Salted volnushki

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to prepare salted trumpets in jars using the hot method for the winter? Prepare your ingredients. The wave season begins in mid-August and ends with the first frost. Mushrooms should only be collected in environmentally friendly places away from roads, factories and agricultural land. It is advisable to treat the waves immediately. If this is not possible, lay them out without washing them in a cool place so that they do not touch each other.

2. STEP 2

   

   Clean the volnushki from leaves, forest debris, soil and rinse thoroughly under running water. To remove the bitterness inherent in mushrooms from the mushrooms, soak them in cold water and leave for a day. During this time, change the water several times, each time washing the mushrooms and filling them with fresh cold water.

3. STEP 3

   

   Rinse the mushrooms again after soaking and place in a heavy-bottomed saucepan. Pour cold water over the mushrooms, put on the fire, bring to a boil and cook over medium heat for about 15 minutes. An article on saucepans, link at the end of the recipe, will help you with choosing the ideal pan.

4. STEP 4

   

   Drain the water from the pan into another container, and transfer the mushrooms to a colander so that the water drains completely.

5. STEP 5

   

   Place the mushrooms back into the pan. Place washed blackcurrant leaves and bay leaves on top. Sprinkle salt on top and add pepper and cloves.

6. STEP 6

   

   Peel the garlic cloves, cut into thin slices and place them in a saucepan with mushrooms. Bring the water in which the mushrooms were cooked to a boil and immediately pour this broth over the mushrooms in the saucepan so that it completely covers the mushrooms.

7. STEP 7

   

   Take a plate that is slightly smaller in diameter than the diameter of the pan, place it directly on the mushrooms, and place a weight on top of the pan (for example, a jar of water). Wait until the mushrooms have cooled completely, then put the pan in the refrigerator for a day.

8. STEP 8

   

   Sterilize jars in a convenient way. Read about how to do this in a separate article at the link at the end of the recipe. Place the mushrooms in jars, filling them with brine up to the shoulders of the jars, but so that it completely covers the mushrooms. Roll up the jars and store them in a cool place. It is recommended to open a jar of volnushki no earlier than two weeks later. During this time they will be well salted. Bon appetit!