Volnushki in a cold way - 5 step-by-step recipes for the winter

Cold salting of the waves will take time - the mushrooms should be well saturated with brine and salted with high quality so that the appetizer turns out to be safe and tasty. We pre-clean the volnushki well, rinse and soak to remove specific bitterness.

How to cold salt the waves in jars?

Volnushki is very convenient to salt in jars: such a container takes up little space and is quite convenient for storing in the refrigerator. Before laying mushrooms, we recommend sorting them into large and small ones and salt them separately - this will ensure even salting of all pieces. The salting process will take about two months - be prepared to be patient.

Servings - 2 liters.

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  We clean the volnushki with a knife from the remnants of soil, dirt and other debris. We cut off places with defects. Rinse thoroughly in cool running water, being careful not to break the fragile pulp. Cut large specimens into smaller pieces.
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  We place the prepared mushrooms in a volumetric container and fill it with cool water. We leave it to soak in a cool place for two days. We change the water periodically to keep the liquid clean and fresh.
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  We wash and sterilize jars and lids in any way possible. We wash the horseradish leaves and dry them on a towel.
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  Drain the water from the soaked mushrooms. We lay out the waves in jars in layers, sprinkling with salt and shifting with bay leaves and horseradish greens. It is extremely important to use coarse rock salt for salting. With shallow iodized, the result can be unpredictable. Heat the vegetable oil until hot and pour it over the mushrooms in each jar. The oil will block the air from reaching the mushrooms. We close the jars with lids and put the blank in the refrigerator for salting. After two months, you can already try the snack.

Bon Appetit!

How to salt the waves without cooking for the winter?

According to this recipe, we also salt the waves without temperature exposure: you will not have to cook the mushrooms. The method is valuable in that it allows you to preserve the valuable nutrients of the fruit bodies. Mushrooms are crispy, smooth and aromatic. In the process of salting, 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. ready-made waves roughly.

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:

1. We clean the volnushki from dirt and debris, if there are damaged areas, we cut them out. We wash the mushrooms well in running water. We put clean waves in a deep dish, fill with cold water. We leave the mushrooms to soak for twelve hours. During this time, we change the water several times - bitterness leaves the mushrooms.
2. We wash the dill umbrellas, horseradish leaves, cherries and currants thoroughly and let the moisture drain onto a towel. Free the garlic cloves from the husk, wash and cut into plates.
3. We thoroughly wash the container for pickling mushrooms. Pour a little coarse salt on the bottom, lay out half of the greens. Next, we lay the waves, sprinkling them with salt and peppercorns.We lay out the second half of the greenery on the surface of the mushrooms, it should close the waves.
4. We set oppression on the mushrooms under the greenery. It is convenient to use a regular can of water. After a couple of days, the waves will let out a noticeable amount of juice, after which we remove the workpiece together with oppression into the refrigerator and let it salt out for a month.
5. After a month, the waves are ready for use. They are ideal as a cold snack or as an addition to boiled potatoes, meat, chicken. For juiciness, serve with finely chopped onions and a little olive oil.

Bon Appetit!

Cold Wolves with Garlic

A recipe for those who love spicy mushrooms. In addition to the traditional dill umbrellas, add a fairly large amount of garlic. After salting, the waves acquire a pronounced garlic taste 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.

Servings - 1 kg. ready-made waves roughly.

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:

1. Mushrooms must be sorted out, cleaned of dirt and random litter. Then we rinse the waves well and cut off the lower part of the legs, since this part can be salted poorly and remain solid. We place the prepared raw material in a container and fill it with cold salted water. We take one tablespoon of salt per liter of liquid. We soak the waves for two days, periodically changing the water to clean. After soaking, rinse the mushrooms again.
2. Peel and wash the garlic cloves. You can pass all the garlic through a press, or you can cut the cloves into large pieces - do as you like. We also wash dill umbrellas.
3. We wash the container for salting mushrooms well. You can use a glass, ceramic, wooden, enamel container. We put dill umbrellas on the bottom. We put the waves on them with layers of hats down, sprinkling them with salt and pieces of garlic. Don't forget about peppercorns and bay leaves. We take coarse, rock salt - this moment is very important.
4. We set oppression on the mushrooms so that the brine is released faster, and all the waves are covered with it. We leave the salting in a cold place for a month and a half. We periodically check the mushrooms - if the brine was not enough at the beginning of salting, then we prepare it separately and add: we take twenty grams of salt per liter of water. After the specified salting time has elapsed, we take out ready-made crispy waves and treat ourselves to it. We store pickles in the refrigerator, making sure that the mushrooms remain covered with brine during the entire shelf life.

Bon Appetit!

Cold salted dill

It is difficult to overestimate dill in the composition of various pickles - it is aromatic, fragrant, it will make any preparation tastier. Mushrooms are no exception. We use "umbrellas" for salting the waves. We adjust their quantity according to our own taste - the more, the richer the aroma. Do not forget about horseradish leaves, as they act as a disinfectant and preservative steamed with salt.

Cooking time: 30 min.

Cooking time: 30 min.

Servings - 1 kg. ready-made waves roughly.

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:

1. We clean the mushrooms from forest debris, rinse thoroughly in running water and put them in a deep container. Fill with cold water, leave for two to three days. We change the water three times a day to reduce the risk of acidification. The waves soaked in this way are then blanched and cooled.At the bottom of a deep container (enamel, glass, ceramic, wooden) we put part of the washed leaves of oak, horseradish, cherry and pour a thin layer of coarse salt.
2. Put the waves on top with their hats down, lay the washed dill umbrellas, sprinkle with salt, pieces of bay leaves, chopped garlic and peppercorns. Repeat the layers, alternating mushrooms, salt, herbs and spices.
3. After all the ingredients are placed in the container, cover them with a clean gauze napkin, cover them with an inverted flat plate of a smaller diameter and place the weight on top. We put it in the refrigerator. After two to three days, the waves should release juice. If a little liquid has separated, it is worth making the load heavier.
4. After two weeks, the mushrooms are ready to eat. For easy storage, they can be folded into clean sterile jars, filled with brine, closed with lids, and stored in the refrigerator.

Bon Appetit!

How to deliciously salt waves with horseradish leaves?

Volnushki, salted with horseradish leaves in a cold way, are no worse than noble milk mushrooms. Hard, crunchy, shiny - a great snack for the winter. We start cooking in the standard way by soaking the waves, then salting them under the press for five days. After that, 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.

Servings - 1 kg. ready-made waves roughly.

Ingredients:

• Volnushki - 1 kg.
• Coarse salt - 120-150 gr.
• Horseradish leaves - 3-4 pcs.
• Dill (seeds) - to taste.
• Garlic - 3-4 cloves.

Cooking process:

1. We prepare the waves: we clean them, cut out defects, rinse 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 rinse the mushrooms thoroughly again. We cut large specimens into pieces to bring all the waves to approximately the same size.
2. Pour a thin layer of coarse salt on the bottom of a wide container. We put the waves on top with the hats down. We fill up with salt. Thus, we alternate products until we run out.
3. We put a flat plate or a lid of a smaller diameter on top and place the load. It is convenient to use a water bottle. We leave to pickle under pressure for five days. During this time, the mushrooms will be covered with brine.
4. After salting, we remove the load and lay out the waves on sterile dry jars, shifting 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 waves for a month, after which they can already be consumed.

Bon Appetit!