Crispy pickled waves for the winter

For pickling, the waves need to be properly prepared. First, we sort them out of random debris and clean them from surface dirt. Then I wash it in running water to wash off all residual dirt. Put the pure mushrooms in a large bowl and fill it with cold water. We leave the waves to soak for a day to remove natural bitterness from them. If the room is too warm, add cold water a couple of times during the soaking period to prevent souring. Place the soaked waves in a saucepan and fill them with fresh water in such an amount as to lightly cover them. Add salt and place on the stove. From the moment of boiling, cook the mushrooms for twenty minutes at a low temperature. We periodically remove the foam. After boiling the waves, fold them into a colander.

Prepare the marinade in a separate saucepan. To do this, pour in water in the specified volume, add salt, granulated sugar, thoroughly washed raspberry leaves, cherries, dill umbrellas, allspice peas and bay leaves. Bring the fragrant mixture to a boil and cook at low temperature for twenty minutes. At the very end of cooking, pour in the vinegar essence, mix and remove from the stove.

Banks and lids are pre-washed with soda solution and sterilized in any convenient way. Put some greens from the marinade in the prepared jars on the bottom, place boiled waves on top

Pour mushrooms and herbs in jars with hot marinade and immediately tighten the lids.

Turn the seams upside down and cover them with a warm blanket to ensure passive sterilization. In this position, let the jars cool completely, after which we store them in a cool, dark place.