Cook Time | 55 minutes |
Servings |
Ingredients
- 1000 gram Champagnons
- 1-1,5 liters Water
- 3 tablespoons Salt
- 5 cloves garlic
- Dill to taste
Ingredients
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Instructions
- 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).
- 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.
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