How to salt waves at home - 5 recipes for the winter in jars

During the mushroom season, in the forest you can find such wonderful mushrooms as volushki. Despite the fact that they are not considered noble, they can be used to make a very tasty and aromatic snack. We offer you five options for cooking these mushrooms at home.

How to salt the waves in a cold way for the winter?

The washed mushrooms are placed in a jar in layers together with salt, black currant leaves, dill umbrellas, bay leaves, garlic and allspice. Then everything is sent under oppression and after three days it is placed in a cold place for salting. A month later, it turns out a very tasty snack.

Cooking time: 1 month.

Cooking time: 12 hours 25 minutes

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  To begin with, we carefully sort out the waves, getting rid of debris and spoiled mushrooms. Next, we rinse them, transfer them to a separate container and fill them with cold water. Thus, we leave for at least 12 hours, changing the water every 2 hours to remove the bitterness from the mushrooms.
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  After the necessary time, we fold the waves into a colander and let all the excess liquid drain.
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  Now we prepare herbs with spices. Peel and cut the garlic into thin slices. We wash the dill, black currant leaves and bay leaves well under running water. Now we take a clean jar and pour a small amount of salt on its bottom. Put some of the washed greens on top. Next, we send the mushrooms there, salt them thoroughly, put a couple of allspice peas and chopped garlic. We alternate greens with mushrooms in a jar until the ingredients run out. The top layer must be greens.
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  Put a layer of gauze on top and set the oppression. We leave in this way for 3 days, until the waves settle and give juice. Then we send it to the refrigerator or cellar for salting.
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  We wash the gauze if necessary. A month later, the waves will be cold salted. Serve the finished appetizer with the main course. It turns out to be very tasty and aromatic. Bon Appetit!

Hot salted waves at home

The peeled mushrooms are boiled in salted water for 20 minutes, after which they are folded into a suitable container in layers with salt, garlic and pepper. Then everything is put under oppression and sent to a cool place for a month. It turns out a fragrant and tasty snack.

Cooking time: 1 month.

Cooking time: 1 hour.

Servings - 10.

Ingredients:

• Volnushki - 1 kg.
• Salt - 50 gr. + 1 tbsp
• Garlic - 1 head.
• Ground black pepper - to taste.
• Allspice peas - 10 pcs.
• Drinking water - 1 liter.

Cooking process:

1. We shift all the mushrooms into a deep container and fill them with water. This will make it easier to remove any remaining debris from them.
2. Next, we clean the waves along with the fringe under the hat.
3. Pour drinking water into a suitable container, send it to the fire and bring it to a boil. Add a tablespoon of salt and throw in all the peeled mushrooms. Cook them for 20 minutes. In the process of cooking, remove the resulting foam. When the waves settle to the bottom, discard them in a colander and rinse well under running water.
4. Now we take a suitable container in which we will salt the mushrooms, and put a small portion of the waves on the bottom. Sprinkle them with salt, ground black pepper and put a couple of garlic cloves along with allspice peas.We spread everything in such layers until the ingredients run out.
5. Next, we put oppression on the mushrooms and send them to the refrigerator or cellar for a month. After this time, the waves will be ready for use. We serve a delicious appetizer to the table along with your favorite hot dish. Bon Appetit!

A simple and delicious recipe for salted garlic bowls

Salt is added to well-washed mushrooms, and they are left under pressure for at least 5 days. After this time, the waves are put into a jar along with horseradish leaves, chopped garlic and sent to the refrigerator for a month. It turns out an incredibly aromatic and tasty snack.

Cooking time: 1 month.

Cooking time: 20 minutes.

Servings - 10.

Ingredients:

• Volnushki - 1 kg.
• Garlic - 1 head.
• Salt to taste.
• Horseradish leaves to taste.
• Dill to taste.

Cooking process:

1. To begin with, we carefully sort out the waves, after which we transfer them to a deep container and fill them with cold water. We leave in this way for 2-3 days, remembering to change the water every 5-6 hours.
2. After the required time, we rinse the mushrooms well under running water.
3. Now we take a container in which we will salt the waves and lightly sprinkle the bottom with salt.
4. Put some of the mushrooms on top and sprinkle them with salt. We lay out the waves in layers, each of which we sprinkle with salt.
5. When the mushrooms are over, we put a lid or board on them, and set a press on top. We let the waves stand in this way for 5 days.
6. After this time, put the mushrooms in layers in a jar along with horseradish leaves, chopped into slices of garlic and dill.
7. We close the jar with a lid and send the waves to the refrigerator for a month. Season the finished appetizer with vegetable oil, onion rings and serve along with the main course. Bon Appetit!

How to salt the waves without cooking for the winter?

In a deep container, layers of horseradish leaves, currants, chopped garlic, salt and waves are placed. Then everything is put under oppression and sent to the refrigerator. Further, the mushrooms are laid out in jars, filled with the resulting brine and closed with lids.

Cooking time: 12 days.

Cooking time: 25 minutes

Servings - 30.

Ingredients:

• Volnushki - 3 kg.
• Salt - 5 tablespoons
• Horseradish leaves - 3 pcs.
• Black currant leaves - 10 pcs.
• Black peppercorns - 10 pcs.
• Garlic - 6 cloves.
• Dill umbrellas - 6 pcs.
• Bay leaf - 3 pcs.

Cooking process:

1. We take a container in which we will salt the mushrooms and put a horseradish leaf, finely chopped garlic and a couple of currant leaves on the bottom. Sprinkle everything with a little salt.
2. On top, lay out a layer of pre-soaked waves with the caps down. We make a layer no more than 6 centimeters thick.
3. Sprinkle the mushrooms with salt and put horseradish leaves, currants, chopped garlic and dill umbrellas on top.
4. Thus, we put all the ingredients in the container.
5. Put the horseradish leaves in the last layer and cover everything with a flat plate.
6. We install oppression from above and send the container with the waves to the refrigerator or cellar. After about 4 days, the mushrooms will give a large amount of juice, so we increase the weight of the load so that the waves are completely covered with brine.
7. After 9-10 days, the mushrooms are ready. We lay them out in clean cans and fill them with the resulting brine. We close everything with nylon lids and send it for storage in a refrigerator or cellar. We serve the finished appetizer to the table along with the main course. Bon Appetit!

How to deliciously salt the waves and milk mushrooms together?

The soaked mushrooms are transferred to a saucepan with water, salt is added to them and everything is cooked for 30 minutes. Then horseradish leaves, currants, garlic are laid out on the bottom of the jar, everything is sprinkled with salt and mushrooms are laid out on top. The appetizer is placed in the refrigerator overnight and served to the table.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings - 8.

Ingredients:

• Volnushki - 400 gr.
• Milk mushrooms - 400 gr.
• Salt - 2 tablespoons
• Horseradish leaves to taste.
• Black currant leaves - to taste.
• Garlic - 2 cloves.
• Drinking water - 1 liter.

Cooking process:

1. Before starting cooking, we sort out the mushrooms, after which we place them in a deep container, fill them with cold water and leave them in this way for a week, changing the water every day.
2. We shift the milk mushrooms with volvushki into a suitable saucepan, fill it with drinking water and add a little less than two tablespoons of salt. We send it to the fire, bring to a boil and cook for 30 minutes. During the cooking process, do not forget to remove the resulting foam.
3. Now we take a clean jar and put horseradish leaves, currants and half of the chopped garlic on its bottom. Sprinkle everything with a little salt.
4. Next, lay out half of the mushrooms, put the remaining garlic in the center and add a little salt again. We send the remaining milk mushrooms with waves to the jar and close everything with a lid.
5. We send it to the refrigerator for the night and serve it to the table the next day. It turns out a very tasty and easy-to-prepare appetizer that goes perfectly with any main course. Bon Appetit!