Waves in a hot way for the winter

This version of the blank using the hot method can be classified as a classic and reliable seaming. It is important to ensure that the mushrooms are completely immersed in the brine when pickling.

Volnushki are delicious mushrooms that grow in large groups from mid-summer to mid-autumn. Volnushki are great for canning and salting. I propose a recipe for salting waves in a quick way.

Some people have a reasonable question whether it is possible to salt milk mushrooms together with volvushki and, if so, how best to do it. Yes, these mushrooms are similar in their properties and origin, so there are no obstacles to joint pickling.

In some countries, they are classified as inedible mushrooms because of their bitterness. However, when salted properly, these mushrooms will taste better than any mushroom delicacies you are familiar with. In addition, the waves have a number of useful vitamins and minerals that help the body fight viruses and help restore strength.

Milks and lumps can taste bitter, but with proper handling, this can be easily avoided. Following this recipe, you will get very tasty pickled mushrooms, which are also perfectly stored all winter.

The hot way of salting the waves is that before you start salting, the mushrooms need to be boiled. After the waves are well salted, they can be served on the table. In Russia, such a snack is considered a real delicacy.

Even beginners in mushroom blanks can cope with a simple recipe for marinating volvushki. The appetizer turns out to be fragrant and pleasant to taste, it can complement many hot dishes.

Marinated waves are simply delicious! Mushrooms are juicy, with a rich taste and aroma. They will be an appetizing addition to potatoes, meats and salads.

Volnushki are incredibly tasty and aromatic mushrooms. Many housewives consider them bitter, but this is not the case if they are cooked correctly! And there are almost no peers for pickled waves! It's just delicious!

Volnushki are very tasty and mouth-watering mushrooms, the main thing is to cook them correctly. The best recipe for this is hot salting. After all, the waves require long heat treatment, otherwise they can taste bitter. Salted waves are incredibly tasty and crunchy! A real delight!

Those who like to harvest mushrooms for the winter probably have a couple of their favorite recipes in stock, according to which you can roll up the treasured jars and be sure of the result. But it never hurts to try something new in order to diversify both the culinary process itself and the final result. According to the method described below, the waves are very crispy and aromatic: it's all about the proportion of herbs, salt, sugar and vinegar essence. If such a recipe has not yet been in your arsenal of blanks, it is definitely worth a try.

This recipe will appeal to those who like mushrooms in a spicy, spicy marinade. Such a snack can perfectly awaken a sleeping appetite. And as a side dish, crispy puffs favorably emphasize the taste of the main dish, be it meat, poultry or simple potatoes.

Not everyone likes to use vinegar in canning. Of course, it ensures successful safe storage of the product. However, acetic acid may be contraindicated for certain health problems. An excellent alternative is citric acid. It also forms an acidic environment, which reduces the risk of developing dangerous bacteria in the workpiece, but in relation to the digestive system, "lemon" is a more delicate component. For a detailed recipe and exact proportions, see the recipe.

Many housewives will like this method of pickling waves. Trouble is a minimum, the cooking process is simple and straightforward. The only thing that will take a lot of time is soaking the mushrooms. But this will not be difficult: the waves were filled with water and forgotten for a couple of days. The recipe is designed to use table vinegar - this will ensure long-term storage and protect the workpiece from the appearance of dangerous bacteria.

You can salt the waves in a cold and hot way. This recipe will focus on the latter. With this method of salting, the mushrooms will be completely ready for use in three weeks - they will be salted until crunchy and will acquire a characteristic rich taste. If there is a need to store ready-made salt waves for a long time, just transfer them to jars along with the brine, cover with plastic lids and refrigerate. So the mushrooms will be perfectly preserved for another two to three months.