Black grapes for winter salty

Before you start salting black pears, mushrooms need to be properly prepared. Since the black bunch tends to be bitter because of its milk, we must clean the outer part of the mushroom cap and soak it in salted water for 3 days, draining and changing the water approximately every 2-3 hours. To quickly eliminate bitterness, cooking mushrooms is allowed for 1 hour. After 3 days, it proceeds directly to salting. We choose an enameled, stainless steel, glass or wooden container. At the bottom of the container, we line finely chopped dill and garlic.

Then spread the bunches evenly and legs up. We salt our first layer and repeat it until the end. After all the mushrooms are placed in a container, we press them lightly with our hands to check for the presence of a natural brine level (the brine should cover the bunches completely). If natural brine is not enough, then it is necessary to prepare an additional brine at the rate of 100 g of salt per liter of water. This brine is poured into our bunches so that it completely covers them. Cover with gauze and put under pressure for several weeks in a dark and cool place. In this condition and with proper storage, the bunches can stay for a very long time and delight you even on the New Year's table in the form of snacks with mayonnaise. Bon appetit!