Salty waves. cold way

. Today we will analyze the cold method.

The cold salting method is longer - it can take from 1.5 to 2 months. With this method of salting, the mushrooms are elastic and firm, have a pleasant “tight” crunch, with a natural taste and are perfectly stored.

Mushrooms are soaked in a cool place, observing the soaking time corresponding to the mushroom variety. Russula, volnushki and mushrooms are soaked for 5 to 24 hours, and black mushrooms and valui - from 3 to 5 days. The most valuable varieties of mushrooms are thoroughly washed without soaking or boiling: the mushrooms are sent only to cold water in order to wash off the adhering stems, moss and leaves with it. In the morning, the mushrooms are sorted again, washed thoroughly with cold water and salted.

ready to use after a few days. They are quite soft, but, alas, less resistant to storage. The advantage of the hot salting method lies in the fact that you can use mushrooms without soaking - immediately fill the prepared container. The amount of salt is recommended to be determined in the ratio: from 3.5–4.5% by weight of mushrooms.

Milk mushrooms, russula, podgruzdki, saffron milk mushrooms, volnushki, etc. are usually salted in a cold way. Salt these types of mushrooms can be both separately and mixed. It is not recommended to use the cold method for salting pigs, value, honey mushrooms, stitches, morels, as the risk of poisoning increases. These mushrooms are salted only in a hot way.

How to salt the waves in a cold way.

For this reason, we salted mushrooms and whites. So, we clean the waves from dirt and soak them overnight so that they do not taste bitter. Wash the mushrooms thoroughly after soaking.

In lightly salted boiling water, cook pure waves for 30 minutes, removing the foam and stirring. Drain in a colander and rinse under running water.

Now we fold the first layer - mushrooms with hats down to the bottom of the enamelware.

- generously salt

- bay leaf -1.2 pcs

- dill umbrella

- currant leaves - 3.4 pcs

- chopped garlic - 2 cloves.

You can add oak, horseradish or cherry leaves. For spiciness - a few little cloves.

From above we press down with a plate and under the load.

We put in the refrigerator or on the balcony in a cool place for 7-10 days.

After 7-10 days, we lay out in sterilized jars salty waves with spices and pour the same brine in which they were.

We close with plastic lids and in the refrigerator or any cool place for 30 days.

If the mushrooms are rotten and old, or you didn’t wash them well, they can become moldy. If this happens, you can re-digest. Cold-salted mushrooms can be consumed: milk mushrooms and mushrooms - 30-35 days after salting, russula - after 40 days, but mushrooms are edible already for 5-6 days.

And if salty waves to use with rustic thick sour cream - mmmmm ..... incomparable taste!!! Try it!

Bon appetit!

And now admire our mushroom harvest ... volnushki, white and black milk mushrooms, hare, russula.

Waves with a huge hare

Belyaki, mushrooms

Belyaki with smooth non-double edges ...