Well, this pickled mushroom recipe bombed. In fact, my mushrooms turned out like barely edible little salt bombs. The recipe, which I followed precisely, called for two tablespoons of plain non-iodized salt to one pound of mushrooms. What went wrong here? Is there any way to fix this?
By the way, the recipe, from Anne Volokh's The Art of Russian Cuisine, is very similar to this Deb Perelman recipe, which also turned out unbearably salty when I tried it a few years ago. (Perelman is behind the usually foolproof Smitten Kitchen blog.)