Never pickle these mushrooms: they turn sour and will be harmful

Mushrooms can be not only salted, dried, and frozen but also pickled, which is something that housewives do very often. As you know, not all types are suitable for canning as some of them spoil quickly and can even harm your health.

The FoodOboz editorial team has gathered information and will tell you which mushrooms should not be pickled and which ones to salt.

What mushrooms can be pickled?

Experts include the following types:

• porcini
• leccinoid
• brown cap boletus
• mossiness
• butter
• saffron milk cap
• honey agaric
• chanterelles
• champignons
• oyster

At the same time, experts emphasize that only young mushrooms should be chosen for canning and that varieties should not be mixed in the process. It is desirable that all mushrooms are the same size: this will allow them to cook evenly.

It is strictly forbidden to use uncooked mushrooms for pickling as they will quickly turn sour and will be unsafe for consumption.

What mushrooms can be pickled?

Experts include the following types:

• oyster
• saffron milk cap
• milk caps
• brittle gills
• chanterelles

It's important to remember that mushrooms should be washed and boiled for 15 minutes before pickling.