Cold salting of volushki

Step-by-step preparation

Cooking time: 5 day 1 hr

1. STEP 1

   

   How to cold pickle volushki in jars for the winter? Prepare all the necessary ingredients. The set of spices can be changed at will; instead of currant leaves, you can use oak or cherry leaves; salty tremors will have a different taste. You will learn all the subtleties of preparing preparations for the winter by reading an article on this topic. there is a link to it at the end of this recipe.

2. STEP 2

   

   Mushrooms must be freshly picked. Carefully sort out the mushrooms, remove debris and spoiled mushrooms, cut off most of the stems and rinse the mushrooms under cold water. Place them in a large container and fill them with cold water and leave them to soak for two days. During this time, change the water several times, the last time you can add salt to the water so that the bitterness disappears, and the fritters become crispy and hard after salting.

3. STEP 3

   

   Prepare jars for storing salted tremors. It is better to take small jars so that after opening they do not store the mushrooms for a long time. Wash the jars with soda and sterilize them by steaming, microwave or oven. Wash the lids and boil. An article on this topic will help you choose the sterilization method that suits you. There is a link to it at the end of the recipe.

4. STEP 4

   

   To avoid souring of the salted mushrooms and spoilage of the workpiece, boil the mushrooms in salted water for about 20 minutes. Let the mushrooms cool, drain the water, but do not throw it away, we will need it later.

5. STEP 5

   

   Peel the garlic cloves and cut into slices. Pour half the measured amount of salt onto the bottom of an enamel pan or other container made of non-oxidizing material, and place a few peas of allspice. Distribute mushrooms on top. It is better to take mushrooms for pickling of the same size and not large; if the mushroom caps are large, then they can be cut into several parts.

6. STEP 6

   

   Place washed and dried blackcurrant leaves and a few sprigs of fresh parsley on the mushrooms. Spread the remaining salt, black peppercorns and allspice, pieces of garlic and bay leaf over the surface of the mushrooms. Pour half of the water in which the volushki were cooked into the pan with the volushki.

7. STEP 7

   

   You need to place a plate on top upside down so that it covers the contents completely, but is smaller in diameter than the container in which we will salt the volushki. Place a weight on the plate that is quite heavy in weight, for example, a pan of water. Leave the volushki to salt in this container for three days in a cool place. After the specified time, place the mushrooms in sterile jars, fill the mushrooms with brine, roll up the lids and store in a cool place.

8. STEP 8

   

   After a month, cold-salted volushki for the winter at home can be served for tasting. Bon appetit!

Comments on the recipe

naniki

18.12.2023

4.9

The recipe is good, but... The cold method does not involve boiling the mushrooms. It is during cold pickling that the mushrooms retain those substances that we buy in expensive supplements with shiitake and so on. Or we can just get by with locally produced pickled mushrooms