How to s alt white mushrooms in a cold and hot way for the winter in jars

When cooked properly, mushrooms make a great addition to any meal. If you don’t know how to s alt white mushrooms for the winter, then there are several popular and not very complicated ways of similar harvesting, which goes well with various dishes.

Hot pickling

You can pickle whites in a hot way. For this purpose, only mushroom caps are used, the legs are removed. It is necessary to s alt whites fresh, without kinks, worms.

The mushroom should be moderately ripe. The harvest prepared for s alting 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 - so whites are better and faster harvested and stored.

To prepare hot whites, you will need the following items:

• deep aluminum pan;
• prepared mushrooms;
• oppression;
• s alt;
• spices - black currant leaves, bay leaf, dill or parsley, basil, cilantro, cumin, garlic cloves, etc.;
• glass containers.

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 s alting tasty, a small amount of s alt and seasonings are added to the water. The contents of the pot are simmered over low heat for 30 - 40 minutes. After this time, the mushrooms must be washed in a colander with cool water.

Place the whites in a sterilized container and sprinkle with s alt (50 g of s alt per 1 kg of mushrooms). Additionally, cloves of garlic, chopped dill are used as seasoning. Whites should stand under oppression for a week, after which the pickles will be ready to eat.

S alting white mushrooms, as well as s alting volnushki, can be done in 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 s alt, 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 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 s alt 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.

Cold way of pickling whites

Recipes for cooking whites also suggest a cold method of s alting mushrooms. For this you will need the following ingredients:

• thoroughly cleaned and washed mushroom caps (10 kg);
• s alt (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, cooked mushrooms may 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. The spices are mixed with a tablespoon of s alt.

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 s alting 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 will be ready to serve in a month.

Whites with garlic and dill

Whites, like serushki, can be s alted 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 hats down, since in this position the s alt and spices will be absorbed much better.

A layer of s alt and bay leaf are laid out on 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, put a layer of s alt 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.

Preparation of mushrooms

Before marinating or s alting whitefish mushrooms, it is necessary to carry out a thorough product preparation process, as the quality and taste of the finished pickle depend on it.

Recommendations:

1. Whites, like champignons, should be well cleaned even from 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. It is recommended to boil whites after soaking for 20 - 30 minutes in lightly s alted water.
5. If mushrooms are cooked hot, 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 s alting process and further storage of the blank. Only carefully prepared crops can be s alted.

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

Recommended