White mushrooms hot pickled for the winter in jars - step-by-step recipe with photos

3 How to pickle white mushrooms using a hot method

4 How to salt white trumpets in jars

4.1 Cold method

4.2 Hot method

5 How to pickle white mushrooms in a tub

6 How to salt white trumpets in brine

7 Storage rules

8 Conclusion

Pickling whites is not difficult if you understand all the intricacies of preparation. The preparation turns out tasty, aromatic and dense. Ideal for potatoes and rice.

How to pickle white mushrooms with garlic and currant leaves

Pink trumpets grow in mixed and deciduous forests; the collection season begins in early August and ends at the end of September. Mushrooms are considered conditionally edible, as they contain a caustic milky juice. Before pickling, they are soaked in water for at least 3 days, periodically changing the liquid. Violation of the cooking technology can lead to poisoning or cause digestive upset.

Fill the whites with 10% saline solution, place a plate on them and place a 2 kg weight. Change the fluid every 12 hours.
Boil 3 liters of water, add 150 g of salt. Place the mushrooms in the pan and cook them over medium heat for 10 minutes. Drain the frills in a colander.
Sterilize 5 liter jars, place currant leaves, bay leaves, and 2 cloves of garlic on the bottom of each. Place the mushrooms in the prepared bowl.
Mix water with salt, add peppercorns. Boil the marinade and pour it over the whites.
Close the jars with lids, cool and store in the cellar.

You can try the treat after 1 month.

How to salt white trumpets in brine

Pickling the white mushroom requires special preparation, despite the fact that the mushroom is edible. In brine, the fruits remain nutritious and strong for a long time.

You will need:

white volnushki – 700 g;
garlic – 4 cloves;
salt – 80 g;
bay leaf – 4 pcs.;
black pepper – 8 peas;
water – 2 l;
cloves - 4 peas.

How to cook:

Clear caps from forest debris. Cut off the legs. Rinse, then add water and lightly salt. Leave for six hours. During this period, change the water twice. If the room is hot, then add a spoonful of citric acid, which will serve as a good natural preservative and will not allow the product to spoil.
Pour clean water into a saucepan and place over medium heat. Boil.
Add some salt. Add pepper and half the cloves. Cook for two minutes.
Add mushrooms. Simmer over medium heat for a quarter of an hour.
Strain the brine through a sieve.
Place equal parts of cloves, garlic and bay leaves into sterilized jars. Fill the container tightly with mushrooms.
Boil the brine and pour it into the jars to the very top.
Pour boiling water over the lids and close the containers. Turn upside down. Leave in this position for a day.
Put it in the basement to salt for a month and a half.

Cold pickling of mushrooms in a jar

This is a fairly simple option for harvesting boletus mushrooms for the winter, which does not require a lot of time and effort. In addition, using such a recipe will help preserve all the beneficial substances and vitamins contained in the product. For it we need the following:

Porcini mushrooms - 1 kilogram.
Salt (it is better to use rock salt) - 1 tbsp. l.
Head of garlic - 1 piece.
Oak and cherry leaves - approximately 10 pieces of each type.
Dry dill seeds.

Recipe for pickling porcini mushrooms in a jar:

You need to take a well-washed jar. Place the mushrooms in an even layer, making sure they are all undamaged.
After this, you should fill them with cold water and leave them to soak in this form for about three days. This is necessary so that the bitterness leaves them. If the weather is hot, then soaking for only two days is enough; with a long procedure, mold may appear on the mushrooms. The water should be changed twice a day, while gently stirring the boletus mushrooms. Make sure there is enough water.
Then place the mushrooms in a colander and let all the liquid drain completely.
We scald all the necessary ingredients with boiling water, then put leaves in the first layer on the bottom of the jars, then boletus mushrooms with their caps down and sprinkle it all with coarse salt, place garlic cloves on top. Place another layer and add salt again. We repeat this until the jar is completely filled.
We put pressure on it and thus leave it for 40 days.

Recipe for pickling white trumpets with currant leaves and garlic

To marinate 2 kg of white mushrooms you will need the following spices:

garlic – 4 cloves;
currant leaf – 15 pcs.;
sugar – 100 g;
mint – 1 sprig;
dill - 1 umbrella;
laurel – 2 leaves.

Marinating whites:

Boil the white trumpets for 25 minutes.
Sterilize jars and lids.
Add spices to 1/2 liter of water and boil for 15 minutes.
The mushrooms are placed tightly in a jar.
Pour in marinade.

The jars are rolled up, wrapped, and after cooling they are put into the basement.

Preparing mushrooms for pickling

There are many recipes for preparing milk mushrooms, but the preparation process is the same for everyone. Its main task is to remove the bitterness contained in the milky juice secreted by the mushroom, and to clean the sticky caps from leaves and pine needles. It is not recommended to peel the skins from the caps and stems, like noble mushrooms. Armed with a household brush, simply remove debris under running water and wash off fungi.

Important! Mushrooms of the same type may require longer water procedures, so it is recommended to collect only young fungi. It’s better to take a longer walk in the forest and breathe clean air than to quickly collect “old people” with hard pulp and increased levels of toxins and bitterness

Now all that remains is to place the washed mushrooms in a large enamel pan or basin and completely fill it with water. The crucial moment of preparatory work comes - soaking the bitterness. How long to soak - there is no unambiguous definition of timing. It all depends on the type of milk mushrooms. If it is enough to keep the white milk mushrooms in water for 3-4 days, then to soak the bitter milk mushrooms you will need at least 7 days of constantly changing the water and rinsing the fungi under running water.

The main thing is that the milk mushrooms are completely immersed in water. To do this, you will need to place a suitable sized lid and a small weight in the basin. This could be a gymnastic weight or several packs of salt placed in a pan.

After soaking, the mushrooms are placed in a large basin, placed under the tap and each mushroom is thoroughly washed under running water. Now you can begin the main stage - salting or marinating mushrooms with a crispy crust.

For beginning mushroom pickers, it is important to know the minimum amount of salt for different harvesting methods. For salting, use only coarse salt

“Extra” or iodized salt is not used for capping.

The data is given taking into account the proportion of the amount of salt per kilogram of fungi:

dry pickling of milk mushrooms – 40 grams;
hot or cold – up to 60 grams;
preparation of marinade - up to 60 grams.

Note to the owner! Don't worry if the milk mushrooms are too salty. Simply soaking a portion of milk mushrooms in milk will help correct the situation without loss of taste. After standing in it for 40-60 minutes, the mushrooms will become juicier and properly salted. Soaking in water is not recommended - together with salt, the rich taste of mushrooms is lost.

Selection and preparation of ingredients

The main ingredient of each recipe below is the white mushrooms themselves, which should not be stored for longer than a day. Wormy and spoiled specimens are not suitable for cooking, so the first thing to do after collection is to sort out the unsuitable specimens and clean the quality mushrooms. As for the remaining ingredients, they are subject to general requirements for purity and quality. Spices should be as aromatic and crumbly as possible, without signs of dampness. Garlic or onion (if used) is peeled in advance and washed under running water.

Important! In order for the whites to retain their natural color after heat treatment, before cooking they should be dipped in a salty solution with the addition of citric acid: dissolve 1 teaspoon of salt and a small pinch of citric acid in 1 liter of water.

Hot salting of whitefish

To pickle white mushrooms using a hot method in jars, several conditions must be taken into account. If you follow them, you will get a product that can be stored for a long time and not be afraid that the fritters will become poisonous or spoil.

calorie content - 22.2 kcal;
proteins - 2.7 g;
fats - 0.5 g;
carbohydrates - 1.7 g.

Ingredients

whitefish - 2 kg;
water - 1 liter;
black peppercorns - 7-8 pcs.;
bay leaf - 3-4 pcs.;
coarse salt - 100 g.

Clean and wash the mushrooms. Cut large specimens into pieces, leave small ones whole. Soak for 2-3 days in cool water, changing it twice a day. This is necessary to remove bitterness. After the wave, rinse again and start salting.
Place the pan with water on the fire, reduce it as soon as the liquid begins to boil. Place mushrooms in boiling water. Put salt - a few tablespoons, spices. Continue cooking for 20-30 minutes. Afterwards, place the whites in a colander and dry them. The process will take about 2 hours.
Place the boiled mushrooms in a container on which it will be convenient to place pressure. When laying, sprinkle their layers with coarse salt, as with the cold method. Leave the workpiece under pressure for 28 days. After the expiration date, place the mushrooms in jars. Twist. Transfer to a cool, dark place. After a month, amazing salted whites can be served.

Our simple recipe on how to prepare white mushrooms using different salting methods will provide an excellent appetizer for holiday feasts. This delicacy will be a great addition to pickles, tomatoes and sauerkraut. Try it!

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First, we thoroughly clean them and rinse them a little. Then we put it in boiling salted water, this is necessary in order to get rid of the bitterness. If there are a lot of mushrooms and you need to boil them in several stages, then this should be done in clean water.

You cannot use old broth, otherwise the bitterness will not come out. After boiling, drain everything in a colander. When the water has drained, add a little salt to each whitefish and place it in a pan, preferably enameled.

Add horseradish and currant leaves. Place the load on top

It is important to remember that this method is not suitable for all mushrooms, but only for white mushrooms. After 6-8 days they are ready

For the winter, you can put them in jars and fill them with heated oil.

This method is a little more complicated than the first, but after it the mushrooms are strong, do not crumble, are stored longer and can be eaten without fear. True, you can’t expect the same aroma as with cold salting.

Pour washed and soaked whites with weak salt brine (50 g of salt per liter of water), place on high heat. Once it boils, reduce the heat to medium and simmer for 8-10 minutes, stirring and skimming off the foam.

In conclusion. There is a public opinion that white mushrooms, like milk mushrooms, saffron milk caps, and white mushrooms, do not need spices and aromatic herbs when pickling, which can shade, distort or completely destroy the mushrooms’ own taste.

Grocery list:

Pecheritsy.
Water (for 1 kg of pecherits there are 3 glasses of water).
Coriander.
Carnation.
Bay leaf.
Garlic.

Step-by-step cooking method:

First, you need to sort through the products and remove spoiled ones. If there are damages on the pecheritsa, 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 not necessary. You should also chop the garlic.
When the water boils on the fire, you will need to add salt, after which you will need to add the pecheritsi. 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, you need to add spices to the container. Let the pecheritsa cook for another 5 minutes.
Then the previously chopped garlic is added to the mushrooms and this entire mass can be placed in a sterilized container.

Preparing mushrooms

Before pickling 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 pickling depends on this.

Recommendations:

White mushrooms, like champignons, must be well cleaned even from small forest debris.
If there are wormy or rotten specimens, they must be immediately removed from the total mass.
The period of soaking the whites depends on what method of further preparation will be used, on average - from 1.5 to 3 days. The water should be changed every 6 hours.
After soaking, it is recommended to cook the whites for 20–30 minutes in lightly salted water.
If mushrooms are cooked hot, it is necessary to carefully remove the foam that forms during the cooking process.

If you decide to marinate or pickle mushrooms, you need to pay maximum attention to this process. Such preparations require compliance with all steps of the marinating or salting process and further storage of the preparation. Only carefully prepared crops can be salted.

Only if you follow all the recommendations and requirements for preparing mushrooms, the final product will turn out to be truly tasty and healthy and will perfectly complement any table. Do not forget that such pickles have a maximum shelf life of 6 months.

Cold pickling of mushrooms - butter

Let me note that this method of pickling mushrooms is suitable for people who have a cold cellar or basement. You can make food in the refrigerator, but to do this you will need to clear some space in it for jars in advance. The cold pickling method involves cooking mushrooms at a temperature no higher than +16 degrees.

5 kg. beautiful ones (choose small ones with even caps) are oiled.
10 leaves of currant bush.
10 grape leaves.
A glass of salt (use coarse salt for salting).
Dill inflorescences (umbrellas) – 10 pieces.

If the mushrooms are of different sizes, distribute them into groups: large, small and medium. First of all. Place the largest specimens on the bottom first, followed by the medium and small ones. Place butternut caps down.

Add a level spoonful of salt to the bottom of the container, place the first layer of mushrooms, the second and the third.

After the third layer, add salt again. We lay out four leaves of each plant and four dill umbrellas.

We apply the herbs with butter, now we make two layers and again add the herbs and salt.

We complete the laying out process and cover all this beauty with the remaining salt, grape and currant leaves, and dill.

Cover the container with gauze or any clean natural fabric.

We put a press on the fabric and put it in the cold for 25-30 days. If you find the butter to be salty, soak it a little (about an hour) in cold water before consuming. Such mushrooms should be stored in the cold for no more than two months, and remember, the longer they are stored, the saltier they become.

Storage rules

To keep the product longer, the jars are first sterilized. The barrel, tub and pan are thoroughly washed and scalded with boiling water. If such preliminary preparation is not carried out, then there is a high probability that bacteria or fungal spores will get into the container, which will provoke fermentation of the product even if stored correctly.

The workpiece prepared according to all the rules is sent to a cool room, which must be dry. The temperature should not rise above +6°C.

If it is not possible to leave mushrooms in the pantry or basement, then you can store them in the apartment, but only in the refrigerator. When using special insulated boxes, it is allowed to leave snacks on the glass balcony. Wood shavings, batting, and blankets are excellent as insulation.

Exceeding the recommended temperature will cause the snack to sour. And if it drops below +3°C, then the whites will become flabby and brittle, and will also lose most of their beneficial properties.

How to salt white mushrooms for the winter in tubs

You will need:

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

Cooking process:

1. You need to start cooking by selecting a container in which the whites will be salted. If you want to use wooden tubs, then they will need to be filled with a special disinfectant solution. 2. Next, sort through the mushrooms - remove all rotten parts. After this, rinse the selected material thoroughly. 3. This stage involves heat treatment, so the white mushrooms need to be placed in a large saucepan, filled with clean water so that the mushrooms are completely covered with it. Next, add a little salt and bring the contents of the pan to a boil. You can leave the workpiece alone for half an hour and go about your business. Just don’t make the fire too high, otherwise the water will quickly boil away and the whites will not cook, 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 placed in 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 pulp should remain from the mushrooms. You will need to lay it out in an even layer on the bottom of the tub, compacting it well. Each mushroom layer is topped with coarse salt and garlic cloves. 7. When all the 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.

Methods for salting white mushrooms for the winter

For salting whitefish, you should choose young ones, because they have a denser consistency. Thanks to this, they absorb salt well. However, mature mushrooms are also suitable for pickling. They can be of different sizes. Large white mushrooms should be cut into small pieces, this way they will be better salted. For a more piquant taste of pickling, you can add garlic. Salting with garlic is ideal for meat or vegetable dishes. How to pickle white mushrooms for the winter?

To pickle white mushrooms 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 preparing the container for pickling. It is the container that determines how well the fritters will be stored. Belyanki are usually salted in glass or wooden containers.

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

The third stage will be cooking the whites. To cook, you need to put them in a saucepan and add 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 low, cook for half an hour. After the whole mass has boiled, you can add a small amount of spices to the volushki.

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

After this, the resulting whites must be placed in prepared jars. They should lie in the jars in dense layers. These layers must be sprinkled with coarse salt and garlic cloves. The last stage of salting should be considered the oppression, which must be placed on top of the entire mass. Then the total mass must be covered with cloth. You can try the volushki a week after salting.

White mushrooms marinated recipe

Whitefish are not just edible, they are amazingly tasty

Enjoying mushrooms in the winter cold - what could be better? You just need to prepare them in the fall. Marinated whites with vinegar is the most successful method of preparation, which even beats freezing. Whitefish, collected in the forest and pickled with love, is a real treasure that cannot be refused.

Whites prepared according to this recipe will become the real pride of any housewife. They carefully preserve the unique aroma of the autumn forest and combine them with excellent taste.

How to properly salt white mushrooms in cold and hot ways

When properly prepared, mushrooms are an excellent addition to any table. If you don’t know how to pickle white mushrooms for the winter, then there are several popular and not very complicated methods for such preparation, which go well with various dishes.

Hot salting

Whitefish can be salted hot. For this purpose, only mushroom caps are used, the stems are removed. Salted whites must be fresh, without kinks or worms.

The mushroom should be moderately ripe. The harvest prepared for pickling must be thoroughly cleared of grass and debris, washed with running or boiled water, and the caps must be separated from the stems.

If the caps are large, it is advisable to cut them into 2 or 4 parts - this way the white caps are prepared and stored better and faster.

Application in medicine

Be sure to read information about the mushrooms that can be collected in your area before you go shopping for them. Mushrooms are perishable foods. Therefore, the collected waves must be taken out of the basket or bucket immediately and spread out in a thin layer. They are used for pickling after pre-soaking or boiling.

Instructions for preparing waves:

For consumption, select dense, unripe specimens. (Over-ripe trumpets are loose and yellowish in color.)
Sort by size and remove any worms.
Rinse off sand, moss and soil.
Because of the bitter milky juice, the volushki need to be soaked in salted water (10 g of salt, 2 g of citric acid per 1 liter of water). The ratio of water and mushrooms should be 1:1. It is advisable to change the water every 5–7 hours. Soaking time is 1-2 days. The main landmark is the disappearance of the bitter taste.
Separate the mushrooms into caps and stems.
Cut large caps into several pieces.

Belyanki are preserved in different ways: fermented, pickled. For winter preparations, the caps of the volushki are used, and the legs are fried and eaten.

For fermentation you will need the following ingredients:

mushrooms - 3 kg;
water - 3 l;
salt - 3 tbsp. l.;
citric acid - 10 g.

For filling:

water - 3 l;
whey - 1 tbsp. l.;
salt - 3 tbsp. l. for 1 l;
sugar - 1 tbsp. l. for 1 l.

Important! Determining the readiness of boiled mushrooms is very simple: if they sink to the bottom of the pan, they are ready. Step-by-step pickling instructions:

Step-by-step pickling instructions:

Pour 3 liters of water into an enamel pan and put on fire.
Add 3 tbsp. l. salt and 10 g of citric acid.
When the water boils, boil 3 kg of white mushrooms in boiling water. If their quantity is different, change the proportions of the ingredients.
Remove the foam that forms during the cooking process with a slotted spoon.
Approximate boiling time is 15–30 minutes.
Place the boiled mushrooms in a colander and let the water drain.
Now put it in jars and fill it with filling.
To prepare the filling, you will need to boil 9 tbsp in 3 liters of water. l. salt, 3 tbsp. l. Sahara.
After boiling, cool the filling to 40°C.
Pour in 1 tbsp. a spoonful of pure whey.
Pour the whites into jars and put pressure on them.
Keep in the kitchen at room temperature for 3 days, and then take it out into the cold. The volnushki will be ready for use in a month.

To prepare in this way, you need to take the following components (for three 0.5 liter jars):

water - 1 liter per 1 kg of mushrooms;
bay fox t - 1 pc. for 1 jar;
allspice - 3 peas per jar;
vinegar (5%) - 2 tbsp. l. on the jar.

Cooking instructions:

Place spices in prepared jars and pour in vinegar.
Add boiled mushrooms. Fill the container up to the hangers with raw materials.
Boil 20 g of salt in 1 liter of water and pour the filling into jars.
Cover with lids and place in the sterilizer for 40 minutes.
Roll up the lids and leave to cool at room temperature.

Most types of mushrooms are beneficial to the body as food, so the question arises whether they can cure diseases if traditional medicine claims so. Unlike the microscopic fungi that gave the world such an important antibiotic for medicine as penicillin, many medicinal mushrooms have never been critically studied and there are no serious studies proving their therapeutic effect. In other words, they are comparable to herbal medicine: they are not harmful and can be a complement to the main treatment.

As for the waves, in the vastness of the Runet you can find references to the fact that they can be used for:
strengthening the immune system;
restoration of the body;
normalization of the condition of hair, skin or nails.

But the same will be true of most plants because of the vitamins and minerals they contain. It can certainly be said that toxic juice can destroy bacteria. This means that the mushroom itself, after processing, can retain bactericidal properties and be useful for improving the intestinal microflora

But the information that volushki can treat diabetes mellitus or epilepsy should be treated with caution. And be sure to check it on serious medical resources before starting such treatment

Did you know? In folk medicine of different countries there is information about the beneficial properties of mushrooms. The negative opinion of official medicine about them is based on the works of Pliny and Galen, who considered mushrooms useless for medicinal use.

How to pickle white trumpets according to the classic recipe

Pickled white mushrooms are the most popular and widespread method of processing. Homemade collections offer many recipes for marinating a product with a variety of ingredients.

Below is a quick and economical classic method that does not require complex technology. For a three-liter jar of whitefish, take 2 liters of water. This volume should be enough, but it all depends on the packing density.

To fill you will need:

vinegar essence – 2 tsp;
sugar – 4 tsp;
black pepper – 15 pcs.;
salt – 2 tbsp. l.;
cloves – 6 pcs.;
bay leaf – 3 pcs.

Sequence of preparation of whites:

Take the whites out of the water and wash them.
Place in a container, add water and boil for 20 minutes.
At the same time, prepare the marinade, add all the ingredients (except acetic acid) to the water.
Boiled white trumpets are placed in a boiling marinade and left for 15-20 minutes. Immediately before cooking, add vinegar.

The boiling preparation is placed in pre-sterilized jars and sealed. The container is turned over and covered with a blanket or blanket. The workpiece should cool gradually. When the container becomes cold, it is placed in the basement or pantry.

Cold salting of whites

This recipe can be prepared in a variety of containers, these can be glass jars, enamel buckets. But of course, the most delicious pickles are made in wooden tubs. Moreover, the tub can have the size required by the housewife. Such a container is well stored in a cellar or other cool place.

How to salt whites in a cold way:

The pulp should be sorted, washed, peeled, and, if necessary, soaked for several days. Usually, small mushrooms are salted whole. But you can choose the size of the mass yourself. Large elements should be cut into several parts;
To begin with, the bottom of the container must be generously sprinkled with salt. You should definitely 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;
Place the pulp in dense rows no more than 5 centimeters thick and sprinkle with salt. There should be a lot of it; to be safe, you can use salt in large quantities. Moreover, before direct consumption, 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 obtain 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 it 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. This preparation will be stored for more than a year, provided that the twist is stored in a cool place. The ideal storage location would be a cellar or refrigerator.

Salted whites recipe

Whitefish can be salted using only salt, or you can add various spices. But it is important to consider that a large amount 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 types of spices and they should not be much. But you can take more salt than indicated in the recipe.

Required ingredients:

Belyanki - 2 kilograms;
Salt – 80-100 grams.

White mushrooms recipes:

If the recipe for pickling white mushrooms uses spices, then they need to be washed and placed at the bottom of the pickling container;
The mushrooms should be sorted out, washed well, large ones should be soaked in water for several days, the water should be changed periodically;
Then the plants can be laid out in dense rows on the caps; periodically it is necessary to sprinkle the pulp with coarse salt. It is coarse salt that is most suitable for the salting process. You should also distribute a large amount of salt on top of all the pulp;
Then you need to put a clean cloth on the pulp, it can be gauze in several layers, or you can use a thick cloth;
Place a large flat plate on the fabric and a large weight on it. During the salting process, the pulp will gradually settle and it will be possible to add new portions of the pulp, as long as you add salt to them and put pressure on them. It is important that when salting, a large amount of juice should be released from the mushrooms so that they are completely covered with it. If there is not enough juice, the salting process will not proceed correctly;
Place the pan in a cool place and leave until completely cooked.

Great care must be taken when preparing mushrooms. In such preparations, it is very necessary to take into account the correctness of the preparatory stage, the correct processing temperature and storage conditions. Only in this case can you be sure that the mushrooms will turn out tasty and healthy.

Salted porcini mushrooms with garlic and butter

In order to prepare salted porcini mushrooms with butter and garlic, you need to take the following ingredients:

1 kg mushrooms
100 g salt
Garlic
Dill
Parsley
black currant and cherry leaves
horseradish leaves
pepper to taste

Wash the mushrooms, dry them, cut large ones into pieces. Finely chop the garlic and herbs. Place a few leaves of horseradish, blackcurrant and cherry on the bottom of the pan, then a layer of mushrooms, caps up, sprinkle with chopped garlic and herbs. Arrange all the mushrooms in this manner, sprinkling the layers with salt and pepper. After filling the pan, place a flat plate on top and press down with pressure. Place in a cool place for 2 weeks.

Salted porcini mushrooms (method 1). When using the hot pickling method, the sorted and washed mushrooms must first be blanched, then placed in a sieve to drain the water, then placed in a container prepared for pickling, add spices and sprinkle with salt. For 10 kg of mushrooms:

300-400 g salt

Spices and seasonings:

Garlic
Pepper
Dill
horseradish leaf
black currant leaf
Bay leaf
allspice
cloves, etc.

Salted porcini mushrooms (method 2). Place the soaked mushrooms to the brim in prepared dishes (enamel pan, barrel) with the legs up, sprinkle with salt at the rate of 3-4% by weight of mushrooms, i.e. per 10 kg of mushrooms:

300-400 g salt

Spices and seasonings:

Garlic
Pepper
Dill
horseradish leaf
black currant leaf
Bay leaf
allspice
cloves, etc.

put on the bottom of the barrel, on top, and also put the mushrooms in the middle. You need to put a wooden circle and a weight on top. As the mushrooms settle in the barrel, you can add a new portion of them, sprinkling them with salt, and so on until the container is full. After this, the mushrooms need to be taken out to a cold place. With the cold salting method, the sorted mushrooms need to be soaked for 2-3 days in cold water, changing it many times to remove the milky juice. At this time, mushrooms should be stored only in a cold room, since in warmth they can ferment and sour. For 10 kg of mushrooms:

300-400 g salt

Spices and seasonings:

Garlic
Pepper
Dill
horseradish leaf
black currant leaf
Bay leaf
allspice
cloves, etc.

Salted porcini mushrooms.Ingredients:

Boiled mushrooms – 5 kg
Dill greens - 50 g
Bay leaf -8-10 pcs.
Peppercorns - 30 g
Black currant leaves - 150 g
Salt - 500 g

Peel, rinse and boil freshly picked mushrooms in lightly salted water until tender. The readiness of the mushrooms is determined by their settling to the bottom and the cessation of foaming, while the broth becomes more transparent. The broth must be drained, the mushrooms placed in a linen bag and placed under a weight to completely remove the liquid. Place the squeezed mushrooms in layers in a pickling bowl, sprinkling each layer with salt and arranging with spices. Place the remaining blackcurrant leaves on top, then a clean linen napkin, a wooden circle and a weight on it. To prevent the top layer from becoming moldy, it must be filled with cold brine. Keep the mushrooms for 2-3 days at room temperature, and then take them to a cold room. In about a month and a half, the mushrooms will be ready to eat.

Boletus mushrooms are salted.

Components:

Boletus mushrooms – 5 kg
Salt - 250 g
Allspice peas - 1 teaspoon
Dill greens - 1 bunch

Peel the mushrooms, separate the caps from the stems and boil for 20 minutes in salted water. Then rinse the mushrooms under running cold water, place in a sieve and let the water drain. Place caps and stems in a salting bowl, sprinkling each layer of caps and stems with salt and pepper and layering them with herbs. Cover the top with a linen napkin, a wooden circle and place a weight, keep it in the room for 2-3 days and take it out to a cold room.

Hot pickled porcini mushrooms in Oryol style.Ingredients:

1 kg mushrooms
2 tbsp. spoons of salt
5 allspice peas
7 black peppercorns
ground red pepper
20 g dill
2-3 blackcurrant leaves

Before salting, soak the mushrooms in salted water, changing it several times. Boil in lightly salted water for 5-8 minutes. Drain in a colander and cool. Place in a container in layers, sprinkling with salt and arranging with spices, blackcurrant leaves and dill stems.

Salting method

White mushrooms are usually pickled using the following spices: allspice, dill, black currant leaves, caraway seeds, bay leaves, garlic, horseradish roots and leaves, cloves, etc. However, you need to take them in small quantities, because otherwise you can interrupt the aroma and taste of the main component - mushrooms. And many fans do not recommend using any spices for this at all.

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The best containers for pickling mushrooms are barrels and barrels (however, do not use aspen ones), glass jars, enamel pots and buckets

.
As you know, the white mushroom photo
is known to many mushroom pickers. The use of earthenware and galvanized buckets is highly discouraged, as they may be affected by the acid that appears during the fermentation process.

In addition, it is very important not to forget that in a saline solution only the activity of microorganisms is limited, but not stopped. For this reason, in order to avoid the formation of mold on the surface of the mushrooms, they must be stored in non-airtight containers at a temperature of 0 to 3 degrees

Along with pickled tomatoes and cucumbers, salted white mushrooms are popular; not all snack lovers know how to salt them in jars or barrels and prepare supplies for the winter. Salted white mushrooms are very tasty mushrooms, their main advantage is their spicy taste.

Their cap color is white with a slight creamy tint, which is visible in good lighting. Belyanka is a type of wave, it looks like a pink wave, but differs from it in density and shade. In dry weather, the pink trumpet takes on a white tint, and then the white trumpet is practically indistinguishable from the trumpet. These mushrooms are eaten only salted. How to pickle them correctly?

The white mushroom is similar in appearance to the white mushroom, but differs from it in its density and creamy hue.

Recipes for pickling mushrooms at home

It is important not only to choose the right marinating method, but also to pay attention to the type of mushrooms you want to cook. The fact is that each representative has its own distinctive features and properties

Milk mushrooms

Milk mushrooms are fairly common mushrooms that taste best when salted hot. By themselves they are quite juicy and meaty.

According to the recipe, for 1 kilogram of mushrooms you will need:

60 grams of salt;
4 cloves of garlic;
10 black peppercorns;
and the same number of leaves from a currant bush;
several dill umbrellas.

Boil the prepared milk mushrooms for 5 minutes. Don't forget to collect the foam. Next, remove the mushrooms and rinse them under cold running water.

Pour a little salt and some spices into a sterilized container, then place the mushrooms and repeat the manipulations until the container is completely filled. Pour in the mushroom broth that remains after cooking and seal.

Saffron milk caps

To prepare saffron milk caps, it is best to use the cold method. It is without cooking and vinegar that this variety will taste best.

Salted saffron milk caps are quite easy to prepare. Place raw mushrooms in a container, sprinkling with salt (2 tablespoons per 1 kilogram of saffron milk caps). Some people recommend adding garlic or currant leaves. Put it under pressure, and in a week you can taste the dish.

Honey mushrooms

Honey mushrooms have a low calorie content, which is caused by their difficult digestibility. That is why they must be boiled before use.

Place the cooled mushrooms at the bottom of another container, topping them with spices and salt. Place it under pressure in a cold place, and within a week you can seal the jars for the winter or eat honey mushrooms.

Oyster mushrooms

Cooking oyster mushrooms has its own characteristics. In order to salt 1 kilogram of raw materials, you will need 4 liters of water and 90 grams of blanching salt. For the brine you need 400 grams of water, 2 tablespoons of salt, three peppercorns, bay leaves and currant leaves.

First, boil the oyster mushrooms for 7 minutes, drain in a colander, and prepare the brine. Place mushrooms in sterilized jars, fill with brine, and in a week the dish is ready.

Butter

The cold method described above is best for preparing butter. When salting boletus, you need to adhere to the following proportions: 10 kilograms of mushrooms, 600 grams of salt, allspice, dill.

White mushrooms

The porcini mushroom is rightfully considered the best representative of its genus. It can be prepared in any way, and it will turn out very tasty. Let's consider the simplest option. Wash the peeled porcini mushrooms, boil and drain in a colander.

Continuing salting, place the raw materials in layers in the prepared container, sprinkling with salt. For 5 kilograms of mushrooms you will need a glass of salt, and under pressure. After 5-7 days the dish is ready. For preservation, move the pickles to a cooler place.

Chanterelles

It is very tasty to cook chanterelles in a dry way, without using brine. You will need 50 grams of salt per kilogram of mushrooms. Place the prepared raw materials in a saucepan, sprinkling with salt and garlic slices. Place pressure on top and leave it like that for a month.

Gobies

Goby, or valui, is quite common throughout the country. Its ambassador stipulates that the raw material must be boiled in salted water for 10 minutes. Next, the brine is drained, a new one is prepared, and the mushrooms are boiled for another 20 minutes, then the procedure is repeated again.

Next, put the mushrooms in jars, adding spices, and fill with mushroom brine, seal, and after 5 days the dish can be eaten.

Pigs

Pigs are considered semi-poisonous mushrooms, so before salting they need to be filled with water and changed every 3 hours at least 5 times.

Boil the mushrooms for 5 minutes, drain the water, add clean water and cook for another half hour. Drain the water again, add new water and cook for another 40 minutes. Place in a prepared container, sprinkle with salt, and put under pressure. After 45 days the pigs are ready.

Volnushki

Volushki contain milk juice, which is why they can be dangerous to human life if improperly salted. For 10 kilograms of volushki you will need 500 grams of salt and spices. Next, do everything as with standard cold salting. The mushrooms will be ready in 40 days.

Cowsheds

The barns should be soaked in cold water overnight. Boil for 20 minutes in salted water. For the brine you will need 1 liter of water, 1 tablespoon of salt, 5 peppercorns, bay leaves, currants, cherries, raspberries. Bring the mixture to a boil, simmer for 20 minutes, remove from heat and add 2 tablespoons of vinegar.

All that remains is to put the cowsheds in jars, fill them with brine and seal them.

Methods for salting whitefish

There are three main methods of pickling.

Hot

Soaked and washed mushrooms are poured into boiling salted water (40–50 g of coarse salt per 1 liter of water) and boiled for about 10 minutes, periodically removing the foam. Then I put it in a colander and rinse it under running water.

and leave for a while to drain excess liquid. At this time, jars with lids are sterilized in boiling water or a microwave, and spices and seasonings that will be used are prepared. The choice of spices depends only on personal preferences, but usually garlic, peppercorns (allspice, black), cloves and currant or horseradish leaves are used as a basis.

Place a blackcurrant leaf, a couple of cloves of garlic, a few peppercorns, 2-3 cloves and a bay leaf at the bottom of the jar. Next, mushrooms are placed up

and filled with hot brine. The jars should be carefully tilted in different directions (to allow air to escape), sealed with lids, turned upside down and left to cool under a blanket.

After cooling completely, store the salted whites in a cool, dark place. And in just a month you can show off to your guests by treating them to aromatic mushrooms prepared with your own hands!

Cold

Mushrooms are also soaked for 3 days, after which they are washed and dried if possible. You can salt using the cold method in any container, the main thing is to select the pressure according to its diameter. To the bottom of the prepared dish

Coarse salt is poured in an even layer and dry mushrooms are laid out on it, caps down. They should be placed in several layers, sprinkling each with salt. The layers should not exceed 5–6 cm. Cover the last layer with salt, cover it with a clean cloth and place it under pressure. We put the container with mushrooms in a cool, dry place and forget about it for at least 40 days.

In addition to salt, as in the hot method, you can use various spices and seasonings by adding them to a layer of salt...

A little-known, but absolutely not complicated method. It differs from cold in only one way - the mushrooms are not washed, but cleaned dry. Otherwise, everything is the same as in the cold.

And in conclusion: due to the fact that white mushroom is a conditionally edible mushroom, you should not neglect preliminary preparation

, namely by soaking. After all, soaking not only removes bitterness, but also reduces the risk of poisoning.

The white mushroom is similar in appearance to the white mushroom, but differs from it in its density and creamy hue.

Marinated whites for the winter recipes

The use of garlic and mustard during pickling allows you to give the finished product uniqueness and sophistication. A jar of these whites will be an excellent snack option that can even compete with meat.

You will need:

one and a half kg. whitefish;
floor l. purified water;
2 tbsp. l. coarse salt;
one and a half tbsp. l. Sahara;
a quarter glass of apple cider vinegar;
a whole head of garlic;
5 gr. white mustard seeds;
a pair of dill umbrellas.

Marinate white mushrooms:

The whites are carefully sorted and washed, the legs are cut off. After preparation, they are immersed in water and boiled for about a quarter of an hour. After time, the water drains from them. The garlic is peeled and cut into fairly thin pieces. The jars are washed with soda and sterilized. Dill, mustard and already chopped garlic are laid out in prepared jars. Cooled whites are also placed in jars. All that remains is to prepare the marinade itself. To do this, put the water on low heat. Bulk ingredients such as sugar and salt are added to the water. Five minutes later, after the liquid boils, you need to pour in vinegar. The marinade is removed from the heat. All jars are filled to the brim with the resulting liquid and covered with treated lids. All jars are re-sterilized in a pan of water for a quarter of an hour. At the end of the process, the cans are rolled up and turned over

They are wrapped and left in this state until they have completely cooled down. Important! Before starting work, you must carefully examine each mushroom. Wormy, spoiled specimens are not suitable for cooking

They must be thrown back so as not to spoil the entire preservation.

How to deliciously marinate whites

Only at first glance this recipe may seem complicated and time-consuming. But in practice it becomes clear how simple everything really is. How delicious!

You will need:

citric acid – 2 g;
coarse salt - 1 full tbsp. l.;
whites – 1 kg;
onion – 1 medium size pcs.;
carrots – 1 pc.;
cloves – 4 inflorescences;
black pepper - half a tsp;
laurel leaf – 2 pcs.;
sugar – 2 heaped tsp;
vinegar - 1 tbsp. l.

How to pickle whites for the winter:

The mushrooms are cleared of debris and washed thoroughly, after which they are immersed in salted water with citric acid already added.
There is no need to change the water. It should be soaked for about a day, after which the water should be immediately drained and boiled in plain, clean water for a quarter of an hour.
To prepare the filling, place water in another container on the stove.
The onion is cut into half rings.
The carrots are chopped with a knife into equal, small-sized cubes.
Chopped vegetables and all the necessary spices are added to the heated water.
The resulting mass is boiled for a quarter of an hour, similar to the most common vegetable soup.
After the time has passed, already boiled mushrooms are added to the liquid, and the heat is reduced.
All ingredients are boiled for another quarter of an hour.
Vinegar is added in the last minutes.
The product is removed from the heat and placed in pre-washed and sterilized jars.
All that remains is to add marinade to the edges of each jar and roll them up well.
The process of soaking in salt water with citric acid prevents the whites from darkening. It is thanks to this that they do not lose their excellent original appearance, and such preservation looks especially attractive.