This recipe is interesting because of its very simple, quick and easy preparation method and its high taste. Any tubular (edible) mushrooms are suitable for pickling. It is advisable to choose small or medium-sized raw materials, without flaws, damage or wormholes. Boletuses should be dense, with clearly expressed and characteristic features. You should not take mushrooms that you are not sure about, as this may negatively affect your health.
Within 24-30 hours after preparing them, you can serve lightly salted mushrooms created with your own hands. They are good with mashed potatoes and as a snack. Garlic cloves and dill umbrellas give mushrooms a pleasant, rich taste, increase appetite and make any dish festive and bright.
Lightly salted boletuses can be stored in the refrigerator for 2-3 months, if you do not reduce the amount of salt in the recipe and use only dry and clean dishes to create them.
Ingredients
- - mushrooms (1000 grams);
- - 1 tsp. salt;
- - 2-3 dill umbrellas;
- - 3-4 cloves of garlic;
- - 2-3 pcs. allspice.
Cooking lightly salted mushrooms
1. We clean each fungus from debris, grass and sand. We divide it into several parts (depending on the size of the boletus).
2. Pour water into a bowl so that it covers the mushrooms or mushrooms, cook for 30-32 minutes).
3. We wash the mushrooms under running water and remove excess moisture from them.
4. Place a few pieces of garlic, some dill and salt on the bottom of a suitable-sized bowl.
5. Place a small amount of mushrooms.
6. We repeat the process until the boletus and spices are gone.
7. We make the load and leave the workpiece for 24-30 hours.
8. Try the appetizer, add more salt if desired.
9. Place lightly salted mushrooms in a suitable container, store them in the refrigerator, and use them at any time.
