Salting threesomes at home: step by step recipes

Volnushki, considered conditionally edible type of mushrooms, are inherently very tasty if cooked well. Mushroom pickers are well aware of this, having experience, and who have already repeatedly done conservation for the winter from these fruiting bodies. Especially tasty are the traps, salted in hot and cold ways.

Salting of the throttles, carried out at home, is a rather complicated and time-consuming process, because such mushrooms have a bitter taste of pulp and you need to get rid of it. So, the product is subject to prolonged soaking in cold water, while changing the water in the mushrooms 3 times a day. If this is not done, the water with the mushrooms is heated, and the product may deteriorate, that is, simply become acidic.

Preparing threesomes for salting

Before you learn how to deliciously salt the traps at home, you should get relevant information on the preparation of fruiting bodies. The main rule that must be taken into account so that the mushrooms turn out to be tasty is their cleaning and soaking.

• After coming from the forest, the mushrooms should be sorted out immediately: discard the spoiled worms and insects, cut off 1/3 of the legs and remove the remains of grass, moss and leaves from the hats.
• Rinse in a large amount of cold water and pour for soaking for 2 to 3 days.
• After this process, you can start processing the fungi of the waves in the home, choosing hot or cold pickles.

It should be noted that canned traps for the winter are stored at temperatures up to + 10 ° С. If the room warms up above this indicator, the workpiece will deteriorate. In addition, the speed of cooking snacks will depend on the method of salting the threes. The hot method will allow you to eat salty traps in 14 days, while with cold salting, fruiting bodies will be ready in at least 30 days.

There are many recipes for salting hotworms in a hot way, but only 5 of the most popular ones are presented in this article.

How to salt salmon mushrooms in banks

This option is easy to prepare and shows you how to salt saltworms in jars yourself. Note that the blank made according to this recipe can be stored even in apartment conditions.

• Soaked traps - 2 kg;
• Salt - 100 g;
• Bay leaf - 5 pcs.;
• White and black pepper - 5 peas each.

Recipe for salting mushrooms of thorn with citric acid

In this recipe, salting mushrooms of seaworms passes with citric acid. This appetizer will delight you and your loved ones on any holiday. This blank is very popular with many amateur cookers, because it turns out to be very tasty.

• Soaked traps - 3 kg;
• Salt - 150 g;
• Water - 700 ml;
• Citric acid - 5 g;
• Bay leaf - 6 pcs.;
• Dill;
• Ground black pepper - ½ tsp.

How to salt the thrills, will tell the recipe with a step-by-step description.

1. Boil the soaked mushrooms in salted water for 20 minutes, rinse and put on a sieve.
2. While the mushrooms drain, proceed with the preparation of the brine.
3. In water, combine salt, citric acid, dill (twigs or umbrellas), black pepper and bay leaf.
4. Allow to boil and boil for 5 minutes, drain, let cool slightly.
5. Spread the flakes in sterile dry jars and pour brine all the way to the neck.
6. Cover with lids, allow to cool and refrigerate. After 7 days, the thrills will be ready for tasting.

Citric acid will preserve their taste and healthy properties in mushrooms for the long winter.

How to salt horseradish with horseradish root

A hot way of salting mushrooms of wavefish with horseradish root is a great savory snack option for lovers of spicy dishes.

• Waxed soils - 3 kg;
• Salt - 150-170 g;
• Water - 1 L;
• Horseradish root - 100 g;
• Leaves of cherries and black currants;
• Allspice - 10 peas.

How to salt salmon mushrooms, a step-by-step description of the recipe will show.

1. After soaking, the flakes are soaked in water and boiled for 20 minutes over medium heat.
2. Washed, spread on a sieve and left to drain.
3. Prepare a brine: in water, salt, diced horseradish root, allspice, as well as green leaves of cherry and currant are combined.
4. Mushrooms are introduced into brine and boiled for 10 minutes.
5. Thistles are laid out in prepared sterile jars, the brine is filtered and poured into mushrooms.
6. Close tight caps, let cool and put on the shelves of the refrigerator.

Such a preparation is used not only as an independent dish, but also added to soups and salads.

How to salt coriander thresher

How to salt salmon mushrooms in a hot way with the addition of coriander? If you try this option of salting once, you will use it constantly. Coriander will bring its special flavor notes to the mushroom appetizer.

• Volnushki - 3 kg;
• Water - 6 tbsp .;
• Salt - 150-170 g;
• Coriander seeds - 1 tsp;
• Black pepper peas - 10 pcs.;
• Bay leaf - 5 pcs.;
• Slices of garlic - 5 pcs.

A step-by-step recipe for salting throttles in a hot way will show how to cook these mushrooms correctly.

1. After soaking, mushrooms are poured with water, allowed to boil and boil for 20 minutes over medium heat.
2. Throw back into a colander or lay out on a wire rack and allow to drain.
3. Prepare a brine: in the water mix all the ingredients except garlic and coriander.
4. Boil for 15 minutes over low heat and introduce glassy traps.
5. Cook for 10 minutes and use a slotted spoon in sterilized jars, pouring each layer with chopped garlic cloves and coriander seeds.
6. Filter the brine and pour into the mushrooms, filling the cans all the way to the neck.
7. They are closed with plastic covers and taken out after cooling to the cellar.

Hot salted mushroom pickles with cinnamon

Cooking hot mushrooms with salting in a hot way with a cinnamon stick is an excellent recipe, thanks to which you will quickly make a snack for any holiday.

• Soaked traps - 3 kg;
• Salt - 120 g;
• Cinnamon stick;
• Garlic cloves - 6-8 pcs.;
• Bay leaf - 2 pcs.;
• Water - 1 l.

1. The flakes are introduced into boiling water and boiled for 25 minutes over medium heat, constantly removing dirty foam.
2. Mushrooms are selected with a slotted spoon and laid out on a sieve to drain.
3. In water, the amount of which is indicated in the recipe, salt is dissolved, mushrooms are introduced and boiled for 10 minutes.
4. Add bay leaf, cinnamon stick and chopped garlic into thin slices.
5. Cook all together for 10 minutes over low heat, take out the bay leaf and cinnamon, and discard.
6. In the sterilized jars lay trawls, add brine to the very neck.
7. Allow 30 minutes to cool and close with tight nylon caps.
8. Leave to cool completely at room temperature and only then take out to a cool room.

Salting of soaked waves can also be carried out in a cold way. We offer 4 step-by-step recipes that describe in detail all the subtleties of the process of salting mushrooms. And although these options for salting require a longer time for the appetizer to be fully prepared, the dish turns out to be crispy, aromatic and delicious.

Garlic pickles

How to salt salmon mushrooms with garlic to a delicious snack in the winter to please your family and diversify the daily menu?

• Volnushki - 3 kg;
• Salt - 150 g;
• Cold boiled water;
• Garlic - 15 cloves;
• Oak and cherry leaves - 6 pcs.;
• Rosemary - 1 sprig.

1. In pre-prepared sterile jars, put the leaves of cherry and oak, 1/3 of a sprig of rosemary (out of 3 kg of soaked mushrooms, 3 jars with a capacity of 0.75 l are obtained).
2. Pour a layer of salt and lay the soaked waves out with the hats down.
3. Sprinkle each layer of mushrooms with salt and chopped garlic (it can be finely chopped into cubes with a knife).
4. Repeat the layers until the jars are filled, condense by pressing the mushrooms with their hands to the bottom so that there is no void.
5. Pour with water, let stand for 20-30 minutes and add again if necessary.
6. Cover and place on the shelves in the basement.

How to salt threes with dill and ground coriander

The salting of the waves with the cold method using ground coriander will allow the appetizer to turn out to be very aromatic, with a crispy pulp structure. If desired, you can change the components of the recipe and add your favorite spices.

• Volnushki - 2 kg;
• Salt - 120 g;
• Ground coriander - ½ tsp;
• Dill (seeds) - 2 tsp.
• Leaves of red and black currants - 5 each.

How to salt salmon throttles in order to make a delicious mushroom snack in the future can be found in the step-by-step description of the recipe.

1. Rinse the soaked thrush well with cold water, put in a colander and lower it into boiling water for 5 minutes to blanch.
2. Put some fresh leaves, a layer of salt, as well as mushrooms (with caps down) into the jars.
3. Sprinkle again with salt, as well as ground coriander and dill seeds.
4. Having distributed all the mushrooms and sprinkled them with salt and spices, press down the mass with your hands and report on the main product.
5. Cover with currant leaves from above and close the lid.
6. Take out the preservation in a cool place and shake the contents of the cans once a day.
7. After 20-25 days, the mushrooms will be salted, and they can be tasted.

Pickled soaked salmon with mustard

Salting mushrooms of thunderfish with mustard seeds is an excellent option for a snack on the festive table.

Use this recipe and you will not regret that it is cooked.

• Volnushki - 3 kg;
• Salt - 170 g;
• Mustard seeds - 1 tbsp. l .;
• Bay leaf - 4 pcs.;
• Clove - 5 buds.

How to properly salt the thrush with mustard, learn from the step-by-step instructions.

1. Soaked mushrooms are laid in a colander in small batches and blanched in boiling salted water for 3-4 minutes.
2. They are laid out on a wire rack and drained of excess liquid.
3. A thin layer of salt is poured at the bottom of sterilized glass jars, part of the clove buds, bay leaf and mustard seeds are laid out.
4. Then distribute the traps in one layer, sprinkle with salt, mustard, bay leaf and cloves.
5. Thus, the entire jar is filled with mushrooms, sprinkled with spices.
6. They crush the mass with your hands, supplement the cans with the main product and close them with tight lids.
7. Take out on the shelves in the basement and store for 6-8 months at a temperature not exceeding + 10 ° C. You can start tasting in 10 days.

Recipe for pickling mushrooms of thunderfish with parsley and cilantro

The recipe for pickling mushrooms of groundworms with parsley and cilantro is another convincing proof that the threshing pan with any salting method is tasty and aromatic. The taste of the dish will appeal to your household and guests.

• Volnushki - 2 kg;
• Water - 500 ml;
• Salt - 120 g;
• Cilantro and parsley - 50 g;
• Black and allspice - 5 peas each;
• Garlic Slices - 7 pcs.;
• Oak leaves.

1. Dip the soaked thawing waves with boiling water, rinse in cold water and put on a drain screen.
2. Spread the bottom of sterilized glass jars with clean oak leaves and chopped herbs, sprinkle them with a layer of salt and lay a layer of blanched waves.
3. Sprinkle the mushrooms with salt, a mixture of peppers and chopped garlic.
4. Sprinkle each subsequent layer of waves with salt, garlic and pepper.
5. Pressing each layer, fill the containers to the very top.
6. Pour with cold boiled water, close the lids and take to the basement.