Before you begin salting fungi data, they first need to soak in cold water for 24 hours. This is perfect pelvis. Now, pour the mushrooms with cool water so that the water completely covers dunki and leave for a few hours, then change water to clean.
It should be noted that during the day the water should be change at least five times. While the mushrooms are soaked, prepare a bowl where you add salt. Perfectly suited wooden barrel, but if not, then you can also use a ceramic pan. After dunki soak, put them in a pot, cover with water and put on fire. As soon as the water boils, reduce the heat to minimum, remove the foam and continue to cook the mushrooms for about 15-20 minutes. Boiled mushrooms drain in a colander, rinse them thoroughly and refrigerate.
On the bottom of the barrel, put the pepper and Bay leaf, then - dunki (layer five or six inches) and liberally sprinkle them with salt (in pounds of mushrooms take two tablespoons of salt). Add a few leaves of horseradish and cherry (if you wish to dunki was crunchy) and the stalks of dill, allspice and cloves of garlic. Next, place the second layer of mushrooms and spices, etc.
Once the keg is filled, cover it with the prepared clean gauze, lay on top of the press (wooden lid, and oppression and leave in a cool dark place for about 30-35 days. It is important to remember that during pickling the mushrooms need to keep at the temperature from +5 to +10 degrees, in this case, they should be salted, pickle is not sour and does not evaporate, and the mushrooms are crispy.