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Volnushki are beautiful fruit bodies of white or pink color with a funnel-like cap. They grow in large groups from late July to late October. Harvesting these mushrooms is not at all burdensome.

Volnushki are conditionally edible mushrooms that have a bitter taste, so it is best to make a pickled or salty snack of them. How to quickly cook the waves in these two ways so that the preservation turns out to be tasty and nutritious? First of all, the technology for preparing these fruit bodies should be observed, paying special attention to preliminary processing.

• For example, before quickly salting or pickling wines, it is required to clean the soil and grass residues. Then from each specimen, most of the leg and all the places spoiled by worms are cut off.
• Soak in cold water for 2-3 days, while changing it 3-4 times a day. This process will help rid the mushrooms of the bitter taste during further processing.

We offer several recipes for how to quickly pickle and salt the waves for the winter.

How to quickly cook waves in the traditional way

Traditionally marinated volnushki are a delicious and aromatic winter snack.

• 2 kg of waves;
• 600 ml of water;
• 1.5 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• Acetic essence 70%;
• 5 peas of black pepper and allspice;
• 2 pcs. cloves and bay leaves;
• ¼ h. L. cumin.

How to quickly prepare waves so that in a few days they will be treated to invited guests?

Prepared waves are placed in boiling water and cooked for 20 minutes.

Throw it back on a sieve to drain, and prepare the marinade.

Salt and sugar are mixed in water, stirred until the crystals disappear, and allowed to boil.

Add clove buds, peppercorns mixture, bay leaf and caraway seeds.

Boil for 3 minutes and add mushrooms, boil for 15 minutes.

Distribute the waves in jars and pour in ½ tsp. vinegar essence.

Seal the mushrooms in jars with a spoon and cover with hot marinade.

Roll up the lids, cover with old thick clothes or a blanket and leave to cool.

Blanks closed in this way can be stored in a dark pantry.

A quick recipe for marinated beetles with vegetables

Try this quick recipe for marinated veggies and you'll have a great snack for any occasion.

1. 2 kg of waves;
2. 2 pcs. onions and carrots;
3. 3 tbsp. l. salt;
4. 5 cloves of garlic;
5. 1.5 tbsp. l. Sahara;
6. 3 tbsp. l. vinegar;
7. 4 pcs. cloves and black pepper;
8. 3 pcs. bay leaf.

Having tried the instant waves once, you will never wonder how to process the next mushroom harvest.

1. The pre-soaked waves are cut into pieces if they are large.
2. Pour in water, put on fire and cook for 20-25 minutes after boiling.
3. Spread on a sieve, allow to drain and in the meantime prepare vegetables.
4. Peel the onion, wash and cut into thin half rings.
5. The carrots are peeled, washed and cut into thin slices.
6. The husks are removed from the garlic and cut into several pieces.
7. Salt and sugar are poured into the water, mixed and allowed to boil.
8. All other spices and chopped vegetables are introduced, boiled for 15 minutes.
9. Lay the waves, simmer for 15 minutes and pour in the vinegar.
10. Cook for another 10 minutes and lay out the entire mixture in sterilized jars.
11. Top up with marinade, roll up the lids, turn over and insulate with a thick cloth for 2 days, until the jars are completely cool.
12. Take it out to the basement or put it in the refrigerator for storage.

A quick way to pickle garlic wines

How to salt the waves quickly and tasty in a practical and convenient way so that the workpiece does not require special storage conditions?

• 2 kg of waves;
• 4 tbsp. l. salt;
• 10 cloves of garlic;
• 3 pcs. bay leaf;
• 10 pieces. currant leaves;
• 4 pcs.cloves, black and allspice;
• 1 liter of water.

A quick way to pickle garlic cakes is as follows:

1. Place the prepared waves in the water specified in the recipe, boil for 15 minutes.
2. Using a colander, remove the mushrooms and drain (do not pour out the water).
3. In a separate container, mix the mushrooms, all spices, except for currant leaves (chop the garlic into cubes), mix.
4. Put currant leaves on the bottom of the jars, then mushrooms with spices.
5. Cover the top with currant leaves and press down with a spoon.
6. Boil the water in which the mushrooms were cooked and pour the jars to the very top.
7. Close with lids, allow to cool and place in a cool place.

The appetizer, despite the heat treatment, turns out to be crispy, with spicy garlic notes.

How to salt waves: quick salting in a hot way

This option, showing how to quickly salt the waves, is one of the most common. Such a fragrant and crispy mushroom snack is eaten in an instant.

• 2 kg of waves;
• 6 dill umbrellas;
• Black currant leaves;
• 3 cloves of garlic;
• 3 tbsp. l. salt;
• 5 peas of black and white pepper;
• 2 carnation buds.

A step-by-step description of the recipe will show you how to quickly salt the waves in a hot way.

1. Boil the soaked waves in salted water for 25-30 minutes, constantly removing the foam.
2. Remove and place the mushrooms in a colander and drain a little.
3. Put currant leaves, a thin layer of salt and some dill on the bottom of an enamel pot.
4. The next is a layer of waves, which must be sprinkled with salt and all other spices.
5. Lay out all the mushrooms in this way, sprinkling them with salt and shifting currant leaves, as well as all other spices.
6. Cover with an inverted plate, press down with oppression and take to the basement for 3 days.
7. Put the waves in jars, press down so that there are no "empty" pockets out of thin air.
8. Pour the juice released from the mushrooms into a saucepan and close with tight lids. If there is not enough brine, add cold boiled water to the jars. This snack can be consumed within 25-30 days.

How to quickly salt waves for the winter in a cold way

How to quickly salt the waves for the winter in a cold way, without much effort?

• 2 kg of waves;
• 100 g of salt;
• 5 g citric acid;
• Horseradish and black currant leaves;
• 10 cloves of garlic;
• Dill sprigs;
• 10 allspice peas.

Cold-salted quick-salted waffles are prepared according to the following recipe:

1. In this embodiment, the waves are not boiled, however, when soaking, citric acid is added to the water. At each subsequent change, acid is added to the water again.
2. The waves soaked in this way are laid out in an enamel container with the caps down and sprinkled with salt, horseradish leaves and currants, as well as dill, pepper and chopped garlic.
3. Layer by layer, spread all the main product and spices.
4. Press down on top with a load and put in a cold room for 30 days.
5. Distribute in sterilized jars, fill with brine and close with tight plastic lids.

Quick-salted volnushki with cabbage

How to salt the waves in a quick way so that the appetizer delights not only with its aroma, but also with its taste? Find out a couple of secrets, and any lunch or dinner with such mushrooms will certainly delight you!

• 4 kg of waves;
• 15 + 8 + 4 g citric acid;
• 5 tbsp. l. salt;
• 1 tbsp. l. dill and caraway seeds;
• 4 cabbage leaves.

Quick salting of volnushki with this recipe includes soaking with the addition of citric acid.

1. After cleaning, the mushrooms are poured with cold water, citric acid is added, mixed and left for 3 days. At the same time, they change the water daily to a new one, each time adding citric acid, but half the amount that was the previous time, that is, first 15 g, then 8 g and 4 g.
2. Mix dill seeds, caraway seeds and salt, mix the waves that have dripped after soaking.
3. Distribute in sterilized jars and press down well with your hands so that the mushrooms settle.
4. Cover the top with cabbage leaves and close with tight lids.
5. They are taken to the basement for 20 days for further pickling of mushrooms.

A quick way of salting apples with apples

A quick way of salting apples with apples is a great option to add a special flavor to the appetizer. If you follow all the recommendations and salt the mushrooms correctly, then they will turn out to be very tasty and crispy.

• 3 kg of soaked mushrooms;
• 150 g of salt;
• 7 carnation buds;
• 5 cloves of garlic;
• 1 tsp provencal herbs;
• Oak and cherry leaves;
• 4 bay leaves;
• 10 slices of sweet and sour apple.

1. Cover the bottom of the enamel pot with green oak and cherry leaves.
2. Pour a layer of salt, a small part of chopped garlic and apple slices (apples will give the mushrooms a special taste and aroma).
3. Put a row of mushrooms on the caps down, sprinkle again with salt, apples, garlic, Provencal herbs, bay leaves and cloves.
4. Sprinkle the last laid out layer of waves with salt, all the suggested spices and apple slices.
5. Cover with green leaves, a gauze napkin folded several times, press down with a load and take to the basement for 3 days.
6. Put the salted mushrooms together with all the ingredients from the pan into sterilized jars.
7. Pour 4 tbsp on top. l. boiled vegetable oil and close with plastic lids. You can eat mushrooms after 15-20 days.