Pickled mushrooms
For pickling, it is best to choose young mushrooms of the same size or cut them during cooking so that they pickle evenly. For pickling, it is best to choose young mushrooms of the same size or cut them during cooking so that they pickle evenly.
Pickled mushrooms
For pickling, it is best to choose young mushrooms of the same size or cut them during cooking so that they pickle evenly. For pickling, it is best to choose young mushrooms of the same size or cut them during cooking so that they pickle evenly.
Ingredients
| mushrooms 1 kg |
| salt 50 g |
| OPTIONAL: |
| black pepper |
| bay leaf |
| dill |
| garlic |
| cloves |
| horseradish leaves |
Instructions
Step 1
Thoroughly clean and rinse the mushrooms (you can soak them in cold water for 20 minutes).
Step 2
Pour a handful of salt into a sterilized glass container and place the mushrooms with their caps downwards in the first row. Cover with salt and lay out further layers, pouring salt over them. For 1 kg of mushrooms - 50 g of salt. Between the layers you can add black pepper peas, bay leaf, dill, garlic or dried cloves, as a natural antiseptic use horseradish leaves.
Step 3
The container should be covered with a wooden circle or a plate with a weight, put in the refrigerator.
Step 4
After 5 days, check the billet and pour out the excess brine. If it is not enough, you can add boiled water. Small mushrooms should be salted for a week, medium and larger - 30-45 days.
