Salt waves in jars for storage for the winter

For salting, the waves must be thoroughly prepared. First, we sort them out of debris, clean them from dirt, cut out all defective areas. Then we rinse the mushrooms under running water until all impurities are gone. We put clean waves in a bulky dish and fill it with cold water. We leave the mushrooms to soak at room temperature for a day, so that the natural bitterness comes out.

After soaking, drain the water, and place the waves in a saucepan. Pour in a new portion of water in such an amount that the mushrooms are completely covered. Place the pot on the stove and bring the contents to a boil. Cook the waves for half an hour, stirring occasionally and removing the foam. After cooking, put them in a colander and let the broth drain.

To prepare the marinade, pour the specified amount of water into a separate pan, add salt, black peppercorns and bay leaves. Put the boiled mushrooms and mix. Bring the marinade to a boil and boil for ten minutes at low temperature. The leaves of horseradish, cherries and currants are thoroughly washed and scalded with boiling water. Jars for pickling mushrooms with my soda solution and sterilize in any convenient way. We do the same with the lids. Put part of the greens and half of the grated horseradish root into the prepared jars. We spread hot mushrooms. Cover them with the remaining herbs and add the other half of the grated horseradish root. Pour the mushrooms in the jars with the brine remaining in the pan and close the lids.

We let the banks cool completely and put them in a refrigerator or cold cellar for storage. After two to three weeks, you can already try the mushrooms. Such a blank is stored in cold conditions throughout the winter.