How to pickle belyankas (white flakes) for the winter in jars: simple recipes

Whitefish can be pickled, salted or frozen only after long soaking. White volnushki cannot be used without pre-treatment, as they secrete milky juice (very bitter in taste). There are no toxic substances in the chemical composition, but the taste is so hot that it will spoil any cooked dish.

How to pickle white mushrooms

The collection time for whitefish is from late August to mid-October. White trumpets grow mainly near birch trees, less often in mixed forests; isolated groups can be found near coniferous trees. They prefer to settle on moist soils among tall grass. Young specimens are collected; overripe mushrooms are spoiled by insects.

During processing, the cuts turn green in the air, so the white waves are soaked immediately, then prepared for pickling:

1. Darkened areas are removed from the surface of the cap using a knife.
2. The lamellar layer is completely removed.
3. The stem is cleaned in the same way as the cap, to remove the darkened area, the bottom is cut off by 1 cm.
4. The mushroom is cut vertically into 2 parts. There may be insect larvae or worms inside the fruiting body.

The processed whites are washed and placed in a container for soaking. The water should be cold, with a volume 3 times the mass of the fruiting bodies. Soak the white waves for 3-4 days. Change the water in the morning and evening. Place the container in a cool place away from sunlight. Freshly cut whites have a fragile structure; after soaking, the white flakes become elastic and elastic, this serves as a signal of readiness for pickling.

The solution will help get rid of insects faster; in salt water they will immediately leave the fruiting body, the acid will slow down the oxidation process, so the damaged areas will not darken.

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:

1. Take the whites out of the water and wash them.
2. Place in a container, add water and boil for 20 minutes.
3. At the same time, prepare the marinade, add all the ingredients (except acetic acid) to the water.
4. 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 rug. The workpiece should cool gradually. When the container becomes cold, it is placed in the basement or pantry.

How to marinate whites with garlic and cinnamon in jars for the winter

The marinade prepared according to the recipe will be spicy. A yellow tint is normal; cinnamon gives the water its color. And the mushrooms become more elastic. The recipe is for 3 kg of soaked whitefish.

Workpiece components:

• garlic – 3 cloves;
• cinnamon – 1.5 tsp;
• water – 650 ml;
• salt – 3 tbsp. l.;
• black pepper – 10 peas;
• bay leaf – 3 pcs.;
• cloves – 8 pcs.;
• vinegar - 1 tbsp. l.;
• dill seeds – 1 tsp.

Cooking technology:

1. White flakes are washed and placed in a container.
2. Fill with water, add salt.
3. Boil for 10 minutes, constantly skimming foam from the surface.
4. Add all spices except vinegar.
5. Boil for another quarter of an hour.
6. Add vinegar after 3 minutes. Reduce the heat to low so that the liquid barely boils and leave for 10 minutes.

The product is placed in jars along with the spicy filling, closed and wrapped in a blanket or any available material.

A day later, the workpiece is stored.

White volnushki, marinated with onions and carrots

The set of spices is designed for 3 kg of whites. To process white fluff, take:

• onions – 3 pcs.;
• carrots – 3 pcs.;
• sugar – 6 tsp;
• cloves - 12 buds;
• pepper (ground) – 1.5 tsp;
• salt – 3 tbsp. l. ;
• vinegar 6% – 3 tbsp. l.;
• water – 2 l;
• bay leaf – 5 pcs.;
• citric acid – 6 g.

Algorithm for marinating whites:

1. Soaked whites are boiled for 15 minutes.
2. Prepare the marinade in a separate bowl.
3. Cut the onion into half rings, carrots into cubes.
4. Mix vegetables with spices and cook for 25 minutes.
5. Reduce heat, add boiled mushrooms.
6. Cook the food for 20 minutes.
7. Vinegar is added 2 minutes before. before removing the container from the heat.

Place the mushrooms in jars, add marinade, and cover with lids. The container and lids are pre-sterilized. Wrap the workpiece for slow cooling. Then the whites are removed for storage.

How to pickle white mushrooms with dill and mustard

The recipe consists of the following components:

• white volnushki – 1.5 kg;
• dill - 2 umbrellas;
• white mustard – 5 g;
• garlic – 1 medium sized head;
• vinegar (preferably apple) – 50 g;
• sugar – 1.5 tbsp. l.;
• salt – 2 tbsp. l.

Whitefish pickling technology:

1. Boil mushrooms for 25 minutes.
2. Prepare the marinade in a separate pan.
3. Garlic is disassembled into cloves, dill is cut into small pieces.
4. Add all the spices and boil for 15 minutes.
5. Add mushrooms to the marinade and cook for 25 minutes.
6. Before removing from heat, add vinegar.

Place in containers and cover with lids.

Hot marinated whites

For harvesting, only the caps of the white wavefish are used. The soaked mushrooms are separated from the stem. Next steps for the recipe:

1. Fill the caps with water and boil for 20 minutes.
2. Add dill seeds, horseradish root, garlic, bay leaf, and boil for another 10-15 minutes.
3. Take out the mushrooms and leave until the liquid has completely drained.
4. Place in layers in a large container.
5. Layers of fruiting bodies are sprinkled with salt at the rate of 50 g/1 kg.
6. Add horseradish and currant leaves (black).

They put it under pressure and leave it for 3 weeks. Then the mushrooms are placed in sterilized jars.Prepare a filling from water (2 l), sugar (50 g), vinegar (50 ml) and salt (1 tbsp). Boiling marinade is poured into the product and covered with lids. Place in a saucepan with a wide bottom, pour in water so that 2/3 of the height of the jar is in the liquid. Boil for 20 minutes. The lids are rolled up and the workpiece is put into the basement.

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:

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

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

Recipe for delicious whitefish marinated in sweet brine

You can marinate white trumpets according to the recipe without spices. The preparation requires sugar, onion, salt and vinegar.

Preparation:

1. Take water into a saucepan and add salt.
2. Boil the fruiting bodies for 40 minutes.
3. For a three-liter bottle you will need 1 onion, which is cut into rings.
4. They take out the whites and put them in a jar along with the onions.
5. Add 80 g of vinegar, 35 g of table salt, 110 g of sugar.
6. Pour boiling water over.
7. The jars are rolled up and sterilized in boiling water for 35 minutes.

Then the workpiece is wrapped and left for two days to cool.

Storage rules

Marinated whites are stored for up to 2 years at a temperature not exceeding +5 ⁰C. The containers are lowered into the basement. The temperature must be constant. Lighting is minimal or completely absent. If the brine becomes cloudy and fermentation has begun, this means that the fruiting bodies were processed in violation of technology. Fermented whites are unsuitable for consumption.

Conclusion

Whitefish can be pickled or salted only after long soaking. White trumpet with bitter milky juice is not suitable for cooking immediately after collection. If the marinating technology is followed, the mushroom product can be stored for a long time and has a good taste.

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