Salty waves for winter

Delicious and crispy waves, salted in a hot way. During the mushroom hunting season, many people try to prepare mushrooms for the winter in various ways. Volnushki belong to the family of raw-toothed and require prolonged heat treatment before eating them, in addition, they are a little bitter. Therefore, they are mainly salted for the winter. Salting of the waves is also carried out in different ways. The most common is the hot method. It is one of the simplest and fastest, and the waves after such salting turn out fragrant, tasty and crispy.

Snezhana

Recipe author

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Composition / ingredients

servings:

Volnovushki

1.5

Water

Garlic

Currant leaves

Salt (stone)

Peppercorns

Allspice

Bay leaf

Carnation

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 2 g

Fats 0 % 0 g

Carbohydrates 50 % 2 g

16 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients for pickling mushrooms: spices, garlic and salt.
Step 2:
The waves are cleaned of leaves and debris, earth and thoroughly washed under running water. In order for the bitterness inherent in the waves to leave the mushrooms, we soak them with cold water and leave them for a day. During this time, we change the water several times, each time washing the mushrooms and pouring fresh cold water.
Step 3:
We wash the mushrooms again. We put them in a saucepan with a thick bottom. Fill them with cold water, put them on fire, bring to a boil and cook over medium heat for about 15 minutes.
Step 4:
Drain the water from the pan into another container, and put the mushrooms in a colander so that the water completely drains.
Step 5:
Put the mushrooms in a saucepan. On top we put the washed leaves of black currant and bay leaf. Sprinkle salt on top and add pepper and cloves.
Step 6:
Garlic cloves are cleaned from the films, cut into thin plates and put them in a saucepan with mushrooms. Bring the water in which the mushrooms were cooked to a boil. Immediately pour this broth on the mushrooms into a saucepan so that it completely covers the mushrooms.
Step 7:
Take a large plate, which in diameter will be slightly smaller than the diameter of the pan, put it directly on the mushrooms, put a smaller pot filled with water on top, or some other cargo. Let the mushrooms cool down and put the pan in the refrigerator for a day. Sterilize the jars, it is better to take them in a small volume. You can sterilize them in any usual way: in a water bath or in an oven, boil the lids. We dry the jars and lids.
Step 8:
We spread the mushrooms in jars, pouring them with brine up to the shoulders of the cans, but so that it completely covers the mushrooms. We roll up the jars. We put it away for storage in a cool place. It is recommended to open a jar with volnushki not earlier than in two weeks, they will be well salted during this time, the bitterness will go away. Bon appetit!