Name: Salted mushrooms
Yield: 0
Ingredients: Champignon - 1000 gram; Water - taste; Salt - 3 tbsp; Dill - 3 tbsp; Garlic - 5 clove

Recipe information

Cooking:

Servings per container:

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Ingredients for - Salted mushrooms

1. Champignon - 1000 gram

2. Water - taste

3. Salt - 3 tbsp

4. Dill - 3 tbsp

5. Garlic - 5 clove

How to cook deliciously - Salted mushrooms

1. Stage

Choose good fresh porcini mushrooms.

2. Stage

Rinse.

3. Stage

Fill with water and put it on the stove.

4. Stage

Cover and simmer for 3 to 5 minutes over low heat. The mushrooms should not boil too much. Just a little boil.

5. Stage

Drain the water in which they were boiled. Fill with cold water to cover the top by a finger. Add salt, halved garlic cloves and dill.

1. Stage. Salted mushrooms: Drain the water in which they were boiled. Fill with cold water to cover the top by a finger. Add salt, halved garlic cloves and dill.

6. Stage

Cover with a plate and place a weight. Leave to stand for a day or two at room temperature. A characteristic sour smell should appear - this means that there is lactic acid in the dish - a sure sign of properly prepared pickles. Remove the container with the mushrooms in the cold, but not in the cold (balcony, refrigerator).

1. Stage. Salted mushrooms: Cover with a plate and place a weight. Leave to stand for a day or two at room temperature. A characteristic sour smell should appear - this means that there is lactic acid in the dish - a sure sign of properly prepared pickles. Remove the container with the mushrooms in the cold, but not in the cold (balcony, refrigerator).

7. Stage

After 7 days, the mushrooms are ready. Keep on the balcony or in the refrigerator in this form can be much longer - the salt and lactic acid will not let the mushrooms go bad. The brine will darken a little - this is normal.

1. Stage. Salted mushrooms: After 7 days, the mushrooms are ready. Keep on the balcony or in the refrigerator in this form can be much longer - the salt and lactic acid will not let the mushrooms go bad. The brine will darken a little - this is normal.

8. Stage

Remove the plate.

9. Stage

Transfer the mushrooms to a container or jar, removing any more unnecessary dill. Taste the mushrooms. If they taste too salty to you - pour plain water with a teaspoon of sugar - this will help reduce their saltiness. If the salt is okay, you can pour the same brine in which you salted the mushrooms.