How long to salt mushrooms?

Cook the mushrooms for pickling for 7 minutes.

In total, cook salted champignons for half an hour.

Mushrooms are salted for 45 days.

How to salt mushrooms

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 saucepan on the fire, bring to a boil and cook 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. Place 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 wait for cooling.

11. Within 2 days the mushrooms will settle – then you should add a new portion of mushrooms sprinkled with salt, or mushrooms from other jars until the jars are full.

12. Remove the jars with salted mushrooms for storage.

Delicious facts

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 mushrooms (for 1 kilogram of mushrooms – 1 teaspoon of coriander, 5 cloves of garlic and 4 cloves).

The amount of brine in a jar of salted champignons is 2 centimeters above the level of mushrooms. Excess juice can be used to make mushroom sauce instead of mushroom broth.

Use ready-made salted champignons as an independent snack, as well as in salads and as a frying for dishes based on vegetables and meat dishes.