Recipes for hot and cold pickling white mushrooms for the winter in jars

There are many techniques on how to salt mushrooms White mushrooms for the winter. Each one has its own unique preparation method and spice mix, so every home cook can choose the recipe that best suits them. To prevent the mushrooms from turning gray after cooking, it's recommended to add citric acid to the water. Properly prepared mushrooms will have a delicate texture, making them suitable for both a side dish and a standalone dish.

The intricacies of pickling white mushrooms for the winter

This mushroom is considered conditionally edible due to the milky juice it secretes. It is white and highly edible. If signs of this are found on the surface of the mushroom, do not touch it.

White mushrooms (volnushki) can be prepared for the winter by salting or pickling; they will go well with any seasonings and spices, but the salting vessel should not be large, as it is not recommended to prepare large quantities of mushrooms.

A distinctive feature of pickling belyanka mushrooms is that you can use recipes that don't require a marinade. A simple brine or sprinkling the product with salt and spices will suffice. These methods will achieve the desired saltiness and crunch of the mushrooms, and impart excellent flavor.

Selecting and preparing mushrooms

Young mushrooms are suitable for winter preservation, as their denser structure allows them to absorb salt better. If using larger, more mature mushrooms, they will need to be cut into several pieces.

Preparing white mushrooms for pickling includes the following set of procedures:

• First, you need to separate all the mushrooms by variety;
• each mushroom must be cleared of debris;
• then it will need to be soaked for at least half a day, the maximum time can reach 5 days;
• If you come across very dirty mushrooms, you will first need to soak them in a saline solution for 2-3 hours, then throw them in with the rest of the mushrooms;
• During the soaking period of the entire mushroom mass, the water should be changed every 3 hours.

How to pickle belyanki

There are many recipes for preparing belyanka for the winter period; let's look at the most popular methods.

Hot salting

For this method, you must use only fresh mushroom caps that are free of damage and worms. If the caps are large, they will need to be cut into several pieces.

The prepared caps should be transferred to an aluminum pan and filled with tap water so that the mushrooms are completely submerged in water.

To improve the flavor, you can dilute salt in water and add spices. Boil the caps for half an hour to 40 minutes, carefully skimming off any foam that forms. Then rinse under running tap water.

The next step involves placing the mushrooms in a sterilized jar and sprinkling them with salt at a ratio of 50 grams per kilogram of mushrooms. To enhance the flavor, you can add garlic, dill, horseradish leaves, currants, cherries, and other herbs. Cover the jar with a clean cloth and place a weight on top. The mushrooms should remain in this position for at least 7 days.

Cold method

This method of preserving mushrooms involves soaking them for 36-48 hours and changing the water several times over a 24-hour period. Failure to do so will result in a bitter taste. This recipe also requires the mushroom caps, so the stems must be discarded.

The first layer of seasonings is placed in the jar:

• salt;
• dill;
• garlic;
• bay leaf;
• black peppercorns.

Next, place the mushrooms cap-side down and sprinkle with more seasonings. This process should be repeated until the jar is full. To ensure the recipe is followed, use the following ratio: 400 grams of salt and 3 heads of garlic (the cloves and dill should be chopped) per 10 kilograms of product. Cover the jar with a clean cloth and place it under pressure for at least 30 days.

Belyanki with garlic and dill

This method involves using the whole mushroom. The prepared mushroom (thoroughly cleaned, soaked for at least three days, changing the water periodically, and rinsed) should be placed cap-side down in the jar as tightly as possible, as they will shrink during the pickling process.

The higher the density of the mushrooms, the better the salting will be.

Next, sprinkle the milk mushrooms with additional ingredients: garlic, horseradish root, dill, allspice, and bay leaf. Alternate layers until the jar reaches the top. The spice ratio for each jar is as follows: for 10 kilograms of the main ingredient, you'll need 12 cloves of garlic, 35 allspice berries, 5 tablespoons of dill seeds, 1 tablespoon of horseradish root, and 10 bay leaves.

Cover the jar neck with a cloth and place a weight on it. Store the jar in a cool, dark place for 30 days. Storing the product for more than six months is not recommended.

With cabbage

Place 800 grams of the prepared product (sorted and soaked for several hours in a brine solution) on the bottom of the container. You can then alternate the layers in any order:

• finely chopped cabbage (3 kilograms);
• grated carrots (200 grams);
• sour apples, cut into pieces, without cores (300 grams).

The entire mixture is poured into a brine of water and 4 heaping tablespoons of salt. A weight is placed on top for 24 hours. During this time, the product will need to be thoroughly stirred as often as possible. After this time, you can begin preserving the product for the winter using the traditional recipe.

How to marinate belyanki mushrooms with garlic and currant leaves

Before cooking, soak the mushrooms for at least three days in a 10% saline solution to avoid health problems. The solution should be changed every 12 hours. Keep the mushrooms under weight during this time.

Add 150 grams of salt to 3 liters of boiling water, then add as many mushrooms as will fit into the solution and simmer for 10 minutes. Then, drain the mushrooms in a colander.

Place currant leaves, 2 cloves of garlic, and a bay leaf in sterilized liter jars. After adding the spices, begin adding the mushroom mixture. Pour a boiled brine solution of your choice over it. Then, screw on the lids. The product can be consumed within 30 days.

Pickling in its own juice

This method of preparation requires a minimum of ingredients, but the product will have unrivaled taste and quality characteristics.

The prepared milk mushrooms will need to be cut into small pieces. Next, layer the mushroom mixture and salt in an enamel pan at a ratio of 5 kilograms of the main product to 100 grams of salt.

The next step is to heat the saucepan on the stove's lowest setting for 30 minutes. This will allow the mushroom juices to release. After this, transfer the mixture to sterilized jars and sterilize them again for 1 hour and 30 minutes. Afterward, seal them and store them until cool. Store the product in the refrigerator only.

How and how long can salted mushrooms be stored?

Store the mushrooms in a cool, dark place (refrigerator or basement). If you pickled them without sealing the jars, be sure to press them down to allow the mushrooms to release their juices and soak up the brine.

If you're using jars for winter preservation, they must be sterilized. It's best to use metal lids, which will extend the product's shelf life. The recommended shelf life is usually specified in each recipe, but you shouldn't store the product for longer than six months. This can cause adverse reactions, including food poisoning.