Methods and recipes for properly pickling volnushki mushrooms (+19 photos)

Salting milk mushrooms requires skill. Improperly prepared mushrooms not only taste bad but can also lead to food poisoning. Milk mushrooms can be salted using either the cold or hot method. Before you begin salting, it's important to thoroughly familiarize yourself with the mushroom preparation instructions and cooking methods.

Features of the species, useful properties and photos

Volnushki, also known as volyanka, or volzhanka mushrooms, are mushrooms in the Russulaceae family. They are considered conditionally edible because they are mildly poisonous when raw. In some countries, eating volyanka mushrooms is uncommon, but in Russia, they are considered a delicacy.

The cap is slightly slippery. Initially, it has a convex shape, but over time it flattens with a distinct indentation in the center. The cap is attached to a hard, cylindrical stem.

Only white and pink varieties are suitable for pickling. There are three pickling methods:

• cold;
• hot;
• pickle.

Each has its own characteristics and recipe. The taste and appearance of mushrooms prepared in different ways vary.

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Much can be said about the beneficial properties of these mushrooms—they are a treasure trove of nutrients beneficial to the human body. Volnushki mushrooms are rich in protein and contain large amounts of B vitamins, potassium, phosphorus, copper, and amino acids. They also contain betaglucan, a natural immunomodulator used in traditional medicine.

Preparing mushrooms for pickling

Only medium and small mushrooms are suitable for pickling. Old mushrooms are not used in pickles because their flavor doesn't match that of young ones: they are bitter, leaving an unpleasant aftertaste.

To properly salt mushrooms for the winter, they need to be prepared. Preparing for salting involves several steps:

1. Cleaning. The mushrooms should be soaked for half an hour to loosen any dirt. Then, they are thoroughly cleaned with a brush and rinsed again.

   

2. Inspection. The peeled fruit should be carefully inspected for rot and worms. Any damaged fruit should be removed to prevent it from ruining the entire pickle.
3. Trimming. The stems are trimmed, leaving a small stump of about 0.5 cm. Some recipes call for using only the caps. If the caps show signs of damage, they should also be trimmed. For convenience, overly large caps are divided into several pieces.
4. Sorting. White and pink fruiting bodies should not be pickled together. Therefore, they must be sorted by color.
5. Soaking. Prepared mushrooms should be soaked for 48 hours. They are then covered with ice water and placed in a cool place. The milk mushrooms should be completely submerged. To ensure this, cover them with a flat lid, securing it with a weight. The water should be changed at least three times a day.

   

If pickling using the cold method, the mushrooms are additionally soaked for 2 hours in a salt-acid solution. To do this, add 10 g of salt and 2 g of citric acid to 1 liter of water.

Choosing the right pickling vessel is crucial. The following containers are considered optimal:

• enamelware: saucepan, bucket, deep bowl;
• wooden barrel (preferably oak);
• glass jars.

The dishes should be thoroughly washed. Many housewives also wash the containers with baking soda, which is known for its disinfectant properties. Glass jars should be sterilized before pickling. The photos above can help you choose the right container for pickling volyanka.

How to pickle milk mushrooms using the cold method?

Cold salting preserves vitamins. This cooking method makes volyanki crispy and flavorful. To deliciously pickle mushrooms at home, use only table salt, as sea salt and iodized salt promote fermentation.

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In a saucepan

To cook mushrooms in a saucepan, use only the caps. All you need is the milk mushrooms themselves and salt. The caps are laid out in layers, cut side up. Each layer is generously sprinkled with salt. Then the pickled mixture is covered with cheesecloth and a flat plate.

Place a weight on top of the plate. Keep the pickled mixture at a temperature no higher than 6°C. After a week, the contents of the pot can be poured into 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,
• cumin – 2 g;
• dill seeds – 5 g;
• cabbage leaves.

The volnushki mushrooms are arranged in layers, caps down. Each layer is sprinkled with a seasoning mixture. The pickled mixture is then covered with cabbage leaves. A flat object (like a lid) with a weight is placed on top of them. The barrel is stored in a room with a temperature between 0 and 10°C.

At the bank

To pickle 1 kg of volyanki you will need the following products:

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

Place bay leaves and horseradish at the bottom of the jar. Then fill the jar with mushrooms. The filled jars are then topped with salted vegetable oil. Store the pickles in the refrigerator under plastic lids.

Hot salting

The hot method has the following advantages:

• reducing the risk of poisoning;
• simple storage conditions;
• You can try it in a couple of weeks.

Before pickling, place the volyanka mushrooms in cold water and, once boiling, simmer for 20-30 minutes. Place a layer of herbs on the bottom of the container. Dill, cloves, horseradish leaves, currant leaves, and grape leaves are all good options. Add a few allspice berries. Then add a layer of mushrooms. It should be about 5-8 cm thick. Sprinkle the mushrooms generously with salt. Optionally, you can mix it with ground black pepper or crushed garlic.

There can be as many layers as the container allows. Cover the container with a piece of cheesecloth and add a weight. Place the pickled mixture in a cool place and leave it for two days. After this time, transfer the contents to jars for further storage or leave them in the container until ready. These mushrooms can be pickled hot using a variety of seasonings. Each person chooses the appropriate ingredients based on their own taste preferences.

Pickling milk mushrooms for the winter

Pickling mushrooms is easy, and canned mushrooms sealed with iron lids are suitable for consumption for 10 months.

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With regular vinegar

For 1 kg of volyanki you will need the following ingredients:

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

Boil the mushrooms for 20 minutes, then rinse thoroughly under running water. Mix all the additional ingredients except the vinegar and boil for at least 5 minutes. Without removing the pan from the heat, add the milk mushrooms. After 15 minutes, pour in the vinegar, leaving the pan on the heat for another 15 minutes. Then, divide the contents into jars and seal.

With apple cider vinegar

For 1 kg of the main product you will need the following additional ingredients:

• 50 ml apple cider vinegar;
• 1 tablespoon each of sugar and salt;
• allspice – 10 peas;
• bay leaf;
• carnation.

Boil the volyanki for 25 minutes in salted water. Then rinse thoroughly. Add all ingredients except vinegar to the boiling water (approximately 0.5 liters). After 5 minutes, add the mushrooms. After 15 minutes, add the apple cider vinegar and simmer for another 10 minutes. Place the contents of the pot in jars and seal.

With garlic

For 1 kg of the main product the following ingredients are required:

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

Volnushki mushrooms are pre-boiled for half an hour, then rinsed. Place all the additional ingredients, except the vinegar and garlic, in a saucepan. After boiling for 5 minutes, add the volnushki mushrooms. After 15 minutes, add the vinegar and garlic, letting everything simmer for another 5-10 minutes. Then, place the mushrooms and brine in jars and seal.

With apples

To marinate volyanki with apples, you'll need the same ingredients as in the garlic recipe, but replace the garlic with apples. The preparation method is the same: add the apples to a saucepan with vinegar and let simmer for 10 minutes. Then, spoon the mixture into jars for sealing.

With herbs

For 1 kg of milk mushrooms you will need the following additional products:

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

After boiling all ingredients except the vinegar for 20 minutes, add the milk mushrooms (pre-boiled for 20 minutes) and let them simmer for 30 minutes. Five minutes before the mixture is done, add the vinegar. Next, arrange the mushrooms in jars, pour brine over them, and seal.

Answers to frequently asked questions

Volnushki mushrooms are very healthy and delicious. Some housewives prefer to store them in the freezer, but this method negatively impacts their flavor. Pickled volnushki mushrooms are incredibly delicious, crispy, and have an indescribable, mouth-watering aroma. It's no wonder this dish is considered a delicacy.