Redheads are delicious noble mushrooms that are easy to pickle at home. These mushrooms do not require pre-soaking, and they are salted in different ways. Today I will share with you a classic recipe for salting ginger in a cold way.
Ingredients
- Redheads - 1 bucket (ten-liter)
- Garlic (optional) – 1 head
- Salt - 250 g
Step-by-step cooking recipe
Go through the mushrooms, clean them from sand and forest debris, rinse under running water. Separate the hats and legs from each other.
In a container for salting (an enameled bucket or a deep saucepan), put the prepared mushrooms with the caps down, sprinkling salt in layers (a layer of mushrooms - sprinkle with salt, etc., until the mushrooms run out). If desired, you can add a couple of peeled garlic cloves to each layer of mushrooms.
Place a suitable plate on top of the mushrooms and set the pressure (I usually use a 2-liter jar of water). Cover the container with mushrooms with clean gauze and take it out for 15 days in a cool place.
After the specified time, transfer the mushrooms to clean jars, fill with the resulting brine. You can put a horseradish leaf on top of the mushrooms - it will prevent the formation of mold in the jar. Close the jars with nylon lids and send them to the refrigerator for storage.
