Slippery Jack Mushrooms, Barrel-Salted
Description
A preservation recipe without unnecessary complications. This is a classic recipe for butter mushrooms salted in a barrel. Below is a step-by-step recipe with photos; I hope you can see what to do and how. By the way, when salting butter mushrooms, the mushrooms in the barrel are sometimes covered with cabbage leaves that have lain with the mushrooms—in time they make wonderful stuffed cabbage rolls. The salting itself will be ready in 2–3 months. Good luck.
Instructions
- 1
Step 1
Carefully sort through the slippery jacks and remove forest debris and dirt, then rinse several times under water. Discard any suspicious mushrooms right away.
- 2
Step 2
Sprinkle the bottom of the barrel with a layer of salt, arrange the mushrooms in rows cap-side down, layering with salt. Also add oak and currant leaves, dill, and peppercorns. Place a wooden disc on top, and put something heavy on it. After 5–7 days the mushrooms will settle and brine will appear; pour off a little of it and add more mushrooms. Repeat this several times, then seal the barrel and store it in a cool place.
- 3
Step 3
After 2–3 months, the salted butter mushrooms are ready.