Salted buttermilk for winter

1. Carefully sort the mushrooms from twigs and other forest debris. Then rinse under running water from the ground and dirt.

2. Cut the leg of the butter closer to the hat. Remove the sticky. the film on the surface of the mushroom cap - it gives bitterness.

3. Put the butter in a saucepan, pour water and put 1/3 portion of salt. Put the pan on the fire and bring the water to a boil. Then remove the foam that forms on the surface of the water, reduce the heat to moderate. Add spices to the water - bay leaf and allspice, and cook the mushrooms for 20-25 minutes from the moment the water boils. Then drain the water and rinse the buttermilk under cool clean water, discard them in a colander or sieve.

4. Peel garlic, rinse. Garlic cloves cut into thin slices. Wash the dill greens well with water and dry them, spreading them out on paper towels. Then finely chop the dill.

5. Prepare a container for pickling mushrooms. It can be a plastic bucket or a glass container with a wide neck (so that it is convenient to put the oppression on top). It is better not to use metal dishes, since during the salting process it can oxidize and give salted butter an extraneous unpleasant taste. The salting container must be thoroughly washed and wiped dry.

6. Sprinkle a little coarse salt on the bottom of the prepared container. On top of the salt, lay the first layer of oil with the caps down. Sprinkle the mushrooms with chopped dill and garlic slices. Then sprinkle with salt again and put a second layer of butter, sprinkle with dill and garlic. So, layer by layer, put all the butter in the container. The number of layers will depend on the number of mushrooms themselves and the volume of the container for salting.

7. Put the oppression on top of the butter and remove the container to a dark, cool place for a day or two.

8. Then drain the liquid from the container in which the mushrooms were salted, and transfer the butter into a clean, dry jar. Pour a little odorless vegetable oil into the jar. It is necessary to store such mushrooms in the cold (for 6-8 months).

Successful preparations!