Recipe: Salted Mushrooms step by step with pictures | Handy.Recipes

Salted Mushrooms

Cooked Pickled Mushrooms

Nutritional Value

We love pickled mushrooms, they taste so much better than the pickled vinegar ones from the store. Today I'm sharing with you how to make these at home. My husband's recipe for delicious mushrooms.

Author of the recipe

Ingredients for pickled mushrooms:

  • Mushrooms - 1000 g
  • Water (raw filtered water, approx. 1-1,5 liters) - to taste
  • Salt (with a sprinkle) - 3 tablespoon
  • Dill (half a bunch)
  • Garlic - 5 clove

How to cook pickled mushrooms step by step with photos

Pick good, fresh porcini mushrooms.

Rinse them out .

Fill with water and put on stove.

Cover and simmer for 3 to 5 minutes on low heat. Do not boil them over too much. They should just boil over a bit.

Pour off the boiling water. Pour cold water over them, covering your finger. Add salt, halved garlic cloves and dill.

Cover with a plate and place a weight. Let stand for a day or two at room temperature. A characteristic sourish odor should appear - this means that there is lactic acid in the dish - a sure sign of properly prepared pickles. Do not remove the weight of the container with the mushrooms out into the cold, but not freezing (balcony, refrigerator).

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.

Remove the dish.

Transfer the mushrooms to a container or jar, removing any 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 they are too salty, you can refill them with the same brine you used to salt them.

Nutritional Value:

Whole Dish:
457.1 Calories
52.1 g
10.9 g
48 g
36 Calories
4.1 g
0.9 g
3.8 g

Salt, Garlic, Water, Dill, Mushroom, Snacks, Mushroom snacks

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