- white mushrooms - 1 Kilogram
- a large non-iodized salt - 3 st. spoons
- garlic - 5-6 teeth
- a bunch of ripe dill with an umbrella - 1 Piece
- oak leaves - 2-3 pieces
- leaf cherry - 3-4 pieces
- large horseradish sheet - 1 piece
- peas of black pepper - 5-6 pieces
Even in the times of Kievan Rus, mushrooms were considered valuable mushrooms, so the Russian cuisine preserved a large number of recipes with them: salads, soups, second dishes, etc. Although the first thing that comes to mind when mentioning the mushrooms, it is, of course, salting. Salted mushrooms are ideally combined with crispy fried potatoes, as well as a wonderful appetizer for the festive table. Salted mushrooms are also served as snacks with sour cream and herbs. Before pickling, the mushrooms must be soaked for 2 days. Preparation: Mushrooms, cut off legs and damaged areas. Rinse the mushrooms well with a brush. You can also use a soft sponge for dishes. Rinse the mushrooms under cold running water. If the mushrooms are large, cut them along in half. Put the mushrooms in a container, add salt and pour cold water. Mushrooms are usually soaked in liquid at a rate of 5 tablespoons of salt per 10 liters of water. Soak the mushrooms 2-3 days, changing the water 3 times a day. Salt is no longer necessary. Instead of soaking it is possible to boil the mushrooms in salted water (10 g of salt per 1 liter of water) for 5-6 minutes, then toss them into a colander and rinse under running water. Peel the garlic, lay out the containers for pickling horseradish leaves. Soaked mushrooms put in a container of hats down into several layers. Each layer should be salted and shifted with leaves of oak and cherry, garlic, dill and peas of black pepper. Cover the top layer of mushrooms with clean gauze, then put a wooden circle on which to install a heavy load. Cover with gauze and tie. In a few days it will be possible to report a new portion of soaked mushrooms. The brine can be drained, too much. If it's not enough, put the weight heavier. Lower mushrooms will be ready in 20-30 days. Put the mushrooms in sterilized jars and close them.
Servings: 5