How to salt whites for the winter - two salting methods

Whitefish are nothing more than white waves. They belong to the same type of mushroom, but differ from volushki only in color and some taste qualities. White mushrooms can be salted hot or cold, taking into account only the fact that these mushrooms have a delicate taste and aroma. Spices can destroy this taste, and you need to be careful with them.

Ingredients: whites, salt, spices
Time to bookmark: Summer, Autumn

Content

1 How to salt whites (cold method)
2 Hot salted whites

How to salt whites (cold method)

Milkweeds, which include whites, have a bitter milky juice. With the cold method, the mushrooms need to be sorted, peeled and soaked in cold water for a day.

From time to time you need to stir the mushrooms and change the water. This way the bitterness will come out faster.

It is more convenient to pickle whites in a bucket or barrel.

Place horseradish, cherry, oak leaves and a handful of salt on the bottom of the barrel.

For 1 kg of whites, with cold salting, you need about 200 grams. salt.

Place a small layer of mushrooms as tightly as possible and add salt.

Add another layer of mushrooms and add salt again. When you run out of mushrooms, cover them with horseradish leaves; if there are cherry and oak leaves left, add them too. Place a lid on top of the mushrooms and place a weight on top.

Put the container with mushrooms in a cool pantry, and after 40-50 days, the cold-salted whites will be ready.

Hot salted whites

In order not to soak the white mushrooms and to speed up the salting process, the mushrooms are boiled.

Boil water in a saucepan with a small amount of salt and spices, and lower the whites into the boiling water.

Boil the mushrooms for 7-10 minutes, skimming off the foam as it appears.

After boiling, drain the mushrooms in a colander and let them drain for 20-30 minutes. During this time, they will not only drain, but also cool down.

With this method of salting, it is more convenient to use jars. The further technology for hot salting of whitefish does not differ from the cold method, except that the amount of salt should be halved.

Add a layer of mushrooms, salt, another layer of mushrooms, and so on until the top of the jar.

After boiling, the whites become less fragile and lie in a denser layer, which is very convenient. Cover the filled jars with lids and put them in the cellar or pantry.