How to deliciously salt mushrooms at home: recipes for salting mushrooms in different ways

Volnushki, considered a conditionally edible type of mushroom, are inherently very tasty if cooked well. Mushroom pickers with experience are well aware of this, and who have already repeatedly made conservation for the winter from these fruit bodies. Salted hot and cold waves are especially tasty.

Salting volushki, carried out at home, is a rather complicated and time-consuming process, because such mushrooms have a bitter taste of pulp and you need to get rid of it. So, the product is subject to prolonged soaking in cold water, while the water in the mushrooms is changed 3 times a day. If this is not done, the water with the mushrooms heats up, and the product may deteriorate, that is, it may simply turn sour.

Preparing the waves for salting

Before you learn how to deliciously salt the waves at home, you should get relevant information about the preparation of fruit bodies. The main rule that must be taken into account in order for the mushrooms to turn out delicious is to peel and soak them.

  • After arriving from the forest, the mushrooms should be sorted out immediately: discard those spoiled by worms and insects, cut off 1/3 of the leg and remove the remnants of grass, moss and leaves from the caps.
  • Rinse with plenty of cold water and pour over to soak for 2 to 3 days.
  • After this process, you can start processing mushrooms at home, choosing hot or cold salting.

Note that the waves preserved for the winter are stored at temperatures up to + 10 ° C. If the room warms up above this indicator, the workpiece will deteriorate. In addition, the speed of preparation of the snack will depend on the method of salting the waves. The hot method will allow you to eat salty waves in 14 days, while with cold salting, the fruit bodies will be ready in at least 30 days.

There are many recipes for hot salting of waves, but this article presents only 5 of the most popular of them.

How to properly salt mushrooms in jars

This option is easy to prepare and shows how to salt the waves in jars on your own. Note that a blank made according to this recipe can be stored even in an apartment.

  • Soaked waves - 2 kg;
  • Salt - 100 g;
  • Bay leaf - 5 pcs.;
  • White and black pepper - 5 peas each.

Boil the soaked waves for 20 minutes, rinse with cold water and leave in a colander to drain.

At the bottom of each sterilized jar, pour a thin layer of salt, 1 bay leaf and 2 peas of white and black pepper.

So we distribute the waves in layers in jars, sprinkling them with salt, bay leaves and pepper.

The top layer must be made of salt.

We seal the mushrooms with our hands, close them with lids and take them into the cellar or put them in a dark pantry.

Recipe for salting mushrooms with citric acid

In this recipe, salting of mushrooms of volushkas takes place with citric acid. This appetizer will delight you and your loved ones on any holiday. The blank is very popular with many amateur cooks, because it turns out to be very tasty.

  • Soaked waves - 3 kg;
  • Salt - 150 g;
  • Water - 700 ml;
  • Citric acid - 5 g;
  • Bay leaf - 6 pcs.;
  • Dill;
  • Ground black pepper - ½ tsp.

How to salt waves, will tell you a recipe with a step-by-step description.

  1. Boil the soaked mushrooms in salted water for 20 minutes, rinse and put on a sieve.
  2. While the mushrooms are draining, start preparing the brine.
  3. Combine salt, citric acid, dill (twigs or umbrellas), black pepper and bay leaf in water.
  4. Let it boil and boil for 5 minutes, strain, let cool a little.
  5. Arrange the volnushki in sterile dry jars and pour brine to the very neck.
  6. Close the lids, let cool and refrigerate. After 7 days, the waves will be ready for tasting.

Citric acid will preserve their taste and useful properties in mushrooms for a long winter.

How to salt waves with horseradish root

The hot way of salting mushrooms with horseradish root is an excellent spicy snack option for lovers of spicy dishes.

  • Soaked volnushki - 3 kg;
  • Salt - 150-170 g;
  • Water - 1 L;
  • Horseradish root - 100 g;
  • Cherry and black currant leaves;
  • Allspice - 10 peas.

How to salt the mushrooms correctly, will show a step-by-step description of the recipe.

  1. After soaking, the volnushki are poured with water and boiled for 20 minutes over medium heat.
  2. Rinse, spread on a sieve and leave to drain.
  3. A brine is prepared: salt, diced horseradish root, allspice, as well as green leaves of cherries and currants are combined in water.
  4. The mushrooms are introduced into the brine and boiled for 10 minutes.
  5. In prepared sterile jars, lay out the waves, filter the brine and pour into the mushrooms.
  6. Close with tight lids, allow to cool and place on refrigerator shelves.

Such a preparation is used not only as an independent dish, but also added to soups and salads.

How to salt coriander waves

How to deliciously salt the mushrooms hot with the addition of coriander? If you try this salting option once, you will use it all the time. Coriander will add its own special flavor to the mushroom appetizer.

  • Volnushki - 3 kg;
  • Water - 6 tbsp.;
  • Salt - 150-170 g;
  • Coriander seeds - 1 tsp;
  • Black peppercorns - 10 pcs.;
  • Bay leaf - 5 pcs.;
  • Garlic cloves - 5 pcs.

A step-by-step recipe for hot salting of volnushki will show you how to cook these mushrooms correctly.

  1. After soaking, the mushrooms are poured with water, allowed to boil and boiled for 20 minutes over medium heat.
  2. They are thrown in a colander or laid out on a wire rack and allowed to drain.
  3. Prepare a brine: all ingredients are mixed in water, except for garlic and coriander.
  4. Boil for 15 minutes over low heat and introduce drizzled waves.
  5. Cook for 10 minutes and select with a slotted spoon in sterilized jars, sprinkling each layer with chopped garlic cloves and coriander seeds.
  6. The brine is filtered and poured into the mushrooms, filling the jars to the very neck.
  7. They are closed with plastic lids and taken out after cooling into the cellar.

Recipe for hot salting of mushrooms with cinnamon

Cooking mushrooms with hot salting with a cinnamon stick is a great recipe, thanks to which you will quickly make an appetizer for any holiday.

  • Soaked waves - 3 kg;
  • Salt - 120 g;
  • Cinnamon stick;
  • Garlic cloves - 6-8 pcs.;
  • Bay leaf - 2 pcs.;
  • Water - 1 liter.
  1. The whites are introduced into boiling water and boiled for 25 minutes over medium heat, constantly removing the dirty foam.
  2. Mushrooms are selected with a slotted spoon and laid out on a sieve to drain.
  3. Salt is dissolved in water, the amount of which is indicated in the recipe, mushrooms are introduced and boiled for 10 minutes.
  4. Add bay leaf, cinnamon stick and thinly sliced ​​garlic.
  5. Cook everything together for 10 minutes over low heat, take out the bay leaf and cinnamon, discard.
  6. Waves are placed in sterilized jars, and brine is added to the very neck.
  7. Allow 30 minutes to cool and close with tight nylon caps.
  8. Leave to cool completely at room temperature and only then take it out into a cool room.

Salting of soaked waves can also be carried out in a cold way. We offer 4 step-by-step recipes that describe in detail all the subtleties of the process of pickling mushrooms. While these pickling options take a longer time for the appetizer to cook completely, the dish is crispy, flavorful, and delicious.

Salting the garlic

How to properly salt mushrooms with garlic in order to please your family with a delicious snack in winter and diversify the daily menu?

  • Volnushki - 3 kg;
  • Salt - 150 g;
  • Cold boiled water;
  • Garlic - 15 cloves;
  • Oak and cherry leaves - 6 pcs.;
  • Rosemary - 1 sprig.

  1. Put cherry and oak leaves, 1/3 of a rosemary sprig into sterile jars prepared in advance (3 kg of soaked mushrooms make 3 jars with a capacity of 0.75 liters).
  2. Sprinkle a layer of salt and place the soaked waves with the caps facing down.
  3. Sprinkle each layer of mushrooms with salt and chopped garlic (you can finely chop it into cubes with a knife).
  4. Repeat the layers until the jars are filled, compact by pressing the mushrooms with your hands to the bottom so that there is no void.
  5. Fill with water, let stand for 20-30 minutes and top up again, if necessary.
  6. Close with lids and take out on the shelves in the basement.

How to salt dill and ground coriander waves

Cold salting with ground coriander will allow the appetizer to turn out very fragrant, with a crispy pulp structure. If you want, you can change the ingredients of the recipe and add your favorite spices.

  • Volnushki - 2 kg;
  • Salt - 120 g;
  • Ground coriander - ½ tsp;
  • Dill (seeds) - 2 tsp
  • Red and black currant leaves - 5 pcs.

You can learn how to salt the waves in order to make a delicious mushroom appetizer in the future from the step-by-step description of the recipe.

  1. Rinse the soaked waves well with cold water, put in a colander and immerse in boiling water for 5 minutes for blanching.
  2. Put some of the fresh leaves, a layer of salt, and mushrooms in the jars (caps down).
  3. Sprinkle again with salt, as well as ground coriander and dill seeds.
  4. After distributing all the mushrooms and sprinkling them with salt and spices, press down the mass with your hands and add more of the main product.
  5. Cover with currant leaves and close the lid.
  6. Bring the preservation to a cool room and shake the contents of the jars once a day.
  7. After 20-25 days, the mushrooms will be salted and you can taste them.

Salting of soaked wines with mustard

Salting mushrooms with mustard seeds is a great option for an appetizer on a festive table.

Take advantage of this recipe and you won't regret making it.

  • Volnushki - 3 kg;
  • Salt - 170 g;
  • Mustard seeds - 1 tbsp l .;
  • Bay leaf - 4 pcs.;
  • Carnation - 5 buds.

How to properly salt the mustard flakes, learn from the step-by-step instructions.

  1. The soaked mushrooms are spread in a colander in small batches and blanched in boiling salted water for 3-4 minutes.
  2. Place on a wire rack and allow excess liquid to drain.
  3. A thin layer of salt is poured onto the bottom of sterilized glass jars, part of the clove buds, bay leaves and mustard seeds are spread.
  4. Next, the waves are distributed in one layer, sprinkled with salt, mustard, bay leaves and cloves.
  5. Thus, the entire jar is filled with mushrooms sprinkled with spices.
  6. Press down on the mass with your hands, supplement the jars with the main product and close with tight lids.
  7. They are taken out on the shelves in the basement and stored for 6-8 months at a temperature not higher than + 10 ° C. You can start tasting in 10 days.

Recipe for salting mushrooms with parsley and cilantro

The recipe for salting mushrooms with parsley and cilantro is another convincing proof that, with any method of salting, the waves are tasty and aromatic. The taste of the dish will please your household and guests.

  • Volnushki - 2 kg;
  • Water - 500 ml;
  • Salt - 120 g;
  • Cilantro and parsley greens - 50 g;
  • Black and allspice pepper - 5 peas each;
  • Garlic cloves - 7 pcs.;
  • Oak leaves.

  1. Pour boiling water over the soaked waves, rinse in cold water and put on a sieve to drain.
  2. Line the bottom of sterilized glass jars with clean oak leaves and chopped greens, sprinkle them with a layer of salt and put a layer of blanched waves.
  3. Sprinkle the mushrooms with salt, pepper mixture and chopped garlic.
  4. Sprinkle each subsequent layer with salt, garlic and pepper.
  5. Pressing each layer, fill the containers to the very top.
  6. Pour cold boiled water, close the lids and take to the basement.