Salted Slippery Jacks for Winter

Nutrition

Instructions

1. 1

   1. Thoroughly sort the mushrooms, removing twigs and other forest debris. Then rinse under running water to remove soil and dirt. 2. Cut off the Slippery Jack stems close to the cap. Remove the sticky film on the mushroom cap surface — it adds bitterness. 3. Place the Slippery Jacks in a pot, cover with water and add 1/3 of the salt. Put the pot on the heat and bring the water to a boil. Then skim off the foam that forms on the water surface, reduce the heat to medium. Add the spices to the water — bay leaf and allspice — and boil the mushrooms for 20–25 minutes from the moment the water boils. Then drain the water and rinse the Slippery Jacks under cool clean water, drain them in a colander or sieve. 4. Peel the garlic and rinse. Cut the garlic cloves into thin slices. Rinse the dill greens well with water and dry them by spreading on paper towels. Then finely chop the dill. 5. Prepare the container for salting the mushrooms. It can be a plastic bucket or a glass container with a wide mouth (so that a weight can be placed on top). It is better not to use metal cookware, as it may oxidize during salting and give the salted Slippery Jacks an unpleasant off-taste. The salting container must be thoroughly washed and wiped dry. 6. Sprinkle a little coarse salt on the bottom of the prepared container. Place the first layer of Slippery Jacks on top of the salt, caps down. Sprinkle the mushrooms with chopped dill and garlic slices. Then sprinkle again with salt and place the second layer of Slippery Jacks, sprinkle with dill and garlic. Layer all the Slippery Jacks in this way. The number of layers will depend on the quantity of mushrooms and the volume of the salting container. 7. Place a weight on top of the Slippery Jacks and put the container in a dark, cool place for a day or two. 8. Then drain the liquid from the container in which the mushrooms were salted, and transfer the Slippery Jacks to a clean, dry jar. Pour a little neutral vegetable oil into the jar. These mushrooms should be stored in a cold place (for 6–8 months). Good luck with your preserves!