In the forests of the middle zone, waves grow from June to October. The main harvest falls on the second half of August - early September, when the mushroom comes into force and has a particularly high taste. It can be distinguished by its characteristic cap - at the edges it is shaggy, woolly. Adherents of the "quiet hunt" know that this is a conditionally edible mushroom, and it must be thermally processed before use. Most housewives prefer to salt the waves.
It is necessary
-
- 1 bucket of waves;
- 200 g coarse salt;
- 1 cabbage leaf;
- spices to taste (dill
- allspice
- cherry
- black currant
- bay leaf, etc.).
Instructions
Step 1
Select young specimens with a cap diameter of up to 4 cm for salting the waves. They should be strong, with edges curled inward ("curls"). Cook the white and pink varieties separately.
Step 2
Clean the mushrooms with a dry brush with stiff bristles and the edge of a knife immediately after collection or purchase; leave only 1/3 of the legs. Worms (especially young ones) are rarely affected by worms, but take a close look at them. Affected mushrooms should be discarded.
Step 3
Pour the raw material with cool water and leave to soak for two days. Every 4-5 hours it is necessary to change the liquid - then the mushrooms will not turn sour, and excess bitterness will come out of them. Then drain the water and once again brush the waves with a brush, then dry on a sieve.
Step 4
Transfer layers of mushrooms 5-7 cm each with dry tops of dill with seeds. Sprinkle the waves and dill with table salt at the rate of 1 cup per 5 liters of mushrooms. Pour a 1.5-2 cm thick layer of salt on top of the container, cover with a clean and dry cabbage leaf and leave in a cool dark place for 40-50 days. Before serving, salty waves are recommended to be soaked in cold water throughout the day.
Step 5
The recipe for salty waves can be modified: put spices and seasonings only on the bottom and on the top layer of mushrooms. In the aromatic composition, add to taste bay leaf, allspice peas, cloves, black currant and horseradish leaves, cherry twigs. Take salt at the rate of 30 g per 1 kg of waves. To overthrow, put a wooden circle along the diameter of the container and oppression.
Step 6
Store salted waves at temperatures from 0 ° C to -10 ° C, avoiding sudden fluctuations. In warmer air, the mushrooms will turn sour, and in the cold they will begin to crumble.
Step 7
The hot method of salting will help to save time on canning the waves. It is enough to soak the mushrooms in water during the day, and then scald with boiling water and hold in hot water for 30 minutes. After this time, fold the waves on a sieve, rinse with cold water and let the moisture drain. Then, salt the mushrooms, as with cold salting.
