Who doesn't like salted mushrooms? Crispy bunches will not be left without attention at any feast. Serve with onions and vegetable oil. I would like to draw your attention to the fact that before the start of salting, the mushrooms must be soaked in water for 2-3 days.
Ingredients
- Gruzdi - 1 kg
- Garlic - 5 teeth
- Black Pepper (with peas) – 6 pcs.
- Oak leaves - 2 pcs.
- Cherry leaves - 3 pcs.
- Horseradish - 1 sheet
- Dill (umbrellas) – 1 bundle
- Salt - 2 art.l.
Step-by-step cooking recipe
Go through the mushrooms, clean them from sand and forest debris, cut off the legs, rinse the caps thoroughly with water. Cut the large specimens, leave the small ones intact.
Place the mushrooms in an enameled bucket, cover with salt, fill with cold water and leave to soak for 2-3 days, changing the water three times a day.
Wash all the greens and dry them slightly. Peel the garlic.
Put a horseradish leaf on the bottom of the salting container, put the soaked mushrooms with the caps down, sprinkling with salt and shifting the remaining leaves, dill, pepper and garlic.
Put clean gauze on top of the mushrooms, put a plate or a special wooden circle suitable for the size and place the oppression. The mushrooms will be ready to eat in 20-30 days.
When the pears are salted enough, put them in pre-sterilized jars and roll them up. Store the salted pears in the refrigerator.
