How to pickle whites in a cold way. How to salt mushrooms: step by step recipes and tips

There are many methods on how to salt white mushrooms for the winter. All of them differ in the principles of harvesting and the composition of spices, so each housewife can choose a more suitable recipe. To prevent the product from turning gray after heat treatment, it is recommended to add citric acid to the water. Properly prepared mushrooms will have a delicate texture, which will allow them to be used both as a side dish and as an independent dish.

This mushroom is considered conditionally edible due to the release of milky juice. It is white in color and very caustic in composition. If its signs are found on the surface of the fungus, then you can not touch the whitefish.

Belyanki (waves) can be prepared for the winter by salting or pickling, they will be combined with any seasonings and spices, but the dishes for salting should not be large, since it is not recommended to harvest a large number of mushrooms.

A distinctive feature of salting whites is that you can use recipes that do not require the preparation of a marinade. It will be enough just brine or sprinkling the product with salt and spices. These techniques will achieve the desired salinity, crunchiness of mushrooms, and give them excellent taste characteristics.

Selection and preparation of mushrooms

Young mushrooms are suitable for winter harvesting, because, due to their denser structure, they will better absorb salt. If more mature and larger representatives are used for cooking, then they will need to be cut into several parts.

Preparation of whites for salting includes the following set of procedures:

first you need to divide all the mushrooms into varieties;
each fungus must be cleaned of debris;
then soaking will be required for at least half a day, the maximum time can reach 5 days;
if very dirty mushrooms come across, then they will first need to be soaked in saline for 2-3 hours, then transferred to the rest of the mushrooms;
during the soaking of the entire mushroom mass, the water should be changed every 3 hours.

How to salt whites

There are many recipes for making whites for the winter, consider the most popular methods.

hot salting

For this method, it is necessary to use only fresh mushroom caps that are free from damage and worms. If the caps are large, then they will need to be cut into several parts.

The prepared caps must be moved to an aluminum pan and poured with tap water so that the mushrooms are completely in the water.
To improve the taste, you can dilute salt in water and put spices in it. It is necessary to boil the hats from half an hour to 40 minutes, carefully removing the resulting foam. This is followed by rinsing the product under running tap water.

At the next stage, you will need to lay the mushrooms in a sterilized jar and pour them with salt in a ratio of 50 grams of salt per kilogram of mushrooms. To improve the taste, you can add garlic, dill, horseradish leaves, currants, cherries and more. The jar needs to be covered with a clean cloth and put a load on it. In this position, the product must be at least 7 days.

cold way

This harvesting method involves soaking mushrooms for 36-48 hours and changing the water several times over 24 hours. If this condition is not met, then the product will taste bitter. The recipe also involves the use of mushroom caps, so you need to get rid of the legs.

The first layer is laid out in a jar of seasonings:

salt;

Dill;

garlic;

bay leaf;

black peppercorns.

Next, you need to lay the mushrooms with hats down and sprinkle with seasonings again. This sequence must be followed before the jar is filled. To comply with the recipe, you must follow the following ratio: 400 grams of salt and 3 heads of garlic are used per 10 kilograms of product, its cloves and dill must be cut. The jar needs to be covered with a clean cloth and put under pressure for a period of at least 30 days.

Belyanki with garlic and dill

This method involves using the whole mushroom. The prepared product (thoroughly cleaned, soaked for at least 3 days, with periodic water changes, and washed) should be laid out with hats to the bottom of the jar as tightly as possible, since they will decrease in volume during the salting process.
A high density of mushrooms will contribute to better salting.

Next, you need to pour the waves with additional ingredients: garlic, horseradish roots, dill, allspice, bay leaf. Thus, it is necessary to alternate layers to the very top of the jar. The addition of spices to the jar is calculated from the following ratio: for 10 kilograms of the main component, you will need to use 12 cloves of garlic, 35 allspice peas, 5 tablespoons of dill seeds, 1 tablespoon of horseradish roots, 10 bay leaves.

The neck of the jar must be covered with a cloth and a load placed on it. The jar needs to be removed in a dark, cool place for 30 days. It is not recommended to store the product for more than six months.

with cabbage

The prepared product (sorted and soaked for several hours in brine) in the amount of 800 grams is placed on the bottom of the container. Then you can alternate layers in any order:

finely chopped cabbage (3 kilograms);

grated carrots (200 grams);

sliced sour apples without core (300 grams).

All this composition is poured with salt from water and 4 tablespoons of salt with a slide. From above, oppression is set for 24 hours. During this time, it will be necessary to thoroughly mix the product as often as possible. After the designated time, you can begin to preserve the workpiece according to the traditional recipe for the winter period.

How to pickle whites with garlic and currant leaves

Before starting cooking, the product should be soaked for at least 3 days in a 10% saline solution to avoid health problems. Change the solution should be 1 time for 12 hours. All this time, the mushrooms are kept under load.

In 3 liters of boiling water, you will need to pour 150 grams of salt, then transfer the mushrooms (how many will come in) into the solution and boil them for 10 minutes. Next, you need to dry the product using a colander.
Place currant leaves, 2 cloves of garlic and bay leaf in the liter jars prepared by the sterilization method. Following the spices, you should start laying the mushroom mass. It will need to be filled with boiled saline, prepared according to your own taste. Next comes the lids. You can start using the product after 30 days.

Salting in own juice

This harvesting method will require a minimum of ingredients, but the product will have unsurpassed taste and quality characteristics.

Prepared waves will need to be cut into small pieces. Next, it is necessary to shift the mushroom mass and salt in layers in an enameled pan in a ratio of 5 kilograms of the main product per 100 grams of salt.

At the next stage, you need to heat the pan on the minimum stove mode for 30 minutes. This time will be enough to extract the mushroom juice. After that, you will need to transfer the substance to sterilized jars and re-sterilize them for 1 hour and 30 minutes, after which they need to be rolled up and removed to cool. The product should only be stored in the refrigerator.

How and how much salted mushrooms are stored

Mushroom preparation must be stored in a dark, cool room (refrigerator or basement). If salting was carried out without rolling cans, then it is imperative to keep the product under pressure, which will allow the mushrooms to give juice and soak in brine.

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, is very suitable for potatoes in any form.

Required Ingredients:

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

Salting white mushrooms:

First you need to properly prepare the container. Proper preparation of 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 at elevated temperatures, as a result of which the jars become sterile;
Wooden tubs must be filled with special disinfectants;
Mushrooms should be sorted out, all rotten and damaged parts removed, rinsed well;
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;
When the mass boils, you can add a small amount of spices to it;
After cooking, the pulp is thrown into a colander and washed with cool water, then the excess liquid should be allowed to drain;
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;
It remains only to put oppression on the surface of the mass and cover the entire mixture with material;
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:

First you need to put a large container of clean water on the fire, while it boils, you can prepare the mixture;
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;
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;
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;
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;
The mass is covered with a large plate and heavy oppression. Leave the mass for salting for 3-4 weeks;
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:

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;
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;
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;
The last layer must be salt, put a clean cloth on the surface of the mass and cover with heavy oppression;
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:

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;
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;
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;
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;
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 for 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:

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;
Mushrooms should be sorted out, washed well, large ones must be soaked in water for several days, the water must be changed periodically;
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;
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;
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;
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.

Both gourmets and lovers of light snacks love to eat mushroom preparation. How to salt mushrooms for the winter? This article will present the best recipes, following which you can properly pickle these products, both cold and hot.

How to salt mushrooms in a cold way

Cooking these products in a cold way is quite easy, they turn out salty.

To do this, prepare the following ingredients:

Mushrooms (any, for example, mushrooms).
Salt.
Fuck root.
Dill.
Garlic.

The recipe for this preparation includes the following items:

To begin with, the products need to be washed well. For convenience, you can use a sponge or toothbrush. If there is dirt on the mushrooms, then the jar for pickling them may explode. If they are damaged, they should be cut off.
Next, a saucepan is taken, the bottom of which is covered with salt. Then mushrooms are laid out, salt again, and so on, until the pan is filled to the top.
Dill and chopped garlic should also be put between the layers.
A press is placed on top of the pan. Its contents should be infused for 3 days. During this time, the mushrooms will release a lot of juice, which will be a brine for harvesting.

In glass jars that were prepared in advance, you need to place the horseradish root. Mushrooms with brine can be closed in jars.

How to pickle mushrooms (video)

How to cook and salt white mushrooms correctly

It is best to choose young products for salting, they make the most delicious preparation.

Required Ingredients:

(about 1 kg).
Garlic.
Salt.

The preparation method includes the following steps:

These products are best salted in glass containers. The fact is that they are well sterilized and tend to retain a lot of steam.
Products are well washed with water, after which they must be sorted out. Whites for salting should be selected high-quality, not spoiled, otherwise the container may explode. They should be transferred to a glass container, pour water. The water needs to be salted.
Next, the container is placed on the stove in order to boil water. Whites should boil for 30 minutes. If you wish, you can add your favorite spices to the boiling water at this stage.
After the whites are cooked, they are taken out of the water, passed through a colander. This action must be mandatory so that all the water from the glass mushrooms.
Then the products are sprinkled with salt in a glass container and infused for 1 week.

How to salt mushrooms in glass jars in a hot way

Grocery list:

Pecheritsy.
Water (3 cups of water per 1 kg of ovens).
Coriander.
Carnation.
Bay leaf.
Garlic.

Step by step cooking method:

First you need to sort out the products, remove the spoiled ones. If there are damages on the stoves, they should be removed with a knife.
At the second stage, the mushrooms need to be cut. If they are small, then this action is optional. Also chop the garlic.
When water boils on the fire, it will need to be salted, after which - throw in the stoves. They should boil for 15 minutes. During this time, quite a lot of foam will form in the container, which should be removed.
After 15 minutes, spices must be added to the container. Let the pecherits cook for another 5 minutes.
Then, previously chopped garlic is added to the mushrooms, and all this mass can be placed in a sterilized container.

Before seaming, brine is poured into the jars - the water in which the stoves were boiled.

The best recipe for pickling mushrooms for the winter

Ingredients:

Champignons or white mushrooms.
Mint.
Water.
Vinegar.
Bay leaf.
Carnation.
Salt, sugar.
Garlic.

Recipe:

First you need to prepare the mushrooms for salting. They must be washed and dried. If the mushrooms are small, then it is better not to cut them, but to salt them whole.
They should boil for 5 minutes in boiling water. Water needs to be slightly salted.
In the meantime, you can start preparing the marinade. To do this, put spices, mint leaves and a few cloves of garlic in boiling water.
Then the champignons are transferred to the boiling marinade and boiled in it for 10 minutes. You should not immediately roll them into jars, the mushrooms should be infused in the marinade.

Rolling champignons should occur only after they have cooled. Glass containers are sterilized in advance.

Mushroom preparation for the winter with cabbage: the most delicious recipe

In order to prepare it, you need the following ingredients:

Mushrooms.
Cabbage (there should be more cabbage than mushrooms).
Water.
Carrot.
Apples.
Salt.
Sugar (to taste)

Recipe for preparing the workpiece:

Cabbage and mushrooms are washed. The stalk is removed from the cabbage, after which it is chopped. If the mushrooms are small, it is better not to cut them.
Apples are cut into strips, carrots are rubbed on a grater.
You need to prepare a brine. For this, water is boiled and salted. If there is a desire to achieve a sweetish aftertaste of the workpiece, then you can slightly sweeten the water.
In a separate deep container, it is necessary to lay out chopped fruits and vegetables in layers. It doesn't matter in what order they are posted. From above, the whole mass is poured with brine. A press is installed on top of the tank. The workpiece must be infused in brine for 1 day before it is rolled into jars.

The workpiece must be stirred hourly so that everyone is immersed in the brine. When the day has passed, you can start rolling the workpiece into a glass container.

Mushroom salad for the winter: a great recipe for harvesting

Required products:

Mushrooms are tubular (for a standard serving of salad, you need to take 1.5 kg of mushrooms).
Tomatoes.
Sugar.
Sweet pepper.
Vinegar.
Vegetable oil.
Carrot.
Onion.
Salt.

How to make this salad:

To make the salad delicious, all products must be strong and fresh. This is especially true for mushrooms. If among them there are spoiled ones, then they must be removed.
All vegetables, along with mushrooms, must be washed and dried. Slicing products can be any. Should you cut mushrooms? It depends on their size, small fruits can be cut in half or salted whole, but large ones can be cut into several parts. It is recommended to dip them in water for a while while other vegetables are cut.
The only product that needs to be boiled before salting the salad is mushrooms. They need to be immersed in boiling water for 5-7 minutes. The water must be salty.
After this, the decoction must be drained. It is convenient to use a colander for this.
To remove all the water from the products, you need to hold them in a hot pan for a while.
After that, a large saucepan is taken, on the bottom of which a little butter is placed. Then you need to put chopped vegetables and mushrooms in it. The contents on the fire will quickly release the juice, and the mass will be stewed in it. It is enough to put out the workpiece for 15 minutes.
While this process is taking place, you can start sterilizing the jars in which the salad will be stored.
The workpiece, together with the extracted juice, is immersed in a sterilized container and rolled up.

Awesome crispy milk mushrooms for the winter (video)

There are a lot of recipes for making mushroom pickling. Therefore, in order to allow yourself to enjoy such a yummy in the winter, you need to take action to prepare it in the summer or autumn.

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.

The end of summer, mid-autumn is a suitable time for picking mushrooms. Mushroom pickers during this period collect whites or white waves, as the people call them. These mushrooms are suitable for consumption only in salted form. How to salt white mushrooms? There are hot and cold ways of salting volushek or whitefish.

The reason for the great popularity of harvesting whites is a rather short period of mushroom picking. Whitefish blanks can be stored in the form of pickles. They pair well with all sorts of spices and herbs. The main condition is the amount of spices: there should be few of them. Harvesting hodgepodges is ideal for potatoes, which are cooked in any form.

How to pickle waves?

Methods for salting white mushrooms for the winter

For salting whites, you should choose young ones, because they have a denser texture. Because of this, they absorb salt well. However, mature mushrooms are also suitable for salting. They can be of different sizes. Large whites should be cut into small pieces, so they are better salted. Garlic can be added for a more spicy salty taste. Salted with garlic is ideal for meat or vegetable dishes. How to pickle whites for the winter?

For salting whites using the cold method, you need to take:
1 kg of mushrooms;
50 grams of salt;
5 cloves of garlic.

You need to salt the whites in a cold way in 5 stages. The first step is to prepare containers for pickling. It depends on the container how well the waves will be stored. Whites are usually salted in glass or wooden containers.

Glass containers are much easier to handle. The normal sterilization process is suitable for processing. The jar needs to be held for a few minutes over the steam in order for it to become sterilized. Wooden containers are treated with a special solution that can kill all microbes and make the container sterile.

The second step in salting mushrooms is to remove the damaged or rotten parts of the mushroom. Whites should be sorted out and washed thoroughly.

The third stage will be the cooking of whites. To cook, put them in a saucepan and cover with water. It should be clean and completely cover the whites. Then the mushrooms need to be brought to a boil and, reducing the heat to a minimum, cook for half an hour. After boiling the whole mass, a small amount of spices can be added to the waves.

The fourth stage is the process of squeezing excess water from mushrooms. To do this, discard the entire mass in a colander and rinse with cool water. The waves in this state must be left for two minutes so that the rest of the water can drain completely.

After that, the resulting whites must be placed in prepared jars. They should lie in jars in dense layers. These layers must be sprinkled with coarse salt and garlic cloves.
The last stage of salting should be considered oppression, which must be placed on top of the entire mass. Then the total mass must be covered with matter.

You can try volushki already a week after salting.

Hot way of salting whites in jars

How to salt whites in a hot way? In order to pickle mushrooms in jars in a hot way, you need to take:
1 liter of water;
55 grams of salt;
mushrooms - 2 kg.
First, the whites must be sorted out, removing all spoiled parts, soaked in cold water and rinsed a couple of times. In parallel with the process of removing dirt from the surface of the mushrooms, you need to put a large pot on the fire.

The prepared mixture must be put in boiled water and boiled for 10 minutes. The prepared mass should be stirred throughout the cooking process. During cooking, it is imperative to remove the foam that forms from the surface of the waves.

After cooking, the waves must be put in a colander or cheesecloth. This process is necessary in order to drain the liquid from the pulp of the waves.

When the mushroom mass is completely dry, it should be put in previously prepared jars in layers, heavily sprinkled with salt. For salting mushrooms in a hot way, you need to use not only salt, but also a small amount of various spices and spices.

After the waves are tightly packed in containers, they need to be covered with a plate with oppression. The mass must be left for a month. After a month, the resulting whites can be put into jars and rolled up for the winter. Thanks to this method, the mushrooms are more tasty, and the whole process can be considered correct. The blanks of the waves are stored for a long time, the mass does not become bitter over time.

Salting whites in wooden barrels

Any container is perfect for salting whites in a cold way: glass jars, buckets or wooden barrels. The most suitable option for salting mushrooms can be called wooden barrels. Waves are stored in them for a long time. The wooden tub has a completely different size, which will satisfy the requirements of the most capricious hostess.

For salting whites in a cold way, you need only two ingredients: salt and mushrooms. It is worth taking the ingredients with the calculation of 60 grams of salt per 1 kilogram of mushrooms.

Salt pickles must first be sorted out and rinsed thoroughly. Salted mushrooms can be completely different sizes. Large ingredients should be cut into small pieces. If necessary, whites can be soaked for a day.

At the beginning of the salting process, the bottom of the salting tub must be sprinkled with salt. It should be as large as possible. The use of such salt is due to the quality of the brine, which will turn out in the end. From fine salt, the brine is less saturated, and the mushrooms are not so salty.

Prepared mushrooms are laid in layers in jars or tubs, sprinkled liberally with salt. The more salt there is, the longer the mushrooms can stand. The thickness of one row of waves should be approximately 5 cm.

The last layer of whites must be salted and covered with heavy oppression. A mixture of mushrooms can be considered ready after a month.

After 30 days of salting, mushrooms can be eaten or canned in sterilized jars, covered with iron lids. Such preservation can be stored for 1 year in jars in a cool place. A suitable place to store mushrooms is considered to be a refrigerator or cellar.

Before using the waver, it is necessary to rinse and remove excess salt from the resulting mass. After washing, you can feel a more natural taste of whites. If, after washing the product, salt is felt, then it is necessary to pour the mushrooms with plenty of water and let them stand. It is very easy to prepare a delicious dish from them.

Making mushroom platter at home

Sometimes it happens that the harvest of mushrooms does not please lovers of pickles. Then the hostesses, who know many cooking recipes, salt the mushroom platter in order to please the household. For salting, lamellar mushrooms are suitable. You can salt volnushki, milk mushrooms or mushrooms. As seasonings, you can use all kinds of spices and spices: bay leaf, garlic, horseradish and allspice. All herbs and spices must be added in small quantities. After all, a large number of spices can give mushrooms an artificial flavor and completely overwhelm their natural taste.

Mushrooms for pickling should be well washed and soaked. Salting mushrooms should be carried out in barrels or buckets. If there is no such container, then glass jars or ordinary pans will do. Earthenware or tinware is not used. Before salting, the container must be thoroughly washed and dried over steam.

Before salting, the mushrooms are soaked for 2 days in salt water. During the whole process, the water must be changed 2-3 times. After soaking, the mass should be squeezed and rinsed. Then the resulting mushrooms must be laid in layers in jars, previously sprinkled with salt. The top layer of mushrooms must be covered with a cloth and put oppression on it. After 3 days, a brine should form in the jar: mushrooms with salt will release juice. If the brine does not stand out, the weight of the oppression must be increased. Mushrooms will salt for exactly a month. After that, they are ready for use.

How to pickle waves?

Mushrooms can also be marinated in a special marinade with spices and herbs. Salted mushrooms are most often canned. To do this, the resulting mushrooms must be transferred to a saucepan, pouring brine. The mixture of mushrooms must be brought to a boil while stirring. The resulting mixture should be decomposed into sterilized jars. Next, the jars must be placed in water poured into a bucket. The bottom of the bucket should be covered with a grate, and the jars should be covered with water only two-thirds of the total volume. Then the jars should be “boiled” in a bucket for 30 minutes. After the required time has elapsed, ready-made mushrooms in jars can be rolled up with lids and allowed to cool at room temperature.