For blanks, it is necessary to select mushrooms whose cap diameter is not more than 4 cm. Large mushrooms can also be taken, but they will need to be divided into parts so that they can be completely salted. It should be borne in mind, however, that larger waves will not turn out as tasty as young and small mushrooms. For cooking, you should take elastic and tight mushrooms, without mold and wormholes.

The legs of the waves are cut one and a half centimeters below the cap. The skin is peeled from the remaining leg. It is very important to be able to properly prepare the mushrooms for cooking. be sure to soak in cold water to rid the mushrooms of bitterness. Usually, mushrooms are kept in water for two days. In a container with it is necessary to change the water at least four times a day.

Mushrooms must be boiled until fully cooked. Uncooked to the end of the wave can cause digestive problems and even lead to poisoning. It is very important to properly prepare not only the mushrooms, but also the containers in which they will be stored. It is necessary to sterilize half a liter jars at 100 ° C for half an hour, and liter jars for 45 minutes.

Marinated volnushki for the winter

Product composition:

• 1 kg of waves;
• a couple of teaspoons of granulated sugar;
• five cloves;
• a tablespoon of salt;
• five leaves of laurel;
• seven to eight peas of allspice and black pepper;
• five leaves of blackcurrant;
• half a teaspoon of dry seeds of cumin and coriander;
• liter of water;
• a teaspoon of vinegar essence.

Cooking progress:

1. Wash, then soak them in cold water for a couple of days. Be sure to change the water at least four times a day.
2. We divide large-sized peeled waves into several parts, small ones can be cooked whole. We wash the mushrooms one more time, pour water into them and cook after boiling for twenty minutes. Next, we throw the mushrooms into a colander, leave them to drain the water.
3. Pour into pre-sterilized containers. Together with mushrooms, immediately put in jars and dry spices. You can also add garlic cloves and onion rings to the mushrooms.
4. Add salt, sugar, currant leaves to the water (you can also put cherry or raspberry leaves, dill umbrellas). We give the marinade to boil, and then fill them with mushrooms in jars. Cover the containers with lids and leave to stand for twenty minutes.
5. Drain the marinade back into the pan, boil, and then pour it again to the waves. Add vinegar essence to each jar. Next, roll up the jars, turn them over on the neck and wrap them up.

It is recommended to open the blank with pickled waves no earlier than two to three weeks after preparation.

We salt the waves for the winter

Product composition:

• 1 kg of waves;
• 40 g non-iodized salt;
• dill umbrellas;
• , raspberries, horseradish and cherries;
• coriander seeds, fennel.

Cooking progress:

1. Washed and sorted volnushki should be soaked in cold water for a couple of days, changing the water at least four times every day. Place the washed mushrooms in a saucepan and pour boiling water over them. Leave in this state for ten minutes, then drain the water. Repeat the procedure twice, then fold the waves into a colander.
2. Fold the mushrooms into prepared sterile jars, sprinkling each layer with salt and spices, currant leaves and dill umbrellas. Do not fill the jar to the very top, leave a little free space at the top. Cover the mushrooms with horseradish leaves, gently press the mushrooms so that they are completely covered with brine.
3. We close the jar with a double layer of gauze and put it in a cold place ( temperature regime from zero to three degrees Celsius). The waves will be salted for no less than six weeks.

The russula family has a huge number of useful edible mushrooms, and one of them is volushki. You can pickle them easily and quickly, which is important for winter harvesting. In some countries, the mushrooms are considered inedible, because the fungus exudes juice with a pungent taste on the cut.

It is necessary to learn how to properly process and cook them at home in order to be satisfied with the excellent taste of snacks in winter. And recipes with photos will help you cook quickly and efficiently.

Harvesting waves for the winter

To date, there are two types of processing: cold method and hot. In the first case, the waves turn out to be crispy, however, if the processing rules are not followed, you can get poisoned. With hot technology, this risk is much lower.

Another advantage of heat exposure is that salted ones are ready to eat much sooner than cold processed ones. Do not boil the flakes for too long, as they will turn out to be too soft.

Hot processing: recipes

Many housewives do not yet know how to properly salt volushki mushrooms at home in a hot way, because it is not so easy. It is worth knowing some of the nuances to make the appetizer tasty and healthy. The hot processing method is characterized by exposure to high temperatures, so that products can be stored for a long time.

Each housewife will be able to cook hot salted mushrooms in accordance with her taste preferences, because today there are a huge number of recipes with various components.

Winter harvesting of waves with onions

Mushrooms prepared in this way can be consumed immediately after opening the jar.

Ingredients:

• 3 kg of waves;
• liter of water;
• 400 grams of carrots;
• 200 grams of onions;
• 5 cloves;
• 20 peppercorns (allspice);
• 60 ml apple cider vinegar;
• 120 grams of salt;
• 100 grams of sugar;
• 4 leaves of laurel.

Step by step preparation:

1. Boil volnushki until fully cooked.
2. Wash them out running water.
3. Chop the onion into half rings, and the carrots into thin slices.
4. Pour salt, sugar and into the water for the marinade. After boiling, add chopped onions and carrots. Keep on fire for a quarter of an hour.
5. Now it remains to add only flakes and vinegar. Cook for another 15 minutes.
6. Pour salted mushrooms into jars and sterilize in a saucepan with water for half an hour.

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Salted wedges with ginger

Even true gourmets will like this preparation. For its preparation, it is necessary to carefully choose the ginger root - it must be free of damage and rotten areas.

To pickle mushrooms according to this recipe for 4 kilograms of waves, you need to take the following amount of products.

Ingredients:

• 2 tablespoons of grated ginger;
• 20 black peppercorns;
• 4 umbrellas of dill;
• 200 grams of salt;
• currant leaves.

How to cook:

1. While the mushrooms are cooking, it is necessary to prepare a container for their further storage.
2. To do this, cover the bottom of the container with currant leaves, dill umbrellas and grated ginger. Sprinkle a little salt and peppercorns on top.
3. Then you need to put a layer of boiled mushrooms and sprinkle them with salt and seasonings. Repeat procedure.
4. A press is placed on the last layer of mushrooms and lowered into the cellar for storage.
5. During cooking, so much juice should stand out so that it completely covers the mushrooms, if it is not enough, you can simply add a little boiling water.

Mushrooms with mustard

Volnushki, salted according to this recipe, acquire a piquant point and a unique taste. For 3 kilograms of mushrooms, the following components will be required.

Ingredients:

• liter of water;
• 2 heads of garlic;
• 2 dill umbrellas;
• 2 teaspoons mustard seeds (white);
• 60 grams of salt;
• 150 grams of granulated sugar;
• 50 ml apple cider vinegar.

Step by step preparation:

• Mushrooms must be boiled. The readiness of the waves is indicated by their lowering to the bottom of the pan.

• At this time, it is necessary to sterilize the container for their subsequent storage.
• Put dill umbrellas, mustard seeds, garlic and boiled mushrooms on the bottom of the jars.
• Pour it all with ready-made marinade. To prepare it, add sugar, salt to boiling water and keep on fire for five minutes. After turning off the stove, pour vinegar into the marinade.

• Sterilize jars in a pot of water for 35 minutes.

Waves with apples

Thanks to apples, mushrooms are elastic and crispy. The number of products is indicated for 6 kilograms of waves.

Ingredients:

• 300 grams of salt;
• 20 slices of green apples;
• 10 cloves of garlic;
• 12 cloves;
• 8 leaves of laurel;
• oak and cherry leaves.

How to cook:

• First, you need to lay the leaves on the bottom of the container and sprinkle them with salt.
• Put on them two slices of apples and garlic.
• The next layer will be mushrooms. They need to be laid out upside down. Cover each layer of waves with salt, apples, cloves and bay leaves.
• On the last layer of mushrooms and spices, you need to lay out currant leaves and gauze, which should be folded in several layers.

After 20 days, the blank is ready for use.

Cold processing: recipes

Knowing how to properly salt volushki mushrooms at home in a cold way, you can cook a snack quickly and without much hassle. This method of processing reduces the preparation time, since the fruits do not need to be boiled.

However, salted mushrooms are ready for use by the cold method much later than pre-boiled ones. But nutrients and microelements in such pickles are stored more.

Classic recipe

For 3.5 kilograms of waves, take:

• 100 grams of salt;
• 25 grams of dill seeds;
• 10 grams of citric acid;
• 10 grams of cumin;
• cabbage leaves.

Cooking process:

1. After the soaking process is completed, the waves must be rinsed with running water.
2. Fold the mushrooms upside down in a barrel, each layer should be about 6 cm.
3. Mix spices and salt. Sprinkle the resulting seasoning on each mushroom layer.
4. Lay cabbage leaves on top of the last layer of spices. They should completely cover the mushrooms.
5. Place a press on top. If its weight is not enough, you can put a pot filled with water on it.

A barrel of mushrooms is stored for 45 days at a temperature of 0 - +10 degrees. In a warmer room, the mushrooms will turn sour, and in a cooler room they will crumble.

Volnushki with garlic

An indispensable component for mushrooms is, because thanks to it, the flakes acquire a special taste and aroma.

For 5 kilograms of mushrooms you will need:

• 1.5 liters of water;
• 400 grams of salt;
• 10 dill umbrellas;
• 20 cloves of garlic;
• currant leaves.

Cooking process step by step:

1. Boil mushrooms until fully cooked.
2. Cover the bottom of the container for salting the waves with currant leaves. Put a couple of dill umbrellas and a little garlic on them. The latter must be cut into thin slices.
3. This is followed by a layer of mushrooms, folded up with legs, you need to sprinkle them with salt, dill and chopped garlic. Repeat the process until the entire container is filled.
4. Pour the mushrooms with water and place a press on top.

While the waves are salting, it is necessary to control their top layer - it should not dry out. It is also recommended to shake the barrel every three days.

Waves in the bank

Most often, mushrooms are salted in three-liter jars, as they are the most convenient and practical. The blanks are eaten without spoiling. And it is better to choose mushrooms with hats with a diameter of 3-4 centimeters.

For 2 kilograms of waves you will need:

• 100 grams of salt;
• currant, cherry and horseradish leaves;
• Bay leaf and black pepper.

Cooking:

1. Mushrooms must be pre-treated and soaked.
2. Lay leaves on the bottom of the jars, and put the mushrooms upside down on them.
3. Each layer of waves must be salted and peppered.
4. Sprinkle the uppermost mushrooms generously with salt and cover with gauze folded in several layers.

Pickled volnushki

For pickling, you must first boil the mushrooms until fully cooked, as will be indicated by their lowering to the bottom. For the entire time of boiling, you need to remove the foam. The number of ingredients for 3 kilograms of waves.

Ingredients:

• 3 liters of water;
• 30 black peppercorns and 15 allspice peas;
• 9 laurel leaves;
• 15 cloves;
• 90 grams of salt;
• 60 grams of sugar;
• 1 tsp essences.

Cooking:

1. Boil the mushrooms in salt water, after which they must be washed well with running water.
2. To prepare the marinade, add salt, sugar and seasonings to boiling water. Wait a few minutes and pour in the essence.
3. Now you need to put the boiled mushrooms into the marinade and keep the container on fire for about five minutes.
4. Arrange pickled volnushki in jars and twist them.
5. Sterilize the blanks in a pot of water. The time of this process depends on the size of the cans - for three-liter cans it is about 45 minutes.

After sterilization, the jars are placed upside down under a warm blanket.

Knowing how to properly salt volnushki, you can cook a delicious preparation of mushrooms for the winter, which differ from their other relatives in aroma and taste.

Volnushki - beautiful pink or pink mushrooms white color with a funnel hat. In the forest they can be found from July to October in huge families, so picking up a large basket of them is not difficult. But they are not eaten fried and boiled - they are conditionally edible mushrooms and have a bitter taste. They are suitable only for sunbathing. But it’s worth preparing salted or pickled volnushki for the winter - in this form they are tastier than many other mushrooms.

Cooking features

Do not forget that the mushrooms are conditionally edible mushrooms. So, the technology of their preparation must be observed.

• First of all, the waves should be sorted out, throwing out the worms. Large and old mushrooms are also not suitable for pickling. Going through, all the mushrooms need to cut off the legs by a third. Clean the hats from adhering litter, rub the most polluted places with a soft brush. At the same stage, the waves are sorted by size.
• After cleaning and sorting, the tangles should be soaked in cold water. Water should be changed three times a day. After two days, the mushrooms should be washed, let the water drain, large specimens cut into 2-4 parts.
• Before you start pickling, the flakes must be boiled until tender. They are considered ready when they sink to the bottom. Small ones cook faster, larger ones take longer. Considering that the waves have already been cut into equal pieces, you can boil them all together, but it’s better to boil small ones in a separate pan to make them a particularly beautiful and tasty preparation for the winter - for the festive table.

All other actions will depend on the selected recipe. They do not differ much: preparation of jars, preparation of the marinade, laying mushrooms in jars and rolling. Provided that the jars have been sterilized and rolled up with metal lids, pickled volushki can be stored all winter at a temperature just below room temperature. If you close the jars with nylon lids, then you need to eat the mushrooms within three months, and you can store them only in a cold place (refrigerator, cellar).

The classic recipe for pickled waves

• waves - 1 kg;
• water - 0.3 l;
• coarse salt - 10 g;
• granulated sugar- 15 g;
• vinegar essence (70%) - 5 ml;
• black pepper (peas) - 10 pcs.;
• cloves - 5-6 pcs.;
• bay leaf - 2 pcs.;
• cumin seeds, dill (optional) - 2-3 g.

Cooking method:

• Prepare the mushrooms and boil until tender, drain in a colander to drain the water from them.
• Sterilize jars. The amount of ingredients in the recipe is given based on two half-liter jars or one liter. Boil the lids to be used (polyethylene or metal). Screw caps can also be used - they are not inferior in their characteristics to traditional metal caps intended for seaming.
• Boil water, dissolve salt, sugar in it, add bay leaves, cloves and pepper, boil for 2 minutes.
• Put the mushrooms in the marinade, cook them for 10 minutes after boiling.
• Arrange the mushrooms in jars, pour half a teaspoon of vinegar essence into each. If the jar is liter, then the essence is poured into it in an amount of 5 ml - that is how much is placed in a standard-sized teaspoon.
• Firm with a clean stainless steel spoon and pour over the marinade.
• Close the lids, insulate: if the mushrooms cool slowly, they will be better salted and will be stored longer.

You need to store pickles marinated according to this recipe in the refrigerator or pantry, depending on which lids were used.

Volnushki marinated with vegetables

• waves - 1 kg;
• water - 0.5 l;
• carrots - 0.2 kg;
• onion - 0.1 kg;
• rock salt - 40 g;
• granulated sugar - 10 g;
• apple cider vinegar (6%) - 20 ml;
• allspice (peas) - 10 pcs.;
• cloves - 5 pcs.;
• bay leaf - 2 pcs.

Cooking method:

• Boil the sorted, peeled and chopped waves for 20 minutes, remove them, rinse, let the water drain.
• Clean your vegetables. Cut the onion into thin half rings. Cut the carrots into thin circles (carrot circles of small diameter will look beautiful).
• Prepare jars with a total capacity of 2 liters, sterilize them.
• Boil 0.5 liters of water, dissolve salt and granulated sugar, spices in it. Put vegetables in the marinade, boil them for a quarter of an hour.
• Add mushrooms and vinegar to the marinade, boil the same amount more.
• Arrange mushrooms with vegetables in jars, fill jars with marinade, close with boiled lids.

This recipe allows you to prepare a ready-made appetizer: in winter, all you have to do is open a jar and transfer the waves with vegetables to a salad bowl.

Volnushki marinated with garlic and mustard (in jars)

• waves - 1.5 kg;
• water - 0.5 l;
• salt - 20 g;
• sugar - 15 g;
• apple cider vinegar - 50 ml;
• garlic - 1 head;
• white mustard seeds - 5 g;
• dill - 2-3 umbrellas.

Cooking method:

• Boil the pre-cleaned and soaked waves until tender, drain the water from them, rinse, let the water drain.
• Peel the garlic, cut thinly.
• Sterilize three half-liter or two 750-ml jars.
• In each jar, put an umbrella of dill, mustard seeds, garlic. Spread waves over them.
• Prepare marinade from water, salt and sugar. After boiling, wait 5 minutes, add vinegar and turn off the heat.
• Pour the marinade over the waves, cover the jars with lids.
• Place the jars in a pot of water and sterilize them for 20 minutes. Using special tongs, remove the jars and tightly close the lids (roll up).
• Turn over, cover with something warm, let cool slowly, warm.

After that, jars of mushrooms can be stored in the pantry. Pickled in this way, the waves can be stored all winter even at room temperature.

Pickled volnushki are considered a good snack, and during fasting they will replace meat on the table. Whichever recipe is chosen, the mushrooms will turn out tasty and crispy.

Waves are red and white. They do not need to be processed for long periods of time. Many mushroom lovers like them salted. As a result, they can be enjoyed at any time of the year.

It is important to note that the waves contain not a large number of poison, which can lead to irritation of the gastric mucosa. Therefore, they are classified as conditionally edible mushrooms. To avoid poisoning, it is necessary to strictly observe the salting technology.

You can salt them according to several recipes. You need to know a few nuances so that the waves turn out tasty and safe. As a result, you will have the opportunity to cook various dishes with salted mushrooms.

There are several recipes for cooking mushrooms for the winter. Among them, it is impossible not to note the combined method, that is, we will use both cold and hot harvesting methods. The result will delight all households and guests.

Ingredients:

• 5 kg of freckles.
• Bay leaf.
• 2 heads of garlic.
• 160 gr of edible salt.
• 1 bunch of dill.
• Leaves of currant and horseradish.
• Water 2 l.

salting process

1. Prepare a container. For this, a basin or a large saucepan is better suited. Add two liters of filtered water and 60 grams of table salt to it. Put on the stove and bring to a boil.
2. Mushrooms must first be cleaned, washed under water, and also soaked for 2 days. When the water boils, you need to carefully add waves to it. Cook for 10-15 minutes, stirring occasionally. If foam appears, then it must be removed. Strain the mushrooms with a colander and rinse.
3. Divide the garlic into cloves and chop.
4. Put a layer, about 5-7 cm, of cooked mushrooms into the prepared container, sprinkle with garlic, salt and add horseradish leaves.
5. Cover the second layer with bay and currant leaves, garlic and salt.
6. When all the waves are laid out, salt on top, add garlic and dill.
7. Cover with sterile gauze on top and lay out oppression. Put the container in the refrigerator or a cool place. Mushrooms will be ready in 3-4 weeks.

Thanks to this method, no poison will remain in the waves, so they will be safe to use. And thanks to various spices, they are fragrant and tasty.

We salt the mushrooms for the winter in a cold way immediately in jars

You can use another salting method, immediately in glass jars. This recipe was ungratefully forgotten. Grandmothers of all used just this method of salting.

Ingredients:

• 2.5 kg of waves of different sizes.
• Hell leaves.
• Bay leaves.
• 45 gr of edible salt.
• 1 glass of vegetable oil.

salting process

1. Peel the mushrooms, rinse under running water. Then add to a container with water, in which dilute salt and citric acid. You need to soak for 2 days, periodically changing the liquid.
2. Sterilize glass jars. Lids also need to be processed.
3. When the waves are soaked, you need to completely drain the water. Put the mushrooms in layers on the bottom of the glass jars. Each layer must be salted and covered with horseradish and bay leaf.
4. Heat vegetable oil and pour it into a container with mushrooms.
5. Banks preserve and put in a cool place. The added oil closes the air. This allows the taste to be preserved. It will be possible to eat mushrooms in a couple of months.

If everything is done correctly, then the waves will be fragrant, tasty and crispy.

How to cook volnushki for the winter in a cold way (recipe for cooking without cooking)

In most cases, this method of preparing salty waves is used. Mushrooms are crispy and tasty. In addition, this method allows you to save all the nutritional value and vitamins. Thanks to the addition of spices, they are fragrant.

Ingredients:

• 8 kg of freckles.
• 1 glass of salt.
• 1 pack of citric acid.
• 50 gr dill seeds.
• 2 tablespoons cumin.
• 5 pieces of cabbage leaves.

salting process

1. Volnushki are slightly bitter, so they need to be soaked before cooking. To do this, you need to sort out the mushrooms, then pour cold water so that it completely covers the waves. If desired, you can add citric acid. Leave the container for 3 days in a dark and cool place. Change the water three times a day, otherwise the mushrooms may ferment.
2. In a separate container, add table salt, dill seeds, cumin and mix thoroughly.
3. After three days, drain all the water from the basin with waves. The liquid must drain completely. Then lay the mushrooms upside down. Sprinkle each layer with the prepared spice mixture. You can add some herbs if you like.
4. Put cabbage leaves on top of all layers.
5. The next layer will be oppression.
6. Put the glass jar in a cool place for at least 1.5 months. To avoid the process of decay, you can add hot vegetable oil.

Before use, salted mushrooms are recommended to be washed under running water, otherwise they will be very salty. They can be served separately as an appetizer with greens or cooked from them. different dishes. If there is such an opportunity, then it is better to salt the mushrooms in oak barrels, in this case, their taste will be much better and more aromatic.

Volnushki for the winter in a hot way. How to salt and cook mushrooms

The first recipe is distinguished by a long cooking period for mushrooms. But if you want to soon, then you can boil them to significantly shorten the whole process.

Ingredients:

• 1.5 kg of waves, can be of different sizes.
• Several currant leaves.
• Bay leaf.
• 3 tbsp food salt.
• 5 cloves of garlic.
• Carnation inflorescences.
• Peppercorns.
• 1 liter of water.

salting process

1. First of all, the waves need to be cleaned well, check them carefully for the presence of worms. It's best to cut off the legs. If the caps are too large, then they can be cut into several pieces.
2. Rinse the mushrooms under running water, then soak for 2 days, if this is not done, then they will be bitter. Every day, the water must be changed several times, otherwise they may simply turn sour.
3. After 48 hours, you need to completely drain the liquid, fill the waves with filtered water. Put on the stove and cook for 15-20 minutes, stirring regularly. When they are ready, drain the water with a colander.
4. Now you can proceed directly to salting. Prepare a container, put prepared mushrooms on the bottom. Sprinkle with spices every 5 cm. Season with salt and sprinkle garlic cloves on top.
5. Add a small amount of water in which the mushrooms were boiled to the jar.
6. Put oppression on top. Wait for the jar to cool down and put it in a cool place for 1-2 days.
7. After that, the waves can be rolled into sterilized jars.

This method of salting is used most often. Mushrooms can be stored long time in a refrigerator or other cool place.

Video on how to salt volnushki mushrooms for the winter:

It is important to follow the technology of salting mushrooms in order to avoid unpleasant consequences. In the article, we will consider several ways to prepare waves, this can be done in a cold or thermal way.

But you can choose one of the methods below. In any case, if everything is done correctly, they will turn out very tasty, and the spices will give the necessary flavor.

Before salting, it is necessary to decide on the method described above. The main thing is to do everything according to the recipe, and not violate the technology. If necessary, spices and spices can be replaced or supplemented at your discretion. It is also important to know some of the nuances of preparing salty waves.

• Mushrooms must be thoroughly cleaned of dirt. This must be done carefully, as they are quite fragile. While brushing, check the waves for worms.
• It is also important to correctly sort by color and size.
• So that the mushrooms do not taste bitter, they must be soaked for at least two days, while regularly changing the water.

Therefore, there is nothing complicated in salting waves, the main thing is to do everything right. Since volushki can cause food poisoning, it is not recommended to buy them in a store or on the market. Now you can pickle them yourself.

Volnushki belong to the Syroezhkov family. Their close "relatives" are milk mushrooms, mushrooms, russula. Waves have other names - volnyanka, volzhanka. These mushrooms grow in forests under old trees, they like to "settle" under birch trees. There are several types of waves, but only white and pink ones are suitable for cooking. Feature The gifts of the forest are a bitter milky juice that causes serious indigestion if cooked improperly. Raw volzhanki have a beautiful pinkish or white hue, but when cooked they turn gray. You should not be afraid of such metamorphoses: even if the color of the mushrooms is not “noble” enough, the taste can pleasantly surprise gourmets.

What are useful…

In Russia, volnushkas are assigned the category "conditionally edible". This means that you can eat them, but it is important to follow a special cooking technology. Only thanks to this will it be possible to reduce all risks to a minimum. Domestic housewives have long mastered the methods of preparing volnushki, they successfully harvest these mushrooms for future use. It turns out a healthy, tasty and low-calorie snack, which often becomes the "star" of the festive table.

Even children know that mushrooms are useful. Waves are no exception. Their vitamin and mineral composition is impressive. Volzhanki help fight viruses, help restore strength, improve eyesight and even preserve beauty.

• Protein source. In terms of protein content, mushrooms can compete with meat products No wonder they are called "forest meat". Protein is the main "building material" of the body: it takes part in cell regeneration.
• Useful amino acids. Wave protein is enriched with 18 amino acids. They have a general strengthening effect, increase immunity, help organs and systems to function normally.
• Minimum calories. The waves contain a minimum of calories: 22 kcal per 100 g. Mushrooms are recommended to be included in the diet: the food will be complete, and the centimeters at the waist will not increase.
• Vitamin bomb. From the waves you can get more B vitamins than from vegetables and cereals. Mushrooms are also rich in vitamins D, C, E, PP. This composition helps to strengthen the protective function of the body, has a beneficial effect on nervous system. Vitamins stand guard over beauty: thanks to them, the skin looks healthy, the nails become strong, and the hair becomes lush and shiny.
• A treasure trove of minerals. Volnushki provide the body with the necessary minerals: phosphorus, potassium, sulfur, copper, and other important elements. Minerals strengthen bones, normalize metabolism, and slow down the aging process. Macronutrients are important for the normal functioning of the heart.

In the course of research, a unique substance, beta-glucan, was revealed in mushrooms. It activates the immune system so much that as a result the body itself can overcome even serious diseases. After the discovery, the substance began to be synthesized in the laboratory, used to combat cancer.

... and who should not eat them

Although volushki contains a large amount of useful substances, mushrooms can be harmful. The threat to the body is posed by improperly prepared gifts of the forest, so it is imperative to master the culinary technology to make the product safe. This type of mushroom is undesirable for children under seven years of age. Mushroom delicacy should be discarded during pregnancy and breastfeeding.

Volzhanki are contraindicated in:

• cholecystitis;
• reduced acidity of gastric juice;
• pancreatitis;
• removal of the gallbladder.

Mushrooms contain a lot of chitin, which is poorly digested. With an excess of the substance, gastritis and other diseases of the stomach develop. But in a small amount, chitin is useful. He plays the role of a sorbent, removes toxins. To get the right portion of chitin, a small amount of mushrooms is enough, but it is better to use them with legs: the substance is concentrated there.

4 stages of raw material preparation

Before salting the waves, they need to be prepared. The taste and safety of pickles depend on this stage. Soaking raw materials for salting will take at least two days: this is the only way to remove the bitter milky juice. Preparation of waves for salting consists of four stages.

1. Sorting. Collected mushrooms must be sorted. Salt white and pink should be separately. Size must also be taken into account. Small - young - Volzhanka are considered optimal for salting. "Forest dwellers" with large hats are overripe. They are not suitable as raw materials for salting: the taste is not the same.
2. Cleaning. Mushrooms need to be cleaned of everything superfluous. Two-thirds of the legs are cut off. With the help of a knife and a brush (you can take a new toothbrush), traces of earth, sand, grass are removed, and places of damage are cut out. You have to be careful not to break the caps. The waves are thoroughly washed: the water should finally remove all the rubbish.
3. Soaking. This is one of the main stages of preparation for salting: without soaking, it is impossible to remove bitterness. It will take a long time to soak - at least two days. Mushrooms need to be folded into an enameled container, pour filtered water. You will need a lot of liquid - 5 cm above the caps. Water for soaking must be salted. If cold salting is planned in the future, then the water must also be acidified. For a liter of liquid, 10 g of salt and 2 g of "lemon" will be required. So that the mushrooms do not sour, you need to change the water often: up to five to six times a day. The container with the waves covered with gauze should stand in a cool place.
4. control wash. After soaking the mushrooms, rinse thoroughly with cold water. Clean waves are thrown into a colander, allowing excess liquid to drain. After that, you can start salting according to the selected recipe.

You can determine that the Volzhanki are ready for salting, you can “by touch”. Remove the mushroom from the container where it is soaked, gently press the hat. It bends gently, but does not break - the mushrooms are soaked properly. If the waves are moldy in a container of water, then they are not suitable for subsequent salting, even if you rinse them well.

How to salt the waves in a cold way

Most housewives prefer to salt traps for the winter in a cold way. Dry salting is mainly chosen, that is, no liquid is added. The brine is formed during the cooking process: the caps release juice. Mushrooms are soaked, then put in a container, sprinkled with seasonings and wait until they are ready. An ideal container for salting is an oak barrel. However, in the absence of such a container, you can use a saucepan, an enameled bucket, and even jars. It is strictly forbidden to salt mushrooms in clay and plastic containers, galvanized buckets.

The cold method has many advantages. Mushrooms are salted without cooking, which means that the product retains the maximum amount of nutrients. Due to the absence of heat treatment, the waves are dense, crispy, fragrant. The only disadvantage of this method is that in order to take a sample from pickles, you will have to wait one and a half to two months.

For salting mushrooms, only ordinary table salt is used. It is better to take a large one. Sea and iodized provoke fermentation processes, due to which the blanks quickly turn sour.

in a saucepan

Description . The easiest recipe for salty waves. It is better to take only hats. They are pre-soaked in saline-sour water. A special technology allows you to enjoy the natural taste and aroma of volushki.

Required:

• waves (hats) - 2.5 kg;
• rock salt - 125 g.

Stages

1. Place the hats in a bowl. Sprinkle each layer generously with salt.
2. Cover the mushrooms with gauze. Put a flat plate on top, oppression is on it. It may be small, but it is important that the mushrooms are well packed.
3. Place the container in a cold place where the temperature does not exceed 6°C.
4. Periodically look at the workpiece. If the gauze shows signs of mold, change it.
5. You can try after two months.

There is another interpretation of this recipe. According to her, it takes six days to salt the waves under oppression in a saucepan. During this time, a large amount of brine will stand out: the mushrooms must be covered with it. At the end of the allotted time, the hats with brine are transferred to sterile jars, closed with nylon lids and sent to the cold. After two months, a sample is taken.

in a barrel

Description. Many generations of housewives preferred to salt volnushki cold in oak barrels. The "grandmother's" method can be repeated if there is an appropriate container on the farm. Barrel mushrooms will turn out to be especially tasty, crispy, and will not lose their shape.

Required:

• volzhanki - 7 kg;
• "lemon" - for soaking;
• salt - 200 g;
• cumin - 15 g;
• dill seeds (dried) - 40 g;
• cabbage leaves - the width of the pan.

Stages

1. Soak the waves in acidified and salted water. Throw it in a colander.
2. Mix salt, cumin and dill seeds.
3. Put the waves in the barrel with the hats down. The layer should be approximately 8 cm. Sprinkle seasonings. Then another layer of mushrooms. Repeat until the container is full.
4. Cover with cabbage leaves - they will protect against mold.
5. Place a wooden circle or plate on the mushrooms. Above is the load.
6. Place the barrel in a room where the temperature does not exceed 10°C and does not fall below 0°C. Pickles will be ready in two months.

Mushrooms cooked using cold technology may be over-salted. Before serving, it is recommended to rinse them thoroughly with cold filtered water - the taste will become balanced.

in banks

Description. Salty waves in jars are prepared with the addition of heated vegetable oil. It blocks the access of air to the container: this way the taste qualities of the mushrooms are preserved and you can not be afraid of souring. Volnushki prepared according to this recipe do not darken.

Required:

• waves - 2.5 kg;
• coarse rock salt - 45 g;
• vegetable oil - one glass;
• laurel - six sheets;
• horseradish leaves - four pieces.

Stages

1. Soak the mushrooms in the traditional way.
2. Sterilize the jars by any method (steam, boiling water or in the oven).
3. Fold the waves in a glass container. Sprinkle mushrooms with salt, shift with horseradish and laurel leaves
4. Warm up the oil. Fill them with Volzhanki.
5. Close the jars with plastic lids. Remove to refrigerator.
6. Try what happened after two months.

From improper soaking and violation of the salting technology, the waves can become moldy. Mushrooms will have to be thrown away, because their use is fraught with serious poisoning.

hot method...

Description. The hot salting method reduces the risk of mushroom poisoning. To salt volnushki in a hot way, they must first be soaked, and then boiled and preserved. The hot technology has a number of advantages: the mushrooms will be ready much faster than the "cold" ones - after two weeks you can try. The blanks will stand all winter and will not deteriorate. They are easy to store: seams can withstand temperatures up to 16°C. Mushrooms are less crispy than the cold method. But if you know the subtleties of cooking, then elasticity and crunch can be preserved even after heat treatment.

Required:

• waves of small size - 1.5 kg;
• salt - 30 g;
• filtered water - 1 l;
• garlic - four cloves;
• carnation - five buds;
• currant leaves - four pieces;
• laurel - six pieces;
• allspice (peas) - five pieces.

Stages

1. Soak the mushrooms.
2. Fold the prepared waves into a saucepan, pour a liter of water, put on the stove. After boiling, boil for another 15 minutes.
3. Put the mushrooms in a colander, let the water drain. Do not pour out the broth in which the waves were boiled.
4. Put the boiled volzhanki in an enamel pan. Put the washed currant leaves, laurel on the mushrooms.
5. Add all the spices, on top - thin plates of garlic.
6. Boil the broth in which the mushrooms were previously cooked. Pour it into the pan to the waves.
7. Cover the raw material with a plate, put oppression. Wait for the mushrooms to cool, put the pan in the refrigerator for a day.
8. After a day, lay out the Volzhanki in pre-sterilized jars.
9. Fill the workpiece with brine from the pan. Seal the jars tightly.

If you want to roll mushrooms for the winter, make sure that at the time of laying the raw materials, the sterilized glass container is hot but dry. Compliance with this condition is a guarantee that seaming will last a long time. Mushrooms wrapped in metal lids are good for ten months.

… and combined

Description. Hot and cold pickling methods can be combined to make delicious, crunchy mushrooms. In order to properly salt the waves, they must first be soaked. From the hot method, the combined took the heat treatment of raw materials, allowing to reduce the cooking time. Heat treatment makes mushrooms safe, helps to increase the shelf life of the workpiece. As in the cold method, salting should take place in its own juice - the waves turn out crispy. There is, of course, one drawback: with the combined method, you will have to do salting in a large saucepan. It will take up an entire shelf in the refrigerator, but for the sake of a mushroom delicacy, it is worth suffering inconvenience.

Required:

• waves (hats) - 5 kg;
• coarse rock salt - 150 g;
• currant leaf - five pieces;
• laurel - five leaves;
• horseradish leaves - two pieces;
• fresh dill - half a bunch;
• garlic - one head;
• filtered water - 2 l.

Stages

1. Soak the waves in a known way.
2. Place a pot of water on the stove. Add half of the amount of salt indicated in the recipe. Wait until it boils.
3. Throw the waves into the boiling water. Boil the mushrooms for ten minutes. Do not forget to stir, remove the foam.
4. Remove the wedges with a slotted spoon. Rinse them with cold running water.
5. Put a small layer of waves in an enamel pan. Sprinkle with salt, place garlic cloves, currant leaves, horseradish and bay leaves on the mushrooms. Repeat layout.
6. Sprinkle the last layer of waves with salt, put dill branches on it.
7. Cover mushrooms with clean gauze. Set the press.
8. Store the pan in the refrigerator, regularly check the cheesecloth for mold, change if necessary. After three weeks, the mushrooms will be salted in their own juice, ready to eat.

Salty volnushki are seasoned with vegetable oil when served. Chopped mushrooms are added onion. Some housewives use sour cream as a dressing: unusual, but the taste is harmonious.

If you want to receive delicious snack, the recipe for salty waves should be tested. Don't be afraid to experiment with seasonings. When preparing the waves in any way, the housewives add coriander, cardamom, mustard seeds, dried oregano. Thanks to seasonings, pickles will acquire new flavor notes.

Reviews: "Soaked in water for three days"

How salty volnushki is in our north: mushrooms are soaked in water for three days (the water is changed three to four times a day). Salted cold. Dry currant leaves, dry dill and dried garlic are added. Ready in 40 days. Pickling of these mushrooms is also practiced. But it is used only by the local indigenous population (Komi, Nenets). A European person can simply die from such mushrooms. Never noticed any bitterness. It is the main salting fungus in our region.

Igor Dementiev, http://forum.toadstool.ru/index.php?/topic/1664-%D0%B2%D0%BE%D0%BB%D0%BD%D1%83%D1%88%D0%BA%D0% B8-%D1%80%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D1%8B/

I never boil mushrooms for pickling, they darken. I usually soak for 3 days, changing the water and rinsing 2 times a day. I sprinkle with salt for 4 days (without water) and put it in sterilized jars, shifting with herbs and black pepper (peas). All our relatives (excellent cooks) did not eat anything tastier! The main thing is not to overdo it with salt, but the lack leads to mold in the banks.

Olga, http://russianfood.com/recipes/recipe.php?rid=7323