How to simply pickle volushki for the winter: methods and recipes for pickling

Content

1 How to simply salt volushki
2 A very simple recipe for salting volushki
3 How to pickle volushki with just salt
4 A simple method of salting tremors using the hot method
5 The simplest recipe for salting volushki directly in jars
6 Storage rules
7 Conclusion

Marinating and salting are the main methods of preparing volushki. Such mushrooms are rarely used in first and second courses, preferring to prepare a cold appetizer from them. In addition, the cooking process, with the right approach, will not be accompanied by difficulties even for an inexperienced cook. Pickling volushki is easy if you familiarize yourself with the best pickling recipes.

How to simply salt volushki

Simple methods of pickling mushrooms are very popular in modern kitchens. Pickling is rightfully considered one of the best options for preserving tremors for the winter. Besides mushrooms, the main component of each recipe is salt and a variety of spices, which makes cooking much easier.

Any dirt must be removed from the surface of the caps and legs. It is recommended to cut the stem of each specimen in half. The lower part is dry and hard, which is why it is difficult to salt and can spoil the workpiece.

Important! Volnushki belong to the category of conditionally edible mushrooms. They can be very bitter, which requires pre-soaking and boiling.

When the mushrooms are washed, they are placed in a container, preferably not metal.Pour water with salt and citric acid inside (1 spoon per 1 liter of liquid). Soak for 3 days, and the solution should be changed daily.

After this, the mushrooms are placed in a saucepan and filled with water so that it completely covers them. When the liquid boils, reduce the heat and cook for 20-25 minutes, constantly removing the resulting foam.

A very simple recipe for salting volushki

The easiest way to pickle volushki involves cold marinating. First of all, the prepared mushrooms are blanched. Thanks to this procedure, they retain their shape, remain crispy, and the risk of souring is eliminated.

Workpiece components:

prepared trumpets – 3 kg;
salt – 150 g;
black pepper – 10 peas;
3 bay leaves;
3 cloves of garlic;
dill branches;
leaves from cherry and oak trees.

It is best to cook in an enamel container. A deep saucepan is ideal for this purpose.

Cooking steps:

Leaves and branches of dill are placed in a thin layer at the bottom of the container.
Sprinkle the vegetable ingredients on top with salt.
Mushrooms are placed with their caps to the bottom in a layer of about 6 cm.
The top layer is sprinkled with spices, chopped garlic and bay leaf.
Lay out in layers until they are finished.

Place an inverted plate on the top layer. Something heavy is placed on it as a load. This promotes increased juice secretion, resulting in better pickling.

Important! It is recommended to use a 2-3 liter jar filled with water as a load. If after 3-4 days the juice does not appear, the weight of the load should be increased.

It is recommended to transfer the finished pickling into jars. This is convenient, but you can store mushrooms directly in the pan.

How to pickle volushki with just salt

In order to salt the volushki according to the simplest recipe, many cooks have abandoned the auxiliary ingredients. This option of pickling allows you to get tasty mushrooms without bitterness, which can be used as an appetizer or added to salads, baked goods, first or second courses.

Important! In order to properly pickle volushki, it is necessary to maintain the ratio of components. For 1 kg of mushrooms you should take 50 g of salt.

As a rule, several kilograms of volushki are prepared in this way. Therefore, you will need a deep container.

Salting stages:

The waves are placed in the container with their caps towards the bottom.
Mushrooms are laid out in dense layers.
The layers are sprinkled with salt so that they are evenly distributed over the surface.
The top layer is covered with a layer of gauze, and a weight is placed on top.

As a rule, salting with this method lasts 5-6 days. If the mushrooms become moldy in the first few days, you need to replace the gauze.

A simple method of salting tremors using the hot method

When looking for a simple way to salt volushki, you should definitely pay attention to the hot cooking method. These mushrooms will appeal to every lover, as they remain firm, crispy and retain an appetizing appearance.

Required ingredients:

water – 3-4 l;
prepared mushrooms – 3 kg;
salt – 50-100 g per 1 liter of liquid;
spices - to taste.

It is recommended to first divide the waves into legs and caps. Large specimens are cut into several parts, otherwise they will not be salted.

The hot salting method involves the following steps:

Water is poured into the pan.
Add 50 g of salt per 1 liter of liquid.
When the salt has dissolved, place the mushrooms in the container.
Cook over intense heat until boiling.
When the brine boils, turn down the heat and skim off the foam.
Prepare a new brine - 100 g of salt per 1 liter of water.
The mushrooms are placed in jars and filled with new brine.

It is recommended to pre-sterilize jars. When the finished volushki are placed in containers, they should be rolled up. The salting will last for 1 month, then the product can be eaten.

The simplest recipe for salting volushki directly in jars

Salting mushrooms in jars is very convenient, as it eliminates the need to find a large container. In addition, the workpiece can be rolled up immediately, providing it with a long shelf life.

For preparation you will need:

wavelets – 3 kg;
water – 6 glasses;
grated horseradish root - 2 tablespoons;
salt – 3-4 tbsp. l.;
bay leaf – 3 pcs.;
black pepper – 8-10 peas;
currant or cherry leaves.

Important! The amount of salt can be added at your own discretion. But the ratio of components cannot be significantly exceeded, since otherwise the workpiece will be over-salted.

Cooking steps:

Place the wavelets into the pan and fill them with water.
Place the container on the fire and add spices.
Bring to a boil, skim off the foam, cook for 10 minutes.
Currant or cherry leaves are placed at the bottom of the jars.
The brine with mushrooms is allowed to cool, then poured into jars.
The containers are closed with pre-sterilized nylon lids.

Salting in this way lasts about 1 month. If storage conditions are observed, the possibility of souring or mold formation is eliminated. You can also pickle volushki in jars in another way.

Storage rules

Improper storage of workpieces can cause them to deteriorate prematurely. Normally, pickling will last longer than 1 year. To do this, it should be stored in a cool place - a cellar or refrigerator.

Storage temperature – 5-6 degrees.Exposing the workpiece to temperatures below zero is strictly prohibited.

Conclusion

To pickle volushki simply and without difficulty, just follow the recipe. It is equally important to carefully select and prepare the ingredients of the preparations. By following the described rules and recommendations, the volushki will certainly turn out delicious. Therefore, the proposed recipes will appeal to every lover of salted mushrooms.