A simple recipe for cold pickled mushrooms

Mushrooms can be prepared for the winter in various ways. Freeze raw, boiled, fried, pickle and ferment. But literally several types can be salted. Moreover, both cold and hot. Raw or cooked.

But not all mushrooms are allowed to be cooked this way. Only milk mushrooms, saffron milk caps, milk mushrooms, white mushrooms, and some edible rows are salted. In general, these should be hard, dense fruiting bodies that practically do not absorb water. Other mushrooms are not recommended for pickling.

Ingredients

I prefer to salt boiled mushrooms. And in a cold way - without using liquid. As an example, I’ll tell you how to salt pink rows.

From 3 kg. raw mushrooms will yield about 2 liters of boiled mushrooms. And you will need about half a glass of salt and 2 teaspoons of dry mustard. Any leaves that have tanning properties are also needed. I use what is currently on hand - oak, currant or cherry leaves. As a last resort, you can take dry dill and bay leaves.

Step-by-step recipe for pickling mushrooms

We clean the rows from dirt. Fill with water and leave for an hour. Rinse well.

Separate the caps from the legs. Many people don’t do this, but believe me, it’s better to serve the legs separately and the caps separately.They taste different, and the dish will look more interesting. And it’s much easier to salt this way.

Boil water and boil mushrooms. I cook rows and trumpets for 8-10 minutes, but milk mushrooms for no more than 5 minutes. I like mushrooms a little crunchy.

Place in a colander and let the water drain.

It is better to leave the rows for 1-2 hours, shifting or stirring several times. The liquid should drain completely.

I use plastic liter mayonnaise jars or special store-bought containers. I place leaves at the bottom of the container.

Next is a layer of mushrooms. Without regret, I add salt.

The next layer, then another, and so on until the end, until I fill the jar.

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I repeat the same thing in another jar with row legs.

And at the very end I add a teaspoon of dry mustard.

I cover the top with another layer of leaves and put it under pressure. I leave the preparation in this form in the refrigerator for 3-4 days until the mushrooms release their juice. As soon as it appears and covers the top leaves, I close the jar with a lid and store it in the refrigerator. After 2 weeks, the mushrooms are ready.

Before use, rinse off the mustard thoroughly from the top layer. Serve rows, trumpets and milk mushrooms on their own, in salads, dressed with sour cream or mayonnaise. Bon appetit!