Salt-Pickled Lactarius salmonicolor Milk Cap Mushroom - Solionye Griby

Ingredients
450g Saffron Milk Cap or other Lactarius mushrooms, cleaned and chopped in 4 cm parts
2 tbsp sea salt ( non-iodized)
1/2 tsp black pepper-corns
1/2 tsp caraway seeds
2 cloves gralics, cut into thin slices
1/4 C. roughly chopped dill
Horseradish, black currant or vine leaf (optional)

Preparation
Clean large, wide mouth Mason jar in boilling water. Set aside to dry.
Mix together salt, spices, garlic and herbs.
In the bottom of jar, place vine leaf. Then layer and pack tightly 1/4 of mushrooms, caps up. Sprinkle with 1/4 of the mixture of herbs. Repeat mushroom and herbed salt layers and finish with mushrooms.
Put a weight on top (ziplock bag filled with salt water, glass weight or viscodisc) and press down slightly. Close the jar with a lid adapted for fermentation or open the lid everyday to allow the gas to escape. Allow to ferment at 20°C in a dry place. The mushrooms will release their juice, which will mix with salt to become brine. After a few days, you can add more mushrooms. Mushrooms should always be fully covered in brine.
After 3 days, refrigerate. The mushrooms will last at least 2 weeks in the fridge. You can serve as-is with a glass of good vodka or rinse and add to a sauce or stir-fry.
Recipe inspired by Volokh Anna, 1983, The Art of Russian Cuisine