Salting the waves

Salting the waves: 1 option

As we have already said, freckles are conditionally edible mushrooms, so before salting it would not hurt to soak them. To prepare salty freckles for this recipe, let's take:

• 
  wavelets - 1 kg
• 
  salt - 50 g
• 
  caraway
• 
  dill
• 
  garlic

We put the freckles in cold salted water andsoak for 24-48 hours. Instead of salt, you can take citric acid at a rate of 2 g per liter of water. At least two or three times a day, water needs to be changed. Then we wash the mushrooms in running water and drain them.

We take a container for pickling (a largeenamel saucepan, for example), pour a layer of salt on the bottom. From above lay a layer of mushrooms 6-7 centimeters thick (with the caps down), sprinkle it with salt and spices. So alternate mushrooms and salt with spices until the tiny waves run out.

We cover the freckles with a clean boiled rag, from above put a wooden circle, scalded with boiling water, and on it - oppression. In a month and a half or two months you will be ready to get cold freckles.

Salting the waves: option 2

Salting the waves with this recipe does not require maceration of mushrooms: before salting freckles, it will be necessary to boil them. Then they are salted in the same broth - the so-called hot salting wave. If you plan to salt a wave in this way, you will need:

• 
  700 g of freckles
• 
  4 peas of sweet pepper
• 
  3-4 buds of cloves
• 
  3-4 bay leaves
• 
  2-3 cloves of garlic
• 
  2 currant leaves
• 
  salt

Throw in freckles, leaving only qualityundamaged mushrooms, clean them and rinse in running water. Bring slightly salted water to the boil, dip mushrooms into it, add spices (cloves, sweet pepper and currant leaves) and cook for about a quarter of an hour. Ready-made freckles get out of the water, open in a colander and rinse well under running water.

Put the freckles in a bowl for pickling,add the bay leaf and pour the brine in which the freckles were cooked. Sprinkle mushrooms with salt at the rate of one and a half tablespoons per liter of brine. Garlic clean, cut into thin plates or mugs and add to the mushrooms. Cover mushrooms with a napkin, put a wooden circle on top and bend. Make sure that the brine completely covers the mushrooms.

When the mushrooms cool under the yoke, place them in the refrigerator. In a day the waves will be ready, you can decompose them into banks and roll them up.

Bon Appetit!