Pickling of pears in a cold way

Wash the mushrooms, put them in a deep bowl and fill with water. We leave the mushrooms to soak for three days, while changing the water both in the morning and in the evening (this manipulation is necessary so that all the bitterness inherent in this type of mushrooms goes away).

After the specified time, we begin the salting process. Pour a little salt on the bottom of the bucket, put a layer of mushrooms and salt again. Thus, we pour salt all over the bucket, and pour sugar in the middle of the bucket. We set the oppression on top (we press down the plate with a three-liter jar filled with water) and leave it for a day.

It's time to put the bunches into jars. To do this, prepare the seasonings:
- peel the garlic, cut into plates;
- horseradish will also be cleaned and cut into small plates;
- prepare peppers, bay leaf;
- wash the currant leaves.

We put the mushrooms in jars, sprinkling with garlic and horseradish plates, pepper peas, bay and currant leaves. We close the lids and send them to the refrigerator (cellar), placing plates under the bottom of the cans (there is a chance that the juice will initially flow out due to the ongoing fermentation processes) for 30-40 days.

Beautiful delicious mushrooms are waiting for their finest hour. Open and eat to your health!