotted spoon.
3. Put a part of blanched greens and garlic on the bottom of the salting container, put mushrooms on top with caps in one direction.
4. Evenly distribute the remaining salt, garlic and herbs.
5. Install oppression and place on the bottom shelf of the refrigerator.
6. If not enough juice comes out in a day, you need to add a little mushroom broth.

Mushrooms salted in such a hot way can be tasted already on the 4th day.

How to pickle volnushki for the winter in a hot way with dill and ginger

Having mastered simple salting recipes, you can move on to more complex ones, using non-traditional spices and spices. The most popular recipe for salting volnushki in a hot way with the addition of an unusual ingredient is mushrooms with ginger and dill.

Necessary ingredients:

• 4 kg of the main product;
• 2 tbsp. l. grated ginger root;
• 4 sprigs of dill;
• currant leaves;
• 20 pieces. black or white pepper;
• 10 pcs. allspice;
• 200 g salt.

Step-by-step cooking:

1. At the bottom of a clean container, place dill sprigs, currant leaves, half of grated ginger and part of pepper on top.
2. Then place a layer of boiled mushrooms. Spread the remaining ginger, salt, pepper.
3. The last layer should be currant leaves.
4. Cover the contents of the container with a clean cloth and install oppression.

If the juice that comes out the next day is not enough to completely cover the contents of the dishes, then you need to add clean water.

Salting volnushek for the winter in a hot way with cloves and horseradish leaves

Hot-salted volnushki can be cooked according to this recipe both in a large container and in jars.

Ingredients needed for salting:

• 1 kg of pre-boiled main product;
• 4 medium sheets of horseradish;
• 40 g preservative (salt);
• 8-10 inflorescences of cloves, the same number of black peppercorns.

Step-by-step cooking:

1. Place two sheets of horseradish on the bottom of the dish, pour half of the spices, add salt.
2. Put the mushrooms, the remaining spices, salt and cover with horseradish greens.

Harvesting according to this recipe does not require much effort, and the appetizer is crispy and spicy.

Salting volnushek with mustard in a hot way for the winter

Fans of spicy dishes will appreciate the hot pickling recipe with the addition of mustard.

For 3 kg of boiled mushrooms you will need:

• 2 tsp tablespoons of white mustard seeds;
• 4 laurel leaves;
• 3-4 carnation flowers;
• 8-10 pcs. black (white) pepper;
• 120 g salt.

Step-by-step cooking:

1. Arrange half of the spices and salt in clean, sterilized or calcined jars.
2. Fill with the main product and add the rest of the salt and spices.
3. Pour one glass of chilled boiled water into each jar, cover with nylon lids.

Do not worry that there is not enough liquid to the top of the can. A day later, the mushroom juice that has come out will completely cover all the components. Mushrooms with mustard prepared according to this recipe can already be eaten after 14-16 days.

Hot ambassador of volnushki with apples and garlic

This hot salting recipe will make mushrooms crunchy, because apples, due to their acid, will give additional elasticity to their structure.

Ingredients for 6 kg of product:

• 4-5 apples;
• Xnumx cloves of garlic;
• 8-10 carnation inflorescences;
• 6 pcs. bay leaf;
• cherry, currant or oak leaves.

Step-by-step cooking:

1. At the bottom of the prepared dishes lay a piece of greens, a quarter of apples cut into slices.
2. Next, lay out a layer of the main component 7 cm high, a third of salt and spices. Repeat two more times.
3. The last layer should be the remaining leaves.
4. Place under oppression and remove salting.

Mushrooms with apples can be tasted after 20 days. To extend their shelf life, you should remove the mold in time, as it forms, and monitor the amount of brine – it should completely cover the contents of the container.

How to deliciously pickle volnushki with onions in a hot way

Salting volnushki with onions in a hot way is a favorite method of processing the “quiet hunt” trophy for many mushroom pickers. After all, this does not require any special spices, and onions can be found in everyone’s house.

Ingredients for salting 2 kg of boiled mushrooms:

• 1 head onion;
• 80 g salt;
• 16 peas of black pepper;
• 3-4 inflorescences of a carnation;
• ½ tsp citric acid.

Step-by-step cooking:

1. Place the mushrooms in a container for salting, pour 1 glass of clean cold water.
2. Sprinkle salt, spices and chopped onion on top (in rings or half rings, depending on the average size of the hat).
3. Next, you should gently mix everything with your hands, trying not to harm the integrity of the ingredients.

Leave under oppression for 20-25 days, this will be enough for salting.

The original recipe for hot pickling with juniper

You can salt the volnushki in a hot way according to a very unusual, but simple recipe.

Ingredients for salting 1 kg of mushrooms:

• 40 g salt;
• allspice, black and white pepper (to taste);
• 3 inflorescences of a carnation;
• 7-10 juniper berries.

Step-by-step cooking:

1. Mix boiled mushrooms with spices, salt and juniper berries.
2. Place under oppression and leave to salt in a cool place.

Hot salting according to this recipe will allow you to taste the finished product for 7-8 days. And so that the edges of the container are not covered with mold, they should be wiped with gauze soaked in table vinegar.

Recipe for salting russula and volushki in a hot way

These two types of mushrooms belong to the same family and are similar in structure, so they are often salted together in a hot way.

Ingredients for salting:

• 1 kg of waves;
• 1 kg russula;
• 80 g salt;
• 5 carnation inflorescences;
• 8-10 black pepper;
• a handful of cherry leaves and blackcurrant.

Step-by-step cooking:

1. Boil the main components with the addition of spices for at least 30 minutes.
2. Arrange the leaves in the jars, then the mushrooms.
3. Pour salt into the mushroom broth and boil, then distribute into jars.
4. Without waiting for the brine to cool down, fix the capron caps.

You can eat mushroom platter in 22-25 days.

What, how and how much to store hot salted traps

The duration of storage of salted mushrooms depends on the purpose for which they are intended. If for harvesting for the winter, then the jars should be stored in a dark place at a temperature not exceeding 6 ° C, in a cellar or basement. In this case, pickles can be stored for two months or more.

If the mushrooms were salted in a large container for eating, they can be stored on the bottom shelf of the refrigerator for no more than 10-14 days.

Conclusion

Salting volnushki at home in a hot way is the easiest and fastest method of processing mushrooms. It is absolutely not necessary to adhere to any recipe exactly, do not be afraid to experiment with spices. The only thing that cannot be changed is the amount of preservative per 1 kg of product. Observing the rules of preparation, cooking, as well as the temperature regime for storing the finished product, you can feast on pickles all winter.