How to salt white mushrooms in a cold and hot way
When cooked properly, mushrooms make a great addition to any table. If you do not know how to salt whitewash mushrooms for the winter, then there are several popular and not very complicated ways of such 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. It is necessary to salt the whites fresh, without kinks, worms.
The mushroom must be moderately ripe. The crop 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 caps are large, it is advisable to cut them into 2 or 4 parts - this way the 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 - black currant leaves, bay leaves, dill or parsley, basil, cilantro, caraway seeds, garlic cloves, etc.;
- glass containers.
The jar must be sterilized. Pre-peeled and prepared mushrooms are placed in a saucepan and filled with cold water so that all are covered with water. To make the salting tasty, add a small amount of salt and seasoning to the water. The contents of the saucepan are cooked over low heat for 30 - 40 minutes. After this time, the mushrooms must be rinsed in a colander with cool water.
Place the whites in a sterilized container and cover with salt (for 1 kg of mushrooms, 50 g of salt). Additionally, garlic cloves and chopped dill are used as a seasoning. The whites should stand under pressure for a week, after which the pickles will be ready for use.
Salt white mushrooms, as well as salt the waves, can be done in different ways. There is another popular recipe for hot pickling. The prepared crop must be placed in an aluminum pan, pour 0.5 cups of water, add 2 tablespoons of salt, bring the entire 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. The cooking time is 15 to 25 minutes, depending on the amount of the product.
After the mushrooms have boiled, it is necessary to remove the foam, transfer them to another container for a speedy cooling, 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 leaves, black pepper, currant leaves and garlic. After 1.5 months, you can delight yourself and your guests with marinated whites.
Cold method of salting whitefish
Recipes for cooking white-bearers also involve a cold method of pickling mushrooms. This requires the following ingredients:
- carefully peeled 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 the time of soaking them should be at least 1.5 - 2 days. The water should be changed several times a day. Otherwise, ready-made mushrooms can taste very bitter.
To prepare mushrooms with this method, spices are first prepared. The cloves of garlic are divided into several parts, the dill is finely chopped.
If dill seeds are used, they should first be crushed in a mortar together with black pepper - so they will give all their taste and aroma. The spices are mixed with a tablespoon of salt.
A mixture of spices is laid out at the bottom of the glass container, followed by a series of thoroughly cleaned and washed whites. For the best pickling mushrooms they must be laid with their caps down. After the first row of mushrooms, a row of spices follows again, and the second row is followed by whites. And so on to the very top of the container. The last row must be covered with gauze and put under oppression. White whites prepared by the cold method can be served in a month.
Whites with garlic and dill
Whitewaters, like gray seers, can be salted for the winter. Various spices are used to complement the taste. Salted whites are a unique dish, as you can independently choose 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 the completion of this process, it is necessary to fill 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 the jar with the caps down, since in this position the salt and spices will be absorbed much better.
A layer of salt and bay leaf are laid out on the bottom of a previously prepared container. Additionally, you can use a peeled and chopped horseradish leaf, which will give a unique aroma and add a spicy taste to the mushrooms. When laying out the whites, it is important that there is practically no distance between the mushrooms, since during the cooking process the entire mass will settle.
When everything is in the container, put a layer of salt and spices on top. The oppression is installed, 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 pickling or pickling white mushrooms, it is necessary to carry out a thorough preparation of the product, since the quality and taste of the finished pickling depends on this.
Recommendations:
- Belyanka, like champignons, should 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 of the whites depends on which method of further cooking 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 whites for 20-30 minutes in slightly salted water.
- If 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 imply the observance of all steps of the pickling or salting process and further storage of the blank. Only a carefully prepared harvest lends itself to the ambassador.
Only if all the recommendations and requirements for the preparation of mushrooms are observed, the final product will turn out to be really tasty and healthy and will perfectly complement any table. Do not forget that these pickles have a maximum shelf life of 6 months.
