MattVa Posted June 24, 2017 Report Share Posted June 24, 2017 I have used this salt for years when salting/pickling all sorts of things Herring/Corned Beef, Onion/Ramps/Okra and even hen of the woods last fall. Like you said EB, it's just pure salt with nothing else. It is fine grain and heavy so if using a recipe that calls for seasalt, kosher or some other light fluffy pure salt you need to adjust for it. Most kosher salt is pure but a little more expensive. In my area all the local big box stores carry this 4lb box for about $2.50-3.00. Quote Link to comment Share on other sites More sharing options...
Dave W Posted June 25, 2017 Report Share Posted June 25, 2017 When I try this salting technique, it'll be according to your specifications, e-b. Thanks. I'm gonna try this with some L. piperatus. Quote Link to comment Share on other sites More sharing options...
MushroomDan Posted June 25, 2017 Report Share Posted June 25, 2017 Great find Cajun!!! Beautiful shroom. As far as I know, all Lactarius sp. are salted or pickled in Russia. These are the only ways to get the bitter taste out and to make the mushrooms good texture and not tough. Like eat-bolete said, there is the hot or the cold methods. There are many instructional videos on youtube that teach this. Oh and yes, Cajun, you might like Russian pickled mushrooms. Quote Link to comment Share on other sites More sharing options...
GCn15 Posted June 27, 2017 Report Share Posted June 27, 2017 Damn...I want to salt some mushrooms now. Can't wait until our milky season starts. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.