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Salted mushrooms in brine

2350

Kitchen Eastern European

Calorie content 32 kcal

Portions 2 p.

Cooking time 60 minutes

Proteins * 1.9 gr.

Fats * 0.6 g

Carbohydrates* 4.7 gr.

Content

Appetizing mushrooms can be salted not only cold, but also in hot brine. The mushrooms themselves must first be boiled, and also the brine must be specially prepared. In general, there is nothing complicated in salting this mushroom, if you follow the recipe exactly.

Ingredients

Fresh mushrooms 2 Kg Horseradish root 1 tbsp Bay leaf 5 pieces. Garlic 3 tooth. Black peppercorns 6 pcs. Water 1 l. Salt 2.5 tbsp Lemon acid 2 pcs.

Cooking process

Pour a liter of purified water into a saucepan, add spices and salt, bring the liquid to a boil. Boil the future brine for about five minutes and let it brew for ten minutes under the lid.

Boil the cleanly washed and peeled mushrooms in salted water with citric acid for fifteen minutes from the moment of boiling.

Drain the mushrooms by discarding them in a colander. Let the mushrooms drain completely within ten minutes.

Distribute the mushrooms to the jars, sprinkling with chopped garlic.

Then strain the brine from the pan using a sieve or cheesecloth and pour it into the jar of mushrooms, filling the containers to the brim.

Close the jars of mushrooms with tight sterile nylon lids and allow to cool completely before putting the mushrooms in the cellar or refrigerator for long-term storage.