Salty loads for the winter

2 hours 30 min.
2 banks 1 liter
Salty loads for the winter

Who does not like salty mushrooms? Crispy loads will not be left without attention on any feast. Serve to the table with onions and vegetable oil. I draw your attention to the fact that before starting the salting, mushrooms must be soaked in water for 2-3 days.

A step -by -step recipe for cooking

1
Sort out the mushrooms, clean from sand and forest debris, cut the legs, rinse the hats thoroughly with water. Cut the large specimens, leave the small ones whole.
2
Place the mushrooms in an enameled bucket, pour salt, pour cold water and leave to soak for 2-3 days, changing water three times a day.
3
Rinse all the greens and slightly dry. Clean the garlic.
4
At the bottom of the salmon container, put the horseradish sheet, lay out the soaked mushrooms with hats down, pouring salt and shifting with the remaining leaves, dill, pepper and garlic.
5
Place clean gauze on the mushrooms on top, put a plate suitable in size or a special wooden circle and place oppression. Mushrooms will be ready to use in 20-30 days.
6
When the loads are salted enough, put them into pre -sterilized banks and roll up. Keep salty loads in the refrigerator.
Helen Lipko
Recipe Author:
Helen Lipko
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