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

Hot pickling of mushrooms at home is a popular method of preparing mushrooms for the winter. The process is quite simple and not labor-intensive, and the finished product is incredibly tasty.There are a lot of recipes for hot salting volushkas for the winter with the addition of ingredients such as horseradish, garlic, ginger, cloves, dill, mustard, and even juniper berries. All these components add piquancy to salted mushrooms and reveal their taste in a new way.

How to properly pickle volushki using a hot method

Before proceeding with heat treatment, freshly picked mushrooms must be cleaned of forest debris, the stem should be scraped with a knife, rinsed under running water so that no grains of sand remain, and sorted. Pink volnushki are separated from white ones; spoiled and wormy ones are not suitable for pickling - just throw them away. And since these mushrooms have an acrid, bitter juice, they then need to be soaked or boiled so that the unpleasant aftertaste disappears.

The following recipes for hot pickling mushrooms can significantly speed up the process of processing collected mushrooms. If there are no suitable conditions for long-term soaking (not enough space, hot weather), to get rid of the characteristic taste of milky juice, they are first boiled in salted water.

Secrets of preliminary preparation:

• A large number of volushki 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 addition;
• When cooking, be sure to remove the protruding foam, this way the bitterness will go away faster;
• Only the caps are used for pickling, since the stems are rough and fibrous.

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

How long do you need to soak the frills before hot salting?

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

How many days to salt volushki using the hot method?

Hot salting of volushki in a deep container requires less time than in a regular jar. Mushrooms salted in a saucepan can be eaten within a week. The jars must spend at least two weeks in the cellar to be well salted and saturated with the aroma of spices.

How to salt volushki hot according to a traditional recipe

The best way to master the science of pickling mushrooms for the winter is to use a traditional recipe. “Classics” will help you gain experience and in the future not be afraid to experiment with spices and seasonings.

A step-by-step recipe for preparing salted trumpets using the traditional technology using a hot method. 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 preparation:

1. Soak the mushrooms in the solution for three days.
2. Place the mushrooms in the pan and add water to completely cover them.
3. Cook for 25 minutes, removing any foam that appears, then transfer to a colander using a slotted spoon. After cooling, place in a pickling container.
4. Add the remaining ingredients and mix gently.
5. Divide into jars (volume 0.8-1.0 l), place 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 secure the nylon covers tightly.

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

A simple recipe for hot salting volushki

There is an easier method for salting volushki at home using a hot method, 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 components for pickling:

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

Step-by-step preparation:

1. Sprinkle a fifth of the salt into the bottom of the container in an even layer and place 1 kg of mushrooms on top. Repeat 4 more times.
2. Cover with a thin cloth and place under pressure.

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

How to hot salt volushki with oak and cherry leaves

The recipe for hot salted trumpets with the addition of oak and cherry leaves is popular with housewives because they turn out less fragile.

For pickling, 3 kg of the main component requires the following spices:

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

Step-by-step preparation:

1. Place leaves on the bottom of the pan so that it is not visible.
2. Then place a layer of mushrooms tightly, approximately 6 cm in height.
3. Distribute salt and spices evenly.
4. Next, place the remaining products using the same method.

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

How to hot salt volushki in jars

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

Components for salting 3 kg of prepared product:

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

Step-by-step preparation:

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

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

How to hot salt volushki with garlic and currant leaves

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

To salt 2.5 kg of the main product you will need:

• 120 g preservative;
• 10 cloves of garlic;
• 5 umbrellas of dry dill;
• 10-12 black currant leaves.

Step-by-step preparation:

1. Place a layer of currant leaves on the bottom of the container and dill on top.
2. Cover the mushrooms evenly with salt, spices and garlic from top to bottom.
3. Add 3 cups of cold purified (boiled) water and put under pressure.

Preparing garlic for the winter will be edible in a month.

How to quickly pickle volushki using a hot method

You can quickly and tasty pickle mushrooms hot using the following very simple recipe.

For salting you will need:

• 1 kg of main component;
• 40 g salt;
• 3 bay leaves;
• horseradish greens;
• currant leaves - several pieces;
• 3 cloves of garlic;
• 2 sprigs of dry dill;
• 3 pcs. black or white pepper.

Step-by-step preparation:

1. Boil the volushki 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. Remove with a slotted spoon.
3. Place some of the blanched herbs and garlic on the bottom of the pickling container, and place the mushrooms on top with their caps in one direction.
4. Evenly distribute the remaining salt, garlic and herbs.
5. Install the pressure and place it on the bottom shelf of the refrigerator.
6. If not enough juice comes out after a day, you need to add a little mushroom broth.

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

How to pickle volushki for the winter using the hot method with dill and ginger

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

Required ingredients:

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

Step-by-step preparation:

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

If the juice released the next day is not enough to completely cover the contents of the dish, then you need to add clean water.

Hot salting of volushkas for the winter with cloves and horseradish leaves

You can prepare hot-salted volushki according to this recipe either in a large container or in jars.

Ingredients required for pickling:

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

Step-by-step preparation:

1. Place two leaves of horseradish on the bottom of the vessel, add half the spices and add salt.
2. Place the mushrooms, remaining spices, salt and cover with horseradish.

Preparing this recipe does not require much effort, and the snack turns out crispy and spicy.

Salting volushki with mustard in a hot way for the winter

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

For 3 kg of boiled mushrooms you will need:

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

Step-by-step preparation:

1. Place half of the spices and salt into clean, sterilized or baked 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 and cover with nylon lids.

Don't worry that there won't be enough liquid to the top of the jar. After a day, the released mushroom juice will cover all the ingredients completely. Mushrooms with mustard prepared according to this recipe can be eaten after 14-16 days.

Hot salted volnushki with apples and garlic

This recipe for hot pickling of mushrooms will make the mushrooms crispy, because apples, due to their acidity, will add additional elasticity to their structure.

Ingredients for 6 kg of product:

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

Step-by-step preparation:

1. Place some of the greens and a quarter of the apples cut into slices on the bottom of the prepared dish.
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 pressure and remove the salt.

You can try mushrooms with apples after 20 days. To extend their shelf life, you should promptly remove mold as it forms and monitor the amount of brine - it should completely cover the contents of the container.

How to deliciously pickle hot mushrooms with onions

Hot salting of mushrooms with onions is a favorite method for processing the trophy of a “silent hunt” among many mushroom pickers. After all, this does not require any special spices, and everyone can find onions in their home.

Ingredients for pickling 2 kg of boiled mushrooms:

• 1 onion;
• 80 g salt;
• 16 black peppercorns;
• 3-4 clove inflorescences;
• ½ tsp. citric acid.

Step-by-step preparation:

1. Place the mushrooms in a pickling container and add 1 glass of clean cold water.
2. Sprinkle salt, spices and chopped onions on top (in rings or half rings, depending on the average size of the cap).
3. Next, mix everything carefully with your hands, being careful not to damage the integrity of the ingredients.

Leave under pressure for 20-25 days, this will be enough for pickling.

An original recipe for hot salting volushki with juniper

You can pickle volushki using a hot method using a very unusual but simple recipe.

Ingredients for pickling 1 kg of mushrooms:

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

Step-by-step preparation:

1. Mix boiled mushrooms with spices, salt and juniper berries.
2. Place under pressure 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. To prevent the edges of the container from becoming moldy, they should be wiped with gauze soaked in table vinegar.

Recipe for hot pickling of russula and volushki

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

Ingredients for pickling:

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

Step-by-step preparation:

1. Cook the main components with the addition of spices for at least 30 minutes.
2. Place 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, secure the nylon lids.

You can eat assorted mushrooms after 22-25 days.

What, how and how long to store hot-salted fritters

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 pickled in a large container for consumption, they can be stored on the bottom shelf of the refrigerator for no more than 10-14 days.

Conclusion

Hot salting of mushrooms at home is the simplest and fastest method of processing mushrooms. You don’t have to follow any recipe exactly; you don’t have to be afraid to experiment with spices. The only thing that cannot be changed is the amount of preservative per 1 kg of product. By following the rules of preparation, cooking, as well as the temperature conditions for storing the finished product, you can enjoy pickles all winter.

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