In rainy autumn, zealous owners will find reason to rejoice: a large crop of mushrooms will add to the everyday worries the home clutter of harvesting mushrooms, which are so nice to crunch at a winter dinner. Every effort to clean the mushrooms of sand and get rid of the bitter taste will fully justify itself when opening a can with a crispy canned load. Almost anyone will be able to quickly cook a simple but tasty snack and decorate the everyday menu, applying the knowledge on how to pickle mushrooms in practice.

Selection and preparation of ingredients

Many types of edible milk contain bitter milky juice, which can be eliminated only by prolonged soaking (1-3 days) or double digestion (twice for 15 minutes) in salted water. To choose the only right way, try both options for a simple preparation for preservation.

High cooking excludes both fried and boiled breasts due to the bitterness contained in them! However, adding salted or pickled mushrooms to soups and main courses is acceptable.

Spices are chosen at your own discretion: those who are prone to simple tastes substitute bay leaves for pickling, for example, with cherry, but don’t put cloves at all. To prepare mushrooms, you can harvest them in the summer and use dill umbrellas at the right time instead of dry seeds.

Important! Lids for preservation from polyethylene for sterility are enough to pour over boiling water. Boil metal lids for preservation for at least 5 minutes.

Storage Features

Pickled breasts can be enjoyed not earlier than after 40 days. Be sure to withstand the entire period of their storage until winter in a dark, cool place, it is perfectly acceptable to place cans in the refrigerator.

According to this simple recipe, you can also preserve other mushrooms - it turns out so delicious that after one serving it is difficult not to require an additive.