Salting volushki in a cold way will take time - the mushrooms must be well saturated with brine and salted well so that the appetizer turns out to be safe and tasty. We first clean the volnushki well, rinse and soak them to remove the specific bitterness.
How to pickle volushki coldly in jars?
It is very convenient to salt volnushki in jars: such containers take up little space and are quite convenient for storage in the refrigerator. Before adding mushrooms, we recommend sorting them into large and small ones and salting them separately - this will ensure even salting of all the pieces. The salting process will take about two months - be prepared to be patient.
Servings – 2 liters.
- Volnushki 2.5 (kilograms)
- Salt 45 (grams)
- Bay leaf 2 (things)
- Horseradish leaves 2 (things)
- Vegetable oil 1 (glasses)
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How to cold pickle volushki in jars for the winter? We clean the volnushki with a knife from residual soil, dirt and other debris. We cut off areas with defects. Wash thoroughly in cool running water, being careful not to break the fragile pulp. We cut large specimens into smaller pieces. -
Place the prepared mushrooms in a large container and fill with cool water.Leave to soak in a cool place for two days. We change the water periodically to keep the liquid clean and fresh. -
We thoroughly wash and sterilize jars and lids using any available method. Wash the horseradish leaves and dry them on a towel. -
Drain the water from the soaked mushrooms. We lay out the volnushki in jars in layers, sprinkling them with salt and arranging them with bay leaves and horseradish greens. It is extremely important to use coarse rock salt for salting. With fine iodized, the result can be unpredictable. Heat the vegetable oil until hot and pour it over the mushrooms into each jar. The oil will block air access to the mushrooms. We close the jars with lids and put the workpiece in the refrigerator for salting. After two months, you can already try the snack.
Bon appetit!
How to pickle volushki without cooking for the winter?
According to this recipe, we also salt the mushrooms without exposure to temperature: there is no need to cook the mushrooms. The method is valuable because it allows you to preserve the valuable nutrients of the fruiting bodies. The mushrooms are crispy, smooth, and flavorful. During the pickling process, mold may appear on the surface of the brine - this is not a sign of spoilage, just carefully remove it with a spoon.
Cooking time: 20 min.
Cooking time: 20 min.
Servings – 250 gr. approximately ready-made waves.
Ingredients:
- Volnushki – 250 gr.
- Rock salt – 2 tsp.
- Bay leaf – 2 pcs.
- Horseradish leaves – 2 pcs.
- Cherry leaves – 2 pcs.
- Currant leaves – 2 pcs.
- Dill umbrellas – 1-2 pcs.
- Garlic – 2 cloves.
- Allspice peas – 5 pcs.
Cooking process:
Step 1. Clean the volnushki from dirt and debris; if there are damaged areas, cut them out. Wash the mushrooms well in running water.Place clean volnushki in a deep bowl and fill with cold water. Leave the mushrooms to soak for twelve hours. During this time, we change the water several times - the bitterness disappears from the mushrooms.
Step 2. Wash the dill umbrellas, horseradish leaves, cherries and currants thoroughly and let the moisture drain onto a towel. Remove the peel from the garlic cloves, wash them and cut them into slices.
Step 3. Wash the container for pickling mushrooms thoroughly. Pour a little coarse salt onto the bottom, lay out half the greens. Next, we lay the volnushki, sprinkling them with salt and peppercorns. We lay out the second half of the greens on the surface of the mushrooms; it should cover the wrinkles.
Step 4. Place pressure on the mushrooms under the greens. It is convenient to use a regular jar of water. After a couple of days, the volushki will release a noticeable amount of juice, after which we put the workpiece, along with the oppression, in the refrigerator and let it salt for a month.
Step 5. After a month, the volushki are ready for use. They are ideal as a cold appetizer or as an addition to boiled potatoes, meat, or chicken. For extra juiciness, serve them with finely chopped onions and a little olive oil.
Bon appetit!
Cold volnushki with garlic
A recipe for those who love spicy mushrooms. In addition to the traditional dill umbrellas, we will add a fairly large amount of garlic. After salting, the volushki acquire a pronounced garlic flavor and characteristic piquancy. The salted garlic cloves themselves are also tasty and will perfectly complement the crispy mushrooms in the preparation.
Cooking time: 30 min.
Cooking time: 30 min.
Portions – 1 kg. approximately ready-made waves.
Ingredients:
- Volnushki – 1 kg.
- Rock salt – 50-60 gr.
- Bay leaf – 2-3 pcs.
- Dill umbrellas – 3-4 pcs.
- Garlic – 10-12 cloves.
- Black peppercorns – 5-6 pcs.
Cooking process:
Step 1. The mushrooms must be sorted out, cleaned of dirt and random debris. Then we rinse the volushki well and cut off the lower part of the legs, since this part may not be salted well and remain hard. Place the prepared raw materials in a container and fill with cold salted water. Take one tablespoon of salt per liter of liquid. We soak the waves for two days, periodically changing the water to clean water. After soaking, wash the mushrooms again.
Step 2. Peel the garlic cloves and wash them. You can pass all the garlic through a press, or you can cut the cloves into large pieces - do what you like best. We also wash the dill umbrellas.
Step 3. Wash the container for pickling mushrooms well. You can use a glass, ceramic, wooden, or enamel container. Place dill umbrellas on the bottom. We place the volushki on them in layers, caps down, sprinkling them with salt and pieces of garlic. Don't forget about peppercorns and bay leaves. We take coarse salt, rock salt - this point is very important.
Step 4. We put pressure on the mushrooms so that the brine is released faster and all the spots are covered with it. We leave the pickling in a cold place for a month and a half. We periodically check the mushrooms - if not enough brine has been released at the beginning of salting, then prepare it separately and add it: take twenty grams of salt per liter of water. After the specified salting time has passed, we take out the ready-made crispy fritters and help ourselves. We store the pickles in the refrigerator, making sure that the mushrooms remain covered with brine throughout the entire storage period.
Bon appetit!
Cold salted vodnushki with dill
Dill is difficult to overestimate in various pickles - it is aromatic, fragrant, and will make any preparation tastier. Mushrooms are no exception. We use “umbrellas” to pickle the tremors. We adjust their quantity according to our own taste - the more, the richer the aroma. Don’t forget about horseradish leaves, as they act as a disinfectant and preservative when steamed with salt.
Cooking time: 30 min.
Cooking time: 30 min.
Portions – 1 kg. approximately ready-made waves.
Ingredients:
- Volnushki – 1 kg.
- Salt – 150 gr.
- Dill umbrellas – 3-4 pcs.
- Horseradish leaves – 3-4 pcs.
- Cherry leaves - to taste.
- Oak leaves - to taste.
- Bay leaf – 3 pcs.
- Black peppercorns – 10 pcs.
- Garlic – 3 cloves.
Cooking process:
Step 1. We clean the mushrooms from forest debris, rinse them thoroughly in running water and put them in a deep container. Fill with cold water and leave for two to three days. We change the water three times a day to reduce the risk of acidification. The volushki soaked in this way are then blanched and cooled. At the bottom of a deep container (enamel, glass, ceramic, wood) we place some of the washed leaves of oak, horseradish, cherry and pour a thin layer of coarse salt.
Step 2. Place the volushkas on top with their caps down, place the washed dill umbrellas, sprinkle with salt, pieces of bay leaves, chopped garlic and peppercorns. Repeat layers, alternating mushrooms, salt, herbs and spices.
Step 3. After all the ingredients are placed in the container, cover them with a clean gauze cloth, cover them with an inverted flat plate of smaller diameter and place a weight on top. We put it in the refrigerator. After two or three days, the volushki should release juice. If little liquid has separated, you should make the load heavier.
Step 4.After two weeks, the mushrooms are ready to eat. For easy storage, they can be placed in clean, sterile jars, filled with brine, covered with lids, and stored in the refrigerator.
Bon appetit!
How to deliciously pickle trumpets with horseradish leaves?
Volnushki, salted with horseradish leaves in a cold way, are no worse than noble milk mushrooms. Firm, crispy, shiny - an excellent winter snack. We start cooking as standard by soaking the fritters, then salting them under pressure for five days. After this, we flavor the mushrooms with horseradish leaves and put them in the refrigerator. After a month, the mushrooms can already be served.
Cooking time: 30 min.
Cooking time: 30 min.
Portions – 1 kg. approximately ready-made waves.
Ingredients:
- Volnushki – 1 kg.
- Coarse salt – 120-150 gr.
- Horseradish leaves – 3-4 pcs.
- Dill (seeds) - to taste.
- Garlic – 3-4 cloves.
Cooking process:
Step 1. Prepare the waves: clean them, cut out defects, and wash them thoroughly. Soak in cold water for three days. Don't forget to change the water every five to six hours. After soaking, drain the water and wash the mushrooms thoroughly again. We cut large specimens into pieces to bring all the waves to approximately the same size.
Step 2. Pour a thin layer of coarse salt onto the bottom of a wide container. We lay the waves on top with their caps down. Add salt. In this way we alternate products until we run out.
Step 3. Place a flat plate or lid of smaller diameter on top and place a weight. It is convenient to use a water bottle. We leave it to pickle under pressure for five days. During this time, the mushrooms will be covered with brine.
Step 4.After salting, remove the load and place the trumpets in sterile dry jars, topping them with washed horseradish leaves, dill seeds and pieces of peeled garlic cloves. Fill with brine. We close the workpiece with a lid and put it in the refrigerator. We leave the volnushki for a month, after which they can already be consumed.
Bon appetit!
