How to salt the waves in a hot way: recipes for the winter

Hot salting at home is a popular method of harvesting mushrooms for the winter. The process is quite simple and not laborious, and the finished product turns out to be incredibly tasty. There are a lot of recipes for hot salting for the winter with the addition of ingredients such as horseradish, garlic, ginger, cloves, dill, mustard, and even juniper berries. All these ingredients add spice to salted mushrooms and reveal their taste in a new way.

How to salt the waves in a hot way

Before proceeding with heat treatment, freshly picked mushrooms must be cleaned of forest debris, scraped with a knife, rinsed under running water so that there are no grains of sand left, and sorted out. Pink waves are separated from white ones, spoiled and wormy ones are not suitable for salting - just throw them out. And since these mushrooms have a pungent, bitter juice, then they need to be soaked or boiled so that the unpleasant taste disappears.

The recipes for hot salting of volushki described below can significantly speed up the processing of harvested mushrooms. In the absence of suitable conditions for prolonged soaking (not enough space, hot weather), to get rid of the characteristic taste of milky juice, they are pre-boiled in salted water.

Secrets of preliminary preparation:

• a large number of waves should not be boiled in one water. It is better to divide them into small portions and boil them separately, changing the water before each laying;
• when cooking, it is imperative to remove the protruding foam, so the bitterness will go away faster;
• only caps are used for salting, since the legs are rough and fibrous.

You also need to correctly calculate the amount of preservative (table salt) so that the main product does not deteriorate and is well salted. Usually take 40 g per 1 kg of boiled mushrooms.

How much do you need to soak the waves before hot salting

If there is a large amount of freshly harvested product, it will take a lot of effort to get rid of the bitterness with the help of cooking. In this case, it is more advisable to resort to soaking. To do this, the mushrooms are placed in a non-metallic container and poured with a special solution. It is simple to prepare it: for 1000 ml of water, add ½ tsp of citric acid and 1 tbsp. l. salt. Further, the mushrooms are kept for at least 3 days, pouring a new solution every 6 hours.

How many days to salt the waves in a hot way

Hot salting in a deep container takes less time than in a regular jar. Mushrooms salted in a saucepan can be eaten in a week. Banks should spend at least two weeks in the cellar in order to be well salted and soaked in the aroma of spices.

How to hot salt the waves according to the traditional recipe

The best way to master the science of pickling mushrooms for the winter is from a traditional recipe. "Classic" will help you gain experience and not be afraid to experiment with spices and seasonings in the future.

A step-by-step recipe for cooking salty waves in a hot way using traditional technology. Ingredients:

• 1.5 kg of the main component;
• 75 g salt;
• black currant leaves;
• 5-6 pcs. bay leaf;
• 1/2 head of garlic;
• 4 pcs. black, white and allspice;
• 5 inflorescences of dry cloves.

Step by step cooking:

1. Soak the mushrooms in the solution for three days.
2. Place the mushrooms in a saucepan and add water so that they are completely covered.
3. Cook for 25 minutes, removing the foam that appears, then transfer with a slotted spoon to a colander. After cooling - into a container for salting.
4. Add the rest of the ingredients, mix gently.
5. Arrange in jars (volume 0.8-1.0 l), put currant leaves on top, pour boiling water over.
6. Place the filled jars in a prepared container of boiling water on a waffle towel (or put in the oven) for at least 10 minutes.
7. After ten minutes, remove and fix the nylon caps tightly.

Pickles prepared according to the traditional recipe can be safely stored in the kitchen cabinet.

A simple recipe for hot salting of volvushki

There is an easier method, how to hot salt the waves at home, using only three components. These mushrooms can be eaten neat as a snack, or used in various salads.

Required components for salting:

• 5 kg of prepared boiled mushrooms;
• water;
• 200 g of preservative.

Step by step cooking:

1. Pour a fifth of the salt on the bottom of the container in an even layer, put 1 kg of mushrooms on top. Repeat 4 more times.
2. Cover with a thin cloth and send under oppression.

As soon as the salt is completely dissolved, the mushroom caps will release juice with residual bitterness. Pickles can be tasted for 14-15 days.

How to make hot salt waves with oak and cherry leaves

The recipe for hot salted waves with the addition of oak and cherry leaves is popular with housewives, since they are less fragile.

For salting, for 3 kg of the main component, the following spices are needed:

• 140 g salt;
• 10 pieces. black or white pepper;
• 3 bay leaves;
• 4-5 carnation flowers;
• oak and cherry leaves - a small handful.

Step by step cooking:

1. Place the leaves on the bottom of the pan so that it cannot be seen.
2. Then place a layer of mushrooms tightly, approximately 6 cm high.
3. Spread salt and spices evenly.
4. Then put the remaining products in the same way.

Place under oppression and leave to brine in a cool place for at least 10 days.

How to salt the waves in a hot way in jars

The hot method of salting the waves in jars is the most famous method of harvesting mushrooms for the winter.

Components for salting 3 kg of prepared product:

• 2 tbsp. l. horseradish (grated);
• 1 g black pepper (about 10 peas);
• 4 pcs. laurel and currant leaves;
• 4 tbsp. l. salt.

Step by step cooking:

1. Place all the ingredients in a saucepan and pour over six glasses of cold water.
2. Boil and cook for 10 minutes.
3. Put currant greens on the bottom of sterile jars, fill with mushrooms and pour boiling brine.
4. While the brine is hot, fix the nylon caps tightly.

Salting according to this recipe will allow you to store the workpieces for a long time in a cool, dark room.

How to season hot salt with garlic and currant leaves

Garlic will add a special piquancy and flavor to the dish.

For salting 2.5 kg of the main product you will need:

• 120 g of preservative;
• 10 cloves of garlic;
• 5 umbrellas of dry dill;
• 10-12 sheets of black currant.

Step by step cooking:

1. Lay a layer of currant leaves on the bottom of the container, dill on top.
2. Top with the caps down, evenly coat the waves with salt, spices and garlic.
3. Add 3 cups of cold purified (boiled) water and send under oppression.

Harvesting for the winter with garlic will be edible in a month.

How to quickly salt the waves in a hot way

You can quickly and deliciously pickle mushrooms in a hot way according to the following, very simple recipe.

For salting you will need:

• 1 kg of main component;
• 40 g salt;
• 3 bay leaves;
• horseradish greens;
• currant leaves - several pieces;
• 3 cloves of garlic;
• 2 sprigs of dry dill;
• 3 pcs. black or white pepper.

Step by step cooking:

1. Cook the waves for about 15 minutes, having finished off bay leaf and black pepper into the water.
2. Drain, and while they cool, blanch the herbs and garlic in the mushroom broth for a few seconds. Remove with a slotted spoon.
3. Put some of the blanched herbs and garlic on the bottom of the salting container, put the mushrooms on top with caps in one direction.
4. Spread the remaining salt, garlic and herbs evenly.
5. Install the oppression and place on the lower shelf of the refrigerator.
6. If not enough juice comes out in a day, you need to add a little mushroom broth.

Mushrooms salted in this hot way can be tasted already on the 4th day.

How to salt the waves for the winter hot with dill and ginger

Having mastered simple salting recipes, you can move on to more complex ones, using unconventional spices and herbs. The most popular recipe for hot salting of volvushek with the addition of an unusual ingredient is mushrooms with ginger and dill.

Required Ingredients:

• 4 kg of the main product;
• 2 tbsp. l. grated ginger root;
• 4 sprigs of dill;
• currant sheets;
• 20 pcs. black or white pepper;
• 10 pieces. allspice;
• 200 g of salt.

Step by step cooking:

1. At the bottom of a clean container, place dill sprigs, currant leaves, half of the grated ginger and a part of pepper on top.
2. Then place a layer of boiled mushrooms. Distribute the remaining ginger, salt and pepper.
3. The last layer should be currant leaves.
4. Cover the contents of the container with a clean cloth and set the pressure.

If the juice that comes out the next day is not enough to completely cover the contents of the dishes, then you need to add clean water.

Hot salting for the winter with cloves and horseradish leaves

According to this recipe, hot salted volnushki can be cooked both in a large container and in jars.

Ingredients for pickling:

• 1 kg of pre-cooked main product;
• 4 medium horseradish leaves;
• 40 g of preservative (salt);
• 8-10 inflorescences of cloves, the same number of black peppercorns.

Step by step cooking:

1. Place two sheets of horseradish at the bottom of the bowl, pour half of the spices, add salt.
2. Put the mushrooms, remaining spices, salt and cover with horseradish herbs.

Harvesting according to this recipe does not require much effort, and the appetizer turns out to be crispy and spicy.

Hot salting with mustard for the winter

Fans of spicy dishes will appreciate the recipe for hot pickling with the addition of mustard.

For 3 kg of boiled mushrooms you will need:

• 2 tsp tablespoons of white mustard seeds;
• 4 bay leaves;
• 3-4 carnation flowers;
• 8-10 pcs. black (white) pepper;
• 120 g of salt.

Step by step cooking:

1. Divide half of the spices and salt into clean, sterilized or calcined jars.
2. Fill with the main product and add the rest of the salt and spices.
3. Pour one glass of chilled boiled water into each jar, cover with nylon lids.

Don't worry about running out of liquid to the top of the can. In a day, the mushroom juice that has come out will completely cover all the components. Mushrooms with mustard prepared according to this recipe can already be eaten after 14-16 days.

Hot salted wolves with apples and garlic

This recipe for hot salting of waves will make mushrooms crispy, because apples, due to their acid, will give additional elasticity to their structure.

Ingredients for 6 kg of product:

• 4-5 apples;
• 10 cloves of garlic;
• 8-10 carnation inflorescences;
• 6 pcs. bay leaf;
• cherry, currant or oak leaves.

Step by step cooking:

1. At the bottom of the prepared dishes, put some of the greens, a quarter of the apples cut into slices.
2. Next, lay out a layer of the main component 7 cm high, a third of salt and spices. Repeat two more times.
3. The last layer should be the remaining leaves.
4. Place under oppression and remove salted.

Mushrooms with apples can be tasted after 20 days. To extend their shelf life, mold should be removed in time, as it forms, and the amount of brine should be monitored - it should completely cover the contents of the container.

How to deliciously pickle bowls with onions in a hot way

Hot salting of onions with onions is a favorite method of processing the "quiet hunt" trophy among many mushroom pickers. After all, this does not require any special spices, and onions can be found in everyone's house.

Ingredients for salting 2 kg of boiled mushrooms:

• 1 head of onion;
• 80 g of salt;
• 16 black peppercorns;
• 3-4 inflorescences of a carnation;
• ½ tsp citric acid.

Step by step cooking:

1. Place the mushrooms in a container for pickling, pour 1 glass of clean cold water.
2. Top with salt, spices and chopped onions (rings or half rings, depending on the average size of the cap).
3. Next, you should gently mix everything with your hands, trying not to harm the integrity of the ingredients.

Leave under oppression for 20-25 days, this will be enough for salting.

The original recipe for how to salt the volnushki hot with juniper

You can salt the waves in a hot way according to a very unusual, but simple recipe.

Ingredients for pickling 1 kg of mushrooms:

• 40 g salt;
• allspice, black and white pepper (to taste);
• 3 inflorescences of a carnation;
• 7-10 juniper berries.

Step by step cooking:

1. Mix boiled mushrooms with spices, salt and juniper berries.
2. Place under oppression and leave to salt in a cool place.

Hot salting according to this recipe will allow you to taste the finished product for 7-8 days. And so that the edges of the container are not covered with mold, they should be wiped with gauze soaked in vinegar.

Recipe for salting russula and raves in a hot way

These two types of mushrooms belong to the same family and are similar in structure, so they are often salted together hot.

Salting ingredients:

• 1 kg of waves;
• 1 kg russula;
• 80 g of salt;
• 5 carnation inflorescences;
• 8-10 black pepper;
• a handful of cherry and black currant leaves.

Step by step cooking:

1. Cook the main components with the addition of spices for at least 30 minutes.
2. Arrange the leaves in the jars, then the mushrooms.
3. Pour salt into the mushroom broth and boil, then distribute over the jars.
4. Without waiting for the brine to cool down, fix the nylon covers.

You can eat assorted mushrooms in 22-25 days.

What, how and how much to store hot salted waves

The storage time of salted mushrooms depends on the purpose for which they are intended. If for preparation for the winter, then the jars should be stored in a dark place at a temperature not exceeding 6 ° C, in the cellar or basement. In this case, pickles can be stored for two months or more.

If the mushrooms are salted in a large container for eating, they can be stored on the lower shelf of the refrigerator for no more than 10-14 days.

Conclusion

Hot salting at home is the easiest and fastest method for processing mushrooms. It is not at all necessary to adhere to any recipe exactly, do not be afraid to experiment with spices.The only thing that cannot be changed is the amount of preservative per 1 kg of the product. Observing the rules of preparation, cooking, as well as the temperature regime for storing the finished product, you can feast on pickles all winter.

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