Salted mushrooms in a cold way for the winter

Sort the mushrooms, clean from sand and forest debris, rinse under running water. Separate the caps and legs from each other.

In a container for salting (an enameled bucket or a deep saucepan), put the prepared mushrooms with their hats down, pouring salt in layers (sprinkle a layer of mushrooms with salt, etc., until the mushrooms run out). Optionally, you can add a couple of peeled garlic cloves to each layer of mushrooms.

Place a suitable plate on top of the mushrooms and set the oppression (I usually use a 2-liter jar of water). Cover the container with mushrooms with clean gauze and take it out for 15 days in a cool place.

After the specified time, transfer the mushrooms to clean jars, fill with the resulting brine. On top of the mushrooms, you can put a leaf of horseradish – it will prevent the formation of mold in the jar. Close the jars with nylon lids and store in the refrigerator.