Salted mushrooms: raw pickling method Bashny.Net

Mushrooms white. Wash with a clean sponge or brush. Immerse mushrooms in cold water and survive 1 day in water, frequently changing the water (in this case, the water was changed 10 times per day).

Weigh. For every 1 kg washed and soaked in water mushrooms take 100g of salt (non-iodized, stone). 100g of salt – about 3 tablespoons of salt, but it is better to measure with scales.

In a pre-sterilized jar or container (glass is better, or at least emalirovannoy pan that will fit in the fridge) put the mushrooms hats down, proliva (calculate so that went all measured salt) and pereslava herbs, roots and spices.

Washed and prepared mushrooms

Herbs, roots and spices..

The mushrooms are stacked with their tops down and covered with loads

As herbs, roots and spices you can use : the leaves of cherry, oak, currant and horseradish, umbrellas dill or seeds are fully ripened fennel, horseradish root (peeled and chopped ), garlic (peeled), black pepper (as in pickling cucumbers).

In this case, it was used cherry leaves, horseradish root, umbrellas and fennel seeds, black pepper, very little garlic.

Cover the wooden circle and the cargo (or, as in this case, the glass lids from cans smaller see photo).

All the mushrooms at once may not fit if the capacity is small, because the "extra" to put aside in a bowl to the side (adding some salt and leaving them for this "extra" bit of herbs and spices), and those that are in the tank for pickling to press the weight. After an hour or two mushrooms in the tank will settle and then add the remaining ("extra"). Be weighted.

Allow to stand at room temperature for another 2 hours. The mushrooms should release the juice, but if the mushrooms are not fully covered with juice, then add the capacity of brine cooled. What would covering a wooden circle with a load of mushrooms was completely submerged in the brine (do not overdo it)).

The brine should prepare in advance. Boil water and add per 1 liter of water 1 full, with a slide, a tablespoon of salt. Stir the brine that the salt has dissolved, cool. Pour the mushrooms should be cooled by brine. Put in refrigerator and cover with a clean towel (do not cover!)

Mushrooms will be ready in 1.5 months (40 days and don't ask why, don't know)).

Actually everything). It seems nothing is missed.

And remember!!! if you are not sure about the mushrooms, or do not understand them, they should not be canning, pickling and General cooking. Honestly, mushrooms are very dangerous for those who are not versed or are not sure of their "origin" (the market). Be careful.



P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: bufetum.livejournal.com/57850.html