Do you know how to salt whites? For pickles, you need to use strong, fresh, whole, young, not overripe, not contaminated, not washed, sorted by size and type of mushrooms. It is necessary to cut the legs of the mushrooms. By the way, if you salt russula or butter, and not whites, then you must also remove the outer skin.
It is better to either salt white mushrooms, dividing them into separate types, however, if you have few mushrooms, then you can also harvest them in the form of assorted.
In total, there are two methods of salting mushrooms:
- Hot. Mushrooms are steamed first - suitable for boletus, chanterelles, oil, boletus, boletus, honey mushrooms, etc.
- Cold. It is suitable for processing lamellar species of mushrooms that do not need pre-cooking (russula, mushrooms, milk mushrooms, pigs, etc.).
Salting method
White mushrooms are usually salted with the following spices: allspice, dill, blackcurrant leaves, cumin, bay leaf, garlic, horseradish roots and leaves, cloves, etc.
However, you need to take them in small quantities, because otherwise you can interrupt the aroma and taste of the main component - mushrooms. And many fans generally do not recommend using any spices for this.
In addition, it is very important not to forget that in the saline solution there is only a restriction, but not a cessation of the activity of microorganisms.. For this reason, in order to avoid the formation of mold on the surface of mushrooms, you need to store them in leaky containers at a temperature of 0 to 3 degrees.
Along with pickled tomatoes and cucumbers, salted white mushrooms are popular, but not all snack lovers know how to salt them in jars or barrels and prepare supplies for the winter. Salted whites are very delicious mushrooms, their main advantage is in a piquant taste. The color of their hat is white with a slight creamy tint, which is visible in good light. Belyanka is a kind of wave, it looks like a pink wave, but differs from it in density and shade. In dry weather, the pink wave becomes white, and then the white from the wave is almost indistinguishable. These mushrooms are eaten only salted. How to salt them properly?
White mushroom looks like a wave, but differs from it in density and creamy tint.
Salt white mushrooms for the winter: hot salting
For salting, only hats are used, legs are not used. Fresh whole mushrooms are suitable, without kinks and wormholes, not overripe. The harvested crop is cleaned of grass, leaves and needles, washed thoroughly, the legs are separated from the hats. If the caps are large, they are cut into 2-4 parts.
In order to produce salting, you must have on hand:
- Saucepan.
- Mushrooms.
- Oppression.
- Salt.
- Spices: dry chopped dill, laurel leaves, blackcurrant and cherry, allspice peas, horseradish root, garlic cloves, coriander, cumin, cloves, tarragon.
- Glass jars.
Garlic, dill, laurel and blackcurrant leaves are used for pickling mushrooms.
Sterilize glass containers. The crop is sorted, washed, placed in enamel pan, water is added in such a volume as to completely cover the mushrooms. The contents of the pan can be lightly salted. Cook over low heat for half an hour with stirring. During cooking, seasonings are added in small quantities. You can use a small bunch of fresh dill, which is tied with threads. When the cooking time has elapsed, a bunch of dill is removed from the pan, the whites are leaned back in a colander, washed under cool water, and allowed to drain. Whites are placed in sterilized jars and sprinkled with salt (it is taken 50 g per 1 kg of mushrooms). The contents of the jars are seasoned with garlic, put under oppression, kept in a cool room. Mushrooms are ready to eat in a week.
Salting whites can be done according to a different recipe. 1 kg of prepared raw materials is placed in a saucepan, half a glass of water and 2 tbsp. tablespoons of salt, bring to a boil. When the brine boils, mushrooms are immersed in it. When boiling, the contents of the pan are stirred to avoid burning. When the brine boils with mushrooms, it is necessary to remove the foam, add spices to taste. Whites are boiled with frequent stirring for 10-25 minutes. They are considered ready when they settle to the bottom, the brine should turn out to be transparent. Mushrooms are put in another wide pan for cooling as soon as possible. Then they are placed in a sterilized container, they are poured with hot brine, covered with a lid. The brine is taken in a ratio of 200 ml per 1 kg of boiled whites. Mushrooms are ready to eat in 1.5 months.
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How is cold pickling produced?
Coarsely ground salt is used for salting mushrooms.
Whites and volnushki for the winter are salted using the cold method if there is a lot of time and conditions for soaking. The prepared crop is placed in a saucepan with clean running water, salt is added at the rate of 10-20 g per 1 liter, put under light oppression. After 72 hours, the water is drained, the raw material is thrown into a colander. Sprinkle the bottom of the pot with salt. Then the raw materials are laid, each layer is sprinkled with salt. The contents of the pan are put under oppression. After 3 days, the mushrooms are washed with boiled water, placed in pre-sterilized jars. Spices are added: chopped garlic, dry dill, bay leaf, allspice peas. Everything is poured with boiling vegetable oil.
Another cold pickling recipe. Soaked mushrooms must be laid in rows. They are shifted with spices, sprinkled with edible rock salt. When all the raw materials are laid, cooled boiling water is poured into the pan. A wooden circle is laid on top and oppression is put. It is necessary that all raw materials be under brine. New portions can be added when the mushrooms settle. The filled container is placed in a cold place.
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How to make mushroom assortment?
When the mushroom harvest is low, some snack lovers make mushroom platter for salting. Harvesting mushrooms for the winter by this method is suitable for lamellar species: mushrooms, mushrooms, honey mushrooms, milk mushrooms, etc. From spices, you can use allspice, laurel leaves, blackcurrant, horseradish, garlic, cumin, cloves, coriander.
You can sterilize jars and lids in the oven, double boiler, microwave or water bath.
Spices are taken in small quantities. If you add too much spices, they will clog the mushroom flavor. Some mushroom pickers salt the crop without adding spices.
The cleaned and soaked raw materials must be placed in a barrel or barrel. When there is no such container, enameled buckets, pots, glass jars are used. Galvanized tin and earthenware is not applicable. The selected container is washed, dried over steam.
First, prepared mushrooms must be soaked in lightly salted water for 48 hours, the water is changed 1-2 times a day. Mushrooms are covered with a wooden circle. The container with the crop is placed in a cool room. Soaked raw materials should be washed with running water. Then it is placed in a sterilized container, laid down with hats, layers of 5 cm are made. The bottom of the container is sprinkled with salt (salt consumption 30 g per 1 kg of mushrooms) and spices, all layers are sprinkled with salt, shifted with spices. From above they cover with a clean cloth, a wooden circle, put oppression on the circle. After 3-4 days, the mushrooms are immersed in brine, if this does not happen, the weight of the oppression is increased. After 30 days, mushrooms can be eaten.
After salting in a cold way, the mushrooms are preserved. home preservation always very tasty. To do this, the mushrooms are transferred from the container in which they were salted into an enamel pan along with the brine. Everything is put on fire and brought to a boil. The contents of the pan are stirred occasionally.
Jars and lids with rings are sterilized. After boiling, the mushrooms are kept on low heat for 3 minutes, then they are transferred to a sterilized hot container, covered with lids. Put in a bucket of water, which is heated to 60 °. Water is poured so much that it is 3-4 cm below the covers. At the bottom of the bucket is placed a wooden grate or a dense canvas, the cans should not come into contact with the bucket. The bucket is covered with a lid.
Bring water to a boil over low heat. From the moment the water boils, 0.5 liter jars are sterilized for 25-30 minutes. Then the container is removed from the bucket, corked with a seaming key, placed on a dense fabric with the neck down, cooled at room temperature.
Homemade salting of mushrooms is a great way to prepare fragrant supplies for the winter; types of pickles, performed independently, are great meals daily and festive menu.
Mushrooms have a short shelf life, so if you want to eat them all year round learn how to marinate them. For example, pickled whites or pink flakes have a good taste. And in combination with garlic, herbs and spices, they will complement meat and vegetable dishes well.
Pickled whites are added to vegetable salads and stew.
- Servings: 20
- Preparation time: 72 minutes
- Cooking time: 1 minute
How to pickle whites with garlic and currant leaves
Pink volushki grow in mixed and deciduous forests, the collection season begins in early August and ends at the end of September. Mushrooms are considered conditionally edible, as they contain caustic milky juice. Before pickling, they are soaked in water for at least 3 days, periodically changing the liquid. Violation of cooking technology can lead to poisoning or cause indigestion.
- Fill the whites with 10% saline, put a plate on them and set a weight of 2 kg. Change fluid every 12 hours.
- Boil 3 liters of water, add 150 g of salt. Put the mushrooms in a saucepan and cook them over medium heat for 10 minutes. Throw the waves in a colander.
- Sterilize 5 liter jars, put currant leaves, bay leaf, 2 cloves of garlic on the bottom of each. Arrange the mushrooms in the prepared dish.
- Mix water with salt, add peppercorns. Boil the marinade, pour whites over it.
- Close the jars with lids, cool and store in the cellar.
You can try the treat after 1 month.
Recipe for pickled whites with vinegar
Snack can be served with boiled potatoes, onions and black bread.
Ingredients:
- whites - 1 kg;
- water - 250 ml;
- salt - 30 g;
- acetic acid - 15 g;
- bay leaf - 3 pcs.;
- black peppercorns - 3 pcs.;
- cloves - 3 pcs.;
- dill - 0.5 bunch.
- Soak mushrooms for 3 days.
- Boil the whites for 30 minutes, then place them in a sterilized liter jar. Add chopped dill.
- Put spices and salt into the water, boil the mixture and cook it for 5 minutes. At the end, pour in the vinegar.
- Pour hot marinade over mushrooms and roll up.
Turn the jar over and cool it under the covers. Store the treat in a dark and cool place.
Pickled whites in a sweet marinade
Volnushki go well with sour cream and onions.
Ingredients:
- whites - 1 kg;
- water - 250 ml;
- salt - 30 g;
- sugar - 30 g;
- vinegar essence- 15 g;
- peppercorns - 10 pcs.;
- cloves - 4 pcs.;
- bay leaf - 2 pcs.
- Soak the waves for 3 days.
- Boil the mushrooms for 20 minutes, removing the foam.
- Put salt, sugar, bay leaf and spices into the water. Boil the marinade and put the whites in it. Boil the mushrooms for another 20 minutes.
- Transfer the waves and marinade to a jar, add acetic acid. Roll up the workpiece.
Keep treats in the pantry.
Pickled mushrooms can be added to salads and soups.
When cooked properly, mushrooms make a great addition to any meal. If you don’t know how to salt white mushrooms for the winter, then there are several popular and not very complicated ways to make such a preparation, which goes well with various dishes.
hot salting
You can salt the whites in a hot way. For this purpose, only mushroom caps are used, the legs are removed. Salt whites must be fresh, without kinks, worms.
The mushroom should be moderately ripe. The harvest prepared for salting must be thoroughly cleaned of grass, debris, washed with running or boiled water, the caps must be separated from the legs.
If the hats are large, it is advisable to cut them into 2 or 4 parts - this is how whites are better and faster harvested and stored.
To prepare the whites in a hot way, you will need the following elements:
- deep aluminum pan;
- prepared mushrooms;
- oppression;
- salt;
- spices - blackcurrant leaves, bay leaf, dill or parsley, basil, cilantro, cumin, garlic cloves, etc .;
- glass container.
The jar must be sterilized. Pre-peeled and prepared mushrooms are placed in a saucepan and poured cold water so that everyone is covered with water. To make the salting tasty, a small amount of salt and seasonings are added to the water. The contents of the pot are simmered over low heat for 30 to 40 minutes. After this time, the mushrooms must be washed in a colander with cool water.
Place whites in a sterilized container and sprinkle with salt (50 g of salt per 1 kg of mushrooms). Additionally, garlic cloves, chopped dill are used as seasoning. Whites should stand under oppression for a week, after which the pickles will be ready for use.
You can salt the white mushrooms, as well as salt the waves, different ways. There is another popular hot pickling recipe. The prepared crop must be placed in an aluminum pan, pour 0.5 cups of water, add 2 tablespoons of salt, bring all the contents to a boil.
The main thing is to thoroughly mix the contents of the pan before boiling, as everything can burn or stick together. Boiling time is from 15 to 25 minutes, depending on the amount of product.
After the mushrooms have boiled, it is necessary to remove the foam, transfer them to another container for cooling as soon as possible, add spices. Then they are transferred to jars, filled with hot marinade and closed with a tight lid. Marinade is made at the rate of 1 tablespoon of salt per liter of water. Additionally, you can use bay leaf, black ground pepper, currant leaf and garlic. After 1.5 months, you can delight yourself and guests with pickled whites.
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Cold way of pickling whites
Recipes for the preparation of whites suggest and cold way salted mushrooms. For this you will need the following ingredients:
- carefully cleaned and washed mushroom caps (10 kg);
- salt (400 g);
- garlic (2-3 heads);
- Dill;
- Bay leaf;
- black pepper (peas).
If whites are harvested for the winter in jars in a cold way, then their soaking time should be at least 1.5 - 2 days. Water should be changed several times a day. Otherwise, ready-made mushrooms can be very bitter.
To cook mushrooms with this method, spices are first prepared. The garlic cloves are divided into several parts, the dill is finely chopped.
If dill seeds are used, they, together with black pepper, should first be crushed in a mortar - this way they will give all their taste and aroma. Spices are mixed with a tablespoon of salt.
A mixture of spices is laid out at the bottom of a glass container, followed by a series of carefully cleaned and washed whites. For better salting of mushrooms, they must be laid with hats down. After the first row of mushrooms, a row of spices follows again, and whites are laid in the second row. And so to the very top of the container. The last row must be covered with gauze and put under pressure. Cold-cooked whites can be served at the table in a month.
Belyanki with garlic and dill
Belyanki, like serushki, can be salted for the winter. Various spices are used to complement the taste. Pickled whites are a unique dish, as you can choose your own spices and seasonings to your taste.
The crop must be carefully selected, cleaned and washed. When washing mushrooms, the water must be changed several times. After completing this process, it is necessary to pour the entire mass with cold water and leave to soak for 24 hours, the water must be changed 2-3 times. You can use the whole mushroom, not just the caps. It is necessary to put it in a jar with the caps down, since in this position the salt and spices will be absorbed much better.
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A layer of salt and bay leaf are laid out at the bottom of a pre-prepared container. Additionally, you can use a peeled and chopped horseradish leaf, which will give a unique aroma and add a sharp taste to the mushrooms. When laying out whites, it is important that there is practically no distance between the mushrooms, since during the cooking process the entire mass will settle.
When everything is in the container, it is necessary to lay out a layer of salt and spices on top. Oppression is set, the workpiece is removed for a month in a dark and cool place. The maximum storage period does not exceed 5 months.
mushroom preparation
Before marinating or salting white mushrooms, it is necessary to carry out a thorough process of preparing the product, since the quality and taste of the finished salting depends on this.
- Whites, like champignons, should be well cleaned even of small forest debris.
- If there are wormy or rotten specimens, they must be immediately removed from the total mass.
- The term of soaking whites depends on what method of further preparation will be used, on average - from 1.5 to 3 days. Water should be changed every 6 hours.
- After soaking, it is recommended to boil whites for 20-30 minutes in lightly salted water.
- If the mushrooms are cooked hot, then it is necessary to carefully remove the foam that forms during the cooking process.
If you decide to pickle or pickle mushrooms, this process should be given maximum attention. Such blanks require compliance with all steps of the pickling or salting process and further storage of the blank. Only a carefully prepared crop can be salted.
Only if all the recommendations and requirements for cooking mushrooms are followed, the final product will turn out to be really tasty and healthy and will perfectly complement any table. Do not forget that such pickles have a maximum shelf life of 6 months.
Summer pleases bountiful harvest, gifts of the forest and "hard" work on the preparation of stocks for the winter. Someone prefers to process the harvest of gardens and orchards, but someone likes to stock up on forest "goodies" more: berries, mushrooms. A lot of options for how to pickle mushrooms have accumulated for a long time: both cold and hot way, with and without spices. Any mushrooms are delicacy and healthy meals, welcome guests on every table.
There have been a lot of options for how to pickle mushrooms for a long time.
It is customary to salt vegetable protein for the winter in wooden tubs or barrels. But in urban conditions, there is simply nowhere to store such containers, so the salting recipe comes to the rescue. glass jars.
Before you start harvesting, prepare a set of necessary products:
- about a kilogram of fresh mushrooms;
- a couple of large spoons of table salt.
Mushrooms are pre-sorted, cut off spoiled places, soaked for several minutes in salted water in order to get rid of possible insects.
- Salt is added to one and a half liters of water, boiling is expected, after which they begin to add mushrooms.
- Boil the gifts of the forest for 20 minutes, then strain with a slotted spoon and leave to cool.
- They are transferred to jars steamed in advance, poured with boiling brine.
- They are closed with nylon lids and, after cooling, they are carried away into the cold.
Mushrooms prepared in such a hot way are well preserved in glass jars. To enhance the taste, you can add a little peppercorns, bay leaf or fruit leaves to each container.
How to pickle mushrooms (video)
How to salt white mushrooms correctly
Properly salted whites in winter will remind you of the forest and the summer sun, as culinary experts believe that they are the ones who are able to reflect all the colors of summer in their taste.
In order to salt the whites, it is advisable to stock up on wooden tubs. It is in such a container that they will turn out to be as tasty and fragrant as possible.
In addition, prepare the ingredients:
- 10 kilograms of whites;
- 400 grams of salt;
- a head of garlic;
- a small horseradish root;
- 100 grams of dill seeds;
- pepper, bay leaf.
Properly salted whites in winter will remind you of the forest and the summer sun
Whites brought from the forest require pre-treatment, time and attention.
- Mushrooms are sorted, sorted, washed and sent to soak in clean water for 3 days, changing it a couple of times a day.
- They are shifted down with hats into a wooden container scalded with boiling water, pouring salt in layers and adding spices.
- Clean gauze is placed on vegetable protein and oppression is established.
- The container is sent to a cool and dark place for a month and a half.
At the end of the term, everything is ready. They can be decomposed into prepared clean jars and continued storage; whites prepared in such a cold way retain their taste for a long time.
How to cook mushrooms for the winter in a cold way
In a cold way, you can pickle only those varieties that do not require prior heat treatment before the procedure. Such vegetable proteins include forest species: milk mushrooms, volnushki, mushrooms or russula. The latter can not even be soaked in acidified water before salt treatment.
A set of ingredients for cold pickling:
- 3 kilograms of forest mushrooms;
- 150 grams of salt;
- garlic;
- dill, fruit and oak leaf;
- spices.
In a cold way, you can pickle only those varieties that do not require pre-heat treatment before the procedure.
Before starting to cook a winter delicacy, mushrooms should be soaked in water with citric acid or blanch in salted boiling water.
- In a ceramic or enameled container prepared and treated with boiling water, forest gifts, salt, spices and herbs are laid in layers.
- The filled container is covered with a natural cloth and oppression is placed on top. Take out to a cool place.
- The contents of the container are periodically checked for settling and the ingredients are added to the top.
- After a month and a half, they are ready for use, they are laid out in clean glass containers for long-term storage and take it out into the cold.
In this way, forest gifts have been harvested since ancient times. That is why this recipe has been preserved and has come down to this day, that such winter mushrooms perfectly preserved and remain equally tasty all winter.
How to pickle mushrooms hot
You can also salt the gifts of the forest in a hot way: this way they will cook faster, do not create problems in storage and retain their taste.
For such an appetizer, any forest mushroom is suitable. For large ones, caps are separated from legs, smaller mushrooms are simply cut in half or salted whole.
In order to cook salted mushrooms in a hot way, you will need the following ingredients:
- kilogram of vegetable protein;
- laurel leaf;
- a couple of large spoons of salt;
- garlic;
- spices, herbs, currant leaf.
You can also salt the gifts of the forest in a hot way
Mushrooms are sorted before processing, cut off spoiled places, soaked in acidified water for several hours.
- Salt is introduced into a glass of liquid, mixed and heated to a boil. Add spices and herbs.
- The prepared gifts of the forest are sent to the brine and boiled until they settle to the bottom.
- The pickles are transferred to prepared clean containers and immediately rolled up.
Mushrooms prepared in this way are ready for use in a month and a half. You can store them all winter in a dark and not warm place.
How to salt mushrooms with cabbage for the winter
You can pickle mushrooms with the addition of cabbage. Such a dish turns out to be a full-fledged and high-quality snack, in winter it is served even as a side dish or an independent dish.
For this salting, you should prepare the ingredients:
- 3 kilograms of the queen of the fields;
- 200 grams of carrots;
- 300 grams of sour apples;
- 800 grams of mushrooms;
- 4 large spoons of salt.
You can pickle mushrooms with the addition of cabbage
Mushrooms before preparing snacks are carefully sorted, sorted and soaked for several hours in salted water.
- Cabbage is chopped into medium-sized straws, peeled carrots are crushed with a grater.
- Apples, after removing the core, are cut into medium-sized slices, mushrooms are crushed arbitrarily.
- Cabbage is laid in layers in the prepared container, alternating with apples, carrots, mushrooms.
- Fill the pickle with brine and send the jars for sterilization for a quarter of an hour. Roll up.
Any mushroom is suitable for this pickle, including hare or mushrooms.
Salting in own juice
The most useful and nutritious are the gifts of the forest, salted in their own juice.
For a natural salty snack, you will need the ingredients:
- 5 kilograms of mushrooms;
- 100 grams of salt.
Mushrooms are sorted before cooking, washed and cut into small pieces.
- Mushroom sticks and salt are placed in layers in a clean enameled container.
- Send the container to a low fire for heating and cook for half an hour. During this time, mushroom cubes release juice.
- The hot ingredient is transferred to sterile containers and sterilized for an hour and a half.
- Pickles are rolled up and sent for storage.
Salted vegetable protein is stored in natural conditions, after opening the jars are kept in the refrigerator. Served with garlic and fresh herbs.
Amazing crunchy milk mushrooms (video)
