Salting mushrooms at home cold

We all know how nice it is to serve mushrooms from a barrel to the table, remembering how painstakingly they were collected in the summer. Flipping through one of the cooking books one day, I was interested in one of the recipes with the bright name "Pickling mushrooms in a cold way". I decided to try to create this masterpiece of culinary art in my kitchen. Of course, mushrooms are considered a very dangerous food, but their taste is very difficult to resist. That's why I want to share this magic recipe with you.
I add parsley, mint and dill to taste. For salting, I use mushrooms of either small or medium size. I sort out the mushrooms, clean them and wash them in cold water. With oil, I remove the skin from the cap. If I take large mushrooms, then I cut them into several parts. Mushrooms are small, salt whole. It is best, of course, to salt mushrooms in a wooden container. I use an oak barrel for this. If it is not there, then you can take a large enamel pot. I lay the harvested mushrooms in layers, sprinkling each layer with salt. I add greens. I put a wooden circle on top of the mushrooms. I give the mushrooms a few days to settle. I leave the mushrooms to settle for 2 days. Then I add another layer and so on several times until the barrel becomes full. I make a saline solution based on one liter of forty grams of salt and pour what turned out to be a barrel. I cover it tightly with a lid and put it in the basement. A month later, I can surprise my family with incomparable salted mushrooms.