- mushrooms - 1 Kilogram
- salt - 50 grams
Salted rozhiki - this is an excellent winter snack. There are two ways of salting rozhikov - cold and dry. Red-haired - pure mushrooms, and with dry salting they are usually not washed, but only cleaned. Store the salted mushrooms at a temperature of 5-6 degrees, in a cool, ventilated room. The temperature should not fall below 0 degrees, otherwise the rozhiki will crumble and lose flavor. At temperatures above 6 degrees rozhiki can sour. When pickling mushrooms, make sure that they are always covered with brine and add it as needed. Most prefers to salt redworm without the addition of seasonings and spices to get a more intense taste, but if you are going to store salted mushrooms in the apartment, when picking the redheads, put a sheet of horseradish up on top for the best storage. To the redheads do not lose their bright color, before salting fill them with boiling water for a few minutes and throw it back in a colander. Preparation: Redheads carefully sorted and cleaned, cut off the legs. Put the mushrooms in the prepared container with the caps down with dense layers 6-10 cm thick, pouring each layer with salt. Cover the container with a wooden mug, to which to install a heavy load. As a load you can use large stones. When the ryzhiki settle, you can add a new layer of processed mushrooms on top. Ryzhiki will be ready not earlier than in 30-35 days.
Servings: 5