How to pickle whites (white waves) for the winter in jars: simple recipes

Whitefish can be marinated, salted or frozen only after a long soak. It is impossible to use white waves 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 burning that it will ruin any cooked dish.

How to pickle white mushrooms

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

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

1. With the help of a knife, darkened areas are removed from the surface of the cap.
2. Remove the entire lamellar layer.
3. The leg is cleaned in the same way as a hat, in order to remove the darkened area, the bottom is cut off by 1 cm.
4. The mushroom is cut vertically into 2 parts. Inside the fruiting body there may be insect larvae or worms.

The treated whites are washed and placed in a soaking container. Water should be cold, with a volume of 3 times the mass of the fruiting bodies. Soak white waves for 3-4 days. Change the water in the morning and evening. The container is placed in a cool place, away from sunlight. In freshly cut whites, the structure is fragile, after soaking the white waves 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 waves according to the classic recipe

Pickled whitefish waves are the most popular and common processing method. Homemade collections offer many recipes for pickling a product with a set of all kinds of ingredients.

Below is a fast and economical classic method that does not require sophisticated technology. Based on a three-liter jar of whites, take 2 liters of water. This volume should be enough, but it all depends on the packing density.

For filling you will need:

• vinegar essence – 2 tsp;
• sugar – 4 tsp;
• black pepper – 15 pcs.;
• salt – 2 Art. l .;
• cloves – 6 pcs.;
• bay leaf – 3 pcs.

The sequence of preparation of whites:

1. The whites are taken out of the water, washed.
2. Place in a container, add water and boil for 20 minutes.
3. At the same time, the marinade is prepared, all the ingredients (except acetic acid) are put in the water.
4. Boiled white waves are placed in a boiling marinade, kept for 15-20 minutes. Immediately before readiness, vinegar is introduced.

The boiling billet is laid out in pre-sterilized jars, corked. The container is turned over and covered with a blanket or blanket. The workpiece should cool gradually. When the container becomes cold, it is placed in the basement or pantry.

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

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

Components of the workpiece:

• garlic – 3 teeth;
• cinnamon – 1,5 tsp;
• water – 650 ml;
• salt – 3 Art. l .;
• black pepper – 10 peas;
• bay leaf – 3 pcs .;
• cloves – 8 pcs.;
• vinegar – 1 st. l .;
• dill seeds – 1 tsp

Technology of preparation:

1. White waves are washed, placed in a container.
2. Fill with water, add salt.
3. Boil for 10 minutes, constantly removing foam from the surface.
4. All spices are added except vinegar.
5. Boil another quarter of an hour.
6. Add vinegar, after 3 minutes. the fire is reduced to a minimum so that the liquid barely boils, leave for 10 minutes.

The product is laid out in jars along with a spicy filling, closed and wrapped in a blanket or any material at hand.

A day later, the workpiece is put into storage.

White volnushki marinated with onions and carrots

A set of spices is designed for 3 kg of whites. For the processing of white waves take:

• onion – 3 pcs .;
• carrots – 3 pcs .;
• sugar – 6 tsp;
• carnation – 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 pickling whites:

1. Soaked whites are boiled for 15 minutes.
2. Prepare the marinade in a separate bowl.
3. Onions cut into half rings, carrots into cubes.
4. Vegetables are mixed with spices, boiled for 25 minutes.
5. Reduce the fire, introduce boiled mushrooms.
6. Cook food for 20 minutes.
7. Vinegar is added for 2 minutes. before removing the container from the fire.

Mushrooms are laid out in jars, topped up with marinade, closed 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 whites volnushki with dill and mustard

The recipe consists of the following components:

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

White pickling technology:

1. Boil mushrooms for 25 minutes.
2. Prepare the marinade in a separate saucepan.
3. The garlic is disassembled into teeth, the dill is cut into small pieces.
4. Put all the spices, boil for 15 minutes.
5. Mushrooms are laid out in the marinade, boiled for 25 minutes.
6. Before removing from the fire, pour in the vinegar.

Arrange in containers and close with lids.

Whites, hot-pickled

For harvesting, only white caps are used. Soaked mushrooms are separated from the legs. Recipe steps to follow:

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

Put under oppression, leave for 3 weeks. Then the mushrooms are laid out in sterilized jars. A filling is prepared from water (2 l), sugar (50 g), vinegar (50 ml) and salt (1 tbsp. L). The product is poured with boiling marinade, covered with lids on top. Put in a saucepan with a wide bottom, pour water so that 2/3 of the height of the jar is in the liquid. Boil 20 min. The lids are rolled up, the workpiece is removed to the basement.

Recipe for marinating white waves with currant leaves and garlic

To pickle 2 kg of whites, you will need the following spices:

• garlic – 4 lobules;
• currant leaf – 15 pcs.;
• sugar – 100 g;
• mint – 1 sprig;
• dill – 1 umbrella;
• laurel – 2 leaves.

Marinating whites:

1. Boil white waves for 25 minutes.
2. Sterilize jars and lids.
3. Spices are added to 1/2 liter of water, boiled for 15 minutes.
4. Mushrooms are tightly packed in a jar.
5. Pour in the marinade.

Banks are rolled up, wrapped, after cooling they are cleaned in the basement.

Recipe for delicious whites marinated in sweet brine

You can pickle white waves according to a recipe without spices. The preparation requires sugar, onion, salt and vinegar.

Preparation:

1. Water is taken into the pan, salted.
2. Fruiting bodies are boiled for 40 minutes.
3. A three-liter cylinder will require 1 onion, which is cut into rings.
4. They take out whites, put them in a jar along with onions.
5. Add 80 g of vinegar, 35 g of table salt, 110 g of sugar.
6. Pour in boiling water.
7. Banks 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

Pickled whites are stored for up to 2 years at a temperature not higher than +5 ⁰C. Tanks are lowered into the cellar. The temperature must be constant. Lighting is minimal or completely absent. If the brine has become cloudy, fermentation has begun, which means that the fruiting bodies have been processed in violation of the technology. Fermented whites are unsuitable for eating.

Conclusion

Whitefish can be marinated or salted only after a long soak. White volnushka with bitter milky juice is not suitable for cooking immediately after collection. Subject to the pickling technology, the mushroom product is stored for a long time and has a good taste.