Mushrooms pickled with salt can be preserved for about six months at room temperature when the water content reaches about 15%. Saturated salt water can preserve pickled mushrooms for a long time, but from the perspective of food safety, it is generally appropriate to keep them for no more than 6 months. Nitrite may also be produced after long-term storage. Eating more is harmful to your health, so try to eat less.

The practice of pickling mushrooms:

1. Add 1 g of sodium metabisulfite to 5000 g of clean water, then pour 5000 g of fresh mushrooms for soaking 10 min and take them out.

2. Rinse it with clear water for several times, then pour in the saline solution with the concentration of 10%, boil it for 8 minutes, take it out and rinse it with cold water.

3. Add1500g of refined salt, put the mushrooms layer by layer in a jar, marinate for 2 days and then put them in another container.

4. Add110g salt into 500g water, boil, dissolve and cool, then add10g citric acid, mix well, and pour into a container.

5. Put it in a container, cover it after 10, and it will become Tianjin brine mushroom in a few days.