Salting black pears for winter

We carefully sort out the bunches, getting rid of forest litter, cutting out damaged places. We cut off the legs - for salting we will need only the caps of black grapes. After the mushrooms are thoroughly washed under running water. We transfer the washed mushrooms to a suitable saucepan, fill them with cold water and leave them for 24 hours. Every 6-8 hours, drain the liquid and fill the bunches with fresh water.

When the specified time has passed, we wash the mushrooms under running water and put them in a saucepan again, fill with water and put on high heat, bring the liquid to a boil. When the water boils, add allspice to the pan. Boil the pears on low heat for half an hour. The foam that will form must be removed.

Half an hour has passed - we throw the mushrooms into a colander and wait for the excess liquid to drain and the mushrooms to cool completely. At this time, we prepare a container in which we will salt the grapes. I wash it with warm water with soda solution, pour boiling water over it. As a container for salting, it is best to take an enameled pan.

At the bottom of the container, we put the currant leaves washed and poured with boiled water, as well as dill umbrellas (we do the same with them as with the leaves). Put the mushrooms in a container with slices up in one layer, sprinkle with salt and spread the next layer, again sprinkle with salt. And so we do until all the bunches are stacked in a saucepan. We also put 2-3 currant leaves between the layers. On top of the mushrooms, we also cover them with leaves.

Cover the mushrooms with a piece of gauze, put a flat plate suitable in size on top, and a load on it. For example, you can put a two- or three-liter jar filled with water. Next, the mushrooms should stand at room temperature (no higher than 22-23 degrees Celsius) for 4 days. Already on the first day, a lot of juice will appear in the pan. It should completely cover the mushrooms, and the gauze should be washed daily under running water.

After 4 days, the finished mushrooms are laid out in sterile jars, closed with sterile lids. We store mushrooms in a refrigerator or a cold cellar.

Bon appetit!