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Cold salted mushrooms

0
1787
Kitchen Eastern European
Calorie content 18.5 kcal
Portions 3 l.
Cooking time 14 days
Proteins * 1.3 gr.
Fats * 0.8 gr.
Carbohydrates* 1.8 gr.
* per 100 gr. product
Cold salted mushrooms
Content

Gingerbreads are mushrooms that are best salted. They turn out to be very juicy, crispy and tasty. Salting is not a complicated process, albeit a lengthy one. With the correct proportions, the mushrooms turn out to be very well salted and appetizing.

Ingredients

Cooking process

step 1 out of 9
Rinse the mushrooms well, peel and remove the legs.
step 2 out of 9
Place horseradish leaves on the bottom of a wide glass bowl, which must be rinsed first.
step 3 out of 9
Place the peeled and washed garlic cloves on the leaves.
step 4 out of 9
Lay out the first layer of mushrooms and salt it evenly.
step 5 out of 9
Then add a little more garlic, mushrooms and salt. Continue this way until the mushrooms run out.
step 6 out of 9
Squeeze the mushrooms with your hands so that they compact well in the pickling container.
step 7 out of 9
Cover the mushrooms with a plate of the correct diameter, set the weight, and cover the bowl with a towel. Leave the container with mushrooms at room temperature for a day.
step 8 out of 9
After the allotted time, move the mushrooms to a cold place for two weeks. Make sure the mushrooms are completely submerged in the brine.
step 9 out of 9
Distribute the finished mushrooms in clean glass jars and close with nylon lids. Store the workpiece only in a cool place.

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