Instant cooking: salting and pickling mushrooms

Volnushki - beautiful fruit bodies of white or pink color with a hat similar to a funnel. They grow in large groups from late July to late October. Gathering a good crop of these mushrooms is not a burdensome task.

Volnushki relate to conditionally edible mushrooms that have a bitter taste, so it is best to make a pickled or salty snack from them. How to quickly cook throttles in these two ways, so that the preservation is tasty and nutritious? First of all, the technology for preparing these fruit bodies should be observed, paying particular attention to pre-treatment.

• For example, before quick salting of pickles or pickling them, cleaning of the earth and grass residues is required. Then, from each specimen, a large part of the leg and all places spoiled by worms are cut off.
• Soaked in cold water for 2-3 days, while 3-4 times a day it is changed. This process will help get rid of the bitter taste of mushrooms during further processing.

We offer several recipes on how to quickly pickle and salt salmon for winter.

How to quickly cook traps in a traditional way

Traditionally pickled flakes are a delicious and fragrant winter snack.

• 2 kg of waves;
• 600 ml of water;
• 1.5 tbsp. l salts;
• 2 tbsp. l Sahara;
• Acetic essence 70%;
• 5 peas of black pepper and allspice;
• 2 pcs. cloves and bay leaves;
• ¼ tsp caraway seeds.

How to quickly prepare thrills to treat invited guests in a few days?

A quick recipe for threshing pickled vegetables

Try a quick recipe for throttles pickled with vegetables and you will have a great snack for any celebration.

1. 2 kg of waves;
2. 2 pcs. onions and carrots;
3. 3 tbsp. l salts;
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.

Once you have tasted instant traps, you will never wonder how to process another mushroom crop.

1. Pre-soaked traps are cut into pieces if they are large.
2. Pour water, put on fire and cook for 20-25 minutes after boiling.
3. Spread on a sieve, drain and meanwhile prepare vegetables.
4. The onions are peeled, washed and cut into thin half rings.
5. Carrots are peeled, washed and cut into thin circles.
6. Peel the garlic and cut into several pieces.
7. Salt and sugar are poured into the water, mixed and allowed to boil.
8. Enter all the other spices and chopped vegetables, boil for 15 minutes.
9. Lay the traps, simmer for 15 minutes and pour the vinegar.
10. Boil another 10 minutes and lay out the whole mixture in sterilized jars.
11. Top up with marinade, roll up the lids, turn over and warm with a thick cloth for 2 days, until the banks are completely cooled.
12. Take out to the basement or put in the refrigerator for storage.

A quick way to pickle garlic flakes with garlic

How to salt salmon traps 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 salts;
• 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 flakes with garlic is as follows:

1. Prepared thresher put in water specified in the recipe, boil for 15 minutes.
2. Using a colander, take out the mushrooms and let them drain (do not pour water).
3. In a separate container, mix the mushrooms, all spices, except currant leaves, (chop the garlic into cubes), mix.
4. At the bottom of the cans lay the leaves of currant, then mushrooms with spices.
5. Cover the tops with currant leaves and crush with a spoon.
6. Boil the water in which the mushrooms were boiled, and pour the jars to the very top.
7. Cover with lids, allow to cool and put in a cool room.

Appetizer, despite the heat treatment, is crispy, with spicy garlic notes.

How to salt the traps: a quick ambassador in a hot way

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

• 2 kg of waves;
• 6 dill umbrellas;
• Blackcurrant leaves;
• 3 cloves of garlic;
• 3 tbsp. l salts;
• 5 peas of black and white pepper;
• 2 buds of cloves.

How to quickly salt salmon with hot method will show a step-by-step description of the recipe.

1. Boil the soaked waves in salted water for 25-30 minutes, constantly removing the foam.
2. Take out and put the mushrooms in a colander and let drain a little.
3. At the bottom of an enamel pan put currant leaves, a thin layer of salt and a part of dill.
4. The next is a layer of waves, which must be sprinkled with salt and all other spices.
5. Put all the mushrooms in this way, sprinkling them with salt and shifting with currant leaves, as well as with all other spices.
6. Cover with an inverted plate, crush with oppression and take to the basement for 3 days.
7. Put the waves in banks, press down so that there are no "empty" pockets from the air.
8. Pour the juice that stood out from the mushrooms into the pan and close with tight lids. If there is little brine, add cold boiled water to the jars. This snack can be consumed after 25-30 days.

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

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

• 2 kg of waves;
• 100 g of salt;
• 5 g of citric acid;
• Horseradish and blackcurrant leaves;
• 10 cloves of garlic;
• Sprigs of dill;
• 10 peas of allspice.

Cold-salted cold-flakes are prepared according to the following recipe:

1. In this embodiment, the waves are not boiled, however, when soaked in water, citric acid is added. At each subsequent replacement, acid is again added to the water.
2. Soaked in this way, threshers are laid out in an enameled container with the hats down and sprinkled with salt, horseradish and currant leaves, as well as dill, pepper and chopped garlic.
3. Layer after layer distribute the entire main product and spices.
4. Press down on top with a load and put in a cold room for 30 days.
5. Distribute into sterilized jars, fill with brine and close with tight plastic lids.

Quick pickled cabbage with cabbage

How to salt the traps in a quick way so that the appetizer pleases not only with its aroma, but also with its taste? Learn a couple of secrets, and any lunch or dinner with such mushrooms will delight you without fail!

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

The quick salting of the flakes with this recipe involves soaking with the addition of citric acid.

1. After cleaning, pour the mushrooms in cold water, add citric acid, mix and leave for 3 days. At the same time, water is changed daily for new ones, each time pouring citric acid, but one half less than the amount that was the previous time, that is, first 15 g, then 8 g and 4 g.
2. Dill seeds, caraway seeds and salt are mixed, and the glass panes soaked after soaking are mixed.
3. Distribute into sterilized jars and press down well with your hands so that the mushrooms settle.
4. Top cover with cabbage leaves and close with tight lids.
5. Take out to the basement for 20 days for further salting of mushrooms.

A quick way to pickle threes with apples

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

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

1. Cover the bottom of the enameled pan with the green leaves of oak and cherry.
2. Pour a layer of salt, a small portion of chopped garlic and apple slices (apples will give the mushrooms a special taste and aroma).
3. Spread a row of mushrooms with the caps down, pour again with salt, apples, garlic, Provence herbs, bay leaf and cloves.
4. Sprinkle the last laid out layer of waves with salt, all the offered 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. Arrange the salted mushrooms along with all the ingredients from the pan into sterilized jars.
7. Top up with 4 tbsp. l boiled vegetable oil and cover with plastic lids. You can eat mushrooms after 15-20 days.