Content
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
It is better to salt white mushrooms when they are young. They are denser in consistency and absorb brine well. If only ripe fruits are collected, they must first be cut into pieces.
How to properly prepare a product for pickling:
- Clear away debris. Remove rotten and wormy mushrooms.
- Soak. To do this, pour cold salted water and leave for three days. Change the fluid every 5-6 hours. Some recipes require less soaking time.
- Boil for half an hour. Carefully remove foam during the process, especially if the hot salting method is chosen.
How to salt whites in a cold way
It is convenient to salt white volnushka in a cold way. This method requires less preparation. You can start tasting no earlier than a month later, but to be on the safe side, it’s better to wait a month and a half.
How to cold pickle whites according to the classic recipe
You can salt white trumpets in a cold way according to the traditional recipe. This option does not require pre-cooking the fruit.
You will need:
- chopped horseradish root – 20 g;
- whitefish – 10 kg;
- bay leaf – 10 pcs.;
- garlic – 12 cloves;
- salt;
- dill seeds – 100 g;
- allspice – 30 peas.
How to cook:
- Peel, rinse, then pour water over the forest fruits. Leave for three days. Change the fluid every seven hours.
- Place each fruit, cap side down, in a wide bowl. Sprinkle all layers with salt and spices. Use only coarse salt and in small quantities.
- Cover with gauze folded in several layers. Place a circle with pressure on top.
- Salt for a month. After this, you can transfer it to sterilized containers and roll it up.
How to cold salt white trumpets with garlic and horseradish
It is very tasty to pickle whites with horseradish, which gives them a special taste.
You will need:
- pepper – 8 peas;
- whitefish – 2 kg;
- dill - 5 umbrellas;
- rock salt – 100 g;
- garlic – 7 cloves;
- grated horseradish root – 60 g.
How to cook:
- Peel the fruits, cut off the stems. Cut large ones into pieces. Fill with water and leave for a day. Strain.
- Place on the bottom of the dish. Add horseradish, dill, salt and pepper. Mix. Leave under pressure for a day.
- Transfer to jars for storage.
How to salt white mushrooms using the cold method with currant leaves and garlic
You can pickle white trumpet with the addition of currant leaves, which will give the appetizer a unique taste and special aroma.
You will need:
- horseradish leaves – 30 g;
- whitefish – 3 kg;
- oak leaves – 20 g;
- dill – 30 g;
- salt – 100 g;
- cherry leaves – 30 g;
- parsley – 20 g;
- garlic – 4 cloves;
- currant leaves – 40 g.
How to cook:
- Cut the pre-soaked mushrooms into pieces. Place spices and leaves on the bottom, spread forest fruits in a layer. Add salt and add spices again.
- Repeat the process until the container is full. You can salt in glass jars. Close them with a nylon lid.
- In two days the product will settle, add more mushrooms to the brim. The excess juice that is released must be drained.
- When the fruits are completely compacted and stop settling, send them to salt in the basement for a month and a half. The juice can be drained completely and filled with fried vegetable oil instead.
How to pickle white mushrooms using a hot method
Whitefish are more tender when salted hot. This option is traditional, so it is most often used by inexperienced housewives who are afraid of experiments.
You will need:
- bay leaf – 12 pcs.;
- whitefish – 10 kg;
- peppercorns – 40 pcs.;
- garlic – 12 cloves;
- salt – 550 g;
- dill seeds – 120 g;
- horseradish root.
How to cook:
- Pour the processed forest fruits with cold water. Leave for three days. Change the fluid morning and evening.
- Transfer to a deep container. Add water and cook for half an hour. Cool.
- Place caps down in a wide bowl. Sprinkle with salt, spices and chopped garlic. Add grated horseradish root. Cook for 20 minutes.
- Cover the entire surface with gauze and apply pressure. It takes a month to hot-salt white volnushka.
How to salt white trumpets in jars
To simplify the storage process, it is better to salt whites cold and hot in jars. Regardless of the method chosen, the containers must first be sterilized over steam so that the workpiece can be preserved longer.
You will need:
- whitefish – 2 kg;
- water – 1 l;
- salt – 55 g.
How to cook:
- Soak the whitefish in water for a day, changing the liquid periodically.
- Heat the water. Place the fruits. Salt it a little. Cook for 10 minutes. Be sure to remove foam during the process.
- Place in a colander and leave for four hours until all the liquid drains.
- Transfer to a glass container, sprinkling each layer with salt. Cover with oppression. Salt for a month and a half.
Cold way
The proposed recipe for salted whites in jars is easy to prepare and does not require additional ingredients.
You will need:
- whites – 1 kg;
- horseradish leaves;
- salt – 60 g.
How to cook:
- Clean and sort the mushrooms. Fill with water and, changing it periodically, leave for a day.
- Place a layer of salt on the bottom of the jar. Distribute forest fruits. Sprinkle more salt on top. Cover with horseradish leaves.
- Put on the cover with holes. Salt for 40 days.
- Before serving, the appetizer will need to be rinsed from brine and sprinkled with oil.
Hot method
Hot pickling of white trumpets works well with the addition of mustard, which gives forest fruits a pleasant aroma and taste. It also helps protect the workpiece from possible mold.
You will need:
- salt – 50 g;
- bay leaf – 2 pcs.;
- mustard beans – 10 g;
- sugar – 75 g;
- dill – 30 g;
- whitefish – 2 kg;
- vinegar 6% – 100 ml;
- peppercorns – 7 peas;
- water – 1 l.
How to cook:
- Prepare jars in advance. To do this, put them in a preheated oven (up to 100°C) for 30 minutes - half-liter jars, and 50 minutes - liter jars.
- Clean the mushrooms. Cut off the legs. Soak for a day, remembering to change the liquid. Boil for 20 minutes. Skim off any foam that has formed, then rinse and strain the mushrooms.
- Add sugar to water. Add some salt. Stirring, cook until the ingredients are dissolved. Add bay leaves and pepper. Cook for two minutes.
- Pour in vinegar. Sprinkle mustard and pepper. Boil. Add mushrooms. Cook for 15 minutes.
- Transfer to still hot jars and screw on the lids. You can taste the hot salting of whitefish no sooner than after a month and a half.
How to pickle white mushrooms in a tub
Salted white trumpets can be prepared in a tub. In this case, their taste becomes more intense and the natural aroma is preserved.
You will need:
- whitefish – 2.2 kg;
- garlic – 5 cloves;
- salt – 130 g.
How to cook:
- Pour water over peeled mushrooms. Leave for two days. Change the water every four hours.
- Transfer to a clean heatproof container. To fill with water. Lightly salt it. Boil.
- Leave the mixture on low heat for half an hour. At this point, you can add your favorite seasonings if desired.
- Drain the product in a colander. Rinse thoroughly. Leave for a quarter of an hour to allow excess liquid to completely drain.
- Place on the bottom of the tub and compact well. Sprinkle each layer with salt and chopped garlic.
- Place the pressure and cover the tub with a blanket. Salt for 40 days.
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.
- Place it in the basement to salt for a month and a half.
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.
Conclusion
To pickle whitefish, you must strictly follow all requirements and recommendations. Only in this case the preparation will turn out healthy, tasty and will perfectly complement any table.
