Salting waves at home: step by step recipes

Volnushki, considered a conditionally edible type of mushroom, is inherently very tasty if cooked well. Mushroom pickers who have experience are well aware of this, and who have repeatedly preserved for the winter from these fruiting bodies. Particularly tasty are volnushki, salted in hot and cold ways.

Salting the waves, carried out at home, is a rather complicated and time-consuming process, because such mushrooms have a bitter taste of pulp and you need to get rid of it. So, the product is subject to long-term soaking in cold water, while 3 times a day the water in the mushrooms is changed. If this is not done, the water with mushrooms heats up, and the product may deteriorate, i.e., simply turn sour.

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Preparing flakes for salting

Before you learn how to deliciously salt volushki at home, you should get the relevant information about the preparation of the fruiting bodies. The main rule to consider in order for the mushrooms to turn out tasty is their cleaning and soaking.

• After coming from the forest, the mushrooms should be immediately sorted out: discard those spoiled by worms and insects, cut off 1/3 of the stem and remove the remains of grass, moss and leaves from the hats.
• Rinse in plenty of cold water and pour for soaking from 2 to 3 days.
• After this process, you can start processing the mushrooms at home, choosing salting in a hot or cold way.

Note that the volnushki canned for the winter are stored at temperatures up to + 10 ° С. If the room warms up above this indicator, the workpiece will deteriorate. In addition, the speed of preparing snacks will also depend on the method of salting the waves. The hot method will allow you to eat salty waves after 14 days, while with cold salting, the fruiting bodies will be ready in at least 30 days.

There are many hot salting recipes for salting volushki, but this article presents only 5 of the most popular ones.

How to properly salt volushki mushrooms in jars

This option is easy to prepare and shows how to salt the flakes in jars on your own. Note that the workpiece made according to this recipe can be stored even in apartment conditions.

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• Soaked waves – 2 kg;
• Salt – 100 g;
• Bay leaf – 5 pc .;
• White and black pepper – 5 peas each.

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Recipe for salting volnushek mushrooms with citric acid

In this recipe, salting of mushrooms is carried out with citric acid. Such an appetizer will delight you and your loved ones on any holiday. Harvesting is very popular with many amateur cooks, because it turns out very tasty.

• Soaked waves – 3 kg;
• Salt – 150 g;
• Water – 700 ml;
• Citric acid – 5 g;
• Bay leaf – 6 pc .;
• Dill;
• Black ground pepper – ½ tsp.

How to salt the waves, the recipe will tell with a step-by-step description.

1. Boil the soaked mushrooms in salted water for 20 minutes, rinse and put on a sieve.
2. While the mushrooms are draining, start preparing the brine.
3. In water, combine salt, citric acid, dill (twigs or umbrellas), black pepper and bay leaf.
4. Let it boil and boil for 5 minutes, strain, let cool a little.
5. Spread the volnushki in sterile dry jars and pour brine to the very neck.
6. Close the lids, let cool and refrigerate. After 7 days, the waves will be ready for tasting.

Citric acid will preserve their taste and useful properties in mushrooms for a long winter.

How to salt volnushki with horseradish root

A hot way of salting volushek mushrooms with horseradish root is an excellent savory snack option for lovers of spicy dishes.

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• Soaked volnushki – 3 kg;
• Salt – 150-170 g;
• Water – 1 l;
• Horseradish root – 100 g;
• Cherry and black currant leaves;
• Allspice – 10 peas.

How to properly salt volnushki mushrooms will show a step-by-step description of the recipe.

1. After soaking, the volnushki are poured with water and boiled for 20 minutes over medium heat.
2. Rinse, spread on a sieve and leave to drain.
3. A brine is prepared: salt, diced horseradish root, allspice, as well as green cherry and currant leaves are combined in water.
4. Mushrooms are introduced into the brine and boiled for 10 minutes.
5. Throws are laid out in prepared sterile jars, the brine is filtered and poured into mushrooms.
6. Close with tight lids, let cool and put on the shelves of the refrigerator.

Such a preparation is used not only as an independent dish, but also added to soups and salads.

How to salt volnushki with coriander

How to deliciously salt volnushki mushrooms in a hot way with the addition of coriander? If you try this salting option once, you will use it constantly. Coriander will bring its own special flavor notes to the mushroom appetizer.

• Volnushki – 3 kg;
• Water – 6 tbsp.;
• Salt – 150-170 g;
• Coriander seeds – 1 tsp;
• Black peppercorns – 10 pcs.;
• Bay leaf – 5 pc .;
• Garlic cloves – 5 pcs.

A step-by-step recipe for salting volnushki in a hot way will show you how to cook these mushrooms correctly.

1. After soaking, the mushrooms are poured with water, allowed to boil and boiled for 20 minutes over medium heat.
2. Throw in a colander or lay out on a wire rack and let drain.
3. The brine is prepared: all the ingredients are mixed in water, except garlic and coriander.
4. Boil for 15 minutes over low heat and introduce the drained waves.
5. Boil for 10 minutes and remove with a slotted spoon into sterilized jars, sprinkling each layer with chopped garlic cloves and coriander seeds.
6. Strain the brine and pour into the mushrooms, filling the jars to the very neck.
7. Close with plastic lids and take out after cooling in the cellar.

Recipe for salting volnushek mushrooms with cinnamon in a hot way

Cooking hot pickled mushrooms with a cinnamon stick is a great recipe, thanks to which you can quickly make an appetizer for any holiday.

• Soaked waves – 3 kg;
• Salt – 120 g;
• Cinnamon stick;
• Garlic cloves – 6-8 pieces;
• Bay leaf – 2 pc .;
• Water – 1 l.

1. Volnushki is introduced into boiling water and boiled for 25 minutes over medium heat, constantly removing the dirty foam.
2. Mushrooms are selected with a slotted spoon and laid out on a sieve to drain.
3. Salt is dissolved in water, the amount of which is indicated in the recipe, mushrooms are added and boiled for 10 minutes.
4. Add bay leaf, cinnamon stick and thinly sliced ​​garlic.
5. Cook everything together for 10 minutes over low heat, take out the bay leaf and cinnamon, throw it away.
6. Waves are placed in sterilized jars, topped up with brine to the very neck.
7. Give 30 minutes to cool and close tight nylon lids.
8. Leave to cool completely at room temperature and only then take it out to a cool room.

Salting of soaked waves can also be carried out in a cold way. We offer 4 step-by-step recipes that describe in detail all the subtleties of the process of salting mushrooms. And although these salting options require a longer time for the appetizer to cook completely, the dish turns out to be crispy, fragrant and amazingly tasty.

Salting flakes with garlic

How to properly salt volnushki mushrooms with garlic in order to please your family with a delicious snack in the winter and diversify your daily menu?

• Volnushki – 3 kg;
• Salt – 150 g;
• Cold boiled water;
• Garlic – 15 cloves;
• Oak and cherry leaves – 6 pcs.;
• Rosemary – 1 sprig.

1. In pre-prepared sterile jars, put cherry and oak leaves, 1/3 of a sprig of rosemary (from 3 kg of soaked mushrooms, 3 jars with a capacity of 0,75 l are obtained).
2. Sprinkle a layer of salt and lay the soaked waves with their hats down.
3. Sprinkle each layer of mushrooms with salt and chopped garlic (it can be finely cut into cubes with a knife).
4. Repeat the layers until the jars are filled, compact by pressing the mushrooms to the bottom with your hands so that there is no void.
5. Pour in water, let stand for 20-30 minutes and top up again if necessary.
6. Close the lids and put on the shelves in the basement.

How to salt volnushki with dill and ground coriander

Cold pickling of volnushki using ground coriander will allow the appetizer to turn out to be very fragrant, with a crispy pulp structure. If desired, you can change the ingredients of the recipe and add your favorite spices.

• Volnushki – 2 kg;
• Salt – 120 g;
• Ground coriander – ½ tsp;
• Dill (seeds) – 2 tsp
• Leaves of red and black currant – 5 pcs.

How to properly salt the wedges in order to make a delicious mushroom appetizer in the future, you can learn from the step-by-step description of the recipe.

1. Rinse the soaked volnushki well with cold water, put in a colander and dip in boiling water for 5 minutes for blanching.
2. Put some fresh leaves, a layer of salt, as well as mushrooms (caps down) in jars.
3. Sprinkle again with salt, as well as ground coriander and dill seeds.
4. After distributing all the mushrooms and sprinkling them with salt and spices, press down the mass with your hands and add another main product.
5. Top with currant leaves and close the lid.
6. Take the preservation to a cool room and shake the contents of the jars once a day.
7. After 20-25 days, the mushrooms will be salted, and they can be tasted.

Salting of soaked volnushki with mustard

Salting volnushek mushrooms with mustard seeds is a great option for snacks on the festive table.

Try this recipe and you won’t regret making it.

• Volnushki – 3 kg;
• Salt – 170 g;
• Mustard seeds – 1 tbsp. l.;
• Bay leaf – 4 pc .;
• Carnation – 5 buds.

Learn how to properly salt mustard flakes with step-by-step instructions.

1. Soaked mushrooms are placed in a colander in small batches and blanched in boiling salted water for 3-4 minutes.
2. Lay out on a wire rack and allow excess liquid to drain.
3. A thin layer of salt is poured onto the bottom of sterilized glass jars, some of the clove buds, bay leaf and mustard seeds are laid out.
4. Next, the waves are distributed in one layer, sprinkled with salt, mustard, bay leaf and cloves.
5. Thus, the entire jar is filled with mushrooms sprinkled with spices.
6. They press down the mass with their hands, supplement the jars with the main product and close them with tight lids.
7. Take out on the shelves in the basement and store for 6-8 months at a temperature not higher than +10°C. You can start tasting after 10 days.

Recipe for pickling volnushek mushrooms with parsley and cilantro

The recipe for salting volnushki mushrooms with parsley and cilantro is another convincing proof that volnushki, with any salting method, turn out to be tasty and fragrant. The taste of the dish will appeal to your household and guests.

• Volnushki – 2 kg;
• Water – 500 ml;
• Salt – 120 g;
• Green cilantro and parsley – 50 g;
• Black and allspice pepper – 5 peas each;
• Garlic cloves – 7 pcs.;
• Oak leaves.

1. Pour the soaked volnushki with boiling water, rinse in cold water and put on a sieve to drain.
2. Put the bottom of sterilized glass jars with clean oak leaves and chopped herbs, sprinkle them with a layer of salt and put a layer of blanched waves.
3. Sprinkle the mushrooms with salt, a mixture of peppers and chopped garlic.
4. Sprinkle each subsequent layer of waves with salt, garlic and pepper.
5. Pressing down each layer, fill the containers to the very top.
6. Pour cold boiled water, close the lids and take out to the basement.