Why are mushrooms clouded and what to do in this case

For fans of "quiet" hunting in the mushroom picking season, it is very important to stock up on some of the most popular fruiting bodies - mushrooms. These mushrooms are great for salting and pickling, which allows you to save nutrients and minerals almost completely. However, the question always arises: how to preserve preservation for a long time so that saffron mushrooms do not clouding?

It is worth saying that such preparations from mushrooms have common algorithms, but do not have a set of rules that must be observed. Everything will depend on your taste preferences, and the list of ingredients may also vary. Even how much time will pass salting mushrooms, you decide for yourself.

Each experienced cook specializes in 3 ways of salting - dry, cold and hot. However, sometimes there are situations when salted saffron mushrooms become cloudy. Is it dangerous, and what to do with such a snack?

Note that there is nothing dangerous in this situation, and the workpiece can be saved. It is necessary to drain the darkened brine, rinse the mushrooms, put in jars and pour over the brine again (take 1 tablespoon of non-iodized salt per 1 liter of boiled water).

What to do so that the pickle in salted saffron mushrooms does not become cloudy?

In order not to pickle the turbidity in the prepared mushrooms, you need to follow several rules, including the initial processing of fruiting bodies:

• Mushrooms should be picked only in dry sunny weather;
• Do not allow long storage of mushrooms, even in the refrigerator. It is necessary to immediately clean them from contamination and cut off the lower parts of the legs.
• Soaking is carried out exclusively in cold water, while changing it several times.
• Use a sufficient amount of non-iodized rock salt. The warmer the room where the mushrooms are salted, the more salt is needed.
• Salting is carried out only in glass, enameled and wooden containers;
• Timely remove the mold that has appeared from the dishes and the top layer of mushrooms, washing everything with an acidic solution (take 1 tbsp of vinegar for 1 liter of water).

But if nevertheless the pickle in salted saffron mushrooms became cloudy, what should be done in this case to correct the situation?

• Mushrooms should be filtered, rinse thoroughly under the tap.
• Put in a colander and blanch in boiling water for 5-7 minutes.
• Arrange in sterilized jars and pour fresh saline solution. If the mushrooms turn out to be salty - do not worry, they are soaked before use.

Sometimes experienced housewives give advice to beginners and answer why salty mushrooms are clouded. The reason may be several factors, for example, busting with spices. Salted saffron mushrooms may darken due to dill seeds if this spice has been added a lot. Therefore, when salting, it is better to add only coarse salt, black peppercorns and bay leaves. In addition, it is better to decompose the product in sterilized jars, pouring it with a preservative, and pour hot water. Close tight polyethylene lids and take out in a cold room.

Darkening of mushrooms can also cause storage conditions. Ginger must be completely covered with brine and not come in contact with air. In addition, cans should not be left in a bright room, because sunlight can also cause clouding of the brine.

What to do if pickled mushrooms become cloudy?

If salted mushrooms can be saved, then with pickled saffron mushrooms, the situation is completely different. If the pickled mushrooms are clouded, it is better to throw them away. The fact is that pickled mushrooms are rolled up with metal lids, which blocks their access to air. So, botulism bacteria can develop in banks, and this often leads to food poisoning. Therefore, experts advise pickled mushrooms to close only with nylon covers.