How to salt whites (white waves) for the winter: salting mushrooms in a cold, hot way

Salting whites is not difficult if you understand all the subtleties of cooking. The preparation is tasty, fragrant and dense. Ideal for potatoes and rice.

How to salt white mushrooms

It is better to salt white mushrooms when young. They are denser in consistency and perfectly absorb brine. If only ripe fruits are collected, then they must first be cut into pieces.

How to properly prepare the product for salting:

1. Clean up debris. Remove rotten and wormy mushrooms.
2. Soak. To do this, pour cold salted water and leave for three days. Change fluid every 5-6 hours. Some recipes require less soaking time.
3. Boil for half an hour. In the process, carefully remove the foam, especially if the hot pickling method is chosen.

How to salt whites in a cold way

It is convenient to salt the white wave in a cold way. This method requires less preparation. You can start tasting no earlier than a month later, but for reliability it is better to wait one and a half.

How to pickle whites in a cold way according to the classic recipe

You can salt white waves in a cold way according to the traditional recipe. This option does not require pre-cooking the fruit.

Required:

• chopped horseradish root – 20 g;
• egg whites – 10 kg;
• bay leaf – 10 pcs .;
• garlic – 12 cloves;
• salt;
• dill seeds – 100 g;
• allspice – 30 peas.

How to cook:

1. Peel, rinse, then pour water over forest fruits. Leave for three days. Change fluid every seven hours.
2. In a wide bowl, put each fruit with a hat down. Sprinkle all layers with salt and spices. Salt should be used only coarse and in small quantities.
3. Cover with gauze folded in several layers. Place a circle with oppression on top.
4. Salt month. After that, you can transfer to sterilized containers and roll up.

How to salt white flakes in a cold way with garlic and horseradish

It is very tasty to pickle whites with horseradish, which gives them a special taste.

Required:

• pepper – 8 peas;
• egg whites – 2 kg;
• dill – 5 umbrellas;
• rock salt – 100 g;
• garlic – 7 cloves;
• grated horseradish root – 60 g.

How to cook:

1. Peel the fruits, cut off the legs. Large cut into pieces. Fill with water and leave overnight. Strain.
2. Lay on the bottom of the dish. Add horseradish, dill, salt and pepper. Mix. Leave under oppression for a day.
3. Transfer to banks for storage.

How to salt white mushrooms using the cold method with currant leaves and garlic

You can salt the white wave with the addition of currant leaves, which will give the appetizer a unique flavor and a special aroma.

Required:

• horseradish leaves – 30 g;
• egg whites – 3 kg;
• oak leaves – 20 g;
• dill – 30 g;
• salt – 100 g;
• cherry leaves – 30 g;
• parsley – 20 g;
• garlic – 4 tooth;
• currant leaves – 40 g.

How to cook:

1. Cut the pre-soaked mushrooms into pieces. Put spices and leaves on the bottom, distribute a layer of forest fruits. Salt, put spices again.
2. Repeat the process until the container is full. You can salt in glass jars. Close them with a capron lid.
3. In two days the product will settle, add more mushrooms to the brim. Excess juice that stands out must be drained.
4. When the fruits are completely compacted and stop settling, send them to salt for a month and a half in the basement. The juice can be drained completely, and instead pour the fried vegetable oil.

How to pickle whites in a hot way

Whites are more tender when salted in a hot way. This option is traditional, so it is most often used by inexperienced housewives who are afraid of experiments.

Required:

• bay leaf – 12 pcs .;
• egg whites – 10 kg;
• peppercorns – 40 pcs.;
• garlic – 12 cloves;
• salt – 550 g;
• dill seeds – 120 g;
• crap root.

How to cook:

1. Pour the processed forest fruits with cold water. Leave for three days. Change fluid in the morning and evening.
2. Transfer to a deep container. Pour in water and boil for half an hour. Cool down.
3. Hats down to shift into a wide basin. Sprinkle with salt, spices and chopped garlic. Add grated horseradish root. Cook for 20 minutes.
4. Cover the entire surface with gauze and put oppression. It takes a month to salt the white wave in a hot way.

How to salt white waves in jars

To simplify the storage process, it is better to salt whites in a cold and hot way in jars. Regardless of the method chosen, the containers must first be sterilized over steam so that the workpiece lasts longer.

Required:

• egg whites – 2 kg;
• water – 1 l;
• salt – 55 of

How to cook:

1. Soak the white beetle in water for XNUMX hours, periodically changing the liquid.
2. Warm up the water. Place fruits. Salt a little. Cook 10 minutes. In the process, be sure to remove the foam.
3. Send to a colander and leave for four hours so that the liquid is all over the glass.
4. Transfer to a glass container, sprinkle 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.

Required:

• egg whites – 1 kg;
• horseradish leaves;
• salt – 60 of

How to cook:

1. Clean and sort the mushrooms. Fill with water and, periodically changing it, leave for a day.
2. Put a layer of salt on the bottom of the jar. Distribute forest fruits. Sprinkle more salt on top. Cover with horseradish leaves.
3. Put on the lid with holes. Salt 40 days.
4. Before serving, the appetizer will need to be rinsed from brine and poured with oil.

hot way

Hot pickling of white volnushki is well done with the addition of mustard, which gives the forest fruits a pleasant aroma and taste. It also helps protect the workpiece from the possible appearance of mold.

Required:

• salt – 50 g;
• bay leaf – 2 pcs .;
• mustard in grains – 10 g;
• sugar – 75 g;
• dill – 30 g;
• egg whites – 2 kg;
• vinegar 6% – 100 ml;
• peppercorns – 7 peas;
• water – 1 l.

How to cook:

1. Prepare banks in advance. To do this, put them in a heated oven (up to 100 ° C) for 30 minutes – half-liter jars, and for 50 minutes – liter ones.
2. Clean mushrooms. Cut off the legs. Soak for a day, not forgetting to change the liquid. Boil 20 minutes. Remove any foam that has formed, then rinse and strain the mushrooms.
3. Add sugar to water. Salt. Stirring, cook until the products are dissolved. Add bay leaves and pepper. Cook for two minutes.
4. Pour in the vinegar. Sprinkle mustard and pepper. Boil. Add mushrooms. Cook for 15 minutes.
5. Transfer to still hot jars and screw on the lids. It is possible to taste the salting of whitefish waves in a hot way not earlier than after a month and a half.

How to pickle white mushrooms in a tub

Salty white waves can be harvested in a tub. Their taste in this case comes out more saturated, and the natural aroma is preserved.

Required:

• egg whites – 2,2 kg;
• garlic – 5 cloves;
• salt – 130 of

How to cook:

1. Pour water over peeled mushrooms. Leave for two days. Change water every four hours.
2. Transfer to a clean heat-resistant container. To fill with water. Salt lightly. Boil.
3. Leave the workpiece on minimum heat for half an hour. At this point, you can add your favorite seasonings if you like.
4. Throw the product in a colander. Rinse thoroughly. Leave for a quarter of an hour so that the excess liquid drains completely.
5. Put on the bottom of the tub and tamp well. Sprinkle each layer with salt and chopped garlic.
6. Put oppression and cover the tub with a blanket. Salt 40 days.

How to salt white waves in brine

Salting a white wave requires special preparation, despite the fact that the mushroom is edible. In brine, the fruits remain nutritious and strong for a long time.

Required:

• white waves – 700 g;
• garlic – 4 tooth;
• salt – 80 g;
• bay leaf – 4 pcs .;
• black pepper – 8 peas;
• water – 2 l;
• cloves – 4 peas.

How to cook:

1. Clear hats 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 prevent the product from spoiling.
2. Pour clean water into a saucepan and place over medium heat. Boil.
3. Salt. Add pepper and half of the cloves. Cook for two minutes.
4. Add mushrooms. Darken on a medium flame for a quarter of an hour.
5. Strain the brine through a sieve.
6. Put cloves, garlic and bay leaf in equal parts in sterilized jars. Fill container tightly with mushrooms.
7. Boil the brine and pour into jars to the very brim.
8. Spill the lids with boiling water and close the containers. Turn upside down. Leave in this position for a day.
9. Remove to the basement to salt for a month and a half.

Storage Rules

To keep the workpiece longer, the jars are pre-sterilized. The barrel, tub and pan are thoroughly washed and necessarily scalded with boiling water. If such preliminary preparation is not carried out, then it is likely that bacteria or fungal spores will enter the container, which will provoke the fermentation of the product, even if stored properly.

The workpiece prepared in accordance with 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 the 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 a snack on a glazed balcony. As a heater, wood shavings, batting, blankets are excellent.

Exceeding the recommended temperature will provoke souring snacks. And if it drops below + 3 ° C, then the whites will become flabby and brittle, and will also lose most of their useful properties.

Conclusion

To pickle the whites, you must strictly follow all the requirements and recommendations. Only in this case, the workpiece will turn out to be healthy, tasty and will perfectly complement any table.