Salted waves with bay and currant leaves

Salty mushrooms are good. Any are good, but the salty waves are the best. The only bad thing is that when they are salted and pickled, they lose their pink color, become somehow nondescript. Gray. But I think this will not stop you, and you will try to cook them according to my recipe.
Salt volnushki hot and cold way, both are not difficult, but I will tell you only about cold.
We wash the mushrooms thoroughly, just do not try to try them raw – you will not be poisoned to death, of course, but you will have to suffer for a couple of days, they can be made with food, only after a certain treatment. When cold salting, we prepare brine at the rate of 1 liter of 2% salt solution per 10 kg of mushrooms. Soak the waves for 2-3 days, the brine is changed 2 times a day. After soaking, place the mushrooms with the caps down in a container, at the bottom of which a handful of salt was poured. Mushrooms are laid in layers, each of which is sprinkled with salt, about 2 tablespoons per 10 kg. We also add spices to each layer. Cover with a clean napkin and stack the press. If the juice that has come out is not enough, add brine (750 grams of salt per 16 kg of mushrooms). Such salty waves are ready in 40-50 days