Methods for salting mushrooms of thunderflies for the winter

Volnushki are conditionally edible mushrooms because of their bitterness in taste. However, after preliminary soaking, bitterness leaves the fruit bodies and any dishes can be prepared from them. The best at home is the salting of the waves for the winter in hot and cold ways.

How to salt saltwater trawls for the winter, and what is the difference between the two mentioned methods of salting? It is worth saying that the main difference between the options is the time when the appetizer is ready after the product is salted.

Before you get acquainted with the recipes for salting mushrooms of thunderfish for the winter, each culinary specialist must know that these fruiting bodies must undergo preliminary cleaning and soaking.

• All forest debris is removed from the mushrooms, and areas damaged by insects and worms are cut.
• Cut off most of the legs and washed in water.
• Pour with plenty of cold water, add salt (10 g per 1 liter of water).
• Soaking lasts from 1.5 to 3 days, depending on the region in which the traps grew.
• Every day, the water in the mushrooms changes several times. Some mushroom pickers change water from 3 to 4 times a day.
• After the soaking process, the traps are washed in cold water and then proceed to a particular salting method.

These 2 basic ways of salting throttles for the winter will help any housewife, even the youngest in culinary art. It is worth saying that cold salting is a way of pickling mushrooms without boiling. Hot salting - a method involving preliminary boiling for 20-30 minutes. The proposed recipes will always help out - both on holidays, and on the unexpected arrival of guests.

So, we suggest considering 8 salmon strips for the winter, in which 4 are cooked hot and 4 cold.

Winter salted mushroom pickling recipe in glass jars

Salting for winter thrills in jars with the addition of cloves will appeal to all lovers of mushroom snacks. Such a workpiece can be put on the table as a side dish to boiled potatoes and under a forty-degree glass.

• 1 kg of waves;
• 50 g of salt;
• 5 clove buds;
• 3 tbsp. l vinegar
• 500 ml of water;
• 3 cloves of garlic.

We offer you to see a step-by-step recipe with photos showing how to salt the thrills for the winter.

How to salt salmon mushrooms for the winter

Salting mushrooms of thunder mushrooms for the winter in a hot way is good because already after 20 days the snack is ready to eat and is an excellent addition to strong drinks. Moreover, mushroom containers can be stored in an ordinary pantry.

• 2 kg of waves;
• 1 tsp coriander seeds;
• 100 g of salt;
• 5 cloves of garlic;
• 10 peas of black pepper;
• 2 dill umbrellas;
• Currant and cherry leaves.

How to salt salmon mushrooms for the winter with subsequent storage in a city apartment will show a step-by-step description of the recipe.

1. Boil the soaked throttles in salted water for 20 minutes, constantly removing the foam.
2. Fold in a colander, rinse in cold water and fold again to drain.
3. In sterilized jars, put clean cherry and currant leaves.
4. From above lay out the boiled waveworms with their hats down and sprinkle with salt.
5. Sprinkle coriander on each layer of mushrooms, sliced ​​garlic, peppercorns and sliced ​​dill umbrellas.
6. In this way, spread the mushrooms with spices to the very top of the cans.
7. Seal the contents of the container with your hands and pour 1 tbsp. cold boiled water.
8. Close the lids and put the workpiece in the appropriate place.

The recipe for pickling mushrooms of winter waves for the winter at home

A recipe showing how to salt thrills for the winter with nutmeg is a great option to get a quick snack. This method will allow you to put a dish of salted mushrooms on the table after 10 days.

• 2 kg of waves;
• 70 g of salt;
• 700 ml of water;
• ½ tsp nutmeg;
• 4 cloves of garlic;
• 10 peas of black pepper;
• 3 dill umbrellas.

In glass jars, salting of waves for the winter is best.

1. Pre-soaked traps are poured with cold water and boiled for 15 minutes, removing foam from the surface and constantly mixing.
2. Drain and fill in the new one, which is indicated in the recipe.
3. They let it boil and cook for 10 minutes, add salt, peppercorns, dill umbrellas and garlic cloves cut into several parts.
4. Cook for 5 minutes, add nutmeg and boil again for 5 minutes.
5. Mushrooms are removed from the hot brine and packaged in sterilized jars.
6. Pour with brine, in which traps were cooked with spices, and close with tight lids.
7. As in the previous recipe, a chilled appetizer can be sent for storage in a dark pantry or on a refrigerator shelf.

How to salt salmon mushrooms for the winter with cardamom

This appetizer will perfectly complement the daily menu and decorate the festive table. It is worth saying that the hot salting of threes with cardamom is popular among many housewives, as it turns out to be fragrant and very tasty.

• 2 kg of waves;
• 1 cardamom sprocket;
• 2 tbsp. l salts;
• 3 bay leaves;
• 3 branches of dill;
• 5 peas of black pepper.

Salting of mushrooms of throttles for the winter is carried out in banks.

1. Boil the pre-soaked thresher in boiling water for 20 minutes, removing the foam from the surface with a slotted spoon.
2. We take out the mushrooms and put them in sterilized jars.
3. Pour each layer of the main product with salt and all the spices indicated in the recipe.
4. Pour salt with the last layer and condense the mushrooms in a jar with your hands or a tablespoon.
5. If you need to fill the jar to the very top, then report the mushrooms, close the lids.
6. We take it out to the cellar and shake the contents of the cans once every 2 days. We do this until the entire tank is filled with brine.
7. After 20-25 days from the moment of salting, you can eat mushrooms.

Cold salting of waves in banks for the winter

In order to preserve the taste and beneficial substances of mushrooms to a greater extent, use the cold method of salting the threes for the winter in banks. Adding cumin, the dish will acquire a special taste and aroma that will appeal to all lovers of mushroom snacks.

• 1 kg of waves;
• ½ tsp caraway seeds;
• 1.5 tbsp. l salts;
• 5-8 peas of black pepper;
• 3 cloves of garlic;
• 2 bay leaves;
• Currant leaves.

How to salt saltwater traps for the winter in jars using this spice will show a detailed description of the recipe.

1. First, soak the soaked thrills in an enameled pan, on the bottom of which currant leaves are already laid out and salt is poured.
2. Put the fruit bodies with their hats down and sprinkle with the spices indicated in the recipe, as well as the main preservative - salt.
3. Cover the filled container with gauze, put the load on top and leave for 5 days.
4. Arrange the mushrooms with spices in jars, pour brine formed in the mushrooms.
5. Close the capron lids and refrigerate. With the cold salting method, mushrooms can be eaten 25-30 days after harvesting.

Pickles with dill for winter in the banks

Unusually delicious are the mushrooms of the sea, cooked for the winter according to a cold salted recipe. The option with dill is well known to many housewives who constantly preserve mushrooms.

• 2 kg of waves;
• 1 tbsp. l dill seeds;
• 1.5 tbsp. l salts;
• 2 bay leaves;
• 2 buds of cloves.

How to salt saltworms for the winter according to this recipe will show a phased description.

1. Soaked mushrooms are laid in a colander and blanched in boiling water for 3-4 minutes.
2. Take out with a slotted spoon in a large enameled container and pour with all the spices indicated in the recipe, including salt.
3. Stirred with hands and left for 3-4 hours to let the juice and dissolve the salt.
4. Distribute the mass in sterilized jars, compact, squeezing a tablespoon, and close the lids.
5. Can be taken out to the basement or left on the shelves of the refrigerator.

How to salt garlic and onions

The recipe for cold salting of throttles for the winter with garlic and onions will delight the guests gathered for the holiday with their amazing taste and aroma.

• 2 kg of soaked waves;
• 2 tbsp. l salts;
• 10 cloves of garlic;
• 2 onions;
• Vinegar 9%;
• 10 peas of black pepper.
• 1 umbrella of dill.

How to salt the traps for the winter, will also show a video with phased preparation of the workpiece.

1. Put soaked thresher in a colander and dip in boiling water for blanching for 5 minutes. It is better to divide the mushrooms into batches, so that each instance of the mushroom is subjected to heat treatment.
2. In sterile dry jars, put onion cut into thin rings and sprinkle with salt.
3. Put a layer of mushrooms on top of the onion, which should not exceed 5 cm in height.
4. Then pour again with salt, chopped garlic cloves, black pepper peas and half an dill umbrella.
5. Sprinkle the subsequent layers of waves with salt, garlic and pepper, spreading all the mushrooms to the top of the cans.
6. It is good to condense the mushrooms with your hands, pour in 1.5 tbsp. l vinegar in each jar, shake well.
7. Close with tight lids and place in a cool and dark room.

Salting threesomes in jars with mustard and oregano

The recipe for salting threesomes for the winter in jars with mustard and oregano will surprise your guests with an amazing taste at a festive feast.

Even a novice housewife can cook such a mushroom delicacy, if she follows all the rules of salting.

• 2 kg of soaked waves;
• 100 g of salt;
• Cold boiled water;
• 1 tbsp. l mustard seeds;
• 1 tsp oregano;
• 5 peas of allspice;
• 10 leaves of any currant.

How to salt salmon mushrooms for the winter, we learn from the recipe with a step-by-step description.

1. Pre-soaked traps should be washed again in cold water and left to drain on the wire rack.
2. Put clean and dry leaves of currant into sterilized glass jars.
3. Top with a thin layer of salt and lay out one layer of mushrooms.
4. Sprinkle with mustard seeds, allspice and oregano.
5. Each subsequent layer of mushrooms should be sprinkled with salt and spices.
6. Thus, fill the jars to the very top and press down with your hands so that the mushrooms condense.
7. Pour 100 ml of cold boiled water into each jar and shake well.
8. Close the capron lids and put on the shelves in the refrigerator.

Store no more than 8-10 months, however, you can start eating only after 2 months, then the threshing pan will be completely salted.