Very simple salted forest mushrooms

This recipe is interesting in a very simple, quick and easy way to cook, with its high taste. Any tubular (edible) mushrooms are suitable for salting. It is advisable to choose raw materials of small or medium size, without flaws, damage and wormholes. Boletus should be dense, with pronounced and characteristic features. You should not take mushrooms in which you are not sure, as this can negatively affect your state of health.

Already 24-30 hours after their preparation, you will be able to serve light-salted mushrooms created by yourself. They are good with mashed potatoes and as a snack. The garlic cloves and dill umbrellas give the mushrooms a pleasant, rich taste, increase appetite and make any dish festive and bright.
Salted boletus can be stored in the refrigerator for 2-3 months, if you do not reduce the salt rate in the recipe and use only dry and clean dishes to create them.

Ingredients

• - mushrooms (1000 grams);
  
• - 1 tsp salts;
  
• - 2-3 dill umbrellas;
  
• - 3-4 cloves of garlic;
  
• - 2-3 pcs. allspice.

Salted mushrooms

1. We clean each fungus from debris, grass and sand. We divide it into several parts (depending on the size of the boletus).

2. Pour water into a bowl so that it covers the cupboards or mosses, cook for 30-32 minutes).

3. We wash the mushrooms under running water and remove excess moisture from them.

4. Spread a few pieces of garlic, part of dill and salt on the bottom of a suitable-sized bowl.

5. Spread a small amount of mushrooms.

6. We repeat the process until the boletus and spices are over.

7. We make the cargo and leave the workpiece for 24-30 hours.

8. We try a snack, if desired, add more salt.

9. Put light-salted mushrooms in a suitable container, send them for storage in the refrigerator, use at any time.