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Pickled whites for the winter in jars

0
1707
Kitchen Russian
Calorie content 22.5 kcal
Portions 1 l.
Cooking time 9 days
Proteins * 2.4 gr.
Fats * 1.3 gr.
Carbohydrates* 2.5 gr.
* per 100 gr. product
Pickled whites for the winter in jars
Content

Marinating is the easiest way to prepare whites. Mushrooms are marinated under pressure in a salted brine with spices for about a week, after which they can be tasted. Crispy, moderately salty, they serve as an excellent side dish for meat and vegetables.

Ingredients

Cooking process

step 1 out of 4
We put the whites in a deep container and fill them with cold running water, leave for 10-12 hours. During this time, we change the water 2-3 times. After the whites are well soaked in water, we clean them.
step 2 out of 4
Pour water into a saucepan, put on fire and bring to a boil. Then add salt to the water, mix and put the mushrooms in the water. Boil whites in boiling water for 5-7 minutes and remove from heat. We discard the mushrooms in a colander and let them drain from the water.
step 3 out of 4
Transfer the whites from a colander to a saucepan, add salt and mix well. At the bottom of the sterilized jar we put dill umbrellas, then a small layer of mushrooms, sprinkle them with chopped garlic slices, caraway seeds and rosemary, add pepper. Thus, we fill the jar to the very top.
step 4 out of 4
We put oppression on top of the mushrooms and close the jar with a nylon lid. We leave the mushrooms in the refrigerator for a day, they should start up the juice. If there is not enough juice, then it is necessary to prepare a brine from 1 liter of water and 1 tbsp. salt, boil, cool and add brine to the neck of the jar so that it covers all the mushrooms. Pickled whites will be ready after 8-9 days.

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