Pickled waves with onions for the winter

We sort out the waves, clean out the surface contamination with a knife and remove the defective parts. We wash the prepared mushrooms in a large amount of water in order to achieve perfect purity of the fruit bodies. We place the waves in a volumetric container and fill it with cold water. We leave the mushrooms to soak for two days so that their characteristic bitterness comes out. If the room is warm enough, it is worth periodically adding cold water to the mushrooms to prevent souring.

After soaking, we drain the water, and put the waves in a saucepan and fill it with a fresh portion of water (the liquid should slightly cover the surface of the waves). Place the pot on the stove and bring the contents to a boil. Cook the mushrooms for thirty minutes at low temperature, remembering to remove the foam. After cooking, put the fruit bodies in a colander and let the water drain.

To prepare the marinade, pour the amount of water specified in the recipe into a separate saucepan. Add salt, granulated sugar, bay leaves, black peppercorns, mustard seeds and juniper berries. We put the saucepan on the stove, bring the marinade to a boil. We lower the boiled waves, mix and boil for five minutes, maintaining a slow boil. Then pour in the vinegar, mix it with the mushroom mass and remove from the stove.

Peel the onions, rinse and dry. We cut it into thin half rings. The jars and lids are my soda solution and scalded with boiling water, after which we let them dry on their own. Put half-rings of onion in the prepared container on the bottom, and lay the waves on top with the marinade. Cover the filled cans with lids and put them on sterilization for fifteen minutes (for one liter cans). After the sterilization time has elapsed, we carefully take out the jars and tighten the lids. Turn the seams upside down, wrap them in a warm blanket and leave them to cool slowly - additional passive sterilization. After cooling, we remove the waves for storage in a dark, cool place.