Pickled Mushrooms

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Submitted by:

Hannah

lb forest mushrooms

cup salt

leaf of black currant,

leaf of horse-radish,

pcs. of garlic cloves

pepper

dill

Sort out the mushrooms, wash thoroughly.

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Soak for 2-3 days in cold water changing it many times and keeping the mushrooms in a cold room.

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Place the soaked mushrooms into a prepared wooden or glass vessel in rows, with their stems up, interspersing them with spices and salt.

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Put a round wooden cover and a load over it.

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Leave for a week or two before eating.

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