What to do if milk mushrooms are over-salted: how to soak salted and pickled mushrooms

Content

1 Is it possible to over-salt milk mushrooms?
2 What to do if milk mushrooms are over-salted
3 How to soak over-salted milk mushrooms
4 How to soak over-salted pickled milk mushrooms
5 Useful tips
6 Conclusion

Sometimes during the cooking process it turns out that the milk mushrooms are over-salted. This problem can be easily solved in several simple ways.

Is it possible to over-salt milk mushrooms?

In fact, problems like this happen quite often. This is due to the fact that coarse grinding is used for preservation. It is quite difficult to guess how a food component will behave during storage.

When preparing the marinade, the salt does not completely dissolve, so it tastes normal. And during the salting process, the taste characteristics change, and not always for the better.

What to do if milk mushrooms are over-salted

There are several ways to get rid of excess salt. To improve the taste you need to follow some simple steps:

Pour the marinade into a saucepan, put the container on the fire and let it boil.
Then take a small piece of sterile gauze or clean cloth, add 1 tablespoon of wheat flour and wrap thoroughly. Dip the bag into the boiling mushroom marinade and leave there for ten minutes.
After this, pour the liquid into the main components and let them stand for a day. As a rule, flour absorbs everything unnecessary, the taste improves noticeably, so there is no trace of the problem.

There is another option that will help get rid of excess salt:

You need to rinse each specimen well under running water, add fresh water and boil for 10 minutes.
Then drain the water, add new water, put it back on the stove and repeat the process. As a result, the taste is normalized.

Boil for 10 minutes, and then again, but in fresh water.

Many housewives use a different method; for this you need to prepare:

garlic – 3-5 cloves;
black pepper – 5-6 peas;
vinegar – 1 teaspoon;
granulated sugar – 1 tablespoon;
clean water – 2 liters.

The method is quite simple:

First you need to take the main components out of the jar, rinse them under high water pressure, and put them in a pan.
After this, prepare a new brine from the prepared ingredients and pour it into a container.
Then you need to leave everything for 2 hours. After the time has passed, you can enjoy the snack; no trace of the former problem remains.

How to soak over-salted milk mushrooms

The taste of over-salted milk mushrooms can be corrected by soaking in citric acid. To do this, first wash the mushrooms. It is best to do this under running water. Next, place all the components in a large bowl of cold water. Fresh potatoes, cut into large slices, are added to them. If kept in this state for two hours, these ingredients will do the job perfectly and draw out excess salt.

Experienced mushroom pickers have their own secrets; the problem can be eliminated not only by soaking in ordinary water, but also with the help of dairy products. To do this, you need to slightly heat the milk, and then pour it over the mushrooms, leave for 20 minutes. This natural product perfectly removes salt and restores their natural taste.

Attention! When soaked, the components become tasteless; this can be corrected by using sunflower oil, citric or acetic acid during cooking.

How to soak over-salted pickled milk mushrooms

It is often discovered that there is a lot of salt in the preparation only when opening a jar of pickled mushrooms. You can save over-salted milk mushrooms by soaking. To do this, they need to be poured into a large container and filled with cold water. Usually 2-3 hours are enough to get rid of excess salt, but with the condition that the water is changed every 30 minutes.

After this, place each specimen on a wire rack to remove excess liquid. Then you can make them into a regular snack with vegetable oil and onions.

When soaking, it is necessary to replace the water with fresh water, this should be done every half hour.

Low-fat kefir or liquid sour cream will do the job perfectly. The main components are placed in a container and filled with kefir. Leave to soak for 1.5-2 hours. After this, they are washed with boiled water. Then they are used for their intended purpose or put back into jars. It is necessary to store containers after the activities in a cold cellar or in the refrigerator.

Useful tips

There are a few simple recommendations that will help improve the taste of the product. They are as follows:

mushrooms can be boiled for 20 minutes. Usually this is enough to eliminate everything unnecessary;
Rice or pearl barley will correct the current situation. Place the contents of the jar in a saucepan along with the marinade. The grain is placed in a clean fabric bag, sent to the rest of the ingredients and boiled. Product components tend to absorb salt;
housewives prefer to use them in preparing a separate dish: salad, mushroom soup, fried potatoes. But then there is no need to add salt to the food or do it in a minimal amount.

Advice! You can combine old salting with fresh salting, which was prepared in a weak salt solution. As a result, the overall preparation will acquire an ideal taste.

And in order to avoid the problem of over-salting in the future, you need to learn how to marinate correctly. There are a lot of cooking recipes, there are cold and hot methods. You can use anyone.

Conclusion

Now everyone knows what to do if milk mushrooms are over-salted during pickling. The housewife decides which method to choose; it all depends on what she plans to do with them next.