How to salt white mushrooms for winter at home

Mushrooms are the most popular product that autumn season gives. It's a pleasure to gather them, and the cooked dishes are so diverse that they will taste to everyone. The best way to harvest for the winter will be pickling white mushrooms at home.

The main feature of mushrooms is that they can be fried, boiled, marinated, dried, salted. White mushrooms are delicious and useful, so they are of special value.

Classic salting recipe

Photo of white mushrooms on the market

To pickle white on the classic recipe, first clean them of forest sand, leaves, debris and rinse well.

Ingredients:
  • 3 kg white (sorted);
  • Spicy herbs - currant and cherry leaves;
  • Dill and horseradish leaves.

Marinade:

  • 6 tbsp. l. rock salt;
  • 5-6 leaves of currant;
  • 7-9 carnations for conservation;
  • 7-9 black peppercorns;
  • 3-4 bay leaves.

How to cook:

  1. White put in a bowl and pour water. Be sure to add salt and add spices.
  2. Cook for no more than half an hour.Then rinse them in cold water, send to a colander and wait until it dries.
  3. At the bottom of the cans, spread a few washed spicy herbs, then white hats down. The next layer is again spicy herbs and mushrooms.
  4. Cover the container with a cloth (without the addition of dyes), and put the load on top.
  5. Check that brine remains on the saline surface. If the brine is not enough, add the boiled boiled water.
Video Recipe

White mushrooms for the winter by the classical method will be ready for use in 2-3 days.

How to salt white mushrooms for the winter in cans

Beautiful white mushroom

To enjoy white mushrooms not only during the harvest season, but also in winter, it is best to pickle them or marinate in jars in a cold or hot way.

Cold way

Ingredients:
  • 1 kg of white;
  • 30 g of rock salt;
  • 2-3 sprigs of dill brushes;
  • 3-5 leaves of the Laura.

Cooking method:

  1. Mushrooms pre-soak. To do this, place in enameled utensils with water for a day.
  2. Prepare glass jars, in which layers of mushrooms, alternating with spicy herbs.
  3. The top layer should be a brine. If it is not enough, add cold water (necessarily boiled).

Hot way

Ingredients:
  • 1 kg of white;
  • 1-2 bay leaves;
  • 3-4 peas of black pepper;
  • 2-3 cloves for conservation;
  • 1 dill umbrella.

Preparation:

  1. Prepare a pickle from these spices and spices. Put white in the boiling brine.
  2. Cook for no more than 15 minutes over low heat. Constantly stir and remove the formed foam.
  3. After the time has passed, allow the mushrooms to cool down a bit, and then spread them into previously sterilized jars.
  4. To mushrooms longer stored, in the banks to pour a little salt, order and put in a dark, cool place.

Salted white on this recipe can be consumed after 1.5 months, and the storage time is about 9 months.

Helpful Tips

White mushroom in the forest

To ensure that mushrooms marinated in cans or other containers are stored for as long as possible, the following rules must be observed.

  • Temperature conditions. Storage temperature should be 6-8 degrees, so it is better to store pickles in a cool basement.
  • Lack of sunlight. The room should be as dark as possible, but well ventilated.
  • Number of brine. Pay special attention to checking the brine in a container with mushrooms. He must completely cover them.If it is not enough, add a salt solution with a calculation of 1.5-2 st. l. rock salt per 1 liter of boiled and chilled water.

Cooked dishes of ceps are delicious and very useful, so make preparations for the winter and eat healthy food!

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