Salt Pickled Mushrooms
We are fortunate to have the following instructions for salt-preserving mushrooms come from Galina Plizga, a talented and experienced mushroom preserver.
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Caption
Galina has generously shared her salt-preserved bounty over the years at some of our long-distance forays, and now we can make our own. Thank you, Galina!
Advantages
Doesn’t require freezer space.
Mushrooms are pre-seasoned and ready to use as an appetizer or in recipes.
Disadvantages
Not suitable for more fragile, delicate fungi.
May require refrigeration in warmer areas.
Objective:
Storage/Prep
Total Time:
10 days
Suggested Mushrooms:
See code
Equipment and/or Ingredients
Ingredients
3 – 4 pounds fresh mushrooms, cleaned and stems cut short
Kosher or pickling salt* (not table salt)
6 – 10 juniper berries, crushed (optional)
10 black pepper berries, whole
1 big bunch of fresh dill with flowers
20 gloves of garlic smashed
Horseradish leaves or radish leaves
Raspberry leaves or blackberry leaves
Oak leaves
Sour cherry leaves
*Please bear in mind that pickling salt is the means of preservation here, so it isn’t a good idea to skimp here.
Make notes as you proceed and you’ll soon be able to adjust ingredients to your own preferences!
Method
Boil the mushrooms in salted water for 5 minutes. Drain and let them cool.
Place a clean plate or other top on the mushrooms and weigh it down. I use a quart Mason jar filled with water.
Let this sit in a cool, dark place for 10 days. Refrigerate if it is hot.
After the first day, check to ensure that the mushrooms are submerged in their own brine. If not, boil 1 pint of water with 2 tablespoons kosher salt and let it cool. Pour over the mushrooms and continue fermenting.
If there is too much salt*, soak the mushrooms in water for a few minutes. Try periodically to see if they taste “done”, then stop soaking once you are satisfied.
After 10 days taste, and start eating!
I usually makes a lot, so I freeze in ziplock bags whatever I won’t use within the next 2 months.
Serving Suggestion: Salad
Boiled potatoes, onion, fresh dill and cut salted mushrooms.
Combine the night before and refrigerate.
Take out a couple of hours prior to serving.