How to pickle volushki for the winter in a cold way at home

Volnushki are very popular despite the fact that they are included in the category of conditionally edible mushrooms. When prepared correctly, they can be used for any dish. For long-term storage, it is recommended to salt the volushki in a cold way.This method will ensure the preservation of the product for a long time, and at the same time it is very simple even for those who do not have experience in pickling mushrooms.

How to properly salt volushki in a cold way

The process begins with the selection of ingredients and their preliminary preparation. Volnushki have specific taste qualities, which must be taken into account before cold salting.

Mushrooms must be thoroughly cleaned. All contaminants are removed from the surface and damaged areas are removed. You need to make sure that there are no places on the caps that have been bitten by animals or worms. They should not be allowed into future harvesting to prevent the entry of bacteria.

Before you start salting the volushki using the cold method at home, they should be soaked. Thanks to this procedure, bitterness comes out of them, which is not at all appropriate in the finished dish.

The washed mushrooms are poured with water. For 1 liter of liquid add 1 spoon of salt. The water needs to be changed 2-3 times a day. The total duration of soaking is 3 days. Then the volushki are thoroughly washed and salted using a cold method.

How many days does it take to cold-salt volushki?

In this matter, everything depends on the chosen pickling recipe. The advantage of the cold method is that preliminary heat treatment is not carried out. The minimum pickling period is 1 week, but in most cases it is recommended to keep mushrooms for up to 1 month.

How to cold salt volushki according to the classic recipe

First of all, you should prepare a suitable container. It is best to use a wide pan, in which it will be convenient to place pressure.

For cold salting you will need:

• soaked volushki – 2-3 kg;
• salt – up to 300 g;
• bay leaf – 3-4 pieces;
• black pepper – 8 peas.

A layer of salt about 1 cm is poured onto the bottom of the pan. Mushrooms are placed on top of it. The thickness of the layer should not exceed 5 cm. Salt and spices are added on top. So the layers are repeated until all the components are in the container.

A clean plate is placed on top, on which something heavy is placed. You can use a 2-3 liter jar filled with water. Under the influence of the load, juice flows out, in which the product is marinated.

Under the influence of the load, the mushrooms should also compact and settle. This allows you to add new layers to the pan. Salting lasts 40-45 days.

How to pickle mushrooms in a cold way with oak leaves

The presented recipe is suitable for pickling any agaric mushrooms. They are pre-soaked and then used for preparations for the winter.

Ingredients for cold pickling:

• wavelets – 3 kg;
• dry dill – 1 tbsp. l.;
• garlic cloves – 5 pieces;
• salt – 150 g;
• allspice and black pepper – 5 peas each;
• oak leaves - up to 10 pieces.

The general principle of preparation is practically no different from the classic recipe for cold pickling of mushrooms. For the preparation, use a deep, wide container. The soaked mushrooms are pre-washed and allowed to drain so that no excess liquid gets into the composition.

Salting stages:

1. Oak leaves are placed on the bottom and lightly salted.
2. The spices are placed in layers.
3. Lay several sheets of oak on top, cover with a plate and place a weight.

It is recommended to immediately take such a workpiece to a cold place. It should be inspected from time to time to ensure there is no mold.

How to cold salt volushki with dill and cloves

When preparing, you can use different combinations of spices. One popular option is cloves and dill. One of the differences in this recipe is that immediately after salting, the workpiece is sealed in jars.

For salting you will need:

• wavelets – 2 kg;
• dill seeds – 1 tbsp. l.;
• salt – 1.5-2 tbsp. l.;
• cloves – 2-3 buds;
• bay leaf – 2-3 pieces.

It is enough to place the soaked mushrooms in a container, mixing with the listed spices. They are stirred by hand. If necessary, add additional salt to ensure reliable preservation. The mixture is left for 4 hours.

After this, it is enough to put the cold-salted volushki into jars for the winter. They are carefully filled, compacting them in the jar with a spoon. The blanks are covered with lids and taken out to a cool place.

How to salt volushki coldly in jars

In the absence of a suitable enamel container or wooden container, you can pickle directly in the jar. This method has many advantages and allows you to easily salt volushka mushrooms in a cold way.

For the preparation you will need:

• 1 kg of soaked mushrooms;
• 50 g salt;
• 1 dill umbrella;
• 8-10 cloves of garlic;
• 5-7 currant leaves.

It is recommended to salt small volushki in jars.If the caps are large, they are first cut into 2-3 parts so that they fit more tightly. Large specimens are less easily salted and more often lead to damage to the workpiece. Especially if the legs were left on them during pre-cleaning.

Salting stages:

1. Place currant leaves and a little salt in a jar.
2. Place trumpet mushrooms and chopped garlic with spices on top.
3. Mushrooms with spices and garlic are placed in layers.
4. The neck of the filled jar is covered with gauze, and a weight is placed on top of it.

Salting lasts up to 50 days. Before trying the finished appetizer, you should rinse the mushrooms. This recipe is best suited for preparing cold appetizers or salads.

Salting volushki coldly in a saucepan

For cooking in a pan, it is recommended to use caps of the same size. It is advisable that the hornets be young. Since they are not subjected to heat treatment, many useful substances should remain in them.

Ingredients:

• soaked mushrooms – 1 kg;
• salt – 50-60 g;
• bay leaf – 2-3 pieces;
• black pepper – 5-7 peas;
• cherry or currant leaves.

This recipe for cold salted trumpets involves long-term soaking. They must remain in the water for at least 2 days. Moreover, the fluid should be changed at least once every 8 hours.

Preparation procedure:

1. The container is covered with cherry or currant leaves.
2. Sprinkle a little salt on top.
3. Mushrooms are placed with their caps towards the bottom in layers of 4-5 cm.
4. Each layer is sprinkled with spices.

A plate with a weight is placed on top to speed up the production of juices and compact the product. The container with the workpiece is placed in the refrigerator or taken to the basement.

The simplest recipe for cold salted trumpets

The simplest preparation involves using prepared trumpets and salt. A minor difference is that when soaking, you should add 1-2 tablespoons of citric acid to the water to reduce the risk of mold formation.

Cooking steps:

1. A layer of salt is poured into the container.
2. Mushrooms are placed on it and salt is added on top.
3. They are laid out like this until the main ingredient runs out.
4. The top layer is salted again and the load is installed.

In this cold-salting recipe, the frills very quickly form liquid and thicken. Therefore, space is freed up in the container, which can be filled with an additional portion of the main product. The product obtained after infusion is used as an independent snack or supplemented with other ingredients in a variety of dishes.

Cold salting of volushki with ginger root and cherry leaves

For such a preparation, you need to carefully select not only the main product, but also the ginger root. You should make sure that there is no damage or areas of rotting on it.

For 4 kg of mushrooms you will need:

• salt – 200 g;
• grated ginger root - 2 tablespoons;
• black pepper – 20 peas;
• dill - 4 umbrellas;
• cherry leaves (or replace with currants).

First of all, you should prepare the container. It is covered with cherry leaves, dill and grated ginger are placed underneath. They are lightly salted, supplemented with a few peppercorns.

The preparation process involves the following steps:

1. A layer of frills is placed in the prepared container.
2. Salt the top and add peppercorns.
3. Mushrooms and spices are placed in the pan in layers.
4. A plate and a weight are placed on top.

Normally, enough juice will form to completely cover the top of the container. If this does not happen on the 3-4th day of salting, you should add a little boiled water to the composition.

Recipe for salting volushki coldly in brine

Due to their structure, volnushki are very well salted in liquids. It is important to ensure that the preparation contains a sufficient amount of brine, otherwise the mushrooms will darken and spoil. To eliminate this possibility, you can use the recipe presented.

Workpiece components:

• soaked flakes – 1 kg;
• salt – 60-70 g;
• spices (cloves, pepper);
• currants – 3-4 leaves.

Using this method, cold salting of volushki for the winter is carried out in a liter jar. Currant leaves are placed at the bottom, and mushrooms are laid out on it. An additional sheet must be placed between each layer.

Preparation of brine:

1. Boil 0.5 liters of water.
2. The boiling liquid is salted and spices are added.
3. Cook the mixture for 3-5 minutes over low heat.

The finished brine is removed from the stove and left to infuse. It must cool completely before being served in a dish. When the liquid has cooled, it is poured into a filled jar. The container is tightly closed with a lid and placed in a place of permanent storage.

How to deliciously pickle volushki in a cold way with horseradish, cherry and currant leaves

Using the leaves, it is recommended to cold-salt the mushrooms for the winter in a wooden container. It retains taste better and prevents rotting and mold formation.

For the preparation you will need:

• wavelets – 2-3 kg;
• garlic – 3 cloves;
• horseradish, currant, cherry leaves - 3-4 pieces each;
• salt – 150 g.

The cooking principle is practically no different from previous recipes. Horseradish is placed on the bottom, and tremors and spices are placed on it. The top layer is also covered with currant or cherry leaves. A load is placed on top, which must be left for 4-5 days. Then the product is transferred to a jar and placed in the cellar or refrigerator.

You can clearly see how to pickle volushki in a cold way in the video:

Cold pickling of volushki with dill and garlic

Spicy lovers like the combination of salted mushrooms and garlic. Therefore, the next option for cold salting will certainly appeal to many.

For 1 kg of the main component take:

• 10-12 cloves of garlic;
• 50-60 g salt;
• 3-4 dill umbrellas;
• 5-6 peppercorns;
• 2-3 bay leaves.

First of all, you should chop the garlic. Some chefs advise passing it through a garlic press, but it is better to cut each clove into 2-3 parts.

Process steps:

1. Dill is placed at the bottom of the container.
2. Sprinkle a little salt on top and lay out the mushrooms in layers.
3. Each layer is salted and peppered.
4. A weight is placed on top to speed up the release of juice.

The finished dish is ideal for preparing salads. Can also be consumed in its pure form as a snack.

How to properly pickle trumpets with horseradish in a cold way

Another option for preparing spicy mushrooms using a cold method involves using horseradish root. With its help, a brine is prepared, in which the trumpets are subsequently salted.

For 3 kg of the main product take:

• horseradish root – 100 g;
• allspice – 10 peas;
• currant leaves.

Cooking steps:

1. Add diced horseradish root and pepper to the heated water.
2. Chopped currant leaves should be added to the composition.
3. The brine must be boiled for 10 minutes.
4. Mushrooms are placed in a pre-prepared container.
5. Decanted cooled brine is added to them.
6. Cover the container with a lid and place it in the refrigerator.

Cold salting according to this recipe takes up to 2 weeks.

Salting volushki with mustard in a cold way in jars

Mustard seeds are used for preparation. First of all, they should be sorted out, removing damaged copies.

For 3 kg of the main product take:

• 170 g salt;
• 1 tbsp. l. mustard seeds;
• 4 bay leaves;
• 5 sprigs of cloves.

Cooking method:

1. The bottom of the jar is sprinkled with salt, mustard seeds, and bay leaves.
2. Place mushrooms and salt with spices in a container layer by layer.
3. The top of the product is compacted with your hands and covered with a lid.

The workpiece should be in the cellar. Under the right conditions, the dish will be ready in 10 days.

Volnushki, cold salted with caraway seeds and cabbage leaves

The described preparation method is very popular among numerous recipes for cold pickling. Therefore, this option is a must-try for lovers of crunchy salted mushrooms.

For 3 kg of waves you will need:

• salt – 180 g;
• citric acid – 6 g;
• cumin – 10 g;
• dill seeds – 25 g;
• allspice – 1 tbsp. l.;
• cabbage leaf – 1-2 pieces.

First of all, the waves need to be placed in brine. For 1 liter of water take 10 g of salt and 1 g of citric acid. Cleaned, pre-soaked mushrooms should lie in brine for a day.

Subsequent procurement process:

1. The brine is drained and the volnushkas are allowed to drain.
2. Pour salt into the bottom of an enamel container.
3. Place mushrooms on a layer of salt, caps down.
4. The volnushki are laid out in layers, generously sprinkled with spices and herbs.
5. The top is covered with cabbage leaves.
6. A plate is placed on them, and a weight is placed on it.

During the period of salting the product, the container cannot be completely closed. It is better to transfer the finished dish to jars after 2-3 weeks.

Storage rules

The workpiece should be stored in a cellar or refrigerator. The optimal temperature is 8-10 degrees.

You can store it in the container where the salting was done or transfer the product to a sterile jar.

How long can salted trumpets be stored in the refrigerator?

At temperatures up to 10 degrees, the product can be stored for 6-8 months. It is strictly not recommended to expose the product to temperatures below 6 degrees, as this will certainly affect its taste.

Conclusion

There are various recipes that allow you to cold-salt volushki for the winter without any difficulty. This option of preparation is very popular, as it allows you to preserve mushrooms for a long time. Moreover, everyone has the opportunity to prepare salted tremors with their favorite spices and herbs. Thanks to this, the preparation will certainly become a good addition to the table, regardless of the season.

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