METHOD

1. For salting, you can use various varieties of mushrooms. Porcini mushrooms (boletus mushrooms) are best salted in a hot way. Well-washed hats (it is better to dry the legs) are boiled for 10 minutes, thrown into a colander and allowed to cool. Horseradish leaves, currants and dill sprigs are placed at the bottom of the container.
2. Each layer of boiled mushrooms is sprinkled with salt, and oppression is placed on top. The brine released from the mushrooms should completely cover the top layer.
3. As the bucket fills, the oppression is reduced, the top layer is covered with horseradish leaves and left to soak for 20 days. Store in a cool place under a light cloth cover. Ready-made mushrooms are best laid out in jars, closed with lids and stored in a cold place. The norm of salt is 2 cups per bucket.