Salting the waves in a cold way for the winter

Step-by-step cooking

1. Step 1:

   

   Let's prepare the ingredients for salting in a cold way volnushki. The set of spices can be changed at will, oak or cherry leaves can be used instead of currant leaves, salty waves will already have a different taste.

2. Step 2:

   

   Mushrooms must be freshly picked. We carefully sort out the mushrooms, remove the garbage, damaged mushrooms, cut off most of the legs and rinse with cold water. We put the mushrooms in a large basin or other deep container and fill them with cold water and leave them to soak for two days. During this time, you need to change the water several times, the last time you can add salt to the water so that the bitterness disappears, and the waves after salting become crispy and firm.

3. Step 3:

   

   You also need to prepare jars in advance for storing salted waves. Banks are better to take a small volume. in order not to store mushrooms for a long time after opening the jar. I wash the cans with soda, sterilize them in a water bath. Pour water into a coffee pot or kettle, bring it to a boil, put the washed jar upside down on the neck and keep a 0.5 l jar for about 15 minutes. Then remove the jar and let it dry, wash the lids and boil.

4. Step 4:

   

   To avoid acidification of salty shells and poisoning with the billet, it is better to boil the mushrooms in salted water for about 20 minutes. Let the mushrooms cool down, drain the water, but do not pour it out.

6. Step 5:

   

   Garlic cloves are peeled from the film and cut into plates. At the bottom of an enameled saucepan or other container made of non-oxidizing material, pour half the measured amount of salt, put a few peas of allspice. Spread the mushrooms on top. It is better to take pickling shells of the same size and not large, if the mushroom caps are large, then they can be cut into several parts.

7. Step 6:

   

   Put the washed and dried leaves of black currant and a few sprigs of fresh parsley on the mushrooms. We distribute the remnants of salt, peas of black pepper and allspice, pieces of garlic and bay leaf on the surface of the mushrooms. Half of the water in which the volnushki were cooked is poured into a pan with volnushki.

8. Step 7:

   

   You need to put a plate upside down on top so that it covers the contents completely, but the diameter is smaller than the container in which we will salt the volnushki. We put a load on the plate that is heavy enough in weight, for example, a pot of water. We leave the waves to salt in this container for three days in a cool place. After the specified time, we lay out the shells in sterile jars, pouring the mushrooms with brine, roll up the lids and put them away for storage in a cool place.

9. Step 8:

   

   After a month, the mushrooms can be served to the table for tasting. Enjoy your meal!