Hot salting
0
1021
Kitchen
Eastern European
Calorie content
18.5 kcal
Portions
1 l.
Cooking time
40 minutes
Proteins *
1.6 gr.
Fats *
1.7 gr.
Carbohydrates*
1.8 gr.
You can salt the waves in a cold and hot way. This recipe will focus on the latter. With this method of salting, the mushrooms will be completely ready for use in three weeks - they will be salted until crunchy and will acquire a characteristic rich taste. If there is a need to store ready-made salt waves for a long time, just transfer them to jars along with the brine, cover with plastic lids and refrigerate. So the mushrooms will be perfectly preserved for another two to three months.
Ingredients
Cooking process
We clean the volnushki from random debris, defective areas and remnants of mycelium. Thoroughly rinse the mushrooms in running water. We place them in a container of a suitable size, fill it with cold water so that the liquid completely covers the surface of the mushrooms. We leave the waves to soak during the day - this is necessary to get rid of natural bitterness.
We filter the soaked waves from the water. We put the mushrooms in a saucepan, fill it with a fresh portion of water, add the indicated amount of salt and put on the stove. Bring the water with mushrooms to a boil and cook for twenty minutes at low temperature. By the end of cooking, the waves should sink to the bottom of the pan. After cooking, put the mushrooms in a colander and let the broth drain.
We thoroughly rinse the leaves of cherries, currants and horseradish with running water. Peel the garlic and cut into slices. In a clean, dry container, lay out greens and boiled waves in layers, sprinkling them with salt, black pepper, allspice peas and chunks of garlic. We repeat the alternation of the layers of the indicated products until they run out.
On the surface of the stacked mushrooms, put a plate of a smaller diameter upside down. And on top we install the load in order to press the waves well. As oppression, you can use various containers with water. In this form, we send the mushrooms to a cool place, for example, to a cellar. After three to four weeks, the waves will be completely salted and will be ready for use.
Bon Appetit!