White bunches for winter

The first thing to do when preparing mushrooms for salting is to rinse well. With a brush or sponge, it is necessary to wash off all the juice from the surface, otherwise the mushrooms may be bitter. We get rid of all the dirt and needles, cut out wormy areas.

We put the mushrooms in a deep basin and pour a lot of cold water. To completely submerge all the mushrooms into the water, you can press them with a not too heavy load. Soak the grapes for two days, changing the water every 5-7 hours.

After two days, we drain the water, rinse the mushrooms several times with running water. The bunches are ready for salting.

Remove the stalks from the mushrooms. They are not suitable for salting, they can be used for frying or cooking other dishes with mushrooms. Pour 5 liters of water into a large saucepan, add salt and put it on fire. Bring the brine to a boil, gently immerse the mushrooms and boil over low heat for 30 minutes. Foam will form throughout the process, we remove it with a spoon or a slotted spoon.

Discard the bunches on a sieve, rinse with plenty of running cold water. We take an enameled basin and sprinkle a small amount of salt on the bottom. Mushroom caps are laid out in layers about 5 cm thick . Each of them is sprinkled with a mixture of salt, finely chopped garlic, horseradish grated on a fine grater, dill, currant leaves and crushed bay leaf.

We spread all the mushrooms, cover with a lid, press down on top with any suitable load. Leave in a cold place for three days, until the mushrooms are completely covered with juice.

Sterilize the jars in the oven, microwave or other convenient way. We spread the bunches together with the juice to the top, roll up.

It is necessary to store closed white bunches in a cool dark place, ideally - a cellar or a loggia.

Serve washed, with a small amount of onion, vinegar, vegetable oil and sour cream.

Bon appetit!