Composition / ingredients
Cooking method
We wash, sort out the mushrooms from the forest debris until they become perfectly clean.
We put the prepared mushrooms in a bucket, pour cold water, cover with a lid (smaller in diameter) and set the oppression (I poured water into a three-liter jar and installed it - an excellent device).
We put the bucket of mushrooms in a cool place for three days, do not forget to change the water to clean 2-3 times a day. This way we rid the mushrooms of bitterness.
Remove the well-soaked mushrooms from the bucket, clean them and sort them.
Garlic and horseradish root are cleaned. We leave the cloves intact, and cut the horseradish root into pieces.
Sprinkle the mushrooms with salt and put them in prepared clean, dry jars (sprinkle each mushroom with salt separately!). We shift the mushroom layers with garlic cloves, horseradish pieces and pepper peas, as well as cherry leaves.
When the jars are filled to the top, sprinkle the surface with salt and close with nylon lids.
We put the cans in the refrigerator. After 30 days, mushrooms can be eaten.
Such blanks are stored only in the refrigerator!
Have a cozy winter and delicious preparations)
PS And before serving such mushrooms are usually seasoned with vegetable oil and onion cut into thin half rings.
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Pickled pears - 26 kcal/100g
- Fresh grapes - 16 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Horseradish Root - 59 kcal/100g
- Cherry leaves - 0 kcal/100g
