How to pickle volushki for the winter - two salting methods

Like all Russula, waves have a bitter milky juice. The only way to get rid of it is by soaking it. After cleaning the mushrooms from forest debris, fill the mushrooms with cold water for two days and change the water 2-3 times a day.  

Dla Only young mushrooms are suitable for pickling volushki. They not only taste better, but also retain their shape perfectly, no matter what pickling method you choose. Depending on your preferences, volushki can be salted cold or hot. Mushrooms come out with slightly different tastes and each housewife has her own favorite method.  

Cold way 

You can salt volushki coldly if you have a lot of mushrooms, suitable containers and a cold cellar for storing mushrooms. These are necessary conditions for quality pickling volnushki. 

Dla When pickling mushrooms, you need to use spices. After all, they not only add flavor to mushrooms, but also act as an antiseptic. 

Ideally, volushki should be salted in a wooden tub, but a plastic bucket (for food products) will also work.  

Place horseradish leaves, black currants and dill sprigs at the bottom of the bucket.Place a layer of mushrooms on the leaves and season with salt. To salt 1 kg of mushrooms you need about 100 grams. Witholi. Some recipes recommend placing mushrooms with their caps down so that the salt gets between the plates. But this is not really so important, because the mushrooms are salted in brine, and the salt will end up where it is needed in any case. Layer mushroomsmi, sprinkling them with salt, and generously cover the last layer with horseradish and dill leaves. You can add a couple of cloves of garlic for spiciness. Now you need to press the mushrooms so that they release the juice. Place a wooden circle on top of the leaves, apply heavy oppression and immediately transfer the waves to a cold cellar. During the salting process, the volnushki will begin to settle and after 10 days they will float in their own juice. This is how it should be, this is a normal process of salting volnushki.  

After about 40 days, you can take a sample from your pickles. Mushrooms, pickledns cold method stand well until spring, but only if they contain enough brineA, and the temperature in the cellare does not exceed +10 degrees.  

Hot way 

If there are not many volushki, you can pickle the volushki in jars. This is a quick way to pickle, although it is also necessary to soak them.  

For 1 kg of waves you need: 

• 2 l. Vodes 
• 150 gr. Witholi 
• Withpetitions.  

Boil water in a saucepan, salt it and immediately pour it into the wave. From the moment of boiling, mark 15 minutes and during this time, stir the waves and skim off the foam.

After the specified time, turn on the heat and drain the mushrooms in a colander. Rinse them with cold water and wait until they drain and cool. 

Transfer mushrooms to clean glass jars. Prepare fresh brine: 

• 1 l. Vodes 
• 100 gr. Witholi.  
• Withpetitions.You can use ready-made spice mixtures for pickling.  

Boil the brine with spices and pour it over the waves. Immediately close the jar with a nylon lid and leave them on the table until they cool completely.

After the waves have cooled, they can be put in the refrigerator and after 2 days you can try them.  

When pickling mushrooms, you should be extremely careful not to miss poisonous mushrooms. In addition, mushrooms should not be given to children under 10 years of age and people with certain gastrointestinal diseases. If you have problems with digestion, you can even go withъedible and properly cooked mushrooms.  

Watch the video on how to salt volushki: