Ryzyki with onions

1 . Stage

Prepare the mushrooms.

2 . Stage

Finely chop the onion.

3 . Stage

Mix salt and pepper.

4 . Stage

Place the mushrooms in an enameled dish in layers, caps side up, sprinkling each layer with a mixture of salt, pepper and onion.

5 . Stage

Put a napkin, a circle and a weight (I put a flat plate without a napkin), so that the gingerlings let the juice flow. Keep for 24 hours at room temperature.

6 . Stage

Place the mushrooms in jars, not pressing them too hard, so that the brine covers them. Close with a capron lid.