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Print Recipe
 Salted Mushrooms Recipe
We love salted mushrooms, they are much tastier than pickled vinegar from the store. Today I share with you how to make these at home.
Course Diet Food Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks, Special Food Dishes, Vegetarian Food and Diet
Cuisine Czech
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Course Diet Food Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks, Special Food Dishes, Vegetarian Food and Diet
Cuisine Czech
Keyword Easy, For Beginners
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Choose good fresh porcini mushrooms.
    Choose good fresh porcini mushrooms.
  2. Rinse.
    Rinse.
  3. Fill with water and place on the stove.
    Fill with water and place on the stove.
  4. Cover and cook for 3-5 minutes over low heat. Mushrooms should not be too boiled. Literally just a little boil.
    Cover and cook for 3-5 minutes over low heat. Mushrooms should not be too boiled. Literally just a little boil.
  5. Drain the water in which they were cooked. Fill with cold water to cover the top of your finger. Add salt, garlic cloves cut in half, and dill.
    Drain the water in which they were cooked. Fill with cold water to cover the top of your finger. Add salt, garlic cloves cut in half, and dill.
  6. Cover with a plate and place the load. Leave to stand for a day or two at room temperature. There should be a characteristic sour smell - this means that lactic acid appeared in the dish - a sure sign of properly prepared pickles. Remove the container with mushrooms without removing the load in the cold, but not in the cold (balcony, refrigerator).
    Cover with a plate and place the load. Leave to stand for a day or two at room temperature. There should be a characteristic sour smell - this means that lactic acid appeared in the dish - a sure sign of properly prepared pickles. Remove the container with mushrooms without removing the load in the cold, but not in the cold (balcony, refrigerator).
  7. After 7 days, the mushrooms are ready. Keep on the balcony or in the refrigerator in this form can be much longer - salt and lactic acid will not let the mushrooms deteriorate. The brine will darken a little - this is normal.
    After 7 days, the mushrooms are ready. Keep on the balcony or in the refrigerator in this form can be much longer - salt and lactic acid will not let the mushrooms deteriorate. The brine will darken a little - this is normal.
  8. Remove the plate.
    Remove the plate.
  9. Transfer the mushrooms to a container or jar, removing the unnecessary dill. Try the mushrooms. If they are too salty for your taste, fill them with plain water with a teaspoon of sugar - this will help reduce their salinity. If the salt is all right, you can pour the same brine in which the mushrooms were soldered.
    Transfer the mushrooms to a container or jar, removing the unnecessary dill. Try the mushrooms. If they are too salty for your taste, fill them with plain water with a teaspoon of sugar - this will help reduce their salinity. If the salt is all right, you can pour the same brine in which the mushrooms were soldered.
  10. Keep mushrooms without brine for no more than 2-3 days. It is good to serve potatoes fried to a crunch together with salted mushrooms.
    Keep mushrooms without brine for no more than 2-3 days. It is good to serve potatoes fried to a crunch together with salted mushrooms.

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