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With the onset of summer, the forest beckons with an abundance of mushrooms. Therefore, the mushroom pickers are faced with the task of what to do with them, how to prepare them for the winter more and more tasty. Waves are very popular among the inhabitants of Siberia. They are appreciated for their taste and pleasant smell. Various dishes are prepared from them and harvested in large quantities for the winter. Salted waves are good, skillfully prepared, they have a crunchy taste and delicate aroma. There are several ways and many recipes for how to salt the waves correctly.
We clean and soak the waves
Unlike russula, the waves are not as fragile and are not so heavily contaminated from grass and leaves. If you carefully cut from the root, then it is enough to sort them out, shaking out from them the forest debris that fell into the basket during collection.
The mushroom has several names among the people - volzhanka, volzhanka, rubella and others. It has many varieties and can be of different colors - white, pink, orange. It is better to cook them each variety separately, as their taste is slightly different.
Waves are considered conditionally inedible, so they can be poisoned in their raw form. And in order to cook something of them or prepare for the winter, they require special training.
Volnushki are sorted, sorted out, wormy ones are removed. If the mushrooms are too large, the lower part of the leg is removed, it is tough. Then they are soaked in water with salt and citric acid. For 1 liter of water, you need about 10 g of salt and 2 g of acid.
Waves are soaked for at least two days, until all the poisonous bitterness comes out of them. Every 5-6 hours, the liquid must be changed, slightly squeezing the mushrooms. If they are soaked for longer, they will only benefit from this.
But you need to make sure that they do not constantly float above the water. To do this, they are applied with a load. After soaking, the volzhanki are washed with clean water and proceed to further processing.
We prepare all the necessary ingredients
Very little is needed for salting the waves. For this, salt and spices are used. They are chosen according to desire and taste:
- The salt must be rock salt. Iodized for pickles is not suitable, it softens the products.
- Horseradish. Leaves and root can be used. It makes the mushrooms crispy and firm.
- Fresh dill. If dry, it is better to use stems, they do not clog the salting as much as seeds and leaves, which rub a lot when dry. Gives a delicate flavor to the product.
- Parsley is not for everybody. The mushrooms are fragrant, but not everyone likes parsley.
- Black currant leaves give pickles a unique aroma.
- Oak leaves make mushrooms firm, and cherry leaves give a delicate taste.
- Garlic. In small quantities, it is not superfluous in any salting recipe. You can make salty waves with garlic, but this is also not for everybody. Peel the garlic and add whole cloves to the salting. When garlic is harvested, the garlic is chopped.
- Volzhanki with onions, ginger or mustard are good. The amount of spices is prepared according to recipes.
Seasonings can be added all together or separately, whole or chopped.
Making preparations for the winter
Waves are salted in two ways: cold and hot. Salted Volzhanki keep their shape well and are good as a separate snack and as an addition to other dishes.
At home, you can add various additives to mushrooms, salt them alone or together with apples or cabbage.
Salting the waves is not recommended together with other mushrooms. If there are few mushrooms, it is better to use small dishes, but make them separately. This is the only way to appreciate this mushroom.
Hot way: recipes
Hot-salted volzhanki become edible faster and the dishes are filled with them immediately. When boiled, the mushrooms are boiled down and with further salting they no longer sit down. In addition, such a preparation is safer, harmful substances from the mushroom go into the water during cooking.
In order to use the hot method of salting, you need to put the soaked mushrooms in a bowl and put it on the fire. For this method, it is not necessary to soak the mushrooms for so long - one day is enough. But in this case, it will be necessary to change the liquid more times during cooking and rinse the waves. Otherwise, the mushrooms will remain bitter and tasteless.
Foam will form during cooking, it must be removed. When the mushrooms sit on the bottom, you need to take them out, pour in a fresh portion of water and boil again.
Waves for such blanks are not boiled until fully cooked, but only boiled for 15 minutes several times. They are then washed and salted as usual.
They can be salted in a barrel, enamel bowl or in a jar. Spice leaves are lined at the bottom, then a layer of salted mushrooms, then spices again. Cover the top with leaves and apply pressure.
After a while, the mushrooms should release their juice. If there is not enough of it, you need to add a little boiled salt water so that the Volzhanki are completely covered, otherwise they will become moldy and deteriorate.
Ingredients for the easiest salting method:
- Volzhanki - 3 kg;
- salt - 100 g;
- garlic - 1 head;
- horseradish - 5-6 medium leaves;
- peppercorns - 10 peas;
- bay leaf - 2 leaves.
If desired, the set of spices can be increased or decreased.
Salting the waves for the winter with onions
From volzhanok, you can prepare a blank for the winter with a lot of pickled onions. To do this, boil the soaked mushrooms for a little, about 20 minutes, removing the foam. Then it is filtered and washed. After that, they are sent to the marinade and boiled again.
For the marinade take:
- water - 1 l;
- salt - 50 g;
- sugar - 75 g;
- vinegar 6% - 100 ml;
- bay leaf - 2 pieces;
- peppercorns - 5 peas;
- dill - 1 medium bunch.
This marinade is enough for 2 kg of mushrooms and 5-6 small onions.
Mushrooms and onions cut into rings are stacked in sterilized jars, poured with boiling marinade and covered with sterile lids.
The finished jars are placed in a sterilizer and sterilized:
- Half liter - 30 minutes.
- Liter - 40-50 minutes.
Banks are removed and tightened. It turns out a ready-made snack, which in winter is enough to open and put on a plate. Season with sunflower oil if desired.
Gourmets will love the ginger salting. It is added grated to boiled mushrooms.
Mushrooms, spices and ginger are placed in the dishes in layers. Each layer is salted. Filled cans are tied with gauze and placed in a cold, dark place.
For 2 kg Volzhanki take:
- 1 tbsp. l. grated ginger;
- 100 g of salt;
- spices are chosen to taste.
In winter, such a preparation is good as a separate snack.
You can also add salt with mustard. It gives the mushrooms a good taste and smell, and also protects against mold.
Everything is done as in the onion recipe, only it is replaced with mustard grains. They need 1 tbsp per recipe. without top.
For lovers of something unusual, the recipe for salted waves with apples is suitable. It is better to take sour and sweet varieties. The apples must be peeled and cut into slices. From spices, cumin is well suited.
- waves - 2 kg;
- medium-sized apples - 4 pieces;
- salt - 100 g;
- cumin - 1 tsp;
- vinegar 9% - 100 ml;
- spices to taste.
Everything is done in the same way as in the previous recipe. Mushrooms and apples are laid out in layers.
Cold way: recipes
This method of salting does not require heat treatment, but it takes more time to fill the dishes. If the mushroom season is prolonged and you can add fresh waves after each trip to the forest, this method pays off.
The mushrooms are soaked as described above. Then the water is drained and placed in the dishes used in layers, shifting with spices. Large waves are laid with their hats down, small ones are simply poured. Each layer is well salted. You can not regret the salt, before using the waves are soaked again to remove excess salt.
When the mushrooms are well arranged, they are loaded with a load and put into the pantry. In a day, they should be covered with their own juice and decrease in volume. After that, you can still fill up the dishes to the top.
To salt the waves without heat treatment, you need to take:
- mushrooms - 5 kg;
- salt - 200 g;
- horseradish - 5-6 medium leaves;
- dill - 100 g;
- garlic - 1-2 heads;
- bay leaf - 3 leaves;
- cloves - 5 grains;
- black pepper - 30 g.
Salted volzhanki are used as a separate snack or they are used to prepare salads, soups and other dishes from them.
Waves are good if you add a lot of garlic to the salting. Salting together, they acquire a pungent spicy taste and smell. At the same time, the garlic is finely chopped with a blender or passed on a garlic press. For this recipe, Volzhanka is soaked well, for at least 3 days.
- waves - 5 kg;
- salt - 150 g;
- garlic - 200 g;
- chopped dill and parsley greens - 100 g;
- peppercorns - 10 g.
The florets are laid in layers with the caps down. Salt on top and sprinkle with chopped spices. This is done in several layers until the mushrooms run out. Then cover with a clean cloth, press down with a load and put away in a dark, cold place. A cellar is best suited for this.
These waves are served without soaking. They are taken out of the brine and filled with sunflower oil.
Salting with grated horseradish gives a special taste to the volnushkas. The cold method is used for its preparation. The mushrooms are prepared, washed and filtered. Then they are laid in layers on the bottom of the dishes, as usual, salted well, sprinkled with spices and grated horseradish.
- waves - 2 kg;
- rock salt - 100 g;
- horseradish root - 2-3 tbsp. l .;
- spices to taste: pepper, garlic, dill, parsley, currant leaves.
Thanks to horseradish, Volzhanki become firm and crispy.
Waves in banks
Volzhanki in jars are well preserved and conveniently salted. In such cases, it is better to grind the spices, and take small mushrooms so that more can fit in the jar. If the mushrooms are large, it is better to cut them.
Spices are placed on the bottom, then a layer of mushrooms, then salt and again spices. And so on to the top, until the bank is full. Cover with a nylon lid and leave for a couple of days. When the mushrooms have settled, add the next serving. The excess juice must be drained.
Ingredients for a three-liter can:
- waves - 3 kg;
- salt - 100 g;
- garlic - 3 cloves;
- horseradish, cherry, oak and currant leaves -100 g;
- parsley and dill greens - 50 g.
When the waves stop sitting and the jar is full, cover it with a nylon lid and put it in the cellar. You can drain all the juice and pour in fried sunflower oil instead.
Classic simple recipe
In the old days, the waves were salted in wooden barrels. These mushrooms had their own unique taste. In the villages, such traditions have been preserved to this day.
Kegs are usually filled with ten liters. A simple classic recipe is used for salting. For 10 kg of mushrooms take:
- salt - 400 g;
- horseradish leaves - 10-15 medium sheets;
- oak leaves - 15 pieces;
- allspice - 30 g;
- cherry and currant leaves.
Mushrooms are placed with their caps down, sprinkled with salt and laid out with leaves. The filled keg is covered with a cloth and oppression is applied. When the mushrooms let out the juice and settle, add more until the keg is full. You can eat these mushrooms after 2 months.
Pickled mushroom recipe
If there are a lot of mushrooms, they can not only be salted, but also pickled. Here's a step-by-step recipe for how to do it:
- Put the prepared volzhanki in a saucepan and fill with water. It is possible not completely - when heated, they will start up their juice, and there will be enough liquid.
- Add some salt and vinegar.
- Bring to a boil and simmer until the mushrooms sit on the bottom and the water becomes clear. In this case, constantly remove the foam.
- Remove the mushrooms, strain and rinse, pour out the water.
- Fold the waves back into the pot and fill with water so that they are completely covered. In this case, measure the water.
- Add 2 tbsp for 1 liter of water. salt and 2 tbsp. Sahara.
- Bring everything to a boil, boil for 5 minutes and add 1 glass of vinegar 6% per liter of water.
- Remove the mushrooms from the pan along with the boiling marinade and pour into sterilized jars.
- Close the filled cans with sterile lids and roll up immediately.
- Fold under a blanket with the lids down for a day.
- Take the seaming out to the basement or closet.
Marinating the waves is no more difficult than salting, but this way they can last much longer.
Salted Volzhanka can be used to make mushroom caviar. For this, it is better to use waves salted in the classical way, without various additives. Spices can be added directly to caviar.
Ingredients for 1 kg of ready-made mushrooms:
- 100 ml of sunflower oil;
- 60 ml vinegar;
- 2 onion heads;
- garlic, pepper to taste.
Fry the onion in oil, add the volzhanka ground in a meat grinder, stew and season with vinegar and pepper.
How many days can you eat salty waves
When you can eat salted mushrooms depends on how they were prepared. With a cold wave, you can eat no earlier than two months later. When hot, depending on how long they have been cooked. But usually, after three weeks they are ready.
It is strictly forbidden to eat salted mushrooms ahead of time, this can lead to severe poisoning.
Salting the waves is not at all difficult, but it is necessary to follow the rules of preparation and storage. Otherwise, a seemingly harmless mushroom will cause many problems not only for the mushroom picker, but for the whole family.