How to salt champignons - two salting methods.

You can salt champignons in different ways. The main methods are pickling raw or boiled mushrooms. Everything else is variations with spices and various seasonings. Sometimes champignons are salted in soy sauce, sometimes with the addition of lemon juice, mayonnaise, beer, etc. These are already amateur recipes, and we will consider only two basic recipes.

How to pickle raw champignons (cold)

For pickling, you should take small mushrooms of the same size. The iron content in champignons is extremely high, and therefore they darken very quickly in the open air.

To avoid this, before salting, they need to be soaked for 1 hour in cold salted water with the addition of citric acid.

For 1 liter of water you need:

• 2 gr. citric acid;
• 1 tbsp. l. salt.

After soaking, you can start salting. Drain the water and place the champignons in a deep saucepan, mixed with salt, dill sprigs and chopped onion rings.

For 1 kg. mushrooms needed:

• 100 gr. coarse salt;
• 2 large onions;
• Dill, hot pepper, garlic - optional.

Compact the layers of mushrooms with your palms, and do not skimp on herbs and spices.

Cover the pan with mushrooms with a flat plate so that they compact a little more, and place pressure on top.

After about a day, the mushrooms will release juice, and as soon as this happens, the pan with the mushrooms needs to be moved to the refrigerator and wait another week.

After a week of pickling, the mushrooms can be served, and what is not eaten right away can be placed in glass jars, filled with the same mushroom juice, and a little vegetable oil added, about 1 tbsp. l. per liter jar.

Hot method of salting champignons

Boil water in a saucepan, add a little salt, and put the mushrooms in it.

After boiling, mark 10 minutes and boil the mushrooms over low heat, being sure to skim off the foam.

Two minutes before the end of cooking, add spices to the pan with mushrooms. This could be cloves, bay leaves, peppercorns, and other spices that you usually use for pickling and pickling vegetables.

After cooking, place the mushrooms in a colander to drain excess water.
Place the mushrooms in a glass or plastic bowl and sprinkle them with salt.

• For 1 kg of mushrooms you need 50 g. salt.

Place a plate on the mushrooms and place pressure on top. After the mushrooms have settled a little and released their juice, they should be moved to the refrigerator.

Mushrooms prepared in this way can be eaten immediately, but still, it is better to wait another day until they sit well in the refrigerator.

Salted mushrooms should only be stored in the refrigerator, or in a room where the temperature is consistently low. Ideal for storing salted champignons +10 degrees, otherwise you will have to eat them urgently.The good thing is that champignons are not a seasonal product, and there is no need to prepare them in large quantities. Salt the mushrooms a little at a time, as needed, and then the issue of storing them will not be so acute.

Watch the video on how to pickle champignons quickly and easily: