How much mushrooms to salt?
Cook the mushrooms for pickling for 7 minutes.
In total, cook salted champignons for half an hour.
Champignons are salted for 45 days.
How to salt champignons
Products
Champignons - 2 kilograms
Salt - 150 grams
White onions - 5 onions
Black pepper - 10 peas
Allspice - 10 peas
Bay leaf - 2 leaves
How to salt
1. Wash the mushrooms, cut out dark places.
2. Put the mushrooms in a saucepan, cover with water and add 1 tablespoon of salt.
3. Put the pan on the fire, bring to a boil and simmer the mushrooms over low heat for 7 minutes.
4. Put the mushrooms in a colander and cool under running water.
5. Peel the onion, wash and cut into thin half rings.
6. Put onions, peppers, bay leaves in sterilized jars.
7. Arrange the mushrooms, sprinkle each layer with salt.
8. Pour boiling water over the mushrooms.
9. Close the jars with lids.
10. Turn the cans upside down and let cool.
11. Within 2 days the mushrooms will settle - then you should add a new portion of champignons, sprinkled with salt, or champignons from other jars until the jars are full.
12. Remove the jars of salted mushrooms for storage.
Fusofacts
Small mushrooms of approximately the same size are suitable for salting.Separately, you can make salted champignons from large or overripe mushrooms, after cutting them.
Store salted mushrooms in a cool, dark place.
The term for salting champignons is 1.5 months.
To taste, you can add coriander, garlic and cloves when salting champignons (for 1 kilogram of champignons - 1 teaspoon of coriander, 5 cloves of garlic and 4 cloves).
The amount of brine in a jar of salted champignons is 2 centimeters higher than the level of mushrooms. Excess juice can be used for cooking mushroom sauce instead of mushroom broth.
Use ready-made salted mushrooms as an independent snack, as well as in salads and as a frying for dishes based on vegetables and meat dishes.
Author / Editor - Lydia Ivanova