Mushrooms are a wonderful gift from nature. Excellent soups are made from them, delicious main courses and snacks are made. Mushrooms can also be prepared for future use, for example, by salting. Salted milk mushrooms, mushrooms, volnushki are a wonderful dish. They are very good both on their own and as ingredients in various salads. However, often, soon after salting, the mushrooms begin to grow moldy. How should you salt them correctly to avoid this trouble?
Salting conditions for mushrooms
The prerequisites that you must observe when preparing mushrooms are clean dishes and concentrated brine. Remember that the cleaner the glass jar where the mushrooms will be placed, the less chance they will become moldy. Therefore, the jar must be thoroughly washed with hot water and baking soda. Then rinse it well and sterilize it with steam.
Then make a concentrated sodium chloride solution. Add the salt to the water little by little and stir until the next portion of the salt stops dissolving. Boil this solution.
You can also pickle mushrooms in wooden, ceramic or enamel dishes, but it is better to use glass jars with a capacity of one liter or more.
How to put mushrooms in a jar when salting
Place pre-prepared mushrooms tightly in a sterilized jar with the lamellar side up. When the layer thickness reaches 4-5 centimeters, sprinkle the mushrooms with salt (in moderation, because you will still fill them with concentrated brine), put thin chopped garlic cloves, dill sprigs to improve the taste and aroma. Then again firmly lay a layer of mushrooms of the same thickness and repeat the described procedure. You can also add chunks of horseradish leaves, black peppercorns, and spices to taste.
If you pickle conditionally edible mushrooms, for example, milk mushrooms or volushkas, they must be soaked for 2-3 days, changing the water, to remove the caustic milky juice.
After the jar is almost completely filled with mushrooms, fill them with boiling concentrated brine, so that they are slightly covered with liquid. In the same brine, moisten a clean cotton rag and cover the mushrooms with it. And on top, place a wooden circle of such a size that it goes into the neck of the glass container. This circle, playing the role of oppression, should be made of hardwood, for example, linden, birch. Before laying it, you also need to fill it with boiling brine.
Close the jar with mushrooms tightly with a lid (metal, plastic or glass). Wait until its contents have cooled to room temperature, then put in the refrigerator. After about 40-45 days, the mushrooms will be ready to eat. There is nothing complicated in the described method, but it protects against the appearance of mold with almost 100% reliability.
