Dunki are mushrooms that are great for pickling. Salting these mushrooms is not difficult at all, however, in order for their taste to be excellent, it is necessary to strictly follow the recipe and maintain all proportions.
Before you start salting these mushrooms, you first need to soak them in cold water for 24 hours. A basin is perfect for this. So, pour the mushrooms with cool water so that the water completely covers the dunki and leave for several hours, then change the water to clean.
It is worth noting that the water must be changed at least five times per day. While the mushrooms are soaking, prepare a container in which you will salt them. A wooden barrel is great, but if you don't have one, you can use a ceramic pot as well. After the dunki are soaked, put them in a saucepan, cover with water and put on fire. As soon as the water boils, reduce the heat to low, remove the foam and continue to cook the mushrooms for 15-20 minutes. Throw boiled mushrooms in a colander, rinse them well and cool.
Put pepper and bay leaf on the bottom of the barrel, then dunki (a layer of five to six centimeters) and sprinkle them abundantly with salt (take two tablespoons of salt per kilogram of mushrooms). Add some horseradish leaves and cherries (if you want the dunky to be crispy), as well as dill stalks, allspice and garlic cloves. Next, add a second layer of mushrooms and spices, etc.
As soon as the barrel is full, cover it with pre-prepared clean gauze, put a press on top (a wooden lid, and bends on it) and leave in a dark cool place for 30-35 days. It is important to remember that during salting, the mushrooms must be kept at a temperature of +5 to +10 degrees, in this case they will be salted properly, the brine will not turn sour or evaporate, and the mushrooms themselves will be crispy.
