How to salt whites in a cold way. How to salt white mushrooms in a cold and hot way for the winter in jars. How to salt mushrooms in glass jars in a hot way

In addition to traditional pickled tomatoes and cucumbers, in the kitchen of a good hostess you can also find a jar of spun mushrooms. Experienced mushroom pickers know firsthand how to salt white mushrooms. Oh how good they look on festive table in winter! Some say that tastier than mushrooms can not found.
Very piquant taste salty whites have it. To prepare such an appetizer on your own, you will have to be patient. First of all, you will have to go to the forest so that only fresh and perfectly clean specimens get into the jar. And of course, in order to please yourself with delicious mushrooms with potatoes, you need to find proven cooking recipes. Or better yet, several. So, I propose to use my favorite methods of salting whites, from which the whole family is crazy.

What is the difference between pickling and salting mushrooms?

Marinating and salting are two of the most famous ways to harvest mushrooms for the winter. The first method is only suitable for tubular mushrooms, which include porcini, boletus, honey mushrooms. The second one is usually used in preparations of agaric mushrooms. You can salt volnushki, milk mushrooms and whites. Each of them implies that the mushrooms must be well washed and cut into pieces that are convenient for processing.



Not sure how to pickle mushrooms so that they turn out delicious? The secret is that the ingredients are poured with marinade cooked on mushroom broth. This will give the workpiece a specific natural taste. Most often, the liquid becomes cloudy due to the fact that mushrooms crumble during cooking.

You can pickle mushrooms with a clean marinade. To do this, the ingredients are pre-boiled. At the same time, the filling remains transparent, but the taste is not lost from this, and maybe even becomes richer.

Salting volnushki or whites is different in that in the process of preparing the workpiece, it is not necessary to prepare the marinade. Some recipes call for the mushrooms to be brined, others simply allow the ingredients to be sprinkled with spices. It is this processing method that makes the mushrooms salty, crispy and extremely tasty.

How to salt whites for the winter in tubs

Belyanki can only be eaten in a salty form. And you need to choose, of course, only young, not overripe mushrooms, so that they have a dense texture and can be salted well. If you suddenly come across a large mushroom, you can not throw it away, but put it in a jar, after cutting it into several parts. Whites according to this recipe have an unusual taste, as garlic harmonizes well with them and gives a few piquant notes.

You will need:

1 kg of white mushrooms;
50 g coarse salt;
4-5 garlic cloves

Cooking process:

1. You need to start cooking with the selection of a container in which whites will be salted. If you want to use wooden tubs, but then they will need to be filled with a special disinfectant solution.
2. Next, sort through the mushrooms - remove all rotten parts. After that, rinse the selected material well.
3. This stage involves heat treatment, so the whites need to be put in a large saucepan, pour clean water so that the mushrooms are completely covered with it. Next, add some salt and bring the contents of the pot to a boil. For half an hour, you can leave the workpiece alone and go about your business. Just do not make the fire too big, otherwise the water will quickly boil away, and the whites will not boil, but stew or even fry.




4. When the water boils, you can add your favorite spices.
5. After the allotted cooking time is up, the mushrooms will need to be thrown into a colander and washed. It is better if you do this with cold water so that the whites cool faster. Excess liquid should drain.
6. After cooking, only the pulp should remain from the mushrooms. You will need to lay it in an even layer on the bottom of the tub, tamping well. Each mushroom layer is shifted with coarse salt and garlic cloves.
7. When all whites are covered with salt, put oppression on top, and cover with a blanket or any dense material on top.
In a week it will be possible to take a sample.

Hot salting of whites in jars

Glass jars that are simply steam sterilized are great for hot pickling. This process will help keep the preparation for the winter in banks, and it has its own secrets. In addition, this method of preparation allows you to save the workpiece for a longer period.




Ingredients:

2 kg of whites;
55 grams of salt;
1 liter of water.

To prepare this dish with my method, no special skill is needed. How to pickle whites for the winter in jars, I'll tell you now.

1. First, put a large pot of clean water on the fire so that while you process the mushrooms, it warms up.
2. Whites need to be sorted out in the same way, that is, remove all wormholes, dry foliage and spoiled or broken areas. It is best to rinse them several times in clean water or soak them. After that, let the excess moisture drain.
3. Cooked foods must be sent to the pan, with already warm water, and salt. Don't use all the salt as you will need it later. While the mushrooms are cooking, remove the foam. After 10 minutes, the process can be completed.
4. When the mushrooms are ready, their pulp should be thrown into a colander and dried a little. All the liquid will drain only after a few hours, so you can do something else. In order not to wait so long, take gauze and wrap the mushrooms in a "knot" that you hang over a basin or a deep plate. This will allow the water to drain faster.
5. Next, put the mixture of mushrooms in a large container, you can another pan, in layers, sprinkling them with coarse salt. They should also be covered with oppression and left to salt for a month. After that, pickled whites can be transferred to clean, sterile jars and screw on the lids.

Salting whites without heat treatment

Salting whites in a cold way is quite simple, which is important for the hostess. The main thing is that such an appetizer turns out to be incredibly tasty. For this prescription will do any convenient container - an enameled bucket or glass jars. But the most delicious ones are obtained in wooden tubs - it’s not without reason that our ancestors harvested not only mushrooms, but also vegetables, and even fruits in this way.




For the recipe, you will need 1 kg of whites and 60 g of coarse salt.

How to salt whites in a cold way:

As a rule, only hats are taken from the whites, and the legs are thrown away at the stage of picking or cleaning mushrooms. To begin with, the crop must be sorted out and discarded bad specimens and rotten parts. Then the mushrooms must be poured with cold water and left for a while so that all the smallest particles of debris are cleaned. Usually they are left for several days.

When you are sure that the mushrooms are clean, they must be dried and prepared for processing. Large whites are cut into several pieces, and small ones can be left whole. To end up with tasty snack, salting should take place in a good mood and without the slightest haste. So, if you are in a hurry somewhere today, it is better to postpone the preparation of blanks for another day.

The container in which it is planned to salt the whites must be “covered” with salt so that the bottom is not visible. Coarse salt is great for this business, so if you only have fine salt, it is better to go to the store for coarse salt. Thanks to it, you can achieve a better salting.

Mushrooms are stacked in layers in a container, which you need to sprinkle with salt each time. The layer of mushrooms should not be more than 5 centimeters - watch this! Don't be afraid to oversalt. Before eating, mushrooms still need to be soaked in cool water for several hours.

So, you need to shift the mushrooms with salt until the container or ingredients run out. The last layer should be just salt.

Salted whites should be covered with a clean cloth and covered with oppression. After 40 days it will be possible to take the first sample. It is at this time that you can transfer the mushrooms to sterile jars and order them with lids.
Such a blank can stand for more than a year and not deteriorate if stored in a cool place - in a cellar or refrigerator.

Forest mushrooms are especially tasty. They can be salted different ways. In this article you will find some tips on how to pickle mushrooms.

Recipe for pickled whites

You can salt the whites with the following products at your disposal (indicated for 5 kg of mushrooms):

• coarse non-iodized salt weighing 200 g;
• dill stalks - a few pieces;
• horseradish root - 1 pc. (about 20 g);
• a couple of heads of garlic;
• allspice, bay leaf;
• whites (mushrooms).

How to salt: step by step instructions

1st step

Take whites, wash and clean them of needles, dirt and leaves. Then place in cold water and soak for several days. In this case, you should change the water every 12 hours.

2nd step

While the mushrooms are soaking, prepare the container in which you will pickle them. As for pickling other products (for example, cucumbers), you can use a glass, enameled, wooden container, which is designed for food products. Any container you choose should be washed and, if possible, held over steam to sterilize.

3rd step

Time is up - the whites (mushrooms) are soaked. How to salt the product? First you need to drain the water, then put the stems of dill, parsley, garlic into the container. Place a layer of mushrooms on top with caps inside.

4th step

Salt the mushrooms generously, put a layer of seasonings on top again. Repeat this procedure until the whites (mushrooms) run out. How to salt the product, you now know. Prepared containers should be covered with dry gauze on top and oppression placed on it.

5th step

Put the container with mushrooms in a cold place. In a few days they will settle, and a new batch can be added to them. If after some time you notice that there is little brine left in the containers, then increase the weight of the oppression. You can eat whites in 40-60 days. Bon Appetit!

Belyanki hot method

Salting the whites in a hot way is a more difficult task. The finished product is strong and tasty. It keeps longer and is safe to eat.

Belyanki: recipe and cooking technology

Clean the mushrooms thoroughly from needles, dirt and leaves. Then rinse well. Boil in boiling salted water. Put salt at the rate of 55 grams per liter of drinking water. When cooking, stir occasionally with a spoon. Don't forget to remove the foam. It is enough to boil whites for 10 minutes. Then the water must be drained, and the mushrooms washed and dried a little. To do this, you can use a sieve or a bag of fabric, in which the whites are laid out and hung so that all the liquid is glassed. After that, the mushrooms are salted in the same way as in the first recipe, using various spices and spices. You can do otherwise and put the whites in a bowl with a salt solution (approximate calculation: a liter of water and 200 g of salt), cover the container with a clean cloth and set oppression. The approximate ratio of mushrooms to liquid should be 5:1. hot, can be eaten after 3-4 weeks. Serve whites with boiled potatoes. Mushrooms can be seasoned sunflower oil, garlic and herbs. Bon Appetit!

From mid-summer to mid-autumn, white mushroom grows in birch or mixed with birch forests. You can find it in the clearings, in groups. The abundance of this fungus in the northern part of Russia, in the forest zone. It is worth noting that this mushroom in the Volga region is also called Volzhanka.

The white cap is up to ten centimeters in diameter. At first it is flat, and in the center there is a small hole, but with age the hat becomes fibrous, funnel-shaped, and along the edge, which is bent inward, hairy. The color of the white cap is yellowish-pinkish or pinkish.

White mushroom is most suitable for salting. True, for pickling a mushroom, it is necessary to follow certain rules that are common to any type of mushroom.

Three general rules for salting mushrooms.

1. Do not use for salting the legs that are separated from the caps;

2. Insufficiently fresh, overripe, wormy, flabby and broken mushrooms are not suitable for salting;

3. We clean the mushrooms from twigs and leaves, and rinse thoroughly in cold water.

Salting whites in a hot way

For two ten-liter buckets of mushrooms, we need:

125 grams of salt;

One bunch of dill;

two liters of water

Five teaspoons of 7% vinegar.

Cooking process:

Soak white mushrooms for twenty minutes in cold water, be sure to lay them with their hats down. This is necessary so that the dirt that floats above does not clog into those that lie below.

Then we thoroughly wash the mushrooms and put them in a bowl in which they will be cooked. If the caps are very large, then it is recommended to cut them into four parts.

Mushrooms pour water, put on fire and bring to a boil. Whites should be cooked for at least one hour, during which they must be stirred from time to time. Please note that when cooking, the mushrooms must be completely covered with brines, so if the indicated amount is not enough in your case, then you need to add it without sparing. During cooking, for flavor, put a bundle of dill tied with threads into the brine. Optionally, you can and (or) currants.

At the end of cooking, we take out the dill, put the boiling mushrooms in pre-prepared jars, add one teaspoon of vinegar to one liter jar and roll up.

Store mushrooms in cool, ventilated areas. In winter, an open jar of mushrooms must be stored in the refrigerator, and the mushrooms themselves must be covered with brine. Then the mushrooms will not darken and the sour taste will not appear.

If you want the mushrooms to be more fragrant and taste better, then spices can be added during the salting of whites: allspice and bay leaf.

However, in the end, it is worth noting that mushrooms, despite their benefits, can cause irreparable harm to health. Therefore, if you collect mushrooms yourself, be extremely careful and do not take those that you doubt, as you can take a poisonous mushroom. Mushrooms also easily absorb radioactive substances. For this reason, it is necessary to collect white mushrooms as far as possible from highways.

Also note that an opened jar of mushrooms should be stored exclusively in the refrigerator, since at a temperature of more than ten degrees the causative agent of botulism can actively develop - a very unpleasant disease with a possible fatal outcome. Follow all safety measures and then the mushrooms will be only a pleasure for you.

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:

1. Saucepan.
2. Mushrooms.
3. Oppression.
4. Salt.
5. Spices: dry chopped dill, laurel leaves, blackcurrant and cherry, allspice peas, horseradish root, garlic cloves, coriander, cumin, cloves, tarragon.
6. Glass jars.

Garlic, dill, laurel and blackcurrant leaves are used for pickling mushrooms.

Sterilize glass containers. The harvest is sorted, washed, placed in an 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.

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.

How to make mushroom assortment?

When the mushroom harvest is low, some snack lovers make a mushroom platter for pickling. 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. Homemade food is always delicious. 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, made independently, are excellent dishes for the daily and festive menu.

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.

How to pickle white mushrooms at home

Mushrooms have a short collection period, so it is worth harvesting them. Belyanki can be harvested in the form of pickles. They are great for salting and pairing with other herbs and spices, but there shouldn't be too many of them. Such a preparation, like salted oyster mushrooms, is very suitable for potatoes in any form.

How to salt white mushrooms for the winter

For salting, it is better to choose young mushrooms. They have a denser consistency and absorb saline well. But you can salt and the fruits are more mature, it is customary to cut too large specimens into several parts. This mixture has an unusual taste, and garlic helps to get a brighter and spicier preparation. This preparation will be a great snack or addition to meat dishes or to dishes prepared with the addition of pickled parsley, as well as with salted grape leaves and fern.

Required Ingredients:

• White mushrooms - 1 kilogram;
• Salt - 50 grams;
• Garlic - 4-5 cloves.

Salting white mushrooms:

1. First you need to properly prepare the container. Proper preparation white mushrooms depends on the material of the container. Glass containers are easiest to sterilize over steam, this allows the containers to spend some time under elevated temperatures, as a result, the banks become sterile;
2. Wooden tubs must be filled with special disinfectants;
3. Mushrooms should be sorted out, all rotten and damaged parts removed, rinsed well;
4. Put the prepared mixture in a large saucepan, pour clean water, the water should completely cover the mass. Add a small amount of salt to the water. Place the pot on the stove and bring to a boil. You need to cook the mass for half an hour, while the fire should be small;
5. When the mass boils, you can add a small amount of spices to it;
6. After cooking, the pulp is thrown into a colander and washed with cool water, then the excess liquid should be allowed to drain;
7. The cooked mass must be placed in prepared containers, tamped and shifted with coarse salt. At the last moment, peeled and chopped garlic is added;
8. It remains only to put oppression on the surface of the mass and cover the entire mixture with material;
9. You can try the workpiece in about a week.

How to salt whites hot in jars

This recipe, how to cook white mushrooms, allows you to prepare mushrooms in a hot way. This cooking method has its own nuances and secrets, but the product turns out to be more tasty and well-prepared. It is these blanks that can be stored for quite a long time and not be afraid that the mass has become poisonous.

Required Ingredients:

• Whites - 2 kilograms;
• Salt - 55 grams;
• Water - 1 liter.

White mushrooms how to salt hot:

1. First you need to put a large container of clean water on the fire, while it boils, you can prepare the mixture;
2. Mushrooms are sorted out, be sure to remove wormy parts, debris, foliage. To remove all dirt, you can rinse the mixture several times in clean water. You can also soak the mixture in cold water. And before cooking, rinse well again and allow excess water to drain;
3. The finished mass must be lowered into hot water. Add a small amount of salt to it. All the while cooking, it is necessary to stir the mixture and remove the foam that forms on the surface. Cooking costs 10 minutes;
4. Now the mass is washed again, drained with water and dried a little so that there is no excess liquid. To do this, you can shift the mass into a colander and leave for several hours. Or you can transfer the mixture to gauze and make a knot, hang the mixture at some distance from the table. This method helps to drain the liquid from a large amount of pulp;
5. Now it is worth shifting the pulp into prepared containers, constantly sprinkling with salt. For a recipe on how to salt whites for the winter in jars, you can use a few other spices;
6. The mass is covered with a large plate and heavy oppression. Leave the mass for salting for 3-4 weeks;
7. After that, you can transfer the mixture into separate small jars and roll up with iron lids.

Salting whites in a cold way

Such a recipe can be prepared in a variety of containers, it can be glass jars, enameled buckets. But of course, the most delicious pickles are made in wooden tubs. Moreover, the tub can have the size necessary for the hostess. Such a container is well stored in a cellar or other cool place.

Required Ingredients:

• Whites - 1 kilogram;
• Salt - 60 grams.

How to salt whites in a cold way:

1. The pulp should be sorted out, washed, cleaned, if necessary, soaked for several days. Usually, small mushrooms are salted whole. But you can choose the size of the mass yourself. Large items should be cut into several parts;
2. To begin with, the bottom of the container must be abundantly sprinkled with salt. Be sure to choose coarse salt. Only the use of coarse salt will help to obtain a high-quality brine, which is formed from a mixture of juice and salt;
3. Fold the pulp in dense rows with a thickness of no more than 5 centimeters and sprinkle with salt. It should be a lot, for reliability, you can use salt in large quantities. Moreover, before direct use, the pulp can be dipped in cool water and kept in it for several hours. This procedure will help rid the mass of excess salt and get a more natural taste of the product;
4. The last layer must be salt, put a clean cloth on the surface of the mass and cover with heavy oppression;
5. The mass will be ready only after 40 days. Then the fruits can be transferred to sterilized containers and rolled up with lids. Such a blank will be stored for more than a year, provided that the twist is stored in a cool place. The ideal place for storage would be a cellar or refrigerator.

How to pickle whites for the winter with garlic and dill

Whites are well suited for salting, although mushrooms are not often salted. The taste will be complemented by bay leaf, dill seeds, pepper and other herbs. You can use the herbs you like or omit the spices you don't like. The mass will be tasty without the addition of spices, but the aroma, of course, needs to be supplemented with spices.

Required Ingredients:

• Whites - 10 kilograms;
• Garlic - 10-12 cloves;
• Horseradish root - 1 tablespoon;
• Allspice - 30-35 peas;
• Dill - 5 tablespoons of seeds;
• Lavrushka - 10 leaves.

Recipe for salting whites of mushrooms with garlic and dill:

1. Sort the pulp well, rinse using a large amount of water, it is recommended to change the water at least three times. After that, you need to put the pulp in a large container and pour clean cold water. Infusion should take place for three days, in the process of this it is necessary to change the water to fresh water at least 2-3 times;
2. Then you can move on to the next step. Rinse the pulp, transfer to a large container with hats down. It is in this arrangement that the caps will properly absorb the saline solution, and the oppression installed on the surface of the mixture will act correctly;
3. Sprinkle each layer of pulp with prepared spices and salt. It should fit very tightly, there should be as little space as possible between the caps and a large amount of pulp can be placed in a small container, but in the process it will still settle and crush;
4. Cover the entire mass with gauze or cloth to prevent debris and dust from entering. And on top it is worth installing a large oppression, any heavy objects can be used as oppression;
5. The mass is removed in a cool room and left for complete cooking. Salting will take approximately 1 month. After this period, the mass can be tasted. It is recommended to store the workpiece no more than 4-6 months, but this is not required, because the mixture is very tasty and quickly eaten.

Salted whites recipe

Whites can be salted using only salt, or you can add various spices. But it is important to consider that a large number of spices will be superfluous. Spices are needed only to complement the taste, in large quantities they can interrupt the main taste of the dish. It is better to add only a few varieties of spices and there should be few of them. But you can take more salt than indicated in the recipe.

Required Ingredients:

• Whites - 2 kilograms;
• Salt - 80-100 grams.

White mushrooms recipes:

1. If spices are used in the recipe for pickling whites, then they need to be washed and placed on the bottom of the salting container;
2. Mushrooms should be sorted out, washed well, large plants must be soaked in water for several days, the water must be changed periodically;
3. Further, the plants can be laid out in dense rows on hats; periodically it is necessary to sprinkle the pulp with coarse salt. It is coarse salt that is most suitable for the salting process. On top of all the pulp, it is also worth distributing a large amount of salt;
4. Then it is necessary to put a clean cloth on the pulp, it can be gauze in several layers, or you can use a thick cloth;
5. It is worth putting a large flat plate on the fabric, and a large load on it. In the process of salting, the pulp will gradually settle and it will be possible to add new portions of the pulp, it is worth shifting them with salt and putting oppression on them. It is important that when pickling mushrooms, a large amount of juice should be released so that they are completely covered with it. If there is little juice, then the salting process will not proceed correctly;
6. The pan is cleaned in a cool place and left until fully cooked.

Great attention must be paid to the preparation of mushrooms. In such blanks, it is very necessary to take into account the correctness of the preparatory stage, the competent processing temperature and storage conditions. Only in this case it will be possible to be sure that the mushrooms will turn out tasty and healthy.

Belyanki can be harvested in the form of pickles. Salting white mushrooms can be combined with other herbs and spices, but there should not be a lot of them.

White mushrooms have a lot of fans. Therefore, it will be interesting for them to learn the recipe for salting whites. But first, we invite you to get to know these beautiful mushrooms a little. Belyanka is a mushroom that has a white color with a creamy tint. Thanks to this quality, he got his name. The fungus still has a relative - the volushka mushroom, which is very similar to it. The main difference is that the color of the wave is richer and brighter. The white cap is about six centimeters in diameter. The leg of the mushroom is dense, smooth, but short, and the flesh of the whitefish is fleshy and white.

Description of the white

You can find whitefish from the end of July and right up to October, mainly in birch forests. The ideal place for this fungus is light and open areas, as well as birch groves. And they do not grow singly, but in whole groups.

The most important fact that plays in favor of whites is a pleasant and uniquely delicate taste.

Whites belong to the second category of edible mushrooms. This suggests that they can only be salted. The main point in answering the question - how to salt whites, is necessarily soaking. This must be done in order for the bitter taste of the fungus to disappear. To salt, soak the whites for one day, but be sure to change the water twice during this time.

How to salt whites for the winter in jars - recipe number 1

1. Now we go directly to the answer to the question itself - how to salt the whites for the winter? You need to prepare a container for salting in advance. In order to salt whites, you can take glass jars, enameled buckets, wooden tubs or barrels.
2. Take a clean container, put a layer of salt on its bottom. After that, lay whites on it with hats down. Mushrooms must first be cleaned and soaked.
3. Mushrooms should be laid in layers, five centimeters each. Sprinkle each layer with salt. Take 60 grams of salt per kilogram of white mushrooms.
4. Please note that there is an opinion that when you salt whites, they do not need fragrant herbs and spices. The fact is that they can change or completely destroy the real taste of mushrooms.
5. Now we have come to the final stage of how to salt whites. After the container is filled with mushrooms, wrap the wooden circle with gauze and cover the container with mushrooms with it.
6. Above you need to put a load. Here, in fact, is the whole recipe for salting whites for the winter. Nothing complicated. After forty days, white mushrooms will be ready to eat. Bon Appetit!

Belyanki - this mushroom is white in color, with a slightly creamy tint. The closest relative of this fungus is the wave. All white mushroom lovers want to know good recipe how to salt white mushrooms.

How to salt whites for the winter in jars - recipe number 2

We present to you a simple and quick recipe salting these mushrooms. So, how to salt white mushrooms for the winter? Simply and easily.

In order to salt white mushrooms you will need:

• mushrooms;
• salt;
• salt container.

1. First of all, in order to salt white mushrooms, you need to sort out and discard the wormy and wrinkled ones. Next, wash the mushrooms well under running cold water.
2. A mandatory rule when salting white mushrooms in jars for the winter is the need for pre-soaking.
3. The soaking procedure in order to salt white mushrooms is done to eliminate the bitter taste of our mushroom. Soak these mushrooms for 24 hours, during this period it is necessary to change the water twice.
4. It is time to go directly to the procedure for salting white mushrooms for the winter.
5. First you need to prepare a container in which you will salt white mushrooms. It can be a wooden barrel or tub, glass jars or an enameled bucket. The container for salting white mushrooms must be washed and dried. We put a layer of salt on the bottom of the container, then lay the mushrooms in five-centimeter layers with their hats down (we clean, wash and soak the mushrooms in advance), sprinkling them with salt, adhering to such proportions - per kilogram of mushrooms / 60 grams of salt.
6. There is an opinion that, like milk mushrooms, mushrooms and volnushki, whites, when salted for the winter, do not need spicy herbs at all, which can shade, or even completely destroy the taste of whites mushrooms.
7. When you salt white mushrooms, after the container is filled to the top with mushrooms, cover it with a wooden circle, wrap it tightly with gauze, and light oppression should be put on top. That's the whole recipe for how to pickle white mushrooms.
8. After forty days, white mushrooms can already be consumed. They will perfectly decorate any feast, as well as diversify your daily diet.
9. Before serving white mushrooms to the table, they must be soaked and then seasoned to taste.

Note:

The main advantage of white mushrooms is their tender, pleasant taste. This is their main difference from mushrooms, which have a more persistent specific taste.

Whites belong to the second category edible mushrooms. Therefore, white mushrooms are suitable exclusively for salting for the winter.

Bon Appetit everyone!