Salty loads cold for the winter

40 min.
2 jars of 0.5 l
Salty loads cold for the winter

What is the difference between pickled mushrooms and pickled? The salting process does not imply the use of vinegar: only salt and spices. Today I suggest that you salute the loads in a classic cold way. After 1.5 months, the mushrooms can be served to the table.

A step -by -step recipe for cooking

1
Sort the loads, clean from sand and forest waste, remove the legs. Then rinse the mushrooms well, place it in a deep container, pour cold water and leave for soaking under the oppression for 2 days. Change water every 6-8 hours.
2
Wash the soaked mushrooms thoroughly under running water.
3
At the bottom of the enameled pan for salting, place the washed leaves of the horseradish, a little salt and pepper with peas, as well as part of the garlic chopped plates.
4
Next, lay out the soaked loads with hats down in layers, pouring with salt (at the rate of 40 g of salt per 1 kg of mushrooms), the remaining garlic and pepper.
5
Place a plate of a suitable size on top of the mushrooms, on a plate - oppressed (it is convenient to use a jar of water). Send a pan with a blank to a cool place (the maximum temperature is not more than 8 ° C).
6
After 40-45 days, mushrooms will be ready to use. Put the salted loads in clean jars, close with nylon lids and send for storage to the refrigerator.
Helen Lipko
Recipe Author:
Helen Lipko
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