White mushroom: description, places of growth and cooking options. Culinary secrets of how to salt white mushrooms in a cold and hot way for the winter in jars

There are edible and conditionally edible mushrooms. The former can be prepared in any way, while the latter must be salted. Among the latter, whites are popular. They have excellent taste. Therefore, those who know a lot about them are happy to pick mushrooms in the forest and salt them for the winter.

Description of the mushroom

Belyanka prefers birch groves, where it can be collected from July until the first frost. He loves bright places and lives there with whole families. This is a small creamy white mushroom, with a cap up to 6 centimeters in diameter and a short stem. The flesh of the whitefish itself is white in color, it is fleshy. A fungus can be confused with a wave, you need to know that the double just has a richer shade.

Salting whites

As mentioned above, whitefish is a conditionally edible mushroom. Before cooking it, mandatory soaking is required to get rid of bitterness. This is done during the day. And be sure to change the water twice. Let's take a closer look at how to salt white mushrooms. There are the following recommendations:

1. It is necessary to use only enameled or glassware for salting. If you have a wooden barrel, that's even better.
2. Mushrooms are pre-soaked.
3. The use of spices can rob mushrooms of their flavor.

There are several types of salt. The easiest is to sprinkle the mushrooms with table salt. For this purpose, they are laid out in a container, thoroughly sprinkling each layer with salt. A wooden circle is laid on top of the whites, and a load is placed on it. Mushrooms prepared in this way can be tasted in forty days. It is advisable to soak them before trying. Then you can add oil or other sauce to taste.

The second method of pickling includes hot salting. Only hats of young whites are suitable for him. They are boiled in salted water for about half an hour. You can add a bunch of dill in the process. After cooking, the mushrooms are freed from the remaining liquid with a colander. They are placed in pre-sterilized jars, sprinkled with salt at the rate of 50 grams of salt per kilogram. Garlic is added to jars. Oppression is laid on top and placed in the cold. Whites prepared in this way can be eaten in a week.

Hot salting can be done in a different way. Soaked mushrooms are boiled for 20 minutes in water. Use 2 tablespoons of salt per kilogram of mushrooms. As soon as during cooking you notice that the whitefish begins to settle, this will be a signal of its readiness. After that, the mushrooms are packaged in glass jars and poured with hot brine. Roll up the lid on top. It will take about two months for the product to be ready for use.

This method of salting whites will also be interesting. They are poured with water and salt, using it up to 20 grams per liter of water, and covered with oppression. Three days later, the liquid is drained from the mushrooms, and they are laid in layers and sprinkled with salt. Again kept under oppression in this state for three days. At the end of the whites, they are washed and laid out in clean sterilized jars, and on top they are poured with hot vegetable oil.

If you are going to pickle the whites for the winter, try each of the proposed methods of pickling. Only in this way you can choose the most suitable for yourself. Enjoy your meal!

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 the festive table in winter! Some say that tastier mushrooms cannot be found.
Salted whites have a very piquant taste. 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, poured with 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 should be sent to a saucepan, 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 recipe, any convenient container is suitable - 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. In order to end up with a delicious snack, salting should take place in a good mood and without the slightest rush. 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.

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 with cold water so that everything 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 white mushrooms, as well as salt volnushki, in 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, ground black pepper, currant leaf and garlic. After 1.5 months, you can delight yourself and guests with pickled whites.

See also
Recipes for pickling cucumbers with carrot tops for the winterRead

Cold way of salting whites

Recipes for the preparation of whites also suggest a cold method of salting 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.

See also
Recipes for quickly salting tomatoes without skin for the winterRead

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 the 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.

1. Whites, like champignons, should be well cleaned even of small forest debris.
2. If there are wormy or rotten specimens, they must be immediately removed from the total mass.
3. 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.
4. After soaking, it is recommended to boil whites for 20-30 minutes in lightly salted water.
5. 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.

Forest mushrooms are especially tasty. They can be salted in various 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 that is designed for food. 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 cloth, 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. You can season the mushrooms with sunflower oil, garlic and herbs. Bon appetit!

Summer pleases with a generous 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 since ancient times: both cold and hot methods, with and without spices. Any mushrooms are delicious and healthy dishes, 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 in glass jars comes to the rescue.

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.

1. Salt is added to one and a half liters of water, boiling is expected, after which they begin to add mushrooms.
2. Boil the gifts of the forest for 20 minutes, then strain with a slotted spoon and leave to cool.
3. They are transferred to jars steamed in advance, poured with boiling brine.
4. 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.

1. Mushrooms are sorted, sorted, washed and sent to soak in clean water for 3 days, changing it a couple of times a day.
2. They are shifted down with hats into a wooden container scalded with boiling water, pouring salt in layers and adding spices.
3. Clean gauze is placed on vegetable protein and oppression is established.
4. 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, only those varieties that do not require pre-heat treatment before the procedure can be salted. 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 you start preparing a winter delicacy snack, mushrooms should be soaked in water with citric acid or blanched in salted boiling water.

1. In a ceramic or enameled container prepared and treated with boiling water, forest gifts, salt, spices and herbs are laid in layers.
2. The filled container is covered with a natural cloth and oppression is placed on top. Take out to a cool place.
3. The contents of the container are periodically checked for settling and the ingredients are added to the top.
4. After a month and a half, they are ready for use, they are laid out in clean glass containers for long-term storage and taken out in 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 are 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.

1. Salt is introduced into a glass of liquid, mixed and heated to a boil. Add spices and herbs.
2. The prepared gifts of the forest are sent to the brine and boiled until they settle to the bottom.
3. 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.

1. Cabbage is chopped into medium-sized straws, peeled carrots are crushed with a grater.
2. Apples, after removing the core, are cut into medium-sized slices, mushrooms are crushed arbitrarily.
3. Cabbage is laid in layers in the prepared container, alternating with apples, carrots, mushrooms.
4. 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.

1. Mushroom sticks and salt are placed in layers in a clean enameled container.
2. Send the container to a low fire for heating and cook for half an hour. During this time, mushroom cubes release juice.
3. The hot ingredient is transferred to sterile containers and sterilized for an hour and a half.
4. 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)