Cold Salting of Mushrooms
Description
A simple way to stock up for later. Cold-pickling mushrooms is very easy; the main thing is to be patient, as they will be ready in about a week. They need to cure in the cold: in the refrigerator, cellar, or on the balcony (if it is freezing outside). To keep the mushrooms crisp, add horseradish leaves; you can also use cherry, currant, and similar leaves. Be sure to taste the brine — it should be slightly saltier than you are used to.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use either white button mushrooms or brown (cremini) ones, and instead of horseradish leaves add oak leaves or dill flower umbels.
- 2
Step 2
Pour the mushrooms with cold water, leave for half an hour, then remove dirt and dust and trim off any spoiled spots if there are any.
- 3
Step 3
Place the washed horseradish leaves in a food-safe container or a glass jar. If you like, you can tear them into pieces by hand.
- 4
Step 4
Spread the washed mushrooms and level them so the layer is even.
- 5
Step 5
Peel the garlic cloves, rinse, slice, and add the slices to the container with the mushrooms.
- 6
Step 6
Into a bowl or salad bowl, add salt and granulated sugar and black peppercorns. You may also add other herbs or spices that do not overpower the mushroom flavor and aroma. Pour in cold filtered water and mix everything thoroughly until the salt and sugar have dissolved.
- 7
Step 7
Pour the brine into the container with the mushrooms; it should cover the button mushrooms. Keep in mind that the mushrooms will float to the surface of the liquid.
- 8
Step 8
That is why you must apply a weight: cover the mushrooms with a plate placed upside down and set a jar of water, a cast-iron weight, or another heavy object on top. Leave the setup in a cold place and let it stand for at least one week.
- 9
Step 9
Every day, stir the mushrooms so they cook evenly and absorb the brine. After the specified time, both the brine and the mushrooms will change color.
- 10
Step 10
Drain the salted mushrooms in a colander to remove excess liquid. Then transfer them to a serving bowl and drizzle with vegetable oil. Serve chilled. Enjoy your meal!