Salting of raw nuts in a hot way with oak leaves

First of all, we prepare the mushrooms: we sort them out, clean them, wash them, dry them with paper towels. You need to work carefully, because the raw mushrooms are very fragile. If the mushrooms are small, it is best to leave them whole. If the raw teeth are large, we cut them into several parts.

We put the prepared mushrooms in a saucepan, pour water so that the mushrooms are completely covered with water. We put the pan on high heat and bring the contents to a boil, after which we reduce the heat to moderate and cook the mushrooms for 10 minutes. Do not forget to remove the foam.

We throw the boiled mushrooms into a colander (over another pan, since we still need the broth), rinse, and then sprinkle with salt.

In an empty colander, put the leaves of oak, cherry, horseradish, dill. Boil the kettle and scald the greens in a colander with water from it. Garlic cloves are cleaned and cut into circles lengthwise.

We take a clean liter jar, rinse it with boiling water and put a third of garlic, one inflorescence of dill, a cherry leaf, a couple of peas of allspice on the bottom. We spread a layer of cheese on top, and on it half of the remaining garlic, a horseradish leaf, the second inflorescence of dill, a couple more peas of pepper. And again a layer of raw teeth. We put the oak leaf entirely along the walls of the jar, add the remaining garlic.

Now fill the jar with broth to the top, put it in a deep bowl and put it in a cool place for three days. After this time, we close the jar with a lid and send it to be stored in the refrigerator or cellar, in general, a cold place is required. After 7-10 days, the mushrooms will be ready to be served on the table, but you can open the jar later, since they are stored for a long time.

Bon appetit!