Boil champignons for pickling for 7 minutes.
In total, cook salted champignons for half an hour.
Mushrooms are salted for 45 days.
How to salt champignons
Mushrooms – 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 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 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. Lay the mushrooms, sprinkling each layer with salt.
8. Pour boiling water over the mushrooms.
9. Close jars with lids.
10. Turn the jars upside down and wait for cooling.
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 completely filled.
12. Remove jars with salted champignons for storage.
Small champignons 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 champignons in a dark, cool place.
The mushroom pickling period is 1.5 months.
To taste, you can add coriander, garlic and cloves when pickling champignons (for 1 kilogram of champignons – 1 teaspoon of coriander, 5 garlic cloves and 4 cloves).
The amount of brine in a jar of salted champignons is 2 centimeters higher than the level of mushrooms. The excess juice can be used to make the mushroom sauce instead of the mushroom broth.
Ready-made salted champignons can be used as an independent snack, as well as in salads and as a fry for dishes based on vegetables and meat dishes.