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Salted waves have always been considered the most exquisite dish on any festive table. In terms of their importance, mushrooms compete with black and red caviar as a snack. In addition, they are used for fillings in pizzas and pies, as well as for adding to soups and sauces.

Although they are considered conditionally edible mushrooms due to their bitter taste, they can be salted and pickled after preliminary soaking. In this article, we will talk about salting mushrooms in a cold way, which will make the appetizer deliciously delicious.

However, before you learn a step-by-step description of the recipes for preparing salted waves for the winter in a cold way, you need to be able to properly carry out the preparatory processing of mushrooms.

• Volnushki sort out forest debris, cut off most of the legs and washed in cold water.
• Pour in plenty of water and leave for 2-3 days to soak from bitterness. During this process, you need to change the liquid several times, about 3-4 times a day.

Cold-salted volnushki for the winter: a simple recipe

Cold salted salting for the winter according to a simple recipe is considered by many to be the most popular.

Before salting, mushrooms must be blanched in boiling water for 3-5 minutes.

Thanks to this process, you can completely eliminate the risk of acidification of the waves, and their readiness occurs in 10-12 days. The mushrooms are firm, crispy and appetizing.

• Soaked volnushki - 3 kg;
• Salt - 150 g;
• Cherry and oak leaves;
• Black pepper - 10 peas;
• Bay leaf - 3 pcs.;
• Garlic - 3 cloves;
• Dill sprigs.

We offer you to watch a video of salting waves for the winter in a cold way.

Put cherry and oak leaves, dill sprigs on the bottom of an enamel pot and sprinkle a thin layer of salt.

Spread the soaked and blanched waves with the caps down, making a layer no more than 6 cm.

Sprinkle with salt, black pepper, bay leaves and chopped garlic cloves.

Sprinkle each layer of mushrooms with salt and spices until the main product runs out.

Cover the top with a gauze napkin and an inverted plate on which the load should be placed. A 2-liter bottle filled with water can act as a load.

After 3-4 days, the mushrooms will give juice, and the brine will completely cover them. If there is little liquid and the mushrooms are not covered with brine, the load should be reinforced.

Salted mushrooms can be put into jars, filled with brine and closed with plastic lids. Or you can leave it in a saucepan, however, the gauze napkin should be changed 2 times a week so that mold does not appear.

Cold salting of mushrooms with garlic

It is possible to prepare waves for the winter according to the recipe for the cold salting method with other spices, which will change the taste and aroma of the mushrooms.

• Main product - 2 kg;
• Salt - 120 g;
• Garlic - 10 cloves;
• Dill - 5 umbrellas;
• Currant leaves;
• Boiled water.

A step-by-step recipe for making salty waves in a cold way will help each housewife to correctly make an amazing preparation for the winter.

1. In an enameled container, put clean currant leaves, an umbrella of dill and 2 slices of garlic on the bottom.
2. Then put the mushrooms with their caps down, sprinkle with salt again and transfer with other spices.
3. Spread the main product in layers, mixing with spices.
4. Pour 3 tbsp on top. cold boiled water, cover with gauze and press down with a small load.
5. Take out to a cold room, shake the container with mushrooms 2-3 times a week so that the brine is distributed over it.
6. Make sure that the liquid completely covers the mushrooms and they do not dry out.

Volnushki will be ready for tasting within 25-30 days after salting.

Cold-salted volnushki: a step-by-step recipe

The recipe for cold salting with the addition of ginger root will appeal to all lovers of savory mushroom snacks. For this blank, glass jars, which are easy to store in an apartment, will serve as a suitable container.

• Mushrooms - 2 kg;
• Ginger root (grated) - 1 tbsp l .;
• Cherry leaves;
• Black and allspice pepper - 10 peas each;
• Dill - 2 umbrellas;
• Salt - 120 g.

The cold salting of the waves is carried out in cans.

1. In sterilized jars, with a capacity of 2 or 3 liters, put clean cherry leaves, part of a dill umbrella, ginger root, a mixture of peppers.
2. Pour a thin layer of salt and lay out the soaked waves.
3. Sprinkle each layer of mushrooms with salt and spices indicated in the recipe until all the ingredients are used up.
4. Close the jars with plastic lids and shake them several times.
5. Take it to the basement, where the temperature does not exceed + 8 ° С. If the temperature is 0 °, then the mushrooms will freeze and become too brittle, and if it is above + 10 ° C, the workpiece will sour.
6. Shake the jars 3 times a week, and if there is not enough liquid, add the mushrooms with boiled cold water.

Cold salting with horseradish

The recipe for salting volvushki for the winter in a cold way with horseradish and cloves is an amazingly tasty snack option for a festive feast.

• Soaked waves - 2 kg;
• Salt - 100 g;
• Horseradish root;
• Carnation - 5 buds;
• Black and white pepper - 7 peas each.

1. In a clean enameled container, lay out the soaked waves in layers with the seasonings and spices indicated in the recipe (peel the horseradish root and grate on a coarse grater).
2. Sprinkle each layer of waves with salt, put gauze on top, folded several times.
3. Press down with oppression and take it to the basement so that the mushrooms do not deteriorate.
4. After 3 days, see how the mushrooms release juice, and if it is not enough, then increase the load.
5. After 2 months, mushrooms can be placed as a treat on the table.

Cold salting of volnushki for the winter in jars: a recipe with a photo

Another interesting recipe for making salted waves in a cold way - with mustard seeds.

• Main product - 3 kg;
• Salt - 150-170 g;
• Mustard seeds - 1 tbsp l .;
• Bay leaf - 4 pcs.;
• Black peppercorns - 10 pcs.

Cooking little waves with a cold salting method with a step-by-step photo is a good opportunity to make delicious preservation with your own hands.

1. Immerse the soaked waves for 3-4 minutes in a colander in boiling water for blanching.
2. We immediately rinse under the tap and lay out on a wire rack to glaze.
3. Pour a little salt, mustard, pepper into the jars and put the bay leaf.
4. Fill with mushrooms, sprinkle with spices again, and so on until the very top of the cans.
5. Press down with your hands, pour 1 tbsp. cold boiled water.
6. We close it with tight plastic lids and put it on the shelves in the cellar.
7. After 3-4 days, the mushrooms will let the juice well and are completely covered with brine, which will speed up their salting.

After 14 days, salty waves can be prepared for tasting.