I don't experiment in the kitchen, I prefer proven recipes. Believe me, if the dish is good and tasty, it will never get bored! Especially if you have a thick cookbook with a variety of recipes. I always salt mushrooms like this - simply, without frills, but the result is guaranteed!
It is necessary
- For a 10 liter container:
- - 5 kg of mushrooms (mushrooms, boletus, porcini mushrooms),
- - 250 g of salt,
- - 100 g allspice and black peppercorns,
- - 100 g of bay leaves,
- - 500 g of onions.
Instructions
Step 1
Sort the mushrooms, sort by size (it is better to harvest mushrooms of about the same size, then they will be salted evenly), peel, scald with boiling water. Pour boiling water over the mushrooms and cook for 5-7 minutes.
Step 2
Then drain the water, and put the mushrooms on a sieve so that all the liquid is glass. Thoroughly wash the pickling container, rinse with boiling water, dry.
Step 3
Prepared mushrooms should be laid in even layers, placing the mushrooms vertically, with their caps up. Sprinkle each layer of mushrooms with salt and pepper, lay with bay leaves and onions, cut into rings.
Step 4
When the container is full, cover the mushrooms with a wooden circle (slightly smaller in diameter than the container), put oppression. Before serving, salted mushrooms should be rinsed with cold water, sprinkled with vegetable oil and sprinkled with chopped onions.
