Along with other forest mushrooms, for culinary purposes, they often use whites, which, when properly processed, will be as tasty as classic mushrooms. There are many recipes for preparing such a workpiece, so each housewife will be able to choose the most suitable option for herself, taking into account the available products and personal taste preferences. What exactly may be needed to create pickles and pickles from whites and how not to make a mistake when performing all the actions - read in this article.
Selection and preparation of ingredients
The main ingredient of each recipe below is white mushrooms themselves, which should not be stored for longer than a day. Wormy and spoiled specimens are not suitable for cooking, so the first thing to do after collection is to sort out unusable specimens and clean high-quality mushrooms. As for the remaining ingredients, they are subject to general requirements for purity and quality. Spices should be as fragrant and crumbly as possible, without signs of dampness. Garlic or onions (if used) are pre-peeled and washed under running water.
Important! In order for the whites to retain their natural color after heat treatment, they should be lowered into a salt solution with citric acid before cooking: 1 teaspoon of salt and a small pinch of citric acid are dissolved in 1 liter of water.
Salting of whites
The easiest and most affordable way to harvest white mushrooms for the winter is to pickle them. However, here there are several methods of procurement. If you wish, you can create a cold, hot snack, as well as get a decent result of your labors after pre-soaking the mushrooms. Each of these options has its own characteristics, which you should definitely know about before starting work.
After soaking
0.5 L20 minutes + 2 days
garlic
30–40 g (4 large cloves)
Nutritional value per 100 g:
Go through the mushrooms, clean them of adhering debris and after washing, soak in cold salted water for 2 days.
Once they are well soaked, sterilize the jar and put on the bottom of a clove of garlic cut into several parts, along with a dill umbrella.
Put a three-centimeter layer of mushrooms on top, pour a little salt (about a third of half a teaspoon) and lay the mushroom layer again.
In the same way, fill the container in layers to the very top, then close the jar with one large mushroom (it is good if its hat will fit the width of the neck) and cork with a lid, squeezing the contents slightly inward.
Go through the mushrooms, clean them of adhering debris and after washing, soak in cold salted water for 2 days.
Once they are well soaked, sterilize the jar and put on the bottom of a clove of garlic cut into several parts, along with a dill umbrella.
Put a three-centimeter layer of mushrooms on top, pour a little salt (about a third of half a teaspoon) and lay the mushroom layer again.
In the same way, fill the container in layers to the very top, then close the jar with one large mushroom (it is good if its hat will fit the width of the neck) and cork with a lid, squeezing the contents slightly inward.Important! When pressing on the stacked whites, they should emit juice, in which the billets will be salted for a month. You should not try such mushrooms before, as they will not have time to salt out and will in fact be considered raw.
Video recipe
After soaking Video recipe: After soaking
Hot way
2 l25 minutes + 12 hours
black peppercorns
2-3 pcs.
dry dill umbrellas
100 g
dried rosemary
100 g
Nutritional value per 100 g:
Sort the collected whites, wash them and leave in plain water for at least 12 hours, changing the fluid several times during this time. Remove adhering debris and dirt from the whites (a hard brush can be used to clean the surface of the hats) and rinse again under running water.
Boil the mushrooms in salted boiling water for about 5–7 minutes, and then cool at room temperature.
Salt the whites and mix them well. Peel the garlic and chop it into small pieces.
Sterilize the prepared jar, put dill umbrellas on the bottom, place a layer of mushrooms on top, drop a few pieces of garlic, a little cumin, salt, rosemary and black pepper (literally 2 peas).
Next, lay the whitewash with caraway seeds, dried herbs, add spices and garlic. Thus, the jar needs to be filled to the very top, spending all the salt and prepared spices.
Seal the contents of the filled jar well, lay some oppression on top of the mushrooms and close the lid. If the next day the mushrooms do not allow enough liquid, then it will be possible to fill them with additionally prepared brine (for 1 liter of liquid take an incomplete tablespoon of salt). Ready for use, the workpiece will be only in a week.
Sort the collected whites, wash them and leave in plain water for at least 12 hours, changing the fluid several times during this time. Remove adhering debris and dirt from the whites (a hard brush can be used to clean the surface of the hats) and rinse again under running water.
Boil the mushrooms in salted boiling water for about 5–7 minutes, and then cool at room temperature.
Salt the whites and mix them well. Peel the garlic and chop it into small pieces.
Sterilize the prepared jar, put dill umbrellas on the bottom, place a layer of mushrooms on top, drop a few pieces of garlic, a little cumin, salt, rosemary and black pepper (literally 2 peas).
Next, lay the whitewash with caraway seeds, dried herbs, add spices and garlic. Thus, the jar needs to be filled to the very top, spending all the salt and prepared spices.
Seal the contents of the filled jar well, lay some oppression on top of the mushrooms and close the lid. If the next day the mushrooms do not allow enough liquid, then it will be possible to fill them with additionally prepared brine (for 1 liter of liquid take an incomplete tablespoon of salt). Ready for use, the workpiece will be only in a week.Video recipe
Hot way
Did you know? The first mention of mushrooms dates back to the 4th century BC, in particular, the Greek scientist Theophrastus wrote about them in his works, focusing on morels, truffles and champignons.
Cold way
1 L200 minutes + 40 days
Nutritional value per 100 g:
Wash and soak for 3 hours mushrooms in clean water. Drain and thoroughly clean the whites, removing all adhering debris and dirt.
If necessary, cut large specimens into several parts.
Sprinkle generously with salt at the bottom of the pickling tank and lay out the first layer of mushrooms (row thickness should be no more than 5 cm). Fill the container with the workpiece to the very top and pour the rest of the salt.
Cover the pickles with a lid, place the load and take out the pickles in a cool room. The salting process will last at least 40 days, after which the prepared mushrooms are transferred to jars and rolled up with metal lids for further storage during the year.
Wash and soak for 3 hours mushrooms in clean water. Drain and thoroughly clean the whites, removing all adhering debris and dirt.
If necessary, cut large specimens into several parts.
Sprinkle generously with salt at the bottom of the pickling tank and lay out the first layer of mushrooms (row thickness should be no more than 5 cm). Fill the container with the workpiece to the very top and pour the rest of the salt.
Cover the pickles with a lid, place the load and take out the pickles in a cool room. The salting process will last at least 40 days, after which the prepared mushrooms are transferred to jars and rolled up with metal lids for further storage during the year.Important! This recipe is well suited if you decide to salt the collected whites in wooden containers.
Video recipe
Cold way
Belyanok marinovka
2.5 L 40 minutes
black pepper (peas)
10 pieces.
garlic (possibly young)
50 g
Nutritional value per 100 g:
- First, rinse the mushrooms well and separate the hats from the legs.
- Boil all the parts in salted water for about half an hour until they settle to the bottom of the pan.
- Remove the finished whites, allow the water to drain and arrange the whites into pre-sterilized jars.
- In a separate pan, dissolve all prepared spices in water and boil the mixture.
- Cool the water and pour vinegar into it, stirring everything well.
- Ready marinade at room temperature, fill in jars with boiled mushrooms so that it completely covers them.
- Close the containers with tight plastic lids and store them in the refrigerator or cellar.
Important! The preparation of the marinade separately from the whites allows you to get the most pure and transparent fill, not to mention the fact that the taste of the mushrooms themselves is slightly muffled and less saturated. If you want to pickle them with a brighter aroma of the jellied liquid, then initially you should cook the workpiece in it, especially if its turbidity does not bother you.
Features of storage of blanks
For storage of salted and pickled mushrooms of whites, the lower shelf of the refrigerator or the cellar room, with temperatures up to + 10 ° C, is perfect. Tins tightly sealed with seaming lids can be left in storage for a year, while options with plastic caps are best used in the next six months. If, after opening the can, its contents seem too salty, you can always rinse the mushrooms with clean boiled water before use.
Did you know? The second name of the whitewash is the white trefoil, but in Latin the mushroom is called Lactarius pubescens and was first described in 1838 by the Swedish botanist Magnus Fris.
Whichever way you decide to pickle or salt the whites, if you follow the stages, you will always be able to get a tasty addition to the side dishes, meat or fish dishes. In addition, salted mushrooms can be a good ingredient for various salads.
