Raw grapes for winter

1. We clean the mushrooms, wash them in several waters. We transfer them to a large deep bowl. A stainless steel or enameled vessel will do. It is better not to use plastic.

2. Fill the bunches with salted water, leave to soak for three days. Mushrooms will give off their inherent bitterness. All the dirt and animals will float to the surface. After the specified time, we drain the water. Mushrooms are re-washed.

3. We choose an enameled pan suitable in volume. Umbrellas of dill, cherry and currant leaves are mine. We put it on the bottom of the pan.

4. And now we put the bunches on the leaves. It should be laid out with the hats down, so more mushrooms will enter the pan, and the hats break less.

5. The first laid layer of mushrooms is salted, add a couple of peas of pepper. We spread the second layer on it, also salt and add pepper. In this order, we put all the mushrooms. Peel the garlic. We spread whole cloves to the mushrooms together with bay leaves.

6. My horseradish leaf, we cover the bunches with it. After that, cover the pan with a clean towel. And now cover with a lid or a flat dish. The main thing is that its size should be smaller in diameter than the pan.

7. We install oppression. We press a little. we send the pan to the refrigerator. We leave it for as long as 40 days!

8. After the specified time, we transfer the bunches to sterilized jars. They need to be stored in the refrigerator. Such blanks are stored for about 6 months. But usually such mushrooms are eaten far before the end of the shelf life.

Delicious mushrooms for you! Have a pleasant tasting!