Preparing mushrooms for pickling: how to properly peel and wash mushrooms before pickling.

In order for salted mushrooms to be stored longer and not become moldy, it is necessary to strictly adhere to the technology for preparing them for pickling:

• It should be noted that absolutely all edible mushrooms can be salted;
• For pickling, use only strong and not overripe mushrooms;
• You cannot use mushrooms with a wormhole;
• Before pickling, mushrooms must be sorted by type and size;
• All mushrooms are preliminarily trimmed and the stems are cleaned, and the skins are removed from the caps and russula.

See video: How to pre-clean mushrooms (Maslyata, Polish, chelyshi, aspen, porcini)

Some mushrooms contain substances that quickly oxidize when they come into contact with air and the mushrooms darken. To preserve the original color, immediately after cleaning the mushrooms are placed in a solution prepared from 10 g of salt and 2 g of citric acid mixed in 1 liter of water.

• The mushrooms are placed in a colander and washed thoroughly under running water. If there is no running water, then you can rinse by immersing a colander with mushrooms in a bowl of clean water, changing it each time.
• Mushrooms should not be left in water for a long time, as the caps absorb it, which can spoil the taste of the finished dish.
• The leaves, pine needles and other debris remaining after washing are removed and the damaged parts of the mushrooms are cut off.
• Small mushrooms are salted whole, and large ones are cut into pieces before salting.

Mushrooms prepared in this way can be salted in any of the following ways: hot, dry or cold, each of which is characterized by both advantages and disadvantages. When starting to pickle mushrooms in one way or another, any housewife should take them into account.

See also: Salted mushrooms for the winter - how to properly pickle mushrooms at home.