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Recipe for salting whites in a cold way. The most delicious salting of waves

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

Description of the white

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

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

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

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


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

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

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


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

In order to salt white mushrooms you will need:

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

Note:

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

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

Bon Appetit everyone!

Salting waves in central Russia is a fairly common activity. At the same time, it is important to remember that they contain milky juice in their composition, which does not allow the product to be used immediately for its intended purpose, since severe poisoning can be obtained.

For this reason, it is more commonly used cold way pickles after pre-soaking.

hot canning method

For h Asolki volushek used only hats, and the mushrooms must be dense, fresh and without damage. In this case, the preparation turns out to be very tasty, fragrant. Mushrooms cooked according to this recipe have a denser structure.

Products:

  • fresh mushrooms - 2.5 kg;
  • currant leaves - 3 pcs.;
  • garlic - 3 cloves;
  • rock salt - 100 g;
  • filtered water - 500 ml.

Operating procedure:

  1. Sort the volnushki, remove spoiled and rumpled mushrooms. If necessary, clean, rinse and put in a convenient container. Pour cold liquid for a period of at least 2 days, changing the water 2-3 times daily. Throw in a colander, rinse. Large hats cut into several parts.
  2. Peel the garlic, cut into slices or in half, depending on the size.
  3. Pour the required amount of liquid into the pan, add rock salt. Boil, add fragrant leaves, and then mushrooms. Cook over moderate heat for a quarter of an hour. It is important that the fruits are not digested, otherwise, instead of dense mushrooms, an unpleasant porridge will turn out. Drain in a colander, wait for the excess moisture to drain completely. The brine does not need to be poured out.
  4. After cooling the boiled fruits, the caps are thoroughly washed in running water. AT enamel pan spread the garlic, mushrooms on the bottom in a thin layer. Pour the remaining brine, lay a gauze napkin, and place a small load on top.
  5. Put the structure in the refrigerator for 3 days. Wash jars with soap and dry in the oven. After the time has passed, pack the mushrooms in sterile containers, evenly distribute the brine. Close with plastic lids and refrigerate. The shelf life of salted volnushki prepared by this method is no more than 60-90 days.

Classic method

From the waves are obtained delicious preparations. Mostly they are pickled or salted. The second option turns out to be the most interesting both in terms of cooking technology and palatability. Mushrooms can be preserved with or without aromatic herbs. Let's take a closer look at how the salting of the waves is done in a cold way.

Products:

  • fresh mushrooms- 5 kg;
  • oak leaves - 3 pcs.;
  • dill - 30 g;
  • allspice- 1 kg;
  • carnation - 2 inflorescences;
  • table salt - 250 g.

The process is the following:

  1. Sort the volnushki, remove fruits that are unsuitable for food and cut off soft spots. Peel the skin and rinse thoroughly. Large specimens should be cut into several parts. Put in a clean container, pour cold water, soak for at least 2 days, regularly changing the water ( the best option- running water). Throw in a colander, rinse.
  2. It is best to use glass, enameled or wooden containers for canning. The main thing is that it is convenient to place a heavy load on top. Rinse the container thoroughly, pour over with boiling water. Put 1/2 of the spices on the bottom, with the exception of salt. Fragrant herbs are rinsed and scalded before use.
  3. Then the mushrooms are laid out in layers, sprinkling abundantly with salt and spices. Repeat the process until all components are gone.
  4. Cover with clean gauze folded in several layers. Put a flat plate on it, and a heavy load on top. With a lack of weight, the mushrooms are poorly salted.
  5. Move the structure to a cool room where the air temperature does not exceed 18 degrees. Leave in this form for 1-1.5 months. After the time has passed, the snack can be served on the table, but after decomposing it into sterile jars and closing it with plastic lids.

Simple salting of whites

white mushroom- lamellar view, which has a second name field wave. It differs in color and loose texture. Therefore, the cooking process will be slightly different. This recipe pickles suggests using enameled or glass containers for salting, as they perfectly allow you to keep the workpiece in the cellar.

Products:

  • whites - 2 kg;
  • table salt - 120 g.

Action algorithm:

  1. Sort the mushrooms, removing rotten and unsuitable fruits for food. Wash well, peel, put in a saucepan and fill it with filtered cold liquid. Store in a cool place for at least 2 days, changing the water regularly. Throw in a colander, rinse. Large specimens are cut into several parts, and small ones are left unchanged.
  2. Wash the container in which the salting of the ingredient will take place with soap, pour over several times with boiling water, and dry. Cover the bottom of the container with a thin layer of coarse salt.
  3. Lay out the first layer of mushrooms, no more than 5 cm thick, then salt and so on until all the ingredients are gone.

Important! To be reliable, there should be a lot of salt. If the mushrooms turn out to be oversalted, then they are washed before use in chilled boiled water and adjusted to taste with onions and butter.

  1. The final layer is always salt. Cover with clean gauze, and put a heavy weight on top. For example, a flat plate, and on it a 3-liter jar of water.
  2. Clean in a cool room for 40 days. After the time has passed mushroom caps Arrange in clean jars, close and put in the refrigerator for reliability.

Whites with spices

This subspecies of waves is perfect for salting. Pleasant taste complemented with aromatic spices. Herbs may vary depending on taste preferences. The preparation will be no less tasty if it does not include additional components. Let's figure out how to salt the whites at home, so that the mushrooms turn out with a spicy taste.

Products:

  • fresh forest gifts - 5 kg;
  • garlic - 6 cloves;
  • horseradish root - 20 g;
  • sweet peas - 17 pcs.;
  • dill seeds - 25 g;
  • laurel - 5 sheets.

We proceed as follows:

  1. Sort the collected mushrooms, remove unsuitable, crumpled fruits. Clean, rinse thoroughly in several waters. Transfer them to a saucepan, fill it with cold water and put it in a cool room for 2-3 days. It is important to regularly change the water, at least 3 times a day.
  2. After the time has elapsed, throw the whites into a colander, rinse, wait for excess moisture to drain and transfer to a container for salting with the smooth side of the cap down. This arrangement of mushrooms will quickly absorb the brine. It is required to lay out in layers: mushrooms, salt, spices (sweet peas, dill seeds, lavrushka, chopped horseradish root and garlic), mushrooms and so on. Cover the final layer with clean gauze, put a heavy weight on top.
  3. Remove the container with the contents in a cool place for 30-35 days. Arrange in sterile jars, close nylon lids and put in the refrigerator. Shelf life is not more than 5-6 months.

Be that as it may, there are quite a limited number of options for how to salt traps at home.

Do you know how to salt whites? For pickles, you need to use strong, fresh, whole, young, not overripe, not contaminated, not washed, sorted by size and type of mushrooms. It is necessary to cut the legs of the mushrooms. By the way, if you salt russula or butter, and not whites, then you must also remove the outer skin.

It is better to either salt white mushrooms, dividing them into separate types, however, if you have few mushrooms, then you can also harvest them in the form of assorted.

In total, there are two methods of salting mushrooms:

  1. Hot. Mushrooms are steamed first - suitable for boletus, chanterelles, oil, boletus, boletus, honey mushrooms, etc.
  2. Cold. It is suitable for processing lamellar species of mushrooms that do not need pre-cooking (russula, mushrooms, milk mushrooms, pigs, etc.).

Salting method

White mushrooms are usually salted with the following spices: allspice, dill, blackcurrant leaves, cumin, bay leaf, garlic, horseradish roots and leaves, cloves, etc.

However, you need to take them in small quantities, because otherwise you can interrupt the aroma and taste of the main component - mushrooms. And many fans generally do not recommend using any spices for this.

In addition, it is very important not to forget that in the saline solution there is only a restriction, but not a cessation of the activity of microorganisms.. For this reason, in order to avoid the formation of mold on the surface of mushrooms, you need to store them in leaky containers at a temperature of 0 to 3 degrees.

Whites are not just edible, they are surprisingly tasty.

Eat mushrooms in the winter cold - what could be better? It is enough just to prepare them in the fall. Pickled whites with vinegar - the most good way blanks, which wins in comparison even with freezing. Whites, collected in the forest and pickled with love, are a real treasure that cannot be refused.

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

You will need:

  • whites - 1 kg;
  • water - 1 maximum filled glass;
  • coarse salt - 2 tbsp. l.;
  • vinegar essence - 2 tbsp. l.;
  • black pepper - 3 pcs.;
  • dill - a bunch;
  • laurel leaf - 1 pc.

Pickled whites recipe for the winter:

  1. Mushrooms are thoroughly washed, cleaned of grass and other debris, legs are cut off.
  2. Prepared mushrooms are immersed in water and salt is poured.
  3. The container with whites is put on fire and gradually brought to a boil.
  4. After the liquid boils, all the necessary spices are added to it and boiled for at least another quarter of an hour.
  5. When about five minutes remain until the end of cooking, vinegar is poured in. Mushrooms are considered ready only when they are all at the bottom of the pan.
  6. The hot finished product is laid out in pre-washed and sterilized jars and rolled up.
  7. All jars are wrapped and kept in this state until they cool completely.
  8. Important! Only white caps are suitable for pickling. The legs must be removed, as they become very hard during harvesting and are not suitable for eating.

How to pickle white mushrooms

Excellent mushrooms prepared in this way will be a great addition to any feast. Their unusual, very piquant taste simply cannot leave guests indifferent.

You will need:

  • whites freshly picked - 1 kg .;
  • purified water - 5 glasses;
  • coarse salt - 3 tbsp. l.;
  • laurel leaf - 5 pcs.;
  • black pepper - 10 pcs.;
  • carnation - 5 buds;
  • star anise;
  • cinnamon;
  • young garlic - 6 cloves;
  • vinegar - one and a half glasses.

White mushrooms how to pickle:

  1. Mushrooms are thoroughly washed, separated from the legs.
  2. Salted water is put on fire, all the mushrooms are immersed in it.
  3. Boil mushrooms for about half an hour, until they settle to the bottom of the container.
  4. Ready whites are laid out in pre-washed with soda and sterilized jars.
  5. Filling is prepared separately. Purified water is poured into the container, coarse salt and all the necessary spices.
  6. The liquid is brought to a boil and cooled.
  7. Vinegar is poured into the completely cooled liquid and stirred.
  8. The finished filling is filled with jars with boiled mushrooms.
  9. Corked jars are placed in the refrigerator.
  10. Cooking the filling separately from the mushrooms allows you to get a transparent, clean marinade. In this case, the taste of mushrooms is less saturated, muffled. For a brighter mushroom taste, it is better to cook them in the same container with the marinade. True, the filling in this case may turn out to be cloudy, viscous.

How to marinate whites deliciously

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

You will need:

  • citric acid - 2 gr.;
  • coarse salt - 1 full tbsp. l.;
  • whites - 1 kg .;
  • onion - 1 medium-sized piece;
  • carrots - 1 pc.;
  • carnation - 4 inflorescences;
  • black pepper - half a teaspoon;
  • laurel leaf - 2 pcs.;
  • sugar - 2 teaspoons;
  • vinegar - 1 tbsp. l.

How to pickle whites for the winter:

  1. Mushrooms are cleaned of debris and thoroughly washed, after which they are immersed in salted water with already added citric acid.
  2. 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.
  3. To prepare the filling, put water on the stove in another container.
  4. The onion is cut into half rings.
  5. Carrots are chopped with a knife into identical, small cubes.
  6. Chopped vegetables and all the necessary spices are added to the heated water.
  7. The resulting mass is boiled for a quarter of an hour by analogy with the most common vegetable soup.
  8. After the time has passed, already boiled mushrooms are added to the liquid, and the fire is reduced.
  9. All ingredients are boiled for another quarter of an hour.
  10. In the last minutes, vinegar is added.
  11. The product is removed from the fire and laid out in pre-washed and sterilized jars.
  12. It remains to add marinade to the brim of each of the jars and roll them up with high quality.
  13. The soaking process in salt water with citric acid prevents whites from browning. It is thanks to this that they do not lose their excellent original appearance, and such preservation looks especially attractive.

Pickled whites for the winter recipes

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

You will need:

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

Pickle white mushrooms:

  1. The whites are carefully sorted and washed, the legs are cut off.
  2. After preparation, they are immersed in water and boiled for about a quarter of an hour.
  3. After a while, water drains from them.
  4. The garlic is peeled and cut into fairly thin pieces.
  5. Banks are washed with soda and sterilized.
  6. Dill, mustard and already chopped garlic are laid out in prepared jars.
  7. Cooled whites are also placed in jars.
  8. It remains only to prepare the actual marinade. To do this, water is put on a small fire.
  9. Bulk ingredients such as sugar and salt are added to the water.
  10. Five minutes later, after the liquid boils, you need to pour in the vinegar.
  11. The marinade is removed from the fire.
  12. All jars are filled to the brim with the resulting liquid and covered with treated lids.
  13. All jars are re-sterilized in a pot of water for a quarter of an hour.
  14. At the end of the process, the cans are rolled up and turned over. They are wrapped and left in this state until they are absolutely completely cool.
  15. Important! Before starting work, you must carefully examine each mushroom. Wormy, spoiled specimens are not suitable for cooking. They must be thrown away so as not to spoil the entire conservation.

How to pickle whites in a hot way

Such whites are especially tasty due to the fact that vegetables are also added to them. Carrots give a specific color and incredible flavor. In winter, such conservation is not worth it, but simply flies away.

You will need:

  • 1 kg. freshly picked whites;
  • one and a half glasses of purified water;
  • 2 medium sized carrots;
  • 1 small onion;
  • 2 full art. l. coarse salt;
  • 1 full st. l. Sahara;
  • 10 pieces. peppercorns;
  • 6 inflorescences of cloves;
  • 2 pcs. laurel leaf;
  • 1 st. l. vinegar.

Hot pickled whites:

  1. Mushrooms are carefully sorted, cleaned and washed, legs are cut off.
  2. The prepared product is immersed for a day in salted water. It is advisable to change the water a couple of times during the soaking process.
  3. After a day, the whites are washed and immersed in fresh water for boiling. They are boiled until done. It does not take much time - about a quarter of an hour.
  4. During the cooking process, it is necessary to constantly remove the foam that periodically appears.
  5. Cooked mushrooms are leaned back on a sieve or colander.
  6. Carrots are carefully peeled and cut into thin rings.
  7. Onions are also crushed in the form of rings.
  8. To prepare the filling, it is necessary to pour water into the cooking container and add already prepared vegetables, all spices and, of course, sugar and salt.
  9. Five minutes is enough to prepare the filling.
  10. Cooled mushrooms are added to the pouring boiling for five minutes and vinegar is poured.
  11. All ingredients are boiled for a quarter of an hour, after which the container is removed from the heat.
  12. hot finished product laid out in pre-washed with soda and sterilized jars.
  13. To the brim, each jar is filled with marinade and only after that it is rolled up.
  14. Banks should be kept warm. It is best to wrap them in a blanket or old winter clothes.
  15. When the jars are completely cool, they can be transferred to the pantry or cellar.
  16. Tip: For pickling, it is better to use purified water. This marinade is more tender, without an unpleasant aftertaste. And there will be no sediment in the jars.
  17. It is important to use both large and small copies. Very large for convenience, it is recommended to cut into several parts. The main thing is that they are freshly picked. Mushrooms that have lain in the refrigerator for several days are no longer suitable for pickling.

Despite the fact that whites are considered only conditionally edible, if you cook them correctly, you can surprise your guests and please yourself on a cold winter evening. The main condition is that they must be processed thermally. In order to remove toxins, it is also recommended to soak them for a whole day. But these are all such trifles, in comparison with how tasty and unusual the finished product is. It is reminiscent of autumn, a wonderful forest aroma and an unusual, slightly fairy-tale atmosphere of the forest, which is present during mushroom picking. And how can you deny yourself such pleasure?

Cooking recipes will also help diversify your winter diet, and, as well.

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 the white mushrooms, as well as salt the waves, different ways. There is another popular hot pickling recipe. The prepared crop must be placed in an aluminum pan, pour 0.5 cups of water, add 2 tablespoons of salt, bring all the contents to a boil.

The main thing is to thoroughly mix the contents of the pan before boiling, as everything can burn or stick together. Boiling time is from 15 to 25 minutes, depending on the amount of product.

After the mushrooms have boiled, it is necessary to remove the foam, transfer them to another container for cooling as soon as possible, add spices. Then they are transferred to jars, filled with hot marinade and closed with a tight lid. Marinade is made at the rate of 1 tablespoon of salt per liter of water. Additionally, you can use bay leaf, 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 pickling 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 quick salting skinless tomatoes 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 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.