Pickled mushrooms

1 kg mushrooms mushrooms (prepared)

40-50 g salt

4-5 dill - sprigs

5-6 currant - leaves

3-4 Garlic - cloves

Mushrooms are sorted. Cut the legs from hats, soaked in cold water and thoroughly cleaned from dirt cap, then washed them in cold running water.

Prepared mushrooms soaked in acidified water and salted (10 g of salt, and 2 g of citric acid per 1 liter of water) from 30 minutes to 2 days, changing the water at least two times per day.

Instead of soaking mushrooms can boil in salted water (10 g of salt per 1 liter of water) for 5-6 min. After that mushrooms throws in a colander and cool under running water.

At the bottom of the tank is filled a small layer of salt, horseradish slices, leaves currants, dill, garlic slices, then spread the mushrooms of the head down a layer of no more than 6 cm and again sprinkle with salt. Thus fill the entire container. Placed on top of currant leaves, sprigs of dill, horseradish, garlic, cover with a cloth and set oppression. After 2-3 days, when the mushrooms will congeal and stand out juice, they take out in a cold room.