Salted mushrooms

Salted mushrooms: 1 version

The salting of mushrooms according to this recipe does not present special difficulties. In order to pickle the mushrooms, we need the following ingredients:

• 
  white mushrooms
• 
  large non iodized salt
• 
  garlic
• 
  peppercorns
• 
  leaves of cherry, oak and horseradish
• 
  dill with umbrellas

We gnaw the pancakes and separate the hats from the legs. Carefully wash my hats with a brush, cut very dirty places, which can not be washed. Large hats are cut along into halves, small ones can be poured entirely.

Take the enamel dishes (large pot orbucket) and put mushrooms in it. Sprinkle the mushrooms with a handful of salt and pour cold water. 2-3 days soak mushrooms, changing the water three times a day, so they do not get sour. Add salt when changing water is not necessary.

We clear the garlic. The dishes for salting are lined with horseradish leaves. We stack the soaked pancakes with the caps upwards in layers, pouring each layer with salt and shifting with leaves, dill, garlic and pepper.

We cover mushrooms with pure boiled gauze,from above we put a wooden plank and oppresses, cover with gauze and tie it. If the brine is too much, you need to drain it, if too little, you should increase the pressure.

After 20-30 days, the salted mushrooms will be ready, we spread them over sterilized jars and close them.

Salted mushrooms: 2 option

Here is another option for pickling mushrooms. From pickled mushrooms in this way, it's good to cook a snack with sour cream and greens. So, to prepare salted mushrooms for this recipe, let's take:

• 
  white mushrooms
• 
  salt
• 
  chopped garlic
• 
  black pepper
• 
  Bay leaf
• 
  dill umbrellas

• 
  sour cream
• 
  onion
• 
  fresh greens

Mushrooms are processed and soaked for four days, changing water twice a day (you can read about soaking in the previous recipe). Then carefully wash the soaked pancakes.

We take a container for pickling and lay out mushroomslayers, each layer pouring salt. After every two or three layers add a layer of spices. We continue to lay out until the mushrooms run out. The last layer is salt.

We lay the yoke and put mushrooms in a cool place (cellar, refrigerator, weather permitting - balcony) for a month and a half. When the salted mushrooms are ready, wash them and soak them in cold water.

To prepare snacks, mushrooms are sliced ​​and seasoned with sour cream, we add onion, cut into half rings, and sprinkle with finely chopped herbs (dill, parsley, etc.).

Salted mushrooms: 3 option

You can also pick up the mushrooms in a hot way, filling the mushrooms with pre-cooked hot brine. In order to salivate a kilogram of mushrooms, we need the following ingredients:

• 
  water - 0.5 tbsp.
• 
  salt - 30 g
• 
  dill - 4-5 branches
• 
  pepper peas - 3-5 pcs.
• 
  cloves - 3-5 pcs.
• 
  bay leaves - 1-3 pcs.
• 
  currant leaves - 1-2 pcs.
• 
  onion

Mushrooms are sorted, cleaned and sorted. Small and medium mushrooms can be salted entirely, large ones need to be cut into two or three pieces. Rinse the prepared mushrooms with cold water.

Fill up with a large pot, a corksalt, put the pan on the fire and bring the water to a boil. In the boiling water we lower the mushrooms, we again give a boil and cook the mushrooms for 5-10 minutes, constantly stirring and taking off the foam with a noise. Finished mushrooms will settle on the bottom. We distribute large dishes with boiling water and put ready mushrooms in it.

We prepare the brine: bring the water to a boil, add salt and boil for 3-5 minutes. Take the sterile cans and lay out the pre-washed spices in them. We fill the jars with mushrooms, we put onions on top, cut into rings, pour in brine.

Sterilize the cans with mushrooms for 15-20 minutes(depending on the size of the cans), then close with sterile lids and allow to cool. After cooling we put it away in the refrigerator and wait 40-45 days - after this time the mushrooms will be ready.

Bon Appetit!