Content
- 1 How to pickle white mushrooms
- 2 How to pickle white waves according to the classic recipe
- 3 How to pickle whites with garlic and cinnamon for the winter in jars
- 4 White whites, marinated with onions and carrots
- 5 How to pickle whites with dill and mustard
- 6 Hot marinated whites
- 7 Recipe for marinating white waves with currant leaves and garlic
- 8 Recipe for delicious whites marinated in sweet brine
- 9 Storage rules
- 10 Conclusion
You can marinate whites, salt or freeze them only after prolonged soaking. It is impossible to use white waves without pretreatment, as they emit milky juice (very bitter in taste). There are no toxic substances in the chemical composition, but the taste is so pungent that it will ruin any prepared dish.
How to pickle white mushrooms
The time of collection of the whiteness is from the end of August to the middle of October. White waves grow mainly near birches, less often in mixed forests, single groups can be found near coniferous trees. They prefer to settle in moist soils among tall grass. Young specimens are collected, overripe mushrooms are spoiled by insects.
When processing, the slices turn green in the air, so the white waves are soaked immediately, then prepared for pickling:
- Darkened areas are removed from the surface of the cap with a knife.
- Completely remove the lamellar layer.
- The leg is cleaned in the same way as the hat to remove the darkened area, cut off the bottom by 1 cm.
- The mushroom is cut vertically into 2 pieces. Inside the fruiting body there may be insect larvae or worms.
The treated whites are washed and placed in a steeping vessel. The water should be cold, with a volume of 3 times the mass of the fruit bodies. White waves are soaked for 3-4 days. Change the water in the morning and evening. The container is placed in a cool place away from sunlight. The structure of freshly cut whites is fragile; after soaking, the white waves become elastic and resilient, 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
Marinated whites are the most popular and widespread processing method. Homemade compilations offer a variety of recipes to marinate a product with a variety of ingredients.
Below is a fast and economical classic method that does not require complex technology. Based on a three-liter jar of whites, take 2 liters of water. This volume should be sufficient, 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 tbsp. l .;
- cloves - 6 pcs.;
- bay leaf - 3 pcs.
The sequence of cooking whites:
- They take the whites out of the water, wash them.
- Placed in a container, add water and boil for 20 minutes.
- At the same time, the marinade is prepared, all the ingredients are put into the water (except for acetic acid).
- Boiled white waves are placed in a boiling marinade, kept for 15-20 minutes. Vinegar is introduced immediately before readiness.
The boiling workpiece is laid out in pre-sterilized jars, corked. The container is turned over and covered with a blanket or blanket. The workpiece should cool down gradually. When the container becomes cold, it is placed in the basement or pantry.
How to pickle whites with garlic and cinnamon for the winter in jars
The marinade prepared according to the recipe will be spicy. A yellow tint is normal; cinnamon gives the water color. And the mushrooms become more elastic. The recipe is for 3 kg of soaked whites.
Components of the workpiece:
- garlic - 3 teeth;
- cinnamon - 1.5 tsp;
- water - 650 ml;
- salt - 3 tbsp. l .;
- black pepper - 10 peas;
- bay leaf - 3 pcs.;
- cloves - 8 pcs.;
- vinegar - 1 tbsp. l .;
- dill seeds - 1 tsp
Cooking technology:
- White waves are washed, placed in a container.
- Pour in water, add salt.
- Boil for 10 minutes, constantly removing foam from the surface.
- All spices are added except vinegar.
- They boil for another quarter of an hour.
- Top up with vinegar, after 3 minutes. the fire is reduced to a minimum so that the liquid barely boils, leave for 10 minutes.
The product is placed in jars along with a spicy filling, covered and wrapped in a blanket or any material at hand.
After a day, the workpiece is put into storage.
White whites, marinated with onions and carrots
The set of spices is designed for 3 kg of whites. To process white waves, take:
- onions - 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 marinating whites:
- The soaked whites are boiled for 15 minutes.
- The marinade is prepared in a separate bowl.
- Cut the onion into half rings, cut the carrots into cubes.
- Vegetables are mixed with spices, boiled for 25 minutes.
- Reduce the heat, introduce boiled mushrooms.
- Cook the food for 20 minutes.
- The vinegar is added over 2 minutes. before removing the container from the fire.
Mushrooms are laid out in jars, topped up with marinade, covered with lids. The container and lids are pre-sterilized. The workpiece is wrapped for slow cooling. Then the whites are removed for storage.
How to pickle whites 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 tbsp. l .;
- salt - 2 tbsp. l.
Whitefish pickling technology:
- Boil mushrooms for 25 minutes.
- Prepare the marinade in a separate saucepan.
- Garlic is disassembled into prongs, dill is cut into small pieces.
- Put all the spices, boil for 15 minutes.
- Mushrooms are spread in the marinade, boiled for 25 minutes.
- Pour vinegar before removing from heat.
They are laid out in containers and covered with lids.
Hot marinated whites
For harvesting, only white wave hats are used. The soaked mushrooms are separated from the stem. Following Prescription Steps:
- Pour the caps with water and boil for 20 minutes.
- Add dill seeds, horseradish root, garlic, bay leaf, boil for another 10-15 minutes.
- They take out the mushrooms, leave until the liquid completely drains.
- Spread in layers in a volumetric container.
- The layers of fruit bodies are sprinkled with salt at the rate of 50 g / 1 kg.
- Add horseradish, currant leaves (black).
Put under oppression, leave for 3 weeks. Then the mushrooms are placed in sterilized jars. Prepare a filling of water (2 l), sugar (50 g), vinegar (50 ml) and salt (1 tbsp. L). Pour the product with boiling marinade, cover with lids on top. Place in a pan with a wide bottom, pour water so that 2/3 of the height of the jar is in the liquid. Boil for 20 minutes. The lids are rolled up, the workpiece is removed to the basement.
Recipe for marinating white waves with currant leaves and garlic
To marinate 2 kg of whites you need the following spices:
- garlic - 4 cloves;
- currant leaf - 15 pcs.;
- sugar - 100 g;
- mint - 1 sprig;
- dill - 1 umbrella;
- laurel - 2 leaves.
Marinating whites:
- Boil white waves for 25 minutes.
- Sterilize jars and lids.
- Spices are added to 1/2 l of water, boiled for 15 minutes.
- Mushrooms are tightly packed into a jar.
- Pour marinade over.
Banks are rolled up, wrapped, after cooling, they are removed to the basement.
Recipe for delicious whites marinated in sweet brine
You can marinate white waves according to a recipe without spices.The preparation requires sugar, onions, salt and vinegar.
Preparation:
- Water is collected in a saucepan, salted.
- Fruit bodies are boiled for 40 minutes.
- A three-liter bottle will require 1 onion, which is cut into rings.
- They take out the whites, put them in a jar along with the onions.
- 80 g of vinegar, 35 g of table salt, 110 g of sugar are added.
- Pour boiling water over.
- Banks are rolled up and sterilized in boiling water for 35 minutes.
Then the workpiece is wrapped and left to cool for two days.
Storage rules
Pickled whites are stored for up to 2 years at a temperature not higher than +5 0C. The containers are lowered into the basement. The temperature should be constant. There is minimal or no lighting. If the brine becomes cloudy, fermentation has begun, this means that the fruit bodies have been processed in violation of technology. Fermented whites are unsuitable for eating.
Conclusion
You can marinate whites or salt them only after prolonged soaking. A white wave with bitter milky juice is not suitable for preparation immediately after collection. Subject to the technology of pickling, the mushroom product is stored for a long time and has a good taste.
