Ways and recipes for the correct salting of mushrooms of thunderfish (+19 photo)

You need to be able to salt the traps. Improperly prepared mushrooms not only do not please with taste, but can also lead to food poisoning. Salmon mushrooms can be salted both cold and hot. Before starting salting, you need to familiarize yourself with the rules for preparing mushrooms and the features of their preparation.

Features of the view, useful properties and photos

Volnushki, or volyanka, volzhanka - mushrooms from the family Syryozhkovye. They are called conditionally edible, because in their raw form they are slightly poisonous. In some countries it is not customary to take the tops of food, but in Russia they are considered a delicacy.

The hat is a little slippery. Initially, it has a convex shape, but eventually becomes flat with a pronounced indentation in the middle. The hat is mounted on a solid leg of cylindrical shape.

Only white and pink species are suitable for salting. There are 3 ways of salting:

• cold;
• hot;
• pickle.

Each of them has its own characteristics and recipe. The taste and appearance of mushrooms cooked in different ways are different.

We can talk a lot about the beneficial properties of these mushrooms - this is a storehouse of substances useful for the human body. Volnushki are saturated with protein, contain a large number of B vitamins, potassium, phosphorus, copper, amino acids. In addition, they include the substance betaglucan - a natural immunomodulator used in traditional medicine.

Preparing mushrooms for salting

For salting, only medium and small fruits are suitable. Old mushrooms are not used in pickles, because their taste does not correspond to young ones: they are bitter, leaving an unpleasant aftertaste.

In order to properly salt the mushrooms for the winter, you need to prepare them. Preparation for salting consists of several stages:

1. Cleaning up. Mushrooms must be soaked for half an hour so that the mud is slightly damp. Then with a brush they are thoroughly cleaned and washed again.

   

2. Inspection Peeled fruits should be carefully examined for rot, the presence of worms. Bad fruits must be removed so that they do not spoil the whole pickle.
3. Pruning. The legs are cut off, leaving a small lump of about 0.5 cm. Some recipes even involve the use of hats only. If damage is visible on the hats, they should also be trimmed. Too large hats for convenience are divided into several parts.
4. Sorting. White and pink fruiting bodies cannot be salted together. Therefore, they must be sorted by color.
5. Soaking. Soaked mushrooms should be soaked for 48 hours. They are poured with ice water and put in a cold place. The flakes should be completely under water. To do this, they are covered with a flat lid, fixing it with a small weight. Water should be changed at least 3 times a day.

   

If the salting is carried out in a cold way, the mushrooms are additionally soaked for 2 hours in a salt-acid solution. For this, 10 g of salt and 2 g of citric acid are put in 1 liter of water.

An important role is played by the correct choice of dishes for salting.The following containers are considered optimal:

• enameled dishes: pan, bucket, deep bowl;
• wooden barrel (preferably oak);
• glass jars.

Dishes should be thoroughly washed. Many housewives additionally wash containers with soda, which is known for its disinfectant properties. Glass jars should be sterilized before salting. You can figure out how to choose the right container in order to salt the flakes according to the above photo.

How to salt salmon in a cold way?

Cold salting helps preserve vitamins. This cooking method makes the lupus crunchy and fragrant. To deliciously pickle mushrooms at home, you need to use only table salt, since sea and iodized provoke the fermentation process.

In the pan

For cooking mushrooms in the pan, only hats are used. It will take only the traps themselves and salt. The hats are laid out in layers with the cut up. Each layer is well sprinkled with salt. Then, the salting is covered with gauze and a flat plate.

A weight is placed on top of the plate. Salting is kept at a temperature not exceeding 6 ℃. After a week, the contents of the pan can be packaged in jars for easy storage.

In a barrel

For salting in a barrel, you will need the following additional ingredients per 1 kg of mushrooms:

• salt - 30g
• caraway seeds - 2 g;
• dill seeds - 5 g;
• cabbage leaves.

Volnushki placed in layers, hats down. Each layer is poured with a mixture of seasonings. Top salted cover cabbage leaves. A flat object (like a lid) with a load is installed on them. The barrel is stored in a room with a temperature from 0 to 10 ℃.

In the bank

For salting 1 kg of horseworms, the following products are needed:

• salt - 20 g;
• vegetable oil - 0.5 cups;
• bay leaf and horseradish leaves - 1 per can.

Laurel and horseradish are laid at the bottom of the can. Then the capacity is filled with mushrooms. Filled cans are filled with salted vegetable oil. Pickles are stored in the refrigerator under plastic covers.

Hot salting

The hot method has the following advantages:

• reduced risk of poisoning;
• simple storage conditions;
• You can take a sample in a couple of weeks.

Before salting, the volyanka is placed in cold water and after boiling it is boiled for 20-30 minutes. At the bottom of the tank lay a layer of greenery. For this, you can use dill, cloves, horseradish and currant leaves, grape leaves. Several peas of allspice are put there. Then spread the mushroom layer. It should be about 5-8 cm. Mushrooms are generously sprinkled with salt on top. If desired, mix it with ground black pepper or chopped garlic.

There can be as many layers as the dishes allow. The container is covered with a gauze edge and set the load. The saline is taken out in the cold and left for 2 days. After this time, the contents are transferred to banks for further storage or left in the container until ready. You can salt these mushrooms in a hot way with a variety of seasonings. Everyone chooses the right ingredients, focusing on their own taste preferences.

Winter marinas

It is easy to pickle mushrooms, and canned goods rolled up with iron lids are suitable for consumption for 10 months.

After seaming, they are turned upside down and covered with a blanket. After a day or two, the cans are rearranged upwards in a place intended for permanent storage.

With ordinary vinegar

For 1 kg of shuttleworms, the following ingredients will be needed:

• 300 g of water;
• 1 tablespoon of sugar and salt;
• 40 g vinegar;
• 1 sheet of laurel and horseradish for each jar.

Mushrooms are boiled for 20 minutes, and then washed well under running water. All additional ingredients, except vinegar, are mixed and boiled for at least 5 minutes. Without removing the pan from the fire, thrills are added to it. After a quarter of an hour, vinegar is poured into the same place, leaving the pan on the fire for another 15 minutes. Then its contents are laid out in jars and closed.

With apple cider vinegar

Based on 1 kg of the main product, the following additional ingredients will be needed:

• 50 ml apple cider vinegar;
• 1 tablespoon of sugar and salt;
• allspice - 10 peas;
• Bay leaf;
• cloves.

Volyanka cooked for 25 minutes. in salted water. Then they are thoroughly washed. All ingredients, with the exception of vinegar, are thrown into boiling water (approximately 0.5 L). After 5 minutes mushrooms are added there. After a quarter of an hour, apple cider vinegar is added and boiled for another 10 minutes. The contents of the pan are laid out in jars and rolled up.

With garlic

The following components are required per 1 kg of the main product:

• garlic - 2 cloves per jar;
• vinegar - 50 ml;
• salt - 1 tablespoon;
• sugar - 0.5 tablespoon;
• Bay leaf;
• cloves;
• allspice;
• water - 0.8 l.

The flakes are pre-boiled for half an hour, then washed. All additional ingredients are placed in the pan, except for vinegar and garlic. After 5 minutes after boiling, they add thrills. 15 minutes later vinegar and garlic are added there, leaving everything to boil for another 5-10 minutes. After this, the mushrooms, along with brine, are laid out in jars and rolled up.

With apples

To pickle apple flies, you will need the same products that are indicated in the recipe with garlic, only garlic is replaced by apples. The cooking scheme is the same. Apples are thrown into the pan with vinegar and left to boil for up to 10 minutes. Then the resulting mass is laid out in banks to roll up.

With herbs

Based on 1 kg of waves, these additional products will be needed:

• 400 ml of water;
• 50 ml of vinegar;
• 2 tablespoons of salt;
• dill;
• horseradish, cherry, currant leaves;
• 1 teaspoon of provencal herbs.

After 20 minutes boiling all ingredients except vinegar, add pre-boiled for 20 minutes. waves and leave on fire for 30 minutes. In 5 minutes vinegar is added to the boiling mixture until cooked. Then the mushrooms are laid out in banks, filled with brine, rolled up.

Answers to widespread questions

Volnushki - very useful and tasty mushrooms. Some housewives prefer to store them in freezers, but this storage method negatively affects their taste. Salted threshing rolls are unusually tasty, crispy, have an indescribable mouth-watering smell. No wonder this dish is considered delicious.